On those evening when all you want to do is order take out for those comforting Chinese food dishes, this recipe will make you hang up your phone and pick up a pan. You can now have your vegan chicken and eat it too! With a few pantry items, you can have many different Chinese food recipes whenever you want. Better for you in the long run, you know what's going into your food and you can control it all. You can fry like the recipe does here or even bake for a lighter recipe. Serve this dish with white or brown rice and your favorite veggies mixed in or on the side. Enjoy!
Vegan General Tso's Chicken
Ingredients
Marinade:
1 bag vegan chicken strips or cutlets sliced into pieces
6 Tablespoon soy sauce
4 Tablespoon water For the Batter: 1 teaspoon salt
4 Tablespoons flour
4 Tablespoons cornstarch
1 teaspoon baking powder Sauce:
1 teaspoon Wok oil
2 Tablespoons soy sauce 1 Tablespoon minced garlic
2 teaspoons minced ginger
1/8 tsp chili oil, (You can add less or more depending on spiciness)
1/2 Tablespoons chili paste, (You can add less or more depending on spiciness) 1 teaspoon Sirachi hot sauce
2 cups vegan chicken broth
1/4 cup cornstarch with 1/4 cup water (Thickener)
2 Tablespoons rice wine vinegar (regular vinegar is fine also)
1/2 cup sugar
1 Tablespoons finely chopped scallions, for cooking & garnish
Other:
Vegetable Oil, for deep-frying
1/2 Tablespoons toasted sesame seeds, for cooking & garnish 1 Tablespoons finely chopped scallions, for cooking & garnish Directions Marinade:
Defrost Morningstar chicken strips and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
(The chicken mixture can be marinated over night for deeper flavor) Sauce:
In a saucepan, add the wok oil and set over medium-high heat. Add the ginger and garlic and fry for about 2 to 3 minutes or until fragrant Once that's done, combine the remaining sauce ingredients in the pan, Whisk well to dissolved. Add 1 tablespoon green onions & cook. Once the mixture has cooked down for about 8 to 10 minutes, Add the cornstarch slurry (I usually add it when vegan chicken is almost done). Stir as you pour because the cornstarch will thicken up VERY quickly. Keep warm over low heat or turn off if you are going to wait a while. Taste and adjust seasoning, if needed.
Pre-Thickened General Tso’s Sauce
Cornstarch Thickening Mixture
Thickened General Tso’s Sauce
In a heavy-bottomed pot OR deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 Degrees.
Frying
Dredged Vegan Chicken Strips
Fry the chicken, in small batches, until golden and crispy, about 3 to 5 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. To serve, Add all your fried vegan chicken pieces into the sauce mixture and stir until all are coated.
Fried Vegan Chicken Strips
Place the Vegan General Tso’s Chicken on a platter and Sprinkle with toasted sesame seeds and garnish with scallions. Serve with White or Brown Rice, Add in broccoli or other veggies & Enjoy!
Summertime is approaching quickly and we all know what that means…ICE CREAM!!! Ice cream is a true staple in the summertime, it is refreshing and indulgent We all love ice cream, milkshakes, and sundaes! They are a kid favorite and that’s a kid of any age as well. When we eat ice cream it almost transforms us back to that time when we were younger, its one of those exciting moment makers we give our kids for the first time, and everyone has a memory with it. This vegan recipe takes the traditional sundae and turns it into a one stop shop in a bowl. No ice cream parlor required for you, just open your freezer and you are in store for an outrageously good at home treat now made vegan. Serve with the traditional banana split and sundae toppings and enjoy…just no licking the bowl!
Vegan Banana-Split Flavored Gelato
Ingredients Ice Cream Base -1 (15 ounces) can cream of coconut -1 (13.5 ounces) can of full fat coconut milk -1 cup vegan MIMICCREME (Sweetened) -1 teaspoon vanilla -1/4 teaspoon xantham gum powder -1 teaspoon agar agar powder -2 Tablespoons arrowroot powder -2 teaspoon The Vegg & 1/2 cup water (Optional)
Mix Ins
-1 cup chunked bananas -1 cup strawberries
Toppings (Optional)
-Crushed Pineapple -Vegan chocolate syrup or fudge -Vegan Whipped Cream (homemade or store bought) -Roasted Peanuts, chopped -Cherries, maraschino or fresh (pitted)
Directions
Before making the vegan ice cream, set your ice cream maker bowl in the freezer to freeze over night for at least 6 to 8 hours. Once the bowl is completely frozen, it is ready for you to add the ice cream liquid base.
Ice Cream Base In a saucepan on medium-high heat, mix the vegan mimmec cream, coconut milk, vanilla extract, The Vegg (prepared beforehand), and cream of coconut.
Pre-Cooked & Mixed Base
When the mixture has just started to boil, add in the agar agar powder. Once it is combined and cooks for 2 to 3 minutes, take off the heat and stir in the arrowroot powder. Now that the arrowroot is combined, wait a 2 to 3 minutes and add in the xantham gum and whisk to combine. This mixture should thicken slightly, it will be much thicker when it cools completely in the fridge.
Off Heat, Adding in Powders
Finished Cooked Base
Once the ice cream base has cooled completely, remove and strain in a wire strainer to make sure there are no lumps. The texture will be like pudding (DON’T WORRY).
Pre-Thickened Base
Thickened & Strained Base
Once strained, add to you now assembled and running ice cream maker. Let the base churn for 30 to 45 minutes until the base has set into an soft serve consistence. Turn off the machine and combine mix ins by hand or leave running and combine.
Mix Ins
Once your ice cream base has become an ice cream consistency, take your mix ins and process in a food processor until broken down into small chunked or minced.
Fruit Mixture
(Banana & Strawberries)
Add this fruit mixture into the base by hand or while machine is running.
Adding Mix-Ins
Once it is mixed in, remove your ice cream maker bowl and place in your freezer with plastic wrap pressed firmly over the top of the ice cream. Let the ice cream freeze for a few hours and harden.
Frozen Gelato
When your ice cream has hardened, it is ready to serve. Serve with traditional banana split toppings (I served this with vegan chocolate syrup or fudge, vegan whipped cream, chopped roasted peanuts, and vegan sprinkles). You can add a cherry on top and vegan sprinkles as well, the skies the limit. Enjoy!
*Note*
This recipe requires unique ingredients to get it to set and stabilize Some of these ingredients can simply be found in the natural foods aisle or organic store (Arrowroot & Xantham Gum can be found there). Agar Agar may be found at these markets or it can be found in many oriental markets. If you cannot locate the powders, you can find them online at many sites. They are reasonably priced, you get a lot, and use a little at a time. So it will last you a while.
1 (1 link) Vegan Field Roast Chipotle Sauage, cut into small pieces
2 teaspoons vegan bacon bits
Salt & Freshly Ground Black Pepper, to taste
2 bay leaves
4 cups vegan vegetable or chicken broth
2 to 3 cups vegan chicken, cut into chunks
1/4 cup chopped fresh parsley leaves
1/2 teaspoon paprika
1 teaspoon garlic powder (fresh can be used 1-2 cloves)
1/2 teaspoon poultry seasoning
2 teaspoons Herb de provance
Pinch nutmeg
*If you don’t want to add vegan meats, you can add more of the veggies listed above or others like squash, okra, zucchini, and/or eggplant.
To Serve
Brown Rice, cooked according to package instructions.
Freshly chopped parsley
Roux
Combine the oil and flour in a large to medium sauté pan over medium heat.
Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
Gumbo
Add the onions, celery, parsley, and bell peppers to a large Dutch oven or soup pot. Season lightly with salt and pepper to bring the water out of the veggies.
Once all the veggies are combined, continue to stir for 4 to 5 minutes, or until wilted and cooked down a bit.
Add the sausage, vegan bacon bits, and other seasonings above.
Continue to stir for 3 to 4 minutes. Add the roux and then the broth slowly to combine it all.
When the roux mixture and broth are well combined, you can add in the bay leaves.
Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 30 to 45 minutes or until the veggies are tender. When the gumbo is nearly down, add in your vegan chicken and heat it threw all the way.
When the gumbo is ready to serve, remove the bay leaves and taste for seasoning. If you need more salt or pepper, adjust for taste. The serve in deep bowls with brown rice piled on top and a sprinkling of fresh parsley. Serve along side crusty vegan bread and your favorite adult beverage. Store in the fridge or freezer for easy on the go meals. Enjoy!
Dips are inviting, they are festive and perfect for any day. It can be a party or a relaxing evening at home, it always livens up any meal and makes it fun. A taco dip makes for a creative and delish dinner for any family. This recipe has plenty of flavorful layers for you to enjoy and goes great with a nice cold beverage of your choice and plenty of chips for dipping. You will be all set for happy smiles with this meal. Makes plenty for leftovers to take for lunches or another dinner, just remember you may have people wanting to dive into your dip. Enjoy!
Vegan 8 Layer Taco Dip
Ingredients
-1 Bag Vegan Ground Beef (12 ounce bag) -1 (15-ounce) can vegan re-fried beans -2 teaspoons Extra-virgin olive oil, plus more for baking
-1/4 green bell pepper, cut into 1/4 to 1/2 inch pieces
-1/2 red bell pepper, cut into 1/4 to 1/2 inch pieces
-4 Tablespoons salsa Verde (Green Chile Salsa)
-1 cup enchilada sauce -1 Tablespoons cilantro, minced
-2 teaspoons ground cumin
-1/4 teaspoon garlic salt
-1/2 teaspoon smoked paprika -1 4.5 ounce can green chiles
-Salt & Black Pepper, to taste
Toppings
-2 cups vegan sour cream -2 to 4 ripe avocados (depending on size) -2 plum tomatoes, diced
-Black olives, sliced
-1 cup vegan Daiya Cheese (1/2 cheddar & 1/2 Jack)
-1 Tablespoon cilantro, minced
-Tortilla chips, buy 2 kinds in 2 different colors & varieties (I like Organic Blue & Yellow Multi-Grain Corn)
Directions Heat oven to 375 Degrees
Open re-fried beans and transfer the beans to a small, deep casserole dish. Scrape can clean with rubber spatula and evenly distribute around the dish.
Re-Fried Bean Layered
In a medium saute pan, heat a little extra-virgin olive oil (2 tsp) over high heat. When the oil smokes, add the peppers and sear them for 3 minutes.
Sauteed Veggies
Add vegan ground beef and cook for another 3 to 5 minutes to mix and heat through.
Vegan Taco Meat with Veggies
(Pre-Seasoned)
Add green chiles, 1 Tbsp cilantro, garlic salt, paprika, and cumin. Saute for 2 to 3 minutes to combine.
Sauteed Taco Meat with Chiles
(Seasoned)
Once your green chiles and meat/veggie mixture is combined, add the green chile salsa (Verde), enchilada sauce, and salt & black pepper to taste. Cook over medium heat for 3 to 5 minutes, stirring frequently.
Stewed Vegan Taco Meat
Once done, remove from heat and layer it evenly over the top of the re-fried beans in casserole dish.
Taco Dip Layer
Top the taco meat mixture with your vegan cheese mixture, sprinkle with a little more salt & black pepper and drizzle with a little olive oil.
Vegan Cheese Topped Layer
Layered Dip (Pre-Baked)
Place in the already heated oven for 15 to 20 minutes.
Taco Dip in Oven
When it is done the cheese will be melted and casserole bubbly around the side.
Baked Taco Dip
Taco Layers (Baked)
When you take the taco dip out of the oven let rest and cool for 5 to 8 minutes while you prepare the toppings.
(At this point you can assembly and add toppings to casserole dish and serve or dish up cups of the dip with toppings. The cups work out well for a dinner party or kids, family style is nice on a relaxed weekend as well.)
Assembly
Avocados
Combine the meat of 2 to 4 ripe avocados in a bowl and mash with a little salt and black pepper. Once mashed, top the already cooked dip with mashed avocados.
Lettuce
Wash, dry, and finely chop lettuce and place on top of the avocado layer.
Sour Cream
If you are doing cups, dollop each cup with 1 to 2 Tbsps of sour cream OR if casserole, spread over the top of the lettuce layer.
Tomatoes & Olives
Clean, dry, and dice tomatoes. Garnish the dip with the final layer of diced tomatoes and sliced olives. Sprinkle with the remaining 1 Tbsp minced cilantro and place on the table for the dining. Serve the dip with your favorite tortilla chips (organic blue & yellow multi-grain corn chips) or eat plain like a salad and your favorite beverage. Enjoy!
Whats more traditional on game day then hot dogs? …well other than beer…You guessed it, Hot Dogs! Hot dogs are the ultimate of game day staples, these portable easy to eat delights are completely customize-able. Everyone on the big day can top it from everything from vegan chili to basic ketchup and mustard. This recipe shows you how to make a perfect game day dog. Perfect for kids and adults alike! These hot dogs can be made on the grill, steamed, or even curb side as a tailgating meal. Serve with all your traditional fixings. Pairs great with all your favorite party foods and can be made ahead of time for the big day. Sure to please anyone from vegan to meat eater alike, just don’t forget that other game day favorite…did you forget already? The beer or root beer for the kiddos. Enjoy!
Game Day Vegan Hot Dogs Yields: 12 Jumbo Vegan Hot Dogs
Ingredients Vegan Hot Dogs (Seitan) 1 10 oz box vital wheat gluten 1/4 cup coconut flour (almond or others can be used) 2 1/2 cups cold water plus 1 tsp each vegan pork and (or) ham bouillon,*vegetable can be subbed in as well* 1 1/2 Tablespoons ketchup 1 Tablespoon oil 1 Tablespoon soy sauce 1 garlic clove, finely minced
In a coffee (spice) grinder, put all your spices in it. Process until completely fine and no lumps, you want the mixture of spices to be all one. This mixture can be stored in the freezer for ultimate freshness so you can make ahead. All this is going into the recipe.
Vegan Hot Dogs (Seitan)
In a Kitchen-Aid Mixture fitted with a bread dough hook, combine all the ingredients, including the spice mix for the vegan hot dogs (except the flour & wheat gluten) and mix well lightly for 1 to 2 minutes until combined.
After the light mixing, add in the vital gluten and flour. Knead the dough lightly until everything is combined and the dough feels elastic (scrap down and around as needed).
This could take up to 5 minutes and you may need to add a little more wheat gluten until it gets to the right consistency. Once the dough is done, remove from the mixer to get ready for rolling/cooking.
Rolling
You will need: Plastic wrap, tin foil, 1/4 cup measuring cup, and large spoon, and a clean plate or large cutting board.
You are going to want to start by getting all your items together and have a clean work-space to roll.
Once you have everything set up you can begin rolling. First, lay out a piece of 4-inch piece of plastic wrap and place onto you cutting board or plate. Spoon out seitan mixture into your measuring cup and portion a heaping 1/4 cup of seitan. By hand, roll lightly into a log (hog dog shape) and place on the plastic wrap.
Cover the seitan with the short end of plastic wrap and lightly shape while rolling the plastic wrap around the seitan (evening). You will end up with a hot dog shaped little package, twist the ends and fold under the log to seal it in tightly.
Continue rolling each hot dog until you run out of seitan. The next step is rolling each plastic covered dogs until tin foil. Portion out tin foil and tightly roll each until none remain.
Cooking
In a large pot with a strained basket attachment, fill it with enough water to create a steamer. You don’t want any of the water to touch hot dogs, but you want enough water in there to last. Completely cover the wrapped hot dogs with a lid and allow the water to boil and cook for 30-40 minutes.
When the hot dogs are completely done they will be dense but have a slight spring back when pressed or squeezed. Once cooked to this texture, remove from the heat and allow to cool completely. To serve, remove the foil and plastic wrap and either eat as is or pan fry/grill for golden brown appearance. Pair the vegan hot dogs along with your favorite toppings and other Super Bowl foods. Make and store ahead of time in a freezer safe bag and serve as desired. You are sure to never buy those store brands ever again, Enjoy!
If you have ever been to a diner you already know what a Reuben sandwich is. But if you don’t know, it is traditionally a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut. Then it is grilled between two slices of rye bread…I know that’s a mouth full! But did you know the origin on the Reuben? I didn’t, its not like there’s a class in school on it but there are different origins just on this mega sandwich alone. Several actually all lay claim to it…like a sandwich battle royal so to speak! One is said to be Reuben Kulakofsky as the inventor, because it was made at a weekly poker game held in the Blackstone Hotel around 1920 threw 1935. The second origin is Arnold Reuben, a German owner of Reuben’s Delicatessen in New York City who, according to an interview, invented the “Reuben special” around 1914. And others were claimed to be made by two different actresses and the last was Alfred Scheuing who was a chef at Reuben’s around 1930.
Anyway you slice it, there will be claims made for this sandwich because everyone wants in on its popularity. It is hands down my favorite sandwich, it was growing up for sure. And when you come from a background where comfort food is spelled with sandwich love, you always carry it with you. Being vegan once meant giving up these traditional favorites, you had to wave goodbye…farewell…Auf Wiedersehen to them all. Not the case with this culinary Adonis, you can still enjoy the same great taste without the cruelty.
This recipe shows you how to take a classic mega sandwich like this and then turn it into a cruelty free, yummy, masterpiece. This vegan version is piled high with homemade vegan corned beef, tangy sauerkraut, a vegan special sauce, and vegan Swiss cheese, all sandwiched together on homemade rye bread. All these ingredients are brought together just right to have you forget what you used to know about a Reuben. This vegan Reuben sandwich will have you and any loved one wondering how it can be vegan and further more…”CAN I HAVE ANOTHER?!”. You sure can, just don’t forget to serve this beauty with kosher pickles on the side and maybe a nice frosty cold drink to wash it all down. You may need a wet napkin afterwards, but it is totally worth it. Enjoy!
Vegan Reuben Sandwiches
Ingredients
1 pound (or portion size desired) Vegan Corned Beef, thinly sliced (Recipe link)
4 slices Vegan Dark Rye Bread (Recipe link)
2 to 4 Tablespoons Vegan Russian Dressing (Recipe link) 2 to 4 Tablespoons organic sauerkraut 2 slices vegan Swiss cheese slices (Daiya) or 2-3 slices of Field Roast Chao Cheese 1 to 2 Tablespoons vegan butter or oil, softened, divided (preference to how much you use) 4 kosher dill pickles, to serve
Directions
Heat 1 large skillets or griddle over medium to medium-high heat. When hot, oil the pan with vegan butter or oil.Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing.
Layer 1/2 of the slices with some of the corned beef.
Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese or half of the vegan cheese divided on each.
Place the remaining bread slices on top, dressing sides down, and set aside.
Cook until crispy and golden brown, about 4 minutes. Turn the sandwiches when it gets to this point.
When you turn the sandwich, I like to weight the other side of the sandwich to flatten it a bit. Once the sandwich is flipped, take a flat lid or a heavy pan and set on top. Cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer.
Once the sandwich is golden on the other side, remove the pan that is pressing it.
Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining traditional sides and a kosher dill pickle, for garnish. Pairs great with a cold beverage of your choosing and you can always double or triple the recipe as needed for a party or special occasion. Enjoy!
When you think of the most comforting dish, most people will name spaghetti and meatballs as a favorite. This recipe shows that vegans can master the comforting dish as well. With a hearty vegan meatball paired with your favorite pasta sauce, you can turn any day into a special dinner for your family. Pair it with a nice salad and some homemade garlic bread and you have a meal to write home to mama about. Enjoy! Vegan Italian MeatballsIngredients -1 log of vegan ground beef (Lightlife Gimme Lean Brand: Around 14oz)-1/4 cup vegan bread crumbs (panko or regular)-1 teaspoon vegan grated Parmesan cheese
-1 Tablespoon Nutritional Yeast
-2 Tablespoons Hummus (Plain, Tuscan Herb, or an Italian Flavored)-1/2 teaspoon freshly ground black pepper-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1/2 Tablespoon Italian seasoning
-1/4 teaspoon liquid smoke
-1 Tablespoon parsley (fresh or dried)
-1 teaspoon vegan pork bouillon powder
-1/8 teaspoon red pepper flakes
-1/4 cup grated vegan cheese (I use Daiya)
-1/4 cup pasta or tomato sauce-1 Tablespoon olive oil
Directions
Heat oven to 350 Degrees
Place the ground vegan meat in a large bowl. Add the rest of the seasonings and ingredients in the bowl including olive oil. Combine very lightly with a fork or by hand, mix completely. Using a 2 Tablespoon Ice Cream Scoop or measuring spoon, form the meatballs and gently roll each meatball by hand. You will have about 25 meatballs.
Pre-Cooked & Formed Meatballs
Lightly grease a cookie sheet and add meatballs evenly around the cookie sheet. Don’t crowd the meatballs. Place in the oven and bake for 30 to 35 minutes, turning the meatballs half way threw to evening brown the other side. Remove the meatballs from the oven when the time is up and place them on a plate.
Baked Meatballs
Place the meatballs in a pot of your favorite vegan pasta sauce, cover, and simmer on a medium/high heat for 10 minutes or until the meatballs and sauce are heated through together. Serve hot on cooked spaghetti with vegan grated Parmesan on top. Enjoy!
Breakfast is the number one meal of the day, its the most important and gets you started for your day. The problem is, not everyone has the time to sit or stand over a stove when they are on the go. We usually don’t eat breakfast or grab something that isn’t going to be good to get us threw until lunch. This recipe shows how to make a perfect spread for your breakfast time rush. With its healthy and delish consistency, you can have it with not only a bagel but with your veggies and/or other favorite baked goods. If you get bored with breakfast, you have a perfect creamy base to add to any other recipe you can think of that needs a cheesy add in. A perfect recipe for convenience as well as being yummy…all you need to do is remember to not hit that snooze alarm and miss out. Enjoy!
Vegan Parmesan Flavored Cream Cheese
Ingredients -1 cup raw blanched whole cashews -1 1/2 cups water and extra for soaking -1 teaspoon agar agar powder -1/4 cup nutritional yeast -1/4 cup vegan parmesan cheese -1/2 teaspoon salt
Directions
Take your cashews and place them in a dish and cover with water to soak the cashews. Do this for at least 4 hours or even a couple days. Rinse and drain the cashews when they have been soaked.
The day you want to make the cream cheese. Bring the 1 1/2 cups of water to a boil in a small saucepan and add the agar agar flakes to the boiling water. Cook for five minutes, whisk constantly until the agar is dissolved completely. Once done boiling, set aside to get ready to use.
Put the drained cashews into a blender with all the remaining ingredients.
Ready to Blend Soaked Cashews with Ingredients
Ready to Blend Soaked Cashews with Ingredients
Place the set boiled liquid into a measuring cup (for easy pouring). Pour in the liquid *CAREFULLY* and blend on high until very smooth. You may need to scrap down sides as needed.
Almost Smooth Vegan Cream Cheese Base
Blending Vegan Cream Cheese Base
Finished Vegan Cream Cheese Base
(At this point you can stir in other flavorings you may like. Herbs, jalapenos, cracked pepper, etc.)
Pour into a storage dish that has been lined with plastic wrap.
Prepared Container
Ready to Chill Vegan Cream Cheese
Place in the fridge and chill until it has firmed up but spreadable.
Set-Up Vegan Cream Cheese
Remove the vegan cream cheese by either pulling the plastic wrap up or just transferring to a serving dish. You can store it in an airtight glass or plastic container in the refrigerator and use within a week, like any fresh food. Serve with bagels or other bread choices, mixed into recipes, or use as a dip for veggies. Enjoy!
Finished Bagel with the Vegan Cream Cheese
(Garnished with Fresh Chives)
Comfort food for me will be and always be soup. Now when you combine soup, bread, and cheese it is nothing but a winning combination. This soup is perfect on a cold night when you want to have something DELISH and hearty, it makes enough for you to have again and again…its a gift that keeps on giving! Serves well with your favorite sandwich or a salad. You will definitely be making this over and over again. Enjoy!
French Onion Soup
Ingredients
-2 Tablespoons olive oil, and more for topping -1 Tablespoon vegan butter/margarine -4 large onions, thinly sliced -6 sprigs of thyme leaves, removed and minced -1 large bay leaf or 2 medium -1 Tablespoon dried or fresh parsley, and more for topping (optional) -4 cups of vegan chicken broth -4 cups of vegan beef broth -2 cloves garlic, finely minced -1/2 cup red wine -1/4 cup cola or 2 teaspoons sugar, (I perfer cola) -1 teaspoons Salt, or to taste -1/2 teaspoons Black Pepper
For Serving
-1/4 cup vegan cheese (I use Daiya: Havarti or Jack), grated, on each crock of soup -1 small baguette or 1/2 large, cut into 1-inch pieces
Directions
The Soup
Heat a large dutch oven or stock pot on medium heat and Add vegan butter and oil. Once melted, Add onions, thyme, parsley, salt, and pepper to the pot and cook down onions until translucent.
Sauteed Translucent Onions
Add cola/sugar when the onions are translucent and continue cooking covered until onions are caramelized, around 20 to 30 minutes stirring occasionally.
Onions with Cola
Once the onions are done, Add garlic and cook for 1 to 2 minutes or until fragrant. Add wine and cook for 5 minutes for wine to out.
Reduced Onions
Add your chicken, beef broth, and bay leaf to the pot and stir to combine. Cook on high heat and bring to a simmer. Reduce heat once at a simmer to medium low heat, covered for 30 minutes.
Broth Added to Onions
Check for seasonings after cooked and adjust for you own tasting, more salt or pepper if needed and remove bay leaf.
Finished Soup
Baguette Croutons While your soup is cooking, cut and arrange sliced baguette pieces (1/2 baguette) on a cookie sheet. Drizzle with 2 to 3 Tbsps Olive oil. Sprinkle the croutons with Dried Italian Seasoning & Parsley flakes (1 tsp each), garlic powder (1/4 to 1/2 tsp, to taste), Salt (3/4 to 1 tsp, to taste) & Freshly Ground Black Pepper (to taste). Toss to combine and bake. Bake at 400 degrees for 10 minutes or until croutons are dry, crispy, and golden brown around the edges.
Finished Croutons
For Serving Place oven safe crocks with 1 1/2 to 2 cups of onion soup (depending on size of your crocks) onto a cookie sheet and top with 1/2 cup croutons and then your 1/4 cup vegan cheese each. Drizzle each lightly with olive oil and season with salt and pepper to taste & parley so cheese will melt and brown evenly, the salt brings out the flavor in the cheese.
Pre-Baked French Onion Soup
Pre-Baked French Onion Soup
Place in oven on low broil until cheese is melted and bubbly, 3 to 5 minutes. Take out of the oven and let rest until serving, 5 to 8 minutes or for how ever long you can resist. Serve with your favorite sandwich, salad, or eat by itself. Enjoy!
A classic military dish with a particular colorful name like this couldn’t possible be tastey…the images and name DO NOT do it justice. But what this dish lacks in apperance, it makes up for in flavor and comfort! This dish once and meat and carb delight is now turned vegan for your enjoyment…and I’m sure there can be plenty of good times around the dinner table with the name of this dish. You will be licking the plate clean and sending your own SOS for more of this classic recipe.
Vegan S.O.S ‘aka’ Shit On a Shingle
Ingredients-1 cup Vegan Beef Crumbles or Beef Strips(Chunked up if using strips)-2 cups vegan beef stock or vegan beef bouillon-1/2 cups soymilk -2 Tablespoons vegan butter or margarine -1/4 cup flour-1/4 teaspoon garlic powder-1/4 teaspoon onion powder-Salt, to taste-1/2 teaspoon black pepper-4 or extra slices your favorite vegan bread, toasted and cut in half
Optional
-1 Tablespoon Vegan Worcestershire sauce
Directions
In a medium skillet on high heat melt vegan butter, when butter is melted Add vegan beef, onion & garlic powder, and pepper. Cook until mixed 2 to 3 minutes. Then Add flour, Cook until flour & meat mixture is absorbed and no more flour shows (no clumps), stirring constantly. Reduce heat to medium and Add vegan beef broth and cook until thickened. Once thickened Add milk and Worcestershire sauce, mix well. Bring to a boil on high heat and cook 5 minutes, or until sauce is thickened, stirring constantly. Spoon an equal amount of beef mixture over each piece of toast. Serve immediately. Enjoy! *You could also enjoy this with mashed potatoes and veggies.
–Amy
Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese or half of the vegan cheese divided on each. 
Once the sandwich is golden on the other side, remove the pan that is pressing it. 
