Recipes, Uncategorized

Cream of Mushroom Soup

Green bean casserole has always been my favorite side dish at holiday dinners (sorry mashed potatoes). When I went vegan, I knew there had to be a way to make this dish vegan or I’d cry. Yes, the year that we messed up the green bean casserole and didn’t have it for Thanksgiving is infamous with my family.

Even after years, and all the great vegan products that have come out lately and hit mainstream grocery stores, I still cannot find pre-made vegan cream of mushroom soup. When I Google canned vegan cream of mushroom soup I only find recipes, and some of them are complicated!! We all have enough going on for holidays, especially if you have multiple dishes to make, are hosting, or just don’t want to spend hours in the kitchen!

Here is MY recipe that works really well with my green bean casserole.

PS. I follow the green bean casserole recipe on the back of the French’s Crispy Fried Onion container, but substitute this soup and some original flavor oat milk or other dairy-free, unsweetened milk to veganize! You know what else? This recipe yields enough soup that I can freeze half of the soup when I make it for Thanksgiving and use the rest for green bean casserole at Christmas!

I hope you find it as easy, and as delicious as I do!

YOU try to take a flattering picture of cream of mushroom soup, okay?

Ingredients:

  • 1 tsp olive oil
  • 1 small white or yellow onion, finely chopped
  • 1/2 lb baby portabella mushrooms or other small mushrooms, thinly sliced or chopped
  • 1 tsp garlic powder
  • 1 tsp thyme (recommended but optional)
  • 3 Tbsp flour
  • 2 cups vegetable stock or broth
  • 1/4 cup non-dairy, unsweetened, original milk (I prefer oat milk)
  • salt and pepper to taste

Directions:

  1. Heat olive oil in a medium/large pan over medium-high heat.
  2. Add onion and saute until translucent, not brown.
  3. Add mushrooms and saute until tender (about 5-8 min) stirring frequently. (Tip: I use a mandolin to get my mushrooms nice and thin quickly! I’m so slow with chopping and cutting so having a mandolin saved me so much time.)
  4. Stir in a pinch of salt and pepper, garlic powder, and thyme if desired.
  5. Sprinkle the flour over the veggies in the pan.
  6. Stir in 1 cup of vegetable stock or broth until the flour blends in and cook until it boils.
  7. Stir in the remaining broth and non-dairy milk.
  8. Reduce heat to simmer.
  9. Add any salt, pepper, or additional broth/stock to taste and desired consistency.
  10. Remove from heat and serve!

Enjoy!

Recipes

Shepherdess Pie

I get so many compliments on this dish from vegans and non-vegans alike! I like to veganize this dish to share at potlucks and holiday gatherings. It is a hit time after time! I think it’s pretty simple, I hope you agree.

I Googled “what do you call a vegan Shepherd’s Pie?” and it came up “Mushroom Planter’s Pie” or “Sheperdess Pie” so I chose the latter. The first felt like a mouthful…

If I’m making this to serve for dinner, I use a casserole dish. For potlucks, I use a crockpot.

If you’re using a crockpot, you’ll have to skip steps 6 and 11.

This is allergen friendly too because it’s dairy free, nut free, gluten free, and soy free!* *depending on the “butter” used

Ingredients:

Mashed Potato Topping

  • 3-4 large Russet potatoes, peeled and cubed
  • 1/2 cup vegan butter
  • 1/4 cup unsweetened original oat milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup nutritional yeast (optional)

“Meat”

  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb Beyond Meat
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz vegetable broth
  • 1 1/2 cup frozen mixed veggies
  • 2 Tbsp flour (sun corn starch to be gluten free)
  • 2 Tbsp nutritional yeast (optional)

Directions:

  1. Peel and cut the potatoes into 1 inch cubes. Put the potatoes in a large pot, cover the potatoes with water, and boil until they are soft, about 10-15 min.
  2. While the potatoes are boiling, dice the onion and mince the garlic.
  3. Saute the onions in a large frying pan over medium heat with olive oil. After about 3 min when the onions are golden, add the garlic and Beyond Meat. Turn the burner up to medium-high heat to brown the meat.
  4. While the meat is browning, add the herbs, salt, and pepper.
  5. Once the meat is browned, add the broth and veggies. Then add the flour and nutritional yeast to thicken. Cook for about 5 min until the veggies are no longer frozen, and the sauce has thickened.
  6. If you’re using a casserole dish to serve, move the oven rack toward the top of the oven. Preheat the oven on to broil at 550F.
  7. Drain the water from the cooked potatoes.
  8. Add the butter, milk, garlic, salt, pepper, and nutritional yeast to the potatoes and mash them up until smooth.
  9. Add the meat and veggie mixture to the dish or crockpot and spread evenly.
  10. Spread the mashed potatoes over the meat and veggies evenly.
  11. Put the casserole dish, uncovered, in the oven to cook the top of the dish until the potatoes are golden brown. This should only take about 2 minutes so keep an eye on it!
  12. Top with parsley flakes for garnish, optional.

Enjoy!

Recipes, Uncategorized

Auntie’s Apple Casserole

I have had this recipe for a while and make it every week. I have had a hard time choosing a name, which delayed my post.

I originally made it as a dessert, but it’s so healthy that I started having it for breakfast too. The first time I made this for a family gathering – Christmas 2017. My Auntie Diane kept raving how delicious it was and got several helpings! I love when my family enjoys what I bake, and her praises mean so much to me. Every week since then, when I make the casserole, I think of her. Cancer took Auntie Diane from us a few months ago, but I continue to think of her whenever I bake it. It’s for this reason, I decided to title this dish “Auntie’s Apple Casserole.”

Auntie's Apple Casserole | Vegan Living by Danielle

Ingredients:

  • 3 large apples; peeled, cored & sliced (best apples for baking: Cortland, Empire, Gala, Fuji, Golden Delicious, Granny Smith…I used Crispin and I loved it)
  • 8 oz of fresh cranberries (alternatively, you can use 1 cup of craisins and/or raisins, or any combo of the 3! Be creative! Fresh cranberries are tart, raisins and craisins will be sweet)
  • 1 cup Old Fashioned oats
  • 1/2 cup chopped walnuts (optional)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 1/2 cup syrup

Directions:

  1. Preheat oven to 300F.
  2. Prep the apples.
  3. In a large bowl, mix the apple slices with cranberries, craisins, and/or raisins.
  4. In a separate bowl, mix the dry ingredients.
  5. Pour the mixed dry ingredients into the bowl of fruit and lightly toss to coat the fruit evenly. If this is difficult, put all the fruit and dry ingredients in a container with a lid, seal the lid, and shake it!
  6. Dump the fruit mixture into a casserole dish.
  7. Drizzle the syrup evenly over the top.
  8. Place the lid on the casserole dish and bake for 30 minutes.
  9. Before serving, allow to cool for about 5 – 10 minutes with the lid on.
  10. Serve warm alone, with non-dairy ice cream or non-dairy whipped cream, or allow to completely cool and serve it cooled.

Enjoy!

3 Apples | Vegan Living by Danielle

Apple Ingredients | Vegan Living by Danielle

Mixed Up | Vegan Living by Danielle