https://simple-veganista.com/apple-fennel-sage-lentil-loaf/
https://www.delish.com/cooking/a26963648/vegan-meatloaf-recipe/
And some sides:
CAULIFLOWER
- 2 heads cauliflower
- 4 Tbsp vegan butter* (or olive oil)
- 3-4 cloves garlic* (minced)
- ~1/2 tsp sea salt (to taste)
- 1 pinch black pepper
- ¼ - ½ cup unsweetened plain almond milk (to help with pureeing)
FOR GARNISH optional
- Fresh parsley or chives
- Vegan parmesan cheese
Instructions
- Cut cauliflower into even florets and steam in a large pot with a steamer basket (covered) until very tender - about 15-20 minutes depending on size of pot and cauliflower florets. Remove from heat and set aside uncovered to cool slightly.
- In the meantime, sauté the garlic in the vegan butter in a small skillet over medium-low heat for 2-3 minutes or until just slightly browned (be careful not to burn). Or, you can keep your garlic raw for a punchier, stronger garlic flavor! Turn off heat and set aside.
- Transfer half of the cauliflower to a food processor (or use an immersion blender to purée cauliflower in a pot or saucepan) and process until puréed. (The amount of cauliflower you’re able to purée at once will vary based on the size of your food processor). Then add half of the garlic butter as well as half of the salt and pepper and process until well combined.
- Taste and adjust flavor as needed, adding more salt and pepper to taste, garlic for intense garlic flavor, vegan butter for buttery flavor, or almond milk to help the cauliflower purée. Note: You could even blend in a little nutritional yeast to add cheesy flavor, or vegan cream cheese for more creaminess (optional).
- Transfer to a mixing bowl or serving platter and cover to keep warm. Then repeat this blending and seasoning process until all the cauliflower is whipped and seasoned.
- Garnish with herbs and vegan parmesan cheese (optional), and another sprinkle of salt and pepper and serve hot. Store leftovers covered in the refrigerator up to 3-4 days, or 1 month in the freezer. Reheat in the microwave or on the stovetop in a saucepan until hot.
Green Beans
Gravy!
I made vegetable stock a vegetable stock using "Better than Boullion" Garlic Broth, added some miso and puréed cannellini beans, nutritional yeast, a touch of Braggs liquid amino‘s, and some flour and olive oil to thicken up. I ended up blending in a blender to really thicken the gravy and smooth.
I made vegetable stock a vegetable stock using "Better than Boullion" Garlic Broth, added some miso and puréed cannellini beans, nutritional yeast, a touch of Braggs liquid amino‘s, and some flour and olive oil to thicken up. I ended up blending in a blender to really thicken the gravy and smooth.
We've made this mushroom gravy in the past:
https://scoffingescoffier.blogspot.com/2011/12/mushroom-and-miso-gravy.html
https://yupitsvegan.com/vegan-gravy/
https://scoffingescoffier.blogspot.com/2011/12/mushroom-and-miso-gravy.html
Ingredients
- 1 tbsp olive oil (increase to 2 tbsp for a richer flavor and texture)
- 1 yellow or white onion diced
- 2 cloves garlic minced
- 1 tsp poultry seasoning (see note)
- 1 tbsp miso (dark miso is best, but you can use any kind)
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 cup low-sodium vegetable broth (I use all-natural vegan "chicken" flavored broth)
- 1 and 1/2 cups cooked cannellini beans (1 standard can) rinsed and drained (or use other white beans such as great northern)
- 1 tbsp olive oil (increase to 2 tbsp for a richer flavor and texture)
- 1 yellow or white onion diced
- 2 cloves garlic minced
- 1 tsp poultry seasoning (see note)
- 1 tbsp miso (dark miso is best, but you can use any kind)
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 cup low-sodium vegetable broth (I use all-natural vegan "chicken" flavored broth)
- 1 and 1/2 cups cooked cannellini beans (1 standard can) rinsed and drained (or use other white beans such as great northern)
Instructions
Heat the oil in a nonstick pan over medium heat. Add the diced onion when the oil is hot. Cook the onion, stirring intermittently, until the onion is well-browned. (This adds color and flavor to the gravy!)
Add the garlic and poultry seasoning and stir to combine. Add the miso and nutritional yeast and cook for 30 seconds more. Add the soy sauce, vegetable broth, and cooked beans to the pan, stir, and bring to a gentle boil, taking care to scrape any solids from the bottom of the pan; then turn off the heat. The purpose of this step is just to heat the mixture, so don't cook it for longer than needed, or some of the liquid will cook out and your gravy will be too thick.
Remove from the heat, transfer to a blender, and blend until smooth. You can also use a food processor or immersion blender, but may need to blend for more time to get the beans fully processed. Add more vegetable broth if needed to thin to your desired texture. This vegan gravy is designed to be thick but pourable.
Serve warm, with mashed potatoes, biscuits, or whatever dishes you desire!
Heat the oil in a nonstick pan over medium heat. Add the diced onion when the oil is hot. Cook the onion, stirring intermittently, until the onion is well-browned. (This adds color and flavor to the gravy!)
Add the garlic and poultry seasoning and stir to combine. Add the miso and nutritional yeast and cook for 30 seconds more. Add the soy sauce, vegetable broth, and cooked beans to the pan, stir, and bring to a gentle boil, taking care to scrape any solids from the bottom of the pan; then turn off the heat. The purpose of this step is just to heat the mixture, so don't cook it for longer than needed, or some of the liquid will cook out and your gravy will be too thick.
Remove from the heat, transfer to a blender, and blend until smooth. You can also use a food processor or immersion blender, but may need to blend for more time to get the beans fully processed. Add more vegetable broth if needed to thin to your desired texture. This vegan gravy is designed to be thick but pourable.
Serve warm, with mashed potatoes, biscuits, or whatever dishes you desire!
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