vegan Shabbat food

[cellio]

I unexpectedly have a vegan coming for Shabbat. (Actually, she'll be arriving tomorrow, but staying through.) Due to funeral arrangements and arrival of said guest, grocery shopping tomorrow isn't likely to happen.

I have in the house: rice (white and brown), beans (assorted), fake meat crumbles, sweet potatoes, acorn squash, assorted frozen veggies, and normal staples. I have no tofu at the moment.

One of the obvious answers is vegetarian chili (using the meat crumbles). I'm also thinking of either a peanut-based or curry-based stew served over rice; I'd use the sweet potatoes, onions, sturdy veggies, northern beans, tomatoes, and appropriate seasoning (peanut butter + ginger or curry). I don't know how well the squash would work; it would turn to mush, but maybe that's ok or maybe I shouldn't try. (If I had yellow squash I know that would work, but I don't.)

I welcome other ideas.

Comments

[brokengoose.livejournal.com]

I'd guess that soy milk would work well with that recipe (in fact, I might try that next time -- the extra "bite" of the soy milk could go well with the ginger). Because of the sweeteners already in the soup, you could probably get away with sweetened vanilla soy milk, if that's what you have on hand. As to consistency: it's going to be soupy either way. :-) You'll lose a bit of the "chowder" texture, but you can always add flour or cornstarch to thicken.