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Big Bang Tofu

Big Bang Tofu

The quick and easy sauce in this recipe is made with just three ingredients, but it provides a big bang of flavor as a coating for the lightly fried tofu. When making the sauce, mix in the sriracha a little at a time and taste as go, to be sure turns out at the heat level you prefer. I like to serve this Big Bang Tofu over rice or quinoa with sautéed greens on the side. The sauce also makes a great dip for roasted cauliflower florets.

 

Big Bang Tofu
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Big Bang Tofu

Yields 4 servings
Author Robin Robertson

Ingredients

  • 1/3 cup Asian sweet chili sauce
  • 1/3 cup vegan mayonnaise (I like Just Mayo)
  • 1 to 2 tablespoons sriracha sauce
  • 14 to 16 ounces extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • Salt and freshly ground black pepper
  • 1 tablespoon safflower oil or other neutral oil

Instructions

  1. In a small bowl, combine the chili sauce, mayonnaise, and sriracha. Mix well until thoroughly blended. Set aside.
  2. Cut the tofu into 1/2-inch dice and place in a bowl. Sprinkle with the cornstarch and salt and pepper to taste and toss to coat the tofu.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and stir-fry until golden brown, about 8 minutes. Toss the tofu with the reserved sauce and serve hot.

Recipe Notes

More Quick Fix VeganRecipe from MORE Quick-Fix Vegan by Robin Robertson © 2014, Andrews McMeel Publishing.

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Curried Almond Sweet Potato Soup

Curried Almond Sweet Potato SoupThis Curried Almond Sweet Potato Soup has it all: great taste, vibrant color, and the creamy goodness of almond butter. For this recipe, I use Frontier brand organic curry powder, a heady blend of coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves, but most any curry spice blend should perform well. For a thinner soup, stir in a small amount of nondairy milk during the final heating.

Curried Almond Sweet Potato Soup
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Curried Almond Sweet Potato Soup

Course Soup
Author Robin Robertson

Ingredients

  • 1 tablespoon neutral vegetable oil or 1/4 cup water
  • 1 large yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 5 cups vegetable broth or water
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup almond butter
  • 1 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper
  • Salt
  • 1/4 cup chopped roasted almonds

Instructions

  1. Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
  2. Add the tomatoes, broth, and sweet potatoes. Bring to a boil, then reduce the heat to low. Cook, uncovered, until the potatoes are soft, about 30 minutes.
  3. Stir in the almond butter, curry powder, cayenne, and salt to taste. Remove from the heat and allow to cool.
  4. Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Heat the soup over low heat until hot. Serve sprinkled with the chopped almonds.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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Giardiniera Mac and Cheese

Giardiniera Mac and Cheese from Cook the Pantry by Robin Robertson

Italian pickled mixed vegetables, called giardiniera, can be quite tart, so it’s best to drain and rinse before using. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables, frozen, thawed green peas, or marinated artichoke hearts. You can also make this ahead and then cover and pop it in the oven to reheat.

 

Giardiniera Mac and Cheese from Cook the Pantry by Robin Robertson
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Giardiniera Mac and Cheese

Yields 4 servings
Author Robin Robertson

Ingredients

  • 8 to 12 ounces fiore pasta or other bite-sized pasta shape
  • 2 1/2 cups giardiniera vegetables, drained and coarsely chopped
  • 1 tablespoon olive oil
  • 1/3 cup panko crumbs
  • 1 1/2 cups unsweetened almond milk
  • 1/3 cup raw cashew pieces, soaked and drained
  • 2 tablespoons cornstarch or tapioca flour
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon mellow white miso
  • 1 heaped tablespoon tomato paste
  • 2 teaspoons apple cider vinegar or lemon juice
  • 3/4 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 small clove minced garlic
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt, or to taste

Instructions

  1. Cook the pasta in a pot of boiling salted water until it is al dente. About 3 minutes before the pasta is done cooking, stir in the giardiniera. Drain and leave in the strainer.
  2. Heat the oil in a small skillet over medium-high heat. Add the panko crumbs, stirring to coat with the oil. Cook, stirring for a few minutes until the crumbs are toasted. Remove from the heat and set aside.
  3. In a blender, combine all of the remaining ingredients and blend until smooth and creamy. Pour the sauce into the pot in which the pasta was cooked and cook stirring, over medium-high heat, until the sauce is hot, bubbly, and thickened, about 4 minutes. Add the pasta and vegetables to the sauce, stirring gently to combine and heat through. Transfer to a casserole dish and sprinkle with the reserved panko. Serve hot.

Recipe Notes

Cook the Pantry by Robin Robertson

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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Clam-Free Chowder

Clam-Free Chowder from Veganize It by Robin RobertsonOyster mushrooms star in this vegan interpretation of New England clam chowder made with diced potatoes, onion, and celery with a creamy, cashew-based broth. If oyster mushrooms are unavailable, substitute white button mushrooms, chanterelles, or a combination of both.

 

Clam-Free Chowder from Veganize It by Robin Robertson
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Clam-Free Chowder

Yields 4 servings
Author Robin Robertson

Ingredients

  • 2 tablespoons vegan butter
  • 8 ounces oyster mushrooms, chopped
  • 1 yellow onion, chopped
  • 1 celery rib, minced
  • 1 garlic clove, minced
  • 2 cups peeled and diced potatoes
  • 2 bay leaves
  • 1 teaspoon dulse or nori flakes
  • ½ teaspoon dried thyme
  • ½ teaspoon Old Bay seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups vegetable broth
  • ¼ teaspoon liquid smoke
  • ½ cup raw cashews, soaked in hot water for 1 hour, then drained
  • 2 cups unsweetened almond milk
  • 1 tablespoon minced fresh parsley

Instructions

  1. Heat 1 tablespoon of the butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot with a slotted spoon. Add the remaining 1 tablespoon butter to the same pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay, salt, pepper, and vegetable broth. Bring to a boil and then decrease the heat to low and cook for 30 minutes, or until the potatoes are just tender. Remove the bay leaves and stir in the liquid smoke.
  2. While the soup is simmering, blend the cashews and 1 cup of the almond milk in a high-speed blender until smooth. When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk. Stir in the reserved mushrooms and heat the soup for a minute or two until hot. Taste and adjust the seasonings, if needed. Serve hot, garnished with the parsley.

Recipe Notes

Veganize It!Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

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Seitan Jagerschnitzel

Seitan JagerschnitzelThinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish.

 

Seitan Jagerschnitzel
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Seitan Jagerschnitzel

Yields 4 servings
Author Robin Robertson

Ingredients

  • 2 tablespoons olive oil
  • 4 seitan cutlets or 8 ounces seitan, thinly sliced
  • Salt and freshly ground black pepper
  • 1 small onion or 2 shallots, minced
  • 1 teaspoon tomato paste
  • 8 ounces fresh mushrooms (single variety or assorted), thinly sliced
  • 1/3 cup dry white wine
  • 1 tablespoon soy sauce
  • 1/2 to 1 teaspoon caraway seeds, crushed or whole
  • 1 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon dried thyme (optional)
  • 1 1/2 cups vegetable broth
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • 1 teaspoon browning sauce (optional) (Kitchen Bouquet or Gravy Master are vegan)
  • 1/2 cup vegan sour cream

Instructions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the seitan and season to taste with salt and pepper. Cook until browned on both sides, about 5 minutes. Remove the seitan from the skillet and set aside on a plate. (Cover with aluminum foil to keep warm.)
  2. Return the skillet to the heat and add the remaining tablespoon of oil. Add the onion and sauté until softened, about 5 minutes. Add the tomato paste, mushrooms, wine, soy sauce, caraway seeds, paprika, and thyme, if using. Cook, stirring frequently, for about 3 minutes.
  3. Stir in the broth and bring to a boil, stir in the cornstarch mixture, decrease the heat to a low simmer and cook, stirring constantly, until the sauce has thickened and the mushrooms are tender, 2 to 3 minutes. Stir in the browning sauce, if using, and then stir in the sour cream. Taste and adjust the seasonings, if needed. Return the seitan to the skillet and continue to cook until the seitan is heated through.

Recipe Notes

Vegan Without Borders

From Vegan Without Borders by Robin Robertson/Andrews McMeel Publishing, LLC.

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Vegan Cheesy Grits and Greens with Smoky Mushrooms

Vegan Cheesy Grits and Greens with Smoky MushroomsThe addition of nutritional yeast and a little vegan butter give these Cheesy Grits and Greens with Smoky Mushrooms a cheesy flavor without dairy products. If you like, you may add 1/2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether they’re fresh or frozen.

 

Vegan Cheesy Grits and Greens with Smoky Mushrooms
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Cheesy Grits and Greens with Smoky Mushrooms

Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 cup quick-cooking grits
  • 2 teaspoons vegan butter (Earth Balance)
  • 2 tablespoons nutritional yeast
  • Salt and ground black pepper
  • 1 tablespoon olive oil
  • 4 scallions , minced
  • 3 garlic cloves , minced
  • 8 ounces mushrooms (any kind), sliced or chopped
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon smoked paprika
  • 2 cups chopped fresh or frozen greens (thawed and squeezed, if frozen)
  • 1/2 cup vegetable broth

Instructions

  1. Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm.
  2. While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture.

Recipe Notes

Cook the Pantry by Robin Robertson

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

 

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