Chuck Underwood

PP Vegan Ranchero Bowl

Chuck Underwood Vegan Ranchero Bowl 1.jpg

Chef: Chuck Underwood, Brand New Vegan

Makes: 6-8 servings

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

INGREDIENTS

  • ½ yellow onion, diced

  • 2 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 tomato, diced

  • 1 can green chiles, 4 oz

  • 1 zucchini, peeled and diced

  • ¼ c low sodium vegetable broth

  • 10 oz frozen lima beans (a little over a cup)

  • 1 can corn, 15 oz, organic (non-GMO)

  • 3-4 T fresh parsley, chopped

  • 2 t white miso

DIRECTIONS

  1. Sauté onion and a pinch of salt until softened (about 5 min).

  2. Add a T of water or veg broth if needed to prevent sticking.

  3. Stir in garlic and sauté 1 min.

  4. Add diced red bell pepper, cook for 3-4 min.

  5. Add diced tomato and green chiles, mix well.

  6. Add zucchini and ¼ c broth, cook 5 min or until tender.

  7. Rinse lima beans well, drain and add to pan.

  8. Add corn and mix well.

  9. Stir in miso and a few grinds of black pepper.

  10. Taste for seasoning, adjust if needed.

  11. 

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, Twitter, Pinterest & Instagram.

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PP Vegan Posole

Brand New Vegan Posole.jpg

Chef: Chuck Underwood, BrandNewVegan.com

Makes: 8-10 servings

Prep Time: 45 min

Cook Time: 45 min

Total Time: 1 hr 30 min

INGREDIENTS

Red Chile Sauce

  • 10 New Mexican, California or Guajillo Dried Chile Pods

  • 1-2 dried Chile de Arbol Chile Pods (optional)

  • 1 c water

  • 2 garlic cloves

  • ¼ yellow onion diced

  • ½ t Mexican oregano

  • ¼ t cumin

  • ¼ t salt

Vegan Posole

  • 16 oz Portobello mushrooms, sliced

  • 2 T soy sauce, low sodium

  • ½ t smoked paprika

  • ¾ yellow onion, diced

  • 3 garlic cloves, minced

  • 4 c vegetable broth, 32 oz, low sodium

  • 2 c water

  • 2 cans white hominy (25 oz each), rinsed and drained

  • 2 bay leaves

  • 2 t Mexican oregano

  • 1 ½ t cumin

  • 1 batch of Red Chile Sauce (above)

  • 2 Yukon Gold potatoes, diced

DIRECTIONS

Red Chile Sauce

  1. Begin by roasting the chiles for 20 min in a 250 degree oven.

  2. Then, snip off the stems and clean out any seeds or membranes.

  3. BE SURE AND WASH YOUR HANDS AFTER HANDLING CHILES!

  4. Add cleaned chiles to a large pot and cover them with water.

  5. Add ¼ onion and 2 garlic cloves, bring to a simmer, reduce heat and cover.

  6. Let steep for 10 min.

  7. Add softened chiles, garlic, onion and 1 c of chile water to a blender.

  8. Add spices and blend until smooth.

  9. Set aside for now.

Vegan Posole

  1. Clean and slice mushrooms and add to a large soup pan or Dutch oven.

  2. Stir in soy sauce and smoked paprika – sauté until softened.

  3. Stir in remaining ¾ onion and garlic.

  4. Add 4 c of vegetable broth and 2 c of water, stir.

  5. Add 2 cans of hominy, rinsed and drained and stir to combine.

  6. Add bay leaves, oregano, cumin and Red Chile, stir to combine.

  7. Add diced potatoes and bring to a simmer.

  8. Simmer over low heat, covered, for 30-45 min or until potatoes are tender.

  9. Season to taste.

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Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at:

https://twitter.com/brandnewvegan/

https://www.pinterest.com/brandnewvegan/

https://www.instagram.com/brandnewvegan/

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PP Fat-Free Potato Puffs

Chuck Underwood Potato Puffs.jpg

Chef: Chuck Underwood, BrandNewVegan.com

Makes: 9-12 Potato Puffs

Prep Time: Only if including mashed potato cook and chill time, 3 hrs

Cook Time: 20 minutes

Total Time: 20 minutes or 3 hrs 20 minutes if cooking and chilling mashed potatoes


INGREDIENTS

  • 2-3c of cold, unseasoned, mashed potatoes

  • 1 t dried Basil (or Italian seasoning)

  • ½ t salt

  • ¼ t garlic powder

  • ¼ t onion powder

  • ¼ t black pepper

  • Amazing Vegan Cheese Dipping Sauce (optional)

DIRECTIONS

Chuck Underwood Potato Puffs #2.jpg


  1. Prepare mashed potatoes ahead of time and allow them to chill in the fridge. (Potatoes should be cold and stiff, NOT soft and runny.)

  2. Stir in seasonings and mix well.

  3. Line your air-fryer basket (or cookie sheet) with parchment paper. Be sure o poke holes in parchment before placing in the bottom of the fryer.

  4. Using whatever scoop you may have, make ping-pong sized balls of mashed potatoes and drop them in a single layer on the parchment you’ve placed on the bottom of your air fryer. (Or cookie sheet)

  5. Air fry (or bake) at 400 degrees for 20 minutes (may take longer if using your oven)

  6. Serve immediately and enjoy!

  7. Dip, if you like, in your favorite sauce.

Brand New Vegan.jpg

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at:

https://twitter.com/brandnewvegan/

https://www.pinterest.com/brandnewvegan/

https://www.instagram.com/brandnewvegan/






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PS Vegan Shepherdless Pie

Chuck Underwood Shepherd.jpg

Chef: Chuck Underwood; BrandNewVegan.com

Makes: 8-10 Servings

Prep Time: 20 min; Add 20 min for Cauliflower Taco Crumbles

Cook Time: 40 min; add 30 min for Cauliflower Taco Crumbles

Total Time: 1 hr; add 50 min for Cauliflower Taco Crumbles

INGREDIENTS

  • 7 russet potatoes, peeled and cubed

  • 1 batch Cauliflower Taco Crumbles recipe on PBNSG.org or BrandNewVegan.com

  • 3 celery ribs, diced

  • 1 red bell pepper, diced

  • 1 yellow onion, diced

  • 2 garlic cloves, minced

  • 1 c frozen corn

  • 1 4 oz can green chiles

  • 2 T tomato paste

  • 1 c low sodium vegetable broth

  • Salt & pepper to taste

DIRECTIONS

  1. Prepare “Cauliflower Taco Crumbles” according to recipe, set aside.

  2. Peel and cube potatoes and either boil on the stove until fork tender or cook in an Instant Pot with 1 c water for 5 min using “Quick Release” method afterward.

  3. Mash potatoes until creamy adding vegetable broth or unsweetened almond milk if needed. (you can also use potato water)

  4. Season mashed potatoes with salt & pepper to taste.

  5. Set aside.

  6. Meanwhile, sauté onion, celery, red bell pepper & onion until softened.

  7. Add garlic to onion mixture & stir for 30 seconds.

  8. Stir in frozen corn and chiles. Mix well and simmer 2-3 min

  9. Add tomato paste and vegetable broth and simmer until slightly thickened.

  10. Stir in Taco Crumbles when done and mix well.

  11. Spoon the mixture into a 9” x 13” glass casserole dish and top with mashed potatoes.

  12. Smooth evenly, garnish with paprika if desired, and bake in a 350 degree F oven 30 min.

  13. Allow to cool and cut into squares and serve.



Brand New Vegan.jpg

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at:

https://twitter.com/brandnewvegan/

https://www.pinterest.com/brandnewvegan/

https://www.instagram.com/brandnewvegan/

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PP Vegan Roasted Bell Pepper Soup

Chuck Underwood Red Pepper Soup.jpg

Chef:  Chuck Underwood
Makes:  6 Servings
Prep Time:  10 min
Cook Time:  15 min
Total Time:  25 min

INGREDIENTS

  • 1 med onion (diced)
  • 2 ribs celery (diced)
  • 2 cloves garlic (minced)
  • 1 can fire roasted tomatoes (15 oz can)
  • 1 jar roasted red bell peppers packed in water (16 oz)
  • 2 c vegetable broth (low sodium)
  • 1 potato – Russet or Yukon (peeled & diced)
  • ½ t Italian seasoning
  • 1 pinch Kosher salt
  • 1 pinch black pepper
  • 1 pinch cayenne
  • 1 pinch Brown Sugar (optional but cuts the acidity)

DIRECTIONS

  1. Sauté onion and celery in a few T of water or broth until softened.
  2. Add minced garlic and simmer until fragrant – about 30 seconds.
  3. Add tomatoes and stir.
  4. Drain & rinse the peppers and add them to the soup.
  5. Add broth and the peeled and diced potato.  Stir to combine.
  6. Cover and bring to a low boil.  Cook 15 minutes, covered.
  7. Remove lid and check potatoes for tenderness.  The carefully blend either using a regular blender or an immersion blender.
  8. Add seasoning to taste.  

TIPS

  1. Garnish with chopped green onions, homemade crouton.  Serve with your favorite oil-free whole grain bread.

 

 

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PP Hearty Vegetable Stew

Chuck Underwood Hearty Stew.jpg


Chef:  Chuck Underwood; Brand New Vegan
Makes:  12 Bowls
Prep Time:  20 minutes
Cook Time:  1 hr
Total Time:  1 hr 20 minutes

 

 

INGREDIENTS

  • 1 clove garlic minced fine

  • 1 stalk celery minced fine

  • 1 medium carrot minced fine

  • 1/4 c vegetable broth low sodium

  • 1 large onion chopped

  • 8 oz Button Mushrooms sliced

  • 8 oz Portabello Mushrooms sliced

  • 1 t dried rosemary

  • 1 t italian seasoning

  • 1/2 c red wine (ok to sub with more broth but the wine really adds a good flavor)

  • 3 c veggie broth low sodium

  • 1/2 t salt

  • 1/4 t ground pepper

  • 15 oz can diced tomatoes no salt added

  • 2 medium carrots sliced

  • 2 stalks celery sliced

  • 2 yukon gold potatoes rough chopped

  • 8 oz can of tomato sauce

  • 1/2 t kitchen bouquet

  • 1 T balsamic vinegar

  • 1 T cornstarch

  • 1 c frozen peas

DIRECTIONS

  1. Mince the carrot, celery stalk, and small onion very fine.

  2. Saute this mixture in 1/4 c of veggie broth until the veggies are nice and soft.

  3. Add the large chopped onion and continue cooking until softened.

  4. It’s ok if the liquid gets a little low – the brown bits add to the flavor.

  5. Add the mushrooms and cook on medium high until they lose their liquid.

  6. Season with the rosemary and Italian seasoning.

  7. Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)

  8. After a few minutes add the rest of the broth, the tomatoes and tomato sauce.

  9. Add all your chopped veggies and turn the heat up to boil.

  10. Add the rest of the seasonings – but not the cornstarch.

  11. Once it’s boiling, turn down the heat to low and add the peas.

  12. Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.

  13. Simmer to desired consistency.

Brand New Vegan.jpg

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Creamy Garlic Mashed Potatoes & Best Ever FF Vegan Gravy

Holiday EXTRAVAGANZA Chuck Underwood's Best Vegan Gravy EVER.jpg

Culinary Enthusiast:  Dr. Allan Kalmus/Reluctant Vegan
Makes:  5 servings
Prep Time:  15 minutes
Cook Time:  35 minutes
Total Time:  50 minutes

Garlic Mashed Potatoes 

INGREDIENTS

  • 6 medium cloves garlic, peeled (less is okay)

  • ¾ c unsweetened almond milk

  • ½ c low-fat silken tofu

  • 1½ lbs potatoes, peeled and cut into 2-inch chunks

  • 1½ t salt

  • ¼ t White pepper

DIRECTIONS

  1. In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.

  2. Transfer broth to blender or food processor. Add tofu and process until mixture is smooth and creamy. Set aside, and cover to keep warm.

  3. Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes.

  4. Reserving ½ cup of starchy potato cooking water, drain potatoes well.

  5. In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining ½ tsp. Salt (or to taste), pepper and serve

Best Ever Fat-Free Vegan Gravy

Recipe from Chuck Underwood; BrandNewVegan.com
Makes:  2 1/2 c of gravy
Prep Time:  5 minutes
Cook Time:  Toasting and Simmer:  15 minutes
Total Time:  20  minutes

INGREDIENTS

1/4 c Whole Wheat Flour
2 T Nutritional Yeast
1 t Onion Powder
1/2 t Garlic Powder
1/2 t Black Pepper
2 c Vegetable Broth low sodium
2 T Soy Sauce low sodium
1/2 t Yellow Mustard
1/2 t Kitchen Bouquet optional

DIRECTIONS

Toast dry ingredients over low heat until aromatic
Slowly add veggie broth, whisking to remove any clumps
Add soy sauce, mustard, and kitchen bouquet and stir to combine
Simmer until desired thickness.

 

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Vegan Corn Butter

Chef:  Chuck Underwood
Makes:  2 cups of Corn Butter
Prep time:  5 minutes
Cook time:  5-10 minutes
Total Time:  10-15 minutes

 

 

INGREDIENTS

  • 2 cans Sweet Corn, no salt added 15oz
  • OR...16 oz bag Frozen Corn (thawed)
  • 1-2 Tbs Water
  • 1 Tbs Lemon Juice
  • 3/8 tsp Salt
  • 1/4 tsp Garlic Powder
  • OR..1-2 cloves Freshly Minced Garlic (for garlic butter)


DIRECTIONS

  1. Drain liquid from cans of corn and add the drained corn directly to your blender.   If using frozen, add the thawed bag of corn instead.  
  2. Add remaining ingredients and blend until smooth and creamy.  If using frozen you may need to add an additional tablespoon of water.   For more of a 'garlic butter' taste, add 1-2 cloves of freshly minced garlic instead of the powder.
  3. Scrape into pan and simmer on low heat until slightly thickened.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Oil Free Vegan Pasta Salad

Chef:  Chuck Underwood
Makes:  8 Servings
Prep Time:  20 minutes
Cook Time:  Follow pasta directions
Chill Time:  1-2 Hours
Total Time: 1 hour 20 minutes to 2 hours and 20 minutes

 

INGREDIENTS

Salad

  • 4 c whole wheat pasta
  • 2 ribs celery; chopped
  • 3 green onions; chopped fine
  • ½ red bell pepper
  • 1-2 radishes chopped fine
  • 2 T pimento (packed in water)
  • 2 T sweet pickle relish

Dressing

  • 1 15 oz can Cannellini beans w/juice 
  • 3 T lemon juice
  • 1 T red wine vinegar
  • 1 T miso
  • 1 T dill pickle juice
  • 1 T spicy brown mustard
  • ½ t garlic powder
  • ½ t ground pepper
  • ¼ t dill weed
  • ¼ t onion powder
  • ¼ t salt

DIRECTIONS

  1. Cook the pasta according to package instructions.  Drain and rinse well when finished and set aside.
  2. Chop all veggies and add to a large bowl.
  3. Add all dressing ingredients to your blender, including the liquid from the can of beans and blend on high until smooth.  It may look a little thin, that’s ok, the pasta will soak it up.
  4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.
  5. Cover and chill in the refrigerator for at least 1-2 hours before serving. 

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Easy Deviled Eggs

Chef:  Chuck Underwood; Brand New Vegan
Makes:  20-30 Appetizers
Prep Time:  10 minutes
Cook Time:  40 minutes
Total Time:  50 minutes

INGREDIENTS

  • 10-15 small baby potatoes
  • 15 oz can chickpeas (with reserved juice)
  • 4 T reserved bean juice
  • 2-3 T Lemon Juice
  • 2 lg Garlic Cloves
  • 1 T Dijion Mustard (or more depending on your taste)
  • ¼ t turmeric
  • ¼ t onion powder
  • ¼ t ground cumin
  • Salt and Pepper
  • Paprika for garnish

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Scrub potatoes and slice in half.
  3. Lay evenly, cut side up, on a cookie sheet and bake for 40 minutes.
  4. Drain the chickpeas, reserving the juice, and rinse.
  5. Add chickpeas to blender along with garlic, lemon juice, mustard and spices.
  6. Pulse until thoroughly mixed.
  7. Add bean juice – 1 T at a time- until desired consistency.
  8. Add more lemon juice and/or mustard to taste.
  9. Salt and pepper to taste.
  10. Once potatoes are finished baking, allow to cool, and then carefully scoop out the middles.
  11. Save the potato middles, or eat them, or add them to your hummus.
  12. More juice may be needed if you add potatoes to hummus.
  13. Using a pastry bag, (ZipLock bag), fill hollowed out potatoes with hummus.
  14. Garnish with paprika and serve.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Crispy, Oven Baked, Fat Free Fries

Chef:  Chuck Underwood
Makes:  3-4 Servings
Prep Time:  5 minutes
Cook Time:  25 minutes
Total Time:  30 minutes

INGREDIENTS

  • 7-8 small to medium sized potatoes

  • 1 T flour

  • 1 t garlic powder

  • 1 t onion powder

  • 1 teaspoon paprika

  • 1 t chili powder

  • Salt and pepper to taste

DIRECTIONS

  1. Clean and slice potatoes into fairly thick French fries ¾” to 1” thick.

  2. Add to pot of cold water (enough to cover) and bring to a boil.

  3. Boil for 5 minutes

  4. Preheat oven to 425 degrees and line cookie sheet with parchment paper.

  5. After boiling, drain potatoes and place back into the pot.

  6. Add all seasoning, cover, and shake to distribute.

  7. Spread evenly on cookie sheet and bake for 20-25 minutes.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PS Amazing Cauliflower Taco "Meat"

Chef:  Chuck Underwood
Makes:  4-6 Servings
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour

 

 

INGREDIENTS

  • 1 small head cauliflower
  • 4 oz fresh mushrooms
  • 1 c walnuts
  • 2 T soy sauce
  • 2 T chili powder
  • 2 t ground cumin
  • 1 t smoked paprika
  • ½ t garlic powder
  • ½ t onion powder
  • ¼ t ground pepper
  • ¼ t salt (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F
  2. Lightly pulse the mushrooms in a food processor until you have a rice like consistency
  3. Now pulse (or chop) the walnuts to the same consistency and mix in a large bowl
  4. Remove the core and leaves of your cauliflower and cut into small pieces
  5. Pulse the cauliflower to the same consistency and add to bowl
  6. Stir in soy sauce and mix
  7. Stir in spices and mix well, making sure everything is mixed thoroughly
  8. Spread mixture onto a parchment lined baking sheet and bake for 30 minutes
  9. Stir lightly and continue baking for an additional 10-15 minutes

TIPS

Garnish with lettuce, tomatoes, jalapenos, or avocado.  My Green Chile Sour Cream goes very well with these tacos as does my Taco Bell Fire Sauce.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Best Dang Vegan Baked Beans!

Chef:  Chuck Underwood
Prep Time:  30 minutes
Cook Time:  360 minutes
Total Time:  6 hours 30 minutes

INGREDIENTS

  • 3 c dried Great Northern Beans
  • 2 c bean liquid
  • 2 c vegetable broth, low sodium
  • 1 t salt
  • 1 onion, diced
  • 1 bell green pepper, diced
  • 3-4 garlic cloves, minced
  • ¼ to ½ jalapeno pepper minced

 
BBQ Mixture

  • 6 oz can tomato paste
  • ¼ c molasses
  • ¼ c brown sugar
  • 1 T yellow mustard
  • 1 t apple cider vinegar
  • ¼ t ground pepper
  • ¼ t chipotle powder

DIRECTIONS

  1. Soak bean overnight in several inches of water.
  2. Drain and rinse beans next morning.
  3. Add enough water to cover and bring to a boil.
  4. As soon as the beans begin to boil, remove from the heat and cover.
  5. Let rest 30 minutes.
  6. Drain and rinse beans, reserving 2 c bean juice.
  7. Add vegetable broth, onion, garlic, peppers and salt.
  8. Bring to a boil again and simmer on low for 1 hr.
  9. Add mixture to a crock pot.
  10. Add remaining ingredients and slow cook on low 4-6 hours.

 

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PS Vegan Country Sausage Gravy

Chef:   Chuck Underwood
Prep Time:  15 minutes
Cook Time:  45 minutes
Total Time:  1 hour

 

 

 

 

 

 

 

 

INGREDIENTS

Sausage

  • 1 ½ c cauliflower chopped fine
  • 4 oz mushrooms chopped fine
  • 1 c walnuts chopped fine
  • 2 T low sodium soy sauce or Braggs Aminos
  • 1 t molasses
  • 1 t maple syrup ¼ t Liquid Smoke
  • 2 T nutritional yeast
  • 1 ½ t rubbed sage
  • ½ t ground pepper
  • ½ t garlic powder
  • ¼ t nutmeg
  • ¼ t ground thyme

Gravy

  • ¼ c flour
  • 1 T nutritional yeast
  • 1 t rubbed sage
  • ½ t salt
  • ½ t ground pepper
  • 1/8 t ground thyme
  • 3 -4 c unsweetened almond milk

DIRECTIONS

Sausage

Preheat oven to 350 degrees F
Chop cauliflower, mushrooms, walnuts finely, to a uniform size.
Mix together in bowl and add soy sauce, molasses, maple syrup, and Liquid Smoke.  Mix well.
Add remaining spices and mix very well.
Turn out evenly onto parchment lined baking sheet and bake for 30 minutes.
After 30 minutes, flip/mix with spatula and continue baking for an additional 15 minutes.
Set aside.

Gravy

Mix all dry ingredients in skillet and toast over med heat for a few minutes.
Increase heat to med-high and slowly stir in almond milk, whisking continuously to break up any clumps.
Once it begins to bubble, lower heat and add sausage crumbles.
Stir until it has thickened to desired consistency…add more milk to thin.

TIPS

Serve over my Fluffy Vegan Buttermilk Biscuits (see this site or Brand New Vegan), potatoes, rice or old fashioned down home bread.

 

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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Herb Crusted Pizza Dough

Chef:  Chuck Underwood
Prep Time:  60 minutes
Cook Time:  10 minutes
Total Time:  1 hour 10 minutes

INGREDIENTS

  • 1 c warm water
  • 1 T sugar
  • 2 ¼ t Active Dry Yeast
  • 1 t salt
  • 1 t Italian seasoning
  • ¼ t garlic powder
  • 2 ½ c Bread Flour (you can sub up to 2 c with Whole Wheat)

DIRECTIONS

  1. Mix warm water and sugar together and add yeast.
  2. Allow to proof for 10 minutes.
  3. Add salt and seasonings and mix well.
  4. Add flour and mix until a dough ball forms.
  5. Knead with stand mixer for 5 minutes or by hand for 15 minutes.
  6. Dough will be ready when it pulls away from sides or becomes soft and elastic.
  7. Cover with Saran Wrap and a towel and allow to rise in warm oven for 60 minutes.
  8. Punch down and form into a tight ball.
  9. Cover and rest for 10 minutes.
  10. Stretch dough to fit pizza pan and place in oven for 5 minutes.
  11. Preheat oven with the dough to 500 degrees.
  12. After 5 minutes, remove pizza dough and add sauce and toppings.
  13. Bake in 500 degree oven for 10 minutes.
  14. Finish on preheated pizza stone for 1 minutes if desired.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Damn Instant Pot Vegan Chili

Chef:  Chuck Underwood
Makes:  12 Servings
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

 

 

INGREDIENTS

  • 1 large chopped onion
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 8 oz Seitan optional ~OR~ 2 c cauliflower crumbles
  • 8 oz mushroom sliced
  • 2 c water
  • ½ t garlic powder
  • ½ t black pepper
  • 1 t paprika
  • 1 t oregano
  • 1 t chipotle chili powder optional
  • 2 t ground cumin
  • ¼ c chili powder
  • 1 15 oz can pinto beans low sodium
  • 1 15 oz can kidney beans low sodium
  • 1 8 oz can tomato sauce low sodium
  • 1 15 oz can diced tomatoes (fire roasted)
  • 1 6 oz can tomato paste
  • 2 T Masa Tamale Flour

DIRECTIONS

  1. Chop all vegetables and add to Instant Pot
  2. Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
  3. If using – add seitan, cauliflower crumbles, or mushrooms for a meat substitute.  Note:  All of these are optional and you could just add another can of beans.
  4. Add water and all spices except Masa and stir well.
  5. Mix in beans and stir well.
  6. Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR.
  7. Add lid to Instant Pot and set to MANUAL mode for 10 minutes.  Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure.
  8. Stir in tomato paste, add any last minute garnishes and Masa flour.
  9. Let rest for 10 minutes to thicken, stirring occasionally.

TIPS

  1. Cauliflower Crumble Recipe:  Only use soy sauce to spice, nothing else.
  2. Garnish with pickled jalapenos, green onions, or my Green Chili Sour Cream.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP: Lentil "Man"wiches

Chef:  Chuck Underwood
Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour
Serves: 8 “Man”wiches

 

 

INGREDIENTS

The Filling

  • ¾ c minced red bell pepper
  • ¾ c minced green bell pepper
  • 1 small russet potato - chopped fine
  • 1 c dried lentils
  • 2 c low sodium vegetable broth

The Sauce

  • 6 oz can Tomato Paste
  • ½ c water
  • ½ c light Karo corn syrup (other options:  Date paste or maple syrup)
  • ½ c white vinegar
  • 1 t onion powder
  • 1 t chili powder
  • ½ t salt
  • ½ t prepared mustard
  • ½ t vegan Worcestershire (vegan)
  • ¼ t garlic powder
  • ⅛ t allspice
  • ⅛ t red chili pepper flakes
  • ⅛ t white pepper
  • pinch of ground cloves
  • 1 bay leaf
  • 1 T Cornstarch and 1 T Water for thickener

DIRECTIONS

  1. Saute peppers and potato in a little veggie broth until softened
  2. You could add a little chopped onion too
  3. Add rinsed lentils and veggie broth and heat to boiling
  4. Reduce heat and partially cover for 45 min
  5. Meanwhile prepare sauce
  6. Add paste, water, corn syrup, vinegar, seasonings, to a small sauce pan
  7. Whisk until mixed thoroughly and heat until bubbly
  8. Whisk cornstarch and a tablespoon of water to make a slurry                                                     Stir cornstarch slurry into sauce to thicken
  9. Once lentils have absorbed most of their water, stir in sauce 
  10. Continue heating to desired consistency                                                                                   Serve on whole wheat no oil bun; or brown rice

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP: Fluffy Buttermilk (like) Biscuits

Chef:  Chuck Underwood
Makes:  12 Biscuits
Prep  time:  10 mins
Cook Time: 15 minutes
Total time:  25 mins for biscuits IF cheese sauce ingredient is pre-made.


ATTENTION!!! This recipe calls for Chuck's "Amazing Vegan Cheese Sauce".  This will take you about 25 minutes to prepare PLUS it works better if it has chilled to a gelatinous state)


INGREDIENTS

  • 2 c flour (I use King Arthur bread flour)
  • 1 T baking powder
  • ½ t baking soda
  • ¾ t salt
  • ½ c Cheese Sauce (see recipe on Brand New Vegan or PBNSG)
  • 1 c unsweetened plain Almond Milk
  • 2 t Apple Cider Vinegar

DIRECTIONS

  1. Preheat oven to 450 degrees
  2. Whisk almond milk and vinegar together and set aside
  3. Mix all dry ingredients in a large bowl
  4. Add cheese sauce and stir in with a fork until it resembles large crumbs
  5. Slowly pour in buttermilk mixture and stir with a wooden spoon until just slightly combined
  6. Spoon out onto a floured work surface and gently knead 2-3 times
  7. Roll out dough to 1" thickness and cut circles with cup, glass, jar, or biscuit cutter.
  8. Place biscuits on parchment lined cookie sheet so they touch each other
  9. Bake for 15 minutes or until golden brown.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP: Amazing Vegan Cheese Sauce

Chef:  Chuck Underwood
Makes:  4 servings
Prep Time:   30 minutes
Cook Time:  10 minutes
Total Time:  40 minutes


INGREDIENTS

  • 16 oz potatoes (about 3 medium Yukon golds) chopped
  • 7 - 8 oz carrots, chopped (about ½ of a 16 oz bag of baby carrots)
  • ½ c water used to boil potatoes
  • ¼ c plus 2 T nutritional yeast
  • 2 T lemon juice 
  • 1 t apple cider vinegar
  • 1 t salt
  • ½ t onion powder
  • ½ t garlic powder
  • ½ t brown mustard
  • ⅛ t turmeric

DIRECTIONS

  1. Wash and scrub both potatoes and carrots
  2. Peel if desired
  3. Chop into uniform pieces and boil for 10 minutes
  4. Let rest for 5 minutes
  5. With slotted spoon, transfer veggies to blender (d/n discard potato water)
  6. Add ½ c potato water
  7. Pulse to mix
  8. Add in remaining ingredients and blend until smooth and creamy

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP: Easy Veggie Low Mein

Chef:  Chuck Underwood
Makes: 2-4 Servings
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min

 

 

 

Ingredients 

The Sauce

  • ⅓ c Low Sodium Vegetable Broth
  • 3 T Low Sodium Soy Sauce
  • 1 T Lime Juice
  • 1 t Brown Sugar
  • 1 t Chili Garlic Sauce
  • ½ t Ground Ginger
  • 1 T Corn Starch
  • 1 T Water

The Stir Fry

  • 8oz Spaghetti Noodles
  • 1 Carrot, sliced into matchsticks
  • 1 Leek (white part slice into matchticks)
  • 1 Red Bell Pepper (sliced into strips)
  • 4 oz Mushrooms
  • 4 oz Shiitake Mushrooms
  • 2 handfuls Baby Spinach

Directions

  1. In a small Saucepan, mix all sauce ingredients together (except Corn Starch)
  2. Over med heat, cook until bubbly, then stir in Corn Starch/Water slurry to thicken
  3. Set sauce aside for now
  4. Prepare noodles according to package directions
  5. Drain noodles, rinse, and set aside
  6. In a large Wok, stir fry all veggies until crisp tender
  7. Use Broth, Water, or Soy Sauce to prevent sticking
  8. Add noodles to wok and mix thoroughly
  9. Add Baby Spinach and combine
  10. Stir in sauce and mix well until thoroughly combined and spinach has wilted

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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