Ms Betterhome


Vegan cooking on a looong weekend
April 5, 2010, 5:17 am
Filed under: vegan eating | Tags: , ,

I was going to make moussaka, but decided to make a big pan of roast eggplant, zucchini & red onion, & some Vegan with A Vengeance ‘sausage crumbles’ instead. This way I have ‘ready to eat’ ingredients I can use to top a pizza, or combine them other veggies & grains etc for lunches during the week.

I’m also making a roast tomato sauce to put on our gnocchi tonight –  I halved several romas that were getting bad spots, and tossed them a pan witha splash of olive oil,  two cloves of garlic (skin on), more red onion, some chopped chilli, salt & fresh rosemary. When it’s nicely caramelised, I’ll pop the garlic out of the skins, & blend the lot with a splash of red wine. It smells fantastic as it roasts! And here’s Isa Chandra Moscowitz’ recipe for

Tempeh Sausage Crumbles

1  package of tempeh
1 tablespoon fennel seed
1 tsp. dried basil
(I’ll use fresh from the garden)
1 tsp. dried oregano
(ditto)
1/2 tsp. red  pepper flakes
(fresh chilli here)
2 cloves garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
Juice of 1/2 lemon

In a small pan, crumble the tempeh and add enough water to almost cover it.
Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 12-15 minutes.

Drain the remaining water and add the rest of the ingredients and cook over medium heart, stirring occasionally, until lightly browned, about 10 minutes.

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