Vegan Beef Stew

This recipe is such a hearty, winter, soul warming stew!

It’s a cold one out there today, and I really needed something to warm up my bones.

1 package Gardein Beefless Tips
1 small onion
3 gloves garlic
2 celery stalks
1 small leek
1 turnip
1 parsnip
2 potatoes
3 carrots
Fresh green beans
Frozen peas
Mushrooms
Parsley
Dill
Salt and pepper
Coconut oil (or any oil you prefer)
1 1/2 cups of red wine
Flour
32 oz vegetable stock
4 cups of water
Your favorite spices!

I winged this stew, and threw pretty much any veggies I had in the fridge into the pot. I bought a soup greens package at Stop and Shop and it gave me the idea for stew (turnip, parsnip, carrots, onion, leek). Look in your produce section for a similar deal (way cheaper than buying all the products!)

I diced up an onion, garlic, celery, leek and sautéed it in some coconut oil until translucent. I added some pepper and a container of vegetable stock, 4 cups of water and the red wine. I let the broth start to get hot (but not boil) and added the potatoes, carrots, turnips, parsnip for 5 mins to soften and then added the green beans, peas and mushrooms. Bring to a boil and reduce heat to a simmer for about half an hour.

Sautée frozen “beef” in coconut oil until browned on all sides. Set aside.

When all vegetables are soft, whisk some flour and warm water in a separate bowl and slowly add to stew until you reach desired thickness. This is something I eye. I add slowly until it’s where I want it to be. Some people prefer a thicker stew than others. I approximate used 2 cups of flour and two cups of water.

Add beef tips to the stew, taste the broth and add all your favorite spices (garlic powder, salt, thyme) and cook for another 5 mins.

Now sit back and enjoy this delicious masterpiece!

Peace, Love, Vegan

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No Animal Food by Rupert H. Wheldon

I came across this online tonight, No Animal Food by Rupert H. Wheldon. This book is credited as the first vegan cookbook in 1910!!… It’s extremely interesting and I’d like to try some of the recipes. They are all basic ingredients and probably the best way for us to fuel our bodies.

No Animal Food by Rupert H. Wheldon

Please comment if you have tried any of these recipes! 🙂

Peace, Love, Vegan

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Using leftovers

For lunch today, I had a piece of the meatloaf I made last week and the leftover mashed potatoes from the Shepard’s Pie. I threw some leftover chili from the nachos onto the potatoes and an instant meal. Lots of protein today!

If you make things in a large portion then you can always freeze them for a later use.

I am also having potatoes for dinner tonight, I may turn into a potato after the last few days, lol. But the Shepard’s Pie is worth every ounce of potato!

Peace, Love, Vegan

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Tofurkey Sherpard’s Pie

The hardest part about cooking is figuring out what to do with the leftovers. At least for me this is a challenge. I’m only cooking for myself, so I try my best to make everything portionable for one.

After Thanksgiving I had a ton of Tofurkey left. What to do with it all?

Make a Shepard’s Pie of course!

Now when I cook, I never measure, so use as little or as much as you think you will need.

Tofurkey (leftovers from roast)
Gravy (see below)
Peas (I used frozen)
Carrots (I had shredded already in the fridge)
Corn (I used canned)
Fresh green beans
Onion, chopped
Potatoes
Vegetable broth
Vegan grated cheese
Salt, pepper, garlic powder (or fresh)

I already had gravy already leftover from Thanksgiving, but a quick gravy recipe would be to use some vegetable broth, let it simmer with some celery, garlic, carrots and add some flour to thicken.

I boiled 2 potatoes (could have done it with one, cooking for one) and mashed them when they were through cooking (soft) with Earth Balance butter and soy milk.
I diced up the Tofurkey, added all the veggies (except the potatoes), gravy and a little veggie broth.

Grease your baking pan, put the vegetable mix in and top with mashed potatoes. I topped the potatoes with vegan Parmesan cheese.

I baked it, uncovered, for 30 mins at 450*

I used an extremely small baking dish (cooking for one), so depending on the size of your pan, you may need to let it cook a little while longer at a lower temperature (50 mins at 425* or until top browns).

My recipes are merely guidelines, I never measure or time things, I eye everything and constantly check the oven. When the potatoes have browned, I take the pie out.

Everything is already cooked inside, except the green beans, carrots and onions, you can always boil or sauté them first before baking. I like my green beans crisp (but they will soften as it bakes) and the onions and shredded carrots will cook in the oven. If I was using whole carrots I would have boiled them first.

Everything came out super tender! Absolutely delish!

Make each recipe your own! that’s the best part about cooking!

Peace, Love, Vegan

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Tofurkey Dinner

I’m the only vegan in my family, so after Thanksgiving the only person eating Tofurkey is me.

What to do with all those leftovers?

For dinner tonight, I just brought a couple slices to work with me and had the chef sauté some asparagus with garlic, oil, salt and pepper. That’s the easy way out.

What about the rest of those leftovers?

I was thinking maybe a soup? The obvious sandwich? Sloppy joes? A pasta dish?

NO WAY! Those are boring!!!

SHEPARD’S PIE is the way to go!

Recipe to follow shortly!

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Zucchini Coleslaw

I sautéed up some mushrooms and red onion with salt, pepper and garlic powder.

Pan cooked a Boca burger, topped it with the onions and mushrooms, and a slice of pepperjack vegan cheese, served with fresh spinach and tomatoes!

I made a coleslaw the other day with some left over zucchini! Sooo good!

Zucchini, shredded
Carrots, shredded
Red and green peppers, chopped
Nayonaise (vegan mayo)
Red wine vinegar
Salt and pepper

Mix all veggies together and coat with Nayonaise and vinegar! Season with salt and pepper!

Simple and healthy. I opted for no bread because of the Thanskgiving overload yesterday, but this would be great on a whole grain bun too!

Peace, Love, Vegan

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On the Go breakfast!

Had to run off this morning (Black Friday DEALS?!) so I grabbed a coconut water and a Pure protein bar.

Lots of nutrients, antioxidants and protein to get me started today!

Peace, Love, Vegan

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