Tag Archives: main dish

Southwest Zucchini Pie

Notes: We both thought this was pretty good. Also pretty spicy. Out first experience with vegan cheddar cheese. Not knowing if we’d like it or not I only put it on half the casserole while baking. We ate the half that had the cheese so I sprinkled vegan Cheddar on a piece that didn’t have it for this photo.

Ingredients:
2 cups zucchini, diced
1 cup corn, frozen
1 whole onion, diced
3 whole garlic cloves, minced
½ tsp oregano or majarom
¼ tsp turmeric
1½ tsp chipotle powder
4 ounces green chiles, diced
12 ounces mori-nu tofu, extra firm
1 tbsp plant-based milk
½ cup whole wheat pastry flour
½ cup cornmeal
¼ cup nutritional yeast
½ cup plant-based milk
2 tbsp cornstarch
¼ cup vegan cheddar cheese

Directions:
Preheat oven to 375 F. Spray 9×9″ pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.

Source: The Happy Herbivore Cookbook

Curried Vegetable Stir-Fry

Notes: This was better than we were expecting. How could you not like something with so much color and texture? I’m sure I’ll make it again. I served it with whole grain Couscous.

Directions:
1 large onion, chopped
2 teaspoons curry powder
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth or water
1 large sweet potato, unpeeled and diced
3–4 cups green cabbage, thinly sliced
1 (15-ounce) can chick peas, rinsed and drained
4 tablespoons raisins
1–2 tablespoons fresh ginger, chopped
4 cloves garlic, chopped
½–1 cup cilantro, chopped
1–3 cups spinach

Ingredients:
Stir-fry the onions, curry powder, and cayenne pepper in a large wok for about 5–7 minutes, until the onion begins to brown. Add vegetable broth or water as necessary. Add the sweet potato, cabbage, chickpeas, raisins, ginger, and garlic and stir-fry for about 4 minutes more. Add the rest of the broth, reduce heat to low, and cover and cook, stirring occasionally, for 10 minutes or until vegetables are soft.
Add the cilantro and spinach and stir to allow spinach to wilt then serve over brown rice.
Source: unknown.

Vegan Mushroom Stroganoff

Notes: We both liked this quite a bit better than a previous recipe we tried. Served it atop brown rice and along side stir fried snow peas with garlic. I’d probably serve it over noodles next time.

Ingredients:
· 2 tbsp earth balance (or olive oil)
· 2 8 oz. containers of sliced organic mushrooms
· 3/4 cup low sodium organic vegetable broth
· 3 tbsp brown rice vinegar
· 3 tbsp oat flour
· 3 tbsp nutritional yeast
· 3 tbsp plain almond milk
· 1 tbsp stone ground dijon mustard
· 1/2 tbsp onion powder
· salt & pepper (to taste)

Instructions:
· Add Earth Balance (or olive oil) to pan, heat until it’s melted, and add mushrooms.
· Place lid on pan and let mushrooms saute (on medium high heat) tossing occasionally until they start to get uniformly soft.
· Once they’re bronzed and tender, add vegetable broth and vinegar and cook without lid until liquid is bubbling.
· Add the rest of the ingredients (oat flour through onion powder) and cook for another few minutes. Season with salt & pepper as you want.
· Serve over a bed of quinoa or brown rice. Enjoy!

Source: Hungry Hungry Hippie

Smashed Sweet Potato Burrito

Notes:

Ingredients:
4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder

Directions:
Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.

Source: The Happy Herbivore Cookbook

Vegan Crab Cakes

Notes:

Ingredients:
10 tbsp fat-free vegan mayo
10 ounces extra-firm tofu
3 whole celery stalks
1 whole onion, small
1¼ cups oyster mushrooms, coarsely chopped
3 whole whole wheat bread slices
1 tsp kelp
1 tsp Old Bay seasoning
½ tsp salt
½ tsp black pepper

Directions:
Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsely crumbled. Transfer to a large mixing bowl. Process celery, onion, mushrooms and bread as you did the tofu. Add spices and mayo, stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.

Chef’s Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.

Source: The Happy Herbivore Cookbook

Baked Vegan Corndogs

Notes: These were just ok. Kind of difficult getting the batter on the dogs.

Ingredients:
6 whole tofu dogs
⅔ cup cornmeal
⅓ cup whole wheat pastry flour
1 tsp baking powder
½ tsp salt
¼ tsp paprika
¼ tsp dry mustard (powder)
a dash of garlic powder
a dash of onion powder
¼ tsp black pepper
1 tsp ener-g-egg replacer
⅔ cup plant-based milk
1 tbsp raw sugar

Directions:
Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. Mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it’s not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits your Twinkie pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it’s evenly coated. If using a Twinkie pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it’s covered. Repeat. Bake for 10-15 minutes until golden and a little crisp.

Source: The Happy Herbivore Cookbook

Hawaiian BBQ: Teriyaki Chickpeas

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
¼ cup teriyaki sauce
1 tbsp szechuan sauce
1 tbsp raw sugar (optional)
2 cups cooked brown rice
1 cup salsa

Directions:
Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan. Allow everything to sit and ‘marinate’ at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.

Source: The Happy Herbivore Cookbook

Vegan Italian Sausages

Notes:

Ingredients:
½ cup pinto beans
1 tsp garlic powder
1 tbsp onion powder
2 tbsp italian seasoning
½ cup textured vegetable protein (TVP)
½ cup vital wheat gluten
1 tbsp fennel seeds
¼ tsp black pepper
a dash of red pepper flakes
1 tsp paprika
¾ cup water
2 tbsp low sodium soy sauce

Directions:
Crush fennel seeds into a powder using mortar and pestle, set aside. Pulse beans a few times in a food processor or mash manually with a fork until no whole beans are left. Combine beans with all dry ingredients (add red pepper flakes to taste, a little goes a long way) and soy sauce in a large bowl. Mix with your hands to ensure even distribution. Add water and then knead dough about 10 times and set aside. Grab 5 rectangular shapes of foil and prepare your steamer (turn it on and get it ready). Divide dough into 5 equal parts and, using your hands, shape it into a log on the tin foil. Wrap each piece tightly in tin foil, twisting the ends to close. Steam for 40 minutes.

Source: The Happy Herbivore Cookbook

Chick Pea Tacos

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
1 tbsp tamari
2 tsp lemon juice
1 recipe taco seasoning
8 whole taco shells

Directions:
Preheat oven to 400F. Whisk tamari, juice & spices together. Add rinsed chickpeas and toss until well and evenly coated. Place chickpeas on tray, spray with oil and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, arugula or lettuce, tomatoes and eat.

Source: The Happy Herbivore Cookbook

Instant Vegan Alfredo

Notes: I used whole wheat pasta shells we had on hand. Served it with steamed broccoli and a toasted whole wheat “skinny” bun. Nova didn’t care for this. I thought it was ok.
Edit: We both like this alfredo sauce better.

Ingredients:
12 ounces silken tofu
1 cup plant-based milk
¼ tsp nutmeg
⅛ tsp garlic powder
⅛ tsp onion powder
½ cup nutritional yeast
2 tbsp whole wheat pastry flour
2 cups whole wheat pasta, cooked

Instructions:
Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan Parmesan. Cook over medium heat and allow to thicken. Taste, adding salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.

Source: The Happy Herbivore Cookbook