Welcome back veganizers. Today I want to introduce a new author you might be seeing on this site, and it seemed appropriate to do this introduction while showing some simple vegan breakfast meals since I can credit this new addition to the Crunchy Vegan website for having inspired me to make these dishes in the first place.
Ok, this is the last taco post for awhile, I promise. This was also for taco night, and was so super duper tasty I can’t wait to make them again. The great part is the roasted veggies can be made the same way and used in lots of other meals: I might have to throw it on a pizza sometime!
Yup, that’s right, crunchy vegan here bringing you another taco recipe. I am such a fan of kale, I think it is my favorite leafy green only after arugula. So when I was hosting another taco/game night I threw together this modified recipe from a non-vegan site and it was one of my favorites the whole night.
First I chopped up an entire package of Tofurky Italian Sausage into small cubes and fried that in a little olive oil. Then I took a whole bag of kale and fried/charred that with the sausage in a bit of olive oil.
This was served on corn tortillas and topped with a vegan strawberry salsa: basically I chopped up an entire container of strawberries, 1/2 of a red onion, and mixed this in a bowl with 3TBsp lime juice and 1 TBsp chili powder.
The overall taco itself was a perfect mixture of flavors and heartiness.
So I had some leftover tostadas from a previous dish (what can I say, I love Mexican meals) and I started looking up some creative dishes to make with them. I found another non-vegan one that I modified and substituted a lot to make this.
First I had 1 cup of TJ’s green lentils and I put them in a sauce pan with 2 cups of veggie broth and 1 TBsp of an original spice mixture. I tried boiling these for 30 minutes to make the lentils squishy, but it was not enough so had to keep adding more water and boiling it down until the lentils were squashable.
Meanwhile I drained one can of diced tomatoes and heated up one bag of frozen broccoli. Once the lentils were mashable they were mashed up and spread over the tostadas. This was then topped with the broccoli and tomatoes, and lastly some daiya cheese (I used mozzarella and pepperjack this time).
These tostadas were put on a baking sheet and broiled for 2 minutes. They were so insanely simple yet delish, and you can substitute any veggie you might like for the broccoli and tomatoes.
This recipe was one I found to try to compliment my famous vegan crab rangoon. I modified some non-vegan recipes and came up with this, which was for once a bit too spicy but could be easily modified in the future to be an outstanding dish.
First I went to an Asian food store to stock up on vegan products, but I used this wide, flat rice dried noodles they had for the noodles. I started boiling this while working on the other aspects of the meal. And meanwhile my amazing boyfriend Aaron started chopping veggies for me.
First I fried one container of TJ’s vegan chicken in some sesame oil. Then I pretty much just loaded all the chopped veggies in to my wok and mixed them in more sesame oil. This included one bunch of bok choy, 1 yellow bell pepper, 1 red bell pepper, 1/2 a package of sprouts, 1 red onion, and lastly a handful of chopped Thai chili peppers, which is where we went a little overboard. Once these were slightly browned I added in 1/2 cup of soy sauce, 1/4 cup worchestershire sauce (yes I am too lazy to look up how to correctly spell that since I can’t even pronounce it right half the time, but you catch my drift), 3 TBsp sugar, and a handful of Thai basil. Lastly the cooked noodles were mixed in as well.
It really packed a bunch but complimented the rangoon well. I am sure I will make a modification of it someday in the future.
I have to say, being a vegan I should like salad more, but I just get bored with it. The only salad I regularly make and love is probably insanely unhealthy for me. It consists of lots of spinach, but then is a mexican vegetable mixture with tomatoes, corns, beans, maybe some fake meat, avocado, and all topped with vegan ranch dressing. Ok, maybe not insanely unhealthy, but definitely not light in calories.
But I experimented recently with a new salad mixture from trader joe’s, their crunchy salad bag which has kale, brussel sprouts, and something else I think (can you read the bag in the picture?). I put strawberries, pecans, and a vegan blue cheese dressing in to the mixture and it was super tasty.
This was a quick and easy recipe, and super tasty as leftovers.
First I diced up 4 sweet potatoes and baked them at 425 for 20 minutes. Meanwhile I cooked up some jumbo pasta shells.
In my wok I fried up 2 TBsp garlic with one chopped white onion in some olive oil. Then I added one can of rinsed black beans, one can rinsed kidney beans, one can rinsed diced tomatoes, 2 cups frozen corn, and the sweet potatoes. I added a little fajita seasoning as this cooked. After about 5 minutes I turned the heat to low and added one container of tofutti cream cheese and 1 TBsp dried cilantro. This was stirred together and removed from heat.
By this time the shells should be done: load up the shells with this mixture, top with salsa and daiya cheese. Then bake for 40 minutes at 350!
Of course I had a lot of leftover bean/potato/corn mixture, and since I was making Mexican pasta while the shells were cooking I just made a box of penne, then mixed the leftover veggie mixture with penne and topped with salsa and cheese as well- super easy leftover mexican pasta for the week for lunch!
The dish is simple and tasty, and goes best with avocado.
I wanted to make a casserole while having friends over and started looking for recipes- I found one for a “tuna free casserole” which was interesting because there were no meat substitutes in it to give the impression that there was tuna in the first place. I made lots of my own modifications, and the result was incredible. It did take over an hour to assemble.
First I mixed together 1 can of white kidney beans with 2 TBsp soy sauce, 2 TBsp red wine vinegar, 1 TBsp of an “original spice blend” and 1 tsp paprika. This was then baked in a shallow dish at 425 for 20 minutes.
Next I blenderized 2 Cups cashews, 4 cups veggie broth, 1 can artichoke hearts, and 1.5 TBsp dijon mustard.
Meanwhile I started boiling two boxes of veggie macaroni.
In my wok I fried up 1 chopped red bell pepper, one chopped leek, and two containers cremini mushrooms with margarine. Once the mushrooms were browned I added 4 TBsp soy sauce and 3/4 cup of red cooking wine. Then I added 1 TBsp dried parsley, 1 TBsp tarragon, and 1 TBsp thyme. Then I started mixing in flour until it was creamy instead of liquidy, about 3/4 of a cup probably. I then added 1 bag of steamed spinach and 1 bag of daiya mozzarella. This is what it looked like at this point:
Lastly I mixed together 2 cups bread crumbs with 1/4 cup olive oil, 1 TBsp paprika, and 1 TBsp dried parsley. This was sprinkled on top.
The whole dish was covered with foil and baked at 400 for 30 minutes. It was DELISH!
I’ve always liked bok choy when I get meals with it in it at restaurants, but surprisingly I have never cooked with it before. So tonight was a fun experiment making a bok choy stir fry salad.
First I cut some tofu up in to triangles and fried it in some olive oil. Once browned I removed this to a large bowl. Then I boiled some brocollini and once that was cooked I put that in the pan with a bunch of chopped up bok choy. I fried this is a little sesame oil. This was also added to the large bowl.
Lastly I chopped up carrots in a food processor and mixed them in along with 1 cup peanuts and a sesame ginger sauce (I was lazy and had a sauce that was a pre-made vegan salad dressing from Whole Foods). The result was ok. I did like the tofu the best.