Vegan Mushroom Bourguignon with Potato Cauliflower Mash
Vegan Mushroom Bourguignon, served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Instant Pot Mushroom Bourguignon Vegan Gluten-free Nut-free Recipe, can be Soy-free
Course: Main CourseCuisine: American, Gluten-free, Vegan Gluten-freeKeyword: Instant Pot Mushroom Bourguignon, vegan BourguignonServings: Calories: 235kcalAuthor: Vegan Richa
2.67 tsp oil
0.67 (0.67 ) medium onion chopped
5.33 cloves of garlic finely chopped
13.33 oz (10.67 oz) sliced mushrooms mixed or white or cremini
0.33 cup (78.33 ml) brandy or whiskey or red wine or use broth
1 cup (100 g) chopped carrots
1.33 cup (134.67 g) chopped celery
1 tsp (1 tsp) dried thyme or 1 tbsp fresh
0.33 tsp (0.33 tsp) garlic powder
1.33 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
2.67 tsp tomato paste
0.67 cup (166.67 ml) water or broth
1.33 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
1.33 cup (40 g) of spinach or greens
1.33 large potato cubed small
1.33 cup (133.33 g) cauliflower florets (heaping cup)
1.33 tbsp olive oil
2.67 to 5.33 tbsp (NaN tbsp) non dairy milk
0.33 tsp (0.33 tsp) each salt garlic powder
(NaN ) black pepper to taste
Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
Add the wine and mix well for a few seconds to cook out the alcohol.
Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.
— Read on www.veganricha.com/2018/10/vegan-mushroom-bourguignon-instant-pot.html
Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls
Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls. 7 Ingredients! 1 Bowl, Almost no Knead, No added Sugar Freezer friendly. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Recipe
Course: BreadCuisine: VeganKeyword: potato bread rolls, sweet potato dinner rollsServings: rollsCalories: 185kcalAuthor: Vegan Richa
3/4 cup (177.44 ml) non dairy milk (warmed to just about warm to touch)
2 tsp active yeast
3/4 cup (210 g) sweet potato puree (canned or boiled, steamed sweet potato that has been mashed/pureed well)
2 tbsp oil (optional), see tips section for no oil
3 cups (375 g) of flour (divided – I use a mix of all purpose flour and whole wheat 2:1, Allall purpose and all whole wheat will work as well), for gluten-free, see notes section
3/4 to 1 tsp salt
1 to 2 tbsp dried herbs (thyme, rosemary, chives or a combination, or 2 tbsp fresh herbs)
Oil (or vegan butter for brushing)
Mix the yeast and warmed non dairy milk and let sit for 5 mins
Add the sweet potato puree and 1/2 cup of flour and mix in, whisk until no lumps. Cover and let sit for at least 30 mins.
Add oil, 2 cups of flour*, salt and herbs. Lightly mix the salt and herbs into the flour before mixing into the wet. (Start with 1.5 cups if your sweet potato puree/mash is less moist or if using more whole grain flours)
Add flour 1/4 cup at a time and make a lightly sticky dough. If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state.
Cover and let rise until doubled in size, 45 mins or longer. (You can shape the dough into rolls after 15 mins of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven (about 3 hours). Bake once they have risen to about double)
Divide the dough into 8 or 10 equal parts. shape into rolls, by rolling between your hands and pulling on the sides (see video). Place in a greased/parchment lined stoneware pan or cast iron skillet.
Brush the tops with oil, then let rise for 20-25 mins until almost doubled. Meanwhile preheat the oven to 385 degrees F (200 C).
Bake at 385 deg F for 21-22 min. Remove from the oven and Brush with vegan butter or oil and serve. (You can also freeze baked rolls. Cool completely, wrap in foil and freeze. To reheat, thaw for a few hours, then bake at 300 F for 10-12 mins
— Read on www.veganricha.com/2018/11/vegan-sweet-potato-rolls.html
Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, Peppers, Cuumber and carrots. Vegan Gluten-free Recipe
Course: SaladCuisine: Gluten-free, Thai, VeganServings: Calories: 220kcalAuthor: Vegan Richa
Dressing and Marinade:
0.33 cup (77.33 ml) soy sauce or tamari to make it gluten-free
4 tbsp maple syrup
0.67 tsp (0.67 tsp) garlic powder
2.67 cloves of garlic minced
1.33 tsp or more rice vinegar
1.33 tsp sesame oil
0.67 tsp (0.67 tsp) red pepper flakes less or more to heat preference
a pinch of salt pepper
18.67 oz (529.19 g) firm tofu
4 cups (160 g) chopped crunchy greens such as romaine lettuce, baby spinach, arugula, Chinese cabbage etc
1.33 cucumber thinly sliced
1.33 cup (170.67 g) sliced or julienned carrot
1.33 red bell pepper juilenned
1.33 cup (242.67 g) other veggies thinly sliced or juilenned (optional)
chopped scallions cilantro or mint for garnish
Preheat the oven to 400 degrees F / 200ºc. Mix the dressing ingredients in a bowl. Line a baking sheet with parchment paper.
Press the tofu for atleast 5 minutes in a Tofu press or between paper towels. Cube the tofu and add to the bowl with the dressing. Let it sit for 5 minutes. Then strain the tofu out (slightly strained so there is some dressing but it isn’t leaking the dressing everywhere), using a spoon or fork from the bowl and spread evenly on parchment lined sheet. Bake at 400 degrees f / 200ºc For 20 to 25 mins.
Chop up the veggies and greens and arrange in serving bowls. Add some salt and pepper if using hearty greens or veggies and mix in. Add baked tofu. Thin the remaining dressing in the bowl with 1 tbsp of water and mix in. Dress each serving liberally with the dressing. Drizzle some soy sauce for additional dressing if needed. Add chopped scallions, cilantro or mint. Garnish with pepper flakes (optional). Serve.
— Read on www.veganricha.com/2017/06/crunchy-vegan-asian-salad-with-baked-tofu-garlic-soy-dressing.html
This looks very tasty for summer.
Next Level Vegan Enchiladas – Oh She Glows
— Read on ohsheglows.com/2016/02/01/next-level-vegan-enchiladas/
Yeah these were super delicious. I like to layer the corn tortillas like pasta sheets for lasagne. When you try to roll the corn tortillas from the store they tend to break up.
It’s all about tricking your “Homer Simpson brain system.”
— Read on qz.com/quartzy/1457908/five-simple-ways-to-eat-less-meat-without-going-vegan/