Let’s Taco-Bout Plant Based Diets was one of our most successful webinars yet!
Check out the fun feedback and comments from the event.
- Learning/feeling part of a community
- Appreciated the moderators giving guidance on pointing the camera to see demonstrations. Since filming from home some panelists cameras were clearer than others which made the difference in feeling engaged.
- Thank you for doing this and showing us that, despite all the climate change deniers and meat eaters, there’s still hope.
- The segments were perfectly timed, the variety of speakers, and overall tone that it’s a journey…no judgment.
- Focus on making tasks easy for beginners
- Recipes! And the chat comments.
- Seeing that there are people out there that, like me, wish to make this world a better place for all, including animals.
- New recipes to try
- I like that it was not one person talking, they were many guests. It was more dynamic.
- Very well organized and moderated.
We had a lot of fun with our Green Act Business Members and our guests who attended.
One of the requests was to compile a BIG blog with the recipes mentioned.
Let’s get to it!
1. Waldorf Salad
This reccomendation came from Natalie from Toronto. This recipe is taken from Diane’s Vegan Kitchen
If you’re into yummy fresh apples, grapes, celery, celery and walnuts – this is the recipe for you.
- 1 14-ounce can chickpeas
- 1/2 cup walnuts lightly toasted and coarsely chopped
- 2 stalks celery sliced
- 1/2 cup red seedless grapes sliced in half
- 1 small apple coarsely chopped
- 1/4 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 small head leafy lettuce
1. Mix the chickpeas, almond, celery, grapes, and apple together in a medium bowl
2. Mix together the mayo, apple cider vinegar, mustard, salt, and pepper in a separate bowl.
3. Pour the mayo mixture over the chickpea mixture and gently toss to combine.
4. Refrigerate for half an hour before serving.
5. Divide the lettuce among four plates and then spoon the salad over the lettuce.
2. Creamy Pasta
This was submitted as an idea from Kenda from Toronto. She loves her creamy pastas and below is a recipe inspired by this blog
- 3 cups grape tomatoes (halved)
- 10 ounces whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio // use gluten-free pasta for GF eaters)
- Olive oil
- 2 medium shallots (diced // 2 medium shallots yield ~1/4 cup or 40 g)
- 8 large cloves garlic (minced/grated // 8 large cloves yield ~1/4 cup or 24 g)
- 1 pinch each sea salt and black pepper
- 3-4 Tbsp unbleached all-purpose flour (or another thickener of choice)*
- 2 1/2 cups unsweetened plain Almond Breeze (sub up to 1 cup with veggie stock, if preferred)
- 1-3 Tbsp nutritional yeast (optional)
Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml // use more, as needed, if increasing batch size) olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
Stir in flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed, adding more salt to taste, minced garlic for zing, or a little nutritional yeast for cheesy flavor (optional).
(NOTE: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.)
If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
Serve immediately and garnish with extra black pepper, fresh basil, and/or vegan parmesan cheese. Best when fresh, but will keep for up to 2 days in fridge.
3. Black Bean Salad
This recipe was inspired by our guest Samantha from Peterborough. This recipe is inspired by this blog
- 1 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans)
- 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled, or grilled and cooled)
- 1/2 cup chopped green onions (including onion greens) or shallots
- 1/2 fresh jalapeño pepper, seeded and minced, or 1/2 pickled jalapeño pepper, minced (not seeded)
- 3 fresh plum tomatoes, seeded and chopped and/or 1 red bell pepper, seeded and chopped
- 2 tablespoons lime juice (about the juice from one lime)
- 1 tablespoon extra virgin olive oil
- 1 avocado, peeled, seeded, and cut into chunks
- 1/2 to 1 teaspoon of sugar (to taste)
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
1 In a large bowl, gently combine the black beans, corn, chopped green onions, minced jalapeños, chopped tomatoes (or red bell pepper), lime juice, and olive oil. Gently fold in the chopped avocados.
2 Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Chill.
3 Right before serving, add the chopped fresh cilantro.
4. Buffalo Cauliflower
Our Green Act Business Member, Wholly Veggie, showcased his buffalo cauliflower recipe. It was also a favourite of our guests in the audience as well. Wholly Veggie brings one of the hottest vegan and vegetarian items to your home.
Ingredients – Cauliflower: Cauliflower, water, panko coating (rice flour, pea protein, dextrose, baking soda), rice flour, potato starch, corn flour, vegetable oil, rice starch, sea salt, yeast extract, ancho pepper powder, xanthan gum, spice.
Sauce: Water, cayenne peppers, vinegar, sunflower oil, faba bean protein powder, garlic powder, spices, natural flavor (plant sources), sunflower lecithin, xanthan gum, acetic acid.
5. Broccoli Cheese Braids
Mmmm brocolli cheese braids – how can life get any better? YUM. This was a suggestion from our Green Act Business Member at Ruckify where you can rent anything to help reduce waste in the long-run. Tormi Tuk , the community manager, reccomended this wonderful recipe idea for a great side or potluck fave. This recipe is taken from this blog.
- 1 pkg puff pastry or crescent roll
- 1 cup broccoli chopped
- 1/2 cup carrots chopped or shredded
- 1/2 bell pepper chopped
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- 2 Tablespoons mustard optional
- 2 Tablespoon butter optional
- Seasonings as desired garlic plus mix, etc.
Roll out the crescent or puff pastry on a parchment paper-lined baking tray. Set aside.
Chop the broccoli, pepper, and carrots.
Shred the cheddar cheese.
In a large bowl, mix the vegetables, cheese, mayonnaise, garlic, mustard, and seasonings until vegetables are fully coated.
Spoon the broccoli braid filling down the center of the pastry dough, leaving at least 4″ of dough on either side uncovered.
Using a sharp knife, cut into the puff pastry about 3″ deep, every 1-2″ on each side of the crescent dough rectangle.
Try to align the cuts on either side of the filling.
Once all of the cuts are done, pinch one strip in each hand and twist before pressing together. Repeat with all strips.
If desired, you can rub or brush the butter ontop of the pastry and then sprinkle with additional seasoning or cheese.
Bake according to puff pastry directions, usually about 8-12 minutes, until golden brown.
Slice and serve.
6. Zuchinni Lasagna
Another classic favourite from our community was Zuchinni Lasagna. Our guest, Ziad from Toronto, shared this recipe. This is taken from this blog
- 2 tablespoons olive oil
- 1 small sweet onion diced
- 3 garlic cloves minced
- 28 oz. – 800 g canned diced tomatoes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh basil
- 3/4 teaspoon sea salt
- 3 large zucchini cut into 1/8 inch strips (see notes)
- sea salt to taste
- 1 1/2 cup part-skim ricotta
- 1 large egg
- 1/4 cup grated parmesan
- 16 oz. – 450 g mozzarella sliced
- Freshly ground pepper to taste.
7. Celery Root Fennel Soup
This is a hearty meal for those cool fall days approaching. Thanks to our Green Act Business Member, Anna from Bumbini Cloth Diapers for sharing this great meal idea. This recipe was taken from this blog.
- 2 Tbsp butter
- 2 cups thinly sliced onions (sliced across the grain)
- 4 cloves garlic, sliced
- 2 medium fennel bulbs, thinly sliced
- 2 medium celery roots (about 1 1/2 pounds), peeled and thinly sliced (See TheKitchn’s guide to peeling celery root)
- 1 medium russet potato, peeled and thinly sliced
- 2 bay leaves
- 7 cups chicken stock
- 2 1/2 teaspoons kosher salt (less or more to taste)
- 1/4 teaspoon black pepper
- 1/4 cup whipping cream
- Fennel fronds for garnish
1 Cook onions: Melt butter in a large (6-8 quart) thick-bottomed pot on medium high heat. Stir in the onions and cook until softened, about 4 to 5 minutes.
2 Add the garlic and the sliced fennel, lower the heat to medium and cook for 10 to 12 minutes or until softened.
3 Add the sliced celery root, sliced potato, 2 bay leaves, stock and salt. Increase heat to high, bring to a simmer, reduce heat to low, and maintain a simmer, partially covered for another 10 to 12 minutes, until all of the vegetables are soft enough to purée.
4 Purée the soup: Either working in batches with a standing blender (do not fill blender bowl more than a third full at a time), or with an immersion blender, purée the soup until smooth. (Note that an immersion blender will take several minutes longer than a standing blender to purée the soup to smoothness.)
5 Stir in cream and black pepper. Adjust salt to taste. Garnish with fennel fronds.
8. Zuchinni “Noodles” & Eggplant Meatballs
Ohh the taste of spaghetti and meatballs – a yummy and classic dish, most often cited from Lady and the Tramp. You CAN still get your vegetarian or vegan fix with this recipe. Jeanne from Toronto shared this one with us – and we can’t wait to try it. This recipe idea was taken from this blog
- 12 oz Marinara Sauce
- 2 large zucchini
- Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
- Chop the eggplant into 1″ pieces. Heat olive oil over medium heat and add eggplant along with 1/4 cups water. Sauté for 10 minutes until eggplant is slightly brown and tender.
- Transfer it to a food processor along with all the other ingredients for your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Taste and adjust seasonings.
- Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside.
- When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh parsley and vegan parmesan.
9. Pamela Fergusson’s Butter Chickpeas
This was submitted by Barbi from Toronto. She is in love with this recipe by Pamela Ferugsson and mentioned it was a “go-to” recipe that she can make over and over.
- 1 tbsp oil can use vegan butter
- 1 onion rough chopped
- 2 cloves garlic rough chopped
- 1 heaped tbsp curry powder
- 3 cups veggie broth
- 1 tsp hot sauce optional/to taste
- 1/2 cup raw cashews or sunflower seeds
- 1 small can tomato paste
- 1 tsbp sugar optional. any sugar or agave will work
- 1 tsp ground ginger or 1 cm fresh
- 1 pinch salt
- 1 can chickpeas
- 3 handfuls spinach
1. Saute garlic and onion in a pot over medium heat in the oil. Add the spices and hot sauce to warm through. Cook for 2 mins, stirring frequently.
2. Add the other ingredients except the tomato paste, spinach and chickpeas and bring to a boil, then reduce to a simmer. Simmer for 10 mins until cashews are soft.
3. Add the tomato paste and cook for another 2 mins, stirring to combine.
4. Cool slightly then pour into a high powdered blender and blend on high for 2 mins.
5. Return the sauce to the pot and add in the drained can of chickpeas
6. Simmer for 5 mins until chickpeas are hot. Stir in spinach to just wilt.
7. Serve with rice or naan
9. Grilled Veggie Tostadas
This was inspired by Emily from Denver Colorado. Thanks for joining and extra thanks for sharing this great recipe idea. This recipe is taken from this blog.
Remove 1 tsp of the oil and set aside for tortillas. In bowl, combine remaining oil, lime juice, chili powder, cumin, salt and pepper. Add onion, red pepper and zucchini; toss to coat.
Reserving oil mixture, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally and brushing with reserved oil mixture, until tender, about 10 minutes. Slice and set aside.
Bean Spread: Meanwhile, in small saucepan, heat together oil, garlic, chili powder and cumin over medium heat, stirring, until garlic is softened, about 1 minute.
Add beans, lime juice, pepper sauce, salt and pepper; cook, stirring and breaking beans apart with wooden spoon, until warmed through, about 2 minutes. Cover and keep warm.
Brush reserved oil over both sides of tortillas. Add to grill; grill, covered and turning once, until crisp, about3 minutes. To serve, top with bean spread, vegetables and avocado.
11. Pad Thai Tofu
Mmmm pad thai tofu. Delicious! This was submitted by Laura from Mississagua. This recipe was taken from this blog
- 1 ½ tsp tamarind paste / concentrate* (or sub additional 1 Tbsp / 15 ml lime juice as recipe is written)
- 1/3 cup coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)
- 3 ½ Tbsp coconut sugar
- 1 ½ tsp chili garlic sauce
- 1 ½ Tbsp lime juice
- 1-2 tsp Vegetarian Fish Sauce ( or store-bought // optional)
- 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
- 1 cup cubed extra firm tofu
- 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
- 1 Tbsp coconut aminos (or tamari)
- 1 cup bean sprouts
- 1 cup chopped green onions
- 1/3 cup chopped roasted salted peanuts
- 8 ounces Pad Thai rice noodles (We like Annie Chun’s brand)
To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.
Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).
Leftovers will keep in the refrigerator for approximately 3-4 days.
12. Crazy Lentil Sloppy Joes
Our guest Sandy shared with us this great idea for a dinner meal and a sure crowd pleaser. This recipe was taken from this blog
2 cups water (I used half water, half vegetable broth)
- 1 cup green lentils, well rinsed
- 2 Tbsp olive or grape seed oil
- 1/2 medium white or yellow onion, minced (plus more for serving)
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
- 1/2 medium red or green bell pepper, diced
- Sea salt and black pepper (to taste)
- 1 15-ounce can tomato sauce*
- 1-2 Tbsp coconut sugar (plus more to taste)
- 1-2 Tbsp vegan-friendly Worcestershire sauce* (like this brand // ensure gluten-free for GF eaters)
- 1-2 tsp chili powder (plus more to taste)
- 1 tsp ground cumin (plus more to taste)
- 1 pinch smoked or regular paprika (optional)
FOR SERVING optional
- Gluten-free or whole-wheat hamburger buns*
To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed lentils and heat over medium-high heat.
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
Serve the mixture on toasted buns with sliced onion. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.
13. Vegetarian Bean and Rice Burrito
Everyone loves a burrito every now and then. Not only do they fill you up, but they taste delicious too. Big thanks to Kyle from Peterborough for sharing this recipe idea.
- 2 cups cooked rice
- 2 tablespoons fresh cilantro (chopped)
- 2 limes (juiced)
- 1/2 onion (diced)
- 3 to 4 cloves garlic (minced)
- 2 tablespoons vegetable oil (or olive oil)
- 1 (15-ounce) can black beans (or pinto beans; drained)
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon hot sauce (or to taste)
- Optional: pinch salt (to taste)
- 2 (10-inch) large tortillas
14. Roasted Butternut Squash Soup
- 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
- Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.
15. Tofu Baked Ham
This was submitted from Kenda in Toronto in response to what vegans and vegetarians do at holidays when meat is a traditional choice. This is a great idea to help prove that there ARE other alternatives to meat when eating with family and friends.
- 14 oz extra-firm tofu
- 1 orange sliced
- 16-24 whole cloves
For the tofu roast marinade:
The day before you want to eat the tofu roast, open the tofu, drain excess liquid, and then press it. I strongly recommend using a tofu press (mine is linked in the notes). If you make tofu with any regularity, it’s totally worth owning. Otherwise, wrap it in a clean towel and stack some heavy objects onto it, like textbooks or a cast iron pan. For this recipe, it’s really important to press the tofu very well, so if you’re using the towel method, after 15 minutes, replace the towel with another dry one, and repeat. With a tofu press, 15-20min should do the trick.
Whisk together all of the ingredients for the marinade. Place the block of tofu in the smallest dish that it fits in with room around the sides. A loaf pan or smaller is best. This allows the marinade to go up around the sides of the tofu and saturate its interior the most. Pour all of the marinade over your tofu block and cover it. Marinate for 24-36 hours. Flip over the block of tofu about halfway through this time, or more frequently if you can manage it. Each time, also spoon some of the marinade from the sides over the top. The goal is to get as much of the marinade into the tofu as possible.
When the tofu has marinated and is ready to bake, preheat the oven to 375 degrees Fahrenheit, and line a small baking dish (9×13 or smaller) with parchment paper. I recommend using excess parchment paper to go around the sides a little bit, for the easiest cleanup later. Line the orange slices on the bottom and place the marinated tofu block on top of them. Take a small, sharp knife and score the top of the tofu in a diamond pattern. Place the individual whole cloves, round side up, in the intersections between the lines.
Bake for 60 minutes. Start checking the tofu at 45 minutes and take it out sooner if the edges are getting too dark. It’s normal for the oranges to burn; they won’t be getting eaten.
While the tofu is baking, add all of the glaze ingredients to a saucepan and stir to combine them and dissolve the sugar. Bring to a boil, then lower to a simmer and simmer for about 25-30 minutes, or until reduced by about half, thick and glossy, with some of the raw alcohol flavor cooked out.
Once the tofu comes out of the oven the first time, pour the glaze all over the top of it. Return it to the oven and bake for 10-15 minutes longer, until the glaze is thickened onto the tofu roast and just starting to darken at the edges. Basically, just keep checking it until it looks like it’s about to start burning. That’s when it’s done
Let your tofu roast rest for about 15 minutes, then remove the cloves and burnt oranges, and feel free to dig in. I like to serve it on a new bed of fresh orange slices, but this is optional for serving, of course :).
16. Watermelon Salad
Thank you to Ashby for sharing a refreshing take on this summer salad!
*all measurements are approximate – feel free to adjust based on your taste½ a watermelon cut into bite sized cubes¼ red onion sliced very, very thin¼ cup fresh lime juice (and a bit of zest if you want)1/3 can sliced black olivesMint
17. Simple Hearty Stuffing
As we head into the fall months, we know Thanksgiving is right around the corner. You might be wondering what to make as a vegan / vegetarian substitute…so here’s an idea!
- 1 large loaf whole-grain bread* (cubed & set out to dry overnight // 1 large loaf yields ~9 cups loosely packed cubes)
- 3/4 cup uncooked green lentils
- 3 Tbsp olive oil or vegan butter (I used a mix of both)
- 1/2 cup white onions (diced)
- 3/4 cup celery (diced)
- Salt & pepper
- 3 – 3 1/2 cups vegetable broth (plus more for cooking lentils // DIY or store-bought)
- 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 1/2 Tbsp (37 ml) water as original recipe is written)
- 3/4 tsp dried sage*
The night before, cube your bread and set it in a large bowl to dry out – you want it to be the texture of day old bread – noticeably dry but not rock hard.
The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
Preheat oven to 350 degrees F (176 C) and line a 9×13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg and set aside.
Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.
To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.
18. Cinammon Roasted Pumpkin Soup
Is it too early for pumpkin spice talk? NO! Of course not! Cinammon roasted pumpkin soup is a a perfect idea for the fall months ahead – and it is full of plant-based goodness.
4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- Tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).
- Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
- Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
19. Fireweed’s Vegan Organic Chocolate Cake Supreme
One of our beloved guests , Fireweed, gave us this GREAT vegan organic chocolate cake supreme recipe. We know desserts and treats are much-loved – and you CAN still enjoy them while eliminating dairy.
- 2 cups all purpose organic unbleached all prupose pastry flour 3/4 cup of organic cocoa powder (I use Cocoa Camino)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 3/4 cup organic brown sugar
- 1/4 cup white vinegar
- 2 cups water
- 2 teaspoons organic vanilla
- 1 cup organic sunflower oil
- 2 ripe organic bananas
- Lightly oil two round cake pans and flour the sides to avoid sticking. Turn oven on to 350 degrees F.
- Mix all dry ingredients well (making sure to break up any sugar lumps).
- Combine your bananas, water, oil, vinegar and vanilla in a blender. Secure lid and blend until smooth.
- Add this mixture to your dry ingredients and fold all together gently with a spatula, scraping down the sides of the bowl as you go. Avoid over mixing. Divide the batter between your two prepared cake pans, and place both on the same rack in your pre-heated oven.
- Bake for thirty minutes before testing with a toothpick (or a sharp knife.) If it doesn’t come out clean, give the cake another 5 minutes and test again. It should spring back to the touch. Cool before decorating with chocolate frosting. I make mine with unbleached organic sugar ground to a fine powder in my Vitamix. Add organic coconut butter, a dash of vanilla and melted Cocoa Camino unsweetened chocolate in your food processor, and thin with a little almond or soy milk as needed. Delicious!
20. Vegan Mushroom Wellington
Mushroom Wellington – it has a nice rhyme to it – it could be a street name…or perhaps the delicious dish you make for a hearty meal on a Sunday night.
- 4 large portobello mushrooms stalks trimmed and cleaned
- 3 large onions peeled and chopped
- 3 tbs olive oil
- 300 g baby spinach (10 1/2 oz)
- 4 sprigs of thyme leaves picked
- 1 vegan puff pastry
- 1 tbs dijon mustard
- salt and pepper to taste
VEGAN EGG WASH
Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t catch.
Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey
21.Slow Cooker Vegetarian Quinoa Chili
Nothin’ like a slow cooked chili for a cooler fall day. This one will satisfy your tastebuds and have you asking for seconds!
- 2/3 cup uncooked quinoa
- 15 ounce can black beans
- 15 ounce can kidney beans
- 1/4 cup tomato paste
- 14 ounces diced tomatoes canned
- 1/2 yellow onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- parsley optional as a garnish
Add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.
22. Mushroom Bourguignon
Wow. This is a delicious meal and relatively easy to make. Whether you’re packing the kids lunches or need a weekday meal, this one is for you.
- 2 tbsp olive oil divided
- 2 lb mushroom caps we prefer baby Portobellos, stems off and sliced thick
- 6 large carrots peeled and sliced into 1 inch 2.5 cm circles
- 1 large yellow onion peeled and diced
- 1 large shallot peeled and sliced thin
- 2 garlic cloves peeled and minced
- 2 cups vegetable broth
- 1 ½ cups red wine
- 1 tbsp tomato paste
- 2 tsp ground sea salt or to taste
- 2 tbsp fresh thyme leaves plus extra for garnishing
- 2 tsp dried Italian seasoning
- Black pepper to taste
- 1 tbsp + 1 tsp all-purpose flour use cornstarch to make it gluten free
- 1/3 cup water
- 1 1 lb package of fettucine
1. Fill a pasta pot with water and heat on medium to warm the water.
2. Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
3. Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.
4. Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.
5. In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. 6. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
7. Turn the heat for the pasta water to high and bring to a boil.
8. Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.
9. Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.
23. Cauliflower Alfredo Spinach Artichoke Lasagna (Vegan/Nut-Free)
If you love cauliflower, you’ll love this idea of what to do with some of this hearty crunch vegetable. Alfredo is just what everyone needs these days – thick and creamy and delightful 🙂
For the Cauliflower Alfredo Sauce:
- 1 tsp olive oil
- 3 cloves garlic chopped
- 3 loaded cups cauliflower florets 1.5 to 2 inch pieces
- 1/2 cup (125 ml) water
- 1/2 tsp (0.5 tsp) salt
- 3/4 cup (183 ml) non dairy milk I used almond milk
- 1/2 tsp (0.5 tsp) onion powder
- 1/4 tsp (0.25 tsp) dry thyme
- 1/4 tsp (0.25 tsp) dry basil or a Tbsp fresh basil leaves
- 3 Tbsp nutritional yeast
- 2 tsp lemon juice
- 1 Tbsp extra virgin olive oil
- A very generous dash of black pepper
- 1 Tbsp flour of choice omit to make gluten-free
For the Lasagna:
- Pasta sauce or marinara sauce
- 1 cup (30 g) spinach
- 5 to 6 artichokes finely chopped (I used canned, drain, rinse and use)
- 1 recipe Pepita parmesan
- No boil Lasagna noodles as needed
- salt pepper and italian herb blend
Make the Alfredo sauce:
- In a large pan, add oil and heat at medium heat. Add chopped garlic and cook for 2 minutes. Add the cauliflower, water and salt and cover and cook for 10 minutes or until cauliflower is tender. Cool slightly, add everything including water to a blender and blend with non dairy milk, all the spices, oil, and flour. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.
Make the Lasagna:
Preheat the oven to 400 degrees F / 200ºc.
Layer 3/4 -1 cup pasta sauce in the baking pan, then layer noodles. Add more sauce to preference.
Then layer fresh baby spinach or use frozen(thawed), then 3/4 to 1 cup alfredo sauce.
Add another layer of noodles, then pasta sauce, then add veggies of choice like mushrooms, bell peppers, zucchini, cooked lentils or veggie burger crumbles. then layer noodles, alfredo sauce , distribute chopped artichoke hearts on the sauce. Sprinkle pepita parmesan (or nutritional yeast) on the artichoke hearts.
Add a layer of noodles. add a 1/3 cup water all around the edges. then a good 1-1.5 cups pasta sauce on the top layer to seal all the layers. Drizzle some alfredo sauce on the pasta sauce and add pepita parm and a spray of oil. Sprinkle a generous sprinkle of salt and black pepper and italian herb blend. I also added some pepper flakes. Add vegan cheese shreds if you like.
Cover with foil, punch a few small holes and bake at 400 degrees F / 200ºc for 45 to 50 mins.
Cool slightly, slice and serve hot.
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