Even vegans need white trash comfort food

I am obsessed with a casserole recipe that is basically Velveeta, ground beef and macaroni.  Tonight I could no longer resist its siren song… it had to be mine.

Cheezy, Meaty, Macaroni White Trash Casserole

  • 1/2 box (4oz) macaroni – cooked until just al dente and drained
  • 1 package of Gimme Lean, ground beef style – browned and crumbled
  • 1 batch of  cheezy sauce
  • 1 can of condensed tomato soup
  • 1/2 green bell pepper, diced
  • 1 medium yellow onion, diced
Preheat oven to 350 degrees.
Mix up one batch of cheezy sauce (1 can of rinsed and drained garbanzos, 1.5 cups veg stock, 3 heaping tbsp of Red Star Nutrition Yeast, 1 tsp onion powder and 1 tsp garlic powder – puree in blender on low until totally smooth – about 5 minutes), add can of tomato soup and puree on low for an additional 2 minutes.

Put cheezy tomato sauce in a large sauce pan, add onions and bell pepper.  Bring to a simmer.  Add cooked and drained macaroni and browned Gimme Lean.  Mix well and transfer to a 2 quart casserole dish.  Put in a 350 degree oven for 30 minutes.

Remove when top is toasty brown.  Serve with salad and/or apple sauce for a real white trash touch!

Serves 6 for less than 350 calories!  Take that, Velveeta!

Kale and sausage super-sando with spicy sauce

  • 2 slices of toasted bread, I used super sour rye
  • 2 patties of Gimme Lean, browned
  • chopped kale sauteed in a bit of olive oil and crushed garlic until just wilted
  • Vegenaise mixed with some Frank’s Red Hot sauce (depending on how spicy you like)
  • toasted pumpkin seeds

Pile and enjoy!

A big fat Italian dinner

A few ingredients can be turned into something gigantic with almost no effort at all.

Eggplant Parmesan

Preheat oven to 350 degrees.

  • eggplant, sliced
  • Vegenaise
  • Italian style Panko

Dredge slices of eggplant in Vegenaise, press Panko onto both sides, arrange on a cookie sheet sprayed with non-stick spray.

Brussels Sprouts

  • brussels sprouts, washed, stem end cut off and cut in halves
  • olive oil
  • salt
  • pepper

Toss brussels sprouts with olive oil, salt and pepper.   Spread evenly on a baking sheet.

Put eggplant and brussels sprouts in 350 degree oven for approximately 35 minutes.  Toss brussels sprouts once during baking time.   If you’d like., add a little soy cheese on top of the eggplant slices toward the end.  (I did and, honestly, I don’t think it added any value.)

While eggplant and brussels sprouts are in the oven, saute some peppers and onions until just soft, then add sliced Tofurky Italian sausage. Saute until well carmelized.

Serve with pasta and sauce.

Honestly, it takes very little effort but the payoff is BIG!

Dirty hippy granola

Inspired to eat things I love again (without obsessing over macros), I got craving granola.  I LOVE LOVE LOVE granola but can never find just the right flavors to make me happy.

  • 4 cups old fashioned oats
  • 1/4 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1 cup slivered almonds
  • 3/4 cup pure maple syrup
  • 1 cup apple sauce
  • 2 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • and whatever else your heart desires!

Preheat oven to 350 degrees.  Mix all ingredients very well in a big mixing bowl.  You want to be sure that everything is saturated.

Spray non-stick spray on two cookie sheets, divide the granola between the two sheets and spread in a thin layer.  Put on top and bottom racks in oven and bake for 10 minutes.  After 10 minutes, mix granola and switch racks when you put it back in the oven. Repeat every 5-10 minutes – mixing and switching racks – until it’s all dry and golden brown.

Store in an airtight jar.  Enjoy over yogurt (I have a big tub of coconut yogurt waiting!)

Cheezy pasta with veggies

This is quite possibly the best-tasting-for-the-amount-of-effort thing I have ever cooked.  The family was fighting over seconds.

Cheezy Sauce (you’ll thank me forever)

  • 1 can garbanzo beans, rinsed and drained
  • veg bullion cube, dissolved in 1.5 cups of boiling water
  • 3 heaping  tbsp Red Star nutritional yeast
  • 1 scant tsp garlic powder
  • 1 scant tsp onion powder
  • salt and black pepper to taste

Throw it all in the blender and toss with some cooked pasta and frozen vegetables!  Couldn’t be easier!

Haley suggests a shot of Frank’s Red Hot sauce 😉 

The second attempt at Cheezy Sauce was another outstanding success – and I took better pics!

It is PERFECT on veggies with a side of sausage!

“Chorizo” salad

I had about 25 minutes to make and eat dinner last night before I had to run to a Board Meeting.  I had a HUGE bunch of greens that needed to be eaten right away and, really, who doesn’t love chorizo?

 Sorry for the crappy cell phone pic – I think the lens was steamed up – I told you I was in a hurry!

I just fried up the Soyrizo  and unceremoniously dumped it on top of the rest of the ingredients which were tossed in my utility “mexi-dressing” (salsa made creamy with a bit of Vegenaise).