Main Dishes

Snobby Joes

karenwpullen Main Dishes, Recipes, Sandwiches, Snacks, Dips, and Smoothies , , , ,
Prep Time5 minutes
Cook Time10 minutes
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Vegan Sloppy Joes

Course: Main Course, Snack
Cuisine: American
Keyword: lunch, sandwich
Servings: 6 sandwiches

Ingredients

  • 2 15-oz cans lentils drained and rinsed
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic chopped

Sauce

  • 1 15-oz can tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons mustard
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons maple syrup
  • 1 teaspoon salt

Instructions

  • Sauté the onion, garlic, and green pepper until soft, about 5 minutes. Add a little water if they start to stick.
  • Add the chili powder, paprika, and cayenne to the vegetables; stir and cook about one minute.
  • Add the rest of the sauce ingredients and mix. Add the lentils, simmer for a few minutes to let the flavors develop.
  • Serve on toast or burger buns.

Notes

This recipe calls for canned lentils but you can easily cook lentils beforehand. One cup dried green or brown lentils to 4 cups of water; cooks in about 20 minutes. Lentils do not have to be soaked.
To make it even more quickly, use a jarred barbeque sauce (read the label to minimize oil). Just simmer the lentils in the sauce for a few minutes to develop flavor.
Very good served with crunchy slaw.

Easy “Butter” Tofu

karenwpullen Main Dishes, Recipes , , , ,
Prep Time15 minutes
Cook Time15 minutes
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Easy “Butter” Tofu

"Butter-chicken-style" tofu is easy and amazingly good with its creamy tomato sauce.
Course: Main Course
Cuisine: Indian, Vegan
Keyword: creamy, tofu, tomato
Servings: 4

Ingredients

  • 1 15-oz package tofu firm or extra firm
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 tablespoon maple syrup
  • 1 28-oz can diced tomatoes
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened plant milk

Instructions

  • Press the tofu for 15 minutes. Use a tofu press, or put it between two clean dishtowels and weight it heavily.
  • Combine the cashews and plant milk in a blender and puree until creamy.
  • Sauté the ginger, garlic, and onion for a few minutes over medium heat until soft. Add a little water if it starts to stick.
  • Add all the spices and cook, stirring, a few more minutes.
  • Cube the tofu into about 40 pieces. Add tofu, tomatoes, and maple syrup to the pan.
  • Stir in the cashew mixture and simmer for 10 minutes.
  • Season with salt and pepper if needed. Serve with rice.

Israeli Couscous with Kale and Mushrooms

karenwpullen Main Dishes, Recipes, Salads , , , ,
Prep Time10 minutes
Cook Time15 minutes
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Israeli Couscous with Kale and Mushrooms

Pearl pasta with lots of sautéed mushrooms and healthy greens. A main-course dish.
Course: Main Course, Side Dish
Cuisine: Mediterranean
Servings: 4

Ingredients

  • 2 cups vegetable broth divided
  • 1 bay leaf
  • 1 cup Israeli couscous
  • 5 cups sliced mushrooms button or cremini
  • 6 cups chopped kale
  • 3 cloves garlic minced
  • 1 Tbs tamari
  • 1 Tbs nutritional yeast
  • 1 tsp white miso
  • 1 Tbs lemon juice
  • 1/3 cup chopped walnuts toasted
  • 1/8 tsp black pepper

Instructions

  • In a medium pot, add 1½ cups vegetable stock, bay leaf, and couscous. Bring to a boil, then immediately reduce heat to low and simmer, covered, for 10-15 minutes, or until couscous is tender and liquid is absorbed. Remove from heat and fluff with a fork.
  • While couscous is cooking, in a large saucepan, heat ¼ cup of vegetable stock over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5 minutes, or until tender. Add kale, garlic, tamari, nutritional yeast, and remaining ¼ cup of vegetable stock. Stir to combine. Reduce heat to medium and cook an additional 3-4 minutes, or until kale is wilted and tender.
  • Add cooked couscous to mushroom and kale mixture. Add in miso, lemon juice, toasted walnuts, and black pepper; stir until combined. Serve hot or at room temperature.