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[Thread] As promised, some of my favorite vegetarian and vegan recipes! Starting off with one of my favorites, #CowboyHotPot! This recipe does call for #SmokedCheese, but there are smoked vegan cheeses out there. And this is the kind of recipe that would work well with a vegan cheese, as far as texture goes. But the smoked flavor is key (as is the BBQ spice).
Cowboy Hot Pot
Serves 4-6
1 onion sliced
1 red pepper, sliced
1 sweet potato (or 2 carrots) sliced (We use sweet potatoes)
3 tbsp sunflower oil (or olive oil)
4 oz chopped broccoli (we use a bit more) (Could also substitute green beans)
4 oz mushrooms
1 14 oz vegetarian baked beans
1 7 oz can of corn
1 tbsp tomato paste (we use a tube of it instead of opening a can)
1 tsp barbecue spice seasoning (or make your own)
4 oz smoked Gouda or Edam cheese (we use smoked Gouda), cubed
1 lb potatoes, thinly sliced
2 tbsp butter, melted (or olive oil)
salt and pepper
1. Fry the onion, pepper and sweet potato (or carrots) gently in the oil until softened, but not browed.
2. Add the broccoli, baked beans, corn (and liquid), tomato paste, and BBQ spice seasoning. Bring to a boil, then simmer for 5 minutes.
3. Transfer the vegetables to a shallow ovenproof dish, then scatter with the cubed cheese.
4. Cover the vegetable and cheese mixture with the sliced potato, brush with butter, season and then bake at 375 F for 30-40 minutes until golden brown on top and the potatoes are cooked.
Adapted from "The Ultimate Vegetarian Cookbook" by Roz Denny, 1994.
#SolarPunkSunday #VegetarianRecipes #EatYourVeggies #DietForASmallPlanet #MeatlessRecipes
Replies (1)
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Shepherdess Pie (#Vegan)
"A no-meat version of the timeless classic"
Serves 6-8
2 lbs potatoes
3 tbsp olive oil
salt and pepper
1 large onion, chopped
1 large green pepper, chopped (we use red pepper)
2 carrots, coarsely grated
2 garlic cloves
3 tbsp sunflower oil (or olive oil)
4 oz mushrooms, chopped
2 14-oz cans of adzuki beans (or other beans -- we've used red kidney and black beans)
2-1/2 cups veggie stock
1 tsp yeast extract (optional)
2 bay leaves
1 tsp dried mixed herbs (we use Italian seasoning)
Dried breadcrumbs or chopped nuts (we use walnuts)
1. Boil the potatoes in the skins until tender, then drain, reserving a little of the liquid to moisten them.
2. Peel the potatoes and mash them well, mixing in the olive oil and seasoning.
3. Gently fry the onion, pepper, carrots and garlic in the sunflower oil (or olive oil) for about 5 minutes until they are soft.
4. Stir in the mushrooms and beans and cook for a further 2 minutes, then add the stock, yeast extract, bay leaves and mixed herbs. Simmer for 15 minutes.
5. Remove the bay leaves and empty the vegetables into a shallow, ovenproof dish. Spoon on the potatoes in dollops, and sprinkle over the breadcrumbs or nuts. Broil until golden brown.
Adapted from "The Ultimate Vegetarian Cookbook" by Roz Denny, 1994.
#VeganRecipes #VegetarianRecipes #EatYourVeggies #DietForASmallPlanet #MeatlessRecipes #SolarPunkSunday
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