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CHILLI BLACK BEAN QUINOACHILLI BLACK BEAN QUINOACHILLI BLACK BEAN QUINOA

This dish is super easy it all cooks in the one pan

TIME: 35 Minutes

VEGAN + GLUTEN FREE

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.

 

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VEGAN SHEPHERDS PIE

Ingredients

  • 650 g cauliflower (1 1/2 pounds)
  • 2 tbs olive oil
  • 1 onion diced
  • 2 medium sized carrots peeled and diced
  • 1 celery stalk diced
  • 3 cloves garlic chopped
  • 10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water (1/3 oz)
  • 500 g mushrooms diced (1 pound)
  • 1 tbs thyme leaves roughly chopped
  • 1 tbs tomato paste
  • 1/4 cup red wine
  • 1 cup vegetable stock
  • salt and pepper to taste
  • 2 tbs olive oil
  • 3 tbsp nutritional yeast
  • 1 tbs dijon mustard
  • 1 tsp salt
  • 2 tsp thyme leaves
  • 1 pinch ground nutmeg
 
Instructions
  1. Preheat the oven to 200 Celsius (400 Fahrenheit).
  2. Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.
  3. Place a large frying pan over a medium heat. Add the olive oil, onion, carrots and celery. Cook until slightly golden and caramelised. Add the mushrooms in 6 parts, making sure each batch is cooked before adding the next.
  4. Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
  5. Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
  6. Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.

Recipe Notes

Nutritional Yeast (sometimes called savoury yeast flakes) is available in health food stores. Make sure you purchase nutritional yeast and NOT brewers yeast as they are very different things. 

 

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VEGAN LASAGNEVEGAN LASAGNE

 

VEGAN LASAGNE

INGREDIENTS
  • 6 tablespoons olive oil, divided
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 600 grams (21 oz) button mushrooms, chopped (use the stems too)
  • 2 carrots, diced
  • 1 zucchini, diced
  • 400 grams (14 oz) frozen spinach, thawed according to the package directions and squeezed
  • 2 teaspoons salt, divided
  • Pepper, to taste
  • 2 cups (480 ml) unsweetened plant milk (I used soy)
  • 1 cup (240 ml) vegetable stock
  • ½ cup (75 grams) flour
  • 2 tablespoons nutritional yeast
  • 3 cups (700 ml / about a jar and a half) marinara sauce
  • Lasagne noodles
INSTRUCTIONS
  1. 1. Heat a large pan over medium-high heat and add 2 tablespoons of the oil, the onion and garlic and fry until soft. Add the mushrooms and fry until browned (work in batches if they don’t all fit in your pan at once). Add the carrot and zucchini and fry a couple more minutes until soft. Finally add the thawed spinach, 1 ½ teaspoons of salt and pepper to taste.
  2. 2. Preheat the oven to 200° C / 400° F.

        3.     Combine the plant milk and stock in a bowl. Add the remaining 4 tablespoons of oil to a pan over medium heat and sift in the flour. Stir well. Cook for 5 - 10 minutes, stirring from time to time, until the flour begins to brown and gives off a nutty smell. Add                    one ladleful of the plant milk-stock mixture and whisk really well until evaporated. Continue adding the liquid one ladleful at a time and always stirring until you get a creamy sauce. If you’re unlucky and get some lumps, pass the sauce through a fine mesh                    strainer. Finally, stir in the nutritional yeast and remaining ½ teaspoon of salt.

        4.    In a 28 x 18 x 5 cm (11 x 7 x 2 inch) baking pan, place a layer of marinara sauce, followed by a layer of the béchamel, followed by a layer of lasagna noodles (I put the noodles in uncooked) . Then another layer of marinara, half of your veggie filling, the                 béchamel and more noodles. Continue with more layers. Finish the top with a layer of marinara and a layer of béchamel. Mix them together a bit so that the colour looks more like cheese.

        5.    Cover with tin foil and bake for 30 minutes. Then uncover and bake for a further 10 minutes, or until the top begins to brown in places and looks like cheese. Remove from the oven and allow to cool for at least 30 minutes before cutting and serving.

 

 

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