#canbeadaptedtoveganrecipe — Public Fediverse posts

This is a summertime favorite, and can be easily made into a vegan version...

Sweet Potato and Potato Salad

Ingredients
2 potatoes (we usually use gold potatoes)
1 large sweet potato
4 eggs (one could substitute extra firm tofu, diced)
2 stalks celery, chopped
½ yellow onion, chopped
¾ cup mayonnaise (vegan mayonnaise can be substituted)
1 tablespoon Dijon mustard
1 teaspoon salt
1 ½ teaspoons ground pepper

"Bring a large pot of salted water to a boil. Add all potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil, cover the pan, remove from heat and let eggs stand in hot water for 10 to 12 minutes.

Remove eggs from water, cool, peel, and chop.

In a large bowl, combine the potatoes, eggs, celery and onion.

In a small bowl, whisk together the mayonnaise, mustard, salt and pepper.

Add to the potato mixture and toss well to coat. Refrigerate and serve chilled."

Source:
https://www.allrecipes.com/recipe/16625/sweet-potato-potato-salad/
#SolarPunkSunday #Recipes #RecipesOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

This doesn't need to be puréed, but it can be. The original recipe calls for chicken stock, but vegetable stock works just fine! The original recipe calls for butter, but any vegetable oil can be used (since it's just for sautéing). A warm and nourishing soup for cold days!

Carrot Ginger Soup (can be made as a vegan version)

Serves 4-5

Ingredients

3 Tbsp unsalted butter
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish

Method:

1. Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2. Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

3. Remove the strips of orange zest and discard.

4. Purée soup: Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

Add more salt to taste.

Garnish with chopped chives, parsley, or fennel fronds (I prefer parsley or cilantro).

Freezes well! Great to make lunch-sized portions!

#EatYourVeggies #DietForASmallPlanet #CanBeAdaptedToVeganRecipe

This doesn't need to be puréed, but it can be. The original recipe calls for chicken stock, but vegetable stock works just fine! The original recipe calls for butter, but any vegetable oil can be used (since it's just for sautéing). A warm and nourishing soup for cold days!

Carrot Ginger Soup (can be made as a vegan version)

Serves 4-5

Ingredients

3 Tbsp unsalted butter
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
2 cups chopped white or yellow onion
Salt
1 teaspoon minced ginger
2 cups chicken stock or vegetable stock
2 cups water
3 large strips of zest from an orange
Chopped chives, parsley, dill or fennel for garnish

Method:

1. Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2. Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

3. Remove the strips of orange zest and discard.

4. Purée soup: Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

Add more salt to taste.

Garnish with chopped chives, parsley, or fennel fronds (I prefer parsley or cilantro).

Freezes well! Great to make lunch-sized portions!

#EatYourVeggies #DietForASmallPlanet #CanBeAdaptedToVeganRecipe