1st Annual Vegan Cook-off Recipes
Congratulations to Mike Elliot, whose recipe took first place at our first Vgean Cook-off! The event took place at Penn State Extension’s Local Food Showcase. Special thanks to our judges, Chef Chuck Kerber and Gail Manker. And extra special thanks to our semi-finalists–Anne Lynch and Julie Rosenbaum– who brought it and were kind enough to share their recipes with us!
Mike Elliot’s: Southwest Vegetable Burgers
- 4 Cups Sweet Potatoes, Peeled, Chopped, Large Dice
- 2 Cups Carrots, Chopped, Large Dice
- 2 Cups Celery, Chopped, Large Dice
- 2 Cups Onion, Chopped, Large Dice
- 2 Cups Red Bell Pepper, Chopped, Large Dice
- ¼ Cup Extra Virgin Olive Oil
- 1 tsp Sea Salt
- ¼ tsp Black Pepper, Freshly Ground
Combine the above ingredients and bake on a parchment lined sheet pan for 40-45 minutes at 400 degrees.
- 2 Cups black beans, cooked
- 2 Cups long grain brown rice, cooked
- 2 tsp Sea Salt
- ½ tsp Black Pepper, Freshly Ground
- 2 tsp chili powder
- 2 tsp cumin
- 1/8 tsp garlic powder
Puree ¾ of the roasted vegetables (cooled) and ½ of the black beans. Stir in the rest of the ingredients and form into 12 patties. Bake at 350 degrees for 35 minutes on parchment lined wire racks on top of sheet pans. After the first 20 minutes, flip the burgers and continue baking for the final 15 minutes. Let rest 5 minutes before serving.
Anne Lynch (Vegan Goddess): Chickpea Croquettes with Greek Salad Topping
1 small cucumber, quartered and sliced
1 1/2 cups chopped tomatoes
2 green onions, sliced
Juice of 1/2 a lemon
1 tablespoon olive oil
Salt and pepper to taste
1 cup chickpea flour
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
3/4 cup hot water
1 15-oz. can chickpeas, drained and rinsed
4 green onions, sliced
1/2 red bell pepper, finely diced
1/4 cup finely chopped parsley
Juice from 1/2 a lemon
1 tablespoon olive oil
2 cloves garlic, minced
1/2 to 1 teaspoon dried mint
Olive oil for cooking
To make Topping:
Toss together cucumber, tomatoes, green onions, lemon juice, oil, salt, and pepper in a non-reactive (non-metal) bowl. Set aside.
To make Croquettes:
Whisk together chickpea flour, cumin, chili powder, and salt in a medium bowl. Whisk in hot water. Stir in remaining ingredients. Coat nonstick skillet with olive oil; heat over medium heat. Scoop four 1/4-cup dollops of chickpea mixture into skillet. Cook 3 to 4 minutes, or until golden. Flip with spatula, and cook 3 to 4 minutes more. Drain on paper towels. Repeat with remaining mixture. Serve hot, with topping.
Julie Rosenbaum’s Black and White Coconut Macaroons
- 2 3/4 cups flaked or shredded unsweetened coconut (to make coconut butter)
- 1 Tbs. coconut oil
- 2 (additional) cups shredded unsweetened coconut
- 2/3 cup pure maple syrup
- 1 ½ tsp. vanilla extract
- 1 tsp. kosher salt
- ½ cup vegan dark chocolate (bar cut into chunks, or use choc.chips)
- 1 tsp. oil
1. Preheat oven to 300F and line a baking sheet with parchment paper. In a food processor, process 2 and 3/4 cups of flaked/shredded coconut for about 3-4 minutes until coconut butter forms. Add coconut oil and keep scraping down the sides of the bowl to reach desired butter consistency. Alternatively, you can use 1 cup of store bought coconut butter.
2. Once you have made the coconut butter, mix all ingredients together in a bowl.
3. Scoop flat tablespoons of dough onto baking sheet. You don’t have to leave much room in between as they do not spread out. Bake for 25 minutes at 300F until edges just turn color and bottoms are golden brown.
4. Allow the macaroons to sit for 10-15 minutes to firm up, so they don’t crumble. While firming, prepare dipping chocolate by melting dark chocolate chips/chunks in a double boiler and adding oil until no chunks remain and chocolate becomes shiny. Be carefully not to burn chocolate!
5. Allow chocolate to cool down for 5 minutes. Dip half of macaroon in chocolate and replace on parchment paper. Alternatively, you can drizzle melted chocolate on top of macaroon for a more decorative presentation. Once chocolate dipping is complete, place macaroons in refrigerator for at least 20 minutes to allow chocolate to cool and re-solidify.
Store macaroons on countertop or in the fridge in a sealed container. These last at least a week (if you’re not that hungry!)