Vegan Sloppy Joes

2cups dried green lentils, picked over for debri + rinsed well
3cups veggie stock
28oz strained tomatoes
1/2cup + 2T tomato paste
1 onion, chopped 
1 red bell pepper, chopped

2T apple cider vinegar
2T sugar
3 garlic cloves, pressed
1T oregano
1t smoked paprika
1T chili powder
1/2T parsley
1/2-1 1/2t salt* (the stock will already have salt, so be cautious)
black pepper, to taste
1/4-1/2t cayenne [optional]

Add all ingredients into your crock pot, stir until well combined and cook on high, covered, for 3.5-4hrs or low for 7-8hrs. After that amount of time, test to make sure the lentils are cooked through.  They should have a slight al dente bite to them.  If they’re not done, recover and cook for 30min increments + keep testing. Remove the lid + stir.  If it’s not thick enough, place on high for 30min – 1hr with the lid off.  Will also thicken as it sits. Serve on toasted buns.

Original from Pinterest

(Crockpot) Lentil Chili

ONE
1 onion, chopped
1 red bell pepper, chopped
5 garlic cloves, pressed

TWO
2 T chili powder

THREE
1 1/2 cup lentils, picked over and rinsed
28oz crushed tomatoes (or fresh)
1/3 cup molasses (unsulfured)
1/2 t allspice
cayenne pepper, to taste
salt and pepper, to taste
1/2 cup water
1 cup apple juice

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Transfer to the slow cooker and add THREE. Cook on low for 8 hours. Add more water if necessary. 

Quinoa with Cumin Veggies

ONE
1 onion, chopped
6 garlic cloves, pressed

TWO
4 t ground cumin
1 t turmeric
2 t smoked paprika
1/2 t ground cardamom
1/4 t cayenne pepper (or more to taste)

THREE
4 cups cauliflower florets
1 medium eggplant, cubed
30 oz. can chick-peas (if canned, rinsed and drained)
32 oz diced tomatoes (canned is ok), with their juice

FOUR
1 cup raisins
2 medium zucchini, cut into 1/2-inch cubes

FIVE

1 1/2 cups quinoa, cooked in the rice cooker with 3 cups of water

In a large pot or dutch oven, saute the ingredients in ONE, with a little bit of water, over low heat and covered, until the onions are translucent. Add TWO and cook, stirring constantly, for another 5 minutes. Add THREE. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes. Add FOUR and cook for another 10 minutes or until all veggies are tender. Add the quinoa and adjust the seasonings.

Original from Pinterest

Slow Cooker Split Pea Daal with Veggies

ONE
1 onion, diced
6 cloves of garlic, pressed



TWO
1 T ginger, grated
2 T cumin seeds
1 t coriander powder
1/4 t tumeric
2 t black mustard seeds



THREE
15 oz diced tomatoes (fresh or canned)
4 cups vegetable broth
4 cups water

2 cups split chickpeas

FOUR
1 package thawed frozen veggies (if using fresh, add to the other ingredients)
1/4 cup fresh chopped cilantro (or to taste)

Rinse the split peas thoroughly and drain. In a pan, sautee the ingrediwnts in ONE with a few T of water, covered, over low heat, until transalucent. Add TWO and cook for 3 more minutes. Transfer to the slow cooker and add THREE and cook on low for 7 hours (or on low for 4 1/2). Add FOUR and let it sit on warm for 30 minutes. Adjust seasonings and serve with warm bread.

Original found in Pinterest.com

Quinoa Curry

ONE
1 small onion, chopped
 4 cloves garlic, pressed

TWO
1 T. chopped ginger
1 T. curry powder
1 T. garam masala




THREE
2 cups vegetable stock
1 cup diced tomatoes (canned is fine)
2 medium sweet potatoes, diced into tiny cubes
15oz  chickpeas, rinsed and drained if canned
Salt and pepper, to taste
1 cup chopped kale

FOUR
2/3 cup quinoa


FIVE
Juice of 1/2 lime
 chopped fresh cilantro, to taste

In a big pot or Dutch oven, saute ONE until translucent in a bit of water, over low heat and covered. Add TWO and cook, stirring, for 3 more minutes. Add THREE  and bring to a boil. Reduce the heat and add FOUR. Simmer for about 40-50 minutes adding more water if needed, until the potatoes are tender. Add FIVE and adjust seasonings. Serve warm.

Vegan Pasta Alfredo

ONE
1 large cauliflower, chopped and boiled till tender (about 15 minutes)
2 cups milk (almond, soy)
1/4 cup nutritional yeast (for a more 'cheesy' flavor)
salt and pepper (heavy on the pepper), to taste

TWO
1 onion, chopped
6 garlic cloves, pressed
1 red pepper, chopped
2 carrots, sliced

THREE
6oz mushrooms, sliced

1 package pasta, cooked

In a saucepan, saute the ingredients in TWO, over low heat, wit a few T of water until tender. Season with salt. Add THREE and cook for about 5 more minutes.
In a large pot or food processor, combine ONE and blend until smooth. Transfer to a pot and add the veggies. Serve over pasta or pour the pasta into the pot and combine well to coat the pasta.


 

Baked Flautas with Garden Salsa

1 package egg roll wrappers
cooking spray for the tray

FILLING
2 sweet potatoes, cubed and cooked in water until soft
15oz cooked black beans (drained and rinsed if canned)
1 lb spinach, cooked in a little bit of water until wilted (if frozen, allow to thaw and drain well)
1/2 cup sweet corn
1/2 t coriander
1/2 t cumin
salt and pepper, to taste

In a bowl, mash the potatoes. Add the rest of the ingredients, season and set apart. Take one wrapper, place on clean surface. Put about 1/4 cup of the filling in the center. Begin to roll from one of the corners, tucking in the sides as you go. Brush the remaining tip with water. To seal, press the tip on the roll with your fingers. Place upside down on a lightly greased baking tray. Repeat until done. Bake at 425F for about 15 minutes, flipping them about half way.

SALSA
6 ripe tomatoes (roma, if possible)
1/4 cup cilantro
1/2 onion, chopped finely
1 hot pepper (serrano, etc) seeded and minced
juice of one lime
salt, pepper, and cumin, to taste

Combine all ingredients in a bowl. Let them sit for a few hours in the fridge.

Idea taken from Pinterest