Tag Archives: recipe-main

This recipe by Chelsea Youngquist of Feed Me Vegan was featured at Twin Cities Veg Fest 2017. Watch the demo here!

Yields 4 to 6 servings

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch fresh ginger root, peeled and grated
• 1 cup diced potatoes or sweet potatoes
• 1 cup diced carrots
• 1 green or red bell pepper, diced
• 1 16-ounce can diced tomatoes
• 2 cups vegetable broth
• ½ tin of yellow curry paste
• ¼ cup soy sauce
• ½ cup peanut butter
• 1 16-ounce can full-fat coconut milk
• 2 tablespoons lime juice
• 4 to 6 cups cooked rice
• Chopped cilantro, for garnish
• Chopped peanuts, for garnish
• Sriracha or Garlic Chili paste, for garnish

Set Instant Pot to medium-high and add vegetable oil and onion. Cook for about 5 minutes, stirring occasionally until onion softens. Add ginger and garlic and cook for one minute, stirring constantly

Turn off Instant Pot and add the ginger, potatoes, carrots, bell pepper, tomatoes, vegetable broth, curry paste, soy sauce, and peanut butter.

Set the Instant Pot to manual for 7 minutes. Release the pressure and stir in the coconut milk and lime juice. Cover with lid and let cook for about 3 minutes, until the coconut milk with warmed through.

Season to taste with additional soy sauce, curry powder, and lime juice. Serve over rice and garnish with cilantro, chopped peanuts, and a sprinkle of sriracha.

Our 8th Annual Vegan Chili Cook-Off featured lots of delicious vegan chili. Here’s one of the winning recipes by Patrick and Ross.

Chicknotchili

Serves 8

Chili:

• 1 russet potato, coarsely chopped
• 1/2 large white onion, chopped
• 1/2 large red onion, chopped
• 5 gloves garlic, minced
• 1/2 medium jalapeño, finely chopped
• 1/2 medium serrano pepper, finely chopped
• 1/2 medium poblano pepper, finely chopped
• 3 tablespoons taco seasoning
• 1 tablespoon garlic powder
• 2 tablespoons sea salt
• 1 teaspoon black pepper
• 2 tablespoons ground cumin
• 1 teaspoon cayenne
• 1 12-ounce can diced tomatoes (with green chilies for more heat)
• 2 tablespoons fresh cilantro, finely chopped
• 1 12-ounce can cannellini beans
• 1 12-ounce can great northern beans
• 1 12-ounce can garbanzo beans
• 1 12-ounce can pinto beans
• 1 9-ounce package Beyond Meat Grilled Chicken, shredded (vegan)
• 5 cups Better than Chicken Broth (vegan)
• 1 12-ounce can corn
• 1 teaspoon espelette powder
• Juice of 1 lime
• Zest of 1/2 lime

Cashew Cream:

• 3/4 cup raw cashews
• 1 cup water

Sauce:

• 1/2 vegan mayonaise (Just Mayo or Vegenaise)
• Juice of 1/2 lime
• 1/2 cup nondairy sour cream (Tofutti)
• 2 tablespoons Yellow Bird Hot Sauce (habanero and/or jalapeño)
• 3 tablespoons fresh cilantro, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon cayenne
• 1/2 jalapeño chile, finely chopped

Garnish:

• Fresh cilantro
• Corn tortilla chips

Cook the potato in boiling water until almost tender. (Alternatively, microwave the chopped potato for 3 minutes, until somewhat soft.)

Heat a small amount of vegetable oil in a large pot over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add garlic and peppers and cook, stirring occasionally, for about 2 minutes, until softened.

Add the taco seasoning, garlic powder, black pepper, 1 teaspoon of cayenne, and 2 tablespoons of cumin and cook, stirring contantly, until toasted. Add a small amount of the broth and stir, deglazing the pan, for about 1 minute.

Add the tomatoes and fresh cilantro and cook, stirring occasionally, for about 3 minutes. Stir in the beans. Decrease the heat to medium-low and cook, stirring occasionally, for about 10 minutes. Add the vegan chicken, potato, and corn. Cook, stirring occasionally, for about 5 minutes. Add the remaining broth, decrease the heat to low, and cook, stirring occasionally for about 15 minutes.

To prepare the cashew cream, microwave the cashews in water for about 2 minutes. (Alternatively, pre-soak the cashews for two hours.) Drain and rinse the cashews and put them in a blender with 1 cup water. Blend for about 2 minutes until smooth and set aside.

Returning to the pot of chili, add the espelette powder and stir well to combine.

Adjust the salt and spice level to taste. (Go for a balance between salty, tangy, sweet, spicy components. It’s the key to awesome flavor.)

When the potatoes are soft and starting to decompose, remove chili from the heat and add the cashew cream and the lime zest. Stir well to combine. Let cool for about 30 minutes before serving.

While the chili cools, prepare the sauce. Put all sauce ingredients in a blender and process until well combined.

Just before serving the chili, stir in juice of 1/2 lime. Top individual servings with a dollop of sauce, a bit of cilantro, and a few chips.

Our 8th Annual Vegan Chili Cook-Off featured lots of delicious vegan chili. Here’s one of the winning recipes by Julie Knopp.

Julie’s Bean-Based Chili

The best thing about this chili is that it makes a lot and freezes well. It’s also inexpensive takes less than a half an hour of hands-on time in the kitchen. So easy!

• 1 11-ounce can Amy’s black bean vegetable soup (or other black bean soup)
• 1 15-ounce can kidney beans (drained)
• 1 15-ounce can garbanzo beans (drained)
• 1 15-ounce can vegetarian baked beans
• 1 29-ounce can crushed tomatoes
• 1 15-ounce can corn (drained)
• 1 onion, chopped
• 2 zucchini, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 1 4-ounce can diced green chilies
• 1 or 2 japaleño peppers, chopped
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon olive oil

Heat the oil in a large saucepan over medium-high heat. Add the onion, zucchini, and celery and cook, stirring frequently, for about 5 minutes, until softened.

Transfer the zucchini, onion, and celery to a slow cooker. Add the remaining ingredients and stir until well combined. Cook on low heat for about six hours, stirring occasionally.

Serve with nondairy sour cream and corn chips.

Cashew Sour Cream

• 1 cup raw cashews, soaked in water overnight
• 2/3 cup water
• 2 teaspoons lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt, heaping

Put all ingredients in a food processor or high-speed blender and process until smooth, about 3 minutes.

This recipe was served at our 2015 Annual Banquet. For the “beef” in the recipe, we used The Herbivorous Butcher’s vegan ribs without the usual sauce. You can use a mock meat of your choice, but depending on what type of mock beef you are using, you may want marinate it first to add flavor.

Yields 4 servings

• 1 package of pre-made puff pastry dough, thawed (Pepperidge Farm puff pastry is vegan)
• 1 small box of crimini mushrooms, chopped
• 1 large shallot, minced
• 1/2 teaspoon dried tarragon
• 4 pieces of mock beef, 3 ounces each (See note)
• 4 strips of mock bacon
• Salt
• Freshly ground black pepper

Preheat the oven to 425 degrees F.

In a dry skillet over medium heat, cook the shallot and mushrooms until tender and all liquid has evaporated. Stir in the dried tarragon and add the salt and black pepper to taste. Set aside to cool.

Carefully unfold a single sheet of the puff pastry. Place the four pieces of mock beef on the pastry, leaving at least 3/4 inch around each piece. (For each serving of mock meat, 3 inches x 4 inches x 1 inch works well.) Cover the mock beef with a piece of mock bacon and a small spoonful of the mushroom mixture.

Top with a second sheet of the puff pastry. Press down gently between the pieces of beef so that the two sheets come together. Cut the dough into individual servings and then gently crimp the edges with a fork to seal.

Place the pastries on a baking sheet and bake about 20 minutes, or until the puff pastry is golden brown.

Yields 6-8 servings

Many vegan versions of this ultimate comfort food classic exist. We adapted this version from The New Farm Vegetarian Cookbook.

• 1 (16-ounce) box of macaroni noodles
• 1 onion, chopped
• 1 Anaheim pepper, chopped
• 1 cup water
• 1/4 cup vegan buttery spread
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• 1 tablespoon soy sauce
• 3/4 cups nutritional yeast
• 3 tablespoons vegetable oil
• Ground paprika (optional)

Preheat the oven to 350 degrees F.

Cook and drain the noodles according to the package directions.

If using the optional onions and peppers, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chopped onions and peppers and cook until the onions are lightly browned and the peppers are soft, about 5 minutes. Remove from heat and set aside.

In a small pot or microwave, bring 1 cup water to boil over high heat. Remove from heat.

Melt the vegan buttery spread in a medium pot over medium heat. Stir in the flour. Decrease the heat to low and cook until golden brown and fragrant, about 2 minutes.

Stir in the boiling water. Increase the heat to medium and stir until smooth. Add garlic powder, salt, turmeric, soy sauce, and the remaining 2 tablespoons of oil. Fold in the nutritional yeast and stir until smooth.

Mix the cooked noodles, vegetables, and sauce, in a 6-cup casserole dish or a 13 x 9 inch baking dishe. Garnish with ground paprika, if desired.

Bake for 20 minutes, or until the top begins to brown.

Notes and Variations

For less spice, use bell peppers instead of Anaheim. For more spice, add a pinch of cayenne to the cooked vegetables or add a few tablespoons of hot sauce to the cheese mixture.

Try adding different vegetables, such as as broccoli, cauliflower, or mushrooms. Onions are recommended for their sweetness. All vegetables should be cooked before being mixed with the noodles.

For a distinctly American twist, fold in chopped veggie dogs before baking.

For a more cheesy version, reduce the amount of macaroni or vegetables.

For a classic crispy top, spread bread crumbs over the top of the dish before baking.

The best soy sauce to use is a dark Chinese soy sauce from an Asian market. The soy sauce available at most American markets is very salty and less flavorful.

You can use up to 1 cup of nutritional yeast for a stronger flavor if you like.