The Blooming Platter of Vegan Recipes

Recipes for 'Vegan Sausage'

Sassy Sausage and Salsa Roll-UpsYield: 4 servings

With a couple of grilled vegan sausages left over from testing my Vegan Sausage with Curried Peach and Kale Quick Compote and my husband’s leftover tortillas from “date night” at a Mexican restaurant late yesterday evening,  the idea for these super simple sausage and tortilla rollups sprang into mind for my lunch today.

The deal was sealed by some tasty commercial pineapple salsa in the fridge which I spruced up with beautiful try-color artisinally grown tomatoes.  A dollop of sour cream and a sprig of fresh herbs (I chose mint to complement the pineapple salsa) was the only embellishment needed to creat a quick, lovel,y and satisfying restaurant-quality lunch (that is certainly filling enough for dinner and special enough for guests).


4 cooked vegan sausages or hot dogs, still warm (I like to grill them on an indoor grill pan)

4-6 to 8 inch flour tortillas, barely warmed (so that they are pliable)

Optional: 4 strips of vegan cheese

1 generous tablespoon vegan butter or vegetable oil

1/2 cup salsa, prepared or homemade

Optional: Approximately 16 cherry tomatoes, halved (a tri-color blend is nice)

1/4 cup vegan sour cream

4 sprigs fresh herbs (cilantro, basil, etc.)

In a large cast iron skillet over medium-high, melt butter or heat vegetable oil.  If desired, split sausages lengthwise, insert a piece of cheese, and sandwich back together.  Wrap one tortilla around each sausage and place into skillet seam-side down.  Griddle for about 1 1/2 minutes on 4 “sides” to create a golden brown crust all around.  Serve immediately topped with 2 tablespoons salsa, 8 cherry tomato halves if desired, a tablespoon of sour cream and a sprig of fresh herbs.

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Sausage with Peach and Kale Quick CompoteYield: 4 servings

Despite the fall colors in my photo and the sausage–which I often associate with cool weather–this recipe capitalizes on one of summer’s biggest boasts: peaches!

Starving after a 2 mile walk with Minnie and an hour long Pilates-Barre class (with the formidable, but lovely, Darlene Stephens at Music in Motion hear in Coastal Virginia), I wanted a quick, healty, pretty and satisfying lunch.  I don’t want much, do I?

Remembering that I had sausages in the fridge that needed used and hankering for peaches after having some of the best last week while visiting my family in Mississippi, I nipped into the grocery store, still clad in exercise attire, to pick up some baby kale and peaches, and dashed home to whip together this easy, flavorful lunch.

Recipe Note: Some vegan sausages taste like sawdust in a tube so find a good one.  I tend to like a flavored one, say Field Roast’s apple-sage.

2 tablespoons olive oil, divided

4 vegan sausages (try one like Field Roast apple-sage)

1 medium yellow onion, sliced or diced

Sea salt

2 peaches, cut into 1/8ths and each 1/8th cut in half

2 tablespoons red wine vinegar

2 teaspoons agave

1 teaspoon curry powder

2 cups baby kale (or chopped mature kale, tough stems removed)

2 large cloves garlic, minced

2 tablespoons coconut milk creamer

2 teaspooons Dijon or your favorite grainy mustard

Spread an indoor grill pan or small skillet with 1 tablespoon of the olive oil, preheat over medium-high, and grill or griddle sausages  for about 6 to 8 minuts or 1 1/2 to 2 minutes on 4 sides.  Remove to a plate and tent with foil to keep warm.  Meanwhile, heat remaining tablespoon of olive oil in a large cast iron skillet over medium-high.  Add onion, a pinch of sea salt, and saute, stirring frequently, for 2 minutes.  Add peaches and continue sauteeing and stirring for about 3 minutes.  Stir in red wine vinegar, agave nectar, and curry powder until completely combined.  Add kale and garlic and cook, stirring, for about 2 minutes or until kale begins to wilt, but is still bright green.  Stir in creamer and mustard until well distributed and heated through.  Serve 1/4 of compote over each sausage sprinkled with a tiny pinch of coarse sea salt.

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DSCN2028Yield: 8 quesadillas

Different, but not bizarre, this quesadilla celebrates the cozy flavors of fall.

2 large apples, halved, cored and cut into 12 wedges each

Sea salt

Olive oil

8 ounces tempeh (I use Trader Joe’s “3 Grain” variety)

2 teaspoons soy sauce (I use a lite variety with less sodium)

1 teaspoon dry rubbed sage or a tablespoon minced fresh sage

Optional: 1 teaspoon fresh minced rosemary

1 teaspoon balsamic vinegar

1 teaspoon maple syrup

1/2 cup Quick Vegan Cashew Cream (Recipe Follows)

1/2 cup water

Freshly ground black pepper to taste

8 6-inch wheat tortillas

Optional: 1/2 cup caramelized onions

Garnish: dollops of vegan sour cream or additional Quick Vegan Cashew Cream, fresh sage or rosemary sprigs, roasted pepitas

Grill lightly salted apple wedges in well-oiled grill pan over medium high heat until tender and nice grill marks develop, about 2 to 3 minutes on each side.  Meanwhile, heat a tablespoon of olive oil in a large cast iron skillet.  Crumble tempeh into the skillet, add a pinch of salt, and saute, stirring frequently, until golden brown in some places, adding about a teaspoon of olive oil if it appears to be drying out.  Add soy sauce, sage and optional rosemary, and continue sauteing until golden throughout.  Stir in balsamic vinegar, maple syrup, Cashew Cream, and water, and heat, stirring, until mixture comes together.  Remove from heat and add additional salt, if necessary, and black pepper to taste.  Transfer filling to a bowl or carton and wipe out skillet.

To make quesadillas, heat another tablespoon of olive oil in skillet over medium high.  Place 1/8th of filling on half of each tortilla, top with 3 slices of grilled apple and optional 1/8th of caramelized onions.  Fold other half of tortilla up over the filling and toast, 2 quesadillas at a time, in skillet for a couple of minutes on each side or until golden brown.  Keep warm.  Repeat with more oil as needed and remaining tortillas, filling and apples.  Serve garnished as desired.

Quick Vegan Cashew Cream:

2 cups raw cashews

2 cups simmering water (heated stovetop or in microwave)

1/4 teaspoon sea salt or to taste

1/4 teaspoon garlic powder

Place cashews in a heat-safe bowl and pour simmering water over.  Let stand, covered, for a half hour.  Drain and reserve 1 1/4 cups of water.  Process cashews with sea salt and garlic powder until a thick past forms, about a minute or two.  Reheat water and, with motor running, stream in 1 1/4 cups or enough to reach desired consistency.  Serve as is, flavor as desired, or cover and refrigerate for use at a later date.

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I am thrilled with my VEGAN Gumbo Recipe–it would make any Cajun proud!

Head over to One Green Planet for the recipe and it’s back story by clicking  HERE.

They only publish one photo with each recipe,

but I thought you might appreciate seeing my oven-baked roux–

inspired by “Cook’s Country–“

which is truly the foundation of “the best” gumbos.

(It looks red in this photo which was taken at night on the stove with no natural light, but it was the color of melted chocolate.)

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Yield: 4 servings (you may have left over Kale Sauce)

Now that school is back in session for the year, my schedule is dramatically different.  So, I have a bit less time to cook, photograph, and post.  But, as has been the case since the launch of The Blooming Platter several years ago, I plan to offer you delicious new recipes right here several times a week with only the occasional hiatus, as in the last week or so.

We had open house at school late one night last week, my 22nd(!) anniversary was Saturday, I had a book-signing at our fabulous “Farm to Fork” event sponsored by Buy Fresh Buy Local Hampton Roads, and then I caught a cold.  Whew!  At any rate, I hope you’ll agree that this one was worth waiting for!

This Spanish-inspired dish is so pretty with its warm golden stew-like base and it’s fresh green sauce.  And the flavors complement each other perfectly: the spicy chorizo offset and cooled just a bit by the fresh kale sauce, made rich and creamy with buttery cashews.  The sweet-tart apples temper the heat of the chorizo, as well, creating a beautifully balanced fall dish that goes together in a snap.  I like to serve it as tapas, but no one would take issue with a big bowl of it!

For the simple recipe, just click on over to One Green Planet who generously shares a bounty of Blooming Platter recipes with their readers. Thanks OGP!


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Yield: 4 servings

So simple, so satisfying, so colorful, and so nutritious…this dish is fabulously tasty warm, room temperature or even chilled.

I use Trader Joe’s brand soy chorizo and it is mighty spicy.  I find that the sweetness of the tomato helps temper the heat of the chorizo, as does this particular selection and proportion of additional ingredients.

Though it doesn’t need it for flavor, I top the mixture with a little cashew cream for color contrast and sprinkle with just a few roasted and lightly salted pepitas (also from Trader Joe’s) for texture contrast.

It’s the ultimate one-dish wonder!


3 tablespoons olive oil, divided

1 medium yellow onion, halved and slivered

Pinch sea salt

1-2 tablespoons water

1 tablespoon natural sugar

1-12 ounce package Soy Chorizo (I like Trader Joe’s brand)

4 lightly packed cups chopped fresh kale

Approximately 18 ounces steamed lentils (I purchase Trader Joe’s in the produce department)

1 fresh very large orange tomato or 2 medium, cut into 1/4-inch dice (any color will do; I just think orange is especially pretty in this dish)

Juice of one medium  lime

Optional garnish: cashew cream and roasted and lightly salted pepitas

In a large cast iron skillet over medium high, heat 1 tablespoon of olive oil.  Add onion and caramelize, stirring frequently, for about 10 minutes.  After about 5 minutes, add water and natural sugar.  Reduce heat if necessary to prevent scorching, but you want the onions to be a deep golden brown.  Transfer onions to a medium bowl.

In the same skillet, heat remaining 2 tablespoons of olive oil, break up chorizo into the skillet and saute until lightly browned and heated through.  Add kale, and continue sauteing just until kale is almost tender; it should still be bright green.  Add lentils and continue cooking until kale is tender and lentils are heated through.  Transfer to bowl with onions, add tomato, sprinkle with lime juice, and toss all together.

Serve warm, room temperature or chilled with a dollop of cashew cream and a sprinkling of pepitas.

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Since Valentine’s Day is tomorrow(!), I wanted to direct you to three oldies-but-goodies that I created in years past to celebrate the national day of love.  Just click on the title to be taken right to the post with that recipe.  Happy Valentine’s Day from the Blooming Platter!

Savory Vegan Sausage and Red Bell Pepper Heart Tarts









Vegan Chocolate Truffles










Vegan Peppermint and Chocolate Patties


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Thanks to FARM for not only publishing my vegan White Bean and Kale Stew recipe from The Blooming Platter Cookbook, but for also including nutritional information, Gimme Lean product information, and an article on the fast food-obesity connection.  Just click HERE to access the newsletter, including recipe.

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Has it turned chilly where you are?  If so, I thought you might appreciate a sneak preview of a nutritious and delicious winter soup that my omnivorous husband asks for by name.  If so, just click on the soup name below.

This beautiful “White Bean and Kale Stew” hails from The Blooming Platter Cookbook and was featured this week as the Veg Kitchen’s “Recipe of the Week.”  (Thanks, Nava Atlas!)  Not the ubiquitous white bean and kale stew that we all know and love, my recipe is extra special with the addition of fennel and vegan sausage.

Fragrant with that faintly anise scent so appealing and particular to fennel, and “kicked-up” with the addition of winter spices, this stew is like aromatherapy in a bowl.  And it’s very quick to make.

Our family started a tradition of making a special soup on Christmas Day because none of us wanted to repeat the (healthy) excesses of Thanksgiving less than a month before.  Plus we had come not to relish opening presents and then leaping up to hit the kitchen for hours of work–pleasant enough, but work all the same.  Our soup tradition takes any residual stress out of the day and has been enjoyed for several years.  If you have the same inclinations, this soup would make a lovely choice.

Please, everyone, have yourselves a wonderful holiday.  And stay-tuned for my extra special post for New Year’s Eve.  It may be the simplest, quickest and most beautiful “recipe”–if you can call it that–that I’ve posted in Blooming Platter history!

And, quickly, if you are in need of a last minute gift, I would like to suggest running out to your local bookseller and snagging a copy of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  (You can purchase it for 25% off its regular retail price through December 31!)  If you already have purchased one for yourself or others, my sincere thanks!  People’s generous support of TBPC has been extraordinary.




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Yikes, today almost came and went with no MoFo!

But never fear, I’ve got the perfect fall recipe for when you need to dish up a little comfort, and who doesn’t need that these days?

Since hash is traditionally served with an egg, and I had a little savory cashew cream in my fridge, I wondered if I could flavor it with black salt, whose distinctly sulpher-y taste is uncannily reminiscent of an egg, and use it as a topping.  Indeed!  It was perfect.

Thank you, Isa, for turning me on to the wonders of Indian black salt, which is actually a beautiful gray color.  Pick up a bottle at Indian markets or specialty food stores.  I snagged mine at Napa Style (and probably paid a lot more) while on vacation in San Francisco this past summer.

Begin making the Cashew Cream the day before you plan to use it:

Cashew Cream

You will have lots of leftover, but you’ll be glad you do!

2 cups raw cashews, divided in half

2 cups water, divided in half

Sea salt to taste

In a covered bowl, soak 1 cup cashews in 1 cup water overnight in the refrigerator.  Rinse and drain.  Process the cup of soaked cashews with the additional cup of raw unsoaked cashews and the remaining cup of water in a food processor for several minutes, or until smooth, scraping down the sides of the bowl as necessary.  Add salt to taste, process just to combine, and store covered in the refrigerator.

Vegan Chorizo and Sweet Potato Hash with Black Salt Cashew Cream

Yield: 4 servings

2 tablespoons olive oil

1 medium red onion, cut into 1/4-inch dice

1 large clove garlic

1 medium red bell pepper, cut into 1/4-inch dice

2 medium sweet potatoes, peeled and cut into 1/4-inch dice (it is very important to patiently cut the dice this small

1-12 ounce package vegan Chorizo, casing removed (I use Trader Joe’s brand)

2 tablespoons fresh thyme leaves


4 or so tablespoons of plain Cashew Cream, seasoned to taste with a pinch or more of black salt (recipe above)

4 sprigs of fresh thyme (it’s especially pretty when in bloom)

In a large cast iron skillet over medium-high, heat olive oil to shimmering.  Add onion and saute, stirring frequently, until softened and a little bit of color starts to develop, about 3 to 5 minutes.  Add garlic, bell pepper, and sweet potato, and saute, stirring frequently about 5 minutes or slightly longer until the bell pepper is quite soft and the sweet potato is beginning to become tender. Crumble chorizo into the pan and saute, still stirring very frequently, for an additional 5 minutes or slightly longer until sweet potato is very tender.  At any point, if the mixture appears to be drying out, you may add another tablespoon of olive oil or water, and/or slightly reduce the heat.  Sprinkle with fresh thyme leaves and heat through for another 30 seconds to a minute.  Serve hot with dollops of the Cashew Cream mixture and a sprig of fresh thyme.

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