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Curried Rice & Red Lentils

This vegan curried rice and red lentils dish can be considered either a very thick soup or a hearty, soupy rice. I didn’t know just how good it was going to be when I was preparing this meal (I had a craving for curry!), so I didn’t keep track of the exact ingredient amounts as I was making it. However, I’m reasonably sure that I accurately listed the ingredients and amounts here.

I added raisins and toasted pumpkin seeds to my bowl at the end. This would be off-the-charts good with some cubed, fried tofu on top! I love tofu!



2 carrots, chopped
~1/2 of a small onion, chopped
~2/3 of a yellow pepper, chopped
~1/3 of a very small cabbage, chopped
a little bit of cauliflower, chopped (I’d put more in if I had more!)
1 large garlic clove, minced

~5 cups water

~3/4 cup red lentils, rinsed
~3/4 cup short grain brown rice, rinsed
1 can (15 oz) organic garbanzo beans, rinsed
~3/4 cup freeze-dried peas, rehydrated with water in the 1/2 pint jar

~2 T coconut oil

~2 t Savory Spice brand Vindaloo seasoning blend**
1/2 t turmeric
1/2 t ground ginger
~5 t Instant VegeBase broth powder* (use 1 t powder per cup of water used)

Suggested toppings: organic raisins, toasted organic pumpkin seeds, toasted unsweetened fine shredded coconut, fried cubed tofu.

Spices used in this recipe

**Vindaloo contains turmeric, cinnamon, garlic, fenugreek, salt, brown mustard, coriander, cumin, ginger, cayenne, cardamom, black pepper, and cloves.

*Instant VegeBase contains non-GMO organic soy grits & soy flour, organic potato flour, pea powder, onion powder, expeller-pressed soy oil, sea salt, ground carrot, alfalfa, minced onion, turmeric, celery seed, parsley, spinach powder, kale powder, and white pepper.

Freeze-dried peas in a 1/2 pint jar


  1. In a soup pot, heat the coconut oil over medium heat. Saute the vegetables (carrot, onion, yellow pepper, cabbage, and garlic) with the Vindaloo, turmeric, and ginger for several minutes.
  2. Add the ~5 cups of water and the broth powder to the pot, and turn up the heat to high.
  3. When the water starts to bubble, add the red lentils, rice, garbanzo beans, and peas (include soaking water).
  4. Lower the heat to a simmer and cover the pot with a lid.
  5. Simmer, covered for ~40 minutes.
  6. Remove pot from the heat, remove the lid, and let sit for about 15 minutes before serving.
  7. Serve in a bowl with any of the suggested toppings.

After Eric and I each had some lunch, I portioned the rest in mason jars: 3 pints and 1 half pint. I’m looking forward to the leftovers!

[Things got a little silly during prep…]

My cabbage patch kid – August 19, 2018


‘Packed with Plants’ Vegan Burgers

If you check the Recipe Index for this site, you’ll see that I have several vegan burger recipes. This ‘Packed with Plants’ Vegan Burger is a little different, due to the addition of mushrooms, cooked quinoa, and garbanzo bean flour. It’s literally packed with plants, and so flavorful! (Hint: get started now by cooking your quinoa!)

This recipe is great because it makes 10 good-sized patties that will be ‘ready and waiting’ in the fridge (or the freezer). You don’t cook them until you’re ready to eat. It takes no time at all to fry one (or more) of them up at the end of a busy day.

The recipe is also quite forgiving, so feel free to make substitutions depending on your food preferences and/or what you have in your house. Just make sure the quantities are the same (i.e., celery instead of carrot; pumpkin seeds instead of sunflower seeds). Experimenting is part of the fun!

1/2 C cooked quinoa or Herbed Quinoa
2 T dehydrated onion + 2 T water (or 1/2 C chopped onion)
1.5 C chopped mushrooms
1 T Earth Balance or vegan butter
1/2 t liquid smoke
1 ‘huge’ clove garlic, minced (~1/2 T)
1/2 C ground oats or oat flour
1/2 C garbanzo bean flour
1/2 C sunflower seeds, ground (measure before grinding into powder)
1/2 t Mansmith’s Original Grilling Spice (or dashes of each of its component spices noted below)
1 T dried parsley
2 T nutritional yeast
1/3 C corn (= 1/2 cob if freshly cooked)
1/2 C chopped carrot
1/2 C chopped yellow pepper
1 can (15 oz) light red kidney beans, drained & rinsed
2 T tamari
2 T ketchup
1 T tahini
1-2 T oil for coating your hands while forming patties (olive oil, avocado oil, etc.)
Oil for cooking the burgers (vegan butter/Earth Balance, coconut oil, etc.)

**Mansmith’s Grilling Spice contains: Kosher Salt, Pepper, Granulated Garlic, Granulated Onion, Marjoram, Thyme, Rosemary, Savory, Sage, Oregano And Basil.

I’ll break it down into steps…

STEP 1: Cook up the quinoa ahead of time. [I make batches of Herbed Quinoa and freeze the 1/2 C portions in canning jars.]

STEP 2: Soak the dehydrated onions in the water. I used dehydrated onion in this recipe because I ran out of onion. If you prefer, you can skip this step and add 1/2 C chopped onion to the mixture in step 4.

STEP 2: Saute the chopped mushrooms in the vegan butter/Earth Balance. Toward the end of cooking, add 1/2 teaspoon liquid smoke, the dehydrated onion, and the minced garlic. Set aside.

Mushroom, onion & garlic blend on the stove

STEP 3: If you need to grind your oats or sunflower seeds, do it now in the food processor that you’ll be using in step 4. In a large bowl, combine the ground oats/oat flour, garbanzo bean flour, ground sunflower seeds, Mansmith’s Original Grilling Spice (or other spices), parsley and nutritional yeast.

STEP 4: In a food processor, pulse the cooked quinoa, corn, carrot, and yellow pepper. Add it to the bowl.

Herbed Quinoa

STEP 5: In the food processor, puree the kidney beans with the tamari, ketchup, and tahini. Add the puree to the bowl.

Pureed kidney beans, ketchup, tamari, and tahini

STEP 6: Add the mushroom/onion/garlic to the bowl. Now stir everything together. Spread the mix evenly in the bowl and refrigerate for 30-60 minutes. This will allow the dry ingredients to soak up the moisture, which helps to bind the burgers.

STEP 7: When ready to form patties, divide the burger “dough” into 10 balls. I pour about a tablespoon of avocado oil on my hands to keep the dough from sticking to my hands while I form the patties. The burger dough will be sticky! Set the patties on parchment paper until you’re ready to cook them. At this point you can put them in the fridge or the freezer (keep them on the parchment either way).

Raw burger patties on parchment paper

STEP 8: Heat a coating of vegan butter (or other oil of your choosing) in a saute pan on medium heat. Cook the patties until each side is lightly browned. Serve on a bun or in a wrap with all the fixings. Enjoy!

Vegan burger on a pretzel bun, with ketchup, lettuce, tomato, and Chao cheese

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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