I think winter is really starting to get to me. I’ve been craving things I usually make in the summer like these Very Veggie Enchiladas. I always make these on our family summer vacations to the lake. We all take turns making dinner for our group of 14, and I pretty much always make this. I love how tangy the enchilada sauce is and the veggie filling is perfection! It’s a perfect Make Ahead solution for lunches or dinners for the week. Just simply reheat and you can have a Mexican fiesta any night of the week!
2.5 cups of tomato sauce*
1 T chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano
2 T olive oil
16 ounce of sliced mushrooms
1 green bell pepper diced
1 yellow onion sliced
3 T taco seasoning*
3-4 cups of shredded sharp cheddar cheese
8 flour tortillas
Chopped cilantro for topping
Directions (makes 10 enchiladas)
I first discovered jackfruit on our vacation to Tucson this fall. I had the very best jackfruit tacos at this incredibly popular vegan Mexican restaurant called Tumerico. If you are in the Tucson area, you should check it out! I couldn’t believe how authentic the jackfruit taco tasted and how filling it was. Since then I have made a few jackfruit recipes and have been experimenting with it in various ways (more to come!). My first creation turned out great and I couldn’t believe how easy it was to use this unripe canned jackfruit! If you do not wish to venture into jackfruit, I have an equally yummy option to add chickpeas instead, which can be found in the “notes” section. Chicken noodle soup was always my favorite when I was a meat-eater and this is the closest I have come to replicating those flavors. The best part about soup, is that it’s make-ahead friendly and also can be frozen for a quick meal in the future. I hope you enjoy this Vegan Jackfruit “chicken” Noodle soup!
Vegan Jackfruit “chicken”Noodle Soup
Makes 8 servings
2 - 20oz cans of Jackfruit (in brine or water, not in syrup!)**
2 tsp poultry seasoning
2 tablespoons of olive oil plus more for sauteing jackfruit
5 cloves of garlic chopped
4 large carrots peeled and chopped
4 large celery stalks chopped
1 large yellow onion chopped
1 cup of chopped fresh curly parsley leaves
1 tablespoon of dried basil
8 cups of veggie broth
Salt and pepper to taste
Cooked noodles - preferably Rotini
My favorite sandwich growing up was always tuna salad. I recall the days when my mom would pack it for me in my lunch with crackers so I could make mini tuna cracker sandwiches! When I became a vegetarian nearly eight years ago, I was definitely missing the flavors of this classic sandwich, so I decided to recreate it with chickpeas. It’s great on whole grain buns, or on bread toasted in the oven with melted cheese, or simply as I had it as a child, with crackers. Make a double batch for a week’s worth of make-ahead lunches!
Vegan Chickpea Salad Sandwiches
1 can of chickpeas drained, and rinsed
1 Dill pickle diced fine
2 small celery stalks diced fine
1 green onion diced fine
1 ½ - 2 Tablespoons of vegan mayo
1 teaspoon of yellow mustard
Dash of salt, pepper and paprika (to taste)
1. Mash the chickpeas with a potato masher until mostly mashed and only small pieces remain.
2. Mix in all the remaining ingredients and stir to combine.
3. Enjoy on whole wheat buns, or as open-faced sandwiches toasted in the oven with sharp cheddar cheese or as a snack with crackers!
The fall weather is upon us here in Chicago, and the first thing I always crave is a warm bowl of chili! This vegetarian chili is filled with healthy veggies and two varieties of beans and it's sure to warm you on a cool fall day.
The BEST Vegetarian Chili
2 Tablespoons Avocado Oil
1 onion chopped fine
1 red pepper chopped fine
7 cloves of garlic minced
3 tablespoons of Chili Powder
1 tablespoon of Cumin
¼ teaspoon cayenne pepper
1 ½ cups of water
½ cup of light beer
2 - 16oz cans of diced tomatoes
1 teaspoon of oregano
1 tablespoon of brown sugar
1 can of Kidney beans (rinsed and drained)
1 can of chickpeas or black beans (rinsed and drained)
1 cup of frozen corn
1 ½ teaspoons of salt
½ cup of cilantro
Juice from one lime
Recipe adapted from http://www.thecurvycarrot.com/
I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!