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Cannellini Bean and Broccoli Rabe Meatballs

Cannellini Bean & Broccoli Rabe Meatballs
Serves 4
Use to make spaghetti and meatballs or great as a main course with your favorite sauce
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Ingredients
  1. 1/2 bunch of broccoli rabe (about 3/4 pound), stems removed
  2. 1 small onion, chopped
  3. 3 garlic cloves, minced
  4. 1 (14 ounce) can cannellini beans,drained and rinsed
  5. 1 cup panel bread crumbs
  6. 1 tsp Italian seasoning
  7. 1/2 tsp salt ( or to taste)
  8. 1/4 tsp black pepper
  9. 1 tablespoon olive oil
  10. Marinara sauce, for serving ( store bought or homemade)
Instructions
  1. Preheat oven to 400
  2. Steam the broccoli rabe for about 5 minutes until slightly tender. Allow it to cool for a few minutes, and then place it into a bowl of your food processor. Add the onion, garlic, beans, pandora, Italian seasoning, salt, and pepper. Pulse until the rabe is finely chopped and the beans are partially mashed, stopping to scrape down the sides of the bowl as needed.
  3. Shape the mixture into 2 inch balls ( you should get 20-24)
  4. Lightly coat a baking dish or large oven-safe skillet with olive oil. Place the meatballs in dish or skillet and brush with some additional olive oil
  5. Bake for about 30 minutes, rolling them around about every 10 minutes to get even browning all around
  6. Serve with marinara sauce
VegMichigan http://vegmichigan.org/

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

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

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/

Cranberry Upside-Down Cake

 

Cranberry Upside-Down Cake
Serves 8
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Ingredients
  1. 1/2 cup Earth Balance margarine, softened, divided
  2. 3/4 cup vegan brown sugar
  3. 12-ounce bag cranberries
  4. 1 1/2 cups flour (I use half whole wheat pastry flour, half white spelt)
  5. 1 cup vegan sugar
  6. 1 tablespoon baking powder
  7. 1 tablespoon soy flour
  8. 1 cup soy milk
  9. 1 teaspoon vanilla
  10. 1/4 teaspoon lemon oil or 1 tablespoon lemon zest, chopped very fine
Instructions
  1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt together 1⁄4 cup of the Earth Balance and all the brown sugar. Pour into oiled cake pan and arrange cranberries evenly on top.
  3. In a large bowl, mix flour, granulated sugar, baking powder, and soy flour. In a medium bowl, mix milk, vanilla, lemon oil or zest, and remaining 1⁄4 cup Earth Balance). Using a mixer, blend the wet ingredients into the dry ingredients and mix well.
  4. Spoon the cake batter over the cranberry mixture and bake for about 45 minutes or until knife inserted in center comes out clean. Remove cake and run a knife along the circumference of the pan to separate the cake from the pan’s edge.
  5. Allow cake to cool for at least 15 minutes—ideally 30 minutes. Place plate on top of cake and quickly invert and remove pan.
VegMichigan http://vegmichigan.org/
All I can say is YUMMY!!!

Hearty Vegetable Pot Pie

Vegetable Pot Pie
Serves 12
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Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
Ingredients
  1. 8 medium potatoes
  2. 2 tablespoons extra-virgin olive oil
  3. 1 large onion, quartered and finely chopped
  4. 3 cups diced vegetables of your choice (choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow summer squash, mushrooms, kale, etc.)
  5. 2 tablespoons unbleached white flour
  6. 1 cup vegetable stock (homemade or store bought)
  7. ¼ cup nutritional yeast (optional but highly recommended)
  8. 1½ tablespoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)
  9. 1 teaspoon dried thyme
  10. ¼ cup minced fresh parsley
  11. Salt and freshly ground pepper to taste
  12. Two 9-inch prepared good-quality pie crusts, preferably whole grain
  13. 1 cup fine whole grain bread crumbs
  14. Paprika for topping
Instructions
  1. Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice four of them and mash the other four coarsely. Set aside until needed.
  2. Preheat the oven to 350º F.
  3. Heat the oil in a large skillet. Add the onion and sauté over medium heat until  golden. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks. Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
  4. Sprinkle the flour into the skillet, then pour in the stock. Add the optional nutritional yeast. Cook for a minute or two, stirring constantly. until the liquid thickens.
  5. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the  mixture into the pie crust and pat in.
  6. Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika.
  7. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.
VegMichigan http://vegmichigan.org/
Everyone loves the nostalgic classic, vegetable pot pie, whether for everyday meals or as a crowd-pleasing vegan option for Thanksgiving

“Three Sisters Stew”

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

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

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

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!

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September Dinner Club @ bd's Mongolian Grill
Sep 20 @ 6:30 pm – 8:30 pm
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7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Oct 3 @ 7:00 pm – 8:30 pm
Veg 101 Cooking Class @ Rochester Hills Whole Foods | Auburn Hills | Michigan | United States
Attendees will learn how to prepare tasty and nutritious vegan dishes from VegMichigan instructors Vera and Jeff Hampton and will get ... Read More >
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Oktoberfest Celebration @ North Center Brewing Company
Oct 21 @ 5:00 pm – 9:00 pm
Oktoberfest Celebration @ North Center Brewing Company | Northville | Michigan | United States
Please join us at the North Center Brewery anytime between 5pm and 9pm for a vegan Oktoberfest celebration! The Shimmy ... Read More >
Oct
25
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6:30 pm Dr. Doug Lisle @ Seaholm High School
Dr. Doug Lisle @ Seaholm High School
Oct 25 @ 6:30 pm – 8:30 pm
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1
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9
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7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Nov 9 @ 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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5
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7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
Veg 101 Cooking Class @ Rochester Hills Whole Foods
Dec 5 @ 7:00 pm – 8:30 pm
Veg 101 Cooking Class @ Rochester Hills Whole Foods | Auburn Hills | Michigan | United States
Attendees will learn how to prepare tasty and nutritious vegan dishes from VegMichigan instructors Vera and Jeff Hampton and will get ... Read More >
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14
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7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
Veg 101 Cooking Class @ Ann Arbor Whole Foods
Dec 14 @ 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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