1–2 stalks celery, diced fine
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
Showing posts with label Make ahead. Show all posts
Showing posts with label Make ahead. Show all posts
Curried red lentil soup
1 onion, chopped
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
Instant Pot zucchini pasta sauce
~8 cups chopped zucchini
1/4 cup minced garlic
2 tablespoons mushroom powder (optional)
1 tablespoon vegetable bouillon
1 teaspoon salt
2 teaspoons fennel seed, crushed
1/2 cup nutritional yeast
3/4 cup water
Put all ingredients in 6-quart or larger Instant Pot in the order given. No need to stir. Cook on high pressure for 45 minutes.
Once pressure has released (manual and natural release are both fine), mash up the zucchini with a potato masher. Boil down a little using the sauté function if the sauce is too watery. This will not take long. Add salt and pepper to taste.
Makes 5–6 cups
Total time: 90 minutes
1/4 cup minced garlic
2 tablespoons mushroom powder (optional)
1 tablespoon vegetable bouillon
1 teaspoon salt
2 teaspoons fennel seed, crushed
1/2 cup nutritional yeast
3/4 cup water
Put all ingredients in 6-quart or larger Instant Pot in the order given. No need to stir. Cook on high pressure for 45 minutes.
Once pressure has released (manual and natural release are both fine), mash up the zucchini with a potato masher. Boil down a little using the sauté function if the sauce is too watery. This will not take long. Add salt and pepper to taste.
Makes 5–6 cups
Total time: 90 minutes
Fajitas
1/2 bag (4 ounces) soy curls
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
tortillas
guacamole
plain yogurt
tomatoes
cilantro
Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.
Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.
Serves 6
Total time: 30 minutes
Original recipe source
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
tortillas
guacamole
plain yogurt
tomatoes
cilantro
Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.
Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.
Serves 6
Total time: 30 minutes
Original recipe source
Chickpea patties
1 can chickpeas (no liquid)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
Pasta salad
12 oz. rainbow rotini
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
Seed and carrot loaf
3 large carrots
1 cup sunflower seeds
1 cup pumpkin seeds
2 tablespoons garlic
2 teaspoons parsley
1 teaspoon vegetable bouillon
1/2 teaspoon rosemary
1/2 teaspoon thyme
Boil or steam carrots. Grind everything together in a food processor. Firmly press mixture into a parchment-lined loaf pan.
Bake about 45 minutes at 400°F. Let cool slightly, remove from pan, and slice.
Original recipe source
1 cup sunflower seeds
1 cup pumpkin seeds
2 tablespoons garlic
2 teaspoons parsley
1 teaspoon vegetable bouillon
1/2 teaspoon rosemary
1/2 teaspoon thyme
Boil or steam carrots. Grind everything together in a food processor. Firmly press mixture into a parchment-lined loaf pan.
Bake about 45 minutes at 400°F. Let cool slightly, remove from pan, and slice.
Original recipe source
Enchiladas
1 bag tortillas (about 8)
1 large can enchilada sauce
1 can fat free refried beans, or 1–2 cans whole beans
2 cups cooked grains, such as rice
1/2 cup leftover cheese sauce (optional)
about 1/2 cup salsa (or use some of the enchilada sauce)
Heat oven to 350°F. Mix together beans, grain, cheese sauce, and salsa. Pour some of the enchilada sauce in a 9x13" pan and spread around to cover bottom. Spoon filling into tortillas, roll up, and place in pan. Pour remaining sauce over top. Bake about 45 minutes, until bubbly.
Serves 6–8
Total time: 60 minutes
1 large can enchilada sauce
1 can fat free refried beans, or 1–2 cans whole beans
2 cups cooked grains, such as rice
1/2 cup leftover cheese sauce (optional)
about 1/2 cup salsa (or use some of the enchilada sauce)
Heat oven to 350°F. Mix together beans, grain, cheese sauce, and salsa. Pour some of the enchilada sauce in a 9x13" pan and spread around to cover bottom. Spoon filling into tortillas, roll up, and place in pan. Pour remaining sauce over top. Bake about 45 minutes, until bubbly.
Serves 6–8
Total time: 60 minutes
Black bean burgers
2 cans black beans, drained and rinsed
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 1/2 teaspoons liquid smoke
Preheat oven to 350°F. Mash beans with seasonings and flax. Stir in breadcrumbs until mixture holds together. Form into 8 patties. Bake 20–30 minutes on a parchment-covered baking sheet, turning once. Brush with barbecue sauce halfway through if desired.
Makes 8
Total time: 40 minutes
Original recipe source
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 1/2 teaspoons liquid smoke
2 tablespoons ground flaxseed + 1/3 cup water
1 1/2 cups bread crumbsPreheat oven to 350°F. Mash beans with seasonings and flax. Stir in breadcrumbs until mixture holds together. Form into 8 patties. Bake 20–30 minutes on a parchment-covered baking sheet, turning once. Brush with barbecue sauce halfway through if desired.
Makes 8
Total time: 40 minutes
Original recipe source
Slow cooker multi-bean soup
3 cups multi-bean soup mix
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
2 tablespoons ground coriander
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon salt
1 1/2 teaspoons garlic powder
1/3 cup dried onion
8 cups water
Soak beans overnight; drain and rinse. Add all ingredients to slow cooker and cook on high 4–5 hours or on low 8–10 hours.
Serves 6–8
Original recipe source
Baba ganoush
2 large eggplants
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
———
Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
———
Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
Potato salad
10–12 cups chopped potatoes (red potatoes are nice, but any kind works)
1 recipe ranch dressing
Boil, drain, and rinse potatoes. Toss with dressing.
Serves 10
Total time:
Original recipe source
1 recipe ranch dressing
Boil, drain, and rinse potatoes. Toss with dressing.
Serves 10
Total time:
Original recipe source
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