We had went to Carrabbas one night for dinner recently. My husband had ordered the Sausage and Lentil Soup. I looked at it and then tasted it to figure out the flavor profile. I knew right then and there I could make this vegan and make it taste just as good , if not better.
- 1 pkg of Beyond Sausage
- 1 lg onion, diced
- 1 celery stalk, diced
- 2 carrots, large, diced
- 8 c vegetable broth
- 28 oz can, tomatoes, diced
- 1 tbsp garlic, minced
- 16 oz. dry lentils
- 2 bay leaves
- basil, to taste
- oregano, to taste
- parsley, to taste
- thyme, to taste
- red pepper flakes, taste
- 1/4 c nutritional yeast
Cut the sausage into coin size pieces. Sauté over medium heat in a large dutch oven. Add the onions, celery and carrots. Cook until the onions are softened and translucent. Add the remaining ingredients (except the nutritional yeast) and simmer on low until the lentil are tender, about 1 hour.
When the lentils are tender scoop out about 1c to 1 1/2 c of the soup. Blitz soup in a high speed blender. Return blended soup to the pot. Add nutritional yeast. Stir soup well, then serve.
This salad is a mashup of a greens salad and a broccoli salad. I had brought this salad to a gathering at church and came home with an empty bowl. I love to bring things I know I can eat that is delicious, plant based and good for me and the others that will partake. I do not usually advertise that the dish is plant based, but I love seeing their reactions when they taste my food, and then I give them the whammy – It is plant based.
- 1/2 c almond yogurt
- 1/2 c vegan mayo
- 1 tbsp apple cider vinegar
- 1 tbsp sweetener (I used coconut sugar)
Combine all of the dressing ingredients and set aside.
Note: You could replace the almond yogurt with Cashew Sour Cream. Also, you could leave out the vegan mayo and just go with 1 c of almond yogurt or Cashew Sour Cream.
- 1 head of broccoli, chopped into florets
- 2 heads of romaine lettuce, chopped
- 1/2 c dried cranberries
- 1/2 carrots, matchsticks
- 2 tbsp sunflower seeds
- 2 scallions, chopped
Prepare a large bowl of ice water and set aside. Bring a large pot of water to a simmer. Blanch the broccoli florets in the simmering water. When the broccoli begins to turn a deep green and has softened slightly, remove the broccoli from the simmering water and place it into the ice bath. This will stop the cooking of the broccoli.
Remove the broccoli from the ice bath and let drain on a dry cloth. You do not want the broccoli wet. It will dilute the dressing and make the romaine leaves soggy. No one wants a soggy salad.
Combine all of the salad ingredients into a large bowl. Stir all the ingredients together so that they are all coated with the dressing.
Chill salad for at least 1 hour.
Serve. Eat. Enjoy.
The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.
- 2 15 oz cans cannnelini white beans, rinsed, drained, divided
- 3 c vegetable broth, divided, 1c/2c
- 1 tsp all-purpose seasoning
- 1/2 large onion, diced
- 3 garlic cloves, minced
- 1/8 tsp crushed red pepper flakes
- 8 oz baby spinach, chopped
- 1 large tomato, seeded, chopped
- 1/2 lemon, zested, juiced
- Homemade Sourdough Croutons – GF/V
In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.
In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.
Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.
Add remaining beans and broth along with the tomato and lemon.
Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.
Serve with homemade croutons. Eat. Enjoy.
I had some Kung Pao Sauce and some Peanut Sauce leftover so I combined them and made an incredible sauce to marinade the veggie kabobs. I served them with some brown basmati rice.
- Kung Pao Sauce (about 2/3 c)
- Peanut Sauce (about 2/3 c)
- Vegetable Stock – to dilute sauce (about 1/2 c)
- 1 medium zucchini, sliced 1/2 inch coins
- 1 medium yellow squash, sliced 1/2 inch coins
- 16 oz Cremini mushrooms
- 1 package extra firm tofu, cut into 1 1/2 inch cubes
Combine all of the ingredients into a gallon size ziplock bag. Add enough Vegetable Stock to dilute the combined Kung Pao and Peanut Sauce to coat the veggies and tofu.
Let veggies marinade for about 1 hour; turning bag over periodically to coat the veggies.
Thread veggies onto skewers. Grill until the veggies are tender.
Serve. Eat. Enjoy.
This salad is so beautiful and colorful; purple, red, yellow, orange and green. The proverbial colors of the rainbow. I used fresh and frozen veggies, and it has more veggies than pasta. I would say, that is a fresh tasting nutritious pasta salad.
- 12 oz. farfalle (bowtie) pasta, gluten-free
- 1 head, cauliflower, purple, cut into bite size, steamed
- 2 c tomatoes, cherry, variety of colors, quartered
- 1 c corn kernels
- 1 1/2 c edamame, shelled, steamed
- 1 lime, zested, juiced
- 1 tbsp All-Purpose Seasoning
- 1 tbsp nutritional yeast
In a large pot cook farfalle according to package directions. I used Jovial (my favorite brand) and it cooks for 10 minutes. Drain. Rinse with cold water and set aside.
Meanwhile, steam cauliflower for about 5 minutes. Long enough that the cauliflower was softened but still has a bite. Rinse with cold water and set aside.
In a very large bowl combine all the ingredients and stir thoroughly. Cover and refrigerate for at least an hour.
Serve. Eat. Enjoy.
Note: I added greens to this salad when it was served.
Maitake Mushrooms are also called hen of the woods. These are great when you want a “meaty” texture. The key to getting that “meaty” texture is pan searing and pressing the mushrooms before you barbecue. This recipe is for cooking in the oven.
Heat a large heavy skillet (I used cast iron) over medium heat. Make sure your cast iron is seasoned, or use a little oil to keep the mushrooms from sticking.
Place the mushrooms into the skillet. Place a heavy skillet on top of the mushrooms to press them. Cook for about 2 minutes. Turn over the mushrooms and repeat the pressing process. Continue to turn and press the mushrooms (about 10 minutes) until the mushrooms are golden, crispy steaks and all the liquid is gone.
Combine all of the ingredients into a medium size saucepan. Bring marinade to a boil. Reduce heat and simmer until marinade is reduced by 1/3 to 1/2 the volume.
Coat the mushroom steaks liberally with the marinade. Let marinate for at least one hour. The longer the mushrooms marinate the more flavor you will have.
Preheat oven to 400 degrees. Place marinated mushrooms onto baking sheet. Flip and baste mushrooms about every 10 minutes. Roast for about 30-40 minutes.
Serve. Eat. Enjoy.
These Portobello Cheesesteaks got the, “You can make this again” statement. I love when that happens. This just proves vegan food does not equal just salads.
Combine all of the marinade ingredients together. Pour marinade into an 8×8 baking dish and set aside.
- 2 large portobello mushrooms
Carefully remove the stems and gills from the portobello mushrooms. Thinly slice the mushrooms.
Add the sliced mushrooms to the marinade. Turn the mushrooms in the marinade to coat. Set aside.
Onions and Peppers:
- 1 red bell pepper, slice into strips
- 1 sweet onion, sliced
Add the pepper and onion to a large skillet. Cook the onion mixture over medium-high heat for about 5 minutes. The onion will start to get some golden color and the red pepper will begin to soften.
Move the onions and peppers to the outer edges of the skillet. Add the marinated mushrooms to the center of the skillet. Cook the mushrooms until the liquid is cooked out of the mushrooms. Mix together and set aside.
- 1/2 c cashews, soaked
- 2 tbsp tapioca flour
- 3 tbsp nutritional yeast
- 1/2 tsp Himalayan salt
- 1/2 tso garlic powder
- 1/2 tsp onion powder
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 1/4 c water
Combine all of the ingredients into a high-speed blender. Blend until smooth. Transfer cheese sauce to a medium sauce pan. Cook cheese sauce over medium heat, stirring constantly until sauce has thickened.
Layer mushroom mixture onto hoagie roll. Spoon cheese sauce onto mushroom mixture.
Serve. Eat. Enjoy.
I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.
Preheat oven to 350 degrees.
Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.
Bake until it is hot, about 20-25 minutes.
You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.
Serve with a salad or your favorite green vegetable.
Note: Make sure you get Non-GMO corn products.
Since we have been on lockdown we have not been able to go to our favorite Indian food restaurant. I decided to try my hand at making some at home. The slow cooker made it easy to let it cook itself.
- 2 c onions, diced
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1 1/2 c tomatoes, chopped
- 2 3/4 c , divided, + more sautéing vegetable stock/broth
- 1 tbsp curry powder
- 1 tbsp coriander
- 1 tbsp cumin
- 3/4 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 c russet potato, diced, 1/2 – inch
- 1 c chickpeas (measured dried then soaked overnight)
- 1 tbsp lemon juice
In a large skillet sauté onions, garlic and ginger with 1/4 c of vegetable stock/broth. Sauté until the onions are golden.
Add tomatoes, curry, coriander, cumin, turmeric, and cayenne pepper to the onion mixture. Sauté until the tomatoes are tender. Transfer to a slow cooker.
Add the potatoes, chickpeas and 2 1/2 c of vegetable stock/broth.
Cover slow cooker and cook on high heat for 5 hours, until the stew has thickened and the chickpeas are tender.
Stir in lemon juice. Serve over your favorite whole grain.
Serve. Eat. Enjoy.
The flavors of this bowl meld together perfectly. It has the heartiness of roasted root vegetable. The vibrant color of the roasted broccoli and the refreshing taste of the Creamy Citrus Dressing/Sauce. And don’t forget the sweet crunch of the Pan Toasted Pecans.
Preheat oven to 400 degrees.
In a large bowl combine the root vegetables, broccoli, vegetable broth and the All-Purpose Seasoning. Use enough broth and All-Purpose Seasoning to coat the vegetables.
Transfer the vegetable onto a sheet pan. Roast the vegetables for 15 minutes. After 15 minutes stir the vegetables and continue to roast for an additional 10-15 minutes.
Layer vegetables into a bowl. Drizzle with the Creamy Citrus Dressing/Sauce on top of the vegetables. Top with Pan Toasted Pecans.