Tag: vegan

Tempeh Sloppy Joes

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Here’s a secret: I don’t really like tempeh. But I really like this recipe, and it’s probably one of the only reasons I’d buy the stuff. Served on garlic toast, it’s one of my favourite go-to comfort food recipes.

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Tempeh Sloppy Joes

1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
3 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 (250g/8oz) package tempeh
1 1/2 cups water
1/3 cup tomato paste
1 tablespoon gluten-free tamari
1 tablespoon agave nectar
1 tablespoon yellow mustard (or this one)
Himalayan or fine sea salt to taste
Fresh ground pepper to taste

Heat the olive oil in a large saucepan over medium-high head. Add the onions and peppers, cooking until tender, a few minutes. Stir in the garlic and cook for about 1 minute, until fragrant. Add the cumin, chili powder, and oregano. Cook for 1 moment to bloom the flavor. Add tempeh, gently stirring to coat.

Add the remaining ingredients to the saucepan, whisking until paste is smooth. It will not be very thick yet. Cover, reduce the heat and let simmer for 15 minutes, removing the lid every few minutes to give it a quick stir. Add a splash or two of water if the mixture starts to stick to the pan. Remove the lid, and let continue to simmer until thickened, about 10 more minutes.

Serve warm.

Cider-Braised Red Cabbage with Pears and Caraway

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One of my favourite dishes, nothing can be simpler. If you don’t have pears on hand, don’t worry—it’s just as good without, or use apples instead. This dish tastes better as it sits, so making it a day in advance will up the flavor and save you day-of preparation.

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Cider-Braised Red Cabbage with Pears and Caraway

 2 tablespoons (30mL) extra-virgin olive oil
1 tablespoon (15mL) caraway seeds
1 medium head red cabbage, chopped (about 4 pounds/1.8kg)
1 1/2 cups (360mL) apple cider
3 Bartlett pears, chopped (ripe, but not overripe)
2 tablespoons (30mL) apple cider vinegar
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the oil in a large saucepan over medium-high heat. Add the caraway seeds and cook, toasting for 1 minute. Add the onion and cook until browned, about 5 minutes. Stir in the cabbage, working with portions at a time, until all of it is in the saucepan.

Add the apple cider, bring to a boil, then reduce and cook at a simmer for 30 minutes, until the cabbage is tender. Stir in the pears and return to medium-high heat, cooking until the liquid has nearly absorbed, about 10 minutes. Remove from heat, stir in the cider vinegar, and season with salt and pepper to taste. Serve warm.

Sorghum Pilaf with Roasted Brussels Sprouts, Beets, and Cranberries

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This dish has all the right textures and flavors—hearty sorghum is paired with creamy Brussels sprouts, sweet beets, and tart cranberries with the underlying fall-inspired herbs and spices and earthy mushrooms. If you want to add some crunch, toss in a generous handful of toasted hazelnuts or pecans before serving.

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Sorghum Pilaf with Roasted Brussels Sprouts, Beets, and Cranberries

3 tablespoons (45mL) extra-virgin olive oil, divided
1 cup (240mL) finely chopped celery (with leaves)
1 small onion
1 clove garlic
1/2 teaspoon (3mL) poultry seasoning
1/8 teaspoon (1mL) fine sea or Himalayan salt
2 3/4 cup (660mL) water
3/4 cup (180mL) sorghum grain, rinsed
1/2 ounce (14g) dried mixed mushrooms
1 pound (454g) Brussels sprouts, trimmed and cut in half
3/4 pound (340g) beets, cut into 3/4-inch cubes
1 cup (240mL) fresh cranberries
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

Heat 1 tablespoon (15mL) of the olive oil in a large saucepan over medium-high heat. Add the celery and onion and cooked until softened, about 5 minutes. Stir in the garlic, poultry seasoning, and salt. Cook for 1 minute, until the garlic is fragrant. Add the water, sorghum, and mushrooms. Bring to a boil. Lower to a simmer and cook until the sorghum has absorbed the water and is cooked through, about 55 minutes.

Meanwhile, toss the Brussels sprouts and beets with the remaining oil. Spread in a single layer on a baking sheet. Top with the cranberries. Sprinkle with salt and pepper. Bake until the Brussels sprouts and beets are cooked through and starting to brown and caramelize, about 30 minutes. Let stand until the sorghum is finished cooking.

When the sorghum has finished cooking, add the Brussels sprouts mixture. Adjust seasonings to taste. Serve warm.

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