The days of serving meat as the main dish are past. Vegetables star as the main course in these vegan recipes fit for anyone. Whether you’re curious about the benefits of a plant-based lifestyle or aiming to cut down on meat consumption, give these two complete meals a try, plus a sweet breakfast treat. You may be surprised that all of your needed protein and nutrients can come from only eating plants.
Hilary Mace is the owner of The Scarlett Runner, a Lancaster-based catering company that specializes in vegan cuisine. Find more inspiration by following them on Instagram.
Yukon Potato-Kale Cakes with Romesco Sauce
Serves 4-6
5 pounds Yukon gold potatoes, scrubbed and quartered
2 bunches kale, de-stemmed and chopped
1 tablespoon coconut oil or olive oil
2 Vidalia onions, medium diced
10 cloves garlic, chopped
1 tablespoon harissa spice
2 cups vegan cheese (optional)
Salt and pepper
1. Place quartered Yukon potatoes in sauce pot covered with cold water. Add 1 teaspoon salt and boil until soft. Drain and let cool.
2. Bring a pot of water to boil and add kale. Blanch for 1 minute, then drain and let cool.
3. In a saute pan heat one tablespoon coconut oil or olive oil. Add chopped onion and garlic, and saute on medium low heat until soft. Add tablespoon harissa spice and pinch of salt and pepper and cook for 1 minute.
4. In a mixing bowl combine potatoes, kale, onions, and garlic (and vegan cheese if desired).
5. Using your hands, smash all ingredients together. The starchiness of the potatoes will act as a binder. Taste the mixture and add salt and pepper if desired.
6. Form the mixture into cakes (using an ice cream scoop to portion works well) and line on a baking sheet. For a crispy exterior, sear both sides in a saucepan on medium high heat, then return to baking tray and bake in oven at 350 for 20 minutes. Top with romesco sauce and serve.
For the Romesco Sauce:
¾ cup slivered raw almonds
2 cloves garlic, passed through a garlic press or finely minced
2 jarred roasted red peppers, roughly chopped
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons smoked paprika
1 teaspoon kosher salt
2-3 tablespoons vegetable broth, as needed
1. Preheat a large, heavy bottomed pan over medium heat. Pour the slivered raw almonds into the pan in a single layer. Toss frequently until fragrant and golden brown, around 5-7 minutes. Remove from the heat and allow to cool completely.
2. Place the toasted almonds in the bowl of a food processor fitted with the “S” blade and pulse into fine crumbs. Be careful not to over process or you will wind up with almond butter.
3. Add the garlic and pulse until incorporated.
4. Add the chopped roasted red peppers, olive oil, sherry vinegar, smoked paprika, and salt, then puree until smooth. Scrape the sides of the food processor to ensure everything has been incorporated. If needed, add vegetable broth 1 tablespoon at a time until there is enough liquid to blend properly.
Note: Freeze the sauce in an airtight container for up to 3 months.
Moroccan Vegetable Tagine over Orange-Scented Couscous
Serves 6
1 Vidalia onion, medium diced
8 cloves garlic, chopped
1 thumb-sized piece of ginger, finely chopped
1 head romanesco or cauliflower, cut into florets
8-10 medium sized carrots, cut into ½ inch rounds
4 sweet potatoes, medium diced
1 15.5 ounce can chickpeas, drained and rinsed thoroughly
½ cup golden raisins
2 tablespoons coconut oil, melted
2 tablespoons Ras al Hanout spice blend
¼ cup lemon juice
¼ cup mint, chopped
Salt and pepper
2 quarts vegetable broth
4 cups couscous
4 cups water
Zest of one orange
1 tablespoon coconut oil
¼ cup chopped pistachios
1 teaspoon Kosher salt
Pinch black pepper
1. Pre-heat oven to 350 degrees.
2. In a large saucepan, melt coconut oil over medium heat. Add onions, garlic, and ginger, and saute for about 5 minutes until onions are soft. Add chickpeas and Ras al Hanout. Add salt and pepper. Stir and cook for another minute to release the fragrant spices. Add two quarts of vegetable stock and raisins and simmer on low heat for 20 minutes.
3. Toss carrots with melted coconut oil, salt, pepper and Ras al Hanout. Spread out on baking sheet and roast for 20 minutes or until soft. Repeat the same process with sweet potatoes and romanesco (or cauliflower).
4. Once all vegetables are roasted, add to the chickpea/stock mixture and stir to incorporate all ingredients. Add lemon juice, salt, and pepper as desired.
5. Serve over couscous and garnish with chopped mint and pistachios.
For the couscous: Pour 4 cups couscous into glass casserole pan. Bring 3 cups of water plus a pinch of salt and 1 teaspoon coconut oil to a boil. Once boiling, pour over couscous and stir. Cover immediately with foil and let sit for 15 minutes. Remove foil and fluff with a fork. Stir in orange zest and chopped pistachios.
Vegan Orange Cranberry Bread
Serves 8-10
¾ cup almond milk
1/3 cup applesauce
½ cup vegetable oil
3 tablespoons fresh squeezed orange juice
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking powder
1 cup confectioners sugar
1 cup sugar
Zest of one orange
1 ½ cups soaked and drained Craisins
Pinch of salt
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a bowl. In a separate large bowl combine all wet ingredients (except Craisins).
3. Slowly fold the dry ingredients into the wet ingredients. Once combined, fold in the soaked and drained Craisins.
4. Grease a 9x5” bread pan and pour the batter in until ¾ full. Bake in oven at 350 for 45 minutes or until a knife inserted comes out clean.
