I used the Cheezy Sauce recipe from Veganomicon for this one.
But I added some spice to it for the casserole. My favourite food. Ever.
2 cups vegetable broth
¼ cup all-purpose flour
1 tbsp olive oil
3 cloves of garlic, minced
pinch of dried thyme
¼ tsp salt
Several pinches of ground black pepper
1/8 tsp turmeric
¾ cup nutritional yeast flakes
1½ tsp red pepper flakes
1 tbsp lemon juice
1 tsp yellow mustard
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.
Preheat a small saucepan over a medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmuric, red pepper flakes and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the head, and cover the pan to keep warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.
|Spicy Macaroni Casserole
1 pound of whole wheat pasta
2 recipes of cheezy sauce
1 package of jalapeno tofu
¼ cup diced jalapeno peppers (optional)
2½ cups of bread crumbs
Crumble the tofu in a 9X13 inch baking pan. Layer cheezy sauce and pasta alternately, coating the pasta in the sauce. Sprinkle bread crumbs on top and smooth. Bake at 325F for 30 minutes, until bubbling. Remove from oven, cool for 10 minutes and serve.
This is a recipe from the Planet Organic Cookbook. I recently got a job as a baker at Planet Organic Market and these are cookies we make every day. They’re really popular and delicious. They are a healthy cookie…not in a “low fat, low flavour” kind of way…but a “filled with delicious seeds and fruit” kind of way. Made with spelt flour and an array of delicious things, these cookies are amazing !! From Planet Organic: Cosmic Cookies
I used part raisins and part dried cranberries and they turned out great. This makes a big batch so you might want to half it, or at least make room in your freezer.
My favourite things to make are things that vegans normally don’t get to dine on. I love making non vegan food into vegan food and sharing it with everyone and seeing the surprise on thier face. I’ve tried a couple vegan bacon recipes and none of them were quite as good as real bacon. I never thought this would turn out to be so easy when I went on a venture to create my own…
It’s not easy to convince a meat eater to eat tofu bacon. Really, it’s no child’s play. However, if you talk them into trying this one, you’ll get to enjoy the sweet impressed look on their face as well. I have fed this tofu bacon to several meat eaters who said it tasted JUST like bacon. You’ll be very surprised.
Apparently, bacon is what often “turns” vegetarians back into meat eaters. It’s what vegetarians miss because, no, there isn’t a good sustitute to be found. Until now. Texture and all, this is what you’ve been waiting for.
It’s only a couple ingredients and I don’t have exact measurements…I usually just wing it myself and it’s not too particular. It will sizzle like bacon does and your house will fill with the smell of bacon, so turn the fan on. Also, make this in the morning before you shower and get ready for the day, or someone might wait until you’re out in public to tell you you smell like bacon. You will smell like bacon.
extra firm tofu, thinly sliced (and I mean thinly sliced…)
Cut the tofu into thin slices. Place on a paper towel, place a paper towel on top and gently press liquid out of the tofu.
In a cast iron frying pan (really, use cast iron because this has great potential to ruin other frying pans…) heat about a tablespoon or two tablespoons of olive oil over a medium heat. DO NOT EVER raise the heat over medium or you’ll burn the bacon.
In a small bowl coat the tofu pieces generously with liquid smoke and place in frying pan. Sprinkle with salt (I use lots of salt because I love salt). Cook for about 3 minutes.
Brush the tofu pieces with soy sauce and cook about another 2 minutes. Flip (I use a fork to flip) and coat the other side with soy sauce.
Cook, flipping and moving placement in pan often, until it looks (somewhat) like bacon. Remove from heat and serve.
*Sometimes the tofu will stay soft, however, it will get crunchy onces removed from the pan and cooled slightly.
*Do yourself a favor and clean the pan right away!!!
I made my tofu into a sandwich. Just bread, tomato, Veganaise, lettuce and bacon. Best thing ever.
This is my favourite soup of all time. I made it one day when I was in the mood to turn regular food into soup. Tacos were my favourite food for a long time when I was a teenager. I think I like this more now. No, I take that back. I take that so far back. They’re tied at least.
Some people who had it declined the lettuce because they thought it was weird or something…after convincing them, they were much happier. DON’T skip the lettuce !!! It makes the soup so much better. You’ll be happier with lettuce… 🙂
| Taco Soup
1 tbsp olive oil
1 package of veggie ground beef
1 tsp paprika
1 tsp hot sauce
1 cup salsa
1 can of tomato soup
3-4 cups of vegetable broth
1 can of brown beans in tomato sauce
1 can of black beans, drained and rinsed
shredded lettuce and tortilla chips
In a large pot over a medium high head, saute onion and veggie ground beef until onion is translucent.Add the paprika and hot sauce and saute another 30 seconds. Add tomato soup, vegetable broth and salsa. Bring to a boil and let simmer for 30 minutes. Add beans and heat for another 10 minutes. Serve with shredded lettuce and crushed tortilla chips.
This soup is soooooo easy and delicious!