one pot chili mac - dump dinner

  

Overview

Time: 30 minutes
Dishes: large pot or large skillet

Hello, hello Dear Readers!

As promised, another meatless, vegetarian and vegan dump dinner. It makes complete sense to make this dish as a dump dinner, as long as you keep an eye on the pasta to not over cook. Mine did, but I'm not sure I mind in a 30 minute meal. If this is important to you, just check on it periodically. The pasta should be al dente when the spinach and cheese are added (if using).

This was ready fast. I tend to like casserole dishes with lots of vegan cheese, so I was a happy diner. If you don't like vegan cheese, skip it! 

I love how fast this came together. I didn't have to make a separate batch of chili to have this ready and it was delicious. You can tweak it with more spices or heat, but the base is easy and simple. 

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

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Add the frozen grounds to the pan before you chop the onion. Use a lid.
• Add the pasta and stir well before adding the broth. This will keep the pasta separate to cook properly. 
• I used water with a few teaspoons of broth mix or vegetable bullion. 
• Test the pasta after 7 minutes to avoid overcooking. It should be al dente before the spinach and cheese gets added, if using.

 

(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 Chili Mac

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

3 cups (about 1 bag) frozen grounds

12 ounces elbow pasta 

4 cups vegetable broth

1 (15-ounce) can kidney beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 (5-ounce) bag baby spinach (optional)

1 cup vegan shredded yellow or orange cheese (optional)

1. Protein: Add the oil to a large pot or skillet, over medium heat. Add the onion, garlic and grounds. Cover and cook until the onion is golden, about 5 minutes. Stir as needed. 

2. Pasta: Add the pasta to the Protein and stir well to coat the pasta evenly. 

3. Beans and Broth: Add the broth, beans, tomato, chili powder, cumin, and salt to the Pasta. Stir well. Bring to boil and reduce to simmer. Cover and cook until the pasta is tender, about 10 minutes.

4. Spinach and Cheese (optional): Stir in the spinach. Mix well to wilt. Add the vegan cheese, cover and cook until the cheese melts, about 5 minutes. Serve. 

© 2020 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

chicago deep-dish pizza - as easy as it gets

Overview

Time: 75 minutes
Dishes: bowl, large cast iron pan or springform pan

Hello, hello Dear Readers!

I really love deep dish pizza but it has always been such a chore, for some reason. This meatless, vegetarian, and vegan pizza, however, took me about 20 minutes to assemble, including the relaxing time for the dough. 

The breakdown of the difficulty is as such: 

• If you use a store bought dough, it's easy.
• If you make the dough, it's moderate, but 
• In either case it needs to bake for an hour, so difficult? 

Not sure how to classify something when you don't actively do anything to it, but I'm going with moderate in this case, assuming you make the dough.

Letting the dough relax in the pan for about 15 minutes allows you to be able to stretch it so that it reaches up the sides, otherwise it just springs back down. Drape the dough over the side, use a knife or a fork to hold it there (if it's relaxed, that's all that it will take) and then when it is layered, allow it to gather and scrunch up on the sides, as in the picture below.

I made this with Beyond Meat sausage, which is really tasty, but improvise: add all vegetables (zucchini and pepper are great), add seitan, add homemade sausage - you decide. I went traditional with vegan sausage and spinach. 

Enjoy!

Speedy Cooking Tips:

• If making the dough, prepare it when you have time and put it in the fridge.
• While the dough is relaxing/warming, thaw the spinach in water and squeeze dry. 
• Prepare any other ingredient and preheat the oven while dough is relaxing.

 

Chicago Deep-Dish Pizza

Makes 4 servings 

moderate

Preheat oven to 450-F

1. Dough: Combine the ingredients in a bread machine or food processor with plastic blade. Knead the dough until smooth, Dough cycle for bread machine and 2 to 3 minutes for food processor. Leave in bread machine or remove and set in a bowl to double, about 1 hour.

3/4 cup plus 2 tablespoon water

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons olive oil

2 1/2 cups all-purpose flour

2 1/4 teaspoons yeast (1 package)

2. Add the Dough to an oiled 12-inch cast iron pan. Spread out to the sides and set aside to relax 15 minutes. Then press the dough up the sides of the pan.

3. Layer the ingredients on top of the Dough in order:  

6 to 10 slices vegan white cheese

4 links Beyond Meat sausages, crushed with hands

1 (16-ounce) bag frozen spinach, thawed and squeezed well

1 tablespoon pizza seasoning**

1 (28-ounce) can crushed fire-roasted tomatoes

2 tablespoons nutritional yeast

4. Arrange the edges of any dough hanging over the pan so it looks nice. Brush any visible dough with olive oil. Bake in the oven for 50 to 60 minutes, until the pizza is bubbling or internal temp is 165-F. Cover the pizza with a silicone mat when the dough is getting too brown. Remove from the oven and allow it to sit for 10 minutes. Serve.

 

 ** Pizza Seasoning: blend of dried garlic, onion, chili flakes, salt, basil, oregano. Substitute with 1/4 teaspoon of garlic powder, onion powder, basil, oregano and chili flakes and 1/2 teaspoon salt.

© 2020 Copyright Zsu Dever. All rights reserved.

blta grilled cheese

Since we love grilled cheese in this house, we decided to add "grilled cheese" to the bi-weekly menu rotation. This also means that we will be coming up with unique grilled cheeses in the future since there is no way we could stand making grilled cheese every other week and be happy with the lack of variety.

As you may know, three of the five people in the family are back to college now (the fourth is heading to USC in the spring) and that means fast, easy and tasty meals are on the menu - and that also means everyone helps out with the cooking (at least one person, once a week - besides me).

This past week we had BLTA Grilled Cheese sandwiches. Bacon, lettuce, tomato, avocado - all on a grilled cheese sandwich. Really, this can only be good.

I used my bacon recipe from Everyday Vegan Eats (AMAZON) because it is STILL my most favorite bacon recipe hands down and it freezes really well so I make a huge batch and pull out what I need when I need it. Toss it in the air-fryer and have crisp, crunchy, amazing vegan bacon.

Use commercial cheese or make your own, but if using commercial block cheeses, use a mix of different brands to get a melty, gooey vegan cheese that isn't over-powering in flavor.

Have at it - make grille cheese a regular addition to your menu and you can customize it and have lunch on the table in record time.

BLTA Grilled Cheese
Makes 4 sandwiches

8 slices bread
Vegan butter
Vegan mayonnaise or 1 small mashed avocado
4 slices vegan swiss cheese or other vegan cheese
12 slices vegan bacon
Lettuce
Tomato

1. Butter one side of each bread slice. Spread mayo or avocado on the top slice of each sandwich.
2. Heat a skillet over medium-low heat, add the slices of buttered bread, top with cheese, bacon, lettuce, tomato and add the top slice of mayo-ed (or avocado-ed) bread (butter side up). Cover with a lid and cook until the bottom slice of bread is golden, about 1 to 2 minutes.
3. Flip the sandwich and cook, uncovered, until golden brown. Reduce heat if the bread is cooking too fast.
4. If the cheese is not melted, add a tablespoon of water to the skillet, tip the skillet to avoid making the bread soggy, cover with a lid and cook until the cheese is melted. Serve.



© 2017 Copyright Zsu Dever. All rights reserved.

cordon bleu

Chicken Cordon Bleu is a popular dish of ham and swiss cheese wrapped inside a chicken breast, which is then breaded and fried. We can do better than that, though, so here is an easier (and kinder) Cordon Bleu.

This sandwich is presented on a homemade bun with a slice of seitan that has been seared. The seitan is topped with smoky seitan that is thinly sliced and then is topped with vegan Swiss cheese. The final addition is a maple-mustard sauce that is as delicious as it is easy to make.

While this sandwich comes together in as little as 15 minutes, including the sauce, there is no denying that most of the work is done beforehand: seitan, bread and cheese, if making it homemade. However, once you have all the components, it is a snap.

This is one of those sandwiches whose total is so much better than the parts. In fact, as you are making your various kinds of seitan, keep this sandwich in mind to use up any leftovers.

Cordon Bleu Sandwich

Makes 4 sandwiches

Sauce:

2 tablespoons dijon mustard

2 tablespoons olive oil or vegan mayonnaise

1 tablespoon white wine vinegar

1 tablespoon maple syrup

1 teaspoon lemon juice

Sea salt and black pepper

1 tablespoon olive oil

12 thin slices vegan ham

4 vegan scallopini or seitan slices (about 1/2-inch thick)

4 slices vegan swiss cheese or other vegan cheese

4 kaiser rolls or burger buns, split and toasted 

1. Sauce: Combine the mustard, oil, vinegar, maple, lemon juice and salt and pepper, to taste, in a small bowl. Mix well and set aside.

2. Heat the oil in a large skillet over medium heat. Add the ham slices and cook until golden brown. Set aside. Add the vegan scallopini and season with salt and pepper. Cook until golden brown and flip. Add the reserved slices of ham, three to a scallopini and a slice of cheese. Add a teaspoon of water to the pan and cover with a lid. Cook until the cheese melts. 

3. Spread some sauce on the bottom of the buns. Add a cordon bleu stack and top with more sauce. Add the top of the roll and serve immediately. 

© 2017 Copyright Zsu Dever. All rights reserved.

vegan meatball sub

I've always had a soft spot for a terrific meatball hoagie. Native Foods has a great vegan meatball sub that at least one family member gets whenever we go, but I only get to snag a bite of. I decided it is time to make one at home.

We have at least one sandwich for lunch during the week and since sandwiches are supposed to be on the faster side, I just used store-bought vegan meatballs, but you can, of course, make your own. I've been making so many different components of meals that I just wanted a bit of a break.

As it is, I made the rolls at home and you can, too, if you have a Fridge Dough.

This sandwich has two sauces, but you can pick one or the other to do if you don't feel like making two different ones. If you make the red pepper sauce only, double or triple it for 4 sandwiches.

I added oven-roasted tomatoes to this sandwich and I have to tell you, I was eating them right off the baking tray; they are good! If yours cools by the time the sandwich assembly comes, heat them a bit in the oven or make sure your sauce is pipping hot - it will warm the tomatoes, too.

I'm getting the family ready for the fall, since I am going back to school, too, so I've streamlined the menu and we now have two week rotations of lunch and dinner ideas that can be customized so we don't get bored.

For example, for lunch on week 1 we have:

Sunday- Tofu Scramble
Monday- Cup of soup and simple sandwich
Tuesday- Salad
Wednesday- Sandwich
Thursday- Mom's pick
Friday- Leftovers
Saturday- Veggie Dogs

As you can see, for example, the tofu scramble can be further customized into Migas, Hungarian Scramble, Benedict, Frittata, etc. The Veggie Dogs can be California Dogs, Chicago Dogs, Potato Dogs, etc. You get the idea.

Next order of business is to announce the winner of The China Study Family Cookbook giveaway! The winner is: RunLonger45! Congratulations! Contact me so I can get you a copy of the book!!

Vegan Meatball Sub
Makes 4 subs

Tomatoes:
2 large tomatoes
1 tablespoon garlic oil*
1 teaspoon dried basil
Sea salt

Red Pepper Sauce:
3 large roasted red peppers (jarred is fine, but freshly roasted is better)
1 cup vegetable broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Sea salt
1 tablespoon garlic oil*

Tomato Sauce:
1 (15-ounce) can tomato sauce
1 tablespoon garlic oil*
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar, or to taste
Sea salt and black pepper

Other: 
4 (5-inch) crusty rolls, split and toasted
20 vegan meatballs, semi-thawed, if frozen
1 tablespoon garlic oil*
1 cup shredded vegan cheese 

1. Tomatoes: Preheat the oven to 350-degrees F (or air-fryer to 335-degrees F). Cut the tomatoes into 1/2-inch wedges and place them in a single layer on a baking sheet. Drizzle with the oil, sprinkle with the basil and sea salt and bake for 30 minutes. Remove from the sheet pan and set aside. Add the meatballs and another tablespoon of garlic oil and bake the meatballs until golden on one side. Flip the meatballs, add the cheese, cover the meatballs with a cake pan and bake until the cheese melts. Add the bread to the baking sheet to toast while the cheese melts, about 8 to 10 minutes. Do not burn the bread.
2. Red Pepper Sauce: Add the peppers, broth, herbs, salt (to taste) and oil to a medium saucepan. Bring to boil, reduce to simmer and cook for 5 minutes. Use an immersion blender to blend the sauce until smooth. Continue to cook for another 10 to 15 minutes. Taste and adjust seasoning. If you don’t have an immersion blender, blend the sauce ingredients in a standard blender before heating.
3. Tomato Sauce: Add the tomato sauce, oil, herbs, sugar and salt and black pepper (to taste) to a small saucepan. Bring to boil and reduce to simmer. Cook until the flavors meld, about 15 minutes. Season to taste. 
4. Assemble the sandwich: add the meatballs to the split rolls (with the melted cheese), top with the tomato sauce, add a few slices of roasted tomatoes and add a few tablespoons of the red pepper sauce. Serve immediately. 

* If you don’t have garlic oil, use 1 tablespoon olive oil and 1 garlic clove, minced, for each tablespoon of garlic oil. 

© 2017 Copyright Zsu Dever. All rights reserved.

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smothered burritos

Smothered Burritos, wet burritos and enchilada-style burritos are all about the same thing: large enchiladas that are covered with red, green or white sauce. The filling can be varied, and they can include roasted vegetables, potatoes, vegan meats, vegan grounds, etc - limited only by your taste and imagination.

These burritos are just a springing board for you. Take this idea and run with it!

My burritos are filled with vegan chicken (I used Tofurkey slow roasted, this time), cumin rice, vegan cheese, cilantro and scallions. Traditionally, refried beans are also an addition.

In my mind, the appeal with smothered enchiladas versus traditional enchiladas is the speed: it is faster to roll up four burritos than to roll up a dozen small tortillas. In addition, enchiladas are still baked for about 30 minutes, but these are just broiled to melt the cheese.

In order to keep things easy and fast, you can use canned enchilada sauce, or you can make the one in the recipe, since you have to make the rice anyway.

Use the Instant Pot or a rice cooker to cook your rice, making it a hands-free affair.

Again, with my son having IBS I opted for brown rice tortillas, no beans, green parts of the scallions, and rice that is fresh and warm. The sauce is also pretty mild because I ground dried California chiles for the chili powder, but you can always up your spice.

The family was quite happy with these and I was happy because it was ready in about 35 minutes, including the broiling.

And...

Today is the last day to enter the giveaway for The China Study Family Cookbook! Enter HERE.

Smothered Burrito
Makes 4 burritos

Cumin Rice:
1 cup dry long grain rice
1 teaspoon ground cumin
1 teaspoon dried oregano
Sea salt and black pepper
Water, as needed

Red Sauce (or use a 20-ounce can vegan enchilada sauce):
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
1/4 cup tomato paste (not concentrate)
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups vegetable broth
1/2 teaspoon sea salt

Filling:
2 tablespoons garlic oil or olive oil (optional)
2 cups chopped seitan, or vegan chicken strips (Tofurkey or Beyond Meat)

Other:
4 large fajita tortillas (or even bigger)
1 cup refried beans (optional)
1/4 cup chopped scallions
1/4 cup chopped cilantro
1/2 cup shredded vegan cheese
Vegan sour cream thinned with a few tablespoons of water
Shredded lettuce
Sliced black olives

1. Rice: Add the rice, cumin, oregano, salt and pepper, to taste, to a rice cooker. Add the required amount of water. Cook the rice according to appliance directions. Keep warm.

2. Red Sauce: Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes. Add the tomato paste and cook until the paste darkens, about 3 minutes. Add the chili and cumin. Mix well and add the broth slowly, whisking with a whisk to prevent lumps. Add the salt, bring to boil and reduce to simmer. Cook for 5 minutes and remove from heat.

3. Filling: Heat the oil in a large skillet over medium heat. Cook the seitan or vegan chicken until golden, about 5 to 10 minutes. Season to taste.

4. Warm the tortilla directly over the stove, about 10 seconds. Do not burn. Warm them so that they don’t crack when folded.

5. Place the tortilla on a work surface. Add 1/4 of: the seitan, the beans (if using), the scallions, and the cilantro. Add a large scoop of the rice (about 1/4) and a tablespoon of cheese to each burrito. Fold up the bottom flap, then fold the right and left flaps and roll up the burrito. Add them to a broiler-safe pan. Smother with 3/4 of the sauce and add the remaining shredded cheese. Broil until the cheese melts.

6. Place each burrito on a plate and garnish with lettuce, olives and sour cream sauce. 



© 2017 Copyright Zsu Dever. All rights reserved.