Recipes (Page 3 of 5)

Vegan Country Gravy

2 tablespoons olive oil
1 medium yellow onion, coarsely diced
1 tablespoon garlic, finely diced
1 vegetable bouillion cube
¼ cup white unbleached flour
¼ cup nutritional yeast
2 teaspoons light sweet miso
¼ teaspoon salt
½ teaspoon black pepper
3 cups water
½ tube of Gimme Lean brand fake sausage

1. Heat up olive oil at medium heat in a very large frying pan, then add sausage. Immediately begin cutting the sausage into small pieces with the edge of your spatula as it cooks. Once you end up with a pan full of crispy sausage crumbles, remove from heat.
2. Chop onion and garlic, measure out other ingredients. Sausage should then be cool enough to remove from frying pan and set aside.
3. Saute onion, garlic and bouillion cube in the same pan with 1/2 cup of the water until soft--about 7 minutes.
4. Add the rest of the ingredients, with small additions of flour and water each, slowly, so as to avoid large lumps.  Stir constantly until it all bubbles and is of an even consistency.
5. Remove from heat and stir in sausage crumbles. Serve immediately.

Comments: This gravy goes great on mashed potatoes and french fries. Some people may prefer to use less nutritional yeast and/or less garlic.

Vegan Lentil Soup

1 tablespoon olive oil
1 large yellow onion, chopped
4 short stalks or 3 long stalks celery, coarsely chopped
2 carrots or 25 baby carrots, coarsely chopped
1 large leek (white part only)
1 large potato, scrubbed, then cubed with the skin on
2 cloves garlic, finely chopped
1 2/3 cups dry lentils
8 cups vegetable broth
1 can of diced tomatoes, drained and rinsed
2 bay leaves
½ teaspoon black pepper
¼ cup fresh dill, finely chopped
½ teaspoon ground celery seed
1 teaspoon thyme
1 ½ teaspoon basil
½ teaspoon marjoram
½ teaspoon ground cumin
½ teaspoons savory
2 tablespoons Balsamic Vinegar (or Red Wine Vinegar)
½ teaspoon Celtic Sea Salt
¾ teaspoon Tabasco Sauce
1 gallon of filtered water, cold
Tofutti brand vegan sour cream, if you've got it
fresh chives for garnish

1. Rinse lentils well. Soak in filtered water in a large bowl in the refridgerator for about 40 minutes. (Use double the amount of water as lentils.)
2. Drain and rinse soaked lentils. Boil for about 20 minutes in filtered water in a large saucepan, drain.
3. Boil potatoes in a medium saucepan until slightly less firm, (about 15 minutes).
4. Chop and crush herbs.
5. Heat oil in a large pot over medium-high heat. Saute carrots, celery, leek, onion, and garlic for 5 minutes.
6. Add dill, thyme, marjoram, savory, cumin, celery seed, and pepper to the pot and saute for another minute.
7. Add 7 cups of vegetable broth, 2 cans of lentils, and potatoes to the pot.  Stir. Bring to a boil.
8. In a food processor or blender, process remaining lentils, 1 cup of vegetable stock, and the can of diced tomatoes until smooth.
9. Add pureed lentils and tomatoes to the pot, return to a boil. Add bay leaves.
10. Reduce heat to low, cover and simmer 20 minutes.
11. Remove bay leaf, add salt and vinegar.
12. Add salt/pepper/tobasco sauce to taste. Serve with a dollop of vegan sour cream, sprinkled with chives.

Comments: This recipe still needs a little tweaking in the herb department. There are probably too many herbs in the soup as it is, so you can eliminate some of them if you like. The dill is especially tasty, so try to keep that in if you can. Use fresh herbs if at all possible. There's something stimulating about this soup, so it's probably best to have it for lunch and not dinner. I had trouble falling asleep when I made it the first time.

Hey Czyx, that metal bar soap thing does work to remove onion or fish from hands...I tried a brillo pad recently instead and it worked like magic. Weird.