Tag Archives: sauce

Recent Eats

: Roasted chickpeas and veggies and rice.

: Jackfruit tacos on home-made flour tortillas.

: Can’t recall what this was.

: Sriracha cauliflower , pasta and Daiya cheese.

: Vegan goulash sandwich.

: Roasted veggies and mashed potatoes.

: Noodles in pumpkin sauce.

: Chick pea salad sandwich.

: Cornmeal waffles.

: Stuffed bell peppers with Daiya cheese.

: Black bean and wild rice tacos along with vegan nacho cheese

: Carrot dog.

Bibimbap

My version of the Korean dish Bibimbap.

Ingredients:
Rice.
Cucumber cut in to strips.
Red bell pepper cut in to strips.
Carrots shredded.
Spinach chopped.
Mushrooms sauteed.
Tofu cut in to thin strips and pan-fried *optional

Kochujang Sauce:
2 TBSP fermented red pepper paste (available at Asian grocer)
1 clove minced garlic
1 TBSP rice vinegar
1 tsp sesame oil
1 TBSP tamari
2 tsp maple syrup

Directions:
Place a mound of rice in a large bowl.
Line the bowl with the vegetables.
Top with tofu and sauce.
Mix well before eating.

Notes
I generally make a double batch of the sauce.
Top with an egg cooked however you like in place of the tofu.

Vegan Mushroom Gravy

Ingredients:
8oz mushrooms chopped
2 cloves garlic, minced
1/2 large onion, minced
2 cups veggie broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed (optional)
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast
1 teaspoon sherry (optional)
1 tablespoon tamari
2 tablespoons whole wheat flour
1/4 cup plain non-dairy milk
salt and freshly ground black pepper, to taste

Directions:
In a saucepan, saute the onion until it begins to brown. Add the mushrooms and cook for another couple minutes. Add the garlic and cook for another minute.
Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl mix together the milk and flour until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.