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Your Morning

Weekdays 6et

Vegan comfort food so good you won’t believe it’s vegan


Sam Turnbull dropped by the Your Morning kitchen to convince us that going vegan doesn’t mean living off kale and quinoa. Her new cookbook, Fuss-Free Vegan, is full of everyday comfort foods. Check out some of her recipes below.

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Tofu Bolognese
WHAT YOU NEED:

  • 2 Tbsp nutritional yeast
  • 1 Tbsp soy sauce (gluten-free, if preferred)
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp
  • Garlic powder
  • ¼ tsp liquid smoke (or ½ tsp smoked paprika)
  • 1 block (12 oz)
  • extra-firm tofu
  • 3 cups
  • My Family Favorite Tomato Sauce, or store-bought pasta of choice (gluten-free, if preferred)
  • Parmegan for garnish

 

WHAT YOU DO:

  1. Preheat your oven to 350°F. Lightly grease a baking pan large enough to hold the tofu without crowding.
  2. In a large bowl, mix together the nutritional yeast, soy sauce, olive oil, chili powder, garlic powder, and liquid smoke. This mixture will have a paste-like consistency.
  3. Using your fingers, crumble the tofu into the bowl. Mix everything together, making sure all of the tofu is evenly coated. Spread the tofu mixture evenly over the pan and bake for 35 –45 minutes, stirring every now and then. Keep a close eye on it toward the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture
  4. Once the tofu is cooked, heat the tomato sauce, and cook the pasta according to the package directions. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until the desired consistency is reached. Serve over the hot pasta with a sprinkle of Parmegan.

 

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Lemon Meringue Pie

WHAT YOU NEED:

FOR THE CRUST

  • 1 store-bought piecrust (gluten-free, if preferred)

 

FOR THE LEMON FILLING

  • 1¼ cups white sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 1 cup water
  • ½ cup fresh lemon juice (2–3 lemons)
  • ½ cup of your favourite non-dairy milk
  • 2 Tbsp vegan butter
  • ¼ tsp ground turmeric
  • ½ tsp vanilla extract

 

FOR THE MERINGUE

  • ¾ cup aquafaba
  • 6 Tbsp white sugar
  • ½ tsp vanilla extract
  • ¼ tsp cream of tartar

 

WHAT YOU DO:

  1. Line a 9-inch pie dish with the pastry, and bake according to the method on page214, or according to package directions.
  2. For the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Now add the water, lemon juice, non-dairy milk, vegan butter, and turmeric. Put it over medium heat and bring to a simmer. Cook for about 5 minutes, stirring often until it thickens. Remove from the heat and whisk in the vanilla. Pour into the prepared pie crust. Let cool completely in the fridge for about 4 hours or overnight.
  3. Preheat your oven to 300°F
  4. When ready to bake, prepare the meringue. Beat the aquafaba together with the sugar, vanilla, and cream of tartar until stiff peaks form. With some mixers this can take as long as 15 minutes, so be patient—it will fluff up eventually. Spread the meringue over the pie and use a spatula to make pretty designs and peaks.
  5. Bake for 20–25 minutes, until the meringue is lightly browned on top. Let cool completely before serving.

 

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Crowd-Pleasing Jalapeno Cheeseball

WHAT YOU NEED:

  • 1 cup raw cashews, softened
  • 2 Tbsp nutritional yeast
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp coconut oil
  • 2 tsp white miso paste
  • 1 clove garlic
  • 1 tsp smoked paprika
  • ¼ tsp ground turmeric
  • ¼ tsp salt
  • ½–1 jalapeño(depending on your spice preference),minced
  • ½ cup sliced almonds


WHAT YOU DO:

  1. Add the softened cashews to a food processor along with the nutritional yeast, lemon juice, coconut oil miso paste, garlic, paprika, turmeric, and salt. Blend until very smooth and creamy, stopping to scrape down the sides as needed. Now add the jalapeño, and pulse  a few times to combine.
  2. Line a small bowl with plastic wrap, and scoop the cheese mixture into the bowl. Gather up the sides of the plastic wrap and twist to form a ball and seal the top. Let the cheese ball firm up in the freezer for about an hour, or for a couple of hours in the fridge, or overnight.
  3. Remove the now firm cheeseball from the plastic wrap and press the almonds onto the outside of the ball. You can also lightly press the ball to get a rounder shape if desired. You can serve it right away, or keep the cheeseball covered in the fridge for up to a week until you are ready to serve.

 

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Go-To Chickpea Salad Sandwich
WHAT YOU NEED:

  • 1 can (19oz) chickpeas, drained and rinsed (about 2 cups)
  • 3 Tbsp store-bought vegan mayo
  • 1 Tbsp Dijon mustard (check for gluten- free, if necessary)
  • 2 tsp capers (optional)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 stalks celery, chopped
  • ¼ red onion, chopped
  • 8 slices of bread or 4 tortillas (gluten-free, if preferred)


WHAT YOU DO:

  1. Toss the chickpeas, mayonnaise, mustard, capers, salt, and pepper into a food processor and pulse to combine until the chickpeas reach a nice mashed texture, but not puréed. Alternatively, you could do this with a fork or potato masher if you don’t have a food processor. Add the celery and red onion and pulse a few more times just to incorporate, or stir to mix in.
  2. Pile on top of bread or a tortilla. Top with extra veggies of your choice if you wish.

 

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Vegan Cheesecake
FOR THE GRAHAM CRACKER CRUST

  • 1 ½ cups vegan graham cracker crumbs (gluten-free, if preferred)
  • ¼ cup vegan butter or coconut oil, melted

 

FOR THE CHEESECAKE FILLING

  • 1 ½ cups raw cashews, softened
  • 1 cup silken tofu
  • ½ cup full-fat coconut milk
  • ½ cup white sugar
  • 1 Tbsp cornstarch
  • Zest of 1 lemon, about 1 tsp
  • 1 ½ Tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ tsp salt

 

WHAT YOU DO

  1. Preheat your oven to 350F. Cut circle of parchment paper to line the bottom of an 8-inch round baking pan.
  2. For the graham cracker crust, in a medium bowl, mix the graham cracker crumbs with the melted vegan butter. Pour the mixture into the prepared pan, then press down firmly. Bake for 8 minutes.
  3. In a blender or food processor, blend all the filling ingredients, including the cashews, until completely smooth. Pour over top of the graham cracker crust.
  4. Return to the oven and bake for 35-40 minutes, until the edges look dry, and might even have cracked, and the center looks a little wet still but isn’t liquid. The cake will be puffy but will fall as it cooks. Let rest at room temperature before cooling in the fridge, uncovered, for about 4 hours or overnight.

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