DDD Ep. #21 – Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

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All Photos © Christine Elise McCarthy 2017

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

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Reposting this now here because there is a video to accompany it.   Please consider following me on my channel there.

I have posted several variations of cauliflower rice over the years – most of which can be found HERE.  This one is likely the richest of the lot due to the added lite coconut milk.  Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.

Cauliflower rice is easiest if you have a food processor with a grating blade.  If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.

I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice.  I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.

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This dish is quick & easy & very tasty.  And good for you!

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Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Serves 4 or more as a side

INGREDIENTS

1 large head cauliflower – grated in with a food processor or a manual grater

Coconut or other cooking oil

1 red bell pepper – diced

1 onion diced

1-3 jalapenos – minced (use more or less according to your taste for heat)

1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)

1 cup lite coconut milk

1 TBS red curry paste

1 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 tsp agave nectar (or sugar)

1/4 cup chopped cilantro

Garnish – cilantro, lime wedges

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DIRECTIONS

In a very large saute pan, heat about 1 TBS oil & add the cauliflower.  Saute on high for 5-7 minutes or until it just begins to brown.  Transfer to a bowl  & set aside.

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In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes.  Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave.  Incorporate & then add the cauliflower rice.  Stir in some cilantro & combine.  Garnish with additional cilantro & lime wedges & serve.

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DDD Ep. #20 – Vegan Chicken Satay with Peanut Coconut Sauce

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All Photos © Christine Elise McCarthy 2017

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 just 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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Reposting this recipe because I have a video to accompany it.  Please – subscribe to my channel on Youtube.  Www.VideoVegan.com.

This is another super-duper easy one.  The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE.

I used a 12oz package of Beyond Meat chicken strips – because they are the best on the market.  If you cannot find them – use the brand available to you – preferably not breaded.

This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce.  You can whisk each together in bowls & heat the chicken in any pan on the stove.  So easy & REALLY delicious!

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Vegan Chicken Satay with Peanut & Coconut Sauce

Depends on the amount of “chicken” you use & appetites – but 1 or 2

INGREDIENTS

for the chicken satay

Beyond Meat chicken strips (or other vegan chicken) – in the quantity you require

Cooking oil or cooking spray

for the marinade (an optional step – you can skip the marinade if you want to but it does ratchet up the flavors)

2 garlic cloves – minced

2 shallots – minced

1-2 serrano or jalapeno peppers – minced (seed them for less heat)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 TBS agave nectar (or sugar)

juice of one lime

for the peanut-coconut sauce

1 cup lite coconut milk

1/4 cup peanut butter (more – if you want a thicker sauce)

1/4 cup cilantro – chopped

1-3 serrano or jalapeno peppers – diced (seed them for less heat)

2 shallots – minced

2 tsp agave nectar (or sugar)

2 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

juice of one lime

GARNISH – lime wedges & cilantro

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DIRECTIONS

for the marinade

Whisk ingredients together & put the chicken in it.  Marinate in the fridge for 30 minutes – or overnight.  I did this in a Ziplock bag.

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for the peanut-coconut sauce

Whisk everything together.  Adjust the peanut butter to coconut ratio to suit your tastes.  I put mine in an old pickle jar so I could give it a good shake before using it.

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for the chicken satay

Heat some oil or cooking spray & dump the chicken & marinade into a pan.  Heat through.

Plate the chicken & drizzle with a light bit of the peanut-coconut sauce (reserve some because there is a lot of sauce).

Serve with rice & garnish with extra sauce, cilantro & lime wedges.

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DDD Ep. #19 – Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

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All Photos © Christine Elise McCarthy 2016

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

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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

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I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

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Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

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Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

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DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

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DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

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DDD Ep. #24 – Vegan Saag with Tofu Paneer

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All Photos © Christine Elise McCarthy 2017

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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This is a really easy dish but this recipe makes a boatload so you might want to consider cutting it in half – or doublinf the tofu paneer recipe because that shit is yummy!

Click the image below for the video & please subscribe to my channel.

Vegan Saag with Tofu Paneer

INGREDIENTS

for the tofu paneer

1 block extra firm tofu

4 TBS nutritional yeast or vegan Parmesan

3 TBS olive oil

2 tsp salt

for the saag

2 lbs fresh spinach

3 TBS olive oil

2 TBS cumin seeds

1 small onion – chopped

6 garlic cloves – minced

2 TBS ginger

2 jalapenos – diced (optional)

1-2 TBS turmeric (start with one & add more if you think it needs it)

1-2 TBS garam masala (start with one & add more if you think it needs it)

1-2 TBS ground coriander (start with one & add more if you think it needs it)

1 TBS ground fenugreek (optional)

5 tomatoes – diced

2 tsp sugar

2 tsp salt

1 cup of either vegan heavy cream or sour cream or cream cheese or a combination

DIRECTIONS

Whisk the nutritional yeast, oil & salt in a bowl.

Slice the tofu in half & place between paper towels.  Rest something heavy on it to press out some moisture.

Cube the tofu & toss it in the mixture.  Bake at 400 degrees for 20 minutes.  Set aside.

Puree 1 lb of spinach with some water in a blender or food processor.  Just use enough water to facilitate the pureeing.  This is optional.  You could opt to just chop half the spinach – or all of it.

Heat 3 TBS olive oil in as pan & add 1-2 TBS cumin seeds (use less for a less heavily spiced dish).   When they start popping & get fragrant, add the onion & saute until soft.

Add the garlic & ginger & jalapenos.  Saute a few minutes & then add the spices.  Add some water to create a thin paste.  Heat through & add the tomatoes.  Add the sugar & salt & combine.  Once the tomatoes are warmed & soft – start adding the fresh spinach until it all cooks down.  Ad the pureed or chopped spinach & stir to combine.  Stir in the vegan dairy you chose to use.  Heat through.  Taste & adjust seasonings.

Serve with the baked tofu paneer on top and some rice or naan.

DDD Ep. #14 – Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

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All Photos © Christine Elise McCarthy 2014

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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Hey, everybody! DDD #14 is up!

My Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado!

And I offer my rebuttal to the slut shaming I experienced Wednesday for referencing my #BOOBS. Apparently, the word #boob is tasteless & inappropriate & I am a vulgar hussy. My thoughts on this & more. Plus a blooper!

Enjoy!! Click the link for the video & please subscribe. Happy Cinco de Vegan Mayo!

https://www.youtube.com/watch?v=s4JNPkWrwS0&feature=youtu.be

 

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OK – I am not sure what the weather is like where you are but here in LA – it is hot as a muthafuckah!   It is pushing 100 degrees!  Just brutal.  I don’t have AC & cooking is just impossible in this weather.  So – I whipped up these cool & vegan bad boys!  They are kind of like a taco-wrap hybrid.  I used these little flour tortillas – right from their home in the cool of my fridge.  I am not positive they are vegan – so if you are vegan – use a tortilla you know suits your diet.

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And I used that Beyond Meat vegan chicken.  The coupon above is good until the end of May 2014 – so print a few out & go get some of this awesome stuff!  If you let it sit on the counter a few minutes – it will defrost enough so that you can cube it up & by the time this all comes together – the chicken is thawed completely but still CHILLED!  Perfect!

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Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Feeds two very well

INGREDIENTS

1 9 oz package of faux chicken – thawed

1 avocado – peeled & seeded & cubed

Fresh lime juice

1/3 cup vegan mayo

1/4 cup (or more) cashews

2 celery stalks – diced

1/2 small cucumber – diced

2 mini sweet peppers (or half a bell pepper) – seeded & diced

1/4 cup purple cabbage – chopped

1/4 cup cilantro – chopped

1/2 cup dried cranberries (or raisins or other dried fruit)

1/2 tsp cumin

Pinch of salt

Pepper to taste

Flour tortillas or other wrap (even lettuce)

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DIRECTIONS

Prep the avocado & squeeze lime juice all over it.

Now – just mix everything up in a big bowl.  Season to taste.  Eat with lettuce cups or as wraps or as little flour tortilla tacos.

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DDD Ep. #13 – Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

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All Photos © Christine Elise McCarthy 2017

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 just 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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OK – kiddies! DDD #13 is UP!

Like boobs? Like mac & cheese? Who doesn’t? I am really proud of this episode (and my cans – it seems) as it makes the best of a disaster & really showcases (boobs) how mac & cheese can be delightfully vegan (boobs). But – if (boobs) mac & cheese is not your bag – my rack is very prominently on display here & really tries hard to distract viewers from the recipe in progress so – feel free to just focus on that. Watch my blunders, my fun bags or learn a great recipe – I don’t care. Just watch! I even have a post-credits blooper! Oh – and I think I say “fuck” about 20x in this. So – enjoy!!! Please share & please SUBSCRIBE!! Did I mention boobs? BOOBS!

Click the link for my Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower recipe & please subscribe!

https://www.youtube.com/watch?v=aFiPBGYVT0s

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So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta.  I looked in the fridge & my pantry & found these potential ingredients.

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As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds.    So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices.  If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).

This is a very easy dish to make – though it does have a few steps.  The only special tool you need is a blender (or a food processor).  No need to soak cashews overnight.  And – most importantly – it is VERY convincing!  None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese.  I swear – non-vegans will not identify this as vegan.  It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).

My primary excitement about this recipe is the green enchilada roux.  Traditional roux is made with butter, flour & milk.  I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce.  Happy news!  The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.

Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying!   I hope you try it!

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Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower

Serves at least 6

INGREDIENTS

2 heads cauliflower (I used one white & one yellow)

for the roux

4 TBS vegan butter

4 TBS flour

16 oz green enchilada sauce

7 oz vegan cheddar (sliced up or grated)

1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)

for the mac & cheese

1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)

1 4oz can diced green chilies (I used hot but you could use mild)

2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)

1 lb pasta (shape of your choice)

1-2 cups breadcrumbs (I used panko)

Cooking spray

GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies

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DIRECTIONS

Heat the oven to 400 degrees.  Treat a 9×13 casserole pan with cooking spray.

Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.

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If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately.  Or not.  It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will.  Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide.  If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.

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If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth.  Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.

If you used to heads of the same color – just puree one head worth as described above.  Set aside.

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Melt the butter in a sauce pan & whisk in the flour.  It should thicken & brown a bit very quickly – maybe a minute.  Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.

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Add the cheese & stir until it melts.

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Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.

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Combine & adjust S&P – if necessary.

Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets.  Combine.

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Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno.  Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).

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Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.

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Let rest for about ten minutes & then serve.  Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.

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St. Patrick’s Day Vegan Irish Beef & Cabbage Stew & My New Youtube Channel!

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All Photos © Christine Elise McCarthy 2017

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.

MOST exciting new thing in my life?  My brand, spanking new YOUTUBE channel!   I set it up two days ago & there are already two videos.  One to make Vegan Firecracker Chicken and one for St. Patrick’s Day to make a Last Word Cocktail – pictured above.

As my editing skills & equipment improve – so will the videos but I was just so excited to get started – I just jumped right in.  Please SUBSCRIBE to my channel!

Ok – so – if you watched the Last Word video – you saw that I was also cooking up this creation – just in time for you to cook tomorrow!  Easy & vegan – it is flexible.  Use the veggies I suggest – or not.  I used Gardein Beefless Tips but Beyond Meat Beefy Crumbles or even the Beast Burger would work!   The photo I used shows the green beans & Brussels sprouts I considered adding but then did not.

*NOTE – I used a combination or bouillon, soy sauce, Marmite & Kitchen Bouquet.  This made for a sodium-intense stew.  I recommend starting with just veggie stock and then adding one or a few of these other things until you get the intensity you want in both flavor & color (Kitchen Bouquet being best for the deep brown color) – but add them in increments so you avoid a salt-fest.

St. Patrick’s Day Vegan Irish Beef & Cabbage Stew

Serves a lot – like – at least 6

INGREDIENTS

9+ oz vegan beef – you can pan-sear & brown it first, if you like.  I did not.

1/2 cup vegan butter (or olive oil)

1 onion – chopped

2 potatoes – cubed

5 carrots – chopped

8 mushrooms – sliced

4 celery stalks – chopped

2 cups cabbage – chopped

1-2 jalapenos – diced (optional)

9 oz peas

1 cup pearl barley or other grain (optional)

up to 1 cup flour or a few TBS cornstarch

10 cups veggie stock

1 TBS pepper

Optional – fresh chopped herbs like rosemary, thyme, oregano or parsley.  I used none.

*OPTIONAL – a few TBS soy sauce OR 1/2 tsp Marmite OR 2 tsp Kitchen Bouquet OR a combination *see note above

DIRECTIONS

Warm the butter or oil & then add onions, celery, mushrooms, and jalapenos (if using).  Saute until the onions & celery are soft.

Add potatoes & carrots & beef.  Combine.  Add stock & cabbage & pepper & chopped herbs (if using) & pearl barley.  Bring to a boil.  Whisk either 1/2 cup of flour or a few TBS cornstarch into some water & add it to the stew.  As it boils – it should thicken.  Repeat incrementally to thicken the stew more if necessary.   Conversely – add water to thin it.

Now taste it & see if you want to add Marmite, Kitchen Bouquet or soy sauce.  Adjust flavors to suit yourself.  I added two halved potatoes to mine to draw some sat out.

It is done when the veggies are all tender & it is thick as you like & the seasonings seem right.  Stir in the peas.  Serve!

Happy St. Patrick’s Day!  Slainte!