vegan sides – Kacey Tess

Deviled {vegan} potatoes

What you’ll need:

6 small red or golden potatoes halved
3-4 stalks of asparagus cut into bite size pieces
1/4 C corn (fresh or canned)
1 C lentils
1 Tbsp stone ground mustard
1 Tbsp vegan butter
Splash of flax seed milk
1 cube vegetable bullion
1 Tsp chili powder
1 Tsp black pepper
Sea salt to taste
Cayenne pepper (optional)
Dried parsley (optional) (garnish)

What you’ll do:
Cook lentils according to package (rinse lentils, bring 2 1/4 c of water to a boil, add lentils, add bullion, reduce heat and simmer covered for 60 min)

Boil potatoes until soft

Remove from water and dry

Steam asparagus until soft (just a few minutes)

Warm corn

Scoop out the middle of each potato and put in a bowl

Add 1/2 of the lentils and mix together with potatoes

Add butter, soy milk, mustard, asparagus, corn, salt, pepper and chili powder

Mix thoroughly

Spoon mixture into the potatoes

Garnish with cayenne pepper and parsley

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

Buffalo Cauliflower

What you’ll need:

1 head of cauliflower chopped
1/2 C buttermilk
1/2 C unbleached all purpose flour
1/2 bottle of Frank’s Hot Sauce

What you do:
Heat oven to 350

Combine flour and buttermilk together in a large bowl

Add cauliflower and mix thoroughly

Spread cauliflower out evenly on a lined baking sheet

Bake for 20-25 minutes until crispy

Take out of oven, pour hot sauce on, and mix thoroughly

Return to oven and bake for an additional 10 minutes

Enjoy!!!