Mmm . . . vegan sausages and peppers

Tonight for supper I am making something that I am confident will be VERY yummy!  Vegan sausages and peppers!  I bought some Tofurky sausages as a treat.  I don’t often eat meat substitutes as I find I would rather just enjoy the wonders that fruits and veggies have to offer all on their own, but I used to love sausages and since Wandering Aengus was having sausages, I thought I would make some for me too.

So here is the plan for tonight:

 -2 Tofurky Italian sausages
– 1/2 green pepper, julienned
– 1/2onion, sliced thinly
– 5 baby bella’s sliced (or button mushrooms)
– 1 tablespoon vegetable oil
– 2 cloves minced garlic

Place oil into a pan and when it’s hot, add the sliced peppers, mushrooms and onions. Cook until they caramelize slightly, then add the garlic and sliced Tofurky sausages. Slices should be around 1/3rd inch thick. Cook all together for ~10 minutes until sausage is cooked through and veggies are tender. This would be good in so many ways but I am thinking of making myself a simple sandwich maybe with a little vegan nacho cheese.


Bean Spread

I was trying to come up with something for breakfast, when I thought of some beans I had cooked up and left in my freezer. I decided I wanted to make some kind of spread to have with toast and it was really easy and good. I am sure you could use canned white beans for this but I used dried beans I had cooked up and frozen ahead of time.

1 1/2 cup of cooked beans (I would think that I full can of any sort of beans would work here)
1/8 cup water (just a splash to loosen it up)
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon garlic powder (or to taste, and fresh would work here as well)
1 teaspoon taco seasoning (to taste and chili powder would work here instead)

I simple combined the ingredients, mashed them up and then heated them through. I served spread on toast, but it would be great on crackers

And just because I enjoy her enthusiasm, here is a picture of my Rose!

Peanut Sauce

I have been having a lot of pasta with veggies and peanut sauce lately. It isn’t really a recipe, but it is completely addictive!
Here is basically what I do:

– I cook up some pasta (I like rice noodles)
– I saute whatever veggies I have on hand. (fresh is best, but even frozen ones will do)
– I combine the following and mix with the hot pasta and veggies (I play with the amounts)

  • 2 – 3 TBSP soya sauce
  • 3 TBSP peanut butter
  • 2 TBSP Maple Syrup (or sweetener of choice)
  • some red pepper flakes (a little hot sauce will do here to0)
  • 1/2 tsp ground ginger
  • 1 Tbsp vinegar of choice
  • enough water to thin it out (between 1/4 cup and 1/2 cup)


I found this online and thought I would share!  I really love herbs and finding the best ways of using them.

yummy tofu!

It sounds like a contradiction in terms but I am addicted to tofu!  I love it and I make it a little spicy.

Here is how I do it.  The amounts are flexible.

1/4 cup nutritional yeast
1 tsp cornstarch
1/2 tsp salt (I add more sometimes because I like it it salty and spicy)
1/2 tsp garlic powder
1/8 tsp cayenne pepper

I cook in a little non-stick spray in a pan. I make sure to not move it or touch it all until it is crispy on one side and then turn it and do the same thing. It makes a fabulous sandwich. Today I cut my tofu into cubes and added extra cayenne pepper and made spicy tofu nuggets for my lunch. SO GOOD!

Stewed Eggplant

1-2 cups San Marzano Tomatoes
3 tablespoons nutritional yeast
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
2 small eggplant
2 cups mushrooms
1/2 can of cooked beans

Fry a chopped eggplant and for about 5-6 minutes
Add chopped mushrooms and fry for 2 minutes
Add cooked beans if desired.
Add remaining ingredients and simmer for 5-10 minutes
Add salt and pepper to taste
Serve with rice if desired (I liked it just as well without it).

Tofu and Veggie Scramble

Last night I made the yummiest smoothie ever! I mixed 1 cup of frozen mangoes, one cup of chopped banana, 1 cup of almond milk, sweetener to taste and 1 tablespoon of peanut butter. I blended it until it was thick, smooth and creamy. It was fabulous like the yummiest ice cream you ever had!

I am having a wonderful tofu scramble for my breakfast this morning.  I was inspired by the basic recipe that I read on the Happy Herbivore.

Tofu and Veggie Scramble


1 pound extra-firm tofu
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp turmeric
½ tsp cumin
½ tsp salt
1 cup sliced mushrooms
1 cup chopped broccoli
whatever veggies I can find in my fridge!


Cook a broccoli and mushrooms and veggies in pan until tender. Drain excess water off of tofu and crumble tofu into pan. Add remaining ingredients, stirring to combine. Continue to cook. Once the tofu has the right consistency, is not too watery, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve. I like to top with chopped tomatoes