Kathryn Lovett's Blog-My Vegan Journey

IKEA Vegetable Balls

IKEA Vegetable Balls

vegan | August 17, 2015 | By

Have you tried IKEA’s vegetable balls yet?  I thought to myself every time I went into IKEA that these must be very good, because they were always out of stock when I went.  Well, I finally got my hands on a bag of them.  They are very tasty!

I made gravy and mashed potatoes to go along with them.  I use Tony Cachere’s Brown Gravy mix quite frequently, because it tastes great.  But this gravy also does not contain milk like a lot of brown gravy mixes do.  Since IKEA’s gravy mix does have milk, I used the Tony Cachere’s Brown Gravy mix to make a creamy gravy which is hopefully similar to the IKEA gravy.  

If you have not tried these delicious vegetable balls yet, try them soon.  They are called Gronsaksbullar.  They are not only nutritious, but they are produced in a responsible manner. You can taste all of the veggies in every bite.  

 

Creamy Brown Gravy
Yields 1
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
119 calories
17 g
6 g
4 g
5 g
2 g
263 g
1198 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
263g
Yields
1
Amount Per Serving
Calories 119
Calories from Fat 32
% Daily Value *
Total Fat 4g
5%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 1198mg
50%
Total Carbohydrates 17g
6%
Dietary Fiber 0g
2%
Sugars 3g
Protein 5g
Vitamin A
2%
Vitamin C
0%
Calcium
11%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Tablespoons Tony Cachere's Brown Gravy Mix
  2. 3/4 cup water
  3. 1/4 cup vegan milk
Instructions
  1. Mix all ingredients in a small saucepan. Heat over medium heat until simmering. Simmer until gravy is thickened.
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calories
119
fat
4g
protein
5g
carbs
17g
more
Kathryn Lovett's Blog-My Vegan Journey http://kathrynlovett.com/

Vegan Sheperd’s Pie

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vegan | August 11, 2015 | By

 

I have been neglecting my blog lately, as you may have noticed.  Well, since this is a food blog I will not go into much detail.  I am embarking on a career change and have gone back to school.  Adjusting to homework and a new part time job has been challenging.  I just finished up my pre-requisites and am going to Nursing school.  I begin on August 24th.  

I have still been cooking, baking and creating new recipes.  When I begin school again, the hubby will be taking over some of the cooking duties.  Did I ever mention that the only things that he admits to cooking well are burritos, grilled cheese and roasted chicken?  Well, two out of the three can be made vegan.  The hubby has been Googling recipes and looking at YouTube videos.  I am sure he will adapt to my new schedule quickly.  Hopefully we will have time to do some prep work over the weekend or on days when I am not in class or at work.  That will definitely make our lives easier.  Or possibly we will prepare some “freezer meals”  on our days off so that we can just pop one in the oven when we are pressed for time.  I positive we will be using the slow cooker a lot more.  

Below is a recipe that I adapted from Alton Brown of Food Network for Sheperd’s Pie.  I used Gardein Beefless Ground, but any vegan crumbles will work.  Some even use lentils in place of crumbles, which would be good as well.  

Vegan Sheperd's Pie
Serves 8
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Print
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
156 calories
25 g
0 g
5 g
4 g
2 g
186 g
649 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
186g
Servings
8
Amount Per Serving
Calories 156
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 649mg
27%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Sugars 3g
Protein 4g
Vitamin A
54%
Vitamin C
24%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the potatoes
  1. 1 1/2 pounds russet potatoes
  2. 1/4 cup So Delicious unsweetened coconut milk
  3. 2 ounces Earth Balance
  4. 3/4 teaspoon kosher salt
  5. 1/4 teaspoon freshly ground black pepper
For the filling
  1. 2 tablespoons canola oil
  2. 1 cup chopped onion
  3. 2 carrots, peeled and diced small
  4. 2 cloves garlic, minced
  5. 1 package Gardein Beefless Ground
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 2 tablespoons all-purpose flour
  9. 2 teaspoons tomato paste
  10. 1 cup vegetable broth
  11. 1 teaspoon vegan Worcestershire sauce
  12. 2 teaspoons freshly chopped rosemary leaves
  13. 1 teaspoon freshly chopped thyme leaves
  14. 1/2 cup fresh or frozen corn kernels
  15. 1/2 cup fresh or frozen peas
Instructions
  1. Peel the potatoes and cut into uniformly sized cubes. Place in a medium saucepan and cover with cold water. Place saucepan over high heat and bring to a boil. Once boiling, decrease the heat to a simmer and cook until tender, approximately 10 to 15 minutes. Place the vegan milk and Earth Balance into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes and return to the saucepan. Mash the potatoes and then add the milk and Earth Balance mixture, as well as salt and pepper. Continue to mash until smooth. Set aside.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch skillet and set over medium high heat. Once the oil is heated, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the Gardein, salt and pepper and cook until browned and cooked through, approximately 5 minutes. Sprinkle the Gardein with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, vegetable broth, vegan Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the Gardein mixture and spread evenly into an 13X9-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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calories
156
fat
5g
protein
4g
carbs
25g
more
Adapted from Alton Brown, Food Network
Kathryn Lovett's Blog-My Vegan Journey http://kathrynlovett.com/

Gardein Fishless Fillets

vegan | March 10, 2015 | By

Have you tried Gardein Fishless Fillets?  I like them on a bun with a little vegan tartar sauce.  I have not tried them in any other ways yet.  Let me know what you think of them and any other ways that you have prepared them, other than a sandwich.

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Broccoli Salad-Virtual Vegan Potluck

vegan | December 12, 2014 | By

Have you heard of the Virtual Vegan Potluck? Well, it is a fun way to share recipes. Everyone participating is linked together.

I know a lot of people whom are not fond of broccoli.  Every time I have made this salad, even people who do not eat broccoli often love this.  I think what makes this salad is the dressing.  It is a combination of sweet and sour.  This recipe has evolved over time.  It is a combination of recipes that were originally not vegan.  The non-vegan hubby loves this salad and he is one of the people I know that is not fond of broccoli.

If you are not a fan of broccoli, give this salad a try.  You might be pleasantly surprised.

 

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Broccoli Salad

 

5 cups of small broccoli florets

¼ cup purple onion

¼ cup raisins

¼ cup pomegranate seeds

½ cup sunflower seeds

½ cup tomatoes

4 slices vegan bacon, cooked until crisp and then crumbled

1 cup vegan mayonnaise

¼ cup sugar

2 tablespoons white vinegar or lemon juice

½ teaspoon salt

¼ teaspoon freshly ground black pepper

 

In a large bowl combine broccoli, onion, raisins, pomegranate seeds, sunflower seeds, tomatoes and bacon. Toss to combine.

In a small bowl combine mayonnaise, sugar vinegar, salt and pepper. Stir until well combined. Add this to the broccoli mixture. Stir until everything is coated with dressing. Serve immediately or let chill for a couple of hours.

 

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Gardein Fishless Fillets

vegan | March 11, 2014 | By

Have you tried the new Gardein Fishless Fillets yet? The outside is crispy and the inside is flaky. Just what you would expect in a real fish fillet. I just served them with vegan tartar sauce and fries on the side. These would be excellent as a sandwich.

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Our local grocery store started carrying Gardein products recently. But I was very surprised to find the Fishless Fillets since they are new. I also picked up the Meatless Meatloaf Loaf. I will be trying that soon.