Tag: recipe

Vegan Bean with “Bacon” Soup

In trying to replicate my favorite childhood canned soup, I came up with this. I doubled the recipe for my family (of seven), and there was plenty left over.

  • 3 cans white beans, rinsed and drained 
  • 6-8 slices Morningstar Farms “bacon” strips
  • 1-2 carrots, minced
  • 1-2 stalks celery, minced
  • 1 medium onion, chopped fine
  • 4 cups vegetable broth
  • 2 cups water
  • 1-2 bay leaves
  • 1/2 of a small can (approx 2 tbsp) tomato paste
  • salt and pepper to taste.

1. In the pan you plan to cook the soup in, fry the bacon on both sides until it is thoroughly cooked, but not crispy.

2. Remove the bacon from the pot. Add the carrots, celery, and onion. Cook over medium heat, stirring often, until the vegetables are softened, 5-7 minutes.

3. Add the beans, broth, water, and bay leaves. Partially cover and cook over low heat for a good long while. (I let it go for a couple of hours).

4. Chop the bacon in to tiny pieces. Add chopped bacon and tomato paste to the soup. Cover again and cook another 20 minutes or so.

5. Just before serving, use an immersion blender to half-puree the soup, leaving some whole beans and chunks intact. (If you don’t have an immersion blender, remove about 2 cups of the soup, puree in a blender, and stir back into the pot.)

6. Season with salt and pepper to taste (it shouldn’t need much; the bacon is salty, so start with a light hand) and serve.

Yule Garbanzo Loaf

It’s the time of year for Yule Loaf! This is adapted from Recipe for a Small Planet’s Garbanzo Bean Loaf.

As I have said before, when choosing your holiday traditions, choose carefully. Although we only make this once a year, we make it every year.

The recipe in the cookbook is vegetarian, here I veganize it.

Ingredients:

1/2 cup dried garbanzo beans (cook and drain) or use 1 1/2 cups canned

1 cup whole wheat bread crumbs

1 cup pineapple juice

1 cup chopped onion

1 1/2 cup chopped celery

3 tablespoons oil

1/4 cup fresh parsley

egg substitute equivalent to one egg

1 tablespoon miso (any-white/red/your choice)

1 teaspoon salt

dash of hot sauce

2 pinches cayenne pepper

1 cup vegan cheese (Swiss maybe or hot pepper)

Directions:

1. Combine bread crumbs with pineapple juice, let soak.

2. Mash the beans but leave a few whole!

3. Saute onions and celery in the oil.

4. Dissolve miso in a  very small amount of hot water, to make a thick slurry.

5. Combine rest of ingredients in order.

6. Turn into loaf pan and bake at 350 for 40 minutes until browned and firm.

I always quadruple this recipe for a large holiday meal so that we will have leftovers! I serve it on a bed of spinach leaves with Louisiana hot sauce along side of squash/pear soup. I hope this becomes a favorite in your home!

Serves: 3 to 4

Preparation time: 30 minutes

Vegan Turkey Saver

Yield: 8 servings
1 gallon water
2 1/2 cups vital wheat gluten flour

1/2 cup nutritional yeast flakes

1 tsp thyme

1 tbsp onion powder

1 tsp salt

2 cups vegetable broth*

1/4 cup light olive oil

1 tbsp soy sauce**

Cheesecloth (one double thick 24-inch by 16-inch piece)

2 6-inch pieces of string

1 batch uncooked stuffing (optional – I don’t use it)

*If using the homemade vegetable broth, you may need to add salt to this recipe.
**Substitute Bragg liquid aminos if desired.

1) In a large pot, bring 1 gallon of water to a low boil.
2) In a large bowl, whisk together the gluten, yeast flakes, thyme, onion powder, and salt.

3) Add the vegetable broth, oil, and soy sauce, stir just until combined.

4) Form into a loaf shape.

5) Place gluten loaf on cheesecloth and roll up (not to tight). Tie each end with a piece of string.

6) Place in simmering water, covered, for 1 hour*** (2 hours for a double batch).

7) Preheat oven to 325.

8) Take roast out of water and remove cheesecloth. Place in baking dish with prepared stuffing, if desired.

9) Bake, covered, for 30 minutes.

*** Make stuffing while turkey is simmering in the water. Cook the stuffing in the baking dish with the turkey.
I have read this variation, but never tried it:
Variation: Vegan Turkey with Puff Pastry
After turkey is done boiling, remove it from the water and remove cheesecloth. Roll out a piece of puff pastry so that it will cover your turkey. Cover turkey with puff pastry. Brush puff pastry with a mixture of half ketchup and half water. Sprinkle with a little bit of thyme. Bake turkey, uncovered, at 400 degrees F. for 25 minutes.

This recipe has been adapted from this great cookbook by Brian McCarthy: