Tag Archives: vegan

Vegan Recipes

Vegan Meal: Lentil & Tomato Purée (Quick)

What you’ll need:

  • Extra Virgin Olive Oil (2 tbs.)
  • White Onion – Chopped (1 med.)
  • Carrots – Peeled & Chopped (3 med.)
  • Celery – Chopped (3 med. stalks)
  • Fresh Garlic – Pressed or Minced (4 cloves)
  • Lentils (4-15oz cans)
  • Roasted Tomatoes (2-15oz cans)
  • Vegetable Stock (1 qt.)
  • Dried Bay Leaf (1)
  • Fresh Parsley – Chopped (1 cup)
  • Lemon Juice (1/4 cup)
  • Rice Vinegar (1/4 cup)
  • Sea Salt (to taste)

In a large pot, heat olive oil over medium. Mix in onion, carrots, and celery. When onions are soft, stir in garlic. Cook until aromatic but not burned. Add remaining ingredients and mix well. Bring to boil, then reduce heat and simmer for about an hour, stirring occasionally.  When done, remove bay leaf (important step!). Using an immersion/stick blender, purée to desired consistency.

Refrigerate unused portion. Leftovers can be enjoyed all week.

Note: Add a dollop or two of vegan sour cream when serving.

Vegan Recipes

Vegan Meal: Baked Potato Station

What you’ll need:

  • Russet Potato (Medium)
  • Extra Virgin Olive Oil (1 tsp.)
  • Sea Salt (optional)

Preheat oven to 350 degrees. Scrub potato under running water to remove  all dirt. Let dry. Rub potato with olive oil and sprinkle with sea salt (optional). Poke topside of potato a few times with a fork. Place potato directly on oven rack and bake for one hour. Carefully slice potato open at top and add desired toppings.

Topping Suggestions

  • Green Salad Fixings: Baby Spinach. Grape Tomatoes. English Cucumber. Kalamata Olives. Onions. Sunflower Seeds. Lemon Juice. Pepper and Sea Salt.
  • Vegan Chili, Vegan Cheese Sauce, and Chopped White Onion.
  • Steamed Broccoli and Vegan Cheese Sauce.
  • Sautéed Mushrooms, Baked Tofu, and Green Onions.
  • Tex-Mex: Vegan ReFried Beans. Shredded Bibb Lettuce. Chopped Tomatoes. Guacamole. Chopped Onions. Sliced Black Olives. Salsa. Vegan Sour Cream. Chopped Jalapeños.

The possibilities are endless!

Note: This is a great meal for potlucks. Everyone can bring their favorite toppings, so no one goes home hungry. Also, several potatoes can be baked ahead, stored in the fridge, then heated when needed.

Vegan Recipes

Vegan Dip/Spread: Egg Salad

What you’ll need:

  • Garbanzo Beans/Chickpeas – Drained and Mashed (15 oz can)
  • Fresh Garlic – Pressed (1 clove)
  • Green Onion – Minced (1/4 cup)
  • Dill Pickles – Minced (2)
  • Celery – Minced (2 stalks)
  • Vegan Mayo (2 tbs.)
  • Vegan Mustard (1 tbs.)
  • Pepper and Sea Salt (to taste)

Fold all ingredients together. Adjust mustard and mayo, according to taste and texture.

Refrigerate unused portion.

Substitute: If you don’t like vegan mayo or mustard, mash an avocado with the garbanzo beans.

Note:  This spread can be used in sandwiches, as a base for potato salad, or as a topper for celery sticks and toastinis.

Vegan Recipes

Vegan Meal: Non-Fried Fried Rice

What you’ll need:

  • Cooked Rice (6 cups)
  • Extra Virgin Olive Oil (3 tbs.)
  • Sesame Oil (3 tbs.)
  • Yellow Onion – Chopped (1)
  • Fresh Garlic Cloves – Chopped or Pressed (4)
  • Red Bell Peppers (2)
  • Snap/Snow Peas (6 oz)
  • Broccoli Florets (6-8 cups)
  • Fresh Ginger – Grated (1 tbs.)
  • Soy Sauce (3/4 – 1 cup)
  • Rice Vinegar (1/4 cup)

Cut bell peppers, snap peas, and broccoli into bite-sized pieces. Heat oils in a large pot over medium-low. Add chopped onions and garlic. Cook until onions are soft. Stir in veggies, ginger, soy sauce, and rice vinegar. Gradually add rice and stir until mixed.

Refrigerate unused portion. Leftovers can be enjoyed all week.

Note: There are many veggie combos that will work in this dish. Pick the ones you like.