Category Archives: Vegan Recipes

Basic Sandwich Bread

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Sourdough is the bomb, but sometimes it’s not what you want for a sandwich or toast. As long as you can find a little packaged yeast, this is an easy sandwich loaf recipe. It’s mostly based on a recipe from Joshua Weissman. I’ll embed his video below!

Ingredients

  • 448g warm water
  • 150g full-fat non-dairy milk (I used soy)
  • 2 packets yeast
  • 880g bread flour
  • 42g sugar
  • 3 teaspoons salt
  • 84g or 6 TBS softened butter 

Process

  • Stir warm water and milk together and heat until 98*F
  • Add yeast, a sprinkle of sugar, and stir to dissolve. Cover and set aside 10 minutes to bloom.
  • Combine flour, sugar, and salt in stand mixer bowl.
  • Using dough hook on low speed, slowly add the bloomed yeast mixture.
  • Knead for about 2 minutes beyond when the dough is cohesive. 
  • Slowly add butter and mix to incorporate.
  • Shape into a ball.
  • Place dough in oiled bowl, cover, and allow to rise for 1-2 hours or until it doubles (mine went a little beyond!). 
  • Punch down dough l and divide into two.
  • Flatten and roll to form into “logs” and place in greased loaf pans. As you can see below, my dough was rather wet and I didn’t get very tidy rolls, but it did not matter in the end!
  • Cover lightly and let sit for about an hour to double again.
  • Bake 35-40 minutes. Allow to cool before slicing.

Sourdough Discard Tortillas

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Need another use for discard? Everyone in my house loved these. Some had to tell me multiple times with their mouths full! I am not so good at rolling them flat into a circle, so mine were misshapen but delicious.

Ingredients

125g sourdough starter
320g warm water
56g veg or olive oil
510g (+ up to 125g) flour
2 tsp salt
½ tsp baking powder

Process

You can use a stand mixer with a dough hook for this if you want!

Mix ingredients, including the first 510g of flour, thoroughly. Begin to knead, adding remaining flour slowly until you get a dough that is not sticky but also hasn’t become dried out and hard. You want a pliable ball.

Place dough in a lightly oiled bowl or pan and cover. Set aside in a warm place for about 30-45 minutes. It should rise slightly. 

Divide the dough into ~35g balls. You should get about 30 of them.  Then let them rest for 15 minutes to allow the gluten to relax.

Place your dough ball on a floured surface. Roll each dough ball into a circle about 6-8 inches and about 1/16-1/8″ thick.

I find the rolling difficult, but I’m sure you get better with practice. I also think I probably need a tiny rolling pin! Here is a video of the rolling process:

Or you can do it like this!

Heat a cast iron or non-stick skillet (or 2) or griddle over high medium heat and begin to cook the tortillas, flipping after about a minute until they are *lightly* browned (so they don’t get too hard. 

After each tortilla is done, set it aside on a cookie sheet on your counter or in a previously warmed oven. Try not to layer them or enclose them when they are fresh from frying because the heat will create condensation and they will be damp.

Southwest Impossibly Good “Meat,” Potato, and Kale Dinner for Instant Pot or Skillet

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What is there to say? This is delicious! I made two versions – one of the omnivores and one for the vegans. We ate most of it!

Ingredients

  • 1 lb Impossible or Beyond meat
  • ¼ cup water
  • 4 TBSP olive oil
  • 1 medium onion, diced
  • 2 cups sweet potatoes, diced
  • 2 cups purple or red potatoes, diced
  • 1 jalapeños, diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1-2 stalks of celery,in thin slices
  • 1 14 oz can diced tomatoes (undrained)
  • 1 tsp chili powder
  • 2 tsp cumin
  • 2 cups kale, collards, or spinach, stems removed and coarsely chopped
  • 2 limes, juiced

Optional Ingredients

  • cilantro
  • avocado
  • corn
  • hot sauce
  • sour cream
  • brown or wild rice
  • tortillas

Process

Brown the “meat” and set aside.
Use ¼ cup of water to deglaze the skillet or pot and leave that broth in the pot.

Add everything except the “meat,” kale, and lime juice to the Instant Pot. Bring to high pressure for 3 minutes and then release pressure. 
Or add the same ingredients to a skillet and cook at a high simmer until the potatoes are done.

Put meat and kale into the pot/skillet, along with the lime and simmer only until kale is cooked. 

Serve with tortillas, rice, cilantro, avocado, etc.