Three Hot and Hearty Vegan Recipes for Winter - VeggieBoards

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#1 Old 02-08-2016, 03:28 PM
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Three Hot and Hearty Vegan Recipes for Winter



When the winter winds start to blow, people cover up their grills and pull out their slow cookers. When you come home from a long day at work and trudge through the snow to your front door, you will probably be craving a hot and filling meal like a nice stew or casserole. To help fill your stomach and warm your heart, try one of these hot and hearty vegan recipes for winter:

Pressure Cooker Black Bean Chili

Servings: 6 to 8
Ingredients:

• 1 lbs. dried black beans, rinsed and drained
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 medium red peppers, cored and chopped
• 1 tablespoon minced garlic
• Salt and pepper to taste
• 2 tablespoons chili powder
• 3 teaspoons ground cumin
• 2 tablespoons tomato paste
• 2 chipotle chiles in adobo, chopped
• 2 ½ cups water
• 1 (14.5-ounce) can diced tomatoes
• 10 ounces frozen corn, thawed

Instructions:

1. Cover the beans with water in a large bowl and soak overnight then drain.
2. Heat the oil in a 6-quart pressure cooker over medium heat.
3. Stir in the onion, peppers and garlic then season with salt and pepper to taste.
4. Cook for 4 to 5 minutes until the vegetables are tender.
5. Stir in the seasonings and cook for 2 minutes then add the tomato paste and chipotle chiles.
6. Cook for another 2 minutes then add the water, tomatoes, and beans.
7. Put the lid on the pressure cooker and lock it in place.
8. Bring the pressure cooker to high pressure then reduce heat to medium and cook for 30 minutes.
9. Remove from heat and let the pressure lower naturally before releasing steam and removing the lid.
10. Stir in the corn and let set for 3 minutes then adjust seasonings to taste and serve hot.

Mushroom and Lentil Shepherd’s Pie

Servings: 8 to 10
Ingredients:

• 10 medium Yukon gold potatoes, peeled and chopped
• 2 tablespoons vegan butter
• ½ cup unsweetened almond milk
• 1 large yellow onion, diced
• 1 teaspoon minced garlic
• 8 ounces sliced mushrooms
• 2 (15-ounce) cans lentils, drained
• 2 tablespoons soy sauce
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ¼ teaspoon dried sage
• Salt and pepper to taste
• 3 tablespoons cornstarch blended with ¼ cup water
• 10 ounces fresh baby spinach, chopped

Instructions:

1. Bring a large pot of salted water to boil then add the potatoes.
2. Cover and simmer the potatoes for about 20 minutes until tender then drain.
3. Transfer the potatoes to a bowl and add the vegan butter and almond milk then mash the potatoes until smooth.
4. Preheat the oven to 400°F and grease a 2-quart casserole dish with cooking spray.
5. Heat the oil in a large skillet over medium heat then add the onion and garlic.
6. Sauté for 4 to 5 minutes until the onions are tender then stir in the mushrooms and cook for 3 minutes more.
7. Stir in the lentils along with the soy sauce and seasonings – season with salt and pepper to taste.
8. Cook for 5 minutes then stir in the cornstarch and water mixture along with the spinach.
9. Spoon the lentil mixture into the casserole dish and spread the potatoes over top.
10. Bake for 30 to 35 minutes until the potatoes are golden brown. Cool for 10 minutes before serving.

Slow Cooker Root Vegetable Stew

Servings: 6 to 8
Ingredients:

• 2 tablespoons olive oil
• 2 large yellow onions, chopped
• 1 teaspoon ground ginger
• 1 teaspoon dried coriander
• ½ teaspoon ground cinnamon
• Pinch cayenne
• Salt and pepper to taste
• 1 lbs. carrots, peeled and chopped
• 1 lbs. parsnips, peeled and chopped
• ½ lbs. Yukon gold potatoes, peeled and chopped
• 3 ½ cups vegetable broth
• 2 lbs. sweet potatoes, peeled and chopped
• 1 small sugar pumpkin, peeled, seeded and chopped
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 2 tablespoons apple cider vinegar

Instructions:

1. Heat the oil in a large skillet over medium heat.
2. Add the onions and cook for 4 to 5 minutes until they are translucent.
3. Stir in the seasonings and cook for 1 minute.
4. Spoon the mixture into the slow cooker then add the carrots, parsnips and potatoes.
5. Pour in the broth then season with salt and pepper to taste.
6. Cover and cook on high heat for 1 ½ hours then stir in the remaining ingredients.
7. Cover and cook on high heat for 2 more hours, stirring halfway through.
8. Adjust seasonings to taste and serve hot.

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#2 Old 02-09-2016, 05:22 PM
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If you read the black bean chili recipe and thought 'cook beans and tomatoes together? But that is forbidden!' you are correct that it is forbidden as a general rule (or at least not recommended).

But this ain't just cookin'. It's pressure cookin'. The rules change.

Beans cooked with tomato products work out if the cooktime is increased 3 or 4 times. Soaked black beans normally take 4-6 minutes, so the 30 minutes called for in the black bean chili recipe more meets the required increase.

An untested idea: it should be possible to make this recipe with unsoaked beans by increasing the water and increasing the cook time to 1 1/2 hours. I haven't tested this, so try at your own risk, but it looks like it'd work in theory.

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#3 Old 02-09-2016, 06:24 PM
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I believe my pressure said if using unsoaked beans add some oil to prevent -- a lot of that foamy stuff that could clog the pressure thingy?

I wouldn't bother to sautee the veggies in advance, in fact I'd wait till after the beans cook and then add them
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#4 Old 02-09-2016, 08:07 PM
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Quote:
Originally Posted by silva View Post
I believe my pressure said if using unsoaked beans add some oil to prevent -- a lot of that foamy stuff that could clog the pressure thingy?

I wouldn't bother to sautee the veggies in advance, in fact I'd wait till after the beans cook and then add them
Me too, fellow Lazy one
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#5 Old 02-10-2016, 12:25 PM
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I rarely sautee onions when I make chili. I kind of like the raw bite. Oh, and the lazy thing too.
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#6 Old 02-10-2016, 12:56 PM
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Quote:
Originally Posted by Dave in MPLS View Post
I rarely sautee onions when I make chili. I kind of like the raw bite. Oh, and the lazy thing too.
I always saute, always. My cooking habits are totally ingrained.
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