The Simple Vegan

Best Vegan Brownie Recipe

I have been vegan for 4 years now, and until recently I’ve stayed away from brownie making.  Maybe because brownie recipes are egg heavy and I loved them so much before I went vegan, I knew I was setting myself up for disappointment. I found some courage though and below is a link and some modifications that I made to this recipe, which was delicious.  They got really hard after the second or third day, but a little microwave action and they were soft and gooey again.  

http://veganbaking.net/brownies-and-bars/616-ultimate-brownies

I used regular chocolate chips instead of baking chocolate, and used about a half cup of boiling water instead of a quarter cup. I recommend adding a little at a time and using as much as it takes to get all of the chocolate melted.  I also omitted the nuts, but that is because I was using these brownies in sundaes, not eating them plain.  

Ginger Marinated Tempeh

There is something about nice weather that makes me want to eat sandwiches everyday.  I was also inspired to make a sandwich by the new daiya cheese wedges. I’m not usually one for vegan cheese (unless I’m having a deadly craving for some mac ‘n’ cheese) but when new vegan products come up I have to try them at least once.  Below is a recipe for a ginger marinade/dressing for tempeh or tofu. I used it for a sandwich, but it would be great as a salad dressing, or adding the tempeh to a stir-fry or rice dish.  I read about this method of marinating tempeh on the ppk and was a little skeptical, but it definitely works really well! 

• 1 package tempeh
• 1/2 c olive oil (sesame oil would be good if you have it!)
• 1/3 c braggs liquid aminos
• 1 inch of ginger, grated
• 1 T agave nectar
• 1 T lemon juice 
• 1 T sesame seeds (optional)

Fill a small saucepan with water and bring to a boil.  Cut tempeh into desired size and shape. I like to cut the whole piece in half and each half I like to cut so that it’s half as thick. This will give you four pieces.  Once the water is boiling drop the tempeh in and let cook for 10 minutes.  

During this time prepare the marinade by whisking all the ingredients together in a medium bowl.  

Transfer the tempeh from the boiling water into the marinade and let sit for 45 minutes to an hour.   The tempeh will look darker in color, and that’s how you know it absorbed the marinade. 

Preheat a frying pan and transfer the tempeh from the marinade once it’s hot.  You don’t need to add any oil or butter to the frying pan because the marinade will prevent the tempeh from sticking.  Flip after about 3-5 minutes and let the other side cook.  The tempeh should have a caramelized look to it.  

Chickpea Burgers

North Carolina has had the kind of weather that makes people want to eat burgers.  I like this recipe because it doesn’t have to be eaten as a burger.  It can be eaten as a sandwich spread or a salad topper, even a dip for chips.  

• 1 15-ounce can chickpeas, drained
• 1 cup shredded carrots (I used juice pulp!)
• 1/2 onion, diced
• 1 T olive oil
• 1 T mellow miso 
• 1 T braggs liquid aminos 
• 1 t dried dill 
• 1/2 t salt 
• pepper to taste 

Put all ingredients in a food processor and process until the mixture starts to come together.  If it looks really dry drizzle in more oil until the desired consistency is reached.  Taste for seasoning and adjust if necessary.  

For burgers, scoop a 1/4 cup of the mixture and form into a patty.  Cook in a hot pan with a little oil on both sides until they are nicely browned.  

Mushroom-Stuffed Polenta Loaf

In the past when I’ve made polenta, I either eat it soft (right when it’s done cooking) or as a patty topped with some sort of sauce.  For this recipe, the polenta is firm, but the “sauce” is in the middle.  I put sauce in quotations because it’s really just seasoned sauteed mushrooms where I normally would use a mushroom gravy.  This is a really easy technique to use in order to change up an old standby recipe.  

Polenta: 

• 3 cups veggie broth 
• 1 cup polenta (corn meal)
• 1 T braggs liquid aminos
• 1 T mustard 
• 1/4 c vegan cream cheese 

Bring the veggie broth to a boil.  Pour the polenta into the boiling water while stirring.  Reduce the heat to simmer.  Allow the polenta to absorb the water while simmering and stirring frequently.  While the polenta cooks prepare the mushrooms (below).  When the water is mostly absorbed stir in the braggs, mustard and cream cheese.  

Mushrooms:

• 1 cup chopped mushrooms
• 1 T olive oil
• 2 cloves minced garlic
• 1 T Italian seasonings 
• 1/2 t salt
• pepper to taste 

Saute mushrooms in preheated pan and toss with seasonings.  Cook until browned. Set aside until polenta is ready.  

When the polenta is thick, pour half of it into a greased loaf pan.  Add the mushrooms on top, evenly spread across the loaf.  Top with the remaining polenta.  Transfer the loaf to the refrigerator and allow it to firm up, at least an hour.  

To serve, cut the loaf into slices and sear in a frying pan.  Top with sauce of choice or eat plain.  Great with sauteed spinach and other veggies.  

YIELDS: 4 large servings PREP/COOK TIME: 25 minutes  SET TIME: at least 1 hour