Ah, the plans I make and the menus I create….only to be dashed to pieces the first night! Grocery day can be crazy in our household, with stops at several stores, since no single one of them carries everything with which I cook. Today (actually, several months ago, since I found this post hiding in my draft folder) was no different ~ except a couple of extra errands were tossed in for good measure. This meant I didn’t have the needed time to make the do-ahead items on my menu for the week. Which also meant that when I got home late, there was no instant supper to put on the table.
A vegan’s fastest “grain” from stove to supper is quinoa. Since I had a half a package of soy chorizo languishing in the fridge, I went from there. If you like spicy food and don’t want to divide up a package of chorizo, go ahead and throw in the whole thing. (But my family isn’t likely to want it. I’ll come over for supper, though! lol) Overall, this came out fairly mild for my tastes.
You can add some fresh veggies on the side and a little soy sour cream and/or vegan cheddar cheese (we like Vegan Gourmet) and you are all set.
As many of these ingredients as possible should be organic for best flavor and nutrition.
- 1 lg. onion, chopped
- olive oil
- 1/2 pkg. Trader Joe’s soy chorizo (or other brand)
- 4 lg. red curly kale leaves
- 3 cloves garlic
- 2 c. water
- 2 T. chicken-style seasoning
- 1 c. quinoa, rinsed and drained
- 1 can diced tomatoes, drained (may use this liquid as part of the 2 c. of water)
- 1 can jumbo black olives, sliced
- 1/3-1/2 of a 1lb. pkg. sweet corn
- 1 can kidney beans, rinsed and drained
Begin to saute onion in olive oil (2 T. or so) over medium heat, adding the chorizo at any time, while you tear the kale into 1-2″ pieces (discarding stem and large center vein.) Toss in the kale and turn heat down. Mince the garlic cloves and stir into the kale/onion mixture. Stir in water and chicken-style seasoning, followed by the remaining ingredients. Bring to a boil, then turn heat down to simmer, covered, for 15-20 minutes, or until the quinoa’s little curls are released. If there is still liquid in the bottom of the pan, remove the lid and continue simmering, occasionally stirring, until most of the liquid is gone. Remove from heat, stir, and cover for 5-10 minutes until all excess liquid is gone.
Serve with soy sour cream and vegan cheese, as desired.