pantry+ bean boulangerie

This classic dish is the French version of potatoes gratin. Traditionally, the uncooked dish was taken to the local baker and placed in their oven to bake for a few hours. The result was creamy and luscious potatoes that melted in your mouth.

The potatoes are simply cooked with broth, olive oil and plenty of thyme, but I've taken this dish and made it into a complete meal that is also Pantry+ friendly.

The recipe needs only 6 fresh ingredients and 5 pantry ingredients. Although it is easy to put together, it does take 2 hours to bake, so plan accordingly.

Bean Boulangerie:

Equipment:
baking dish
mandolin [this is the one I use]

Pantry ingredients are:
White beans
Diced tomatoes
Vegetable broth
Olive oil
Balsamic vinegar

Fresh ingredients are:
Carrot
Onion
Thyme
Potatoes
Lettuce
Cucumber

I'm going to recite this recipe in layers of pictures since the dish itself is in layers. Use your mandolin to slice the vegetables directly in the dish and you will avoid an added bowl to clean.

Layer 1: the beans.  I used chickpeas that were crushed, but I recommend cannellini or another tender white bean instead.

Layer 2: carrots.

 Layer 3: onions.

Layer 4: tomatoes and fresh thyme.

Layer 5: potatoes.

Layer 6: seasonings, thyme, olive oil, broth.

Cover and bake and serve with a simple salad of lettuce and cucumbers, dressed with olive oil and reduced balsamic vinegar to cut through the richness. It is amazing how broth and potatoes can create such a creamy and succulent dish!

Bean Boulangerie (a Pantry+ recipe)

Makes 4 servings

Pantry list is HERE.

2 cups cooked white beans, rinsed and drained if canned

2 medium carrots

1/2 medium onion

1 cup canned diced tomatoes, drained 

8 sprigs fresh thyme, divided

3 large red potatoes, peeled (about 24 ounces)

Sea salt, black pepper

3/4 cup vegetable broth

3 tablespoons olive oil, divided

6 cups lettuce, chopped

1 small cucumber, peeled and seeded, chopped or cut into thin strips

1 tablespoon balsamic vinegar or reduction*

1. Preheat the oven to 400-degrees F. Add the beans evenly to a 9x9-inch casserole dish. Use a mandoline to cut the carrots into thin strips on the diagonal and add it on top of the beans evenly. Use the mandoline to cut the onions into thin slices, adding it evenly to the casserole. Add the tomato evenly.  Add half the time on top of the tomatoes. 

2. Use the mandoline to cut the potatoes into thin slices and layer it evenly on top of the tomatoes. Add the rest of the thyme and season generously with salt and black pepper. Add the broth to the casserole and drizzle with 2 tablespoons of olive oil. Cover the dish with parchment paper and then cover well with foil. Bake for 45 minutes. Uncover, reduce the temperature to 350-degrees and continue to bake until tender and golden brown, about 45 more minutes.

3. Allow the casserole to rest for 5 minutes before serving. Make the salad by combining the lettuce and cucumber in a medium bowl. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper and serve with the casserole.  

*Balsamic Reduction

1 cup balsamic vinegar

Add the vinegar to a medium saucepan. Turn on the oven vents; the vinegar smell will be quite strong. Bring to a boil, reduce to a strong simmer and cook until reduced to 1/2 cup. Transfer to a mason jar set on a kitchen towel and allow to cool completely. Store in an air-tight container in the pantry. 

© 2016 Copyright Zsu Dever. All rights reserved.

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dinner to bento: vegetable au gratin casserole

Before I get into today's post, I have to announce the winner of Superfoods 24/7 (Amazon, B&N)! The winner is: Sue Hegle! Congratulations! Contact me at zsusveganpantry dot com so I can get your mailing address.

Today's post features another Dinner to Bento meal. That makes 2, so it means that I'm on a roll. If you had seen my first Dinner to Bento meal HERE, you might have noticed that I changed it from Dinner to Lunchbox to Diner to Bento. Why? Because I like it better. I love the term bento, which means meals packed in a lunch container, meant to be taken to school or work. 

While it might seem that is all there is to it, bento also means that the meal is healthy, balanced, thoughtful and appetizing. It means more than just throwing a few things into a container and calling it a bento. It is the art of thoughtfully organizing a lunchbox. Now, don't you like Dinner to Bento better, as well?

This dinner is vegetable-centered and is an easy vegetable casserole in a bechamel sauce. After sauteing some garlic and oregano and cooking the flour, you mix in some non-dairy milk and bring to a simmer.

Thinly slice your vegetables (use a mandolin for the fastest, most accurate way) and layer the veggies in the bechamel sauce, starting with the potatoes. Cook the potatoes in the sauce for about 5 minutes to give them a jump-start.

Then stir in the spinach until it wilts (this happens fast as the sauce is hot), add the onions and then the squash. Press down on the squash until some of the sauce bubbles up. Don't add more liquid, otherwise you'll wind up with soup.

Cover and bake until tender. Add some optional fresh bread crumbs (leave 1/6 of the dish uncovered with bread crumbs; this will be transformed into your bento later), bake until the bread is crisp and serve with a green salad. Here I served it with Creamy Garlic Tahini Dressing.

For the bento portion, you will be creating a Oregano Bean Puree Crostini. Sautee fresh oregano, garlic and lima beans until the beans are fragrant with the herb, about 5 minutes. You can do this while the casserole is baking.

Blend the beans with 1/6 of the vegetable casserole (scrape the bread crumbs off, if you added it) and season to taste. Chill before packing. 

Let's talk bento. 

Above I wrote of the thoughtfulness of packing a bento vs. packing a lunchbox. There are a few things to keep in mind that will make the lunch be healthy, nutritious, balanced and appetizing.

The traditional bento relies on proportions:

4 parts carbohydrates
3 parts protein
2 parts vegetables
1 part treat

As vegans, you will find that your carbs and proteins might fall into the same categories: beans are both carbs and protein. Same with nuts and seeds. There are a few high-protein exceptions: soy and seitan, but typically don't go crazy adhering to the above traditional proportions. 

Instead, especially if you are using whole grains as your carbs, your proportions will more likely look like:

6 parts carbohydrates (whole grains, legumes, seeds, nuts)
2 parts protein (whole grains, legumes, seeds, nuts, soy, seitan)
2 parts vegetables
1 part treat (sweets, fruit)

Bentos also require color. As we now know, color doesn't just make food look appealing, but it is a great way to ensure you get your proper balance of nutrients; if you eat the color of the rainbow, you are maximizing variety, and therefore gaining your nutrition from a variety of plants. 

Rule of thumb for color? Make sure you have one of each of the following categories covered:

Red/Yellow/Orange
Green
White
Brown/Black/Purple

A note on the White color: if it is typically a white grain you are thinking of (such as rice), consider using whole grain instead. In the example, use brown rice instead of white rice and call it a win. 

There you have it: cover the proportions and the color spectrum and you will have built a bento.

My bento for today is:

Oregano Bean Puree [yellow, carb, protein] served with 
Pickles [the beans need the acid - use pickled onions or jalapenos instead, if you like (green, vegetable)]
Crostini [thin slices of toasted bread (white/brown, carb)]
Salad [green, vegetable]
Carrot curls [orange, vegetable]
Chocolate Chip Banana Muffin Bite [from Everyday Vegan Eats (brown, treat)]

A tip before we get to the recipe: pack your box tightly to avoid shifting of the food. Nothing worse than lovingly and carefully packing the container only to have everything mix up and mash together when the box is moved. Use containers to separate ingredients or vegetable or grain pieces to hold the sections separate. More tips next time!

Vegetable Au Gratin Casserole/ Oregano Bean Puree
Prep time: 30 minutes    Cook time: 60 minutes
Serves 4 to 5


Casserole:
2 tablespoons olive oil
1/4 cup all-purpose flour
6 garlic cloves, minced
1 bay leaf
1 teaspoon dried oregano
1 1/2  teaspoons sea salt
1/2  teaspoon black pepper
4 1/2 cups non-dairy milk
Fresh ground nutmeg
2 pounds Russet potatoes, thinly sliced (⅛-inch)
8 ounces fresh spinach, chopped
1 small onion, thinly sliced
1 pound butternut squash, peeled, seeded and thinly sliced
4 slices whole grain bread

Dressing:
4 tablespoons vegan sour cream
4 tablespoons vegetable broth
1 tablespoon seasoned rice vinegar
2 teaspoons tahini
2 garlic cloves, chopped
1/2  teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon dry mustard

Oregano Bean Puree:
1 tablespoon olive oil
1 cup lima beans
4 garlic cloves, minced
3 sprigs fresh oregano
1/6 vegetable casserole (without bread crumb topping)


1. Preheat the oven to 425 degrees F. Heat the oil in a 12-inch oven-safe skillet. Add the flour garlic, bay, oregano, salt and black pepper. Cook until fragrant. Slowly add the milk, whisking constantly to avoid lumps. Add about 8 grates of fresh nutmeg. Bring to a simmer and add the potatoes. Stir the potatoes around in the sauce to ensure all slices of potatoes are coated. Simmer the potatoes for about 4 minutes.
2. Add the spinach and stir to wilt. Add the onions in a single layer. Add the squash slices as the last layer. Gently press on the squash to bubble up the sauce over the slices. Cover the skillet tightly with a lid or foil and bake for 40 minutes.
3. Add the bread to a food processor and process into crumbs. Add to the casserole, spray with oil and continue to bake, uncovered, until golden, about 15 minutes. Remove from heat and set aside for 15 minutes. Serve, reserving ⅙ of the casserole.
4. For the Dressing: While the casserole is baking, combine the sour cream broth, vinegar, tahini, garlic, paprika and salt in a small blender. Process until smooth. Serve with green salad.
5. For the puree: Heat the oil in a small skillet over medium heat. Add the beans, garlic and oregano. Saute until the beans are fragrant, about 5 minutes. Transfer the bean mixture to a food processor. Add the casserole mixture and process until as smooth as you like. Taste and adjust seasoning. Serve with crostini (toasted slices of French or Italian bread.

 © 2016 Copyright Zsu Dever. All rights reserved.

chorizo-spiced potato enchiladas

I was torn between calling this dish Autumn Enchiladas or, what it wound up being named (I'm too much into calling recipes what they actually contain, I guess), Chorizo-spiced Potato Enchiladas with Black Beans and Swiss Chard. Regardless, note that these enchiladas contain fall produce: Swiss chard and potatoes.

Firstly, let me sum it up: family said this is one of the best enchiladas I've ever made, and that includes many versions of the Mexican casserole. Secondly, this is the easiest enchiladas you will ever make (except for the Enchilada Bowl with Pumpkin Cream Sauce from Vegan Bowls (Amazon, B&N)).

This recipe starts with these chorizo-spiced potatoes:

If you look at the ingredients list, you might want to skip the recipe, but there is really no reason to! Most of the ingredients are for the spiced potatoes -- spices that are actually used in making Mexican chorizo. Just grab all the ingredients you need for the potatoes before you mix it, and things go at a much quicker speed.

Although the recipe calls for ancho chili powder (which is dried poblano peppers), use any chili powder you have, but the ancho is well worth seeking out.

While the potatoes bake:

Quickly wilt the Swiss chard. If you use the stems of the chard, cook those for about 3 to 5 minutes before you add the leaves and the beans and that way there is no waste. If you aren't a chard fan, you'll be pleasantly surprised how wonderful they are in this recipe.

I strongly feel that all ingredients need to play well together and chard is well paired with black beans and the assertive spices of the potatoes. At first taste the potatoes might seem too spicy, but, like many of my recipes, it's all about balancing everything, and the spice of the potatoes is well tempered with the rest of the components.

Huge, HUGE tip coming up:

Until I started making my own corn tortillas (for Vegan Bowls  (Amazon, B&N) ), my corn tortillas always cracked when I rolled them for enchiladas, even if I warmed them over a flame or in a microwave or whatever! So frustrating!

While testing the corn tortilla recipe for Vegan Bowls, I discovered that warming the tortillas is not sufficient: the extra step is steaming the tortillas in a kitchen towel or tortilla warmer.

Warm the tortillas in a skillet or directly over a burner and then place the warmed tortilla between the folds of a kitchen towel. Keep adding the tortillas as you warm them and set the folded package aside for up to 10 minutes.

Warm all the tortillas first, set them aside and when you are ready to fill the tortillas, take one out, place it on top of a work surface (I used the towel that they were steaming in since I was washing it afterward, anyway), fill it, roll and place seam-side down in the dish. In addition to the un-cracked tortillas, the process goes super fast this way!

This is really so delicious! If you'd rather use vegan cheese instead of the cheese sauce, go for it! The red sauce is simple and easy, the potatoes are mix-and-bake and the beans and greens are minimally processed as the flavor is all provided by the chorizo spices. Simple to make - although not completely fuss-free - this is well worth the minimal effort.

Chorizo-spiced Potato Enchiladas
Prep time: 30 minutes Cook time: 50 minutes
Serves 4 

Potato:
2 tablespoons minced garlic
2 tablespoons neutral oil
2 tablespoons vegetable broth
1 tablespoon chipotle puree**
1 tablespoon red wine vinegar
1 teaspoon ground ancho chili powder (or regular chili powder)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1 pound fingerling or new potatoes, chopped into about 1/2-inch sliced or squares

Red Sauce:
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
1/4 cup tomato paste (not concentrate)
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups vegetable broth
1/2 teaspoon sea salt

Enchiladas:
8 (5-inch) corn tortillas
8 ounces Swiss chard
1 (15-ounce) can black beans, rinsed and drained
Cilantro, garnish
Vegan sour cream (optional)

Cheese Sauce:
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
2/3 cups unsweetened plain nondairy milk
1/4 cup grated waxy potato
1 tablespoon nutritional yeast
1 tablespoon rinsed roasted red bell pepper
1 teaspoon apple cider vinegar
1 teaspoon white miso
1 teaspoon paprika
1/4 teaspoon sea salt


1. Potato: Preheat oven to 400-degrees F. Combine the garlic, oil, broth, chipotle puree, vinegar, chili powder, oregano, cumin, paprika and salt in a medium bowl. Add the potatoes and mix well. Transfer to a baking sheet and cook until tender, about 30 minutes. 
2. Red Sauce: Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes. Add the tomato paste and cook until the paste darkens, about 3 minutes. Add the chili and cumin. Mix well and add the broth slowly, whisking with a whisk to prevent lumps. Add the salt, bring to boil and reduce to simmer. Cook for 5 minutes and remove from heat.
3. Enchiladas. Heat a large skillet over medium heat. Heat the tortillas, one at a time, for 15 seconds per side and transfer to a kitchen towel to keep warm and steam the tortillas. When all the tortillas are cooked, add the chard and beans, cover and cook until the greens wilt. Drain the greens, if needed. Combine the cooked potatoes with the cooked greens and beans. Mix well. Taste and adjust seasoning. 
4. Transfer 1/4 cup of the red sauce to a 9x9 baking dish. Fill the tortillas with the potato mixture and lay each filled tortilla, seam side down, in the dish. Add the rest of the sauce, cover with foil and bake in the 400-degree oven for 20 minutes.
5. Cheese Sauce: Heat the oil in a small pot over medium heat. Add the flour and cook for 2 minutes. Whisk in the milk, add the potato and cover the pot. Bring to boil, reduce to simmer and cook until the potatoes are very tender, about 8 minutes. Transfer the mixture to a small blender, add the yeast, bell pepper, vinegar, miso, paprika and salt. Blend well until smooth.
6. Add the cheese sauce over the baked enchiladas and garnish with cilantro. Serve with vegan sour cream, if desired.

**chipotle puree: Blend the entire can of chipotle en adobo peppers in a small blender. Store in an air-tight container in the refrigerator for up to 3 months or more. 


 © 2015 Copyright Zsu Dever. All rights reserved.

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veganmofo - autumn equinox + rosemary-garlic roasted seitan

Welcome Autumn (in the Northern Hemisphere and Welcome Spring in the Southern Hemisphere)!

Day 23 #vgnmf15 is a celebration of the Autumn/Spring Equinox.

In the Northern Hemisphere, the Autumn Equinox is also the Pagan holiday of Mabon. The Autumn Equinox divides the day and the night equally and reminds us that subsequent days will get darker and darker as the daylight hours get shorter and shorter.

Mabon is a harvest festival at which time reflection, meditation, gratitude and celebration are held for the past year's accomplishments or successes.

Indeed, reflection of events that didn't quite pan out as one had hoped would, is still observed and meditated upon. After all, it is both our successes and endeavors that make us who we are; it is both of these that propel us forward and acknowledging both is important.

Sometimes we give things a "try" and not accomplish it, but without analysis of what went wrong, there is no way to correct the course and hope for success in the future.

Mabon is celebrated with seasonal offerings such as apples, pomegranates, cider, herbs and root vegetables, among the bounty of the season.

As we set up our alter with leaves, pine cones, apples and gardening tools, we light candles, burn incense, listen to music and reflect on the year's happenings, we also feast on rich foods that happen to be compassionate and non-violent.

We are celebrating (or would be, if I didn't need to take this photo a day before) Mabon and honoring The Green Man (God of the Forest) on this day with Rosemary-Garlic Roasted Seitan and Root Vegetables.

I made the seitan using the Simple Seitan Cutlets from Everyday Vegan Eats (Amazon, B&N) with a few modifications: I made it into a roast instead of cutlets by just forming the gluten into a roast form. I added 1 tablespoon of minced fresh rosemary and 4 minced garlic cloves to the gluten and tied it loosely with twine to keep the roast in more of a compact form while it cooked. I also added a sprig of rosemary to the cooking broth.

It was really delicious and once the seitan was cooked (the day before), prep time was about 5 minutes. Simple, hearty and satisfying.

If you haven't seen, I am hosting another giveaway for Vegan Bowls (Amazon, B&N)! Go enter HERE.

Rosemary-Garlic Roasted Seitan
Makes 4 to 5 servings

4 to 5 medium red potatoes, cut into 1-inch cubes
1 large carrot, chopped
1 whole bulb garlic, cloves peeled
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
2 tablespoons fresh rosemary leaves
½ teaspoon sea salt
Ground black pepper

1 recipe seitan roast, made with fresh rosemary and garlic (see blog post for more information)

1. Preheat the oven to 425-degrees F. Combine the potatoes, carrots, garlic, 2 tablespoons olive oil, lemon juice, rosemary, salt and black pepper in a medium bowl. Toss well.
2. Place the seitan roast in the middle of baking sheet. Coat the seitan with the remaining tablespoon of olive oil. Arrange the potato mixture around the roast. Bake the roast and potatoes until the potatoes are tender, about 45 to 50 minutes, stirring the potatoes halfway through the baking. Baste the roast halfway through the baking, using any oil on the bottom of the baking sheet. 
3. Taste and adjust seasoning of the potatoes and serve. 


 © 2015 Copyright Zsu Dever. All rights reserved.

zuppa toscanan

Zuppa Toscana is an Italian soup made of sausage, potatoes, kale and cream. I made a simple bechamel sauce to replace the cream, which is nothing more than cooking some flour in a little oil and adding the liquid. The flour-based roux thickens the soup and makes it creamy, therefore replacing the need for the cream.

I used ground Tofurkey sausage in this, along with seasoned lentils, but you can use either with equally great results.

I garnished my soup with some leftover Bacon Tofu from Everyday Vegan Eats (page 134) because I made a quadruple batch earlier in the week and I had a little bit leftover. The crisp vegan bacon was quite delicious in this soup and I recommend it highly.

If you have EVE and haven't tried the bacon, I urge you to do so...but go full out and pan-fry it because it gets crispy and crunchy and oh! so tasty.

Zuppa Toscana

Serves 4

3 tablespoons  olive oil, divided

½ medium onion, minced

3 garlic cloves, minced

2 cups ground vegan sausage (such as Tofurkey Italian sausage) OR 2 cups cooked lentils (see note)

3 tablespoons whole wheat pastry flour

1 ½ cups unsweetened plain vegan milk

3 cups vegetable broth

1 bay leaf (if not using seasoned lentils)

1 pound red potatoes, chopped

8 ounces kale, tough stems removed and chopped

Sea salt and black pepper

1 cup chopped prepared vegan bacon (such as Bacon Tofu from Everyday Vegan Eats)

½ cup minced fresh basil

1. Heat 1 tablespoon oil in a large pot over medium high. Add the onion, garlic and sausage, if using. Cook until golden,about 8 to 10 minutes. Remove and set aside.

2. Add the remaining oil and the flour. Cook the flour for 2 minutes and add the milk. Whisk well to prevent lumps. Add the broth, bay leaf, if using, the potatoes and kale. Season with salt and black pepper.  Bring to boil, reduce to simmer and cook until the potatoes are tender, about 15 to 20 minutes.

3. Taste and adjust seasoning. Remove and discard the bay leaf. Serve the soup garnished with  bacon and basil.

Note: Cook the lentils with 1 bay leaf, 1/2 teaspoon fennel seeds and 1/8 teaspoon red chili flakes.

© 2015 Copyright Zsu Dever. All rights reserved.

lemon-braised tempeh salad

Braising tempeh (simmering slowly in a flavorful broth) can impart some great qualities to the tempeh, and the longer it cooks, the more flavor it imparts. The truth is, many of us don't have that kind of time, especially for lunch.

Since the tempeh is only lightly flavored (because of the quick braising time) the dressing comes to the rescue, in fact utilizing some of the braising liquid in the body of the sauce.

Cooking the potatoes just until tender is an easy feat with the addition of a steamer basket right over the braising tempeh - a trick that I love to employ since it adds a bit of the liquid's flavor without submerging the entire potato into the liquid itself, and because it saves on pots, water and energy.

I chose frisse salad, but arugula or watercress would make a delightful substitution; just keep it light, no kale or collards. The raw thinly sliced squash fits right into the spring-summer theme and a few slices of scallions and plenty of fresh cracked black pepper round things out nicely.

Lemon-braised Tempeh Salad

Serves 4

Tempeh:

½ lemon, cut into ¼-inch slices

¼ onion, sliced

2 teaspoons prepared horseradish

2 teaspoons capers

1 teaspoon dulse flakes

8 ounces tempeh, cut into ¼-inch slices on a deep bias

Water, as needed

2 medium red potatoes, cut into ¼-inch slices

Sea salt

Dressing:

6 tablespoons reserved cooking broth

2 tablespoons fresh lemon juice

3 tablespoons olive oil

2 tablespoon vegan mayo

2 pinches natural sugar

2 small garlic cloves, very finely minced

Salad:

1 head frisee

½ cup parsley leaves

3 scallions, thinly sliced

1 small summer squash, cut into thin slices

Black pepper

1. Tempeh: Place the lemon and onion on the bottom of a medium pan. Add the horseradish, capers and dulse. Layer the tempeh slices over the lemon and onion. Add just enough water to cover. Place a steamer basket over the tempeh slices and add the potato slices. Season with salt. Cover, bring to boil and reduce to simmer. Cook until the potatoes are tender. Remove the steamer basket and the tempeh. Drain off 6 tablespoons of the cooking broth and discard the rest of the broth ingredients.  

2. Dressing: Combine the broth, lemon, oil, mayo, sugar, garlic and season with salt and black pepper in a small bowl. Whisk to combine well. Set aside.

3. Salad: Combine the frisee, parsley, scallions and squash in a medium bowl. Set aside.

4. Assembly: Add the salad mix to a bowl, top with potatoes, tempeh and dressing. Serve with lots of fresh ground black pepper.

© 2015 Copyright Zsu Dever. All rights reserved.

irish burger

Day 17 Vegan MoFo burger is an Irish Burger!

These burgers are made with cabbage steaks that are rubbed with horseradish and dusted with corned seasoning and then roasted. It is then topped with melted cheese.

The second layer is sauerkraut and crumbled homemade tempeh-bacon.

The third layer is fried potatoes - because you can't have an Irish burger without potatoes! Finally the sauce is made of relish, mustard and grated onion - a twist on the traditional 1,000 Island dressing that graces a Reuben.

This burger has a lot of action happening, but it all comes together in one magical sandwich.

IRISH BURGER PRINTER-FRIENDLY RECIPE

Irish Burger

Makes 4 burgers

5 tablespoons neutral oil, divided

1 large Russet potato, cut into julienne strips

1 head cabbage (about 1 pound), cut into ½-inch slices

Prepared horseradish, as needed, about 2 tablespoons

Corned Spices, recipe below

½ cup shredded vegan cheese

1 (8-ounce) package tempeh, finely chopped

1 tablespoon reduced-sodium tamari

1 tablespoon nutritional yeast

1 teaspoon smoked paprika

Special Irish Sauce, recipe below

1 cup sauerkraut

4 burger buns, toasted

1. Preheat the oven to 400-degrees F.Toss 1 tablespoon of oil with the potato strips on a baking sheet. Bake until tender, about 20 minutes and set aside.

2. Arrange the cabbage slices on an oiled baking sheet. Spread 1 teaspoon of horseradish on each cabbage slices. Sprinkle the Corned Spices over the top of the slices. Roast the cabbage in the preheated 400-degree oven until tender, about 20 minutes. Add cheese over the cabbage steaks and continue to bake until the cheese melts. Set aside.

3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the tempeh and cook until golden about 4 minutes. Add the tamari, yeast and cook until the tamari evaporates. Remove from heat and stir in the paprika. Set aside.

4. Heat 2 tablespoons oil in a large skillet and cook the baked fries in batches until crisp. Drain on paper towels and season with salt and black pepper.

5. Assemble the burgers by spreading about 2 tablespoons of sauce on each bottom bun, add a cabbage steak, tempeh bacon, ¼ of the sauerkraut and ¼ of the fries. Top with the top buns and serve.

Corned Spices

2 teaspoon mustard seeds

1 teaspoon dill seeds

1 teaspoon coriander seeds

Pinch ground clove

Sea salt and black pepper

1. Combine all the ingredients in a spice grinder or personal blender. Blend until finely ground.

Special Irish Sauce

½ cup vegan mayo

½ small onion, grated

2 tablespoons sweet relish

1 tablespoon dijon mustard

Sea salt and black pepper

1. Combine all the ingredients in a small bowl. Stir well.

© 2014 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based