DDD #132 – Hearty Vegan Beef & Vegetable Stew

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All Photos © Christine Elise McCarthy 2019

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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To watch the video – click the image above.

There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish.  I happened to have all but mushrooms, an onion & carrots on hand.  If you are missing an ingredient or two (or three) – I think you will still like the results.

I used those vegetarian bouillon cubes above but I am going to stop buying them.  They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.

I served my stew over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

**NOTE – I made this in a slow cooker (on high) while I hiked.  It was pretty much done when I returned 2 1/2 hours later.  You could make this just as easily stove top – maybe in less time.  Just bring to a boil & simmer until the veggies are cooked.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

Serves 6 or more

INGREDIENTS (VERY flexible – both in what you use & quantity)

Olive oil (or the cooking oil of your choice)

1 (9 oz) vegan ground beef (or more) – I recommend Beyond Meat

1 package (or more) of Gardein Beefless Tips (or your favorite vegan cubed steak)

1 onion – diced

2 Portobello mushroom – cut up (or whatever mushrooms you prefer)

4 carrots – sliced

2 jalapenos – diced (optional)

1-2 cups cubed white-fleshed potato of any variety (I don’t peel my potatoes)

1 small sweet potato – cubed (I don’t peel my potatoes)

2 celery stalks – chopped

4 radishes – cubed (I only used them because I had them so they are very optional)

2 tomatoes – diced (or a cup of canned diced tomatoes)

2-6 garlic cloves – minced

5 cups vegetable stock

1 cup dry red wine (optional) – or another cup of stock

6 oz lima beans (I used frozen)

1-2 cups peas (I used frozen)

1 cup corn (I used frozen)

1/4 cup pasta sauce (I used Rao’s but you can use your favorite or omit it)

1 TBS Bragg’s liquid aminos OR soy sauce OR tamari

1 TBS dry mustard

1 TBS vegan Worcestershire sauce

1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)

Few squirts Maggi  (seasoning available in the spice aisle or near gravy ingredients)

1 tsp smoked (or regular) paprika

2 bay leaves

6 whole coves

1 tsp agave nectar (or sugar)

1/4 cup chopped parsley

1/4 cup nutritional yeast (optional)

1/4 cup corn starch (or more)

S&P

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DIRECTIONS

I really prefer slow cooker recipes that require ZERO prep.  Recipes where you just dump the shit into the cooker & go away.  But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important.  Also – browning the steak cubes assists in the visual presentation.  You could certainly just dump it all in & would probably be just as happy with the result.  Your call.

So – heat 2 TBS or so of oil & saute the onions & the beef cubes.  When the onions start to brown.  Add the garlic & saute one minute.  Add the wine (or stock) and quickly deglaze the pan.  Put this into the slow cooker.

In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear.  Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.

If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour.  To thicken it – return it to a boil.  Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Add water if it gets too thick.  Season with S&P.

If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so.   To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew.  It should thicken nicely.  If not – do it again.  Leave the top off until it thickens.  Add water if it gets too thick.  Season with S&P.

If you have am Instant Pot or pressure cooker – Cook for 15 minutes.

Serve over rice or mashed potatoes or – as I did – over mashed cauliflower.   When I was done eating – I mixed the leftover mashed cauliflower directly into the stew.  This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.

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DDD #129 – Vegan Spicy Teriyaki King Trumpet Mushrooms

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

Vegan Spicy Teriyaki King Trumpet Mushrooms

Feeds 2 with rice & a side veggie

INGREDIENTS

9 or more ounces of King Trumpet or Oyster mushrooms

1 cup water

2 TBS brown sugar

1 TBS sesame oil

2 TBS minced ginger

6 TBS low sodium soy sauce

1 TBS sambal oelek (chili paste) – optional

1 TBS vegan oyster or mushroom sauce

1/4 cup cornstarch whisked into 1/4 cup water

Cooking spray (or oil)

GARNISH – steamed rice & bok choy & sesame seeds

DIRECTIONS

Cut the tops off the mushrooms & either set aside for some other use or use in this recipe.  Slice the stems 1/2 inch thing.  Score them in a criss-cross & set aside.

Warm the water, sugar, sesame oil, ginger, soy sauce, sambal oelek, and oyster/mushroom sauce until the sugar dissolves.  Pour over the mushrooms & let marinate for 20-30 minutes.

Steam your rice, adding boy choy in the final three minutes.

Heat a pan treated with cooking spray or 1 tsp of oil.  Reserving the marinade aside – sear the mushrooms on both sides until browned & caramelized.  Set aside.  Bring the marinade to a boil in that same pan & add the cornstarch mixture.  Heat until thick.

Add mushrooms to the sauce, heat through & serve atop steamed rice & bok choy.  Garnish with sesame seeds.

 

DDD #128 – 10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

 

Click the image above to watch the video.

This is as easy as a dish can be!  It took me less time to make the chicken & broccoli than it did to make the rice.  Easy, delicious & as spicy (or not) as you please.  Ok – I list 11 ingredients but I only used snap peas because I had them.  Use them, lose them, substitute them with something else.  Your call.

Vegan Spicy Chinese Barbecue Chicken with Broccoli 

Serves 2

INGREDIENTS

9 (or more) ounces vegan chicken (I adore Beyond Meat brand) – cubed

Broccoli for two – cut into florets (amount is up to you & your love of broccoli)

1-2 jalapenos (red or green) – diced (optional & up to your tolerance for heat)

1 scallion – sliced (green & white parts)

1 TBS olive or coconut or other cooking oil

for the sauce (double this sauce recipe if you like a lot of sauce or want extra sauce for some rice)

1/4 cup vegan hoisin sauce

1/4 cup soy sauce (or liquid aminos or tamari)

1 TBS chili paste (sambal oelek or chili garlic sauce)

1 tsp fresh minced ginger (I used bottled)

2 TBS dark berry jam (I used Marionberry jam but blueberry, blackberry or raspberry would work.  Orange might be nice, too!)

GARNISH: warm cooked rice, sesame seeds, sliced scallions

DIRECTIONS

Make rice or whatever grain you like.

Heat the oil & saute the jalapenos & scallion slices for a minute or two.  Add the remaining sauce ingredients & the chicken.  Heat for a few minutes until the chicken is warmed & the sauce thickens a bit.  Lower heat & set aside.

Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain.   You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.

Plate with some rice & garnish with sesame seeds & scallion slices.

DDD #125 – Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

OK!  Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles!!!  I added fresh noodles that I bought at Bangluck but this would go just as nicely over rice – or in lettuce wraps.

This dish is very easy & doesn’t use anything especially exotic.  I recommend it very highly!

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Vegan Thai Pad Gra Prow – Spicy Beef & Basil – with Wide Rice Noodles & Bok Choy

SERVES 2 well

INGREDIENTS

A 1-2 TBS sesame oil (or olive oil)

7 (or more) ounces vegan beef (I used seitan)

16 ounces fresh rice noodles (or cooked pasta or cooked rice)

1/2 red bell pepper – sliced into strips

1/2 small onion – diced

2 jalapenos – diced

2 heads bok choy – cleaned (optional) & chopped a bit

5 garlic cloves – chopped

1 TBS liquid aminos (or soy sauce or tamari) – plus extra

1 tsp dark soy sauce – plus extra if you think it needs more

1 tsp vegan oyster or mushroom sauce

1 TBS sambal oelek

1/2 tsp agave nectar (or brown sugar)

1/2 – 1 cup basil leaves (I used a mixture of Thai sweet basil & Thai holy basil but any basil will do – Thai ones being preferred)

GARNISH – lime wedges, cilantro

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DIRECTIONS

If using noodles – separate them under cold running water.  If using pasta or rice – cook it & set aside.

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Heat the sesame oil (1 or 2 TBS) in a wok or large saute pan.

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Add the red bell pepper, onion & jalapenos.  Saute until soft.  Add all the other ingredients except the garlic & basil (and the garnish).  Heat the noodles & meat through & let the bok choy wilt.  I added a bit of extra liquid aminos here because I thought the dish needed a tad more salt & moisture.  This is your call.  Once the bok choy is wilted & the ingredients are well-combined – stir in the garlic & basil.

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Serve with cilantro & lime wedges!

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DDD #124 – Easy Vegan Garlic Sesame Chicken

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

There is nothing easier than putting raw ingredients into a crock pot & walking away – only to return in a few hours to a home that smells yummy & food that is delicious.  But this comes together on the stove top in about 5-10 minutes.

This is the easiest fucking dish ever.  I used Beyond Meat’s vegan chicken one & Morning Star Veggie Pulled Pork the next time.

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Easiest Ever Vegan Garlic Sesame Chicken (with or without Honey) for the Slow Cooker

Feeds 2 well with rice

INGREDIENTS

9 oz vegan chicken or other vegan faux meat

6 cloves garlic – minced

1 small onion – diced

1/4 cup of some dark berry jam – I used blueberry but blackberry would be great

1/4 cup hoisin sauce

1 TBS agave nectar

1/2 cup low sodium soy sauce

1 tsp crushed red pepper

1 TBS sesame oil

1 – 2 TBS cornstarch (optional)

1 TBS dark (black) soy sauce (optional – for color)

For garnish:

Scallions, sesame seeds and/or Thai basil and cooked rice

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Directions

Cook some rice.

STOVE TOP VERSION

Heat the sesame oil & cook the onions until soft.  Add the garlic & after one minute – add the remaining ingredients (the corn starch is optional).  Heat through.  Add water if it gets too thick – cornstarch if it is too watery.  Add the dark soy sauce if you want a darker color.

Garnish as you desire & serve over rice.

SLOW COOKER VERSION

Put everything EXCEPT THE CORNSTARCH the garnishes in your crock pot.  Stir it all up.  My crock pot has no settings so I assume it is just always on high.  Leave it alone for an hour or two – stirring it if you can or want to but it doesn’t need it.

Once it was all bubbly & hot, I used a slotted spoon & took the chicken out and used two forks to sorta shred it – like a pulled pork.  I whisked about 1-2 TBS cornstarch into the sauce to thicken it & then returned the shredded chick to the pot.  I let it sit a while longer but it didn’t need it.  It didn’t REALLY need the shredding or cornstarch, either, so if it looks good to you right outta the pot au naturale – go for it!

Then I garnished it & ate some over rice.  I enjoyed it.

True story.

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DDD #123 – Halloween Special & Spicy Vegan Corn Chowder

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

I offered another vegan Corn Chowder a while back.  That recipe is Spicy Vegan Corn Chowder with Coconut Cream, Cilantro & Lime.

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I also posted this Vegan Fennel, Leek & Corn Chowder.

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OK – so – this recipe makes a lot of soup and it is absolutely entry-level easy.  It would feed six easily, especially if you served it with crusty bread & a salad.  Also – like so many of my recipes, it is extremely forgiving & customizable.  I would have added carrots but I had none.  You can add other veggies you might have or lose some I used if you don’t have them or do not like them.

The photos below are explained in the video.

Spicy Vegan Corn Chowder

INGREDIENTS

6 TBS cup butter

1/4 cup flour

1 small onion – diced

2 Russett (or other) potatoes – peeled & diced

1-3 jalapenos – seeded & diced (optional)

3 stalks celery – chopped

3 cobs of fresh corn – corn cut from the cob

2 (15 oz) cans of cream-style corn

6 cups non-dairy milk

1 TBS sriracha (optional)

5 sprigs fresh thyme

S&P to taste (at least a tsp each)

 

DIRECTIONS

Melt the butter in a large stock pot over med-high heat.  Add the onions, celery & jalapeno.  Saute about 5 minutes, stirring & taking care not to brown the onions.

Stir in the flour.  This should create a thick paste pretty quickly.  Increase heat to high.  SLOWLY – as in – a cup or less at a time – add the milk.  Let each portion heat through & thicken a bit.  This isn’t brain surgery & the soup will thicken as it heats anyway but this going slow stuff hastens that process.

When all the milk has been added, bring it to a boil & then reduce heat to medium.  Add all the other ingredients.

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Add the thyme sprigs whole.  Cook over medium or low heat until the potatoes & corn soften.  Twenty minutes or so – depending how large the bits of potato are.

Remove the thyme sprigs & serve with cracked pepper and/or its of fresh thyme.

 

DDD #120 – Spicy Vegan Chinese Eggplant – Better Than Take-Out!

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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My debut novel is out!  Check it out!  I think it is HILARIOUS!  I hope you will, too!

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Click the image above to watch the video.

This dish is SO easy & outrageously delicious!  It is also genuinely spicy but you can control that level yourself.

Spicy Vegan Chinese Eggplant

Serves 2 or more

INGREDIENTS

2 medium eggplants – cut into 1/2 inch cubes

1 onion – diced

Thai basil (or red basil or regular basil) – chopped – optional

Sesame oil

6 garlic cloves – chopped

4 TBS minced ginger (I used jarred)

3 TBS brown sugar

1 TBS sriracha

2 TBS sambal oelek (or chili garlic sauce)

2 tsp molasses

3 TBS reduced sodium soy sauce

1/2 cup tomato sauce

2 TBS rice vinegar

Crushed red pepper

Salt

Sesame seeds

1/2 cup water

OPTIONAL – 1-3 TBS black soy sauce for a richer color

Scallions – green parts sliced – as garnish or sesame seeds or additional sliced basil.

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DIRECTIONS

Heat 1-2 TBS sesame oil in a pan & add the eggplant.  Add a little salt & some crushed red pepper.  Add the diced onion.  Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.

 

 

Add 2-3 TBS sesame seeds & the garlic & the ginger.  When the garlic begins to brown add the tomato sauce, brown sugar, srirachasambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, & water.  Simmer over med-low heat for ten minutes.  Add the eggplant & onions & simmer another 5 minutes.  Stir in some chopped basil (if using).

Serve over rice garnished with additional chopped basil, the scallions & some additional sesame seeds.