Jun 23, 2015Category: dinner Client: gt3dev Time spent: 2 days
Your choice of vegan sausage (I like tofurky and Gardien brands, but any one you choose will do just fine, you can also use TVP), Sliced into ½ inch rounds
1 large red onion, sliced
1 teaspoon minced garlic (you can you garlic powder if you like)
1 cup quinoa, cooked (see cooking instructions below)
½ bunch fresh kale (chopped)
1 cup shredded carrots
1-2 cups olive oil (this will be used for both vegan sausage and quinoa)
Cook quinoa (see below for cooking method) stir in ¼ cup-1/2 cup of olive oil. Set aside.
Place a large skillet or saucepan on the stove and add a small amount of fat. Heat the oil to a medium-high temperature.
We used 3 tablespoons of olive oil. Vegan butter is also delicious, but it tends to burn more easily, so be sure the pan doesn’t get too hot. When the fat (healthy fat) begins to ripple, the oil is hot enough. Add the onions to the hot oil.
Stir the onions until they are coated with oil. Adding a pinch of sea salt seasons the onions at the same time it speeds up the caramelizing process. The salt will suck moisture out of the onions and eventually evaporate. Be cautious not to add too much salt. If you would like, add a pinch of ground black pepper and a very small amount of sugar.
If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water, broth, or wine to the pan and stir vigorously; this is called “deglazing.” The water will evaporate almost immediately while loosening the onion slices.
Add sliced vegan sausage of your choice. Fold into onions.
In the following order add: garlic, kale and carrots.
Let cook low heat for 5 – 7 minutes. After cooked through in a few diced tomatoes (optional).
Serve over heated quinoa.
Simple Cooking Method for Quinoa:
Measure and rinse quinoa.One cup of dried quinoa yields about 3 cups cooked. Measure desired amount, rinse with cool water, and drain. This step helps to get rid of quinoa’s natural coating, called saponin, which can a slight bitter taste. Some recommend soaking the quinoa but, this is optional.
Place quinoa in a small saucepan with liquid.Use water or vegetable broth. The ratio of liquid to quinoa is, 2:1 ratio – 2 cups liquid to 1 cup quinoa. Remember like rice, quinoa swells once cooked.
Bring to a boil, cover, and simmer over low heat.Simmer for about 15 minutes, or until all liquid is absorbed. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds (see image at right). At this point your quinoa should be soft, like cooked rice. If not add more liquid and reduce heat.
Remove from heat and let stand for 5 minutes.Fluff with a fork and serve. Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more. I love to add olive oil to my quinoa once it’s done! Taste great!