The Open-Faced Sandwich I Didn’t Know I Was Missing

I’ve never been a fan of mayonnaise. I’ve never been one to slather it thickly on a sandwich or sneak a spoonful of it or use it, heaven forbid, as a dip. Blech! Even recipes that rely on large amounts of it for creaminess (potato salad; slaw) make me nervous. I don’t want to taste it, I just want to use it as a glue on a sandwich or as the otherwise unnoticeable base of a salad or slaw.

But then I discovered the tomato-mayo open-faced sandwich. I could ask where it’s been all my life, but I already have the answer: in the American South, served up on a hot day, probably alongside a pitcher of sweet tea.

That’s why I — Yankee by birth, Midwesterner by college/first-job choice, Mid-Atlantic…er… by current situation — was unfamiliar with it. But man, I was missing out. Because when you take delicious, quality bread, toast it gently, spread it with mayo, heap on freshly sliced tomatoes, and sprinkle a little salt on top, you get a transcendent summer sandwich.

The return of warm-weather lunches. 🌱🍅😍 #whatveganseat

A post shared by Kelly (@kelmishka) on

Now, tomato-mayo sandwich purists might balk at my usage of anything but grocery store white bread, but come on, that’s not my style. I used a white sourdough here and it was perfection. I recommend something neutral in flavor; this isn’t the place for your seven-grain swirled rye masterpiece.

In case you’ve never made one before, here is my take on this summer delight. I can’t wait till I have my own garden-fresh tomatoes to use in it. Come on, summer!

Vegan Tomato-Mayo Sandwich

Serves 1

  • 2 pieces neutral-flavored bread
  • 1-2 TB vegan mayonnaise (I like Just Mayo)
  • 1 tomato, thickly sliced
  • Sea salt to taste
  • Pepper flakes (optional; I like piment d’espelette)
  • Sprouts (optional)

Method

Lightly toast bread. You want it just a bit crispy, but not at all blackened. Spread mayo on one side of each slice to taste, then layer on the tomato slices and sprouts (if using). Sprinkle sea salt and pepper flakes (if using) on top. Eat and enjoy.

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Vegan open-faced tomato-mayo sandwich // govegga.com

 

 

 

 

 

 

 

 

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Five Vegan Pancake Recipes for Shrove Tuesday

Although my pancake recipes are predictably and unimaginatively housed on my breakfast recipes page, I am a firm believer in the occasional pancake dinner. Pancakes are quick, they’re relatively filling, and they’re practically dessert! And I am all for the occasional dessert-y dinner.

If you’re feeling lazy and in need of a carbolicious meal tonight, might I suggest you make pancakes and say it’s all in the name of celebrating Shrove Tuesday? Here are a few recipes to get you started, both from me and from some of my fellow bloggers. (For more vegan breakfast recipes, check out my Pinterest board!)

Vegan pancake recipes for any time of day (or night)!

Vegan Apple-Cinnamon Pancakes with Apple Pie Sauce // govegga.com

Apple-Cinnamon Pancakes with Apple Pie Sauce (pictured above)

Spicy pillows of puffy goodness topped with a buttery apple pie-inspired sauce—what’s not to love? Check out my recipe here.

Cinnamon Roll Pancakes with Cinnamon Swirls

This recipe from Minimalist Baker is the stuff of my breakfast-for-dinner dreams! Note that it’s a yeasted batter, so you’ll need to allow an hour for the batter to rise.

Puffy Pillow Pancakes

For classic melt-in-your mouth straightforward pancake goodness, look no further than the queen of all things vegan brunch-y, Isa Chandra.

Bright blue cloth with a white plate and a stack of seven thin, orange pumpkin pancakes. Scattered around them are a few mini chocolate chips.

Pumpkin-Chocolate Chip Pancakes (pictured above)

This recipe is an oldie, but definitely a goodie! If you’re into towering stacks of wafer-thin pancakes studded with little chocolate bites, this is the recipe for you.

A stack of five pancakes, covered in maple syrup, sit on a blue plate. To the left are three slices of apples. In the background is a bowl of chocolate chia pudding and a bottle of ginger syrup.

Whole-Wheat Ginger-Apple Pancakes (pictured above)

Another one of my older recipes, go for this recipe if you’d like to convince yourself you’re eating a healthy dinner: It uses whole wheat (pastry) flour, after all!

What’s your favorite vegan pancake recipe?

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Five vegan pancake recipes for Shrove Tuesday -- or any day!

Vegan Spaghetti Carbonara

Though I have no clue why, a few days ago I was seized with the idea of cooking a vegan carbonara—despite never having eaten carbonara in my life, vegan or otherwise. Perhaps I saw a recipe while perusing Pinterest and it lodged in my unconscious? Or maybe I’m just nostalgic for the Sims 2 and preparing a Goopy Carbonara for my hapless Sims? Who knows. But I had to try it.

I fully intended to follow an existing recipe for this pasta dish. I had no frame of reference for how it should taste, and I only vaguely understood the premise: add uncooked eggs (and maybe cheese?) to hot pasta; wait for eggs to cook through (but not scramble!) and create a rich “sauce” that clings to the pasta. Top with bacon? So I began researching how to make vegan carbonara.

But as I opened up tab after tab of vegan carbonara recipes, nothing seemed quite right. One recipe relied solely on silken tofu, which seemed like it would give a decent texture but would risk the end result tasting overpoweringly of soy. Another recipe used an entire half cup of Follow Your Heart’s VeganEgg—a product I appreciate in theory but am frequently disappointed with in practice—to get that clingy, eggy texture, which made sense, but I didn’t have a whole package of the product on hand. And a third recipe employed that ubiquitous vegan favorite, cashews, to add a nice rich mouthfeel, but that method seemed like it would create a more generic cream sauce, not carbonara. All these elements seemed useful in the end goal of creating a true carbonara, but not by themselves. I had to mix them.

Vegan pasta carbonara
And thus, my very own vegan carbonara. A small addition of the VeganEgg provides that clingy texture, cashews offer a creamy and slightly cheesy flavor, and a small amount of silken tofu adds bulk. I included black salt to approximate eggy flavor and threw in a few scoops of nutritional yeast for cheesiness. Topped with crispy bacon, my carbonara was a surprising and delicious success. It’s quite filling, too—I had leftovers for lunch the next day. Now that’s the measure of a true winner.

Vegan Carbonara

Serves 3-4

  • 2 T olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, diced
  • 1/3 cup cashews, soaked for as long as your blender requires it
  • 2 T VeganEgg + 1/2 cup cold water
  • 7 oz soft silken tofu (half a vacuum-sealed block)
  • 1/4 cup almond milk (or other nondairy milk)
  • 2 T lemon juice
  • 1 T nutritional yeast flakes
  • 1 tsp kala namak (black salt; if you don’t have it, just use regular salt)
  • Freshly ground black pepper
  • 5 pieces your favorite vegan bacon, chopped into small pieces (1/2″ or so)
  • 12 oz pasta
  • Parsley for serving (optional)

Method

Set your cashews soaking. If you have a high-powered blender, you can soak them briefly (I soaked mine while prepping the rest of the sauce); if not, be sure to start ahead of time as required by your blender.

In a small bowl, add the VeganEgg and the cold water and whisk forcefully until the powder is incorporated. Set aside.

In a large saucepan, heat the olive oil on medium. Add the onions and sauté for about 5 minutes, then add the garlic. Cook for another 3 minutes or until the onions are translucent. Turn off the heat and set aside, but keep the pan on the stove for later.

At this point, start boiling a pot of water for your pasta.

Drain the cashews and add them to your blender, along with the VeganEgg mixture, silken tofu, cooked onions and garlic, almond milk, lemon juice, black salt, nooch, and a few grinds of pepper. Blend on high until all ingredients are thoroughly incorporated. Taste for salt and pepper and adjust seasonings as necessary. Set sauce aside.

Heat a small amount of oil in the pan you used for the onion and garlic and add the chopped bacon.

By now, the pasta water should be boiling. Add pasta and set a timer for al dente pasta, following the package’s instructions. As the pasta cooks, monitor the bacon. It should heat through and become somewhat crispy. When the bacon is done (about 7 minutes), you can either leave it in the pan (so that it mixes in with the pasta and sauce) or scoop it into a small bowl (so you can top the pasta with it). Either way, turn the heat off but leave the pan on the burner.

When the pasta is finished cooking, drain it and immediately add it to the hot pan. Pour the sauce over it and cook for about 4-5 minutes on low heat, using a spatula to coat all the pasta. When the sauce starts clinging to the pasta and darkening a bit in color, it’s ready. Serve topped with bacon and parsley (if using) and a few more grinds of fresh pepper. Enjoy!

Notes

  • I used Sweet Earth Natural Foods‘ Benevolent Bacon, but you can go with any brand you prefer. You could also make your own crumbles from tofu or tempeh, although a fattier product works best here—the fat released in cooking helps everything cling together at the end.
  • If you don’t have the VeganEgg on hand, I think you can forgo it. You’ll just lose some of that clingy, eggy texture. Feel free to experiment with other ingredients in its place!
  • I used linguine for my pasta, but spaghetti and rigatoni are also common choices.
  • A quality vegan parmesan would be a perfect addition here. If you have it, swap it for the nooch and use as much as you need to get a nice cheesy flavor.
  • Timing is important here; you want the spaghetti to be nice and hot when you add the sauce. For that reason, make sure to follow the steps as written.

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Vegan pasta carbonara // govegga.com

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Smoky Vegan Black Bean Chili

This is a recipe that truly surprised me. After a whirlwind long weekend with family in town (my mom, my sister, and my two adorable—but energetic!—little nephews), I wanted to make something quick and easy for dinner last Monday night after our houseguests rolled out. Chili seemed like just the ticket. Without much fanfare and without trying to fancy it up, I quickly whipped up a batch of black bean chili. And it turned out to be one of the best chilis I’ve made in a while, despite having minimal ingredients. Smoky, hearty, richly flavored and beautifully textured, this chili is going to become a mainstay in my dinner repertoire.

Smoky, Spicy Vegan Black Bean Chili // govegga.com

The secret? Two simple techniques:

  • Use fewer spices, but more of them—lots of cumin and coriander provide rich flavor.
  • Don’t rinse the beans! Instead, leave them in their aquafabulous coating. This makes for a gorgeously thick sauce that holds everything together and binds the flavor.

My only regret? That I didn’t have enough ingredients on hand to make even more chili! This is a small batch, so feel free to double it. (I’d recommend not immediately doubling the serrano pepper and chili powder; instead, taste for spice and go from there.) You could also omit the mushrooms if you’re not a fan, but I really enjoyed how their soft texture played against the beans.

Smoky Vegan Black Bean Chili

Makes about 4 servings

  • 1/2 yellow onion, diced small
  • 3 cloves garlic, minced
  • 8-10 cremini mushrooms, sliced
  • 1 serrano chili, minced
  • 1 heaping tsp cumin
  • 1 heaping tsp coriander
  • 1/2 tsp Mexican oregano
  • 1/2 tsp smoky chili powder
  • 15 oz tomato sauce
  • 15 oz fire-roasted tomatoes
  • 1 32-oz can black beans (Drain (and save!) the aquafaba, but do not rinse the beans themselves; you’ll add them directly from the can with whatever aquafaba remains)

Method

In a large stockpot, heat a tablespoon or so of olive oil over medium heat, then add the onion. Sauté for about 5 minutes or until the onion softens and becomes translucent. Add the mushrooms and let cook for another 3 minutes, then add the garlic and serrano chili. Sauté for another 3 minutes, then add the spices (cumin, coriander, oregano, and chili powder) and stir to coat. Cook for another 30 seconds, then add the tomato sauce, fire-roasted tomatoes, and black beans. Bring to a gentle boil, then simmer for at least 20 minutes, stirring occasionally.

Taste for spice and salt, then serve with your favorite chili toppings!

Notes

  • I used piment d’espelette, a really lovely chili powder my brother and his girlfriend got me for Christmas from a Seattle spice shop they frequent. You can find piment d’espelette on Amazon or just use whatever chili powder you have on hand.
  • I didn’t add extra salt because the tomato sauce and fire-roasted tomatoes I used contained salt. Your mileage may vary; check your brand of tomatoes and adjust salt accordingly.

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Smoky, Spicy Vegan Black Bean Chili // govegga.com

 

 

 

 

 

 

 

 

 

 

 

Note: This post contains affiliate links. If you purchase something through my links, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)

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Oven-Baked Sweet Potato and Kale Patties

Happy 2017, pals! After the craziness of Vegan MoFo in November, I went 100% radio silent in December. What can I say? The holidays are always so busy, and since November was a mad rush of cooking, baking, recipe-writing, photographing, and blogging, I was pretty much spent when it ended. Let’s just call it a hiatus and move on!

I nearly always enter a new year with a few weeks of vegan cookie binging behind me, ready to incorporate just a little more good green food into my diet. It’s not that I don’t eat healthy foods during the holidays (I think I’ve eaten my weight in clementines in the past month!), but I tend to also eat lots of baked goods and indulgences. January seems like a natural time to re-calibrate and reset my eating patterns. Is it a resolution? Nah, just an intention to include more nourishing ingredients in my meals.

So in that spirit, today I bring you some simple oven-baked veggie patties, inspired by the sweet potato and mung bean croquettes I made a few years back. This recipe again features sweet potatoes as a base, but it also incorporates a handful of steamed kale and some crumbled tempeh for extra protein. I kept the flavors simple — fresh ginger, soy sauce, and curry powder — but you can add whatever spices appeal to you. The final step (brushing the patties with melted coconut oil and broiling for a few minutes) adds a little crunch and some extra flavor, but it’s totally optional; feel free to omit it if you’re cutting down on added fats.

Baked Sweet Potato and Kale Patties // vegan // govegga.com

Baked Sweet Potato and Kale Patties

Makes 12 patties

  • 1.5 lbs sweet potatoes, peeled and roughly chopped
  • 1/2 block tempeh, crumbled into small pieces
  • About 2 cups kale, chopped finely (measure loosely after slicing)
  • 1/3 cup scallions, sliced thin (measure after slicing)
  • 1/4 C coconut flour (or other flour; coconut adds a little nutty flavor)
  • 1.5 T freshly grated ginger
  • 1.5 T soy sauce
  • 1/2 T curry powder
  • 1/2 T coconut oil, melted (optional)

Method

Begin by steaming the tempeh and the chopped sweet potatoes for about 15 minutes, or until the sweet potatoes are fork tender. While they’re steaming, you can finely chop the kale and slice the scallions. Set both aside.

When the potatoes are done, add them and the tempeh to a large mixing bowl. Let them cool slightly while you steam the kale just until soft, about 3 minutes.

Preheat oven to 400˚F and spray a baking sheet with oil (or line with parchment paper).

Using a wooden spoon, mash the sweet potatoes and tempeh mixture. Add the scallions, ginger, coconut flour, soy sauce, curry powder, and kale, and mix thoroughly. Then use your hands to form about 1/4 cup of the mixture into patties about 2″ across and 3/4″ thick; you should have enough of the mixture to make 12 patties. Place on the prepared sheet.

Bake for 30 minutes, then brush the patties with the melted coconut oil and broil for 5 minutes, just until they start to brown. Remove from oven and let cool slightly.

~~~

These soft fork-tender patties are best eaten drizzled with your favorite sauce, alongside a big helping of veggies. You could try this peanutty coconut sauce or this similar curried version.

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Baked Sweet Potato and Kale Patties // vegan // govegga.com

Note: This post contains an affiliate link. If you purchase something through my links, it costs nothing extra for you, but I get a few pennies. I’m not looking to make a fortune, just to cover hosting costs. :)

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Veganized Pepper Steak

VeganMoFo 2016 graphic

Week Four: Memories and Traditions

One of last year’s MoFo prompts was to veganize a family recipe. Pressed for time, I didn’t actually make the recipe I chose: pepper steak. It’s been on my to-make list for literally a year, but somehow I’ve never gotten around to it — till now.

Original pepper steak recipe

A frequent fixture at family dinners, pepper steak reads to me like a retro ’70s throwback: not very fancy, maybe a little odd (ketchup + soy sauce), but total comfort food. We always served it over mashed potatoes, where the brown sauce could shine.

It’s been more than 10 years since I’ve eaten meat, and at least that long since I had pepper steak. I was curious whether the vegan version would bring me back to those childhood meals in my grandparents’ dark wood paneled kitchen. It did, 100%. And Steven — who’d never tried this retro delicacy — enjoyed it too.

Vegan pepper steak // govegga.com

As you can see by comparing the recipe card and my recipe, I had to modify the method a bit to accommodate vegan beef strips, which don’t exactly stand up to an hour in a pan of hot liquid. But that just means this recipe comes together much quicker than the original — you’ll get it on the table in less than 30 minutes. (If serving over mashed potatoes, you can easily make them in this amount of time — just get the potatoes boiling before you start the pepper steak.)

Vegan Pepper Steak

Serves 2-3

  • 1 T neutral oil, like canola
  • 1/2 white onion, sliced into half-moons
  • 1 large green bell pepper, sliced
  • 1 package vegan beef strips (Gardein, Trader Joe’s, Wegmans)
  • 1 1/2 cup vegetable broth
  • 1 T soy sauce
  • 1 tsp vegan Worcestershire sauce
  • 1/3 C ketchup
  • 1/2 T cornstarch whisked with 1 T cold water
  • Mashed potatoes to serve

Method

In a large saucepan, heat the oil on medium. Sauté onions for about 3 minutes, then add peppers. Sauté for another 5 minutes, then add the beef strips. (Pour in a little vegetable broth if the pan gets dry.) Cook for another 5 minutes, then add the wet ingredients and simmer for ~7 minutes. Stir the cornstarch mixture into the sauce to thicken, then turn heat to low. Once the sauce has thickened slightly, serve over mashed potatoes.

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Vegan pepper steak // govegga.com

Creamy Vegan Butternut Squash Gratin

VeganMoFo 2016 graphic

Week Four: Memories and Traditions

Memories and traditions! An appropriate theme this week. Today I bring you a recipe that’s not quite a tradition, but does hearken back to a dish my family served pretty frequently at holidays: scalloped potatoes. But this version features squash instead of potatoes, and a creamy cashew-based sauce instead of cheese.

Sometimes I think that squash varieties don’t quite match their names. With gorgeous, ethereal names like butternut, delicata, and pattypan, you expect something light and, well, delicate. Instead, you get an oddly thick, bulbous, often warty fruit that is decidedly not delicate. But it’s what’s inside that counts, and squashes lend themselves so well to dozens of applications.

Creamy vegan butternut squash gratin // govegga.com

This savory butternut squash recipe would not be out of place doubled and served as a side for Thanksgiving dinner. Roasting squash brings out its inherent sweetness, and seasonal herbs (sage, thyme) add a complementary savory note. A beautifully simple yet complexly flavorful cashew cream sauce elevates the dish, and a sprinkling of toasted panko adds just a little crunch. Thanks to the coconut milk and cashews in the sauce, this dish is surprisingly filling and nutrient-rich; you might be surprised that you’re full after a small helping! Eat straight out of the oven for optimal deliciousness.

Creamy Butternut Squash Gratin

Serves 2 as a main dish or 4 as a side dish

For the squash

1 butternut squash
5-7 fresh sage leaves, rolled and sliced into ribbons
2 tsp fresh thyme
1/2 tsp salt
fresh black pepper
1.5 – 2 T olive oil (start with less and add more if needed for a larger squash)
2-3 T panko

For the cashew cream sauce

1/2 cup whole raw cashews, either soaked for 6 hours ahead of time or boiled for 15 minutes
1/3 cup full-fat coconut milk
1 large clove garlic
2 T nutritional yeast
1/2 tsp salt (or more, to taste)

Method

Preheat the oven to 400˚F.

Using a sharp knife, cut each end off the squash, then cut it half both vertically and horizontally. Stand each piece on end and use your knife to cut off the peel, then scoop out the seeds with a fork. Slice the squash into half-moon shapes about 3/4″ thick.

Combine the olive oil, sliced sage, thyme, salt, and a few grinds of black pepper to a large mixing bowl, then add the squash slices. Stir to coat evenly, then add the squash to a 9 x 13″ glass casserole dish.

Bake for 20 minutes while you prepare the cream sauce.

Add all ingredients to a high-speed blender or food processor and blend/process until you have a smooth, creamy sauce. It will be fairly thin — that’s okay. Taste and adjust for salt. Set cream aside while the squash bakes.

At the 20 minutes mark, use a fork to check whether the squash is done. You want it just about tender. Remove from the oven and pour the sauce over the squash; aim to drizzle it and don’t worry about coating each piece.

Return the dish to the oven and bake for another 5 minutes until the sauce thickens and starts to bubble. Remove it from the oven and sprinkle the panko on top; you want a nice layer. Broil the casserole for 2-3 minutes and remove just as the panko begins to turn golden brown.

Let sit for about 3 minutes, then serve.

 

Easy Greens and Grains Bowl

VeganMoFo 2016 graphic

Week Three: Rainbow Week

This is a bit of a cheat post. I haven’t really got a new recipe for you, just a template for making a filling, healthy greens ‘n grains bowl. Mine featured steamed kale from the garden (hoorah for cold-weather produce!), lots of quinoa, five-spice toasted tamari almonds, and a miso-maple sauce to pull everything together.

Greens & Grains Bowl // govegga.com

This pretty, colorful bowl was delicious, and it took me 50 minutes to eat because I’m the world’s slowest chomper. (I know it was 50 minutes because I watched an entire episode of The Fall while eating dinner. Normally I’m not a fan of eating in front of the screen (iPad, in my case), but Steven’s out of town and hey, you gotta live it up when you’ve got the house to yourself.)

I don’t eat bowls like this often enough. I do love simple meals, like a giant plate of roasted veggies and baked tofu, but bowls haven’t made it onto my dinner rotation — and that’s a shame. They’re endlessly versatile and eminently healthful, and I’d love to hear your favorite combinations. This template provides the perfect balance of greens, grains, and a crunchy topping.

Greens & Grains Bowl Template

Serves 1; easily doubled

  • Large handful hearty greens, like kale or chard
  • ~1/2 cup uncooked grains, like quinoa, bulgur wheat, or millet
  • 1/3 cup your favorite sauce, like maple-miso
  • 1/3 cup toasted nuts, like tamari almonds

Method

Start cooking grains according to package (or internet!) instructions. While they cook, make toasted nuts according to the recipe you’re using.

Wash and tear the greens into bite-sized pieces. When your grains are about 10 minutes away from being cooked, put a pot of water on to boil. Steam greens for about 5 minutes or until desired level of tenderness. Whisk together the sauce while the greens are steaming.

To serve, layer the greens at the bottom of a large bowl and scoop in the grains. Pour on sauce, top with nuts, and enjoy.

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Greens & Grains Bowl // govegga.com

Hearty, Protein-Rich Veggie Stew

VeganMoFo 2016 graphic

Week Three: Rainbow Week

A coworker recently asked for suggestions of bulk lunch ideas — things she could make and freeze and have ready. I’ll admit I was stumped for a minute. What do I even eat for lunch!?  Sure, I have a few sandwich recipes, but my typical workday lunches are much simpler, usually a cobbled-together assortment of snacks or leftovers. But then my brain jump-started itself and I realized that most of my lunches are exactly what she was looking for: recipes made in bulk(ish), often for dinner, then saved and eaten as leftovers for lunch. It doesn’t get much easier than that.

Hearty, protein-rich vegan veggie stew // govegga.com

Take, for example, this hearty veggie stew (that just happens to be bright red — perfect for rainbow week). I grabbed a few fridge and pantry items and combined them to make a super-filling, protein-rich stew that keeps you surprisingly satiated, thanks in part to bulgur wheat and TVP. It’s a versatile recipe you can adjust based on what’s in the house, though I highly recommend adding the whole cherry tomatoes if you have them — they add a beautiful pop of acidic flavor. (My tomato plants soldiered on well into this unusually warm fall, and I’ve still got some sitting on my counter!) It’s a disarmingly simple stew, but the addition of sharp paprika gives it a nice little kick.

This is one of those simple meals that I tend to overlook when planning dinner (and its resultant leftover lunches).  After all, it’s “just” a vegetable stew. But it’s also incredibly nutritious and immensely flavorful. Just the ticket as we move in to the winter and start craving warmth.

Hearty Veggie Stew

Serves 6

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced roughly
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 1 tsp paprika
  • Half a cabbage, sliced into ribbons about 2″ long
  • 5-6 cremini mushrooms, sliced or chopped into chunks (optional)
  • 3 large carrots, sliced into half-moon rounds
  • 1 28 oz. can crushed tomatoes
  • 1 can white beans
  • 1/2 cup cherry tomatoes
  • 1/4 cup TVP
  • 1/2 cup bulgur wheat (or additional TVP)
  • 1 cup veg broth (I use Better Than Bouillon Reduced-Sodium Vegetable Base)
  • Salt and pepper to taste (depending on the saltiness of your veg broth)

Method

Heat oil in a large stock pot over low-medium heat, then add the garlic. Sauté for a minute but do not let burn. Add the spices and stir to coat the garlic, then add the cabbage and carrots. Turn the heat up to medium and sauté for another 5 minutes before adding the crushed tomatoes and white beans. Cook for another 3 minutes, then add the remaining ingredients except salt and pepper. Simmer the stew for at least 15 minutes, but ideally longer, until all ingredients are soft. Salt and pepper to taste, then eat.

Notes

  • Feel free to sub other veggies for the carrots and cabbage — this is just what I had on hand. You could also add some leafy greens at the end if you’d like.
  • For a spicier stew, add a dash of cayenne pepper.
  • To stretch this recipe and bulk it up even further, add 1 – 1 1/2 cups cooked small pasta to the finished stew. Ditalini works great!

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Hearty, protein-rich vegan veggie stew // govegga.com

Sweet Potato Pie in a Pecan-Date Crust (Vegan and Gluten-Free)

VeganMoFo 2016 graphic

Week Three: Rainbow Week

A few years back, the phrase “sweet potato pie” would’ve made me pull a face and retch theatrically. I became a sweet potato fan in my early to mid twenties, after side-eying them dubiously for much of my life. (That ol’ sweet-when-it-should-be-savory distaste again.) But after going vegan and encouraging myself to try foods I thought I didn’t care for, I found that with the proper preparation, even previously off-limits ingredients like squash and sweet potatoes could be quite enjoyable.

So today I’m bringing a beautiful toasty orange color into rainbow week with a creamy sweet potato pie ensconced in a nutty pecan crust. Sweetened by dates and maple syrup, this pie elevates the humble sweet potato to Thanksgiving dessert status. If time isn’t on your side or you’ve got someone with a nut allergy at the table, feel free to substitute your favorite regular ol’ pie crust. (And pardon my cake tin in the photos below — I don’t have a “real” pie pan!)

Gluten-Free Vegan Sweet Potato Pie with a Pecan-Date Crust // govegga.com

This pie comes together surprisingly easily after you’ve measured out the ingredients and pitted the dates. You actually won’t need any mixing bowls: the crust ingredients are whizzed up in the food processor, while the pie filling gets combined right in your blender. The hardest part is probably waiting for it to cool! But make sure you do; you want it to solidify so it cuts well and doesn’t melt onto your plate.

Bonus: Assuming your oats and cornstarch are certified gluten-free, you’re on your way towards making a beautiful vegan, gluten-free sweet potato pie sure to please everyone.

Serve with your favorite vegan whipped cream (coconut, aquafaba, Soyatoo) for a decadent treat. <3

Sweet Potato Pie in a Pecan-Date Crust

For the crust
  • 1 cup pitted medjool dates (about 16 dates)
  • 2/4 cup pecans
  • 1/4 cup rolled oats
  • 1 T coconut oil (solid)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
For the pie
  • 2 cups sweet potato, baked and mashed (measure after baking)
  • 1/3 cup aquafaba
  • 4 medjool dates, pitted
  • 1/4 cup maple syrup
  • 2 T coconut oil
  • 2 T cornstarch
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3/4 – 1 tsp ginger (depending on how much of a kick you like)
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • Dash cloves

Method

Preheat the oven to 350˚F.

First, make the crust. Add all ingredients to a food processor and process until crumbly. The mixture should hold together if you scoop it into a ball and press it between your hands. Prepare a pie pan by spraying liberally with oil, then use your hands to press the crust into the pan, pushing it up the sides by 1/2″ to 3/4″.

Next, prepare the filling by blending all ingredients in a high-speed blender. (A regular one will likely work, but I’d recommend soaking the dates first.) Pour into the crust and use a spatula to spread evenly, then bake for 45 minutes, or until the top is set. Chill for at least three hours before serving.

Notes

  • If maple syrup breaks the budget, feel free to substitute agave nectar instead. Brown sugar would also likely work, though I haven’t tried it.
  • I recommend baking the potatoes a day in advance to save time. Just put them in the oven alongside anything else you’re cooking, then on the day you make the pie, they’ll be cool and easy to pop out of the skins.
  • I got the idea to use aquafaba from another blogger who made a pumpkin pie using it, but I can’t recall who it is. Thanks for the tip!

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Gluten-Free Vegan Sweet Potato Pie with a Pecan-Date Crust // govegga.com

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