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Chik'n and Veggie Macaroni and Cheese

1/19/2015

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Yesterday I posted about Chik'n Alfredo Pizza and mentioned how the sauce that I made was double what I needed. I used the rest of the sauce to make this recipe. It was one of those nights where I needed to make something quick and just threw together what I had. That being said, the vegetables I used are totally interchangeable.

I'd just opened the Beyond Meat chicken so I wanted to keep on using it in case it went bad faster once it was open. It was a nice change of pace to the pasta dishes I've been eating recently and reminded me of the chicken and pasta stir fries that dominated so many of my dinners growing up. I've been really impressed at how long this one package of chicken is lasting. According to the package one serving is 6 strips, but I've only been using 6 strips per recipe, which makes it a much more economical option.

As you'll see below, it comes together really quickly. The timing really depends on what kind of vegetables you use and how soft you want them to be. The veggies and pasta cook at the same time, then you add the pasta and sauce to the veggies just to let the sauce heat up, and voila! You'll notice there aren't a lot of spices you add to this dish, because the sauce has so much flavor in it.
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Ingredients:
1/2 Butternut Squash Cheese Sauce Recipe
1/3 Box of Bow Tie (or your favorite) Pasta
6 Strips of Beyond Meat chicken, sliced in thirds
1 Cup Kale
1/2 Cup Sliced Carrots
1/2 Cup Diced Onion
Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2 servings
Instructions:

Cook carrot and onions in a pan with a little bit of water until the carrots have softened a bit. You don't need to add any seasonings because the sauce is so flavorful.

Meanwhile cook the pasta according to the package directions. You'll want it a little al dente because the pasta will cook more with the veggies.

Chop up the kale and add it to the pan once the carrots and onions are just about done. Add the pasta and sauce to the pan with the veggies and stir all together. Cook until everything is warmed.


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Slow Cooker Vegan Lasagna

12/15/2014

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What a winning recipe! I like making slow cooker recipes when I'm home on the weekend. I was looking through my cookbook Vegan Slow Cooker by Kathy Patalsky and was inspired to make a vegan lasagna. I used tofu to make the ricotta and added tempeh to tomato sauce to make it resemble a meat sauce. Jay loved it! Here are some of his quotes while finishing his plate:
  • "Definitely Jay Approved!"
  • "I can't tell that this is vegan at all!"
  • "The tempeh tastes exactly like ground beef!"
  • "One of your better ones!"
He kept on raving on the texture of the tempeh and how it worked perfectly for ground beef!
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This lasagna has tofu and tempeh in it - so it's packed with protein! Definitely a hearty meal. It doesn't serve quite as easily from the slow cooker since your slices will be taller than from a lasagna dish, so not every piece will include every layer. You can also cook this in the oven if you prefer.
Ingredients:
1 small onion
1 package tempeh
1 teaspoon vegan Worcester sauce
1 teaspoon soy sauce
1 large bunch of fresh cooking greens (I used kale) or two packages frozen
2 jars tomato sauce
1/2 package no boil lasagna noodles



Tofu Ricotta:

1 package firm tofu
1/4 cup nutritional yeast
2 cloves garlic
1 teaspoon onion powder
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Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 6 generous portions
Instructions:

To make the tempeh meat sauce: Dice onions and cook over medium heat until translucent. Crumble the tempeh and add to the pan. Add the soy sauce and Worcester sauce and stir to coat the tempeh. Combine with the tomato sauce.

To make the tofu ricotta: Press the tofu to remove excess water. Crumble it into a bowl and add the nutritional yeast, minced garlic, and onion powder.

If you're using fresh greens, chop them up and heat them in a pan with a little water just to wilt them a bit.

Oil the bottom of your crock pot and layer the ingredients inside. Start with the tomato sauce, then a layer of noodles, followed by the tofu ricotta and greens and then start over again with the sauce. After you've placed the top layer of noodles pour the rest of the sauce on top. Cook on high for 1.5 hours or on low for 3 hours. Serve and enjoy!
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Stuffed Acorn Squash

11/19/2014

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Stuffed squash is a great recipe to make on those days when you have a ton of random vegetables in your fridge and you don't know what to do with them. Just chop them all up and make some filling for a stuffed squash! If you don't have any squash the filling could also be used as a side dish or as a topping for baked potatoes. What's great too is that you can customize the flavor of your dish based on the spices you add. If you're full fledged into fall mode you can add some sage, nutmeg, cinnamon, and even pumpkin pie seasoning! Or make it spicy with cumin, paprika, and red pepper flakes.
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Ingredients:
2 Small Acorn Squash
1/2 Cup Barley (or your favorite grain - quinoa, rice, farro, millet, etc.)
1 Small onion
1 Bell Pepper
1 Small head of broccoli
2 Carrots
1 Cup of Kale (or greens of your choice - collars, spinach, chard, etc.)
1/2 teaspoon black pepper
1 teaspoon sage
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Cooking Time: 20-25 minutes






Prep Time: 40 minutes





Serves: 4
Instructions:
Preheat oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place the squash with the cut side down into a glass dish with 1/4 inch of water in the bottom and cook for at least 30 minutes or until the squash is soft when poked with a fork. This will vary depending on the thickness of your squash. Once they reach the desired softness, remove them from the oven, drain the liquid, and return them to the dish, cut side up.

Meanwhile, cook grains according to package directions. Here is a quick guide to cooking times for various different grains.

While your grains and squash are cooking, prepare the rest of the filling. Chop your vegetables into your preferred size. If you want your carrots, pepper, and broccoli to be softer I would recommend chopping them smaller. Add some water (or oil) to a pan and cook the onions on medium heat, stirring frequently. Once the onions are translucent, add the carrots, bell pepper, broccoli, and greens, in that order. Continue adding water as needed to keep the vegetables from sticking to the pan. Add the spices and cook for about 5 minutes, depending on how soft you like your vegetables, keeping in mind that they will continue to soften in the oven.

Add the cooked and rinsed grains into the vegetable mixture and stir until well combined. Scoop the mixture into the squash halves and return the squash to the oven. Cook for another 15 to 20 minutes. Enjoy!


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    Author

    This blog is about my adventures adhering to a plant-based diet in a meat-based world and incorporating vegan practices into more parts of my life. As many of my friends and family aren't vegan, and the best part of cooking is sharing your food with others, I try to make recipes that can be enjoyed by vegans and meat-eaters alike. 

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