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Bean & Hash Brown Tacos

February 6, 2016 by Epicurean Vegan

Bean and Hash Brown Tacos -- Epicurean Vegan

We love tacos around here and the fact that they’re so versatile makes them the perfect option for breakfast, lunch or dinner. You could very well make these makes these for breakfast, but how about for dinner? Yes, please. Tasty and simple to throw together.

INGREDIENTS:
2 Tbs olive oil
3 cloves of garlic, minced
4 C shredded potato (about 5 small russet potatoes)
1 medium red onion, chopped
1 15-oz can black beans, drained and rinsed
1/2 pkg. taco seasoning
1/2 C lime juice
1/4 C water
10-12 corn and/or flour tortillas, warmed
Toppings:
avocado slices
vegan sour cream
vegan shreds (I love Daiya’s Farmhouse Block cheddar and jalapeno flavors)
lettuce, chopped
salsa

DIRECTIONS:
In a large skillet, heat the olive oil and garlic. Add the potato and red onion. Saute for about 20 minutes, stirring often to keep from burning.
Bean and Hash Brown Tacos -- Epicurean VeganIn a small cup, combine the lime juice, water, and taco seasoning. Stir into the potato mixture along with the black beans. Heat through for 3-4 minutes.
Bean and Hash Brown Tacos -- Epicurean VeganFill the tortillas with the hash brown mixture and top with your favorite toppings. Enjoy!
Bean & Hash Brown Tacos -- Epicurean Vegan

Bean & Hash Brown Tacos
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
We love tacos around here and the fact that they're so versatile makes them the perfect option for breakfast, lunch or dinner. You could very well make these makes these for breakfast, but how about for dinner? Yes, please. Tasty and simple to throw together.
Author: Epicurean Vegan
Serves: 10-12
Ingredients
  • 2 Tbs olive oil
  • 3 cloves of garlic, minced
  • 4 C shredded potato (about 5 small russet potatoes)
  • 1 medium red onion, chopped
  • 1 15-oz can black beans, drained and rinsed
  • ½ pkg. taco seasoning
  • ½ C lime juice
  • ¼ C water
  • 10-12 corn and/or flour tortillas, warmed
  • Toppings:
  • avocado slices
  • vegan sour cream
  • vegan shreds (I love Daiya's Farmhouse Block cheddar and jalapeno flavors)
  • lettuce, chopped
  • salsa
Directions
  1. In a large skillet, heat the olive oil and garlic. Add the potato and red onion. Saute for about 20 minutes, stirring often to keep from burning.
  2. In a small cup, combine the lime juice, water, and taco seasoning. Stir into the potato mixture along with the black beans. Heat through for 3-4 minutes.
  3. Fill the tortillas with the hash brown mixture and top with your favorite toppings. Enjoy!
3.5.3208

 

Filed Under: Breakfasts, Dinners, Lunches Tagged With: black beans, fast and easy, hash browns, Mexican, tortillas, vegan tacos

Sweet Potato-Black Bean Mole Stew

November 19, 2015 by Epicurean Vegan

Sweet Potato-Black Bean Mole Soup -- Epicurean Vegan

Holy mole! Okay, that was cheezy, but seriously . . . holy mole! We all know sweet potatoes and black beans go together like peanut butter and jelly, so how about a stew? Oh, and kale? Yes, please. It is officially winter around here and this is the perfect stew for a cold night. And, it’s ready in 30 minutes. No joke. Plus, you can’t beat the immune-boosting powers of kale and mushrooms. Again . . . the perfect stew. You could dress it up with some cilantro, chives, maybe even some corn chips and vegan cheddar shreds, but why mess with a good thing? (But you can if you want to.)  I’m loving this just the way it is. I planned to use different chili seasonings, but then I discovered this mole seasoning in my cabinet from Savory. An idea was born.
Mexican Mole seasoningI love my mole sauce, but the ease of this seasoning won out. I made this stew a bit mild, so feel free to up the ante by adding more cumin and Ancho chili powder.

INGREDIENTS:
2 Tbs olive oil
1 medium onion, chopped
1 large sweet potato, peeled and diced
4 cloves of garlic, minced
2 (heaping) Tbs Mexican Mole seasoning
1 (heaping) Tbs cumin
1 (heaping) Tbs Ancho chili powder
1/2 tsp salt
4 C vegetable broth
1 15-oz can black beans, drained and rinsed
1 15-oz can diced tomatoes
3-4 C mushrooms, diced
1 bunch dinosaur kale, chopped small (about 4 cups)

DIRECTIONS:
In a large soup pot, heat the olive oil. Add the onion and sweet potato and cook over medium heat until the onions begin to soften.  Add the mole seasoning, cumin, Ancho chili powder, and salt.
Sweet Potato-Black Bean Mole Stew -- Epicurean VeganPour in the broth and let simmer for 15 minutes. Add the beans, tomatoes, mushrooms, and kale, and let simmer another 10 minutes. You may need to add a little more broth or water. Also, add more salt or other seasonings if you feel it needs it. Serve with corn chips and enjoy!

Sweet Potato-Black Bean Mole Stew
 
Print
Holy mole! Okay, that was cheezy, but seriously . . . holy mole! We all know sweet potatoes and black beans go together like peanut butter and jelly, so how about a stew? Oh, and kale? Yes, please. It is officially winter around here and this is the perfect stew for a cold night. And, it's ready in 30 minutes. No joke. Plus, you can't beat the immune-boosting powers of kale and mushrooms. Again . . . the perfect stew. You could dress it up with some cilantro, chives, maybe even some corn chips and vegan cheddar shreds, but why mess with a good thing? (But you can if you want to.) I'm loving this just the way it is. I planned to use different chili seasonings, but then I discovered this mole seasoning in my cabinet from Savory. An idea was born. I love my mole sauce, but the ease of this seasoning won out. I made this stew a bit mild, so feel free to up the ante by adding more cumin and Ancho chili powder.
Author: Epicurean Vegan
Ingredients
  • 2 Tbs olive oil
  • 1 medium onion, chopped
  • 1 large sweet potato, peeled and diced
  • 4 cloves of garlic, minced
  • 2 (heaping) Tbs Mexican Mole seasoning
  • 1 (heaping) Tbs cumin
  • 1 (heaping) Tbs Ancho chili powder
  • ½ tsp salt
  • 4 C vegetable broth
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can diced tomatoes
  • 3-4 C mushrooms, diced
  • 1 bunch dinosaur kale, chopped small (about 4 cups)
Directions
  1. In a large soup pot, heat the olive oil.
  2. Add the onion and sweet potato and cook over medium heat until the onions begin to soften.
  3. dd the mole seasoning, cumin, Ancho chili powder, and salt.
  4. Pour in the broth and let simmer for 15 minutes.
  5. Add the beans, tomatoes, mushrooms, and kale, and let simmer another 10 minutes.
  6. You may need to add a little more broth or water. Also, add more salt or other seasonings if you feel it needs it. Serve with corn chips and enjoy!
3.5.3208

 

Filed Under: Soups Tagged With: black beans, fast and easy, immune boosting, kale, mushrooms, stew, Sweet potatoes

Sweet Potato, Black Bean & Kale Tacos

July 9, 2015 by Epicurean Vegan

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
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
I'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)!
Author: Epicurean Vegan
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!
3.4.3177

 

Filed Under: Dinners Tagged With: black beans, cashew sauce, easy, healthy, kale, roasted sweet potato, Sweet potatoes, tacos, vegan tacos

Slow Cooker Mexican Quinoa & Black Beans

October 4, 2014 by Epicurean Vegan

Slow Cooker Mexican Quinoa and Black Beans -- Epicurean VeganThis has been a favorite at our house for some time now. I found the original recipe on Pinterest, but have just tweaked it a little here and there. I also double the recipe because it makes great leftovers. I like to serve this with some tortilla chips, cilantro, avocado and vegan sour cream, but we’ve also been known to scoop it into a warm flour or corn tortilla with all fixins’ like tomato, cilantro, avocado, etc. It’s so easy to make; just toss in a slow cooker and it’s ready in about 3 hours. (And it’s gluten-free!) You can sub in any other kind of bean, such as kidney or chili beans, but I also think some lentils would be perfect too. And why not throw in a diced red bell pepper? The possibilities are endless!

INGREDIENTS:
2 15-oz cans black beans, drained and rinsed
3 C vegetable broth
1-1/2 C tri-color quinoa
1 C salsa
2 bay leaves
3 tsp cumin
2 tsp salt
1-1/2 tsp garlic powder
Black pepper, to taste
Zest and juice from 1 lime
1-2 avocados, peeled, pitted and cubed
1 C fresh cilantro, chopped
Vegan sour cream
Corn tortilla chips
Optional: flour tortillas or corn taco shells

DIRECTIONS:
Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice. Once done, stir in the lime zest and juice. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.

Slow Cooker Mexican Quinoa & Black Beans
 
Print
Prep time
5 mins
Cook time
3 hours 30 mins
Total time
3 hours 35 mins
 
This has been a favorite at our house for some time now. I found the original recipe on Pinterest, but have just tweaked it a little here and there. I also double the recipe because it makes great leftovers. I like to serve this with some tortilla chips, cilantro, avocado and vegan sour cream, but we've also been known to scoop it into a warm flour or corn tortilla with all fixins' like tomato, cilantro, avocado, etc. It's so easy to make; just toss in a slow cooker and it's ready in about 3 hours. (And it's gluten-free!) You can sub in any other kind of bean, such as kidney or chili beans, but I also think some lentils would be perfect too. And why not throw in a diced red bell pepper? The possibilities are endless!
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 2 15-oz cans black beans, drained and rinsed
  • 3 C vegetable broth
  • 1-1/2 C tri-color quinoa
  • 1 C salsa
  • 2 bay leaves
  • 3 tsp cumin
  • 2 tsp salt
  • 1-1/2 tsp garlic powder
  • Black pepper, to taste
  • Zest and juice from 1 lime
  • 1-2 avocados, peeled, pitted and cubed
  • 1 C fresh cilantro, chopped
  • Vegan sour cream
  • Corn tortilla chips
  • Optional: flour tortillas or corn taco shells
Directions
  1. Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice.
  2. Once done, stir in the lime zest and juice.
  3. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.
3.4.3177

 

 

Filed Under: Dinners, Lunches Tagged With: avocado, black beans, easy, gluten-free, Mexican, quinoa, slow cooker, tortillas

Slow Cooker Tortilla Soup

August 15, 2014 by Epicurean Vegan

Slow Cooker Tortilla Soup -- Epicurean VeganYep, it’s still August. And yes, I know using a slow cooker in the summer isn’t necessarily the norm, but I’ve got my reasons. First, our summer here in Colorado has been interesting; lots of cloudy days and rain. Second, the guys were coming back from a three-night backpacking/camping trip and would be arriving home around dinnertime. I didn’t have time in the afternoon to cook, so I threw together this soup in the slow cooker and voila, dinner was made. Sure, they were glad to see me when they got home, but I also think the savory aroma of the soup lured them inside. You certainly don’t need to use a slow cooker for this recipe,  a regular soup pot would do. I chose this method based on the time I had and the fact that it could just simmer away until the backpackers arrived home—whenever that was going to be. The soft avocado and crunchy tortilla strips are great toppers for this soup—the best of both worlds (texture-wise). The Field Roast has all the seasoning, so there’s no need for a long list of spices, however, if you choose to sub in another meat alternative, I suggest adding chili powder and oregano in addition to the cumin. The cilantro and dollop of sour cream completed this spicy, savory soup.

INGREDIENTS:
1 large onion, chopped
1 Tbs olive oil
2 cloves garlic, minced
2 Field Roast sausage links, Chipotle flavor
2 14-oz cans (or 1 28-oz can) diced tomatoes, undrained
1 6-oz can tomato paste
1 15-oz can black beans, drained and rinsed
2-3 jarred roasted red peppers, chopped
4 C vegetable broth
2 Tbs lime juice
1 Tbs agave
1 tsp cumin
Salt and pepper, to taste
Toppings: chopped avocado, fresh cilantro, vegan sour cream, tortilla strips

DIRECTIONS:
In a large skillet, heat the olive oil over medium heat. Add the garlic, onion and Field Roast. Saute until browned.
Slow Cooker Tortilla Soup -- Epicurean VeganAdd everything, including the Field Roast mixture into the slow cooker and combine well. Cook on low for about 5-6 hours.
Slow Cooker Tortilla Soup -- Epicurean VeganTop individual servings with avocado, cilantro, sour cream and tortilla strips. Enjoy!

Slow Cooker Tortilla Soup
 
Print
Prep time
10 mins
Cook time
5 hours
Total time
5 hours 10 mins
 
Yep, it's still August. And yes, I know using a slow cooker in the summer isn't necessarily the norm, but I've got my reasons. First, our summer here in Colorado has been interesting; lots of cloudy days and rain. Second, the guys were coming back from a three-night backpacking/camping trip and would be arriving home around dinnertime. I didn't have time in the afternoon to cook, so I threw together this soup in the slow cooker and voila, dinner was made. Sure, they were glad to see me when they got home, but I also think the savory aroma of the soup lured them inside.You certainly don't need to use a slow cooker for this recipe, a regular soup pot would do. I chose this method based on the time I had and the fact that it could just simmer away until the backpackers arrived home---whenever that was going to be. The soft avocado and crunchy tortilla strips are great toppers for this soup---the best of both worlds (texture-wise). The Field Roast has all the seasoning, so there's no need for a long list of spices, however, if you choose to sub in another meat alternative, I suggest adding chili powder and oregano in addition to the cumin. The cilantro and dollop of sour cream completed this spicy, savory soup.
Author: Epicurean Vegan
Recipe type: Soup
Serves: 6
Ingredients
  • 1 large onion, chopped
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 2 Field Roast sausage links, Chipotle flavor
  • 2 14-oz cans (or 1 28-oz can) diced tomatoes, undrained
  • 1 6-oz can tomato paste
  • 1 15-oz can black beans, drained and rinsed
  • 2-3 jarred roasted red peppers, chopped
  • 4 C vegetable broth
  • 2 Tbs lime juice
  • 1 Tbs agave
  • 1 tsp cumin
  • Salt and pepper, to taste
  • Toppings: chopped avocado, fresh cilantro, vegan sour cream, tortilla strips
Directions
  1. In a large skillet, heat the olive oil over medium heat. Add the garlic, onion and Field Roast. Saute until browned.
  2. Add everything, including the Field Roast mixture into the slow cooker and combine well. Cook on low for about 5-6 hours.
  3. Top individual servings with avocado, cilantro, sour cream and tortilla strips. Enjoy!
3.4.3177

 

Filed Under: Soups Tagged With: avocado, black beans, cilantro, crock pot, fast and easy, Mexican, roasted red peppers, slow cooker, tortilla strips, vegan tortilla soup

BBQ Cauliflower Salad

June 28, 2014 by Epicurean Vegan

BBQ Cauliflower Salad -- Epicurean VeganI never used to like cauliflower, mostly because I never really knew a tasty way to prepare it. Then, I discovered it makes great “chicken wings.” So why not “chicken wing” salad? This is salad is no joke. It’s also easier than you might think to make. The cauliflower takes very little time to prepare and the rest is chop-chop.

BBQ Cauliflower Salad -- Epicurean VeganI used OrganicVille BBQ sauce and Follow Your Heart Vegan Ranch Dressing
CondimentsPre-roasted cauliflower . . .

BBQ Cauliflower Salad -- Epicurean Vegan

BBQ Cauliflower Salad
 
Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: Epicurean Vegan
Serves: 4
Ingredients
  • 1 head of cauliflower florets
  • 6-7 oz BBQ sauce (I used half of a 13.5 oz bottle)
  • 1 15 oz can black beans, drained and rinsed
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp cayenne
  • ½ tsp cumin
  • 1 tsp lime juice
  • 6 C lettuce, chopped
  • 1 C red onion, diced
  • 2 avocados, peeled, pitted and diced
  • 2 carrots, grated
  • 1 tomato, diced
  • 1 C green onion, sliced
  • Vegan ranch dressing
  • Optional ingredients: cilantro, vegan cheese, corn
Directions
  1. To prepare the cauliflower, preheat oven to 350.
  2. Line a large baking sheet with foil. Place the cauliflower florets on the baking sheet. I tried to keep the cauliflower pieces around the same size so that they cook evenly. Bake for 8-10 minutes, or until they begin to soften.
  3. Pour the BBQ sauce over the cauliflower and stir well to coat. Bake another 10 minutes.
  4. In a small bowl, combine the black beans with the garlic powder, salt, pepper, cayenne, cumin and lime juice.
  5. To assemble, start with a bed of lettuce, then add the beans. Top with the rest of the veggies and drizzle on some vegan ranch dressing. Enjoy!
3.2.1311




 

Filed Under: Sides Tagged With: avocado, BBQ cauliflower, BBQ sauce, black beans, Buffalo cauliflower, easy, red onion, vegan ranch dressing

Black Bean and Chick’n Enchiladas

November 19, 2013 by epicureanvegan

Black Bean and Chick'n Enchiladas -- Epicurean VeganSorry it’s been so long since my last post; been a busy bee, I guess. Sometimes, it just feels like a faux meat night and I was craving these enchiladas. They’re a breeze to prepare, but taste like you slaved away in the kitchen. This would also be a good meal to entice those meat-eating friends of yours to come to the table and give veganism a chance.

INGREDIENTS:
1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
1 15-oz can black beans, drained and rinsed
1 14-oz can Rotel (tomatoes with diced green chilies), drained
1 16-oz jar 505 Brand green chile sauce
1 C Tofutti sour cream
4-oz Tofutti cream cheese
1/4 C almond milk
Optional: 1/4 to 1/2 C vegan pepper jack shreds
Optional: salsa, guacamole
7 flour tortillas

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 375. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick’n strips.

Black Bean and Chick'n Enchiladas -- Epicurean VeganScoop the chick’n mixture evenly into 6-7 flour tortillas and place into a 9×13 baking dish. Cover with the green chili sauce.

Black Bean and Chick'n Enchiladas -- Epicurean VeganCover with foil and bake for 35-40 minutes. (Make sure the foil isn’t touching the tortillas too much, because it will stick to them). Enjoy with some guacamole and salsa!

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

Black Bean and Chick'n Enchiladas
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Sometimes, it just feels like a faux meat night and I was craving these enchiladas. They're a breeze to prepare, but taste like you slaved away in the kitchen. This would also be a good meal to entice those meat-eating friends of yours to come to the table and give veganism a chance.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
  • 1 15-oz can black beans, drained and rinsed
  • 1 14-oz can Rotel (tomatoes with diced green chilies), drained
  • 1 16-oz jar 505 Brand green chile sauce
  • 1 C Tofutti sour cream
  • 4-oz Tofutti cream cheese
  • ¼ C almond milk
  • Optional: ¼ to ½ C vegan pepper jack shreds
  • Optional: salsa, guacamole
  • 7 flour tortillas
Directions
  1. Preheat oven to 375.
  2. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick'n strips.
  3. Scoop the chick'n mixture evenly into 6-7 flour tortillas and place into a 9x13 baking dish. Cover with the green chili sauce.
  4. Cover with foil and bake for 35-40 minutes. (Make sure the foil isn't touching the tortillas too much, because it will stick to them).
  5. Enjoy with some guacamole and salsa!
3.4.3177

Filed Under: Dinners Tagged With: black beans, chick'n strips, fast and easy, Green chili, Mexican, Rotel, vegan comfort food, Vegan enchiladas

Quinoa with Dried Apricots and Black Beans

January 22, 2013 by epicureanvegan

Quinoa with Dried Apricots & Black Beans -- Epicurean Vegan

The next time someone asks you, “Where do you get your protein?” you can (politely) point out this dish as one of numerous options. Quinoa is a complete protein, meaning it contains all 9 amino acids essential to human health. It offers up roughly 8 grams of protein per cup and also passes along calcium, iron, folate, manganese, and other vitamins. Black beans also carry nearly 15 grams of protein per cup, so add some veggies and you have healthy lunch!

INGREDIENTS:
1/2 C red quinoa, rinsed and drained
1/2 C regular quinoa, rinsed and drained
1 tsp Better than Bouillon paste
1-1/2 C water
1 C fresh cilantro, chopped
1 C green onions, sliced
1 C dried apricots, chopped
1/3 C pepitas (toasted pumpkin seeds)
1 15 oz can black beans, rinsed and drained
1/4 tsp salt
1/4 tsp lime juice
2 Tbs red wine vinegar
2 Tbs olive oil

DIRECTIONS:
In a medium sauce pan, whisk together the bouillon and water; bring to a boil. Stir in the quinoa, cover and cook on low for 15-20 minutes. Meanwhile, in a large bowl, combine the cilantro, green onion, apricots, pepita seeds, salt, lime juice, red wine vinegar, and olive oil.

DSC07226

Once the quinoa is finished, add it, along with the black beans to the bowl.

Quinoa with Dried Apricots & Black Beans -- Epicurean Vegan

Combine well and enjoy! (You can also chill it in a covered dish and serve cold.)

Quinoa with Dried Apricots and Black Beans
 
Print
The next time someone asks you, "Where do you get your protein?" you can (politely) point out this dish as one of numerous options. Quinoa is a complete protein, meaning it contains all 9 amino acids essential to human health. It offers up roughly 8 grams of protein per cup and also passes along calcium, iron, folate, manganese, and other vitamins. Black beans also carry nearly 15 grams of protein per cup, so add some veggies and you have healthy lunch!
Author: Epicurean Vegan
Ingredients
  • ½ C red quinoa, rinsed and drained
  • ½ C regular quinoa, rinsed and drained
  • 1 tsp Better than Bouillon paste
  • 1-1/2 C water
  • 1 C fresh cilantro, chopped
  • 1 C green onions, sliced
  • 1 C dried apricots, chopped
  • ⅓ C pepitas (toasted pumpkin seeds)
  • 1 15 oz can black beans, rinsed and drained
  • ¼ tsp salt
  • ¼ tsp lime juice
  • 2 Tbs red wine vinegar
  • 2 Tbs olive oil
Directions
  1. In a medium sauce pan, whisk together the bouillon and water; bring to a boil. Stir in the quinoa, cover and cook on low for 15-20 minutes. Meanwhile, in a large bowl, combine the cilantro, green onion, apricots, pepita seeds, salt, lime juice, red wine vinegar, and olive oil.
  2. Once the quinoa is finished, add it, along with the black beans to the bowl.
  3. Combine well and enjoy! (You can also chill it in a covered dish and serve cold.)
3.4.3177

Filed Under: Lunches, Sides Tagged With: black beans, cilantro, easy, fast and easy, gluten-free, green onion, quinoa, Vegan

Mexican Pasta Casserole

January 2, 2013 by epicureanvegan

Mexican Pasta Casserole -- Epicurean VeganI’ve made a similar casserole, but I didn’t have all of the ingredients. I changed things up given what I had to work with. I love how easy and delicious these kinds of casseroles are—they make for the perfect winter meal.

INGREDIENTS:
Sauce:
1  14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
1/2 C Tofutti sour cream + any extra for serving on top
1/4 C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
1/2 C shredded  Daiya pepper jack cheese
1/4 C almond milk
1 tsp salt
1/2 tsp black pepper
The rest:
2 C uncooked pasta (any variety—I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
1/2 of a bell pepper (any variety—I used orange), chopped
1/2 C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1  15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

DIRECTIONS:
Preheat oven to 375. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.

DSC07161

Cook for another 3-4 minutes, then add the mushrooms.

IMG_1099

Cook until the mushroom cook down a little—just a couple of minutes.

In a medium bowl, combine all of the sauce ingredients and mix well. Drain the pasta and add it to the skillet, along with the sauce; blend well. Transfer to a 13×9″ baking dish.

Mexican Pasta Casserole -- Epicurean Vegan

Cover and bake for 20-25 minutes. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Mexican Pasta Casserole
 
Print
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
 
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • Sauce:
  • 1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
  • ½ C Tofutti sour cream + any extra for serving on top
  • ¼ C nutritional yeast
  • 1 packet of seasoning mix (taco, burrito or fajita)
  • ½ C shredded Daiya pepper jack cheese
  • ¼ C almond milk
  • 1 tsp salt
  • ½ tsp black pepper
  • The rest:
  • 2 C uncooked pasta (any variety---I had a mixture of ziti and elbow mac)
  • 1 Tbs olive oil (I used chipotle-flavored)
  • 2 cloves garlic, crushed or minced
  • ½ of a bell pepper (any variety---I used orange), chopped
  • ½ C onion, chopped
  • 1-1/2 to 2 C mushrooms, chopped or sliced
  • 1 15 oz can black beans, drained and rinsed
  • 4-5 green onions, sliced
  • 1 C cilantro leaves
  • Optional ingredients: black olives, diced avocados or guacamole
Directions
  1. Preheat oven to 375.
  2. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.
  3. Cook for another 3-4 minutes, then add the mushrooms.
  4. Cook until the mushroom cook down a little---just a couple of minutes.
  5. In a medium bowl, combine all of the sauce ingredients and mix well.
  6. Drain the pasta and add it to the skillet, along with the sauce; blend well.
  7. Transfer to a 13x9" baking dish.
  8. Cover and bake for 20-25 minutes.
  9. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!
3.3.3077

Filed Under: Dinners Tagged With: bell pepper, black beans, casserole, easy, Mexican, mushrooms, nutritional yeast, onion, tomatoes

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

October 23, 2012 by epicureanvegan

Field Roast & Spinach Enchiladas -- Epicurean VeganThese were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you’ll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy “Ha-Ha That Was Vegan And You Loved It” dance. (But try not to gloat too much.) 😉  The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

INGREDIENTS:
Sauce:
28-oz can diced tomatoes, undrained
1/2 C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic
Filling:
2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed
The rest:
6 large flour tortillas
Daiya cheese shreds

Field Roast & Spinach Enchiladas -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 350. In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Field Roast & Spinach Enchiladas -- Epicurean VeganMeanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.

Field Roast & Spinach Enchiladas -- Epicurean VeganWhile the filling is cooking, place the roasted red peppers and garlic in the food processor:

Field Roast & Spinach Enchiladas -- Epicurean VeganAdd just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.

Field Roast & Spinach Enchiladas -- Epicurean VeganLet it simmer for 5-10 minutes. Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.

Field Roast & Spinach Enchiladas -- Epicurean VeganTo assemble the enchiladas, place about a third of the sauce on the bottom of a 9×13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.

Field Roast & Spinach Enchiladas -- Epicurean VeganRoll up tightly and place fold-side down in the pan.

Field Roast & Spinach Enchiladas -- Epicurean VeganTop with the remaining sauce and sprinkle some more Daiya on top.

Field Roast & Spinach Enchiladas -- Epicurean VeganCover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too).
Enjoy!

Field Roast & Spinach Enchiladas -- Epicurean Vegan

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)
 
Print
These were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you'll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy "Ha-Ha That Was Vegan And You Loved It" dance. (But try not to gloat too much.) 😉 The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.
Author: Epicurean Vegan
Ingredients
  • Sauce:
  • 28-oz can diced tomatoes, undrained
  • ½ C vegetable broth
  • 2-1/2 tsp Ancho chile pepper
  • 1-1/2 tsp cumin
  • 1 tsp oregano
  • 1 tsp sugar
  • 1-1/2 tsp salt
  • 2 jarred roasted red peppers
  • 2-3 large cloves of garlic
  • Filling:
  • 2 tsp olive oil
  • 2 Field Roast sausages, Chipotle style, crumbled
  • 1 C onion, diced
  • 5-6 C fresh spinach, torn into pieces, or chopped
  • 1 15-oz can black beans, drained and rinsed
  • The rest:
  • 6 large flour tortillas
  • Daiya cheese shreds
Directions
  1. Preheat oven to 350.
  2. In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minute
  3. Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.
  4. While the filling is cooking, place the roasted red peppers and garlic in the food processor. Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.
  5. Let it simmer for 5-10 minutes.
  6. Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.
  7. To assemble the enchiladas, place about a third of the sauce on the bottom of a 9x13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.
  8. Roll up tightly and place fold-side down in the pan.
  9. Top with the remaining sauce and sprinkle some more Daiya on top.
  10. Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too). Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: black beans, daiya, easy, Enchiladas, Field Roast, Mexican, spinach, tofutti, tortillas, vegan enchilada sauce, Vegan enchiladas

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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