Showing posts with label weekday. Show all posts
Showing posts with label weekday. Show all posts

Jan 30, 2021

sausage and butternut squash stew

  

Overview

Time: 45 minutes
Dishes: large pot, measuring cup


Hello, hello Dear Readers!

I sit here totally stuffed! This stew is perfectly amazing - flavorful, with vegan sausage, cumin, fennel, smoked paprika, and topped with a horseradish crema. Really easy to make, too, but cutting that butternut squash has its own set of challenges, though there are tips and tricks to make it easier. 

For more info on how to cut your squash easily, check out my post HERE, or buy already cut squash, or go it the quick and dirty way: 
  • use a sharp knife to cut the neck from the bulb, 
  • peel the neck portion with the knife (as it sits on the cut end ; don't worry about how much rind you cut off - just cut!), and 
  • worry about the bulb portion another time. 

I used Field Roast sausage in this vegan stew, but you are welcome to use whatever plant-based sausage you like. There is huge flavor punch from the cumin, fennel and smoked paprika to help out any mild-flavored sausage.

The butternut squash is a flavor affinity with horseradish, sausage and kale, therefore do not skip the easy to make crema; it will round off the flavors deliciously!  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!



Speedy Cooking Tips:

  • Gather your ingredients.
  • Chop sausage while onion cooks.
  • Chop potato while sausage cooks.
  • Chop squash while broth comes to boil.
  • Chop kale after squash is chopped.
  • Make sauce while stew cooks.






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Sausage and Butternut Squash Stew

www.ZsusVeganPantry.com

Makes 4 servings 

weekday


Serve with crusty bread.

1. Base: Add the oil to a large pot over medium heat. Add the onion, garlic, fennel, cumin and sausage. Cover and cook until the onion is browned, about 5 minutes. Stir as needed.        

1 tablespoon olive oil

1 small onion, diced

4 garlic cloves, smashed

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

4 links (about 13 ounces) vegan sausage, sliced 

2. Roux: Add the flour and the paprika to the Base (flour first, so the paprika doesn’t burn). Stir and cook for 30 seconds. 

3 tablespoons all-purpose flour

1 tablespoon smoked paprika

3. Liquid: Add the broth to the Roux. Mix well. Bring to boil, reduce to simmer. Add the potatoes, squash and kale as they are chopped. Salt as needed. Cover and cook over medium heat until the vegetables are tender, about 15 to 20 minutes.  

6 cups vegetable broth

1 pound red potatoes, chopped (peeled, optional) 

4 cups chopped butternut squash (about 1 pound) 

1/2 bunch kale, sliced into thin ribbons

4. Cream: Mix the sour cream, horseradish and sugar. Serve the stew in bowls, add a dollop of Cream and add fresh ground pepper.  

1/2 cup nondairy sour cream

2 teaspoons prepared horseradish

1/2 teaspoon sugar   





© 2021 Copyright Zsu Dever. All rights reserved.





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vegan vegetarian meatless plant-based

Jan 23, 2021

teriyaki tempeh hoagie

   

Overview

Time: 35 minutes
Dishes: cake pan, baking sheet, oven


Hello, hello Dear Readers!

This a unique and delicious sandwich. It is made with tempeh, pepper, onion and a quick, homemade teriyaki marinade.

Unlike other times when I am all over telling you that the cheese is optional, in this case, I highly recommend including it - it adds some needed moisture to the sandwich. Although some of the marinade is added at the end, as well, the cheese helps tie it all together. I used Daiya Swiss, which has a strong flavor profile. Try not to use some mild-flavored version.

The marinade is homemade teriyaki that you mix and use as is, and it is made of a handful of ingredients, with nothing too obscure.  I would say the oddest ingredient is the mirin. For that, I recommend getting it from the booze aisle, not the grocery aisle, where you pay a ton for a small bottle. If you get it from the alcohol section, you can pick up a proper sized bottle for around $7 US. This can either be mirin or sweet rice wine. Even sake would work.

I made the hoagies using the Refrigerator Dough recipe, which I totally love, because I can prepare it and stash it in the fridge until I need it (up to 5 days). Fresh rolls are terrific!

This recipe makes 2 (6-inch) subs, which I split among 4 people and served each with a garden salad.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!



Speedy Cooking Tips:

  • Gather your ingredients.
  • Make the marinade.
  • Add the vegetables and tempeh as you slice them.
  • Marinate while the oven preheats. 




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Teriyaki Tempeh Hoagies

www.ZsusVeganPantry.com

Makes 2 (6-inch) subs  

easy


1. Tempeh and Vegetables: Add the tamari, wine, sugar, oil, garlic and ginger to a shallow baking pan (cake pan is perfect). Add the slices of tempeh and set aside while you preheat the oven to 400F, 5 to 15 minutes. Can be covered and marinated overnight. Transfer to a baking sheet, reserving the marinade.     

6 tablespoons tamari

3 tablespoons sweet rice wine, mirin or sherry

4 teaspoons brown sugar

2 teaspoon2 toasted sesame seed oil

1 teaspoon garlic granules or powder

1 teaspoon ground ginger

1 (8-ounce) package tempeh, sliced 1/2-inch thick

1 bell pepper, sliced

1/2 small onion, sliced


2. Bake and Hoagie: Bake the Tempeh and Vegetables until the tempeh is browned, 20 minutes, basting every 5 minutes. Reserve some marinade for adding to the hoagies. Split the rolls. Add the cheese. Add the rolls to the same oven during the last 5 minutes of baking time, and bake until the cheese melts and the hoagie is toasted. 

2 (6-inch) hoagie rolls

4 slices of white nondairy cheese 

3. Serve: Divide the Tempeh and Vegetables among the toasted Hoagies. Add the reserved marinade. Serve. 






© 2021 Copyright Zsu Dever. All rights reserved.











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Jan 16, 2021

one pot tetrazzini

Overview

Time: 55 minutes
Dishes: large oven-safe skillet  


Hello, hello Dear Readers!

Although I wouldn't classify this dish as a Dump Dinner, since you actively have to attend to it, it certainly is a One Pot meal and where pasta is concerned, that has a whole lot of appeal on its own. Not having to cook the pasta in a separate pot is definitely a bonus.

This vegan, vegetarian and meatless dish features pasta, peas and protein in a creamy sauce. The pasta is baked with breadcrumbs and some optional nondairy cheese, so there is an element of crunch to the dish. It is savory, delicious and very easy to make. It take about 30 minutes to bake - which is where the long cooking time is.

I used Savory Tofu in this recipe, which you can make and store for up to 5 days and it easily doubles, but you are welcome to use sautéed Gardein scaloppini, seitan or just more mushrooms. As always, the biggest punch of protein is up to you (all plants have protein; it only depends on how much protein).

I have this old-familiar, large skillet that can go from stove to oven, so I recommend you use something similar, but you can always transfer the skillet ingredients to an oven-safe dish when it comes time to bake it.

NOTE: make sure you use unsweetened nondairy milk, otherwise the dish will be overly sweet.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!


Enjoy!





Speedy Cooking Tips:

  • Gather your ingredients.
  • Preheat the oven as needed (you know how long your oven takes to preheat).
  • Add the mushrooms to the heated skillet as it is sliced.
  • Slice the onions after the mushrooms are in the skillet.
  • Use a spatula to mix the flour as you add the milk; a whisk will get clogged up.
 




(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)






One Pot Tetrazzini

www.ZsusVeganPantry.com

Makes 4 to 6 servings 

moderate


Preheat oven to 450-F

1. Mushrooms: Add the oil to a large skillet (oven-safe, if possible) over medium-high heat. Add the mushrooms, onion, garlic, thyme and 1 teaspoon salt. Cook until golden, about 8 minutes. Stir as needed. 

1 tablespoon olive oil 

8 ounces sliced mushrooms

1 small onion, sliced

5 garlic cloves, minced

2 teaspoons thyme

2. Flour: Add the flour and broth mix to the Mushrooms and stir well. Cook for 1 minute.    

5 tablespoons all-purpose flour

1 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bouillon   

3. Liquid: Add the milk and water to the Mushrooms, 1/2 cup at a time, stirring well. Bring sauce to simmer, about 4 minutes.   

4 cups unsweetened, plain nondairy milk 

1 cup water

4. Pasta: Add the pasta and peas; stir well. If the skillet is not oven-safe, transfer to a 9x13 baking pan. Bake covered for 20 minutes.   

12 ounces pasta (penne, rigatoni, etc.)

1 recipe (about 2 1/2 cups) Savory Tofu or equivalent (like seitan)  

1 cup peas 

5. Uncover the Pasta, sprinkle it with the breadcrumbs and cheese, if using. Bake until the breadcrumbs are golden, about 10 minutes. Serve.   

1/2 cup breadcrumbs, regular or panko

1/2 cup nondairy parmesan or white cheese (optional)  






© 2021 Copyright Zsu Dever. All rights reserved.










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Jan 9, 2021

tex-mex tortilla bake - dump dinner

 

Overview

Time: 40 minutes
Dishes: 9x13 baking pan, jumbo bowl, strainer 


Hello, hello Dear Readers!

I bring you another easy meatless, vegetarian and vegan dump dinner to prepare (about 5 minutes prep time). This is a Tex-Mex variation that includes corn, tortillas, beans and tomatoes. The flavors are helped out by my Easy Savory Broth Mix, but Better Than Bouillon or your favorite broth mix will do. 

This dish has black and pinto beans and diced tomatoes. If you can find the tomatoes with added chilies, so much the better. If not, don't stress; it'll still taste great.

I added about 1 1/2 cups nondairy cheese, but using the nondairy milk adds some creaminess on its own, so you can use as much or as little as you like.

I started mixing this in a medium/large bowl, but had to transfer it to a jumbo bowl, so keep that in mind. I tend to underestimate the size of bowls I need to mix in, thinking I will cut down on the dishes. Instead, I wind up having to wash two bowls, instead of one - or wind  up making a huge mess. Don't be me.

This was very fast to prepare and got some great reviews at home. I added vegan sour cream, jalapenos and cilantro for garnish, but, as always, customize to your taste.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!


Enjoy!



Speedy Cooking Tips:

  • Gather your ingredients.
  • Preheat the oven.
  • Use a jumbo sized bowl to mix ingredients.
 


(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)






Tex-Mex Tortilla Bake

www.ZsusVeganPantry.com

Makes 4 servings 

easy

Preheat oven to 425-F

1. Bake: Combine the tomato, beans, corn, milk, tortillas, cheese, chili powder, broth mix and salt in a large bowl. Mix well and add to a 9x13 baking dish (or equivalent). Cover and bake for 20 minutes. 

1 (15-ounce) can diced tomatoes (with chilis, if available)

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

2 cups frozen corn

1 cup nondairy milk

12 corn tortillas, chopped

3/4 cups shredded yellow or orange nondairy cheese**

1 tablespoon chili powder

2 teaspoons Easy Savory Broth Mix or Better than Bouillon

Salt to taste

2. Finish: Uncover, add the rest of the nondairy cheese and bake until cheese melts, about 5 to 10 minutes.  

1/2-1 cup shredded yellow or orange nondairy cheese**

3. Serve: Garnish the dish with nondairy sour cream, onion and cilantro, if using. 

1/2 cup vegan sour cream (optional)

1/4 cup diced red onion (optional)

1/4 cup minced cilantro (optional)




** Need a total of 1 1/4 - 1 3/4 cups shredded yellow or orange nondairy cheese





© 2021 Copyright Zsu Dever. All rights reserved.









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Jan 2, 2021

stroganoff burrito

  


Overview

Time: 30 minutes
Dishes: large skillet, baking sheet, oven


Hello, hello Dear Readers!

As easy and fast as it is to make meatless, vegetarian and vegan Stroganoff (an excellent recipe is in Everyday Vegan Eats), I was ready to see if there was an even faster and easier way to make it. Instead of preparing pasta, I decided to roll it in a burrito.

Firstly, the Stroganoff is great - well-seasoned and flavorful. It is not as saucy as if making it for pasta, but, instead, it is perfect for filling a burrito. After rolling the filling in a warm tortilla (warmed so it does not break), I broiled it until the tortilla was crisp. 

The sauce is seasoned easily with my Easy Savory Broth Mix and a bit of Dijon mustard. The all-important vegan sour cream is added at the end, with the heat off. About 10 ingredients and lunch was ready in less than 30 minutes. 

The burrito was an excellent way to prepare this. I sautéed some Brussels sprouts on the side (another recipe in EVE) and served it with sliced apples. 

It was fast, filling and delicious. Note that this serves only 2 or 3 in large fajita-sized burritos. That is the way with mushrooms - it looks like a ton going into the pan and then you wonder where it all went when it comes time to fill a tortilla. Worth it, though. Very tasty. 


NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!


Enjoy!




Speedy Cooking Tips:

  • Gather ingredients.
  • Heat the pan and add the mushrooms as they are sliced.
  • Chop the onion, pepper and garlic and add as they are ready.
  • Cook on high and only stir when needed to allow the mushrooms to release their liquid and brown instead of steam.
  • Be sure to turn the heat off before adding sour cream.
  • Preheat broiler before adding the sour cream. 




(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)







Stroganoff Burrito

www.ZsusVeganPantry.com

Makes 2 to 3 servings 

easy

1. Mushroom: Add the oil to a large skillet, over high heat. Add the mushrooms, bell pepper, onion and garlic. Season with salt. Cook until the mushrooms are golden and the pan is almost dry, about 10-15 minutes. Stir only as needed. 

1 teaspoon olive oil

1 1/2 pounds mushrooms (button, crimini, portobello, oyster), sliced

1 small pepper, diced

1/2 small onion, diced

4 garlic cloves, minced

2. Seasoning: Add the broth mix, mustard, and tomato paste to the Mushrooms. Mix well. Cook for 1 minute. 

1 tablespoons Easy Savory Broth mix

2 teaspoons Dijon mustard

2 teaspoons tomato paste 

3. Sour Cream: Turn off the heat. Preheat the broiler. Add the sour cream to the Mushrooms. Mix well. Season with salt and black pepper.

1/2 cup vegan sour cream


4. Broil: Warm the tortillas over the stove burner or microwave for 10 seconds. Fill the tortillas with the Mushrooms. Roll and place on a baking sheet. Spray with oil and broil until golden, about 3 minutes. Serve. 

2 or 3 large burrito-size tortillas 

Oil spray






© 2021 Copyright Zsu Dever. All rights reserved.







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