Archive for the ‘Holidays’ Category

This recipe is a variation of The Post Punk Kitchen’s legendary vegan sausage recipe.  We thought some poultry seasoning and dried cranberries would give this version that holiday feel.  The backbone of the vegan sausage is the vital wheat gluten and mashed beans.  From there the possibilities are endless!  Check out these ones at the PPK sausage forum.

1/2 cup pinto beans

1 cup vegetable broth

1 tablespoon olive oil

2 tablespoons soy sauce

3-4 garlic cloves, minced

1 1/4 vital wheat gluten

1/4 cup nutritional yeast

1 1/2 teaspoons fennel seeds

1/2 teaspoon chili flakes

1 teaspoon poultry seasoning

1 teaspoon pepper

1/4 cup chopped dried cranberries

Before mixing your ingredients, get your steaming apparatus ready.  Bring water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts. Place one part of dough into tin foil and mold into a sausage shape about a 5 inches log. Wrap dough in tin foil and twist both ends.  Place wrapped sausages in steamer and steam for 40 minutes.  Be careful when you remove the sausages and open them up – hot steam!  The sweet cranberries and savoury spices work wonderfully together and are perfect for a holiday meal.  Slice up the leftovers and pan fry for breakfast the next morning…YUM!

~The Vegan Project


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A favourite product of ours has finally hit Vancouver shelves everyone-Daiya Vegan Cheese! Hailing from North Vancouver and a cult favourite among vegans worldwide, it will delightfully substitute dairy cheese in any dish and can now be found at Choices, Capers, Whole Foods and The Drive Organics. Yippee!  This recipe for steamed veggies smothered in cheesy sauce is the first in what will be a vegan cheese binge over the next little while until the excitement wears off.

1 head of cauliflower

1 bunch of broccoli

1 tablespoon earth balance

1 tablespoon wholewheat flour

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 cup non-dairy milk

1 cup shredded cheddar-style Daiya

1/2 teaspoon salt

Cut the broccoli and cauliflower into florets and steam until just tender.

Melt the earth balance in a small saucepan over low heat and add the flour to make a roux. Add the nutritional yeast, onion powder and salt.  Whisk in non-dairy milk.  Add the vegan cheese and whisk till smooth and all the cheese has melted.  Pour over steamed veggies and serve warm.  The resemblance to the classic version is uncanny!

~The Vegan Project

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Just like Mom’s…


2 tablespoons olive oil

1 large onion, chopped

2 cloves of garlic

1 cup chopped mushrooms

1 chopped celery

1 package Homestyle Tempeh

1 tablespoon fresh rosemary

2 teaspoons poultry seasoning

1 teaspoon each of salt and pepper

2 cups vegetable broth

4 cups of sourdough bread, cut into cubes and lightly toasted

Set your oven to broil.  Spread the sourdough cubes onto a baking sheet and place under the broiler until golden brown. Remove from oven and set aside.  Switch oven to bake setting and turn down to 350F.

In a large saucepan, saute the onions and celery in olive oil on medium heat.  Add the mushrooms and garlic and crumble in the tempeh.  Add all other seasonings and 1 cup of the vegetable broth and let simmer for 5-10 minutes.  Mix this mixture in a large baking dish together with the cubes of bread and the remainder of vegetable broth.  Cover with aluminum foil and bake for 30 minutes.  Remove the foil and bake for another 10 minutes.  Sprinkle with fresh parsley and serve.

~The Vegan Project


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Roasted Garlic Mashed Potatoes

1 head of garlic

drizzle of olive oil

8 large potatoes

2 tablespoons earth balance

3/4 cup potato water

1/2 cup non-dairy milk

Salt and pepper to taste

Cut off the top of the garlic head and drizzle with olive oil and wrap in tinfoil.  Place in an oven safe dish and bake at 350F for 35-45 minutes.

Cut the potatoes into chunks (you can leave the skins on) and cover with water in a big pot and boil till tender.  Before you drain, be sure to reserve 3/4 cup of the water.  Add the earth balance, roasted garlic, potato water, non-dairy milk, and salt and pepper and mash until nice and creamy.  For an even smoother texture, use a hand blender to whip the potatoes into fluffy clouds.

Shiitake-Miso Gravy

1 tablespoon olive oil

1 tablespoon wholewheat flour

1/2 cup chopped shallots

3/4 cup chopped shiitake mushrooms

1 1/2 cups vegetable broth

1 tablespoon dark miso paste

dash of salt and pepper

Heat the olive oil in a small saucepan and add the flour to make a roux.  Add the shallots and mushrooms and cook for a few minutes.  Add the vegetable broth and bring to a boil.  Reduce heat and simmer fro about 10 minutes.  Turn off the heat and stir in the miso paste and add a dash of salt and pepper.  Then use a hand blender to blend everything together.  This step really thickened everything up and mixed the flavours beautifully. Pour generously over mashed potatoes, in fact pour over everything!

~The Vegan Project


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