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Easy Roasted Veggies | www.thatwasvegan.com
I’m a big fan of prep or bulk cooking on Sundays, especially when it comes to my lunches for the week. Well, lunches and breakfasts really, because during the week, the two are completely interchangeable for me. 

And one of my absolute favorites is a mix of roasted veggies! I usually do beets, sweet potatoes, parsnips and onions… although sometimes I’ll switch it up a bit depending on what I have in my fridge or what’s on sale that week…

Easy Roasted Veggies | www.thatwasvegan.com

Beets are always in there though… ALWAYS. I love me some beets! 

Pretty much anything with beets! Here they are about halfway through being roasted:

Easy Roasted Veggies | www.thatwasvegan.com

Easy Roasted Veggies | www.thatwasvegan.com

Here they are, portioned out for lunches…

Easy Roasted Veggies | www.thatwasvegan.com

It felt great spending Sunday in the kitchen. Especially with my very special assistants there to help me out!  

Easy Roasted Veggies | www.thatwasvegan.com

They spent the week at their daddy’s house while I was in NH visiting my mom, which was a great trip by the way! She’s getting ready to sell her house so I went to help her go through boxes and boxes of crap memories and pictures and even my baby teeth. Yes, really. 

There was also time for lunch and a bloody mary at The Friendly Toast in Portsmouth which is one of my favorite spots in NH, tons of vegan options! (And you should be following me on Instagram, btw- lots of pictures of dogs and booze and yummy vegan food!)

Easy Roasted Veggies | www.thatwasvegan.com

Then, before I knew it, I was back at the airport missing my mama and waiting for my flight…

Easy Roasted Veggies | www.thatwasvegan.com

But of course it IS good to be home. Especially since I have a week’s worth of delicious lunches waiting for me… Including these amazing stuffed shells I made with vegan alfredo sauce. Unfortunately the pictures didn’t really turn out well, so I’m going to have to try again so I can share that recipe with you!

Easy Roasted Veggies | www.thatwasvegan.com

 


 

Easy Roasted Veggies
Serves 3
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 beets
  2. 2 parsnips
  3. 1 large sweet potato
  4. 1 small sweet onion
  5. 2 tablespoons olive oil (I use a butter flavored one and LOVE it!)
  6. Salt & pepper
Instructions
  1. Preheat oven to 400.
  2. Wash and chop the veggies into bite-sized pieces, and arrange on a baking sheet. Drizzle with oil, then add salt and pepper.
  3. Bake for 25-30 minutes until done (will depend on how small your bites are!), stirring halfway through. Add more s&p as needed.
Notes
  1. This yields 4-5 cups, or about 3 lunch servings. Super easy to double if you need more!
That Was Vegan? http://www.thatwasvegan.com/
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Mile High Vegan Eats: Pizza Fusion

Mile High Vegan Eats: Pizza Fusion | www.thatwasvegan.com

Vegan pizza? VEGAN PIZZA! Pizza Fusion, another one of my favorite spots in Denver that just happens to be walking distance from my office, offers tons of vegan options on their pizzas and sandwiches. They have Daiya as well as another, soy-based vegan cheese (I’m not sure which brand), and they even have Gardein Chick’n!

But before the food, I have to tell you about their incredible mission. Well, missions plural, actually! The Pizza Fusion brand overall is dedicated to reducing their impact on the environment and supporting eco-friendly policies. They serve organic food. They deliver the pizzas in hybrid vehicles. They offset 100% of their energy usage by purchasing renewable wind energy certificates. They offer discounts to customers who return their pizza boxes for recycling, and so much more. You can learn about their Saving The Earth One Pizza At A Time initiative here

Beyond that, each location or franchise can have their own mission. The Denver location in particular is pretty great: it’s operated by the Colorado Coalition for the Homeless! Details are here, (and here’s a great fact sheet) but basically this is how it works: Homeless people are given jobs at the pizza place and an apartment in the lofts upstairs. It’s a job training program that teaches skills and sets the formerly homeless up to succeed. After working here they have skills, they have experience and references to put on their next job application. And most importantly they have an apartment from which to go on this next job hunt! People cycle through so that more can be helped, and just by eating here, you can help too. 

I have to say also that the service here is so prompt and polite, and the place is spotless. SPOTLESS! This might actually be the nicest restaurant bathroom I’ve seen in Denver, no kidding!

Ok, the food. Here’s a build your own pizza with ‘shrooms, peppers and onions, and Daiya:

Mile High Vegan Eats: Pizza Fusion | www.thatwasvegan.com

And this one is straight off their menu, it’s called the Very Vegan and is just cheese and crimini mushrooms:

Mile High Vegan Eats: Pizza Fusion | www.thatwasvegan.comAnother favorite of mine to order is the BBQ Wrap… Gardein chick’n, Daiya, basil, red onion, lettuce, and tons of yummy BBQ sauce!

Mile High Vegan Eats: Pizza Fusion | www.thatwasvegan.com

And of course…. salad! Just look at all those crisp, delicious veggies!

Mile High Vegan Eats: Pizza Fusion | www.thatwasvegan.com

You can check out their whole menu here. They’re located at 571 East Colfax (Colfax and Pearl), and I’ve never had a problem finding street parking. Go eat some pizza!

Want more Denver-area restaurant reviews? Check out my Mile High Vegan Eats page!

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25 Delicious, Healthy, and Vegan Korean Recipes

Korean food is generally known to be meat-heavy, but it doesn’t have to be. I never tried it when I was omni, but as a vegan have become a huge fan of the cuisine! I know it’s less mainstream than Chinese or Thai food, but I don’t think that’s fair. It’s delicious and flavorful and vegans everywhere should be enjoying it, and to help make that happen I’ve gathered together some of my very favorite Vegan Korean Recipes! 

Some are mine, and some live on other vegan blogs, but they’re all delicious and worth trying, even if you’ve never had Korean food before. Give it a shot, I think you’ll be glad you did! I’ve separated them into  categories so you can find the recipe you think you and those you cook for will be the happiest with. I’ve always found that when introducing new foods and flavors it can be helpful to do so using dishes people are already familiar with. Enjoy!

Vegan Korean Recipes with Tofu: 

Vegan Korean BBQ Tofu and Kimchi Fried Rice

 

Vegan Korean Recipes with Seitan and other Mock Meats:

 Vegan Kimchi Pizza

Vegan Korean Recipes with Veggies, Noodles, and Everything Else!

Korean BBQ Chickpea Tacos w/ Sriracha Pineapples | www.thatwasvegan.com

Creamy Kimchi Pasta | www.thatwasvegan

 

Vegan Korean BBQ (Bulgogi) Quesadilla

 

Vegan Korean Pizza

 

Vegan Korean BBQ Sub

{ 5 comments }

Buffalo Tofu Quinoa Veggie Bowls

Buffalo Tofu Quinoa Veggie Bowls | www.thatwasvegan.com

Not only is this the most literal interpretation of a recipe name ever, but this is also the first official TWV? recipe created in my new kitchen! That’s right, these Vegan Buffalo Tofu Quinoa Veggie Bowls are delicious, healthy, AND history in the making!

You guys, seriously… it felt freaking phenomenal to be back in the kitchen this past weekend. It was like coming home after too long away, or a hug from your favorite old friend. 

But enough about me, let’s talk about these bowls, which I am proclaiming to be 100% Perfect For Spring! They’re light yet filling, and oh-so healthy with all those great veggies in there (broccoli, cabbage, carrots, and corn just to start with – you can totally add whatever else you love) and we all know how much I love buffalo tofu

(And buffalo cauliflower pizza. And buffalo baked potatoes. And buffalo spring rolls.)

Mmmm… buffalo tofu…

Buffalo Tofu Quinoa Veggie Bowls | www.thatwasvegan.com

Plus, because the tofu is baked, there’s not really any added oils in here. Just a little non-stick oil to keep it from, you know, sticking. Heh.

Buffalo Tofu Quinoa Veggie Bowls | www.thatwasvegan.com

 

Buffalo Tofu Quinoa Veggie Bowls | www.thatwasvegan.com

We all know quinoa is a nutritional powerhouse, and it’s also what helps make this bowl so satisfying and filling, especially when combined with the tofu.

But the best part? The BUFFALO SAUCE! I use Franks. It’s vegan and easy and helps bring this dish together in a snap. So go ahead and pin this recipe right now, because you know you want to make it! And although I proclaimed it the perfect spring dish, I have a feeling it’ll continue to be perfect all summer long!

Buffalo Tofu Quinoa Veggie Bowls | www.thatwasvegan.com

 


 

Buffalo Tofu Quinoa Veggie Bowl
Serves 4
This bowl is healthy, delicious, and filling all at once... give it a try!
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 package firm tofu, well pressed
  2. 1/2 cup Buffalo sauce (I use Franks, it's vegan!), halved
  3. 1 cup quinoa, rinsed
  4. 2 cups veggie broth
  5. 1 cup broccoli florets, steamed
  6. 3/4 cup shredded carrots
  7. 1 cup thinly sliced green cabbage
  8. 1/2 cup frozen corn (or whatever other veggies you have in your freezer!)
Instructions
  1. Preheat the oven to 400 degrees, and give the baking sheet a thin layer of non-stick spray.
  2. Slice the tofu in half, then into quarters so you end up with 4 thin rectangles. Spoon 1 teaspoon (ish) of buffalo sauce onto each side, place and on the baking sheet, and bake for 30 minutes, flipping once halfway through. (Make sure to add a little more spray and buffalo sauce when you flip!). When done (you might need a few extra minutes to get the consistency you like), cube and set aside.
  3. Combine the quinoa and broth in a medium pan and bring to a boil. Cover, reduce heat to low and let it simmer for about 20 minutes or until all the liquid is gone. Still over low heat, stir to fluff up the quinoa, then stir in the veggies, cubed tofu, and the remaining quarter cup of buffalo sauce. Serve warm!
Notes
  1. This recipe will give you a moderate buffalo flavor, if you're a HUGE fan of the taste, simply add more at the end!
Adapted from Half Baked Harvest
That Was Vegan? http://www.thatwasvegan.com/
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Why, hello there!

Gah, where have you guys been!?

Oh wait, this is *my* blog, I’m the one who’s supposed to show up regularly and share content, huh? My apologies, and can I just say, being a food blogger without a kitchen is the pits! The good news though is that I have like 80% of a kitchen. Enough to cook in!

I got my counter tops last week, which means all I’m waiting on now is the backsplash, and teeny tiny little details like cabinet and drawer hardware and toe kick. 

Introducing my gorgeous new granite….

Why, hello there!

And my ridiculously ugly back-splash… 

Why, hello there!

I haven’t decided what I’m going to replace it with, but I’m thinking it’ll be light gray tile. Mini subway tiles? Hexagonal tiles? Who knows? I still have to bust out the old tile then repair the walls and paint anyway, so I have time to decide. And yes, I am installing the back-splash myself! I will definitely keep you posted on that adventure, haha!

And! I actually cooked this weekend! I made an amazing Buffalo Tofu Quinoa Veggie thing that isn’t properly named yet, but I did take pictures and plan to blog it as soon as I get the pics edited. An unfortunate side effect of my recent breakup is that I lost my photographer and all his fancy equipment, so I’m kind of starting over in that department, so please don’t be too judgey. 

What else have I been up to? Mixing drinks, like this other recipe that’s coming soon:

Why, hello there!

Citrus, peach, and strawberry are the flavors. And vodka. Lots and lots of vodka. 

Speaking of vodka, I’ve also been up to this (that’s my favoritest niece Gaby in the background- we have our own little all-girl biker gang going):

And this… My mom’s first tequila shot!

Why, hello there!

She came out for a long weekend to help me get settled in and we had a blast, even when we weren’t drinking :)

IMG_0116

 

See you soon with new recipes!

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Reading with Intention in 2015 (April)

Reading with Intention, April 2015 | www.thatwasvegan.com

So, one surprising and unintended byproduct of tracking my reading this way is that, each month, I’m saying to myself “Holy crap where did that last month go!?” It’s a little funny but also annoying. I don’t want to be reminded of how quickly time passes! 

Anyway, I’m much more settled into my new place now, and feel entitled to set aside more time for reading going forward. I read 4 books plus the Little House collection of 9 children’s books. So we can call it 5 I guess?

 Here’s what I read in March:

  • The Little House Collection by Laura Ingalls Wilder … These books really are a comforting reminder of my childhood. And also of how much easier life is these days! When I decided to move across the country, I called some movers, I didn’t have to pack everything I owned into a covered wagon and fight off bandits and horse thieves and Native Americans along with the way. There are things about the books that, as an adult, I’m uncomfortable with. I’d say that Pa is controlling and bordering on some kind of personality disorder, and it’s almost abusive the way he’s constantly forcing his family to move against their will. And Ma is just racist, no two ways about it. I know, I know… “It was a different time!” It’s still awkward to read those passages. Overall though, these books still get 2 thumbs up. The Long Winter is my favorite one, hands down. 
  • Into the Wild by Jon Krakauer …  I first read this book years and years ago. I can’t even remember when. Then in January I read Carine’s book The Wild Truth which documented the violent childhood she and Chris endured, which made me watch the movie and then re-read Into the Wild. Well. I still think it’s an amazing book and a great story, but it was SO FRUSTRATING reading the thoughts and opinions of his parents, who I now believe have zero right to have their views expressed. Bad, violent, abusive people. Granted, Carine was still attempting to repair her relationship with them at the time Krakauer was writing this book and it was at HER request that he represent their family in a positive light (I know this from reading her book), but knowing what I now know it all just rang so false and disappointing. It also makes me sad for Chris’ memory- that so many people don’t know the truth of his childhood and don’t understand the reason he (probably) did what he did, so they judge him and blame his death on stupidity and irresponsibility. Very frustrating. I’m still giving it 5 stars on Goodreads because it’s not the book (or Krakauer’s) fault that the whole story couldn’t be told at the time. I wish he could re-release the book with an updated story line…?
  • Talk Talk by TC Boyle … Loved it! I really enjoy his writing, and have loved every book of his that I’ve read. The main character, a young deaf woman named Dana, has her identity stolen and her life nearly ruined. In an attempt to clear her name, she and her boyfriend take off across country tracking the thief. It’s written from her pov, as well as those of her boyfriend and the thief himself. My favorite parts were those written by the thief, you really get to know him. I wish the ending had been different, but overall it was great. It did, however, make me a bit paranoid about having my identity stolen!!
  • The First Bad Man by Miranda July … I’m kind of at a loss, trying to describe this book. It’s insane. The main character is insane. But I sort of felt like I understood her, at least part of the time. The funny thing is though, I can’t think of a single person I would recommend this book to. It was so… odd. And kind of disturbing. I realize I’m not doing a very good job describing it, but I really don’t know what to say. If you’re curious, click through to goodreads and check out some of the reviews. Definitely the strangest book I’ve ever read. 
  • The Clan of the Cave Bear by Jean M. Auel … Please don’t laugh at me for reading this. I loved (LOVED!) it when I was like 12. And the movie? Oh man. If I thought I would’ve made a good pioneer girl, well lets just say I would’ve been one badass Neanderthal ;)  Seriously though, great book. Simply written, but very touching. Now I want to look on Netflix for some documentaries about how neanderthals and cro magnon man interacted.

 

Books for April 2015

  • Loving Frank by Nancy Horan … I’m a huge fan of Frank Lloyd Wright’s work, and of his love story with Mamah Borthwick Cheney. There’s just something about star-crossed lovers that always gets me! This one is actually a re-read, and I’m looking forward to it a lot.
  • Where Men Win Glory: The Odyssey of Pat Tillman by Jon Krakauer … Yes, another Krakauer book. For those of you who don’t remember, Pat Tillman was a highly paid NFL player who left the game to join the army following 9/11, and was later killed in Afghanistan. If it’s as well written as his others, I think I’m gonna love it. 
  • Stuffocation by James Wallman … This book takes a look at the value of stuff (accumulating posessions) vs. actual experiences… and is very highly recommended. 
  • The Monopolists: Obsession, Fury, and the Scandal Behind the World’s Favorite Board Game by Mary Pilon … Who knew there was so much drama behind the creation of my favorite childhood game??
  • Gray Mountain by John Grisham … Stop judging me!! I’m allowed to read mindless fiction once in a while, aren’t I? ;)

 Want more? Check out what I read in January and February!

And tell me what YOU’RE reading! 

{ 6 comments }

Lemony Artichoke Pasta

Lemony Artichoke Pasta | www.thatwasvegan.com

Artichokes are one of those veggies that scream summer to me. As in “Put me on the grill and then dip me in some vegan aioli, please!” Of course, in that scenario they look more like this… 

Lemony Artichoke Pasta | www.thatwasvegan.com

But, it’s not summer yet. And it snowed yesterday (!) so I can barely even call it spring… although it’s supposed to hit 80 this weekend, so who really knows? In the meantime, in order to get a quick artichoke fix, let’s talk about Vegan Lemony Artichoke Pasta, made with the also-delicious artichoke hearts!

Lemony Artichoke Pasta | www.thatwasvegan.com

This recipe was inspired by a dish I ate a few times in Steamboat Springs at this little Italian restaurant where you had to descend the narrowest of staircases to reach it. This was years ago, when I was vegetarian so I’m not sure if the original was vegan (nor do I remember the name of the restaurant, although it was on their main street). All I remember is that it was delicious, and that the menu described it as being made with artichoke hearts, lemon, and white wine. So that’s what I did!  It’s really a very simple recipe and will be perfect for evenings when you maybe don’t feel like grilling or steaming your artichokes, haha! 

Lemony Artichoke Pasta | www.thatwasvegan.com


Lemony Artichoke Pasta
Serves 4
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Ingredients
  1. 3/4 lb dry campanelle pasta
  2. 3 tablespoons olive oil
  3. 2 cloves garlic, minced
  4. 1/2 teaspoon crushed red pepper
  5. 1/2 teaspoon salt
  6. 3/4 cup crisp white wine (I used a pinot grigio because yum!)
  7. Zest and juice of one lemon
  8. 12 oz jar of artichoke hearts, drained and roughly chopped
  9. 3/4 cup unsweetened almond milk
  10. 1 cup fresh basil leaves, chiffonade
Instructions
  1. Cook pasta per package instructions.
  2. Heat the olive oil in a large saute pan, medium-high heat. Saute the garlic with the crushed red pepper and salt 4-5 minutes, then add the wine, lemon, milk, and artichoke hearts. Reduce heat and simmer for about 10 minutes.
  3. When the pasta is done toss it with the sauce in the saute pan. Top with fresh basil before serving!
That Was Vegan? http://www.thatwasvegan.com/
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Mile High Vegan Eats: Peace of Art Cafe

Mile High Vegan Eats: Peace of Art Cafe | www.thatwasvegan.com

Located on the western edge of the San Luis Valley and on the Continental Divide Trail, the Peace of Art Cafe is a must stop for anyone traveling along CO 160. Traveling between the front range and Southwestern Colorado? Heading to Wolf Creek for some amazing powder, or to anywhere else in the area for the wondrous natural beauty? This is on your way!

I made my first visit on the way home from a weekend in Pagosa Springs, back in 2012(??), and then again this past fall after camping Saguache County (and then taking the scenic route through Lake City and Creede). Even if you’re not specifically looking for the place, it’s hard to miss…

Mile High Vegan Eats: Peace of Art Cafe | www.thatwasvegan.com

 Especially if you’re thinking to yourself “Man I wish there was a vegan restaurant around here somewhere…” 

Mile High Vegan Eats: Peace of Art Cafe | www.thatwasvegan.com

We were there just before lunchtime, and we knew this would be the last stop before the long push back to Denver (close to 4 hours), so we took this opportunity to pack our bellies with some healthy, delicious food!

I had the Vegan Breakfast Burrito, full of tofu scramble and smothered in green chile. It was served with fresh avocado and strawberries on the side. 

Mile High Vegan Eats: Peace of Art Cafe | www.thatwasvegan.com

He had a veggie and hummus sandwich (not sure what it was called, but it was vegan!) and it came with chips and a really good quinoa salad, lots of flavor!

Mile High Vegan Eats: Peace of Art Cafe | www.thatwasvegan.com

Not pictured? 2 glasses of wine and a vegan cookie. They have a pretty good wine, beer and booze selection, as well as lots of baked goods. They also have a fun shop (the Organic Peddler) which is great fun to browse through, and they sell everything from packaged foods to clothes. Know what else they have? A dog friendly walking area, and even a hostel and inn if you decide you want to stay a few days!

If you’re planning a trip down that way, please check them out. If the weather is nice they have a great little outdoor seating area, and plenty of food to choose from (even for those crazy non-vegan folks, haha!)

Want more Denver-area restaurant reviews? Check out my Mile High Vegan Eats page!

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Creamy Broccoli Cheese Soup Redo

Vegan Creamy Broccoli Cheese Soup | www.thatwasvegan.com

How’s my kitchen, you ask? Getting there! In fact, the cabinets are (almost all) in, and the counter top has been ordered and I’m planning to actually cook this weekend, so get ready for lots of great new recipes. In the meantime I have another redo for your eyes – My Really Quite Popular & Delicious Vegan Creamy Broccoli Cheese Soup! So thick and creamy and yummmm!

Vegan Creamy Broccoli Cheese Soup | www.thatwasvegan.com

Go check out the original post and recipe here, then get your butt in the kitchen (assuming that you, unlike me, have a fully functioning one of those) and make this damn soup!

Vegan Creamy Broccoli Cheese Soup | www.thatwasvegan.com

Or, if you find yourself craving something a bit more handheld, you could also whip up some of my Broccoli Cheese Soup Grilled Cheese Sandwiches

Vegan "Broccoli Cheese Soup" Grilled Cheese

 

I honestly feel like you’ll be happy either way! 

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GIVEAWAY: Vegan Pressure Cooking!

Delicious Beans, Grains, and One-Pot Meals in Minutes? Yes please! 

VPC Chik'n lentil soup recipe photo

I ❤ JL (as do most people – I’m just lucky enough to be friendsies with her IRL) and was so excited when she first announced her cookbook deal. How excited? Well I ran right out and bought a pressure cooker just so I could be on her recipe testing team! 

I was a bit nervous, I’ll admit. I had never used a PC before and had only heard the horror stories circa 1970’s. Today’s pressure cookers are much better and totally safe of course… but I was also nervous because this was a totally new way of cooking for me. What do you mean I can cook beans from scratch in minutes? And everything in one pot? And I don’t need to leave it running all day like the crock pot? I was suspicious but it turns out that it was all true! I made so many quick and delicious meals, it was amazing. If you’re a fan of cooking from scratch or of bulk cooking, this is the tool for you!

And this gorgeous cookbook! So many delicious recipes. I’m sharing the recipe for Chik’n Lentil Noodle Soup (pictured above), and of course giving away a copy of the book itself. You can also pick up a copy here, in case you aren’t the lucky winner. Soups, chilis, casseroles, even a recipe for seitan… there’s something for everyone!


 The Giveaway

One lucky reader will win a copy of Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes by JL Fields! To enter, leave a comment below sharing what you think about bulk cooking at the beginning of the week. Do you love it? What’s your favorite thing to make? You can also score extra entry points with some fun Twitter options. Contest ends March 15th at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to residents of US and Canada only, good luck!

 

a Rafflecopter giveaway


Chik’n Lentil Noodle Soup
Serves 4
This soup is a reader favorite on my blog, I suspect because it is reminiscent of a childhood favorite for many of us—and because it’s incredibly easy to prepare and delicious! The “chicken” flavoring is simply seasoning. I use Butler Chik-Style seasoning, though your favorite brand of dry seasoning will do just fine. This is rich in protein and packed with healthy vegetables.
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Ingredients
  1. 1 teaspoon extra-virgin olive oil
  2. 3 cloves garlic, finely diced
  3. 1 large onion, diced
  4. 2 cups (200 g) green beans (fresh or frozen), snapped into bite-size pieces
  5. 1 cup (130 g) chopped carrots
  6. 1 cup (120 g) chopped celery
  7. 2 teaspoons vegan chicken flavored seasoning
  8. 1 bay leaf
  9. 1⁄2 teaspoon dried sage
  10. 1 cup (200 g) dried brown lentils, rinsed and drained
  11. 4 ounces (112 g) soba noodles
  12. 4 cups (940 ml) vegetable broth
  13. 1 to 1 1⁄2 cups (235 to 355 ml) water
Instructions
  1. In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic, onions, green beans, carrots, and celery and sauté for about 3 minutes. Add the chicken-flavored seasoning, bay leaf, and sage and sauté for another 2 minutes. Add the lentils, noodles, and vegetable both. Stir to combine. Cover and to bring to pressure. Cook at high pressure for 8 minutes. Use a quick release. Sample both the lentils and the noodles. If they are not cooked through, simmer on low in the uncovered pressure cooker until done. Remove the bay leaf before serving.
Notes
  1. You can find vegan chicken-style seasoning or Bouillon cubes at most grocery stores.
  2. To deepen the flavor further, use vegan chicken broth instead of vegetable broth.
That Was Vegan? http://www.thatwasvegan.com/

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