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:

Spinach and Potato Soup 

Serves: 6 • Prep time: 10 min • Cook time: 20 min

6 Tbsp. butter or Smart Balance or olive oil6 small all-purpose potatoes, peeled and diced

1 or 2 finely chopped onion (do your kids like onion?)

3 cloves garlic, chopped

3 can (14.5 oz.) broth

12 cups baby spinach leaves or 3 or 4 pkgs frozen spinach

3 cans evaporated milk or plain soymilk (optional) 

Melt butter in 4-quart saucepan over medium-high heat and cook onion, stirring occasionally, 10 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Add potatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until potatoes are tender. Stir in spinach and cook 5 minutes or until wilted. Process soup with a submersible blender just until smooth. Return to saucepan (add milk) and heat through. Season, if desired, with freshly ground black pepper.

Bellydancer Minestrone

This is from FatChanceBellydance’s vegan cook book Devotion. It is delicious! And absolutely my favorite recipe in the book.

1 TBSP olive oil

1-2 cloves garlic, minced

1 med. onion

2 carrots, coined

4 stalks celery, sliced

1 1/2 cups potatoes,cubed

3 zucchini, cubed

1 28oz can diced tomatoes

1 15oz can kidney beans

1 15 oz can garbanzo beans

1 cup pasta of choice

5-6 chard leaves (or spinach)

2 Tbsp dried basil (or fresh – yummy!)

1 tsp dried oregano

2 tsp. dried rosemary

2 tsp. salt

1 28oz and 1 15 oz can water (use the cans to measure)

In a large pot on med. heat saute oil, onions, carrot, celery and garlic for 5 min.
Add tomatoes, beans including liquid, potatoes, water, herbs and salt.

Bring to a boil, turn down the heat, and simmer until potatoes are tender (10 min)

Add zucchini, herbs, and pasta, bring just to a boil, then turn off heat.

Allow to sit on the stove for a few hours for full flavor.

Super Easy Cheese Soup

Friends, I am so embarrassed of this. I make this soup ALL THE TIME. For potlucks even. Why? Because it’s easy and everyone loves it. 

Leftover trick- use it as a cheese sauce when its thickened up.

You can use generic ALDI Velveeta. Just sayin’.

Don’t judge me.

2 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend (California blend)

2 quarts vegetable broth  

3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up ( 3 year olds love to do this with a butter knife.)
PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.

MASH vegetables with potato masher to desired consistency. I use a submersible blender.

STIR in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through, stirring frequently.

Add salt and pepper to taste.

Garnish with crackers, Sri racha, cilantro, spinach, whatever.

 Eat.  

Matar Paneer (veg and vegan)

(Originally posted at my blog ALDI Vegetarian)

Matar Paneer is a recipe I have been making for decades. And a family favorite. I usually make it vegetarian, and all of the ingredients (except spices) are available at Aldi. Last night I made it vegan, and it was darn good. Here are both versions! Remember you can mix the two recipes – a little tofu or coconut milk in your vegetarian version, for example.

Matar Paneer – Vegetarian  

(serves 8, you might want to halve it)
4 cans evaporated milk

2 blocks paneer (You can make it!)

1/2 cup ghee or butter

8 Tbsp. ginger root

4 Tbsp. garlic

1 onion, chopped

4 tsp. salt

4 tsp tumeric

1 tsp hot red pepper (you may want to adjust this for taste)

4 tsp. coriander

4 Tbsp. gharam masala

4 cups chopped tomato

2 cups peas

4 Tbsp. sugar

fresh cilantro
Put butter in skillet. Fry paneer cubes. (You can also bake them) Remove from pan.
Add more butter and ginger and garlic. Fry for 30 seconds.

Add onions and salt. Fry for 7 minutes (until soft)

Add one can of evaporated milk.

Stir in tumeric, red pepper, coriander, gharam masala

When blended, add the rest of the milk and the tomatoes

Bring to a slow boil, and let reduce for 10 minutes

Add peas and sugar

Add paneer

Garnish with cilantro

Matar Paneer – Vegan
(serves 8, you might want to halve it)
4 cans coconut milk
2 blocks tofu (You can make it!)

1/2 cup vegan butter

8 Tbsp. ginger root

4 Tbsp. garlic

1 onion, chopped

4 tsp. salt

4 tsp tumeric

1 tsp hot red pepper (you may want to adjust this for taste)

4 tsp. coriander

4 Tnsp. gharam masala

4 cups chopped tomato

2 cups peas

4 Tbsp. sweetener (to taste)

fresh cilantro

Put vegan butter in skillet. Fry tofu cubes. (You can also bake them) Remove from pan.
Add more vegan butter and ginger and garlic. Fry for 30 seconds.

Add onions and salt. Fry for 7 minutes (until soft)

Add one can of coconut milk.

Stir in tumeric, red pepper, coriander, gharam masala

When blended, add the rest of the coconut milk and the tomatoes

Bring to a slow boil, and let reduce for 10 minutes

Add peas and sweetener

Add tofu

Garnish with cilantro

We serve this with a salad and wheat tortillas. You could make papadum, chapatis, fried cauliflower, tamarind sauce, and mango lassi.