Tag: veganmealideas

THANKSGIVING INSPIRED VEGAN STUFFING AND GRAVY

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It might only be the start of September, but these delicious meatloaf and gravy recipes have me pumped for Thanksgiving! Even my brother, a true carnivore, was going for seconds, thirds and beyond! This meatloaf recipe is going to be a staple for me once the colder months hit.

The Meatloaf

  • 2 TBSP olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, peeled and roughly chopped
  • 3/4 cup cashew, soaked for 10 minutes
  • 1/2 cup breadcrumbs*
  • 1 can chickpeas, drained and rinsed
  • 1 TBSP fresh basil (or dried), chopped
  • 1 TBSP poultry seasoning**
  • 2 TBSP nutritional yeast
  • 1/2 tsp sea salt
  • 1.5 cup mushroom, sliced to 1″ thickness

*Pro tip: Never buy breadcrumbs! Making your own is so easy and a great way to use up that slightly stale bread, or “undesirable” end pieces. I had some leftover sourdough and it worked perfect for this recipe.

**Poultry seasoning, like other seasoning blends, does not actually contain meat. It’s just given this name because it’s commonly used to flavor chicken. Similar to breadcrumbs, another pro tip is to make your own. https://www.allrecipes.com/recipe/233909/homemade-poultry-seasoning/

  1. Preheat oven to 350 degrees Farenheit.
  2. Heat 1 TBSP of olive oil over medium heat, cook garlic and onion for 2 to 3 minutes or until translucent. Remove from heat.
  3. Bring medium pot of water to boil and add carrots. Simmer for 8 to 12 minutes or until soft. Remove from heat.
  4. Drain and rinse carrots with cold water. Mash with a potato masher or process until smooth with high speed blender.
  5. Grind cashews in a food processor and mix with breadcrumbs in a large bowl.
  6. Mash chickpeas with potato masher or use a food processor to mash – just enough so they are crumbly!
  7. Add garlic, onions, carrots, cashews, chickpeas, and seasonings to breadcrumb mixture. Give it a good mix!
  8. Heat remaining TBSP of olive oil over medium heat and cook mushrooms until soft.
  9. Grease a loaf pan and press in half of the chickpea mixture. Top with a layer of mushrooms and cover with the remaining chickpea mixture.
  10. Cover with aluminum foil and bake for 60 minutes. Remove from oven and let sit for 10 minutes to cool. Once cool flip pan upside down onto a cutting board or serving plate. Slice, top with a generous dollop of gravy, serve, and enjoy!

The Gravy

  • 1 TBSP olive oil
  • 1 small onion, diced
  • 1 cup fresh mushrooms, sliced
  • 2.5 TBSP vegan butter or margarine
  • 1/4 cup chickpea flour
  • 1 1/2 cup vegetable broth
  • 2 TBSP soy sauce
  • 1/4 tsp fresh ground pepper
  1. In a small pot, warm olive oil over medium heat. Add onions and mushrooms and cook for 3-5 minutes. Remove from heat and set aside.
  2. In the same small pot, whisk butter and flour for about 30 seconds. Add broth, soy sauce and pepper. Stir continuously to avoid lumps and until desired consistency is met.
  3. Return mushrooms and onions to the pot and use an emulsion blender to mix until there are no chunks – unless of course, you prefer chunks!

I can’t wait to see how many carnivores pick these one over the traditional stuffing and gravy at Thanksgiving!

Unfortunately, I forgot to take pictures of the gravy. Guess you guys will have to try it for yourselves 🙂

SLOW COOKER HAWAIIAN CURRY

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A week late but this recipe is worth it! Last week I made this delicious curry for lunch and I am still raving about it. Before this recipe I was 100% on team No Pineapple On Pizza but now I really don’t know – pineapple might actually have a place in savory dishes!

Has anyone seen a Hawaiian sweet potato before? Also called Okinawan sweet potatoes, these are purple powerhouses! Sweet potatoes of all varieties are high in vitamin A, vitamin C and manganese. What sets the Okinawan sweet potato apart from the rest, is their high antioxidant level. This antioxidant abundance is responsible for the radiant purple flesh- similar to blueberries, purple cabbage, and red grapes.

Usually a loyal Korean sweet potato girl, it was very hard to resist the Okinawan sweet potato – especially since I already had a hawaiian pineapple in my shopping basket.

Seriously has anyone seen a more gorgeous potato before?

Not having much time to meal prep this week, I decided to put the sweet potatoes in the hands of my trusty slow cooker. I’m happy to report, the slow cooker did not disappoint.

This curry is the perfect combination of sweet-and-sour, bold-and-comforting, and creamy-and-light. Have it on its own or on a bed of spinach and multigrain rice. For lunch I opted for the spinach and rice.

Slow Cooker Hawaiian Curry

  • 1 can coconut milk
  • 1 can chickpeas
  • 1 pineapple, cut into bite sized pieces
  • 2 medium Okinawan sweet potatoes
  • 1 medium green pepper, cut into 1 inch pieces
  • 1 medium onion, cut into 1 inch pieces
  • 3 cloves of garlic, minced
  • 1 small zucchini, cut into 1 inch pieces
  • 3 TBSP curry powder
  • 1 tsp chilli flakes
  • 1 1/2 tsp salt
  • Cilantro or green onion, optional
  1. Add all ingredients to slow cooker and give it a good mix. Make sure the seasoning is evenly distributed.
  2. Cook on high for 3 hours or on low for 6 hours.
  3. Serve on a bed of rice, quinoa, spinach, naan, couscous, … the possibilities are endless! Top with freshly cut cilantro or green onion.
By the time I got home, it was dark so I couldn’t get the best picture. But the pineapple did a beautiful job with caramelizing the potatoes and other veggies! Once again, I’m so stoked for my lunches this week.