Veg Power

I'm planning on attacking you with some vegetarian and vegan recipes.

Expect striking snacks, murderous meals, and malicious munch.

Vegan quinoa burgers!
Here are two different types of homemade quinoa burgers I made.
Black bean quinoa burger 
1 can rinsed black beans
1/2 cup chopped onions
1 1/2 cup cooked quinoa
Chop up the onions and saute with 1/2 the beans. Add spices (2 tsp steak sauce or steak seasoning, garlic powder, salt n pepper, chili flakes). 
After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency. 
Mix with the other half of the beans and stir together until consistently thick. 
Make 2” diameter patties 1” thick and place on well oiled cookie sheet. 
Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!
Garbonzo bean curry quinoa burger
1 1/2 cup cooked quinoa
1 tbsp Curry powder 
1/2 cuo chopped onions
1tbsp flax seeds/3tbsp water mixed
Chop up the onions and saute with 1/2 the beans. Add spices (1tbsp curry powder)
After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency. 
Mix with the other half of the beans and stir together until consistently thick. 
Lastly mix in water/flax combination (for consistency and to hold burgers together).
Make 2” diameter patties 1” thick and place on well oiled cookie sheet. 
Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!
Top with condiments of choice. I went with a tahini sauce for the curry patty and a thousand island sauce for the black bean burger.  View high resolution

Vegan quinoa burgers!

Here are two different types of homemade quinoa burgers I made.

Black bean quinoa burger
1 can rinsed black beans
1/2 cup chopped onions
1 1/2 cup cooked quinoa

Chop up the onions and saute with 1/2 the beans. Add spices (2 tsp steak sauce or steak seasoning, garlic powder, salt n pepper, chili flakes).

After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency.

Mix with the other half of the beans and stir together until consistently thick.

Make 2” diameter patties 1” thick and place on well oiled cookie sheet.

Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!

Garbonzo bean curry quinoa burger
1 1/2 cup cooked quinoa
1 tbsp Curry powder
1/2 cuo chopped onions
1tbsp flax seeds/3tbsp water mixed

Chop up the onions and saute with 1/2 the beans. Add spices (1tbsp curry powder)

After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency.

Mix with the other half of the beans and stir together until consistently thick.

Lastly mix in water/flax combination (for consistency and to hold burgers together).

Make 2” diameter patties 1” thick and place on well oiled cookie sheet.

Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!

Top with condiments of choice. I went with a tahini sauce for the curry patty and a thousand island sauce for the black bean burger. 

Quick and painless vegan roast!
Faux beef tips
Vegan sausage
Broccoli
Peas
Carrots
Potatoes
Mushrooms
Butternut squash
Brussel sprouts
Onions
Garlic
Drizzled in olive oil 
Marinade (3tbsp olive oil, 3tbsp Worcester,  1tbsp steak sauce, 2tsp seasoning)
Covered in aluminum foil and baked on 375 for an hour.
Uncover and baste with marinade and let cook another 10 or so. View high resolution

Quick and painless vegan roast!

Faux beef tips
Vegan sausage
Broccoli
Peas
Carrots
Potatoes
Mushrooms
Butternut squash
Brussel sprouts
Onions
Garlic
Drizzled in olive oil

Marinade (3tbsp olive oil, 3tbsp Worcester,  1tbsp steak sauce, 2tsp seasoning)

Covered in aluminum foil and baked on 375 for an hour.

Uncover and baste with marinade and let cook another 10 or so.

Hearty kale salad with a fresh homemade peanut dressing.
This is the epitome of a healthy and filling salad with a fresh twist on the mundane.  
What you need…
4 cups chopped kale (I used red and green)
1/2 cup diced or thinly sliced onions (red is better but white works too)
1 heaping tbsp of peanut butter or almond butter
2 tbspoons water
2 tbspoons apple cider vinegar
2 tspoons Braggs liquid aminos (or soy sauce)
2 tspoons hoisin sauce
1 clove minced garlic
1 pinch black pepper
1tspoon sriracha or chili sauce (optional)
Mix everything in a large pot, there isnt much liquid but trust me its enough. Covrer and put on stove on high for 2-4 minutes. Then shake it up (with lid on). Pull off stove and uncover immediately. The kale should be only slightly wilted, it’ll wilt a bit more as it cools.
Let sit a few minutes and serve warm. Or put in fridge and serve cold. 
Serve with another moderately light side like cubed tofu or faux chicken breast. View high resolution

Hearty kale salad with a fresh homemade peanut dressing.

This is the epitome of a healthy and filling salad with a fresh twist on the mundane. 

What you need…
4 cups chopped kale (I used red and green)
1/2 cup diced or thinly sliced onions (red is better but white works too)
1 heaping tbsp of peanut butter or almond butter
2 tbspoons water
2 tbspoons apple cider vinegar
2 tspoons Braggs liquid aminos (or soy sauce)
2 tspoons hoisin sauce
1 clove minced garlic
1 pinch black pepper
1tspoon sriracha or chili sauce (optional)

Mix everything in a large pot, there isnt much liquid but trust me its enough. Covrer and put on stove on high for 2-4 minutes. Then shake it up (with lid on). Pull off stove and uncover immediately. The kale should be only slightly wilted, it’ll wilt a bit more as it cools.

Let sit a few minutes and serve warm. Or put in fridge and serve cold.

Serve with another moderately light side like cubed tofu or faux chicken breast.

Thanks again Whole Foods! 
Vegan roasts.  Some potatoes,  onions, carrots, herbs, and you have a great dinner! View high resolution

Thanks again Whole Foods!

Vegan roasts.  Some potatoes,  onions, carrots, herbs, and you have a great dinner!

Vegan Caesar Salad! 
It’s been a long time since I’ve had this. What a treat to find the dressing. With faux chicken breast strips and homemade croutons.  View high resolution

Vegan Caesar Salad!

It’s been a long time since I’ve had this. What a treat to find the dressing. With faux chicken breast strips and homemade croutons. 

Vegan spaghetti and meatballs!
Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…
What you need…
1 box spaghetti(I use multigrain)
2 cans crushed tomatoes
3/4 cup kalamata olives
1/4 cup green olives
2-4 cloves garlic(depending on taste)
2 tbsp olive oil
2 Italian veg sausage links(I prefer Tofurkey brand)
1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)
1 cup frozen peas
1 cup chopped spinach
How to make it…
Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.
While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.
Add peas, olives, spinach and simmer another 10 minutes or so.  
Add sauce to pasta as desired and devour.   View high resolution

Vegan spaghetti and meatballs!

Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…

What you need…

1 box spaghetti(I use multigrain)

2 cans crushed tomatoes

3/4 cup kalamata olives

1/4 cup green olives

2-4 cloves garlic(depending on taste)

2 tbsp olive oil

2 Italian veg sausage links(I prefer Tofurkey brand)

1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)

1 cup frozen peas

1 cup chopped spinach

How to make it…

Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.

While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.

Add peas, olives, spinach and simmer another 10 minutes or so.  

Add sauce to pasta as desired and devour.  

Portabella Pizza!  This is a really cool, creative recipe.  Check out the link. View high resolution

Portabella Pizza!  This is a really cool, creative recipe.  Check out the link.

Vegetarian Mexican Lasagna!!!

So, I was going to make enchiladas but decoded to try out something I had YEARS ago!  It was called a quesadilla casserole, but with the layers, it’s really more of a lasagna style dish.  Really easy to make, very easy to alter(to taste).  

What you need…

1 package ground soy “meat”(you don’t need this, you could use more beans)

2 cups shredded cheese

1/2 white or yellow onion diced

1 can black beans

1 can yellow hominy (corn is just as good)

1 small can chiles(I used jalepenos but I like spice)

16 oz enchilada sauce(alternatively tomato sauce and 1 tbsp taco seasoning would work)

8 tortillas(I use whole wheat flour tortillas)

How to make it…

Saute the onion and ground soy “meat” with tbsp olive oil in large pan.  

Rinse off beans, corn, and drain.  Add to the enchilada sauce along with the can of chiles.  

When the onions and “meat” meat start to brown, add the sauce(with the beans, corn, chiles).  Bring to a boil, then simmer for 5 minutes.  

Add 1/2 cup mixture on bottom of large baking dish.  Put two tortillas down(layer 1).  Add 1/2 cup mixture on top of tortillas.  Add 1/2 cup cheese.  

Add two more tortillas(layer 2), then another 1/2 cup mixture.  On top of that, add 1/2 cup cheese.  

Layer 3 is the same, two tortillas and 1/2 cup mixture with 1/2 cup cheese.

Finish with the top layer, then add the remaining mixture and cheese.  

Bake uncovered on 350 degrees for 15 minutes.  Top with cotija, diced tomatoes and cilantro.  

This will be a hit.  I coultn’t stop munching it.  Says serves 8 people, but it only served me, for two days though.  

Finished Indian inspired meal for the night.  All the recipes listed individually below.
I’m officially stuffed. Goodnight. View high resolution

Finished Indian inspired meal for the night.  All the recipes listed individually below.

I’m officially stuffed. Goodnight.

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