Everyday Mains
Comfort foods abound in this chapter, all of which are hearty enough for vegans and omnivores to enjoy. Our family indulges in satisfying bean dishes, tofu and seitan entrees, and vegetable-centered meals. Most of these recipes are complete meals in themselves, while others benefit from the addition of a starch or vegetable side dish. These are my family’s most frequently-requested meals, with the Country Fried Portobello and Lima Bean Bake topping the list. Don’t miss the Glazed Holiday Roast, fit to grace any festive table.
I started making this dish as Corned Seitan, the cabbage being a mere afterthought. By the second or third time, however, I noticed that the vegetables were more enjoyable than the seitan. Over the years, the seitan was left by the wayside and the vegetables took on the starring role. I added green beans to increase the nutrition, but you could omit it and add a side of kidney beans or black beans to the meal.
3 CUPS WATER
1/4 CUP REDUCED-SODIUM TAMARI
4 GARLIC CLOVES, CRUSHED
2 TABLESPOONS PACKED BROWN SUGAR
2 1/2 TEASPOONS SEA SALT
1 TABLESPOON PAPRIKA
3 TABLESPOONS PICKLING SPICE (BELOW)
1 TEASPOON RED PEPPER FLAKES
1 TEASPOON FRESH OR DRIED THYME
4 MEDIUM BEETS, PEELED AND QUARTERED
4 SMALL TO MEDIUM WAXY POTATOES, HALVED
3 CARROTS, CUT INTO THIRDS
8 SMALL ONIONS OR SHALLOTS, PEELED BUT LEFT WHOLE
1 MEDIUM HEAD SAVOY OR GREEN CABBAGE, CUT INTO 8 WEDGES THROUGH THE ROOT
1/2 POUND GREEN BEANS, TRIMMED
1/2 CUP VEGAN MAYONNAISE, STOREBOUGHT OR HOMEMADE
2 TABLESPOONS DRAINED PREPARED HORSERADISH
1 TEASPOON NATURAL SUGAR
SERVES 4
QUICK & EASY
GLUTEN-FREE
Combine the water, tamari, garlic, brown sugar, 2 teaspoons salt, and paprika in a large saucepan. Wrap the pickling spice, red pepper flakes, and thyme in a small muslin bag or in several layers of cheesecloth. This will make the removal of all the seeds and spices easy. Add the spice bag to the broth and bring to a boil.
Arrange the beets and potatoes on the bottom of the saucepan, making sure the spice bag is submerged in the broth. Arrange the carrots, onions, and cabbage on top of the potatoes and beets. Cover the pot and bring to a boil again, then reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
Uncover, arrange the green beans on top of the cabbage, cover again, and cook until the beans are crisp-tender, about 5 minutes.
In a small bowl, combine the mayonnaise, horseradish, 1/2 teaspoon salt, and sugar.
To serve, place the vegetables on a plate and top with the horseradish sauce and a few tablespoons of the cooking broth.
PICKLING SPICE: The best pickling spice is one that includes coriander seeds, cloves, mustard seeds, bay leaves, dill seeds, and allspice. If you want to make a homemade version, combine 2 tablespoons mustard seeds, 1 tablespoon whole allspice berries, 1 tablespoon black peppercorns, 2 teaspoons dried dill seed, 6 whole cloves, 2 broken cinnamon sticks, and 2 crushed bay leaves in an airtight container.
Nothing beats tender seitan fried with a crisp coating and doused in a sweet, spicy, and garlicky sauce. These crispy delights are reminiscent of the wings you characteristically find at quality sports bars. Serve the Crispers with French fries or tater tots and a side of steamed broccoli. Make the sauce ahead of time so it’s ready when you need it.
1 CUP PLAIN UNSWEETENED VEGAN MILK
3 TABLESPOONS FLAX SEED MEAL
1 TABLESPOON SAVORY BROTH MIX
2 1/2 TEASPOONS SEA SALT, DIVIDED
2 CUPS UNBLEACHED ALL-PURPOSE FLOUR, DIVIDED
8 SIMPLE SEITAN CUTLETS GRAPESEED OR SUNFLOWER OIL, FOR PAN-FRYING
SWEET AND SPICY SAUCE (RECIPE FOLLOWS)
SERVES 4 TO 6
SOY-FREE
In a medium bowl, combine the milk, flax seed meal, broth mix, 1 1/2 teaspoons of the salt, and 3/4 cup of the flour. Whisk until smooth. Set the batter aside to thicken.
In a separate bowl, combine the remaining 1 1/4 cups of the flour and 1 teaspoon salt. Set aside.
Cut each cutlet into three pieces lengthwise. With your hands, gently squeeze out excess broth from each piece.
Preheat 1/2 inch of oil in a large skillet (cast iron is best). Line a baking sheet with a few layers of paper towels.
While the oil is heating, dip a prepared seitan piece in the wet batter, allow excess batter to drip off, and dredge it in the dry breading. Repeat with the remaining seitan pieces.
Add each battered seitan piece to the hot oil and cook until golden brown, about 2 to 3 minutes per side. Do not crowd the skillet or the seitan won’t fry properly. Drain the fried seitan briefly on paper towels and then toss quickly with some of the prepared sauce. Repeat until all of the seitan is fried and sauced. Serve immediately.
1 TEASPOON GRAPESEED OR SUNFLOWER OIL
6 GARLIC CLOVES, MINCED
1/4 CUP KETCHUP
3 TABLESPOONS MAPLE SYRUP
3 TABLESPOONS WATER
2 TABLESPOONS AGAVE NECTAR
1 TABLESPOON CHIPOTLE ADOBO PUREE
1 TABLESPOON APPLE CIDER VINEGAR
1/2 TEASPOON SEA SALT
MAKES ABOUT 3/4 CUP
Heat the oil over medium heat in a small saucepan. Add the garlic and cook, stirring, until the garlic is beginning to brown, about 30 seconds. Stir in the ketchup, maple syrup, water, agave, chipotle, vinegar, and salt. Bring the sauce to a boil, then reduce it to a simmer and cook for 2 minutes. Remove from the heat, transfer to a medium bowl, and set aside until ready to use.
Wrap flaky biscuits around a flavorful filling and you get a fun, portable meal. These don’t last too long, but if you have any leftover, toast them in a toaster oven until heated through. This recipe may be a little more time-consuming than most of the others, but it’s still quite easy to make and well worth the effort.
1/4 POUND BROCCOLI FLORETS (ABOUT 2 1/2 CUPS)
1 TABLESPOON OLIVE OIL
1/2 SMALL ONION, MINCED
2 GARLIC CLOVES, MINCED
3/4 CUP MINCED TENDER SOY CURLS, MARINATED TOFU, OR SIMPLE SEITAN
1 TABLESPOON SAVORY BROTH MIX
1 1/2 TEASPOONS UNBLEACHED ALL-PURPOSE FLOUR
1/2 CUP PLAIN UNSWEETENED VEGAN MILK
1/2 TEASPOON DIJON MUSTARD
SALT AND FRESH GROUND BLACK PEPPER
1 RECIPE FLAKY BUTTERMILK HERB BISCUITS, ROLLED TO LESS THAN 1/4-INCH THICKNESS
MAKES 9 PIES
SOY-FREE
Steam the broccoli until crisp-tender, about 4 minutes. Transfer to a large plate to cool. Once cool, finely mince and set aside.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the protein, broth mix, and flour and stir well to combine. Cook the flour for 1 minute.
Add the milk, mustard, and reserved broccoli and cook until the sauce thickens, about 1 minute, stirring continuously. Season to taste with salt and black pepper. Remove the mixture from the heat and cool slightly. Preheat the oven to 450°F.
Cut the rolled-out dough into 18 (3-inch) circles. Place about 2 firmly-packed tablespoons of filling in the middle of a biscuit round, making sure to keep the edges of the dough clean. Place another round biscuit on top of the filling. Press the edges of the biscuits together using the tines of a fork, then pick up the pie and use your thumb and forefinger to seal it even better. Repeat until all the biscuits are used and filled. For quicker assembly, work in an assembly-line fashion; cut out all the rounds first, then fill them all, top them all, and lastly, seal them all.
Place the stuffed biscuits on a lightly greased baking sheet about 1 inch apart. Using a sharp knife, pierce the tops of the biscuits a few times to vent the steam. Bake until golden brown, about 15 minutes. Serve hot.
Peel the broccoli stems, slice them and steam them with sliced carrots for a nice side dish, while at the same time using all of the broccoli. You can also serve the pies with Herbed Gravy.
If you are short one biscuit round for a pie, piece together some of the bigger scraps to form another 3-inch round, instead of reforming and rerolling the dough. Bake any scraps alongside the pies and make Southern Biscuits and Gravy the next morning.
Who doesn’t love classic chicken-style soup with billowy dumplings? This dish is thickened by the dumplings themselves, which you drop on the broth right before serving. You can substitute 4 finely chopped seitan cutlets for the chickpeas (garbanzo beans), if you wish; it’s the dumplings that everyone will be after. A crisp green salad with a vinaigrette would nicely complement this dish. To make this soy free, use soy-free vegan milk and butter.
2 TABLESPOONS OLIVE OIL
2 RIBS CELERY, FINELY CHOPPED
2 MEDIUM CARROTS, FINELY CHOPPED
1 SMALL ONION, FINELY CHOPPED
3 GARLIC CLOVES, MINCED
1 (15.5-OUNCE) CAN CHICKPEAS, RINSED, DRAINED, AND PATTED DRY
5 CUPS WATER
1 TABLESPOON SAVORY BROTH MIX
1 TEASPOON DRIED PARSLEY
1 BAY LEAF
2 1/2 TEASPOONS SEA SALT, DIVIDED
FRESH GROUND BLACK PEPPER, TO TASTE
1 1/4 CUPS PLAIN UNSWEETENED VEGAN MILK
1 TEASPOON APPLE CIDER VINEGAR
2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
1 TABLESPOON DOUBLE-ACTING BAKING POWDER
2 TEASPOONS NATURAL SUGAR
1 TABLESPOON DRIED CHIVES
1/4 CUP VEGAN BUTTER
SERVES 4 TO 6
QUICK & EASY
SOY-FREE OPTION
Heat the oil in a large saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook, stirring, until the onions begin to brown, about 7 minutes. Stir in the chickpeas and cook until they begin to brown, about 7 more minutes.
Stir in the water, broth mix, parsley, bay leaf, 1 1/2 teaspoons salt, and black pepper to taste. Bring the soup to a boil and reduce to simmer. Simmer the soup until the vegetables are tender, about 10 minutes. Taste and adjust seasoning as needed.
To make the biscuits, stir together the milk and vinegar in a small bowl; set aside for 3 to 5 minutes.
Stir together the flour, baking powder, sugar, chives, and 1 teaspoon salt in a medium bowl. Cut the butter into the flour using your fingers or a fork. Continue to work the butter into the flour until the butter pieces are about the size of peas.
Add the milk mixture to the flour and gently mix the batter with a large spoon.
When the soup is ready, drop the biscuit mix right on top of the soup in large spoonfuls. Cover and simmer the soup until the biscuits are cooked, about 10 minutes. Remove and discard the bay leaf before serving.
For me, a perfect meal contains country-fried Portobellos, some mashed potatoes, and creamy White Pepper Gravy. For your enjoyment, this recipe makes enough gravy to smother your cutlets and potatoes. The seitan variation is just as good! Serve with Garlicky Greens or the pesto veggies here and mashed potatoes, or a big salad with Ranch Dressing.
4 LARGE PORTOBELLO MUSHROOMS, WIPED CLEAN
1 CUP PLAIN UNSWEETENED VEGAN MILK
1 1/2 TEASPOONS SEA SALT, DIVIDED
3/4 TEASPOON FRESH GROUND BLACK PEPPER, DIVIDED
2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
2 TEASPOONS GARLIC POWDER
2 TEASPOONS PAPRIKA
GRAPESEED OR SUNFLOWER OIL, FOR PANFRYING
5 TABLESPOONS GRAPESEED OR SUNFLOWER OIL
1/2 CUP UNBLEACHED ALL-PURPOSE FLOUR
3 CUPS PLAIN UNSWEETENED VEGAN MILK
SALT AND FRESH GROUND BLACK PEPPER
SERVES 4
Portobellos: Preheat the oven to 250°F. Stem and scrape out the gills under each mushroom cap. Trim off any overhanging rim on the edge of each mushroom.
In a large, shallow baking dish, combine the milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a separate large shallow dish, combine the flour, garlic powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Line a baking sheet with paper towels and set aside.
Preheat 1/2 inch of oil in a large skillet over medium heat (cast iron is best).
Dip a mushroom in the milk, then dredge it in the flour, then back into the milk, and once more in the flour. Repeat with the remaining mushrooms.
Fry the dredged mushrooms in the hot oil, cap-side down first, taking care not to crowd the skillet, about 3 minutes on each side, or until golden brown. Drain the mushrooms on the the paper towels, then transfer to another baking sheet and place in the oven to keep warm. Repeat until all of the mushrooms are fried.
White Pepper Gravy: Heat the oil in a medium saucepan over medium heat. Whisk in the flour, and cook until it gives off a nutty aroma, about 2 minutes. Slowly stir in the milk, whisking continuously until there are no lumps. Bring to a low boil and reduce to a simmer. Cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper. Serve the fried mushrooms with the gravy.
VARIATION: Country Fried Seitan. Use 8 Simple Seitan Cutlets instead of the Portobello mushrooms. Dredge the seitan in the flour first, then into the milk, and once more into the flour. Fry as directed in the recipe above. (See photo here.)
Tandoori ovens get as hot as a whopping 900°F! In spite of that, this dish is very easily made at home. The Tandoori marinade is made of thick, spiced yogurt that cooks right onto the tofu and vegetables. Although not too spicy, the cooling effect of the raita is a welcome addition. Serve with Naan or gluten-free wraps. Soak wooden skewers in water for 30 minutes before using.
2 CUPS PLAIN UNSWEETENED VEGAN YOGURT
1/4 CUP GRAPESEED OR SUNFLOWER OIL
3 TABLESPOONS MINCED GARLIC
3 TABLESPOONS MINCED FRESH GINGER
1 TABLESPOON PLUS
1/2 TEASPOON GARAM MASALA, DIVIDED
1 TABLESPOON GROUND CORIANDER
2 TEASPOONS GROUND CUMIN
2 1/4 TEASPOONS SEA SALT, DIVIDED
4 1/2 TEASPOONS PAPRIKA, DIVIDED
1 TEASPOON CAYENNE
14-OUNCES EXTRA-FIRM TOFU, PRESSED OVERNIGHT AND CUT INTO 1-INCH DICE
2 MEDIUM POTATOES, PEELED
4 CUPS MEDIUM-SIZED CAULIFLOWER FLORETS
4 RIPE TOMATOES, QUARTERED
1 SMALL RED ONION, CUT INTO 1-INCH DICE (OPTIONAL)
CORN FLOUR, AS NEEDED
NAAN, OPTIONAL
SERVES 4
GLUTEN-FREE
MARINADE: Combine the yogurt, oil, garlic, ginger, 1 tablespoon garam masala, coriander, cumin, 2 teaspoons salt, 4 teaspoons paprika, and cayenne in a large bowl.
Tofu and Vegetables: Gently mix the tofu with the marinade and set aside for 20 minutes or up to 3 days. (If marinating longer than 30 minutes, cover and refrigerate until ready to use.)
Cut the potatoes into quarters and cover with water in a medium saucepan. Add 1/2 teaspoon garam masala, 1/4 teaspoon salt, and 1/2 teaspoon paprika. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 3 minutes. Drain and set aside.
Preheat the oven to 475°F. Prepare two baking sheets with oven-safe wire cooling racks to suspend the skewers off the bottom of the baking sheet so the ingredients don’t sit in their juices while cooking. Transfer the tofu to skewers, leaving space between each piece. Add the par-boiled potatoes, cauliflower, tomato, and onion to the marinade. Toss gently to combine using your fingers to coat the veggies with the marinade.
Skewer each type of vegetable onto a different skewer; this will ensure even baking. Arrange the skewers on the racks. Lightly sprinkle the skewered tofu and vegetables with the corn flour using a small mesh strainer, covering all sides with a light coat of the corn flour. Bake for 15 minutes. Turn the skewers carefully and continue to bake until the coating is crispy, another 15 minutes. Serve with the raita and naan, if using.
Raita is an Indian yogurt condiment that is eaten with a spicy meal for its cooling effect. It is the perfect complement to the Tandoori.
1/2 CUP PLAIN UNSWEETENED VEGAN YOGURT
1/4 CUP PEELED AND FINELY CHOPPED CUCUMBER
2 TABLESPOONS MINCED CILANTRO
1 SCALLION, FINELY CHOPPED
1/2 TEASPOON FRESH LEMON JUICE
1/4 TEASPOON GROUND CORIANDER PINCH CAYENNE
1/4 CUP MINCED TOMATO, (OPTIONAL)
SALT AND FRESH GROUND BLACK PEPPER
In a bowl, combine the yogurt, cucumber, cilantro, scallions, lemon juice, coriander, cayenne, tomato (if using), and salt and black pepper to taste. Set aside. If not using right away, cover and refrigerate until needed.
MAKES ABOUT 1 CUP
QUICK & EASY
GLUTEN-FREE
The well-known leavened Indian flatbread is sensational made with the whole-grain dough. Serve a basket of it with the Tandoori Vegetables and Tofu.
1/4 CUP OLIVE OIL
2 TEASPOONS GARLIC POWDER
1/2 TEASPOON SALT
VERSATILE WHOLE GRAIN DOUGH AT ROOM TEMPERATURE
MAKES 8 NAAN
In a small bowl, combine the oil, garlic powder, and salt. Set aside and have a pastry brush handy. Prepare a bowl and towel to keep the cooked naan warm.
Heat a medium skillet over medium heat. Divide the dough into 8 equal pieces. Roll each piece about 1/8-inch thick.
Wet your hands and toss the dough back and forth to coat with water. Transfer the naan to the hot skillet, cover, and cook until it puffs up and the bottom blisters, about 20 seconds. Flip the naan, cover, and cook the other side until blistered, 20 seconds. Remove from the skillet, place in the reserved bowl, brush both sides with the garlic oil, cover with a towel, and repeat with the remaining dough. Serve warm.
Feijoada is the national dish of Brazil. It is a black bean stew with different kinds of sausages, smoked meats, and bacon. It is served with quick-cooked collard greens and toasted cassava root meal. It also takes longer than a day to prepare, even with a pressure cooker. Here, I speed things up considerably. The ingredients list seems long because there are lots of spices and herbs—the same ones used in the making of sausages and smoked meats. This comes together in a flash, so have everything prepared when you begin. Serve over fresh cooked rice.
2 TABLESPOONS GRAPESEED OR SUNFLOWER OIL
2 BAY LEAVES
1/4 TEASPOON RED PEPPER FLAKES
1 TEASPOON FRESH OR DRIED THYME
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON GROUND CORIANDER
1/2 TEASPOON DRIED OREGANO
1/2 TEASPOON RUBBED SAGE
4 GARLIC CLOVES, MINCED, DIVIDED
3 (15.5-OUNCE) CANS BLACK BEANS, RINSED AND DRAINED
2 CUPS WATER, PLUS MORE AS NEEDED
2 1/2 TEASPOONS SMOKED PAPRIKA
FRESH GROUND BLACK PEPPER
1 TEASPOON PICKLING SPICE, WRAPPED IN CHEESECLOTH AND TIED
1 LARGE ONION, FINELY CHOPPED
2 RED BELL PEPPERS, CHOPPED
1/2 CUP FINELY CHOPPED PARSLEY
2 CUPS ROASTED CORN (OPTIONAL)
HOT COOKED RICE, TO SERVE
SERVES 4 TO 6
QUICK & EASY
GLUTEN-FREE
SOY-FREE
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the bay leaves and chili flakes and cook for 1 minute. Add the thyme, cumin, coriander, oregano, sage, and half of the garlic. Cook, stirring, for 30 seconds.
Stir in the beans, 2 cups water, paprika, black pepper to taste, and the cheesecloth with the pickling spice. Bring to a boil, then reduce to a simmer. With a potato masher, coarsely mash some of the beans. Simmer for 10 minutes, partially covered, stirring occasionally.
Heat 1 tablespoon of oil in a large skillet over medium heat. Stir in the onion and cook until softened, about 3 minutes. Add the bell pepper and cook, stirring, until tender, about 5 more minutes. Stir in the parsley and remaining garlic. Cook for 30 seconds, then transfer to the pot with the simmering beans. Stir well and season to taste with salt. Simmer for 4 more minutes, adding 1/2 cup more water, if needed. Remove the bay leaves and the pickling spice bag. Serve with collards, roasted corn, if using, and hot cooked rice.
CHEF’S TIP: If you have any Bacon Tofu hanging around, chop it up, heat it in some oil until crispy, and sprinkle over each serving of the Feijoada. It adds another rich dimension.
If you make your own pizza dough, chances are you won’t have enough time to make the dough, rise it, and bake it just before dinner. This recipe allows you to make the dough ahead, refrigerate it overnight, and make something with it the next day. Take the dough out of the fridge early, and it’ll warm even more and create a lighter result. All that is actually required is a good knead and a 30-minute warm-up before baking.
1/2 CUP WARM WATER
2 TABLESPOONS NATURAL SUGAR
2 TEASPOONS ACTIVE DRY YEAST
1 1/3 CUP PLUS 1 TABLESPOON WHOLE WHEAT FLOUR, DIVIDED
2/3 CUP SPELT FLOUR
3/4 TEASPOONS SEA SALT
1/4 CUP PLAIN UNSWEETENED VEGAN YOGURT
2 TABLESPOONS OLIVE OIL, DIVIDED
MAKES 1 POUND OF DOUGH
In a small bowl, combine the warm water, sugar, and yeast. Set aside for 5 minutes.
In a food processor, combine 1 1/3 cups whole wheat flour, spelt flour, and salt. Pulse to combine. Add the yeast mixture, yogurt, and 1 tablespoon olive oil. Process the dough until it starts forming a ball. Process for 20 more seconds. Add 1 tablespoon of whole wheat flour and process again for 10 more seconds. The dough should be soft and tacky, but not too wet.
Transfer the remaining 1 tablespoon of oil to a medium bowl or zip top bag. Form the dough into a ball and transfer it to the oiled bowl or bag. Roll the dough around in the oil and cover the bowl with a plastic wrap or seal the bag. Place the bowl in the refrigerator for at least 8 hours, or up to 3 days, to rise.
Thirty minutes before you are ready to bake the dough, remove it from the refrigerator and place the dough in a warm spot to rise for 30 minutes. Follow the directions for the specific bread variation.
VARIATION: Versatile White Dough. Substitute 2 cups of bread flour for the whole wheat and spelt flour. Reduce the sugar to 1 tablespoon and the yeast to 1 teaspoon.
Whole grain pizza dough can lack flavor and good texture. This dough is both delicious and easy to work with. The pizza sauce is flavorful and quick to throw together. With the dough waiting in the fridge dinner can be ready in no time. This pizza works beautifully using a pizza stone, if you happen to have one. This pizza is soy free, depending on the toppings you choose.
1 TABLESPOON OLIVE OIL
1/4 TEASPOON DRIED BASIL
1/4 TEASPOON DRIED OREGANO
1/4 TEASPOON SEA SALT
2 GARLIC CLOVES, MINCED
1 (15-OUNCE) CAN DICED TOMATOES, LIGHTLY DRAINED
1 TABLESPOON TOMATO PASTE
1/4 TEASPOON NATURAL SUGAR
FRESH GROUND BLACK PEPPER
VERSATILE WHOLE GRAIN DOUGH (OPPOSITE) OR 1 POUND STOREBOUGHT PIZZA DOUGH
2/3 CUP PIZZA SAUCE (ABOVE) OR STOREBOUGHT
2 TABLESPOONS OLIVE OIL, DIVIDED
TOPPINGS OF CHOICE: VEGAN CHEESE, VEGAN PEPPERONI, VEGAN SAUSAGE, SAUTÉED MUSHROOMS AND PEPPERS, THINLY SLICED ONION, CRUSHED PINEAPPLE, SLICED OLIVES, THINLY SLICED TOMATO, MINCED GARLIC
MAKES 2 (9-INCH) PIZZAS
SOY FREE
SAUCE: Combine the olive oil, basil, oregano, sea salt, garlic and tomato in a medium saucepan. Bring the sauce to a boil and reduce to a strong simmer. Cook until thickened, about 8 minutes.
Stir in the tomato paste and continue to cook for 2 more minutes. Season with salt, black pepper and the sugar. Transfer the sauce to a blender and blend until smooth, or use an immersion blender to blend the sauce right in the pot. The sauce will keep stored in an airtight container in the refrigerator for up to 3 days.
PIZZA: Bring the dough to room temperature 30 minutes before using. Preheat the oven 450°F. Place the oven rack in the center of the oven.
Divide the dough into 2 equal pieces. On parchment paper or a clean dry surface (lightly floured if using storebought dough), roll out one of the dough pieces into a 9-inch circle. Spread 1 tablespoon of oil on a baking sheet. Transfer the pizza dough to the baking sheet. Spread half of the pizza sauce over the dough using an off-set spatula or the back of a spoon. Add toppings of choice, taking care not to overload the pizza, especially toward the center of the pizza. Do not add raw or very moist vegetables to the pizza as they will make the crust soggy. Instead, sauté the vegetables first and then add them as toppings.
Bake the pizza for 12 to 15 minutes, until the crust is golden brown and crisp. Slice and serve hot. Repeat with the other pizza dough.
This dish is almost like having the Spinach-Artichoke Dip here spread over a pizza. With the added optional vegan cheese, it is ooey and gooey. The thinly sliced garlic cooks down to a mild and sweet flavor and the artichokes come out of the oven lightly browned. We love this pizza made using the dough in this book, but storebought pizza dough will serve you just as well. This pizza works wonderfully using a pizza stone, if you happen to have one.
1/2 (10-OUNCE) BAG FROZEN CHOPPED SPINACH, THAWED
1/4 CUP VEGAN CREAM CHEESE
2 SCALLIONS, COARSELY CHOPPED
1/2 TABLESPOON FRESH LEMON JUICE
SEA SALT AND FRESH GROUND BLACK PEPPER
1 (6-OUNCE) JAR ARTICHOKE HEARTS, RINSED AND DRAINED
3 TABLESPOONS OLIVE OIL, DIVIDED
4 GARLIC CLOVES, VERY THINLY SLICED
VERSATILE WHOLE GRAIN DOUGH OR 1 POUND STOREBOUGHT PIZZA DOUGH
1/2 CUP SHREDDED VEGAN CHEESE (OPTIONAL)
MAKES 2 (9-INCH) PIZZAS
Bring the dough to room temperature 30 minutes before using. Preheat the oven 450°F. Place the oven rack in the middle of the oven.
Squeeze the excess moisture from the thawed spinach and transfer it to a food processor. Add the cream cheese, scallions, lemon juice, 1/4 teaspoon of salt, and black pepper, to taste. Process into a paste, scrapping down the sides of the bowl, as needed. Taste and adjust seasoning and set aside.
Squeeze the excess moisture from the artichokes, chop them and transfer to a medium bowl. Add 1 tablespoon olive oil, garlic, and salt and pepper, to taste. Mix well and set aside.
Divide the dough into 2 equal pieces. On parchment paper or a clean dry surface (lightly floured if using storebought dough), roll out one of the dough pieces into a 9-inch circle. Spread 1 tablespoon of oil on a baking sheet. Transfer the pizza dough to the baking sheet.
Spread half of the spinach mixture over the dough using an off-set spatula or the back of a spoon. If using, sprinkle half of the cheese over the spinach. Add half of the artichoke mixture.
Bake the pizza for 12 to 15 minutes, until the crust is golden brown and crisp. Slice and serve hot. Repeat with the other pizza dough.
Despite the long ingredients list, this delicious meal goes together quickly. Cauliflower, chickpeas, and a zesty red pepper salsa combine to make this dish as pretty as it is healthful and flavorful.
2 1/2 CUPS VEGETABLE BROTH
1 CUP SPLIT RED LENTILS, PICKED OVER AND RINSED
1/2 CUP PARSLEY LEAVES
1/2 MEDIUM CUCUMBER, COARSELY CHOPPED
1/2 MEDIUM GREEN BELL PEPPER, COARSELY CHOPPED
10 RIPE GRAPE TOMATOES
2 SCALLIONS, COARSELY CHOPPED
1 MEDIUM JARRED ROASTED RED PEPPER, COARSELY CHOPPED
2 TABLESPOONS FRESH LEMON JUICE
1 GARLIC CLOVE, COARSELY CHOPPED
1/4 TEASPOON RED PEPPER FLAKES
1 1/2 TEASPOONS SEA SALT, DIVIDED
2 TABLESPOONS OLIVE OIL, DIVIDED
1 SMALL ONION, MINCED
1 SMALL HEAD CAULIFLOWER, CUT INTO BITESIZE FLORETS
FRESH GROUND BLACK PEPPER
2 TABLESPOONS TOMATO PASTE
1 (15.5-OUNCE) CAN CHICKPEAS, RINSED AND DRAINED
SERVES 4
QUICK & EASY
GLUTEN-FREE
SOY-FREE
Heat the broth in a medium saucepan over high heat, covered, to boiling. Add the lentils, reduce to a strong simmer and cook, uncovered, stirring occasionally, until tender, about 15 to 20 minutes. When the lentils are tender, puree them with an immersion blender. Set aside.
Mince the parsley in a food processor, then add the cucumber, bell pepper, grape tomatoes, and scallions and pulse to mince. Transfer the minced vegetables to a fine mesh strainer to drain excess liquid, about 10 minutes. After 10 minutes, use a large spoon to press on the vegetables to extract more liquid. Transfer the vegetables to a medium bowl.
In a personal blender, combine the red bell pepper, lemon juice, garlic, red pepper flakes, 1 teaspoon salt and 1 tablespoon olive oil. Blend until smooth. Combine the dressing with the reserved cucumber mixture. Taste and adjust seasoning. Set aside.
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the cauliflower and 1/2 teaspoon salt. Cover and cook until the cauliflower is tender, stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook until the paste darkens, about 1 minute. Stir in the blended lentils, chickpeas, black pepper to taste, and more salt, if needed. Cook for 3 to 5 minutes to blend the flavors. To serve, spoon the cauliflower sauté into large bowls and top with the cucumber salad.
This moist, flavorful loaf is the ultimate “make ahead” dish. It’s easy and quick to put together, but it needs to be made in advance for best results, so it has time to firm up in the refrigerator before slicing. I prepare it a day ahead of when I want to serve it so I can chill it and then slice it easily the next day when I simply reheat and serve.
5 TABLESPOONS OLIVE OIL, DIVIDED
1 MEDIUM ONION, FINELY CHOPPED
1/2 MEDIUM RED BELL PEPPER, FINELY CHOPPED (1/2 CUP)
1 MEDIUM CARROT, SHREDDED CARROT (1/2 CUP)
1 1/2 TEASPOONS DRIED THYME
1 TEASPOON DRIED OREGANO
1 TEASPOON RUBBED SAGE
FRESH GROUND BLACK PEPPER
5 GARLIC CLOVES, MINCED
1/2 TEASPOON PAPRIKA
1/2 CUP PLUS 2 TABLESPOONS HEARTY UMAMI FLAVORING, DIVIDED
14-OUNCES FIRM TOFU, PRESSED FOR 10 MINUTES AND PATTED DRY
3 TABLESPOONS PLAIN UNSWEETENED VEGAN MILK
1 TABLESPOON REDUCED-SODIUM TAMARI
1/2 CUP DRY BREAD CRUMBS
2 TABLESPOONS MINCED PARSLEY
3/4 CUP PLUS 2 TABLESPOONS VITAL WHEAT GLUTEN FLOUR
3/4 CUP WATER
SERVES 4 TO 6
Preheat the oven to 230°F. Place a standard (9 x 5-inch) loaf pan on a baking sheet. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, bell pepper, carrot, thyme, oregano, sage, and pepper to taste. Cook, stirring, until softened, about 7 minutes. Add the garlic and cook for 1 minute. Remove from heat and stir in the paprika and 1/2 cup of the umami flavoring. Set aside.
Cut the tofu in quarters and transfer 3/4 of the tofu to a food processor; reserve the rest for another use. Process for 10 seconds. Add the reserved vegetables and pulse just to combine. Do not break up too much. Transfer the mixture to a large bowl. Add the milk, tamari, breadcrumbs, parsley, and 1 tablespoon oil to the tofu. Mix in the vital wheat gluten. Knead the soft dough with your hands or a stand mixer with a dough hook for 5 minutes. Form into a loaf.
Add 2 tablespoons oil to the loaf pan. Transfer the dough to the loaf pan, gently pressing it into the pan. Mix the water with 2 tablespoons of the umami flavoring and pour it over the dough. Cover the pan with parchment paper and then tightly seal with foil. Bake for 3 hours or until most of the broth is absorbed. Remove from the oven and cool to room temperature. Refrigerate for 3 hours or overnight.
To serve, cut the chilled loaf into 8 slices. Heat a few teaspoons of oil in a skillet over medium heat. Sauté the slices in batches until heated through, about 3 minutes per side. Serve with the gravy.
This gravy is well suited for an everyday meal of Vegan Meatloaf or on a holiday table alongside the Glazed Holiday Roast. Using fresh herbs elevates this humble gravy when something extra special is desired. The texture is rustic, but can become silky and smooth for that special occasion when strained.
3 TABLESPOONS VEGAN BUTTER
1/2 CUP MINCED ONION
3 GARLIC CLOVES, MINCED
1 TEASPOON DRIED THYME
1/2 TEASPOON DRIED ROSEMARY
1/4 TEASPOON DRIED RUBBED SAGE
1/2 TEASPOON DRIED OREGANO
1/4 CUP UNBLEACHED ALL-PURPOSE FLOUR
1 TABLESPOON SAVORY BROTH MIX
2 CUPS VEGETABLE BROTH
SEA SALT AND FRESH GROUND BLACK PEPPER
MAKES ABOUT 2 CUPS
QUICK & EASY
SOY-FREE OPTION
Melt the butter in a large skillet over medium heat. Stir in the onion, garlic, thyme, rosemary, sage, and oregano. Cook, stirring, until the onions are golden, about 5 minutes. Add the flour and cook, stirring, until the flour is golden and smells nutty, 3 to 4 minutes.
Stir in the broth mix and vegetable broth. Bring to a boil, reduce to a simmer, and cook for 5 to 10 minutes, until the gravy is thickened to your liking. For smooth and silky gravy, strain it through a fine mesh strainer. Season to taste with salt and black pepper.
CHEF’S TIP: During holidays, double the recipe, using a large saucepan. Omit the dried herbs and add 6 sprigs of fresh thyme, 2 sprigs of fresh oregano, 1 sprig of fresh rosemary, and 6 chopped fresh sage leaves to the gravy along with the vegetable broth.
To me, pot pie evokes thoughts of rolling pins and a flour-dusted kitchen. I decided that as delightful as the crust of a pot pie can be, it is not meant to be a quick and easy weeknight meal. This more accessible version keeps intact the creamy gravy, potatoes, and vegetables, and adds a vegan protein. If new potatoes are not available, use a thin-skinned potato such as red or gold. Cut them into chunks and proceed with the recipe as written.
2 POUNDS NEW POTATOES
3 TABLESPOONS VEGAN BUTTER, DIVIDED
SALT AND FRESH GROUND BLACK PEPPER
1 SMALL ONION, FINELY CHOPPED
2 GARLIC CLOVES, MINCED
2 TABLESPOONS UNBLEACHED ALL-PURPOSE FLOUR
2 TABLESPOONS SAVORY BROTH MIX
1/2 TEASPOON DRIED TARRAGON OR OREGANO
2 CUPS VEGETABLE BROTH
2 CUPS FROZEN MIXED VEGETABLES (CORN, PEAS, CARROTS, AND/OR BEANS), THAWED AND DRAINED
1/2 CUP PLAIN UNSWEETENED VEGAN MILK
4 CUPS COARSELY CHOPPED TENDER SOY CURLS, SIMPLE SEITAN CUTLETS, OR MARINATED TOFU
SERVES 4
QUICK & EASY
GLUTEN-FREE OPTION
SOY-FREE
Cook the potatoes in just enough water to cover until tender, about 15 minutes. Drain the potatoes and coarsely smash them with 2 tablespoons of the vegan butter. Season to taste with salt and black pepper. Keep the potatoes warm.
Heat 1 tablespoon of vegan butter over medium heat in a skillet. Add the onions and garlic. Cook and stir until the onions are beginning to brown, about 5 minutes.
Stir the flour, broth mix, and tarragon into the onion mixture until the flour is well incorporated. Cook, stirring constantly, for 1 minute.
Slowly stir the vegetable broth into the onion mixture, whisking continuously. Bring the gravy to a simmer and cook for 5 minutes.
Stir in the protein, thawed vegetables, and milk. Mix well and cook the mixture until hot. Season with salt and black pepper to taste and serve over the smashed potatoes.
VARIATION: To make this gluten free, omit the all-purpose flour. Mix the milk with 1 1/2 tablespoons of arrowroot starch before adding it to the butter and onion mixture. Continue with the recipe as written, but cook the gravy only until thickened.
Not an “everyday” recipe, for sure, but perfect for those special occasions. Make the roast when you are able and reheat with the glaze when needed. This is a lovely dinner-party dish and the recipe easily doubles for a larger variation that makes a jaw-dropping, festive centerpiece when company’s coming.
2 3/4 CUPS STIRRED VITAL WHEAT GLUTEN FLOUR
1/2 CUP CHICKPEA FLOUR
1 CUP WATER
14-OUNCES FIRM OR EXTRA-FIRM TOFU, RINSED AND PATTED DRY
1/4 CUP GRAPESEED OR SUNFLOWER OIL
1 TABLESPOON HEARTY UMAMI FLAVORING
1/4 CUP SAVORY BROTH MIX
1 TEASPOON ONION POWDER
1 TEASPOON GARLIC POWDER
1 1/2 TEASPOONS SEA SALT
4 CUPS VEGETABLE BROTH
5 GARLIC CLOVES
1 TEASPOON FRESH OR DRIED THYME
1 TEASPOON PAPRIKA
GLAZE (RECIPE FOLLOWS)
SERVES 6 TO 8
Step 1: Combine the vital wheat gluten and the chickpea flour in the bowl of a stand mixer.
In a blender, combine the water, tofu, oil, umami flavoring, broth mix, onion powder, garlic powder, and salt and blend until very smooth.
Step 2: Stir the tofu mixture into the flour mixture to just combine. Knead the dough in a stand mixer fitted with a dough hook for 5 minutes, or until smooth and elastic. Alternatively, knead the dough by hand for 10 minutes, or until smooth and elastic.
Steps 3 and 4: With wet hands, form the dough into a thick 6- to 7-inch long cylinder. Place a damp cheesecloth, folded in half, on your work surface. Transfer the dough to the bottom section of the cheesecloth. Fold the left and right sides over the dough and firmly roll it up, burrito-style. Tie with twine, firmly but not tightly.
Step 5: Preheat the oven to 300°F. Transfer the vegetable broth, garlic cloves, thyme, and paprika to a medium (14 x 10-inch) roasting pan. Transfer the tied roast to the pan. Tightly cover the pan with a lid and foil. Bake the roast for 3 hours, removing the pan, turning the roast, recovering the pan, and returning the roast to the oven after 1 hour and again after 2 hours. Turn off the heat and allow the roast to remain in the cooling oven for 1 hour.
Cool the roast completely and reheat it at a later time or continue to the glazing step. If cooling the roast, store it covered in the cooking broth for up to 3 days in the refrigerator.
To glaze the roast, preheat the oven to 350 degrees F. Remove the roast from the cheesecloth and discard the cooking broth. Return the roast to the roasting pan. If previously cooled, cover and bake for 30 minutes to reheat, then uncover and baste with the glaze. Continue to bake it for another 30 minutes, basting again after 15 minutes. If not previously cooled, baste the roast and bake for 30 minutes, basting after 15 minutes.
VARIATION: Large Holiday Roast. If company’s coming, you can make a large holiday roast (enough to serve 12 to 16). To do so, double all of the ingredients for the roast (except the glaze). Bake as directed above as for the smaller roast, but increase the covered reheating time to 1 hour. Uncover, glaze, and continue to reheat the roast until an instant-read thermometer measures the internal temperature of the roast at 165-degrees.
This scrumptious glaze glitzes up the roast beautifully. It is just sweet enough, and it gives the roast an amazing shine.
1 TABLESPOON OLIVE OIL
3 TABLESPOONS MINCED ONION
4 GARLIC CLOVES, MINCED
1 CUP APPLE JUICE
1/4 CUP TERIYAKI SAUCE OR STOREBOUGHT
1/2 CUP PACKED BROWN SUGAR
3 TABLESPOONS FRESH LEMON JUICE
1/8 TEASPOON CAYENNE
MAKES 1 CUP
Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds. Stir in the apple juice, teriyaki sauce, brown sugar, lemon juice, and cayenne. Bring the glaze to a boil, then reduce it to a strong simmer and cook until it reduces to 1 cup, about 10 to 13 minutes.
Remove from the heat, strain, and store in an airtight container in the refrigerator until needed, up to 7 days.
