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!
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
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.
Vegan chicken strips or TVP for protein
1 1/2 tbsp vegan margarine (such as Earth Balance)
1/4 cup all-purpose white flour
2 cups rice milk or other milk alternative (unsweetened)
1/8 tsp onion powder
1/8 tsp garlic powder
1/4 tsp black pepper
Melt margarine in saucepan. Add flour and whisk together. Cook over low heat for 1 minute. Add milk 1/4 cup at a time – whisk into flour mixture making sure there are no lumps. Whisk in seasonings. Cook over medium-high heat, stirring occasionally until desired consistency.
Add cooked sausage crumbles such as Lightlife’s Gimme Lean Ground Sausage
Place on top of store-bought vegan biscuits or make your own vegan biscuits using this easy recipe: http://vegweb.com/recipes/healthy-fast-food-biscuits
With it’s warm, thick broth, this vegan bean soup is easily going to become one of my favorite soups. I just finished dinner and I’m already looking forward to the leftovers at lunch. Serve with warm french bread.
2 – 15 oz cans cannelli beans
4 oz. cavatappi or spirali pasta
1 large carrot, diced
6 cups vegan “chicken” broth (I like Edward & Sons No-Chickn Cubes)
2 tsp olive oil
2 garlic cloves, minced
2 dashes smoke flavor, mesquite
1 teaspoon dried parsley
Salt & fresh ground pepper to taste
1. Heat olive oil on low heat in small pan. Saute garlic and for 4-5 minutes. Do not let it burn or become too brown or it will be bitter.
2. Meanwhile, drain and rinse beans. Combine 1 can beans plus, 4 cups broth, and carrots in large saucepan. In blender add 1 can beans and 2 cups of broth, blend until smooth. Add puree to saucepan, bring to boil.
3. Add pasta to soup and return to boil until desired consistency.
4. Add 2 dashes of smoke flavor, parsley, and salt & pepper to taste.
OK, as I’ve mentioned before, I am NOT a food photographer so you’ll have to trust me when I say that this sandwich is so much better than it looks! It’s actually one of my favorite sandwiches, especially because it uses portabella mushrooms inplace of steak.
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
1/2 red bell pepper thinly sliced
1/2 orange bell pepper thinly sliced
4 large portabella mushrooms, sliced or 1.5 cups sliced baby bellas
1 teaspoon minced garlic
1/2 teaspoon black pepper
2 teaspoons dried oregano
1 tablespoon all-purpose flour
1/4 cup vegetable broth or vegan no-chick’n broth
1 tablespoon reduced-sodium soy sauce
Vegan cheese (optional)
4 whole wheat buns or hoagies
1.Heat oil in a large skillet over medium-high heat. Add garlic, oregano and black pepper. Saute for 2 minutes to flavor the oil.
2. Add onion – stir often until soft and starting to brown, 2
to 3 minutes. While onion is cooking, remove stems and gills from portabella caps and slice to about a medium thickness.
3.Add mushrooms and bell pepper and cook,
stirring often, until vegetables are wilted, about 7
4.Reduce heat to low; sprinkle the flour over the vegetables and stir to
coat. Drizzle broth and soy sauce over vegetables and stir; bring to a simmer.
5. Once sauce has thickened, remove from heat. Scoop a portion onto each bun. Top with vegan cheese if desired. I’ve tried this with Teese vegan cheese and it was pretty good, although I much prefer it without. But I do love some Veganise smeared on the bun!
6. Serve immediately
I’m over snow and ice and cold and Winter! Even my beautiful Husky is hating the snow! We currently have 8-10 inches of snow in our backyard and he’s having such a hard time getting around in it. So, being the spoiled dog that he is, my husband went out and shoveled paths for him around the yard. Did I mention he’s spoiled?
But, there is one thing I do LOVE about Winter …. CHILI! There are many great chili recipes out there but here’s the fastest.
- 1 can chili ready diced tomatoes (undrained)
- 1 can italian diced tomatoes (undrained)
- 1 can chili beans (undrained)
- 1 can red kidney beans (undrained)
- 1 cup water
- 1-2 tbsp chili powder (depending on preferred spicyness)
- 1 cup Lightlife Crumbles or rehydrated TVP (optional)
Throw all ingredients in saucepan or crockpot and let simmer 1 hour. Like the Spanish Sauce, you can heat and eat but it’s best when the flavors are allowed to mingle for awhile! Besides, you need time to go out and shovel the drive…. again!
Other optional additions: diced onions, diced green pepper, diced jalepeno, corn, black beans, diced zucchini, 1/4 teaspoon cayenne pepper for extra kick, 6 oz. extra-firm tofu cut into small pieces.
Top with: vegan cheese, crackers, vegan sour cream, black olives, cornbread
They may sound fancy but these delicious dishes are so easy to make!
Garbanzo bean burgers
- 1 cup garbanzo beans (chickpeas), drained and mashed (pulse in food processor to make it even faster!)
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced or pressed
- 1 teaspoon ground cumin
- 1/8 cup whole wheat flour
- salt and pepper to taste
- 2 teaspoons vegetable oil
Throughly mix all ingredients together except oil in large bowl. Form 4 flat patties and fry in oiled pan over medium-high about 5 minutes on each side or until burgers are golden brown.
Great on a bun with sliced avocado and sauteed mushrooms.
Herb Butter Roasted Veggies
Fresh green beans taste so much better than canned and can be found in the produce department of most grocery stores.
- 4 new red potatoes, scrubbed, rinsed, and quartered
- 4 baby bellas, crimini or other mushrooms, cleaned and quartered
- 2 tbsp vegan butter (Earth Balance, Smart Balance Light w/ Flax, Blue Bonnet Light)
- 1 fresh garlic clove minced or 1/2 tsp minced garlic in jar
- 1 tsp thyme
- 1 tsp basil
- 1 cup fresh green beans, trimmed and washed
- Salt and freshly ground pepper, to taste
Preheat oven to 400 degrees. Spray medium casserole dish w/ non-stick spray and add the mushrooms and potatoes. Melt butter in a small bowl then add garlic, basil and thyme – drizzle over veggies and toss to coat evenly. Roast until the vegetables begin to brown, about 20 minutes.
Remove from the oven and toss in green beans. Season with the salt and pepper, return to the oven an additional 10 minutes, or until vegetables are golden brown and potatoes are tender.
Makes 4 servings.
Tempeh cutlets, seitan steaks with hollandaise sauce, sweet garlicky ribs…. yeah, they sound great and they are delicious, but I just don’t have the time to spend hours making a 25-plus ingredient dish after a long day at work. And don’t get me started on the clean-up! Don’t get me wrong, I would love to have the time to make some of the thousands of recipes I’ve come across and have on occasion, mainly weekends. But, you really don’t have to be a gourmet chef to enjoy delicious vegan foods.
Instead, we’ll show you how to make simple, easy-to-follow, fast, vegan recipes that are short on ingredients but not taste! Whether you’re new to veganism, short on time or simply hate cooking, you’ll see how easy it is to create delicious vegan meals in minutes not hours!