Vegan potato-onion casserole with creamy vegetable sauce (gluten-free, dairy-free)

Do you have bits of vegetables in the fridge that you’d like to use up? Consider adding them to this casserole’s blended sauce that you pour over sliced potatoes and sautéed onion. For the sauce, use equal parts vegetable broth and plant-based milk.

Ingredients
  • potatoes
  • chopped mixed vegetables (such as chard, carrots, cauliflower, and/or broccolini)
  • homemade vegetable broth or store-bought broth
  • unsweetened soy milk, rice milk, or almond milk
  • minced garlic, divided
  • fresh mixed herbs of choice (such as parsley, cilantro, oregano, rosemary, thyme), chopped
  • nutritional yeast
  • olives, miso, and/or kosher salt
  • olive oil
  • red or yellow onion, thinly sliced
  • green onions, thinly sliced
Instructions
  1. Cut the potatoes into 1/8-inch-thick slices. Set aside.
  2. In a blender or food processor, blend the mixed vegetables, broth, milk, half of the garlic, the fresh herbs, nutritional yeast, and olives, miso, or salt until smooth or to your desired texture (a high-powered blender makes the sauce very creamy). Taste and adjust the seasoning.
  3. In a frying pan over medium heat, warm the oil. Add the sliced red or yellow onion and cook until translucent. Add the remaining garlic and cook, stirring, 1 minute longer. Remove from the heat.
  4. Preheat the oven to 400ºF. Pour enough sauce into a large baking dish to cover the bottom. Layer half of the potatoes on top of the sauce. Spread the onion-garlic mixture on top of the potatoes. Pour sauce on top and spread evenly. Layer on the remaining potatoes and pour enough sauce on top to cover the potatoes.
  5. Bake, uncovered, until the potatoes are fork-tender and the sauce bubbly and thick, about 45 minutes. If not, return to the oven, checking every 10 minutes until cooked through. If desired, broil for a few minutes for more crispness.
  6. Serve topped with green onions.

 

 

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Chunky vegan mushroom gravy with red wine + fresh thyme (dairy-free)

This sauce is very versatile because the flavors are simple, so you’ll come up with myriad ways to use it — in a rice casserole, as a pasta sauce, with mashed cauliflower or mashed potatoes, or to top a bowl of leftover soup or stew. For the liquid, use about 1 part wine to 2 parts broth. If you don’t have or like miso, you can always use more kosher salt or another source of saltiness, like Bragg aminos, coconut aminos, tamari, or soy sauce.

Inspired by a post on the Fried Dandelions blog.

Ingredients
  • extra-virgin olive oil
  • shallots, thinly sliced into rounds
  • thickly cut mushrooms of choice (such as button, cremini, and shiitake)
  • kosher salt
  • red wine
  • homemade broth or store-bought vegetable broth
  • flour of choice
  • nutritional yeast
  • garlic, minced
  • fresh or dried thyme
  • miso, whisked in a few tablespoons hot water until dissolved
Method
  1. In a large frying pan over medium-low heat, warm the oil. Add the shallots and cook, partially covered, until beginning to caramelize. Move the shallots to the edge of the pan (or transfer to a bowl). Add the mushrooms in one layer and allow to cook without stirring until they sizzle and start to brown. Sprinkle with salt and stir. Slowly add the wine and stir the mixture to scrape up the browned bits on the bottom of the pan. Bring to a simmer. Add the broth, return to a simmer and cook uncovered.
  2. Into a glass measuring cup with a spout, add a couple tablespoons of flour and whisk in a small amount of water to make a slurry. Pour into the mushroom sauce and whisk until integrated. Whisk in nutritional yeast, garlic, and thyme. Simmer, uncovered and stirring occasionally, until the sauce thickens to your desired texture. If not thick enough, create more of the flour slurry and whisk into the sauce.
  3. Taste and adjust the seasonings. Whisk in the dissolved miso. Pour into a serving bowl and serve.

Vegan lasagne noodle pinwheels with herbed tofu filling + marinara sauce (dairy-free)

Instead of your classic layered lasagne casserole, here you spread the filling directly on the cooked lasagne noodles, roll each one into a pinwheel, and bake them topped with marinara sauce — quite festive. Use leftover filling as a sandwich spread, dip, salad dressing base, or some other creative way.

Ingredients
  • lasagne noodles
  • olive oil
  • kosher salt
  • super-firm tofu, broken into chunks
  • greens (such as spinach, kale, chard, or beet greens), chopped
  • fresh basil, chopped, or dried basil
  • fresh or dried thyme
  • fresh or dried oregano
  • fresh sage, chopped, or dried sage
  • fresh parsley or cilantro, chopped
  • pitted olives or capers
  • green onions, sliced
  • nutritional yeast
  • garlic powder
  • unsweetened plant-based milk (such as soy or rice)
  • freshly ground pepper
  • store-bought marinara sauce
Method
  1. Bring a large pot of water to a boil. Add a tablespoon of olive oil and a sprinkle of salt to the boiling water. Add the lasagne noodles and cook until almost done (al dente) according to the package directions. Drain and cool under cold running water.
  2. Meanwhile, in a food processor, combine the tofu, greens, basil, thyme, oregano, sage, parsley or cilantro, olives or capers, green onions, nutritional yeast, garlic powder, and pepper. Add a tablespoon or two of olive oil and enough milk to process the mixture until almost smooth. Taste and adjust the seasonings.
  3. Preheat the oven to 400ºF. Spread a thin layer of marinara sauce on the bottom of a baking dish. Using one noodle at a time, spread the tofu filling onto the noodle. Roll up and place the pinwheel on the marinara sauce in the baking dish. Repeat until all the noodles are used. Spoon more marinara sauce on top of the pinwheels.
  4. Cover with aluminum foil and bake until bubbling, about 30 minutes. Uncover and bake 10 minutes longer, then broil to crisp the top. Let sit about 10 minutes and serve!

Instant Pot: Vegan wild rice + mushroom soup with herbs + crispy tofu (gluten-free)

The wild rice and mushrooms make a chewy and chunky soup — perfect for cold, rainy days. If you don’t have an Instant Pot, you can make this recipe in a soup pot or pressure cooker on the stovetop. To cook wild rice, use 1 part wild rice to 3 parts water or broth. If you don’t have time to soak the wild rice, just add a few additional minutes of cooking time. For the herbs, you can use fresh or dried.

Ingredients
  • crispy broiled tofu
  • olive oil
  • onion, diced
  • carrots, sliced
  • mushrooms, thickly sliced
  • kosher salt
  • white wine
  • wild rice, soaked in water and drained (see note above)
  • raw cashews, soaked in water, drained, and blended
  • water or homemade vegetable broth
  • greens (such as kale, chard, spinach, or beet greens), chopped
  • garlic, minced
  • sage
  • parsley or cilantro
  • thyme
  • fennel seed
Method
  1. Prepare the crispy tofu and set aside.
  2. Set your Instant Pot to the Sauté function. When hot, add the oil and then the onion, carrots, mushrooms, and a pinch of salt. When the vegetables start to brown, add up to ¼ cup wine and cook until the wine is absorbed. Add the wild rice, water or broth, cashew cream, and a sprinkle of salt. Stir well.
  3. Cancel the Sauté function, press the Pressure Cooker function, lock the lid, and set to Sealing. Set the time to 10 minutes. Let the pressure release naturally for 20 minutes before Venting.
  4. Unlock the lid. Stir the mixture and taste to make sure the wild rice is cooked to your desired texture. Stir in the greens, garlic, and herbs. Taste and adjust the seasonings. Garnish each bowl with crispy tofu and serve.

Vegan pasta with roasted red peppers, sun-dried tomatoes, olive tapenade + fresh herbs (gluten-free, dairy-free)

This is a no-cook pasta sauce, where you put the ingredients (other than the pasta) into a serving bowl, pour over with the just-cooked hot pasta, mix, and serve. It’s a crowd-pleaser. One variation worth a try: Top each serving with chewy bits of crispy broiled tofu.

Ingredients
  • brown rice pasta or whole-wheat pasta of choice
  • jarred roasted red peppers, cut into small pieces
  • sun-dried tomatoes (in oil or not), cut into small pieces
  • store-bought or homemade olive tapenade
  • parsley, chopped
  • fresh oregano
  • green onions, thinly sliced
  • nutritional yeast
  • chile powder or red pepper flakes
  • turmeric powder
  • freshly ground pepper
  • toasted sunflower seeds
Method
  1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain the pasta, reserving about 1 cup of pasta cooking water.
  2. Meanwhile, in a large bowl, add the sun-dried tomatoes, roasted red peppers, olive tapenade, parsley, oregano, green onions, nutritional yeast, chile powder or red pepper flakes, turmeric, pepper, and sunflower seeds. Toss to combine.
  3. Using a large serving spoon, spoon the pasta into the bowl, tossing together after each spoonful until you reach your desired ratio of pasta to sauce. Add in the reserved pasta cooking water 1 tablespoon at a time until you reach your desired sauce texture. Taste and adjust the seasonings, toss, and serve.

Vegan mushroom-nut spread served with toasted tortilla + pita chips (gluten-free, dairy-free)

This plant-based pâté is a wonder. And you will wonder how you survived all this time without it — not only to serve at potlucks or parties but also as a sandwich spread or as a topping for a bowl of salad, soup, or stew. For gluten-free, serve with corn tortilla chips, gluten-free crackers, and/or crudités.

Ingredients
  • olive oil
  • minced shallots
  • mixed mushrooms (such as button, cremini, shiitake), chopped
  • parsley, chopped
  • fresh thyme, chopped, or dried thyme
  • kosher salt
  • white or black pepper
  • red wine or dry sherry
  • garlic, minced
  • toasted walnut pieces
  • toasted slivered or sliced almonds
  • corn tortillas
  • whole-wheat pita breads
Method
  1. In a large frying pan over medium heat, warm the olive oil. Cook the shallots until translucent. Add the mushrooms in one layer if possible and cook without stirring until beginning to brown. Add the parsley, thyme, salt, and pepper. Cook, stirring often, until all of the liquid has evaporated and brown bits appear in the bottom of the pan. Deglaze with 1 or 2 tablespoons wine and cook off the alcohol. Stir in the garlic, cover, and remove from the heat.
  2. In a food processor, process the nuts with more olive oil until the mixture forms a thick paste. Add the mushroom mixture and process to your desired texture.
  3. Pack the mixture into a serving bowl or airtight container, cover, and refrigerate for a few hours or up to overnight. Bring to room temperature before serving.
  4. Right before serving, slice the tortillas and pita breads and toast in a toaster oven or regular oven until crispy. Serve alongside the spread.

Vegetable moo shu tacos with crispy tofu + toasted sunflower seeds (vegan, gluten-free)

Almost all American Chinese restaurants serve moo shu — a stir-fry typically with shredded cabbage and carrots and thin strips of green onion, mushroom, and pork with steamed flour wrappers and hoisin sauce alongside. In this version, you get chewy tofu and a variety of vegetables seasoned with toasted sesame oil and rice vinegar wrapped in warm, soft corn tortillas and topped with sunflower seeds and pepitas (hot sauce and salsa optional).

Ingredients
  • crispy broiled tofu
  • olive oil
  • mushrooms of choice, sliced
  • green onions, white parts cut lengthwise into strips and green parts sliced
  • green and/or red cabbage, shredded
  • jalapeño chile, minced
  • sweet pepper, cut into thin strips
  • zucchini, cut into thin matchsticks
  • baby bok choy, cut lengthwise into thin strips with green and white parts separated
  • toasted sesame oil
  • rice vinegar
  • tamari, soy sauce, coconut aminos, or Bragg liquid aminos
  • fresh ginger, peeled and minced
  • garlic, minced
  • corn tortillas
  • toasted sunflower seeds
  • pepitas (pumpkin seeds)
  • hot sauce and/or salsa
Method
  1. Prepare the broiled tofu.  When cool enough to handle, transfer to a cutting board and cut into small squares. Set aside.
  2. In a large frying pan over medium heat, warm the oil. Add the mushrooms and cook, without stirring, until the mushrooms brown a bit. Add the white parts of the green onions, cabbage, jalapeño, sweet pepper, zucchini and white parts of the bok choy and cook, stirring occasionally, until the vegetables soften. Drizzle with sesame oil, rice vinegar, and tamari and stir to combine. Add the ginger, reserved tofu, green parts of the green onions, and green parts of the bok choy and cook, stirring, for a minute or two. Taste and adjust the seasoning. Remove from the heat, add the garlic, and cover the pan.
  3. Lightly toast the tortillas or wrap them in a kitchen towel and microwave for a few seconds.  Fill the tortillas with the moo shu, garnish with sunflower seeds and pepitas, and serve with hot sauce and/or salsa alongside.

Crispy broiled tofu (vegan, gluten-free)

Thinly sliced and then broiled — with no added fat or seasonings — your super-firm tofu of choice turns wonderfully chewy. Your sandwiches, tacos, salads, soups, and stews will benefit from its added texture. But that’s if you can stop yourself from eating it on its own straight from the broiler.

Ingredients
  • 1 block organic super-firm tofu (such as Wildwood or Trader Joe’s brands)
Method
  1. Preheat the broiler. Line a baking sheet with parchment paper.
  2. Slice the tofu no thicker than ¼-inch thick. Place the tofu in one layer on the prepared baking sheet.
  3. Broil the first side of the tofu slices until dry and starting to change color, checking that they don’t burn, about 30 minutes (but it depends on how close the heat is to the slices). Remove from the broiler and flip all of the slices. Return to the broiler until the second side of the slices is starting to dry, about 3 minutes. Remove and let cool a bit before using.

Grated beets cooked with dates + cardamom (vegan, gluten-free, sugar-free, egg-free)

Inspired by a dessert served in Indian cuisine, this sweet, chunky “jam” is great on toast, yogurt, ice cream — or on its own. You don’t have to peel the beets unless you want to. A variation: Replace the beets with beets and carrots or just carrots, and for tang, add lemon zest during cooking or a squeeze of lemon at the end.

Ingredients
  • olive oil or oil of choice
  • beets, scrubbed and grated
  • plant-based milk of choice (such as soy, rice, or almond)
  • chopped dates
  • raisins
  • kosher salt
  • ground cardamom
  • ground coriander
  • ground cinnamon
  • nuts of choice (such as cashews, pistachios, and/or slivered almonds)
Method
  1. In a heavy-bottom pan over medium heat, warm the oil. Add the beets, milk, dates, raisins, and a sprinkle of salt. Bring to a boil, then lower the heat and simmer, stirring occasionally, as the mixture reduces and the milk begins to evaporate. When the milk has evaporated, stir in the cardamom, coriander, cinnamon, nuts, and a few more raisins. Cook until heated through. Taste and adjust the seasonings. Remove from the heat.
  2. Serve hot, at room temperature, or cold. Store airtight in the refrigerator.

Pinwheel sandwiches with avocado, olive tapenade + sun-dried tomatoes (vegan, dairy-free)

If you’ve seen pinwheel sandwiches (aka aram sandwiches), you know how attractive they are laid out on a serving platter. This recipe uses soft, spreadable vegan cheese, but you can use avocado mashed with hummus and/or olive tapenade instead. To make this recipe gluten-free, use brown-rice tortillas instead of the lavash. Leave enough time to chill the rolls for at least 2 hours to make slicing them easier.

Ingredients
  • spreadable vegan cheese, such as vegan cream cheese (see note above)
  • avocado
  • sun-dried tomatoes in olive oil, drained
  • olive tapenade or thinly sliced olives of choice
  • fresh basil leaves, rolled and very thinly sliced crosswise (chiffonade)
  • parsley, chopped
  • sweet peppers, diced
  • Roma or San Marzano sauce-type tomato, chopped
  • green onions, very thinly sliced
  • several whole-wheat lavash or large whole-wheat flour tortillas
  • toasted sunflower seeds
  • fillings: lettuce strips, arugula, carrot matchsticks, cucumber matchsticks
Method
  1. Add the cheese and avocado to a bowl and mash together. Cut the sun-dried tomatoes into small pieces and add to the bowl. Add the tapenade, basil, parsley, peppers, tomato, and green onions. Mix until well combined.
  2. Soften the lavash or tortillas by wrapping in a kitchen towel and microwaving for 30 seconds to prevent cracks when rolling. Evenly spread the cheese-avocado mixture on a lavash. Sprinkle with sunflower seeds. Along the longest edge of the lavash, place fillings of choice on top of each other in a narrow row. Fold the lavash or tortilla over the fillings and roll tightly to the opposite edge. Transfer the roll to a plate, seam side down. Repeat until you have made as many rolls as you need.
  3. Transfer the plate of rolls to the refrigerator and chill for at least 2 hours to meld the flavors and make slicing the rolls easier. When chilled, transfer the rolls to a cutting board, slice into pieces about 1½ inch thick, and decoratively place on a serving platter. Serve immediately or allow to come to room temperature before serving.