Living Vegan For Dummies - Alexandra Jamieson [83]
1 cup sliced link soy sausage, 1/4-inch rounds
1/2 cup shiitake mushroom caps, thinly sliced
1 tablespoon nutritional yeast flakes
2 teaspoons naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
1 Crumble the tofu into a mixing bowl and sprinkle with onion powder, turmeric, mustard, and salt and pepper. Set aside.
2 Heat a large cast-iron skillet over medium heat and add the olive oil. Add the onion and garlic, sprinkle with a pinch of salt, and sauté for 2 to 3 minutes. Use a metal spatula to help scrape up bits of tofu that may stick to the pan.
3 Add the sausage rounds and mushrooms to the skillet and sprinkle with the nutritional yeast. Cook for 5 minutes, stirring often.
4 Add the tofu mixture to the skillet and stir well. Drizzle with soy sauce and continue to cook for 4 minutes, stirring often, or until the tofu is dry and slightly brown.
Tip: Nonstick pans that are coated with chemicals can emit toxic fumes, so they’re best avoided. Instead, cook with a cast-iron pan that can become more nonstick as it seasons over time.
Per serving: Calories 330 (From Fat 205); Fat 23g (Saturated 3g); Cholesterol 0mg; Sodium 633mg; Carbohydrate 13g; Dietary Fiber 6g; Protein 25g.
Tempeh Hash
Ready for the hearty, veganized version of hash, the traditional breakfast favorite? Where omnivorous versions of this recipe often have chunks of ham or ground beef mixed in, this incarnation offers savory slabs of tempeh for nutty protein power. Serve this dish with biscuits and hot tea for a warming winter brunch.
Preparation time: 15 minutes
Cooking time: 25 to 30 minutes
Yield: 4 servings
2 tablespoons naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon mustard powder
1/2 cup diced red onion
2 garlic cloves, minced
1/2 cup chopped kale
1 medium red bell pepper, seeded and diced
1 cup grated Yukon Gold potatoes
1/4 cup raw pumpkin seeds
1/4 cup nutritional yeast flakes
16 ounces tempeh, crumbled
3 tablespoons chopped parsley, as garnish
1 Preheat the oven to 350 degrees.
2 Cover a large cookie sheet with parchment paper or aluminum foil. Set aside.
3 In a large mixing bowl, combine soy sauce, olive oil, vinegar, pepper, paprika, onion powder, and mustard powder. Whisk well to combine.
4 Add the onion, garlic, kale, bell pepper, potatoes, pumpkin seeds, yeast flakes, and tempeh. Toss well to coat evenly.
5 Spread the mixture evenly over the prepared cookie sheet.
6 Bake for 35 to 40 minutes. Sprinkle with parsley before serving.
Per serving: Calories 472 (From Fat 275); Fat 31g (Saturated 5g); Cholesterol 0mg; Sodium 481mg; Carbohydrate 27g; Dietary Fiber 10g; Protein 30g.
Savory Breakfast Polenta Pizza with Spinach
Inspired by an article on savory breakfast fare by Mark Bittman in the New York Times, this veganized breakfast pizza offers hearty flavors and a nice alternative to sweeter morning dishes.
Preparation/cooking time: 1 hour
Chilling time: 1 hour
Yield: 4 to 6 servings
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 1/2 cups unsweetened soymilk
1 1/2 cups water
1/2 teaspoon salt
1 cup cornmeal
1/2 cup diced onion
1/2 cup diced seitan
1 clove garlic, minced
1 pound spinach, washed, stemmed, and dried
1 cup Tofu Cheese (see recipe in Chapter 13)
1 Preheat the oven to 425 degrees. Lightly oil a springform or 9-inch cake or pie pan with 1 tablespoon of the olive oil and line with a precut circle of parchment paper, set aside.
2 Prepare the polenta by combining the soymilk, water, and 1/2 teaspoon of salt in a medium saucepan. Bring the mixture to a simmer over medium-high heat. Pour the cornmeal in a steady stream into the pot, whisking constantly to prevent lumps. Turn the heat to low and simmer, whisking often, for 6 minutes, so the polenta is thick yet still pourable.
3 Stir 1 tablespoon of the olive oil into the cooked polenta, and then pour the polenta into