Use this vegan gravy recipe as a substitute in your bisquits-‘n’-gravy meal, or for any other dish that calls for a gravy – hanksgiving stuffing, Salisbury “Steak”, Vegan meatloaf or even with veggie burgers. It can also be used as a supplement or even substitute for meat gravies.
- 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)
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.
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.
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.
- 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
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 powder, icing 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 potatoes are a natural fit. Both are high in fiber and naturally
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.