Vegan gluten-free pasta with chickpeas

This recipe is an adaptation of a library school friend’s family recipe. It’s simple, cheap, and deliciously veganized. We used brown rice noodles to make it gluten-free, as well. L.B., if you’re out there, thanks!

1 onion, diced

2 garlic cloves, minced

1 28 oz. can diced tomatoes

1 15 oz. can chickpeas drained

4 TBL parsley

1 tsp oregano

1 tsp basil

1 tsp salt

1/2 tsp black pepper

4 TBL nutritional yeast

1 cup (dry) gluten-freen brown rice macaroni noodles (cooked as indicated on the package)

Saute onions until translucent, then add garlic and cook about 30 seconds. Be careful not to burn the garlic. Add tomatoes, spices, and nutritional yeast. Add chickpeas, then bring to a boil. Immediately, cover and reduce heat to low. Cook covered about 10 minutes. Cook pasta and drain. Add pasta to the chickpeas and cook covered an additonal 10-15 minutes.

We had this with what I’ll call “Caeser slaw”: cabbage, carrots, radishes, celery, and green onions, with a for the dressing (we’ve posted this before):

Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast.

Mix together with the vegetables in a big bowl and chill for 20 minutes.

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Vegan cabbage “lasagna”

This is the lazy person’s cabbage roll, or gluten-free lasanga. Stuffed with mushrooms and hummus, the cabbage provides a nice clean flavor and a sturdy infrastructure.

1 small cabbage, leaves pulled apart

1 can chickpeas, drain most of the liquid

1 jar pasta sauce (we had leftover sitting in the fridge, so it was nice to use that up)

1 lb mushrooms

1 green onion

3 garlic cloves

1 faux beef bouillon

3 TBL nutritional yeast

Paprika, cayenne, oregano to taste

Preheat oven to 375. Blend chickpeas with small amount of liquid, paprika, cayenne. Blend mushrooms with 1/4 cup water, bouillon, green onion, and garlic. In a 9 x 13 pan layer in this order:

1. pasta sauce, 1 TBL nutritional yeast, oregano

2. 1/3 of the cabbage leaves

3. Mushrooms sauce

4. pasta sauce, nutritional yeast, oregano

5. 1/3 cabbage

6. hummus

7. remaining cabbage

8. top with remaining sauce, nutritional yeast, and oregano

Add a little water to the pan if needed and bake covered with foil for 1 hour.

Vegan cabbage and red lentil stew

So easy, so good.

1 onion, diced

4 garlic cloves, minced

4 Thai chilis

2 carrots, chopped

2 celery stalks, chopped

3 potatoes, chopped

1 cup red lentils

2 TBL curry

1 TBL smoked paprika

1 TBL turmeric

1/2 TBL garam masala

1 cube faux beef bullion

6 cups water

1 cup white vinegar

1 14 oz. can diced tomatoes

2 cups thinly sliced cabbage

1 tsp black pepper

salt to taste

Heat 1 tsp olive oil and saute onions and garlic 3-4 minutes, until onion is transluscent. Add carrots, celery, potatoes, and Thai chilis for 2 minutes. Add potatoes and spices. Cook and stir until the vegetables are well coated with the spices. Add lentils, bullion, and water. Cook covered until potatoes are tender. Add cabbage, tomatoes, vinegar, salt and pepper. Cover and cook 1 hour on low. Stir occasionally and add more water if needed.

Cinco de Mayo Beans, Figs and Katz style

Pineapple margarita: blended fresh pineapple, silver tequila, Cointreau, and fresh lime juice

Seasoned black beans; stir fried veggies with smoked paprika, oregano, cilantro, and garlic; homemade chips with Daiya cheddar and seasonings.

Not pictured: AWESOME GUACAMOLE

Vegan ballpark nachos

Our local Wholefoods finally got Diaya vegan cheese, and it lives up to the rave reviews. Who knew that something that is vegan, gluten-free, and soy-free could taste like cheddar? We will definitely buy this again, and look forward to trying the mozzerella flavor as well.

5 corn tortillas, cut into “chips” and baked in the oven at 400 for 10 minutes.

3 vegan hot dogs (sliced), sauted with 3 garlic cloves (minced) until browned. Stir in 3 TBL tomato paste and 1/4 cup white vinegar until combined. Add 1 can pinto beans (not drained) and a few shakes of liquid smoke and hot sauce. Add 1 tsp onion powder and black pepper to taste. Reduce heat to simmer and cover. Cook about 20 minutes, until sauce is rich and thick.

Top chips and beans with Daiya cheddar, green onions, and homemade vegan coleslaw.

Cabbage and yellow split pea curry

1 TBL mustard seeds

1 onion, diced

4 garlic cloves, minced

1 tsp ginger powder

2 TBL curry

1 TBL turmeric

1/2 tsp cumin

1/2 tsp garam masala

4 cups faux chicken broth

1/4 cup white vinegar

2 medium potatoes, chopped

1 cup yellow split peas

4-5 Thai chilies chopped

1 small cabbage chopped (4 cups approximately)

cayenne pepper to taste

Heat a small amount of oil in a dutch oven and add mustard seeds, cover until seeds begin to pop. Add onions and saute until translucent, 2-3 minutes, on medium heat. Add garlic and spices, cook for 2 minutes. Add potatoes and chilies, and stir. Add yellow split peas and faux chicken broth, bring to a boil, then cover and cook on medium. When the split peas begin to soften (about 30 minutes), add cabbage and vinegar, cover. Reduce heat to medium-low, and cook an additional 30 minutes or until the cabbage is desired texture.

Vegan barbecued beans and sausage

It’s unofficially vegan barbecue week here. Suddenly the weather is warm and the air is full of pollen. Moreover, our obsession with vinegar based spicy sauces continues.

Vegan barbecued beans and sausage

Veganized and adapted loosely from Eating Well

1/2 cup white vinegar

1 tsp salt

1/2 tsp cayenne

1/2 tsp red pepper flakes

2 tsp turbinado sugar

½ tsp hot sauce

½ tsp liquid smoke

1/2 cup water

2 tablespoons tomato paste

1 tablespoon blackstrap molasses

1 medium onion, chopped

½ tube vegan sausage

2 15-ounce cans cannellini beans, drained and rinsed

1 tsp olive oil

black pepper, to taste

Whisk together vinegar, spices, sugar, molasses, hot sauce, tomato paste, and liquid smoke. Stir in onions and beans. Refridgerate for at least 2 hours (overnight works, too!)

To cook: heat oil in a dutch oven. Add the crumbled pieces of faux sausage and saute about 5 minutes until browned on all sides. Add sauce and beans and bring to a boil. Cover and simmer on medium low about 30 minutes. Stir occasionally.

**The original recipe called for adding 4 cups of collards. We will definitely try this soon. Collards + beans + bbq sauce = AWESOME

Instead, we had our amazing vegan coleslaw on top of baby arugula. The bitter leaves were the perfect compliment to the beans and sausage.