Quick and Easy Vegan Slow Cooking (41 page)

7.
As the end of the slow cooking time approaches, cook the spaghetti according to package directions; drain and place in individual bowls.

8.
Serve the balls and sauce over the spaghetti with a sprinkling of Dry Chees-y Mix or vegan Parmesan, if desired.

Penne with Sausage and Tomato Sauce

if using the Dry Chees-y Mix

T
HE SAUSAGE YOU
use will determine the final flavor profile of the dish, so ensure you choose one you like to pair with the creamy tomato sauce. Any sausage (homemade or store-bought) will be yummy; each time the result will be slightly different.

Serves 4
Preparation time: 10 minutes

2 finely chopped shallots, about ¼ cup

2 garlic cloves, minced

½ pound vegan sausages, store-bought or homemade (
page 49
, ½ recipe), cut into ½-inch pieces (about 2 cups)

1 teaspoon dried rubbed sage

½ teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon smoked paprika

½ cup plus 2 tablespoons soy creamer, store-bought or homemade (
page 56
)

½ cup vegetable stock, store-bought or homemade (
page 43
)

One 15-ounce can diced tomatoes, fire roasted if possible
 

1 cup uncooked penne pasta
 

Salt and black pepper
 

Dry Chees-y Mix (
page 51
), vegan Parmesan, or grated vegan cheese, optional

1.
Combine the shallots through the tomatoes in the slow cooker.

2.
Stir in the pasta.

3.
Cover, set heat to LOW, and cook for 3 hours, or until the pasta is tender.

4.
Taste and season with the salt and pepper as required.

5.
Serve hot with the cheeses sprinkled on top, if desired.

VARIATION:

SUPER SPICY PASTA WITH SAUSAGE AND TOMATO SAUCE

Use Chipotle Lentil Sausages (
page 49
) as your sausage, and if you’re looking for a real kick, mince a jalapeño and add with the garlic and shallots. Add some chile flakes with the spices, too, if you really want it hot.

Lasagna

in the Dry Chees-y Mix

T
HIS RECIPE COMBINES
tender pasta layered with a spiced savory “meat” sauce and a creamy “cheese” sauce, just as the traditional version does. I love to serve this with a green salad and garlic bread on the side. If I don’t feel up to making actual garlic bread, I like to make an impromptu variation: Take a wheat tortilla, spread with some mashed Poached Garlic (
page 54
), and bake for 8 to 10 minutes until crisp. Alternatively, I drizzle the top of the finished lasagna with a little homemade or store-bought pesto for an extra Italian flavor. Cook the lasagna noodles and prepare the sauce at the end of the TVP cooking time, or prepare the TVP in advance and assemble when required.

Serves 6 to 8
Preparation time: 25 minutes, divided

1 cup TVP granules

1½ cups tomato juice

1 cup vegetable stock, store-bought or homemade (
page 43
)

3 tablespoons tomato paste

1 teaspoon oregano

1 teaspoon basil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

¹
/
₈
teaspoon nutmeg
 

Salt and black pepper
 

12 ounces lasagna noodles, cooked 2 minutes less than package directions to be very al dente
 

1½ cups Dry Chees-y Mix (
page 51
)

1 cup soymilk

1 cup soy creamer, store-bought or homemade (
page 56
)

½ cup water

1 tablespoon cornstarch
 

¼ cup grated vegan cheese, optional
 

¼ cup canned crushed tomatoes or tomato sauce
 

Salt and black pepper
 

Vegan cheese, optional

1.
Combine the TVP through the nutmeg in the slow cooker. Cover, set heat to LOW, and cook for 4 hours, or until the TVP is tender.

2.
Turn off the slow cooker and transfer the TVP mix to a large bowl. Taste and season as required.

3.
Cook the noodles while making the sauce. Combine the Dry Chees-y Mix through the cornstarch in a small saucepan. Heat over medium heat, stirring frequently until thickened, about 8 to 10 minutes.

4.
Stir in grated vegan cheese, if desired.

5.
Place the tomatoes in the bottom of the slow cooker and spread to a thin, even layer, which will stop the bottom layer from drying too much.

6.
Layer the lasagna on top of the tomato: ½ of the TVP sauce,
¹
/
₃
of the noodles, ½ of the chees-y sauce,
¹
/
₃
of the noodles, the remaining TVP sauce, the remaining noodles, and finish with the remaining chees-y sauce.

7.
Cover, set heat to HIGH, and cook for 1½ to 2 hours, until the pasta is tender.

8.
Top with vegan cheese if desired, and if the insert is broiler safe, broil until bubbly and the chees-y sauce is browned. Alternatively, transfer individual servings to broiler-safe plates, cover each with a little vegan cheese, and broil.

VARIATIONS:

Add a layer of fresh basil leaves or mashed Poached Garlic (
page 54
) between the layers of the lasagna.

Chees-y Mac

in the Dry Chees-y Mix

A
SIMPLE, ONE-POT MACARONI
and “cheese” that is rich, creamy, and thick. The coconut milk provides a rich creaminess without a coconut taste. The artichoke hearts provide an integral background salty creaminess, so they’re not just vegetables! Be warned, however: The dish does look slightly green from the artichoke—not a vibrant green, just a little off the usual mac and cheese color. If you like a crust, top with vegan cheese and a sprinkle of panko. Broil until the cheese is melted and the panko toasted, either in the insert if it is broiler safe or on individual serving plates. You can even add sliced tomatoes or peppers to broil. This is a dish that grows on you—you may start off unsure about it, but you’ll take another bite, then another, until suddenly you’ve eaten the whole bowl!

Serves 6 to 8
Preparation time: 20 minutes

1 tablespoon vegan margarine

1 tablespoon grapeseed oil
 

3 garlic cloves, minced

1 shallot, finely chopped

¾ cup finely chopped canned artichoke hearts, drained and rinsed (4 hearts)
 

3 tablespoons all-purpose flour

¼ cup plus 2 tablespoons Dry Chees-y Mix (
page 51
)

¼ teaspoon turmeric

¼ teaspoon salt
 

1 cup plus 2 tablespoons canned coconut milk

1½ teaspoons Dijon or other mild mustard
 

2 cups soymilk

1 cup vegetable stock, store-bought or homemade (
page 43
)

3 cups uncooked macaroni elbows
 

Salt and black pepper
 

½ cup grated vegan cheese or to taste, optional

1.
Heat the margarine and oil in a medium skillet over medium heat until melted and combined.

2.
Sauté the garlic through the artichokes until soft and lightly browned, 5 minutes.

3.
To make a light roux, add the flour through the salt and cook for 1 to 2 minutes, stirring well.

4.
Add the coconut milk and mustard; stir until a thick pastelike consistency is formed. Add ½ cup of the soymilk and stir until smooth.

5.
Transfer the sauce, remaining soy milk, stock, and pasta to the slow cooker. Stir well to combine.

6.
Cover, set heat to LOW, and cook for 3 hours, or until the pasta is tender and the sauce is thick.

7.
Taste and season with the salt and pepper as required.

8.
Stir in the cheese, if using. Let stand for 10 minutes to allow the cheese to melt.

VARIATION:

Add thawed frozen green peas or cooked broccoli florets for the last 15 minutes of cooking, if you like your cheesy mac with more veggies.

Green Pasta Sauce

M
AINLY, BUT NOT
only, for tossing through your cooked pasta—perhaps alongside some other vegetables (broccoli, anyone?) and tossed with some toasted pine nuts. This delicious and vibrantly green sauce is a wonderful change from tomato- and cream-based sauces. If you don’t like or can’t find arugula, use only spinach.

Makes about 3 cups
Preparation time: 10 minutes

¼ cup vegan margarine
 

¼ cup plus 1 tablespoon all-purpose flour

½ teaspoon salt
 

1 cup vegetable stock, store-bought or homemade (
page 43
)

1 cup soy milk
 

6 spring onions, green onions, or scallions, white and green parts finely chopped