VeganMoFo! Day One: Lentil Sliders

Happy Vegan Month of Food! 

We thought long and hard about where to start for this wonderful occasion and decided lentil slider burgers were where it's at- for three reasons.

1. They're so easy and yummy!

2. It's football season and we're sure there are plenty of vegans looking for a familiar looking snack to share with their football loving omnivorous friends.

3. We made 24 of them last night for our monthly vegan potluck and we're just dying to share the recipe with everyone!


This is our first time participating in VeganMoFo so welcome MoFoers and we hope you enjoy this first recipe!

*Note: Recipe is for two dozen sliders. Can easily be cut down for smaller meals.

You will need:
1 bag of lentils
6 tablespoons Ener-g Egg Replacer
2 cups Matzo Meal
4 tablespoons Nutritional Yeast
4 tablespoons Soy Sauce or Braggs Liquid Amino
Salt
Pepper
Paprika
Garlic Powder
Dry Basil
Cumin
Liquid Smoke (just a few drops, totally optional)
Olive Oil

Really these are the three ingredients that create the patty. Everything else is for flavoring. 

What to do:

First, boil 4 cups of water. Once boiling add in entire bags of lentils. Let boil for 2-3 minutes then remove from heat and cover for 15-20 minutes. You can alternatively use veggie stock instead of water to add more flavor, but it is not necessary.

Next, uncover lentils and get out the food processor while your lentils cool down. You don't want to put them in when they're super hot or you may explode your food processor... and no one wants that. We all know our food processors are like an extension of our vegan souls.

Also, don't worry if the lentils seem liquidy. You want that liquid for the mix.

Now, in a small cup mix 3 tablespoons of Ener-g powder with 3/4 cup warm water. Stir well.

Next, in the food processor mix 1/2 of the cooked lentils with 1/2 cup Matzo Meal and just prepared Ener-g/warm water mix with a few pinches of salt, pepper, paprika, garlic powder, basil, cumin, 2 tablespoons nutritional yeast, 2 tablespoons soy sauce or Braggs Liquid Amino, and liquid smoke (if using). 

Blend well. You may need to add in a little more warm water to get a good mix. 

It's going to seem a little thin. No worries. Spoon the mix into a bowl and add 1/2 cup more Matzo Meal then stir well. Your mix should be thicker and ready to use now.

*Note: You may also consider adding in things like roasted garlic, onions, peppers or other veggies or more spices to the mix before frying.

This prepared mix will make 12 slider patties. Just repeat the process to make the other 12. You want the mix to be fresh so hold off on making the rest until you throw a few patties in the pan.

Now, heat a pan to medium and add a teaspoon of oil.

Wet hands (this is important, if you don't the mix will stick to you) and form patties to desired size. We make them small enough to fit on dinner rolls but they could also be made standard burger size. Whatever you're into.

Cook on each side until golden brown. Repeat until all mix is cooked into patties.

Place on buns and serve with whatever toppings you would like. We like ketchup, spicy deli mustard, red onion, and pickles. 

Lettuce, tomato, and veganaise is good too!

Game day, potluck, or just dinner at home -we highly suggest sharing these yummy guys with a group!

Also, this mix can be made into just about any shape before hitting the pan. 

Lentil hot dogs anyone?

And again, Happy Vegan Month of Food!

With peace, love, and compassion-

The Two Vegan Ladies

The Notorious P-H-O

Move over tomato soup! We've recently found that when it comes to comfort food nothing beats Vietnamese Phở soup. We started eating Phở somewhat recently and are very fortunate to have a wonderful all-vegan Vietnamese restaurant near us where we can get it any time. But as we sat and sipped our uniquely flavored and addictive new favorite food we wondered- how can we make it easy for other vegans to get ahold of this delicacy? 


So we set out on a course to make a batch ourselves and see if we could capture some of this Asian soup magic. 


This recipe may seem intense but we assure you the product will be well worth the effort. It can be quite the process, but don't fret, we've included lots of pictures for this recipe to help you out!


It makes 4-6 servings so either invite some friends over, bring some to someone who needs a good meal, or save it (broth and noodles separately) for another rainy day.


First we are going to make the broth. This broth is difficult to compare to any other traditional american-style soup. The flavor is rich and unique. It's pretty amazing stuff.


You will need:
2 unpeeled shallots, halved

1 small unpeeled onion, quartered
a 2-inch piece of ginger, coarsely sliced
2 pods of star anise
3 two-three inch cinnamon sticks
8 garlic cloves, halved
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt


Now, we know what you're thinking. Unpeeled onions and shallots? And what the heck is star anise?


Firstly, yes leave the peel on your onions and shallots because they will add to the flavor of the broth but won't actually end up in your soup.


<--- Secondly, this is star anise. 


It's sort of smells like licorice and adds a really unique accent to the pho. You don't need much of it, but the flavor is quite impressive. 


To make the broth:


1. Heat a large pot over medium-high heat. 


2. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. 

3. Add the stock and soy sauce and bring to a boil over high heat. 


4. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. 

5. Strain into a clean pot and discard the solids for compost. 

6. Taste the broth and add salt if necessary. 


7. Keep warm over low heat.




Now, for the soup ingredients you will need:

4 scallions, thinly sliced (both green and white parts) 

2 carrots, peeled and sliced

4 ounces or more prepared seitan, chopped into bite-sized pieces
4 ounces or more of baked tofu, sliced into bite-sized strips
14-16 ounces of rice noodles

First add carrots and scallions to broth and let simmer for a few minutes alone before adding in your seitan and tofu. Continue to let simmer. 


While the broth is simmering, prepare the rice noodles according to the package. Some will need to be boiled, some will need boiling water poured over them while dry. It will depend on which type you buy. We like this brand.

When your noodles are ready do not add them to the broth. Let them sit to the side. You want these two items to come together only when they are about to be eaten or else the noodles will get too soft. Also, don't drain them too soon or they will stick together.

When the carrots in your broth seem semi-soft you're ready to assemble the soup. Divide broth and rice noodles evenly among 4 to 6 large bowls.

One of the nice things about pho soup is sharing it with friends and giving them the freedom to season their soup as they wish.

For the sides:

about 2 cups bean sprouts
a good amount of basil
1 lime, cut into wedges
sriracha chili paste

Some people like it spicy with the sriracha chili paste and others just like the balance that the lime and basil offer. We both like to throw a lot of bean sprouts in ours for a nice fresh crunch.


You could also serve this dish with hoison sauce or fresh cilantro depending on your taste preference. 

We guarantee you will love this soup and it will instantly become your new favorite go-to comfort food.

Have a non-veg friend who's feeling a little sick or down? Bring them a bowl of this delicious homemade stuff instead of chicken noodle soup! Just an idea!

And don't forget your chopsticks! 

With peace, love, and compassion-

The Two Vegan Ladies