Vegan Breakfast Anytime ~ Vegan Corned Beef Hash

Way back in the day when I was a kid, my favorite thing to have for breakfast on Saturday morning was corned beef hash. No one made it better than my grandmother and I really just couldn’t get enough of it. In college, it was my go to donation during any mid-morning breakfast event.

I was even happy to introduce this weird concoction to my international friends.

Then, my eating habits started to change. Long before going vegan, I started to make changes that included less fried foods, fewer processed foods and a lot more vegetables. And dishes like this slowly faded away. And then I moved to Europe and you just can’t find that weird corned beef stuff there.

But after going vegan and getting comfortable with my new way of life, I started to experiment.

And today I think I have a vegan corned beef hash that recalls the flavors of the original, minus the cruelty and the greasiness.

This is a pretty easy vegan recipe because the base ingredients are: potatoes, bell pepper, vegan mince (or a vegan burger chopped), onion, water/broth & nutritional yeast. Pick the flavor profile you want using the herbs and spices available to you.

Lazy But Tasty Vegan Dinner ~ Meatless Balls with Broccoli & Rice

I don’t always use meat alternatives when I cook, in fact I try not to use them too often just because you can’t go wrong with a plate full of whole food foods. But times are rough and sometimes your self-care just has to be a bigger priority without sacrificing healthy choices, and when that happens you need a lazy but tasty vegan dinner.

Lazy meals don’t necessarily mean vegan comfort food so just get thoughts of vegan pizza or deep fried cauliflower wings out of your head right now. Lazy mostly, for the sake of this vegan food post, means quick and easy.

Not a lot of prep time.

Not a long list of ingredients.

And it doesn’t get easier than this. Okay, yeah it does but you’re an adult and you still need to eat your veggies.

So. Eat. Your. Veggies.

All you’ll need is: vegan meatballs, rice, broccoli, onion, red bell pepper and whatever you want from your herbs & spices.

That’s it.

No more.

Vegan Mince & Mushroom Stroganoff

Back in my non-vegan days, I wasn’t a big fan of any type of stroganoff. I don’t like adding sour cream to warm dishes and overall, I just thought it was too weird and creamy with tough beef. I realize now that maybe it was the cook that was problematic and not the dish, but I generally stayed away from it.

Until recently and my ongoing love affair with mushrooms.

We always have mushrooms in the fridge, provided we can find them. White button mushrooms. Shitake mushrooms. Porcini, Enoki, Portobello and my favorite, chanterelle mushrooms. I. Love. Them. All.

But this was my partner’s night to choose, so it wasn’t just mushroom stroganoff, there was some Naturli brand vegan mince added for good measure. So, let’s do this!

This dish is easy to make and doesn’t require very many ingredients. BUT if you want to add more and fancy it up, the choice is yours.

Creamy Sweet Potato Polenta & Roasted Veggies

I just love it when we have our Midnight Tokyo Diner nights and my partner chooses something that stomps me…at first. Yeah, I’m not ashamed to admit that his request for sweet potato polenta threw me for a moment but after a few minutes of research, my confidence rose and I was like, “I got this.”

If you’ve never had sweet potato polenta before, I hope this recipe inspires you to add more than vegan butter and nutritional yeast to your next batch of polenta.

Before we begin, I’ll tell you right off the bat that this is a pretty cumbersome ingredient list, but that doesn’t mean that it is a complicated or difficult recipe. It just has several different components that are put together separately before they find their way to the same plate.

Easy Vegan Dinner Recipes ~ Chickpea Masala

Life as we know it under normal circumstances is…a distant memory. You know that as well as I do, and as such, we have all been doing the best we can as often as we can. For the purposes of today’s blog, that means making sure you get a good chunk of whole foods in your vegan diet.

When was the last time you ordered/cooked a meal without soy or seitan? How about the last time you cooked a meal, period? Or one that consisted mostly of vegetables, grains, beans and/or legumes? It’s not a judgment, believe me. Some weeks I have to really go through the photos to find a meal without pasta or tofu or vegan burgers. It happens and I’ve forgiven myself.

Have you?

Good because today we have a quick and easy vegan chickpea masala for those nights when you just need something simple, whole and plant based to eat.

The chickpeas are the main source of protein in this, but the good thing about a plant based, vegan whole food diet is that you get tons of essential vitamins and nutrients from ALL of the ingredients.

To get this vegan dinner started, you start with the onion, ginger and hot chili peppers. If you’re using oil, add that into the pan, otherwise look the vegetables cook until fragrant, adding water or waste-free broth a little at a time.

Add the garlic along with any herbs and spices such as: cumin, turmeric, curry, smoky paprika, garam masala seasoning and chili powder. Stir until well coated and then add the chickpeas (rinsed & drained) and cherry/grape tomatoes or just canned crushed tomatoes which is what I used, because this was a day before shopping meal for us.

Add some broth and bring the mixture to a boil, stirring regularly so it doesn’t stick. You want to let this liquid reduce a little so the end result is thick and creamy.

Simmer for 15 to 20 minutes.

Add coconut milk (for cooking) at the last five or so minutes, making sure to taste as you go and adjust for flavor preferences.

Serve on a bed of rice and that’s a pretty darn quick and easy vegan recipes, perfect for lunch or dinner.

If you need a little extra spice, jalapenos or Sriracha will do the trick, but my hubs thought it had a nice little kick to it, emphasis on little.

The other thing I loved about this vegan chana masala? It’s super calorie friendly, even with the creamy coconut milk added to it.

This is for one serving but ingredients list is chickpea masala for 2.

Quick and easy and delicious, so next time you’re in need of a whole food vegan meal, consider hitting up your pantry for that can of beans you haven’t used in forever and toss’em in a pot.

Visch & Chips – Vegan Fish & Chips: Take Three

I know what you’re thinking because I’ve been thinking the same thing myself, when is this woman going to give up on her quest for a proper vegan fish and chips? The answer is, “Probably a few more times.”

Seriously though, this time my goal wasn’t to make this dish taste anything like vegan fish & chips, but rather the goal was to get that crispy cornmeal crusted crunchiness on the textured vegan protein. So in that regard, I would say that this is a win.

But I must warn you, it ain’t pretty.

For starters, let me explain the reason for the odd spelling. I spent some time living in Germany and there, fish is spelled “f-i-s-c-h” and my concession to that was “v-i-s-c-h” and so there we have it, Visch & Chips.

Okay, now that we have that settled, let’s talk about the simplicity of this easy vegan fish & chips dish.

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?

Squash & Spinach Vegan Queso Dip

I love a good dip. Maybe it’s because I love chips and vegan dips are the perfect way to enjoy them, or maybe it’s just because I love the act of dipping things into vats of creamy goodness.

Who knows?

Well I was really in the mood for a vegan spinach & artichoke dip but thanks to ‘world events’ a few weeks had gone by without any artichokes–fresh or jarred–so I was forced to improvise. And since I’ve been on a kick making vegan squash and vegan pumpkin recipes, you can imagine that I had quite a bit to use time and time again and I was like, “Well, squash can be made cheesy, right?”

The answer, folks, is yeah. It can.

As you can probably tell by the photo there is a lot of squash in this recipe, because it’s part of the dip as well as the queso, if that makes sense?

Ingredients:
Butternut Squash
Garlic
Spinach (frozen works well here)
Red bell pepper
Shallot
Nutritional yeast
Vegan cheese (for topping)
Tapioca starch
Olive oil
Almond milk (I used Alpro Almond, No Sugars)

Start with the shallots & bell peppers, giving them a quick saute, but do it in a pan big enough to hold the squash because this is a one pot vegan dip! When shallots & peppers are close to done, add the garlic and cook for a minute or two.

Then add the frozen spinach and break it up if you didn’t thaw it in cold water first. Now it’s time to add the…butternut squash! Use a wooden spoon to stir and make sure it’s all broken up, or pop it in the food processor or blender until smooth.

Season with desired herbs & spices and this is where you should also add the nutritional yeast for that pop of flavor.

Slowly add the milk until it’s a little loose and then add the tapioca starch, one teaspoon at a time until you notice that thick cheesy consistency start to form.

Garnish with your favorite vegan cheese and bake for 20 minutes on 180 Celsius. Eat with your favorite vegan dipper!

When this vegan queso dip comes out of the oven it’ll be golden brown and bubbly and HOT. Proceed with caution!

And if you’re like me and can’t get enough spice, add a few drops of Sriracha or your favorite hot sauce on top and dig right in!

Seitan Sausage & Vegan Carbonara

Just for the sake of clarification, I should tell you that I am not a tradititonalist when it comes to recipes. I will take something that looks interesting and try it once to decide how I like it, and then I will tweak it to fit my palate, ingredients and desires. But I will totally keep the name.

So when my partner requested “a type of carbonara” I knew exactly what he meant; give me some kind of creamy pasta dish.

And thus this vegan carbonara dish with seitan sausage was born.

If you don’t have access to any vegan sausage at your local market and you want to make it from scratch, you’ll need vital wheat gluten and nutritional yeast or chickpea flour.

You will also need the following:

It’s a pretty simple vegan pasta dish if you’re ever in need of a quick weeknight dinner, or like me, those nights when you end up writing until ten at night and forget all about dinner.

This is a pretty easy vegan recipe to execute. Cook the pasta according to the box instructions, but I recommend that you cook it 1 or 2 minutes shy of the box recommendation because you’ll add it to the hot vegan carbonara sauce and it’ll cook a little more. But if you like very soft pasta, do you.

I like my mushrooms with a bit of a bite so I cook them until the moisture is gone and they start to crisp around the edges, and then I add the onion (cook 5 to 7 minutes) and the garlic (another 2 or 3 minutes, until fragrant). Slice the seitan sausage and add it with the garlic, cooking until the edges start to crisp.

That brings us to the carbonara sauce, which I know is nothing like the authentic Italian carbonara mostly because this is a vegan carbonara which means NO ANIMALS. Instead I used unsweetened almond milk, black pepper, garlic and nutritional yeast. The yeast will help the sauce thicken and give it depth of flavor, but you might want to try your hand at a thick and creamy vegan bechamel (get my recipe here) if you don’t possess enough patience to wait for the sauce to thicken, which it will.

When the pasta is done, add it straight from the water into the pot with the mushrooms, onion, garlic & sausage and pour the vegan carbonara sauce over it, tossing over low heat until combined.

Serve and garnish with fresh ground black pepper and vegan parmesan cheese. I use ParVeggio because it is literally my only option here in Romania, but it is tasty and creamy and salty, and it smells much better than the canned crap I used to eat.

The next time you need a quick and easy vegan pasta dish, consider this creamy, plant based carbonara.

Enjoy!

Vegan Fusion: Falafel Ball Noodle Soup

When it comes to cuisine, I’d love to say that I have no rules. But I do. A lot, in fact. Except when I want something that goes against the rules, in which case I’m the first to proclaim that the evolution of cuisine always starts with someone doing something they aren’t “supposed” to do.

And you know what, I’m totally fine with that because sometimes you just want what you want, and in this day and age when so many of us are spending more time than ever in the house, less time eating out at restaurants and all that jazz, rules must be broken once in a while.

Or longer…whatever you prefer.

Speaking of, let me introduce you to a Pho Style falafel ball rice noodle soup, my own vegan contribution to the vegan fusion movement. (Is it a movement or am I making that up?)

Let’s start with the falafel balls because they went in the oven and they needed time to cook and crisp up.

Falafel Ball Ingredients:

Chickpeas (rinsed & drained & dried)
Scallion
Ginger
Garlic
Smoky & Spicy paprika

Place all the ingredients into a food processor until you get a crumbly mixture. If you’re not sure whether it’s crumbly enough, scoop some into your hands and press it together. If it sticks, it’s good. I recommend you pop it into the fridge for 10 to 15 minutes, but it’s not totally necessary.

Form into uniform balls, whatever size you prefer, and lay out on a baking sheet at 180c/375f for about 15 to 20 minutes or until golden brown & crispy.

That’s it. Pretty easy, right?

For the soup, I started with another batch of waste free broth as the broth base.

You will also need: onion, bell pepper, garlic, mung bean sprouts, tomato paste, soybean paste coconut milk, soy sauce and Pad Thai rice noodles.

Start with a big pot and give the vegetables a light saute for a few minutes and then add soybean and tomato paste, stirring until everything looks kind of messy. Then it’s time to add the broth! Stir well until everything breaks apart and starts to resemble a soup. Bring to a boil and then reduce to a simmer until the flavors are what you want.

Cook the noodles according to the package and drop them in your bowl first. Top with broth & veggie mixture and then falafel balls and you are–technically–ready to put it in your belly.

But you can also add garnishes such as jalapeno peppers, basil leaves, lime juice, Sriracha & soy sauce.

And there you have it, my own little twist on vegan fusion food and Asian fusion although I guess it should be vegan Asian-Middle Eastern fusion? That’s a mouthful but not as much as this delicious soup, which I will totally add to the rotation, using all kinds of vegan ball varieties.