Chili Mac

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:  9VeganRed Kidney Beans

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Seitan Bourguignon

In my six or seven years as a vegan, this is hands-down the best vegan recipe I have ever made!  I saw it on Martha Stewart’s vegan episode.  It’s jump-up-and-down good!  You will love it!  You might even fool your meat-loving friends with it.  The “bacon” is surprisingly yummy!  What a hearty gourmet meal with a Weight Watchers points value of 5.  Bon Appetit!

Ingredients:

• 2 tablespoons olive oil
• 4 (1/2-pound) packages traditional-flavored seitan, broken into bite-size pieces
• 4 shallots, minced
• 2 large carrots, peeled and sliced crosswise into 1-inch pieces
• 3 cloves garlic, coarsely chopped
• 2 tablespoons tomato paste
• 1/2 (750 mL) bottle pinot noir
• 1 cup homemade or store-bought low-sodium vegetable stock
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 large bay leaf
• 1 teaspoon dried thyme
• 15 pearl onions, fresh or frozen, peeled
• 3 tablespoons all-purpose flour
• 2 tablespoons margarine
• Coarse salt and freshly ground black pepper
• Mushroom “Bacon” Topping* see below

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add seitan and cook, stirring, until seitan is browned and caramelized on all sides. Reduce heat and add shallots, carrots, and garlic; cook, stirring, for 3 minutes. Stir in tomato paste and cook, stirring, for 2 minutes.
2. Transfer seitan mixture to a large saucepan; add wine and enough stock to just cover seitan mixture. Add parsley, bay leaves, thyme, and pearl onions; cover and bring to a simmer until vegetables are tender. Transfer seitan, carrots, and onions to a large serving bowl; set aside and keep warm.
3. In a small bowl, mix together flour and margarine. Add flour mixture to saucepan, stirring until well combined. Let sauce simmer, uncovered, until it reaches a gravy-like consistency. Remove bay leaf and season with salt and pepper.
4. Pour sauce over seitan in serving bowl; garnish with mushroom “bacon” topping and parsley. Serve.

Mushroom “Bacon”*

Ingredients:

• 1 pound fresh shiitake mushrooms, thinly sliced
• Olive oil spray
• Coarse salt

Directions:

1. Preheat oven to 350 degrees.
2. Place mushrooms in a large bowl; spray with olive oil and season with salt.
3. Evenly spread mushrooms in a single layer in a shallow glass baking dish. Transfer to oven and bake, tossing with tongs every 5 to 10 minutes, until dry and crisp, taking care not to burn. Remove from baking dish; mushroom “bacon” may be used hot or at room temperature.

6 servings.  Weight Watchers PointsPlus value:  5

SeitanVeganPinot Noir

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French Cassoulet (repost with recipe and points)

Cassoulet is a rich, slow-cooked stew or casserole originating in the south of France.  This is a nice hearty stew for the last days of winter.  It’s a great dish for company too.  Easy to prepare and cooks in 45 minutes.  Enjoy!

1. Heat 1/4 cup vegetable broth in a large Dutch oven over medium heat.  Add 1 large chopped onion, 2 thickly sliced carrots, 3 cloves minced garlic and saute for five minutes.
2. Add 1 cup vegetable broth, 2 cans great northern beans drained and rinsed (or 3 cups cooked), a little thyme, salt, pepper, 1 28 oz can diced tomatoes with liquid, and bay leaf.  Bring to a boil, lower heat, and simmer covered for 45 minutes.
3. Remove bay leaf and add 2 sliced vegetarian sausage links (I used Light Life Smoked Style).  Cook for two more minutes.  Garnish with parsley.

6 – 1 cup servings.  Weight Watchers PointsPlus value:  5

Great Northern BeansGreat Northern Beans

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