Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly.
Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
This will allow the mushrooms to release their water.
After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
Add sea salt and black pepper to taste.
Garnish with fresh herbs and serve.
Rest of the Dish
Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
Boil a large pot of water, add in the green beans for 8-10 minutes until they’re soft, strain, and run cold water over them.
In a large skillet, add a tablespoon of olive oil and the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the garlic and cook for 1 minute. Stir in the mushroom soup. Stir in the milk and cheese until the cheese is melted. Add salt and pepper to taste.
Place your green beans in the prepared dish, pour the mixture over all of the green beans. Fold in 3/4 cup of the fried onions. Bake, uncovered, for 20 minutes. Top with the rest of the fried onions, and bake another 10-15 minutes until they’ve turned golden, and the casserole is hot and bubbly. Enjoy that sh*t.
Drop whatever you are doing and get your ass in the kitchen to make this delicious-ass, tasty-ass pie. I had never made a pecan pie… or any pie really… but gat damn this was so good. My whole family (mind you are carnivorous, dairy drinking monsters) couldn’t stop eating it or hyping my ass up about how good it was. Pie crust made from scratch, which I got creative with with those cute lil leaves. Shout out to Abbey from Abbey’s Kitchen for the recipe.
2 ½ c flour
½ tsp salt
¼ cup white sugar
1 cup vegan butter very cold frozen is best
½ cup cold ice water
4 tbsp ground chia seeds OR chickpea liquid
8 tbsp unsweetened vanilla almond milk
1 c maple syrup
1 3/4 c light brown sugar
1/3 c cornstarch
1 1/2 tbsp vanilla extract
2 tsp apple cider vinegar
3/4 c melted vegan butter
¼ tsp salt
3/4 tsp cinnamon
2 cups pecan halves
In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it comes together (you likely won’t use it all!). Form into two thick round disks, wrap in plastic wrap and refrigerate for 1 hour to set up.
Meanwhile, preheat oven to 350F.
Mix together the chia or chickpea liquid and almond milk, refrigerate for 20 minutes.
In a food processor, puree the chia egg or chickpea liquid mixture, maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon.
Stir in the pecan halves.
Roll the first dough disk out to less than 1/4 inch and fit into a 9 inch pie plate. Prick the bottom. Chill until firm for about 30 minutes.
Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
Pour the filling into the shell and press the leaf shapes all around the edge.
Bake for about 1 hour or until it just gently jiggles in the center. After the first 20 minutes, you’ll likely want to cover the edges with tin foil to prevent the crust from overbrowning.
Allow to cool completely before slicing and serving.
Vegan Meatloaf! Am I allowed to say it’s a meatloaf? A classic, with a chickpea/tofu twist my vegan babies. I was really surprised by this one to be honest, I questioned if it could compare on any level to real meatloaf… and I’d say it gets there. It packs in the protein and has loads of flavor. I fed it to my family on Easter and they weren’t complaining, so it’s non-vegan approved b*tches.
1/2 tbsp olive oil
1/3 c white onion, diced
2 tsp minced garlic
1/2 red bell pepper, diced
1 15 oz can chickpeas, save liquid from can
6 oz extra firm tofu
1 tbsp soy sauce or liquid amino
1/4 c ketchup
1/2 tsp liquid smoke, optional
1 packet of meatloaf seasoning OR
1 tsp italian seasoning
2 tbsp parsley
4 tbsp chickpea liquid
1/2 c nondairy milk
3/4 c breadcrumbs
3/4-1 c oats
Preheat the oven to 375 degrees, and lightly grease a 9 in. loaf pan or line with parchment paper to avoid sticking.
Saute onion, garlic, and bell pepper until soft and fragrant, about 5 minutes on medium heat, remove from heat.
Mash the chickpeas with a fork or potato masher until they are broken up but not mushy or pasty. Crumble in the tofu AFTER you have pressed it a few times with a dish rag or paper towels to remove some moisture. Add in cooked veggies, soy sauce, ketchup, liquid smoke, and meatloaf seasoning. Mix well.
Add in the chickpea liquid, milk, and breadcrumbs, stir to combine, add oats 1/4 c at a time, mixing until the mixture holds together well and can be formed (holds in a ball shape). Transfer to the loaf pan, flatten, and place in the oven for 35 minutes.
Remove and top with ketchup moving width-wise from top to bottom (refer to picture), and cook another 15 minutes. Remove and let sit at least 10 minutes before slicing so it holds better.