Main Dishes

Creamy Mushroom Soup

karenwpullen Main Dishes, Recipes, Soups and Stews , , ,

As a kid, my favorite soup, because of the mushroom bits. This version has lots more!

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Creamy Mushroom Soup

Course: Soup
Cuisine: Vegan
Servings: 0 people

Equipment

  • blender

Ingredients

  • 1 pound mushrooms cremini or button or other
  • 1 small onion diced
  • 2 cloves garlic chopped
  • ¼ cup white wine or sherry optional
  • 4 cups vegetable broth
  • 1 cup cashews soaked about an hour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes

Instructions

  • In a soup pot, sauté the onion for 3 minutes until soft.
  • Add the garlic and cook another minute.
  • Chop the mushrooms, add to the pot and cook about 3 more minutes.
  • Add the white wine, vegetable broth, and herbs, cover and bring to a simmer.
  • Drain the cashews and add to a blender with 1/2 cup water. Blend until creamy.
  • Whisk the cashew cream into the pot. Simmer another 20 minutes to develop flavors.
  • Add salt to taste.

Not-Chik’n Seitan with Orange Sauce

karenwpullen Main Dishes, Recipes , , , , ,

Seitan (pronounced “say-tan”) is a vegan meat substitute made entirely out of hydrated gluten, the main protein found in wheat. It’s very nutritious, high in protein and minerals, low in fat.

It’s prepared by combining wheat gluten with water and kneading into a stiff dough. It can then be boiled or steamed, then baked or fried. It’s often marinated or cooked with a sauce to give it additional flavor.

This version has flavor from the garlic and onion powders, the no-chicken seasoning, and smoked paprika. I like to steam it, then combine with a sauce.

Prep Time10 minutes
Cook Time30 minutes
Print Recipe

Not-Chik’n Seitan & Orange Sauce

Course: Main Course, Sauces and dressings
Cuisine: Vegan
Servings: 0

Equipment

  • food processor

Ingredients

Seitan

  • 1 ½ cup wheat gluten
  • 1 15-oz package silken tofu
  • 2 tablespoons nutritional yeast
  • 1 teaspoon no-chik'n seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika

Orange Sauce

  • ½-¾ cup orange juice about 3 oranges
  • 1 teaspoon orange zest
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon minced ginger
  • 2 cloves minced garlic
  • ½ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • ¼ cup water

Instructions

Seitan

  • Start a pot of boiling water and insert a slightly oiled steamer.
  • Put all ingredients in food processor and process until well mixed and doughy.
  • Cut dough into pieces, 6 to 8, or 16 to 20 nuggets.
  • Steam 30 minutes, flipping half-way.
  • Another way to cook them is to drop into boiling seasoned water for 20 minutes, then bake at 425° for 20 minutes on a parchment-lined baking sheet. I cook the nuggets this way.

Orange Sauce

  • Mix together all the sauce ingredients except the cornstarch and water.
  • Then whisk together the cornstarch and water in a separate bowl before adding to the other ingredients. Whisk to combine.
  • Add the seitan to the sauce. Let simmer 1 to 2 minutes as the sauce thickens and coats the seitan.

Notes

Garnish with green onion and sesame seeds if desired. Serve with rice and a green vegetable like broccoli or green beans or assorted stir-fry vegetables.

Thai Noodle Bowl with Edamame

karenwpullen Main Dishes, Recipes, Salads , , , ,
Prep Time15 minutes
Cook Time10 minutes
Print Recipe

Thai Noodle Bowl with Edamame, Lime, and Spiralized Zucchini

Course: Main Course, Salad
Cuisine: Thai, Vegan
Servings: 2

Ingredients

Bowls

  • 1 cup edamame shelled
  • 1 zucchini spiralized
  • 6 ounces noodles rice, pad thai, soba, ramen, etc

Sauce

  • ½ avocado
  • ½ cup cherry tomatoes
  • ⅓ cup plant-based yogurt plain
  • 1 tablespoons Thai red chili garlic sauce
  • 2 teaspoons maple syrup
  • ½ teaspoon cumin
  • 2 tablespoons lime juice from 1/2 lime

Toppings

  • ¼ bell pepper thinly sliced
  • ¼ cup carrot shredded
  • ¼ cup peanuts chopped
  • ¼ cup green onions

Instructions

  • Combine the avocado, tomatoes, maple syrup, and yogurt in a food processor, blending until mixed. Add the Asian red chili sauce, cumin, and lime juice and blend until a creamy thick consistency is formed.
  • Cook the noodles as directed on the package. Rinse in cold water.
  • Cook the edamame as directed on the package, drain and rinse in cool water. Usually, they are boiled for 3-4 minutes then drained.
  • Spiralize the zucchini.
  • Place the noodles, zucchini, and edamame in a bowl, and mix. Pour about half a cup of sauce over them, and toss.
  • Divide evenly among bowls. Top with bell pepper, carrot, peanuts, and green onions. Drizzle a little more sauce on top. Serve with a wedge of lime.