Vegan Sausage & Bean Casserole w/Garlicky Mashed Potatoes

I know, I know. Beans and sausage are both proteins and totally unnecessary in one desk. I know. Really, I do. In fact, most nights of the week I’ll be the annoying vegan making that argument. But a deal is a deal and when we decided, ages ago, that as long as we had the ingredients and the know-how, we would make the dish the other person requested to the best of our ability.

And we’d just bought some Verdino brand vegan sausages, and there are ALWAYS beans in the pantry, so I had no excuse not to do it. Other than being difficult, of course, which I am always happy to do.

But, I didn’t. Bummer.

But, life goes on.

He asked for Sausage & Bean casserole with mashed potatoes and this is what I came up with.

Before we get to the yummy smells and full bellies, we need to gather our ingredients.

Ingredients:
Cannellini beans
Vegan sausage
Onion
Garlic
Potatoes
Bell pepper
Dried chili peppers
Red wine
Tomatoes (fresh or crushed)
Vegan butter
Plant milk (I used almond, unsweetened)
Thyme
Bay leaf

This lovely graphic is courtesy of Cronometer.com, the app I use to track my calories/nutrients.

You can cook the vegan sausages in the pan to start if you’d like, but I cranked the oven up and cooked them in there, turning every 3 to 5 minutes until good & crispy on all sides. It’s a good way to multi-task and a better way to make this a no oil added vegan dish.

Take a minute to get your potatoes boiling so everything finishes around the same time.

Next, heat up the skillet and add the onion, dried chilies and bell pepper, cook until tender, about 4 to 5 minutes. Add garlic and thyme, cook until fragrant.

Then, add the red wine and simmer until it starts to reduce.

Add beans and cover, simmer 10 to 20 minutes, or until a thick sauce starts to form.

When potatoes are tender, drain and reserve some of the starchy water in a measuring cup. Add the vegan butter to the same hot pot you used to boil the potatoes until it sizzles. Toss in the minced garlic until brown & fragrant, turn down heat and remove the pot to a sturdy, flat surface so you can give the potatoes a proper mashing.

Use plant milk and starchy water to get the consistency you’re going for and return to heat until its warmed through.

Take the vegan sausages from the oven and toss with the bean sauce, serve on top of the potatoes.

This meal is perfect when you want red wine in your dinner instead of with it, when the weather gets cold, which it seems be doing whenever it feels like for the past few weeks, or when you’re in the mood for a protein-heavy vegan meal. It’s pretty much perfect any way you look at it.

Enjoy and if you try this recipe, I’d love to hear/see it, so hit me up on Instagram.

Vegan Corn & Potato Chowder

You know how sometimes you’re scrolling through Facebook and you see a vegan dish that calls to you? Well that’s what happened to me with this meal. There is no long story about why I love it or why I was craving it, just a simple case of I saw it. I wanted it. I made it.

Back in my non-vegan days, I couldn’t not stand chowder because I have never been a fan of milk or heavy cream, but after seeing a photo, I decided to give a shot. So, after a long walk on a very cold day in Romania, I whipped out my ingredients and tried my hand at vegan corn & potato chowder.

The ingredient list for this vegan chowder is pretty simple:

Easy Vegan Soups ~ Red Lentil & Ramen Veggie Soup

One of my favorite things to make when it’s cold outside is soup. Or stew, or a delicious combination of the two that I liked to call, stewp.

Give me a bunch of veggies and a handful of grains served with a delicious broth and I am good to go.

At least, that’s what I tell myself. But one day after a particularly grueling workout, I couldn’t decide if I wanted ramen soup (which I LOVE) or lentil soup. They couldn’t possibly go together, could they?

Could they?

Turns out, just about anything is possible with the right motivation, and what better motivation than hunger?

Don’t be afraid to load your soup up with a small amount of a large variety of vegetables, especially this season when you need all the vitamins and minerals possible to keep you healthy.

Vegan Meatball Stew & Creamy Polenta

Nothing is better than a nice stewy dish when the weather is cold, and let me tell ya, the weather here has been COLD!!!

I was really in the mood for a hearty vegetable stew but my partner wanted me to make creamy polenta so I split the difference and added a lot less broth and served it on top of polenta. With the help of Beyond Burger vegan meatballs.

Couscous & Vegan Mince Stuffed Mushrooms

I love mushrooms. They are just…delicious.

You can use them as the ‘meat’ replacement if you’re just starting to transition to a vegan diet or lifestyle because they are sturdy and heavy and did I mention, delicious? You can grill them, fry’em, roast them in the oven or pop them in the air fryer. These suckers are very versatile, use them in your favorite mushroom vegan Buddha bowl.

I will put mushrooms in any vegan recipe I can from vegan risotto, to shredded barbecue oyster mushrooms on a bun and even vegan burgers.

I recently came across some of those giant mushrooms that are just perfect for a night of stuffed mushrooms, and then I found out that the new Romanian vegan food brand, Verdino, made a mince and I knew I had to try it out!

The hard part of any stuffed mushroom recipe is figuring out what to stuff it with. Do you load it up with veggies or look for a protein source? Since I already knew the Verdino mince was on the menu, it was time to fill up the giant brown and white mushroom caps.

I decided to keep this vegan dinner recipe simple with easy ingredients for both components of this dish. Inside the mushrooms are: couscous, shallots, sundried tomatoes, garlic, green bell pepper and vegan mince not meat.

Just saute the shallots, bell pepper and garlic, add in the mince last unless it’s really greasy, then add it first so you won’t need to add any additional oil, a perfect option if you want an oil-free diet option. Season and cook until brown and warmed through, set aside.

I recommend that you give it some time to cool down before you handle the mixture because you will end up using your hands.

Now, while this is all going on, you’ll have to make the couscous. Bring salted/seasoned water to a boil and add the couscous. Stir and remove from heat and, voila, couscous.

Annnnd, while you’re doing all that, you should get the mushrooms going in the oven unless you want them to get super water logged while stuffed. Bake them for about 15 to 20 minutes until they are still firm but starting to crisp around the edges.

Stuff the mushrooms with your vegan mince mixture and bake for another 10 to 15 minutes. Oh and as my Hubs suggested, add cheese on top if you want, but you don’t need them.

If you mis-measured the way I did, put the rest of the mix on the plate to make a ‘bed’ of stuffed mushroom goodness.

Since we know this isn’t a proper vegan dinner for any grownup vegan, what will you add with these stuffed mushrooms? You can go with fries because they DO go with just about everything. But I opted for carrot, garlic & ginger soup instead. Please be kind because the photo, well, it isn’t pretty.

It was a very satisfying vegan dinner recipe and it was pretty quick to put together. It was the perfect bistro night dinner, at least in my opinion.

As for the Verdino mince, it was delicious and not too oily. I added a few basic seasoning like salt, black pepper, garlic granules and smoky paprika and that was all it needed. If you find it, give it a shot, and tell me in the comments what’s your favorite brand of vegan mince not-meat?

African Inspired Vegan Chickpea & Peanut Butter Stew

With autumn fast upon us, I thought it was time to start bringing out the vegan soup and stew recipes. What better way to save time and stay warm than a slow cooking pot of vegetables, herbs & spices? None I can think of!

So I came across this recipe on Minimalist Baker and thought to myself, why not?

As always, feel free to make adjustments to fit your palate but unless you have some type of allergy, I really recommend you give it a solid chance first.

So what exactly makes this vegan stew, African inspired? Firstly, the peanuts or in my case, the peanut butter. And the spices. I used ras el hanout because, let’s face it, this spice blend is packed with flavor and SO delicious. Bonus tip: coat this on your potatoes before making a batch of fries in the oven or the air fryer! I also added harissa paste because I can’t get enough spice.

The ingredient list is pretty simple:

Chickpeas
Onion
Coconut milk (creamy)
Garlic
Tomato paste
Diced tomatoes (fresh or canned, its up to you)
Peanut butter
Bulgur
Coconut oil
Red bell pepper

Heat the coconut oil (or water) in a big pot or skillet and add the ras el hanout and turmeric powder, cooking until fragrant. Then add onion, garlic and bell pepper and cook 4 to 6 minutes, not too much because we’re just getting started. Add salt and pepper.

Add tomato and harissa paste, tomatoes, chickpeas, coconut milk, peanut butter and water or broth.

I only added about 1.5 tablespoons of peanut butter to the actual soup because peanut butter is crazy caloric. Instead I mixed the remaining peanut butter with hot water and drizzled it over the top for flavor and a pretty garnish.

Bring the mixture to a boil and then lower to a simmer for about 20 minutes, or until the liquid is thick and creamy.

You can add corn or tapioca start to thicken if you decide not to go crazy with coconut milk, or just enjoy it more soup-y than stew-y.

I served it on a bed of bulgur instead of rice because I love bulgur and I thought it would add a nice texture to the stew.

This meal wasn’t as calorie friendly as I prefer my vegan meals, thanks to the addition of coconut milk and peanut butter, but sometimes sacrifices have to be made if you want to try something news. Right?

My only regret was that I couldn’t find any African or specifically, West African beer to go along with this meal. Otherwise it was a great new meal to test out and enjoy.

Beyond Meatball Noodle Soup (Vegan)

Can we all just agree that it is incredibly difficult to rename dishes you’ve been using for a lifetime? It is probably one of the most difficult parts of writing this blog, and I constantly find myself using too many descriptors or not enough. Or you end up with the redundancy of saying “vegan” everything. But when it came to this particular meal, the name almost wrote itself.

Beyond Meat is only one of two vegan meat alternatives that are available to me here in Romania, the other is a local brand, Verdino and they only make mici, deli slices and salami. That made it pretty easy to use the word ‘meatball’ and have it accurately apply. But that’s enough about the name of this dish, right? Let’s get down this incredibly delicious vegan noodle recipe.

This is an easy vegan recipe that you can make in less than 30 minutes and you can use whatever you have in your fridge and pantry.

Start with the Beyond Burgers and just add: minced garlic and ginger, smoky paprika, Ancho chili flakes and soy sauce. Use vegan Worcestershire if you have it, but I am currently waiting on a shipment of items that include vegan Worcestershire…still. My brand comes from the UK but if any of you have recommendations, drop them in the comments section!

Mix everything together in a bowl and form into small-ish, bite sized cruelty free meatballs.

I was feeling lazy so i popped them in the oven on 225°C for about 15 to 18 minutes and as you can see, they became nice and crispy without losing any of that signature juiciness that defines them.

The soup part of the equation was simple: my new favorite thing, waste-free vegan broth! You might need to add a little of this and a little of that to get the right flavor profile, but it shouldn’t take you more than a few minutes.

As you can see, I made Udon noodles for my husband and Ramen noodles for myself because we have different tastes and it was no big deal to make two types. Cook the noodles according to the package, just using broth instead of plain old water.

Garnish with fresh scallions, lime juice and Sriracha and voila, a quick and easy vegan lunch guaranteed to satisfy your appetite.

Healthy tip: If you love Ramen noodles the way I do, then you probably REALLY love how calorie friendly they are, right? Well you’ll have to weigh the Ramen after you cook them to get the most accurate calorie count. Those little 60 gram packages total up to about 150 grams once cooked. Don’t take my word for it though, invest in a food scale. This is the one I have. It’s basic but it gets the job done. Oh, and it’s battery operated.

And if you’re feeling a little grown up, add a cocktail. I totally just used this opportunity to break out the new rum, though. It wasn’t completely necessary but appreciated and satisfying.

This was just ice cold rum with lime zest and brown sugar on the rim. It was delicious and refreshing, especially if you like a little heat with your favorite Ramen noodle soup.

What is your go to noodle soup recipe?

 

Jamaican Inspired Vegan Navy Bean & Lentil Stew

I know what you’re thinking…it’s way too hot for stew. Right?

Don’t worry, I also agree. In fact I’d go even further, saying that I have a bit of a compulsion about foods and beverages being the “proper” temperature but we’re only here to talk about why I’m making any kind of stew in the middle of summer, never mind one that’s also spicy.

The easy answer is, the world as we know it.

Usually for lunch I make a salad. Sometimes it might be your garden variety salad, complete with lettuce, tomatoes, scallions and cucumbers, while other days I might toss in some proteins & grains, such as smoked tofu and bulgur, soy pieces and couscous, or my personal favorite a burrito or taco bowl, complete with hundreds of grams of lettuce and rice. When you’re vegan and far from home, that’s how you get Chipotle wherever you are in the world! But I digress. The point is that the state of the world means the markets don’t always have everything I need when I need it, so I improvise instead of making unnecessary trips to multiple stores.

Good enough? I hope so!

Now, back to the stew.

If you’re not into eating soup when it’s hot, and normally I’m not, you can eat this at room temperature or be a weirdo and eat it as gazpacho. I told you I had strong feelings about food/drink temps!

The ingredient list here is pretty simple: ginger, garlic, onion, navy beans, yellow lentils, green bell pepper, chives for garnish and no waste broth!

But you can go crazy with herbs and spices. Since I was going for a Jamaican inspired flavor profile, I used ground scotch bonnet pepper, jerk spice and baharat (a middle eastern spice blend) because I think it adds a delicious flavor that’s pretty unique. Feel free to use whatever spices you have on hand, but don’t be afraid to grab those cheap-o spice packets at the market to see what you like!

In addition to being healthy, vegan and delicious, this Jamaican stew is also a one pot meal!

That’s right, add the oil and chopped veggies (including ginger) to a stock pot and saute until slightly tender. Season as you go and when things are starting to look good, add the lentils and broth. Cook until the lentils are tender which may vary by stove and lentil brand/color/type. Then add in the navy beans. Rinse well with cold water if you use canned beans.

Top with chives or scallions if you want a garnish, otherwise enjoy it as it is.

Or, take that bread that might make it another day or two, mix up a spice blend with some oil or vegan butter, bake it and cut into dipping sticks!

Bread is totally optional, of course, and not really necessary. But when you weigh everything out, you can decide if you have calorie room for something that I love like…bread.

What’s your favorite stew? Share the recipe below and maybe I’ll give it a shot!

Waste Free Slow Cooker Vegan Broth

One of the things that is a constant struggle for me in the kitchen, is minimizing my waste. I use cloth towels more often than paper towels, I try to re-use any containers that I can and when I can buy in bulk instead of using more plastic, I will.

But the nuts & bolts of food waste is a place where I often fall short and to be honest, I don’t have a very good reason for it.

In fact, the only real reason is laziness.

But recently, that all changed and today I’m showing you my super easy, if you’re willing to spend a little bit of time each day, vegan slower cooker broth.

When I say this is easy, I’m not blowing smoke. I swear.

Preheat your slow cooker and get ready.

Step 1: Collect your food refuse from each meal you cook. Onion tips, mushroom steps, the root of celery or fennel, pretty much anything as you can see. Store it in an airtight container in the freezer until you have enough to get a broth/stock going.

Step 2: Add herbs, spices and seasonings of your choices. This is where you can get really creative, using peppercorns, cinnamon, anise, coriander or mustard seeds, plus your favorite spices. And don’t forget the water, I used filtered water just to be safe.

Step 3: Cook for 4 to 6 hours or until you get the flavor you’re looking for.

Let the broth cool and then drain it into airtight containers to store in the fridge.

I wish I could tell you how long it’ll keep in the fridge but the truth is we don’t keep it long enough to find out. It’s great for a quick vegan ramen soup, use it to make grains like couscous and rice or sauces & gravy recipes.

You’ve already bought the vegetables, why not get the most out of them and leave that too salty vegetable broth on the shelf?

Catching Up in My Vegan Kitchen…from Romania!

It’s been awhile and I know it. I’m sorry. I hope everyone is safe, indoors and finding fun ways to keep busy.

The truth is that I have been cooking, quite a bit lately, I’ve just been very lazy about writing up posts and selecting photos. Some days I just forgot to take photos altogether, but I don’t want that to turn into a habit, so let’s play a little bit of catch up, shall we?

I rarely posts desserts, not because I don’t make them because I do…a lot. But I am not a good food photographer, not yet anyway. But this little creation was chocolate biscuits (#accidentallyvegan), ripe bananas, peanut butter, cocoa powder and dark brown sugar with orange zest on top. Layered. It’s pretty to look at and it was a crowd-pleaser for vegans and non-vegans alike.

I know it’s spring time and not really the season for soups but one night my husband chose French onion soup as his Midnight Tokyo Diner option which meant I had to make it because sneaky man that he is, made sure there were heaps of yellow and white onions in the pantry.

I think it came out pretty well, probably the best I’ve made so far even thought it was greasier than I would’ve liked. Soon I’ll do a post with the full recipe because I think you might like it.

Gyro night!!! This was a fun night and yeah, you bet your sweet little booty that it was also time-consuming. Making seitan is never a quick endeavor but this was SO worth it. So. Worth. It.

As I always tell my non-vegan friends, proteins are always about the seasonings. Try to eat any protein without salt & pepper. Or any type of sausage without garlic or cumin or caraway. This seitan gyro loaf was no different. I used fennel, garlic, smoky paprika, cumin, fenugreek, ancho chili pepper and a bunch of other spices to get the loaf just right. To round the vegan gyros out, I used mushrooms and onions sauteed with the seitan after it’s simmering session.

Balsamic salad on the side with a vegan lemon and cucumber yogurt sauce, and this vegan gyro night was super fun!

And no list of what I’ve been cooking is complete without some type of Asian creation and this time we have Pho. I used TVP which, in my opinion, is a feat of genius. Seriously, I call it Star Trek meat, a name that never fails to make my husband laugh. It takes on the flavor of whatever you want it to so easily, in this case the yummy spices of a vegan Pho broth. Soy and balsamic soaked crimini mushrooms and generic ramen noodles round out this dish.

The real question is…what have you been up to? Cooking? Relaxing? Trying not to freak out?