Vegan Coleslaw

When I was 16, I worked at Penguin Point. Working the drive-thru, I was always excited when someone asked for coleslaw with their order. Although I hated the taste of coleslaw, I LOVED the smell of it! I don’t know what it was about that taste though that always turned me off. It wasn’t until about 20 years later when an all vegan (and amazing) restaurant came to town that I started to love coleslaw. They use it on a couple of their sandwiches so I thought I’d give it another try. It was wonderful and now I make it myself at home to top my vegan sloppy joe’s or to take to picnics. I guess there’s something about vegan food that tastes so much better than the non-vegan versions!

Ingredients:

4 cups shredded cabbage (½ large cabbage)
1 Carrot, julienned
½ cup Vegenaise (or any vegan mayonnaise)
½ cup unsweetened soy or rice milk
¼ cup sugar
Juice of ½ lemon (about 2 tablespoons)
1 tablespoon white vinegar
Pinch of salt
Pepper to taste

Directions:

In a large bowl, mix all ingredients except veggies together. Stir in veggies.

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Corn Casserole Recipe – Better Than Paula Dean

Easy Vegan Corn Casserole Recipe

corn casserole - vegan

Every year for Thanksgiving my aunt makes corn casserole. Since becoming vegan, this was something that I thought I had to give up since it included egg and sour cream. However, this year while shopping at Meijer’s I found out that Jiffy makes a vegetarian boxed corn bread! So, I thought I’d try my hand at making the corn casserole for a Veg-giving party I was hosting. It turned out great, better than my aunt’s and better than Paula Dean’s …. because there’s no eggs or dairy! Cruelty-free and cholesterol free! Take that Paula Dean! (Shown above in my blurry picture with Tofurky roast and vegan green bean casserole.)

And, with only 5 ingredients, it was so easy to make!

IMG_3160
Easy Vegan Corn Casserole. This is how it looks before baking. – Vegan Butter not Pictured.

Ingredients:

1 – 15 1/4 ounce can of whole kernel corn
1 – 14 3/4 ounce can of cream style corn
1 box of Jiffy Vegetarian Corn Muffin Mix
1 cup of vegan sour cream, I like Follow Your Heart’s
1/2 cup of melted vegan butter, melted (not pictured), I like Earth Balance

Directions.

Pre-heat oven to 350 degrees. Spray 9×13 casserole dish with non-stick spray.

Add all ingredients to large bowl and mix to evenly combine. Pour into prepared casserole dish and cook for 50-55 minutes or until golden brown.

Vegan Broccoli Quinoa Casserole with Stuffin

Broccoli Quinoa Casserole with Stuffing

broccoli and stuffing

This easy and delicious Broccoli quinoa stuffing casserole is similar to chicken and stuffing, but better, because there’s no meat! Instead there’s tender veggies and the quinoa is a great source of protein. Use it as either a main dish or side dish at any vegan or non-vegan Thanksgiving feast.

vegan broccoli stuffing casserole recipe

Ingredients:

2 tbsp. vegan butter, I like Earth Balance Original
4 cups non-dairy milk, I like Rice Dream Original
4 heaping tbsp white flour
2 Edward & Sons Not Chick’n Bouillon Cubes
1 lb frozen broccoli florets (or cuts)
1/2 cup quinoa rinsed
6-8 servings prepared stuffing – I use Pepperidge Farms Herb Seasoned Cubed Stuffing

Optional add-ins:
1 large carrot, diced
1 rib celery, finely diced

Directions:

Pre-heat oven to 375 degrees.

If using optional add-ins, which I do recommend, there are two ways to add them. My husband and I like our carrots and celery extremely soft, to the point where they dissolve in your mouth.

steamed carrots and celeryBecause of this, I place them in a covered steamer basket on top of a boiling pot of water and steam them for approximately 15-20 minutes until they’re tender.

Or, you could just throw them raw into the casserole with the rest of the ingredients. They should cook up pretty tender in the liquids. I just don’t like to take my chances!

 

Vegan Chicken Gravy

The sauce used in this recipe is the same sauce used for my Vegan Chickenless Noodles,  my Vegan Potpie, and a basic vegan chicken gravy, which are all great Thanksgiving dishes. In a large saucepan, add the 2 tablespoons of butter. Melt over medium-high heat. In a shaker bottle or jar with tight sealing lid, add 1 heaping tablespoon of the flour and 1 cup of non-dairy milk. Shake well leaving no lumps. vegan chicken gravyAdd to saucepan with melted butter.   Do this with the remaining flour and milk – adding it to shaker bottle 1 tablespoon of flour and 1 cup of vegan milk at a time and adding it to saucepan. Add 2 bouillon cubes. Cook over medium-high heat stir semi-frequently so it doesn’t form lumps while it’s thickening. Bring to boil and cook for approximately 15 minutes to thicken.

While the gravy is cooking, spray a 9×13 pan with non-stick spray. Add frozen broccoli and 1/2 cup rinsed quinoa. Once gravy is slightly thickened, pour over broccoli and quinoa. Add diced carrots and celery if using. Stir to evenly combine.

Place in oven on 375 for 1 hour or until most of gravy is absorbed and broccoli and quinoa are done.

Meanwhile, prepare stuffing according to package directions. Be careful when purchasing stuffing. Most stuffing is NOT vegan. The only stuffing I’ve found that is vegan is Pepperidge Farms Herbed Stuffing. Or, you could make your own. I follow the instructions to make 1/2 package – 6 to 8 servings.

After 1 hour of baking, remove casserole from oven and top evenly with stuffing. Place bake in over for approximately 20-25 minutes to brown the stuffing on top, being careful not to over cook.

Serve and enjoy!

vegan broccoli and stuffing

 

 

The only way to eat fresh green beans!

I will NEVER eat green beans any other way ever again! My husband even liked them which was a shocker! Use fresh green beans from your garden, the store or farmers market… no canned beans here!

1 lb green beans
1 tbsp vegan butter (or use non-stick cooking spray)
2 cloves garlic, minced
1 tsp ground black pepper
1/2 cup red bell pepper, diced
1 cup vegan n0-chick’n broth ( I like edwards & sons – or use vegetable broth)
1/2 tsp salt

Wash & snap the stem ends of the green beans. Melt butter in skillet over medium low heat. Add garlic and black pepper and cook for a minute. Stir in green beans and cook for about a minute or until the green beans turn bright green. Add broth,  red pepper, and salt. Reduce heat to low and cover but leave a small crack between lid & pan to allow steam to escape. Cook for about 25 minutes or until liquid evaporates. Beans should be fairly soft, yet still a bit crisp. You can add more broth during the cooking process if needed.