I am slowly making my way through the backlog of stuff I’ve been meaning to post! Soon you’ll also get to hear about a delicious raspberry cake batter smoothie I made and adventures in vegan Ethiopian cooking (a cookbook review).
Not too long ago I really wanted some comfort food, and I had been contemplating using the block of Daiya cheddar cheese I had in my fridge for poutine for awhile. So, I finally did it.
The gravy was spot on, but next time I will melt the cheese a little bit more on top of the fries in the oven so that when I pour the gravy on it all it will melt even better.
Here is the recipe:
- 6 tbsp Earth Balance or refined coconut oil
- 1/4 cup gluten free or regular flour (I used brown rice flour)
- 2 cloves garlic, minced
- 3 cups No Beef Broth (from the Happy Herbivore cookbook if you have it, or from here)
- 1 cup vegan unchick’n broth, or vegetable broth–It’s fairly easy to find vegan unchick’n broth powder–several companies make it and I’ve even found variations of it in dollar type/discount stores near me! Just mix 1 tbsp broth powder with one cup water or veggie broth! Happy Herbivore also has a recipe for making your own broth powder
- 2 1/2 tbsp cornstarch mixed with 2 1/2 tbsp water
- Black pepper, to taste
- About half a package of your favorite frozen french fries, or homemade if you want to get fancy. I used Alexia brand Straight Cut Fries
- 1/2-a whole block Daiya Cheddar, cut into 1 inch cubes
- Start by preheating the oven to the temperature the fries are baked at.
- Make the no beef and unchick’n broths, allow to cool slightly
- Prepare fries according to package…in the meantime prepare the gravy.
- Melt the butter or coconut oil in a large saucepan. Add the flour and stir constantly until a roux is formed. This is when it turns into a golden brown color. It takes about 5 minutes.
- Add in the garlic and cook for about 30 more seconds.
- Stir in the broth with a whisk.
- Bring to a boil.
- Whisk in the cornstarch and water, stir constantly and let simmer until thickened, about 3-5 minutes…it’s possible you might need slightly more or less cornstarch. I started with 2 tbsp water/cornstarch and then added the extra 1/2 tbsp later when it would not thicken to my liking.
- Keep gravy warm (this can be done by turning off the heat and covering, leaving on the stovetop that you cooked it on.
- In the last few minutes of cooking the fries, gather them up into the middle of the tray, and randomly drop the Daiya cheddar blocks on top. I’d say only do this for 5 minutes at maximum but do it however you like really.
- Take the fries and cheese out, place in a large bowl, and put as much gravy as you like, I probably put close to 4 cups on top. You will have extra gravy that you can use for more poutine or something equally delicious.
- Maintenant, nous mangeons! (That’s French for now, we eat!) Enjoy!
Hello everyone! I’m very excited today because I just got put up on my college program’s website about the work I’m doing. They interviewed me and I talked about my blog and my future plans of incorporating a vegan project into my education plan.
You can view that article here!
Anyways, on to the food!
This lasagna is quite rich with the walnut meat, and has tons of protein due to the tofu ricotta, and a healthy dose of greens due to the pesto (with basil and parsley!).
This walnut meat here is very similar to my earlier recipe but changed slightly to change the flavor from a hamburger style to a more italian style. The tofu ricotta is also quite similar to the one for the pizza recipe I posted earlier on Sept. 12, but I changed it again because there is a separate basil factor with the pesto, so extra basil in the ricotta was not necessary.
Here is the recipe:
For the walnut meat:
- 1 cup walnuts
- 1 medium onion, chopped
- 2 cloves garlic
- 1 portobello cap
- 1/2 cup diced tomatoes in juice, no salt added, canned
- 1 tsp dried oregano
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/4 tsp salt
For the pesto:
- 2 cups basil, packed
- 1 cup flat leaf parsley, not packed
- 2 cloves garlic
- 1/4 cup pine nuts
- 1 tbsp olive oil
For the ricotta:
- 1 block extra firm tofu
- 1 tsp salt free italian seasoning blend
- 1/4 tsp black pepper
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 tsp olive oil
- 1/4 tsp onion powder
- 3 tbsp water
Other necessary ingredients:
- 1 & 2/3 cup Tomato sauce, either homemade (your favorite recipe) or store bought (I love Victoria brand marinara)
- no-boil vegan lasagna noodles
- 1/3 cup Daiya brand vegan mozzarella style cheese, optional
- Preheat oven to 350 degrees F.
- Prepare the walnut meat. Place walnuts, onion, garlic and portobello into a food processor and blend until everything melds together but remains chunky.
- Place this mushy walnut meat into a bowl, and fold in the remaining ingredients.
- On a parchment lined baking sheet, pat down the “meat” into a thin layer with a spatula.
- Bake 15 minutes. Take out of the oven and with a spatula, scrape up the “meat” and flip it.
- Bake for 15 more minutes and set aside.
- Prepare the pesto. First place the basil, parsley, and garlic and chop in the food processor until finely ground.
- Add the pine nuts and olive oil into the mix, and blend. You will need to scrape down the sides with a rubber spatula to ensure that everything gets properly mixed together and to get a good consistency. Set aside, in a bowl, but leave some of the remnants of the pesto in the food processor for the next step.
- Make the ricotta by adding all the ingredients into the food processor and blend until smooth. Scrape down the sides with the rubber spatular once or twice to get everything together.
- Grease a 9 x 13” pan with cooking spray.
- Lay out three dry lasagna noodles (or more if you could not find the no-boil type after boiling them, of course) on the bottom of the pan.
- Spread 2/3 cup of the sauce on top.
- Spread 1/3 of the ricotta and pesto on top.
- Crumble and sprinkle 1/2 the batch of the walnut meat on top with your hands.
- Place another layer of dry lasagna noodles on top and repeat steps 12-14.
- Place the final layer of noodles on top, and add just 1/3 cup of the sauce and the remainder of the pesto and ricotta (with the ricotta on the top layer!)
- Sprinkle 1/3 cup daiya mozzarella on top.
- Bake in the oven for 35 minutes.
- Let sit 10 minutes after taking out of the oven, and enjoy.
The first layer of the lasagna