2 tbsp. yellow curry powder (used hot madras curry powder)
1 tsp. cinnamon
1 tsp. cumin
1 (14 oz.) can diced tomatoes
3 (14 oz.) cans coconut milk
1 large head of cauliflower, cut into large florets
Cilantro (optional) (we used it but the curry still tasted just as great without it)
Naan (optional) (we thought the curry tasted better without it)
Rice (optional) (we used it)
Set a 5 qt. (or medium-sized pot) over medium heat, pouring the olive oil in afterwards (we used a large skillet). Once the oil’s hot, toss the onion in, stirring until it looks translucent. Mix in the garlic and ginger, continuing to stir for another minute or two or until you can smell the garlic & ginger. Add the following ingredients in, stirring until combined with the onion mixture: curry powder, cinnamon, cumin and diced tomatoes.
Slowly stir the coconut milk in, waiting for a simmer to occur. Simmer for 5 minutes, stirring frequently during that time. Using either an immersion blender or a blender (we used a blender), blend the coconut milk mixture until smooth. Bring the soup back up to a simmer before adding in the cauliflower. Simmer for 20 minutes or until the cauliflower is tender.
Serve the curry over rice, topping with the cilantro and naan on the side.
Mommy loves this dish ! Adding some table salt really brought the flavors of the curry out and pureeing the coconut milk mixture made it silky smooth. Hope you enjoy this as much as mommy did !
This recipe came from The Modern Proper.
We weren’t paid in any form to promote The Modern Proper.
2 teaspoons ground black pepper (used freshly ground black pepper)
2 teaspoons dry mustard
3/4 cup club soda
4 small russet potatoes, peeled and cut into 8 wedges each (about 1 1/2 pounds)
Flaked sea salt
Pour the canola oil into a large cast-iron Dutch oven until it’s filled halfway with the oil. Heat the Dutch oven over medium heat until the oil registers 350 degrees on a deep-fry thermometer.
Mix the following ingredients together in a large mixing bowl: flour, seasoned salt, paprika, pepper and mustard. Whisk the club soda into the flour mixture until the batter looks smooth. Dip the potatoes completely into the batter, letting any excess batter drip off.
Carefully drop the battered potato wedges into the oil (not all at once though, I’d recommend 8 or so at a time) and let them cook for 7 minutes or until they look golden brown, flipping the potatoes over now and then. (Make sure to try and keep the temperature at 350 degrees even while the potatoes are frying.) Use a slotted spatula (I used a spider (the cooking utensil, not the arachnid) to take the potatoes out of the oil and place them on a paper towel-lined plate to drain. Sprinkle the sea salt over the potato wedges and eat as soon as possible.
Oh my god, these were so f*cking delicious ! If you ate them right after there done cooking, you got a crunch that could rival fried fish or fried chicken ! If you waited too long to eat this, you wouldn’t get the crispy crunch but you’d still get a nice tender potato and the batter never gets soggy !
This recipe came from “Southern Cast Iron” magazine.
I wasn’t paid in any form to promote “Southern Cast Iron” magazine.
2 (15-oz. each) cans black beans, drained or about 2 cups cooked black beans (I used 2 cans of black beans)
1 tbsp. coconut oil
3 tbsp. lime juice, divided
1 tsp. apple cider vinegar
1 tsp. soy sauce (I used reduced-sodium soy sauce)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. chili powder
3 cups broccoli slaw (store-bough or make your own blend with shredded broccoli, carrots and red cabbage)
1 tbsp. olive oil (I used extra-virgin olive oil)
1/2 tsp. salt
Warmed tortillas for serving (I used corn tortillas)
Pepitas, for garnish
Fresh chopped cilantro, for garnish
Place the beans, coconut oil, 1 tablespoon of lime juice, vinegar, soy sauce, cumin, salt, garlic powder, smoked paprika and chili powder in a medium-sized cast-iron pan or saucepan, stirring to combine. Simmer the bean mixture over medium-low heat for 10 to 15 minutes.
While the beans simmer, take a mixing bowl out and add to it the broccoli slaw with the remaining two tablespoons of lime juice, olive oil, and salt, tossing to combine.
Divide the beans evenly among the tortillas, topping it with the broccoli slaw, pepitas and cilantro. Eat right away.
This was a tasty taco ! The crunch from the slaw and pepitas were a nice contrast to the soft black beans. It was just a little dry but adding on some taco sauce (I used Taco Bell sauce) took care of that problem and added flavor !
This recipe came from The Ultimate Vegan Cookbook.
We weren’t paid in any form to promote Taco Bell or The Ultimate Vegan Cookbook.
Take a large cast-iron skillet or frying pan and pour the oil in, setting the skillet over medium heat. Once the oil’s hot, add the onions and bell peppers in, stirring them around for 10 to 12 minutes or until they’re soft and fully cooked. Add the shaved seitan into the skillet and let it get browned, stirring frequently for 3 to 4 minutes.
Take a small bowl out and whisk the Worcestershire and water together in it. Pour the mixture over the seitan and vegetables, tossing to coat. Let the mixture cook for another 3 minutes. Season with salt and pepper to taste.
While the seitan and vegetables are cooking, take your buns and cut them in half. Take 1 tablespoon of butter per bun and spread it over the cut sides of the bun. Toast the buns. Spread the nacho cheese over the toasted sides, topping with a “generous” amount of the seitan mixture. Drizzle more cheese on and eat right away.
Saved by Seitan
3 cups vital wheat gluten
1/4 cup nutritional yeast
2 teaspoons onion powder
1 teaspoon sea salt
1 teaspoon celery salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground mustard
1 teaspoon ground pepper (we used freshly ground black pepper)
2 vegan beef-flavored bouillon cubes, dissolved in 3 cups hot water, or 3 cups low-sodium vegetable stock (we used the bouillon cubes dissolved in water)
1/4 cup vegeetable oil
2 tablespoons low-sodium tamari or soy sauce
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
Preheat your oven to 350 degrees.
In a large mixing bowl, mix the vital wheat gluten, nutritional yeast, spices and herbs together.
In a separate bowl, stir together the stock, vegetable oil, tamari, vinegar and tomato paste until thoroughly combined. Take the stock mixture and add it to the vital wheat gluten mixture, stirring just until combined.
The mixture will be very moist but able to stay in one piece. When you get it in your hands, it should be slippery, not sticking to your hands. You’ll be able to feel the stretchiness due to the gluten that’s binding the whole thing together. Place the dough on a large work surface and knead it, pulling and stretching, folding the dough over itself a few times. Now shape the dough into a log that’s around 10 inches long and 5 inches in diameter (this was the trickiest part of the recipe for us*).
Lay out a large enough piece of heavy-duty aluminum foil and put the dough log on the foil, wrapping it up so tight that there are no gaps (you may even need 2 pieces of foil to make sure the log is secure). Make sure the ends of the foil are tight and twist them to seal.
Place the log on a baking sheet and place it in the oven to cook for 90 minutes. The log should feel pretty firm once it’s done. Cool the log down at room temperature, placing it in the fridge afterwards and letting it sit overnight before it’s used for sandwiches.
If you’re going to slice this real thin they recommend using a sharp knife but if you’re going to shave the meat they recommend using a mandolin**.
Store any leftover seitan in the fridge and eat within 10 days of making it. It will stay good for up to 2 months if it’s wrapped up and put in the freezer. Make sure to thaw the seitan completely though before slicing it if you’re gonna freeze it.
*When we were shaping the dough into a log, we’d reach the desired length and diameter and it’d start to tighten back up, causing it to shrink in size, so we had to move really fast in wrapping the log up once it got the right size shape to it.
**The mandolin would guarantee you identical cuts but we chose to shave our seitan using a knife.
The nacho cheese
1 cup peeled, cubed white potato (about 1 small potato) (we used russet potato)
1/2 cup peeled, diced carrot (about 1 carrot)
1/4 cup vegetable oil
1/4 cup nondairy milk or water (we used plain soy milk)
1 tablespoon nutritional yeast
1 1/2 teaspoons arrowroot flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
2 teaspoons freshly squeezed lemon juice
6 pickled jalapeño slices or to taste (we used 6 slices), plus 3 tablespoons brine
1 tablespoon tomato paste
Take a pot (we used a large saucepan) of water and bring it to a boil. Add the potato and carrots to the water, letting it cook for 6 to 8 minutes or until the potatoes are just fork-tender*. Drain the carrots and potatoes and add them to a high-powered blender right afterwards.
Add all of the other ingredients to the blender and put the lid on afterwards, mixing on high speed just until smooth. If the cheese sauce has cooled down too much, you can reheat this in a saucepan for a few minutes over low heat until it’s bubbling or microwave the sauce (we chose to reheat this in a saucepan). If you think the sauce loses it’s smooth consistency during reheat, try adding in a small amount of water or nondairy milk.
*You don’t want to cook the potatoes too long or else they can get starchy and therefore prevent you from getting a nice smooth cheese.
Alright so yes, this sandwich does take a bit of prep and work to get made but the taste made it worth it ! While the seitan won’t fool you into thinking that it’s actually beef, it tastes so good paired with the nacho cheese and vegetables ! It was hard to restrain myself to just one or two sandwiches !
These recipes came from Vegan Comfort Classics by Lauren Toyota.
We weren’t paid in any form to promote Vegan Comfort Classics by Lauren Toyota.
1 tbsp. olive oil (we used extra-virgin olive oil)
1/4 cup vegan Worcestershire
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. smoked paprika
2 large portobello mushrooms
1 bell pepper (we used a red bell pepper)
1/2 large white onion
2 tsp. olive oil (we used extra-virgin olive oil)
1/2 cup pre-soaked* cashews
2 tbsp. tapioca starch
1 1/2 tbsp. nutritional yeast
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Dijon mustard
1 tsp. apple cider vinegar
1 1/4 cups water
4 hoagies, French rolls or hot dog buns
Make the marinade by mixing the following ingredients together in a large bowl: oil, Worcestershire, garlic powder, salt, paprika and steak seasoning. Carefully pull the stems off the mushroom caps, using a spoon afterwards to take the gills off the caps. Thinly slice the caps and put them in a marinade. Using your hands, carefully toss the sliced caps in the marinade until they look thoroughly coated. Thinly slice the bell pepper and onion, leaving them off to the side for now.
Take a large, deep pan and pour the two teaspoons of olive oil in, setting it over medium-high heat. Let the oil heat up for a minute or so before moving onto the next step.
Toss the onion and bell pepper into the pan, stirring them around now and then for 5 minutes. When you’re not stirring, get the sauce made: put the cashews, starch, yeast, salt, garlic powder, onion powder, mustard, vinegar and water into a high-speed blender. Blend the mixture on high for 2 minutes or until the sauce looks smooth (we used the puree setting on our blender to get the sauce smooth).
Scoot the bell pepper and onion to the outer edges of the pan, leaving a nice wide open space in the middle. Spread the mushrooms out in the middle, pushing them down with a spatula so they get seared. Cook the mushrooms for 2 to 3 minutes or until they are browned and have softened. Flip them over, press to get a sear and cook for another 2 to 3 minutes or until they are browned and softened like the first side.
When most of the liquid in the pan has cooked off, mix the mushrooms in with the peppers and onions. Turn the heat down to low and toast the buns.
Put a small saucepan over medium heat. Once the saucepan’s hot, pour the sauce into it. Stir the sauce constantly for 2 minutes or until the sauce has thickened. Split the mushroom mixture up between the 4 toasted buns, topping the mixture with A LOT of the cheez sauce.
*According to the book, you should soak nuts in water for at least 4 hours or overnight. We drained the water off before adding the cashews into the blender
They say this is supposed to serve 4 but if you want to actually have a hearty sandwich then this is only going to be enough to fit on 2 buns ! That delicious cheez sauce though, that was the star of this dish. There is so much cheez that it felt like we could’ve completely covered the buns and filling with cheez and still had some leftover ! There were bell peppers in the picture but if you don’t want peppers in your cheesesteak then you could omit them and it’ll still taste great !
This recipe came from “30-Minute Vegan Dinners”.
We weren’t paid in any form to promote “30-Minute Vegan Dinners”.
1 package extra-firm tofu, pressed to remove excess water and crumbled afterwards
Juice of 2 limes, divided
1/4 cup thinly sliced shallots
1 scallion, thinly sliced
5 cilantro sprigs, sliced
2 tablespoons soy sauce (we used reduced-sodium soy sauce)
1 or 2 mint sprigs, chopped
3/4 teaspoon ground dried Thai chiles (or red pepper flakes) (we used red pepper flakes)
8 lettuce leaves (iceberg or romaine), for serving (we used romaine)
Take a medium-sized sauté pan (we used a large skillet) and pour the oil, setting the pan over medium heat. Once the oil’s hot, add in the tofu along with juice from 1/2 of a lime. Occasionally stir the tofu for 4 to 5 minutes or until the tofu has a light brown color to it.
Take the tofu out of the skillet and add it to a mixing bowl. Add everything else but the lettuce leaves to the bowl, stirring to mix thoroughly.
Spoon the tofu mixture into the lettuce leaves and eat right away.
This was so freaking delicious ! It was supposed to be enough to fill 8 lettuce leaves but their leaves must’ve been on the smaller side ’cause we ran out of filling before we got to the 8th leaf. You can also kick up the heat in this by mixing in a minced jalapeño or serrano (seeds left in). We will definitely enjoy eating this again in the future !
This recipe came from “The Super Easy Vegan Slow Cooker Cookbook”.
We weren’t paid in any form to promote “The Super Easy Vegan Slow Cooker Cookbook”.
1 (12-ounce) package extra-firm tofu, cut into 1/2-inch cubes and pressed to drain water
3 cups baby carrots, halved lengthwise
2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
2 medium yellow onion, diced
3 teaspoons minced garlic (6 cloves)
1 (1-inch) piece fresh ginger, peeled and minced
1 3/4 cups water
1 cup canned unsweetened coconut milk
1 1/2 tablespoons red curry paste
1 vegetable bouillon cube
1/2 teaspoon salt
Cooked rice, for serving
Fresh cilantro, for garnish
Pour the oil into a large skillet, setting the skillet over medium-high heat. Once the oil’s hot, carefully add the tofu in and let it cook for 5 minutes or until the edges look crisp, turning occasionally during that time.
Take a 4-quart slow cooker out and add the following ingredients to it, stirring to make sure everything’s mixed together: tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube and salt.
Put the lid on your slow cooker and either cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve the curry over rice and garnish with cilantro.
We love curry but this was disappointing. The vegetables looked drained of color and even though there were multiple big flavors that went into this, the finished dish just didn’t have a lot of flavor. The one upside to this was that this was a cheap dish to make ! If you just need something to help make your money stretch a little more and don’t care much about flavor than this is perfect for you !
We got this recipe from “The Super Easy Vegan Slow Cooker Cookbook”.
We weren’t paid in any form to mention “The Super Easy Vegan Slow Cooker Cookbook”.