Recipe Round-Up: Vegan With A Vengeance

VWAV is another book that has a new edition coming out soon. My original edition is much loved, though there is still so much I need to make!

Tempeh Reuben with Baked Cajun French Fries: I have only had a few reubens in my life, all made by me (I'm coming for you in June, Chicago Diner!). I halved the recipe for the tempeh and marinade, which after 6 hour of marinating had sucked it all up and made enough four four sandwiches. Because I am not a raw onion fan, I used scallion for the dressing. I could not find pumpernickel bread anywhere, so I used sourdough. I also added a slice of Daiya swiss cheese, which is my favourite Daiya. The baked fries were delicious, crunchy and golden. A perfect side.
Rating: Reuben :), Fries :)



Scrambled Tofu: A quick and easy tofu scramble is always a welcome recipe. Onion, mushrooms and carrot are added to the tofu with Isa's special spice blend.
Rating: :)



Tempeh with White Beans Sausage Patties: These tender patties have a yummy and smoky taste, they are great on sandwiches or as a breakfast side. They also freeze and defrost well.
Rating: :)



Breakfast Veggie Chorizo: TVP-based chorizo is always satisfying. I used less chili powder, and next time would use a bit less sugar as it was a little sweet. I served it here as part of a burrito filling.
Rating: :)



Beet, Barley and Black Soybean Soup with 'Pumpernickel' Croutons: I can't find pumpernickel that isn't those super thin things, so I used sour dough for the croutons instead. This is a very pretty and satisfying soup, just don't panic the next day! Remember the beets.
Rating: :)



White Bean and Roasted Garlic Soup: I made a half serve of this very simple soup and got this lunch-sized mug bowl serving. It had a whole head of roasted garlic in it, which was awesome. I just used a stick blender to blend it all smooth rather than putting it in a food processor.
Rating: :)



Chickpea-Hijiki Salad Sammiches: I wasn't able to find hijiki for this, so I used arame which I snipped into little pieces once I had soaked it. The seaweed gives a great flavour as well as adding to the texture, making this a special sandwich filling. Here I made a chickpea-hijiki grilled cheese sandwich, which was awesome.
Rating: :)



Garlicky Kale with Tahini Dressing: Lots and lots of garlic with lots and lots of kale. Topped with a delicious tahini dressing. Without the water, the dressing is super thick.
Rating: :)



Fettuccini Alfreda with Italian Marinated Tofu: The fettuccine is coated in a rich sauce, made with pine nuts and nutritional yeast. I always like to use spinach fettuccini. The Italian tofu is a great side, and becomes wonderful and chewy with baking.
Rating: Fettuccine :), Tofu :)



BBQ Pomegranate Tofu and Coconut Rice: I found a little pot of pre-removed pomegranate seeds at the supermarket, so being lazy I thought I may as well try them out before committing to removing them from an actual pomegranate. This is a great, tangy BBQ sauce that would be great anywhere. The pomegranate seeds themselves were OK, but I wasn't overwhelmed with desire. I have made the coconut rice several times now, and it is so good.
Rating: Tofu :), Rice :)



Cute Kitty Photo of the Post



Sahara is looking very pretty!