Vegan beanies and weenies, potato salad, and coleslaw

And now we’re to speed. This is what we ate for dinner 🙂 The cabbage in the coleslaw was from our CSA—best cabbage ever!

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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.

Vegan Carolina barbecue, slaw, and zesty mashed potatoes

If you are are like me (J) and have never eaten “real” barbecue, perhaps you’ve been waiting your whole life to try this quintessential Southern dish. Or if you are like S, you’ve been waiting to eat this in a healthy, meat-free way. There is a restaurant here that serves a vegetarian barbecue sandwich and it’s damn tasty, but we wanted to try it at home because we love a challenge. And, cooking at home is just so much better…

Vegan Coleslaw

Dressing

2 TBL tahini

3-4 TBL water

¼ cup + 1 TBL white vinegar

1 tsp black pepper

1 tsp garlic powder

1 TBL turbinado sugar

1/8 tsp cumin

Salad

2 cups shredded cabbage

1 stalk celery, chopped finely

1 carrot, grated

4 radishes, chopped into thin matchsticks

(You should have 4 cups of vegetables in all.)

For the dressing: whisk together tahini and water until you have a smooth paste. It should not be too thick, or too runny. Whisk in other ingredients and set aside.

Combine shredded and chopped vegetables in a mixing bowl. Add dressing and mix well. Refrigerate for several hours before serving for best results. However, this is still very good if eaten right away.

Makes 4 cups

Vegan North Carolina Barbecue

1 cup apple cider vinegar

½ TBL salt

¾ tsp cayenne

1 tsp red pepper flakes

2 TBL brown sugar

½-¾ tsp hot sauce

1 package frozen vegan “chicken”

1 faux chicken bouillon cube

2 cups water

1 can hearts of palm, drained and shredded or chopped finely

½ tsp liquid smoke

In a dutch oven, bring a boil the two cups of water and bouillon cube. Add frozen vegan chicken and hearts of palm. Cook on medium about 10 minutes or until the “chicken” is tender. Remove “chicken” from pot and allow to cool. Drain hearts of palm in a colander and set aside. Slice the “chicken” very thinly, or shred with a food processor.

In the dutch oven, combine all remaining ingredients *except* liquid smoke. Return the “chicken” and hearts of palm to the pot and mix well. Cover and marinate 6-12 hours.

To cook: preheat oven to 350. Add liquid smoke and cook covered for 1 hour. Serve with coleslaw.

Makes 6 servings