Tags: bell pepper, cheesesteak, cornstarch, crock pot, hoagie, liquid smoke, meatless, meatout, mushrooms, No Sweat York, onion, rolls, slow cooker, The Vegan Slow Cooker, vegan, vegan bouillon, vegan cheddar cheese, vegan mofo, Vegan Month of Food, vegan mushroom cheesesteaks, vegetarian
Originally posted on No Sweat, York
Hearty and juicy aren’t words most people would say about a vegan dish that tries to mimic meat. However, well-cooked mushrooms can play a convincing role in dishes such as Philly cheesesteaks.
There have been times in the past where I asked my fiance if a piece of mushroom was actually meat, because the texture and structure of mushrooms can resemble chicken or even beef strips, especially when they are marinated and pressed between two slices of bread.
This dish is super easy, too, and dinner will be ready by the time you get home. Or make it overnight, put it in the fridge and reheat what you need. Pair it with a chilled salad or refreshing fruit while sitting by the pool.
Vegan mushroom cheesesteaks
Adapted from “The Vegan Slow Cooker”
- 1 onion, sliced
- 2 bell peppers, any color, sliced
- 3 large portobello mushrooms, stems removed, sliced
- 2 Tablespoons vegan bouillon
- A dash of liquid smoke
- 1/2 cup of water
- salt and pepper to taste
- 2 Tablespoons cornstarch
- 6 rolls, hoagie style preferred
- Shredded vegan cheddar cheese
- Cut up onion, peppers and mushrooms. Make sure to remove mushroom stems.
- Oil crock in slow cooker with a little olive oil on a paper towel, rubbing down the sides and bottom.
- Place vegetables in crock, pour water and break up or add bouillon on top. Add liquid smoke, salt and pepper. Stir.
- Cook on low for 6 to 8 hours.
- At about 20 minutes left, stir in cornstarch to make gravy, and mix well. Cook for the remaining 20 minutes.
- When ready to serve, spoon cheesesteak mixture onto each bun and top with vegan cheddar cheese.
Tags: biryani, chickpea, chickpea biryani, easy veggie chickpea biryani, The Vegan Slow Cooker, vegan, vegan mofo, veganmofo
I love my crock pot. I also love chickpeas. And the other night for dinner, I combined both of them for some awesome food.
I threw in some cauliflower, sweet potatoes,onion, some bell peppers, the chickpeas, garam masala, cinnamon and some spices. I had to put coriander instead of cumin, and I used my vegan beef bouillon instead of chicken.
Eight lovely hours later and a small pot of brown rice, I had dinner, lunch and a few more meals later.
I love Indian food, mostly because it contains chickpeas and can be poured over rice. *yay carbs!* And I now have a whole pot of it to myself.
Tags: cheddar, comfort, crockpot, Daiya, mac 'n' cheese, mac and cheese, macncheese, mozzarella, The Vegan Slow Cooker, vegan, vegan mofo, veganmofo, winter
It’s another dreary morning here in Pennsylvania. It rained very hard yesterday, which I got stuck in while needing to fill my tires. They always like to give me the low tire pressure signal when it is down-pouring.
I went to sleep hearing the rain, and woke up with still another cloudy day. We won’t get relief from this mess until Friday, though it is warmer outside today (read: humid.)
Also, it has been getting chilly and I really need to pull out the winter clothes.
That only means that comfort food is on the way!
I love my crockpot, despite it being quite dysfunctional. I made the cheater chili in it, and took another cue from The Vegan Slow Cooker to make smoky mac ‘n’ cheese.
As I mentioned in a previous post, I am on a budget so about $9 was sucked up buying Daiya cheddar and mozzarella for this mac and cheese. I really wanted it, obviously. It also calls for some soy milk, some pasta, and some liquid smoke. I threw in a little chili powder for a kick, because it suggested chipotle powder mix and I had none.
It was scrumptious and I actually got FULL from eating it! (note: I rarely get full from eating pasta, no matter how much of it I eat.)
Though, I wish it was a little more smoky and had a little more of a kick. That was my fault with being so cautious while adding the spice, so now I know.
It lasted me a good two days, though I did eat it over three meals. I wish I could have made it last longer, but I was lazy last night and not in the mood to cook.
What is your favorite thing to cook in a crockpot? What are some other recipes to use Daiya in? (I have a bunch left over!)
Tags: apple cider doughnuts, cheater chili, The Vegan Slow Cooker, veganmofo vegan mofo potluck, Vegetarian Times
I started Vegan MoFo 2012 a day early at the potluck for my CSA. Crew members and share holders gathered in the cool, fall air for some great eats and good conversation. I stayed about two hours until the sun went down.
It has been a hectic weekend, with visiting my family and driving to see my sister at college. It was fun but exhausting. I was really looking forward to the potluck, and couldn’t wait to bring my goodies.
I made cheater chili from The Vegan Slow Cooker and apple cider doughnuts from September 2009”s Vegetarian Times. My doughnuts aren’t mini like the recipe suggests, as I have a full-sized-doughnut pan. I had to make a double batch to get about 18-20 doughnuts.
I am not a big fan of chili, but I LOVED the cheater chili. It is SUPER easy to make, though a little watery from what I think the texture of chili should be. I was told to add some tomato paste to the mix. Also, it was just spicy enough for me, and I am not a fan of spicy. It says to add chili powder and Tabasco sauce to taste, and I think that is a good suggestion, especially for those who are not fans of the very spicy foods.
Also at the potluck was a few vegan choices, such as sliced potatoes with green beans, a rice dish and some spicy peanut salad. Everything was yummy and I went back for seconds!
I have four more posts to go for the week, and hopefully I make some awesome things! I try to put myself on a budget for each month, only spending about $25 a week to make good things. Let’s see if I can do that this week!