Quinoa Curry

ONE

2 T. vegetable oil
1 small onion
1 clove garlic, chopped
1 T. chopped ginger
1 T. curry paste, or to taste
1 T. garam masala, or to taste

TWO

1 1/2 cups vegetable stock
1 cup canned diced tomatos
2  medium sweet potato, diced small
15oz can chick peas, rinsed and drained
Salt and freshly ground black pepper, to taste

THREE
2/3 cup quinoa

FOUR
1 cup packed baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro

Add 3 T of water to large saucepan or Dutch oven over medium heat. Add ONE. Cook, stirring occasionally, over low heat and covered, until onions start to soften, about 3 to 5 minutes. Increase heat to medium high. Add 1 1/2 cups vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender, adding more stock or water if it looks too dry. Right before serving, stir in the spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.

Recipe from In the Kitchen With Stefano Faita

(Crockpot) Pho

ONE
1 onion, coarsely chopped
1 T minced ginger
2 T anisette seeds
1 cinnamon stick
2T tamari or other soy sauce
5 cups veggie broth

TWO (sauteed in a saucepan until browned)
1 t peanut oil
1 package seitan, chopped

THREE (blend together)
3 T tamari sauce
1 1/2 T fresh lime juice
2 T brown rice miso paste
2 T water

FOUR
6 oz dry rice sticks, soaked in cold water for 15 minutes

Cook the ingredients in ONE in the crockpot on low for 6 hours or on high for 4 hrs. Stir the ingredients in TWO and THREE and cook for 5 or 10 more minutes on low, or until the noodles are tender. Do not let it sit on the warm setting, as the broth will begin to evaporate. Serve with cilantro.

Crockpot Vegetable Curry

ONE
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
2 T tomato paste
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
One bell pepper, chopped
2 small potatoes, chopped
3 cups cauliflower, cut into florets
1 1/2 cups green beans, fresh or chopped
15 oz crushed tomatoes
1 1/2 cup cooked red or black beans
2 bay leaves
salt and pepper, to taste

FOUR
1/2 cup thawed green peas

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes, stirring. Transfer to the slow cooker. Add the ingredients in THREE. Cook on low for 7 hours or for 4 hours on high. Add the ingredients in FOUR.

Original in Fresh from the Vegan Slow Cooker

Low-Fat Peanut Veggie Bowl

SAUCE
1/2 cup prepared powdered peanut butter (you can find PB2 at Bloomingfoods and Kroger)

1/2 cup hot water

1/2 cup skim milk (or non-dairy)
1 T cornstarch
3 T soy sauce
1 T minced fresh ginger
1 T garlic, pressed
5 sprigs fresh basil, chopped
1/4 t cayenne

2 t sugar

Using an immersion blender or blender, mix all the ingredients. If you taste the sauce now, it  probably will not taste that great, so wait till it's cooked!

STIR-FRY

2 zucchini, sliced into half moons

2 carrots, sliced

1 onion, thinly sliced

5 crimini mushrooms, sliced

1 head broccoli, chopped

1 pack seitan (optional)

1 T water

**you can use any other vegetables you have available, fresh or frozen.

In a wok, using a tablespoon of water, cook the ingredients for the stir-fry on low, covered, until tender. Stir in the sauce and cook, over low heat, until thickened. Adjust seasonings. Serve over rice.

Adapted from allrecipes.com

Crockpot Kung Pao Seitan

SAUCE
4 cloves garlic, pressed
1 T fresh grated ginger
1 1/ cups water
1/4 cup low sodium soy sauce
1/4 cup seasoned rice vinegar
2 T vegetarian bouillon (low sodium)
1/4 t (or more) red pepper flakes

Combine all the ingredients and store in a container in the fridge if not using immediately.

INGREDIENTS
ONE
1 bell pepper, chopped
2 carrots, chopped
1 zucchini, chopped
5 oz mushrooms, sliced
8oz water chestnuts, drained, rinsed, and diced
1 package seitan, diced
TWO
3 T cornstarch
THREE
1 T sesame oil

THREE
Rice, to serve

In a crockpot, combine all the ingredients in TWO and the sauce. Cook on low for 7 hrs. About 30 minutes before serving, mix the cornstarch with some of the sauce until completely dissolved, and add it to the crockpot. Before serving, stir in the sesame oil. Serve over rice.

Crockpot Hot & Sour Soup

10oz sliced mushrooms
8 shiitake mushrooms (if dehydrated, put in warm water and let them sit until they are hydrated again. You can save the water and use it as stock!)
8oz canned bamboo shoots, drained, rinsed, and cut in thin strips
4 cloves garlic, pressed
1 package tofu, cubed
2 T. fresh grated ginger, divided
4 cups water
2 T vegetarian bouillon
2 T. soy sauce
1 t. sesame oil
1 t. chili paste
2 T. rice vinegar (or apple cider)
1 1/2 cups frozen peas

You can prepare all the ingredients the night before and store the mushrooms, bamboo, garlic, and tofu together in a Tupperware. Keep the ginger in a separate container.
Combine the mushrooms, bamboo, garlic, tofu, 1T. ginger, water, bouillon, soy, sesame oil, chili paste, and vinegar in a crockpot. Cook on low for 8 hours. A few minutes before serving, add the rest of the ginger and the peas. Taste and adjust seasonings.

Adapted from: The Vegan Slowcooker

Stir-Fry

SAUCE
6 T. frozen orange juice concentrate

4 T. hoisin sauce

1 T. low-sodium soy sauce

1 t. chile-garlic sauce

 

VEGGIES

1 tsp toasted sesame oil

1 onion, julianned

3 cloves garlic, minced or pressed

½ lb. green beans, chopped

2 cups thinly sliced purple cabbage

15-oz. canned baby corn, rinsed and drained

1  red bell pepper, julianned

1 cup frozen, shelled edamame

4-oz. can sliced water chestnuts, drained

bunch of green onions, thinly sliced

In a bowl, whisk together the ingredients in ONE
In a wok, saute the ingredients in VEGGIES over low heat and covered for about 10 minutes. Add the SAUCE and simmer until all veggies are tender. Serve over brown rice.

Original in Vegetariantimes.com

Japanese-style Curry

ONE
1 t. olive oil
1 large onion, diced

TWO
4 large carrots, cut into half moons

THREE
2 T curry powder
2 cloves garlic, minced

FOUR
3 2/3 cup vegetable broth
2 medium  potatoes, peeled and cubed
1 small apple, peeled and finely grated
3 T. ketchup
1 T. vegetarian Worcestershire sauce
1 T. brown miso paste

FIVE
1 cup fresh or frozen shelled edamame

cooked brown rice (to serve, optional)

IN a large pot, saute the ingredients in ONE, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cokk for 5 more minutes. Add the ingredients in THREE a cook 1 minute until fragrant. Add the ingredients in FOUR, turn up the hear and, when it is boiling, turn it down and simmer, covered, for about 30 minutes. Add the ingredients in FIVE and  simmer 5 more minutes. Serve with rice. 

Original from Vegetariantimes.com

Butternut and Edamame Zosui

ONE

1 tsp. sesame oil

2 leeks, thinly sliced

TWO

2 cups butternut squash, chopped

2 cups  cooked brown rice

1 ½ cups frozen shelled edamame

14-oz.  low-sodium vegetable broth

4-inch roasted seaweed (used to make sushi)

2 1/4 cups of water

THREE

3 tbsp. brown rice miso  

FOUR

1 tsp. sesame oil

3 Tbs.  fresh ginger, grated

6 green onions, finely chopped

¼ tsp. white pepper 

Saute the ingredients in ONE in a pressure cooker, covered, over low heat until soft. Add the ingredients in TWO. Close the pressure cooker and bring up to high pressure. When the cooker has been sealed, reduce the heat to a simmer and cook for 6 minutes. Slowly release the pressure with the quick-release button or transfer the cooker  to the sink and run cool water over the rim to release the pressure. Ladle 
1 cup of soup into a bowl, stir in the miso, blend well, and then then stir the miso mixture into the pot.
In a small saucepan, sautee the ingredients in FOUR, covered, over low heat until the onions have wilted but are still bright green. Remove from the heat and stir into the soup.

Original in vegetariantimes.com

Sweet & Sour Tofu

SAUCE
ONE
1/2 cup pineapple juice (you'll need 20oz canned pineapple in juice)
6 tbsp rice vinegar
4 tbsp ketchup
4 tbsp low-sodium soy sauce
2 tbsp brown sugar

TWO
4 tsp corn starch

1 package extra-firm tofu, drained and pressed, cut into cubes

THREE
1 tsp olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 tbsp fresh grated ginger (or a little more)

VEGGIES (you can substitute or add any other veggie)
1 medium zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 cups broccoli florets (frozen or fresh)
1 cup green beans (frozen or fresh)
20 oz pineapple chunks

Sushi rice (to serve)

In a bowl, mix the ingredients in ONE. Put the tofu in a tupperware and add 3 tbsp of the sauce. Cover, shake, and marinade for a few hours or at least 30 minutes in the fridge. Add TWO to the sauce and whisk until well mixed. In a wok or pot, saute the ingredients in THREE, covered, over low heat, for about 12 minutes or until the onions are translucent. Add the VEGGIES and cook, covered, over medium heat, for about 10 more minutes. Add the sauce and simmer, covered, for another 10 minutes or until the veggies are tender. Add the tofu and simmer for 5 more minutes. Serve with sushi rice.

Original in www.eatingwell.com

Spicy Orange Seitan Stir Fry

ONE
1 tsp peanut oil (or sesame, or olive)
1 package seitan cut into cubes

TWO
zest of 1 orange
1-2 dried chili peppers, minced (these are hot!!!)
4 large pieces or orange peel
1 large piece of fresh ginger, zested (3-4 tbsp)
5 cloves garlic, pressed or minced

THREE
4 carrots, chopped
1 head of broccoli cut into florets
1/3 cup water

FOUR
1/2 tbsp corn starch
juice of 4 oranges
3 splashes of rice vinegar
3 splashes tamari sauce

In a wok, sauté the seitan over low heat for about 4 minutes. Add the ingredients in TWO and simmer, stirring constantly, for a few minutes. Add the ingredients in THREE and cover. Cook for about 3 minutes. In a bowl, add the cornstarch and add a little bit of orange juice. Stir until you have a paste and then add the rest of the juice slowly and stirring constantly. Add the reminder of the ingredients in FOUR. Add the mixture to the wok. Cook, covered for 5 minutes. Uncover and turn up the heat. Let it boil until thickened and until some of the liquid is gone.

Serve over rice.

Original in Recipe Relay

Teriyaki Veggies

SAUCE
(you can also use store-bought sauce)
1 cup soy sauce
1 cup red grapefruit juice
1/3 cup hoisin sauce
1/4 cup ketchup
3 tbsp rice wine vinegar
1/4 brown packed sugar
1 tbsp ground ginger
1 habanero pepper, halved and seeded
4 cloves garlic, pressed

1 block tofu, drained, pressed, and cubed

VEGGIES
1 onion, sliced
1 red bell pepper, chopped
6 mushrooms, sliced
2 carrots, sliced
green peas, frozen or thawed
green beans, frozen, thawed, or fresh


Combine all the sauce ingredients in a saucepan and simmer, stirring,  for about 10 minutes or until thickened. Strain to remove the garlic and pepper.
In a lightly greased wok, cook the tofu until brown. Put tofu in a bowl and reserve. In the wok, cook the veggies, covered, over low heat, for about 6 minutes. Add the tofu and the teriyaki sauce and cook for about 10 minutes. Serve with sushi rice.

Vegetable Lo-Mein

1 package lo mein noodles (or spaghetti)
water

ONE
1 tsp olive oil
1 onion, chopped
2 garlic cloves, minced or pressed
1 red bell pepper, chopped
1 cup chopped fresh mushrooms
2 carrots, grated

TWO
2 cups fresh bean sprouts
1/2 up chopped fresh green onions

THREE
1 tbsp cornstarch or flour
1 cup vegetable broth or water

FOUR
1/4 cup hoisin sauce
2 tbsp honey
1 tsp grated fresh ginger
1/4 tsp cayenne pepper
1/4 tsp curry powder

Cook the noodles, drain, and set aside. In a wok, cook the vegetables in ONE, covered, for about 10 minutes. Add the vegetables in TWO and cook for 3 more minutes. In a bowl, mix the flour and broth (add broth little by little to the flour stirring constantly) and add to the veggies. Ad the ingredients in FOUR and cook until bubbly and thickened. Stir in the noodles and mix well.

Original from allrecipes.com