Not exact matches
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped
onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon
dried thyme 1 teaspoon kelp
granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
2 tablespoons (30 ml) olive oil 1 cube vegetable bouillon (Janet's note: I used nutritional yeast with a no - salt seasoning blend) 1 teaspoon
dried parsley 1/2 teaspoon
dried marjoram (Janet's note: I used
dried tarragon) 1/2 teaspoon garlic powder (Janet's note: I used garlic
granules) 1/2 teaspoon
onion powder (Janet's note: I used
onion granules) 1/4 teaspoon paprika 1/4 teaspoon black pepper 1 1/2 pounds (681 g) fingerling potatoes
3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated
onion granules 1 tablespoon garlic
granules 1 tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon
dried oregano 1⁄4 teaspoon chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black pepper