3 medium russet potatoes, cut into cubes (about 1/2″)
1 tablespoon olive oil
1/4 yellow onion, diced
Vegan breakfast sausage of your choice*
1/2 red bell pepper, chopped
1/2 teaspoon apple cider vinegar
1 teaspoon garlic powder
1 tablespoon nutritional yeast
kosher salt, to taste (about 1/4 teaspoon)
freshly ground black pepper, to taste
2 green onions, sliced
*I used 5 links of Field Roast’s Apple Maple Breakfast Sausage (not sponsored, just the truth!)
Boil potatoes until fork tender, and set aside.
Warm olive oil in a large skillet/pan over medium heat. Add the onion and cook for about 3 minutes until starting to soften, then add the boiled potato cubes. Crisp the potatoes up for 7-10 minutes, stirring frequently.
Add the sausage, bell pepper, vinegar, garlic powder, nutritional yeast,and a generous pinch each of salt and pepper. Cook another 5 minutes or so, stirring often, until peppers have softened and sausage is browned.
Taste and season with more salt and pepper if needed. Add to serving bowls and top with sliced green onions.
Serve with ketchup, hot sauce, or whatever your heart desires!
I feel like the title of this recipe is explanation enough, so I’ll just say that this bisque reminds me of ordering a cup of crab stew or lobster bisque in little mom and pop restaurants growing up. We no eat crustaceans or dairy anymore, and that’s not an issue at all with this creamy and delicious vegan bisque!
2 tablespoons vegan butter
2 large carrots, chopped
1/2 large yellow onion, chopped
1 stalk celery, chopped
2-3 large cloves garlic, chopped
1 tablespoon flour
1 (14 oz) can fire roasted diced tomatoes
2 cups vegetable broth
1 large bay leaf
1 tablespoon fresh parsley
1 teaspoon fresh thyme leaves
1 cup raw cashews
1/2 cup water, adding more as needed
1 heaping tablespoon nutritional yeast
Salt and freshly ground pepper, to taste
Old Bay crouton recipe follows
In a large pot, melt butter over medium heat and add carrots, onion, celery, and garlic. Cook 5-7 minutes, stirring, until vegetables have softened. Mix in the flour and continue stirring until incorporated and flour begins to brown.
Add tomatoes, vegetable broth, bay leaf, parsley, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Make the cashew cream while that cooks. Add cashews (softened if not using a high powered blender*), water, and nutritional yeast to a blender, and blend until very smooth.
Add the cashew cream to the pot after 20 minutes, then simmer another 10 minutes. Turn off the heat and remove the bay leaf. Allow the mixture to cool some.
Pour the soup into your blender in batches until the whole pot is smooth and creamy.* Add freshly ground pepper and salt, to taste. Ladle into bowls after making these Old Bay croutons, toss some on top, and enjoy!
For the Old Bay Croutons:
Preheat your oven to 350F. Slice up half a baguette into crouton-sized pieces and add to a large bowl. Mix together 2 tablespoons melted vegan butter, 1 teaspoon Old Bay seasoning, and 1 tablespoon garlic powder. Toss croutons in the butter and spice mixture, add to a parchment or silicone lined baking sheet, and bake for 10 minutes, stirring/flipping halfway through.
*Soften cashews by soaking in water overnight, or soaking in hot water for 20 minutes.
*Unnecessary, but potentially interesting side note: I am lazy and don’t want to add multiple cups of hot liquid to a blender or wait for the whole pot to cool, so I’ll sometimes use an immersion blender instead to get things as smooth as possible. Then I’ll take 1.5 cups out, let it cool a bit, blend that until completely smooth, then stir it back into the pot. The texture achieved by this is similar to rustic lobster and crab bisques I had before going vegan, so I really like it.
So, I have a story from my middle school days that involves white pizza (the salt and ice burn challenge makes an appearance), but I’ll refrain from writing that novelesque recipe intro. Anyways, I used to order white pizza at my local pizza & deli all the time growing up. I still haven’t found a vegan white pizza out in the wild, but who cares – now I make my own!
I know I titled this “pizza sauce” but this creamy white garlic sauce is delicious on pasta as well!
Now that I’ve repeated the word pizza so many times that it sounds like an alien language (the phenomenon is actually called semantic satiation), here’s the recipe:
Prep Time: 5 minutes – Cook Time: 10 minutes
1 cup raw cashews (soaked or boiled if you don’t have a high-powered blender)
2 cups vegetable broth
2 cloves garlic
1 tablespoon lemon juice
1/4 cup nutritional yeast
2 tablespoons vegan butter
3 tablespoons flour
1/4 cup finely chopped yellow onion
freshly ground black pepper
1 tablespoon fresh chopped parsley (optional)
1 tablespoon fresh chopped basil (optional)
Blend cashews, vegetable broth, garlic, lemon juice, and nutritional yeast together until very smooth to make the cashew cream.
Melt butter over medium/medium low heat in a medium saucepan, sauté onion for a few minutes until soft and translucent, whisk in flour.
Slowly whisk in the cashew cream. Simmer for about 5 minutes, stirring often, until it’s thick and creamy. Stir in the parsley, basil, and black pepper. Taste and season with more salt and pepper if needed.
Go forth and sauce!
This recipe makes lots of sauce, so you might want to halve the recipe if you aren’t making multiple pizzas. The leftover sauce is amazing with pasta!
The featured pizza is topped with caramelized onions, artichoke hearts, vegan sausage from No Evil Foods, vegan parmesan, and fresh parsley.
Penne alla Vodka was one of the first recipes I ever made in my first apartment, around 5 years ago. Mind you, I wasn’t vegan at the time so I didn’t know about the wonders of cashew cream. But now I do and here we are.
This dish is simple, creamy, hearty, and delicious – what more could you want?
So why vodka?
“Along with the penne pasta, this dish generally contains cream sauce mixed with marinara sauce or tomato paste, which are a combination unusual in Italian cooking because the acidity of the tomatoes tends to make the oil in the cream separate. The ethanol (vodka) serves as an emulsifier, allowing the water and lipids to remain mixed together.”
“Ethanol is also thought to solvate certain flavors from the tomato that would otherwise be inaccessible in water. This is seen in other vodka sauces, as well.”
1 (28 oz) can of crushed or petite diced tomatoes (sometimes I’ll do a 15 oz can of each for a more interesting texture)
Salt and pepper, to taste
Penne, cooked according to box instructions
Fresh parsley or basil for serving (optional)
Add the cashews to a blender along with the nutritional yeast and water, and blend until very smooth.
In a large skillet over medium heat, sauté onion in butter for about 5 minutes. Add the garlic and crushed red pepper and sauté another 2 minutes until the onions are soft and slightly browned, and the mixture is very fragrant.
Pour in the vodka and let cook for about 5 minutes, until the alcohol has cooked off.
Add the tomatoes, stir, and let the mixture simmer for 10-15 minutes until thickened – you may need to lower the heat some.
Stir in the cashew cream and cook for about 10 more minutes, until the sauce is thick and creamy.
Add salt and pepper to taste (I usually end up not needing any), and mix well.
Serve over penne cooked according to box instructions, top with parsley or basil, and enjoy!
*If using a high powered blender, you don’t need to pre-soak your cashews to soften them. If you’re short on time, you can immerse the cashews in boiling hot water for 15 minutes (don’t keep the water boiling, just make sure it’s very hot when you put the cashews in, and then let them sit)
Oh man… Have I mentioned my love for sun-dried tomatoes before? Yes? Well I’m gonna say it again – that intense, sweet-tart flavor is everything!
Some lovely sun-dried tomatoes along with sautéed onions and garlic, white wine, baby spinach, and a cashew cream sauce make this vegan pasta dish so creamy and flavorful!
The fusilli pasta really grabs as much of the sauce as possible – it’s awesome.
Cook up this dish and be amazed as your multiple cups of spinach are reduced to what seems like a tablespoon. We’ve all been there, am I right?
Caution: be sure to cook enough for all parties present because your house will be smelling heavenly. Thank you onion, garlic, and sun-dried tomatoes.
Anyways, let’s get to it:
Prep time: 10 minutes – Cook time: 15 minutes – Serves: About 4 people
1 cup raw cashews, soaked overnight or use the quick boil method*
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 cup vegetable broth or water (if using water, you may want to add a bit more salt)
3/4 cup julienne-cut sun-dried tomatoes in oil, roughly chopped
1 tbsp of oil from the sun-dried tomatoes
1/2 of one medium yellow onion, finely diced
3 – 5 cloves of garlic, minced
1/3 cup white wine (I used a vegan pinot grigio)
3 – 4 cups of baby spinach
1/4 tspred pepper flakes
salt and fresh ground pepper, to taste
16 oz fusilli pasta, cooked (you could also use bowties, penne, fettuccine, you name it)
vegan parmesan for topping (optional)
Begin boiling the water for the fusilli pasta and cook according to package directions.
Make the cashew cream by blending cashews, lemon juice, nutritional yeast, vegetable broth, and salt/pepper to taste until very smooth.
Heat oil over medium heat in a large pan and sauté the onion with a pinch of salt. Cook until tender and translucent, about 5-7 minutes.
Add in the garlic and red pepper flakes and cook for another minute.
Then, toss in the sun-dried tomatoes and baby spinach, cook for about 2 minutes or until the spinach is wilted.
Pour in the wine and simmer for a few more minutes until the wine has reduced by half.
Stir in the cashew cream sauce until combined, taste and add salt and pepper as needed, then add in the pasta noodles and stir again to coat.
Top with vegan parmesan if you’d like, serve, and enjoy!
*Quick-boiling cashews: If you’re not someone who plans out far enough ahead to soak cashews overnight, you can add the cashews to a small sauce pan, cover with water, and bring to a boil. Once it starts boiling, remove from the heat immediately, cover with a lid, and let sit for 10 minutes to soften.
So I’m all for eating healthy and I strive to do so most of the time, but this gravy recipe is definitely an indulgence. It’s:
I’d absolutely bring this to Thanksgiving or a potluck – you’d never know it’s vegan! Plus gravy boats are adorable and now you have an excuse to use one.
Taste this recipe as you go. You may not like it quite as salty as me, so you can always start with less soy sauce or vegan butter. It’s not an exact science and will be even better if you tailor it to you!
I love serving this over roasted garlic and chive mashed potatoes, as well as poutine (which, for those of you who may not know about this Canadian delicacy, is fries, gravy, and cheese curds). Obviously we ain’t cooking with any cheese curds here, but I’ve tried it with homemade vegan mozzarella as well as store-bought Violife feta and both are fantastic!
Fun fact about poutine that I just found via cottagelife.com: “The traditional story is that poutine originated in the 1950s in Warwick, Quebec, at a restaurant called Le Lutin qui rit. Upon being asked to add cheese curds to a customer’s fries, owner Fernand Lachance responded, “Ça va faire une mauditepoutine,” or, “That’s going to make a dreadful mess.”
And what a delicious mess indeed!
Anyways, here’s the gravy:
Prep time: 5 minutes – Cook time: 1 hour – Serves about 6 people
1 small red or yellow onion, diced (or half a large onion)
3 tbsps flour
1/4 cup reduced sodium soy sauce
about 3 tbsps vegan butter (or olive oil)
1 tsp sugar (I used coconut sugar)
2 cups vegetable broth
a few cracks of fresh ground pepper
Melt butter in a sauce pan over medium-low heat, then add in the diced onion.
Spread the onions in an even layer in the pan, and cook, stirring every few minutes or so.
Stir in a teaspoon of sugar after about 10 minutes to speed up the caramelization process.
Continue to cook, stirring every few minutes until they are nice and caramelized – about 30 to 45 minutes. Make sure not to stir too frequently, or they won’t brown enough to caramelize.
Note: If they start to brown too quickly or are drying out, add a splash of water and turn the heat down a bit. If they aren’t caramelizing quickly enough, turn the heat up a bit.
Add the flour to the onions and stir to mix well. It should be a paste-like texture.
Slowly whisk in the vegetable broth, pouring small amounts in at a time. Then whisk in the soy sauce as well.
Raise the heat to medium and allow the mixture to come to a simmer.
Reduce heat if necessary, stirring often until it reaches a gravy consistency to your liking. It’s usually about 5-10 minutes for me.
Crack in some fresh ground pepper, and voila! Serve over mashed potatoes, poutine, or any other gravy vessel.
Note: Store any leftovers in an airtight container in the fridge. You can reheat it in the microwave or pour in back into a sauce pot on the stove. It may need a little splash of water depending on how thick you made it.