Vegan Gravy Recipe

Use this vegan gravy recipe as a substitute in your bisquits-‘n’-gravy meal, or for any other dish that calls for a gravy – gravyhanksgiving stuffing, Salisbury “Steak”, Vegan meatloaf or even with veggie burgers. It can also be used as a supplement or even substitute for meat gravies.

Ingredients:

  • 8 Tbs vegetable oil
  • 3 cloves garlic — squashed and minced
  • 2 slices yellow onion — chopped
  • 8 Tbs all-purpose white flour
  • 4 tsp nutritional yeast
  • 4 Tbs tamari (soy sauce)
  • 2 cups water
  • 1/2 tsp sage
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 5 white mushrooms — sliced (optional)
  • extra flour or cornstarch (optional)

Directions:

Pour vegetable oil into saucepan. Cook the garlic and onion in oil for about two minutes on medium or medium-low heat, until the onion is tender and translucent.

Add the flour, yeast, and tamari to make a paste.

Add the water gradually, stirring constantly.

Bring the gravy to a boil on medium to medium-high heat, stirring constantly — the gravy has to boil for it to thicken.

Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.

Vegan Herbed Buttermilk Biscuits

In the minds of many bread lovers, when you’re talking biscuits, you already have our full attention. So add a little to spice, or should I say herbs and spices, to our lives with these Vegan herbed buttermilk biscuits. It’s truly a show-stopper.

biscuit
Yield: 12 biscuits

Ingredients:

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fresh parsley minced
1 tablespoon fresh chives, minced
1 teaspoon fresh thyme, leaves stripped from the stems
4 tablespoons vegan margarine, cold
3/4 cup cold soy milk
1 teaspoon lemon juice

For recipe directions click here 

Recipe from Vegalicious.org.

Veggie Chili Recipe

This is just a simple recipe that I concocted over the years using Morning Star veggie crumbles.  For this recipe, I am going toVeggie chili double what I would usually use as a single woman with no kids.  If you are entertainng or have a family of at least for this should work.

 Ingredients.

  • 2 bags of veggie crumble
  • 2 cans of diced tomato
  • 1 Can of corn
  • 1 can of Black beans
  • 1 to 2 Habernero pepper ( If you don’t like it spicy, omit)
  • 1/4 of chopped Vidalia onion or whole small yellow onion chopped.
  • 2 tablespoons of chili powder.

Combine all the ingredients in a large pot.  Let Cook on stove on medium heat for 15 to 20 minutes.  Unlike meat, veggie crumbles are quickly permeated with flavor.   Serve and enjoy.  This should serve 4 to 6 people.  I enjoy this with cornbread as a side.

Recipe by MCCN Editor Crystal A. Johnson

China: Meatless Egg Roll Recipe

In mainland China, many Chinese-speaking regions of Asia, and Chinese immigrant communities around the world, an egg roll predominantly refers to the egg-based, flute-shaped pastry, with typically yellowish, flaky crust often eaten as a sweet snack or dessert commonly eaten by Asians.

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Image courtesy of fortheloveofcooking.net

 

Within China egg rolls are eaten predominantly in the southeast and is not as commonly consumed in the north and western parts of China.

Here is a meatless version of egg rolls.

Ingredients

  • 1 tsp olive oil
  • 2 cups of savoy cabbage, chopped
  • 2 cups of shredded carrots
  • 2 cups of bean sprouts
  • 1 can of water chestnuts, chopped
  • 2 tbsp green onions, sliced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/4 cup water
  • 14 egg roll wraps
  • Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Click for Directions

Cooked Vegan Cocoa Icing

Flourless Cocoa Brownies with Cooked Vegan Cocoa Frostin

This recipe is from one of MCCN favorite blogs.  If you are looking for plethora of healthy, gluten free and vegan recipes then check out yummysmells.ca

This recipe is not only vegan but gluten free, glossy and perfect to dip everything from cupcakes to cookies as well as for pouring over brownies or cake. Setting up like a firm, yet slightly soft fudge, it also and has a delicate hint of coconut flavour thanks to the Gold Label Virgin Coconut Oil I used as a base. The recipe doesn’t use any chocolate, but instead gets its colour, flavour and (never-blooming) shine from my favorite cocoa powdericing sugar and potato starch.  All in all, it’s definitely spoon-worthy and a definite keeper in my file!
Cooked Vegan Cocoa Icing
Makes enough for one 9″ pan of brownies, about 1 1/2 cups or 16 servings
2 tbsp flavourful coconut oil

⅓ cup cocoa powder
1 cup powdered sugar, sifted
2 tbsp potato starch
½ tbsp vanilla
2 tbsp hot, brewed coffee

Plantains and Sweet Potato Recipe

Plantains and sweet potatoes are a natural fit.  Both are high in fiber and naturally

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Image and Recipe from Joyandfeast.com

sweet.  Even if you have a sweeter tooth, just sprinkle a half cup sugar to accentuate the natural sugars.

 

Candied yams are a classic soul food side dish.  Plantains are popular in African and Caribbean cuisine.

Try this combination as a great vegan side for the holidays.  Click Here for recipe.  

Vegan Japanese Yuba Maki

Yubamaki
What You Will Need:

What to do:

  1. First prepare all of your filling ingredients. Julienne your vegetables and make sure your noodles are cooked. Keep the ingredients together on a plate or cutting board so you can easily put the rolls together.
  2. Heat the oil to a medium-hot temperature. A wok with a tempura rack is an ideal vessel. Don’t heat the oil so hot as to let it smoke. If it begins to smoke, turn it down a notch.
  3. You can make the rolls in multiple ways, either with triangular, circular, square, or rectangular sheets of yuba. Google up how to roll a spring roll for methods (yes, I’m lazy, and there are so many tutorials already).
  4. Spead a small amount of miso on the roll before adding a small handful (enough to cover just the palm of your hand) of vegetables, and roll ‘em up.
  5. Using one (or a few- they stick) strands of noodle, carefully wrap around the maki. This doesn’t have to be perfect, and if you can’t knot it then that’s okay too. Once you plop them in the oil, everything will bind.
  6. Deep fry for 2-3 minutes, or until just brown and crispy. Drain on a tempura rack or on paper towels and serve hot with soy sauce or your favourite Japanese style condiment.