Easy Vegan Stroganoff with Mushrooms

vegan beef stroganoffThis classic comfort food is easily made without the beef. And, for you crazy non-fungi lovers, my hubby claims it’s just as good without the mushrooms! I also make him mashed potatoes, and to avoid being carb-heavy, I make mashed cauliflower for me.

A word about the ingredients:

vegan ingredientsHopefully you can find eggless noodles at your local grocery store. My Kroger stores carry an eggless dumpling noodle and I’ve also found eggless noodles at the dollar store. The cook a lot faster than other noodles so check them often to avoid overcooking.

The “beef” broth I use is Edward & Sons Not Beef Bouillon. I get mine at Earth Fare, but you can also get it online at Vegan Essentials, Vitacost, or elsewhere.

Make sure your Worcestershire sauce is vegan. A lot of brands use anchovies. The Kroger brand does not contain the nasty little things! If you can’t find it in a local store, you can purchase it online along with your Not-Beef bouillon – both from Edwards & Sons.

I use Gravy Master to darken the sauce a little. It gives it a browner color. If you can’t find it you can leave it out. It’s really for color only!

Ingredients:

3 cups cooked eggless noodles
1/4 cup vegan butter such as Earth Balance
1 cup water
1 1/2 cup non-dairy milk. I use Rice Milk Original (do not use vanilla flavors)
2 Edwards & Sons Not-Beef Bouillon cubes
1 teaspoon Worcestershire sauce
1/4 tsp garlic powder
1 teaspoon Gravy Master
1/2 cup all-purpose flour

If using mushrooms:
1 1/2 cups sliced portobello mushrooms
1/8 cup finely diced onion
1/4 tsp black pepper

Directions:

In large sauce pan, cook noodles until tender, being careful not to overcook. Drain, and set aside in saucepan away from heat.

In skillet, melt butter. Stir in the water, Worcestershire sauce, garlic powder, gravy master and the bouillon cubes. Allow bouillon to melt completely.

In shaker jar add the cup of non-dairy milk and flour. Shake to combine. Whisk into gravy mixture. Heat to boiling, whisking occasionally to avoid clumping, then reduce heat and simmer for 15-20 minutes or until slightly thickened.

Stir 1/2 of gravy into noodles. Or, if not using mushrooms, stir all gravy into noodles and you’re done! If you’re using mushrooms, continue on!

In skillet with the rest of the gravy, add the onions, mushrooms, and black pepper. Cook over medium heat until mushrooms are at desired tenderness. Combine mushroom gravy with noodles. Serve, eat, enjoy!

 

 

 

 

 

Vegan One-Pot Chicken with Pan Roasted Cauliflower and Orzo

vegan chicken and roasted cauliflower recipeBetty, Betty, Betty, why do you keep sending me emails with chicken recipes in them, don’t you know I’m vegan???? Wait… why do I even subscribe to Betty Crocker emails? Oh yeah, for times like this when they send me the (al)most perfect recipe. What would make it perfect? If it were vegan! So, I thought, if Betty’s not going to make it vegan, I will! And, voila, a delicious, one-pot vegan chicken with pan roasted cauliflower and orzo recipe… even better than Betty!

Ingredients:

1 tablespoon olive oil
2 cups bite-size cauliflower florets
1 1/2 cups water
1 1/2 Edward & Sons Not-Chick’n bouillon cube (or sub vegetable broth and skip water)
2 pieces thawed Gardein Chick’n Scallopini, cut into bite-size pieces (optional)
1 cup uncooked orzo
1/4 cup thinly diced sweet onion
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, drained
1 cups fresh spinach, chopped

Directions:

Heat oil over medium heat in 12-inch nonstick skillet. Add cauliflower and pan-roast for approximately 10 minutes, stirring occasionally, until lightly browned.

Add water, bouillon cube, vegan chick’n (if using), orzo, onions, and tomatoes. Heat to boiling, then cover and reduce heat to medium. Simmer approximately 10 minutes or until orzo is tender. Remove lid.

Stir in spinach and continue cooking for about 10 minutes or until liquid is absorbed. Stir occasionally to prevent mixture from sticking to pan. Remove from heat.

Vegan Conchitas or Mexican Small Shells Recipe

Conchitas: Easy Vegan Mexican Recipe
Conchitas: Easy Vegan Mexican Recipe

Although you can’t tell by looking at me, I am Mexican. And, since I LOVE Mexican food so much I’m going to post another vegan Mexican food recipe! This one is an old family favorite. Maybe I should change the name of the blog to Easy Not Queso-y!

Before my grandma stopped cooking she used to make Conchitas all the time for almost every family gathering! Conchitas mean “small shells” in Spanish and it’s very similar to the Spanish rice recipe but it uses shells instead of rice! It’s such a simple recipe with only a few ingredients and ooooh so good!

Make it a meal by adding diced carrots, peas, and vegan crumbles. Add extra broth and tomato sauce to turn it into a soup or eat it as a side dish.

Ingredients:

No-Stick Cooking Spray
1/4 small sweet onion, finely diced
1 clove garlic, minced
1/2 box small or medium shell pasta
3 cups Water
1 can 8 oz tomato sauce
1 cube Vegan Bouillon Cube Vegetable or Chicken Flavored. I preferEdwards & Sons Not-Chik’n Bouillon (find it at Krogers, specialty stores, or order on their web site.)
Salt & Pepper to taste

 

Directions:

1. Generously spray large, high-sided pan with non-stick spray. Add 1/2 box of uncooked shell pasta to pan and cook over medium heat, stirring continuously, until browned making sure not to burn the pasta.

2. The last few minutes of cooking the pasta, add diced onion and minced garlic and saute for 5 minutes over medium heat or until onion becomes translucent making sure not to brown or burn them or the pasta by stirring continuously and adding extra spray if needed.

3. Add the water, tomato sauce, and bouillon cube. Cover and bring to a boil, then reduce heat to medium and allow to simmer until pasta reaches desired consistency. You can add more water, 1 cup at a time, if needed. I like my pasta with little sauce so I cook mine down more. My family likes to have extra sauce on theirs so they cook it less. Your choice!

4. Salt & pepper to taste

Vegan Fettuccini Alfredo

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Looking for a great vegan Alfredo sauce? This cashew cream sauce is not only delicious but incredibly easy!

The cream sauce can also be used as a base for cream based soups such as cream of broccoli.

1 cup raw cashews
2 cups water
1/2 tsp garlic powder
2 tsp onion powder
1 Edward & Sons No-chicken bouillon cube
2 tbsp flour or cornstarch
1.5 cups non-dairy milk
2 tbsp vegan butter

Directions
1. Place first 6 ingredients in blender and blend on high until smooth

2. Melt butter in saucepan over medium high heat. Pour cashew sauce into sauce pan. Add 1.5 cups non-dairy milk to blender. Swish around to get remaining sauce. Add to saucepan.

3. Cook over medium high hear stirring consistently to avoid lumping. Cook until desired consistency.

4. Mix sauce with cooked noodles and add your favorite veggies such as sautéed mushrooms, sliced bell peppers, green peas, spinach, broccoli, or all of he above!

Vegan Chickenless Noodles

Vegan Chickenless Noodles | Vegan Chicken & Noodles recipe

This is my favorite dish to take to holiday gatherings. Thanksgiving just isn’t the same without it and my entire meat-loving family absolutely loves these chickenless noodles! With all this wintery coldness, I just wanted some warm, creamy, comfort food and turned to my favorite dish! This vegan version of chicken & noodles is uses Edwards & Sons Not Chick’n Bouillon which is my all-time favorite vegan chick’n broth. You can get it at Kroger, Scott’s & Marsh stores. You may also be able to find it at other local groceries in the natural foods section or you can purchase it online at www.edwardandsons.com/es_shop_bouillon.itml .

The noodles are the Kroger brand eggless noodles. You may find something similar at your store. Or you can even make your own which I’ve been known to do when time permits.

The gravy is also a great base for a chickenless pot pie or use less flour for a chickenless gravy to top your mashed potatoes!

Ingredients:
1 package egg-free noodles – cooked per package directions (they have
some at kroger with the regular pasta)
2 tbsp. unbleached, all-purpose flour
1 cup rice or soy milk
1 cup water
1 tbsp vegan butter
1/4 cup diced celery
2 cubes no-chick’n broth bouillon cube
1/2 tsp poultry seasoning
black pepper

Directions:
Melt butter in large skillet and add diced celery. Cook celery until
tender and it becomes almost transparent.

In a shaker bottle, add 1 tbsp. flour and the cup of water and shake
until well combined and lump free. Add water/flour mixture to skillet.

In a shaker bottle, add 1 tbsp. flour and the cup of milk and shake
until well combined and lump free. Add milk/flour mixture to skillet.
stir to combine with water mixture.

Add poultry seasoning and 1 not-chick’n bouillon cubes and mix until fully melted. Cook
over med-high heat, stirring occasionally to keep lump-free, until desired consistency.

Toss with cooked egg-free noodles and add remaining bouillon cube. Mix on low heat until bouillon is completely melted and mixed thoroughly. Pepper to taste.

Note: The bouillon has plenty of salt so there is no need to salt these noodles.

Optional Add-Ins:
Vegan chicken strips or TVP for protein
chickpeas
diced carrots
peas

Vegan Macaroni and Cheese

Vegan Cheese Sauce | Vegan Macaroni & Cheese | Vegan Queso Dip

I made vegan cheese dip, aka vegan queso, yesterday for a gathering I had. A friend overheard me discussing it and said, “seriously, there’s no cheese in this? You can’t tell!” SUCCESS!

The cheese sauce is very versatile. Last weekend I used it to make a vegan mac & cheese. So far my husband has been very unimpressed with vegan mac & cheese recipes that are heavy on the nutritional yeast. This recipe only uses 1/8 cup. He loved it! He loved it again last night as the vegan queso, and will love it again today on a baked potato with broccoli & cheese sauce!

Not only is it delicious but it’s also easy! Just throw the ingredients in a blender, blend until smooth then cook it in a double boiler. If you don’t have a double boiler you can do what I did: Put a same size or bigger pot on top of a pot of boiling water. Voila!

Edit: I’ve become lazy and no longer do the double boiler method. I simply put it in a saucepan on medium-high heat and let it cook until desired consistency. Just make sure to whisk it consistently so it doesn’t clump or burn on the bottom of the pan.

Vegan Cheese Sauce Recipe | Vegan Queso | Vegan Macaroni & Cheese Recipe

Ingredients:
3/4 cup raw cashews
1 cup water
4 oz. pimentos
1/8 cup nutritional yeast
1 tsp Mrs. Dash Table Blend
1/2 tsp salt
1/2 tsp onion powder
1 tbsp vegan butter
2 tbsp cornstarch
(Pepper to taste if using for mac & cheese)
1 vegan not-chicken bouillon cube. I use Edwards & Sons. If your grocery doesn’t carry it you can order it online here: http://www.edwardandsons.com/es_shop_bouillon.itml

1 cup non-dairy milk ( I use Rice Dream’s rice milk) or an additional cup of water.
1 lb cooked macaroni noodles

Directions:
Add cashews & water to blender & blend until smooth. Add the remaining ingredients except for the milk (or 2nd cup of water) and continue blending until mixed well.

Pour mixture into the top of a double boiler. Add the cup of non-dairy milk (or an additional cup of water) to the blender and swish around to remove remaining sauce and add to double boiler.

Heat until thickened, about 5-10 minutes, stirring frequently. Toss with cooked noodles and season with salt & pepper to taste.