Vegan – Page 8 – Kacey Tess

Spicy Black Bean Burgers with Gaucamole

What you’ll need:

1 can of black beans (rinsed very well and drained) mashed
1/2 large white onion or a whole small-medium onion
1/2 green bell pepper (de-veined and seeded) chopped
1 jalepeno (de-veined and seeded) chopped very finely
1 garlic clove chopped very finely
1/2 C of bread cumbs (un flavored)
1 large egg
1 TBSP of chilli powder
1/2 TBSP corriander
1/2 TSP cayenne pepper
1 TSP red pepper flakes
1 TBSP of your favorite hot sauce
1 batch of fresh guacamole (you can find my recipe in an older blog post)
Your favorite bun (I like whole wheat large rolls I find at my local Smith’s)
Your favorite condiments ( I used Frank’s spicy hot wing sauce)
Onion crisps (fried leeks would be great too)

What you do:

Preheat oven to 375 (you could also grill these)

Take the mashed black beans and add the onions, jalepeno and bell pepper

In a seperate bowl combine the egg, hot sauce and all seasonings

Add the egg mixture to the black beans

Combine thouroghly

Add the bread crumbs

Combine thouroghly

Divide the mixture into 4 equal sections

Form each of the sections into patties

Place patties on a lined, greased baking sheet

Bake at 375 for 10-12 minutes per side until crispy on both sides

Cut rolls/buns, add patty, sauce, guacamole and onion crips

Enjoy!!!

Veggie Enchiladas

What you need:

1 batch of green enchilada sauce—see my earlier blog post for recipe (or a bottle of store bought green sauce)

1 TBSP extra virgin olive oil
2 Bell peppers of any kind chopped
1 Red onion chopped
1 Small package(8 oz) of baby portobello mushrooms chopped
1/2 lime (just the juice)
1 TSP sea salt
1 TSP season salt
1 TSP ground black pepper
1 Can pinto beans rinsed and drained
6 Whole wheat soft taco tortillas

What you’ll do:

Preheat oven to 425 degrees
Put the chopped peppers, onion and mushrooms on a cookie sheet lined with parchment paper

Coat the veggies with the olive oil
Sprinkle the salt and pepper on veggies

Bake for about 10-15 minutes stirring halfway through

Remove veggies from oven and stir in rinsed pinto beans

Coat the bottom of a large glass baking dish with the green sauce

Fill each flour tortilla with green sauce and veggie mixture

Roll each tortilla tightly and place seam side down in the baking dish

Continue this until baking dish is full

Pour the remaining sauce on top of the enchiladas

Bake until heated through, about 20 minutes

Optional:
Add fresh salsa (see previous blog post)

Enjoy!!!

Curried Cauliflower with Vegan Sausage on Wild Rice

What you’ll need:
1 head of cauliflower
1 Cup wild rice
2 Links of vegan sausage (I prefer italian flavored)
3 TBLS extra virgin olive oil
1 TBLS curry powder
1 TSP turmeric powder
1 TSP sea salt
1/2 lemon (juice)
1 cube vegetable bouillon(optional)

What you do:
Pre heat oven to 450 degrees
Line a cookie sheet with aluminum foil
In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes

While cauliflower is baking cook wild rice according to directions (Bring 2 cups of water to a boil, add 1 cup wild rice, reduce heat and simmer with lid on for 15 minutes)

After rice is cooked add bouillon and let melt into rice, stir occasionally until thoroughly mixed in

Heat remaining 1 TBLS of olive oil in a skillet or frying pan on med-high heat

Cut vegan sausage into 1/4″ pieces
Cook until golden brown on each side in olive oil
(about 3 minutes per side)

Place rice on plate, add sausage and cauliflower
Squeeze any remaining lemon on top
Sprinkle with sea salt

Enjoy!!

Summer Pasta Salad

What you need:
Pasta shells (or bowties) 2 cups
1/2 bunch of asparagus trimmed
1 yellow pepper chopped into small pieces
1/2 package of cherry or grape tomatoes
1/2 package of fresh dill or 1 TBLS of dried dill
10 fresh mint leaves (optional)
1/2 lemon (juice)
1 TSP sea salt
1 TSP black pepper

What you do:
Boil water and cook pasta according to directions on box
Drain pasta and rinse will cool water
Sautee the pepper and asparagus over medium heat with 1 TBLS olive oil until tender (try not to overcook)
In a large bowl combine pasta and veggies in 1 TBLS olive oil

Add cherry tomatoes, dill, salt, pepper, dill, mint and lemon
Toss everything well
Chill in fridge until cold

Enjoy!!

Fresh Salsa

What you’ll need:
1/2 large white onion chopped
4 large vine ripened tomatoes chopped
1 large ripe avocado chopped
1/2 bunch of cilantro (you can use less or more to taste)
1 lemon (juice)

1 jalapeno

1 lime (juice)

Splash of rice wine vinegar
2 TSP sea salt (adjust to taste)

What to do:
Combine all ingredients
You can use a food processor or chop all ingredients well and mix
Keep for up to one week in the fridge

Enjoy!!

Vegan Pasta Shells

What you’ll need:
1 jar of your favorite pasta sauce
1 box of whole wheat jumbo pasta shells
2 cloves of garlic
1 TSP red pepper flakes (optional)
1 TSP black pepper
1 TSP sea salt
1 TBLS extra virgin olive oil
1 package of fresh basil
1/2 TBLS of parsley
1 package of extra firm tofu
2 handfuls of spinach
1 white onion
1/2 lemon (juice)
1 cup button mushrooms (optional)

What to do:
Preheat oven to 375 degrees
Use a tofu press to remove extra water or wrap tofu in paper towels and place a heavy item on top of tofu until most of the moisture is gone

Bring a pot of water to a boil and cook pasta shells according to the directions, add a sprinkle of salt to the water

Heat a large skillet on medium heat and cook onion and garlic in the olive oil until onions are translucent, about 5 minutes

Add basil and spinach, cook for a few minutes

Add tofu by crumbling it in the pan, combine thoroughly

Add salt, pepper, red pepper flakes and lemon

Cook until everything is heated, about 10 minutes

In a glass casserole dish place a thin layer of pasta sauce and 1/2 of the mushrooms

Spoon the tofu mixture into the shells

Place shells evenly over pasta sauce in the casserole dish

Pour the remainder of the pasta sauce on top of the shells and add the rest of the mushrooms and parsley

Bake, covered with foil, for 30 minutes

Enjoy!!

Vegan Club Sandwich with Kale Chips

What you’ll need:
1 bunch of kale
Season salt
Sea Salt
Black pepper
Red pepper flakes (optional)

Wheat bread
Tempeh
2 TBLS olive oil
1 TBLS balsamic vinegar
Tofurkey (I use peppered)
1 vine ripened tomato
1 avocado
Alfalfa sprouts
Pickles
Dressings: mustard, vegenaise, ect.

What you do:
Preheat oven to 350 degrees
Prepare a baking sheet with aluminum foil
Clean and cut kale into bit size pieces removing any veins
Place the cleaned, cut kale on the baking sheet
Drizzle olive oil over kale (I use a spray olive oil to coat the kale more evenly)
Sprinkle the season salt, sea salt, pepper and red pepper flakes on kale
Bake for 10-15 minutes until crispy

In a large frying pan heat 1 TBLS of olive oil and 1 TBLS of balsamic vinegar on medium heat
Place tempeh in pan and cook for about 5 minutes on each side until golden brown

Spread mustard, veganaise (whatever dressings you prefer) onto the bread
Add: tomatoes, avocado, sprouts, pickles, tempeh and tofurkey
Sprinkle with salt and pepper

Enjoy!