Epicurean Vegan

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Peanut-Tofu Bowls

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Peanut-Tofu Bowls -- Epicurean Vegan

I’m on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don’t mind that they’re easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

INGREDIENTS:
Bowls
6 C cooked rice
2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
1 Tbs olive oil
2 red bell peppers, chopped
2 carrots, shredded
3 C spinach, chopped
1 C green onion, sliced
2 heads of broccoli florets
Chopped peanuts
Peanut Sauce
2 cloves of garlic
1/3 C peanut butter
1/3 C tamari
1 Tbs sesame oil
1/8-1/4 C canned coconut milk or almond milk

DIRECTIONS:
Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.

To make the sauce, throw everything in a food processor (but start with just an 1/8 C of the nondairy milk). Add more if you want to thin it some more. Set aside.

In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes–just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.

To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

Peanut-Tofu Bowls
 
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I'm on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don't mind that they're easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.
Author:
Serves: 4
Ingredients
  • Bowls
  • 6 C cooked rice
  • 2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
  • 1 Tbs olive oil
  • 2 red bell peppers, chopped
  • 2 carrots, shredded
  • 3 C spinach, chopped
  • 1 C green onion, sliced
  • 2 heads of broccoli florets
  • Chopped peanuts
  • Peanut Sauce
  • 2 cloves of garlic
  • ⅓ C peanut butter
  • ⅓ C tamari
  • 1 Tbs sesame oil
  • ⅛-1/4 C canned coconut milk or almond milk
Directions
  1. Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.
  2. To make the sauce, throw everything in a food processor (but start with just an ⅛ C of the nondairy milk). Add more if you want to thin it some more. Set aside.
  3. In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes--just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.
  4. To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

 

 

Vegan Meatball Sliders

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Vegan Meatball Sliders -- Epicurean Vegan

I had seen a non-vegan version of these on Pinterest, and thought, Heck, those can be veganized! And whoa, Nelly, was that easy to do! Not only did I make them healthy and animal-friendly, I added some onions for more flavor and tweaked the baking process. These were a huge hit! The sorta-vegan teen staying with us didn’t believe that the meatballs were actually meatless and loved this version. I think you will too.

Vegan Meatball Sliders -- Epicurean Vegan

INGREDIENTS:
12 slider buns
1 small onion, cut into small strips
1 Tbs + 1 tsp olive oil, divided
1 pkg. Gardein Meatless Meatballs (12), thawed completely
2 to 2-1/2 C marinara sauce
1 to 1-1/2 C vegan shredded Mozzarella
3 Tbs Vegan Parmesan (this one from Follow Your Heart is amazing)!
1 Tbs Italian Seasoning

DIRECTIONS:
Preheat oven to 375. In a small skillet, heat 1 tsp of the olive oil and saute the onions 5 minutes, or until they are just softened.

Place the bottoms of the 12 slider buns in a 9×13 pan. Spoon on some marinara sauce and add the onions.
Vegan Meatball Sliders -- Epicurean Vegan

Sprinkle with a little cheese. Then cut each meatball in half and place flat-side down on the onions.
Vegan Meatball Sliders -- Epicurean Vegan

Spoon on the rest of the sauce and sprinkle with remaining cheese.
Vegan Meatball Sliders -- Epicurean VeganAdd the top buns and brush with remaining oil. In a small bowl, combine the vegan Parmesan with the Italian seasoning then sprinkle onto the top buns.
Vegan Meatball Sliders -- Epicurean VeganCover and bake for 20 minutes. Remove the foil then bake another 5 minutes to brown the tops.
Vegan Meatball Sliders -- Epicurean VeganEnjoy!

Vegan Meatball Sliders
 
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I had seen a non-vegan version of these on Pinterest, and thought, Heck, those can be veganized! And whoa, Nelly, was that easy to do! Not only did I make them healthy and animal-friendly, I added some onions and make a few alterations to the recipe I came across. These were a huge hit and did I mention easy to make? The sorta-vegan teen staying with us didn't believe that the meatballs were actually meatless and loved this version. I think you will too.
Author:
Serves: 4
Ingredients
  • 12 slider buns
  • 1 small onion, cut into small strips
  • 1 Tbs + 1 tsp olive oil, divided
  • 1 pkg. Gardein Meatless Meatballs (12), thawed completely
  • 2 to 2-1/2 C marinara sauce
  • 1 to 1-1/2 C vegan shredded Mozzarella
  • 3 Tbs Vegan Parmesan (this one from Follow Your Heart is amazing)!
  • 1 Tbs Italian Seasoning
Directions
  1. Preheat oven to 375. In a small skillet, heat 1 tsp of the olive oil and saute the onions 5 minutes, or until they are just softened.
  2. Place the bottoms of the 12 slider buns in a 9x13 pan. Spoon on some marinara sauce and add the onions.
  3. Sprinkle with a little cheese. Then cut each meatball in half and place flat-side down on the onions.
  4. Spoon on the rest of the sauce and sprinkle with remaining cheese.
  5. Add the top buns and brush with remaining oil. In a small bowl, combine the vegan Parmesan with the Italian seasoning then sprinkle onto the top buns.
  6. Cover and bake for 20 minutes. Remove the foil then bake another 5 minutes to brown the tops. Enjoy!

 

Quinoa & Kale Bowls with Orange-Tahini Sauce

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Quinoa & Kale Bowls with Orange-Tahini Sauce -- Epicurean Vegan

I love fresh veggie bowls. They’re so easy to make, plus you can customize them they way you like ’em. I also love to experiment with the sauces and dressings. I think you’ll enjoy this Orange-Tahini Sauce, but to really make it a hard decision, here’s a list of other dressings to suit your fancy:

Cashew-Curry Sauce

Thai-Curry Sauce

Peanut Sauce

Cashew-Coconut Curry Sauce

Cilantro-Lime Cashew Sauce

Coconut-Garlic Cashew Sauce

Cilantro-Ginger Cashew Sauce

Lemony-Almond Butter Dressing

Tahini Dressing

Thai Peanut Sauce

Orange-Maple Miso Dressing

(I obviously like to make cashew-based sauces!) There’s a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in  your fridge, so chop chop!

INGREDIENTS:
Bowls
1 C quinoa
2 C vegetable broth
4-5 C chopped kale
1 can garbanzo beans, drained and rinsed
2 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
pepitas
Orange-Tahini Sauce
3/4 C tahini
1/2 C orange juice
1 Tbs sesame oil
2 Tbs white wine vinegar
1 Tbs tamari
1 Tbs agave
salt and pepper, to taste

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
Quinoa and Kale Bowls with Orange-Tahini Sauce -- Epicurean Vegan

To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It’s that easy. Enjoy!

Quinoa & Kale Bowls with Orange-Tahini Sauce
 
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There's a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in your fridge, chop chop!
Author:
Serves: 4
Ingredients
  • Bowls
  • 1 C quinoa
  • 2 C vegetable broth
  • 4-5 C chopped kale
  • 1 can garbanzo beans, drained and rinsed
  • 2 C cherry tomatoes, halved
  • 1 avocado, peeled, pitted and diced
  • pepitas
  • Orange-Tahini Sauce
  • ¾ C tahini
  • ½ C orange juice
  • 1 Tbs sesame oil
  • 2 Tbs white wine vinegar
  • 1 Tbs tamari
  • 1 Tbs agave
  • salt and pepper, to taste
Directions
  1. In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed.
  2. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
  3. To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle.
  4. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It's that easy. Enjoy!

 

Broccoli-Cashew Cheese Soup

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Broccoli-Cashew Cheese Soup -- Epicurean Vegan

It’s been too long! I’ve had a lot on my plate (no pun intended) these days and so I haven’t had a chance to get adventurous in the kitchen. I recently took over ownership of Northern Colorado Writers and have been working nonstop since January on our upcoming writers conference that’s next month. Any writers out there? Fort Collins is all about books, bands, and beer (and beards, it seems) so make a fun weekend of it and join us for 32+ workshops and an awesome keynote speaker. Okay, this concludes my shameless plug for the conference! I’m thrilled with this new venture, but a gal (and her family) has got to eat! So here we go. This rich, creamy, and flavorful soup takes no time at all and goes great with a salad and garlic toast. It also tastes even better the next day! I started out using this recipe, but then made several changes as I went along. I love how it turned out!

INGREDIENTS:
5 C vegetable broth, divided
1 head of cauliflower florets, cut into small pieces
2 small heads of broccoli florets, cut into small pieces
3 large carrots, thinly sliced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp thyme
1 tsp salt
1/4-1/2 tsp black pepper
1/3 C white wine
1/2 C nutritional yeast
1 C canned lite coconut milk
1 C raw cashews, unsalted
1 garlic clove
1 tsp apple cider vinegar
1/2 tsp salt
1/4 C to 1/2 C water
1 tsp lemon juice

DIRECTIONS:
Soak the cashews in hot water for 30-60 minutes. In a large soup pot, combine 2-1/2 C vegetable broth with the cauliflower. Bring to a boil, then lower and simmer for 15 minutes, or until the cauliflower is tender.
Broccoli-Cashew Cheese Soup -- Epicurean Vegan

Turn off the heat and puree using an immersion blender. Once pureed, add the rest of vegetable broth, broccoli, carrots, garlic powder, onion powder, thyme, salt, and pepper. Return to a simmer and let cook for 10-15 minutes, or until the broccoli and carrots are tender.

Meanwhile, drain and rinse the cashews and transfer to a food processor with the clove of garlic. Add the vinegar, lemon juice, salt, and water. Puree, scraping the sides of the bowl a few times, until you have a thick and creamy consistency. This may take about 3-4 minutes. Set aside.
Broccoli-Cashew Cheese Soup -- Epicurean VeganI then used the immersion blender to puree the soup a little more—not too much; I wanted to still have chunks of broccoli and carrot. This step is certainly optional. Next, whisk in the white wine, coconut milk, cashew cheese, and nutritional yeast; blend well. Heat on medium-low until hot.

Serve with some crusty bread and maybe some vegan cheddar shreds, croutons, and green onion. So delicious! Enjoy!

Broccoli-Cashew Cheese Soup
 
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Author:
Serves: 6
Ingredients
  • 5 C vegetable broth, divided
  • 1 head of cauliflower florets, cut into small pieces
  • 2 small heads of broccoli florets, cut into small pieces
  • 3 large carrots, thinly sliced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp thyme
  • 1 tsp salt
  • ¼-1/2 tsp black pepper
  • ⅓ C white wine
  • ½ C nutritional yeast
  • 1 C canned lite coconut milk
  • 1 C raw cashews, unsalted
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ¼ C to ½ C water
  • 1 tsp lemon juice
Directions
  1. Soak the cashews in hot water for 30-60 minutes. In a large soup pot, combine 2-1/2 C vegetable broth with the cauliflower. Bring to a boil, then lower and simmer for 15 minutes, or until the cauliflower is tender.
  2. Turn off the heat and puree using an immersion blender. Once pureed, add the rest of vegetable broth, broccoli, carrots, garlic powder, onion powder, thyme, salt, and pepper. Return to a simmer and let cook for 10-15 minutes, or until the broccoli and carrots are tender.
  3. Meanwhile, drain and rinse the cashews and transfer to a food processor with the clove of garlic. Add the vinegar, lemon juice, salt, and water. Puree, scraping the sides of the bowl a few times, until you have a thick and creamy consistency. This may take about 3-4 minutes. Set aside.
  4. I then used the immersion blender to puree the soup a little more---not too much; I wanted to still have chunks of broccoli and carrot. This step is certainly optional. Next, whisk in the white wine, coconut milk, cashew cheese, and nutritional yeast; blend well. Heat on medium-low until hot.
  5. Serve with some crusty bread and maybe some vegan cheddar shreds, croutons, and green onion. So delicious! Enjoy!

 

Bean & Hash Brown Tacos

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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
 
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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:
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!

 

Jalapeno Popcorn

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Jalapeno Popcorn -- Epicurean Vegan

I can’t tell you how thrilled I am to bring this to you. Our dear friends (and neighbors) came up with this recipe a few years ago and it has been a staple every time we get together–which is a lot. Sadly, they are moving out-of-state, but they couldn’t leave without sharing the famous Jalapeno Popcorn recipe. This is the perfect Super Bowl snack (GO BRONCOS!) The jalapenos and nutritional yeast are a fantastic combination and I guarantee it will become your go-to snack for get togethers. Make it spicy or keep it tame; either way, you’ll love it!

INGREDIENTS:
1 to 1-1/2 C sliced jalapenos (I use jarred)
3 Tbs coconut oil
3/4 C popcorn kernels
2-3 Tbs vegan margarine, melted
Salt
Nutritional yeast

DIRECTIONS:
Using a slotted spoon, scoop the jalapeno slices onto a couple of paper towels.
Jalapeno Popcorn -- Epicurean Vegan

Roll them up in the paper towel to soak up some of the liquid. If you want the popcorn extra hot, skip this step. Next, start to melt the coconut oil over medium-high heat and lay the jalapenos flat in the pan. Cover and let cook 2-3 minutes, or until the bottoms of the jalapenos just start to brown.
Jalapeno Popcorn -- Epicurean VeganDump in the popcorn, cover, and shake the pan a little. This will get the kernels on the bottom of the pan and move the peppers up on top of the kernels.
Jalapeno Popcorn -- Epicurean VeganCover and hold the lid closed tight and shake every 10-15 seconds to keep everything from burning. The kernels will start to pop after about 1-2 minutes. You will definitely need to run the oven fan because the jalapenos will fill the air! (You may suffer from Jalapeno Lung.) Once you stop hearing the popping, remove from the heat and transfer to a large bowl. The jalapenos will be a little crispy–yum! Jessie recommends using a slightly curved rubber spatula to drizzle and fold in the butter.
Jalapeno Popcorn -- Epicurean VeganSprinkle with salt, stir, then sprinkle with nutritional yeast.
Jalapeno Popcorn - Epicurean Vegan Fold everything together again and add more seasoning, if needed. It’s so easy and so delicious! Thank you, Jessie!

Jalapeno Popcorn
 
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I can't tell you how thrilled I am to bring this to you. Our dear friends (and neighbors) came up with this recipe a few years ago and it has been a staple every time we get together--which is a lot. Sadly, they are moving out-of-state, but they couldn't leave without sharing the famous Jalapeno Popcorn recipe. This is the perfect Super Bowl snack (GO BRONCOS!) The jalapenos and nutritional yeast are a fantastic combination and I guarantee it will become your go-to snack for get togethers. Make it spicy or keep it tame; either way, you'll love it!
Author:
Ingredients
  • 1 to 1-1/2 C sliced jalapenos (I use jarred)
  • 3 Tbs coconut oil
  • ¾ C popcorn kernels
  • 2-3 Tbs vegan margarine, melted
  • Salt
  • Nutritional yeast
Directions
  1. Using a slotted spoon, scoop the jalapeno slices onto a couple of paper towels.
  2. Roll them up in the paper towel to soak up some of the liquid. If you want the popcorn extra hot, skip this step. Next, start to melt the coconut oil over medium-high heat and lay the jalapenos flat in the pan. Cover and let cook 2-3 minutes, or until the bottoms of the jalapenos just start to brown.
  3. Dump in the popcorn, cover, and shake the pan a little. This will get the kernels on the bottom of the pan and move the peppers up on top of the kernels.
  4. Cover and hold the lid closed tight and shake every 10-15 seconds to keep everything from burning. The kernels will start to pop after about 1-2 minutes. You will definitely need to run the oven fan because the jalapenos will fill the air! (You may suffer from Jalapeno Lung.) Once you stop hearing the popping, remove from the heat and transfer to a large bowl. The jalapenos will be a little crispy--yum! Jessie recommends using a slightly curved rubber spatula to drizzle and fold in the butter.
  5. Sprinkle with salt, stir, then sprinkle with nutritional yeast.
  6. Fold everything together again and add more seasoning, if needed. It's so easy and so delicious! Thank you, Jessie!

 

Roasted Sweet Potato, Apple & Fennel Soup

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Roasted Sweet Potato, Apple and Fennel Soup -- Epicurean Vegan

This flavorful, easy to prepare soup is ideal for a cold winter night. The hint of curry and apple is the perfect pairing for this delicious, filling soup. Roast, puree, heat . . . it’s that easy.

INGREDIENTS:
2 large sweet potatoes, peeled and diced
2 Gala apples, quartered
1 fennel bulb, quartered
4 medium leeks, (white parts) sliced
3-4 cloves of garlic (with their skins)
2-3 Tbs olive oil
Salt and pepper
4 C vegetable stock
½ tsp yellow curry powder
1 tsp salt
½ tsp black pepper
½ C green onion, sliced
½ C toasted cashews, chopped
Croutons

DIRECTIONS:
Preheat oven to 425.

Lightly coat the sweet potatoes with a little olive oil and sprinkle with salt and pepper. Lay them out on a large baking sheet. (You will need two baking sheets.) I added four apple quarters to this pan as well.
Roasted Sweet Potato, Apple and Fennel Soup -- Epicurean VeganCoat the fennel and leeks with a little olive oil and sprinkle with salt and pepper. Place onto another baking sheet, along with the other apple quarters.

Roasted Sweet Potato, Apple and Fennel Soup -- Epicurean Vegan

Place the garlic cloves in the middle of a small square of foil and drizzle with oil; close the foil around the cloves and place onto one of the baking sheets.

Roast for 35 minutes.

Next, transfer the vegetables and garlic (removed from the skins) to a blender or food processor. You may have to divide it all in half and do two batches. I was able to fit everything in my blender. Add about 2 cups of the vegetable stock and blend everything for a minute or so. Add about another 1-1/4 cups of stock and puree until there are no longer any large chunks of vegetables.

Transfer the puree to a soup pot and whisk in the remaining stock. Add the curry, salt, and pepper. Heat over low-medium heat, stirring often. Once hot all the way through, serve the soup with croutons, green onion, and toasted cashews. Enjoy!

Roasted Sweet Potato, Apple & Fennel Soup
 
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This flavorful, easy to prepare soup is ideal for a cold winter night. The hint of curry and apple is the perfect pairing for this delicious, filling soup. Roast, puree, heat . . . it's that easy.
Author:
Serves: 6-8
Ingredients
  • 2 large sweet potatoes, peeled and diced
  • 2 Gala apples, quartered
  • 1 fennel bulb, quartered
  • 4 medium leeks, (white parts) sliced
  • 3-4 cloves of garlic (with their skins)
  • 2-3 Tbs olive oil
  • Salt and pepper
  • 4 C vegetable stock
  • ½ tsp yellow curry powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ C green onion, sliced
  • ½ C toasted cashews, chopped
  • Croutons
Directions
  1. Preheat oven to 425.
  2. Lightly coat the sweet potatoes with a little olive oil and sprinkle with salt and pepper. Lay them out on a large baking sheet. (You will need two baking sheets.) I added four apple quarters to this pan as well.
  3. Coat the fennel and leeks with a little olive oil and sprinkle with salt and pepper. Place onto another baking sheet, along with the other apple quarters.
  4. Place the garlic cloves in the middle of a small square of foil and drizzle with oil; close the foil around the cloves and place onto one of the baking sheets.
  5. Roast for 35 minutes.
  6. Next, transfer the vegetables and garlic (removed from the skins) to a blender or food processor. You may have to divide it all in half and do two batches. I was able to fit everything in my blender. Add about 2 cups of the vegetable stock and blend everything for a minute or so. Add about another 1-1/4 cups of stock and puree until there are no longer any large chunks of vegetables.
  7. Transfer the puree to a soup pot and whisk in the remaining stock.
  8. Add the curry, salt, and pepper. Heat over low-medium heat, stirring often.
  9. Once hot all the way through, serve the soup with croutons, green onion, and toasted cashews. Enjoy!

 

 

Truffle Gnocchi and Roasted Veggies with Lemon-Butter Sauce

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Truffle Gnocchi with Roasted Veggies in a Lemon-Butter Sauce -- Epicurean Vegan

Oh my. Where to start? First, this meal comes together in less that 30 minutes, so it’s ideal for a busy weeknight. But you won’t care if it took hours—it’s that amazing. Creamy, lemony, truffle-y, decadent . . . Low in calorie? Uhhh . . . not so much. But you know what? That’s okay! For Pete’s sake, live a little! Even vegans indulge! (All right, enough exclamation points—I got carried away.)  But seriously, this is divine. Pre-packaged gnocchi makes this a quick and easy meal and did I mention it’s truffle-fied?!

Truffle Gnocchi and Roasted Veggies in a Lemon-Butter Sauce -- Epicurean Vegan

Truffle and lemon totally get it on in this dish. You will fall in love too. So pair it with a salad (so you don’t eat the entire thing) and spice up a regular, ol’ Tuesday night with this decadent dish.

INGREDIENTS:
16-oz pkg. truffle & porchini mushroom gnocchi (like this one from World Market)
1 small bundle asparagus, ends trimmed and stalks cut into thirds
8-10 large mushrooms, quartered
Olive oil
Salt and pepper
Lemon-Butter Sauce
3 Tbs vegan margarine
1 large garlic clove, minced
4 Tbs flour
1/8 C white wine
1/4 C lemon juice
1/2 C water
1 Tbs nutritional yeast
Zest from one lemon
1/2 tsp salt

DIRECTIONS:
Preheat oven to 400. In a medium bowl, combine the asparagus and mushrooms and drizzle with a little olive oil—just enough to coat—and season with salt and pepper.
Truffle Gnocchi with Roasted Veggies in a Lemon-Butter Sauce -- Epicurean VeganTransfer to a large baking sheet. These will only take about 10-12 minutes to roast, so get the water boiling for your gnocchi which only needs about 5 minutes. The sauce will only take about that much time, so start the sauce once you toss the gnocchi in.

To make the sauce, melt the vegan margarine and add the garlic. Whisk in the flour.  It will thicken up quickly. Whisk in the white wine; it will thicken even more and then add the lemon juice. Let it thicken, then slowly add a bit of water to thin it out. You may or may not need the full 1/2 cup of water, so add as much as you think you need to get a sauce that isn’t too thick. (Think Caesar dressing-like.) Finally, whisk in the nutritional yeast, lemon zest, and salt.

Truffle Gnocchi with Roasted Veggies in a Lemon-Butter Sauce -- Epicurean Vegan

Once the gnocchi is drained, add it to the roasted veggies.
Truffle Gnocchi with Roasted Veggies in a Lemon-Butter Sauce -- Epicurean VeganAdd the sauce and coat thoroughly. Enjoy! Seriously. Enjoy.

Truffle Gnocchi and Roasted Veggies withLemon-Butter Sauce
 
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Oh my. Where to start? First, this meal comes together in less that 30 minutes, so it's idea for a busy weeknight. But you won't care if it took hours---it's that amazing. Creamy, lemony, truffle-y, decadent . . . Low in calorie? Uhhh . . . not so much. But you know what? That's okay! For Pete's sake, live a little! Even vegans indulge! (All right, enough exclamation points---I got carried away.) But seriously, this is divine. Pre-packaged gnocchi makes this a quick and easy meal and did I mention it's truffle-fied?! Truffle and lemon totally get it on in this dish. You will fall in love too. So pair it with a salad (so you don't eat the entire thing) and spice up a Tuesday night with this decadent dish.
Author:
Serves: 4
Ingredients
  • 16-oz pkg. truffle & porchini mushroom gnocchi (like this one from World Market)
  • 1 small bundle asparagus, ends trimmed and stalks cut into thirds
  • 8-10 large mushrooms, quartered
  • Olive oil
  • Salt and pepper
  • Lemon-Butter Sauce
  • 3 Tbs vegan margarine
  • 1 large garlic clove, minced
  • 4 Tbs flour
  • ⅛ C white wine
  • ¼ C lemon juice
  • ½ C water
  • 1 Tbs nutritional yeast
  • Zest from one lemon
  • ½ tsp salt
Directions
  1. Preheat oven to 400.
  2. In a medium bowl, combine the asparagus and mushrooms and drizzle with a little olive oil---just enough to coat---and season with salt and pepper.
  3. Transfer to a large baking sheet. These will only take about 10-12 minutes to roast, so get the water boiling for your gnocchi which only needs about 5 minutes. The sauce will only take about that much time, so start the sauce once you toss the gnocchi in.
  4. To make the sauce, melt the vegan margarine and add the garlic. Whisk in the flour. It will thicken up quickly. Whisk in the white wine; it will thicken even more and then add the lemon juice. Let it thicken , then slowly add a bit of water to thin it out. You may or may not need the full ½ cup of water, so add as much as you think you need to get a sauce that isn't too thick. (Sorry to be vague!) Finally, whisk in the nutritional yeast and salt.
  5. Once the gnocchi is drained, add it to the roasted veggies.
  6. Add the sauce and coat thoroughly. Enjoy! Seriously. Enjoy.

 

Pasta with Creamy Coconut-Mushroom Sauce

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Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean Vegan

I struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn’t have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty–and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.

INGREDIENTS:
16-oz farfalle pasta
1 Tbs olive oil
16-oz pkg. baby portobello mushrooms, sliced
1/2 C green onion, sliced
2 Tbs vegan margarine
2 garlic cloves, minced
4 Tbs flour
1/4 C white wine
3/4 C vegetable broth
2 Tbs nutritional yeast
1 tsp dried thyme
1 tsp dried tarragon
2 tsp dried chives
1/2 tsp salt
1/4 tsp black pepper
13-oz can lite coconut milk
2.25-oz can sliced black olives

DIRECTIONS:
Boil the pasta according to package instructions. Once drained, return the pasta to the pot. Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganIn a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You’ll have a thick, paste-like consistency. Turn the heat down a little if it’s starting to stick. Next, whisk in the white wine.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganWhisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganStir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a 1/3 cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you’ve added all of the coconut milk.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganAdd the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
Pasta with Creamy Coconut-Mushroom Sauce -- Epicurean VeganCombine the pasta with the sauce and enjoy!

Pasta with Creamy Coconut-Mushroom Sauce
 
Print
I actually struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn't have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty--and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.
Author:
Ingredients
  • 16-oz farfalle pasta
  • 1 Tbs olive oil
  • 16-oz pkg. baby portobello mushrooms, sliced
  • ½ C green onion, sliced
  • 2 Tbs vegan margarine
  • 2 garlic cloves, minced
  • 4 Tbs flour
  • ¼ C white wine
  • ¾ C vegetable broth
  • 2 Tbs nutritional yeast
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 2 tsp dried chives
  • ½ tsp salt
  • ¼ tsp black pepper
  • 13-oz can lite coconut milk
  • 2.25-oz can sliced black olives
Directions
  1. Boil the pasta according to package instructions. Once drained, return the pasta to the pot.
  2. Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
  3. In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You'll have a thick, paste-like consistency. Turn the heat down a little if it's starting to stick. Next, whisk in the white wine.
  4. Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
  5. Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a ⅓ cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you've added all of the coconut milk.
  6. Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
  7. Combine the pasta with the sauce and enjoy!

 

 

Sweet Potato-Black Bean Mole Stew

by

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:
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!

 

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