Vegan bolognese, polenta and a delicious salad. Actually the salad was left over from Saturday. This meal didn't take too long, but doing it after doing laundry (and having a beer) wiped me out. Still it would be great weekend or entertaining cooking.
1 pkg lightlife 'smart ground' (or any vegan mock ground beef of same volume)
2/3 pkg lightlife 'gimmie lean fake sausage' (or any vegan mock sausage of same volume)
1/2 cup minced yellow onion
1/2 cup minced carrot
1/2 cup minced celery
3 cloves garlic minced
1-cup vegetable stock
1 12 oz can crushed tomatoes
1/4 cup soymilk
2 tbs olive oil
1 tbs Braggs
Salt and pepper to taste.
In large pan heat up faux meats with olive oil and brags. Once warm and intermixed add onions, carrots, celery and garlic. Sauté until onions soften. Add in vegetable broth and keep mixture at even heat until the stock all but evaporates. This is the perfect time to add salt or pepper to taste. Once the stock has cooked off add to tomatoes. Cook for 5 minutes, and then add the soymilk.
Vegan-ly Creamy Polenta
2 cups vegetable broth
2 cups soymilk
1 cup yellow cornmeal
1 tsp salt
1 pkg soy mozzarella (I used vegan gourmet)- about 1 cup
3 tbs olive oil
1/2 cup nutritional yeast
Bring broth, soy milk, salt and pepper to a boil. Whisk in cornmeal and reduce heat to low, stirring for 5 minutes or until mixture thickens.
Remove from heat, and add in soy cheese, nutritional yeast and olive oil.
This recipe goes super quick, so honestly you can make it once the other dish is finished, and kept warm on the stove range.
These are vegan-ized recipes from 'cuisine at home weeknight menus'. Other than the pork-chop dishes there was a lot of stuff in here to easily vegan-ize.