vegan meals

Coconut Mushrooms & Mashed Potatoes Recipe

 

Here's an delicious dinner that doesn't take a million hours to put together and has inexpensive ingredients.

Even though I didn't include this in the directions, I usually add in a teaspoon of cumin because I will find any excuse to use it. I'm addicted!

Never used canned coconut milk in a recipe? You're in for a treat! There's no weird coconut flavor in this dish and it makes a nice light gravy to go with the potatoes.

Enjoy!

Coconut Mushrooms & Mashed Potatoes

by Brown Vegan

Keywords: saute entree vegan vegetarian

Ingredients (Serves 5)

    Coconut Mushrooms
    • 1 tablespoon coconut or olive oil
    • 1 large red bell pepper, chopped
    • 3 shallots, finely chopped
    • 4 garlic cloves, minced
    • 5 cups cremini mushrooms, chopped
    • 15 oz can of coconut milk
    • salt and pepper to taste
    • 1/2 cup fresh cilantro, chopped
    Mashed Potatoes
    • 2 lbs Yukon Gold potatoes, washed, peeled and cut lengthwise into quarters
    • 1/2 cup unsweetened almond or soy milk (add more if necessary)
    • 1/4 cup vegan margarine (Earth Balance and Smart Balance are options)
    • 1 teaspoon salt (1/2 teaspoon more salt for the cooking water)
    • 1/2 teaspoon black pepper

    Instructions

    Mushroom Instructions

    Heat a large shallow pan on medium heat with oil. Add in bell pepper, shallots and garlic for about 3 mins. Then add in mushrooms, stirring frequently for 4 minutes.

    Pour in coconut milk and bring to a boil until liquid has reduced by half. Remove from heat and season to taste with salt and pepper.

    Mashed Potatoes Instructions

    Place potatoes into a large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add in 1/2 teaspoon of salt.

    Bring the potatoes and water to a boil.

    Reduce the heat to low to maintain a simmer and cover.

    Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

    When the potatoes are done, drain the water and place the potatoes back into the pot.

    Add in the milk, margarine, salt and pepper and mash with a potato masher.

    Add more milk to smooth out the potatoes, if necessary. Don't over­beat the potatoes or the mashed potatoes will end up gluey.

    Adjust seasoning.

    To serve: Scoop mashed potatoes into a bowl. Top with about 1⁄2 cup of coconut mushrooms and cilantro

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    Let me know what you think when you try this recipe :-)

     

    Tajine Recipe-Moroccan Comfort Food

    It has been way too long since Lisa and I did some cooking together. We hung out a bit at Rosetta’s last happy hour but it was time to catch up, laugh a lot and cook up some awesome comfort food.

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    I’m so thankful for my friendship with Lisa. She gets so much joy from cooking, traveling and learning new things. She’s just so damn fun!

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    Last weekend we made a delicious Moroccan tajine.

    I’m not the biggest fan of slow cooking. I usually just want to eat NOW. Lol  Since we were sipping wine, laughing a lot and having an awesome conversation (I will post that video in a couple of weeks), it was sooo worth the wait.

    Check out the full recipe and video below and tag me on Instagram or Facebook when you make this dish.

    Tajine Recipe-Moroccan Comfort Food

    by Brown Vegan

    Prep Time: 15

    Cook Time: 3 hours

    Ingredients (Serves 6)

      Spice Mix
      • Spice Mix
      • Cinnamon
      • Coriander
      • Turmeric
      • Ginger
      • Less of…
      • Cardamon
      • Cumin
      • Allspice
      • Cayenne
      Vegetables
      • 1 tablespoon oil
      • 1 large yellow onion, chopped
      • 3 garlic cloves, minced
      • 2 medium carrots, chopped
      • 1 parsnip, chopped
      • 1 medium eggplant, chopped
      • 1 sweet potato, chopped
      • (2) 15 oz chickpeas, canned-drained & rinsed
      • 15 oz crushed tomatoes
      • 3 cups kale, stems removed and chopped
      • 1 teaspoon salt
      • Garnish (optional) Parsley & shaved almonds
      • 3 cups of cooked couscous

      Instructions

      Preheat over at 325 degrees.

      Sauté oil, garlic & spices in a skillet on medium heat for 7 minutes.

      Transfer to clay dish and mix in all of the remaining vegetables. Cover the dish and bake for about 3 hours. Add 1 tablespoon of vegetable broth at a time if you notice your stew is drying out.

      Garnish with chopped parsley & shaved almonds

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      Plan Your Dinners in 30 Minutes of Less

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      Ready, Set, Go Vegan is a starter guide to help you and your family go vegan together. Ain't nobody got time to make multiple meals, so I cover meal planning a lot in the guide. Here's a little strategy I use when I wait until the last minute to plan dinners for the week.

      My go-to meals are spaghetti, tacos and stir-fry. I love using these simple dishes because the options are endless.  

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      3 possible combinations for each meal:

      Spaghetti

      *Spaghetti noodles + mushrooms + red onion + spaghetti sauce

      *Spaghetti noodles + vegan crumbles + spaghetti sauce

      *Spaghetti-Nos with Lentil balls  

      Tacos

      *Roasted chickpeas (seasoned with cumin & chili powder) + lettuce + salsa + taco shells

      *Seitan + cilantro + vegan sour cream + taco shells

      *Black Beans + mushrooms + arugula lettuce + vegan cheese + taco shells

      Stir-fry

      Vegan sausage + broccoli bell peppers + red onion + rice

      Tempeh + red bell pepper + onion + rice (full recipe here)

      Tofu + canned tomatoes + onion + basil + rice (full recipe here)

      There's so many possibilities with all these meals! Carrots, kale, spinach, kidney beans, sweet potatoes, are just a few more ingredients you can play around with.

       

      What are some of your go-to meals?

       

      What's for Dinner? Creamy Vegan Sausage & Kale Pasta

      It's been way too long since I've made a cooking video on my YouTube channel.  I finally got motivated to film yesterday and plan to get back into the full swing in the coming weeks.

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      I pulled together an awesome skillet meal heavily inspired by this creamy pasta recipe from Divas Can Cook.  Instead of using heavy cream and cheese I opted for canned coconut to give the pasta a delicious and creamy texture. You don't have to worry about an overwhelming coconut flavor in this recipe. I also used vegan sausage to make this meal completely plant-based, simple and delicious.

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      Why eat Hamburger Helper when you can put together a healthier skillet meal in less time?

      My family approved of this meal and I know yours will too. Send me a picture on Twitter or Instagram when you make this dish. :-) 

      Vegan Sausage & Kale Pasta

      by Brown Vegan

      Ingredients (Serves 6)

      • 3 cups mini bow-tie pasta, uncooked
      • 1 tablespoon vegetable oil (for sautéing)
      • ½ cup red onion, chopped
      • 2 garlic cloves, minced
      • 1/8 teaspoon red pepper flakes
      • 4 vegan sausage links (I use Field Roast), chopped
      • 1 large tomato, diced
      • ½ cup canned coconut milk (add more, if necessary)
      • 1 tablespoon parsley, chopped
      • 2 cups raw kale, steams removed & ripped into bite-sized pieces
      • salt & pepper to taste (I add mine at the end)

      Instructions

      Bring 4 quarts of water to a boil, add in pasta and cook until al dente.

      In a large skillet, sauté onion and garlic on medium heat until the onion is soft. Sprinkle in red pepper flakes. Next add in vegan sausage and tomato and warm together for about 3 minutes. Then stir in coconut milk and parsley and cook for 2 minutes. Mix in pasta and kale and finish cooking for 3-4 minutes medium heat.

      Optional: Add in more coconut milk to make a creamier sauce

      Season with salt and pepper if necessary

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