We haven’t been doing many Sunday Dinners lately… too busy! But I’ve had this one in the bank for a while and am finally able to sit down and type it out. I LOVED IT. These recipes are from the excellent vegan cookbook But I Could Never Go Vegan! by Kristy Turner.

Portobello Steak Frites

Portobello steaks (We sliced ours)
2 tablespoons liquid aminos or soy sauce
1 tablespoon balsamic vinegar
1 teaspoon liquid smoke
1 teaspoon dried thyme
1/2 teaspoon dried basil
Black pepper to taste
2 large portobello mushroom caps
Olive oil

Combine the first 6 ingredients in a bowl and set aside. Brush or spray mushroom caps with olive oil and place them gill side up on a baking sheet. Drizzle the mushrooms with the mixture and let soak for 10 minutes. Bake in the oven at 400°F for about 12 minutes.

Frites
2 or 3 large russet potatoes
Olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste

Slice the potatoes into strips for fries, keeping them uniform for even cooking. Place on baking tray and sprinkle with garlic powder, salt and pepper, tossing to coat evenly. Cook on top rack of oven at 400°F for 25-30 minutes, flipping once halfway through.

Chickpea Sloppy Joes

2 cans of chickpeas, lightly mashed
Vegan hamburger buns
1 teaspoon extra virgin olive oil
1/2 medium red onion, diced
3 garlic cloves, minced
1/2 red bell pepper, diced
1 can (425g) unsalted diced fire-roasted tomatoes with liquid
1/4 cup tomato paste
3 tablespoons liquid aminos or soy sauce
2 tablespoons sriracha
1 tablespoon maple syrup
2 teaspoons dried oregano
1-1/2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon liquid smoke
1 tablespoon nutritional yeast
Salt and pepper to taste
Vegan mayonnaise (I used grapeseed oil Vegenaise)

Heat olive oil in a large shallow pan over medium heat. Add onion and garlic and saute until translucent. Add the bell pepper and chickpeas, saute for about 2 minutes. Add tomatoes, tomato paste, liquid aminos, sriracha, maple syrup, oregano, cumin, paprika, thyme, liquid smoke, nutritional yeast, salt and pepper and simmer for 10-15 minutes, stirring occasionally. Cook until heat through and slightly thickened, when ready scoop it onto warmed hamburger buns and top with vegan mayo or sour cream.

Lentil and Couscous Salad with Orange Vinaigrette

1-1/2 cups lentils, rinsed
3-3/4 cups water, divided
Salt and pepper to taste
3/4 cup dry couscous, rinsed
1 teaspoon extra virgin olive oil
2 heaping cups sliced shiitake mushrooms
1-1/2 cups sliced button mushrooms
1-1/2 cups shredded radicchio
1/2 cup fresh parsley, chopped

Combine 3 cups of water and lentils in a medium pot and bring to a boil. Reduce heat and simmer 15-20 minutes until tender.

Combine 3/4 cup water with couscous in a small pot, bring to a boil and remove from heat, covered. Let sit for about 10 minutes to absorb the water. Fluff with a fork and combine with the lentils, seasoning lightly with salt and pepper.

Heat olive oil in a large pan over medium heat. Add mushrooms and saute for several minutes. Once tender add to the lentils and couscous and stir in radicchio and parsley. Toss with dressing and serve.

Orange Dressing
1/4 cup rice vinegar
1/4 cup orange juice
1 tablespoon agave syrup
1 tablespoon extra virgin olive oil
1 tablespoon whole grain mustard