Category: Mains

Categories
Mains

Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas

You will need about 28 oz of enchilada sauce. Our homemade version is easy and highly recommended, but your favorite store-bought version can also be used.

Makes 10 enchiladas (about 5 servings)

Tortillas

  • 10 corn tortillas

Filling

  • 2 sweet potatoes, scrubbed (skin on)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 2 cups chopped kale (or spinach, or other favorite green)
  • 2 tablespoons water
  • 1 (15-ounce can) black beans (or pinto beans), drained
  • 1/4 cup enchilada sauce (from recipe below or store-bought)

Sauce (or 24 oz store-bought)

  • 2 medium onions, finely diced
  • 3 cloves garlic, minced
  • 1 can (10 oz) tomato puree
  • 1 can (14 oz) chopped tomatoes
  • 1 can (2 oz) sliced black olives
  • 1 cup vegetable broth
  • 1 ½ tablespoons chili powder
  • 1 ½ tablespoon ground cumin
  • 1-2 jalapeno peppers, diced (or more to taste)

Serving (optional)

  • Avocado crema
  • Chopped cilantro

 

Instructions

Sauce

  1. In skillet, sauté 1 cup onion in 2 T water. When softened, add garlic, jalapenos, chili powder, tomato puree, chopped tomatoes, broth, cumin, and 2/3 of olives. Reduce slightly over low heat.

Filling

  1. Boil (or microwave whole sweet potatoes until tender. Cool, peel skin and cut into ¾ inch cubes.
  2. Preheat oven to 350 degrees F and position a rack in the middle of the oven.
  3. In the meantime, wilt the kale in a large skillet over medium heat with 2 Tbsp (30 ml) water, covering to steam for about 4-5 minutes (or place on a plate and microwave for 60 seconds to wilt). Kale should be slightly softened but still bright green. Uncover and set aside. Set aside, uncovered.
  4. Add drained black beans to a mixing bowl with steamed kale. Add ¼ cup of enchilada sauce and stir to combine, mashing beans slightly.

Assembling and Cooking

  1. Soften tortillas for easier rolling by heating individually in a small skillet or wrapping tortillas in damp cloth towel and microwaving about 30 seconds.
  2. Spread one third of the enchilada sauce evenly in the bottom of a 9×13-inch (or similar) baking dish.
  3. Place one corn tortilla down in the sauce-coated baking dish, then flip to coat the other side. Fill with ~1/4 cup of the bean and kale mixture, lay 3-4 sweet potato dices along the filling. Then roll up and lay seam-side down at the edge of the dish. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Extra filling can be arranged at the edges of the dish. 
  4. Pour remaining enchilada sauce over the top of the enchiladas, down the middle. Note:For drier enchiladas, use less sauce. More sauce will result in more tender and moister tortillas.
  5. Top with remaining sliced olives.
  6. Bake at 350 degrees F for 10 minutes covered and 10 minutes uncovered, or until warmed through. Top with desired toppings and serve.

Storing

For batch cooking and freezing:

  1. After cooking, cover the dish tightly and freeze for up to 1 month.
  2. Defrost and reheat in a 350-degree F oven for 15-20 minutes or until warmed through.
Categories
Mains

Mushroom Wellington

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Mushroom Wellington

This is a crave-worthy dish perfect for those special holiday gatherings. The filling can even be made the day ahead. Serve with our mushroom gravy for a memorable main dish.

Makes 2 rolls, 10 servings

Ingredients

  • 1 box (contains 2 sheets) vegan puff pastry, thawed in the fridge overnight. (Use cold, directly from the fridge)
  • Olive (or avocado) oil spray
  • 2 pounds mushrooms of your choice, sliced, including stems (except shiitake stems)
  • 1 large onion, diced
  • 5 garlic cloves, coarsely chopped
  • 1 tablespoon chopped fresh thyme (or 1 ½ tsp dried)
  • 1 teaspoon salt
  • 1/4 cup wine (sherry, marsala, port, red or white wine) – optional
  • 2 teaspoons balsamic vinegar
  • 1 cup chopped, toasted pecans or walnuts
  • 1/2 teaspoon pepper
  • 2 teaspoons truffle oil (optional)

Instructions

Make sure your puff pastry is thawed but directly from the fridge when you start. Otherwise it will break or fall apart.

Preheat oven to 400F

Make the filling

  1. Spray an extra-large skillet or Dutch oven with oil spray and heat over medium-high heat. Add mushrooms, onions, garlic, salt (optional), and thyme and sauté, stirring, until mushrooms release all their liquid. Reduce heat to medium, and sauté until all of the liquid has evaporated. Add the sherry wine and balsamic vinegar and continue to sauté on medium heat until the liquid has cooked off. It is important that the mushroom filling is not wet as this will cause the roll to break down.
  2. Add the toasted chopped nuts, pepper, and truffle oil. Taste, adjust seasonings.
  3. Let the filling cool 15-20 minutes (the filling can be made the day ahead and refrigerated).

Make the rolls

  1. Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it is too stiff, let it thaw a few minutes until it is pliable). Gently, roll it to smooth it (but do not thin it much)  and patch-up any holes. Place half the filling in a mound along the center of the dough and roll the pastry up, and over, finishing with the seam side down. Fill and roll the second sheet.
  2. Spray the tops of the rolls with olive oil spray.
  3. Score the pastry using a sharp knife with diagonal slits.

Bake

  1. Place the sheet pan in the oven, on the middle rack, baking for approximately 35 minutes, until it is a deep golden-brown. Checking at the halfway point and rotate the pan if needed for even cooking. If additional browning is needed, use the convection setting for the last 5 minutes if you have it.
  2. Cool for 5-10 minutes before cutting and serving. Garnish with thyme sprigs. Serve warm.

Adapted from Feasting at Home

Categories
Family Friendly Mains

Crispy Jackfruit Carnitas

Crispy Jackfruit Carnitas

This delicious recipe can be used in so many ways – tacos, bowls, burritos, enchiladas, salads, etc. Make extra and freeze for future use.

Ingredients

Carnitas

  • 3 cans (20 oz. each) canned young jackfruit in water (not syrup), drained
  • Avocado oil spray
  • ½ medium onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika (or sub regular paprika)
  • 1 teaspoon salt (optional)
  • ½ teaspoon black pepper
  • 1 ½ fresh navel oranges
    • Zest from one orange
    • 1 ½ juiced (about 2/3 cup juice)
  • 2 tablespoons lime juice, plus ½ of an additional lime for serving
  • 3 tablespoons tamari (or soy sauce)
  • ½ cup water
  • 3 bay leaves

Serving suggestions

  • Corn tortillas
  • Guacamole
  • Sliced jalapeños
  • Thinly sliced red cabbage
  • Lime wedges
  • Chopped cilantro
  • Salsa

Instructions

  1. After draining jackfruit, shred pieces coarsely into shreds that resemble shredded chicken or pork. Place shreds onto a clean kitchen towel and roll towel up, squeezing gently to extract additional water. (This will help to absorb more flavor from the marinade.)  Set aside.
  2. Combine the garlic, oregano, thyme, cumin, paprika, salt, pepper, orange juice and zest, lime juice, tamari, and water in a mixing bowl.
  3. Spray the bottom of a large pot with oil spray and place over medium heat. Add the diced onions and cook for 3-4 minutes, or until translucent.
  4. Next, add the jackfruit, marinade, and bay leaves to the pot. Stir and reduce to medium-low. Cover and simmer for about 15 minutes, stirring occasionally to prevent sticking to the bottom.
  5. Preheat the oven to 400°F.
  6. Spray a non-stick baking sheet with oil spray and transfer the jackfruit to the sheet in a single layer, using two pans if necessary (this is important to get a nice crispy exterior). Spray the top with oil spray. Bake for 20-25 minutes, mixing halfway. Check crispness starting at 20-minutes and watch closely until done to prevent burning or drying out.
  7. Squeeze ½ of a lime over and toss.
  8. Serve these jackfruit carnitas in corn tortillas with any of the above toppings. Or make a carnitas bowl by serving with corn, rice, beans. your choice of toppings.

 

Adapted from BrokeBankVegan.com

Categories
Mains

Lion’s Mane Mushroom Steaks with Chimichurri

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Lion’s Mane Mushroom Steaks with Chimichurri

This recipe has so much flavor and wonderful texture that you may put it on frequent rotation!  And, you may find this the reason to regularly hunt down the local mushroom grower at your farmer’s market.

Makes 4 servings

Ingredients

  • 2 Lions mane mushrooms, divided into 4 steaks as directed below (or try using 4 large portobello mushrooms, stems and gills removed)
  • Avocado oil spray

Marinade ingredients

  • 4 tbsp coconut aminos (found in the Asian or international section)
  • 2 tsp olive or avocado oil 
  • 3 tsp paprika
  • 1 tsp smoked paprika (or sub with more regular paprika)
  • 2 tsp garlic powder
  • ½ – 1 tsp chili flakes

Chimichurri ingredients

  • 1 cup flat leaf parsley, about 1 large handful, finely chopped
  • 2 tbsp fresh oregano, chopped
  • 1-2 shallots or ¼ cup red onion, finely minced
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, finely minced
  • 1 lemon, juiced
  • 1 tsp apple cider vinegar (or use more lemon juice)
  • ½ tsp chili flakes, adjust based on desired spice level

Instructions

  1. Make the chimichurri by adding all the ingredients to a bowl, mix, and set aside. (This is a low-oil version, add up to 1 tablespoon more if desired.)
  2. Make the marinade by combining the ingredients in a flat-bottom pan or container, mixing until well combined. Set aside.
  3. Cook the mushrooms
    1. Divide whole mushrooms in half lengthwise (so each piece has a top and stem piece)
    2. Heat a large skillet or pan on medium heat. (We like to use a cast iron or nonstick ceramic for this.)
    3. Spray the pan with avocado oil and lay the lions mane mushrooms on their side, fitting mushrooms without crowding. Make multiple batches as necessary.
    4. Use a spatula to press down on the mushroom and cook for a few minutes. Use a second cast iron (or other heavy pan, or the back of plate) to set on top and press down the mushroom.
    5. Then flip, cooking for several minutes on each side until each is pressed into a flat steak. Spray with more avocado oil if needed.
    6. Repeat the process with the other lions mane mushroom, if needed.
  4. Marinate the mushrooms
    1. Place your lion mane “steaks” into the marinade container (one at a time, depending on the size of your mushrooms and container) spoon the marinade on each side, spreading with the back of the spoon to coat. Marinate for 15 minutes.
  5. Brown the mushrooms
    1. Heat the skillet on medium heat and add a heavy spray of avocado oil.
    2. Add the mushroom steaks back into the skillet.
    3. Cook for about 5 minutes on each side, flipping with a spatula. Once the outsides are browned and caramelized, remove and plate.
  6. Serve
    1. Top with Chimichurri sauce and enjoy!

 

 

Adapted from JustineCooksVegan.com

Categories
Family Friendly Mains Vegetables

Sorghum Stuffed Peppers

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Sorghum Stuffed Peppers

This is a recipe that is family friendly, hearty, and so flavorful that you will have it on frequent rotation.

Makes 4 servings as a main, or 8 servings as a side dish.

Ingredients

  • 2 cups cooked whole grain sorghum, cooled to room temperature
  • Avocado oil cooking spray
  • 4 large red bell peppers, halved and seeded
  • 3/4 cup salsa
  • 2 cloves garlic, minced
  • 1 Tbsp nutritional yeast
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 cup corn kernels, fresh or frozen and thawed
  • 2 cups cooked lentils
  • 1 cup chopped spinach or kale
  • ¼ tsp salt (optional)
  • ¼ tsp pepper

Toppings

  • 1 avocado, thinly sliced and 1/4 cup plain Greek yogurt (or avocado crema – see sauces section)
  • 1/2 cup salsa
  • Fresh cilantro sprigs
  • 2 Tbsp diced red onion
  • 1 lime, sliced into thin wedges

Instructions

  1. Preheat oven to 400 degrees F and spray a rimmed baking sheet with cooking spray.
  2. In a large mixing bowl, combine cooked sorghum, salsa, garlic, nutritional yeast, cumin, chili powder, corn, spinach (or kale), and lentils. Mix until combined.
  3. Stuff peppers with mixture, distributing evenly. Place peppers on baking sheet, and cover with tin foil.
  4. Bake for 20 minutes. Remove foil and bake for another 10 minutes, or until peppers are soft.
  5. Remove from the oven. Top each pepper with Greek yogurt and avocado slices (or avocado crema), a dollop of salsa, and a sprinkling of red onion and cilantro. Serve with a lime wedge.
Categories
Mains Soups

Red Lentil Dal

Red Lentil Dal

Red Lentil Dal

This is a flavorful and hearty dish that is often served over rice, with naan, or pita bread.

Red lentils are the only lentils that will work in this dish. Other lentils have longer cooking times and a different texture.

We recommend making extra and freezing for a quick weeknight meal.

 

Ingredients

  • Oil spray
  • ½ teaspoon ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground black seed (Nigella sativa), optional
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon red pepper flakes
  • ½ teaspoon salt (optional)
  • 3 garlic cloves, minced or pressed
  • 1 ½ tsp ginger, fresh, grated or finely minced
  • 1 lemon, cut in wedges
  • 1 onion, chopped fine
  • 1 lb plum tomatoes, chopped
  • 8 ½ oz dried red lentils
  • 4 cups water
  • ½ cup fresh cilantro, minced

Instructions

  1. Spray a large saucepan generously with oil spray and heat over med-high heat. Add ground spices and red pepper flakes and cook until fragrant, about 15 seconds.
  2. Stir in onion and cook about 5 minutes. Add garlic and ginger, stirring for about 30 seconds. Be careful not to burn the garlic.
  3. Add water and lentils to the pot and bring to a boil. Reduce to low heat and simmer uncovered until lentils are soft and breaking down to a coarse puree consistency, about 20 minutes.
  4. Stir in tomatoes and cilantro. Taste, adding salt as desired and adjusting seasonings.
  5. Serve with lemon wedges and sprinkled with additional cilantro.
Categories
Family Friendly Mains Snacks

Lentil Patties

Lentil Patties

The flavors and texture are wonderful. Make larger patties for a hearty main-dish or smaller patties to tuck into naan bread for a delicious take on falafel.

Makes about 4 servings.

Ingredients:

  • 3/4 cup red lentils, dry
  • 1 ¼ cup vegetable broth (or water)
  • 1 small red or green pepper, diced
  • 1 medium onion, diced
  • 2 large cloves of garlic, minced or pressed
  • 4 Tbsp (30 g) chickpea flour, more as needed
  • 2 Tbsp ground flax seeds
  • 3 Tbsp fresh parsley, chopped
  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • Black pepper and red pepper flakes as desired
  • Oil for frying

Instructions:

  1. Cook the lentils:  Rinse the red lentils and drain well. Add the lentils and broth to a pan and bring to a boil. Simmer, covered for about 15 minutes, or until lentils are soft and breaking down slightly. All of the broth should be cooked off.
  2. Cook the vegetables:  While the lentils are cooking, heat a small amount of oil in a skillet over medium-high heat and add the onion and pepper. Cook for about 3 minutes, reduce heat to low and add garlic, cooking for an additional 1-2 minutes.
  3. Make the patties:
    1. Once the lentils are cooked, add them to a food processor together with the cooked vegetables, spices, parsley, ground flax, and flour. Pulse a few times until combined. The mixture should have texture. Do not overmix. Let stand for 10 minutes to firm up.
    2. You should be able to shape these into patties. If necessary, add more flour.
    3. Form 10 larger or about 18 smaller (falafel-sized) patties.
    4. Heat a small amount of oil in a pan over medium-high heat and cook patties in batches, browning for about 3 minutes on each side.
  4. Serve with the dip of your choice. If using for falafel, see our tzatziki sauce recipe. 

Adapted from ElaVegan.

Categories
Family Friendly Mains

Marinated Peanut Tempeh

Marinated Peanut Tempeh

This recipe is inspired by Minimalist Baker.  If you do not like tempeh, this recipe will change your mind.  We keep this on hand at all times to use in sandwiches, salads, summer rolls, and just about anywhere!

Makes about 4 servings

 

Ingredients:

  • 8 ounces tempeh
  • ½ teaspoon Sriracha or 1/4 tsp crushed red pepper flakes
  • 1 Tbsp sesame oil
  • 1 1/2 Tbsp creamy peanut butter (or other nut or seed butter)
  • 2 Tbsp tamari (or soy sauce)
  • 2 Tbsp lime juice
  • 2 Tbsp maple syrup

Instructions:

  1. Boiling tempeh is a method used to remove bitterness. Add slabs of tempeh to a pan, then add enough water to cover. Bring to a low boil over medium heat, cooking for 10 minutes. Rinse, pat dry, and cut into thin, bite-size pieces. Try slicing the tempeh in half lengthwise then cutting into rectangles or triangles. Set aside.
  2. Mix marinade by adding Sriracha, sesame oil, peanut butter, tamari, lime juice, and maple syrup to a small bowl, whisking to combine. Taste and adjust flavors as desired.
  3. Add the sliced tempeh to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours. (The longer the more flavor is infused.)
  4. Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Place tempeh on the pan and bake for 22-30 minutes, brushing with additional marinade halfway through. Bake until golden brown.
Categories
Mains Soups

Braised French Lentils

Braised French Lentils

Leave it to the French to elevate the simple lentil to star status. This recipe is so easy and delicious that you will find lots of way to use it.  Consider making extra and freezing in portion sizes to eat as is or use in bowls, salads, under vegetables, or to top your morning toast with avocado.

 

Makes 6-8 servings

Ingredients

  • Olive (or avocado) oil spray
  • 1 onion, diced
  • 1 cup diced carrot
  • 1 cup diced celery (or fennel bulb)
  • 4 garlic cloves, minced
  • 1 1/2 cups dry French green lentils (or black lentils) 
  • 1 tablespoon tomato paste
  • 1/4 cup wine (sherry, red, white), optional
  • 1  teaspoon freshly squeezed lemon or red wine vinegar 
  • 4 cups vegetable stock
  • 5 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 2 tablespoons chopped parsley, more for garnish
  • Salt and pepper to taste

Instructions

  1. Spray a large heavy-bottomed pot or Dutch oven with oil spray and heat over medium-high heat. Add onion, celery, and carrots, cooking and stirring 4-5 minutes. Reduce heat to medium. Add garlic, tomato paste, and lentils. Cook, stirring for 4 minutes.
  2. Add the wine and cook down for about 4 minutes.
  3. Pour in the stock, stir to combine, and bring to a simmer. Add the bay leaves and thyme, cover and gently simmer on low heat for 15-25 minutes or until lentils are tender.
  4. When the lentils are tender, uncover and remove the thyme sprigs and bay leaves. Cook off excess liquid (or drain), if desired.
  5. Add splash of lemon or red wine vinegar to brighten the flavor. Stir in the chopped parsley. Taste, adjusting flavors and adding salt and pepper if needed.
  6. Serve, topping with extra parsley for garnish.
Categories
Mains

Vegetable Korma

Vegetable Korma

A classic comforting Indian dish featuring lots of veggies and the anti-oxidant powerhouse, turmeric. Don’t forget to add the black pepper as it increases the absorption of the active ingredient in turmeric (curcumin) by 2000%!

Makes 6 servings 

Ingredients:

  • 1 cup cashews
  • 6 small red or yellow potatoes, diced
  • 3 small carrots, sliced
  • 1 small head cauliflower, cut into florets
  • 1 cup green beans, cut in 1-inch sections (optional)
  • 1 onion, coarsely chopped
  • 1 (14 oz) can canned fire-roasted tomatoes, undrained
  • 1 cup canned coconut milk
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon powdered ginger
  • 1 teaspoon coriander
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup frozen peas (optional)
  • Cilantro and additional chopped cashews for garnish (optional)

Directions:

  1. Boil 1 1/2 cups water in microwave or on stovetop and add the cashews, allowing to sit for 15 minutes to soften.
  2. Add the potatoes, carrots, and cauliflower to a large pot. Add 2 cups water, cover and steam for 10 minutes, or until the vegetables are tender. If using green beans, add them halfway through the cooking time. Drain and set aside.
  3. While the vegetables are cooking, add the onion, fire-roasted tomatoes, cashews and coconut milk to a blender, and blend until smooth.
  4. Add the olive oil to the now empty pot over medium heat. Add the spices (garlic through turmeric) to the pan, stirring and warming until fragrant. Be careful not to scorch.
  5. Pour the tomato mixture into the pot, stirring to combine. Simmer the sauce on medium-low for about 20 minutes, covered, adding water as needed to keep a thick soup consistency.
  6. Add the drained, cooked vegetables, salt, pepper (and the frozen peas if using) to the pot and warm through, about 5 minutes.
  7. Taste, adjusting seasonings as desired.
  8. Serve with rice, naan or other flatbread. Top with cilantro and chopped cashews before serving, if desired.
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