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 :-)

     
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    10-Minute Vegan Chili Dogs

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    On the way home from the airport yesterday, Eric suggested that we eat chili dogs while watching the game.

    After traveling for the last 2 weeks, the last thing I wanted to do is cook a meal.

    In comes 10 minute chili dogs!

    I picked up 2 packs of Field Roast frankfurters, a can of Annie's vegan chili (I have a recipe for homemade chili here) and diced up an onion.

    This is a quick and easy recipe for those "I can't be bothered" days and a perfect way to make your non-vegan family feel like they're eating meat.

    Veganize it, baby!

    I've tried several brands of vegan hotdogs and Field Roast is the only one worth buying. It has the perfect flavor and texture - ain't nobody got time for soft hotdogs!

    Enjoy! 

    Chickpea Salad Sandwich Recipe | Lunch in under 15 Mins

    I used to love tuna sandwiches with mayo, diced eggs, onion, salt & black pepper.

    Since starting this journey, chickpea sandwiches have been an amazing replacement.

    If you need a really simple lunch this week, this sandwich with a fresh fruit and vegetable is perfect. My kids love it! It takes me about 10 minutes to put this meal together. Plus, it's delicious and filling.

    Instead of using conventional mayonnaise (who contains eggs), you can use Vegenaise or Just Mayo (my new fave) to replace it. I also found a recipe on Fablunch if you prefer to make a homemade version of mayo. 

    Because I'm random...

    Remember this episode of Martin? The one when Ms. Geri threw his last meal on the floor in the bus station and declared....

    Let me know what you think once you try the recipe (full instructions below).

    Chickpea salad sandwich

    by Brown Vegan

    Prep Time: 10

    Ingredients (6-8 Sandwiches)

    • (2) 15 oz chickpeas, drained & rinsed
    • 1/2 cup red onion, chopped
    • 1 tablespoon relish (sweet or dill)
    • 1 teaspoon Dijon mustard
    • ½ cup vegan mayo (Just Mayo and Vegenaise are good brands)
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • ¼ teaspoon paprika
    • 8 Hamburger buns

    Instructions

    Grind chickpeas in a food processor for a few seconds (you can also use a potato masher if you don't have a food processor). Transfer to a bowl and mix in all the remaining ingredients. Serve on a bun with lettuce/fresh spinach and tomato.

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    Watch me make the recipe in this video....(starts at 45 seconds)

    EASY Chickpea & Black Bean Salad Recipe

    This delicious salad is simple, has all accessible ingredients and doesn't break the bank.

    Serve with pita bread and/or red wine.

    Let me know what you think once you try it!

    Chickpea & Black Bean Salad

    by Brown Vegan

    Ingredients (Serves 5)

    • 1 (15 ounce) can garbanzo beans, drained
    • 1 (15 ounce) can black beans, drained
    • 1 cup grape tomatoes, cut in half
    • 1/2 red onion, finely chopped
    • 1/2 cup chopped fresh flat-leaf parsley
    • 2 tablespoons extra-virgin olive oil
    • Juice of 1 lemon
    • 2 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt (or to taste)
    • 1/4 teaspoon black pepper to taste

    Instructions

    Combine all of the ingredients in a large bowl.

    Mix together with a spoon and cover for 30 minutes to allow flavors to blend.

    Serve with pita bread

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    Recipe adapted from All Recipes

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    Vegan Chili Recipe | Slow Cooker (Video)

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    Click to watch the video

    Click to watch the video

    Remember that 90s infomercial with the "Set it and Forget It" tagline?

    Well that's exactly what you will do once you toss all the ingredients for this chili into a slow cooker. Gon' bout your business

    I used to love the smell of chili simmering in the slow cooker when I came home from middle school back in the day. 

    Chili is one of those recipes that is super easy to veganize because most of the ingredients are naturally vegan. If you prefer ground beef in yours, you can easily switch that out with a vegan version from brands like Beyond Meat and Gardein.

    Also,  you can serve it with vegan cornbread, vegan cheese (Field Roast or Daiya are options), vegan sour cream and/or crackers (the regular Ritz crackers are vegan).

    So go ahead - set it and forget it!

    wHAT do you serve with your chili? Let me know in the comments.

    Song playing while I prepped the veggies:

    Ginuwine: So Anxious

    Click below to watch the video.....

    Chili

    by Brown Vegan

    Prep Time: 10

    Cook Time: 6-8

    Ingredients (Serves 6)

    • 1 lb kidney beans, soaked for 8 hours-then drained & rinsed
    • 1 large onion, diced
    • 1 large green bell pepper, diced
    • 4 garlic cloves, minced
    • 2 tablespoons chili powder
    • 2 tablespoons cumin
    • 1/2 teaspoon black pepper
    • 1/8 teaspoon cayenne
    • 1/2 teaspoon salt
    • 24 oz can of diced tomatoes
    • 2 cups vegetable broth
    • 2 jalapeno peppers, diced (add seeds based on how spicy you want the chili to be)
    • 1 package of vegan meatless crumbles (optional)

    Instructions

    Add all the the ingredients into a slow cooker except for the vegan crumbles and jalapeno.

    Turn on and cook for 6-8 hours or until the kidney beans are soft.

    During the last 30 minutes, mix in the crumbles and jalapeno. Also, check your seasoning and add more salt, if necessary.

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