Cauliflower and Broccoli in a Rich Makhani Gravy

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This is such an easy Indian recipe from Vegan Richa - great for a tasty weeknight dinner, and comes together very quickly.

Some changes I  made:
- subbed 1 tsp of ground fenugreek for the leaves
- subbed half a can of fire-roasted tomatoes for fresh, and skipped the simmering time
- skipped the cashews and used a whole can of coconut cream (full fat)

Spaghetti Bolognese

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1 Field Roast meatloaf
2 tbsp oil

Heat a skillet on medium for about 5 mins. Chop up the meatloaf into rough chunks and pulse in a food processor till you get a nice chunky consistency. You can sub any type of fake beef for this (Trader Joe’s does a good one; so does Gardein; Field Roast italian sausages also work). Add the beef to the pan and brown for a few minutes. Remove and set aside.

2 tbsp oil
1 tbsp Earth Balance
1 large yellow onion, diced
3-6 cloves of garlic, minced
1/4 c dry white wine, sake or vodka
1 can crushed or diced fire roasted tomatoes
1 can regular diced or crushed tomatoes
salt and pepper
dried basil 
dried oregano

Heat the oil and margarine in the same pan, on medium, while you prepare the onions and garlic. Toss them in the pan and saute till translucent and soft. Deglaze the pan with the wine/alcohol then add both cans of tomatoes, as well as the basil and oregano (about 1.5 tsp of each, but I just liberally sprinkle them on). Add salt and pepper now and season again at the end after tasting. Reduce heat to med-low and leave uncovered – but I recommend a splatter-guard. Simmer for about 30 mins.

Add the browned “meat” back in the pan, mix well and serve with linguine or spaghetti and some vegan parmesan.

Basic Alfredo Sauce

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This is a Chloe Coscarelli recipe, via Your Vegan Mom, and is a great staple sauce. I initially planned to make exactly to the recipe, but realized at the last minute I had no miso on hand. So instead I subbed in 2 tbsp nutritional yeast, a splash of Braggs’, and I used white pepper instead of black. It tasted rich and comforting.

One note – don’t add the sauce to the pasta till ready to serve, as the pasta will absorb it really quickly and you’ll have gluey mess on your hands.

Fried Chickun

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This is the fried chicken recipe I’ve been looking for – the flavours are just perfect in every way. I adapted Hell Yeah It’s Vegan!’s recipe a little:
- I had Gardein Chick’n Scallopini in the freezer, so I decided to use that rather than making seitan from scratch this time. However, while it tasted good, the Gardein doesn’t have enough substance – it got kinda soggy and didn’t really hold up to frying. Lightly marinated tofu would great, though.
- I only used about 1/4″ of peanut oil in my fancy new all-clad skillet, and it was plenty for frying the thin Gardein fillets.
- I also forgot to pick up spicy brown mustard, but I googled the ingredients and came across this:

“There are no known substitutes for spicy brown mustard. In this case, individuals are encouraged to make their own recipe for this condiment. The ingredients that are included in the makings of this are mustard seed, red wine vinegar, dry mustard, water, prepared horseradish, ground turmeric, ground cloves, brown sugar, and dry red wine. All of these ingredients must be combined and simmer in a saucepan , then allowed to sit for 60 to 90 minutes at room temperature before being used in any way.”

So… I mixed up the water and flour and then just added:
- a big pinch of mustard powder
- about a tsp of red wine vinegar
- 1/2 tsp of horse radish
- 1/4 tsp of turmeric
- a good pinch of brown sugar
- a tiny splash of beaujolais
since I didn’t have ground cloves and didn’t feel like waiting for an hour or more. But the breading tasted absolutely fantastic, I’ll definitely be making this again.

Served up with sauteed swiss chard and mashed potatoes:

fried chickun