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Vegetarian Muffuletta
Active Time 25 MIN Total Time 1 HR 5 MIN Serves: 4

Ingredients
1 cup olive oil
10 garlic cloves
3 thyme sprigs
1/2 teaspoon crushed red pepper
1 1/2 pounds eggplant, cut into 8 (1/2-inch-thick) eggplant rounds
4 red bell peppers, halved lengthwise and seeds removed
4 large portobello mushroom caps (14 ounce total)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped pitted Castelvetrano olives (from 1 1/4 cups unpitted olives)
1 1/4 cups jarred giardiniera (mixed pickled vegetables), chopped, plus 3 tablespoon brine from jar
2 tablespoons drained capers
4 round seeded crusty rolls, split
8 sharp provolone cheese slices

How to Make It
Step 1 - Stir together oil, garlic, thyme sprigs, and crushed red pepper in a small saucepan. Cook over low heat, undisturbed, until garlic is softened and golden brown in spots, about 15 minutes. (To maintain a gentle simmer, position saucepan over stovetop burner so that heat source only partially touches bottom of saucepan.) Remove from heat; let cool 15 minutes. Remove and discard thyme sprigs.

Step 2 - Preheat oven to 450°F with racks in middle and lower third positions. Brush eggplant rounds, bell pepper halves, and mushroom caps all over with 3/4 cup garlic oil; season vegetables on both sides with salt and black pepper. Divide mixture evenly among 2 wire racks set inside 2 rimmed baking sheets, and arrange in an even layer. Roast until vegetables are tender and browned in spots, about 25 minutes, turning vegetables and rotating baking sheets between top and bottom racks halfway through cook time.

Step 3 - While vegetables roast, make olive relish: Mash garlic cloves in remaining garlic oil in a small bowl until mostly smooth. Stir in olives, giardiniera, giardiniera brine, and capers.

Step 4 - Spread about 2 tablespoons olive relish over each bottom roll half; top with 1 mushroom cap, 2 eggplant rounds, 2 bell pepper halves, and 2 cheese slices. Spread each with about 3 tablespoons olive relish, and top sandwiches, pressing down. (Reserve remaining relish for another use.) Serve immediately. Or, for the full New Orleans experience, wrap sandwiches individually in parchment paper followed by aluminum foil. Place on a baking sheet, and top with another baking sheet topped with a cast-iron skillet, a brick, or other heavy items such as large unopened cans. Let stand 1 hour at room temperature. Unwrap sandwiches, and serve.

Creamy Chestnut Mushroom Soup
Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Servings 6 to 8 servings
This soup calls for 6 cups of stock. If you would like a thicker soup start with 5 cups and adjust from there.

Ingredients

1 1/2 tablespoons butter or oil
1/2 yellow onion, diced
1 large clove garlic, minced
1 pound cremini mushrooms, cut into 1/2-inch pieces
5 ounces prepared chestnuts, quartered
3-4 sprigs fresh thyme
48 ounces (6 cups) vegetable broth
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup heavy whipping cream
Thyme leaves, for garnish

( Read more... )

Chickpea Veggie Loaf - Vegan Meatloaf
Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins Servings: 4

Ingredients

For the Loaf:
1 tsp oil
1/2 red onion chopped 3/4 cup
4 cloves of garlic finely chopped
1/2 cup finely chopped celery or use other veggies
1/4 cup chopped red bell pepper or carrots or both
2 tbsp dried cranberries optional
15 oz can chickpeas or 1.5 cups cooked
15 oz can cannellini beans or other white beans or use more chickpeas or cooked lentils
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
1 tsp ground cumin
2 to 4 tbsp my soy free barbecue sauce
1.5 tsp lemon juice
1 tbsp chia seed meal or 1.5 Tbsp flax seed meal
1 Tbsp Tahini optional
1/4 to 1/2 tsp black pepper
1/4 to 1/2 tsp cayenne or chipotle pepper powder
1 tsp dried thyme or rosemary or 2 tsp fresh
1/2 tsp dried sage
1/2 to 3/4 tsp salt or to taste
1/2 cup or more breadcrumbs or use coarsely ground oats or gluten-free breadcrumbs to make gluten-free

Glaze
3 tbsp bbq sauce
1 tsp hot sauce
1 tbsp maple syrup
2 tsp ketchup
a generous dash of freshly ground black pepper
1/4 tsp smoked paprika

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Beer Battered BBQ Cauliflower Wings
Prep Time15 mins Cook Time30 mins Total Time40 mins Servings: 4

Ingredients

For the batter:
1/2 cup (80 g) rice flour
2 tablespoons tapioca starch or corn starch
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon baking powder
2 teaspoons BBQ seasoning or use 1 teaspoon paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon each of oregano, thyme, and parsley
1/2 cup (125 ml) of beer or use neutral club soda or use water
1 tsp oil

For the cauliflower:
4 cups cauliflower florets or 1 small head of cauliflower chopped into florets
1/2 cup (125 ml) BBQ sauce or more
2 teaspoons hot sauce

Instructions

In a bowl, add all the dry ingredients and mix well. Then add in the beer and 1 teaspoon oil to make the batter. The batter should be not be too thin. If it is not thick enough, you can add in a teaspoon or more of rice flour.
Once the batter is smooth, add in the cauliflower and toss well to coat.
Once the cauliflower is completely coated, transfer it to a parchment-lined baking sheet and bake at 425 degrees Fahrenheit (220c) for 25 minutes.
Check at 21 or 22 minutes to see if the cauliflower is done and is tender inside. If it is, then you can remove the cauliflower.
Add BBQ sauce and hot sauce to a shallow bowl and mix.
Add the cauliflower to the bowl where you mixed the BBQ sauce and hot sauce and toss well to coat.
Transfer the cauliflower back onto the baking sheet and bake for another 5-7 minutes.
Serve hot. Garnish with some green onions and serve with ranch if desired

Notes

if you don't have rice flour, you can use all-purpose flour. rice flour makes the cauliflower bites really crunchy
you can use your favorite store-bought barbecue sauce or mix some curry powder, BBQ seasoning or Cajun spice into ketchup
you can use club soda or water instead of beer
if you don't have BBQ seasoning, you can blend 1 teaspoon paprika, with 1/4 teaspoon onion powder, and 1/4 teaspoon each of oregano, thyme, and parsley

Malabar Spinach and Wild Mushroom Stir-fry

Ingredients

8 C Malabar spinach
1 T grapeseed oil
1 T minced garlic
1 T minced ginger
1 T minced scallion
2 T soy sauce
salt and pepper to taste
1 C dried assorted wild mushrooms, hydrated

Preparation

1. Wash leaves and spin-dry.

2. In a large saucepan or wok, heat the oil and add garlic, ginger, and scallion. Stir-fry for 3 minutes. Add soy sauce.

3. Stir in Malabar spinach and mushrooms, stir-fry for 3 minutes or until leaves are soft and wilted.

4. Taste and adjust seasoning with salt and pepper. Serve with steamed white rice.

( Read more... )

Mushrooms on Toast

Ingredients
6 whole-wheat bread slices, toasted
2 cups chopped mushrooms
2 Tbsp oil
1/4 cup chopped onions
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped capsicum
1/2 tsp garam masala
1 tsp chili powder
2 Tbsp grated cheese
2 Tbsp finely chopped coriander leaves (dhania)
Salt to taste

Method
Heat the oil in a broad non-stick pan, add the garlic and onions and sauté them on a medium flame for 1 minute.
Add the capsicum, garam masala and chilli powder. Mix well and cook on a medium flame for 1 minute.
Add the mushrooms, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Remove the mixture from the flame, add the cheese, coriander and salt and mix well.
Divide the topping into 6 equal portions.
Place the bread slices on a clean, dry surface, put a portion of the topping on each bread slice and spread it evenly.
Cut the toast into triangles and serve immediately.

Cabbage Steaks with Tahini Dill Dressing
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 8

Ingredients

US Customary –

For the Cabbage Steaks
2 tablespoons olive oil
2 garlic cloves, minced
1 large cabbage head
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

For the Tahini Dill Dressing
1/4 cup tahini
1/4 cup chopped fresh dill
2 tablespoons lemon juice
2 tablespoons water, plus more as needed
1/2 teaspoon salt

For Serving
Fresh chopped chives

Metric –

For the Cabbage Steaks
29.57 ml olive oil
2 garlic cloves, minced
1 large cabbage head
2.46 g salt, or to taste
2.46 g pepper, or to taste

For the Tahini Dill Dressing
59.15 ml tahini
11.75 g chopped fresh dill
29.57 ml lemon juice
29.57 ml water, plus more as needed
2.46 g salt

For Serving
Fresh chopped chives

( Read more... )

Buffalo Cauliflower Tacos with Ranch Sauce (Vegan)
Prep time: 10 minutes Cook time: 15 minutes Yield: 2 servings (2 tacos each)

Ingredients

For the tacos:

2 cups cauliflower, chopped into bite-size pieces
2 teaspoons neutral oil
Pinch of sea salt
2 tablespoons cashew cream*
2 tablespoons Frank’s Red Hot Sauce
4 8-inch corn tortillas, warmed

( Read more... )

Vegan Lentil Quinoa Loaf
Prep Time 20 mins Cook Time 1 hr 10 mins Total Time 1 hr 30 mins Servings: 4

Ingredients

Loaf:
1/2 cup brown lentils
1/3 cup uncooked quinoa or use millet or other similar cooking grain
1 bay leaf
2 1/4 cups of water
2 tsp oil
3/4 cup chopped onion
3 cloves of garlic finely chopped
1 jalapeno chopped (optional)
1/2 cup celery finely chopped
1/2 cup carrots thinly sliced or grated
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 cup raisins add less for less sweet
2 tbsp flax meal or chia seed meal
1 Tbsp vegan Worcestershire sauce or use a 1/2 tsp of tamarind paste, a tsp of molasses, vinegar and a 1/2 tsp ground mustard to make soy-free
2 to 3 Tbsp ketchup
1 to 2 Tbsp tamari or use coconut aminos to make soy free
2 Tbsp tahini
1 to 2 tbsp nutritional yeast
1/4 tsp coarsely ground fennel seeds
1/2 cup breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf

Glaze

1/4 cup ketchup
1 tsp or more hot sauce to taste
2 tsp maple
1 tsp Worcestershire sauce

( Read more... )

Fried Eggplant Sandwiches

Ingredients

1 large eggplant (about 1 pound), trimmed and cut into scant 1/2-inch rounds
Kosher salt, freshly ground pepper
Vegetable oil, for frying
2 large eggs
1/3 cup flour
1 ½ cup panko-style breadcrumbs
4 tablespoons Parmesan cheese
4 sesame seeded hamburger buns, split
One 24 oz. jar Tomato Basil sauce, warm
8 thin slices provolone cheese (4 ounces)
1 cup fresh basil leaves

Instructions

Season eggplant slices evenly with salt and pepper. Arrange on a paper towel-lined baking sheet and let sit 15 minutes.

Meanwhile, heat ½-inch of oil in a large heavy-bottomed pot to 350°. Whisk eggs in a shallow bowl, place the flour in another shallow bowl, and the panko in another.

Pat eggplant dry, pressing between the paper towels to remove excess moisture. Dredge eggplant in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.

Working in batches, carefully fry eggplant in oil, maintaining the temperature at or around 350, until the eggplant is tender and the crust is deep golden brown and crisp on all sides, about 7 minutes, turning halfway through. Transfer to a wire rack to cool, season immediately with salt and sprinkle with parmesan. Repeat with remaining eggplant.

Preheat the oven to broil with a rack in the top third. Arrange the buns cut side up on a rimmed baking sheet. Broil until golden about 3 to 4 minutes. Remove the top buns to plates.

Spoon a tablespoon of Tomato Basil sauce over each bottom bun and stack one eggplant slice on top of the sauce. Spoon another tablespoon of sauce over each eggplant slice. Top with another eggplant slice and spoon another 2 tablespoons on top of each slice. Top with provolone cheese and broil until cheese is golden and bubbly, about 3 to 4 minutes.

Top with basil and close the sandwich. Serve with extra warm tomato basil sauce.

Spinach-Stuffed Portobello Mushrooms
Prep time: 15 minutes Cook time: 25 minutes Yield: 4 servings

Ingredients

1/2 pound cremini or button mushrooms, halved
2 large shallots (4 ounces), quartered
4 large portobello mushrooms
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 ounces (about 4 cups) baby spinach leaves
1 tablespoon water
1 teaspoon dried thyme
3 tablespoons sour cream
1 cup (about 4 ounces) grated Swiss, Gouda, or cheddar cheese
2 tablespoons chopped parsley (for garnish)

( Read more... )

Vegan Swedish Meatballs & Noodles
Servings 4

Ingredients

* For the Meatballs
8 ounces cremini mushrooms, cleaned and roughly chopped
1 1/4 cups panko breadcrumbs
1 cup canned cannellini beans, drained and rinsed
1 small onion, roughly chopped
1 garlic clove, minced
1 tablespoon vegan Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
Olive oil, for brushing

* For the Sauce
3 tablespoons olive oil
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
1 (14 ounce) can full fat coconut milk
1 1/2 tablespoons vegan Worcestershire sauce
3/4 teaspoon salt, or to taste

* For the Noodles
8 ounces dried pasta of choice (I used shells)

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Cauliflower Rice Tabbouleh
Yield 5 cups Active Time 10 minutes Total Time 20 minutes

Ingredients

1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 medium cucumber (about 8 1/2" long), cut into 1/4" pieces
6 ounces cherry tomatoes, quartered

Preparation

Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.

Do Ahead
Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.

Bean and Potato Vegan Enchiladas
Active Time 1 HR 10 MIN Total Time 1 HR 30 MIN Serves: 8

Ingredients
1 large sweet potato, chopped into 1/2-inch pieces
1 large Russet potato, chopped into 1/2-inch pieces
6 tablespoons extra-virgin olive oil
Kosher salt
Fresh ground black pepper
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
One 28-ounce can diced tomatoes
One 15-ounce can black beans, rinsed
8 eight-inch corn or flour tortillas
1 cup of shredded vegan cheese, optional
1/2 vegan cheese

How to Make It
*Step 1 - Preheat oven to 350º. Toss the potatoes in 1/4 cup of the olive oil, 2 teaspoons of salt, and a few turns of black pepper. Distribute evenly on a baking sheet and roast until tender, about 40 to 50 minutes.
*Step 2 - In a large saucepan, heat 2 tablespoons of the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return the tomato mixture to heat and simmer for 20 minutes.
*Step 3 - In a large bowl, combine the potatoes, beans, and 1 cup of the sauce.
*Step 4 - Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
*Step 5 - Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/2 cup of the potato mixture onto each tortilla. Roll the tortillas up and line up in the baking dish. Top the enchiladas evenly with the remaining sauce, spreading. Sprinkle the tops of the enchiladas with the vegan cheese (if using). Bake 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
*Step 6 - Serve warm with vegan sour cream, jalapeños, lime wedges and minced green onions.

Vegan Mushroom Bourguignon
Yield: 4 servings Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes

Ingredients:

*For the Mushroom Bourguignon
1 ounce dried porcini mushrooms
16 ounces sliced mushrooms (such as cremini)
2 tablespoons olive oil, divided
1 yellow onion, finely chopped
2 carrots, peeled and chopped
1 red bell pepper, cored and diced
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt & pepper
2 tablespoons tomato paste
1 cup full bodied dry red wine
2 tablespoons vegan butter
2 tablespoons flour (you can use spelt or brown rice flour)
*For the Mashed Potatoes
4 large russet potatoes
1/2 cup plain unsweetened almond milk or coconut milk
2 tablespoons vegan butter
1 teaspoon garlic salt
1/2 teaspoon pepper

Directions:
To make the mashed potatoes: Wash the potatoes then place them in a large pot and cover with water by at least three inches. Bring to a boil and cook for about 20 minutes, or until soft enough to mash. I like to pierce it with a knife to check for softness. Drain the potatoes and set aside to cool. Once they are cool enough to handle, use your hands to slide the skins off then transfer them back to the pot. Pour in the almond milk and vegan margarine then use a potato masher to mash together until smooth. Add the garlic salt and pepper then continue to mash until well combined.

To make the bourguignon: In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside. In a large pot, warm one tablespoon of olive oil over low to medium heat. Add the sliced mushrooms and cook for 3 minutes. Transfer them with their juices to a plate and set aside. To the same pot over medium heat, add the remaining tablespoon of olive oil along with the onion, carrot, bell pepper, garlic, thyme, oregano, salt & pepper and cook for 5 minutes. Remove the dried mushrooms from the measuring cup while reserving their liquid. Discard any hard pieces then finely chop the rest. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste. Stir everything together and cook for another 5 minutes. Pour in the red wine and the mushroom liquid then bring to a boil. Allow to cook for 10 minutes, until liquid has reduced by half, then reduce heat to low. In a small bowl, combine the vegan margarine and the flour by mashing them together with a fork. Add it to the pot and stir together until the sauce thickens.

Serve warm with mashed potatoes, top with chopped chives and enjoy!

Vegan Chicken Noodle Soup
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 6 Calories 301 kcal

Ingredients
For the Savory Baked Tofu

1/2 cup vegetable broth
1 tbsp. soy sauce
2 tsp. white wine vinegar
1 1/2 tsp. poultry seasoning
1 tsp. olive oil
1/2 tsp. liquid smoke
1 lb. firm or extra firm tofu, drained, pressed at least 20 minutes, and diced into 1/4 to 1/2-inch cubes

For the Tofu Noodle Soup

2 tbsp. olive oil
2 leeks, white parts only, finely chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
1 cup dry white wine, optional, but really nice
1 tsp. dried thyme
1 bay leaf
8 cups vegetable broth
6 oz. rotini pasta
salt and pepper to taste
fresh parsley

( Read more... )

5 Ingredient Chocolate Covered Cashew Bars -gf-vegan
Prep Time 25 minutes Total Time 25 minutes Servings 16 bars

Ingredients

8 ounces pitted medjool dates (1 cup packed dates)
1 cup roasted cashews
3/4 cup tahini
2 teaspoons vanilla extract
12 ounces dark chocolate
toasted sesame seeds, or dried fruits, for topping (optional)

Instructions

1. Line an 8x8 inch square baking dish with parchment paper.

2. In the bowl of a food processor, combine the dates, cashews, tahini, and vanilla. Pulse until well combined and no large chunks remain, 3-5 minutes. Press the mixture into the prepared baking dish. Transfer to the freezer and freeze until firm, 30 minutes to 1 hour.

3. Melt the chocolate in the microwave until melted and smooth. Let cool 10 minutes.

4. Cut bars into 16 bars. Cover in chocolate and top as desired. Let the chocolate set up, about 10 minutes. Keep stored in the fridge.

Bean Bolognese
Total Time 25mins Prep 10 mins Cook 15 mins Servings 4

Ingredients

1 (14 ounce) can great northern beans (or other beans, divided)
2 tablespoons extra virgin olive oil
1 small onion, chopped
1⁄2 cup carrot, chopped
1⁄4 cup celery, chopped
1⁄2 teaspoon salt
4 garlic cloves, chopped
1 bay leaf
1⁄2 cup white wine
1 (14 ounce) can diced tomatoes
balsamic vinegar (optional. I just threw in a splash)
1⁄4 cup fresh parsley, chopped
8 oz whole wheat fettuccine
1⁄2 cup parmesan cheese, grated

Directions

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes.
Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes.
Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Add a splash of balsamic vinegar if you like. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes.
Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce. You can also just mix the pasta and sauce and divide into servings. Serve with remaining parmesan and parsley.

Today is World Vegetarian Day, the start of vegetarian month

Baked Cauliflower Manchurian
Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 4

Ingredients

*For the Baked Cauliflower
1 cup unflavored and unsweetened non-dairy milk
1 cup all-purpose flour
1 tablespoon soy sauce
1 cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 medium cauliflower crown (about 1 1/2 pounds), broken into florets
Canola oil (or neutral oil of choice)
*For the Manchurian Gravy
1 tablespoon canola oil (or neutral oil of choice)
4 medium scallions, white and green parts separated and chopped
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1 serrano pepper, seeded and finely chopped (optional)
2 medium celery stalks, finely chopped
1 1/2 cups low sodium vegetable broth
3 tablespoons soy sauce
2 tablespoons tomato paste
1 tablespoon maple syrup
2 teaspoons rice vinegar
1 teaspoon sambal oelek or sriracha sauce (or to taste)
1/4 teaspoon black pepper
1/4 cup cold water
2 tablespoons cornstarch
*For Serving
Fresh cilantro

( Read more... )

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Page Summary

nverland - Vegetarian Muffulettas
nverland - Creamy Chestnut Mushroom Soup
nverland - Chickpea Veggie Loaf
nverland - Beer Battered BBQ Cauliflower Wings
nverland - Malabar Spinach And Wild Mushroom Stir-fry
nverland - BBQ Jackfruit Sandwiches with Avocado Slaw
nverland - Mushrooms on Toast
nverland - Cabbage Steaks with Tahini Dill Dressing
nverland - Buffalo Cauliflower Tacos with Ranch Sauce (Vegan)
nverland - Vegan Lentil Quinoa Loaf
nverland - Fried Eggplant Sandwiches
nverland - Spinach-Stuffed Portobello Mushrooms
nverland - Vegan Swedish Meatballs & Noodles
nverland - Cauliflower Rice Tabbouleh
nverland - Bean and Potato Vegan Enchiladas
nverland - Vegan Mushroom Bourguignon
nverland - Vegan Chicken Noodle Soup
nverland - 5 Ingredient Chocolate Covered Cashew Bars -gf-vegan
nverland - Bean Bolognese
nverland - Baked Cauliflower Manchurian

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