This meat-free take on the classic dish from Vegan Bowls by Zsu Dever is a hearty, robust stew of kidney beans and vegetables with a mashed potato topping.

Vegan Cottage Pie Bowl

 

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Author: Zsu Dever

Yield: 4 servings

Ingredients

Potatoes

• 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch dice
• 4 garlic cloves, crushed
• 1 teaspoon sea salt
• 1 sprig fresh rosemary
• ¼ to ½ cup unsweetened plain nondairy milk
• 2 tablespoons olive oil
• Black pepper, to taste

Beans and Vegetables

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 8 ounces turnips, cut into ½-inch dice
• 2 medium carrots, cut into ½-inch dice
• 4 garlic cloves, minced
• 10 sprigs fresh thyme
• 1 teaspoon sea salt
• ¼ cup whole-wheat pastry flour or all-purpose flour
• 2 tablespoons tomato paste
• ⅔ cup red wine
• 2 cups cooked cannellini beans
• 2 cups cooked kidney beans
• 2 cups vegetable broth
• 4 cups fresh baby spinach
• Black pepper
• 1 cup green peas, thawed if frozen

Instructions

1. Potatoes: Combine the potatoes, garlic, salt, and rosemary in a medium saucepan. Add just enough water to cover, bring to a boil over high heat, covered, reduce to simmer over medium and cook until knife-tender, about 10 minutes. Drain, discard the rosemary stem, mash with a potato masher, and add ¼ cup of milk, oil and pepper. Stir with a sturdy wooden spoon, adding more milk, if needed, and keep warm. If you have extra time, transfer the potatoes to a baking sheet in ¼ cup portions and bake in a preheated 450°F oven until crisp on top, about 15 minutes.
2. Beans and Vegetables: Heat the oil in a large skillet over medium heat. Add the onion, cover and cook until softened, about 5 minutes, stirring occasionally. Add the turnips, carrot, garlic, thyme, and salt. Cook covered, stirring occasionally, until golden, about 5 more minutes. Stir in the flour and mix until well combined. Stir in the tomato paste and cook 1 minute. Stir in the wine and cook until evaporated, about 2 minutes.
3. Add the beans and broth to the skillet. Cook until the sauce is reduced by one quarter, about 3 minutes. Taste and adjust seasoning with salt and pepper. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and stir in the peas. Cover and keep warm until serving. To serve, spoon the beans and vegetables into bowls and top with the mashed potatoes.

Notes

Gluten-Free Option: Omit the flour. Mix ½ cup of the broth with 1½ tablespoons organic cornstarch or arrowroot starch. Add the slurry to the sauté after the spinach wilts and simmer just to thicken.

Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

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Vegan Irish Stew

 

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Author: Zsu Dever

Yield: 4 to 6 servings

Ingredients

Mushrooms

• 1 cup vegetable broth
• ½ ounce dried porcini mushrooms 8 ounces shell pasta

Farro

• 4 cups vegetable broth
• ½ cup pearled farro, rinsed well
• 4 garlic cloves, crushed
• 2 bay leaves
• ½ teaspoon sea salt

Stew

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• ½ medium cauliflower, cut into medium florets
• ½ medium celeriac, peeled, cut into ½-inch dice
• 1 teaspoon fennel seeds
• 1 teaspoon sea salt
• 1 (2-inch) sprig fresh rosemary
• ¼ cup whole-wheat pastry flour or all-purpose flour
• ½ cup dry white wine or dry vermouth
• 2 cups cooked cannellini beans
• 4 ounces green beans, trimmed and chopped
• 2 teaspoons stone-ground mustard
• 2 teaspoons drained horseradish
• ¼ cup chopped parsley
• Black pepper

Instructions

1. Mushrooms: Heat the broth in a medium saucepan over high heat. Bring to boil, add the porcini, cover, reduce to simmer, and cook for 3 minutes. Transfer the mushrooms and broth to a small bowl and set aside for 10 minutes to soften. Drain the porcini, reserving the broth, and rinse the mushrooms in a strainer. Chop the mushrooms and set aside. Strain the broth using a coffee filter or reusable tea bag and set aside. In the same medium saucepan, heat salted water to boil. Add the pasta and cook until al dente. Drain and set aside.
2. Farro: Combine the broth, farro, garlic, bay leaves and salt in a medium saucepan over high heat. Cover, bring to boil and reduce to simmer. Cook until tender, 15 to 20 minutes. Remove from heat and set aside.
3. Stew: Heat the oil in a large pot over medium-high heat. Add the onion, cauliflower, celeriac, fennel, salt and rosemary. Cover and cook until the vegetables are golden brown, about 10 minutes, stirring occasionally. Add a few tablespoons of water if the vegetables are sticking. Add the flour to the large pot and stir well to combine. Add the wine and stir. Cook until the wine evaporates, about 2 minutes. Add the reserved porcinis and the porcini liquid, the reserved cooked farro mixture, and the cannellini and the green beans. Cook until the green beans and celeriac are tender, 5 to 8 minutes. Remove and discard the rosemary sprig and bay leaves. Stir in the mustard, horseradish and parsley. Taste and adjust seasoning with salt and pepper. Serve the pasta covered with the stew in deep bowls.

Notes

Quick Tips: Begin by heating the broth for the mushrooms and farro. Add the onions to the large pot to cook first, then add the other vegetables as they are chopped. Heat the water for the pasta as soon as the mushrooms are put in the small bowl to rehydrate.
Substitution: Substitute 1 medium parsnip, chopped, and 2 celery ribs, minced, for the celeriac. Substitute pearled barley, soaked overnight, for the farro.
Celery Root: To peel, cut off the top of the root and place cut-side down on work surface. Using a chef knife cut away the tough outer skin. Cut into 1-inch slices and slice as needed. You must add the celeriac to boiling water to prevent it from turning bitter.

Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

3.5.3226

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Spinach Salad Bowl with Warm Pecan Dressing

Serves 4

Ingredients

Quinoa

• 1 cup quinoa, rinsed well
• 1 1/2 cups vegetable broth
• 1 garlic clove, crushed
• 1/4 teaspoon sea salt

Dressing

• 1 cup raw pecan pieces
• 5 tablespoons fresh orange juice, divided
• 2 teaspoons pure maple syrup, divided
• 3 tablespoons grapeseed oil
• 1 tablespoon plus 1 teaspoon white wine vinegar
• 1 tablespoon vegetable broth

Salad

• 8 cups coarsely chopped fresh spinach (about 2 bunches, tough stems removed)
• 1 cup shaved fennel (about 1 small bulb)

Preparation

Quinoa: Combine the quinoa, broth, garlic, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium- low heat, and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork before serving.

Dressing: Toast the nuts in a small skillet over medium heat, stirring frequently, until golden, about 4 minutes. Remove from heat and transfer half of the nuts to a small blender. Add 2 tablespoons juice and 1 teaspoon maple syrup to the nuts in the skillet. Cook until the liquid evaporates, about 3 minutes. Transfer the glazed nuts to a parchment paper and set aside to cool. Add the remaining 3 tablespoons of juice, 1 teaspoon maple syrup, oil, vinegar, and broth to the blender. Blend until smooth. Season with salt and black pepper. When ready to serve, warm the dressing in the small skillet and add about half of the warm dressing to a large bowl.

Salad: Add the spinach and fennel and toss. To serve, divide the salad and quinoa among wide bowls and serve with the remaining dressing. Alternatively, toss the salad with the quinoa and serve with the remaining dressing.

Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

The post Zsu Dever’s Spinach Salad Bowl with Warm Pecan Dressing appeared first on Chic Vegan.

Paella Bowl

Broth

• 3 1/2 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt
• 1/4 teaspoon saffron threads

Sauté

• 3 tablespoons olive oil
• 5 artichoke hearts, quartered
• 1 medium yellow squash or zucchini, halved lengthwise and cut into 1/4-inch slices
• 1 small red bell pepper, coarsely chopped
• 1 small Roma tomato, coarsely chopped
• 4 garlic cloves, minced
• 4 ounces green beans, trimmed and cut into 2-inch pieces
• 2 cups frozen lima beans or edamame, thawed
• 1 cup paella or Arborio rice

Garnish

• 1/2 cup green peas, thawed if frozen
• 1 jarred roasted red pepper, cut into 1/2-inch strips
• 1/4 cup minced parsley
• Lemon slices

Broth: Heat the broth, paprika, salt, and saffron in a medium saucepan over high heat. Bring to boil, reduce to simmer. Cover and keep warm over low heat.

Sauté: Heat the oil in a 12-inch skillet over medium-high heat. Add the artichoke and squash and cook until golden brown, about 4 minutes. Transfer to a medium bowl. Add the bell pepper, tomato, and garlic. Cook, stirring occasionally, until the tomatoes break down, about 5 minutes. Add the green beans and lima beans. Add the rice, spreading it evenly over the vegetables. Add the broth, taking care not to disturb the rice too much, but ensuring that the rice is submerged in the broth. Reduce the heat to medium and cook until the rice is al dente, about 14 minutes. Arrange the squash and artichoke hearts on the paella and continue to cook until the rice is tender and the broth is absorbed, about 4 minutes longer.

Garnish: Scatter the peas over the paella, arrange the strips of pepper on top of the paella and sprinkle with the parsley. Remove from the heat, cover and set aside for 5 minutes before serving. Serve in bowls with lemon slices.

Serves 4 to 6

Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

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Green and White Chili Bowl

Serves 4 To 6

Beans

• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 4 cups cooked cannellini beans
• 2 (15-ounce) cans white hominy, rinsed and drained
• 2 cups cooked chickpeas

Vegetables

• 4 Anaheim peppers, coarsely chopped
• 1 jalapeño, coarsely chopped
• 1 medium onion, coarsely chopped
• 6 garlic cloves, crushed
• 1 tablespoon grapeseed oil
• 2 teaspoons ground cumin
• 8 ounces fresh spinach, tough stems removed, coarsely chopped
• Sea salt and black pepper, to taste
• 2 tablespoons fresh lime juice
• 1/4 cup coarsely chopped cilantro
• 1 ripe Hass avocado, pitted, peeled, and coarsely chopped (optional)

Preparation

Beans: Combine the broth, oregano, salt, cannellini, hominy, and chickpeas in a large pot. Cover and bring to a boil over high heat, reduce to simmer and cook until needed.

Vegetables: Add the peppers, onion, and garlic to a food processor. Pulse until minced. Heat the oil in a large pot over high heat. Add the minced vegetables and cumin and cook until the mixture is dry, about 8 minutes, stirring often. Add the broth and beans to the sautéed vegetables and simmer until the flavors combine, about 5 minutes. Add the spinach and cook until tender. Taste and adjust seasoning with salt and black pepper. Stir in the lime juice and cilantro. Serve with the avocado, if using.

Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

The post Green and White Chili Bowl from Vegan Bowls by Zsu Dever appeared first on Chic Vegan.