Category Archives: Vegan Recipes

Spiced Butternut Squash

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I made fried tofu chicken last night. It was good, but I’m still tinkering with the recipe, so that’s not today’s post. On the side, we had this yummy butternut squash.

If you find butternut a hassle to prep, here is what I suggest.

Peel the outside with your favorite peeler. You don’t need to go all the way down the dark orange. Cut off the top and bottom either before peeling or after.

Slice the “neck” of the squash off. Now you have 2 pieces. The neck is pretty much ready for slicing and cubing.

For the bulb section, cut it in half and use a spoon to clean out the seeds. Now it’s also ready for slicing and cubing.

Preheat oven to 450*

Toss the squash in 1-2 tablespoons of olive oil per squash.

Add sea salt and pepper to taste. Then add 2 tablespoons brown sugar, and 1/2 teaspoon of cinnamon per squash. Toss and add about 1 teaspoon of fresh rosemary.

Arrange on your baking sheet. If you can give it more room it will roast faster. I had too much in the oven to use two baking sheets, so…

Colcannon and Corn

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Sometimes, it’s all about the sides!

Today, for breakfast, we had homemade cinnamon rolls. Not to be outdone, dinner said, “hold my beer,” and came around with colcannon and corn on the cob. Yum!

If you don’t know colcannon, this old Irish recipe traditionally contains cabbage, but here kale is substituted because why not?  This makes a great comfort food side dish with a little nutrition wrapped in!  Everyone in the house likes it, even if they aren’t into greens.

Colcannon

  • 5 lb chopped potatoes (peeled or not)
  • 5 cloves garlic, minced (optional)
  • 4 T olive oil
  • 6-8 cups roughly chopped kale
  • 3 tsp soy sauce
  • 1 tsp liquid smoke
  • 2 T nutritional yeast (optional)
  • 4 T unsweetened soy milk
  • Salt and pepper to taste

Chop potatoes (skins on or off) and put on to boil.  Put olive oil and garlic in a large pan and sauté the garlic until fragrant.  Add kale, soy sauce, and liquid smoke and toss to coat. Cook kale at medium high until tender.  When potatoes are tender, drain.  While potatoes are draining, add milk to kale mix to warm.  Then combine ingredients and mash by hand or with an electric mixer.  I leave these a little more solid than I would mashed potatoes, since the kale is in there.  Salt and pepper to taste.

Instant Pot Corn on the Cob

  • 6-8 ears of corn
  • 2 cups of water

Shuck and clean corn as usual. Add 1 cup of water into the instant pot. Place corn on top of the rack/trivet. Cook at high pressure 2 minutes. Allow to cool for 3 minutes then quick release.

Vegan Breakfast Casserole

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Photo: Dave Irving

This is one of the most searched for posts on The VeganAsana, so it is always good for a repost, and we had it last night for dinner!

It’s an easy recipe, but it does take about 2 hours to cook. I  use a half-steamer disposable foil tray for cooking this, just because it is a little hard to clean out of a pan.

If you want to be extra, you can use fresh potatoes, shredded, but we like it with tater tots. We are just classy like that.

Breakfast Casserole

2 blocks firm or extra firm tofu, drained
¼ cup unsweetened soy milk
1 package of your favorite faux sausage (this time I used Lightlife)
1 package frozen hash browns or tater tots
1 medium onion, diced
Other veggies to taste: red pepper, spinach, kale, mushrooms
1/4 cup nutritional yeast
1 tsp turmeric
1/2 tsp cumin
2 tsp black salt
1 tsp smoked paprika
Daiya or other cheese (yesterday, I used Follow Your Heart)

Depending on the form of your fauxsage, you may want to fry it first. Most of the “patties” don’t require that.

Place tofu in food processor or blender with the soy milk. Pulse until fully broken up and liquidy. You actually *can* stop earlier if you want your tofu to be more chunky and to sit on top of the potatoes. We like ours to sink between the tater tots, but that does require additional baking time to wait on it to set up.

Fold in nutritional yeast, turmeric, cumin, and salt.

If you are using a standard baking dish, cover the bottom with parchment paper. Add veggies (except spinach/kale – that you would place in a layer on top of the tofu) to hash browns or tater tots. Add tofu mixture and spread evenly. Sprinkle on or place sausage. Cover with vegan cheese.

Cover with foil and cook at 375* for an hour. Remove foil and continue cooking until heated through and the tofu has mostly firm back up.

Remove from oven and allow to settle (covered) for 10-15 minutes before serving. Serve with hot sauce, if desired.

YUMMY!