vegan – Page 2 – Fun Foodie Family

Approved by 4/5 of the Family. One of those is a Dog.

My husband was not a fan. Brutus ate all his leftovers.

Super easy. Meat cooked just like ground beef. I also cooked with a package of mushrooms. Then I added the sauce and combined. While it cooked down, I made the pasta. Season and taste with salt and pepper, as always.

After the pasta was al dente, 2 minutes less than the package said, I added it to the mix and topped with cheese. You legit could add vegan cheese to this to make it vegan. Cook at 350 in the oven for 30 minutes. DELICIOUS!!!!

Veggie Burger Lettuce Wrap

I made the family some juicy beefy hamburgers tonight. I found some really cheap super high quality beef at Fresh Market, so while they ate their primo beef burgers, I ate this yummy veggie burger. I pan fried a frozen one on medium heat for about 3 minutes on each side then topped with mayo, tomato, and avocado. Instead of a bun, I wrapped it in crispy iceberg lettuce.

Just as a side, iceberg lettuce is crispy and tasty, so while it might not be the most nutritious, it is pretty darn awesome!

One Pot Meal- Mushroom Tomato-Cream Sauce Pasta

One pot meal, Pasta, Thrifty Meals, vegan, Vegetarian

I have a yummy vegetarian pasta dish for you! I found some ground beef in the freezer yesterday, and the kids and husband love my Chili Mac, so I decided to make that for them. Since, I no longer eat meat, I decided to use up the sad mushrooms in the vegetable crisper and make myself a vegetarian pasta. It was so easy and fast, so I don’t even think it requires a official recipe.

I browned the mushrooms in olive oil for about 10 minutes on medium heat. Then I added 1/2 pound of pasta, a jar of marinara sauce, and water (the amount it takes to fill up that jar of sauce). I stirred it all together and turned it to low. I cooked it for about 20 minutes, stirring halfway through. Lastly, I stirred in a half cup of heavy cream. If you want to make this vegan, you can leave that part out. Now I have a few extra meals for the week!

Stir Fry Two Ways…

Asian, vegan, Vegetarian

I know I have been AWOL lately. Lots of reasons including practice hours, homework, work, husband out of town, etc. etc. On top of the normal reasons most of us struggle with cooking, I have decided to become a Pescatarian, only eating seafood and vegetarian meals. I decided to do this for a few reasons; feeling better about the food I am putting in my body, better for the environment, makes me feel better, and I just really don’t want to eat meat anymore. So, I will still cook meat for my family, especially when all four of us will eat together, but I will incorporate my spin on what I am making for me. I think that the family is going to be eating a lot more fish meals, which is a good thing.

Anyways, tonight I made stir fry two ways; one with chicken and one with tofu. The girls tried the tofu and didn’t mind it, but I don’t think I have converted them quite yet 😉

The sauce was made of hoisin, teyiyaki, fish sauce, and half a bottle of ginger mandarin marinade I found in the fridge. A little of this and a little of that; no real measurements. I marinaded the tofu and chicken in separate bowls with the marinade for 30 minutes.

I cooked the the chicken in a bit of oil first before adding the veggies. In the wok with the tofu, I added everything together. I sauteed everything together until all the veggies and chicken were cooked through. I also cooked up some sushi rice to have with it, but noodles are yummy here, too. It was super tasety, and I have plenty of leftovers to bring to lunch or have for dinner this week.