Stealth add-ins such as miso and soy sauce add umami depth to this plant-based riff on shepherd’s pie that is sure to leave everyone around the table searching for the like button—even the most devout carnivores. Plus, it’s the perfect make-ahead dish; simply reheat in the oven shortly before serving.
Say cheeze If you need to turn this sweet potato pie into a vegan-friendly dish, use a dairy-free butter alternative and try this Parmesan alternative: in bowl, stir together 1/2 cup (125 mL) hemp hearts; 1/4 cup (60 mL) nutritional yeast; 1/2 tsp (2 mL) garlic powder; 1/2 tsp (2 mL) onion powder; and 1/2 tsp (2 mL) salt.
In steamer basket set over 1 in (2.5 cm) of water, place sweet potato and steam until very tender, about 10 minutes. Alternatively, you can boil potato cubes until tender. Mash potato with Parmesan cheese, butter, rosemary, and cinnamon. Set aside.
Preheat oven to 400 F (200 C) and grease 11 x 8 in (28 x 20 cm) casserole pan.
In large skillet, heat oil over medium. Add onion and heat for 5 minutes. Add carrot and heat for 3 minutes. Place mushrooms and garlic in pan; heat for 3 minutes. Add tempeh and heat for 3 minutes. Place green peas and tomato paste in pan; heat for 1 minute. Stir in cooked lentils, miso, cider vinegar, soy sauce, and thyme. Place tempeh mixture in greased casserole pan and spread mashed sweet potato mixture over top. Sprinkle some additional grated Parmesan overtop. Bake for 30 minutes.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.