Recipes - Main Dishes And Entrees - Vegetarian/vegan

LTS3

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New England-style vegetarian baked beans in a crock pot

Yield: 8-10 Servings

Ingredients
  • 1 lb. dried beans (such as Great Northern)
  • 1 large onion, diced fine (around 1 3/4 cups) — save the end
  • 1 cup water
  • 1 6 oz. can tomato paste
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 4 Tbsp. brown sugar
  • 1 Tbsp. vinegar
  • 1 tsp. Worcestershire sauce (a vegetarian version)
  • 1 1/2 Tbsp. kosher salt
  • 1 tsp. ground mustard
  • 1/4 tsp. pepper
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 8 whole cloves
Instructions
The night before, pick through the beans to remove any stones, then place in a bowl and cover with enough water to cover the beans by two inches. Soak overnight.

In the morning, mix together all ingredients except the beans, onion, and cloves in a large bowl.

In the bottom of minimum 4-quart slow cooker, layer the diced onion, then add the beans*.

Pour the liquid mixture over the beans, then add up to an additional 3 cups of water until the tops of the beans are just submerged.

For extra flavor, take the reserved onion end and press 8 cloves into it in a circle. I used a skewer to make the holes before inserting the cloves. (I also used more than 8 cloves, which I think overpowered the beans a bit, so in the future I will be using less!) Place the onion end into the center of the beans. Remove before eating.

Cook the beans on high for 6-8 hours, or on low for 8-10 hours. I left mine in the pot on low for around 12 hours (it was a long day), and as you might expect, they taste better the longer they sit.

Additional Notes:
If vegetarian baked beans will be in the slow cooker for less than 8 hours, parboil them first for 30 minutes before adding them. If the cook time will be longer than 8 hours, there is no need to parboil.
 

LTS3

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Mushroom “Carnitas” Tacos

Serves 4
Makes 10 to 12 tacos
Prep time 10 minutes
Cook time 25 minutes

Ingredients
For the tacos:
  • 1 small red onion
  • 1/2 cup seasoned rice vinegar
  • 1/3 cup water
  • 1/3 cup regular or vegan mayonnaise
  • 1 to 4 tablespoons canned chipotle peppers in adobo sauce, such as La Morena or La Costena
  • 12 (about 5-inch) corn tortillas
  • 2 medium avocados
For the "carnitas:"
  • 1 1/4 pounds enoki mushrooms
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons olive oil, divided

Instructions
  1. Halve, peel, and thinly slice 1 small red onion (about 3/4 cup). Place in a medium bowl or jar, add 1/2 cup seasoned rice vinegar and 1/3 cup water, and stir to combine. Make sure the onions are fully submerged and let stand at room temperature for at least 30 minutes, or refrigerate for up to 10 days.
  2. Make the “carnitas:” Trim the root ends from 1 1/4 pounds enoki mushrooms. Cut the mushrooms crosswise into 1 1/2-inch pieces and separate the strands.
  3. Place 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl and stir to combine.
  4. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the mushrooms and cook until the edges are browned and crisp, stirring once or twice, 8 to 12 minutes. Sprinkle with half of the spice mixture and stir to combine. Cook until the mushrooms are browned and crisp, about 2 minutes more. Transfer to a bowl and repeat with the remaining 2 tablespoons olive oil, mushrooms, and spice mixture. Meanwhile, make the chipotle mayo.
  5. Place 1/3 cup mayonnaise and 1 tablespoon canned chipotle peppers in adobo sauce in a small bowl and stir to combine. Taste and add more adobo sauce 1 tablespoon at a time until desired heat level.
  6. Warm 12 corn tortillas: For a gas stove, warm them one at a time directly on the grates over medium-low heat until warmed through and charred in spots, 30 to 60 seconds per side. For an electric stove, warm one at a time in a heavy-bottomed skillet (like cast iron) over medium-high heat.
  7. Peel and thinly slice 2 avocados. Remove the onions from the pickling liquid. To assemble the tacos, spread some of the chipotle mayo on the tortillas and top with the “carnitas,” onions, and avocado.
Recipe Notes
Gluten-free: To make this recipe gluten-free, make sure the chipotle peppers in adobo sauce are wheat-free. Both brands listed above are gluten-free.
Make ahead: The onions can be pickled and refrigerated up to 10 days ahead.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

4 Tips for Making Enoki Mushroom “Carnitas”
  1. Don’t wash the mushrooms. Dry mushrooms make the the crispiest “carnitas.” Gently brush off any dirt with a pastry brush or folded paper towel.
  2. Cut the mushrooms into pieces. Enoki have a stringy texture, so it’s important to cut them into 1 1/2-inch pieces before sautéing. Otherwise, they can be a struggle to chew.
  3. Cook in two batches. If the mushrooms are crowded, they’ll steam and become mushy instead of browning and crisping. Working in two batches allows you to cook every single piece until it’s brown and crispy.
  4. Resist the urge to stir. Prolonged contact with the hot pan results in maximum crispiness. In fact, for the first five minutes, cook them completely undisturbed.
 

LTS3

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Cannellini Aglio e Olio with Artichokes

  • Servings: 2 as lunch, 4 as a side
  • Time: 10 minutes
  • Source: Smitten Kitchen
  • 3 tablespoons olive oil
  • 4 garlic cloves, peeled and thinly sliced
  • Salt and red pepper flakes
  • 1 15-ounce cannellini beans, drained and rinsed (about 1 3/4 cups)
  • Half a 14-ounce can artichoke hearts, drained, chopped
  • 1/4 cup chopped flat-leaf parsley
  • Grated parmesan or pecorino romano

Heat oil, garlic, and a pinch or two of pepper flakes over medium-low in a medium skillet. Let cook for 3 to 5 minutes, until garlic is just barely golden at the edges. Add drained cannelini beans and stir to combine. Add salt, to taste. Cook beans in garlic oil for 3 to 4 minutes, adding a tablespoon of water if it looks dry. Stir in artichoke hearts and cook, stirring, for 1 minute, just to warm. Taste for seasoning and add more salt and/or pepper, if needed. Stir in parsley. Eat as-is, ladled over firm slices of toast, and/or finished with parmesan or pecorino cheese.
 

betsygee

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In honor of World Tofu Day (July 26), crispy tofu with ramen.

I didn't have spinach so I used radish greens and Swiss chard from my garden. The flowers are from arugula plants in my veggie garden that bolted.

IMG_2757.jpeg
 

betsygee

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That looks really good, betsygee betsygee . I really need to try tofu again.
I like tofu when it's crispy with some kind of soy sauce.

How To Make Baked Tofu for Salads, Sandwiches & Snacks
Perfect Grilled Tofu

The tofu for the ramen recipe is stir fried instead of baked or grilled:

Cut the tofu into bite-sized cubes. Heat 1 tablespoon toasted sesame oil and 1 tablespoon olive oil over medium high heat. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.
 

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muffy

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That looks really good, betsygee betsygee . I really need to try tofu again.
You really should. It's high in protein and calcium and low in calories.
In honor of World Tofu Day (July 26), crispy tofu with ramen.
That really looks good but it has to many ingredients and it looks to labor intensive for this old arthritic vegetarian. If I want a good vegetarian meal I have to buy it in the freezer section.

I love the extra firm tofu. I used to stir fry it with vegetables, especially kale with salt and pepper.
 
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LTS3

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Tomato Bisque
Serves 4
Prep time 15 minutes
Cook time 25 minutes to 30 minutes

Ingredients

For the bisque:
  • 1 small yellow onion
  • 6 cloves garlic
  • 1 (28-ounce) can whole peeled tomatoes
  • 2 cups water
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons rice flour (non-glutinous)
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 2 1/2 teaspoons kosher salt, plus more as needed
  • 2 teaspoons granulated sugar, plus more as needed
  • 1 teaspoon fennel seeds
  • 1/2 to 1 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
For the toasted Brie croutons:
  • 1/2 baguette (about 6 inches)
  • 4 ounces Brie cheese
  • Freshly ground black pepper, for serving (optional)
Instructions
  1. Halve and thinly slice 1 small yellow onion. Crush 6 garlic cloves.
  2. Empty 1 (28-ounce) can whole peeled tomatoes and their juices into a large Dutch oven or other heavy pot with a lid. Add the onion, garlic, 2 cups water, 4 tablespoons unsalted butter, 2 tablespoons rice flour, 2 tablespoons tomato paste, 1 tablespoon Italian seasoning, 2 1/2 teaspoons kosher salt, 2 teaspoons granulated sugar, 1 teaspoon fennel seeds, and 1/2 to 1 teaspoon red pepper flakes. Stir to combine, then cover and bring to a simmer over medium-low heat. Simmer, stirring halfway through, until onions are soft and translucent and the liquid has thickened slightly, 15 to 18 minutes total.
  3. Remove pot from the heat and add 1/2 cup heavy cream. Working in batches if needed, transfer the soup to a blender and blend until smooth, 2 to 3 minutes. Transfer to a large bowl. (Alternatively, purée the smooth directly in the pot with an immersion blender.)
  4. Rinse out the Dutch oven and return the bisque to the pot. Taste and season wiith more kosher salt and/or granulated sugar as needed. Cover and keep warm over low heat while making the croutons.
  5. Arrange an oven rack 5 inches away from the broiler element; heat the broiler to LOW. Using a serrated knife, cut 1/2 medium baguette crosswise into 8 slices (about 3/4-inch thick). Place the baguette rounds on a rimmed baking sheet and broil until slightly dried out on top, 1 to 2 minutes.
  6. Remove from the oven. Slice 4 ounces Brie cheese into 8 wedges. Place a wedge of cheese on each baguette slice. Return to the oven and broil until cheese is slightly melted and blistered in spots, 2 to 3 minutes more.
  7. Ladle the bisque into 4 bowls. Top each bowl with 2 of the toasted Brie croutons and freshly ground black pepper if desired.
Recipe Notes
Ingredients: Double-check that the rice flour is not the sticky or glutinous kind. If you cannot find rice flour, substitute 1 tablespoon all-purpose flour.

Equipment: For the silkiest bisque, using a high-powered stand blender is essential. The spices will be fully puréed and the bisque perfectly emulsified. In a pinch, an immersion blender can be used (place blender directly in the pot so the blades are submerged and blend until smooth and creamy, scraping down the sides of the pot as needed). Strain the bisque through a fine-mesh sieve for the best texture.

Vegan Substitutions: To make this vegan, use 4 tablespoons extra-virgin olive oil in place of the butter. Add 1/3 cup cashews (preferably unsalted and it doesn’t matter if it’s raw or roasted) to the tomatoes along with the rest of the ingredients. Cook and blend as per recipe directions above, omitting the heavy cream. Substitute a vegan cheese for the Brie on the croutons.

Storage: Keep bisque refrigerated (without the croutons) in an airtight container for up to 3 days. Re-warm over low heat on the stovetop, making sure it doesn’t come to a boil.
 
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