Vegan French Dip Sandwiches

Vegan French Dip Sandwiches

These vegan French dip sandwiches are made with sautéed portobellos, dressed in spicy horseradish mustard and served ready for dipping in savory vegan au jus.

 Course Sandwich

 Cuisine American

 Prep Time 10 minutes

 Cook Time 35 minutes

 Total Time 45 minutes

 Servings 2

 Calories 379 kcal

 Author Alissa

Ingredients

• 2 tbsp. olive oil, divided
• 1 medium onion sliced into half rings
• 2 garlic cloves minced
• 3 portobello mushroom caps, about 20 oz. total, cleaned and sliced into thin strips
• 1 cup vegetable broth
• 1 tbsp. soy sauce
• 1 tbsp. vegan Worcestershire sauce
• 1/2 tsp. dried thyme
• 1/4 tsp. liquid smoke, optional, but highly recommended
• 1/4 tsp. black pepper

For Serving

• 2-6 inch sandwich rolls or baguette sections sliced open
• horseradish mustard

Instructions

1. Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-low heat. Add onion and toss a few times to coat with oil. Allow to cook until caramelized, about 20 minutes, flipping occasionally. Add garlic and cook about 2 minutes more. Transfer onions and garlic to a plate.
2. Coat skillet with another tablespoon of oil and raise heat to medium. Add mushroom strips. Avoid overcrowding the skillet. A little overlapping is okay, but work in multiple batches if needed (I needed two), adding a bit of oil between batches if needed. Cook until lightly browned, about 5 minutes. Flip and cook 5 minutes more on opposite sides.
3. Return onions to skillet and add broth, soy sauce, Worchestershire sauce, thyme, liquid smoke and pepper. Bring to a simmer and allow to cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
4. Slather the insides of rolls with horseradish mustard. Use a slotted spoon to remove onions and mushrooms from skillet, pressing lightly to squeeze out any excess juice. Divide onions and mushrooms into rolls. Pour cooking liquid into a small bowl and serve with sandwiches, for dipping.

PICHI PICHI RECIPE (WITHOUT LYE WATER PURE GRATED CASSAVA 3 INGREDIENTS ROLLED IN GRATED CHEESE)

PICHI PICHI RECIPE (WITHOUT LYE WATER PURE GRATED CASSAVA 3 INGREDIENTS ROLLED IN GRATED CHEESE)

PICHI PICHI RECIPE (WITHOUT LYE WATER PURE GRATED CASSAVA 3 INGREDIENTS )

Author: shobee

Recipe type: Snacks

Cuisine: Filipino

Ingredients

• 1¾ cup freshly grated Cassava
• 1 cup dark brown sugar
• 3 cups water
• 1 cup grated fresh coconut

Instructions

1. Mix water,sugar and grated cassava in a frying pan and mix on medium heat until mixture thickens and sticks on the ladle. This took me about 28 minutes to mix. Since we did not add lye water in this Pichi Pichi, it takes a while for the mixture to come together.
2. When the mixture is ready, transfer it in a mold and steam for 10 minutes. LET COOL FOR 3 HOURS, GOUGE OUT THE PICHI PICHI FROM THE MOLD AND ROLL PICHI PICHI ONTO THE GRATED COCONUT.
3. COMFORTING NOTES:
4. Make sure to cool down the Pichi Pichi for 3 or more hours. This will harden the Pichi Pichi a bit. Pichi Pichi will be sticky at first, but when you roll it into the coconut, it will be less sticky.
5. You can store it in the fridge for 3-4 days.

Sausage Kale Soup with Sweet Potatoes

Sausage Kale Soup with Sweet Potatoes

This Healthy Sausage Kale Soup with Sweet Potatoes is a cozy fall soup made in the slow cooker (crockpot). This Paleo Sausage Kale Soup is a great make-ahead dinner recipe that your entire family will love! 

 Servings 10 Servings

 Calories 192.4 kcal

 Author Laura

Ingredients

• 14 oz smoked sausage diced
• ½ tsp minced garlic
• ½ onion diced
• 1 TBS olive oil
• 4 cups 1 quart vegetable broth
• 2 15 oz cans fire roasted diced tomatoes
• 3 kale leaves chopped
• 2 small sweet potatoes about 4 cups
• 2 stalks celery diced (about 1 cup)
• 2 large carrots diced (about 1 cup)
• 2 cups green beans fresh or frozen, chopped into 1” long pieces
• 2 TBS Italian seasoning
• Salt & Pepper to taste

Instructions

1. Add 1 TBS olive oil in a large skillet and heat over medium-high heat.
2. Add diced sausage to the skillet and cook until it just starts to brown (about 5-10 minutes).
3. Add onions and minced garlic and continue cooking until everything is browned (about 10 additional minutes).
4. While the sausage is browning: add vegetable broth, diced tomatoes, chopped kale, sweet potatoes, celery, carrots green beans, and Italian seasoning to the pot of your slow cooker and stir to combine.
5. Add browned sausage, onions and garlic to the slow cooker and stir to combine.
6. Cook on high for 3-4 hours, or low for 6-8 hours until the sweet potatoes are fork tender.
7. Serve warm!

CREAMY LEEK & MUSHROOM PIE (VEGAN)

CREAMY LEEK & MUSHROOM PIE (VEGAN)

INGREDIENTS

• 1 tbsp olive oil
• 2 medium leeks trimmed and sliced into discs
• 3 cloves garlic minced
• 500 g button mushroomssliced
• 1 tsp dried mixed herbs
• A pinch of salt and pepper

FOR THE SAUCE

• 1 tbsp dairy-free butter
• 2 tbsp flour
• 350 ml dairy-free milk
• 1/8 tsp ground nutmeg
• A pinch of salt and pepper

FOR THE PASTRY

• 1 roll vegan puff pastry
• 4 tbsp aquafaba (liquid from a tin chickpeas or other legume)or just 4 tbsp dairy-free milk, for glazing

INSTRUCTIONS

1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften. 
2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper
4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C. 
6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges. 
7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba  (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
8. 8. Cook for 25 minutes until golden brown. Serve straight away. 

BAKED BUFFFALO CHICKEN TAQUITOS

BAKED BUFFFALO CHICKEN TAQUITOS

INGREDIENTS

• Ingredients
• 8 oz low fat cream cheese
• ⅛ cup buffalo sauce
• 2 cups cooked and shredded chicken
• 12 small flour tortillas (low carb)
• SAUCE:
• Fat free Ranch Dressing

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Mix cream cheese and buffalo sauce until well combined.
3. Stir in chicken until well combined.
4. Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.
5. Place on lightly greased cookie sheet and repeat for remaining taquitos.
6. Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.
7. Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.

VEGAN SWEET AND SOUR CHICKPEAS

VEGAN SWEET AND SOUR CHICKPEAS

Craving take-out but want a home-cooked meal? Try these Vegan Sweet and Sour Chickpeas over a bed of brown rice and vegetables! They’re not too sweet, saucy, and done in 30 minutes.

• Author: Emilie
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 6
• Category: Main Meals

INGREDIENTS

• 1 8-ounce can pineapple juice
• 1 tablespoon tapioca starch
• 3 tablespoons rice vinegar
• 1 tablespoon coconut sugar
• 1/2 cup tomato paste
• 2 tablespoons organic soy sauce
• 1 teaspoon garlic powder, or 2 cloves garlic
• 1/4 cup water
• 2 15-ounce cans (3 cups) chickpeas, drained and rinsed
• Cooked brown rice, for serving
• Steamed broccoli, for serving
• Sliced green onions, for garnish

INSTRUCTIONS

1. Warm a medium saucepan over medium heat.
2. To a blender or food processor, add pineapple juice, starch, rice vinegar, sugar, tomato paste, soy sauce, garlic, and water. Pour mixture into the saucepan.
3. Cook until sauce begins to bubble, about 8-10 minutes, stirring often. Cover and reduce heat to low; cook for 15-20 minutes, until sauce has thickened.
4. Add chickpeas to the sauce; stir to coat evenly.
5. Serve on top of brown rice and broccoli, with a garnish of green onions.

Vegan Chickpea Curry

Vegan Chickpea Curry

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron

 Course Mains

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 15 minutes

 Total Time 25 minutes

 Servings  people

 Calories 482 kcal

 Author HurryTheFoodUp

Ingredients

• ½ cup basmati rice
• 1 cup water
• 2 pinches salt
• 2 medium onions
• 2 tbsp olive oil
• 3 cloves garlic
• ½ lime
• 1-2 tbsp of your favourite curry paste. (a Tikka Masala curry paste would work great as well)
• 1 can coconut milk (1 can = 1.5 cups )
• 1 can chickpeas, drained and rinsed
• 1-2 tbsp soy sauce (try one tbsp first, add another if required)
• 2-3 medium tomatoes/ handful cherry tomatoes, chopped. The sweeter the better 
• 1 cup basil leaves
• 1 tsp maple syrup (sugar is fine too)

Optional:

• 1/2 cup green veg like sugarsnap peas or broccoli

US Customary - Metric

Instructions

1. Add the rice, water and a pinch of salt and bring to a boil (could also be done the Indian way from our Buddha Bowls). Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).
2. While this is happening chop the onions, garlic, basil and juice the lime.
3. Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.
4. Add 1 tbsp curry paste and the milk, stirring until the curry is dissolved. Add another pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp.
5. Throw in the chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
6. Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce and the syrup or brown sugar. Give it another stir.
7. The rice should be done by now too - fork it through to make it fluffy.
8. Serve the curry and rice together with papadoms and naan bread as optional sides.