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Posts Tagged ‘comfort food’


This is a great Chili Mac (original Weight Watchers recipe) that can be altered to your liking by choosing different pastas, beans,  or veggie meats.  I’ve been making it for years and it’s a family favorite.

Ingredients:

  • 12 oz  ground soy crumbles
  • 1 medium chopped onion
  • 14 1/2 canned stewed tomatoes and 2 tbsp canned chopped green chilies OR 1 can Mexican-style stewed tomatoes with chilies.
  • 1 1/4 cup canned tomato sauce
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 cup dry whole wheat elbow macaroni
  • 15 oz canned kidney beans, drained and rinsed
  • vegan Parmesan such as Parma
  1. In a large nonstick skillet, spray with cooking spray and saute onion.
  2. Add undrained stewed tomatoes, chilies, tomato sauce, chili powder, cumin, soy crumbles and bring to a boil.
  3. Add uncooked macaroni and kidney beans and return to boil.
  4. Reduce heat, cover, and simmer till macaroni is tender about 15 minutes.
  5. Divide into four bowls and sprinkle vegan Parmesan on top.

*in my experience, using larger pasta may need a little more liquid, so just keep an eye on that and see if you need to add a little water and time.

4 servings.  Weight Watchers PointsPlus value:  9Vegan on FoodistaVeganRed Kidney Beans

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Every now and then Hungry Girl comes up with a few recipes that are easily veganized.  Here is a great old comfort food with lots of veggies!

Ingredients:

  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 3 cups frozen chopped spinach
  • 2 cups frozen bite-sized mixed veggies
  • 2 cups frozen ground-beef-style soy crumbles
  • 1cup frozen shelled edamame
  • 1 tsp. chopped garlic
  • About 10 ounces of vegan portobello mushroom soup
  • 36 frozen tater tots
  • salt, black pepper

Directions:
Preheat oven to 375 degrees.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 6 minutes. Set aside.

Meanwhile, place frozen spinach, mixed veggies, soy crumbles, and edamame in a large microwave-safe bowl. Cover and microwave for 5 minutes. Uncover and stir. Cover and microwave for 3 more minutes, or until thawed.

Once cool enough to handle, drain any excess water from the bowl. Add mushroom-onion mixture and garlic, and mix well. Add  soup, and toss until ingredients are thoroughly coated.

Spray an 8″ X 8″ baking pan with nonstick spray, and evenly spoon mixture into the pan, smoothing the surface with the back of a spoon. Evenly lay Tater Tots on top in a single layer.

Bake in the oven until entire casserole is hot and the top is crispy, about 35 minutes.  Season your serving with salt and pepper to taste!

6 servings.  Weight Watchers PointsPlus value:  7Vegan on Foodista

VeganEdamame Soybean on FoodistaEdamame Soybean

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Another great recipe from American Vegan Kitchen!  This is Japanese comfort food.  Katsu is traditionally a deep fried pork cutlet cut into cubes and served over cabbage with sauce with a side of miso soup.  Here it is substituted with seitan.  Even if you’re not crazy about seitan, you will like it in this recipe.  The sauce and slaw are delicious.   I pan-fried mine, but I’m thinking I may try a baked method next time.  The breading uses Panko, Japanese breadcrumbs shown here.

For the sauce:

  • Spray a small nonstick saucepan with cooking spray.
  • On medium heat, add 2 cloves minced garlic and 1 tsp minced fresh ginger and cook till fragrant.
  • Reduce heat and add 3 tbsp vegan Worcestershire sauce, 1 tbsp agave nectar, 3 tbsp soy sauce, 3 tbsp ketchup, 2 tsp dijon mustard, 1/4 tsp allspice, pinch red pepper flakes.
  • Stir and simmer five minutes.
  • Remove from heat and set aside

For the Slaw:

  • In a large bowl, combine 1 package of slaw mix, juice of 1 lime, 1 tbsp rice vinegar, 1 tsp sugar.
  • Keep cool in refrigerator.

For Seitan:

  • Season 16 oz seitan with salt and pepper and cut into cubes or strips.
  • Put 1 cup unsweetened almond milk in a bowl; 2/3 cup flour in another bowl; 1 cup Panko  in a bowl or plate.
  • Dip each piece of seitan into soy milk, then flour, then soy milk, then panko and place on a plate or tray.
  • Coat nonstick pan with cooking spray and add 1 tbsp canola oil.
  • When pan is hot, fry seitan till golden brown on each side.

To serve:

Place slaw on plate, top with katsu and drizzle with sauce.  This dish is best served hot.

Servings 4.  Weight Watchers PointsPlus value:  9

Seitan on FoodistaSeitanPanko on FoodistaPankoVegan on FoodistaVegan

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This is a very interesting recipe using the always fun spaghetti squash, and I love Brussels sprouts and chickpeas.  It’s a nice hot meal, but very light comfort food.  I didn’t change a thing for this recipe, so you can find the recipe here: fatfreevegan.com.

Servings: 5  Weight Watcher PointsPlus value:  2

Spaghetti Squash on FoodistaSpaghetti SquashVegan on FoodistaVegan

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From an old vegetarian lifestyle TV show, this recipe is one of my family standards.  Comfort food, diner food, good food, inexpensive, fast and easy to make.  You all can thank one of our readers, Betty, for requesting me to post the recipe.  Enjoy, everyone!

  • In a nonstick skillet, spray olive oil spray and saute 1/2 diced onion, 1 chopped green pepper, 4 cups sliced white mushrooms till tender.
  • Stir in 4 tbsp whole wheat pastry flour and cook for a few minutes.
  • Gradually add about 3 cups nondairy milk and cook until thickened.   (Points are for 3 cups unsweetened almond milk; you may use less milk for a consistency to your liking.)
  • Add 14 oz extra firm cubed tofu, 1/2 cup frozen peas, sea salt and pepper, paprika to taste.  Cook till heated through.

Serving suggestion:  Serve over toast, rice, or baked potato.

4 servings.  Weight Watchers PointsPlus value:  4

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Sometimes a girl (or guy) has got to have her mac n cheese!  There are so many of these vegan recipes out there, but this is the simplest way to make it and it is pretty darn good.

  1. Cook 10 oz. elbow macaroni according to package directions, drain and put in a large bowl.
  2. In a small nonstick saucepan, just cover the bottom of the pan with a little nondairy milk.
  3. Add one block of Follow Your Heart Cheddar or Nacho cheese, cubed.
  4. Cook over medium heat until melted.
  5. Pour over macaroni and mix; season with salt.

6 servings.  Weight Watchers PointsPlus value: 7

elbow macaroni on Foodistaelbow macaroni

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This is definitely American diner comfort food.  The book American Vegan Kitchen is full of these types of recipes.  I just cut out some of the fat on this one.   This was great over a little rice.  I roasted some fennel and endive as a side.  Just a delicious meal!

  • In a small bowl combine 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, 1/8 tsp dill and rub into 1 pound of seitan.  (I used both cubed and shredded.  I rubbed the mixture into the cubes and and swished the shreds in the bowl with the mix).
  • Prepare a nonstick skillet with cooking spray and add seitan; cook till browned on all sides.  Remove and set aside.
  • In same pan over medium/high, add 1 Tbsp Smart Beat Light margarine, 2 cups chopped onion, 4 cups cremini mushrooms,  and cook until soft.  Add 2 tbsp of sherry or vegetable broth, 3 cloves minced garlic, cook a few minutes.
  • Reduce heat to medium; sprinkle 1/4 cup flour to pan and stir for a minute; add 2 cups vegetable broth and 2 tsp vegan worcestershire sauce, cook and stir till thickened.  Season to taste.
  • Add seitan back to the pan and cook till heated.

4 servings.  Weight Watcher PointsPlus value: 5

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