Feed your yearning for vegan consolation meals with these wholesome recipes

Vicki Siefers

Being caught at dwelling in the course of the pandemic had me craving consolation meals.

And what might be extra comforting than a plate of vegan bourguignon over mashed potatoes? This recipe is tailored from simplykitch.com, a website with many vegetarian and vegan recipes.

The recipe works effectively in an oven-safe casserole dish like La Creuset forged iron, however an everyday dish would additionally work. The savory sauce is made with purple wine, tomato paste and vegetable broth.

By preserving the quantity of oil minimal, it’s also very low in fats, which is one thing I attempt to try for in a nutritious diet. Having obtained a stent in my coronary heart eight years in the past, I’ve eradicated all meats from my weight loss program due to the excessive saturated fats content material, which may trigger coronary artery illness.

This vegan mushroom Bouguignon pairs perfectly over potatoes or noodles.

This vegan mushroom Bouguignon pairs completely over potatoes or noodles.

Mushroom Bourguignon

4 servings

  • 1½ C thick sliced carrots

  • 1½ C chunks of onions

  • 2 C thick sliced mushrooms (one massive container of your alternative)

  • 1 C vegetable broth (I take advantage of Higher than Bouillon)

  • ¾ C purple wine

  • 2 Tbsp. tomato paste

  • Thyme

  • Bay leaves

  • Garlic

  • Salt

  • Pepper

Saute the veggies in 2 Tbsp. oil in a heavy pan. Add purple wine and simmer a couple of minutes. Then add broth, tomato paste and the quantity of spices to fit your style.  Cowl the pan and braise in oven at 350 for 1 hour. Take away from oven and simmer with the lid off to scale back juices to desired quantity. Serve over mashed potatoes or rice or noodles.

Roasted sweet potato salad.

Roasted candy potato salad.

Roasted candy potato salad

Here’s a salad to serve alongside the bourguignon. It’s made with roasted candy potatoes, arugula, apple items and tossed in a tangy Dijon dressing. After eradicating the mushroom bourguignon from the oven to be simmered, flip the oven as much as 400 levels and pop within the candy potatoes.4 servings

  • 2 cups diced candy potatoes, roasted

  • 2 Tbsp minced onion

  • ¼ cup toasted pecan items

  • 1 apple diced

  • Arugula or any greens out there, sufficient for 4 servings

Dressing:

Toss the diced candy potatoes in 2 Tbsp. olive oil, place in a single layer on a pan lined with parchment paper and roast at 400 levels for 20 minutes or till completed. Alternately, skip the oil and roast in an air fryer for 20 minutes at 370 levels. Place the greens on a dish and scatter the candy potatoes on prime. Add the pecans, onions and apples, and toss with the dressing.

If you want so as to add some protein to this salad, add some tempeh (I just like the bacon flavored variety present in Hy-Vee). Simply brown the tempeh flippantly in some oil, cube and add to the salad. Or take plain flax tempeh, marinate in Braggs Liquid Aminos (a gluten-free product with the flavour of soy sauce and barely much less salt) and brown in a pan, including among the marinade to simmer.

Vicki Siefers lives in Coralville together with her husband, Dick.  She has been on a vegan journey since 2014.

Ship questions or feedback to [email protected] Go to the VCEI web site at veganeasterniowa.org/  or be part of the group on Fb and Meetup.

This text initially appeared on Iowa Metropolis Press-Citizen: Feed your yearning for vegan consolation meals with these wholesome recipes