Beer Braised Brussel Sprouts & Greens

Your blog doll has been super busy lately. Sorry for not often posting. Quicky recipe!

Beer Braised Brussel Sprouts & Greens

Instagram Photo (User: veganmiss)

* Prep Time: 5-10 minutes
* Cook Time: 15-20 minutes
* Ingredients:

• 1 tbsp olive oil  
• 1/2 small yellow onion, sliced
• 1 cup brussel sprouts, ends trimmed, cut in half
• 1 cup greens, packed*
• 3 cloves garlic, minced
• 1/2 tsp fresh thyme
• 1 tsp vegan Worcestershire sauce*
• 1/2 tsp liquid smoke*
• 1/4 tsp red pepper flakes
• 1/4 tsp paprika
• 1/4 cup beer*
• salt and pepper, to taste

* Recipe:

1. Heat a skillet over medium heat. Add the oil and onions. Cook until they start to become translucent.
2. Add the brussel sprouts. Cook for about 5 minutes or until the start to become tender. Add in the greens and garlic. Cook for another 5 minutes.
3. Add the remaining ingredients and cook until the liquid reduces almost all the way or until the brussel sprouts can be pierced with a fork.

* Note: For greens, I used a package of turnip, mustard, and collard greens. Feel free to use whatever greens you like. You can find vegan Worcestershire sauce at health food stores and online. Liquid smoke gives dishes a smokey taste (similar in effect to if you add bacon to a dish). Make sure your beer is vegan! I used a wheat beer.

Cannellini Beans, Kale, & Brussel Sprouts

This is a simple weekday side dish recipe that I threw together. I had some cannellini beans in the cupboard and frozen brussel sprouts in the freezer. You could do this with fresh brussel sprouts, but I would suggest cooking them a little longer and slicing them in half.

Cannellini Beans, Kale, & Brussel Sprouts

Instagram Photo (User: veganmiss)

* Prep Time: 10 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1/2 medium yellow onion, sliced
• 1 tbsp olive oil
• 2 cups brussel sprouts
• 1 cup dinosaur kale, chopped
• 1/2 cup dry white wine
• 1 box (15 oz.) cannellini beans, drained, washed
• salt and pepper, to taste
• 1/2 tbsp all-purpose seasoning
• 2 tbsp pine nuts

* Recipe:

1. In a skillet, add the olive oil and sautee the onions until translucent. 
2. Add the brussel sprouts and kale, cooking for a few minutes. Add the wine and the wine cook out a bit.
3. Once the wine has cooked down, add the cannellini beans, seasonings, and pine nuts (toast if desired first). Cook for another few minutes. Don't overcook or the beans will become really mushy.

Israeli Couscous Risotto with Mushrooms, Kale, & Herbs

I love risotto and I was thinking why not make it with Israeli couscous rather than rice? Then this recipe was born! If you don't have the fresh herbs, dried ones would probably do just as well.

Israeli Couscous Risotto with Mushrooms, Kale, & Herbs

Instagram Photo (User: veganmiss)

* Prep Time: 10 minutes
* Cook Time: 30 minutes
* Ingredients:

• 1 package (1 oz.) dried mushroom mixture*
• 1/2 medium yellow onion, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup dinosaur kale, chopped
• 2 tbsp fresh basil, minced
• 1/2 tsp fresh oregano, minced
• 1 tbsp fresh rosemary, minced
• 1/2 tsp fresh thyme, minced
• 2 tbsp fresh parsley, minced
• salt and pepper, to taste
• 1 cup Israeli couscous
• 1/2 cup dry white wine
• 1/2 cup non-dairy milk (optional)*
• 1/2 medium lemon, juiced
• vegan Parmesan, to top (optional)*

* Recipe:

1. In a pot, boil the dried mushrooms until tender. Reserve 2 cups of the mushroom water.
2. In the same pot, sautee the onions in olive oil until translucent. Add the garlic and cook for a minute or two.
3. Chop the rehydrated mushrooms and add the mushrooms, kale, herbs, salt, and pepper to the pot. Cook until kale begins to wilt. 
4. Add the couscous and cook for a few minutes. Add a laddle or two of mushroom water to the couscous. Stir often. Once the liquid has disappeared, add another laddle or two.
5. Continue adding liquid in this manner until the 2 cups run out. While you are doing this, add the wine, lemon, and milk (if using) as you go too, a bit at a time.
6. Top with vegan Parmesan if desired.

* Note: One could use a variety of fresh mushrooms in this dish instead. If that is the case, prepare 2 cups of vegetable stock instead of the reserved mushroom water. I added non-dairy milk to this recipe but I really don't think it needs it. I used almond milk, but feel free to use whatever you prefer. The vegan Parmesan brand I like is Galaxy topping.

Tabbouleh Stuffed Heirloom Tomato

Tabbouleh is a really great naturally vegan Mediterranean dish. I ended up baking the tabbouleh in a seasonal heirloom tomato which was a major yum! The side dish in the picture is Viana vegan gyro meat over a lettuce with Vegan Miss' tzatziki sauce.

Tabbouleh Stuffed Heirloom Tomato

 

Instagram Photo (User: veganmiss)

* Prep Time: several hours 
* Cook Time: 20 minutes 
* Ingredients:

• 1 cup bulgur wheat*
• 2/3 cup tomatoes, diced*
• 2 cloves garlic, minced
• 1/2 medium cucumber, diced
• 2 green onions, chopped
• 1 small white onion, diced
• 1 cup fresh parsley, chopped
• 1/3 cup fresh mint, chopped
• 1/4-1/3 cup lemon juice
• 1/3-1/2 cup olive oil
• salt and pepper, to taste
• several heirloom tomatoes depending on size (4-6)

* Recipe:

1. Place the bulgar wheat in a bowl and pour 2 cups of boiling water. Let stand for 30 minutes. Drain and squeeze out water from the bulgur wheat.
2. In the bowl the bulgur was soaking in, combine the remaining ingredients and soaked bulgur wheat except the heirloom tomatoes. Add more olive oil and lemon juice as you mix the ingredients to taste.
3. Place tabbouleh in the fridge covered for several hours. The longer the salad soaks and marinates, the better. Toss before stuffing in tomatoes.
4. When ready to make the stuffed tomatoes, preheat the oven to 350 degrees.
5. Slice the top off the tomato. Hollow and core out the middle and place several tablespoons of the tabbouleh into the tomato. 
6. Place on baking tray and drizzle with olive oil. Place the tops next to the stuffed tomatoes, drizzling the tray then laying the tops on top of the olive oil (to prevent sticking). 
7. Cook for about 10 minutes or so, then remove from the oven and place the tops back on the tomatoes. Cook for another 5-10 minutes or until the tomatoes look squishy and cooked through. If still not cooked through, broil for a few minutes.

Note: Bulgur wheat is found with grains at the grocery or in the Middle Eastern section. For diced tomatoes, roma or plum would work best.

Fried Rice Vegan Style

One of my very first entries on Vegan Miss was for vegan fried rice. I love that recipe still and it has had major success on VegWeb in the past too. I modified the recipe a bit and used brown rice instead here.

Fried Rice Vegan Style

* Prep Time: 30 minutes
* Cook Time: 20-30 minutes
* Ingredients:

• 1 1/2 cups brown rice 
• 1/2 block (14 oz.) firm tofu, pressed, sliced
• 2-3 tbsp peanut oil
• 1/2 medium red onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 tbsp ginger, minced
• 1 cup carrots, sliced
• 1 cup green beans, diced
• 2 cups broccolini (or broccoli), chopped
• 2 cups bell peppers, variety of colors, sliced 
• 1 cup shiitake mushrooms, sliced
• 1/3 cup frozen peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp mirin*
• 1/2 tbsp dried Thai basil (optional)
• black pepper, to taste
• sesame seeds, to garnish
• green onions, sliced, to garnish 

* Recipe:

Instagram Photo (User: veganmiss)

1. Chop all the vegetables and get them prepared. While you are prepping, heat 1 tbsp of peanut oil in a wok over medium heat. Once hot, add the slices of tofu and cook on both sides until golden.
2. Cook the rice while you are prepping the vegetables as well.
3. Once the tofu is cooked, remove from wok and set aside. Add the remaining peanut oil, then put the onions in the wok. Once the onions start to turn translucent, add the garlic and ginger. 
4. Next, add in the carrots, green beans, broccolini (or broccoli), and bell pepper. Cook until the vegetables start to become tender. Add the mushrooms and peas. Cook through. 
5. When the vegetables are done cooking, add in the cooked brown rice and tofu. Toss and mix well. Add the soy sauce, rice vinegar, mirin, Thai basil, and pepper. Taste to see if the fried rice needs a little more soy sauce, vinegar, or mirin. 
6. Garnish with sesame seeds and green onions.

Note: Mirin is often used in Asian cooking. You can usually find it in the Asian food section of most grocery stores. 

Crisp Artichoke & Caper Haricot Verts

Haricot verts are French green beans. You could use regular old green beans in this recipe if you wanted. Any variety will work! I prefer my haricot verts to be really crunchy so I didn't boil too long.

Crisp Artichoke & Caper Haricot Verts

* Prep Time: 10 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1/2 lb haricot verts
• 1-2 tbsp olive oil
• 1/2 medium white onion, thinly sliced
• 3 garlic cloves, minced
• 1/3 cup marinated artichoke hearts
• 2 tbsp capers
• 1/2 lemon, juiced
• 1 tbsp pine nuts
• 1/2 tsp lemon spice mix (optional)*
• salt and pepper, to taste
• vegan Parmesan, to top (optional)*

* Recipe:

1. Prepare an ice bath in a large bowl. Swirl haricot verts in ice bath for a few minutes then add to pot of boiling salted water. Boil haricot verts in salted water until crisp tender, about 2-3 minutes. Remove and place back into ice bath. After a few minutes, remove and pat dry.
2. Heat frying pan with olive oil over medium heat. Cook the onions and as they become translucent, add the garlic. 
3. Next, add the artichokes, capers, lemon juice, and pine nuts. Cook for another few minutes. 
4. Add the salt, pepper, and lemon spice mix (if using). Top dish with vegan Parmesan if desired.

* Note: The lemon spice  mix is just something I had that I thought would be a nice touch. It's grated lemon peel, garlic powder, onion powder, and some other spices. If you don't have this, feel free to zest some of the lemon peel from when you juice the lemon. The vegan Parmesan brand I use is Galaxy topping. 

California Reuben Sandwich

The California Reuben sandwich is similar to a traditional Reuben, but instead it usually uses turkey meat and coleslaw rather than corned beef and sauerkraut.

California Reuben Sandwich

* Prep Time: 10-15 minutes
* Cook Time: 1 1/2 hours
* Ingredients (for vegan turkey meat):

• 2 cups vital wheat gluten
• 1/2 cup nutritional yeast flakes
• 1 cup vegetarian "chicken" broth*
• 1/2 (14 oz.) firm tofu package
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp agave nectar*
• 2 tsp onion powder
• 2 tsp poultry seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp tumeric
• 1/4 tsp mesquite liquid smoke*

* Ingredients (for sandwich):

• 2 cups pre-made coleslaw bag (cabbage, carrots, etc.)
• 1/2 cup vegan mayonnaise*
• 1 tbsp vegan sour cream*
• 1 tbsp sugar*
• 1 tbsp white vinegar
• 1/2 tbsp dried mustard
• 1 tsp celery salt
• pepper, to taste
• Russian dressing, to taste
• 1 tbsp olive oil 
• several slices vegan turkey meat, per sandwich
• several slices vegan muenster cheese, per sandwich*
• several slices sourdough bread

* Recipe (for vegan turkey meat):

1. In a large bowl, add the vital wheat gluten.
2. In a food processor, add all the wet ingredients and nutritional yeast including the tofu and spices.
3. Pour the wet ingredients into the bowl with the wheat gluten. Mix well with a spoon then kneed with hands. 
4. Roll into a log that is 2.5 - 3 in. wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll.
5. Place in a pot with several inches of water. Have something holding it from the bottom so it is not touching the water (ex: a deep cookie cutter).
6. Steam for 1 hour.
7. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat.

* Recipe (for sandwich):

1. To make coleslaw, combine the coleslaw veggie bag, mayonnaise, sour cream, sugar, white vinegar, dried mustard, celery salt, and pepper. Set aside.
2. Toast one side of the bread in skillet and then flip. Add the cheese and cover with lid to melt.
3. Slice vegan turkey and fry slightly in olive oil.
4. To build, spread the Russian dressing on one slice of toasted bread and top with coleslaw. Add fried turkey slices and the other piece of toasted bread with cheese. Cut in half. Serve with fries or chips.

* Note: For vegetarian "chicken" broth, I used Frontier brand I got at my local health food store in bulk. Agave nectar is a honey replacement. You can find it in the organic section of your grocery store usually or with the honey. Liquid smoke gives a "meaty" smoky flavor to foods. I use it often in southern greens recipes to replace a bacon feel. For vegan mayonnaise I used Earth Balance with olive oil. The sour cream brand I used was Tofutti. Make sure your sugar is vegan! Chicago has a great cashew cheese company called Ste Martaen that has a muenster cheese. If you can't find it, use some other kind of white cheese whether it be Daiya or Follow Your Heart.

Polish Braised Red Cabbage

This is a pretty simple side recipe that's great for weeknight cooking. It leaves you with plenty of leftovers too. I'd combine it with my pierogies for a perfect Polish meal!

Polish Braised Red Cabbage

* Prep Time: 10 minutes
* Cook Time: 20-25 minutes
* Ingredients:

• 1/2 medium head red cabbage, cored, shredded
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup water
• 2 tbsp apple cider vinegar
• 1/4 cup red wine*
• 2 tbsp brown sugar*
• salt and pepper, to taste

* Recipe:

1. In a large pot, heat the olive oil and add the onions, garlic, salt, and pepper. Cook until onions are translucent.
2. Add in the cabbage and water. Cook until about half the water is gone.
3. Add in the vinegar, red wine, and sugar. Cook until most of the liquid is gone. 

* Note: Make sure your red wine and brown sugar are vegan!

Arugula, Farro, & Buttercup Squash Salad

Arugula, Farro, & Buttercup Squash Salad

 * Prep Time: 6 hours to overnight
* Cook Time: 30 minutes
* Ingredients: 

• 1 1/2 cup farro*
• 2 cups arugula
• 1 small buttercup squash, skin removed, cubed
• 2 tbsp olive oil, more to taste
• 1/4 medium white onion, diced
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar, more to taste
• 1/2 tsp ground coriander
• 1/8 tsp marjoram
• salt and pepper, to taste

* Recipe:

1. Let the farro soak for at least 6-8 hours to overnight. I did this per box directions. Follow whatever your farro box or bag tells you.
2. In a small pot, cook the cubed buttercup squash in 1 tbsp olive oil over medium heat until tender, about 10-15 minutes.
3. While squash is cooking, prepare farro according to box directions to cook. It should end up tender like rice.
4. In a small skillet, heat remaining olive oil over medium heat and cook onions and garlic. Cook until onions are translucent.
5. In a big bowl, combine all the ingredients. Add more olive oil and vinegar if need be until the taste turns out as you like it. 

* Note: Farro is common in Middle Eastern and Italian dishes. You can find it with the other grains in your grocery. I got my bag at Whole Foods.

Tuscan Kale

This is a very simple recipe for a quick weeknight side dish. I am a huge fan of greens and dinosaur kale is up there as a favorite. I make this recipe all the time!

Tuscan Kale

 * Prep Time: 5 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1 large bunch dinosaur kale, stems removed, chopped
• 1 tbsp olive oil
• 1/2 medium red onion, sliced
• 2 cloves garlic, minced
• 1-2 tbsp red wine vinegar
• salt and pepper, to taste
• 1/4 cup water, to steam

* Recipe:

1. In a large skillet, sautee the onions and garlic in olive oil with the salt and pepper over medium heat until the onions are translucent.
2. Add the kale and water. Cook until water evaporates.
3. Add the red wine vinegar and cook for another 1-2 minutes.

Vegan Thanksgiving Feast: Part Four

The last part of this vegan Thanksgiving feast. These are the rest of the sides I created for the meal.

Green Bean Casserole

* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients:

• 4 tbsp olive oil
• 2 shallots, sliced into rings
• 1 lb. green beans, trimmed
• 2 cups cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh thyme
• 3 cups portobello mushroom soup*
• 3 tbsp all-purpose flour
• 4 tbsp vegan Parmesan cheese*
• 1/4 cup fresh parsley, chopped
• 1/8 tsp nutmeg
• salt and pepper, to taste

* Recipe:

1. Preheat the oven to 375 degrees.
2. In a medium skillet, heat the olive oil. Add the shallots and caramelize. Remove the shallots and drain on paper towel. Set aside until very end of recipe.
3. In the remaining olive oil in the skillet, add the mushrooms. Cook for about 10 minutes until tender.
4. Add the garlic and thyme. Cook for another couple minutes.
5. Place the mushroom mixture in a bowl. Set aside.
6. Blanch the green beans. Set aside. 
7. In a large bowl, mix the mushroom soup and flour. Whisk until lumps are gone.
8. Add the soup and flour mixture to the skillet. Heat and bring to a bubble. Add the mushroom and garlic mixture, green beans, 3 tbsp Parmesan cheese, parsley, nutmeg, salt, and pepper.
9. In a large baking dish, spray with cooking spray. Add the green bean mixture.
10. Top with the remaining 1 tbsp of Parmesan cheese. Baked for 20 minutes or until bubbling.
11. Once removed, top with the caramelized shallots. Serve.

* Note: For portobello mushroom soup, I used Imagine brand. The Parmesan cheese I used was Galaxy topping. 


Greens Saute

* Prep Time: 10 minutes
* Cook Time: 25 minutes
* Ingredient:

• 1 bunch kale
• 1 bunch collard greens
• 1 bunch mustard greens
• 1 bunch swiss chard
• 1 bunch turnip greens
• 3 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, thinly sliced
• salt and pepper, to taste
• 1 1/2 cups vegetable broth

* Recipe:

1. Remove the center stems from all the greens and slice the leave into small ribbons.
2. In a large pot, add the olive oil on medium heat.
3. Add the onion and garlic until the onions are translucent. Next, add the salt and pepper.
4. Add the kale, mustard greens, collard greens, and turnip greens. As they begin to wilt, add the vegetable broth.
5. Cook for 10-15 minutes. Add the swiss chard. Simmer for another couple minutes. Serve.

Spiced Cranberry Sauce

* Prep Time: n/a
* Cook Time: 15-20 minutes
* Ingredients:

• 12 oz. fresh cranberries
• 1 cup sugar*
• 1 cup orange juice
• 1 stick cinnamon
• 1/8 tsp nutmeg
• 18 tsp all spice
• 1/8 tsp ground clove

* Recipe:

1. Heat the sugar and orange juice in a medium pot.
2. Once the sugar begins to dissolve, add the cranberries and spices.
3. Cook until the cranberries begin to dissolve and pop. 
4. Remove from heat. Allow to cool so the cranberry sauce will thicken.
5. Remove the cinnamon stick. Serve. 

* Note:  Make sure your sugar is vegan.

Well, that's all. I hope everyone enjoyed Vegan Miss' four part Vegan Thanksgiving Feast! xoxo

Vegan Thanksgiving Feast: Part Two

Part Two of the Vegan Thanksgiving Feast!

Stuffing with Kale & Mushrooms

* Prep Time: 20 minutes
* Cook Time: 1 1/2 hours
* Ingredients:

• 1 loaf sourdough bread, chopped into small pieces, toasted
• 1/4 cup leek, white parts, finely chopped
• 3 celery stalked, finely chopped
• 1/2 small white onion, chopped
• 1 tbsp dried sage
• 4 sprigs fresh thyme
• 4 tbsp soy butter*
• salt and pepper, to taste
• 1 1/2 cup vegetable broth
• 1/2 cup kale, chopped
• 1/3 cup cremini mushrooms, thinly sliced
• 2 "eggs", made by box instructions*
• 2 tbsp fresh parsley, chopped
• 1 tbsp pine nuts, minced 

* Recipe:

1. At 300 degrees, bake the pieces of bread for about 15 minutes, until toasted. Remove and set aside.
2. In a medium skillet, combine 3 tbsp butter, onions, and leeks. Cook until onions are translucent.
3. Add the celery, sage, thyme, mushrooms, kale, salt, and pepper. Cook until kale is wilted and mushrooms are tender.
4. Add the vegetable broth and simmer.
5. In a large bowl, combine the "eggs", bread pieces, parsley, and pine nuts.
6. Add the vegetable-broth mixture from the skillet. Mix well.
7. Preheat the oven to 375 degrees.
8. Grease a baking dish with 1 tbsp butter. Add the bread crumb mixture. Use the remaining butter from greasing to spread over the top of the stuffing.
9. Cover and bake for 30 minutes. Uncovered and bake for another 15 minutes or until top is golden.

* Note: For soy butter, I use olive oil based Earth Balance. I like Ener-G for egg replacer. 


Mushroom & Seitan Savory Pie

* Prep Time: 15 minutes
* Cook Time: 1 - 1 1/2 hours
* Ingredients (dough):

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar*
• 16 tbsp soy butter
• 8-12 tbsp ice water
• 2 tsp fresh thyme

* Ingredients (pie filling):

• 1 cup dried mushrooms, variety*
• 1/3 cup cremini mushrooms, thinly sliced
• 2 tbsp olive oil
• 1/3 cup white onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine*
• 1 cube "beef" broth*
• 1 tbsp cornstarch, combined with water to form mixture
• 1/4 cup plain soy yogurt*
• 1/2 cup seitan, chopped*
• 1 tbsp soy butter

* Recipe (for dough):

1. Place the butter in a small bowl and place in freezer.
2. Combine the flour, salt, sugar, and thyme.
3. Add the butter slowly and mix with a fork. 
4. Next, add the water slowly until the mixture begins to clump together. Pinch some of the dough. If it stays together, then it is ready. If it falls a part, add more water and continue mixing.
5. Form into a disk form and wrap in plastic wrap. Place in freezer until ready to make the pie.

* Recipe (for pie filling):

1. Rehydrate mushrooms in a medium pot until completely tender. Reserve 1 cup of mushroom water.
2. In a medium skillet, add the olive oil and onions until translucent. Next, add the cremini mushrooms and garlic. Cook for 5 minutes.
3. Chop the rehydrated dried mushrooms and place in skillet. Cook for a few minutes.
4. Add the white wine and seitan. Cook for another couple minutes.
5. Combine the "beef" broth cube with the reserved 1 cup of mushroom water. Add to the skillet with mushrooms. 
6. Cook for another 5-10 minutes, stirring occasionally. Add the cornstarch mixture and combine well. Cook for another several minutes.
7. Lastly, add the soy yogurt and mix over low heat for 2 minutes.

* Recipe (for building pie):

1. Preheat the oven to 350 degrees.
2. Dust a space with all-purpose flour. Roll out the dough until thin enough to work with where it does not fall a part. 
3. Line two small pie pans with dough. Cut off edges with excess dough.
4. Roll out dough again and create top pieces for the pie.
5. Add 6 tbsp or so of the mushroom seitan mixture to each pie pan with dough.
6. Place top dough over each pie pan and using a fork, press down the sides of the dough.
7. Create a plus sign or cross in the middle of both pies with the fork.
8. Using soy butter, grease the tops of the pies.
9. Bake for 30-40 minutes or until the tops are golden.

* Note: Make sure your sugar is vegan. I found a dried mushroom variety pack at Whole Foods. Just make sure you have several different types such as woodland, morel, portobello, etc. Make sure your wine is vegan on Barnivore. For "beef" broth, I used Frontier brand. For soy yogurt, I used WholeSoy brand. Lastly, I used my own seitan recipe for this recipe. You could use Westsoy brand if you want or even meatless crumbles like Boca or Upton's Naturals. 


Champagne Mushroom Gravy

* Prep Time: 5 minutes
* Cook Time: 25 minutes
* Ingredients:

• 1 cup portobello mushroom soup*
• 1 cup champagne
• 1/4 cup shallots, minced
• 5 tbsp soy butter
• 2 tbsp all-purpose flour
• salt, to taste
• 1/4 tsp dried sage

* Recipe:

1. Place the champagne in a small pot over medium heat and bring to boil. Reduce to half its size.
2. Add the shallots, salt, and 2 tbsp butter. Cook for another 5 minutes.
3. Next, add the mushroom soup and sage. Mix well and cook for an additional several minutes.
4. In a medium skillet, add the remaining 3 tbsp butter. When melted, add the all-purpose flour and combine well. 
5. While continuously stirring, add the champagne mushroom broth a bit at a time.
6. Keep stirring until sauce is thick similar to a gravy.

* Note: For portobello mushroom soup, I used Imagine brand.  

Vegan Thanksgiving Feast: Part One

This feast will be posted in four parts. There will be several sides, a main entree dish, and of course, dessert. Enjoy! Happy Tofurky Day. :D

Wine Dijon Brussel Sprouts

* Prep Time: 5-10 minutes
* Cook Time: 20 minutes
* Ingredients:

• 2 1/2 tbsp olive oil
• 1 lb. brussel sprouts, halved, ends trimmed
• 1/2 white onion, small
• 4 sprigs fresh thyme
• 2 1/2 tbsp dijon mustard
• 1/4 dry white wine*
• salt and pepper, to taste
• 1-2 tbsp slivered almonds
• 1-2 tbsp dried cranberries

* Recipe:

1. Heat a pan over medium heat and add olive oil. Once hot, cook the onions until translucent. 
2. Sautee the brussel sprouts until almost tender.
3. Add the thyme, mustard, wine, salt, and pepper. Cook for another 2 minutes or so.
4. Toss in the almonds and cranberries and cook for another couple minutes.
5. Brussel sprouts should be cooked through and a fork can easily pass through.

* Note: Make sure your wine in vegan on Barnivore.


Glazed Pearl Onions

* Prep Time: 5 minutes
* Cook Time: 15-20 minutes
* Ingredients:

• 2 cups pearl onions, skin peeled
• 1 cup vegetable broth
• 2 tbsp molasses
• 2 tbsp apple cider vinegar
• 2 tbsp soy butter*
• salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

* Recipe:

1. Combine the broth, molasses, vinegar, soy butter, salt, and pepper in a small pot. Cook over medium heat and reduce.
2. Add the onions once the sauce has started to reduce. Cook until a fork can go through them.
3. Top with parsley.

* Note: For soy butter, I used olive oil based Earth Balance. This recipe was modified from Food Network Magazine in their 2011 Thanksgiving edition.


Purple Mashed Potatoes

* Prep Time: 10 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 1 1/2 - 2 lb. purple potatoes, washed, skin removed
• 2 tbsp soy butter
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• salt and pepper, to taste
• 3 tbsp vegan sour cream*
• 1/3 cup non-dairy milk*
• 3 tbsp shallot, carmelized, to top
• chives, to top

* Recipe:

1. Boil potatoes in water until tender.
2. Mash potatoes with the rest of the ingredients.
3. Top with caramelized shallots and chives.

* Note: For vegan sour cream, I used Tofutti. The non-dairy milk I used was Silk soymilk, but feel free to use any type you wish.