Daily Vegan Lunch for 15 November, 2013: Lentil Tomato Pinto Bean Soup

This recipe makes a huge pot of soup that will last for days. Freeze it if you don’t eat it all. It is one of those soups that is good the first day and fantastic the second day.

lentil pinto vegan soup

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INGREDIENTS:

2 tablespoons oil
1 onion, chopped
3 large cloves garlic, minced

1 cup dried lentils or 3 cups cooked
1 can pinto beans, about 2 cups
4 cups crushed tomatoes, I used canned
8 cups vegetable broth

1.5 cups frozen corn
1.5 cups chopped sweet red bell pepper, I used some from a jar
2 legs celery, chopped (1.5 cups)
1 cup chopped carrot

2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon smoked or regular paprika, I used smoked
Hot sauce or Sriacha, to taste
2/3 cup flour, I used chickpea flour

DIRECTIONS:

Pre-cook lentils in 3 cups water a crockpot on low for 4 hours or on high for 1 hour.  Alternately, use 2 cans of pre-made store bought lentil soup.

In the bottom of a large soup pot, sauté onions and garlic on medium high heat until onions are translucent.  Add cumin, chili powder, and paprika to onions and garlic, sauté 30 more seconds.  Douse mixture with lentils and their cooking water, pinto beans, carrots, celery, corn, and all but 1 cup of the vegetable broth.  Turn on high and bring mixture to a boil.  Once it boils, bring heat down to medium-high and boil until celery is al dente, about 10 minutes.  Add tomatoes.  Add salt or additional spices at this point if needed.  Add red peppers and stir in hot sauce to taste.

Mix remaining cup of vegetable broth with flour until it is a slurry, dump into soup.  Stir until soup is thickened.

Daily Vegan Lunch for 13 November, 2013: Barbecue Tomato Fried Rice

vegan barbecue fried rice

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INGREDIENTS:

1 tablespoon oil
1 cup vegan chorizo, veggie burger crumbles, or finely chopped vegan sausage (I used vegan chorizo)
2.5 cups cooked refrigerated rice
1 cup tomato, chopped
1.5 cups cabbage, chopped
1.5 cups green onions, chopped

2 teaspoons soy sauce
1 tablespoon ketchup
1 teaspoon vegan Worchestershire (or additional soy sauce)

DIRECTIONS:

Prepare all ingredients and set them in bowls stove-side. Heat 1 tablespoon oil in a large pan or wok until smoking. Fry vegan chorizo first, stirring it quickly. Add cabbage next and toss around for 30 seconds. Add rice, tomato, and green onions, stir until everything is incorporated.

Turn off heat. Make a well in the center of the stir fry. Pour soy sauce, ketchup, and vegan Worchestershire into this well and then stir them through. Add salt to taste.

Daily Vegan Lunch for 7 November, 2013: Taco Casserole

I made this for my How Do We Get A Vegan Restaurant in Naperville informal potluck. It was a big hit.

vegan taco casserole

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1 bag of corn chips (I also used some regular corn tortillas briefly fried in oil)
1 large tomato, chopped or 1.5 cups
1.5 cups black olives, sliced
1.5 cups onion

Bean stew

Cashew-oat nacho cheez

FOR THE BEAN STEW LAYER:

About 2 cups black, kidney, pinto, or chili beans from a can, not drained
1.5 cups vegetable broth or V8
1/4 cup flour
2 teaspoons taco seasoning

FOR THE CASHEW OAT NACHO CHEEZ LAYER:

3/4 cups cashew pieces
1/4 cup raw onion
2 tablespoons nutritional yeast
1/2 a lemon’s juice
1 cup oats
2 cups water
1 roasted red bell pepper
2 teaspoons taco seasoning

DIRECTIONS:

Prepare the nacho cheez: combine all nacho cheez ingredients in a high speed blender OR if you don’t have a high speed blender, use cashew butter instead of cashew pieces and pre-cook oats in water in microwave for 2 minutes, then combine and blend in normal blender.

For the bean stew, combine beans and onions in a small pan with taco seasoning. Fry until onions are translucent and taco seasoning is fragrant. Mix broth with 1/4 cup flour. Pour over bean mixture and stir until thickened, about 5 minutes.

Grease a casserole dish or dishes by wiping with olive oil. Layer chips, nacho cheese, bean stew, onions, olives, and tomatoes in one large casserole dish or two small ones, I used my big 13 x 9 casserole. How many layers depends on how thin you spread each one. I ended up with 3 layers of chips, 2 layers of beans, and 2 layers of nacho cheez. It’s not an exact science.

Bake at 400 degrees for 15 minutes. Pour 1.5 cups of veggie broth or V8 into the casserole and bake for 20 more minutes.

Daily Vegan Lunch for 2 November, 2013: Kidney Bean and Torn Corn Tortilla Enchiladas

The layers: corn tortillas on the bottom, olives, onion, lettuce

The layers: corn tortillas on the bottom, olives, onion, lettuce

vegan torn corn enchiladas with V

Makes two big servings.

INGREDIENTS:

1 tablespoon oil
5 corn tortillas

6 cups V-8 (tomato vegetable juice cocktail)
1 cup chopped black olives
1.5 cups raw onion
8 cups iceberg lettuce, chopped

2 cups kidney beans or veggie taco meat

DIRECTIONS:

Pre-chop olives, onion, and lettuce. Bring oil to medium-high heat in a frying pan. Tear tortillas into small bits and fry them in the oil for about 1 minute. Alternately, fry tortillas and wait for them to cool before tearing them into bits. Evenly distribute a layer of corn tortillas on the bottom of each of two plates. Heat the V-8 in the microwave or on the stove top until it is almost boiling. Layer the plates with beans, onion, and lettuce on the top. Gently pour the hot V-8 over the plates. Eat immediately — this dish does not save or reheat well.