VegMichigan

Restaurant of the Month!

Tumerican, Novi

Michigan's #1 Vegetarian Indian Restaurant!

Healthy and Delicious!

Amazing Lunch Buffet!

The best Vegan Naan and Dosas!

Join VegMichigan on November 9th for our Dinner Club at Turmerican.  Email tom@vegmichigan.org for more info and to RSVP.

Vegan Mac & Cheese

vegan-mac-cheese

Everyone’s favorite comfort food! This tasty dish is made with cashews!

Vegan Mac & Cheese
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Ingredients
  1. ½ pound dry shell or elbow pasta
  2. 2 c. cashew cream (recipe below)
  3. 2 c. broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base
  4. 10 oz. vegan cheddar cheese (preferably Daiya brand block cheddar), shredded, divided
  5. ¼ c. nutritional yeast
  6. salt and freshly ground black pepper, to taste
  7. bread crumb and nut topping (recipe below), optional
Cashew Cream Sauce
  1. Makes 2 ½ cups
  2. 2 c. cashews
  3. 2 ½ c. water
  4. Soak cashews in water overnight in the fridge. OR bring the cashews in 4 cups of water to a simmer, then remove the pan from the heat and allow cashews to soak for 1 hour. Drain and rinse the cashews.
  5. Place cashews and water in a high-speed blender. Blend on high for 1-3 minutes, until very creamy and completely smooth, stopping a few times to scrape down the sides of the jar with a rubber spatula. Depending on your blender, you may need to strain the mixture to remove any particles that did not get puréed thoroughly. The mixture should have the consistency of heavy cream.
Bread Crumb and Nut Topping
  1. 2 slices of bread (old, dry bread works well)
  2. 2 T. slivered roasted almonds
  3. Toast the bread until it is dry and crispy. Break toast into large pieces and place them in a blender with the almonds. Blend until everything is in small crumbs.
  4. Cook pasta until al dente, according to package directions, and drain. Return to pan.
Stovetop method
  1. Place all ingredients, except salt and pepper, in a large saucepan over medium heat and stir until the cheese has melted and the ingredients are well incorporated. Season to taste with salt and pepper.
Baking method
  1. Preheat oven to 400° F.
  2. Place cashew cream and broth in a medium saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer until the sauce starts to thicken.
  3. Add ¾ of the cheese to the sauce and stir well. Season with salt and pepper, to taste.
  4. Stir remaining cheese and the nutritional yeast into the cooked pasta. Pour the sauce over the pasta and stir until well combined.
  5. Pour pasta mixture into a baking pan and top with the bread crumb and nut mixture.
  6. Bake 20-30 minutes, until bubbling and heated thoroughly.
Adapted from Vegan Cooking for Carnivores
Adapted from Vegan Cooking for Carnivores
VegMichigan http://vegmichigan.org/

Mushroom Gravy

mushroom-gravy

Smother your mashed potatoes, stuffing, and everything else on your plate with this tasty gravy!

Mushroom Gravy
Serves 3
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 2 tsp non-dairy butter, such as Earth Balance
  2. 2 Tbsp olive oil
  3. 1 yellow onion, chopped
  4. 1 celery stalk, chopped
  5. 1 lb white mushrooms (about 20 mushrooms), thinly sliced
  6. 2 cups vegetable stock
  7. 3 Tbsp flour or other thickener such as cornstarch or arrowroot
  8. 2-3 Tbsp tamari or soy sauce (I used low-sodium, GF tamari)
  9. 1/2 tsp dried thyme
  10. freshly ground black pepper
  11. salt to taste
Instructions
  1. Heat 1 Tbsp olive oil in large skillet and then add chopped mushrooms. After 5 minutes, add 1 tsp of non-dairy butter and a light sprinkle of salt. Cook about 10 minutes or until mushrooms are soft. Place mushrooms in bowl.
  2. In same pan, add remaining 1 Tbsp olive oil and saute the onion and celery over medium heat, stirring frequently, until the onions and celery begin to turn translucent, about 5 minutes. Add 1 tsp of non-dairy butter and cooked mushrooms back into pan and saute for an additional few minutes.
  3. In the meantime, in a separate bowl, whisk the flour into the stock along with the tamari, thyme, and black pepper. When there appears to be no lumps, add it to the onion mixture and cook over medium-low heat, stirring constantly until thickened, 5-10 minutes.
  4. For smooth gravy, puree it in a blender or food processor. You may want to play a little with the flavor and add more tamari or pepper to taste. Reheat the mixture if necessary on low heat in a saucepan.
  5. *Note: Wheat-free, if using cornstarch as thickener. (Also Gluten-free if using a GF tamari.)
Notes
  1. For your mashed potatoes, just substitute Earth Balance butter and soy or almond milk with your favorite mashed potato recipe.
VegMichigan http://vegmichigan.org/

Field Roast’s Celebration Roast

celebration-roast

We taste tested some of the vegan turkey options and this was one of our favorites!

Celebration Roast
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Ingredients
  1. 1 Field Roast Celebration Roast
  2. Vegan Gravy for basting (See vegan gravy recipe)
Instructions
  1. Preheat oven to 325 degrees
  2. Place roast in pan with gravy and cook for 30 to 40 minutes basting every 8 minutes or so
VegMichigan http://vegmichigan.org/

“Three Sisters Stew”

three-sisters1-560x373
Thanksgiving Stew
Serves 8
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Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Ingredients
  1. 1 small sugar pumpkin or 1 large butternut squash (about 2 pounds), or see shortcut following recipe
  2. 2 tablespoons olive oil
  3. 1 medium onion, chopped
  4. 2 to 4 cloves garlic, minced
  5. 1 medium green or red bell pepper, cut into short narrow strips
  6. 14- to 16-ounce can fire-roasted diced tomatoes, with liquid
  7. 2 to 3 cups cooked or canned (drained and rinsed) pink or pinto beans
  8. 2 cups corn kernels (from 2 large or 3 medium ears, or frozen)
  9. 1 cup homemade or canned vegetable stock, or water
  10. 1 or 2 small fresh hot chiles, seeded and minced, or one 4-ounce can chopped mild green chilies
  11. 2 teaspoons ground cumin
  12. 2 teaspoons chili powder or mesquite seasoning, or more, to taste
  13. 1 teaspoon dried oregano
  14. Salt and freshly ground black pepper
  15. ¼ cup minced fresh cilantro or parsley
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.
  3. When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.
  4. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
  5. Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
  6. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Serve in bowls.
VegMichigan http://vegmichigan.org/
Here’s a great main dish option for Thanksgiving dinner

Baked Sweet Potatoes and Apples

apple
Baked Sweet Potatoes and Apples
Serves 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 4 large sweet potatoes (4 to 4½ pounds)
  2. 2 tablespoons vegan buttery spread such as Earth Balance, melted (or substitute olive oil, avocado oil, or sesame oil)
  3. ⅓ cup maple syrup
  4. 2 large apples, peeled, cored, and thinly sliced
  5. Cinnamon
  6. Ground cloves
  7. ½ cup apple juice
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, peel them and cut into ½-inch-thick slices.
  3. Oil a deep, 1½ quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the buttery spread, then half of the maple syrup.
  4. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves.
  5. Repeat the layers, then pour the apple juice over the top.
  6. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.
VegMichigan http://vegmichigan.org/
Great for Thanksgiving but a cheering fall and winter recipe

Chard with Brussels Sprouts and Red Peppers

brussels-sprouts-with-chard
Chard with Brussels Sprouts and Red Peppers
Serves 6
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Prep Time
25 min
Cook Time
15 min
Total Time
35 min
Prep Time
25 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 10 to 12 ounces Brussels sprouts, stemmed and halved
  2. 10 to 12-ounces chard, any variety (Swiss, red, green rainbow)
  3. 2 tablespoons extra-virgin olive oil
  4. 2 cloves garlic, minced
  5. 1 medium red bell pepper, finely diced
  6. 1 tablespoon lemon juice, or more, to taste
  7. Salt and freshly ground pepper to taste
  8. ¼ cup chopped toasted walnuts, or 2 to 3 tablespoons toasted pine nuts, optional
Instructions
  1. In a large skillet, combine the Brussels sprouts with about ½ cup water. Cover and cook until tender-crisp, about 5 to 7 minutes. Drain and remove to a bowl and set aside.
  2. Meanwhile, cut the leaves from the chard stems. If using the stems, trim about and inch from the bottoms, then slice thinly. Otherwise, discard them. Stack several leaves atop one another and slice into ribbons, about ½ inch in width.
  3. Heat the oil in the same skillet. Add the garlic, bell pepper, and chard (along with stems if you’re using them). Sauté over medium heat until the chard is tender to your liking, about 4 to 5 minutes.
  4. Stir the Brussels sprouts back in, then season with lemon juice, salt, and pepper. Scatter the optional nuts over the top and serve at once from the skillet.
Notes
  1. Halves of Brussels sprouts look pretty mingled with any variety of chard, and they taste wonderful together, too. Substitute kale, collards, escarole, or broccoli rabe, depending on what’s available.
  2. Read more at http://www.vegkitchen.com/recipes/chard-with-brussels-sprouts-and-red-peppers/#zBtV2zppGXUmS9fC.99
VegMichigan http://vegmichigan.org/
Will look beautiful on your table but also taste amazing!

Vegan Whipped Cream

imagesate9685x
Whipped Cream
Yields 2
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Ingredients
  1. 1 1/2 cups full-fat coconut milk
  2. 1/2 cup plain soy or coconut creamer
  3. 6 tablespoons granulated sugar
  4. 2 tablespoons agar-agar flakes or 2 teaspoons agar-agar powder
  5. 1/2 teaspoon vanilla extract
Instructions
  1. In a medium saucepan, whisk together the coconut milk, creamer, and sugar. Sprinkle the agar over the top and whisk vigorously to incorporate, being sure not to leave any lumps. Turn the stove up to medium heat and cook until the mixture comes to a full boil, stirring gently from time to time.
  2. Remove the pan from the heat and whisk in the vanilla. Cool to room temperature before stashing it in the fridge. Thoroughly chill for at least 3 hours, until completely solid—you should be able to trun the entire pot upside down and nothing will fall out (but don’t hold it like that for too long, just in case!)
  3. Scrape the disk of solidified whipped cream out of the pan and into your food processor or blender. Thoroughly purée, scraping down the sides and bottom of the bowl, until completely smooth. At first, it will seem dry and grainy, but just give the machine enough time to work out the lump
Notes
  1. Once silky and soft, dollop it onto desserts with a spoon or move it into a piping bag to give it a more “polished” look
VegMichigan http://vegmichigan.org/
Wonderful Whipped topping for all your Thanksgiving desserts!

Easy Vegan Pumpkin or Squash Pie

easy-vegan-pumpkin-pie-560x373
Pumpkin or Squash Pie
Serves 8
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 cups well-baked and mashed butternut squash or sugar pumpkin (see Notes)
  2. ¾ cup firm or extra-firm silken tofu (about half of a 12.3-ounce aseptic package)
  3. ½ cup natural granulated sugar
  4. 1 teaspoon cinnamon
  5. 1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)
  6. 9-inch good quality graham cracker or whole grain pie crust
  7. Vegan Whipped Cream for topping, optional
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
  3. Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool completely.
  4. To serve, cut the pie into 8 wedges; if you'd like, top each with a swirl of Vegan Whipped Cream.
Notes
  1. To make butternut squash or sugar pumpkin easier to handle, you can wrap the whole thing (raw) in foil, put in a baking pan, and bake at 375 degrees F. for 45 to 60 minutes — or until you can pierce all the way through easily with a long knife. Once it cools, you can cut the squash or pumpkin in half, and scoop out the seeds and fibers. Then, cut into thick slices and pare away the skin, or if the flesh is really soft, just scoop it out with a large spoon.
  2. If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!
VegMichigan http://vegmichigan.org/
You will want to save room for this pie!

Contemporary Candied Yams

candied-yams
Candied Yams
Serves 8
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. ½ cup orange juice, preferably freshly-squeezed
  2. ¼ cup maple syrup or agave nectar
  3. ½ teaspoon cinnamon, or more, to taste
  4. Pinch of nutmeg
  5. 2 tablespoons vegan buttery spread such as Earth Balance, melted
  6. 3 pounds sweet potatoes, peeled and sliced ¼-inch thick
  7. ¼ cup finely chopped walnuts or pecans for topping, optional
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Combine all the ingredients except the last two in a large mixing bowl. Stir until well combined.
  3. Add the sliced potatoes and stir well, then transfer to a shallow 1½ -quart round or 9- by 13-inch baking dish.
  4. Bake, covered, until the sweet potatoes are just tender, about 40 minutes.
  5. Stir once or twice during that time to distribute the liquid over the potatoes.
  6. Don't worry if the potatoes break apart. If desired, sprinkle the nuts over the sweet potatoes at this time.
  7. Bake uncovered for an additional 10 to 15 minutes, or until the glaze thickens. Cover and keep warm until ready to serve.
VegMichigan http://vegmichigan.org/
Here’s a lightened version of the American holiday classic, candied yams, featuring sweet potatoes sweetened with orange juice and gently spiced with cinnamon

Old-Fashioned Potato-Bread Stuffing

Homemade Thanksgiving Stuffing Made with Bread and Herbs
Old-Fashioned Potato-Bread Stuffing
Serves 6
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Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 5 or 6 large baking potatoes (such as russet), cooked or microwaved in their skins
  2. 1 cup unsweetened rice milk or other nondairy milk
  3. 4 average slices whole-grain bread
  4. 2 tablespoons olive oil
  5. 1 cup chopped onion
  6. 1 cup diced celery
  7. 1 tablespoon salt-free seasoning blend (such as Frontier or Mrs. Dash)
  8. ½ teaspoon dried thyme
  9. Salt and freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with ½ cup of the rice milk.
  3. Cut the bread into ½-inch dice. Place them in a small mixing bowl and pour the remaining rice milk over them. Soak for several minutes.
  4. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
  5. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, and seasoning mix. Season to taste with salt and lots of pepper.
  6. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown
VegMichigan http://vegmichigan.org/
 

This hearty, casserole-type bread and potato stuffing need not be stuffed into anything; simply enjoy it as a side dish.

Upcoming Events

Dec
13
Tue
6:30 pm Cooking for Peace @ Unity of Livonia
Cooking for Peace @ Unity of Livonia
Dec 13 @ 6:30 pm
Cooking for Peace @ Unity of Livonia | Livonia | Michigan | United States
The nonprofit Citizens for Peace is hosting their annual veggie potluck. VegMichigan board members  Kim Korona and Tom Progar will give a ... Read More >
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Dec 13 @ 7:00 pm – 8:30 pm
Attendees will learn how to prepare vegan dishes from VegMichigan instructor Jeri and taste samples of the prepared food. These classes ... Read More >
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1
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all-day VegMichigan’s January Northville... @ Northville District Library
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Jan 1 all-day
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VegMichigan’s January Wayne Publ... @ Wayne Public Library Display
Jan 1 all-day
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1
Wed
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Feb 1 all-day
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all-day VegMichigan’s February Redford T... @ Redford Twp. District Library
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Feb 1 all-day
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1
Wed
all-day VegMichigan’s March Trenton Vete... @ Trenton Veterans Memorial Library
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Mar 1 all-day
Please check out our library display located at the Trenton Veterans Memorial Library, 2790 Westfield, Trenton Mi 48183. Contact: Francene ... Read More >
4:49 pm VegMichigan’s March Oak Park Pub... @ Oak Park Public Library Display
VegMichigan’s March Oak Park Pub... @ Oak Park Public Library Display
Mar 1 @ 4:49 pm – 5:49 pm
Please check out our library display, located at Oak Park Public Library, 14300 Oak Park Blvd, Oak Park, MI 48237. ... Read More >
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1
Sat
all-day VegMichigan’s April Romulus Publ... @ Romulus Public Library
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Apr 1 all-day
Please check out our library display located at the Romulus Public Library, 11121 Wayne Rd. Romulus Mi 48174 – 734-942-7589
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1
Sat
all-day VegMichigan’s July Oakland Commu... @ Oakland Community College LIbrary
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1
Tue
all-day VegMichigan’s August Oakland Com... @ Oakland Community College LIbrary
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Aug 1 all-day
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