CHAPTER 7
Mains
There’s nothing more satisfying than coming home to food you have been craving. If you don’t live in a large metropolitan area it can be hard to find vegan restaurants. With this chapter you can make your own Chinese takeout and a few upscale main courses for special dinners at a fraction of the price of going out to eat.
If you don’t live in a vegan household, you may get complaints about too many nights of vegetable stews over rice. The recipes in this chapter are hearty enough to satisfy any nonvegan.
◁ KUNG PAO
This Chinese takeout inspired recipe gets its rich flavor from the mushrooms and rice vinegar as well as a great crunch from the water chestnuts.
GLUTEN-FREE OPTION* 
SOY-FREE OPTION** 
NO OIL ADDED OPTION***
SAUCE INGREDIENTS
3 cloves garlic, minced
1 tablespoon (8 g) grated ginger
11/2 cups (355 ml) water
1/4 cup (60 ml) soy sauce (*use gluten-free **use coconut aminos)
1/4 cup (60 ml) seasoned rice vinegar or plain rice vinegar mixed with 1 teaspoon sweetener
2 tablespoons (12 g) vegan chicken-flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon
1/4 to 1/2 teaspoon red pepper flakes
INGREDIENTS
1 bell pepper, cored and diced
5 ounces (140 g) mushrooms, diced
1 can (8 ounces, or 225 g) water chestnuts, drained and diced
1 package (12 ounces, or 335 g) seitan, store-bought or homemade (shown here), diced (*sub 11/2 cups chickpeas, cauliflower florets, or pressed tofu)
BEFORE SERVING INGREDIENTS
2 to 3 tablespoons (16 to 24 g) cornstarch
2 tablespoons (30 ml) sesame oil (*** leave out to make oil-free)
Steamed rice, for serving
Chopped peanuts, for serving
THE NIGHT BEFORE: To make the sauce: Combine all the sauce ingredients and store in an airtight container in the fridge. Store the cut-up bell pepper, mushrooms, water chestnuts, and seitan in an airtight container in the fridge.
IN THE MORNING: Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker. Cook on low for 7 to 9 hours.
30 MINUTES BEFORE SERVING: Turn up slow cooker to high. Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back to the slow cooker. Right before serving, stir in the sesame oil. Serve over steamed rice, and top with the peanuts.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
VEGAN PAD THAI
Thai food is one of my favorite comfort foods. In this recipe I use soy curls and tofu, but you could substitute veggies such as broccoli, cauliflower, kale, onions and more. You can also modify the sweetness and the tanginess to suit your tastes. Try serving it with the Coconut Soup with Mushrooms and Jackfruit.
GLUTEN-FREE OPTION* SOY-FREE OPTION** NO OIL ADDED
3 cups (705 ml) water
2 cups (111 g) dry soy curls
2 cups (300 g) pressed tofu cubes
2 cups (140 g) shredded cabbage
11/2 cups (190 g) sliced carrots
11/2 cups (105 g) chopped shiitake mushrooms
1/2 cup (115 g) brown sugar
3 tablespoons (45 ml) soy sauce (* use gluten-free soy or **coconut aminos)
2 to 3 tablespoons (30 to 45 ml) tamarind concentrate, to taste
2 teaspoons (10 ml) rice vinegar
1 teaspoon minced garlic
SERVING INGREDIENTS
1 (8 ounces, 227 g) box brown rice Pad Thai noodles, cooked according to the directions on the box
1 cup (145 g) chopped peanuts
1 cup (16 g) chopped cilantro
3 cups (150 g) beans sprouts
THE NIGHT BEFORE: Prepare the veggies and store in the fridge overnight.
IN THE MORNING: Add the water, soy curls, tofu, cabbage, carrots, mushrooms, brown sugar, soy sauce, tamarind concentrate, rice vinegar, and garlic to your slow cooker. Cook on low for 7 to 9 hours.
TO SERVE: You can either mix the cooked noodles in the slow cooker mixture or ladle the mixture over individual bowls of noodles. Top with peanuts, cilantro, and sprouts.
YIELD: 6 servings
EQUIPMENT: 4-slow cooker
COOKING TIME: for 7 to 9 hours on low
SWEET-AND-SOUR SMOKED TOFU
This dish was inspired by a recipe for sweet-and-sour seitan on Learning Vegan’s blog. Save some money and make your Chinese takeout at home. Plus, you know exactly what went in it.
GLUTEN-FREE OPTION* SOY-FREE OPTION** NO OIL ADDED
1 can (20 ounces, or 560 g) pineapple in juice
2 tablespoons (30 ml) low-sodium soy sauce (*use gluten-free or use **coconut aminos)
2 to 3 teaspoons grated fresh ginger
1 package (8 ounces, or 225 g) smoked tofu, cubed
1 medium onion, cut in half and thinly sliced
BEFORE SERVING INGREDIENTS
1 large bell pepper, thinly sliced
2 large carrots, sliced
1 medium-size head broccoli, cut into bite-size pieces
3 tablespoons (24 g) cornstarch
3 tablespoons (45 ml) cold water
THE NIGHT BEFORE: Open the pineapple can and drain the juice into a small bowl. Add the soy sauce and ginger to the juice to make the sauce. Store the sauce, pineapple chunks, and cut-up tofu, onion, pepper, carrots, and broccoli in anfspice airtight container in the fridge.
IN THE MORNING: Combine the sauce, onion, carrots, and tofu in the slow cooker. Cook on low for 7 to 9 hours.
ABOUT 30 TO 45 MINUTES BEFORE SERVING: Turn up slow cooker to high and add the pepper, broccoli, and pineapple chunks. Make a thickener by mixing the cornstarch and water in a small cup, then add it to the slow cooker. It’s ready when the sauce has thickened and the broccoli is tender.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ MA PO TOFU
This is one of my favorite Chinese dishes. You can make it as mild or spicy as you like. Silken tofu has a custard-like texture and is the main focus of this dish. If you don’t like that silky texture, feel free to use soft or firm tofu instead. You can usually find black bean garlic sauce in the international food aisle of most large grocery stores.
NO OIL ADDED
SAUCE INGREDIENTS
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) rice wine or apple cider vinegar
3 tablespoons (48 g) tomato paste
11/2 tablespoons (24 g) black bean garlic sauce
1 to 2 teaspoons sriracha (to taste)
1/2 teaspoon red pepper flakes (optional)
3 cloves garlic, minced
2 to 3 teaspoons grated fresh ginger
1 teaspoon agave nectar
1 cup (235 ml) water
1/4 cup (60 ml) white wine
8 shiitake mushrooms, sliced
2 packages (12 ounces, or 336 g each) silken, soft, or firm tofu, cubed
BEFORE SERVING INGREDIENTS
3 tablespoons (24 g) cornstarch
1 medium-size head broccoli, cut into bite-size pieces
1 tablespoon (15 ml) sesame oil
SERVING INGREDIENTS
Steamed rice, for serving
THE NIGHT BEFORE: To make the sauce: Combine all the sauce ingredients and store in an airtight container in the refrigerator. Store the cut-up mushrooms, tofu, and broccoli in separate airtight containers in the refrigerator.
IN THE MORNING: Combine the sauce, mushrooms, and tofu in the slow cooker. Cook on low for 7 to 9 hours.
ABOUT 45 TO 60 MINUTES BEFORE SERVING: Turn up the slow cooker to high. Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back to the slow cooker. When the sauce is thickened, add the broccoli and cook until bright green. Right before serving, stir in the sesame oil. Serve over steamed rice.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ TEMPEH BRAISED
with FIGS and PORT WINE
Looking for a sophisticated dish? Well, look no further. This recipe combines the complex flavor of port wine with fresh figs and nutty tempeh. Serve over mashed potatoes with roasted asparagus for a meal that will wow the toughest critic.
GLUTEN-FREE OPTION* SOY-FREE OPTION** NO OIL ADDED OPTION***
2 tablespoons (30 ml) olive oil (**water sauté)
1 small onion, minced
2 cloves garlic, minced
1 package (8 ounces, or 225 g) tempeh (*use plain soy tempeh to make this dish gluten-free or use **seitan to make soy-free), cubed
8 fresh figs, each cut into 6 wedges
1/2 cup (120 ml) water
1 cup (235 ml) port wine
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (6 g) vegan chicken-flavored bouillon or 2 tablespoons (12 g) DIY Golden Bouillon
1 sprig fresh rosemary
1 sprig fresh thyme
Salt and pepper, to taste
THE NIGHT BEFORE: Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Combine in an airtight container with the cut-up tempeh and figs and store in the fridge.
IN THE MORNING: Combine all the ingredients in the slow cooker. Cook on low for 7 to 9 hours.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ THAI YELLOW CURRY SEITAN
with PINEAPPLE and EDAMAME
Nancie McDermott is the queen of Southern food, but she’s also an expert on Thai food. You have to check out her book, Simply Vegetarian Thai Cooking which has tons of vegan recipes. Nancie suggests that we serve this with rice and sliced cucumbers; or serve over pasta for vibrant and beautiful Asian-style curry-noodle soup. All I have to say is yum!
GLUTEN-FREE OPTION* SOY-FREE OPTION** NO OIL ADDED
1 medium onion, coarsely chopped
3 carrots, cut into thick half-moons
1 Idaho russet potato, peeled and cut into large chunks
1 package (8 ounces, or 225 g) seitan, drained and each chunk cut in half (*or use tofu to make it gluten-free)
2 cans (8 ounces, or 225 g each) pineapple chunks, drained
2 to 3 tablespoons Thai yellow curry paste (32 to 48 g) (or try Red or Green curry paste)
2 cups (470 ml) water (or broth)
2 teaspoons (10 ml) agave nectar or maple syrup
Salt, to taste
BEFORE SERVING INGREDIENTS
1 can (14 ounces, or 392 g) unsweetened coconut milk
3 scallions, minced/finely chopped
1 cup (118 g) frozen edamame beans (or **frozen green peas)
THE NIGHT BEFORE: Store the cut-up onion, carrots, potato, seitan, and pineapple chunks in an airtight container in the fridge.
IN THE MORNING: Combine the onion, carrots, potato, seitan, pineapple, curry paste, water, agave, and salt in your slow cooker. Cook on low for 6 to 9 hours.
20 MINUTES BEFORE SERVING: Add the coconut milk, scallions, and edamame beans. Stir gently and cook, until edamame beans are tender and curry is hot. Taste and adjust the seasonings.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 6 to 9 hours on low
◁ POTATO STUFFED CHILE RELLENOS
One thing to keep in mind when you make this dish is that some poblanos can be a little spicy. But don’t worry, if you have a no-spicy-food eater, just use some of the stuffing in a halved bell pepper instead.
GLUTEN-FREE SOY-FREE NO OIL ADDED
4 poblanos, seeds and ribs removed and cut in halves
FILLING INGREDIENTS
5 cups (1125 g) cooked potatoes
1/3 cup (80 ml) unsweetened nondairy milk
2 tablespoons (6 g) nutritional yeast
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon jalapeño powder
SAUCE INGREDIENTS
11/2 cups (300 g) crushed tomatoes
1/4 cup (60 ml) water
1 teaspoon minced garlic
1 teaspoon onion powder
1 teaspoon oregano
1/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon jalapeño powder
SERVING INGREDIENTS
Steamed rice
Refried beans (see recipe shown here)
Chopped tomatoes, red onions, cilantro
THE NIGHT BEFORE: Prepare the poblanos. Mix the filling ingredients together and stuff into the peppers. In a separate container, mix the sauce ingredients. Store everything in the fridge overnight.
IN THE MORNING: Spread the sauce over the bottom of your slow cooker. Place the stuffed poblanos in and cook on low 7 to 9 hours.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
◁ DILL CABBAGE STEAKS
over ROASTED RAINBOW POTATOES
This ridiculously easy recipe is sure to be a hit any weeknight dinner. I have to admit that I was skeptical about cabbage steaks, but once I tried them I was hooked. This takes very little effort and makes the perfect stick to your ribs meal. You can double the potatoes if you’re extra hungry.
GLUTEN-FREE SOY-FREE NO OIL ADDED OPITON*
4 cups (600 g) quartered baby potatoes (a mix of yellow, red, and purple if possible)
2 tablespoons (30 ml) olive oil (optional) *leave out to make oil-free
4 (1/2-inch, or 1.3-cm) cabbage slices (green or red)
About 1 tablespoon (15 ml) spray olive oil, (*leave out to make oil-free)
2 teaspoons (2 g) dried dill (or 4-inch [10-cm] sprigs of fresh dill)
BEFORE SERVING INGREDIENTS
Unsweetened vegan yogurt
Fresh dill
Salt and pepper
THE NIGHT BEFORE: Slice 4 cabbage steaks from the thickest part of the cabbage. Coat sides with 1 tablespoon (15 ml) olive oil, if using. Toss the potatoes in 1 tablespoon oil (if using). Store in the fridge overnight.
IN THE MORNING: Either oil your crock* or line with parchment paper. Spread the potatoes out and layer cabbage steaks on top. Sprinkle dill and yogurt over the steaks. Cook on low 7 to 9 hours.
YIELD: 4 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
THAI RED CURRY TOFU and VEGGIES
Thai curry paste can be found in most groceries, and most are vegan. Use less curry paste if you like milder foods and more if you like it fiery hot.
GLUTEN-FREE SOY-FREE OPITON* NO OIL ADDED
1 large onion, minced
1 bell pepper, julienned
1 can (8 ounces, or 225 g) bamboo shoots, drained and julienned
1/2 head cauliflower, cut into florets
11/2 packages (15 ounces, or 420 g each) extra-firm tofu, cubed (*use jack fruit or seitan)
1/2 head broccoli, cut into florets
1 to 2 tablespoons (16 to 32 g) red curry paste
2 cups (470 ml) water
Juice of 1 lime
BEFORE SERVING INGREDIENTS
1 can (14 ounces, or 392 g) light coconut milk
SERVING INGREDIENTS
Fresh Thai basil, for serving
1 lime, sliced, for serving
THE NIGHT BEFORE: Store the cut-up onion, bell pepper, bamboo shoots, and cauliflower, and tofu in an airtight container in the fridge. Store the cut-up broccoli in a separate airtight container in the fridge.
IN THE MORNING: Combine the onion, bell pepper, bamboo shoots, cauliflower, tofu, curry paste, water, and lime juice in the slow cooker. Cook on low for 7 to 9 hours.
20 MINUTES BEFORE SERVING: Add the coconut milk and broccoli. Cook until the broccoli is tender. Taste and adjust the seasonings. Serve topped with chopped Thai basil and a slice of lime.
YIELD: 6 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low
ACORN SQUASH STUFFED
with CRANBERRY-PECAN RICE
By using your slow cooker instead of an oven, you’ll have a dish ready to serve as soon as you get home. Use the recipe below as a jumping-off point. You can use any leftover grains, beans, or chopped stale bread (think Thanksgiving stuffing) to make a filling. Because the acorn squash is a little sweet, I like to add some dried fruit, as well as savory herbs. It’s a perfect place to use up that last bit of veggie sausage (cook it first), crumbled baked tofu, or other meat substitute.
GLUTEN-FREE SOY-FREE NO OIL ADDED OPITON*
1 medium-size acorn squash
Olive oil, for rubbing (*leave out to make oil-free)
1 cup (165 g) cooked brown rice or other precooked grain
1 can (15 ounces, or 420 g) lentils, white beans, or kidney beans, drained and rinsed, or 11/2 cups (340 g) homemade (shown here)
1 tablespoon (8 g) chopped dried cranberries
1 tablespoon (7 g) chopped pecans
1 clove garlic, minced
2 sprigs fresh thyme, minced
1 teaspoon chopped fresh rosemary
Salt and pepper, to taste
Water or broth, as needed
THE NIGHT BEFORE: Cut the acorn squash in half and remove the seeds. Lightly rub the exposed flesh with a little olive oil. Store in an airtight container in the fridge. In a bowl, combine the rice, lentils, cranberries, pecans, garlic, thyme, rosemary, and salt and pepper, stir to mix. Add some water or broth if the mixture is too dry. Cover, and store in the fridge.
IN THE MORNING: Pour about 1/2 inch (1.3 cm) water in the bottom of your slow cooker. Crumple up some aluminum foil and place under the squash halves to keep them from turning over and spilling out the stuffing. No aluminum foil? Cut a little off the bottom side of the squash half to get it to sit straight. Fill the squash with the stuffing and round it over the flesh, if possible. Cook on low for 7 to 9 hours, or until the squash is tender when pierced with a fork.
YIELD: 2 servings
EQUIPMENT: 4-quart slow cooker
COOKING TIME: 7 to 9 hours on low