meatless recipe

Demi-glace is a rich, reduced brown sauce used solo or as a base for other sauces. This meatless version loses the usual veal stock, but none of the texture or flavour.

Vegetable Demi-Glace

portobello

unpeeled,

onion, unpeeled, coarsely chopped

eggplant,

leek,

garlic cloves, unpeeled, smashed

tbsp ml) vegetable oil

tbsp all-purpose flour

tbsp ml) tomato paste

ml) red wine

celery

cups litres) water

With the rack in the middle position, preheat the oven to 400°F (200°C). 

On a baking sheet, toss the vegetables with the oil. Bake for 1 hour or until the vegetables are golden brown, stirring frequently. Remove from the oven. Sprinkle the flour over the vegetables and stir in the tomato paste until thoroughly combined. Continue baking for 10 minutes. 

Place the vegetables in a large pot. Pour the wine onto the baking sheet and scrape up any browned bits. Add the wine mixture to the vegetables along with the bouquet garni and water. Bring to a boil, then simmer for 1 hour.

Strain the stock through a sieve into another pot, pressing the vegetables with the back of a ladle to extract all the juices. Over high heat, boil for 10 minutes or until reduced by half, stirring occasionally. Season with salt and pepper. 

Use the demi-glace as a sauce for vegetables, risotto and pasta, or even fish or meat.

https://cdn.jwplayer.com/v2/media/XsqtVyze

Bouquet garni (herb bundles)

Today, I'm one of many food bloggers participating in a special awareness event -- Food Bloggers Against Hunger. This is a topic that is personally very important issue to me. Did you know that someone on government food assistance (SNAP) will typically receive only $3-$4 a day to purchase food for themselves? Could you imagine spending only $1 for each of your meals? I recently watched the new documentary, A Place at the Table, and it left me wondering if I could buy food to make a healthy family meal for 4 on just $4. I went shopping to find out if it was possible with one of my most frugal meals, Meatless Sloppy Joes.

Meatless Sloppy Joes

dark red kidney beans (rinsed, drained, divided)

olive oil

onion

garlic

salt

pepper

carrot

chili powder

brown sugar

oregano

red pepper flakes (optional)

tomatoes

sandwich rolls

In a food processor, pulse half of the kidney beans until all mashed up.

In a large pan, heat olive oil over medium-high heat. Add onion, garlic, salt and pepper to pan and cook for about 5 minutes or until onion is translucent.

Add the grated carrots, chili powder, sugar, oregano, and red pepper flakes to the onion mixture. Cook for about 2 minutes. Stir in crushed tomatoes and bring to a boil. Reduce heat to low-medium and cook for 10 minutes or until thickened.

Stir the mashed beans and the remaining whole beans into the tomato mixture.

Heat thoroughly and serve mixture on the sandwich rolls.

For a family a three - I was able to make two meals out of this recipe! Which puts my cost as $2.81 per meal! That is awesome! Love this recipe! Thanks so much for sharing!

The only thing I did different was mash up all of the beans instead of just half because my son will not eat a single bite if he sees a bean. haha!!

Delicious layers of pasta with a creamy white sauce, then layered with a colorful combination of roasted red bell peppers, onions, green peppers, zucchini slices, and wonderful homemade tomato sauce. Finally, a delicious combination of melted mozzarella  and asiago cheese rounds up the flavor of this beautiful meatless lasagna!

Meatless Roasted Vegetables Lasagna

lasagna noodles

Olive oil

Salt and pepper

onions,

green zucchini, sliced

red bell peppers, sliced

green peppers, sliced

garlic cloves,

thyme

milk

unsalted butter

all-purpose flour

nutmeg,

tomato sauce

mozzarella cheese, shredded

Asiago cheese

Put the vegetables in a baking dish lined with baking paper to prevent them from sticking. Drizzle with olive oil and add the garlic and thyme, season with salt and pepper.

Use your hands to mix well then, roast for 20-30 minutes. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente, 8 to 10 minutes.

Drain and rinse with cold water to cool. Drain again and lay the noodles on a baking sheet and cover with a wet towel.

In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter.

Stir the flour into the butter and cook, stirring, for about 2 minutes. Remove from the heat and gradually whisk in the hot milk.

Set over medium-low heat and cook, stirring, until thick and smooth, about 3 minutes. Season with salt, pepper and add the nutmeg. Remove the sauce from the heat.  Set aside.

Preheat oven to 375°F. Grease a 9-by-13-inch baking dish with olive oil.

Cover the bottom of the prepared dish with a layer of the noodles.

Spoon one-third of the tomato sauce over the noodles. Top with one-third of the roasted vegetables and then with one-third of the white sauce. Sprinkle the mozzarella and asiago cheese evenly over the white sauce. Repeat the layering twice.

Top 3 meatless recipe recipes from across the web

The most viewed meatless recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetable Demi-Glace

Meatless Sloppy Joes

Meatless Roasted Vegetables Lasagna

Top 3 meatless recipe recipes from across the web

The most viewed meatless recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Demi-Glace

Meatless Sloppy Joes

Meatless Roasted Vegetables Lasagna

The most viewed meatless recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine