Lentil Mushroom Meatballs with Tofu Gravy

Post by Megan Stulberg

Now I’m not necessarily one to brag, but I have to say that this was one of the best meals I’ve ever made. Not only did everything taste great, but I also managed not to burn anything! I served this with three side dishes that I’ve already posted the recipes for on Vegan Girlfriend — convenient, eh? You can find the kale Caesar salad here, the sweet potato mash here, and the lemon coconut berry tarts here.

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11216405_10155514731570133_1423087646_nLENTIL MUSHROOM MEATBALLS

Ingredients…

  • 1.5 standard cans of lentils, rinsed and drained
  • 2 cloves garlic
  • 2 cups vegetable broth (make sure it’s a gluten-free brand)
  • 1 cup cremini mushrooms, finely chopped
  • 1/2 cup flaxseed
  • 1/4 cup red wine
  • 1/4 cup nutritional yeast
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 1 tbsp onion powder
  • Dash of cold-pressed EVOO
  • Sea salt and black pepper, to taste

Directions…

  1. Preheat oven to 375 F.
  2. In large saucepan, saute mushrooms and garlic in olive oil and red wine at medium heat for 5-7 minutes.
  3. Boil water in medium pot. Add lentils and all listed seasonings, then let cook covered on low-heat for 5 minutes. Be sure to under-cook at this stage. Remove from heat and drain lentils.
  4. In a high-speed food processor/blender combine lentils, mushrooms, flax seed, nutritional yeast, broth and soy sauce. Add broth slowly in case no more liquid is needed. Blend until a thick, chunky mixture has been created.
  5. Line a baking sheet with aluminum foil. Drizzle olive oil on the foil. Wet hands and mold mixture into small balls, then place directly onto foil. Repeat with the rest of mixture.
  6. Bake balls in oven for about 30 minutes, flipping halfway through. Check regularly to ensure balls are cooking evenly.
  7. Remove from oven and serve immediately with tofu gravy.

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11210247_10155514731575133_95432367_n11216168_10155514729075133_1788622659_nTOFU GRAVY

Ingredients…

  • 1 standard package soft tofu (organic)
  • 2 cloves garlic
  • 1/2 onion, chopped
  • 1 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup gluten-free soy sauce
  • 1/4 cup dried thyme
  • 2 tbsp cinnamon
  • Sea salt and black pepper, to taste

Directions…

1. In a large saucepan, saute garlic and onion on medium heat until golden brown in colour.

2. Break tofu up into small chunks with a fork. Blend tofu and almond milk together in blender until liquid in consistency.

3. Add blended tofu to sauce pan with nutritional yeast, soy sauce, thyme, cinnamon, salt and pepper. Reduce to low heat and leave uncovered for 15 minutes. Stir regularly to avoid gravy from becoming too thick.

4. Remove from heat and pour sauce directly onto meatballs. Serve immediately.

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Easter Weekend Dessert Series: Mama McGrath’s Carrot Cake

By Aine Davis

Carrot cake: what’s not to love about it? Well, I used to hate it until I went vegan. I’m just obsessed with vegan baked goods in any form. Maybe it’s because everything I bake now seems to just melt in my mouth…but the fact that it doesn’t make me sick to my stomach is always a bonus!

Carrot cake is my mum’s all time favourite cake. When she baked this for my family last Christmas, I begged her to make it again. She kindly passed along her recipe for the most delicious and moist cake I have ever eaten.

As far as the icing goes — I used the Oh She Glows Coconut Whipped Cream recipe.

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SWEET & NUTTY CARROT CAKE

Ingredients:

  • 1/4 cup dried apricot
  • 1/4 cup golden raisins
  • 1/4 cup carrots, finely shredded
  • 1 1/4 cup 100% orange juice
  • 2 1/2 cups flour (use gluten-free flour if preferred)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp cardamom powder
  • 1/2 tsp ground anise
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 cup cashews, finely chopped
  • 1/2 cup melted coconut oil (note: melt a little extra to grease pan with)
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp vanilla extract (use organic if possible)
  • 1 tbsp fresh ginger
  • 2 tbsp maple syrup

Directions:

  1. Preheat oven to 350 degrees.
  2. Soak dried fruits and shredded carrots in orange juice. Set aside in fridge.
  3. Whisk together flour, salt, baking powder, baking soda, cardamom powder, anise, nutmeg and cinnamon together in a large bowl. Once incorporated, add cashews.
  4. In a separate bowl, whisk together melted coconut oil, ginger, apple cider vinegar, vanilla extract and maple syrup. Add orange juice/carrot/fruit mixture.
  5. Slowly combine contents of both bowls. Fold everything together gently with a spatula and mix until thoroughly incorporated. Be careful not to overwork the batter, or the cake might fall apart while baking!
  6. Grease a large 12×18 rectangular cake pan* and pour batter in evenly.
  7. Bake in oven for 25-35 minutes. After the 25 minute mark, use a toothpick to test and see if the cake needs more time.
  8. Once the cake has thoroughly cooled, cover with your favourite icing and serve!

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Enjoy! Makes about 12 servings, perfect to share with as many loved ones as possible.

*Note: This recipe can be used to make cupcakes instead, simply use a cupcake tray instead and lower the cooking time accordingly.

Easter Weekend Dessert Series: Baked Cinnamon Sugar Doughnuts

By Contributor: Alexandra Courts

The first in our Easter food series! Why spend time decorating eggs when you can bake treats instead?

Buy a doughnut pan. Seriously. It will change your life…or at least the way you think about homemade doughnuts. Ditch the deep fryer and opt for a light and cakey version that is both vegan and gluten-free!

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This plain doughnut recipe that I’ve adapted from bonappetit.com is so simple, yummy, and healthy that you will ditch that love affair you might have had with your local bakery.

The recipe is as follows for these little cinnamon sugar babies:

Ingredients…

Doughnut Batter

  • 1 cup organic coconut sugar
  • 3/4 cup + 2/3 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup hot water
  • 1/3 cup melted coconut oil (Melt a little extra to coat the trays with to prevent sticking)
  • 1/4 cup arrowroot
  • 1/4 cup vanilla extract
  • 6 tbsp unsweetened applesauce
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground flaxseed
  • 1/2 tsp salt
  • 1/8 tsp baking soda

Cinnamon Sugar Coating

  • 1/2 cup organic coconut sugar
  • 1 tbsp cinnamon

Directions…

1) Preheat oven to 325 degrees. Brush doughnut tray with coconut oil and set aside.

2) To make a “flax egg” (egg replacement) mix 1 part ground flax (1/2 tsp) with three parts (1 1/2 tsp) hot water. Let sit for 5-10 minutes.

3) In a large bowl, whisk together all dry ingredients. Once combined, add flax egg, melted coconut oil, unsweetened applesauce, vanilla extract and remaining hot water.

4) Spoon about 2 1/2 to 3 tablespoons of batter into each doughnut mold.

5) Bake for 8 minutes, flip, then continue baking for 5-7 minutes or until golden brown. Let the doughnuts sit for 10 minutes before removing from tray.

6) Whisk together coconut sugar and cinnamon in a small bowl. Dip each doughnut lightly into the sugary coating before serving.

Yields 12-15 doughnuts. Enjoy!