Summertime Vegan Comfort Food
I’ve got plenty of projects in the hopper right now (more Tofino reviews, Victoria Vegan Fest, Vegan Pho and more!), but I wanted to take but a brief moment to post a yummy recipe that will help you use up all those greens your gardens are no doubt foisting at you. This quick, yummy cheesy sauce is a great friend to any leafy green you have on hand: collards, kale, spinach, bok choi, beet greens, argula, finely chopped broccoli–if you can grow it, this will make it tastier. Have shrively, icky brown thumbs instead of vibrant green ones? Just throw in a half a bag of store bought spinach or broccoli. Nobody’s judging. Except for me.
Yummy and Gluten Free!
Cheesy Vegan Greens
The ultimate comfort food for me, this cheesy vegetable explosion reminds me of the roux-based cheese sauce my Mom served me over broccoli and cauliflower as a kid. Gardens are bursting with greens right now and this tofu based sauce is a delightful departure from raw salads. Excellent at breakfast, brunch or dinner, experiment with veggie combos and get a little cheesy today!
INGREDIENTS:
-1 package Extra Firm Silken Tofu
- 1/4 cup dijon mustard
- 3 heaping tbs nutritional yeast
- 2-3 tsp Sriracha Hot Chili Sauce, or to taste
- 2-3 cloves garlic, minced
- 1/2 cup red onion, chopped
- 1 tbs vegan worchestershire sauce*
- 2 tbs red or white wine , substitute broth or water, if desired
- 1 cup mushrooms, sliced
- 5-6 cups leafy greens, chopped rough
Even asparagus is great in this sauce. Just break off the hard bits and slice in half on the diagonal.
METHOD:
1. In a medium pan over medium heat, begin to sauté garlic and onions in worchestershire sauce and wine. Meanwhile…
2. Using your food processor or blender, purée together tofu, mustard, nutritional yeast and hot sauce until very smooth. Taste and adjust seasonings to your preference (we like extra season-y seasonings!) Meanwhile…
More Sriracha! More Mustard! More Sriracha!
3. Once onions and garlic are quite tender, add mushrooms to pan and cook until they release their juices and use said juices to deglaze pan. Add tofu purée and mix thoroughly.
4. Reduce heat to medium-low and cook, uncovered, for about 10 minutes, stirring frequently to prevent sticking. It is okay to have some browned bits mixed in as it adds to the flavour.
5. Add 2/3 of your greens to the pan, mix thoroughly and cook for 2 minutes longer, until greens are nice and wilted and covered in cheesy sauce.
6. Taste, adjust seasoning, if necessary. Stir in remaining greens, transfer to serving dishes and serve immediately (with more hot sauce!!!!)
Serves 2 as a main dish and 4 as a side.
NOTES:
*This recipe is gluten-free if you use gluten-free worcestershire. I’ve tried The Wizard’s, but recentlyy discovered Wan Ja Shan Organic Worcestershire at Planet Organic. It is waaaay cheaper ($4 cheaper per bottle!), organic, vegan and gluten-free and it tastes way more authentic to boot. Hunt some down, if you can!
Wan Ja Shan Worcestershire Sauce. Gluten Free! Vegan! Delish!