Cauliflower Fritters

Someone posted this video on Facebook, not sure of it's original source. Serve with your favourite sauce - I like it with Zucchini Dill Sauce!

Cauliflower Fritters

Ingredients

3 cups cauliflower, in florets
2 tsp salt
1 tsp pepper
2 garlic cloves
1/2 cup chopped onion
1/4 cup chopped parsley
1/2 cup GF flour
1/3 cup vegan Parmesan
1 egg replacer
Extra flour for coating
Oil for frying.


Method

Microwave cauliflower for 15mins, or boil until soft, draining well.
Mash up the cauliflower in a bowl and add all ingredients except the flour you're using to coat and the frying oil.
Roll into palm size balls and coat with flour.
Flatten and shallow fry on each side until golden.

Served here with Zucchini Dill Sauce!

Szechwan Tofu & Green Beans

I made this recipe originally with TVP chunks and bok choy and the sauce was great, I just wasn't overly happy with the taste of the TVP chunks. This recipe is from InnerHarmonyNutrition on Food.com.

Szechwan Tofu & Green Beans
Serves 2

Ingredients

12 oz ounces tofu, pressed to remove liquid
12 ounces green beans, trimmed and cut into 2" pieces
2 tablespoons tamari soy sauce
2 tablespoon sake or 2 tablespoon water
3-4 teaspoon hot chili paste
4 teaspoons raw sugar
2 tablespoon sesame oil
2 garlic clove, minced
2 tablespoon ginger, minced
salt
pepper


Method

Cook green beans in salted boiling water for about 3 minutes.
Transfer beans to a colander and run cold water.
In a small bowl, mix tamari soy sauce, sake or water, chili paste, and sugar to make a sauce, set aside.
In a saut� pan, heat sesame oil and saut� garlic and ginger for a minute.
Add beans and tofu and saut� until heated.
Add the sauce and saut� until the sauce is bubbly.
Season with salt and pepper.
Serve over rice!

Fat Free Vegan Meatloaf

This recipe comes from Fat Free Vegan's Thanksgiving Meatless Loaf. It was pretty tasty but didn't really taste like meatloaf.

Fat Free Vegan Meatloaf

Ingredients

1 medium sweet potato

1 medium onion

2 ribs celery

1 medium carrot

2 cloves garlic, minced

1 15-ounce can cannellini beans (or other white beans), drained and rinsed

14 ounces extra-firm tofu (one 14 to 16-ounce package)

2 tablespoons gluten-free soy sauce

2 tablespoons tomato paste

1 tablespoon spicy brown or whole-grain prepared mustard

1/4 cup fresh parsley, chopped

1/2 tablespoon rubbed sage

1 tablespoon thyme leaf

1/2 tablespoon dried rosemary, crushed

1 1/2 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1 teaspoon smoked paprika

2 tablespoons nutritional yeast

1/2 cup chopped walnuts (optional)

3/4 cup quick GF oatmeal

Method

Wash the sweet potato, pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.)

Allow to cool enough to handle and then peel and set aside.

Mince the onion, celery, and carrot by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.

Heat a large, non-stick skillet. 

Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. 

Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. 

Once they�re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.

Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. 

Process until fairly smooth. Add the walnuts and pulse a few more times. 

Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.

Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. 

Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. 

Bake for 25 minutes or until the top is evenly browned. 

Loosely cover with aluminum foil and cook for 20 more minutes. 

Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) 

Remove from oven and allow to stand for 10 minutes before slicing and serving.

Stuffed Acorn Squash

My friend saw this video on FB and thought I would like to veganize it. Great for the cold harvest months!

Stuffed Acorn Squash
Serves 4

Ingredients

2 acorn squash, ends cut off, cut in half and seeds/pulp removed
1 onion, chopped
2 celery stalks, chopped
1 tsp salt
1 tsp pepper
1 tsp rosemary
3 garlic cloves, crushed
1/2 pound vegan beef crumbles or chopped mushrooms (or both!!!)
1 apple, chopped
1 cup GF breadcrumbs
1/2 cup vegan Parmesan (or vegan cheese or your choice)
1/4 cup marinara sauce (optional)
Olive oil

Method

Preheat oven to 200C/400F.
Place squash large hole up on a baking tray lined with foil and drizzle  over some olive oil, salt and pepper and bake for 40 minutes.
Meanwhile in a pan fry 2 Tbls olive oil, onions, celery, garlic and seasonings on a low/medium heat until vegetables are soft/transparent.
Add  vegan ground beef/mushrooms until cooked through.
Add in chopped apple and stir until heated through.
Add in marinara sauce if using and stir through.
Add in breadcrumbs and vegan cheese and stir till mixed well and heated through.
Spoon even amounts into your squash halves and sprinkle with some extra vegan cheese.
Bake for another 20 minutes on 200C/400F.

Vegan Irish Stew

This is a slow cooker recipe from Cooksmart that I veganized. You can easily do it in the stove too on a low heat.

Vegan Irish Stew

Ingredients

1lb Vegan beef chunks or tofu cubes (I used Elianni Veggie Cutlets)
3 cloves garlic, minced
1 Onions, chopped
2 Carrots, chopped
2-4 Russet potatoes, peeled and chopped (I didn't peel)
2 Tbls rice flour
1 Tbls cooking oil
2Tbls Tomato paste
1 Tbls Soy sauce (I used Tamari)
3 cups vegan beef stock (I used vegan chicken stock)
1/4 cup vegan red wine
2 bay leaves
1/4 tsp Black pepper
1 cup frozen peas


Method

Mix together tomato paste, soy sauce, vegan beef stock and red wine in slow cooker.
Add vegan beef chunks/TVP/tofu, garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours.
Defrost peas in some boiling water and then fold them into stew.
Once peas are heated through the stew remove bay leaves and serve!

Basic Vegan Quiche

This is adapted from an Oh She Glows recipe. in her original recipe she uses sun-dried tomatoes, spinach, chives, basil and mushrooms but we found the tomatoes very overpowering. You can use this recipe and just add the fresh herbs and ingredients you like.

Basic Vegan Quiche

Ingredients

For the Crust:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed

For the Quiche:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
2 tbsp nutritional yeast
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste


Method

Preheat oven to 350F and lightly grease a round 10-inch tart pan.
Alternatively, you can use a 9-inch glass pie dish if desired.
Wrap rinsed tofu in a few tea towels.
Place a few books on top of it to lightly press out the water while you prepare the crust.

For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
Add in the flax mixture and oil.
Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough).
The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan.

Poke a few fork holes in the dough so air can escape.
Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch.
Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

For the filling: Break apart the tofu block into 4 pieces and add into food processor.
Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes.
Stir in salt.
Stir in the ingredients you are using. Some you may want to precook, others you may just need to heat through.
Remove from heat and stir in the processed tofu until thoroughly combined.
Adjust seasoning to taste if desired.
Spoon mixture into baked crust and smooth out with a spoon until even.

Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch.
Allow to cool slightly before cutting.

Twice Baked Potatoes

I adapted this recipe from one on the Food Network. you really can use any toppings you like. You can even get everyone to choose their own toppings, like tacos! Left over vegan chili is a great topping! I didn't have any vegan sour cream so I used vegan butter instead and it was still delicious! Kids loved them!

Twice Baked Potatoes

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted vegan butter
1 cup vegan bacon bits
1 cup vegan sour cream
1 cup vegan cheddar
1/2 cup non-dairy milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper


Method

Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet.
Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats.
Place in a large mixing bowl and add the bacon bits and sour cream.
Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise.
Scrape out the insides into the mixing bowl, being careful not to tear the shell.
Leave a small rim of potato intact for support.
Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream.
Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
Fill the potato shells with the filling.
Top each potato with a little more grated cheese and then back in the oven until the potato is warmed through, 15 to 20 minutes.

Mixed Mushroom Risotto

I adapted Jamie Oliver's basic risotto recipe to vegan and then made it mushroomy....mmmmm! This is a wonderfully rich dish so you may prefer it as a starter :)

Mixed Mushroom Risotto

Ingredients

1.1 litres vegetable stock
2 Tbls vegan butter
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
� head celery, finely chopped (I used 1 tsp celery salt in lieu)
400 g risotto rice
2 wineglasses dry white vermouth or dry white wine
sea salt
4 cups mixed mushrooms (I used porcini, shiitake, oyster and portobello)
1 tsp dried tarragon
3 springs of parsley, chopped
Juice of one lemon
freshly ground black pepper
2 Tbls of vegan butter
90 g vegan Parmesan cheese


Method

Heat the stock to nearly boil and then reduce heat to low and keep on a simmer.
In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring.
When the vegetables have softened, add the rice and turn up the heat to medium and keep stirring.
After a minute it will look slightly translucent.
Add the vermouth or wine and keep stirring.
Once the vermouth or wine has cooked into the rice, add in mushrooms and dried herbs and stir through.
Alternatively you can fry or grill your mushrooms separately and add once cooked.
Add your first ladle of hot stock and a good pinch of salt.
Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside.
Keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next.
This will take around 15 minutes.
Carry on adding stock until the rice is soft but with a slight bite.
Don't forget to check the seasoning carefully.
If you run out of stock before the rice is cooked, add some boiling water.
Adding more stock will make the risotto too salty.
Add in lemon juice and fresh herbs.
Remove from the heat and add the butter and Parmesan. Stir well.
Place a lid on the pan and allow to sit for 2 minutes.
Season with salt and black pepper before serving.

Easy Indian Curry

This is adapted from a Jamie Oliver recipe. It's a great basic curry and you can add whatever you like!
Remember curry is almost always better the next day :)
Serve with Saffron Rice.

Easy Indian Curry

Ingredients

5 tablespoons olive oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chilies, seeded and thinly sliced
1 handful curry leaf (I couldn't find these so I didn't use it)
2 tablespoons grated ginger
1 large onion, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped
1/2-1 cup water
1 (400 ml) can coconut milk
salt
1 teaspoon tamarind syrup
1 large handful Baby Spinach
1 large handful fresh coriander, chopped
4-6 potatoes, quartered
1 cup peas


Method

Put some water on to boil for the potatoes, when ready simmer potatoes till ready.
Heat the oil in a pan, and when hot add the mustard seeds.
Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger.
Stir and fry for a few minutes.
Chop the onions and add to the same pan.
Continue to cook for 5 minutes, until the onion is light brown and soft, then add the chilli powder and turmeric.
Chop the tomatoes and add them to the pan too.
Cook for a couple of minutes, then add water and coconut milk.
Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Add tamarind to the sauce and simmer for 6 minutes.
Feel free to add some baby spinach and chopped coriander at the end of the cooking time.

Noodles with Peanut Sauce

This recipe was adapted from a recipe by Nigella Lawson.

Noodles with Peanut Sauce

Ingredients

for the dressing
1 tablespoon sesame oil
1 tablespoon garlic infused olive oil
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
100 grams smooth peanut butter
2 tablespoons lime juice

for the salad
125 grams sugar snap peas
150 grams beansprouts (rinsed)
1 red pepper (deseeded and cut into small strips)
2 spring onions (finely sliced)
1 floret of broccoli, separated and steamed
550 grams thick rice noodles (ready prepared)
20 grams sesame seeds
4 tablespoons chopped fresh coriander


Method

Whisk together all the dressing ingredients in a bowl or jug.
Stem broccoli, red pepper, bean sprouts and sugar snap peas.
In a large pan lightly fry spring onions with a small amount of oil.
Pour the dressing over them and let simmer for a minute.
Stir through the noodles, then the vegetables.
Sprinkle with the sesame seeds and chopped coriander and pack up as needed.

Pad Thai

I got recipe from the Post Punk Kitchen.

Pad Thai

Ingredients

8 oz pad thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled (see note above)
2 tbls vegetable oil, divided
14 oz tofu, pressed and cut into 1/2 inch cubes
1/2 teaspoon salt, divided
1 bunch bok choy, chopped
4 cloves garlic, minced
2 cups scallion, chopped into 1 inch pieces
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts
Any vegetables you like.

For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)
6 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons Sriracha
2 tablespoons mellow white miso
1/4 cup water

To serve:
3/4 cup chopped roasted peanuts
Extra lime wedges


Method

Boil water for noodles. Cook noodles.
In a large pan over high heat drizzle in 1 tablespoon of oil.
Add the cubed tofu and sprinkle with about 1/4 teaspoon salt.
Cook for about 7 minutes, tossing often, until it�s nicely browned.
Mix together all of the ingredients for the sauce and set aside.
Stem vegetables.
When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm.
In the same pan or new pan cook the garlic in the remaining oil very briefly over a medium-high, about 15 seconds.
Add the scallion and cilantro and toss just to get it wilted.
Now pour in about half the sauce and get it heated through.
Add the noodles and toss to coat.
Then add back the tofu and vegetables, the mung beans and the remaining sauce, and toss to coat.
Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.

Easy Pasta & Potato Bake

This is an easy recipe and a crowd pleaser using what you have in your home.

Easy Pasta & Potato Bake
Serves 4-6

Ingredients

400g uncooked pasta, I used brown rice rigati (shells, macaroni, spiral or penne)
400g potatoes
120g vegan cheddar
120g vegan mozarella
1 cup vegan Bechamel sauce (white sauce)
1 tsp salt.


Method

Cook the pasta as per packet instructions.
Boil potatoes till soft inside but not falling apart (peel first if you like).
These two steps can be done the night before and left in the refrigerator.
Preheat oven to 400F and prepare a large oven proof casserole dish with a drizzle of oil or vegan butter.
Prepare the white sauce, adding the extra tsp salt for taste.
Slice the cooked potato into rounds.
Place a layer of cooked pasta at the bottom of the dish.
Add a layer of potato rounds.
Pour over some white sauce and sprinkle a layer of both cheeses.
Repeat the layering steps until you are out of ingredients - saving a little bit of white sauce and cheese for the top.
Top with a bit of white sauce and a layer of cheeses.
Bake in the oven, covered for 20-30 minutes, until cheeses look like they are melting.
Uncover and bake for a further 10 minutes to get the top melted and slightly browned.
Serve as a main or side.

Vegan Alfredo Sauce

This is simple and delicious...definitely a family pleaser! Original recipe from Freak Food Gourmet.

Vegan Alfredo Sauce

Ingredients

1/4 cup vegan margarine
1 1/2 cups unsweetened almond milk
1 Package vegan mozzarella shreds (I used Daiya)
1-2 cloves garlic
Pepper


Method

In a medium saucepan heat the margarine and garlic on a medium heat.
Stir in the almond milk and set heat on medium-high.
Once milk has heated up stir in the mozzarella shreds.
Stir until cheese has melted in. I like to use a whisk once the cheese has melted.
Continue to still until thicken - this should happen shortly after bubbles start appearing.

Turn heat down to low and add pepper to taste.
Serve with your favourite pasta!

BBQ Shredded "Pork"

Perfect for vegan pork buns, salads or sandwiches! Recipe from Alien's Day Out.

BBQ Shredded "Pork"

Ingredients

1 540g can young green jackfruit in brine
1Tbs olive oil
1 tsp sesame oil
1 medium onion, sliced long
4 garlic cloves, minced
1 carrot, chopped
1 Tbs sugar or rice syrup
1 1/2 Tbs soy sauce
1 1/2 Tbs hoisin
1/2 Tbs minced ginger
1 tsp Chinese 5-spice powder*
salt and pepper to taste


Method

Rinse the jackfruit thoroughly to get rid of the brine, Cut out the tough core.
Use your fingers to shred any larger chunks of jackfruit.
In a large pan or pot, heat up the olive oil over medium-high heat and then add the onions, garlic, and ginger. Sautee for a a few minutes, until onions are starting to get clear.
Add the jackfruit pieces and carrots and continue to saute for another few minutes.
Add the remaining ingredients and cook for about 10 minutes, stirring occasionally to make sure it doesn't burn on the bottom.
Continue until all the sauces and flavors have been absorbed into the jackfruit and the veggies are fully cooked.

Taste and season with more salt and pepper, to taste.

Turn off the heat and let it rest in the pot for a bit so the flavors can settle in more, before serving.

*Chinese Five Spice;
Blend the following ground spices:
1 1/2 tbsp star anise
2 1/2 tsp fennel seeds
1 1/2 tsp cassia or cinnamon
1/2 tsp Szechwan pepper
1/2 tsp cloves
optional: 1/2 teaspoon white pepper and/or 1/2 teaspoon ground ginger.
Both will give added bite and depth of flavor

Tofu Korma

This is my husband's recipe that he adapted from something he saw on Youtube. You can also add vegetables such as cooked chucks of potato, cooked sliced carrots or peas to this dish.

Tofu Korma

Ingredients

Curry Base Ingredients**
3 onions, chopped
2 cloves garlic, chopped
2 tsp ginger, grated
1 tsp paprika
1/2 tsp chili powder
1/2 tsp cayenne pepper (none if you don't like it spicy)
1 tsp turmeric
1 tsp curry powder
1 tsp ground coriander
1/2 tsp ground cardamon
1 tsp cumin
1 tsp salt
1/4 cup tinned tomatoes
1 1/2 Tbls olive oil

Korma Ingredients
1 block of firm tofu (or a cup of vegan chicken strips)
1 1/2 cup of base
1/2 cup coconut cream
1/4 cup coconut or almond milk
2 tsp sugar
1 Tbls raisins


Method

Cover onions, garlic & ginger with water in a medium pan, bring to boil and simmer, covered for 20 mins.
Add rest of base ingredients and let simmer, covered for another 10 minutes.
Cool and blend with hand blender or food processor.
While base ingredients are simmering, pan fry the tofu (or vegan chicken) so that they are brown on both sides until browned.
Pour base over the tofu and let simmer for a minute.
Pour in the coconut cream and milk and mix well.
Add raisins and sugar and simmer for 10 minutes, covered.
Serve with basmati rice and papadums!

**Note - this recipe makes more base than you need for the korma but it can be frozen.

Asian Style Pesto

This pesto is great for noodles, pasta and pizza (yes I said pizza). Teriyaki Asian Pesto Pizza recipe below.

Asian Style Pesto

Ingredients

� cup raw peanuts
2 garlic cloves, peeled
1 large bunch basil (2 cups tightly packed leaves, plus sprigs for garnish)
1 bunch mint (� cup tightly packed leaves, plus sprigs for garnish)
1 bunch cilantro (1 cup tightly packed leaves, plus sprigs for garnish)
1 tsp. salt, or more to taste
Juice of 1 lime
1/4-1/2 cup peanut or canola oil and sesame oil combined
1 tsp. chili sauce (I used sambal olak but you can use any)
1 Tbls agave or sugar


Method

Roast peanuts in the oven at 350F for 10 minutes.
Remove and pulse in food processor with garlic, not into a paste just into crumbles.
Place into a bowl and then add all the herbs to the food processor and pulse until finely chopped.
Add herbs to bowl and mix into the peanuts with the oil, salt, lime juice, chili sauce and agave.
Pesto is ready for use!

Before I went vegan I loved a pizza from the Gourmet Pizza Kitchen in Australia which had prawns cooked in Teriyaki sauce with an Asian pesto. This is a vegan replica I tried out. DELICIOUS! Not exactly like I remember it but still a great pizza.

Teriyaki Asian Pesto Pizza

Ingredients

1/4-1/2 cup Asian Pesto (recipe above)
1 batch Teriyaki Sauce
1/2 batch fried tofu (small cubes) - alternatively you could use vegan chicken or prawns
Fresh coriander/cilantro
1 GF Pizza Base
Fresh lime (for serving)
Agave for serving(optional)

Method

Spread the pesto on the pizza base.
Cook at 400F for 20-40 mins (depending on if your pizza base was cooked to begin with or raw).
Dredge the tofu in the Teriyaki sauce.
Remove pizza from oven and scatter tofu pieces and drizzle on the remaining Teriyaki sauce.
Scatter cilantro leaves and a spritz of lime if desired.
I also like a final drizzle of agave syrup.

Quick Ragu

It's no secret I LOVE Nigella Lawson and if she ever goes vegan I'll be dancing a self choreographed happy dance in the street but until then I have to find a way to veganize her wonderful recipes.
I've just been watching her "Express" series again, cause I love watching her work and every recipe is under 30 minutes...hurrah! Ragu is an Italian meat based pasta sauce. This one based on "Rapid Ragu" is a bit like having vegan ground beef in a fancy sauce with melted cheese on top - basically comfort food you will NOT want to share. (Sidebar-Am I the only one who hates sharing food?)

Quick Ragu

Ingredients

2 tablespoons garlic infused olive oil
125 grams faux bacon bits
500 grams faux ground beef
75 grams caramelized onions (you can buy these in a jar or make them yourself)
80 ml Marsala wine or Sherry
1 x 400 grams can chopped tomatoes
75 grams green lentils
125 ml water
50 grams grated vegan Cheddar cheese


Method

Heat the oil in a wide, medium-sized saucepan, and fry the faux bacon until beginning to crisp.
Add the faux beef, breaking it up with a fork in the bacony pan as it browns.
Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
Cover with the lid, if using, and simmer the ragu for 20 minutes stirring occasionally.
Sprinkle with the cheese (if using) before serving.

Faux Meat Loaf

This is based on The Fat Free Vegan's "Thanksgiving Meatless Loaf" recipe. Definitely loved this one even though the pics don't really do it much justice! Delicious with ketchup, Golden Gravy or Mushroom Gravy!

Faux Meat Loaf

Ingredients

1 medium sweet potato

1 medium onion

2 ribs celery

1 medium carrot

2 cloves garlic, minced

1 15-ounce can cannellini beans or white beans, drained and rinsed

14 ounces extra-firm tofu 

2 tablespoons gluten-free soy sauce

2 tablespoons tomato paste

1 tablespoon whole-grain prepared mustard

1/4 cup fresh parsley, chopped

1/2 tablespoon rubbed sage

1 tablespoon thyme leaf

1/2 tablespoon dried rosemary, crushed

1 1/2 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1 teaspoon smoked paprika

2 tablespoons nutritional yeast

1/2 cup chopped walnuts (optional)

3/4 cup gluten free oats, ground

Method

Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes.  

Allow to cool enough to handle and then peel and set aside.

Mince the onion, celery, and carrot. Food processor is the fastest way.

Heat a large, non-stick skillet. 

Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. 

Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. 

Once they�re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.

Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. 

Process until fairly smooth. 

Add the walnuts and pulse a few more times. 

Scrape the tofu mixture into a large mixing bowl and add the oats and the cooked vegetables. Stir well.

                                        

Preheat oven to 375F. 

Line the baking sheet with parchment paper or spray with non-stick spray. 

Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. 

Bake for 25 minutes or until the top is evenly browned. 

Loosely cover with aluminum foil and cook for 20 more minutes. 

Check to make sure that the center is firm; if not, give it a little extra time. 

Remove from oven and allow to stand for 10 minutes before slicing and serving.

 

Building a Healthy Bowl

Bowls are a great way to get the correct portions while being super healthy and delicious! The sky's the limit once you have the basic down because you can choose anything!

This bowl is brown rice, tempeh bacon, steamed broccoli and shredded carrots with a homemade teriyaki sauce and sprinkle of sesame seeds.

This bowl is broccoli, spinach, tomato, sorghum, fried tofu, cilantro and avocado with a soy, agave & sesame oil dressing...

Building a Healthy Bowl
Serves 1

Ingredients

1/3 of the bowl will be a grain (brown rice, quinoa, noodles etc)
1/2 of the bowl will be vegetables (green is best!)
Remaining section of the bowl will be protein (beans, tempeh, tofu)
Sauce or dressing of choice

Method

Cook your ingredients and assemble your bowl.
Your choice of ingredients, sauce and method of cooking will determine how healthy your bowl.

Mexican style bowl with black beans, corn, tomato, lettuce, avocado, jalepanos, cilantro and a lime dressing.

Smoked grilled tofu, blanched collard greens, red peppers, red quinoa, cilantro and a red currant jelly & soy dressing.

The Best Gourmet Vegan Pizza

This is a copycat recipe from our favourite pizza joint in Ogden, Utah called Lucky Slice. They not only do amazing regular pizza but also offer gluten free vegan pizza bases and two vegan topping options. My favourite is called the Tapenade. This is closest I've come to getting it right. It should have a tapenade base but I just use regular pizza sauce.

The Best Gourmet Vegan Pizza

Ingredients

1x gluten free vegan pizza base of choice

2 Tbls organic or homemade pizza sauce (or basic olive & tomato tapenade)

1 tsp Garlic powder 

6 Artichoke pieces, sliced thinly

1/4 cup Black olives, sliced

1/4 Red onion, sliced

1/2 cup Baby spinach

1/4 cup Sundried tomatoes, sliced

1/4 cup Roasted red peppers, sliced

2 Tbls Capers

1/4 cup good balsamic vinegar

Method

Preheat oven to 400F/200C. I use a pizza stone and leave it in the oven. Alternatively use a round baking tray. If you base is raw, cook it until nearly crispy first.

Spread the pizza sauce thinly on your base.

Sprinkle with garlic powder

Layer baby spinach on the bottom then add sundried tomatoes, red onion, artichokes and red peppers.

Lastly sprinkle olives and capers.

Bake for 20-30 minutes or until everything looked cooked and edges of base are brown.

While the pizza is baking you can make the balsamic reduction. I use Mountain Town Olive Oil Co. "Traditional 18 Year Aged Balsamic Vinegar" which is AMAZEBALLS!

In a small pan bring vinegar to boil and then reduce heat to low and let simmer for a couple of minutes, keep an eye on it until you think it looks right then remove from heat. Don't leave it on the heat too long because you want a syrup reduction not hard candy.

Once pizza is ready drizzle with balsamic reduction.

I'd like to tell you I don't eat the entire pizza myself but that would be a lie, it's THAT good!