Today we have three incredible recipes created by the talented Dianne Wenz, who is author of The Big Book of Vegan Cooking!

If you’re looking for delicious vegan recipes developed by a master vegan cook, of The Big Book of Vegan Cooking by Dianne Wenz, is packed with satisfying, delectable dishes, along with up-to-date vegan nutrition information, shopping lists, and a comprehensive two-week Getting Started Plan, this cookbook is essential for your kitchen!

These three festive recipes are from the book and all of them make a great addition to your holiday meals! Listen to Dianne on The Laura Theodore Podcast HERE or listen on Apple Podcasts HERE. Thank you Dianne!

Butternut Tahini Soup, by Dianne Wenz

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ABOUT THE RECIPE:

Serves 4 / Prep time: 5 minutes / Cook time: 25 minutes

DIANNE SAYS: Ah, tahini, how do I love thee? Let me count the ways. I love you in savory hummus, in creamy salad dressings, and paired with chocolate in sweet desserts. And let’s not forget hearty soups. My beloved sesame paste adds a velvety richness to this Butternut Tahini Soup. Serve your soup as is or with cooked brown rice.

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INGREDIENTS:

1 teaspoon neutral-flavored vegetable oil
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
4 cups vegetable stock
3 cups butternut squash, peeled and chopped into ½-inch pieces (about 2 pounds of squash)
2 cups tightly packed spinach, chopped
½ teaspoon salt
¼ teaspoon black pepper
½ cup warm water
¼ cup mellow white miso paste
¼ cup tahini
2 scallions, sliced
2 tablespoons toasted sesame seeds

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INSTRUCTIONS:

1. In a large pot over medium heat, heat the oil until it shimmers. Add the garlic and ginger. Cook for a minute or two, until just starting to brown.
2. Add the vegetable stock and squash to the pot, and increase the heat to medium-high. Bring the mixture to a boil, and then reduce the heat to medium again. Simmer the soup until the squash is fork-tender, about 15 minutes. Stir in the spinach, salt, and pepper, and cook for another minute or two, or until the spinach turns bright green and wilts.
3. Meanwhile, in a small bowl, whisk together the warm water, miso, and tahini.
4. Remove the pot from the heat and stir in the miso tahini mixture. Top with sliced scallions and sesame seeds.

Troubleshooting Tip: High heat will also cause tahini to separate, so don’t add it to the soup too early in the cooking process.

Variation Tip: For a creamy soup, blend your soup with an immersion blender before topping it with the scallions and sesame seeds.

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Ingredients

Directions

1

ABOUT THE RECIPE:

Serves 4 / Prep time: 5 minutes / Cook time: 25 minutes

DIANNE SAYS: Ah, tahini, how do I love thee? Let me count the ways. I love you in savory hummus, in creamy salad dressings, and paired with chocolate in sweet desserts. And let’s not forget hearty soups. My beloved sesame paste adds a velvety richness to this Butternut Tahini Soup. Serve your soup as is or with cooked brown rice.

2

INGREDIENTS:

1 teaspoon neutral-flavored vegetable oil
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
4 cups vegetable stock
3 cups butternut squash, peeled and chopped into ½-inch pieces (about 2 pounds of squash)
2 cups tightly packed spinach, chopped
½ teaspoon salt
¼ teaspoon black pepper
½ cup warm water
¼ cup mellow white miso paste
¼ cup tahini
2 scallions, sliced
2 tablespoons toasted sesame seeds

3

INSTRUCTIONS:

1. In a large pot over medium heat, heat the oil until it shimmers. Add the garlic and ginger. Cook for a minute or two, until just starting to brown.
2. Add the vegetable stock and squash to the pot, and increase the heat to medium-high. Bring the mixture to a boil, and then reduce the heat to medium again. Simmer the soup until the squash is fork-tender, about 15 minutes. Stir in the spinach, salt, and pepper, and cook for another minute or two, or until the spinach turns bright green and wilts.
3. Meanwhile, in a small bowl, whisk together the warm water, miso, and tahini.
4. Remove the pot from the heat and stir in the miso tahini mixture. Top with sliced scallions and sesame seeds.

Troubleshooting Tip: High heat will also cause tahini to separate, so don’t add it to the soup too early in the cooking process.

Variation Tip: For a creamy soup, blend your soup with an immersion blender before topping it with the scallions and sesame seeds.

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Butternut Tahini Soup, by Dianne Wenz
Mushroom Wellington, by Dianne Wenz

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ABOUT THE RECIPE:

Serves 6 / Prep time: 15 minutes / Cook time: 55 minutes

DIANNE SAYS: To those of us in the U.S., a pie is a sweet treat with fruit, chocolate, or cream baked into a flakey, cup-shaped crust. But in England, pies tend to be savory, usually made with meat that’s been wrapped in pastry. Beef Wellington is a U.K. favorite, and it’s super easy to veganize using hearty portobellos. I like to make this Mushroom Wellington recipe for holidays and special occasions, and sometimes those special occasions include random Thursdays.

2

INGREDIENTS:

2 tablespoons neutral-flavored vegetable oil, divided
1 yellow onion, diced
2 garlic cloves, minced
6 large portobello mushrooms, stems trimmed, cut into 1-inch thick slices (approx.)
¼ cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon black pepper
5 cups loosely packed baby spinach (about 5 ounces)
1 sheet vegan puff pastry

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INSTRUCTIONS:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large pan, heat the oil until it shimmers. Add the onion and cook for 5 minutes, until it beings to soften. Add the garlic and mushrooms and cook, stirring often, until the mushrooms begin to soften, about 5 more minutes.
3. Add the wine, vinegar, mustard, rosemary, thyme, salt, and pepper to the pan, and cook, stirring occasionally, until all of the liquid has been absorbed, about 10 more minutes. Add the spinach and cook for another minute or two, until it wilts.
4. Use a rolling pin to roll out the puff pastry so it’s about 9- x 13-inches. Place it on the prepared baking sheet. Spoon the mushroom mixture down the center third. Fold the ends over the mushrooms, and seal the edges by pressing them together. Carefully flip the pastry so that the seam is on the bottom. Use a paring knife to gently score the top of the pastry in a crisscross pattern. Brush the top of the pastry with the remaining oil.
5. Bake in the preheated oven for 30 to 35 minutes, or until golden brown. Set aside to cool for 10 minutes before slicing and serving.

Ingredient Tip: Most brands of puff pastry are vegan, but—as with every kind of packaged food—be sure to read the ingredient label when buying it. Follow the package instructions for thawing before making your Wellington.

Ingredients

Directions

1

ABOUT THE RECIPE:

Serves 6 / Prep time: 15 minutes / Cook time: 55 minutes

DIANNE SAYS: To those of us in the U.S., a pie is a sweet treat with fruit, chocolate, or cream baked into a flakey, cup-shaped crust. But in England, pies tend to be savory, usually made with meat that’s been wrapped in pastry. Beef Wellington is a U.K. favorite, and it’s super easy to veganize using hearty portobellos. I like to make this Mushroom Wellington recipe for holidays and special occasions, and sometimes those special occasions include random Thursdays.

2

INGREDIENTS:

2 tablespoons neutral-flavored vegetable oil, divided
1 yellow onion, diced
2 garlic cloves, minced
6 large portobello mushrooms, stems trimmed, cut into 1-inch thick slices (approx.)
¼ cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon black pepper
5 cups loosely packed baby spinach (about 5 ounces)
1 sheet vegan puff pastry

3

INSTRUCTIONS:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large pan, heat the oil until it shimmers. Add the onion and cook for 5 minutes, until it beings to soften. Add the garlic and mushrooms and cook, stirring often, until the mushrooms begin to soften, about 5 more minutes.
3. Add the wine, vinegar, mustard, rosemary, thyme, salt, and pepper to the pan, and cook, stirring occasionally, until all of the liquid has been absorbed, about 10 more minutes. Add the spinach and cook for another minute or two, until it wilts.
4. Use a rolling pin to roll out the puff pastry so it’s about 9- x 13-inches. Place it on the prepared baking sheet. Spoon the mushroom mixture down the center third. Fold the ends over the mushrooms, and seal the edges by pressing them together. Carefully flip the pastry so that the seam is on the bottom. Use a paring knife to gently score the top of the pastry in a crisscross pattern. Brush the top of the pastry with the remaining oil.
5. Bake in the preheated oven for 30 to 35 minutes, or until golden brown. Set aside to cool for 10 minutes before slicing and serving.

Ingredient Tip: Most brands of puff pastry are vegan, but—as with every kind of packaged food—be sure to read the ingredient label when buying it. Follow the package instructions for thawing before making your Wellington.

Mushroom Wellington, by Dianne Wenz
Maple Mustard Brussels Sprouts, by Dianne Wenz

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ABOUT THE RECIPE:

Serves 4 / Prep time: 10 minutes / Cook time: 18 minutes

DIANNE SAYS: I’ve said it before, and I’ll say it again: Brussels sprouts don’t get the props they deserve. I get it. I spent many years hating them. Once I realized how to properly cook them (please don’t stick a bag of frozen sprouts in the microwave and call it a side dish), I realized how wasted those years were, and I’m trying to make up for them now. Sweet, tangy maple mustard sauce takes away their bitter edge in this Maple Mustard Brussels Sprouts dish.

2

INGREDIENTS:

3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
4 teaspoons neutral-flavored vegetable oil, divided
2 medium shallots, thinly sliced (about ½ cup)
16 ounces Brussels sprouts, halved (about 4 cups)
½ teaspoon salt
¼ cup toasted pecans, chopped

3

INSTRUCTIONS:

1. In a small bowl, whisk together the maple syrup and Dijon mustard.
2. In a large pan over medium-high heat, heat the oil until it shimmers. Add the shallots and cook for about 5 minutes, stirring frequently, until they have begun to brown. Remove the shallots from the pan and set aside.
3. To the same pan, add the remaining oil and then arrange the sprouts in a single layer. Sprinkle them with the salt. Cook, undisturbed, for 5 minutes or until the cut sides brown. Continue cooking for another 5 minutes, stirring frequently, until the sprouts to brown all over.
4. Return the cooked shallots to the pan along with the maple mustard mixture and the pecans. Cook for another 2 to 3 minutes, stirring frequently to coat the vegetables in the sauce.

Ingredients

Directions

1

ABOUT THE RECIPE:

Serves 4 / Prep time: 10 minutes / Cook time: 18 minutes

DIANNE SAYS: I’ve said it before, and I’ll say it again: Brussels sprouts don’t get the props they deserve. I get it. I spent many years hating them. Once I realized how to properly cook them (please don’t stick a bag of frozen sprouts in the microwave and call it a side dish), I realized how wasted those years were, and I’m trying to make up for them now. Sweet, tangy maple mustard sauce takes away their bitter edge in this Maple Mustard Brussels Sprouts dish.

2

INGREDIENTS:

3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
4 teaspoons neutral-flavored vegetable oil, divided
2 medium shallots, thinly sliced (about ½ cup)
16 ounces Brussels sprouts, halved (about 4 cups)
½ teaspoon salt
¼ cup toasted pecans, chopped

3

INSTRUCTIONS:

1. In a small bowl, whisk together the maple syrup and Dijon mustard.
2. In a large pan over medium-high heat, heat the oil until it shimmers. Add the shallots and cook for about 5 minutes, stirring frequently, until they have begun to brown. Remove the shallots from the pan and set aside.
3. To the same pan, add the remaining oil and then arrange the sprouts in a single layer. Sprinkle them with the salt. Cook, undisturbed, for 5 minutes or until the cut sides brown. Continue cooking for another 5 minutes, stirring frequently, until the sprouts to brown all over.
4. Return the cooked shallots to the pan along with the maple mustard mixture and the pecans. Cook for another 2 to 3 minutes, stirring frequently to coat the vegetables in the sauce.

Maple Mustard Brussels Sprouts, by Dianne Wenz

Excerpts from The Big Book of Vegan Cooking, by Dianne Wenz, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved.

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