Vegan Philly Cheesesteak

Original recipe from Natashaskitchen.com.

Vegan Philly Cheesesteak

(makes 1 sandwich)

 Ingredients

1 vegan steak or Portobello mushrooms thinly sliced (I used Meati Steak)

1/2 sweet onion, (large), diced (I thinly sliced)

2 slices vegan provolone cheese (I used Follow Your Heart)

1 Vegan GF Hoagie Rolls (I used Little Northern Bakehouse bread)

1 Tbsp unsalted vegan butter, softened (I used Miyoko's)

1 garlic clove, pressed (I chopped and mixed with butter)

2 Tbsp mayonnaise (I used Follow Your Heart)

Pinch Sea salt, or to taste

Black pepper, or to taste

Method

In a small bowl, stir together 2 Tbsp softened butter with 1 pressed/chopped garlic. 

Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside. I just broiled for 5 minutes, watching closely.

Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized on low-medium heat then transfer to a bowl.

Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with salt & black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.

Top with 2 slices of cheese and turn off the heat or put on low so the cheese will melt.

Spread a thin layer of mayo on the toasted side of each roll. 

Place a toasted bun/bread slice over the cheese and use a spatula to scrape the cheesy beef into your bun as you flip it over onto a plate. 

Serve warm.

Bubble & Squeak

Bubble and Squeak is almost and English version of a hash frittata. Recipe by Jamie Oliver.

Bubble & Squeak

Ingredients

1 kg potatoes 

600 g mixed vegetables , such as carrots, swede, turnips, parsnips, kale, Brussels sprouts

40 g unsalted vegan butter

olive oil

a few sprigs of fresh herbs , such as rosemary, sage, thyme or whatever you have knocking about in the fridge

Method

Peel and trim all the vegetables, cutting the root veg into small cubes.

Cook the veg in a large pan of boiling salted water for 10 minutes, or until they are all cooked through.

If you’re using swede or turnips, put them in about 5 minutes earlier than everything else as they take slightly longer to soften up. If using kale, just blanch this for a few minutes right at the end.

Once all the veg is cooked, drain and leave to steam dry for a few minutes.

Melt the butter and a large splash of oil in a medium non-stick frying pan (roughly Put a medium non-stick frying pan (roughly 26cm–28cm) over a medium heat. Cast iron works well.

Pick and chop the herb leaves, then add to the pan with the cooked vegetables. Season well with sea salt and white pepper, then mash everything up in the pan.

Pat everything into a flat layer and cook for 3 to 4 minutes, or until a lovely golden crust starts forming underneath. Fold those crispy bits back into the mash, then pat and flatten down and repeat the process for about 15 or 20 minutes. Concentrate on building up flavours, character and crispiness.

Halfway through the cooking, flip it over. If it breaks don’t worry, just push it back together.

Let it crisp up on the underside then nick a bit and taste it. This is the time to correct the seasoning. 

Quiche Lorraine

Adapted vegan/GF from Quiche Lorraine recipe by Craig Claiborne in the NY Times.

Vegan Quiche Lorraine

Ingredients

Pastry for a one-crust nine-inch pie (I love Wholly Wholesome premade pie crust)

1/2 bag Louisville Vegan Toppin's - Bacon Bits

1 onion, thinly sliced

1 cup vegan cheese of choice. I used Miyoko's liquid mozzarella.

¼ cup grated Parmesan cheese, I used Follow Your Heart Parmesan 

1 Bottle of Just Egg 

1/2 tsp black salt (kala namak)

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon freshly ground pepper

Method

Preheat the oven to 400 degrees.

Line a nine-inch pie plate with the pastry. The Wholly Wholesome is already in the pie dish so done!

Bake 10 minutes.

Reduce the oven heat to 375 degrees. Take out pie crust and set aside.

Cook the onion in the a small amount of olive oil until the onion is transparent. Set aside.

In a bowl add the Just Eggs, black salt, nutmeg, salt and pepper to taste, whisk to combine. Add in bacon bits, onion and cheese.

The recipe says to layer the bottom of the pie crust with the bacon bits, onion and cheese and then pour over the egg mixture.

Slide the pie onto a baking sheet.

Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.

Vegan Vietnamese Pork Roll

A Vietnamese chef who runs my favorite Pho place makes this pineapple juice based dressing and it reminds me of the Vietnamese pork rolls I had once more than 25 years ago when I went through a "eating meat again phase". This is definitely not authentic or accurate but it tasted amazing to me!

Vegan Vietnamese Pork Roll

Ingredients

Vegan pork (I used Like Meat brand but you can used pulled jackfruit or oyster mushrooms as well-NO SAUCE)

2 Carrots (and cucumber is desired), julienned or shredded

2 Tbls chopped cilantro

Vegan mayo

GF vegan rolls - I used Schar brand (I like to heat it in the microwave slightly so it's soft and warm)

Dressing;

3/4 pineapple juice from a can (I used the one with pineapple in and omitted the fruit)

2 Tbls vegan sugar

4-5 lemon, juiced (I used limes but it was still awesome)

1 tsp Chili flakes, Sambal Olek or Chili paste

Lettuce leaves of choice

Method

In a small saucepan heat pineapple juice to boil.

Add in sugar and lemon juice and reduce heat to simmer gently for 10-20 minutes.

Allow liquid to reduce to at least half and remove once it become slightly syrupy.

Set aside.

Cook "pork" as per directions on method chosen.

Place 1/4 cup of syrup in a small mixing bowl. 

Add in chili flakes and mix well.

Pour dressing over pork and mix through.

Smear vegan mayo on both insides of bun.

Layer on the lettuce, carrot and then pork with dressing. 

Sprinkle with chopped cilantro and drizzle a couple teaspoons of dressing over the top.

SOOOO GOOD!!

 

Easy Zucchini Fritters

Adapted from recipe on Just A Taste. I thought they were so tasty just with a squeeze of lemon but any sour cream/mayonnaise based sauce would work well also.

Easy Zucchini Fritters

Ingredients

4 cups shredded zucchini

2/3 cup all-purpose GF flour (I actually used this seasoning flour below - no salt needed)

2 egg replacers

1/3 cup sliced scallions (green and white parts)

2 Tablespoons olive oil

Fresh lemon slices for serving.

Method 

Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. 

Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

Add the flour, egg replacer, sliced scallions, ¼ teaspoon salt and ⅛ teaspoon pepper (omit if using seasoned flour) to the bowl, stirring until the mixture is combined. 

Add the olive oil to large sauté pan set over medium heat. 

Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. 

Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. 

Transfer the zucchini fritters to the paper towel-lined plate and season if needed

Repeat the scooping and cooking process with the remaining zucchini mixture.

Peanut Noodles with Tofu

This was a great easy lunch prep I found - original recipe from My Food Story

Peanut Noodles with Tofu

Ingredients

Sesame Peanut Sauce

½ cup Peanut butter

2 tablespoons Sesame Oil

¼ cup Light low sodium Soy Sauce

¼ cup Rice Vinegar

1 teaspoon Chilli Flakes

2 tablespoons Maple Syrup or Honey

2-3 Garlic Cloves roughly chopped

1 knob Ginger peeled and roughly chopped

Other Ingredients

1 tablespoon Oil

350 gms Firm Tofu cut into small pieces 

Zucchinis spiralized or rice/GF noodles

Sesame Seeds and Green Onions for topping

Method

In a blender or add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside ¼ cup sauce and divide the rest in the mini sauce containers.

Heat oil in a pan and add the tofu. (I also like to bake instead of fry - 20 mins turning half way at 375F).

As soon as the tofu is a very light brown, add ¼ cup sauce to the pan and toss the tofu in it. 

Cook everything on low heat, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu. 

Things will become crispy and you finally you'll be left with crispy browned bits of tofu in the pan.

To assemble the meal prep containers, divide zucchini noodles in the containers. 

Divide the tofu amongst the containers and place the mini sauce containers on one side. 

Place the lid and refrigerate for up to 5 days.