Category: Sides

Easy Vegan Gravy Without a Recipe-Thinking Thanksgiving

Vegan Gravy
Vegan Gravy

Thanksgiving is coming!! I can’t wait! I love a holiday dedicated to food, especially comfort food. A necessary addition to any Thanksgiving table is gravy. Creamy, umami filled, and delightfully full of vegetables it is the perfect addition to your table, Thanksgiving or otherwise.

Some people think that gravy can be tricky, but it doesn’t have to be. It can me a simple process, and one that is easily adapted to various dietary needs such as vegan or gluten free. It is also something that is so very quick to make and delivers flavor as if you have been slaving for hours. When we have just odds and ends in the house I’ll make gravy to top biscuits for breakfast, or to finish potatoes or other fall vegetables for a quick and hearty dinner.

Easy Vegan Gravy

 Ingredients

  • 4 TBL olive oil
  • 1/4 cup all purpose flour, or garbanzo bean flour if gluten free
  • 1 1/2 cup water or veggie broth
  • 3/4 cup non-dairy milk or more vegetable broth
  • a few teaspoons of dried herbs and spices: thyme, sage and black pepper rule my standard gravy
  • 2 TBL nutritional yeast for an earthy flavor (optional)
  • 1-2 tsp of lemon juice or Dijon mustard for a little acidity and balance
  • 0-4 cups cooked vegetables (otional) My favorite combination is onions, mushrooms, and kale
  • 0-2 cups lentils, garbanzo beans, or fake meat (optional)

Instructions

  1. Heat oil in a large skillet.
  2. Whisk in flour and cook while stirring until it starts to brown and become fragrent.
  3. Quickly whisk in the vegetable broth and milk and cook about 5 minutes to thicken. If too thick add more milk or water.
  4. Stir in the rest of the ingredients and cook 3-4 more minutes to heat everything through.
  5. Taste and add salt and pepper to your liking.

Discussion:

What is important for successful gravy?

  1. Creamy texture
  2. Flavor
  3. Add-ins

I I like to think of gravy as a beautiful vegetable filled umami bomb. It is a versatile vehicle for bringing vegetables and protein, a way to round out a meal, and the perfect sauce. It is an easy process to make gravy and you can easily change things up to fit your mood and your pantry.

 

How Does It All Work? 

The Texture 

Balancing ingredients for the proper texture.

  1. The ratio of flour to liquid above has worked well for me, however, feel free to adjust it to your preference. The ratio will also be slightly different if you are using different flour such as garbanzo bean flour. Start with the ratio I have listed, then add more flour to make it thicker, or more liquid to thin it out. Make sure to cook the gravy before attempting to make it thicker as cooking with thicken the texture.
  2. To incorporate the flour you can either mix it with cold liquid until smooth, then whisk into the hot pan, or you can sprinkle the flour into hot fat, suck as oil (equal parts flour and fat) and cook while whisking until it starts to brown and begins to smell fragrant. Then add liquid.
  3. Vegetables are optional, so are beans. The will affect the overall texture so think about how you want them cooked before adding them.

Flavor

Optional additions for flavor

  1. I pretty much always use a mixture of non-dairy milk and vegetable broth (or water and vegetable broth powder), however, I have used just water when I’m out of milk. The balance of these will affect the flavor.  Just water makes it a little less cream and less rich. More milk can make it taste more like the milk you are using, just be sure to have a type of milk you want to eat in gravy. If you use sweetened vanilla almond milk it will taste like a nasty vanilla flavored gravy,
  2. Herbs are your friend. If you are using dried herbs, add them in the beginning. If you are using fresh, add them at the end. I love thyme, sage, and black pepper for a fall gravy. I might leave out the sage and add smoked paprika and vegan sausage for a breakfast gravy, or just salt and pepper with lots of vegetable broth for a lighter version.
  3. Nutritional yeast, lemon, and Dijon mustard are some of my favorite other additions to boost flavor.
  4. The vegetables you choose to add in will also affect the flavor. I nearly always use onions, often mushrooms and kale. Celery, onions, and carrots would lean toward a more traditional chickeny flavor.
  5. Don’t forget the salt!

 

Add-ins

More flavor, more texture, and all the fun

  1. Your gravy can be as simple as the vegetable broth that has been thickened and a few herbs and spices, but feel free to add anything else you like.
  2. Protein- I love adding cooked brown lentils to my gravy. The texture is fun and it adds a big punch of nutrients. Other options are garbanzo beans which I like to mash a bit and/or pre-made veggies sausage or other fake meat products.
  3. Vegetables- as in this recipe I usually use onions, mushrooms, and kale. The combination is delicious. Other options are anything in your fridge. I do a breakfast gravy with carrots, celery, red peppers and lentils. My daughter loves the addition of peas. Try things out as you have them available.

Sauteed Dark Leafy Greens with Pine Nuts., Garlic, and Raisins

Chard with raisins, garlic. amd pine nuts
Chard with raisins, garlic. amd pine nuts

We have  CSA and it seems we are always getting dark leafy greens by the pound! I love greens in most everything, but sometimes you need a recipe to use up a full bunch or two. This recipe does that in a delicious manner. Most would eat this as a side dish, and sometimes I do. Sometimes it is dinner, sometimes breakfast. It is particularly good topped with an over easy egg if you swing that way. I see options like this on every Spanish tapas menu in the area so you could say this is exotic:) These greens are rich and satisfying  from the greens, touched with salt, a hint of sweetness with the raisins, and a little crunch from the pine nuts. Most people would eat these as a side dish. Maybe with some tofu and crusty bread, Yeah, that sounds like dinner to me.

Sautéed Dark Leafy Greens

Serves 8 as a side dish

 Ingredients

  • 2 TBL. Olive Oil
  • 5 cloves Garlic, minced
  • 2 lbs. fresh greens (Spinach, chard, kale), washed, stemmed (optional) and dried
  • Kosher Salt, to taste
  • 1/3 cup Pine Nuts
  • 1/3 cup Golden Rasins

Instructions

  1. In a large skillet heat oil.
  2. Add the greens, salt and garlic, stir and cook until greens start to wilt.
  3. Once greens are wilted and tender add the pine nuts and raisins.
  4. Serve warm.

Beet Pickles or Easy Quick Pickle of Anything

Easy Quick Beet Pickles
Easy Quick Beet Pickles

It is the end of summer, and what better way to celebrate than to make pickles?! I love pickles. Like, really love them. The sourness with the salt and a bit of crunch. Ohh, man! When we lived in Maine we had a garden and I would make pickles pretty often as I always planted a way too many cucumber plans. Or so I thought, until my pickles ran out. I also love to pickle green beans and beets. Other crisp vegetables such as carrots and cauliflower also work well as a pickle.

Depending on how fast you want to eat your pickles will change how you cut them. Usually to make cucumber pickles I cut the cucumbers into spears. They should pickle for at least a week and will last several months in the refrigerator. For these beet pickles they are ready in about an hour and will last a few months in the refrigerator. You must refrigerate these pickles as they have not been sterilized through a boiling process like some recipes for canning pickles.

I suggest eating these straight from the jar, or topping your favorite sandwich with them. Ohh, yum.

Pickles

 Makes 1-2 pint jars of pickles depending on how many vegetables you use. Recipe is easily doubled or halved.

Ingredients

  • about 4 small beets peeled and sliced on a mandolin set to 1/16″ (very thin slices)
    • or, 2-3 cucumbers per jar, cut in quarters lengthwise, or green beans, carrots, cauliflower…
  • 1 cups white vinegar
  • 1/2 cup apple cider vinegar
  • 1 cups water
  • 1 TBL salt
  • 1 TBL sugar
  • 1/8 tsp crushed red pepper (per jar)
  • 1/4 tsp black peppercorns (per jar)
  • 2-3 cloves garlic (per jar)
  • several sprigs of dill (per jar) – I didn’t use this with the beet pickles, but you could.

Instructions

  1. Heat vinegars, water, salt and sugar together until just starting to simmer.
  2. In sterile jars place crushed red pepper, peppercorns, garlic, and dill.
  3. Add vegetable of choice.
  4. Pour hot pickling liquid over the top to cover vegetables.
  5. Place lids on jars and finger tighten rings.
  6. Let cool to room temperature, then store in the refrigerator.

 

Pacific Rim Vegetable Kabobs (vegan optional)

Pacific Rim Kabobs
Pacific Rim Kabobs

These Kabobs will fulfill all your grilled vegetable dreams. They are herbaceous, savory, bring umami, acid, salt, and even sweet tastes to your palate. You can, of course, choose the vegetables you like the best. Personally I would be perfectly happy with just tofu, mushrooms, and onions served with a green salad on the side. Perfection.

These can be a side dish, or an entree. I love to make these when we BBQ with friends. They eat them as a side, and I have a entree I adore.

Pacific Rim Kabobs

Ingredients

For the Marinade
  • 1 stalk fresh lemon grass, roughly chopped
  • 7 cloves fresh garlic
  • 1/2 cup fresh cilantro
  • 6 scallions, roughly chopped
  • 2 TBL natural peanut butter
  • 1/4 cup brown sugar
  • juice of 2 small limes, about 1/4 cup
  • 1/2 cup unsweetened plain yogurt (non-dairy or dairy)
  • 1/4 cup tamari
For Tofu
  • 2 TBL olive oil
  • 1 lb extra firm tofu cut into 1″ cubes
For the Vegetables
  • 8 oz white button mushrooms, halved
  • 1 medium onion cut into 1″ pieces
  • 8 oz cherry tomatoes
  • 1 red bell pepper, cut into 1″ pieces
  • 1 medium zucchini or yellow squash, cut into rounds

Instructions

  1. Combine all ingredients for the marinade in a blender and blend until smooth.
  2. Heat a large skillet over medium high heat for the tofu.
  3. Once skillet is hot add the oil, swirl to coat the bottom of the pan, and add the cubed tofu.
  4. Cook on the first side until golden grown, about 3 minutes.
  5. Flip tofu and cook, turning occasionally until all sides are golden brown.
  6. Toss tofu into a large container.
  7. Add all the cut vegetables into the same container as the tofu and top with the marinade.
  8. Stir tofu and vegetables to fully coat with marinade.
  9. Let everything sit for 4-6 hours.
  10. Once marinated use bamboo skewers that have been soaked for at least 20 minutes and skewer vegetables and tofu alternating vegetables to create beauty.
  11. Grill over an outdoor grill preheated to medium high, turning occasionally until slightly charred in places. This will take 10-15 minutes.
  12. Baste with leftover marinade as desired, and at the end of cooking.
  13. Serve hot, at room temperature, or cold as leftovers if there are any.

 

Vegan Peanut Noodles with Tempeh Croutons

Vegan Peanut Noodle Salad
Vegan Peanut Noodle Salad

As the weather gets warmer I want to have cooler foods. I especially love pasta salads. I will not argue the nutritional value of pasta, but just say it is delicious! This is a simple noodle salad topped with tempeh croutons and it gets better after a day or two in the fridge. It is also perfect for a pot luck as it is best served room temperature. This comes together quickly, and is perfect for lunch on the go, or a quick dinner. Serve with a yummy fresh salad to really brighten your meal.

Vegan Peanut Noodles with Tempeh Croutons

Ingredients

  • 1 package Tempeh cut into 1″ cubes
  • 2 TBL olive oil
  • 2 TBL tamari
  • 1 tsp chili powder
  • Udon noodles cooked according to package directions, drained, and cooled to room temperature
  • 1/3 cup peanut butter
  • 2 TBL lime juice
  • 2 TBL brown sugar
  • 2 TBL tamari
  • 1/4 tsp red pepper flakes

Instructions

  1. Heat a large case iron skillet over medium high heat.
  2. Add oil, swirl to coat the bottom of the pan, and add the tempeh.
  3. Cook, stirring occasionally until golden brown on all sides, 5-7 minutes.
  4. Turn off the heat and drizzle the tamari over the tempeh, stir, and sprinkle the chili powder over the tempeh, stir and set aside.
  5. In a large bowl combine the peanut butter, lime juice, brown sugar, tamari, and red pepper flakes whisking to combine.
  6. Add the cooked noodles and toss to coat with dressing.
  7. Top with tempeh croutons.

The Perfect Vegan Garlic Bread

Vegan Garlic Bread
Vegan Garlic Bread

Thursday was my birthday. It was lovely. Wolfie slept longer than she ever has the night before and night after my birthday. Hours of sleep in a row. It was amazing! For my birthday dinner my amazing husband made me vegan eggplant Parmesan, and this delightful garlic bread. I was a happy lady.

Oh, how I love garlic bread. The soft pillowy bread, the creamy butter, the slight bite from the garlic. So delicious. This is one of those recipes we have been making so long that I always forget to post it, I just think I already have. You will probably want to make this tonight with some loaded pasta, or lasagna, or maybe ravioli with brown butter sage sauce. You never know what you might want to serve it with. Maybe you just want to eat it on its own. I won’t tell anyone.

Vegan Garlic Bread

 Ingredients

  • 1 loaf Italian bread
  • 1/2 cup Earth Balance buttery spread at room temperature
  • 8 small cloves garlic, finely minced

Instructions

  1. Preheat oven to 375.
  2. Cut bread into slices on the horizontal from top to bottom most of the way through the loaf leaving the bottom intact. (see picture below)
  3. Mix the garlic into the buttery spread until combined.
  4. Spread garlic butter on each side of each slice of bread.
  5. Wrap in aluminum foil.
  6. Bake for 20-30 minutes until the butter has melted and the crust is crispy.
  7. Serve immediately.
Slicing and buttering
Slicing and buttering

Rich and Decedent Vegan Scalloped Potatoes

Vegan Scalloped Potatoes
Vegan Scalloped Potatoes

Vegan scalloped potatoes? Ohh, my yes. These are so simple it is laughable, have very few ingredients (especially for me), and are the perfect addition to any holiday table. These are rich, creamy, melt in your mouth delicious. And, for the record, they absolutely do not taste “vegan”. No one would guess these are free of cream, butter, and cheese.

These potatoes also freeze well after being baked, and easily re-heated in the oven before serving you huge, vegan, holiday feast.

Happy eating

Scalloped Potatoes

 Ingredients

  • 5-6 small yellow potatoes, sliced into 1/8″ rounds
  • 1 small onion, sliced into rounds as thinly as possible
  • 1 13.3 oz can full fat coconut milk
  • 1 1/2 tsp salt
  • earth balance for buttering the baking dish

Instructions

  1. Preheat oven to 400.
  2. Grease your baking dish with earth balance.
  3. Layer in one layer of potatoes slightly overlapping (see picture below).
  4. Layer in about 1/4 of the onions, and drizzle with 1/4 of the coconut milk.
  5. Repeat for 3 more layers finishing with the coconut milk.
  6. Bake covered with aluminum foil for 25 minutes, then remove the foil and continue cooking until most of the liquid has been absorbed, and the top is turning golden brown, about 30 more minutes.
  7. Remove from the oven and let sit for a few minutes before serving.

 

Single Layer of Potatoes
Single Layer of Potatoes
Potatoes layered with onions and coconut milk
Potatoes layered with onions and coconut milk

What To Eat For A Vegan Thanksgiving

Happy Thanksgiving
Happy Thanksgiving

Are you vegan or vegetarian, or have you invited someone who is to your Thanksgiving meal? All the choices for what to make can be overwhelming. If this isn’t your usual diet you might feel restricted. Don’t worry; you can make anything you want! You have the choice to make your favorite traditional dishes using vegan or vegetarian ingredients, or to develop new dishes and traditions. One of my favorite Thanksgivings it was just me and my husband (we had just moved and didn’t even have friends yet), and we made a full Indian meal for Thanksgiving. We cooked all day, ate ourselves silly, and took a nap. Pretty traditional if you ask me:)

In case you’re struggling with ideas for what to make I’ve giving you this lovely list of delicious dishes I have scoured the internet, and my own site, for.

Happy Thanksgiving!!

Vegan Thanksgiving Recipe Ideas

Appetizers: 

Vegan Smoky Bean DipSmoky Bean Dip from me (is there a trend here with the smokiness)

Chili Cheese Dip from me. -This is actually a tradition on my husband’s side, not vegan, but the chili cheese dip.

Vegan Tempe Bacon Stuffed Mushrooms from Connoisseurus Veg. -I haven’t actually made these, but holy yum do they sound good!

Homemade Vegan Sushi from Minimalist Baker -A tradition in my family

Hummus a video from me -easy to make, versatile, and delicious.

Entrees: 

This picture is from the Vegetarian Times Website
This picture is from the Vegetarian Times Website

 

Vegan Pot Pie from me. – Full of fall vegetables, savory, impressive, and a true comfort food.

Pumpkin Ravioli with Brown Butter Sage Sauce from me. -Could this be any more fall?

Bell Pepper and Tomato Rice from me. -I have requested this from my mother on a few Thanksgivings. I love it! Non-traditional for sure, but oh so delicious, rather easy, and the leftovers are fantastic!

Lasagna with Roasted Vegetables and Cauliflower Alfredo Sauce. -This isn’t actually a full recipe, but you could use the sauce, some roasted veggies, and layer it all together for an amazing fall lasagna.

Vegetarian Wellington with Seitan, Roasted Mushroom & Kale from Veggie Belly -I haven’t tried this either, but it looks super impressive. There are suggestions for making it vegan so no worries there.

PUFF PASTRY WRAPPED LENTIL LOAF from It Doesn’t Taste Like Chicken. Lentil Loaf + Puff Pastry = Thanksgiving.

Sides:

Vegan Corn and Potato Chowder
Vegan Corn and Potato Chowder

Vegan Corn and Potato Chowder from me – Super easy to throw in the slow cooker and let it do it’s thing while you make something time consuming for the main dish.

Cranberry Orange Relish from me. -Cranberry something is necessary for Thanksgiving. Trust me and make this relish for your cranberry side.

Mashed Potatoes – You don’t need a recipe for this. Just cook potatoes, add earth balance, salt, and maybe a little nutritional yeast or coconut milk. Mash and eat. Yum.

Vegan Green Bean Casserole from Minimalist Baker. This version is totally homemade, not a can of cream of mystery in sight.

Vegan Pakoras from Veg Recipes of India

Butternut Bruschetta with Caramelized Onions from Chef Chloe.

Dessert:

Vegan Apple Pie
Vegan Apple Pie

Mom’s Apple Pie from my mom -It’s Thanksgiving a perfect pie has it’s place.

Vegan French Silk Pie from me -Rich, decedent, chocolaty. Need I say more?

Vegan Apple Spice Cake from me- The title says it all.

 Vegan Tiramisu Cupcakes from me -Impressive, creamy, adult yet playful, and quite lovely.

 Vegan Chocolate Bourbon Caramel Cake with Chocolate Ganache from me. Yup, chocolate cake. Why not?

Cranberry Orange Relish (vegan)

Vegan Cranberry Orange Relish
Vegan Cranberry Orange Relish

I’m just here, hanging out, looking at Pinterest for cranberry recipes. I am very lucky this year to get two Thanksgivings, so I feel some freedom to experiment with one. Instead of my usual pie for dessert I want to try something different, something with cranberries, I’m just not sure what. I’m looking at pictures, pinning ideas, and putting it all together in my mind. I’m sorry, but I don’t think I’ll get the recipe out to you until after Thanksgiving, if it even turns out. What I think I want to put together is cranberries, bourbon coconut whipped cream, and some sort of toffee or caramel sauce with a cake, or shortbread, or something. Until I get my mind wrapped around this new idea you can enjoy this cranberry relish recipe that has been passed down through the generations in my family. No Thanksgiving, or Christmas, would be complete without it.

This cranberry orange relish bears no resemblance to the canned jelly nastiness that may have graced some of your Thanksgiving tables. This is bright with fresh cranberries and orange, sweet from some pineapple and sugar, and perfectly tart. We used to use the meat grinder attachment on my mom’s old school KitchenAid to make this, but now I use my food processor with perfect results. Whatever floats your cranberry though.

Cranberry Orange Relish

 Ingredients
  • 4 cups fresh cranberries, washed and picked over to throw out any yucky ones
  • 1 large seedless orange, cut into eighths
  • 2 cups white sugar (vegan if you swing that way)
  • 1 8oz can crushed pineapple

Instructions

  1. Place the cranberries and orange in a large food processor.
  2. Pulse several times until cranberries and orange are chopped finely, but not total mush.
  3. Pour into a large bowl, or container.
  4. Stir in sugar and pineapple.
  5. Let everything sit for several hours to a few days for the flavors to develop.

 

Homemade “Refried” Beans and What To Do With Leftovers

Homemade Refried Beans
Homemade Refried Beans

Something many people struggle with is what to make for dinner, and what to do with leftovers. I have an answer for both! I personally love leftovers and love turning them into something new for dinner. One of my favorite leftovers is refried beans. There are so many things you can do with them!!

We make these beans almost every week. I love beans in general, and these in particular. We usually start out by eating them the first night in tortillas, homemade if you have the time, with rice and whatever else we have. Leftovers, if there are any, are used in many different ways. I made a chart you can see below the recipe with ideas for your leftovers.

I posted a recipe for refried beans a few years ago, but my recipe has changed a good bit since then and I want to do do an update. These beans are not re-fried at all, they are just cooked until they are so tender they are melting. This is important for the best beans, but you can do a shortcut by mashing them in the cooking liquid if you are running out of time.

Refried Beans

 Ingredients
  • 1 cup dry pinto beans
  • 1 cup dry black beans
  • water to cover beans
  • 1 medium onion, cut into eighths
  • 4 small whole cloves garlic
  • 2 cups vegetable broth or 1 large carrot and 1 stalk celery cut into large chunks
  • salt to taste
  • piece of kombu (optional)

Instructions

  1. Put both kinds of beans in a bowl, cover with cold water and soak 8 hours or overnight. OR if you decide too late for this put the beans in a pot, cover with water and bring to a boil over high head. Turn off the heat and allow to soak in the hot water for one hour.
  2. Drain the beans from their soaking liquid.
  3. Place the beans, onion, garlic, salt, vegetable broth or vegetables, and kombu in a large pot filling the rest of the pot with enough water to cover the beans by 2 inches.
  4. Cook the beans over medium heat for a minimum of one hour. I cook them until they start to fall apart which is about 2 hours. I often have to add more water during cooking to keep the beans soupy enough until they are as tender as I like them.
  5. Remove the carrot and celery if using.
  6. You can either mash the beans at this point, or continue to cook them until they are truly falling apart.
  7. Add salt to taste.
  8. Serve hot.

 

What To Do With Leftover Refried Beans