Tag Archives: homemade

VEGAN THANKSGIVING FOR TWO

VEGAN THANKSGIVING

Here are Ahnestveggie’s top 7 all time favorite Vegan Thanksgiving round up for the small-er families this Thanksgiving. There will be plenty of leftovers with this menu! (click on the images to get each recipe)

SPINACH STUFFED PORTOBELLO MUSHROOM:

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VEGAN POT PIE:

Vegan Pot Pie

THAI BUTTERNUT SQUASH SOUP:

Thai Curry Butternut Squash Soup

ROSEMARY FINGERLING POTATOES W/GARLIC-LEMON AIOLI:

Rosemary fingerling potato

THYME QUINOA STUFFED ACORN SQUASH:

Thyme Quinoa stuffed Acorn Squash

BABY EGGPLANT & MUSHROOM PIE:

Baby eggplant & Mushroom pie

FALL HARVEST SALAD:

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Have a Happy and Safe Thanksgiving!

xoxo Sarah

BEER CHILI + CHIPS ft. CAPE COD

Beer Chili+Chips

This is as comfort as it gets. There’s a hint of beer, beans, tomato-ey  and spiced goodness on a bed of crispy kettle cooked chips in the kitchen right now… WAFFLE CUT CHIPS to be exact! Ahnestly Target never ceases to surprise me with all the amazing goodies I find there. I’m sure these chips can be found at your local grocery store, but finding them at my favorite store makes it that much more special!

The Cape Cod’s waffle cut chips and chili are the perfect pair. All the flavorful chili gets in the crevice and you get the best of both worlds. Even better with slices of fresh avocado heaven and a few shakes of hot sauce. I found that the more tart and sourness from Tabasco sauce made the perfect combination. You should give it a try.

Beer Chili + Chips

Beer Chili + Chips

Beer Chili +Chips

Beer Chili + Chips

Ingredients;
1 bag Cape Cod Waffle Cut Chips
1 1/2 cups Autumn Beer Chili
Avocado slices
hot sauce of choice, I used Tabasco
fresh cilantro

Steps:
Empty chips in a large bowl and top with warm chili, fresh avocado slices, cilantro and a few shakes of Tabasco (or choice of hot sauce) and serve immediately.

Adding a few vegan cheese shreds and sour cream would be a plus!

Enjoy!
xoxo Sarah

Korean seitan BBQ Rice Burger

Ahnestveggie

I love when I’m challenged with coming up with vegan recipe that is “off-the-wall” or “impossible” to replicate. If rice and Korean BBQ had a food baby, it would look something like this…

Ahnestveggie
Ahnestveggie

I was inspired by the infamous Koja Kitchen food truck based in San Francisco, CA. They are pure genius! Although I haven’t tried their Koja burger, I thought why not make my own version?
This recipe is a four step process but all very simple and quick to make. The only wait time will be for the seitan to marinate and get all the flavorful juices become merry with each other! There is a recommended assembling direction at the end of the post, but you can most definitely assemble to your liking. This is how we vegans eat!

Ingredients: (Korean seitan BBQ marinade)
1 package West Soy setian, cubed
1/2 cup soy sauce
1/4 cup water
1/2 ripe kiwi
1 tbsp agave
1 tsp red hot chill flakes
½ tsp ginger, minced
1 garlic, minced

Steps:
Place soy sauce, water, agave, ginger and garlic in a pot and bring to a boil on medium high heat. Stir until well combined and set aside.

In a heat proof blender, pour soy sauce marinade and blend with 1/2 ripe kiwi. Pour over seitan cubes and let the mixture set for about 2 hours to marinate.

On medium high heat, cook Korean seitan bbq until browned about 8-10 minutes. Set aside.

 Ingredients: (Korean lettuce salad)
1 head romaine lettuce, chopped
1 tbsp rice or apple cider vinegar
1 tsp red chili flakes
1 tsp sesame oil
drizzle agave
salt and pepper, to taste

Steps:
In a small bowl whisk all ingredients except the lettuce. Drizzle and toss dressing over chopped lettuce. Set aside.

Ingredients: (Spicy Mayo sauce)
1/2 tbsp hot pepper paste (Gochujang)
1 tbsp vegan mayo
1 tsp Sriracha
1 tsp rice wine vinegar
1 tsp lime juice

Steps:
Place ingredients in a bowl and whisk until most of the hot pepper paste (gochujang) is broken down and mixture is a creamy light consistency. Add a teaspoon or two of water if the mixture is too thick.

Rice Bun Steps:
On medium high heat, drizzle sesame oil and place a circle cutter on the pan and pack firmly with cooked white or brown rice. Lightly toast for about 2 minutes with the cutter in tact. Slowly remove the mold/cutter and carefully flip to brown and toast the other side. Set aside.

Ahnestveggie
Ahnestveggie

Assemble: with one toasted rice bun, then the Korean lettuce salad, marinated seitan pieces, drizzle spicy mayo sauce (gochujang sauce), and top with another toasted rice bun.

**Best served right away
Enjoy!
xoxo Sarah