Veggie Chili

This vegan chili is so good and chock full of veggies!

  • 2 tbsp cumin
  • 2 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 jalapeños, chopped fine
  • 2 tbsp chili powder
  • 1 tempeh bar, crumbled
  • 1 zucchini, diced
  • 1 sweet potato diced
  • 2 15 oz cans black beans, rinsed
  • 1 28 oz can crushed tomatoes
  • 2 c water
  • Salt and pepper
  • 1 diced avocado
  • 1 bunch green onions, chopped
  • 1/2 c shredded vegan cheese

In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

Serve topped with avocado, onions and cheese.

Serves 8.

Cauliflower Gnochi

Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

    1 package Trader Joe’s Frozen Cauliflower Gnocci
    2 tbsp olive oil or butter
    1/2 c roasted tomatoes
    1/4 c gluten free or regular bread crumbs

Spray a small pan with olive oil and toast the bread crumbs over medium heat.

In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

Serves 2.

Chickpea Crepes with Mushrooms

This recipe is from crazy sexy kitchen it is wonderful and gluten free!

Artichoke Aioli

  • 1 c raw cashews, soaked for 4 hours
  • 1/8 – 1/4 c water
  • 3 tbsp lemon juice
  • 1/4 c artichoke hearts + 1 tbsp marinade
  • 2 tbsp tarragon
  • 2 tbsp parsley
  • 1 1/2 tbsp shallot
  • Salt and pepper

Chickpea Crepes

  • 1 1/2 c water
  • 1/2 c olive oil
  • Salt and pepper
  • 1 1/3 c chickpea flour
  • 2 tbsp rosemary

Mushrooms

  • 2 tbsp vegan butter
  • 1 1/2 c mixed mushrooms, chopped
  • 2 tbsp chives

Tomatoes

  • 8 oz cherry tomatoes
  • Olive oil spray
  • Salt and pepper

For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

Chill.

Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

Divide the mushrooms and tomatoes among the crepes and top with Aioli.

Serves 4 – 6.

Mushrooms and Noodles

This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!

  • 7 oz pack of Wonder Noodles, rinsed
  • 1 package Daiya Alfredo Sauce
  • 1 7 oz bag spinach
  • 4 oz sautéd mushrooms
  • 1/2 container TJs toasted tomatoes

In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.

Serves 2.

Stuffed Portobello Mushrooms

This is a quick and easy dinner that is oh so tasty!

  • Trader Joe’s Red Pepper Spread with Eggplant and Garlic
  • 4 portobello mushrooms, cleaned and gills scraped
  • Vegan mozzarella cheese
  • Nut ricotta

Preheat oven to 425. Line a pan with parchment paper, spray with olive oil. Spray caps with olive oil and bake for 15 minutes.

Let mushrooms cook for a few minutes. Spread a couple tbsp into the class then top with ricotta and a little mozzarella.

Bake for 5 minutes until the cheese is melted and bubbly.

Serves 2 – 4.

Lentil Gyros

These Lentil Gyro recipe is from Pretty Simple Cooking – these are so yummy!

Gyros:

  • 16 oz cooked gyros (I use TJs) or 1 1/2 c lentils cooked
  • 8 cloves garlic, minced
  • 4 3-inch sprigs of rosemary, leaves stripped off
  • 8 oz Cremini mushrooms
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp dried cilantro
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1/2 c rolled oats
  • 1 tsp salt
  • 2 tbsp ground flax seed in 6 tbsp water or 2 eggs

2 tbsp vegan butter

For serving:

  • Tzatziki sauce (from TJs)
  • 1 red onion, sliced thin
  • 1 english cucumber, sliced thin
  • 1 head romain
  • 1 tomato, sliced thin
  • 8 pita breads
  • Feta if not vegan

Preheat oven to 425. Line a pan with parchment and spray with olive oil.

Mix all the dry herbs in a small bowl.

In a large pan heat the oil and the mushrooms, garlic, rosemary in a large pan and cook over medium heat until mushrooms release their liquid. Stir in spices and cook for 1 minute.

Add all remaining ingredients and mushroom mixture in a food processor and pulse until uniform in shape and crumbly.

Spread in lines pan and cook for 30 minutes until browned, let sit for 10 minutes. Cut into strips and assemble pitas with remaining ingredients.

Serves 8.

Oyster Mushroom Po’boy

This is from Vegan Comfort Classics – and it is so good! It looks like a lot of work but it comes together pretty quickly. I served on lettuce wraps, feel free to use your favorite roll.

Oyster Mushrooms

  • 2 tbsp ground flax
  • 6 tbsp water
  • 1 c nutmilk
  • 1/4 c Apple cider vinegar
  • 2 tbsp vegan Worcestershire
  • 2 tsp garlic powder
  • 2 tsp dried basil
  • 1 tsp pepper
  • 8 oz oyster mushrooms, cleaned and stemmed
  • Olive oil spray

Mix flax and water and set aside. Combine the remaining ingredient, stir in the flax and then coat mushrooms. Let marinate for at least 20 min – overnight.

Breading

  • 1/2 c panko
  • 1/4 c cornmeal
  • 1/4 flour
  • 1 tsp salt
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper

Combine in a bowl. Set aside.

Thousand Island Dressing:

  • 1 c vegan mayo
  • 1/2 c pickles
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1 tbsp hot sauce
  • 1 tsp onion powder
  • 2 tbsp chopped chives
  • 1/4 tsp salt
  • 1/4 tsp pepper.
  • Combine in a food processor and pulse to chop pickles and combine.
  • Preheat over to 350 in convention mode or air fryer
  • Toss mushrooms in the breading – a few at a time. Place on a sprayed “air fryer” sheet with a pan under neath. Spray with olive oil. Cook for 10 -15 minutes flipping half way through until crispy on the outside.
  • Serve with lettuce, sauce on a bun.
  • Serves 4.
  • Split Pea Slow Cooker Soup

    This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.

    • 1 lb dried green sloppy peas
    • 2 carrots, minced
    • 1 onion, minced
    • 2 stalks celery, chopped
    • 2 cloves garlic, minced
    • 1 tbsp better than bouillon
    • 1 bay leaf

    Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.

    Remove the bay leaf and run an immersion blender in the pot to purée it a bit.

    Serves 8.