Vote for your Favorite Virtual Vegan Potluck Recipes!

If you haven’t voted for your favorite recipes in the Virtual Vegan Potluck, go vote now! You still have a few more days to get your votes in. Of course I would appreciate a vote for my Chocolate Peanut Butter Pie with Fresh Berries, but you should pick your favorites! There are so many recipes that look delicious!

If you have the time, I recommend making your way through the whole potluck, because there are lots of great recipes. But if you’re short on time (there are a ton of recipes and it takes quite a while), I thought I’d share just a few of my favorites in each category, as other VVP bloggers have done. It’s really hard to narrow them down, but I thought it might help in your voting process if you don’t have time to go through all the recipes.

Appetizers:

Beverages:

Breads:

Salads:

Sides:

Soups:

Main Dishes:

Desserts: This was the biggest category and obviously the hardest to narrow down based on the number of links I’m sharing!

Hope you enjoyed the recipes, now go vote!

Virtual Vegan Potluck! Curry Noodles with Broccoli and Tofu

Welcome to the second Virtual Vegan Potluck! If you just happened to come to my site and don’t already know about the Virtual Vegan Potluck, here’s how it works. Since we can’t all get together for a real vegan potluck (participating bloggers are from all over the world!), Annie from the blog An Unrefined Vegan came up with the idea to have one virtually. This means that a lot of different blogs post vegan recipes on the same day for a variety of courses…appetizers, salads, main dishes, soups, desserts, etc.

You can work your way through the whole potluck by starting at Vegan Bloggers Unite! and following the links. The blog before mine in the potluck is 40 Fit In The Mitt. The blog after mine in the potluck is VegHotPot.

My plans for the potluck were a bit thrown off by Hurricane Sandy. I signed up to make an appetizer, but I wasn’t able to make the recipe I wanted to this past weekend because Hurricane Sandy kept me from the grocery store. I didn’t have the ingredients I needed, so instead, I’m sharing a different recipe, which is also quite tasty. It could still fall under the appetizer category, or it could be a side or a main dish too. It’s got a yummy flavor combo, and it’s quick to make.

This recipe originally came from Vegetarian Times in the April/May 2011 edition. I changed a couple small things, but it’s mostly the same as the Vegetarian Times Recipe.

Ingredients:

  • 2 teaspoon vegetable oil
  • 2 large shallots
  • 3-4 cloves of garlic
  • 1/4 of a yellow onion
  • 1/2 cup cilantro (save 1/4 cup for garnish)
  • 2 Tablespoons Thai  red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 15-ounce can light coconut milk
  • ¾ cup vegetable broth
  • 2 teaspoons brown sugar
  • 1 12-ounce package of firm tofu
  • 1 package of Asian noodles (I used flat Somen noodles)
  • 5 cups broccoli florets
  • 1 lime

Directions:

  • Chop the onion and shallots, and press or mince the garlic. Roughly chop the cilantro. It’s okay to leave some of the upper stems in with the leaves when you chop it. Set aside 1/4 cup of the cilantro for garnish.
  • Heat the oil in large pot over medium-high heat. Sauté the shallots, garlic, and onions in the oil for a couple minutes. Add 1/4 cup of cilantro, curry paste, curry powder, and turmeric. Stir and let cook for a minute. (I was worried it would be too spicy with the Thai red curry paste, but it turned out not to be spicy at all. I think this probably varies by brand, but I would consider increasing the amount of curry paste next time I make this.)
  • Add in the coconut milk, broth, and brown sugar. Stir and bring to a simmer. Reduce the heat to medium and cook for 5 minutes.
  • Drain the tofu and cut it into 1 inch cubes. If you want it to be a little crispy on the edges, you can saute it in a little oil in a separate pan before adding it to the pot. Add the tofu to the pot with the other ingredients, and simmer another 10 minutes.
  • In a separate pot, cook the noodles according to the directions on the package. You could also substitute rice instead of noodles, if you prefer. Add the broccoli florets to pot of noodles for the last 2 minutes of cooking time. Drain the noodles and broccoli and add them to tofu-curry mixture. Mix well, so the noodles and broccoli are coated.
  • Serve the curry noodles with the chopped cilantro sprinkled on top and a lime wedge on the side. Don’t skip the lime! Squeezing the lime juice over the noodles really completes the flavor of this dish.

You can work your way through the whole potluck by starting at Vegan Bloggers Unite! and following the links. The blog before mine in the potluck is 40 Fit In The Mitt. The blog after mine in the potluck is VegHotPot.

Virtual Vegan Potluck: Vegan Shepherd’s Pie

Welcome to my contribution to the Virtual Vegan Potluck! This recipe is one that my mom came up with, and it’s one of my favorite recipes of hers. It’s a vegan version of a classic meal.

We often make this when we need to bring a meal to share in real life, so it seemed fitting for the Virtual Vegan Potluck as well. It’s easy to make up a big pan of vegan Shepherd’s Pie and it’s well received by vegans and non-vegans alike.

Be sure to check out the other recipes in the Virtual Vegan Potluck by following the links at the bottom of this post. A special thanks to Annie from An Unrefined Vegan for setting all this up! Enjoy!

Ingredients:

Bottom Layer:
1 large yellow onion
2 shallots
1 green pepper
1 cup chopped celery
4 cloves of garlic
olive oil
Two 12 ounce packs of Smart Ground veggie protein crumbles
16 oz of vegan brown gravy
6 oz of tomato paste
garlic powder
salt and pepper
paprika
1 1/2 cups frozen corn, or 1 can of corn
2 cups frozen mixed veggies (corn, carrots, and peas)

Top Layer – Mashed Potatoes
28 oz (or more) Yukon Gold or Honey Gold Potatoes
4 cloves of garlic, pressed or minced
garlic powder
salt and pepper
1/2 cup soy milk
1/8 cup Earth Balance vegan butter

Directions:

    • Chop the onion, shallots, green pepper, and celery. Press or mince the garlic. Saute these ingredients in a little bit of olive oil. Add the Smart Ground crumbles and continue to saute.
    • If you are making gravy from a dry mix, follow the directions and make the gravy in a separate pot. My mom uses Streit’s gravy mix. I couldn’t find this, so I used Imagine Vegetarian Wild Mushroom Gravy. Once your gravy is ready, add it to the sauteed veggies and soy crumbles.
    • Add the tomato paste. Stir the mixture while bringing it to a simmer.
    • Add in the frozen vegetables and corn and continue to simmer until the vegetables are tender.
    • Season with garlic powder, salt, pepper, and paprika to taste.
    • Lightly grease a large casserole dish. Pour the veggie and soy crumbles mixture into the dish and set aside.
    • Preheat the oven to 375°.
    • Make a big batch of mashed potatoes. You can make them from a mix to save time, or make them from scratch. To make them from scratch start by boiling your potatoes until they are soft (check them by sticking a fork in to test firmness).
    • Press or mince the garlic and saute it in a little olive oil.
    • Once the potatoes are soft, run them under cold water to cool them down and drain all the water off. The skins will be loose, so you can peel them off pretty easily by hand. Peel all of the potatoes and return them to the pot.
    • Using a potato masher, mash all of the potatoes until smooth. Add the soy milk, vegan butter, garlic, garlic powder, salt and pepper to taste. Stir until well combined.
    • Spread the mashed potatoes on top of the veggie and soy crumble mixture in the casserole dish. The mashed potatoes should completely cover the bottom layer. Brush a little melted vegan butter on top.
    • Bake at 375° until the edges bubble and the mashed potatoes are golden brown on top.
    • And in the words of my mom “Eat. Smile. Keep the leftovers for tomorrow!”
Don’t forget to keep browsing through the Virtual Vegan Potluck! There are many wonderful recipes waiting for you!

Go to the Next Main Course at Tiny Kitchen Stories

Go to the Previous Main Course at The Twenties Project

Start at the Beginning at Vegan Bloggers Unite!

Vegan Stuffed Shells

With the holiday season coming up, get-togethers with family and friends start to pick up. As a vegan, it can sometimes be a challenge to know what to bring to a potluck or party to share with vegans and non-vegans. Or if you’re not vegan, but are having vegan guests over, you may need to come up with a meal for them. What can you make that everyone will eat? Here’s an easy and tasty recipe that’s great to share. You can make it ahead of time, freeze it, and heat it up later, so it’s perfect if you need to travel.

Vegan Stuffed Shells

Ingredients:

1 box of pasta shells
1 jar of tomato sauce
1 14 oz pack of firm or extra firm tofu
2 shallots
1 yellow onion
4 cloves of garlic
olive oil
salt
pepper
dried oregano
dried basil
dried garlic
paprika
2 cups of frozen spinach (defrosted)

Directions:

  • Boil the shells according to the directions on the box.
  • Chop the onions and shallots. Peel and press (or finely chop) the garlic. Saute the onion, shallots, and garlic, in a little bit of olive oil.
  • Drain and press the water out of the tofu with a paper towel. Crumble the tofu with your hands into a mixing bowl and then use a fork to crumble it more.
  • In the bowl, combine the tofu, onion, shallots, garlic, and defrosted spinach. Mix well.
  • Add the salt, pepper, dried oregano, dried basil, powdered garlic, and paprika to taste. Mix well. I usually start by sprinkling a little of each spice in, then tasting the mixture and adding more as needed rather than measuring out each one.
  • Drain shells after boiling and rinse under cool water so you can handle them without burning yourself.
  • Put a thin layer of tomato sauce in the bottom of a 13×9 inch cake pan. Stuff each shell with a spoonful of filling and layer the shells in the pan. Top them with the rest of the sauce.
  • Bake at 375° for about 35 minutes. If cooking from frozen, cook the shells longer with tinfoil covering the top, so the top doesn’t burn. For the last 10-15 minutes of cooking, uncover them so the top gets crispy.