Filling Meals: Vegan Recipes

A reader who enjoyed my last post What I’ve Been Up to in the Kitchen mentioned that it would be nice to see some full-on meals (I mostly just provided snacks and treats in the last one) and I definitely agree. I have made some good hearty meals in the last few months or so, and I will share some now:

Black Bean & Garbanzo Stir Fry on Rice. This recipe I got from by Tori Farbisz but I modified it by changing adzuki beans to black beans and I added brown rice and garbanzo beans to make the meal even more filling and protein-rich.

  • cup cooked or canned black beans
  • cup cooked or canned garbanzo beans
  • 2 cups cooked brown rice (or however much you want)
  • 1 TBSP peanut oil
  • 1 red onion chopped
  • 1 green bell pepper chopped
  • 1 carrot chopped thin
  • 2 small mangos peeled and chopped
  • 1 cup light coconut milk
  • 1/2 cup chopped fresh cilantro
  • 1 lime juiced
  • 1″ piece fresh ginger root minced
  • 1 clove garlic minced
  • 1 TBSP agave nectar

First make the sauce in a blender until smooth: coconut milk, cilantro, lime juice, ginger, garlic, agave; then set aside. Heat the oil in a big saute pan on medium high. Cook onion, bell pepper, carrot until carrot is tender, about 10 min. Add beans and mango and cook/stir until mango is hot. Mix rice in, pour sauce over all, stir, and serve.

Curried Tofu [serves 4]. This recipe has been modified quite a bit but the original comes from The Best of Vegan Cooking by Priscilla Feral. I have made four or five things from her book and every single one has been delicious, I recommend buying it!

  •  1 tsp brown mustard seed
  • 1 lb tofu extra firm, cut into cubes
  • 1 large yellow onion 1/4″ dice
  • 2 garlic cloves minced
  • juice of 1 lime
  • 2 tomatoes 1/2″ dice
  • 1 head cauliflower cut into florets
  • 2 TBSP curry powder
  • mix of olive oil and water – 1TBSP
  • 1 TBSP ginger grated
  • 1/4 bunch cilantro chopped
  • one 8-oz can coconut milk
  • chunks of seitan (your desired amount)

In large skillet over medium high heat, heat the oil. Add mustard seed until it sputters then add onion, ginger, garlic until onion goes clear-ish. Add curry powder, tomatoes, lime juice. Simmer a few minutes, adding water if needed. Add cauliflower, tofu, seitan, coconut milk. Simmer a few more minutes. Stir in cilantro and serve.

Waffle Sausage Cheese Panini [makes 4]. Ok now, this is in my top 5 list for sure. It’s by Alicia Silverstone from her Kind Diet book, which I recommend to everyone. Before I became vegan I used to crave three things: pizza, ice cream, and Cinnabon (now none of those things I miss since I have since found tasty replacements) but now, this sandwich I crave fairly regularly!

  • 4-6 (1-1.5oz) Italian-style soy sausages (I used Gimme Lean sausage patties)
  • 1/3 cup apricot jam (fruit-sweetened instead of sugar)
  • ¼ cup Vegenaise
  • 1 ½ tsp chopped fresh thyme or ½ tsp dried
  • ¼ tsp freshly ground black pepper
  • 8 frozen whole grain waffles, toasted
  • 4 TBS oil-packed sundried tomatoes, drained and chopped
  • 1 ½ c arugula
  • 4 slices vegan mozzarella (I used shredded Daiya mozzarella)

Cook sausage according to package until browned in large skillet. Transfer sausage to cutting board and slice each in half lengthwise then half crosswise. Stir together jam, Vegenaise, thyme, pepper in small bowl. Spread each waffle with 1 tbs jam mix and sprinkle sundried tomatoes over 4 waffles and layer each 4 with arugula, cheese, and ¼ of sausage slices and top with the remaining 4 waffles to complete the sandwich. Wipe out skilled from sausages and put on medium heat and add some oil. Cook sandwiches 3-5 minutes or until cheese is melted, turning it once to get both sides. I used tongs to flip it otherwise stuff flies out. Enjoy!

Grawnola. This recipe is from The Complete Book of Raw Food by Julie Rodwell. It will require a dehydrator if you want it dry and crunchy and be travel-friendly; if not, it still tastes yummy undried, just keep in fridge in a tupperware. I make this on a regular basis so that I always have some on hand. It is by far the heartiest breakfast I have ever had, vegan or no. It keeps me full for at least 4 hours. Well not full exactly, but not the slightest bit hungry. It is packed with protein and enzymes. This also freezes, so you might make it in bulk since it takes a few days to make!

  • 1.5 cups almonds soaked in purified water 1 day, rinsed
  • 2.5 cups oat groats soaked 1 day/rinsed & sprouted 2-3 days
  • 1 cup sunflower seeds soaked 1 day/rinsed & sprouted 1 day
  • 1 cup buckwheat soaked 1 day/rinsed well & sprouted 1-2 days
  • 1 1/3 cups dates, pitted and soaked overnight

Chop up almonds into smaller pieces in a food processor. Toss with the oats, seeds, and buckwheat in a bowl. Put dates in blender with a little of the soak water and blend to a thick puree. Pour it over the grawnola and toss well. Either enjoy now or dehydrate on teflex sheets on dehydrator trays for 24-36 hours, then eat either dry or as a cereal with almond milk, soy milk, or coconut milk, etc.

Kale & Snow Pea Quinoa. The original recipe came from 30-Minute Vegan’s Taste of the East by Mark Reinfeld, but I added the quinoa to it so it turns into a meal instead of a salad, and I added sesame seeds.
  • 1 lemon juiced
  • 1 bunch curly kale, stems removed, torn in small pieces
  • 1 TBSP sesame oil
  • 1 cup snow peas
  • 1  tsp peeled & grated fresh ginger
  • 2 TBSP Bragg’s Liquid Amino’s (or tamari or shoyu or soy sauce)
  • 1-2 tsp agave nectar (or if you like maple syrup, use that instead)
  • 2 TBSP minced sweet onion
  • 2 cups cooked [or soaked/sprouted] quiona (or however much you want)
  • 2 TBS sesame seeds

Squeeze lemon over kale and add oil; rub juice and oil onto leaves for 1-2 minutes until well coated, set aside. Slice peas into strips and add to kale. Add rest of ingredients and stir well. Stays in fridge for up to 3 days.

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