Category Archives: Main Dish

Seitan Chimichurri Kebabs

By Terry Hope Romero

Seitan ChimiChurri72

 

 

 

 

 

 

 

 

 

 

Serves 4                Time: 30 minutes, not including preheating the grill

Juicy seitan on the grill, yes please.  Slathered in zesty chimmichuri sauce, clearly we have a winner! Whirl this sauce in food processor for a fast fix for any store-bought seitan, or to dress up your own homemade seitan for grilling all summer long.

Grilling tip: if the seitan sticks, use a high-heat grilling spray on the surface of the grill with a high-heat cooking oil spray.

8 ounce package seitan

Olive oil, bamboo or metal skewers

 

Chimichurri

2 cups lightly packed flat leaf parsley leaves

½ cup olive oil

2 tablespoons red wine vinegar

4 cloves garlic

1 tablespoon dried oregano

1 teaspoons smoked paprika

1/2 teaspoon red pepper flakes

½ teaspoon smoked salt

 

1. Preheat grill according to manufacture’s directions. If using bamboo skewers, soak for about 10 minutes in cold water. Tear apart or slice seitan in small bite-sized pieces (about ½ inch thick).

2. In a food processor or blender, pack in all of the chimichurri ingredients and pulse into a creamy paste. Transfer the seitan to a large mixing bowl and pour on the chimichurri.

3. Toss the chimichurri with the sauce, coating each piece. Slide several pieces onto the skewers. Grill the seitan skewers on the preheated grill for about 4-6 minutes, until seitan is hot and edges are lightly charred. Occasionally brush with any remaining sauce from the bowl.

4. Take care not to overcook seitan! It can dry out fairly fast, so remove from the grill just as the edge of some of the smaller pieces begin to char. Serve hot!

Grilled Portobello Burger with Citrus Slaw

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook

Grilled Portobello Burger with Citrus SlawServes 4                        Time: 20 minutes

 

Portobello mushrooms size and steak-like texture make them a fantastic meatless option for grilling. A cast iron grill pan gives you the option of grilling year round.

 

Preheat your grill (or grill pan) to 425-450 degrees.

 

 For the Dressing

1/4 cup fresh lime juice

2 teaspoons salt

2 tablespoons grated ginger

2 teaspoons agave syrup

 

1. Place all ingredients in a covered jar and shake well until the dressing is emulsified.

 

For the Salad

2 cups green cabbage, sliced very thinly

1 cup shredded carrot

1/2 small red onion, sliced thinly

2 tablespoons dried unsweetened coconut

1/2 cup chopped fresh cilantro

1 jalapeño pepper, diced (optional)

 

1. Place all ingredients into a medium sized bowl. Dress lightly and toss the salad well to coat the vegetables with the dressing.

 

For the Mushrooms

2 tablespoons soy sauce or tamari

2 tablespoons vegetarian Worcestershire sauce

4 good-sized Portobello mushrooms, stems and gills removed, rinsed, and dried well

Vegetable or olive oil for brushing

 

1. Blend the soy and Worcestershire sauces in a shallow bowl.

2. Brush the mushroom caps with a little oil and place oiled side down on your hot grill. Cover and cook for 5 to 7 minutes until mushrooms begin to flatten and brown.

3. Using tongs, pick up, dip/press the hot mushroom caps into the sauce mixture, then return to the grill and continue grilling for another 3 to 4 minutes.

Delicious served on a toasted whole grain bun, spread vegan mayonnaise, top with tomato slice, grilled mushroom, and a layer of slaw. Enjoy!

Tofu Kabobs with Mango Citrus Sauce

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

BBQ Tofu Serves 4-6                    Time: 25 minutes

This makes a refreshing and flavorful sauce for tofu and vegetables, perfect for a hot, summer day. You’ll need to freeze regular or firm tofu for at least one week. Freezing tofu changes the texture to a meaty sponge that will suck up whatever sauces you marinate it in.

Grill ingredients:

1 pound regular or firm tofu (water-packed), frozen for at least one week or longer
Red bell peppers, onions, zucchini, or whatever grilling vegetables you like

1. Defrost the tofu, and slice into 1/2 inch slabs. Carefully squeeze each slab between the palms of your hands to extract as much water as possible. Make the marinade below and follow instructions for marinating and grilling.

Marinade ingredients:

2 cups mangoes, either frozen and thawed, or fresh
6 ounces apple juice concentrate
1/3 cups fresh lime juice
2 Thai chilis
3 to 4” of lemon grass stalk
A chunk of ginger root

1. Combine all of the marinade ingredients in a blender and process until smooth. Pour into a bowl and marinate the tofu in it for 24 hours before grilling. You can grill the tofu slices on their own, or cut them into cubes and skewer them with your vegetables of choice.

2. When you’re ready to grill, lightly brush the grill with oil, then place the tofu or skewers on it, grilling 4 to 5 minutes on each side until beautiful grill marks are formed.

Brush a bit more of the marinade on them once they come off of the grill to add another burst of flavor.

Farro Risotto with Mushroom Medley

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Farro RisottoServes 6                                    Time: 1 hour

I love farro in place of rice or in salads and soups, but I especially love it as risotto when combined with the earthiness of mushrooms. Whenever I teach this dish, people marvel at how such rich, complex flavors come together so easily.

Start with:
1/4 cup dried porcini mushrooms
1 cup hot water

Mushroom Medley Ingredients:
8 cups sliced mushrooms, such as shiitake, crimini, button, portobello, oyster, king trumpet (a variety of different mushrooms is best)
1/2 cup dry red wine
2 tablespoons soy sauce
1 tablespoon mirin
2 cloves garlic, minced

Farro Ingredients:
1 large onion, diced
2 cloves garlic, minced
1 1/2 cups farro
5 cups mushroom stock
1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary

 

1. Soak the porcini mushrooms in hot water for about 20 minutes.

2. Put all of the mushroom medley ingredients in a large skillet. Cover and set over a medium flame, allowing the mushrooms to cook for several minutes until juices have exuded and they have shrunk slightly. Then remove the lid and continue cooking, stirring occasionally, until most of the liquid has been absorbed and the mushrooms are dark brown.

3. Sauté the onions and garlic in a small amount of water or stock for about 5 to 7 minutes, until tender.

4. Add the farro and cook for another 5 or so minutes. Add one cup of mushroom broth and stir every couple of minutes while simmering.

5. When the liquid has mostly been absorbed, stir in an additional cup of stock. Continue stirring in stock one cup at a time, until you have added a total of 3 to 4 cups. Now, add the porcini mushrooms along with their soaking liquid. Stir and simmer until liquid is absorbed.

6. Add the final cup of broth, thyme, rosemary, and the remaining prepared mushrooms, and simmer until the farro is tender but retains some bite – the total cooking time will be approximately 30 to 40 minutes.

Oyster Mushroom Tacos with Avocado Almond Crema

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more

Terry's Oyster Mushroom Taco
Serves 2-3                                     Time: 20 minutes

Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping and don’t be shy adding on classic taco toppings.

 

1 pound oyster mushrooms, trimmed and pulled apart

Smoke n’ Spice Rub

Olive oil cooking spray

 

Avocado crema

2 tablespoons sliced almonds

1 avocado, cut into cubes

3 tablespoons lime juice

2 tablespoons chopped fresh cilantro (optional)

½ teaspoon salt

 

4 corn tortillas

2 cups shredded Romaine lettuce

1 small carrot, shredded

1 small red onion, sliced paper-thin

 

Smoke n’ Spice Rub

2 tablespoons smoked sweet paprika

2 teaspoons organic sugar

1 teaspoons black pepper

1 teaspoons onion powder

1 teaspoon celery seeds

1 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

 

1. Prepare the oyster mushrooms by slicing off any tough, hard stems. Pull apart the mushrooms. If any mushrooms are very large (3 inches wider or more), slice in half. Leave small mushrooms whole, as oyster mushrooms shrink dramatically with cooking and you want substantial chunks of mushroom for these tacos!

2. Before cooking the mushrooms, prepare the avocado crema. Pulse the almonds as fine as possible in a food processor. Add the remaining ingredients and pulse until smooth. Cover and chill until ready to use.

3. Preheat a large cast iron skillet over medium-high heat. In a large bowl toss the mushrooms with 3 tablespoons of the spice rub mix; very gently rub the spices into the mushrooms, taking care not the break the mushrooms apart into small pieces. Generously spray the bottom of the skillet. Add the mushrooms, spray with a little more oil, and quickly sauté the mushrooms for 3-5 minutes. The high heat should sear the mushrooms. Cook the mushrooms only long enough to render them soft and tender in the inside and lightly seared on the outside. Do not overcook! Overcooked oyster mushrooms will shrink in size to almost nothing and become a little rubbery in texture. When done, remove from heat and cover.

4. Heat the corn tortillas: I heat them directly on the burner, flipping once with long handled metal tongs until soft and pliable. To serve, pile some hot mushrooms on a hot tortilla, dollop with a little avocado crema, and top with remaining toppings. Eat immediately!

Savory Mushroom and Leek Tarte Tatin

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook

mushroom tart OHS-72test

Serves 4-6                             Total Prep: 45-50 minutes

 

Easy and elegant, my Mushroom Leek Tarte Tatin is a savory play on the extremely popular French dessert traditionally made with apples. Bursting with juicy mushrooms, mellow leeks and crunchy walnuts on a tender puff pastry crust this recipe utilizes a cooking technique you’ll use over and over.

Ingredients:

1 sheet prepared vegan puff pastry rolled into a 12-inch round, placed on a parchment paper-lined baking sheet and refrigerated

1/2 cup walnut pieces, lightly toasted and minced (divide in half)

3 tablespoons refined coconut oil or extra-virgin olive oil

2 cups sliced leeks, white and pale parts only

1 1/2 pounds cremini, portobello, or standard cultivated mushrooms cleaned, trimmed, and cut into thick slices

3 tablespoons minced fresh flat leaf parsley (divide in half)

Sea salt

1 teaspoon fresh thyme leaves, minced (may use 1/2 teaspoon dried thyme, if necessary)

2 cloves fresh garlic, minced

Freshly ground white pepper to taste

1 tablespoon walnut oil vinaigrette  (Recipe below)

 

Walnut Oil Vinaigrette

1 tablespoon freshly squeezed lemon juice

Fine sea salt, to taste

1/4 cup organic walnut oil

 

To prepare the tarte tatin:

1.Preheat the oven to 425°F.

2. Gently preheat a 10-inch cast iron or ovenproof skillet. Toast the walnuts in the pan, chop, and set aside.

3. Add the oil to the pan, wait a few seconds until it warms, then add sliced leeks and sauté until soft but not too browned. Remove the leeks from the heat and set aside.

4. Next add the mushrooms to your pan, season lightly with salt and sauté until they begin to sweat, about 5 to 7 minutes. Reduce the heat and add thyme, garlic, shallot, half the minced parsley and half the chopped walnuts. Sauté an additional 1 to 2 minutes, stirring regularly and shaking the pan. Season generously with salt and pepper and remove from the pan from the heat.

5. Spread the reserved leeks on top of the mushrooms right in the pan, then remove the pastry from the refrigerator and lay it over the leek/ mushroom mixture, gently pushing the edges of the pastry down around the inside edge of the pan.

6. Bake 20 to 25 minutes or until the pastry is puffed and a rich golden color.

Combine the lemon juice and salt and whisk until the salt dissolves. Add the walnut oil, whisking again to combine. Taste for seasoning.

Remove the baked tarte from the oven. Run a knife around the outside edge of the pastry, set a serving platter over the skillet, and invert, gently lifting the pan away.

If any mushrooms stick to the pan, simply spoon them out and place them on top. Sprinkle with parsley and walnuts, drizzle with a bit of dressing, season to taste, and serve warm.

This dish has a lovely presentation for a light lunch or dinner served with a simple green salad. You can also cut into smaller servings for an elegant appetizer.

Smoky Hazelnut and Black Bean Burgers

by Toni Fiore, the author of the Totally Vegetarian cookbook

Black Bean BurgersServes 4-6                     40 minutes

3 to 4 slices whole grain bread lightly toasted and coarsely processed (use oats for GF)
1 cup hazelnuts, finely chopped and toasted
12 ounces crimini or baby bella mushrooms, coarsely chopped
4 to 6 tablespoons refined coconut or olive oil
1 medium onion, diced
15 ounce can of low sodium black beans, drained and rinsed
1 chipotle pepper in adobe sauce or 1 tablespoon of chipotle sauce
1 teaspoon liquid smoke
2 teaspoons garlic powder
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon coriander
1/2 to 1 cup chopped fresh cilantro
2 to 3 tablespoon water
2 teaspoons salt

Toast the bread and using a processor, chop into coarse bits. Place into a large bowl. Pulse hazelnuts in the food processor until coarsely chopped but not ground into a paste.

Heat a skillet on medium. Add the chopped nuts to the heated pan and carefully toast them, stirring or shaking frequently until fragrant, about 4 minutes. Drop the nuts into the large bowl of crumbs and set aside.

Re-heat the skillet on medium and add 2 tablespoons of the oil. As soon as the oil is warmed add the onions and sauté for five minutes or until the onions are soft and glassy. Add the mushrooms and continue sautéing until the mushrooms brown, about 5-7 minutes. Quickly pulse the cooked mushrooms and onions in the processor. Then add the drained beans, cilantro and all seasonings. Quickly pulse making sure to retain some texture.

Combine the vegetable-bean mixture with the nuts and breadcrumbs. Add water and, using your hands, mix until you’re able to form the mixture into 4 patties. Be careful not to make them too thin – you want a hearty thick pattie.

Re-heat your pan on medium, add 2 tablespoons of your remaining oil. Place burgers into the hot oiled pan and cook until golden brown – for best results these burgers should be cooked slowly, so don’t hesitate to lower the heat if needed. Prepare buns with your favorite burger toppings, or serve on a bed of lettuce. Enjoy!

Creamy Dill Beet RAWvioli

by guest Chef Elizabeth Fraser  Creator of Girl Gone Raw

Beet Ravioli

Serves 4 (approx. 32-36 raviolis) Cook / prep time: 20 minutes

RAWvioli filling:
1 cup of cashews, soaked 1-2 hours
1 Tablespoon nutritional yeast – optional
1 Tablespoon lemon juice
2 Tablespoons dried dill or 1/4 cup fresh dill
3/4 teaspoon sea salt
1/2 to 3/4 cup of water

RAWvioli:
1 to 2 medium large beets
1/4 cup of olive oil
2 to 3 cloves of garlic

1. Place all RAWvioli filling ingredients in a high speed blender & blend until smooth & creamy.
2. Place filling mixture in a bowl.
3. Wash your beets and trim off tops and bottoms. Leave your beets as they are or square them by slicing a little off each side to shape them into a square.
4. Set your mandolin to a thin setting (1/16″) and slice away. You will need 64 beet slices. Save leftover beet pieces for a salad or the juicer.
5. Get out 4 plates. Drizzle a little olive oil onto each plate with some minced garlic.
6. Place 8 beet slices on each plate. Spoon a little RAWvioli filling onto the center of each beet piece, then place another beet piece on top to seal it. Repeat until you have 32 RAWviolis.
7. Leave 1 to 2 tablespoons of RAWvioli filling in the bowl, mix in 2 or 3 tablespoons of water, then drizzle thinned mixture over RAWviolis. Sprinkle dill or micro greens on top to garnish. Serve and eat up! RAWLISH!

Japanese Curry Udon Noodles

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.
 Curry Udon
Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re  gluten-free, just substitute fat rice noodles for the udon.

Serves 4                                             cooking time 20 minutes

Curry Sauce:

4 to 5 cup vegetable broth
1 heaping tablespoon Curry Powder
3 tablespoons tamari or soy sauce
3 to 4 tablespoons potato flour (not starch)

To make the sauce, combine all ingredients in a saucepan and bring to a simmer. Cook for about 5 minutes until thickened and flavorful. Adjust seasonings as desired, adding more curry powder and/or tamari to taste.

Meanwhile, cook the noodles and vegetables as described below.

4 servings of udon noodles, either fresh or dried
1 carrot, thinly sliced
½ cup daikon or turnips, thinly sliced
1 radish, zucchini, or broccoli stalk, thinly sliced
2 cups fresh spinach

Bring a pot of water to a boil. If you are using dry udon noodles, you will need to boil them for 8 to 10 minutes, or according to package instructions. Fresh noodles will require only a couple of minutes, so please adjust cooking times according to what you’re using.

You can steam, blanch, or sauté your veggies separately, but I prefer – and it’s easier – to simply add them to the noodles during the last minute or two of cooking. (This helps with clean-up too – one less pot to clean!)

Note that the spinach should be added at the very last and just for a few seconds, as it will cook very quickly.

Drain the noodles and vegetables and portion them out into 4 bowls, then pour top with sauce and enjoy.

Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook

Quintessential Tempeh recipes

Serves 4-6   Cooking time 40 minutes

Ingredients
2 to 4 tablespoons refined coconut oil
1 large yellow onion, diced
1 green pepper, diced
1 yellow pepper, diced
2 packages tempeh any style, crumbled
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin (ground)
1 teaspoon coriander
28 ounce can chopped tomatoes, with juice
½ cup ketchup
1 tablespoon vegan Worcestershire sauce
1 cup of water
Hot sauce (optional)
Salt and pepper, to taste

Instructions

In a large pot, heat the oil over medium heat. Add the onions and peppers and sauté about 5 minutes, until tender. Add the crumbled tempeh and continue to sauté, stirring often until the tempeh is a deep golden brown. Next add the seasonings and continue cooking for another 5 to 7 minutes. Add a little water if the mixture becomes too dry. Next add the tomatoes, ketchup, Worcestershire sauce and water, stir well, lower the heat, and cook an additional 10 minutes. Taste for seasonings and if desired add hot sauce, and salt and pepper to taste.

Serve hot on a toasted bun, tucked into lettuce, over tortilla chips, or heaped onto rice.