Lasagna Bolognese

Lasagna Bolognese -- Epicurean Vegan

This picture was taken mid-process. I forgot to take a picture of the final product, but that’s okay . . . it wasn’t as pretty as this shot. It’s all about taste anyway, right? (Yes, I know, presentation counts, too.) Anyway, this is adapted from Mastering the Art of Vegan Cooking cookbook. I made some changes and tailored it to my own tastes and what ingredients I had on hand. It’s a fantastic variation of typical lasagna. I also went rogue by not boiling the noodles ahead of time! Ack! I totally took a gamble, especially since I was feeding guests who are not vegan. I took the advice of Kathy Hester who advises (in her new cookbook, The Easy Vegan Cookbook) not to cook the noodles ahead of time. It actually worked beautifully. It could have helped that I made this a few hours ahead of time, thus, giving the sauces times to soften the noodles. Either way, this is a will-make-again dish. (By the way, look for my review tomorrow of Hester’s new book.)

INGREDIENTS:
Bolognese sauce
2 Tbs olive oil
1 red onion, diced
2 stalks celery, diced
1 carrot, diced
2 Field Roast Sausages, Italian Seasoning flavored, crumbled
1 tsp fennel seed
1/4 tsp black pepper
2 pinches red pepper flakes
1 tsp Italian seasoning
1/4 tsp celery salt
1/2 tsp smoked paprika
Dash of vegan Worcestershire sauce
1 clove of garlic, minced
1 Tbs soy sauce
1 24-oz jar marinara sauce
2 Tbs sherry
Vegan Bechamel Sauce
2 Tbs vegan margarine
1/4 C nutritional yeast
3 Tbs whole wheat flour
1 Tbs white wine
1 Tbs soy sauce
1 tsp onion powder
2 tsp garlic powder
1/4 tsp nutmeg
2 tsp vegan Parmesan cheese
1-1/2 C almond milk
2 tsp lemon juice
Lasagna
9 lasagna noodles (I used Bionaturae brand) Keep the leftovers for a fabulous Lasagna Soup!
2 large tomatoes, sliced
3-4 C chopped spinach
Lasagna Bolognese -- Epicurean Vegan

DIRECTIONS:
Start with the Bolognese sauce. In a cast iron sauce pan, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until tender. Add the Field Roast, fennel, pepper, red pepper flakes, Italian seasoning, celery salt, paprika, vegan Worcestershire sauce, and garlic. Stir occasionally for 5 minutes. Add the soy sauce, marinara sauce, and red wine. Reduce heat and simmer while you prepare the rest of the dish.Lasagna Bolognese -- Epicurean VeganNow start the Bechamel sauce. In a medium sauce pan, melt the vegan margarine over medium heat. Whisk in the nutritional yeast and flour, then whisk in the white wine, soy sauce, onion powder, garlic powder, nutmeg, vegan Parmesan, almond milk, and lemon juice. Whisk until thick and creamy. This may take a few minutes, and you might need to reduce the heat a little. Transfer to a large measuring cup.
Lasagna Bolognese -- Epicurean VeganPreheat the oven to 350 and start assembling the lasagna. Ladle some sauce in the bottom of a 9×13 baking pan. Keep it thin, not too much. Next, place 3 uncooked lasagna noodles on top, followed by some Bolognese sauce, some spinach, 2 slices of tomato (per noodle), then pour a little Bechamel sauce on top.
Lasagna Bolognese -- Epicurean VeganGo easy on the Bechamel sauce because you will need to top the dish at the end, covering the noodles completely. Repeat this step two more times, ending with the last 3 lasagna noodles. Top with the remaining Bechamel sauce.
Lasagna Bolognese -- Epicurean VeganCover and bake 30-40 minutes. If you make this ahead of time and it’s been in the fridge for a while, add about 10 minutes to the cooking time. Let cool 5-10 minutes, then slice and enjoy!

Lasagna Bolognese
 
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Author:
Serves: 9
Ingredients
  • Bolognese sauce
  • 2 Tbs olive oil
  • 1 red onion, diced
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 2 Field Roast Sausages, Italian Seasoning flavored, crumbled
  • 1 tsp fennel seed
  • ¼ tsp black pepper
  • 2 pinches red pepper flakes
  • 1 tsp Italian seasoning
  • ¼ tsp celery salt
  • ½ tsp smoked paprika
  • Dash of vegan Worcestershire sauce
  • 1 clove of garlic, minced
  • 1 Tbs soy sauce
  • 1 24-oz jar marinara sauce
  • 2 Tbs sherry
  • Vegan Bechamel Sauce
  • 2 Tbs vegan margarine
  • ¼ C nutritional yeast
  • 3 Tbs whole wheat flour
  • 1 Tbs white wine
  • 1 Tbs soy sauce
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • ¼ tsp nutmeg
  • 2 tsp vegan Parmesan cheese
  • 1-1/2 C almond milk
  • 2 tsp lemon juice
  • Lasagna
  • 9 lasagna noodles (I used Bionaturae brand) Keep the leftovers for a fabulous Lasagna Soup!
  • 2 large tomatoes, sliced
  • 3-4 C chopped spinach
Directions
  1. Start with the Bolognese sauce. In a cast iron sauce pan, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until tender. Add the Field Roast, fennel, pepper, red pepper flakes, Italian seasoning, celery salt, paprika, vegan Worcestershire sauce, and garlic. Stir occasionally for 5 minutes. Add the soy sauce, marinara sauce, and red wine. Reduce heat and simmer while you prepare the rest of the dish.
  2. Now start the Bechamel sauce. In a medium sauce pan, melt the vegan margarine over medium heat. Whisk in the nutritional yeast and flour, then whisk in the white wine, soy sauce, onion powder, garlic powder, nutmeg, vegan Parmesan, almond milk, and lemon juice. Whisk until thick and creamy. This may take a few minutes, and you might need to reduce the heat a little. Transfer to a large measuring cup.
  3. Preheat the oven to 350 and start assembling the lasagna. Ladle some sauce in the bottom of a 9x13 baking pan. Keep it thin, not too much. Next, place 3 uncooked lasagna noodles on top, followed by some Bolognese sauce, some spinach, 2 slices of tomato (per noodle), then pour a little Bechamel sauce on top.
  4. Go easy on the Bechamel sauce because you will need to top the dish at the end, covering the noodles completely. Repeat this step two more times, ending with the last 3 lasagna noodles. Top with the remaining Bechamel sauce.
  5. Cover and bake 30-40 minutes. If you make this ahead of time and it's been in the fridge for a while, add about 10 minutes to the cooking time. Let cool 5-10 minutes, then slice and enjoy!

 

Thai Green Curry Bowls

Thai Green Curry Bowls -- Epicurean VeganIt’s perfectly fine to let someone else take the lead on a recipe once in a while. In this case, Trader Joe’s. I had a jar of their Thai Green Curry Sauce and some (quick cook) Organic Brown Basmati Rice, and together, they made the perfect base for this meal. Add a few veggies, some healthy protein, and you have a delicious meal in no time.
Thai Green Curry Bowls -- Epicurean Vegan

INGREDIENTS:
1 C Trader Joe’s quick cook brown rice
2-1/2 C vegetable broth
1 jar of Trader Joe’s Thai Green Curry Sauce
2-3 C mushrooms, quartered
1 can garbanzo beans (chickpeas), drain and rinsed
1 bell pepper, cut into chunks (I had half a red; half a yellow)
3-4 green onions, sliced
1 Tbs olive oil

DIRECTIONS:
Start with making the rice. If using the TJ brand, it’ll only be about 15-20 minutes; cook according to package instructions. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
Thai Green Curry Bowls -- Epicurean VeganAdd the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
Thai Green Curry Bowls -- Epicurean VeganNext, add the sauce and let simmer for about 10 minutes.
Thai Green Curry Bowls -- Epicurean VeganFor individual servings, top rice with the curry mixture a some green onions. Enjoy!

Thai Green Curry Bowls
 
Author:
Ingredients
  • 1 C Trader Joe's quick cook brown rice
  • 2-1/2 C vegetable broth
  • 1 jar of Trader Joe's Thai Green Curry Sauce
  • 2-3 C mushrooms, quartered
  • 1 can garbanzo beans (chickpeas), drain and rinsed
  • 1 bell pepper, cut into chunks (I had half a red; half a yellow)
  • 3-4 green onions, sliced
  • 1 Tbs olive oil
Directions
  1. Start with making the rice. If using the TJ brand, it'll only be about 15-20 minutes; cook according to package instructions. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
  2. Add the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
  3. Next, add the sauce and let simmer for about 10 minutes.
  4. For individual servings, top rice with the curry mixture a some green onions. Enjoy!

 

Teriyaki-Quinoa Burgers

Teriyaki-Quinoa Burgers -- Epicurean VeganThese veggie burgers are quite amazing. They’re easy to make, delicious, and they actually hold together when you cook them—that’s not always an easy thing when making veggie burgers. I got the recipe from Thrive Forward and I’ve had them a couple of times now. I’ve made some subtle variations and added the teriyaki-pineapple-avocado part, which I think you will love.

INGREDIENTS:
1 15-oz can red kidney beans, drained and rinsed (I use a tri-bean blend)
1 C cooked quinoa (I like the tri-color variety and I cook it in veggie broth)
1 C quinoa flakes or oats (I opt for oats since I usually have those on hand)
1/2 C red onion, chopped (I use 1 cup)
1/3 C chopped cilantro (I use 1 cup)
3 garlic cloves, minced
3/4 tsp salt
1 Tbs chili powder
1 Tbs cumin
1/2 tsp black pepper
2 Tbs chia seeds mixed with 1/3 C water (recipe says to use ground chia seeds, but I use them whole)
Cooking spray
Toppings
Pineapple rings, jarred Teriyaki sauce, avocado slices. Veggie bacon is also a great option.
6-8 burger buns

DIRECTIONS:
I start by mixing the chia seeds and water together and setting aside. Cook the quinoa (1/2 C quinoa with 1-1/4 C broth). In a food processor, add the beans, onion, cilantro, garlic, salt, chili powder, cumin, and black pepper. I didn’t mince the garlic beforehand; it’s up to you.
Teriyaki-Quinoa Burgers -- Epicurean VeganBlend everything to the consistency you’d like. If you want some chunks, go for it. Of course, you may not want to bite into a piece of garlic, so you may want to  mince it first. You decide how much you want to blend it. I went for it and mostly pureed it. Transfer to a bowl and fold in the quinoa, oats, and chia mixture.
Teriyaki-Quinoa Burgers -- Epicurean VeganShape the batter into patties. You could make beefy burgers or even some sliders. I went for the beefy kind (about 4″ across, 3/4″ thick).
Teriyaki-Quinoa Burgers -- Epicurean VeganI actually got 5 burgers, but only had room for 4 on the pan. Again, you get to make the executive decision on this. Much will probably depend on how large or small of buns you use. Feel free to use a grill pan, too. Last time I made these, I used my grill pan and they came out great with fancy grill marks and all. I should add that you’ll need to spray the pan first with cooking spray. I should also tell you that I typically chill these in the fridge for at least 30 minutes before cooking them. I don’t know if it helps keep them together or not, but it just so happens that each time I’ve made these, I’ve prepared them ahead of time. Just cover with plastic wrap first.

When you’re ready, cook them over low-medium heat for about 5-6 minutes per side.
Teriyaki-Quinoa Burgers -- Epicurean VeganServe on a toasted bun with a ring of pineapple, avocado slices, and some Teriyaki sauce. Enjoy!

Teriyaki-Quinoa Burgers
 
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Serves: 6
Ingredients
  • 1 15-oz can red kidney beans, drained and rinsed (I use a tri-bean blend)
  • 1 C cooked quinoa (I like the tri-color variety and I cook it in veggie broth)
  • 1 C quinoa flakes or oats (I opt for oats since I usually have those on hand)
  • ½ C red onion, chopped (I use 1 cup)
  • ⅓ C chopped cilantro (I use 1 cup)
  • 3 garlic cloves, minced
  • ¾ tsp salt
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • ½ tsp black pepper
  • 2 Tbs chia seeds mixed with ⅓ C water (recipe says to use ground chia seeds, but I use them whole)
  • Cooking spray
  • Toppings
  • Pineapple rings, jarred Teriyaki sauce, avocado slices. Veggie bacon is also a great option.
  • 6-8 burger buns
Directions
  1. I start by mixing the chia seeds and water together and setting aside. Cook the quinoa (1/2 C quinoa with 1-1/4 C broth).
  2. In a food processor, add the beans, onion, cilantro, garlic, salt, chili powder, cumin, and black pepper. I didn't mince the garlic beforehand; it's up to you.
  3. Blend everything to the consistency you'd like. If you want some chunks, go for it. Of course, you may not want to bite into a piece of garlic, so you may want to mince it first. You decide how much you want to blend it. I went for it and mostly pureed it. Transfer to a bowl and fold in the quinoa, oats, and chia mixture.
  4. Shape the batter into patties. You could make beefy burgers or even some sliders. I went for the beefy kind (about 4" across, ¾" thick).
  5. I actually got 5 burgers, but only had room for 4 on the pan. Again, you get to make the executive decision on this. Much will probably depend on how large or small of buns you use. Feel free to use a grill pan, too. Last time I made these, I used my grill pan and they came out great with fancy grill marks and all. I should add that you'll need to spray the pan first with cooking spray. I should also tell you that I typically chill these in the fridge for at least 30 minutes before cooking them. I don't know if it helps keep them together or not, but it just so happens that each time I've made these, I've prepared them ahead of time. Just cover with plastic wrap first.
  6. When you're ready, cook them over low-medium heat for about 5-6 minutes per side.
  7. Serve on a toasted bun with a ring of pineapple, avocado slices, and some Teriyaki sauce. Enjoy!

 

Edamame Spaghetti with Lemon-Garlic Sauce

Edamame Spaghetti with Lemon-Garlic Sauce -- Epicurean VeganThat’s right, edamame spaghetti. In 12-ridiculous steps that include cooking the beans, mashing them, adding flour, six other ingredients, and running the dough through a pasta machine, you’re in business! Or . . . you can go the easy way by picking up pre-made edamame noodles like I did:
Edamame SpaghettiThis 2-lb box is from Costco and will run you about $9. And you can’t get simpler as far as ingredients go: soy beans and water. I think it’s a nice change up from pasta, and here’s the skinny: they’re gluten-free; high in protein and fiber; half the carbs of pasta; and a bit less calories, too. I thought I’d give them a whirl. Because the spaghetti only takes 4-5 minutes to cook, this is a great meal to prepare when you want something quick and easy. How do they taste? Delicious. Not much flavor on their own, but there’s no reason you can’t dress them up with a sauce or seasonings. A tomato sauce doesn’t seem like the right choice though, but more of a light cream or olive oil sauce. Just like with regular pasta, the possibilities are pretty endless.

INGREDIENTS:
8-oz edamame spaghetti
2 Tbs olive oil
3 cloves of garlic
zest and juice from one lemon
salt
2 Tbs Earth Balance margarine
2 C mushrooms, sliced
1 tomato, diced
Parmezano Sprinkles (from The Uncheese Cookbook)
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light or yellow miso
1/4 tsp salt

DIRECTIONS:
I made the Parmezano Sprinkles first: To blanch the almonds, place in a small sauce pan with just enough water to cover them and boil for 2 minutes. Drain, rinse, and pinch the skins off. Transfer to a food processor along with the other ingredients and grind it all together. Keep in the fridge in a tightly-lidded container.

Next, bring a large pot of water to a boil and simmer the noodles for 4-5 minutes. Meanwhile, in a medium skillet, melt the margarine and add the mushrooms. Saute for about 3 minutes. Before draining the noodles, reserve 1/2 cup of the cooking liquid. Drain the edamame noodles and rinse with cold water. In the same cooking pot, heat the olive oil and add the garlic; cook for 30 seconds. Add the lemon juice, lemon zest, salt to taste, and then the noodles. Use a fork or tongs to incorporate the sauce. Add some water if it seems a little dry. Serve with some mushrooms and tomatoes, then top with the Parmezano Sprinkles. Enjoy!

Edamame Spaghetti with Lemon-Garlic Sauce
 
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Serves: 3-4
Ingredients
  • 8-oz edamame spaghetti
  • 2 Tbs olive oil
  • 3 cloves of garlic
  • zest and juice from one lemon
  • salt
  • 2 Tbs Earth Balance margarine
  • 2 C mushrooms, sliced
  • 1 tomato, diced
  • Parmezano Sprinkles (from The Uncheese Cookbook)
  • ½ C blanched almonds
  • 2 Tbs nutritional yeast
  • 1-2 tsp light or yellow miso
  • ¼ tsp salt
Directions
  1. I made the Parmezano Sprinkles first: To blanch the almonds, place in a small sauce pan with just enough water to cover them and boil for 2 minutes. Drain, rinse, and pinch the skins off. Transfer to a food processor along with the other ingredients and grind it all together. Keep in the fridge in a tightly-lidded container.
  2. Next, bring a large pot of water to a boil and simmer the noodles for 4-5 minutes.
  3. Meanwhile, in a medium skillet, melt the margarine and add the mushrooms. Saute for about 3 minutes.
  4. Before draining the noodles, reserve ½ cup of the cooking liquid. Drain the edamame noodles and rinse with cold water.
  5. In the same cooking pot, heat the olive oil and add the garlic; cook for 30 seconds. Add the lemon juice, lemon zest, salt to taste, and then the noodles. Use a fork or tongs to incorporate the sauce. Add some water if it seems a little dry.
  6. Serve with some mushrooms and tomatoes, then top with the Parmezano Sprinkles. Enjoy!

 

Lentil & Wild Rice Bowls with Steamed Veggies

Lentil and Wild Rice Bowls with Steamed Veggies 2 -- Epicurean Vegan

I love these types of meals, but I have to admit, I didn’t know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they’re simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You’ll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you’re in business.

INGREDIENTS:
4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into 1/4″ pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe’s brand)
4-5 green onions, sliced
1/2 C Pepitas
Tahini-Curry Sauce
1/2 C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
1/3 C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
Baked Tofu, Trader Joe'sDIRECTIONS:
Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean Vegan

Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean Vegan

Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean VeganOnce everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies
 
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Author:
Serves: 6-8
Ingredients
  • 4 C vegetable broth
  • 1 C green lentils
  • 1 C wild rice mix
  • 2 C red cabbage, chopped
  • 3 C mushrooms, quartered
  • 3 C kale, chopped
  • 2 large carrots, sliced into ¼" pieces
  • 1 7-oz pkg. baked tofu, cubed (I used Trader Joe's brand)
  • 4-5 green onions, sliced
  • ½ C Pepitas
  • Tahini-Curry Sauce
  • ½ C cashews
  • 2 garlic cloves
  • A 1-inch by 1-inch piece of fresh ginger
  • ⅓ C tahini
  • 1 can light coconut milk
  • 2 Tbs lime juice
  • 1-1/2 tsp salt
  • 1 Tbs yellow curry powder
  • 2 Tbs chia seeds
  • Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
Directions
  1. Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth.
  2. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
  3. Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
  4. Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

 

Veggie Pasta with Mushrooms, Black Olives & Pepitas

Veggie Pasta with mushrooms, black olives, and pepitas -- Epicurean VeganI know it may not look like much, but I assure you there are some delicious, hidden flavors in this dish. This also is really quick to throw together and is great for lunch, too. Plus, between the nutritional yeast and pepitas, you’ll get your fill of B vitamins and omega-3 fats.
Trader Joe's Veggie PastaINGREDIENTS:
12-oz pkg. vegetable radiatore pasta (Trader Joe’s)
2 Tbs Earth Balance margarine, divided
2 cloves garlic, minced
2 C mushrooms, sliced
6 green onions, sliced
4-oz can sliced black olives
Salt and pepper, to taste
1/4 C nutritional yeast
1/4 C pepitas

DIRECTIONS:
In a large pot, cook the pasta according to package instructions. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
Veggie Pasta with Mushrooms, Black Olives, and Pepitas -- Epicurean VeganDrain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

Veggie Pasta with Mushrooms, Black Olives & Pepitas
 
Author:
Serves: 6
Ingredients
  • 12-oz pkg. vegetable radiatore pasta (Trader Joe's)
  • 2 Tbs Earth Balance margarine, divided
  • 2 cloves garlic, minced
  • 2 C mushrooms, sliced
  • 6 green onions, sliced
  • 4-oz can sliced black olives
  • Salt and pepper, to taste
  • ¼ C nutritional yeast
  • ¼ C pepitas
Directions
  1. In a large pot, cook the pasta according to package instructions.
  2. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
  3. Drain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

 

Sweet Potato, Black Bean & Kale Tacos

Sweet Potato, Black Bean and Kale Tacos -- Epicurean VeganI’ve seen versions of this dish all over, but I wanted to keep this simple. I knew I also wanted a kick of flavor with an easy, creamy sauce. The combo of sweet potatoes, beans, and kale, is a grand slam win; a trifecta of flavors. Of course, then you add the cilantro-lime cashew sauce and it’s icing on the cake, so to speak. These were actually pretty simple to make and will easily feed four to five hungry folks. You can’t go wrong with protein-rich beans, nutrient-laden kale, and the vitamin-packed sweet potato. Eating tacos has never been healthier (or tastier)!

INGREDIENTS:
Tacos

3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
1/2 a large onion, chopped
1 can black beans, drained and rinsed
3 C Lacianto (dinosaur) kale, chopped
Olive oil
Cumin
Chili powder
Salt and pepper
Lime juice
Cashew-Cilantro sauce
1 C cashews, soaked in hot water for 30-60 minutes
1 garlic clove
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C cilantro leaves
1/3 C water
1/8 C lime juice
A dash or two of cumin
The rest
8 small flour tortillas

DIRECTIONS:
Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganWhile they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganReduce heat to low and fold in the kale.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganWhile the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don’t add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle. To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

Sweet Potato, Black Bean & Kale Tacos
 
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Serves: 8
Ingredients
  • Tacos
  • .
  • 3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
  • ½ a large onion, chopped
  • 1 can black beans, drained and rinsed
  • 3 C Lacianto (dinosaur) kale, chopped
  • Olive oil
  • Cumin
  • Chili powder
  • Salt and pepper
  • Lime juice
  • .
  • Cashew-Cilantro sauce
  • .
  • 1 C cashews, soaked in hot water for 30-60 minutes
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ C cilantro leaves
  • ⅓ C water
  • ⅛ C lime juice
  • A dash or two of cumin
  • .
  • The rest
  • .
  • 8 small flour tortillas
Directions
  1. Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
  2. While they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
  3. Reduce heat to low and fold in the kale.
  4. While the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don't add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle.
  5. To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

 

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

This recipe came to me about two in the morning a few days ago and I haven’t been able to get it off my mind. And it’s a good thing. The flavors of the sage, thyme, and parsley meld so perfectly and I love the combo of the soft chickpeas and crispy asparagus. I don’t usually go for instant brown rice, but I also don’t always like waiting forty-five minutes for brown rice to cook, so the ease of instant rice made this delicious dish come together in breeze.

INGREDIENTS:
1 bunch asparagus, cut diagonally into 3-4 pieces
1 Tbs olive oil
2 C instant brown rice
1-3/4 C vegetable broth
1 Tbs fresh sage (about 10 leaves), minced
1 Tbs fresh thyme, minced
1/3 C fresh parsley, chopped
1 15-oz can chickpeas, drained and rinsed
Salt and pepper, to taste
2 Tbs lemon juice

DIRECTIONS:
In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean VeganMeanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you’re using regular brown rice, get it going right away and don’t start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)

Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes.

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Add the herbs to the cooked rice and combine well.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice
 
Author:
Ingredients
  • 1 bunch asparagus, cut diagonally into 3-4 pieces
  • 1 Tbs olive oil
  • 2 C instant brown rice
  • 1-3/4 C vegetable broth
  • 1 Tbs fresh sage (about 10 leaves), minced
  • 1 Tbs fresh thyme, minced
  • ⅓ C fresh parsley, chopped
  • 1 15-oz can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • 2 Tbs lemon juice
Directions
  1. In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
  2. Meanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you're using regular brown rice, get it going right away and don't start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)
  3. Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes. Add the herbs to the cooked rice and combine well.
  4. Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

 

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganI love meals that come together in less than 30 minutes—especially when they’re this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

INGREDIENTS:
Peanut-Ginger
Sauce
2 quarter-sized, 1/4″ thick pieces of fresh ginger
1/3 C peanut butter
1/4 C white wine vinegar
3/4 C canned coconut milk
4 Tbs lime juice
1/4 tsp sesame oil
1/2 tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

DIRECTIONS:
To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that’s okay, too).
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganMeanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You’ll end up with 28 triangles.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganIn a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with salt and pepper.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganCook 4-5 minutes, or until the edges of the tofu get a nice crispy sear. Drizzle with some more tamari and agave.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganTransfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganServe together with the tofu and sprinkle on some sesame seeds. Enjoy!

Seared Tofu with Vegetables in a Peanut-Ginger Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Peanut-Ginger Sauce
  • 2 quarter-sized, ¼" thick pieces of fresh ginger
  • ⅓ C peanut butter
  • ¼ C white wine vinegar
  • ¾ C canned coconut milk
  • 4 Tbs lime juice
  • ¼ tsp sesame oil
  • ½ tsp sugar
  • For the tofu
  • 1 14-oz container extra firm tofu
  • 2 Tbs olive oil
  • Salt and pepper
  • Tamari or soy sauce
  • Agave
  • The rest
  • 1 head of broccoli
  • 2 C chopped mushrooms
  • Sesame seeds
Directions
  1. To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
  2. Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that's okay, too).
  3. Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You'll end up with 28 triangles.
  4. In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with more salt and pepper.
  5. Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear.
  6. Drizzle on some more tamari and agave.
  7. Once cooked, transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
  8. Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

 

Lentil Bowls with Avocado & Tomato

Lentil Bowls with Avocado and Tomato -- Epicurean Vegan

This makes a great side dish or main meal. It’s also ready in about 30 minutes. Lentils are so easy to make and are incredibly healthy. They’re full of fiber (perfect for lowering cholesterol), a fabulous source of folate and magnesium which contribute to heart health, and good for the digestive system. They also contain the third highest level of protein, lots of iron, and are low in calories, and virtually no fat. Dig in!

INGREDIENTS:
3 C vegetable broth
1 C green lentils
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs lime juice
4 green onion, sliced
1 tomato, diced
1/4 C pepitas
3 Tbs nutritional yeast
1/2 C fresh cilantro, chopped
Avocado slices

DIRECTIONS:
Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder. Taste the lentils and if they’re soft, with a little firmness, they’re about done. Drain any excess liquid off.
Lentils with Avocado and Tomato -- Epicurean VeganGently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

Lentil Bowls with Avocado & Tomato
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 3 C vegetable broth
  • 1 C green lentils
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbs lime juice
  • 4 green onion, sliced
  • 1 tomato, diced
  • ¼ C pepitas
  • 3 Tbs nutritional yeast
  • ½ C fresh cilantro, chopped
  • Avocado slices
Directions
  1. Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes.
  2. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder.
  3. After the 20-25 minutes, taste the lentils and if they're soft, with a little firmness, they're about done. Drain any excess liquid off.
  4. Gently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice.
  5. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!