sausage and butternut squash stew

  

Overview

Time: 45 minutes
Dishes: large pot, measuring cup

Hello, hello Dear Readers!

I sit here totally stuffed! This stew is perfectly amazing - flavorful, with vegan sausage, cumin, fennel, smoked paprika, and topped with a horseradish crema. Really easy to make, too, but cutting that butternut squash has its own set of challenges, though there are tips and tricks to make it easier. 

For more info on how to cut your squash easily, check out my post HERE, or buy already cut squash, or go it the quick and dirty way: 

• use a sharp knife to cut the neck from the bulb, 
• peel the neck portion with the knife (as it sits on the cut end ; don't worry about how much rind you cut off - just cut!), and 
• worry about the bulb portion another time. 

I used Field Roast sausage in this vegan stew, but you are welcome to use whatever plant-based sausage you like. There is huge flavor punch from the cumin, fennel and smoked paprika to help out any mild-flavored sausage.

The butternut squash is a flavor affinity with horseradish, sausage and kale, therefore do not skip the easy to make crema; it will round off the flavors deliciously!  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Chop sausage while onion cooks.
• Chop potato while sausage cooks.
• Chop squash while broth comes to boil.
• Chop kale after squash is chopped.
• Make sauce while stew cooks.

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Sausage and Butternut Squash Stew

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Serve with crusty bread.

1. Base: Add the oil to a large pot over medium heat. Add the onion, garlic, fennel, cumin and sausage. Cover and cook until the onion is browned, about 5 minutes. Stir as needed.        

1 tablespoon olive oil

1 small onion, diced

4 garlic cloves, smashed

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

4 links (about 13 ounces) vegan sausage, sliced 

2. Roux: Add the flour and the paprika to the Base (flour first, so the paprika doesn’t burn). Stir and cook for 30 seconds. 

3 tablespoons all-purpose flour

1 tablespoon smoked paprika

3. Liquid: Add the broth to the Roux. Mix well. Bring to boil, reduce to simmer. Add the potatoes, squash and kale as they are chopped. Salt as needed. Cover and cook over medium heat until the vegetables are tender, about 15 to 20 minutes.  

6 cups vegetable broth

1 pound red potatoes, chopped (peeled, optional) 

4 cups chopped butternut squash (about 1 pound) 

1/2 bunch kale, sliced into thin ribbons

4. Cream: Mix the sour cream, horseradish and sugar. Serve the stew in bowls, add a dollop of Cream and add fresh ground pepper.  

1/2 cup nondairy sour cream

2 teaspoons prepared horseradish

1/2 teaspoon sugar   

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based

teriyaki tempeh hoagie

   

Overview

Time: 35 minutes
Dishes: cake pan, baking sheet, oven

Hello, hello Dear Readers!

This a unique and delicious sandwich. It is made with tempeh, pepper, onion and a quick, homemade teriyaki marinade.

Unlike other times when I am all over telling you that the cheese is optional, in this case, I highly recommend including it - it adds some needed moisture to the sandwich. Although some of the marinade is added at the end, as well, the cheese helps tie it all together. I used Daiya Swiss, which has a strong flavor profile. Try not to use some mild-flavored version.

The marinade is homemade teriyaki that you mix and use as is, and it is made of a handful of ingredients, with nothing too obscure.  I would say the oddest ingredient is the mirin. For that, I recommend getting it from the booze aisle, not the grocery aisle, where you pay a ton for a small bottle. If you get it from the alcohol section, you can pick up a proper sized bottle for around $7 US. This can either be mirin or sweet rice wine. Even sake would work.

I made the hoagies using the Refrigerator Dough recipe, which I totally love, because I can prepare it and stash it in the fridge until I need it (up to 5 days). Fresh rolls are terrific!

This recipe makes 2 (6-inch) subs, which I split among 4 people and served each with a garden salad.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Make the marinade.
• Add the vegetables and tempeh as you slice them.
• Marinate while the oven preheats. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Teriyaki Tempeh Hoagies

www.ZsusVeganPantry.com

Makes 2 (6-inch) subs  

easy

1. Tempeh and Vegetables: Add the tamari, wine, sugar, oil, garlic and ginger to a shallow baking pan (cake pan is perfect). Add the slices of tempeh and set aside while you preheat the oven to 400F, 5 to 15 minutes. Can be covered and marinated overnight. Transfer to a baking sheet, reserving the marinade.     

6 tablespoons tamari

3 tablespoons sweet rice wine, mirin or sherry

4 teaspoons brown sugar

2 teaspoon2 toasted sesame seed oil

1 teaspoon garlic granules or powder

1 teaspoon ground ginger

1 (8-ounce) package tempeh, sliced 1/2-inch thick

1 bell pepper, sliced

1/2 small onion, sliced

2. Bake and Hoagie: Bake the Tempeh and Vegetables until the tempeh is browned, 20 minutes, basting every 5 minutes. Reserve some marinade for adding to the hoagies. Split the rolls. Add the cheese. Add the rolls to the same oven during the last 5 minutes of baking time, and bake until the cheese melts and the hoagie is toasted. 

2 (6-inch) hoagie rolls

4 slices of white nondairy cheese 

3. Serve: Divide the Tempeh and Vegetables among the toasted Hoagies. Add the reserved marinade. Serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

pot roast charcuterie

   

Overview

Seitan - prep 15 min, cook 3 hours
Roast - prep 15 min, cook 1 hour
Dishes: slow cooker, large roasting pot, oven

Hello, hello Dear Readers!

I am so excited to bring you this meal! At first, I thought it would be really difficult and time-consuming, but it turns out to be easy enough for a family-centered weekend meal. I offer you Pot Roast Charcuterie!

The roast is made with a spin on my Aquafaba cookbook pulled-seitan recipe and it is perfect for a pot roast style meal. The seitan falls apart as is expected, because it is laced with smashed chickpeas. Not to worry, though, because the chickpeas are so inconspicuous that when I told my diners that it had chickpeas, they were quite surprised.

The roast takes 3 hours to cook, but only 15 minutes to prepare, including kneading (use a bread machine or stand mixer, if you want to). If doing it by hand, less than 10 minutes. 

After browning the onions and potatoes, a simple roux is prepared and the gravy's base is created. Add the roast, return the vegetables to the pan and roast for 1 hour. 

How you present it is up to you - you can serve it like a regular pot roast or you can go one step further and present it as a charcuterie plate. I highly recommend the later, especially if you have an extra 5 minutes to spend on presentation. Adding some pickles, whipping up the horseradish crema and slicing some bread is not hard at all and makes a lot of difference. 

It brought my family to the table, where we gathered around the tray and not only enjoyed the pot roast, which was really delicious, but each other's company as well. 

Enjoy!

Speedy Cooking Tips:

• Make the roast the day before. It is best cooled before prepared as a pot roast.
• Heat your pan high heat. Pan fry the onion and carrot while you chop the potatoes.
• Pan fry the potatoes while you gather the broth and flour.
• Use a sturdy wooden spatula to remove all the brown bits at the bottom of the pan after you add 1 cup of the broth.
• Prepare the horseradish sauce, the tray and the pickles while the roast bakes.
• Add the roast to the tray first and then surround with the other ingredients.
• Serve family style.   

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Pot Roast Charcuterie

www.ZsusVeganPantry.com

Makes 4 servings 

weekend

Preheat oven to 350-F.

1. Vegetables: Add the oil to a large, oven safe pot over high heat. Add the onion and carrot and brown. Remove to a plate. Add the potatoes and brown. Remove to the plate.         

2 tablespoons olive oil

2 small onions, quartered

4 medium carrots

4 medium potatoes, quartered 

2. Roux: Add the flour to the pot. Stir well with a wooden spoon, scraping the bottom to loosen any browned bits. Add 1 cup of the broth, stir well to avoid loops. Add the rest of the broth, tamari, thyme and Rosemary. Stir well. Bring to simmer. Remove from heat. 

2 tablespoons all-purpose flour

3 cups vegetable broth

1 tablespoon tamari 

1 teaspoon fresh or dried thyme

1 teaspoon fresh or dried Rosemary

3. Pot Roast: Add the seitan and reserved Vegetables to the Roux. Transfer to the oven and cook for 1 hour.   

1 Pulled Seitan Roast

4. Cream: Mix the sour cream, horseradish and sugar. Serve the stew in bowls, add a dollop of Cream and add fresh ground pepper.  

1/2 cup nondairy sour cream

2 teaspoons prepared horseradish

1/2 teaspoon sugar   

5. Serve: Serve the  Pot Roast with the Cream on the side or prepare as charcuterie by arranging the Pot Roast in the middle of a tray, with the Vegetables around it. Add slices of bread, pickles, radishes, the gravy and the Cream.   

Slices of bread

Dill and/or sweet pickles

Sliced Radishes 

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

one pot tetrazzini

Overview

Time: 55 minutes
Dishes: large oven-safe skillet  

Hello, hello Dear Readers!

Although I wouldn't classify this dish as a Dump Dinner, since you actively have to attend to it, it certainly is a One Pot meal and where pasta is concerned, that has a whole lot of appeal on its own. Not having to cook the pasta in a separate pot is definitely a bonus.

This vegan, vegetarian and meatless dish features pasta, peas and protein in a creamy sauce. The pasta is baked with breadcrumbs and some optional nondairy cheese, so there is an element of crunch to the dish. It is savory, delicious and very easy to make. It take about 30 minutes to bake - which is where the long cooking time is.

I used Savory Tofu in this recipe, which you can make and store for up to 5 days and it easily doubles, but you are welcome to use sautéed Gardein scaloppini, seitan or just more mushrooms. As always, the biggest punch of protein is up to you (all plants have protein; it only depends on how much protein).

I have this old-familiar, large skillet that can go from stove to oven, so I recommend you use something similar, but you can always transfer the skillet ingredients to an oven-safe dish when it comes time to bake it.

NOTE: make sure you use unsweetened nondairy milk, otherwise the dish will be overly sweet.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Preheat the oven as needed (you know how long your oven takes to preheat).
• Add the mushrooms to the heated skillet as it is sliced.
• Slice the onions after the mushrooms are in the skillet.
• Use a spatula to mix the flour as you add the milk; a whisk will get clogged up.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

One Pot Tetrazzini

www.ZsusVeganPantry.com

Makes 4 to 6 servings 

moderate

Preheat oven to 450-F

1. Mushrooms: Add the oil to a large skillet (oven-safe, if possible) over medium-high heat. Add the mushrooms, onion, garlic, thyme and 1 teaspoon salt. Cook until golden, about 8 minutes. Stir as needed. 

1 tablespoon olive oil 

8 ounces sliced mushrooms

1 small onion, sliced

5 garlic cloves, minced

2 teaspoons thyme

2. Flour: Add the flour and broth mix to the Mushrooms and stir well. Cook for 1 minute.    

5 tablespoons all-purpose flour

1 tablespoon Easy Savory Broth Mix or 2 teaspoons Better Than Bouillon   

3. Liquid: Add the milk and water to the Mushrooms, 1/2 cup at a time, stirring well. Bring sauce to simmer, about 4 minutes.   

4 cups unsweetened, plain nondairy milk 

1 cup water

4. Pasta: Add the pasta and peas; stir well. If the skillet is not oven-safe, transfer to a 9x13 baking pan. Bake covered for 20 minutes.   

12 ounces pasta (penne, rigatoni, etc.)

1 recipe (about 2 1/2 cups) Savory Tofu or equivalent (like seitan)  

1 cup peas 

5. Uncover the Pasta, sprinkle it with the breadcrumbs and cheese, if using. Bake until the breadcrumbs are golden, about 10 minutes. Serve.   

1/2 cup breadcrumbs, regular or panko

1/2 cup nondairy parmesan or white cheese (optional)  

© 2021 Copyright Zsu Dever. All rights reserved.

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making savory tofu

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is this meatless, vegetarian, and vegan Savory Tofu. This is an easy take on my Marinated Tofu recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

This tofu can be fried in the air-fryer or pan sautéed. It is perfect for any place you would like a chicken-style flavor and bite. Since the tofu is not marinated overnight or for a long period of time, it can be ready for use in a dish anytime.

The tofu can either be stored in the marinade for later frying or fried up and stored. It is perfect for snacking or adding to salads. 

This recipe takes a neutral tofu and transforms its texture and flavor in no time. It is easy and fast to make, so anytime you need a flavorful protein, head to this recipe. 

Below is the step by step.

Enjoy!

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Savory Tofu

Makes about 2 1/2 cups; doubles easily 

www.ZsusVeganPantry.com

1. Tofu: Press the tofu for 15 minutes, up to overnight. Cut into 1/2-inch cubes.  

14-ounces firm or extra firm tofu

2. Liquid flavoring: Add the ingredients to a medium pot, bring to boil, add the Tofu and reduce to simmer. Simmer for 10 minutes. Remove from heat and set the tofu aside with the liquid for 10 minutes, or store the tofu with the liquid for up to 5 days. Keep in the refrigerator once cooled. 

2 cups water

1 tablespoon Easy Savory Broth Mix

1 tablespoon nutritional yeast flakes

1/4 teaspoon salt

3. Sautee: Heat the oil in a large skillet over medium heat. Add the drained Tofu and cook, stirring as needed, until golden, about 10 to 15 minutes. Alternatively, spray with oil and air-fry 400F for 5 to 10 minutes. Use in recipes or serve as is. If storing for later use, store in an air-tight container for up to 3 days.

1 tablespoon olive oil

© 2021 Copyright Zsu Dever. All rights reserved.

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