Vegan Diner (22 page)

This savory waffles and gravy recipe really came about
by accident. It was late in the afternoon, and I hadn't yet decided what to make for dinner. Since I was testing savory breakfast recipes, I thought it might be fun to serve them for dinner as a blue plate special. My family devoured the entire meal before I could even sit down at the table.

MAKES 2 TO 4 SERVINGS

Savory Cornbread Waffles (see variation,
page 37
)

Smoky Potato Scramble (see
page 44
)

Double recipe of Creamy Sage and Pepper Gravy (see
page 160
)

Ground paprika, for garnish

Place 1 or 2 warm waffles on each plate, depending on how hearty you want your servings to be. Top each waffle with a quarter of the scramble. Generously ladle hot gravy over the potato scramble, and sprinkle with a touch of paprika.

Serve the waffles and gravy hot.

Tip:
If desired, the waffles can be made ahead of time. Simply reheat by popping them in the toaster oven for a couple of minutes to warm and recrisp.

An old-fashioned favorite that tastes just like Grandma's
will cure what ails you. There's nothing quite like a warm bowlof this in the winter to keep you warm. It can easily be made in less than 40 minutes.

MAKES 4 TO 6 SERVINGS

Stew

3 tablespoons vegetarian chicken or vegetable bouillon powder (or less if you have a saltier brand)

3 tablespoons nutritional yeast flakes

2 teaspoons granulated onion or onion powder

4 large carrots cut into rounds

4 ribs celery, cut into slices

1 small yellow or white onion, finely diced

2 cups fresh or frozen chopped broccoli

½
cup unbleached all-purpose flour

½
cup plain, unsweetened soymilk

1 tablespoon dried parsley flakes or 2 to 3 tablespoons minced fresh parsley

1 teaspoon fine sea salt, or to taste

Freshly ground black pepper to taste

1 cup frozen peas

Dumplings

2 cups all-purpose flour

1 tablespoon baking powder

½
teaspoon fine sea salt

¾
cup plus 2 tablespoons plain unsweetened soymilk or non-dairy milk of choice

2 tablespoons canola oil

Dried or fresh minced dill for garnish (optional)

For the stew:
In a large pot or Dutch oven, combine 6 cups water, bouillon powder, nutritional yeast flakes, granulated onion, carrots, celery, and onion. Bring to a simmer over medium-high heat. Reduce heat to maintain a slow simmer, partially cover, and cook for 20 minutes, or until vegetables are just tender. If using fresh broccoli, stir it in now.

Using a blender or immersion blender, combine the flour, soymilk, and
½
cup water. Blend until smooth. Slowly whisk the flour mixture into the vegetable stew. Continue whisking until the soup is thickened. Whisk in the dried parsley. Add salt and pepper to taste. Whisking continuously, bring to a simmer. If using frozen broccoli, stir it into the pot now with the peas.

For the dumplings: In a medium bowl, combine flour, baking powder, and salt, mixing well. Add the soymilk and oil, stirring until dough is moistened and just comes together. Do not overmix.

Drop the dumpling dough by small spoonfuls one at a time into the thickened stew. Do not stir. Cover the pot, reduce the heat, and simmer for 15 minutes. Make sure not to peek or remove the lid, as the dumplings need to steam. After 15 minutes, uncover pot and check to make sure the dumplings are cooked through by removing one dumpling and cutting through the middle. If not, cover pot and simmer for another 5 minutes. Sprinkle dill over top, if using, and ladle the stew and dumplings into bowls. Serve right away.

Variation:
For an extra-hearty soup, add 1 to 1
½
cups diced seitan or 2 ounces (1 cup) dried Soy Curls: reconstitute the Soy Curls in 1 cup hot water and 2 teaspoons vegetarian chicken bouillon powder (or to taste).

 

 

Cutlets are the ultimate in comfort food, and a dish that
I often serve to company. We love it topped with vegan mozzarella, thought's just as scrumptious without. I've adapted this recipe from one that I created for the Everyday Dish website.

MAKES 6 SERVINGS

Sauce

1 (28-ounce) can tomato sauce

1 (28-ounce) can diced tomatoes

1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano

4 cloves garlic, pressed or finely minced

⅓
cup minced fresh parsley, plus more for garnish

Breading

¾
cup whole wheat or all-purpose flour

1 tablespoon nutritional yeast flakes

½
teaspoon granulated garlic

Pinch sea salt

Freshly ground pepper

⅔
cup plain soymilk

4 tablespoons cornstarch

1
½
cups unseasoned panko breadcrumbs, plus more as needed

9 Italian Sausage Cutlets (see
page 119
)

2 to 4 tablespoons olive oil, for cooking

½
to 1 cup shredded vegan mozzarella (optional)

For the sauce:
In a large saucepan, combine the tomato sauce, diced tomatoes, oregano, and garlic. With a stick or immersion blender, blend all of the ingredients together. Alternately, you can blend everything in a blender or food processor and then pour into the saucepan. Stir in
⅓
cup minced parsley. Bring to a simmer and cook over medium heat while you prepare the cutlets.

For the cutlets:
On a large plate or pie dish, mix together the flour, nutritional yeast flakes, garlic, salt, and pepper. Set aside.

In a shallow bowl, whisk together the soymilk and cornstarch until smooth.

On a large plate or pie dish, add the panko breadcrumbs. Working with one cutlet at a time, lightly coat each side of cutlet with seasoned flour. Next, dip the cutlets into the soymilk mixture, coating cutlets on both sides. Finally, coat the cutlets with the panko breadcrumbs, making sure to coat both sides well. Repeat with remaining cutlets.

Place a large cast-iron or ovenproof skillet over medium-high heat. Add a tablespoon or two of oil to the skillet, tilting the pan to spread the oil in an even layer. Add cutlets and cook for 3 to 4 minutes, until lightly browned and crisp on the bottom. Flip cutlets over, cooking another 3 to 4 minutes until lightly browned and crisp on the other side. Reduce heat slightly if the cutlets start to burn. Remove the breaded cutlets to a plate and repeat with the remaining cutlets, adding additional oil as necessary.