2 bunches organic celery, chopped 1 organic red onion, chopped 1/4 cup extra virgin olive oil 1 cup vegan margarine 2 tablespoons salt 6 cups
vegan chicken stock 2 tablespoons black pepper 1/2 cup agave nectar 1 cup chopped organic walnuts 1 cup dried organic cranberries (or any dried fruit) 16 ounces dry stuffing mix
Not exact matches
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup
chicken broth (or vegetable
stock to make vegetarian /
vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Up to 1 liter of vegetable
stock, or water and a
stock cube (if you are not a
vegan or vegetarian, you can use
chicken stock)
3/4 -1 lb chanterelle mushrooms coarsely chopped 1 sprig of rosemary picked and chopped 2 finely chopped shallots 1/4 cup flour 3 cups
chicken stock (or vegetable
stock if you are going
vegan) 3 tbs cup olive oil salt pepper
Often it contains pancetta and a meat - based broth like
chicken stock, but in this recipe, those elements are out of the mix in favor of a filling,
vegan soup.
Although
chicken broth is the typical base for this starter, you can easily sub in vegetable
stock for a
vegan treat.
1 tablespoon
vegan margarine (e.g., Earth Balance) 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1/2 cup flour 4 cups vegetable
stock 2 cups water 2 stalks celery, sliced (chop and include the leaves) 1 cup chopped carrots 1/2 small green cabbage, chopped 2 medium boiling (not baking) potatoes, cubed 1 bay leaf 1 1/2 teaspoons tarragon 1/2 teaspoon thyme 1/4 teaspoon salt or to taste 1/2 teaspoon pepper 8 ounces Morningstar Farms Meal Starters Chick»n Strips or Gardein Chick»n Strips or
chicken - style seitan
Simply cook quinoa in vegetable
stock (
chicken and beef
stock work too if you're not
vegan) and let it cool.
For
vegan: use vegetable
stock instead of
chicken stock, use olive oil instead of ghee, and substitute coconut bacon for the bacon
Category Appetizers, Dairy Free, Egg Free, GAPS, Gluten Free, Grain Free, Lunch, Main Dishes, Paleo, Refined Sugar Free, Soups,
Vegan, Vegetarian · Tags bone broth, butternut squash, carrots,
chicken stock, curry powder, garlic, onions, pepper, salt, soup, sweet potato, turmeric, yogurt
I found that 5 cups of
stock / water was enough, I used a
vegan style
chicken stock.
8 Gardein ™ scallopini * 1/4 cup
vegan butter (try Earth Balance brand) 1 cup finely diced onion 3/4 cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to dry out 1 cup faux
chicken broth or vegetable
stock
2 tablespoons olive oil 16 ounces of baby portobello mushrooms (chopped — approximately 4 cups) 1 large carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves of garlic, crushed 2 tablespoons of tomato paste 1/2 cup of red wine 1/2 cup of
chicken or veggie
stock 1/2 cup of frozen peas 2 tablespoons of Worcestershire sauce (
Vegan version available) 1/2 teaspoon of dried thyme (or fresh, but add a bit more) 1/2 teaspoon of dried rosemary (or fresh, but add a bit more) 1/2 teaspoon of salt 1/8 teaspoon of pepper
Note: calls for eggs, butter &
chicken stock, to make veggie /
vegan replace the following with: 1 egg — > 1 tablespoon ground chia + 3 tablespoons water butter — >
vegan butter
chicken stock — > veggie broth
For a
vegan option, Substitute bone broth, ghee, and
chicken for vegetables
stock, avocado oil, and mushrooms!
* 1/4 cup coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * 1/4 teaspoon crushed red pepper flakes, plus extra for garnish * 1/2 teaspoon salt * 2 cups vegetable broth (or use
chicken stock if soup doesn't need to be
vegan) * 15 - ounce can pure pumpkin puree * ~ 13.5 - ounce can full fat coconut milk * coconut cream (see note below) or, if soup doesn't need to be
vegan, creme fraiche or sour cream * chopped fresh cilantro leaves * ground black pepper
For
vegans / vegetarians, use vegetable
stock as a substitute for
chicken stock.
(If you want to make this
vegan, simply swap out the
chicken stock for vegetable and the half and half for soy milk)
The food, like the liquor, was seemingly endless: Miniature Oscars made out of salmon, asparagus soup, baked mac and cheese,
chicken pot pie, spicy tuna cones, beef tartar, salmon pizza, baked potatoes topped with caviar,
vegan pasta, sushi, a
stocked seafood station and enough desserts to make even the sweetest tooth ache (not that that stopped anyone, judging from the long line for the crepe station).