Vegan Haluski

Haluski! What a unique dish.  We first heard of Haluski watching Diners, Drive-Ins, and Dives when Guy stopped at the Pittsburgh restaurant Kelly O’s.

When we moved to Pittsburgh, we continued visiting the Triple D locations and took a trip to Kelly O’s.  We were there at breakfast time, so we skipped the Haluski but said we’d try it the next time. Well, the next time we were eating mostly vegetarian, so we skipped the Haluski again because of the bacon… this time we told each other we’d need to make it at home – veganized!

Back to Haluski.  After more research and discussion with the locals, we found that Haluski is a staple in the Pittsburgh region.  It is served at church dinner, BBQs/Picnics, and at Sunday dinners!  We knew we had to try it, but our focus on whole food (read no butter/oil), plant-based, vegan menu items meant we weren’t going to be able to use any of the recipes we found.  So we created our own Vegan Haluski – VegInspired Style!

Vegan Haluski

 


Vegan Haluski
Makes a huge batch!
Course: Main Course
Ingredients
  • 1 package of smoky tempeh we use Light Life
  • 1 onion sliced
  • 1/2 pound of mushrooms optional
  • Small head of cabbage cored and shredded
  • 1 16 oz of Fusilli no egg noodles for the vegans
  • 1 teaspoon garlic salt
  • Ground black pepper
  • 1 Cashew Butter Sauce recipe below
  • 1 recipe parmasnooch for serving recipe below
Instructions
  1. Boil 4 qt water for pasta. Add 1 T salt and pasta, and cook until al dente. Drain.
  2. Meanwhile, cook the sliced tempeh in a 400-degree oven on parchment paper until crispy, 15-20 minutes. Cool, chop, and set aside.
  3. Meanwhile, sauté onion in a large sauté pan over medium-high heat until lightly browned, 5-7 minutes. Set onions aside.

  4. Sauté cabbage for about 3 minutes in a pan over medium-high heat until lightly browned.
  5. Sauté mushrooms in a small skillet for 5-7 minutes in water until cooked. (mushrooms are optional)
  6. Add 2 T water to the pan and a couple of pinches of salt, cover, and cook (stirring occasionally) until crisp-tender, about 5 more minutes.
  7. Toss pasta with the onions, cabbage, butter sauce, tempeh, garlic salt, and plenty of freshly ground pepper to taste. Serve with parmasnooch.

Cashew Butter Sauce and Parmasnooch

 


Cashew Butter Sauce (from drmcdougall.com)
Ingredients
  • 1/2 C cashews
  • 1 C vegetable broth
  • 1/2 C water
Instructions
  1. Blend all ingredients in a blender until liquefied.

 


Parmasnooch
Ingredients
  • 1 C nutritional yeast aka nooch
  • 1 C walnuts
  • 1/2 teaspoon salt
Instructions
  1. Process all ingredients in a food processor until fine crumb consistency.

Haluski is now a staple in our house.  We love it!  It is great the day it is made, and it is incredible heated up as leftovers.  We usually serve it with a nice big salad!  Let us know in the comments recipes you’d like to see us VEGANIZE!  And as always, tag @veginspired, #veginspiredfoodie on Instagram or leave us a comment below letting us know what you think of the recipe!

Get VegInspired!

XO,

Kathy

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