A Plant-Based Thanksgiving

 I get a lot of questions about what we serve for Thanksgiving since we don't have turkey gracing our table.  I thought I would just share the recipes we use to just to give an idea of what it could be.  Our dinner is simple but delicious, and while not "traditional", each dish has the traditional version in mind. 

I didn't know I would be making this post when we ate, so I don't have pictures of each dish.  BUT...I did happen to take a picture of my plate.  The only dish not pictured: the cranberry sauce

While the following recipes are tweaked variations of someone else's, I can't remember whose, and since the tweaks have been many and are years old, it would be hard for me to go back and give credit where credit is truly due, and for that, I apologize.  I'm so thankful for the many food-bloggers out there who have been my inspiration and provided such wonderful recipes!

Thanksgiving Lentil Loaf

• 1 1/2 cups dry lentils
• 3 cups broth
• 2 cups (packed) finely chopped or grated sweet onion (1 large)
• 1 1/2 TBLS minced garlic
• 1 1/2 cups finely chopped celery
• 1 1/2 cups grated carrot
• 8 oz baby bella mushrooms, chopped fine
• 1 TBLS fresh thyme, plus 1 1/2 tsp dry
• 1 1/2 tsp dried: thyme, oregano, and sage
• 1 tsp salt
• 1/4 cup flaxmeal
• 3/4 cup oatflour
• 3/4 cup cornmeal (coarse is best)

• 1/4 cup ketchup
• 2 TBLS unsweet applesauce
• 2 TBLS balsamic vinegar
• 2 tsp brown sugar (opt)

--Cook lentils in broth until tender.  Remove 1 cup and mash the remaining.  Add whole lentils back into bowl and recombine.

--Steam/saute onion and garlic until soft.  Add celery, carrot and mushroom.  Cook for 3-5 minutes, until the mushroom start to release their juices and carrots soften. 

-- Add the herbs and cook until fragrant, 2-3 minutes.  Add salt.

--Stir the flaxmeal, oatflour and cornmeal into the lentil mixture.  Add the veggie mixture and stir until mixed well.  If it's dry, add a 1-2 TBLS of water.

--Press firmly into a 9x5 oiled loaf pan (trick: put some parchment paper down in order to lift it out easily!).  **You can chill it at this point up to 2 days ahead.

--Make the glaze by mixing the ketchep, applesauce and vinegar.  Spread on top of loaf.

--Bake uncovered @350 for 1 hour.  Let it cool for 20 minutes and then lift it out and continue to let it cool for another 20-30 minutes before slicing.  Serve with gravy (recipe below)

Gravy

Yield: 2 cups (more than enough for the loaf -- I always have tons of extra, but it makes a great salad dressing of sorts!)

• 1 small onion, chopped
• 2 tsp minced garlic
• 2 cups broth
• 2 TBLS nutritional yeast
• 2 TBLS soy sauce
• 1 TBLS Worcestershire sauce
• 3/4 tsp dried: rosemary, thyme, and sage
• 3 TBLS cornstarch + 1-2 TBLS water at the end

-- Steam/saute onion and garlic 5-7 minutes until soft

-- Add remaining (minus cornstarch and water)

-- Bring to a boil, reduce heat and simmer for 30 minutes

-- Carefully puree

-- Mix the cornstarch and water together and then add to the gravy, stirring constantly

-- Heat 3-5 minutes until thick

**You can prep this up to 2 days ahead

Harvest Grain "Stuffing" 

Yield: 6 cups

(I just have to say that while I love the flavor of stuffing, I never liked the soggy bread texture, so I created this version, easily made GF by using rice)

• 1/2 package Trader Joes Harvest Grain Blend, or 1 1/2 cups Israeli couscous, or other grain
• 3 cups broth
• 1 1/2 cups finely chopped carrot
• 1 1/2 cups finely chopped celery
• 1 1/2 cups finely chopped onion
• 1 TBLS minced garlic
• 3/4 tsp dried: rosemary, thyme, and sage
• 1/2-3/4 cup extra broth
• 3/4 cup raisins
• 1/2 tsp salt, to taste
• 1/4 tsp pepper, to taste

-- Cook grain according to directions

-- Steam/sauté carrot, celery and onion until soft, 5-7 minutes.  Add garlic, 2-3 minutes.  Add herbs and cook til fragrant, 2-3 minutes.

-- Add cooked grain with a little extra broth, stirring to gain a thick creamy texture.  Add more to your liking.

-- Add raisins and s&p to taste. (The raisins add a natural sweetness that I love, but if the stuff you love is raisin-free, feel free to leave it out!)

**You can prep this up to 2 days ahead, just leave out the raisins until you're ready to reheat and serve.

Slightly Spiced Smashed Sweet Potatoes

Yield: 4-5 cups (I usually double this as it's the crowd favorite!)

• 8 cups cubed sweet potatoes (washed well, skins on)
• 1/3 cup sugar-free apple sauce
• 2-3TBLS brown sugar (opt)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

-- Combine all in a crockpot and set to high for 4 hours (Alternatively, you can cook the potatoes however you wish and then add everything to them and mash them)

Garlic Mashed Cauliflower Potatoes

Yield: 4-5 cups

(While I've made this with only cauliflower before, it ends up being too "runny" and I found that using half cauliflower and half potatoes not only added the starch needed to make them creamy, but the little flecks or red and purple add some visual texture)

• 1 large head of cauliflower, stem and core removed
• 1 1/2 lb multi-colored baby potetoes
• 2 heads roasted garlic (or 3 TBLS minced garlic in a pinch)
• s&p to taste

-- Make sure cauliflower florets aren't too large, and half any potatoes that are larger than an inch

-- In an InstantPot with a silicone colander in place and a cup of water in the bottom, put the potatoes in first, topping with the cauliflower

-- Set on High Pressure for 3 minutes, quick release when done

--Carefully transfer to food processor along with the garlic and puree until creamy

--If you don't have access to an instant pot, you can steam the potatoes and cauliflower and you can also just simply mash them my hand for a more rustic look

Maple-Balsamic Roasted Green Beans with Rainbow Carrots

• 1 lb fresh green beans, washed and trimmed
• 1 lb rainbow carrots, skinned, halved and sliced lengthwise
• 1 small red onion, sliced thin (opt)
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 1 TBLS Dijon mustard
• 1 1/2 tsp dried rosemary & thyme
• s&p to taste

-- Mix vinegar, maple syrup and mustard in a small bowl with the herbs

-- Combine the bean, carrots and onion in a large bowl, or a ziplock bag.  Add the dressing mixture and stir until well coated

-- Roast @ 400 for 45 minutes, shaking/stirring once mid way through

Cranberry Sauce with Apple and Orange

• 2 12oz bags fresh cranberries
• 1 1/2 cups orange juice
• 1/2 cup water
• 1/3 cup brown sugar 
• 3 cups chopped granny smith apples
• 1 tsp cinnamon
• zest from 1 large orange (use the orange for some of the juice!)

-- Combine cranberries, liquids and sugar in a saucepan and heat over medium until berries begin to pop

-- When most berries are burst, add the apples, cinnamon and zest and cook over medium another 5-10 minutes until thickened

-- Remove from heat and cool, and then chill.

Oher items we always have:

• Corn
• Rolls/Bread
• Baby gherkins
• Dessert 

Lasagna Mac Stew

This was a recipe I tried from somewhere and tweaked to our liking.  Being plant-based, we don't often eat a lot of "Italian", and I've since given up on laboriously slaving over a gorgeous "lasagna" and having it devoured in a fraction of the time.  So when I saw this "lasagna" mac recipe, I was intrigued.  Spoiler alert: it tastes nothing like lasagna, but it's still a fun stew the boys especially enjoy.

Lasagna Mac Stew
Serves 6-8

• 1 lg onion, chopped
• 1 TBLS minced garlic
• 1 1/2 TBLS each: basil and oregano
• 1 tsp sage
• 1 1/4 dry brown lentils, picked over and rinsed
• 1 15oz can diced tomatoes
• 1 30oz can crushed tomatoes
• 8-10oz frozen spinach, thawed and squeezed out, or fresh
• 6 cups broth
• 1 lb elbow mac or other short pasta, cooked
• 1 TBLS red wine vinegar for the end
• S&P to taste

-- In a large pot, saute onion 5-7 minutes until soft.  Add garlic 1-2 minutes.  Stir in spices, 1 minute.

-- Add lentils, tomatoes, spinach and broth.  Bring to a boil, reduce heat and simmer 30-40 minutes until lentils are soft.

-- Add cooked noodles and stir in vinegar.   Season to taste. 

You can put everything (minus cooked pasta and vinegar) in the crockpot on high for 5-6 hours and add the pasta and vinegar at the end as you would per the directions.

NOTE: I've tried cooking the noodles in the soup once the lentils are done and while it works, it just takes longer and I would just rather cook the pasta while the soup is simmering and add it in already done. Also, if using fresh spinach, wait until the end to add and wilt that.

Lentil & Squash Moroccan Stew

I say this is a stew, but it's not really "soupy" enough to really be a stew...and yet, it's not "dry" enough to not be considered one.  It's great over a whole grain because the grain will soak up all the delicious extra liquid.  Oh yes...and those Moroccan flavors and sweet butternut squash...just yum. Enjoy!

Lentil & Squash Moroccan Stew
Serves 6

• 1 medium red onion, diced
• 2 TBLS minced garlic
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp tumeric
• 1 28oz can crushed tomatoes
• 4 cups broth
• 1 1/2 cups dry brown lentils, picked over and rinsed
• 4 cups cubed butternut squash
• 2 TBLS lemon juice, at the end
• Cilantro for garnish
• S&P to taste

-- Saute/steam the onion until sauce.  Add the garlic and heat for 1 minute before adding remaining spices.  Stir for 1-2 minutes until fragrant. 

-- Add tomatoes, broth, lentils and squash.  Bring to a boil, reduce heat, cover and simmer 30-40 minutes until lentils and squash are tender.

-- Add lemon juice and S&P to taste, stir to incorporate.

-- Serve over whole grain or with hearty bread and top with cilantro if desired.

Crockpot: Dump all but lemon and cilantro in, and set to high for 4 hours. 

Keema Lentils with Cucumber Relish

Sometimes being plant based means you become more familiar with ethnic cuisine than you would otherwise.  At least, that's the case in our family.  Instead of trying to recreate American or Italian favorites, we have tended toward adopting meals from other countries into our rotation.  This dish is a prime example of Middle Eastern cuisine appearing on our table.  While there are a lot of ingredients for this dish, it's totally worth it.  I've served this to guests many a time because of the rave reviews it gets and how easy it is to whip up.

Keema Lentils with Cucumber Relish
Serves 6-8

•  2 1/4 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1 medium red onion, finely chopped
• 1 medium yellow onion, finely chopped
• 3 TBLS each: fresh grated ginger, garlic, soy sauce/tamari
• 1 1/2 tsp paprika
• 3/4 tsp turmeric
•  1 TBLS each: garam masala, basil, cumin
• 1 bunch of kale, chopped fine (optional)
• 4-5 cups cooked whole grain, such as couscous, millet or rice
• 2 lg cucumbers, peeled, deseeded, finely diced
• 1/4 cup each: fresh chopped cilantro, fresh chopped mint, lemon juice, diced red onion
• Plain yogurt for garnish if you're not trying to be dairy free

-- Cook lentils until firm. (And don't forget your grain!)

-- Meanwhile, steam/saute onion until tender and translucent, 5-7 minutes. Add all spices and cook until fragrant, 2 minutes.  Set aside until lentils are done and then gently mix together (add in kale if using).

-- To prepare relish, mix together (or puree) cilantro, mint, lemon juice and onion. Stir in diced cucumber and season with S&P to taste.

-- To plate, spoon lentils over grain and top with relish (and plain yogurt)

Crockpot: I've been known to dump the lentils, broth, and all spices in the crockpot on high for 3-4 hours until done and it turns out just as tasty!

Herbed Lentil "Salad"

Sometimes, fresh herbs make all the difference, that is the case for this recipe, which makes it a perfect recipe to save until summer time when fresh herbs are popping up in gardens galore. This tasty main dish is usually served over couscous or millet in our home, but it could just as easily be served alongside a crusty French baguette.

Herbed Lentil "Salad"
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1/3 cup red wine vinegar
• 1/4 cup broth
• 1/4 cup honey or brown sugar
• 1/2 tsp tumeric
• 1 small bunch kale, chopped fine (purple is so pretty in this dish!)
• 1/2 cup roughly chopped each: parsley, basil, dill
• S&P to taste

-- Cook lentils in broth, should be slightly firm (you don't want them too soft or they'll mush)

-- Meanwhile, combine vinegar, broth, sugar, and turmeric and set aside

-- When lentils are done, combine with dressing, kale and herbs in a large bowl. Season with S&P to taste.  

-- Serve warm or room temp.

Indian Spiced Lentil Salad

We love our lentil "salads" -- base of cooked lentils with an variety of chopped vegetables and a flavorful dressing.  They're good in all seasons and are so easy to throw together.  The only trick is not overcooking the lentils, but as long as you keep that in mind, you're set!  I like to cook my lentils in broth, or a water broth mixture for some extra flavor, but it's not necessary.  We eat our lentil "salads" over a while grain or with hearty bread.

Indian Spiced Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups water/broth
• 1 cup raisins or chopped dried apricots
• 1/3 cup finely chopped red onion
• 1/3 cup capers (optional, but so lovely!)
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 TBLS honey mustard
• 1 TBLS brown sugar
• 1 tsp cumin
• 1/2 tsp each: turmeric, coriander, cardamom, S&P
• 1/4 tsp each: clove, nutmeg, cinnamon
• option add ins: 1-2 cups finely diced carrot or celery, kale bits, fresh cilantro

-- Cook lentils until firm.

-- Meanwhile, mix dressing together (apple cider vinegar through all spices)

-- When lentils are done, add dressing, dried fruit, onions, capers (if using) and any add-ins.

-- Serve over or alongside a whole grains (quinoa, rice, couscous, millet, bread, etc)

Sweet Mesquite Lentils

This recipe happened totally by accident.  I was visiting a friend and decided to make dinner on a bit of a whim with what we had on hand.  She had a spice mix in her cupboards that I didn't have in mine, so I decided to give it a whirl and it worked!  The spice mix was a sweet mesquite BBQ seasoning, normally used with meat, but it worked well with the lentils.  We ate this alongside baked sweet potatoes and rolls.

Sweet Mesquite Lentils
Serves 6-8

• 1 large sweet onion, diced
• 2 TBLS minced garlic
• 1 TBLS cumin
• 2 cans diced tomatoes, with juice (at least one should be fire roasted)
• 2-3 TBLS Sweet Mesquite BBQ seasoning, to taste
• 2 full cups/1 lb bag dry brown lentils, picked over and rinsed
• 3 cups broth
• 1 box frozen spinach, thawed and squeezed
• 1 TBL balsamic vinegar, at end

-- Steam/saute onion until soft.  Add garlic, 1-2 minutes.  Add spices and cook until fragrant, 1-2 minutes.

-- Add tomatoes, lentils and spinach with broth. 

-- Bring to a boil, reduce heat, cover and simmer 30 minutes until lentils are done.

-- Season with S&P to taste and add balsamic vinegar.

Crockpot: Throw it all in, high for 4 hours. 

Vegan Hungarian Goulash

Sometimes when I go over to a friend's house, she has Hungarian Goulash cooking in her crockpot and it always smells so good.  So I finally got the recipe for the sauce and just figured out how many lentils I needed to equal the amount of meat she used.  My family loves this dish and we hope you do, too!  We eat it over rice, but you could eat it over pasta just as easily.

Vegan Hungarian Goulash 
Serves 6-8

• 2 cups dry brown lentils, picked over and rinsed
• 3 cups broth
• 1 8oz box mushroom, chopped
• 1 lg sweet or yellow onion, chopped fine
• 1 can fire roasted tomatoes, with juice
• 8 oz can tomato sauce
• 1/4 cup white vinegar
• 2 TBLS worcestershire sauce
• 2 TBLS brown sugar
• 2 tsp each: onion powder, paprika
• 1 tsp each: dry mustard, garlic powder
• 1/2 tsp: salt

-- Dump it all in the crockpot and cook on high for 6 hours until the lentils are well cooked and soft
(You can also use a 15oz can of tomato sauce and decrease the broth to 2 cups)

Cumin Lentil Salad

Here's another quick and easy lentil "salad"!  Serve it in pitas, on any whole grain (rice, millet, quinoa), or even with crackers.  You can even use it to top a green salad!

Cumin Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1 TBLS cumin
• 1 tsp smoked paprika
• 2 TBLS lemon juice
• fresh chopped cilantro to taste
• 2 cups fine chopped carrots
• 2 cups fine chopped red bell pepper (1 large) OR red cabbage

-- Cook lentils until firm and let cool

-- Mix in spices and veggies

-- Serve with whole grain 

Sweet Potato, Cauliflower & Lentil Curry

This hearty curry is a much requested meal in our home.  The recipe card is smudged and the corners are bent -- all signs of much use in the last few years.  We use a mild, slightly sweet, Jamaican curry, which is very similar to Indian curries, and very different from Thai curries.  So just know what curry you're adding with this recipe! We normally enjoy this dish over a steaming bowl of rice and sprinkle fresh parsley or cilantro on top.  YUM!

Sweet Potato, Cauliflower & Lentil Curry
Serves 8

• 1 lg onion, finely diced
• 1 TBLS minced garlic
• 3 TBLS good curry powder
• 1/2 tsp powdered ginger
• 1 1/2 cup dry brown lentils, picked over and rinsed well
• 2 cans diced tomatoes, with juice
• 6 cups cubed (1in) sweet potato
• 6 cups cauliflower florets
• 3 cups broth
• 1 TBLS lemon juice, at end
• Fresh cilantro or parsley
• S&P to taste

-- Steam/saute onion until soft and translucent. Add spices until fragrant.

-- Add remaining, bring to a boil, stir, reduce heat, cover and simmer 30-45 minutes until lentils and veggies are soft, stirring occasionally to prevent sticking (add extra broth or water if needed)

Crockpot: Dump it all in and cook on high for 4-6 hours. 

Beans & Greens Stew

This lovely stew may look complicated due to the longer ingredient list, but it's really just an array of spices that makes it look that way.  The molasses and soy sauce infused broth really makes this stew unique and oh so tasty!  Without all the spices and special broth, this is really just a very simple potato vegetable soup.  Enjoy!

Beans & Greens Stew
Serves 6

• 1 lg onion, diced
• 3 cups diced (1/2 in) red or gold potatoes
• 1/2 cup diced celery
• 1 cup diced carrots
• 2 TBLS minced garlic
• 1 1/2 tsp each:  rosemary & dry mustard
• 1 tsp each: thyme & oregano
• 1/4 tsp nutmeg
• 1 cup dry brown lentils, picked over and rinsed well
• 1 can white beans, rinsed and drained
• 4 cups broth
• 4 cups water
• 1 1/2 TBLS each: molasses & soy sauce (or tamari)
• 6 cups loose packed chopped kale
• S&P to taste (1/2 tsp to start)

-- Saute onion, potatoes, celery, and carrot and cook 8 minutes until soft.  Add garlic, 2 minutes .  

-- Add all spices.  Cook until fragrant.

-- Add lentils, broth, water, molasses and soy sauce.  Heat to boiling, reduce, cover and simmer 30-40 minutes until lentils are soft.

-- Add beans and kale and cook 5-7 minutes until kale is wilted and beans are warmed through.  Season with S&P to taste.

Crockpot: Everything in minus kale, cook on high for 5-6 hrs.  Add kale at end and stir to wilt.

Sweet & Sour Lentils

This is a very easy weeknight meal to throw together.  I have even served it to guests, believe it or not! My boys love this dinner.  Both may or may not have anything to do with the "sweet" part of the dish, considering it is just lentils and veggies and rice -- but the 5-Chineese spice really is what sets this dish apart from being just hum-drum!

Sweet & Sour Lentils 

serves 6

• 1 1/2 cups dry lentils, picked over and rinsed + 3 cups water -- cook
• 1 can water chestnuts, chopped
• 2 cups each: chopped carrots, red bell pepper, cauliflower (can sub celery for cauliflower)
• 1 can pineapple tidbits in juice, drained

Sauce:

• 3-4 TBLS each: soy sauce, rice wine vinegar, maple syrup or brown sugar (depending on how "saucy" you want it -- easy to start with 3, taste, and add more if desired)
• 1 TBLS fresh grated ginger or 1/4 tsp dry
• 2 tsp minced garlic or 1/2 tsp powdered
• 1/4 tsp 5-chinese spice
• cilantro, to taste, for topping
• 3 cups cooked grain

-- Combine sauce ingredients and add to cooked lentils. 

-- Stir in all the chopped veggies and serve (warmed or room temp) over rice with cilantro on top. 

Can also top with chopped mushrooms, or serve over a bed of spinach or lettuce.  :D

Lemon Lentil Soups

There are 2 recipes here to suit different fancies.  I like both of these, my husband dearest isn't a huge lemon fan (much to my chagrin!) so he likes the curry version more, but if you're looking for a nice spring-time, lemon-infused soup, you may have found what you're looking for!

Lemon Lentil Soup
serves 6-8

• 2 cups diced onion
• 1 1/2 cups chopped celery
• 1 TBLS garlic
• 4 cups chopped zucchini or yellow squash
• 1 tsp mustard seeds
• 1 1/2 tsp cumin
• 1 1/2 tsp paprika
• 2 tsp thyme
• 1 tsp oregano
• 1 cup red lentils (can use brown, too)
• 2 cans great northern beans, rinse and drain
• 4 cups broth + 4 cups water
• 1/3 cup lemon juice

-- Saute onion, celery, garlic and zucchini 10 minutes.

-- Add the rest, minus the lemon juice, and bring to a boil.  Reduce heat, cover and simmer 30 minutes until the lentils are cooked. 

-- Rough puree and add lemon juice

-- Season with salt and pepper to taste

Crockpot: Dump, high for 3-4 hrs.

Curried Lemon Soup 

• 2 cups diced onion
• 1 1/2 cups chopped celery
• 1 TBLS garlic
• 2 cups chopped carrots
• 1 can diced tomatoes, with juice
• 1 1/2 tsp cumin
• 1 T curry powder
• 1 cup red lentils (You can play with the lentils and beans, keeping them as is, or omitting the beans and upping the lentils to 2 cups dry -- suggest using brown lentils here)
• 2 cans great northern beans, rinse and drain
• 4 cups broth + 4 cups water
• 1/4 cup chopped cilantro
• 3 TBLS lemon juice

Method is the exact same, just don't puree. 

Moroccan Bean Stew

The warm spices of this soup make it perfect choice for a cool night.  The guys in my sweet family really enjoy the flavors from Morocco, so this soup is a good fit for us.  I have made this for non-vegans who have left asking for the recipe.  (For guests, you can serve roasted figs on top -- or plain chopped)

Moroccan Bean Stew
serves 6-8

• 1 3/4 tsp ground cumin
• 1 1/2 tsp cinnamon
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds
• 2 cups chopped onion
• 1 TBLS minced garlic
• 3-4 cups cubed sweet potato (1 lb)
• 1 can black beans, rinse and drain
• 1 can white beans (great northern, cannellini, chickpea), rinse and drain
• 1 cup dry red lentils
• 3 cups broth
• 4 cups water
• 1 1/2 TBLS grated ginger
• 2 cups packed finely chopped kale

-- With a little water or broth, saute spices 1-2 minutes until really fragrant

-- Add chopped onion and garlic and saute 8-10 minutes, stirring constantly to avoid burning

-- Add potatoes, beans, lentils and broth/water.  Bring to a boil, reduce heat, cover and simmer 20 minutes.

-- Add ginger and kale and heat until wilted

Crockpot: Dump all.  High for 3 hrs. 

Winter Vegetable Stew

Yes, I have an Autumn Vegetable Stew AND a Winter Vegetable Stew.  What can I say...  We like our stews!  This stoup (stewish soup) is deep in its flavor and ever so satisfying on a cold winter night!  Use your biggest stockpot and beware (or just half it the first time to make sure you like it and don't end up making a mess like I did on my first go around!)  Hearty bread is a must for us with this stew, but you could easily serve it over your favorite whole grain or leave it as it.

Winter Vegetable Stew
serves 8-10

• 1 1/2 cups chopped yellow onion
• 1 TBLS minced garlic
• 3 cups chopped carrots
• 6-8 cups cubed butternut squash (1 1/2-2 lbs)
• 2 cans diced tomatoes with juice
• 1 6oz can tomato paste
• 2 cans white beans, rinse and drain
• 1 cup brown or red lentils (red lentils for a creamier texture, or if you're not used to lentils)
• 1 cup rice (optional) -- add 2 cups broth if you add the rice
• 8-10 cups broth/water depending on if you want more of a soup or a stew
• 10-12oz frozen chopped spinach or kale
• 2 tsp each: basil, oregano, thyme
• splash of red wine vinegar at the end

-- Saute onion and garlic 10 minutes.  Add everything else.  Bring to a slow boil, reduce heat, cover and simmer 30-45 minutes until lentils are cooked and vegetable are soft. 

Curried Barley Lentil Soup

This soup is packed with flavor.  If you love curry, then you'll love this thick and creamy soup -- it's become one of our all time favorites. 

Curried Barley Lentil Soup
serves 6 (12 cups)

• 1 1/2 cups chopped yellow onion
• 1 TBLS minced garlic
• 1 TBLS crushed ginger
• 3 TBLS tomato paste
• 2 TBLS curry powder (Indian)
• 1 1/2 cups lentils (red or brown or a mix <-- favorite="" li="">
• 3/4 cup barley
• 1 cup chopped celery
• 2 cups diced carrot
• 1 tsp coconut extract
• 8 cups water/broth mix

-- Saute onion and garlic and ginger 5 minutes, add tomato paste and curry and cook another 2 minutes.

-- Add remaining, bring to a boil, reduce heat, cover and simmer 35-45 minutes until barley is tender. 

-- Add more water if needed to gain desired consistency.

-- Crockpot: Dump it all in and set on high for 4-6 hrs

Scotch "Broth"

There is nothing brothy about this traditional Scottish stew.  It's thick and hearty and total comfort food.  It makes a ton, so it's easy to freeze or half.  I know it looks amazingly simple, but the flavor combination (especially with the addition of the liquid smoke) is surprisingly deep.

Scotch "Broth"
serves 8-10 (16-18 cups)

• rounded 1/2 cup each: barley, red or green lentils, split peas
• 1 large onion, chopped
• 1 TBLS minced garlic
• 1 1/2 cups chopped celery
• 1 1/2 cups grated carrot
• 3 cups cauliflower florets (or a 12oz bag frozen)
• 3 cups cubed white sweet potato (or regular white potato)
• 9-10oz frozen chopped spinach or kale
• 8-9 cups water/broth mixture
• optional: liquid smoke to taste (a few shakes)
• salt and pepper to taste

-- Soak barley, lentils, and split peas 1 hour in a large bowl covered with water.  Drain and rinse.

-- Combine everything in a large pot, bring to a boil, reduce heat, cover and simmer 30-45 minutes.

-- Crockpot: combine everything.  High for 4 hours.

Crockpot Lentil Bolognese Sauce

I love crockpot dinners.  Not only are they incredibly easy, but for meals like this, the slower cooking method actually produces a better dish that is more flavorful.  If you're looking for a hearty pasta sauce, you may want to give this one a look!  We serve this over a pasta or gnocchi -- but we've also eaten it warm with some thick bread for lunch.  Easy to freeze and thaw, I normally double it and save half for later.

Crockpot Lentil Bolognese Sauce
serves 6-8

• 1 small onion, rough chop
• 1 cup rough chop celery
• 1 cup rough chop carrot
• 1 TBLS minced garlic
• 1 cup brown lentils
• 2 cups broth
• 8-12 oz chopped mushrooms, any variety, but baby bellas are my personal favorite
• 1/2 cup red wine
• 28 oz  petite diced tomatoes with juice
• 1/4 cup tomato paste
• 1 TBLS Italian seasoning (1 tsp each: basil, oregano, thyme)
• 1/8 tsp nutmeg
• 1 TBLS red wine vinegar at end

-- Pulse onion, celery, and carrot in food processor until small bits (or fine dice them if you don't have a food processor)

-- Combine everything in the crockpot and cook on high for 4-5 hours
-- Stir in vinegar

-- Season with salt and pepper to taste

-- Serve over 1 lb pasta or 2 lbs gnocchi

Kidney Bean & Lentil Dahl

Our family loves Indian food -- there's something about the saucy stew-like dishes that you sop up with bread or let soak into rice that speaks comfort to us.  Add in some fresh ginger and those curry spices and we all come running to the dinner table.  The original recipe came from my Let Them Eat Vegan cookbook by the wonderful Dreena Burton -- I have tweaked it to the point I forget what was hers and what is mine, but this is what I do, along with a slight variation.

Kidney Bean & Lentil Dahl
serves 6

• 1 medium sweet onion, chopped
• 2 tsp cumin
• 2 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp oregano
• 1 tsp turmeric
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1 cup broth
• 1/2 cup orange juice, or more broth
• 1 can petite diced tomatoes, with juice
• 1 TBLS minced garlic
• 1 TBLS minced ginger
• 1 can red kidney beans, rinse and drain
• 1 cup red lentils (or just another can red kidney beans)
• OPT: 8-12 oz chopped mushrooms and/or 3-4 cups chopped cauliflower. 
• OPT: replace all dry spices with simply 1 TBLS cumin and 1 TBLS garam masala

-- Saute onion 2-3 minutes, add spices and cook 5 minutes until fragrant

-- Add broth and juice, cooking 1-2 minutes, then add remaining.

-- Bring to a boil, reduce heat, cover and simmer 20-25 minutes until lentils are cooked through and beans are soft.

-- Serve over 3-4 cups steamed rice with a salad on the side.

CROCKPOT: Dump everything in, high for 3 hrs, low for 6. 

Veggie & Lentil Salads

Just because it's a salad doesn't mean this is a summer-time meal!  In fact, these warm lentil salads are the perfect weeknight meal paired with a chunk of hearty bread and a salad or a pureed vegetable soup.  With two variations, you can't go wrong on these simple staples.  (Our personal favorite it #1)

Pictured: Option #1 with zucchini instead of brussel sprouts

Veggie & Lentil Salads
serves 6

1 1/2 cups lentils + 3 cups broth + 1/2 tsp garlic powder -- cook

#1

• 1 medium red onion, chopped
• 1 1/2 cups celery, chopped
• 1 lb Brussel sprouts, fresh or frozen
• 1 lb carrots or parsnips, chopped
• 3 TBLS Dijon mustard
• 1 1/2 TBLS balsamic vinegar
• 1 1/2 TBLS white balsamic vinegar
• 1 TBLS honey or agave
• 1 tsp each: sage, oregano, basil

#2

• 1 medium sweet onion, chopped
• 2 cups carrots, chopped
• 3 cups zucchini, chopped
• 1 large bell pepper, red preferable, chopped
• 2 TBLS Dijon mustard
• 1 TBLS white balsamic vinegar

-- With either variation, cook lentils first. 

-- Saute or roast veggies until tender. 

-- Mix dressing together and combine everything in a large bowl.

-- Serve warm or room temp.