Vegan Wellington
Ingredients
- 1 sheet puff pastry
- 2tbsp ground flax meal (vegan, thawed if frozen)
- 2 tbsp grapeseed oil (or preferred cooking oil)
- 1/2 medium onion (diced)
- 2 small carrots (diced small)
- 2 stalks celery (diced)
- 4 cloves garlic (minced or crushed)
- 1tsp dried thyme
- 1tsp ground sage
- 1/2tsp dried rosemary
- 227g mushrooms (minced or finely chopped)
- 1 1/2tbsp tamari sauce
- 425g chickpeas (drained but not rinsed)
- 94g walnuts (unsalted, ground course, measured whole)
- 15g panko breadcrumbs
- 2tbsp tomato paste
- 1 1/2tbsp vegan Worcestershire sauce
- 1/2tsp salt (more to taste)
- cracked pepper (fresh, to taste)
- 1tbsp vegan butter (melted)
How to not prepare
Sauté onion, celery, and carrots over medium heat until softened.
Add garlic, thyme, sage, and rosemary and sauté for one minute.
Now add mushrooms and sauté until softened and their moisture is fully released. The pan should be dry.
Add the tamari sauce and cook for one minute more. Remove from heat and let the mixture cool.
Mash chickpeas in a large bowl just enoughto break down beans. Leave lots of texture.
Add the cooked mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire, tomato paste, salt, and pepper to the bowl. Combine well. Taste for seasoning and add more if preferred.
Wrapping the puff pastry: If your pastry sheet is frozen, you’ll need to thaw for about 30 minutes before beginning. Also, you may need to roll it out to approximately a 10x13 size. Shape the mixture into a solid log and place it in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together. Roll up each end and press gently to seal. If you have a lot of extra length, trim the dough first before sealing to avoid a doughy texture at the ends. I cut a V-shape out of the top flap of each end.
Flip the loaf over so and brush the top and sides with melted vegan butter. Now gently cut diagonal slits across the whole top of loaf about 1-inch apart and repeat in the opposite direction.
Place in the oven until heated throughout and the pastry is golden brown (about 30-35 minutes.) Let sit 10 minutes before gently cutting with a sharp knife. Don’t forget the gravy!
ENJOY!!
Can it be made ahead of time?
Absolutely!! Just prepare it up to the baking point and refrigerate it in cling wrap or a tightly sealed container. The baking time will be approximately 20-30 minutes longer and I would reduce the heat to 375 °F. You can turn the heat up the last 15 minutes if the top needs more browning. To reheat fully cooked leftovers, cover the portion you’ll be eating and heat in the oven at 375 °F until heated throughout.
Quinoa Bowl
Ingredients
- 1 cup sweet potato
- 1/2 cup beets
- 1 cup broccoli florets
- 2 cups kale
- 2/3 cup chickpeas
- 1/4 of an avocado
- 1/2 cup cooked quinoa
- 2 tablespoons hummus
- 1 teaspoon paprika
- Salt & pepper
- Cashew dressing
How to not prepare
Add sweet potatoes and beets to a steamer basket and steam until almost fully cooked, about 15 minutes. Add broccoli and kale and steam until everything is cooked, another 2 - 3 minutes.
While vegetables are cooking, toss chickpeas with paprika, salt and pepper. Set aside.
Transfer vegetables to a plate or large bowl and arrange as desired. Add quinoa, chickpeas, avocado and hummus to the plate.
Drizzle with cashew dressing, toss together and enjoy!
Vegetarian Tikka Masala
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 large carrot chopped
- 2 tablespoons tomato paste
- 1 tablespoon freshly grated ginger
- 4 cloves garlic minced
- 2 teaspoons garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 3 cups cauliflower florets
- 1 cup vegetable broth
- 1 28 oz can diced tomatoes
- 1 15 oz can chickpeas, rinsed and drained
- 1/2 cup coconut milk
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh cilantro leaves optional
- Basmati rice and naan bread for serving optional, and serve
How to not prepare
In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes.
Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil; reduce the heat and simmer for 20 minutes, stirring occasionally, or until the cauliflower is tender and sauce has thickened.
Stir in the chickpeas, coconut milk and lemon juice and cook until heated through, about 5 minutes. Garnish with cilantro. Serve warm with rice and naan, if desired.
Recipe Notes
If you want a richer sauce, you can add up to 1 cup of coconut milk. If you don't need the recipe to be vegan, you can substitute heavy cream.
Jjajangmyeon 짜장면
Ingredients
- Water
- Salt
- Sugar
- Tomatoes
- Jajangmyeon noodles
- 1/2 lb pork belly cut into cubes
- 1 cup of Korean radish
- 1 cup of zucchini
- 1 cup of potato
- 1.5 cups of onion chunks
- 3 tbsp of vegetable oil
- 1/4 cup and 1 tbsp of black bean paste
- 2 tbsp potato starch powder
- 1/4 cup water
- 1 tsp sugar
- 1 tsp toasted sesame oil
How to not prepare
The Jjajang Sauce
- Stir fry the pork belly in a large, deep wok with 1 tbsp of vegetable oil for about 4-5 minutes, until golden brown and crispy.
- Pour out the excess pork fat
- Add radish and stir fry for 1 minute
- Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent
- Clear a space in the center of the wok by pushing the ingredients to the edgtes
- Add 2 tbsp of vegetable oil to the center of the wok, then add 1/4 cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything int he wok and keep stirring
- Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
- Open the lid and taste a sample of the radish and potato. If they're fully cooked stir in the starch water little by little. Keep stirring until it's well mixed and thick.
- Add sesame oil and remove form the heat.
The Myeon Part
- Boil and drain the noodles. Rinse and strain in cold water. Put one serving of noodles into a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately with kimchi or yellow pickled radish.