When you spend much of your time far away from home, traveling the world, is that you find yourself homesick for the weirdest things. Food you haven’t thought about in two decades often pop into your mind and then BAM, it’s all you can think of until you satisfy that craving.
So here I am with vegan Salisbury steak on the brain when the truth is I really disliked it as a kid. Remember those six packs with the grill marks and a brown sauce that passed itself off as real gravy? They were never as good as you thought they would be, but somehow in June 2022 that’s what was on my mind and when a Romanian brand of vegan foods put a burger on the grocery store shelf, I knew what I had to do.
Fair warning, this recipe is pure nostalgia. No matter how much you fancy it up, veganize it or whatever else you do to it, this is still Salisbury steak. It’s tasty enough but it serves as a perfect reminder that being homesick is mostly about the memories, so I ate it and then called my sisters.
But some of you won’t listen or your heart will override your head and you’ll want old school Americana meals veganized so, let’s hop to it.
Vegan Salisbury Steak with Onion Gravy & Mashed Potatoes.
This is a meal that will transport you right back to the late 1980’s and early 1990’s, so grab your Doc Martens, NKOTB t-shirt or Cross Colors jacket and get ready to go back home.
These are some strange times that we are all living in…right? It’s April but there’s still an abundance of squash at the grocery store as well as the farmer’s market. It’s weird. Uncanny, even.
More so when I think about all the time I put in to learning when vegetables were in season so that I could adjust for local ingredients in an effort to reduce my carbon footprint. But now we’re living in the Upside-Down where birds don’t leave Romania in the winter, squash is available year round and now, suddenly, you can purchase turnip and mustard greens wherever you go.
Okay, rant over. Was that technically a rant?
I don’t think so, let’s just call it an energetic questioning of events, shall we?
Anyway since butternut squash is still available and I LOVE it, you know I grabbed one and I knew exactly what I wanted to do with it.
We’re all so busy all of the time that we’re often on the lookout for easy vegan recipes, right? I mean, for example I’m committed to the cause, I annoy my friends and family and all that, but some days I want something delicious, vegan and easy. Whether it’s an easy vegan salad or my favorite Easy Vegan Colcannon, sometimes easy is the priority.
Of course, I don’t mean easy like frozen pizza or other vegan junk food that doesn’t quite hit the mark in terms of taste, calorie friendliness or satiety. I mean is this something I will enjoy and not regret when I’m finished eating.
When it comes to this easy plant based vegan recipe, you won’t have any regrets, except that there isn’t enough for seconds. But you can easily double this recipe to make four servings.
So let’s not waste any time and get right into these saucy spiced chickpeas and rice. You can thank me later. 😉
If you want to forego the sauce, simply toss the chickpeas in dry seasoning and pop them in the air fryer or the oven. Otherwise, keep reading to get the recipe.
Sometimes you want pasta for dinner but you don’t really know what you want, which is exactly what happened to me the other night. We have pasta in the pantry. Always. All types and shapes of pasta, but that doesn’t make the decision any easier.
So the other night The Hubs and I were both out of ideas for dinner. It was his turn to pick and didn’t know, which is usually something I enjoy because it means I get to choose what to make. But on this night I had no idea. I didn’t feel like anything in particular and I was just plumb out of ideas.
Until I spotted the bag of orzo in the pantry. It’s not something that’s widely available here in Romania so when Lidl had one of their specialty weeks–Greek week for this particular item–I knew I would find it.
So I grabbed a bag of mince, a mix of fresh and canned tomatoes, a chili pepper and then I was off to the races, as they say.
This spicy orzo with red sauce is full of flavor, easy to make and a great excuse to bust out the vegan feta cheese you just bought but refuse to eat with just a knife.
This is a quick and easy vegan meal that works especially well on those nights you don’t feel like making dinner or you have other things waiting for you. Enjoy!
I am so excited about today’s vegan recipe, y’all. Maybe I’m just late to the game but I stumbled upon this Creamy Broccoli Pasta recipe online thanks to the beautiful and talented Gaz of Avant Garde Vegan. I made some adjustments because of course I did, but the spirit and flavor of the recipe is pretty much the same.
The great thing about a simple vegan recipe like this is that you can add as many greens as you want without compromising flavor, and the food processor still does most of the work. This was my first time having a vegan pasta dish like this but I was pleasantly surprised about the flavor and consistency of the sauce, and so was my husband.
This vegan pasta recipe is quick and easy, and best of all you can change it up to change the flavor profile for a completely new taste.
In need of a one pot vegan recipe that’s not your standard vegan casserole or soup? Consider risotto, it’s a great way to get your fill of grains while mixing a bunch of delicious vegan ingredients to the skillet.
Depending on how much time you have, you can fancy it up with a saffron broth, or just add a few threads of saffron to your waste-free broth to save on time. If you’re in a hurry, plain water will get the job done but without the depth of flavor that will trick a crowd into thinking you’ve been in the kitchen all day! (wink, wink)
For today’s offering, we have vegan spinach, portabella mushrooms and spinach risotto.
This is an easy vegan recipe that requires minimal prep work, although I do recommend that you make sure you thaw the spinach if you use frozen, which I did, as well as the vegan sausages, which also came frozen. Other than that, all you’ll need is a sharp knife and your favorite cutting board.
When it comes to making a one pot vegan dinner, few dishes are easier or tastier than jambalaya. And my favorite part of making a good vegan jambalaya is that there are just so many options. You can switch out meat alternatives like vegan chicken and vegan sausage and use beans. Or multiple types of beans. Or even go with tofu or tempeh, the choice is yours are there are so many of them.
You can switch up the different types of rice available at your local markets, switching up basmati for jasmine, wild rice or black rice or even red rice. Just remember that different grains mean different cooking times and you’ll have to adjust your vegan recipe to suit that.
You can even turn your jambalaya into a Cajun style casserole with or without cheese, or even topped with your favorite spicy peppers.
Since this is a one pot vegan recipe, you will have focus on prep before you do anything else, so if you’re a spontaneous sort of home chef who grabs this and that from the cabinets at the last minute, prepare yourself for a lot of “oh crap” and running to stir to prevent things from sticking to the pan.
I have tried to make dirty rice and even dirty rice & beans, but so far I have yet to perfect it. Let’s just say that it is a work in progress and some days, it feels as if it might always be a work in progress.
The good news is that I’ve been practicing rinsing and soaking rice grains. Using different grain lengths, colors and shapes. It turns out, the issue isn’t the rice. It’s me. Or maybe it was me, because I think this one came out pretty good.
If you’ve never had dirty rice, it is a southern staple that’s filled with vegetables, herbs, spices and delicious meat alternatives. The first few times I tried to make vegan dirty rice, there was too much liquid. The next time, the rice was too sticky. There may (or may not) have been an instance of burned rice too, but we’re not here to talk about that.
As much as I complain about the temperature dipping below what I find naturally comfortable, there are two things that I truly look forward to when autumn hits; Halloween and soups. Okay, the changing of the leaves is also a beautiful sight to behold but nothing is better than soup.
It doesn’t matter if it’s a creamy bisque, a hearty curry, a veggie stew or a delicious Asian inspired vegan Pho, or any other variety of noodle soups I can come up with, I want it all and I want it every day. Soup is my go to in fall and winter, consider it my warm liquid salad for the half the year. I haven’t made too many soups because it’s only just getting chilly, but the apartment block we rent in Romania is old school…like so old school that it is made up mostly of cement. Add to that, our side of the building is NOT the sunny side and you can see why I am constantly cold.
But, I digress. We were talking soups, no?
For today’s vegan soup recipe, I went with a simple lemon and wild rice soup, though it doesn’t taste anywhere near as simple as it sounds. I swear.
Soups are always easy vegan recipes because mostly they are or can be one pot recipes as well, which this one is. Sometimes I will make the rice separately but this time I wanted every grain of wild basmati rice to soak up all the waste free vegan broth, the lemon juice and all the delicious herbs and spices.
We have to eat. It’s a necessity for all that messy breathing, heart beating, brain function stuff. But that doesn’t mean we always have the time, the mental or physical energy to spend thirty minutes in the kitchen whipping up something nutritious and delicious.
You can opt for nutritious only, but what would be the point?
One of my favorite things to create when I’m not in the mood to cook, is a one pot meal. You can prep as you go, rinsing, chopping and weighing the food before tossing it into a casserole dish. Season everything together and toss, then all you have to do is pop it in the oven.
Alternately, you can cook any one pot vegan meal on a baking sheet if you want to diversify the flavor profile of the different vegetables.
Either way, it’s a lot less dishes and the oven does all the work. Where’s the flaw in that vegan recipe?
This is a one pot vegan meal that you add to the rotation because the ingredients are so simple.