Homemade tomato sauce, vegan meatballs, and rice spaghetti

It’s a special night for (at least) three reasons:
1. It snowed!
2. Santa’s Secret beer is now available, and I bought some in a growler!
3. And it’s my birthday weekend!

We haven’t made this in awhile, so of course we had to tweak the recipe.  Instead of the flour, we used about 1/3 cup flax meal, which really helped the “meatballs” to brown. For the sauce, we just whipped together a quick mirepoix and lots of garlic, then deglazed the pan with some red wine vinegar. Then we added some whole peeled tomatoes (hand crushed), 1 can of tomato sauce, water, oregano, basil, salt and pepper. Then the sauce simmered for awhile on medium, after the meatballs were fried, we added them to the pot. Cooked up a side of kale and a pot of rice spaghetti. Dinner is DONE.

Advertisements

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.

Red Headed Step Cabbage Meets Slausage, Apples and Potatoes, Oh My!

We tend to overcook sometimes, so we make good use of the freezer. For this exciting edition of Beans, Figs and Katz, we married two of our favorite, but large dishes together to create a delicious casserole.

Preheat oven to 375. Defrost frozen items.

In a large 2 quart casserole dish, we combined:

1 container (approximately 2 cups) of the Slausage, Apples and Potatoes, Oh my!, 2 containers (approximately 3.5 cups) Red Headed Step Cabbage, and some leftover rice (about 1.75 cups.)

Bake for 40 minutes, or until heated through.

Homemade Slausage

Based on the amazing and easy recipe on Every Day Dish TV. Watch the video, she’s rad.

The original recipe makes 8, but we wanted to make several different flavors (all at the same time), so our recipe is for 12 (4 of each type).

Alsatian X-mas Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1/2 tsp ginger
1/4 tsp brown sugar
1 tsp coarsely ground pepper
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
1 tbsp olive oil
1 tbsp soy sauce

1. In a large bowl, mix together all of the dry ingredients
and garlic. Whisk together the water, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.

2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. (We don’t own a steamer, so we just used a large pan with a domed lid and set the sausages inside a loaf pan.)

Once sausages have cooled, remove from foil and refrigerate until ready to eat. (To store in the freezer, we wrapped each sausage individually in wax paper and then placed inside a Ziploc bag.)

Chorizo

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp coarsely ground pepper
2 tsp paprika
1 tablespoon dried chili flakes
1/4 tsp nutmeg
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 tsp brown sugar
1 and 1/8 cups cool water
2 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce

Italian-Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp rosemary
1 tsp coarsely ground pepper
1 tsp paprika
1 tsp dried chili flakes
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
4 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce

Spicy Southwestern Chili

1 28 oz can diced tomatoes
1 16 oz can refried black beans
1 16 oz can pintos (do not drain)
2 soy chorizo (TJ’s brand)
1 7 oz chipotle peppers in adobo sauce
4 cloves garlic
1 white onion
1 red pepper
cumin, oregano, salt and pepper
red chili flakes

In a large (stock) pot, on medium heat, saute onions and spices, add garlic and stir well. Next, saute crumbled soy chorizo (or other slausage) until browned. Add in tomatoes and then the beans. Cook over medium-low heat, stirring often, with lid cracked. After about 45 minutes, check the consistency. If you prefer the chili thicker, remove the lid and cook for an additional 20-30 minutes (or longer) on low. Remove the chipotle peppers before serving or storing.

Tonight, we served the chili with rosemary mashed potatoes and a swiss chard salad.

Slausage, Apples and Potatoes, Oh My!

In a dutch oven…

Two granny smith apples, chopped
1 red onion
1 white onion
4 italian vegan sausages
4 small yukon potatoes
3 tbs garlic, pressed
3 cups (approximately) swiss chard stems, chopped
3/4 cup kale
Red wine vinegar
1 cup of veggie kosher broth
Salt, pepper
Rosemary
Savoury
Vegan butter

Preheat oven to 400

Add a dollop of vegan butter to the dutch oven. Layer ingredients in the pan: potatoes, apples, onions, chard stems, kale, and slausage. Pour in 1/2 cup red wine vinegar and veggie broth. Add seasonings and garlic on top. Stir to mix well. Cover and cook.

Check and stir after 20 minutes. Add additional vingear if needed.

Cook for a total of about an hour. Test potatoes to determine if the dish is done.

Baked Pasta with Spicy Tomato Sauce and Slausage Balls


We altered the slausage ball recipe, based on the ingrediants in the fridge.

1 Gimme Lean Sausage Style tube
1/2 c. nutritional yeast
1/4 c. whole wheat flour
1 tbl. oregano
6 mushrooms
1/2 white onion

Sauce:
1 32 oz. can diced tomatoes
1/2 c. red wine vinegar
1/2 c. red onion
1 tbl. minced garlic
6 mushrooms
2 tbl. red pepper flakes
2 teaspoons basil
1 teaspoon oregano
salt and pepper

Cook one pound of whole wheat fusilli, slightly less than al dente. Drain and pour into a large glass baking dish.
Sprinkle cheese (Cabot Black Wax Cheddar) over pasta (about 1/4 cup shredded). Add sauce and slausage balls. Cover with remaining cheese. Bake at 350 for 10-15 minutes.