Tag Archives: vegan

Quick and Easy No-Chicken Noodle Soup

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This comes together in a flash and is nice when you feel icky but still need to eat. It really barely needs a recipe!

Ingredients

6 tbsp olive oil
1 tsp Bragg’s aminos
1 package extra firm tofu, diced to 1/3 inch cubes
2 carrots, peeled and sliced thinly
1 onion, diced small
2 stalks celery, sliced thinly
12 cups vegan “chicken” flavored broth
1 lb spaghetti
Salt, pepper, parsley, and oregano to taste

Process

Add 4 tbsp of the olive oil to a large stockpot and sauté onions, carrots, and celery over medium heat until cooked through.

Add broth to pot and turn up temperature to medium high.

In a sauté pan, add remaining olive oil and Bragg’s and sauté tofu until it begins to turn golden brown.

When broth comes to a boil, snap spaghetti into thirds and add to the pot, allowing it to boil for 8 minutes.

Meanwhile, add 2 ladles of broth to tofu and simmer until absorbed into tofu.

By this time your pasta timer has probably buzzed. Check noodles for doneness at an al dente level and then lower temp to medium low and allow to gently simmer 2-3 additional minutes.

Serve by adding desired amount of tofu cubes to bowl and then ladling in broth and noodles.

Sourdough Dinner Rolls

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After making some spinach dip, I decided that I needed bread or rolls to serve with it. One of the young people requested rolls that were a little sweeter and lighter than a sourdough loaf. I started with this recipe from Holy Cow Vegan and adjusted from there.

Ingredients

  • 1 cup sourdough starter
  • 5 cups all purpose flour
  • 1/2 cup aquafaba
  • 1 1/2
  • 3 tsp salt
  • 5 tbsp white sugar 
  • 3/4 cup olive or vegetable oil
  • 1 cup non-dairy milk

Process

Combine all ingredients except milk. Mix with dough hook, adding milk *just* until the dough comes together in a soft ball. Do not over knead.

Place dough ball into an oiled bowl to rise. Cover tightly and place somewhere warm for 4 hours. The dough should double. 

Turn the light on in your oven. Knead the dough briefly and divide into 16 pieces. Shape each piece into a ball and place in 2, parchment-lined baking pans, keeping the rolls slightly apart from each other and from the sides.

Place in the unheated oven with the light still on for 2.5 hours. At that point, they should have risen somewhat in again and will be touching. If not, allow a little more time.

Remove rolls from oven and preheat to 350*. Bake for approximately 30 minutes until golden on top and about 185* internal temperature.

After the rolls cool for 15 minutes in the pan, remove to a baking rack and continue to cool. 

Vegan Sourdough Pizza

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We love pizza in our house – I mean, obviously! Pizza is a wonder.

Ingredients

Dough

  • 2.5 cups sourdough starter discard
  • 1.5 cups warm water
  • 4 tablespoons olive oil
  • 2 tablespoon agave
  • 3 cups whole wheat flour
  • 4 cups white flour
  • 3 teaspoons salt

Sauce

  • 3 small cans tomato paste
  • 2 generous tablespoons minced garlic
  • 2 tablespoons olive oil
  • ½ tsp salt

Process

This works much better (or is easier) with a stand mixer and a dough hook. If you don’t have one, may the force be with you.

Mix the four wet ingredients. Add the flour and salt. Knead with the dough hook until it forms dough. Depending on how hydrated your starter is, and the humidity in your kitchen, you may need to add a little more flour or a little more warm water.

Put in a large bowl and cover tightly. Either place in the fridge overnight to rise, or allow to rise on the counter for about six hours. If refrigerated, remove and allow to warm for an hour before you work with it.

Once dough has doubled or you are ready to start the pizzas, place your pizza stones or pans in the oven on rack(s) close to the bottom and preheat to 450*.

While the pans are preheating, mix up the sauce.

Then divide dough into 4 equal balls. Press out with hands/fingers until you get a circle/square (depending on what you will cook it on). I do this on top of a sheet of parchment paper cut to just a smidge over the pan size, so that I know how large I can roll the dough, and so I can use the parchment to move the pizza onto the hot pan. Use a rolling pin or dough roller once your hands won’t work any longer to finish rolling out the dough. For a thin dough, roll out pretty thin (under ¼ inch). For a thicker dough, don’t roll out as much.

Add sauce and toppings. I used Beyond Meat sausages sliced into disks, fresh basil, and Daiya mozzarella.

Slide pizza onto a thin cookie sheet or etc. to transfer to oven. Then slide 1-2 pizzas at a time into the oven. Allow to cook until the ingredients are nice and hot, the crust on the top edges is done, and the bottom of the crust is browned. Carefully slide pizzas out of oven onto your thin cookie sheet to transfer to counter etc. for cutting, and start the next batch.

Allow to cool for a moment and then slice. Enjoy!