Vegan cooking: Prep for cold weather with 1-dish meals – Duluth News Tribune

When California pal Chrisi first heard the phrase “hotdish,” she thought it was the funniest factor she had ever heard. A Duluth native defined to Chrisi that “casseroles” had been reserved for fancy events. No matter you name them, these are some tasty essential dishes which are scrumptious with a inexperienced salad or fruit on the facet.

• 1 tablespoon canola oil
• 1 small onion, diced high quality
• 1 poblano pepper, diced high quality
• 8 ounces mushrooms, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1 cup vegetable broth
• ½ cup vegan bitter cream
• (1) 10-ounce can tomatoes with chilis
• 1 cup shredded vegan pepper jack or cheddar cheese
• 1½ tablespoons lime juice
• 2 teaspoons gentle chili powder
• 1 teaspoon cumin
• 8 ounces vegan hen (seitan), shredded
• 1 can small white beans, drained
• Salt and black pepper to style
• 10-12 corn tortillas

Contributed / Susan Alexander

Warmth oven to 350 levels.

Warmth oil in a skillet. Saute onion, pepper and mushrooms till tender, about 5 minutes. Add garlic and saute one other minute. Stir in flour then vegetable broth. Cook dinner, stirring steadily, till combination thickens. Add bitter cream, tomatoes, and cheese. Cook dinner, stirring steadily, till cheese melts. Add remaining substances aside from tortillas.

Oil a 9-by-13-inch pan. Layer one-third of the sauce within the backside of the pan, high with half the tortillas, then one other one-third of the sauce, then remaining tortillas and the remaining sauce.

Bake for Half-hour or till sizzling within the heart and bubbly on the edges.

Contributed / Susan Alexander

Vegan burger crumbles are typically a bit salty, so that you won’t need to add any salt to this dish.

Gravy:

• 1-1/2 cups beef-less broth
• 3 tablespoons low-sodium soy sauce
• ¼ teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1½ tablespoons cornstarch softened with 3 tablespoons water
• ¼ cup soy creamer

Filling:

• 2 tablespoons canola oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 12-ounce package deal frozen vegan burger crumbles
• ½ cup frozen peas
• 1 tablespoon low-sodium soy sauce
• ¼ teaspoon dried thyme
• Floor pepper to style
• 3-4 Yukon Gold potatoes, peeled and diced
• ½ cup soy creamer or soy milk

Preheat oven to 350 levels.
Make the gravy: deliver the broth, soy sauce, thyme and pepper to a boil over excessive warmth in a small pot on high of the range. Add the softened cornstarch and stir till thickened. Take away from warmth and add the soy creamer. (Or, simply do that in a microwave.)

In a big skillet, warmth 1 tablespoon of canola oil over medium warmth. Add onion and carrot. Cowl and cook dinner till delicate, about seven minutes. Stir in burger crumbles, gravy, peas, soy sauce, thyme, and pepper. Take away from warmth and put aside.

Boil potatoes in a pot of water till delicate, about 20-Half-hour. Drain and mash with soy creamer or soy milk till creamy.

Spoon the filling combination right into a frivolously oiled baking dish. Unfold a layer of mashed potatoes on high and drizzle with remaining 1 tablespoon of canola oil. Bake till filling is sizzling and high is golden, about Half-hour.

Contributed / Susan Alexander

There are a lot of variations of this recipe, however that is the one I made vegan. Vegan bacon, though scrumptious, overpowers the refined flavors of dill and cream cheese; I believe this recipe is healthier with out the vegan bacon.

• 10 potatoes, peeled, sliced and boiled till barely cooked
• 2 massive onions, quartered then sliced
• 2 cups inexperienced cabbage, chopped
• 2 cups cauliflower, chopped
• 1 can white beans, drained and rinsed
• 8 cloves garlic, crushed
• 2 teaspoons dried dill weed
• 2 tablespoons vegan cream cheese
• 4 tablespoons vegan bitter cream
• ¼ cup soymilk
• 4 slices vegan bacon, cooked and crumbled
• 2 tablespoons sesame seeds
• Canola oil
• Paprika, salt and pepper

Preheat oven to 325 levels.
Saute onions till softened. Add cabbage, cauliflower and garlic. Fry till the cabbage and cauliflower are tender. Add the cream cheese, milk, bitter cream and dill to the skillet. Add white beans, then salt and pepper to style.

Put half the sliced potatoes right into a frivolously oiled baking dish. Add the cauliflower combination, then high with the remaining potatoes. Sprinkle the highest with paprika and proceed baking. Bake for about 20 minutes. Pull the casserole out of the oven, sprinkle with the sesame seeds and bacon, if utilizing, and bake for just a few extra minutes.

Contributed / Susan Alexander

• 2 tablespoons canola oil, divided
• 2 cups sliced mushrooms
• ¼ teaspoon dried thyme
• 10-ounce package deal vegan hen
• 3 tablespoons flour
• 1 cup plant-based milk
• 1 envelope plant-based dry onion soup combine
• 1 cup cooked brown rice
• 2/3 cup vegan bitter cream
• 2 tablespoons vegan mayonnaise
• 2 tablespoons dietary yeast flakes
• 1 cup shredded vegan cheddar cheese

Warmth oven to 350F. Flippantly oil a 9-inch baking dish.
Warmth canola oil in skillet and saute mushrooms till the mushrooms are tender. Add the thyme and saute for a minute longer. Add vegan hen and flour. Stir then add plant-based milk. Add onion soup combine. Cook dinner and stir for about two minutes till a sauce types.

Stir within the cooked brown rice, vegan bitter cream, vegan mayonnaise and dietary yeast flakes.

Switch this to a baking dish and sprinkle with the vegan cheddar cheese.

Bake for 15-20 minutes, till the cheese melts.

Serve heat.

Contributed / Susan Alexander

• 1 tablespoon canola oil
• 3 cloves minced garlic
• 1 small onion, chopped
• 14-ounce vegan burger crumbles with Italian seasoning added
• 1 cup mushrooms, chopped
• 16-ounce package deal of frozen veggies
• 1/2 teaspoon sage
• ½ teaspoon thyme
• ¼ cup all goal flour
• 2 cups non-dairy milk
• Salt and floor black pepper to style
• About 4 cups frozen tater tots, thawed barely to interrupt aside

Preheat oven to 350 levels.
Warmth the oil in a 12-inch forged iron skillet or Dutch oven. Add the garlic and onions, season with salt and floor black pepper, and cook dinner over medium warmth, about 5 minutes, or till onions are softened. Add the vegan burger crumbles and stir for a pair minutes. Add the mushrooms and stir nicely. Saute for a couple of minutes till the mushrooms begin to soften, then add the sage and thyme and the flour and blend nicely. Add the frozen veggies and the nondairy milk. Stir steadily till the combination simply involves a boil. Flip off the warmth.

Prepare the frozen tater tots on high of the veggies. Place the skillet or Dutch oven within the oven and bake 55 minutes or till the tater tots are golden-brown. Take away from the oven and let stand for five minutes earlier than serving.

Contributed / Susan Alexander

• 1 pound loaf of crusty white bread
• 2 cups canned gentle coconut milk
• ½ cup gentle brown sugar, plus extra for sprinkling on high
• 6 ounces delicate, silken tofu
• 2 tablespoons cornstarch
• 2 teaspoons floor cinnamon
• 2 teaspoons vanilla extract
• ½ teaspoon high quality salt
• 2 tablespoons vegan margarine
• ½ cup chopped pecans  

Frosting (optionally available):

• ½ cup powdered sugar
• 1 tablespoon vegan margarine
• 1-2 tablespoons non-dairy milk

Lower the bread into 1-inch cubes and put them into an ovenproof dish that measures about 8 by 12 inches or 9 by 13 inches.
Mix the coconut milk, brown sugar, tofu, cornstarch, cinnamon, vanilla, salt and vegan butter in a blender and mix till easy.

Pour the coconut combination over the bread cubes, ensuring to cowl each as you pour. Let sit Half-hour or in a single day.

Preheat the oven to 350 levels. Prime the casserole with a sprinkling of brown sugar and pecans.

Bake uncovered for 35-40 minutes or till the highest layer of bread cubes are frivolously browned.

To make a frosting, mix the sugar and melted margarine. Add non-dairy milk, a tablespoon at a time, till desired consistency is reached. Drizzle on casserole when totally cooled.

Susan Alexander is meals columnist for the Duluth Information Tribune. She loves gardening, farmers markets and creating scrumptious meals consisting of complete grains, contemporary greens and fruits.