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)
2 tbsp oil
1 large yellow onion, diced
3-6 cloves of garlic, minced
1/4 c dry white wine, sake or vodka
2 can crushed or diced fire roasted tomatoes
salt and pepper
1 tbsp dried basil
1 tbsp dried oregano
1 package of Trader Joe’s meatless ground beef
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. 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 meatless meat to the pan (crumbled first) and let simmer for for about 8 minutes. Serve over spaghetti with lots of rice-based fake parmesan.
This recipe can be found over at Oh She Glows.
I made this with basil instead of cilantro (I hate cilantro), and it was pretty decent – but I’m not a huge fan of quinoa and might try this with pearl couscous next time.
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.
BoldVegan’s recipe for this delicious fried-rice dish is super simple and very much in the comfort-food category. I followed the recipe pretty much to the letter, except I used freshly-made jasmine rice, and added some pan-fried tofu.
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:
This pad thai recipe from Vegan Flavorista is so simple and quick to make – without the fish sauce of traditional pad thai, it does lack a little umami, but it’s still a fantastic dish. I only made two changes to the original recipe:
– I subbed Thai basil for cilantro
– I used a 1/2 tbsp less of sugar