Vegan with a Vengeance (10th Anniversary Edition)

BRUNCH

Brunch is probably my favorite meal in the world. I love waking up to the smell of onions and coffee and pancakes. In reality it’s usually me doing the cooking and others waking up to it because I’m generous like that. But for whoever is doing the cooking, try to prep as much as you can the night before, so that you can roll out of bed and get things going.

SCRAMBLED TOFU

SERVES 4

Scrambled tofu was one of the first meals I tried to cook without a recipe, so you could say this is what started it all. To be honest, what I was trying to do was replicate the boxed mix you could buy at health food stores at the time!

This is a basic recipe but feel free to add a cup or so of any finely chopped vegetables that you want to use up. Broccoli, zucchini, and cauliflower are all great contenders; just add them when you add the mushrooms. Or you can fold in some spinach at the end along with the carrots. The most important thing is that you get the texture right; you want it to be chunky and not simply a mash. As you cook the tofu it will crumble more, so just break it into big chunks with your fingers right into the pan. This is a great-tasting way to introduce a tofuphobe to the heavenly bean curd we all know and love. Serve with Herb-Roasted Potatoes (page 21) or home fries, guacamole, and toast.

1 tablespoon olive oil

1 medium-size yellow onion, chopped into ½-inch chunks

2 cups thinly sliced cremini mushrooms

2 to 3 cloves garlic, minced

1 pound extra-firm tofu, drained

¼ cup nutritional yeast

2 tablespoons freshly squeezed lemon juice

1 carrot, peeled (optional; I grate it in at the end, mostly for color)

FOR SPICE BLEND:

2 teaspoons ground cumin

1 teaspoon dried thyme, crushed with your fingers

1 teaspoon ground paprika

½ teaspoon ground turmeric

1 teaspoon salt

Heat a large, heavy-bottomed pan, preferably cast iron, over medium-high heat. Sauté the onion for 3 minutes in the tablespoon of olive oil, until softened. Add the mushrooms; sauté for 5 minutes, until soft and lightly browned. Add the garlic; sauté for 30 seconds or so, until fragrant. Mix in the spice blend. Add ¼ cup of water to deglaze the pan, scraping the bottom to get all the garlic and spices.

Crumble in the tofu and mix well, using a thin metal spatula. Don’t crush the tofu; just kind of lift it and mix it around. You want it to remain chunky.

Let cook for about 15 minutes, stirring occasionally and adding splashes of water, if necessary, to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking. Add the nutritional yeast and lemon juice and toss to combine.

Grate the carrot, if using, into the tofu mixture and fold in. Taste for salt and seasonings, and serve!

ASPARAGUS AND SUN–DRIED TOMATO FRITTATA

SERVES 4

A frittata is an open-faced, baked omelet. I love the combo of asparagus and sun-dried tomatoes for its colors as well as taste and texture, but you can get creative with your vegetable choices or use some of my variations below. No need to press the tofu; just drain it and give it a squeeze over the sink—that oughta do it.

1 pound extra-firm tofu

1 tablespoon soy sauce

1 teaspoon Dijon mustard (yellow will work fine if you like that better)

¼ cup nutritional yeast

2 teaspoons olive oil

½ cup onion (1 small), cut into ¼-inch dice

3 stalks asparagus, rough ends discarded, cut into bite-size pieces

¼ cup sun-dried tomatoes packed in oil, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

¼ teaspoon ground turmeric

2 tablespoons freshly squeezed lemon juice

¼ cup fresh basil leaves, torn into pieces

Preheat the oven to 400°F.

In a mixing bowl, mash the tofu until it resembles ricotta cheese. This should take about a minute. Mix in the soy sauce and mustard. Add the nutritional yeast and combine well. Set aside.

Heat an oven-safe 8-inch skillet over medium heat. Sauté the onion in the olive oil for 2 minutes. Add the asparagus and sun-dried tomatoes; sauté for about 3 more minutes. Add the garlic, thyme, and turmeric; sauté for 1 more minute. Add the lemon juice to deglaze the pan; turn off the heat. Transfer the onion mixture to the tofu mixture and combine well. Fold in the basil leaves. Transfer back to the skillet and press the mixture firmly in place. Cook in the oven at 400°F for 20 minutes. If you like, transfer to the broiler to brown the top, about 2 minutes (keep a close eye on it so as not to burn it). Let the frittata sit for 10 minutes before serving. Cut into four slices and lift each piece out with a pie server to prevent the frittata from falling apart. If it does crumble a bit, don’t fret; just put it back into shape.

TEMPEH AND WHITE BEAN SAUSAGE PATTIES

MAKES 10 PATTIES

White beans and tempeh go together naturally. The beans have a naturally smoky flavor, and the tempeh and herbs give these patties the savory taste I crave upon rolling out of bed on a Sunday morning or (let’s be honest) afternoon. They have a softer texture than store-bought vegetarian sausage patties but a much better flavor. You can prepare the mix up to two days in advance so that all you have to do the day of serving is form the patties and cook.

1 pound tempeh, crumbled into bite-size pieces

4 teaspoons Braggs Liquid Aminos or soy sauce

1 cup cooked white beans

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon whole fennel seeds, crushed (see Fizzle says, page 17)

1 heaping tablespoon chopped fresh thyme

1 heaping teaspoon chopped fresh sage (about 5 leaves)

Pinch of ground cayenne pepper

Pinch of ground nutmeg

1 tablespoon tomato paste

¼ cup plain vegan bread crumbs

Dash of salt

A few dashes of freshly ground black pepper

Place the tempeh into a saucepan and just barely cover with water (it’s okay, even preferable, if some of the tempeh is peeking out of the water). Add 1 teaspoon of the Bragg’s, cover, and bring to a boil. Simmer for about 15 minutes, or until most of the water is absorbed. Drain any remaining water and transfer the tempeh to a large bowl. Add the white beans, give a quick stir, and set aside. This will heat the beans just a bit for easier mashing and cool the tempeh down just a bit for easier handling.

Give the saucepan a quick rinse and dry. Sauté the garlic and fennel seeds in 1 tablespoon of the olive oil over low heat, just until fragrant, about 1 minute. Add the remainder of the spices and stir constantly for 30 seconds. Add to the tempeh mixture along with the tomato paste and remaining tablespoon of Bragg’s.

Mash everything together with a potato masher or strong fork until it’s just a bit chunky and there are no whole beans left (you don’t want it pureed; you should still be able to see the beans). Add the bread crumbs and combine well. Taste for salt and spices and adjust to your liking. Refrigerate for about 15 minutes to allow the flavors to meld and to help the sausages to bind.

Form into patties, using about 3 tablespoons’ worth of the mix (you can use a quarter-cup measuring cup filled three-quarters full to make the patties consistent in size). Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Cook the patties until browned, about 3 minutes each side. You may need to add a little more oil when you flip them over.

BREAKFAST LENTIL CHORIZO

SERVES 6

This is what you want to serve alongside your scrambled tofu when you’re looking for a smoky, Mexican-inspired twist. A little guacamole and salsa and you’re good to go. But don’t stop there! It also makes a great sandwich, or a burger topping, or a taco filling.

SPICE MIX:

2 teaspoons mild chili powder

1 teaspoon chipotle powder

1 teaspoon ground cumin

1 teaspoon fennel seed, crushed

½ teaspoon dried oregano

½ teaspoon salt

CHORIZO:

2 teaspoons olive oil

1 small onion, minced

2 cloves garlic, minced

2½ cups cooked lentils (from about 1 cup dried)

3 tablespoons tomato paste

2 tablespoons fresh squeezed lemon juice

First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.

Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.

Lower heat to medium, add lentils, a few splashes of water, tomato paste, and lemon juice. Use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning and serve.

TEMPEH SAUSAGE CRUMBLES

SERVES 4

This is still a favorite of mine! When I first began writing this book, I wasn’t sure what section to put this recipe into because I use it in so many different kinds of meals—in pasta sauce, in gravy, as a side dish for brunch, or as a pizza topping. I decided to put it here, but don’t be afraid to experiment with it. I did make a few adjustments over the years, mostly using a little fewer fennel seeds and crushing it to bring out the flavor.

1 (8-ounce) package tempeh

2 tablespoons whole fennel seeds, crushed (see Fizzle says, page 17)

1 teaspoon dried basil

1 teaspoon dried marjoram or oregano

½ teaspoon red pepper flakes

½ teaspoon dried sage

2 cloves garlic, minced

2 tablespoons tamari or soy sauce

1 tablespoon olive oil

Juice of ½ lemon

In a small pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, 12 to 15 minutes. Drain the remaining water, add the rest of the ingredients, and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

TEMPEH BACON

SERVES 4

I love these smoky strips alongside pancakes, or in a TLT or in a salad or in a house or with a mouse. They aren’t going to fool any meat eaters, but they’ll fully satisfy us herbivores. You need to marinate the tempeh for a good hour, so plan ahead or marinate it overnight. Peanut oil adds a richer flavor, so I recommend using it, but canola or vegetable oil will do nicely. You can use thinly sliced, pressed tofu if you haven’t got any tempeh. One difference in this recipe from the original is that I slice the tempeh widthwise instead of lengthwise, because it takes a lot less skill and there is no risk of the strips’ breaking in half. Another is that I upped the liquid smoke from ¼ teaspoon to 1 whole teaspoon because SMOKINESS!

3 tablespoons Bragg Liquid Aminos or tamari or soy sauce

⅓ cup apple juice or cider

1 teaspoon tomato paste

1 teaspoon liquid smoke

1 (8-ounce) package tempeh

2 cloves garlic, crushed

2 tablespoons peanut or vegetable oil

To make the marinade, combine the Bragg’s, cider, tomato paste, and liquid smoke in a wide, shallow bowl and mix with a fork until the tomato paste is fully dissolved. Set aside.

Cut the tempeh into ¼-inch-thick strips widthwise. Rub the strips with the crushed garlic, then toss the garlic cloves into the marinade. Submerge the tempeh strips in the marinade and let sit, turning occasionally, for at least an hour and up to overnight. After marinating, discard the garlic.

Heat the peanut oil in a large skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them; if there isn’t much marinade left, add a splash of water. Cover and let cook for 3 more minutes, until the liquid is absorbed. Uncover and keep cooking until all sides are nicely browned, 5 minutes or so. Remove from the heat and serve.

SWEET POTATO HASH WITH FIVE-SPICE AND WATERCRESS

SERVES 6

I whipped this up one morning to go with my scrambled tofu when the only vegetables I had around were sweet potatoes and peppery watercress. The watercress made me think Chinese, and the Chinese made me think five-spice powder and thus this simple but delicious creation was born. The watercress does a great job of picking up the spices and the garlic.

3 tablespoons olive oil

1 medium-size onion, cut into ¼-inch dice

2 cloves garlic, minced

¼ teaspoon salt

1½ teaspoons Chinese five-spice powder

3 medium-size sweet potatoes, cut into ½-inch dice

1 bunch watercress, stems discarded, torn into big pieces

In a large skillet over medium-high heat, cook the onion in 1 tablespoon of the olive oil for 2 minutes, stirring occasionally. Add the garlic, salt, and five-spice and cook for about 1 minute. Add the sweet potatoes and the rest of the oil. Cook for 12 to 15 minutes, until the potatoes are cooked and caramelized a bit. Add the watercress and cook, stirring constantly, for 2 more minutes.

HERB-ROASTED POTATOES

SERVES 4 TO 6

You can’t have brunch without potatoes—I’d like to see you try. I love these crispy, salty spuds and they are all kinds of easy to prepare. I like to make them with baby potatoes because there is much less prep work and I just find the shape pleasing. But you can also cut the potato into 1¼-inch chunks. I adjusted the time a little bit from the original recipe because my oven must have been way off in that tiny Brooklyn apartment. It doesn’t take an hour to roast potatoes at high heat. Silly me.

3 pounds small red potatoes, halved widthwise

1 medium-size onion, quartered and sliced ½ inch thick

¼ cup olive oil

2 teaspoons coarse sea salt

Several dashes of freshly ground black pepper

4 teaspoons fresh rosemary, chopped

4 teaspoons chopped fresh thyme

Preheat the oven to 450°F. Divide the potatoes and onion between two rimmed baking pans or a large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat (I find it’s easiest to use your hands for this). Roast for 20 minutes.

Remove from the oven, sprinkle with the herbs, toss to coat (use a spatula now, they’re hot! I’m sure you realize this but just in case . . .). Return to the oven and roast until browned and tender, about 20 minutes longer.

BAKING POWDER BISCUITS AND WHITE BEAN TEMPEH SAUSAGE GRAVY

MAKES 12 TO 14 BISCUITS

This biscuit recipe is adapted from a 1944 cookbook entitled Ruth Wakefield’s Toll House Tried and True Recipes. In her introduction she states, “I know there are no substitutions for butter, cream, eggs, fresh fruits and vegetables for preparing a fine meal.” I agree with the fruit and veggies part but aside, from that I have thoroughly ignored Ruth’s advice and her modified biscuit recipe has served me well for years. If you’d like, you can serve these with the White Bean and Tempeh Sausage Gravy (recipe follows) or the Mushroom Sauce on page 93, or ignore my suggestions as I did Ruth’s and serve them with margarine or whatever else you want. The gravy is a modified version of a recipe submitted to my website by someone named Lisa over ten years ago. Thanks, Lisa.

2 cups all-purpose flour

5 teaspoons baking powder

1 teaspoons salt

3 tablespoons nonhydrogenated shortening

2 tablespoons nonhydrogenated vegan margarine

⅔ cup unsweetened almond milk (or preferred nondairy milk)

Preheat the oven to 450°F. Lightly grease a cookie sheet.

Sift together the flour, baking powder, and salt. Cut the shortening and margarine into the flour with a pastry knife or your fingers. Add the milk to form a soft dough. Mix well and pat out on a floured countertop until about ½ inch thick; cut out 2-inch rounds with the rim of a glass or cookie cutter. Place on the prepared cookie sheet and bake for 12 to 15 minutes, until risen and lightly browned.