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Some of you may have heard of Johnny Marzetti. Well, I’ve modified a simple recipe to make it vegetarian. The original recipe called for green peppers, but I took those out. If you want to use them, cook 3/4 chopped pepper with the onions. This recipe is SUPER easy and if you omit the cheese, is vegan.

INGREDIENTS

• 2 tablespoons oil
• 1 medium onion, diced
• 1 bag Morningstar Farms griller crumbles (1 lb meat substitute)
• 28 oz jar spaghetti sauce
• 1 1/2 cup cooked elbow macaroni (about 1 cup uncooked)
• 2 cups shredded cheddar

DIRECTIONS

1. Preheat the oven to 350 degrees F. Heat the oil in a large skillet or medium pot on medium-high heat. Saute the onions until soft, about 7-10 minutes. (Start boiling water for the macaroni now, cook about 8 minutes)
2. Add crumbles and spaghetti sauce, stir until well mixed. Mix in cooked elbow macaroni. Transfer to a 9X13 baking dish. Cover top with cheese. Bake 50-60 minutes.

Rating:

4 out of 5 penguins gobbled this up… the 5th penguin was in the bathroom at the time.

This is the ULTIMATE comfort food. I received Veganomicon from my boyfriend for Christmas (I told him I wanted it) and have seriously taken this cookbook with me everywhere. It’s my new best friend! I’m only going to post 2 or 3 recipes because I’d like Isa and Terry to receive the book sale on this one. I’m always hesitant to buy a new cookbook, especially if I haven’t tried a recipe or two. Here’s your chance to try a few out. The only modification I made was changing the cubed carrots to shredded… the cubed have a harder time cooking. Don’t let the huge list of steps scare you, it’s best if you have help, but honestly, it’s not that bad.

Serves 6

INGREDIENTS

• 2 Yukon gold potatoes, cut into 1/2-inch dice
• 3 cups vegetable broth
• 3 Tablespoons cornstarch
• 2 Tablespoons olive oil
• 2 leeks, washed well and sliced thinly (about 2 cups)
• 1 small onion, cut into medium-size dice
• 1 1/2 cups shredded carrots
• 2 cloves garlic, minced
• 1 heaping Tbsp chopped fresh thyme, plus extra for garnish (or 1 tsp dried)
• Several pinches of freshly ground black pepper
• 3/4 cup frozen peas
• 1 (15 oz) can navy beans, drained and rinsed (Or Great Northern)

• 3/4 cup plain soymilk
• 1 teaspoon apple cider vinegar
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup nonhydrogenated vegan shortening

DIRECTIONS

1. Preheat the oven to 425F. Place the potatoes in a small pot and cover with water. Cover and bring to a boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so they do not overcook. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits – the potatoes should definitely be done by the time you are.
2. Now, prepare everything for the biscuits. You’re not going to make them yet, but it’s good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a measuring cup and set aside to curdle. Mix the flour, baking powder, and salt in a medium-sized bowl.
3. Now leave that alone and start the stew. Mix the cornstarch into the vegetable stock until dissolved.
4. Preheat an oven-safe skillet, preferably cast iron, over medium heat. Saute in the oil the leeks, onions, and carrots until very soft and just beginning to brown, about 10 minutes. Keep the heat moderate so that they don’t burn.
5. Add the garlic, thyme, freshly ground black pepper and salt, and cook for 1 more minute. Add the cooked potatoes and frozen peas, then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.
6. Back to the biscuits: Add the shortening to the flour in small slivers and work it into the dough with a fork or with your fingers until large crumbs form. You don’t want to cream it in; there should be clumps. Drizzle in the soy milk and mix with a fork until everything is moistened (some dry parts are okay).
7. Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and not very sticky. If it seems sticky, as in sticking to your fingers, then gently work in a little more flour. Set that aside and check on your stew. The stew should be simmering and slightly thickened. Mix in the beans. Now, let’s add the biscuits. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them tot he top of the stew, placed an inch or so apart.
8. Transfer the whole megillah to the preheated oven. If you are worried about spillover, place it on a rimmed baking sheet, but we’ve never had that problem. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
9. Remove from the oven and use a large serving spoon to place some of the stew and a biscuit in each shallow, individual bowl. Sprinkle with a little chopped, fresh thyme.

Rating:

5 out of 5 penguins did backflips from joy after they were served this dish.