Vegan – Page 6 – Kacey Tess

Tempeh Fried Rice

What you’ll need:
2 servings of cooked brown or wild rice (if I’m in a hurry I use the uncle bens 90 seconds microwave rice)

1 package of marinated tempeh cut into bite size pieces (if you can’t find the marinated kind you could put regular tempeh in a zip lock bag and add: maple syrup, balsamic or apple cider vinegar, salt and pepper and marinate for at least 30 min)

2 Tbsp olive oil

What you’ll do:
Add oil to a medium skillet and heat to medium

Add tempeh and cook until browned on both sides

Add rice and let brown about 5 minutes more

Plate and serve (I garnished mine with whole black peppercorn and parsley)

Enjoy!!!

Roasted Chickpeas {sea salt + vinegar}

What you’ll need:

2 cans of chickpeas (garbanzo beans)
3 C white vinegar
Sea salt
Olive oil
Dried dill weed
Black pepper

What you do:
Heat oven to 425
Prepare a lined cooking sheet
Add vinegar and chickpeas in a medium sauce pan
Bring to a boil
Turn heat off and let sit for 30 min
Drain chickpeas
Place chickpeas on baking sheet and coat with olive oil
Season with sea salt, dill and pepper
Bake for 20 minutes and stir
Add more oil and seasoning if needed
Return to oven and bake another 20 min (until light golden brown and crispy)

Remove from oven
Season more if desired

Enjoy!!!

{Grandma’s} peas and potatoes

What you’ll need:

2 C milk (I use flax seed milk)
1/4 C butter (I use vegan butter)
6-7 red potatoes washed and cut into small chunks
1 small bag of frozen peas
1 yellow onion chopped finely
1/4 C unbleached all purpose flour
1 Tsp sea salt
2 Tsp black pepper
1/2 Tsp cayenne pepper
2 C cooked brown rice (cook according to the directions on the bag)
1/2 of one vegetable bullion cube

What you’ll do:
Put chopped potatoes in a large pot, cover with water and bring to a boil

Cook for about 10 minutes until potatoes are soft

Add peas and cook another few minutes until peas are warmed through

Drain the potatoes and set aside

In a large skillet add butter and onions

Cook 3-4 minutes until translucent

Add flour and mix thoroughly

Add sea salt, pepper and cayenne

Slowly add milk and mix well

Let cook for 2 minutes

Add potato and pea mixture

Add bullion to cooked rice

Mix thoroughly and serve with brown rice on top

Enjoy!!

Easy breakfast

What you’ll need:

Granola (I use Kashi brand)

5 strawberries sliced

5-6 almonds

1 Tsp agave nectar

Flax seed milk

Combine all and enjoy!!

Open face mashed potato sandwich

What you’ll need:

1 batch of vegan gravy (see earlier post)

5-6 red potatoes washed and quartered

1 C unsweetened flax milk (soy milk or rice milk would work also)

1 sprig of fresh rosemary

2 Tbsp vegan butter

Fresh ground pepper to taste

2 cloves of garlic chopped finely (optional, I don’t think it’s necessary if making the vegan gravy)

Sea salt to taste

Green onions chopped finely (white/light green parts only)

Bread of choice cut into medium slices ( I used kalamata olive bread)

Red pepper flakes (garnish)

What you’ll do:

Place quartered potatoes in boiling water and boil until soft

Drain all excess water

Add soy milk and mash

Add butter and mash again

Add rosemary, salt and pepper

Stir in green onions

Assemble sandwich by placing bread on a plate, add potatoes then top with gravy

Garnish with parsley and red pepper flake

I also baked the corn in the husk for 45 minutes directly on the oven rack at 350

Enjoy!!

Vegan Gravy

What you’ll need:

2 1/2 C water
1 veggie bullion cube
1/2 Tbsp soy sauce
1 Tsp onion powder
1 Tsp crushed red pepper flake
1/2 Tsp sea salt
1 Tsp fresh ground black pepper
1/3 C flour (I use unbleached all purpose)
2 Tbsp nutritional yeast
1 clove of garlic chopped finely
1 Tbsp vegan butter (optional)
1 Tsp dried parsley (more for garnish if wanted)

What you’ll do:

In a medium sauce pan mix all ingredients but the flour and bring to a boil

Slowly stir in flour with a whisk

Bring back to a boil

Reduce heat and simmer over low for 10-15 minutes

If desired add chopped tempeh and cook until heated thoroughly

Enjoy!!

Asparagus toast

What you’ll need:

2 pieces of whole wheat toast halved length wise

1 Avocado smashed (I add onion powder, sea salt and pepper to mine)

Balsamic vinegar (2-3 drops per toast)

4 pieces of arugula

12 pieces of steamed asparagus trimmed, drizzled with olive oil and seasoned with salt and pepper

What you’ll do:
Place toast on plate
Add avocado
Add balsamic vinegar
Place arugula
Last, place asparagus

Enjoy!!!

Veggie pot pie casserole

What you’ll need:

1 package of extra firm tofu pressed (if you don’t have a tofu press place on a plate and wrap in paper towels, place heavy books or pans on top until excess water is removed)

Extra virgin olive oil

1 parsnip peeled and chopped
1 carrot chopped
1 russet potato peeled and chopped
1 celery stalk chopped
1/2 C sugar snap peas cut
1 yellow onion chopped
2 garlic cloves chopped finely
1/4 C unbleached all purpose flour
1 1/2 C water
1 vegetable bullion cube
1 Tbsp soy sauce or tamari
1Tbsp nutritional yeast
Sea salt to taste
Plain bread crumbs
Black pepper to taste
Fresh rosemary
Fresh sage
Crushed red pepper flakes (optional)

What you’ll do:
Hear oven to 400
In a large skillet heat olive oil over medium and add tofu
Brown tofu
Remove tofu from skillet and set aside
Add more olive oil to coat the pan
Add garlic, onions and carrots
Cook until onions are translucent
Add potatoes, peas, and parsnips
Mix thoroughly
Add flour, soy sauce and 1/2 Tbsp of nutritional yeast
Add water and bullion
Mix thoroughly
Add sage, rosemary, sea salt and pepper, tofu
Mix again
Transfer to a glass baking dish
Top with nutritional yeast, bread crumbs and red pepper flakes
Bake for 10 minutes
When playing top with fresh rosemary or sage

Enjoy!!!

I served mine with whole wheat toast topped with fresh avocado and ground peppercorn

Whole wheat pasta with butternut squash sauce

What you’ll need:
1 batch of light fried eggplant(see previous post)

1 package of whole wheat pasta (I used whole wheat linguine)

1 package of fresh sage

1 Tbsp olive oil

1 butternut squash peeled and chopped into small cubes

2 garlic cloves chopped

1 Tsp red pepper flakes

1 yellow onion chopped

1 vegetable bullion cube

2 C water

1 Tsp agave nectar

Sea salt to taste

Black pepper to taste

What you’ll do:

Heat olive oil in a skillet over medium
heat

Add sage and cook until crispy 2-3 minutes

Remove from oil and place on a paper towel to drain excess oil

Sprinkle with sea salt and pepper

Set aside

In the same skillet add the garlic, squash, onion and red pepper(you can leave out red pepper if you don’t like spicy foods)

Cook 10 minutes until soft

Add bullion cube and water

Bring to a boil, reduce heat and simmer 15 minutes

While that is reducing cook pasta according to directions on the box

Strain, sprinkle with olive oil to help pasta from sticking to each other

Using an Emerson blender roughly blend the squash mixture, taste and add sea salt if needed

Add agave and lightly blend again

Add pasta to skillet and mix thoroughly

Put pasta on a plate, add fried sage and baby eggplant

Enjoy!!

Light fried baby eggplant

What you need:
5-6 baby eggplants
1 Tbsp sea salt
2 Tbsp of bread crumbs (I used plain, if you use italian you could forgo some of the other seasonings)
Crushed black peppercorn
1 Tbsp olive oil
1 Tsp season salt

What you’ll do:
Sweat the eggplant by cutting into thin slices and placing on a cookie sheet or plate, sprinkle all pieces with salt

Let sweat for 15 minutes

Mix all ingredients together

Place in a warm skillet

Cook until crispy about 5 minutes per side

Enjoy!!