10 May 2011
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, gravy, mushroom, pasta, quick and easy, sauces, soy, soy crumbles, Tofutti, vegan, vegetarian
Here is another Stroganoff recipe. The first one was such a hit but I still always love to experiment. I whipped this one up super fast and it was great! It was very different from the first one since I included the crumbles and vegan sour cream. Try both and see which one you like best 
Mushroom and Crumble Stroganoff
Makes 4 servings
1-lb. pasta
1 onion, chopped
1 tablespoon canola oil
1-lb. pkg. Morningstar burger crumbles (or your favorite soy crumbles)
1 cup vegan (I used Hain Pure Foods Vegetarian Brown Gravy Mix)
8 ounces mushrooms, sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounces vegan sour cream (I used Tofutti)
3/4 cup white cooking wine
- Cook the pasta in boiling water.
- While pasta is cooking, in a large skillet, heat the oil and cook the onions and mushrooms until soft, about 4 minutes. Add the remaining ingredients, stir, and cook over medium heat for 15 minutes.
- Drain the pasta, and serve the sauce over the noodles.
Like this:
Like Loading...
11 Apr 2011
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: asian, mushroom, quick and easy, soy, soy crumbles, tamari, tofu, vegan, vegetarian
This was super yummy, quick to make and very low in fat, which is always lovely! Perfect weeknight meal! Deelish!
Veggie and Tofu Moo Shu
Makes 8 wraps
8 – Whole Wheat Tortilla Wraps
12-oz. bag dry broccoli slaw mix
8 ounces mushrooms, chopped
1 block tofu, cubed and crumbled (or vegan crumbles)
1 cup water chestnuts
1 can bamboo shoots, drained and chopped
3 tablespoons tamari
3 tablespoons seasoned rice vinegar
1 teaspoon garlic, minced
1/2 teaspoon cornstarch
dash white pepper (black is fine, if you don’t have white)
hoisin sauce
- In a small bowl, combine tamari, vinegar, garlic, cornstarch, and pepper. Mix well and set aside.
- Heat a wok to medium-high heat. Add tofu and cook, 2 minutes.
- Add broccoli slaw and mushrooms to wok and, stirring occasionally, cook for 3 – 4 minutes, until veggies are soft.
- Add bamboo shoots, water chestnuts and sauce to the pan, mix well, and cook for an additional 3 – 4 minutes, until entire dish is hot.
- Remove from heat and transfer moo shu mixture to a serving dish. Set aside.
- Serve tortillas and hoisin sauce alongside moo shu mixture. Spread hoisin sauce on tortilla and spoon moo shu mixture and wrap.
- Enjoy!
Like this:
Like Loading...
31 Mar 2010
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, cream, daiya, entertaining, Lasagna, non-dairy cheese, pasta, soy crumbles, tofu, vegan, vegetarian
This is insane!! I love Daiya Vegan Cheese, amazing! The “ricotta” is beyond creamy and delicious. This is the Ultimate of all Comfort Foods! Both Michael and I were loving this. I have a feeling the next time we have company this is what I will make 
I am sure my guests will agree just how yummy this is! This is a crowd pleaser for vegans and carnivores alike!!
This is a perfect example of not only how easy living a vegan life is, but also how truly delicious and satisfying it can be!!
P.S. We are having a 2lb Chia Seed Giveaway that ends at Midnight on 4/2 – so don’t forget to enter HERE!!!
Amazing Vegan Lasagna
- 1 box no-boil lasagna noodles
- 12 oz. bag of soy crumbles
- 18 oz jar of marinara sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 cup shredded vegan cheddar (preferably Daiya!!)
- 1 cup shredded vegan mozzarella (preferably Daiya!!)
- 1/2 – 1 tub lite firm tofu
- tub of vegan cream cheese
- drizzle of olive oil
- few squeezes of lemon juice
- Preheat oven to 350.
- In skillet, saute soy crumbles with olive oil, onion, and garlic. Once browned, add marinara sauce, basil and oregano.
- In food processor, make “ricotta.” Put tofu, cream cheese, olive oil, and lemon juice. Pulse until mixed. Try to maintain coarser texture.
- In a 9x13x3 glass dish, layer bottom with noodles, then soy crumbles, then “ricotta”, then “cheeze”on top. Repeat layering process 2-3 more times. Top with oregano. Cover with foil and bake for about 45 minutes. Remove the foil and put back in the oven for 10-15 more minutes. Let sit for 10 minutes or so before serving.
Uncooked
Like this:
Like Loading...
14 Jul 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, quick and easy, soy, soy crumbles, vegan, vegetarian
Although I eat primarily raw I still enjoy a fabulous home-cooked vegan meal every now and then. This is one that I made sure to partake in and I was so glad I did! I can’t say I have ever had a ‘real’ sloppy joe, but so far I have never met a vegan one that I didn’t love! This was so comforting and warm and most importantly yummy!! You can serve it on buns for a more authentic take, but I didn’t want all that bread and the wraps really did the job. This dish was surprisingly super quick and easy in the kitchen Enjoy!
Vegan Sloppy Joes
1 Tbsp. olive oil
2 Tbsp. dark brown sugar
16 ounces of veggie soy crumbles (I used Morningstar)
6-8 ounces of tomato paste
1/4-1/2 cup water
2 heaping Tbsp. Dijon mustard
1 onion, chopped
2 roma tomatoes or 1 large tomato, chopped
1 tsp. Dried Oregano
1 tsp. Chili Powder
2 Tbsp. organic ketchup
1 Tbsp. rice vinegar
Salt and Pepper, to taste
buns or tortillas
- Heat olive oil in a (non teflon) saucepan and add the soy crumbles to let brown. Stir for 2 minutes to prevent burning.
- Add the brown sugar and tomato paste and mix well, adding water to bring to thick but smooth consistency.
- Mix in the mustard, onion, and tomatoes.
- Once well combined add the oregano and chili powder, ketchup and rice vinegar and stir.
- Season with the salt and pepper.
- Serve on toasted sandwich buns or in heatede tortillas.
Like this:
Like Loading...
