Want to eat pancakes for dinner? Why not make them savory pancakes? I adapted this recipe from one I found on Eating Well for Corn and Basil Pancakes. The original recipe contained milk and eggs so I veganized it and swapped out cilantro for most of the basil. I’m pretty sure these would be amazing with just basil, but I had a lot of cilantro on hand.
I also doubled the amount of batter per corn and cilantro because it didn’t look like there would be enough batter to hold everything together otherwise. They turned out really yummy! I served these with the cucumber dill salad from my last post and vegan crab cakes from Sophie’s Kitchen. These savory pancakes are perfect to make on a summer night with fresh corn!
1 cup flour
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp Ener-G Egg Replacer powder mixed with 8 Tbsp warm water
2 Tbsp olive oil
1 cup soy milk
2 cups corn
1/2 cup fresh cilantro (+basil), chopped
- Combine the flour, baking powder, salt, and ground black pepper together in a mixing bowl.
- In a separate small bowl, whisk together the warm water and Ener-G Egg Replacer powder. Add this to the dry ingredients along with the olive oil and soy milk. Whisk it all together until combined, but don’t overmix.
- Stir in the corn, cilantro, and basil.
- Heat a skillet over medium heat, and drizzle in a little olive oil. Using a measuring cup, scoop about 1/4 – 1/3 cup of batter for each pancake. Cook the pancakes until they start to bubble and the edge start to dry, then flip and allow the pancake to get golden brown.
- Sprinkle some chopped cilantro on top, serve right away and enjoy!
My mom used to make chicken pot pie while I was growing up and it was one of my favorites. It’s really easy to veganize and perfect for feeding a big group or bringing to a pot luck. It’s a crowd pleaser! I made it for a family gathering of vegans, vegetarians, and omnivores and everyone seemed to like it.
It also makes yummy leftovers the next day. You can make the filling and dough a day ahead of time if need be, and assemble it right before you bake it. This can help ease your work load if you’re cooking for a holiday or have family and friends over.
1 3/4 cups veggie broth
1/3 cup flour
1/2 cup soy milk
2-3 potatoes chopped (about 3 cups)
1 1/2 cups frozen pearl onions
2-3 stalks of celery
4 cloves garlic
1/2 yellow onion
1 8 oz pack of seitan
1-2 Tbsp vegan butter
1 1/2 cups frozen peas or mixed veggies
- Follow the directions from my pie crust post to make a vegan crust for the top of the pot pie. Since you only need a crust for the top of the pot pie and not the bottom, you can cut the recipe in half. Add fresh herbs into the dough if you like. Place the dough in the fridge while you prep the filling.
- Preheat the oven to 425°.
- Bring the veggie broth to a boil in a large pot. While you’re waiting for it to boil, peel and chop your potatoes into small pieces.
- Reduce the broth to a simmer. Whisk together the flour and soy milk and add it to the veggie broth. Whisk to combine.
- Add the potatoes and pearl onions to the stock and allow them to simmer while you prep other ingredients.
- Peel and chop your carrots. Chop your celery. Finely chop the shallots and onion and mince or press the garlic.
- Saute the shallots, onion, and garlic in a little vegan butter.
- Add the carrots, celery, shallots, onion, garlic, and frozen peas/veggies to the broth. Allow it to simmer for a few minutes. If the sauce doesn’t seem to be thickening enough, you can whisk up a little more flour in soy milk and add it to the broth. Add salt, pepper, thyme and rosemary to taste. Pour the filling into a casserole dish.
- Roll out the pie crust on a floured surface. It should be about 1/4 inch thick and a little larger than the shape of your casserole dish. Place the crust on top of the casserole dish. Fold over the edges of the dough and press them down crimping along the edge of the dish. Remove any excess dough.
- Poke some holes in the dough using a fork so steam can vent out.
- Bake the pot pie for 45 minutes – 1 hour until the crust is golden brown and the filling is bubbling. If the crust is getting too dark you can place tin foil on top during part of the baking process.
I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!
1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
ground black pepper
sticky rice or noodles
- Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
- Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
- In a separate pan saute the seitan in sesame oil so the edges get crispy.
- Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
- Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
- Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
- In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
- Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.
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!
1 large yellow onion
1 green pepper
1 cup chopped celery
4 cloves of garlic
Two 12 ounce packs of Smart Ground veggie protein crumbles
16 oz of vegan brown gravy
6 oz of tomato paste
salt and pepper
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
salt and pepper
1/2 cup soy milk
1/8 cup Earth Balance vegan butter
- 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!
This is a recipe that my sister made for us over the holidays (yes I know it was four months ago!). I’m a little late in posting this, but I wanted to share. The recipe is called Feisty Green Beans and you can find it on Heidi Swanson’s blog 101 Cookbooks. These were really tasty and with the inclusion of tofu, it packs some protein into your veggie side dish! Thanks to my sister for making these for us!
1 pound green beans, thinly sliced
1/2 cup golden raisins
1 tbsp olive oil
2 garlic cloves, thinly sliced
1/2 medium yellow onion, diced
3 bay leaves
1/3 cup white wine
1/2 teaspoon paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp curry powder
1/2 tsp salt
1/2 tsp or less of crushed red pepper flakes
6 ounces extra firm tofu, cut in 1/2 inch cubes
2 tbsp vegan butter
1/3 cup vegan sour cream
1/4 cup toasted sliced almonds
1/3 cup finely chopped fresh cilantro
salt and pepper
- Bring a pot of salted water to a boil, and cook the green beans for about a minute. Then dunk the green beans in cold water to stop the cooking, drain, and set them aside.
- Place the raisins in a small bowl and pour scalding hot water over them. Let them sit for five minutes, drain, and set them aside.
- Heat a large skillet over medium heat. Then add the oil, garlic, onion, and bay leaves. Cook for 5 minutes until the onions and garlic start to brown slightly. Then add the wine and cook until the liquid has mostly evaporated.
- Remove the bay leaves and stir in the spices – paprika, cumin, coriander, curry powder, salt, and crushed red pepper flakes.
- Stir in the tofu cubes and the raisins and cook for another minute. Then add the vegan butter and green beans, stirring until the vegan butter melts.
- Remove the skillet from heat and stir in the vegan sour cream. Add most of the almonds and most of the cilantro, setting some aside. Add salt and pepper to taste. Before serving, top the dish with the remaining cilantro and almonds.
I know it’s not summer yet, but it’s okay to pretend right? This is a light and summery sort of meal that’s perfect for dinner and to pack for lunch the next day. It’s a lemony twist on pasta salad, without all the oily dressing. Boiling the orzo with the lemon juice and lemon rinds infuses the pasta with a light lemony taste. You can add in your own favorite veggies. Some cucumbers, carrots, or artichoke would be a nice addition.
1 bunch of asparagus
1 small yellow onion
1 cup fresh peas
1 lb of orzo
10 cherry tomatoes
1 red pepper
3 or 4 sprigs of parsley
- Preheat your oven to 450°.
- Snap off the ends of the asparagus and place them in a roasting pan. Thinly slice the onion and place the slices in the pan. Juice one lemon and pour the juice over the asparagus and onion so they’re evenly coated. Drizzle just a little bit of olive oil on top and season with salt and pepper.
- Place the asparagus and onions in the oven for about 20 minutes. In the last 5 minutes of roasting, add the fresh peas to the pan.
- Bring a medium sized pot of water to a boil. Squeeze the juice of one lemon into the boiling water and add in the lemon rinds as well. Make sure you filter out any lemon seeds first. Add the orzo and cook according to the package directions.
- Chop the cherry tomatoes, red pepper, and fresh parsley.
- Once the orzo is done, drain it and place it in a mixing bowl or large pot.
- Cut the roasted asparagus spears into 1 inch pieces. (You can also do this before you roast them if you prefer.)
- Add the asparagus, onions, peas, and the lemon juice from the roasting pan to the orzo. Add the chopped cherry tomatoes, red pepper, and parsley to the orzo.
- Juice the remaining two lemons and pour the juice over the orzo. Add salt and pepper to taste. Stir the orzo well so everything is coated with the juice and seasoning.
This Balsamic Roasted Asparagus would make a great side dish for a holiday dinner! It’s easy to make with little prep work. You can easily and quickly prep it and pop it in the oven while you work on other dishes. It’s festive, simple, and very tasty!
1 bunch of asparagus
ground black pepper
2 cloves of garlic
- Preheat the oven to 425° F.
- Thinly slice the shallots. Press or mince the garlic.
- On a baking pan, drizzle a little bit of olive oil to lightly coat the pan. Sprinkle on the shallots and garlic.
- Snap off the ends of your asparagus to get rid of the tough part. Line up the spears on the pan on top of the garlic and shallots.
- Drizzle a little more olive oil on top of the asparagus. Sprinkle sea salt and black pepper on top.
- Bake at 425°F for about 15 minutes until the asparagus is tender.
- Move the asparagus onto a serving dish and spoon the garlic and shallots on top. Drizzle with a little bit of balsamic vinegar and serve.