Vegan Recipes.

[Art Vandelay]

Anyone got any good vegan recipes they could recommend? I'm going grocery shopping tomorrow and am looking for some quick and easy recipes. I'm really busy with school over the coming week, so anything that I could throw together quickly or prepare in advance would be ideal.

If enough people are interested in sharing, or if we have enough vegan posters on here, I figured this thread could serve the purpose of sharing dishes/recipes. I know it's easy to check a cookbook, but sometimes I find it's nice to talk to someone who has made it before so you get a better sense of the amount of time required, difficulty level, substitutions, result, etc.

Here are two that I made recently.

Vegan Fajitas.

Make a marinade with lime, water, olive oil, soy sauce, cumin, cayenne, garlic, salt, pepper. I marinated my vegetables (corn, black beans, red and green bell pepper, onion) in it for an hour and a half. While marinating, I tossed together a salsa verde (blend cilantro, tomatillo, garlic, jalapeno, onion, olive oil, salt, pepper), pico di gallo (chop tomatoes, onion, jalapeno, cilantro, and mix together with lime, salt, pepper), and guacamole (avocado mashed and mixed with chopped onion, tomato, garlic, salt, pepper, cayenne). Fry the vegetables for 15 minutes on a medium heat, warm your tortillas (I prefer corn tortillas) in the oven, and chop some lime and cilantro for garnish.

Chickpea and Black Bean Burgers.

Fry chickpeas, black beans, onion, and bell pepper for around 15 minutes. Mash ingredients in a bowl and combine with salsa and bread crumbs. If the mixture is too dry, add more salsa; conversely, if too wet, more bread crumbs. Add salt, pepper, cumin, chili powder and form into balls, before forming into burger shape in between parchment paper. I generally sear each side on the stovetop, before tossing it into the oven at 350 for 8 minutes on each side. Toast the buns and top the burger with tomato, avocado, and lettuce. Extremely quick and easy recipe that made some of the best vegan burgers I've ever had.

So revleft, what do you got for me? Any good recipes you've been working on as of late? Have a favorite meal or go-to dish when folks come over to visit? Any good sites to check out for vegan recipes?

[Trap Queen Voxxy]

Bamboo shoots with vegetables stir fried with oil is always bomb

[The Feral Underclass]

This is a great idea.

Lentil Bolognese.

This is something I make all the time and keep it in the fridge or freezer to use over the week.

1 x medium green onion (chopped roughly)
3 cloves of garlic (diced)
150 g of red lentils
1 cup of red wine
Dried Oregano (1-2 tablespoons)
Dried Basil (1-2 tablespoons)
Paprika (1 tablespoon)
8 cups of
800g tin tomatoes
200g mushrooms (sliced)
Olive oil
Salt/Pepper
1 tablespoon of tomato paste

Sauté onions in olive oil and salt until translucent. Add garlic and stir for a few more minutes. Add dried herbs, paprika and pepper. Stir well. Add lentils and mushrooms and fry for a few minutes. Add wine and reduce for a few minutes. Add tomatoes. Stir well and allow to simmer. If the lentils aren't cooking or the sauce is too thick, add a little water using a vegetable stock cube. When it's ready add tomato paste and season.

Satay vegetables

This is really cheap and easy to make. It's not particularly fancy, but it tastes fucking amazing (you have to life peanut butter though)

400g of coconut milk
Crunchy peanut butter
Brown sugar
1 green onion (finely diced)
3 cloves of garlic (crushed)
1 Red pepper (sliced)
1 Yellow pepper (sliced)
1 carrot (sliced)
Broccoli florets
Soya sauce
Olive oil
Salt

Sauté onions in olive oil and salt. Add garlic. Add coconut milk, soya sauce and as much peanut butter as you want. Add sugar to taste. The sauce wants to be fairly thick. Fry the vegetables until cooked. Add the two together and season.

Stew

This is a little more expensive, but it's easy to make and it makes shit loads, so you can freeze it or use it over the week.

It's from Post Punk Kitchen (http://www.theppk.com/2012/01/seitan-porcini-beef-stew/) (there are lots of other recipes on there). I love her recipes, but she tends to put too little garlic in stuff for my liking. I also use vegan sausages and normal mushrooms because it's cheaper. I've modified the recipe below, which includes adding double the amount of herbs and spices, as well as adding a little more wine. I just think it tastes better if you add more of these things.

2 tablespoon olive oil
1 large onion, quartered and thickly sliced
6 cloves garlic, minced
3 medium carrot, peeled, sliced on a bias, 1/2 inch thick
1.5 cup red wine
2 teaspoon dried rosemary
2 teaspoon dried thyme
2 teaspoon sweet paprika
1 teaspoon ground fennel or crushed fennel seeds
Fresh black pepper
1 teaspoon salt
1 oz dried porcini mushrooms
3 cups vegetable broth
1 1/2 pounds potatoes (any type), lazily peeled, cut in 1 1/2 inch chunks

1/4 cup all purpose flour
1/2 cup water
2 tablespoons tomato paste
6 vegan sausages, sliced

Preheat a 4 quart pot over medium high heat.

Sauté onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.

Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.

Add vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes and mushrooms, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.

In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve.

Post Punk Kitchen (http://www.theppk.com/)

[The Feral Underclass]

She's very American and her recipes aren't always accessible. She uses a slow cooker in the recipe below, for example, but there's no reason why you can't do it on the stove. Slow cookers are fairly inexpensive though if you have a little spare cash.

U7hu9Swu5to

[hexaune]

For slow cooking a heavy cast iron pot (you can pick them up cheap from a lot of charity shops) in the oven on its lowest setting (most have a setting under gas mark 1, i.e 1/2 or 1/4 gas mark) works just as well as the electric slow cookers and its cheaper on your utility bills.

[The Feral Underclass]

For slow cooking a heavy cast iron pot (you can pick them up cheap from a lot of charity shops) in the oven on its lowest setting (most have a setting under gas mark 1, i.e 1/2 or 1/4 gas mark) works just as well as the electric slow cookers and its cheaper on your utility bills.

That's a good tip. I find that food cooked in slow cookers has a distinct taste, which I don't always find enjoyable.

[Ele'ill]

eggplant parm.


don't have a single recpie for it though

[hexaune]

I love slow cooking, the prep for it is quick and easy, its great coming through the door after a long day to a lovely smell of food and dinner basically done. It also makes like easier for us as the other half does shift work and I work unpredictable hours so coordinating a cooked dinner isn't the easiest and there's lots of leeway with a slow cooked dish. Its one of the things that helped get me out of a bit of a rut and get into enjoying cooking again.

With regards to the distinctive taste, I think there's a knack to slow cooking and seasoning/herbs/ingredients have to be adjusted a bit as the flavours develop differently.

[Art Vandelay]

Thanks for the ideas everyone.

TFU, that site is great, thanks for sharing, much better than any of the others I was aware of. I'm going to be using that site regularly for recipes and I shared it with my partner as well. Wasn't able to get to the grocery store till today, but picked up ingredients for your vegetable satay recipe (which sounds delicious, I love peanut butter), and two off the ppk site (vegan chili and tofu and quinoa ceaser salad).

[The Feral Underclass]

You're welcome. I love her recipes, but she does tend to under-do the garlic and herbs.

I found a proper recipe for the satay curry. It's essentially the same, but has a few extra spices too if you want to add them. The directions are quite funny.

http://theveggiemama.com/2010/12/lazy-satay-curry/

[Sewer Socialist]

It looks like I'm too late for your grocery excursion, but maybe for next time, you can make my lentil gravy recipe:


Simmer the following for an hour:
1/2 cup lentils
3 cups vegetable stock (or water if you're out)
3 tbsp vegan beef stock powder
1 chopped medium onion

Lentils, of course, don't normally need to cook that long, but cooking them this long breaks them down a little and makes the gravy smoother. Then, add 1 cup of nutritional yeast, and mix them in a food processor or blender.

Put it back on the stove and simmer 10 more minutes. Add:
10 chopped small white mushrooms
1/2 cup bacon bits

...and dump it all over biscuits, broccoli, or whatever else isn't dank enough.

[Art Vandelay]

Rejoice people, rejoice!

http://mobile.nytimes.com/2015/11/05/business/guinness-is-going-vegan.html?referer=&_r=0

That's right, in 2016, Guinness is going vegan. You'll be free to drink all of that delicious stout as you want. A friend of mine just posted the article on my facebook and it has instantly put me in such a great mood. Coming to terms with the fact that I could never drink Guinness again was way more difficult than cutting out any animal products from my diet.

[Lord Testicles]

Here's my (mothers) recipe for vegetarian cawl.

Ingredients:
Onions (approx. 1 Large)
Carrots (approx. 1 Large)
Potatoes (approx. 3 medium)
Leeks (approx. 2 Large)
Red Lentils (approx 1/3rd pack)
Vegetable Stock Cube (1)
Bouquet Garni herbs (alternatively a pinch of thyme, sage and rosemary.)
Garlic. (1 clove)
Fresh Parsley (optional)

Instructions:
> Chop onions and carrots and crush the clove of garlic and fry in olive oil for a few minutes.
>Peel and chop the leeks and then rise under cold water before adding it to the rest of the veg and frying for a few more minutes.
> Add 1 1/2 pints of water and bring to a boil.
> Peel and rise the potatoes and chop into large pieces and add to the soup. (at this point I usually have to add some more water to make sure that everything is submerged)
>Add the stock cube and stir.
>Thoroughly rinse the red lentils and add to the soup (Rinsing the lentils is important since they have a waxy coating.)
>Add salt, pepper and herbs/bouquet garni.
>Simmer until the lentils have disintegrated and the veg is soft.
> Serve with grated cheese and bread. (This is the only part that's not vegan, but you can leave it out or I'm sure you vegans have your own cheese substitutes)

[Sasha]

you need this vegan black metal chef youtube channel in your life; https://www.youtube.com/channel/UCp3iXxis9n_E_GfbE-_ksFw

[The Feral Underclass]

I just checked out Falafel Jihad. This is amazing.

[Sasha]

I just checked out Falafel Jihad. This is amazing.

You didnt know this, its epic (and a whole lot better than the nazi hipster vegan show)

[Heilmann]

One thing i really dig is to make vegan mayo. It's really simple and can be turned into the most delicious dressings (the favourite in this house is with sriracha), or for coleslaw or similar salad stuff. Since I'm no degenerate, you'll have to excuse me using the metric system:

1 dl soy milk (unsweetened)
1 tblsp dijon mustard (or a similar type)
2 tsp vinegar
2 dl oil (usually you don't need all of it)
salt and pepper to taste

Whizz it with a stick blender while adding the oil slowly/in small portions until it's nice and thick.

[The Feral Underclass]

How did the satay stir fry go?

[Art Vandelay]

How did the satay stir fry go?

It went really well, absolutely delicious and was quick and easy to prepare. I made a fairly big serving of it and ended up saving leftovers for the rest of the week, which I ate when I ran back home for lunch in between classes. Worked out great.

Been working my way through a few different recipes on the ppk site. So far I think my favorite might be the recipe for breakfast nachos. I've made that about three times so far.

[The Feral Underclass]

Oh I'm glad. I probably wouldn't have dared save the stir fry for longer than a couple of days, but I guess peanut butter is fairly sturdy. I'm not sure what the shelf-life for coconut milk is actually. But anyway, it's one of those really easy, self-indulgent things meals that make you fat (or fatter in my case).

I'm really glad that you're finding use out of the PPK site. That makes me happy.

[Art Vandelay]

One of my christmas gifts from my partner was 'vegan with a vengance' by Isa Moskowitz (the post punk kitchen woman), so I figured I'll post some of the recipes that I've enjoyed from the book.

Scrambled tofu with herb roasted potatoes:

Ingredients

1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend

2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.


Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.


Grate the carrot into it and fold.


For potatoes:



Ingredients

Small potatoes - halved
1 small onion, quartered and sliced half inch thick
Quarter cup of olive oil
2 teaspoons of coarse sea salt
Several dashes of black pepper
4 teaspoons of fresh rosemary, chopped
4 teaspoons of chopped fresh thyme


Directions

Preheat the oven to 450F. Divide the potatoes and onion between two rimmed baking pans or a large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat (I find it's easiest to use your hands for this). Roast for 20 minutes. Remove from the oven, sprinkle with the herbs, toss to coat. Return to the oven and roast until browned and tender (usually about 20 minutes).



These two recipes are great for throwing together a brunch. I've made it a couple times now since christmas. I generally serve it with some toast.



---


I plan on posting a few more soon, but have to run out the door to go meet up with a friend, so who knows when I'll get around to it. Another great one - that was our christmas meal this year - was bbq pomegranate tofu with asparagus and garlic/rosemary mashed potatoes. I'm not sure if it's been tossed up on the pkk site, but maybe you could find it on there; either way I'll put it up on this thread soon, as it's absolutely delicious.

[BIXX]

Anyone have some good Indian food recipes? I'm planning on turning the leftovers into backpacking food if at all possible but any are good.