VEGAN MUSHROOM STROGANOFF
- 2 tbsp (30 ml) olive oil
- ½ yellow onion , diced
- 2 garlic cloves , finely chopped
- 1 lb (454 g) baby portobello mushrooms , sliced
- 1½ cups (355 ml) vegetable broth
- 2 tsp (10 ml) soy sauce or tamari
- 1 tsp dried thyme
- ½ cup (60 g) vegan sour cream
- 2 tbsp (16 g) whole wheat flour
- 1 lb (454 g) farfalle pasta, cooked
- Salt and black pepper , to taste
- Fresh parsley , chopped
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Heat the olive oil in a pan over medium heat. Add onion and garlic and cook until fragrant and the onion is soft, about 5 minutes. Then add the mushrooms and cook until they release their juices and become soft, about 7 minutes.
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Stir in the vegetable broth, soy sauce or tamari and thyme, and stir to combine. Reduce heat to medium-low and simmer until the liquid has reduced by a third, about 10 minutes. Mix in the Vegan Sour Cream and flour. Continue to simmer until the sauce thickens, another 3 minutes. Remove from heat.
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Cook the pasta according to package directions, until al dente. Drain, rinse and return the noodles to the pot. Pour the mushroom sauce over the pasta and stir to coat. Season with salt and black pepper to taste. Divide the pasta between 4 bowls and garnish with freshly chopped parsley. Serve immediately.
* Notes by Vegan Huggs:
- I used low sodium tamari sauce and I added 1 1/2 teaspoons more. Taste the sauce before adding the pasta and add more tamari or salt as needed.
- I used 12 oz of pasta.
- The recipe in the book uses a homemade sour cream, but I can only share one recipe. It had a wonderful tang from lemon juice. *If using store-bought sour cream, I'd add 1-2 tablespoons of lemon juice to the sauce, in the last 2-3 minutes of cooking.
VEGAN LENTIL LOAF
VEGAN LENTIL LOAF
INGREDIENTS
- 2 cups cooked French lentils (I used vacuum packed steamed lentils from the produce section. Be sure your lentils aren't too wet from cooking.)
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup diced red bell pepper
- 1 ¼ cup diced mushrooms
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon bbq sauce
- 2 tablespoons flax meal
- 1 tablespoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup quick oats
- ½ cup breadcrumbs
- 3 bell peppers, halved and seeded (optional)
- 1/3 cup ketchup
- pinch brown or coconut sugar
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, sauté onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and sauté another minute longer.
- In a food processor, pulse together the lentils, cooked vegetables, tomato paste, BBQ sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
- Form the dough into a ball and place on the prepared cookie sheet. Form into a "loaf" shape as shown in the pictures. Alternatively, fill bell pepper halves with the lentil mixture and place in a baking dish. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time.
GARLIC LIME CASHEWS ZOODLES
SERVES 2
These 15 minute garlic lime cashew zoodles are a super easy and healthy vegan meal.
Ingredients
- 2 medium zucchini
- 2 large carrots, peeled
- 3/4 cup cashews
- 1 tablespoon fresh cilantro, chopped
Sauce:
- 2 heaping tablespoons peanut butter
- 1/2 tablespoon hoisin sauce
- 1/2 tablespoon Sriracha sauce (or more if you like it spicy!)
- 1 teaspoon soy sauce
- Juice of 1/2 lime
- 2 cloves garlic, minced
Instructions
2. Add the peanut butter, hoisin sauce, Sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
3. Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.
Notes
The zucchini I bought from the grocery store were fairly skinny and around 6-8 inches long. Keep in mind that home-grown zucchini is typically a lot larger. Be careful not to overcook this dish, or it'll end up a watery mess.
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