I put a new spin on a recipe I have made before and designed a "beef" cobbler instead of just a veg one. Turned out pretty tasty. I adjusted the veggies in Keith's a little since he doesn't like onions or green beans. I added lima beans to his on top of the other veggies. Everyone loved it. The kids each ate 3 helpings!! Savory “Beef” Cobbler (adapted from Vegan on the Cheap)
Filling
2 cups washed and cut green beans
5 potatoes, peeled, diced
1 onion, diced
5 large carrots, sliced
1 cup corn
1 ½ cups baked seitan, diced and browned in 2 t olive oil.
Steam potatoes, onion and carrots until tender – about 15 min. Add green beans and steam additional 5 min. Add seitan. Set aside.
Sauce
3 T vegan margarine
1/4 cup flour
1 1/2 cups faux beef stock
2 t worcestershire sauce
2 t cracked black pepper
1 cup plain unsweetened soy milk
Melt margarine in a medium saucepan. Whisk in the flour until smooth. Slowly stir in the stock and soy milk. Stir until sauce thickens - about 7 min. Add sauce to filling mixture.
Topping
2 cups flour
2 t baking powder
1 t salt
2 T vegan margarine
1 cup plain unsweetened soy milk
Combine flour, baking powder and salt. Use a pastry blender to cut in the margarine until coarse crumbs form. Add the soy milk until thick dough forms.
Preheat oven to 400 degrees and spray a 9x13 baking dish with cooking spray. Pour veggie mixture into prepared pan. Top with spoonfuls of topping. Bake for about 30 min or until topping is browned.
This salad was fantastic! So fresh and delicious. I think it would be wonderful served in a tortilla as a wrap or in a pita - which is what I plan to do with the leftovers!Barbecued Tofu and Corn Salad with Cilantro Vinaigrette (adapted from Everything Vegan)
Cilantro Vinaigrette
1 cup cilantro leaves
½ cup canola oil
¼ cup fresh lime juice
¼ cup orange juice
1 T agave
½ t garlic powder
Combine all ingredients in blender and blend until smooth:
Salad:
1 16 oz package extra firm tofu (I used Central Soy, smoked tofu), diced
½ cup barbecue sauce
1 cup corn kernels
1 cup cooked pinto beans
4 cups chopped romaine
Heat skillet coated with cooking spray over medium heat. Add tofu and cooked until lightly browned. Add bbq sauce and stir. Heat 3 min. Remove from heat and set aside. In a bowl, combine tofu, corn, and beans. Mix. Add vinaigrette and stir. When ready to serve, spoon tofu/corn salad over lettuce and toss to serve.
These are the best veg burgers I have made. My kiddos loved them and my hubby did too. A sure win for all! The only downside, they are made with TVP which isn't exactly healthfood. However, I figure it is better than real burgers and TVP is super cheap! These burgers were so easy to make too! In the picture, the burger has obviously not been "dressed" so looks kinda boring! Of course vegan mayo, ketchup, mustard, pickles, and tomatoes were added!Gluten-Free Veggie Burgers (adapted from Everything Vegan)
1 cup TVP
1 cup boiling water mixed with 1 t faux beef boullion)
1 T ground flax seed
2 T hot water
¼ cup ketchup
4 t cornstarch
2T canola oil
Pour boiling broth over TVP in large bowl. Set aside. Add hot water to flax seed in separate bowl. Let sit 5 min. Add flax to TVP and add remaining ingredients except oil. Stir until well incorporated. Form into patties (I made 6 patties). Heat oil in skillet. Cook patties until browned on both sides. Serve in corn tortillas for a gluten free bun option or on regular buns for the non-gluten-free option!
No comments:
Post a Comment