VeggieConverter

Helping moms introduce meatless meals with ease.

Taco Mac {Vegan}: This Week's Cravings {Macaroni and Cheese}

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Taco Mac {Vegan}: This Week's Cravings {Macaroni and Cheese} 1

Day 360.

Today's This Week's Cravings theme is Macaroni and Cheese. I decided to make Taco Mac, which is something I've made a lot, but only with boxed mac and cheese. Today, I'm going to attempt it with our Homemade Vegan Cheese Sauce Powder (a huge favorite for the kids) and Lentil and Rice Ground Beef Substitute (I've made it before only with Quorn or Morningstar Farms beef crumbles). So, this is the first time it will be made with whole foods, but we'll have to see if it stands up to the flavor of the processed stuff.

Taco Mac
Ingredients for 4 servings
Directions

Boil noodles according to package directions and drain.Meanwhile, heat cheese sauce powder, milk, taco seasoning and cilantro over medium heat for 5 minutes or until heated through. Mix in "beef" and salsa, heat through.

When macaroni is drained, place back in a large pot, adding margarine and stirring until melted. Pour in sauce and stir to combine. Serve with extra salsa and dairy-free shredded cheese, if desired.

The Results
I really like this a lot, which is pretty awesome since I wasn't all that fond of the cheese sauce on its own in the Kid-Friendly Vegan Mac and Cheese (the kids were crazy about it). I expected I might be making a separate meal for my husband and I and reserving this for the kids. But the taco seasoning and salsa make the cheese sauce delicious! My husband and the kids all loved it, too. This is a definite repeat and so easy to whip together. It's a little on the spicy side for the kids, so a 1/2 tablespoon instead of a full tablespoon of taco seasoning might be in order for kids who don't do spicy.

 
 
My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking, Kristen at From My Tiny Kitchen, Angie at Big Bear's Wife and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.
The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

  • January 2: Let's Get Healthy... Healthy Meals & Snacks
  • January 9: COMFORT FOOD: Soups & Casseroles
  • January 16: CHEESE LOVER DAY... YUMMY Cheese recipes
  • January 23: Homemade Pies

If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

This post is shared at路Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,路Homemaker Monday.路Meatless Mondays,路Mingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Made By You Mondays and Monday Mania.

The LINKY PARTY is open ALL Week!
 
PLEASE do not link more then 3 recipes per week.
 
This week's theme is: MACARONI AND CHEESE
 
Please only link recipes with our theme!
 
 
This week's theme is: MACARONI AND CHEESE
 
Please only link recipes with our theme!
 
 

Chili Rollatini {Vegetarian}

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Chili Rollatini {Vegetarian} 2

Day 342.

Hooray for leftover day! I already have a lot of "regulars" I make with leftover chili (Vegetarian Crockpot Chili Leftovers Recipes) but I wanted to try something different today. A while back I saw a recipe for Eggplant Rollatini over at The Adirondack Chick's site, which is sort of an eggplant parmesan with thin sliced eggplant rolled up around yummy cheese filling. Yum. For some reason that popped into my head today. Probably in part because I had a few lasagna noodles leftover from Squash and Sweet Potato Lasagna. So, I took the rollatini idea and adapted it to create my noodles and chili concoction.

Chili Rollatini
Ingredients for 6 rollatini
Rollatini:

  • 3 cooked lasagna noodles, halved widthwise
  • 6 heaping tablespoons Slow Cooker Chili
  • 3 tablespoons Mexican cheese, shredded
  • 6 toothpicks, soaked in water

Butter sauce:

  • 3 tablespoons butter or margarine, melted
  • 1 teaspoon minced garlic
  • 1/4 teaspoon cilantro, dried
  • 1/4 teaspoon Italian seasoning

Topping:

  • 1/4 cup Mexican cheese, shredded
Chili Rollatini {Vegetarian} 3

Directions
Preheat oven to 350 and grease or spray a loaf pan or small (8 x 6) baking pan.

Lay halved noodles flat. Spread a heaping tablespoon of chili across the surface of each. Top with about 1/2 tablespoon of cheese each. Roll up and skewer with toothpick, seam-side down. Place in pan and repeat with remaining rolls.

Mix melted butter, garlic, cilantro and Italian seasoning and pour over rollatini. Top with about 1/4 cup Mexican cheese and bake at 350 for 15-20 minutes, until cheese is melted.

Place on serving plates, remove toothpicks and serve.

The Results
These rollatini were a little awkward to get together, but the taste was delicious. I really liked the cilantro-garlic butter; I'm pretty sure I could drink that on its own. The noodles and butter sauce toned down the spiciness of the chili a bit, so the kids were able to eat the rollatini without mixing in anything else.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, and Ultimate Recipe Swap.

Vegan Slow Cooker Chili

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Vegan Chili

Day 340.

We love our Vegetarian Crockpot Chili but today I'm going to do the unthinkable and change it up to make it vegan and whole foods-friendly. This is a definite family favorite, and messing with it could lead to rebellion. I'm using the Lentil and Rice Ground Beef Substitute for the first time in this recipe. I'm also now exclusively soaking dry beans instead of using canned.

I was half-way there with the tomatoes, using two large chopped tomatoes and one 14.5-ounce can of diced tomatoes this go-around. I highly recommend making chili a day ahead of time as the spices get extra delicious after sitting for an extra day. And, the best part of making up a big batch of chili? The wide variety of uses for leftovers: Vegetarian Crockpot Chili Leftovers Recipes.

Vegan Slow Cooker Chili

Ingredients

4 cups black beans

4 cups diced tomatoes with juice

1 medium onion, chopped

1 green pepper, chopped

2 cups Lentil and Rice Ground Beef Substitute (or cooked lentils)

3 tablespoons chili powder

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon chipotle pepper (optional)

Slow Cooker Method

Grease or spray a 4-quart crock. Add all ingredients to the crock. I chose to leave the "beef" frozen on top so it doesn't get mushy. I also mix all the spices together before-hand and pour them over the "beef."

Cook on LOW for 8-10 hours (recommended) or HIGH for 4-6 hours. Serve immediately or refrigerate overnight, reheat and serve.

Instant Pot Method

Place all ingredients in the instant pot insert.

If using dry, unsoaked beans, use 2 cups dry beans and 1-quart vegetable broth and cook on chili/beans setting for 45 to 55 minutes.

If using dry, presoaked for 24 hours beans, use 2 cups dry beans and 1-quart vegetable broth and cook on chili/beans setting for 30 minutes.

Serve immediately or refrigerate overnight, reheat and serve.

With either method, top with cheese, avocado, sour cream, Cholula, and fresh cilantro if desired.

The Results

I was a little worried about how the "beef" would hold up to that much liquid (it's softer than the store-bought beef substitutes), but the overall texture of the chili is perfect. I think the taste was even more delicious than the last time we made it. The kids and husband all loved it. The kids had their chili with lots of crackers and cheese (it's a little spicy for them otherwise). I sometimes leave the chipotle pepper seasoning out and add cayenne pepper to the adult portions.

Love this recipe? Pin it, please!

CrockPot Vegan Chili | @VeggieConverter

 

Yield: 12

Vegan Slow Cooker Chili

Vegan Slow Cooker Chili

Check out our vegan slow cooker chili, whole-foods friendly and our new instant pot method using dry beans either soaked or not! It's a family favorite!

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 4 cups black beans
  • 4 cups diced tomatoes with juice
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 2 cups Lentil and Rice Ground Beef Substitute (or cooked lentils)
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon chipotle pepper (optional)

Instructions

Slow Cooker Method

Grease or spray a 4-quart crock. Add all ingredients to the crock. I chose to leave the "beef" frozen on top so it doesn't get mushy. I also mix all the spices together before-hand and pour them over the "beef."

Cook on LOW for 8-10 hours (recommended) or HIGH for 4-6 hours. Serve immediately or refrigerate overnight, reheat and serve.

Instant Pot Method

Place all ingredients in the instant pot insert.

If using dry, unsoaked beans, use 2 cups dry beans and 1-quart vegetable broth and cook on chili/beans setting for 45 to 55 minutes.

If using dry, presoaked for 24 hours beans, use 2 cups dry beans and 1-quart vegetable broth and cook on chili/beans setting for 30 minutes.

Serve immediately or refrigerate overnight, reheat and serve.

With either method, top with cheese, avocado, sour cream, Cholula, and fresh cilantro if desired.

© Kristi
Cuisine: American
Vegan Slow Cooker Chili 4

Vegetable Beef Soup {Vegan}

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vegetable-beef-soup

Day 326.

In the pre-kid days, I used to make this easy vegetable beef soup for my husband and I with canned tomato soup, veggies and frozen beef crumbles. It was incredibly simple and a nice, fast weeknight recipe. But, because of the HFCS, I don't use canned tomato soup for meals the kids are going to eat.

So, I crafted this new version using diced tomatoes and Easy Slow Cooker Vegetable Broth. I also wanted to try out dry TVP, which I haven't cooked with in about a decade. I'm excited to try it again since my tastes have changed since those ramen noodle-filled days.

Vegetable Beef Soup

Ingredients

Method

Saute onion and garlic in a bit of olive oil in a medium soup pot until tender. Add tomatoes, broth, potatoes and vegetables. Bring to a boil. Add TVP and reduce heat to low. Simmer for 20 minutes, or until potatoes are tender. Add spinach and cook until wilted, about 5 minutes. Season to taste and serve.

The Results

Oooh this is so much better than using the canned tomato soup base. And I really liked how the TVP turned out. It doesn't seem to have its own flavor, instead adding a bit of toothiness (and much needed protein) to the dish. Goose and I really enjoyed it.

Bug picked all her veggies out and ate them, leaving the potatoes and broth in her bowl. I'll take that as a win since she has an inexplicable dislike of potatoes.

This post is shared at路Tuesdays at the Table, Tuesday Night Supper Club,路Slightly Indulgent Tuesday,路Tempt My Tummy Tuesday,路Delicious Dishes,路Real Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

Beef Broccoli Pizza Quesadillas

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Beef Broccoli Pizza Quesadillas 5

Day 321.

Pizza Quesadillas! Woo! This one's a special treat for the kids, who love tortillas, broccoli, and pizza to an almost inexplicable degree. Today, I've managed to combine all three in a Beef Broccoli Pizzadilla. This is another recipe that's easy to veganize with Daiya cheese.

Beef Broccoli Pizza Quesadillas

Ingredients

1/2 cup broccoli florets, finely chopped

1/4 cup Lentil and Rice Ground Beef Substitute 

1 teaspoon Italian seasoning

8 small tortillas

1/4 cup marinara sauce, plus more for dipping, if desired

1 cup cheese, shredded (I used a mix of Mozzarella and cheddar)

Beef Broccoli Pizza Quesadillas 6

Method 

Combine broccoli, beef and Italian seasoning in a small bowl.

Heat a griddle or pan over medium heat.

Place 4 tortillas on the griddle and spread 1 tablespoon sauce over each tortilla.

Top with about 2 tablespoons cheese each and a quarter of the beef-broccoli mix.

Top with remaining cheese and tortillas.

Grill for about 2-3 minutes per side, or until cheese is melted and tortilla is crisped to the desired amount.

Slice into quarters or eighths with a pizza cutter and serve with additional sauce for dipping

The Results

My husband and I loved these, and he was pretty skeptical before trying them. The kids went pretty crazy for them.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, and Ultimate Recipe Swap.

 

Yield: 4

Beef Broccoli Pizza Quesadillas {Vegetarian}

Beef Broccoli Pizza Quesadillas {Vegetarian}

Pizza quesadillas! Woo! This one's a special treat for the kids, who love tortillas, broccoli, and pizza to an almost inexplicable degree. Today, I've managed to combine all three in a Beef Broccoli Pizzadilla. This is another recipe that's easy to veganize with Daiya cheese.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup broccoli florets, finely chopped
  • 1/4 cup Lentil and Rice Ground Beef Substitute
  • 1 teaspoon Italian seasoning
  • 8 small tortillas
  • 1/4 cup marinara sauce, plus more for dipping, if desired
  • 1 cup cheese, shredded (I used a mix of Mozzarella and cheddar)

Instructions

  1. Combine broccoli, beef and Italian seasoning in a small bowl.
  2. Heat a griddle or pan over medium heat.
  3. Place 4 tortillas on the griddle and spread 1 tablespoon sauce over each tortilla.
  4. Top with about 2 tablespoons cheese each and a quarter of the beef-broccoli mix.
  5. Top with remaining cheese and tortillas.
  6. Grill for about 2-3 minutes per side, or until cheese is melted and tortilla is crisped to the desired amount.
  7. Slice into quarters or eighths with a pizza cutter and serve with additional sauce for dipping
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Lunch
Beef Broccoli Pizza Quesadillas 7

Spaghetti with Meat Sauce {Vegan}

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Spaghetti with Meat Sauce {Vegan} 8

Day 310.

I'm having a super lazy day today, still recovering from that sore throat, so I decided dinner had to be really simple. And it just so happens to be a favorite for the entire family. This simple version is a regular in our lunchtime rotation and we sometimes have it for dinner, paired with some simple garlic bread and salad. We also like our homemade bolognese sauce, but boy is this recipe great for those days you don't want to put in a lot of thought or time.

Spaghetti with Meat Sauce
Ingredients for 4 servings

Directions
Warm sauce and beef substitute together while spaghetti cooks. Top each serving of spaghetti with meat sauce and Parmesan, if desired. Sometimes I add a bit of Spike seasoning to the sauce if I feel like it needs an extra kick.

To store, package noodles and sauce separately.

The Results
Delicious and fun for the kids to eat, as always. Bug is learning to twirl hers on her fork, but most often bites the middle out of her noodles before sucking in each end. Goose just shoves her noodles in by the handful.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays,Creative Bloggers and路 Savory Sunday.

Vegan Taco Bar

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Vegan Taco Bar 9
Day 306.
 
We love tacos and Mexican food in general in our house. But sometimes we like to add a little variety to our taco nights. Which type of variety that is varies on which family member you ask. So we serve our taco bars with multiple proteins, multiple toppings choices and multiple shell choices to allow everyone to create what they like. The real key to this type of meal, in my opinion, is the Homemade Taco Seasoning Mix. We mix a quadruple batch up in a large (16 ounces) leftover minced onion spice container and use it regularly. It makes tacos and other Mexican dishes much more frugal and is easy to mix up. Bonus for those with allergies: it's gluten free.
 
 
Vegan Taco Bar
Ingredients
Taco proteins:

Serve with:

  • Soft flour tortillas
  • Soft corn tortillas
  • Hard taco shells (don't judge me for the red; they were on clearance)

Optional toppings:

  • Lettuce, torn or shredded
  • Salsa
  • Cilantro, fresh
  • Cheese (vegan, if desired)
Directions
Vegan Taco Bar 10
Vegan Taco Proteins
Mixing in1 tablespoon of olive oil and 1 tablespoon of taco seasoning, heat each cup of proteins either in a pan or microwave. Serve family style with various shells and toppings.
 
I like to arrange my proteins on a plate divided in quarters with cilantro. It keeps the proteins somewhat separate but allows you to pick your protein combination all at once. My favorites are seitan and chickpeas together for a chicken-like taco and "beef" and black beans together for a beefy taco. I serve the cold toppings in a bowl and the tortillas and shells on a plate that can be re-warmed.
 
The Results
This was a huge hit and was so incredibly simple to make. Some of us had burritos, others quesadillas or taco wraps. There were several tacos and even a taco salad. Fantastic!
 

Beefy Quinoa Burgers

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Beefy Quinoa Burgers 11
Day 300.
 
Wow. Day 300. Some days it's hard to believe it's getting close to the end of my 2011 challenge. Other days it feels like I can't possibly come up with 65 more converted recipes! Luckily, today is a leftover day, so I get to create something by staring at the contents of my refrigerator and pantry for a while. Sometimes, this can be more satisfying than trolling through the internet for meaty recipes to convert.
 
Another stroke of good fortune: the kids managed to scarf up the plain pasta & chickpeas as a side dish, which left some Roasted Red Pepper Pesto to spread onto burgers. I've been craving burgers for some reason this week, so that's the first thing that popped into my head to spread the pesto on. And I keep seeing, on Pinterest and elsewhere, delicious-looking Quinoa Burgers. Most of those are made primarily of quinoa formed into a patty with some binders. They sound delicious. But for whatever reason, what I really wanted was my usual "beefy" Lentil-Brown Rice patty, with quinoa mixed in (sort of like my dad does with oats in real hamburgers).
 
I guess it's a little funny that I love homemade veggie burgers so much. Hamburgers were the first meat I stopped eating when I was a kid and I've had a love-hate relationship with restaurant and store-bought veggie burgers (I've only ever really liked black bean burgers). But the lentil-brown rice mix (and also, I think, Yves ground round for store-bought) "beef" makes fantastic burgers.
 

Beefy Quinoa Burgers with Roasted Red Pepper Pesto

Ingredients

Toppings (optional):

*Note: Flour, cornmeal or breadcrumbs can be substituted, but I keep masa on-hand and like the texture best.
 

Directions

Combine beef, cooked quinoa, pumpkin, breadcrumbs and seasonings in a medium bowl or baggie and mix.
 
Form patties (about 1/4 cup to 1/3 cup for sliders or 1/2 cup for burgers). Place masa on a large plate and coat patties on both sides. Heat a skillet or griddle to medium and add olive oil. Grill in batches according to your pan size (mine held three sliders in two batches) and cook 3-5 minutes per side. Cool on a paper towel-lined plate.
 
Serve each patty on a bun with leaf lettuce, topped with a generous tablespoon of pesto.
 
Makes 6 sliders or 3-4 full-size burgers.
 
The Results
Yum. The kids devoured an entire slider each and asked for seconds. I really loved the texture of the burger: not too squishy and not too crispy. And it has so much good stuff in it with complete proteins and veggies. Fantastic. I'll definitely make the patty again. The husband, who didn't care for the pesto originally, had his plain (but said it was pretty good when trying a bite of mine). He loved the burger patty.
 

Slow Cooker Vegan Taco Soup

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Slow Cooker Vegan Taco Soup 12

Welcome聽HuffPost聽readers! Learn more about聽ME

Day 292.

Stephanie O'Dea's yummy Slow Cooker Taco Soup was one of the very first recipes I veggie-converted for my family back before I was writing the blog and even before Bug or Goose were eating the same meals that we were eating. For whatever reason, after making the regular rotation several times, this one slipped my mind and I had to rediscover its deliciousness. It's a pretty simple conversion as far as the meat, use 2 cups of lentil-rice "beef" instead of ground beef.

As for veganizing, it's not much different than I'd normally do, because I never buy those little packets of "ranch dressing mix." Instead, I mix up the herbs myself and, instead of the dry buttermilk, I mix soy milk into the soup itself.

The recipe ends up looking like a ton of ingredients, but for me, it's better than spending extra money on a seasoning packet even if I didn't want the recipe to be vegan and MSG-free. Plus, if you use them regularly enough, mixing up large batches of the Ranch mix as well as the taco seasoning mix to be used in recipes is definitely the way to go.

Slow Cooker Vegan Taco Soup

Adapted from Taco Soup.

Ingredients

2 cups black beans, cooked

14.5 ounces corn, undrained

2 cups diced tomatoes

7 ounces green chiles

1 tablespoon taco seasoning mix

MOCK RANCH DRESSING MIX (1 tablespoon)

1/2 tablespoon parsley

1/2 teaspoon dill

1/2 teaspoon onion powder

1/2 teaspoon dried onion flakes

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

2 cups Lentil and Rice Ground Beef Substitute

GARNISH (optional)

1-2 cups soy milk or Easy Slow Cooker Vegetable Broth

cheese

sour cream

fresh cilantro, chopped

Slow Cooker Method

Place all ingredients, in order, at the bottom of your slow cooker. It is especially important with the homemade "beef" to place it on top so the mixture doesn't get soggy. Cook on low 3 to 5 hours. At this point, you have a thick, nearly refried bean consistency taco soup.

I make it in this thick consistency because I can use the leftovers for tacos, burritos and quesadillas and whatever else I can dream up. Once it's done cooking, if you're going to eat the whole thing as soup, mix in 1 to 2 cups of soy milk or vegetable broth to soupify it to your desired consistency. If you use canned tomatoes with juice, you may not need to add much or any liquid at all. Otherwise, soupify your bowls individually and top with cilantro, sour cream and cheese, if desired.

Instant Pot Method

Place all ingredients except garnish in instant pot.

Cook on high pressure for 15 minutes.

Allow pressure to naturally release.

Garnish and serve.

The Results

I had forgotten how much I love this soup and how versatile the leftovers can be. Not to mention the fact that you can really make each bowl individualized with various amounts and varieties of mix-ins.

We all loved this soup (it was Goose's first time eating it and she went crazy for it). I was a little concerned about the homemade beef blend holding up in the slow cooker soup (when I made it before I used pre-packaged "ground beef"), but putting it on top out of the bulk of the liquids really kept the beef together. I can't wait to craft a new leftover creation out of this one.

Slow Cooker Vegan Taco Soup

Recipe card

Yield: 4

Slow Cooker Vegan Taco Soup

Slow Cooker Vegan Taco Soup

This slow cooker vegan taco soup recipe is super delicious. Everyone in the family loved it! The leftovers have many uses and you can play with the spice.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 cups black beans, cooked
  • 14.5 ounces corn, undrained
  • 2 cups diced tomatoes
  • 7 ounces green chiles
  • 1 tablespoon taco seasoning mix
  • MOCK RANCH DRESSING MIX (1 tablespoon)
  • 1/2 tablespoon parsley
  • 1/2 teaspoon dill
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 cups Lentil and Rice Ground Beef Substitute
  • GARNISH (optional)
  • 1-2 cups soy milk or Easy Slow Cooker Vegetable Broth
  • cheese
  • sour cream
  • fresh cilantro, chopped

Instructions

  1. Slow Cooker Method
  2. Place all ingredients, in order, at the bottom of your crock. It is especially important with the homemade "beef" to place it on top so the mixture doesn't get soggy. Cook on low 3 to 5 hours. At this point, you have a thick, nearly refried bean consistency taco soup.
  3. I make it in this thick consistency because I can use the leftovers for tacos, burritos and quesadillas and whatever else I can dream up. Once it's done cooking, if you're going to eat the whole thing as soup, mix in 1 to 2 cups of soy milk or vegetable broth to soupify it to your desired consistency. If you use canned tomatoes with juice, you may not need to add much or any liquid at all. Otherwise, soupify your bowls individually and top with cilantro, sour cream and cheese, if desired.
  4. Instant Pot Method
  5. Place all ingredients except garnish in instant pot.
  6. Cook on high pressure for 15 minutes.
  7. Allow pressure to naturally release.
  8. Garnish and serve.
© Kristi Arnold @VeggieConverter.com
Cuisine: Mexican / Category: Lunch
Slow Cooker Vegan Taco Soup 13

Fajita Burgers {Vegan}

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Fajita Burgers {Vegan} 14

Day 284.

I love making burgers with the Lentil and Rice Ground Beef Substitute mix and I'm completely enamored of veggie fajitas. I could eat carmelized vegetables all day. So this recipe from Closet Cooking is a shoo-in for me. I, of course, swapped out the ground beef for the Lentil and Rice Ground Beef Substitute mix. But I also used a trick I learned from making these Japanese Sliders to make the burgers a little juicier, by adding diced onion and bread crumbs that have soaked up unsweetened soy milk to the burger patty. It really makes a difference. I also usually do sliders (about half the size of a regular burger patty, so it'd be 8 here instead of 4), mainly because it is a lot easier to keep a slider veggie patty together in the pan than a full-size burger patty. I went with the full patty here just for kicks and because I knew these would go fast with no leftovers (sliders are also easier to store and reheat). To further veganize it, beyond my usual veggie-converting, I used dairy-free cheese. You could also use a cashew cheese sauce.

Fajita Burgers
Adapted from Fajita Burgers.
Ingredients

  • 1/4 cup soy milk, unsweetened
  • 1/2 cup breadcrumbs, fine
  • 2 cups Lentil and Rice Ground Beef Substitute
  • 1/2 cup onion, finely diced
  • 1 tablespoon taco seasoning mix #1
  • 1/4 cup salsa
  • 1 tablespoon Worcestershire sauce
  • About 1/2 cup masa or breadcrumbs to coat patties
  • 2-3 tablespoons cilantro, chopped
  • 1 tablespoon oil
  • 2 onions, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 tablespoon taco seasoning mix #2
  • 1/4 cup water or broth
  • 4 buns
  • 1/2 cup (or 4 slices) dairy-free pepper jack cheese, shredded (optional)

Directions

Fajita Burgers {Vegan} 15

In a small bowl, combine breadcrumbs and soy milk. Let sit for 5 minutes until breadcrumbs soak up soy milk.

Mix the breadcrumb mixture, "beef," diced onion, taco seasoning mix #1, salsa, Worcestershire sauce and cilantro.

Form into 4 (or 8 for sliders) patties 3/4 inches thick. Turn patties onto a masa or breadcrumb-dusted plate. Flip to coat. Place on griddle with a bit of olive oil and about 3-5 minutes per side (2-3 for sliders). Set aside, covered.

Meanwhile heat 1 tablespoon oil in a pan over medium-high heat. Add onions #2 and peppers and saute until tender, about 4-7 minutes. Mix in the taco seasoning mix #2 and water and simmer until most of the liquid has evaporated.

Assemble burgers, topping with fajita veggies and cheese.

The Results
Holy moly. Even without the delicious fajita-style veggies on top, these patties are delicious. The cilantro and onions are so fantastic. And then you top it off with caramelized onions and peppers. Stinking fantastic. The kids thought these were awesome (they split an adult-sized burger and asked for seconds). And the husband and I liked them so much we were a little resentful about giving up part of that fourth burger to the kids. 馃檪

This post is shared at路Tuesdays at the Table, Tuesday Night Supper Club,路Slightly Indulgent Tuesday,路Tasty Tuesday, Delectable Tuesday,路Tempt My Tummy Tuesday,路Delicious Dishes,路Real Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

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