thewanderlustvegan

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Vegan Sausage Pasta

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Here are those pinwheels

# vegan#janethudson

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[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID[

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

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Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

1/2 - 1 cup panko breadcrumbs

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible ground beef. Omit the water, stock concentrate, and mayonnaise; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[thewanderlustvegan]

Black Box Provisions / Canggu, Bali, Indonesia

Tempura vegan prawn, avocado, cucumber, vegan wasabi mayo, pickled chili, crispy shallots, teriyaki sauce

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Made some more of my Vegan Garlic Bread

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Crepes

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Palestinian-inspired Semolina Cake

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2 cups medium semolina 1 cup cane sugar 1/2 cup almond meal 2 tsp baking powder

1 tsp fenugreek powder 1 tsp fennel seed powder 1/2 tsp sea salt 1/4 tsp turmeric

1 cup soy milk (or other non-dairy milk)

1/2 cup plain coconut milk yogurt (or other non-dairy yogurt) 1/2 cup light olive oil 1 tbsp orange blossom water

1/4 cup black sesame seeds

Preheat oven to 375 degrees F. Grease an 8 by 8 inch square baking pan with olive oil.

In a large glass mixing bowl, sift together the; semolina, cane sugar, almond meal, baking powder, fenugreek powder, fennel seed powder, sea salt, and turmeric.

In another glass mixing bowl, whisk together the; soy milk, yogurt, olive oil, and orange blossom water.

Combine the wet ingredients with the dry ingredients. Fold in the sesame seeds. 

Pour into prepared baking pan. Bake in preheated oven for 35 minutes. While cake is baking, prepare the glaze. (See below.)

Poke several tiny holes into cake and pour glaze over top of warm cake.

Allow to cool for at least 15 minutes before serving.

Glaze

the juice of one lemon 1/2 cup organic cane sugar

1 tbsp orange blossom water

Add lemon juice and cane sugar to a small saucepan and bring to a boil. Reduce to low and simmer for about 5 minutes. Stir in the orange blossom water.

Allow glaze to cool before pouring over warm cake.

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raw vegetables from my garden (beetroot and fava beans), lemon juice, ginger root, evo oil, hemp seeds oil, thyme, salt

yeast-free pizza

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Vegan Belgian Waffle

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Vegan Seitan Schnitzel

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𝚁𝚊𝚍𝚒𝚜𝚑 𝙻𝚎𝚊𝚟𝚎𝚜.

[thewanderlustvegan]

tasty vegan goodies at the Loving Hut in Prague 🇨🇿

[thewanderlustvegan]

Vori Vori (Paraguayan Dumpling Stew)

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Vori Vori (Cornmeal Dumplings)

1 cup masa harina 1/2 tsp sea salt 1/2 tsp sugar

1 tbsp butter-flavoured coconut oil, melted

1 cup shredded vegan mozzarella cheese

1 cup warm water

In a large mixing bowl, sift together the masa marina, sea salt and sugar. Pour in the melted coconut oil. Work oil in with hands until well-distributed. Stir in the vegan cheese. Stir in the warm water until everything is well combined and you have a thick malleable batter. 

With clean damp hands, form small balls (about the size of a large grape). Place balls in a sealable container and set aside while you prepare the stew.

Vegetable Stew

1 tbsp olive oil 1 onion, peeled and chopped 3 cloves  garlic, peeled and minced

10 cups veggie bouillon 2 carrots, peeled and chopped 2 stalks celery, chopped 2 tomatoes, chopped 2 sweet potatoes, peeled and chopped 2 white potatoes, peeled and chopped 1 tbsp oregano 1 tbsp cumin 1 tsp turmeric 1 tsp chili paste 2 bay leaves

cornmeal dumplings

2 cups frozen corn kernels

1 can (540 ml) chick peas, drained and rinsed 1 tsp sea salt 1/4 tsp black pepper  a large handful of fresh parsley, chopped the juice of one lemon

Heat olive oil in a large cooking pot over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two. 

Stir in the; vegetable broth, carrots, celery, tomatoes, sweet potatoes, white potatoes, oregano, cumin, turmeric, chili paste, and bay leaves. Turn heat to high. As soon as soup comes to a boil, reduce heat to low and simmer for about 5 minutes, stirring occasionally.

Carefully drop the dumplings into the soup. Continue to cook for another 5 minutes, until veggies are fork tender and dumplings have floated to the service.

Stir in the corn kernels and heat through for another two minutes. Turn heat off. Pluck out the two bay leaves.

Stir in the; chick peas, sea salt, black pepper, parsley, and lemon juice.

Ladle into bowls and serve.

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[sherlock holmes]

Home. (holmes version)

watson version

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im visiting my parents and my mum made the best food - a potato stew with the potatoes we grow in the coutryside

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This cozy lemon orzo soup is the perfect way to warm up! Bursting with juicy mushrooms, tender veggies and zippy flavor, super easy to make, and naturally vegan, this stuff is perfect for lunch or dinner on chilly days. Recipe: https://www.connoisseurusveg.com/mushroom-lemon-orzo-soup/

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