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"The New Vegan" Recipes

STUFFED PORTOBELLO MUSHROOMS

3 tablespoons olive oil
3/4 pound vegan soy "hamburger," crumbled
1/4 cup thinly sliced scallions (including green parts)
1 garlic clove, minced
6 medium portobello mushrooms, stems removed and diced
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1/4 teaspoon each of oregano, basil, thyme, rosemary (preferably fresh)
1/4 cup finely diced celery, parboiled
1/2 cup organic beer
1/2 cup tomato juice
1 cup bread crumbs
3 tablespoons vegetable margarine, melted
Preheat oven to 375 degrees. Line a cookie sheet with aluminum foil.

Heat 2 tablespoons of the olive oil in a skillet. Add the burger, scallions, garlic, mushroom stems, salt and pepper, and cook until the "hamburger" crumbles are browned. Remove mixture from heat; set aside.

Wipe the skillet; add the remaining 1 tablespoon olive oil and heat. Add herbs and celery; sear together, then remove from heat. Combine burger mixture and herbs in mixing bowl. Add organic beer, tomato juice and bread crumbs. Mixture should stick together. Fill mushrooms with mixture (2-3 tablespoons per cap). Brush cookie sheet with some of the melted margarine. Place mushroom caps on sheet and brush tops with remaining margarine. Cover with foil and cook in oven for 15-20 minutes. Uncover mushrooms and place under broiler for 5 minutes to brown. Serves 6.

STUFFED SUNBURST STEW

1/4 cup olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 large tomato, diced
4 sunburst squash, washed, cored, flesh scooped out and reserved
1/2 cup vegetable broth
1 teaspoon cocoa powder
1 teaspoon maple syrup
Sea salt and pepper to taste

Heat the olive oil in a skillet. Add the onion and garlic; saute. Add the tomato and reserved squash; saute, then slowly add the vegetable broth. Bring to a boil, reduce the heat, and simmer for 4 minutes. Preheat the oven to 375 degrees. Rub the squash with oil and salt. Parboil for 5 minutes, then place in a baking dish. Add the cocoa and syrup to the saute mixture, and stir well. Remove from the heat. Stuff the squash with the stew and sprinkle with pepper. Bake for 25 minutes. Serves 4.

TEMPTING TEMPEH CACCIATORE

1 pound smoked tempeh (fermented soybean cake)
1 teaspoon olive oil
1 large white onion, chopped
1/2 cup fresh mushrooms
1 teaspoon chopped fresh parsley
1 bay leaf
1/2 teaspoon fresh rosemary
1 teaspoon fresh basil
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large tomatoes, chopped
4 tablespoons tomato paste
1/2 cup vegetable broth
1/4 cup organic white wine

Slice the tempeh into four portions. Heat the oil in a skillet and brown the onions. Now saute the mushrooms, and add the herbs, spices, seasoning, tomatoes, tomato paste and broth. Bring the sauce to a boil, then add the wine to deglaze the sauce. Add the tempeh and simmer for 20 minutes. Serve over pasta. Serves 4.

Note: You can substitute tofu or veggie chicken for the tempeh.

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