Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour. Recipe: https://www.connoisseurusveg.com/vegan-cincinnati-chili/
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gonna make this without cinnamon!! which i know is WRONG for Cincinnati chili, but i can’t have cinnamon so OH WELL.
Friday night is (vegan) burger night.
Makes 4 burgers:
- 1 block Beyond Beef
- ¼ finely diced onion
- 1 tbsp vegan Worcestershire sauce
- a few shakes of garlic powder
- a few shakes of ancho chipotle powder
Mix that all up, form into 4 patties. Pan fry, top with vegan cheese of your choice (this was Daiya American slices), toast buns, top with what you like.
Sauce recipe:
- ~1/3 cup veganaise
- a few tbsp ketchup
- a few tsps mustard
- 1-2 tbsp sweet relish
- a dash of garlic powder
- a dash of ancho chipotle powder
- a splash of dill pickle juice
Happy Cows are excited to finally leave their winter housing and go back outside!
(via buzzfeed: CIWFFOOTAGE)
Frolicking cows!!
This hearty vegan shepherd’s pie is made with a base of savory lentils simmered up with a touch of whiskey and topped off with a crust of creamy garlic mashed potatoes. The ultimate vegan comfort food main dish! Recipe: https://www.connoisseurusveg.com/whiskey-lentil-vegan-shepherds-pie/
this sounds RIGHT up my alley
Pasta e fagioli with vegan pesto!
Recipe:
* a few tsp EVOO
* ½ large yellow or white onion, finely minced
* 5 cloves garlic, thinly sliced
* 2 tsp-ish tomato paste
* lots of red pepper flakes, oregano, thyme, and basil
* about 1.5 cups crushed tomatoes (½ of a 28oz can whole peeled tomatoes, crushed and with their juices)
* 1 can kidney beans, drained and roughly rinsed
* 2 tsp better than bullion no chicken base
* ~ 4-5 cups water
* a few tsp nutritional yeast
* ½ lb short pasta of choice, I used Garofalo Lumachine
* vegan pesto for drizzling. I used store-bought but feel free to make your own!
Steps:
Sauté onion for a few minutes until translucent, add thin sliced garlic and sauté another minute or two. Add the tomato paste and red pepper flakes, let caramelize a few minutes.
After that, add the rest of the ingredients except for the pesto, bring to a boil, and then lower the heat and simmer on low. Stir every min or two while the pasta cooks. Once the pasta is tender, season with salt and pepper and serve in bowls with the pesto drizzled on top!
Bacon, egg, and cheese sandwich, but make it vegan
Y'all I’ve been in NYC for 10 years and I’ve been craving a BEC since 1) going vegan, and 2) all this shit went down in the last 3 months. I got a delivery of “egg” and mushroom “bacon” from Valentine Burger Co and used these for an amazing dinner.
Recipe as follows:
- 3 buns, toasted in a dry pan (I used hamburger buns cause I had them on hand but Kaiser rolls would be better)
- 1 bottle egg replacement (JustEgg would be suitable as a replacement, or just do a tofu scramble)
- 1 package vegan bacon (this king oyster bacon was NEXT LEVEL)
Preheat the oven to like 400F and toast your buns. Also pop some vegan hash browns into the oven after it’s heated. I used Dr Praeger’s sweet potato hash browns. Then scramble up your not-egg with some salt, pepper, and kala malak (sulfurous black salt). When it seems like scrambled egg consistency, place it on the bottom toasted buns and slap a slice of vegan cheese on top (I used Daiya American). Pop those into the oven, flip the hashbrowns, and continue.
Then take your vegan bacon (whatever kind you have, but this mushroom bacon was WILDLY delicious), sauté that, and when it’s crispy, pull everything out of the oven and add the “bacon” on top.
I added hot sauce, because I’m a salt-pepper-hot-sauce kinda girl.
Freakin’ amazing. God. Quarantine sucks but this breakfast-for-dinner was fucking great. Stay safe, y'all.
Okay bread recipe is gonna come tomorrow but for the vegan broccoli cheddar soup here’s the general recipe:
- 10-12 baby carrots, or 1 large carrot, finely chopped
- 1 large onion, finely diced (I used a vidalia onion, but a yellow or white onion would work just as well)
- like 8 cloves garlic, minced
- 4 small white potatoes (the ones that are like ½ the size of russet potatoes), finely chopped
- ½ tsp turmeric
- 1tsp thyme
- 1 tsp smoked paprika
- a few dashes of red pepper flakes
- like 3 tsp whole grain mustard, idk, it sounded good at the time and turned out well
- ~3.5-5 cups broth (I used Better Than Bullion Roasted Garlic base, it was perfect)
- like ½ cup nutritional yeast
- 1 large head broccoli, finely chopped, with a few handfuls set aside
- like 1.5 cups vegan milk alternative (I like oat milk)
- ½ bag VioLife shredded Cheddar vegan cheese
- ½ package VioLife vegan cream cheese
So basically you sauté the carrots and onions for a bit until they’re soft and getting some color. Add the garlic, sauté another minute, then add everything up until the cheese. Simmer, covered, until everything is soft. Then use an immersion blender to blend it all up. Add the remaining ingredients as well as the reserved few handfuls of broccoli, simmer uncovered an additional 10-15 minutes until thickened.
Serve with fresh bread and additional vegan cheddar if desired.