That Was Vegan?

Remember when I mentioned that the hubster and I had a romantic, food-filled New Year’s Eve at home? Well, here’s what we ate… “Turkey” Tempeh, Maple-Glazed Brussels Sprouts, Cornbread Stuffing with Tofurky sausage, mashed taters and cranberry sauce.  If it sounds a bit Thanksgiving-y to you, that’s because it was, but what can I say? The holidays were *almost* over, but we just weren’t done stuffing our faces yet!

Our dinner plate… minus the brussels…

The Turkey Tempeh turned out okay, but not as good as I hoped. The flavor was great, but the texture was a little off. I feel like I’m not very good at preparing tempeh, so I take full blame for the results. Check out the original recipe, it’ll probably turn out better for you. Also, please don’t judge me for serving canned cranberry sauce… it’s the only kind he really likes!

The Brussels were AMAZING! I’m firmly of the belief that maple syrup makes everything better though, so that didn’t surprise me. I’ll even admit that I was munching on these little suckers the next morning, straight out of the fridge- and they were just as yummy cold! My recipe, adapted from the one in Forks Over Knives, is below. Give ‘em a try! This was my first time preparing brussels at home, and this recipe is super easy.

The Cornbread Stuffing was also a hit. I had seen the (non-vegan) version on Pinterest and had been thinking about making a compassionate version for a while. That recipe is also below. Like all stuffings it was ridiculously filling, but also really good. The cornbread is a nice change from the traditional stuffing, and of course the Tofurky gives it that extra “oomph”. The celery and onions let you pretend that it’s a little healthier than it actually is 🙂

Maple-Glazed Brussels Sprouts

2014-11-25 13:19:12

Serves 6

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Ingredients

1. 1.5 lbs Brussels sprouts
2. 1/4 cup diced sweet onion
3. 2-3 cloves garlic, minced
4. 1/3 to 1/2 cup maple syrup
5. 1.5 T dijon mustard
6. 1.5 T Bragg's liquid aminos
7. 1.5 T cornstarch

Instructions

1. Bring a saucepan of water to a boil. Cut the stems off the sprouts and discard, then cut the sprouts in half. Cook in the boiling water for 2 minutes, then drain and rinse in cold water.
2. In a large skillet or saucepan, saute the onions and garlic in a little bit of water for 2-3 minutes.
3. Add the cooked sprouts and continue to saute for another 4 minutes.
4. In a separate bowl, whisk together the maple syrup, mustard, Bragg's, and cornstarch. Pour the mixture into the pan and mix everything together, then let it cook for another 2-3 minutes. You'll see the sauce start to thicken, then you'll know it's done!

By Barb@ThatWasVegan

Adapted from Forks Over Knives

Adapted from Forks Over Knives

That Was Vegan? https://www.thatwasvegan.com/

Cornbread Stuffing with Tofurky Sausage

2014-11-25 13:22:37

Serves 5

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Ingredients

1. 1.5 cups onion, chopped fairly small
2. 1.5 cups celery, sliced thinly
3. 2-3 links of Tofurky Italian sausage, sliced in half longways, then sliced across into thin half circles
4. 1/4 t sea salt
5. pinch of black pepper
6. 1 lb prepared cornbread, cut into 3/4-inch cubes (about 6 cups)
7. 1/8 cup chopped fresh parsley
8. 1 tablespoon chopped fresh sage
9. 1- 1/2-3 cups veggie broth

Instructions

1. Preheat oven to 325°F. Coat a 3-qt baking dish with cooking spray.
2. In a skillet over medium heat, saute the onions and celery in some water for 4-5 minutes. Add the tofurky, cover and reduce heat to medium-low and let sit for another 3-4 minutes. Transfer to a large bowl, and season with salt and pepper.
3. Add the cornbread, parsley and sage.
4. Heat your broth in a small sauce pan. Once simmering, pour over the stuffing mixture and toss gently. Keep adding until the bread is moist but not wet. Spoon into the prepared baking dish and cover with foil.
5. Bake until heated through, 20-25 minutes.

Notes

1. I used a 3-qt baking dish because my smaller ones were dirty, but I definitely think you could squeeze this into a 2.5-qt dish.
2. Serves 4-6

By Barb@ThatWasVegan

Adapted from Eating Well

Adapted from Eating Well

That Was Vegan? https://www.thatwasvegan.com/

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A very special THANK YOU to Heather at Sunday Morning Banana Pancakes  (NH! Woot! Woot!) for nominating That Was Vegan? for the Liebster Blog Award! If you haven’t been to her blog, go check it out immediately!

According to Heather’s post, this award is simply a way of giving recognition to new blogs and those who have fewer than 200 followers, which is a great idea! The recipient then has to select five other blogs to pass the award on.

My problem is that I don’t know 5 other new blogs!  It’s not that I don’t follow a sh*t ton of other blogs, because I do… it’s just that most of them are very well established already. I did some quick googling (remember when that word used to sound dirty?) and saw that a lot of other nominees chose not to focus just on new blogs, but also on those that they love. Sort of a “pay it forward” kind of thang, ya know? I’m going to mix the two- sorry for not following the rules 🙂

And so, without further ado (in no particular order), here’s my Liebster Blog Nomination Love List! Check them out, maybe you’ll find your new favorite blog!

1. Vegan Heartland.  Matthew comes up with some of the most amazing cookie and treat recipes that you could ever hope to find! Also, he buys Christmas presents for his doggie Keva, which I love because I do the same thing. As a bonus, he just posted about his one-year bloggiversary, so he’s kind of new 🙂
2. Epicurean Vegan. She’s definitely not new, but she’s talented and shares tons of great recipes. I make her dishes pretty regularly and have never been disappointed. She uses a great mix of fresh fruits and veggies, and “vegan junk food”, which certainly keeps this reader happy.  I love me a mix of kale and Field Roast, you know… And she’s here in Colorado which makes her just a little extra awesome!
3. Go Places. Megan hasn’t been posting a lot lately, but I’m really hoping she’ll get back to it because I love her blog! Also? She has the most beautiful rescued black Lab named Jasper, and she shares all sorts of great stories about him.
4. Vegan Thyme. Love to bake? Or, if you’re like me, wish you could bake? Then Kelly’s blog is the place to go for some delicious vegan cake porn, believe me. And  guess what else? That’s right, she loves dogs, and has a bunch of adorable rescue pups that she regularly shares stories about! (Are you seeing a trend here?)
5. Lux Hippie. Vegan food is awesome, obvs. But sometimes you might want a little vegan fashion to with it, and that’s when you should head on over to Lux Hippie, cause she’s got both goin’ on!

And really, thanks to all the amazing bloggers out there who are filling the world with vegan recipes, you’re all awesome!

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Hoppin’ John

First of all, can you believe it’s 2012!? I hope you all had safe and happy celebrations. My sweetie and I spent the evening on the couch stuffing our faces and watching movies (BTW, Bad Teacher is hi-lar-i-ous!). We made a huuuuge feast just for the two of us (photos and recipes to follow later this week), kind of a last-chance holiday calorie-thon. From here on out we’re eating healthier. Granted, I (and him, mostly) already eat vegan which is pretty damn healthy, but I need to make some changes. But this isn’t your typical “OMG is January first I have to go on a diet!”, because I’m not a fan of those and I don’t think they’re good for you.

Nope, this is actually about my foot. Three and a half weeks ago I tripped over my pack of wild hyenas dogs and got myself a nasty little bone bruise on the ball of my right foot. (In case you’re wondering, a bone bruise consists of about a gazillion microscopic fractures on the surface of the bone. I’ve been told by more than a few people that they’re more painful than fractures or breaks!) I can’t stand or walk on it for more than a few minutes without pain, which obviously rules out any sort of running, hiking, aerobics or snowboarding- my usual forms of activity. You know, the forms of activity that allow me to stuff my face with pretty much whatever I want without packing on the pounds? And of course it happened during the holiday season full of tasty (fattening) treats, so I went ahead and started packing on the pounds. Sigh. I’ve been in a walking boot for over 2 weeks now which allows me to get around (and stand up long enough to cook!), but it doesn’t allow me to do anything really physical. The worst part is that I don’t know how long I’ll be in it, or in pain. Apparently bone bruises can take anywhere from a couple of days to 5 months or longer to heal! Sheesh! Okay, I’m done whining now 🙂

This is my first year celebrating New Year’s Day with a bowl of Hoppin’ John, can you believe that? I’ve read about the tradition before, but I’ve just never tried it… which is weird because I tend to be a pretty superstitious person. I looked around at a couple of recipes, and the common theme seemed to be “put in whatever you like!”, so that’s what I did. Black-eyed peas of course, and rice and kale and  onions and tomatoes and peas and broccoli! I only had about 1 cup of cooked BEP’s, so I also added in a can of 3-bean salad, but you could use any beans you like- or stay traditional with just the peas! Another change I made? I sauteed the kale in a little bit of maple syrup, and later added some chili powder- I’ve really been digging on the sweet and spicy flavor combo lately!

Hoppin' John

2014-11-25 12:47:24

Serves 4

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Ingredients

1. 1 good-sized bunch of kale, chopped
2. 1 medium onion, diced
3. 1 T maple syrup
4. ~3 cups cooked black-eyed peas (and/or your favorite beans)
5. ~3 cups cooked rice
6. 1 red bell pepper, diced as finely as you can get it
7. 1 cup frozen peas, thawed
8. 1 cup broccoli florets, cooked (I used frozen)
9. 1-2 T chili powder, to taste
10. 1.5 t garlic powder
11. 3/4 t sea salt
12. 1 t black pepper
13. 2 good-sized tomatoes, chopped
14. Additional S&P to taste

Instructions

1. In a large skillet over medium heat, mix the maple syrup with enough water to cover the entire bottom of the pan. When it starts to bubble, add the kale and onions. Cover and stir occasionally until the kale is a nice bright green and onions are getting a little soft, about 3-5 minutes.
2. Add in all your beans, your rice, the bell pepper, the peas and the broccoli. Mix well then cover and reduce the heat to low. Let it sit for about 5 minutes, making sure everything gets nice and warm.
3. Add the tomatoes, then all the spices, and a few tablespoons of water if it's getting too dry (one side effect of not cooking with oil!). Taste-test and maybe add a little more chili powder... I ended up adding probably another teaspoon of sea salt, but that might be too much for anyone who's not a salt addict like myself.

Notes

1. This isn't a precise recipe, so go ahead and put in what you have and what you like!
2. Serves 4-6

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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Did you know that what most of the country (world?) calls Shepherd’s Pie actually goes by the name Chinese Pie in parts of New England? It’s true!  There are some differences (peas and carrots vs. corn for example), but they’re very similar dishes. There’s a whole story about how Chinese railroad workers back in the day cooked it for their fellow workers, who then brought the recipe home with them to NE and Quebec. I grew up calling it Chinese Pie, but when I say that around here no one knows what I’m talking about.  And no, I don’t ever serve it with pickled beets  🙂

I’m not sure if those Chinese railroad workers or French Canadians ever imagined giving their pate chinois a south-of-the-border flair like this, but I sure hope you like it. In the past I’ve made this with a vegan “meat crumble” substitute, but for 2012 I’m going to try and cut out more of the processed stuff. Not that I’m going cold-turkey on the Daiya or anything crazy like that! It’s just that I’ve been wearing a %^*#ing walking boot for much of the holiday season, and all the goodies and nog plus the inability to get any exercise are taking their toll.  Hence my desire to cut back a little. And besides, we could all use a little less “processed” in our lives, right?

So rather than a layer of hamburger (or boca crumbles!) and a layer of corn we have a nice jumble of beans and corn (along with their friends tomatoes, green chilies and onions), and the mashed taters have some wonderful (hot!) chipotle peppers in adobo sauce mixed in. Oh, and a layer of mexi-bread crumbs adds some crunch at the very top! This is a very hearty, “stick to your ribs” type of meal, great for a cold winter’s night.

Tex-Mex Chinese Pie

2014-11-17 14:47:19

Serves 5

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Ingredients

1. 5 medium potatoes, peeled (or not!) and chopped
2. 1 small onion, chopped
3. 2 cloves garlic, minced
4. Oil or water, for sauteeing
5. 1 14 oz can black beans, rinsed
6. 1 14 oz can red kidney beans, rinsed
7. 1 packet ‘vegetarian chili’ seasoning mix
8. 14 oz can diced tomatoes with green chilies
9. 6 oz frozen sweet corn
10. 1/4 cup water
11. 4-5 T Earth Balance (amount based on preference)
12. 1/4-1/2 cup non-dairy milk (amount based on preference)
13. 2 good sized chipotle peppers in adobo sauce, chopped as small as you can get them.
14. 1/2 cup bread crumbs
15. 1 t chili powder
16. 1/2 t paprika
17. 1 T crushed red pepper

Instructions

1. Heat over to 350 degrees, and lightly coat a 7x11 baking dish with non-stick spray.
2. Put your potatoes on to boil, and let them cook until they’re nice and mushy. We want a smooth mash for this, no lumps!
3. In a large skillet or pot, saute the onions and garlic for 3-4 minutes, until they start to get soft.
4. Add both cans of beans, seasoning mix, tomatoes/chilies and water to the skillet and mix all together. Let them simmer until it thickens.
5. When your taters are done cooking, drain and mash with the EB and non-dairy milk. Once they’re nice and smooth, add the chipotle peppers.
6. In a separate bowl, mix the bread crumbs with the remaining spices.
7. Pour the bean/corn mixture into the bottom of your baking dish, the gently spread the mashed potatoes over the top, making sure to get full coverage.
8. Top with the bread crumb mixture.
9. If your bean/corn mixture and your potatoes are still warm, bake (uncovered) for about 20 minutes, then move to the top of the oven and broil for 2-3 minutes, so the top gets nice and browned. If you made any of the components earlier and they need to be reheated, add about 30 minutes of covered backing before removing the foil.

Notes

1. Serves 4-5

By Barb@ThatWasVegan?

That Was Vegan? https://www.thatwasvegan.com/

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This might be one of those recipes where the ingredients list doesn’t grab you and scream “MAKE ME”, and you might be tempted to overlook it, but believe me when I say that once you try this dish, you’ll be a believer! It’s absolutely delicious, and my omni husband counts it among his favorites (as in, out of ALL dishes, both vegan and not), which tells me that it’ll appeal to a wide range of eaters.  The layers of flavor in the sauce meld together to create a new “super-flavor”. I used a hotish salsa, so there was a little bit of heat which combined with the coolness of the sour cream, the crunchiness of the walnuts, the twanginess of the olives and earthiness of the spinach. The pictures don’t show it, but before devouring I mixed everything all together on my plate and WOW!

Seriously, just make this dish. You wont be sorry, I promise you.

The recipe comes from the fantabulous Epicurean Vegan, and the only changes I made were to use regular ol’ fettuccini and a (slighty) hot salsa. I also added some sliced avocado on top cuz why not, right? One change I wish I had made was to double the ingredients so that I’d have leftovers 🙁  This is the second time I’ve made this dish, you’d think I’d learn my lesson! So go on, check out the recipe and don’t forget to double it!

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I’m totally in the holiday spirit, but something was missing… this pound cake!

Yesterday was a snow day (according to me, when I called in to work), so I took that opportunity to do some baking, and… ta da! It was difficult to not just drink all the So Delicious nog, but I managed to save some for this scrumptious pound cake. And some rum, too 😉  The cake itself doesn’t taste overly rum-y, even after I mixed some in with the ‘nog, but boy oh boy can you taste the rum in the glaze!

Rum = Yum in my book!

My cake came out a bit dense, but that could be blamed on my lack of baking skills or even just the fact that I live at 6,700 feet. FYI, you wont find a ton of baking recipes on this blog for that very reason. Baking at this altitude will break your heart! Anyway, I know most of you don’t live waaaaay up here with me, so please make any necessary adjustments. I want this cake to turn our beautifully for you!

I hope you’re all enjoying your holidays and stuffing your faces with as much vegan goodness as you can get your hands on!

"Rum-nog" Pound Cake with Cranberries

2014-11-17 14:40:22

Yields 1

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Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Cake

1. 2 3/4 cups AP flour
2. 2 teaspoons baking powder
3. 1/4 teaspoon salt
4. 1/4 teaspoon nutmeg
5. 1 cup Earth Balance at room temperature (Approximately 2 sticks, plus a little more)
6. 2 cups granulated sugar
7. EnerG replacement for 3 eggs
8. 1 cup So Delicious Nog (you could totally mix a little rum in here, too!)
9. 1 teaspoon vanilla extract
10. 3/4 cup dried cranberries, tossed with 1 teaspoon AP flour

Crystal Rum Glaze

1. 3/4 cup granulated sugar
2. 2 tablespoons dark rum
3. 2 tablespoons water

Instructions

1. Preheat oven to 350. Butter and flour a 10-cup capacity ring or bundt pan.
2. In a medium bowl, sift together the flour, baking powder, salt and nutmeg. Set aside.
3. In the large bowl of an electric mixer, cream EB on medium-low speed until smooth. Gradually add the sugar then continue beating until light and fluffy, about 5 minutes. Scrape the side of the bowl.
4. Beat in the egg replacer, one third at a time, and scrape the sides of the bowl occasionally. On the lowest speed, add the flour mixture in four additions alternately with the 'nog in three additions, beginning and ending with the dry ingredients. Scrape the sides of the bowl again. Beat in the vanilla. With a rubber spatula, gently fold in the cranberries. Spoon the batter into the prepared pan and smooth the surface.
5. Bake for 55-60 minutes or until the cake is golden and risen and a skewer inserted in the center comes out clean. Cool in the pan over a wire rack for 10 minutes – in the meantime, make the glaze: place the sugar, rum and water in a small bowl and mix to combine.
6. Carefully unmold the cake onto the rack and, using a pastry brush, coat the top and sides of the cake with the glaze. Cool completely before slicing and serving.

Notes

1. Keep in mind this recipe was adapted to work at high altitude!

By Barb@ThatWasVegan?

Adapted from Technicolor Kitchen

Adapted from Technicolor Kitchen

That Was Vegan? https://www.thatwasvegan.com/

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This recipe was actually inspired by one that I found online years ago, but now I can’t find it again. That used to happen a lot- I’d print out a recipe then never be able to re-find the source. Of course, now that I pin all the dishes I see online and want to try on my ‘Vegan Food To Make Your Tummy Growl’ board on Pinterest, that doesn’t happen anymore! Perfect solution!

I especially love making this dish on snowy or rainy afternoons- there’s just something so cozy about having my red crock pot going in the kitchen and knowing that I’m not going to have to make dinner. I know the ingredients list looks long, but I think you’ll find most are things you already have in your pantry and fridge.

Slow-Cooker Bean & Cornbread Casserole

2014-11-17 10:25:30

Serves 6

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Prep Time

15 min

Cook Time

2 hr 30 min

Total Time

2 hr 45 min

Prep Time

15 min

Cook Time

2 hr 30 min

Total Time

2 hr 45 min

Ingredients

1. 1 green or red bell pepper
2. 1 sweet or white onion
3. 3 cloves garlic
4. 1 can (15oz) red kidney beans, drained and rinsed
5. 1 can (15oz) pinto beans, drained and rinsed
6. 1 can (15oz) black beans, drained and rinsed
7. 8-10oz tomato sauce
8. 15 oz can diced tomatoes w/ chilies
9. 1 can cream corn, halved
10. 2 teaspoons chili powder
11. 1 teaspoon pepper
12. 2 teaspoon salt
13. 1 teaspoon hot sauce
14. 1/2 cup yellow corn meal
15. 1/2 cup AP flour
16. 1 1/4 teaspoon baking powder
17. 1 teaspoon salt
18. 1 tablespoon sugar
19. 3/4 cup non-dairy milk
20. 1 egg replacer mix of choice (I've used chia seeds, and I've also used banana-both worked!)
21. 1 1/2 tablespoon vegetable oil

Instructions

1. Spray the inside of your slow cooker with non-stick spray.
2. Chop onions and bell peppers, and mince garlic cloves. Water saute over medium until tender, 6-8 minutes, then add to the slow-cooker. Add the beans, tomatoes, tomato sauce, 1/2 can of the creamed corn, spices and hot sauce. Mix, cover and cook on high for about 1 hour.
3. In a separate bowl, combine the cornmeal, flour, baking powder, salt and sugar, then stir in the milk, egg replacer, oil, and the rest of the creamed corn. Mix well.
4. Lade over the bean mixture in the slow cooker, making it nice and smooth.
5. Cover again, and cook for another 90 minutes on high (sometimes my cornbread takes another 30 minutes beyond that- just slice into yours to see if it's done!)

By Barb@ThatWasVegan?

That Was Vegan? https://www.thatwasvegan.com/

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“Tom Brady” Dip

I made this bad boy yesterday afternoon, to nosh on while watching my Patriots trounce all over the Broncos. Technically it’s called a 7-Layer Dip, but at my house it’ll always be known as Tom Brady Dip. Half the dish contained green chilies, which I recommend if you want to bring the heat (sorta like Tom and the boys did). You could also add extra spice with a hot salsa or extra chili powder. Serve in a glass dish to show off the pretty layers! I served with my Agave-Toasted Tortilla chips, and the hint of sweet was perfect with the spice!

7-Layer Dip

2014-11-17 10:13:47

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Ingredients

1. 10oz vegan sour cream
2. 1/3 cup taco seasoning blend
3. 1/2 teaspoon chili powder (or more!)
4. 3 ripe avocados, chopped up and a little bit smooshed
5. 1 teaspoon sea salt
6. 1 tablespoon lime juice
7. 1 can vegetarian refried beans
8. 1 small can diced green chilies (optional)
9. 2+ cups salsa of choice
10. 1 cup shredded iceberg lettuce
11. 1/2 cup sliced scallions

Instructions

1. Mix the sour cream, taco seasoning blend and chili powder and set aside. Mix avocado, lime juice and salt and set aside.
2. Layer all ingredients as follows: Beans, sour cream mix, avocado mix, green chilies (if using), salsa, lettuce, scallions.

By Barb@ThatWasVegan?

That Was Vegan? https://www.thatwasvegan.com/

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Sweet Potato, Tomato and Quinoa  Soup

In the Rocky Mountains, Winter = Soup. Well, at my house anyway. This is one of our favorites and I think it’s a soup that will appeal to both vegans and omnivores alike (well, at least those who like soup!). I know this because I once made it for my stepfather who is not only not vegan, but is opposed to eating vegetables in general, and he liked it. He may have even uttered the phrase “That was vegan?”, so there you have it.

This is a very creamy soup, high in protein. I mix a lot of quinoa in mine, but to keep it smoother you could certainly use less. Either way, I highly recommend serving with chunks of crusty bread, slathered in Earth Balance!

Also, we have another birthday to celebrate at the TWV house! Our darling kitty cat Olivia turned 11 yesterday! Happy Birthday Olivia! Olivia, who also answers to “Squishie Kitty”, made her way into our hearts and home on December 15, 2008 after living in a feral colony for at least 4 years. Her age, like that of many rescue pets, is a guess, but what we know for sure is that she had a family before, because she’s been extremely affectionate since the day she arrived. The colony she was living in was made up of more than 100 cats (mostly abandoned by former residents of the trailer park, and their off-spring), a couple of pit bulls and (true story!) a fox or two! Well, the dogs had homes, and the fox lived in the woods of course, but they all came out for feeding time, and ate together nicely. This colony is actually pretty well known in our area for these kinds of stories.  There are wonderful people watching over the colony, feeding them and doing TNR (our Olivia has the snipped ear to prove it!). One of them trapped Olivia and brought her to our house ahead of a nasty cold snap. She had noticed how affection Miss O had been, and couldn’t stand the thought of her being outside anymore. Once I heard about her, neither could I!

And though she’s the littlest member of our family, we don’t think she knows it. She has the biggest personality and makes sure every one knows she’s in charge!

Thank you again for indulging my sentimentality. I promise there are no more pet birthdays until February 🙂

Sweet Potato, Tomato and Quinoa Soup

2014-11-16 09:31:42

Serves 4

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Ingredients

1. 1 small sweet onion, chopped
2. 1 clove garlic, diced or minced
3. 2 sweet potatoes, peeled and chopped
4. 14 oz can chopped tomatoes
5. 2-3 cups veggie stock or broth
6. 2 cups cooked quinoa
7. Olive oil if desired
8. S&P to taste

Instructions

1. In a large soup or stock pan, saute the onions and garlic in water or olive oil for 4-5 minutes. Add the tomatoes, potatoes and enough broth to cover. Cover and simmer until the potatoes are soft (15-20 minutes depending on their size). Blend until smooth using an immersion or stick blender, adding more broth if needed to thin it out. Stir in the cooked quinoa and serve hot!

Notes

1. You'll want an immersion blender for this, although you could also use a regular blender in a pinch (I have!). If you go with the immersion method, you'll also want to use a pan with high sides so you don't get any splashing. The veggies can all be roughly chopped, just keep in mind that the smaller the potato pieces, the faster they'll cook.

By Barb@ThatWasVegan?

That Was Vegan? https://www.thatwasvegan.com/

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