Sauerkraut Stew

Sauerkraut Stew by wanwu73 on Polyvore

Ingredients:

1 tsp vegetable oil

2 onions, thinly sliced

1 tsp garlic powder

1 can of kidney beans (15 oz)

1 TB chopped fresh dill

1 tsp caraway seeds

6 cups robust umami broth

4 cups cabbages (approx 1/2 medium cabbage)

Salt and pepper to taste

1 TB paprika

Directions:

1. Heat the oil in a dutch oven.
2. Add the onions, put the lid on, and let steam 5-10 minutes.
3. Stir in the garlic powder, turn up the heat.
4. Add the beans, dill, and caraway and stir for a minute or two to mix.
5. Add the broth.
6. Bring to a boil and add the cabbage.  Return to a boil.
7. Add the salt and pepper
8. Put on the lid and return to a simmer.
9. Cook approximately 15 minutes, or until the cabbage is cooked to your taste.
10. Stir in the Paprika.

Makes 4 (2.5 cup) servings

Slow Cooker Mushroom Stroganoff

Mushroom Straganoff by wanwu73 on Polyvore

This recipe was updated from Betty Crocker's Classic Beef Stroganoff, from 1976.


 Ingredients:

2 TB vegetable oil
1 LB mushrooms of your choice, sliced
1 medium onion, minced 
1 oz dry mushrooms, hydrated according to package instructions
2 cups robust umami broth
2 TB catsup
1 tsp garlic powder
1 tsp salt
1 TB cornstarch + 1 tsp
3/4 cup soy milk
1/4 tofunaise
Chopped Parsley to serve 
Paprika to serve
3 to 4 cups hot cooked noodles

Directions:

1. Saute the onions and mushrooms until soft.  Add to the crock pot.
2. Add the hydrated mushrooms to the crock pot.  
3. Blend broth, catsup, garlic powder, salt, and cornstarch on medium speed, until smooth.  Pour into the crock pot.
4. Set crock pot on high heat and cook 3 to 4 hours.
5. Half an hour before serving, combine the tofunaise, soy milk, and the other tsp of cornstarch in a small sauce pan and stir on medium low heat until thickened.  Add to the crock pot, folding it into the mushroom mixture.
6. Serve stroganoff sauce over noodles and top with Parsley and sprinkle with paprika.

 Makes 4 servings

Hamburger Helper Stew Updated

Hamburger Helper Stew Vegan Makeover by wanwu73 on Polyvore

Ingredients:

1 tsp vegetable oil
1/2 onion diced
3 cups robust umami broth
1 potato sliced as thinly as possible into rounds 
1/4 cup peas
1/4 cup diced carrots
1 TB cornstarch, diluted with stew broth
Salt to taste

Directions:

1. Saute onion in vegetable oil until soft.  
2. Add other ingredients and bring to a boil.
3. Turn to medium low, cover and cook until vegetable are done (about 15 minutes)
4. Add cornstarch and continue to cook on medium to medium low heat until the broth thickens. 

Makes 2 servings

Sweet Potato Loaf with Spicy Peanut Sauce

Sweet Potato Loaf with Spicy Peanut Sauce by wanwu73 on Polyvore

This is an update of Sunset's Cookbook of Favorite Recipes' (1975) Browned Potato Loaf.  The original recipe contains milk, butter, and cheese and uses white potatoes.  I've used sweet potatoes, soy milk, and a rich peanut sauce.

The Sweet Potato Loaf

Ingredients:

3 TB vegetable oil

3 TB all-purpose flour

1 cup soy milk

4 medium-sized sweet potatoes (cooked and diced)

1 TB minced parsley

salt and pepper to taste

Directions:

1. Combine vegetable oil and flour, and cook, stirring, until well-blended and bubbling.
2. Pour in milk slowly, while whisking, and stir until thick.
3. Add the potatoes and minced parsley to the sauce.  
4. Cook on low heat, stirring occasionally, for about 5 minutes, or until mixture is fairly stiff.
5. Season with salt and pepper.
6. Turn into a well-greased bread pan, press down firmly, and refrigerate several hours or overnight.
7. Half an hour before serving, turn loaf out onto an oven proof pan, spread a layer of the peanut sauce over the top.
8. Bake in a 375 degree oven until golden brown, about 30 59 40 minutes.

Makes 6 servings

Spicy Peanut Sauce 

This recipe for peanut sauce is one that I use for other recipes and as a dipping sauce.  You will not need the whole amount for the loaf.

Ingredients:

1 TB vegetable oil

1 tsp garlic powder

3 ounces self-ground peanut butter

1 cup mellow umami broth

1/3 cup plain soy milk

1 TB chili paste

1 tsp robust umami powder

1 tsp salt

1 TB brown sugar

2 tsp corn starch

Directions:

Combine ingredients in blender, blending on medium until smooth.

Bring to a boil, and then simmer for approx. 15 minutes or until thickened.

This sauce is also good with noodles.

Chili Mac

 

Chili Mac by wanwu73 on Polyvore

I developed this recipe in a quest to continue to veganize those yummy comfort foods of yesteryear.  This one is a riff off a recipe in the 1958 Cooking with Casseroles (another Savers find, of course).

For those of you whose lunches sometimes involve potlucks this is perfect.  Or, you can just save it all to yourself and portion it out through out the week.  This makes 12 servings.

STEP 1


Ingredients for chili:

1 tsp olive oil
1 onion chopped
1 clove garlic, minced
3 cups canned pinto beans or kidney beans
1 can (6 oz) tomato paste
1 cup crushed tomatoes
1 can vegetable broth
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp thyme
1 TB chili powder (my diy chili powder)

Directions:

Heat the oil, add the onion and garlic, stirring to coat.  Turn to low and put a lid on the pot.  Let slowly heat for 5 minutes.  Take off lid, return heat to medium and saute the onion and garlic until soft.  Stir in the tomato paste, crushed tomatoes, vegetable broth, beans and seasonings.  Simmer for thirty minutes until the chili has thickened.

 STEP 2

Ingredients for macaroni:

1 (8 oz) package macaroni
2 cups Cheese sauce

Directions:

Cook the macaroni according to package directions. Stir together the cheese sauce and macaroni until thickened.

STEP 3

Spray a large casserole with cooking oil.  Add the macaroni and cheese.  Pour the chili on top and slightly stir the mixture together.  Bake at 300 degrees for 5 to 10 minutes.

Nutritional Information


Note: I'm thinking that diy chili powder might make another great Christmas gift idea.