Sweet Potato & Black Bean Patties

IMG_4246Yummy! These have a little kick, and you can up that with more peppers if you wish. We had them with diced tomato, shredded lettuce, and vegan mayo. I had one the next day tossed into a salad with salsa and vegan sour cream.

Ingredients

1/2 cup oats
2 1/2 cups baked and mashed sweet potatoes
1/2 onion diced
3 cups cooked black beans
1 cup flour
1 1/2 cups panko crumbs
1 jalapeno finely diced
1/2 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup nutritional yeast

IMG_4268Process

Mix all ingredients. Allow to sit for 10-15 minutes. Coat a baking pan or stone with a small amount of oil. Form into balls and lightly press down to make patties on baking pan/stone. Place in oven at 375*  Cook 15-20 minutes until first side browns. Do not flip until one side is browned. Flip carefully and cook for another 15 minutes.

Serve and enjoy!

Vegan Enchilada Casserole

FullSizeRenderIt’s just a few days after Christmas and we are finally running out of leftovers. Tonight we had a guest for dinner, so it was time to do something more than recycle (though I did make a big pan of a non-vegan item yesterday). So, with the knowledge that we had recently had Chinese, “American,” and Italian, but that a guest seemed to call for a little more than nachos, I decided on enchilada casseroles.

As we have a mixed diet family, we actually made two of these. One contained dairy cheese and other non-vegan things. But, the vegan version contained:

Ingredients

EnchiladaPie2Corn tortillas
2 cans black beans
1 zucchini – diced finely
1 onion – diced finely
2 cans Rotel tomatoes – pulsed in blender
1 tsp chili powder
1 T cumin
Sea salt
1 pack Daiya shreds

Process

Preheat oven to 375*

Mix black beans, zucchini, onion, chili powder, cumin, and sea salt. Set aside.

Spray the bottom of a casserole dish with non-stick spray. I used a 13X9 pan. Place 1 layer of tortillas in the pan, overlapping to cover the bottom. This took 6 per layer in my pan. Spoon in the bean and veggie filling in a layer to cover the tortillas. Add a healthy sprinkle of Daiya. *Apply another layer of tortillas. Spoon on a thin layer of Rotel sauce. Add another layer of beans and veggie and then soy cheese. Repeat process from * one time. For the final layer, add tortillas, tomato sauce, and Daiya only.

Spray a piece of foil with non-stick spray and cover the casserole. Cook for 30-40 minutes with foil on.

Remove foil and continue cooking until heated through and cheese is basically melted (as melted as Daiya gets) and then remove from oven.

Allow to sit for 10 minutes before serving.

Serve with sour cream, hot sauce, and avocado slices.

Black Bean Mole Chili with Roasted Sweet Potatoes and Spinach

IMG_2405b

Warm, spicy, rich, and full of vitamins. This vegan black bean chili can be served with the roasted potatoes and spinach in the bowl or on the side. Delicious!

Ingredients IMG_2397b

2 lb black beans
3-4 large carrots, peeled and sliced
5-6 sweet potatoes, peeled and diced
4-5 celery sticks, sliced
1-2 large onions, diced
8 cups fresh baby spinach
2 large cans diced tomatoes
2-3 jalapeños, sliced
4 T of vegetable broth powder
4 T of cumin
3 T of chili powder
1/4 cup of cocoa powder
1 T turmeric
1 T sea salt
1/4 cup of creamy peanut butter
4 T olive oil

Process

In a large pressure cooker, add beans, 2 T olive oil, onions, celery, carrots, jalapeños, cocoa powder, chili powder, turmeric, cumin, sea salt, diced tomatoes, and 3 quarts water (so, everything except the sweet potatoes, spinach, peanut butter, and 2 T of olive oil). If the broth does not cover the beans by at least 4 inches, increase water until it does.

Place lid on cooker and bring to high pressure. Cook at pressure 15 minutes and then turn off heat and allow to depressurize. Once pressure is released, test beans for doneness. If beans are ready, add peanut butter, stir until melted in, and allow to simmer 5 minutes to cook.

While the chili is cooking under pressure, toss sweet potatoes with remainder of olive oil. Spread on a baking stone or pan and cook at 350* until potatoes begin to soften, stirring occasionally. Pile spinach on top and sprinkle with sea salt. Bake until spinach wilts and potatoes are tender.

Serve potatoes and spinach on the side, or add a large spoonful to the bottom of your bowl and ladle chili on top. Add vegan sour cream if desired.