Made homemade seitan (recipe from the Veganomicon) then double battered “chicken” fried “steak”, rosemary garlic mashed potatoes, corn with cilantro and cayenne and a simple “cream” gravy. Comfort food. Yum.
Crock Pot (no)Honey Sesame & (no)Chicken
1 pound meat substitute (I used rehydrated protein chunks)
1/2 onion, sliced
1 T soy sauce
3 cloves of garlic (minced)
1/4 cup of agave
1 tsp onion powder
1 small can tomato paste
3 Tablespoons rice wine vinegar
1/4 c. water
1 tsp sesame oil
1 tsp sriracha hot chili sauce
1 tbsp cornstarch
Put your prepared meat substitute in the crock pot with the onions.
In a bowl combine agave, soy sauce, tomato paste, sriracha, vinegar, 1/4 c. water, sesame oil, and garlic. Mix well.
Pour sauce over meat substitute, and cook on low for 4 hours
Remove meat substitute (leave the sauce in the crock pot) and set aside
In a bowl, dissolve cornstarch in 1/4 cup water and then add to the slow cooker and stir well. Return meat substitute to the slow cooker and mix thoroughly. Cook on high until slightly thickened,( about 15 minutes).
Serve over rice, I used instant.
Vegan Super Bowl Recipes
I could eat fried avocados every day.
Tortilla Pierogies with Truffled Sour Cream
These perogies are made with flour tortillas, so they’re ready in no-time. Truffled sour cream puts an elegant twist to this traditional comfort food.
Spaghetti squash, homemade vegan chorizo and black bean and corn salsa cooked with cumin, garlic, cayenne and onions. Quite tasty.
- 3 sweet potatoes, scrubbed and pricked with a fork
- Cooking spray
- 1 cup chopped red onion
- 1 cup chopped bell pepper, any color
- 1 jalapeno pepper, diced (optional)
- 2 to 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 can (15.25 oz) Del Monte Southwest Corn with Poblano and Red Peppers, drained
- 1 can (14.5 oz) Del Monte Diced Tomatoes with Zesty Mild Green Chiles, drained
- 1 can black beans, rinsed and drained
- 1/4 cup nonfat Greek yogurt
- 1 tablespoon 1/3 less fat cream cheese
- 1/4 cup shredded cheese (any variety, such as cheddar or colby jack)
- Chopped green onion, for topping
- Preheat oven to 425F degrees. Bake sweet potatoes for 30 to 45 minutes, or softened. (Note: for ease I bake on a foil-lined cookie sheet). Let potatoes tool 10 to 15 minutes, or until cool enough to touch.
- Meanwhile, heat a large nonstick skillet sprayed with cooking spray over medium-high heat and saute onion, bell pepper and jalapeno (if using) until softened (about 5 to 7 minutes).
- Stir in garlic, chili powder and cumin and cook 1 minute or until fragrant.
- Reduce heat to medium and add corn, cooking for 8 minutes, or until corn starts to brown.
- Add diced tomatoes and black beans, stirring until combined. Let cook for about 5 to 10 minutes, stirring occasionally. Remove from heat and set aside. (Note: You can taste and make adjustments to the seasoning as needed at this time)
- Once done and cooled to the touch, slice potatoes lengthwise. Scoop out potato flesh into a large bowl. You will want to leave about a 1/4-inch shell around the skin so it has some structure for filling.
- Using a fork or potato masher, mash potato flesh until smooth. Add Greek yogurt and cream cheese, stirring until combined.
- Add corn black bean mixture to sweet potato mixture, stirring until combined. Spoon mixture into sweet potato shells.
- Preheat broiler. Sprinkle stuffed sweet potato shells with cheese and green onions, and broil until bubbly and melted.
Del Monte Whole Kernel Corn or Fiesta Corn can be used in place of the Southwestern Corn with Poblano and Bell Peppers.
***omit the dairy and replace with your favourite alternatives
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