Irish Stew 🥔🥕 🍄
Recipe Cred: @itdoesnttastelikechicken 🌱💚
2 tablespoons olive oil
2 stalks celery, chopped
1 yellow onion, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
2 - 4 cups vegetable broth
1 can (473ml) vegan stout beer (I used Sawdust City Brewing Co Skinny Dippin' Stout)
3 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
8 oz mushrooms, quartered
2 1/2 cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)
1/2 cup tomato paste
2 bay leaves
2 teaspoons brown sugar
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground pepper
Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown, about 5 minutes.
Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and serve hot.
Pastry Voodoo Dolls
Recipe Cred: loveisinmytummy.com // @loveisinmytummy 🌱💚
FOR THE BEET FILLING
1 c raw beetroot, grated
1/3 c sugar (or other sweetening agents)
4 tbsp. coconut milk (or regular milk/water)
FOR THE VOODOO DOLLS
1 pkg of puff pastry (2 sheets) - I use Peperidge Farms
1 tbsp. Coconut Milk wash ( substitute with regular milk )
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Thaw the puff pastry according to package instructions, but only until it's pliable enough to open up without breaking/cracking. The voodoo dolls are best cut out while still firm (not hard). MAKE THE FILLING
Heat a small pan and add beets and coconut milk. Cover and cook until soft.
Uncover, add sugar and keep stirring over medium heat until all the liquid cooks off and you get a fairy 'dry' mixture. Let cool completely and divide into 6 parts. Set aside.
MAKE THE VOODOO DOLLS
Use a gingerbread cookie cutter (or the provided printable template) and cut out dolls from the two pastry sheets. I used the 3.6" template and got 12 dolls.
Transfer to a wire rack and roll them out slightly thin using a rolling pin, one at a time.
Spread the beet filling on 6 of the rolled out pastry dolls and sandwich with the other 6.
Cut out eyes, mouth and other details using a small knife. Pinch edges close best you can.
Preheat oven to 400°F/200°C. Line a medium baking tray with parchment paper.
Brush tops with milk - for that gorgeous brown shade as it bakes.
Bake at 400°F/200°C for 15-20 minutes until golden brown, puffed and crisp.
Transfer to a wire rack to cool slightly before serving hot! If storing, cool completely before transferring to an air-tight container. If it gets soft with storage, reheat in a 350°F/180°C for about 5 minutes.
Paleo Cranberry Bliss Bars 😌
Recipe Cred: 40aprons.com // @40aprons 🌱💚
3 cups almond flour
1 tablespoon coconut sugar
1/2 cups palm shortening or grass-fed butter if desired, if not vegan
6 tablespoons pure maple syrup
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of Salt
1 teaspoon vanilla Extract
1 - 1 1/2 cups dried cranberries
1/2 teaspoon ground ginger
1 teaspoon orange extract
Cream Cheese Frosting
1 1/2 cups raw cashews soaked in water for at least 4 hours, drained
1/2 cup coconut cream ONLY the solid part of the coconut cream, very important
2 tablespoons coconut oil at room temperature
6 tablespoons pure maple syrup
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1/2 teaspoon orange extract
1/2 cup dried cranberries chopped
1/4 cup frosting reserved
13x9" baking pan
Make the blondies: Preheat oven to 350º F and line a 13x9" pan with parchment paper. In a large bowl, combine all of the ingredients and stir to combine well. Press into parchment-lined pan and bake 15 minutes or until top is lightly golden brown. Remove from oven and let cool completely.
Meanwhile, make your cream cheese frosting. Combine all ingredients in a high-speed blender and process until very, very smooth. Scrape into bowl and let cool to room temperature.
Using a spatula or butter knife, spread on top of cooled blondie layer, reserving 1/4 cup frosting, then sprinkle with 1/2 cup chopped cranberries.
Transfer 1/4 cup frosting into small plastic bag and snip off the tip. Drizzle bars with remaining frosting, then cut into triangles.
Instant pot Veggie Stew 🍛
Recipe Cred: @brandnewvegan 🌱💚
1/2 med Onion (minced)
1 stalk Celery (minced)
1 med Carrot (minced)
2 cloves Garlic (minced)
1/4 cup Vegetable Broth (low sodium)
8 oz White Button Mushrooms
8 oz Portobello Mushrooms (chopped)
1 tsp Italian Seasoning
1 tsp Rosemary
1/2 tsp Rubbed Sage
1/2 cup Red Wine
1 can Diced Tomatoes (15oz)
1 can Tomato Sauce (8oz)
3 cups Vegetable Broth (Low Sodium)
2 med Carrots (diced)
1 stalk Celery (diced)
1 cup Green Beans (frozen or fresh) (diced)
2 med Yukon Gold Potatoes (diced)
1 Tbs Balsamic Vinegar
1/2 tsp Salt
1/2 tsp Kitchen Bouquet
1/4 tsp Ground Pepper
3/4 cup Pearl Onions
4 oz Frozen Peas
2 Tbs Corn Starch
Set your IP to SAUTE mode and select LESS
Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent
Add Italian Seasoning, Rosemary, and Sage
Add mushrooms and saute until all liquid has evaporated (It's ok if veggies slightly brown and stick a little)
Deglaze pan with Red Wine, scraping up any bits on the bottom.
Add Tomatoes, Tomato Sauce, and Vegetable Broth
Add all remaining veggies except Pearl Onions and Peas
Attach lid to Instant Pot,
Ensure Release Valve is set to SEALING,
Press MANUAL MODE and set timer to 15 minutes
Once finished, cover steam release with towel and CAREFULLY release all pressure
Remove lid and stir in pearl onions, peas, and cornstarch slurry
Stir and serve
Banana and Oat Breakfast Bars 🍌
Recipe Cred: @cearaskitchen 🌱💚
1 tbsp flax seed, ground (+ 3 tbsp water)
5 medium sized bananas, mashed (1¾ cup mashed bananas)
¼ cup maple syrup
¼ cup coconut oil, melted
⅓ cup cane sugar or coconut sugar
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 tsp cinnamon
½ tsp sea salt
1½ tsp baking powder
1½ cup quick cooking or small flakes oats
½ tsp baking soda
1 cup white whole wheat or spelt flour
Preheat oven to 360F or 180C. Lightly oil a standard square baking or loaf pan with coconut oil or non-stick spray.
In a small bowl, stir together flax seed and water. Set aside to thicken while mixing together other ingredients. This is your flax 'egg'.
In a large size bowl, mash bananas. Add the maple syrup, melted coconut oil, cane sugar, vanilla extract, apple cider vinegar, cinnamon, sea salt and baking powder to the banana mixture.
Give the thickened flax egg an extra stir if it is not fully combined with water. Add to the wet ingredients. Whisk together with a hand or electric mixture until the ingredients are well combined.
Add the quick cooking oats to the wet ingredients. Stir together. Add flour and baking soda to the banana bread batter. Combine the baking soda and flour together on top of the banana bread batter before folding it into the batter. With a spatula, fold the flour and baking soda into the banana bread batter until fully combined. Leave to thicken for a minute before adding it to the loaf pan.
Add banana bread batter into the oiled loaf pan. Smooth out the top of the batter with the back of a cold spoon.
Bake for 35 - 40 minutes or until a toothpick comes out clear.
Leave to cool down in pan & voila your Banana & Oat Breakfast cake is ready to be devoured and enjoyed!
Ginger Miso Udon Noodles with Five-Spice Tofu 🍲
Recipe Cred: healthynibblesandbits.com // @healthy_nibbles_and_bits 🌱💚
Ginger Miso Udon Noodles
1 1/2 tablespoons olive oil
2 tablespoons minced ginger
3 cloves garlic, minced
2 1/2 tablespoons white/yellow miso paste
1 teaspoon ground coriander
7 cups vegetable broth
salt to taste
8 ounces dry udon noodles*
6 ounces bok choy, trimmed and rinsed
2 medium carrots, peeled and julienned
14-ounce package extra-firm tofu
1 tablespoon soy sauce
1/2 teaspoon five-spice powder
1 tablespoon olive oil
black sesame seeds
Make the Broth
In a pot, add 1 1/2 tablespoons of olive oil and heat the pot over medium heat. Add the ginger and garlic and cook for about 30 seconds. Add the miso paste and stir the paste constantly until the paste is no longer lumpy. A few tiny lumps is okay.
Add the coriander and vegetable broth, cover the pot, increase the heat to medium-high, and bring the broth to boil. Reduce the heat to low and let the broth simmer as you finish cooking the other ingredients.
Cook the Tofu
Drain the tofu. Slice the tofu block in half, crosswise, so that you have 2 short and thick rectangles. Cut each half into 4 slices, crosswise, so that you will end up with 8 small rectangles. Slice each rectangle on the diagonal so that you end up with 16 rectangles.
Mix the soy sauce with the five-spice powder and pour it over a non-stick pan. Take a piece of the tofu, and drag it around the soy sauce mixture. Flip the tofu over to cover all sides with soy sauce and leave the piece of tofu in the pan. Continue with the remaining pieces of tofu, until all the soy sauce has been absorbed by the tofu, and all the pieces are in the pan. Fry the tofu over medium heat for about 4 minutes, flipping halfway. It’s perfectly fine if the pan is dry at this point. Add 1 tablespoon of oil to the pan, and continue cooking the tofu for another 3 to 4 minutes, flipping it halfway.
Turn off the heat and leave the tofu on the pan.
Cook the Noodles and Vegetables
Fill a large saucepan with water and bring it to boil. Add the dried noodles, tofu, veggies
Peanut Butter Blondies 🥜
Recipe Cred: joyfoodsunshine.com // @joyfoodsunshine 🌱💚
1 15 oz can chickpeas (garbanzo beans), rinsed and drained
½ cup peanut butter
¼ cup honey can substitute maple syrup for a vegan option
¼ cup coconut sugar
1 TBS almond milk
2 tsp vanilla
½ tsp sea salt
½ tsp baking powder
¼ tsp baking soda
½ cup chocolate chips
extra sea salt & chocolate chips for the top
Preheat oven to 350 degrees F. Grease an 8" or 9" glass baking pan and set aside.
Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
Blend until creamy and smooth.
Once smooth, add chocolate chips and mix by hand.
Pour mixture into your prepared pan and spread out evenly.
Sprinkle a few more chocolate chips and sea salt on top.
Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
Let cool for at least 15 minutes, then enjoy!
Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!
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Recipe Cred: happyhealthymama.com // @happyhealthymama 🌱💚
3/4 cup coconut oil, melted
3/4 cup Sucunat, coconut sugar, or brown sugar
2 cups old-fashioned oats, divided
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup tahini
1/2 cup maple syrup
1/2 cup canned full-fat coconut milk
pinch of salt
1 cup chocolate chunks (I use the Enjoy Life brand)
Preheat the oven to 350 degrees. Line an 8X8 or 9X9 inch pan with aluminum foil and spray with cooking oil. (I did not try parchment paper, but I highly recommend you line your pan)
Melt your coconut oil in a medium glass bowl
Add the Sucunat and whisk to combine well.
In a blender or food processor, blend 1 cup of the oats until they are a fine powder.
Add the oat flour and the remaining 1 cup rolled oats to the bowl with the oil and sugar. Also add the vanilla, salt, baking soda, and baking powder and mix well.
Press half of the oat mixture into your prepared baking pan. Bake for 10 minutes.
While the first layer is baking, mix together your caramel layer. Whisk together the tahini, maple syrup, the coconut milk, and salt.
After 10 minutes, pull the pan out of the oven. Add the chocolate chunks in an even layer.
Next, slowly pour the caramel sauce over the chocolate chunks, ensuring it evenly covers the pan. Finally, top this with the remaining oat mixture.
Return the pan to the oven and bake until the edges are lightly browned and the center is bubbling slightly, approximately 18 minutes.
These need to set before they can be sliced. At a minimum, let them set in the fridge for 2-4 hours. For best results, let them set overnight before cutting (in the fridge or at room temperature). If you try to cut these early, they will not hold into bars and you’ll have a mess. A tasty mess, but definitely a mess! 😉 Enjoy!
5 Ingredient No Bake French Silk Pie 🥧 🍫
Recipe Cred: blissfulbasil.com // @blissfulbasil 🌱💚
Chocolate Mousse Layer
1 (14-ounce) can full-fat coconut milk or unsweetened coconut cream, refrigerated overnight, divided (see note*)
1/3 cup roughly chopped raw cacao butter
1/4 cup raw cacao powder
2 tablespoons pure maple syrup, at room temperature
1/8 teaspoon fine sea salt
Coconut Whipped Cream Layer
1/2 cup chilled full-fat coconut milk, watery liquid excluded*
1/2 tablespoon pure maple syrup, more or less to taste
shaved dark chocolate** Instructions
Chocolate Mousse Layer
Line the bottom of a 5-inch springform pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
In a double boiler or bain marie, melt the cacao butter over a low simmer until just melted, being careful not to scorch or burn. Remove from heat and whisk in raw cacao powder, maple syrup, and sea salt, and whisk until smooth.
Meanwhile, remove the can of coconut milk from the refrigerator and, without shaking it, gently flip if over. Open it and dump out the watery liquid (or reserve for another use). Then, scoop 1 cup of the firm coconut cream into a large mixing bowl. Using a hand or stand mixer with whisk attachment, whisk the cream on high for 3 to 4 minutes or until thick and fluffy with stiff peaks. Then, use a spatula to gently fold the whipped coconut cream into the chocolate mixture until just combined. Pour the chocolate mousse into the springform pan and refrigerate, tray and all, for at least 4 hours, but preferably overnight, to set. The tray is simply there to catch any chocolate liquid that escapes your springform pan. Messy refrigerator disaster averted.
4 Ingredient No Bake Peanut Butter Bars 🥜 🍫
Recipe Cred: beamingbaker.com // @beamingbaker 🌱💚
Peanut Butter Layer
1 cup natural, unsalted peanut butter
¼ cup + 2 tablespoons pure maple syrup
½ cup coconut flour
1 cup vegan chocolate chips
½ cup unsalted, natural peanut butter
Line an 8-inch square baking pan with parchment or wax paper. Clear some space in the freezer for this pan. Set aside at room temperature.
Make the peanut butter layer: In a medium bowl, add Peanut Butter Layer ingredients: 1 cup peanut butter, ¼ cup + 2 tablespoons maple syrup, and ½ cup coconut flour. Whisk until thickened and difficult to stir. Switch to folding with a rubber spatula until well-incorporated.
Transfer this mixture into the prepared baking pan. Using the rubber spatula, smooth into an even layer. Set aside.
Make the chocolate topping: Use the double boiler method or the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl: 1 cup chocolate chips and ½ cup peanut butter. Heat in 20-second increments until chocolate is softened and melted. Stir in between heating, until smooth.
Pour the chocolate mixture over the peanut butter layer. Using a clean rubber spatula, smooth chocolate into an even layer. Tap the pan a few times to help even out the chocolate.
Transfer pan to freezer. Freeze for 45-60 minutes, or until hardened. Remove from freezer and slice into 16 squares. Enjoy! 😆
Lentil Frisco Melt 🥪
Recipe Cred: @rabbitandwolves 🌱💚
1 C. Cooked lentils
2 Tbsp. Flaxseed meal
3 Tbsp. Water
3/4 C. Panko bread crumbs
2 Tbsp. Olive oil
1 tsp. Liquid smoke
1 tsp. Soy sauce or tamari
1/2 tsp. Garlic powder
a pinch of Salt and pepper
Vegan Frisco Sauce
1/2 C. Vegan mayo
2 Tbsp. Ketchup
2 tsp. Sweet pickle relish
2 tsp. Agave syrup
1 Tbsp. Apple cider vinegar
1 tsp. Smoked paprika
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/4 tsp. Salt
a pinch of Black pepper
For the Melt
Sandwich bread of choice
1/4 a White onion, sliced thin
Vegan cheese (optional)
Vegan butter for spreading on the bread
Preheat oven to 375 degrees.
In a large mixing bowl, add your cup of cooked lentils. Then smash them, I like to use the back of a fork or a potato masher. Smash them pretty well, but so that they still have some texture, you don't want a smooth paste. It should still be chunky.
Then in a small bowl, whisk together the flaxseed and the water. Set aside to thicken for a minute to make a flax egg.
Then to the bowl with the lentils, add the panko, olive oil, liquid smoke, soy sauce, garlic powder, salt and pepper.
Then add in the flax egg. Stir everything together until fully combined. The mixture should hold together easily.
Now form patties from the lentil mixture. It will make 2 large patties or 4 small ones. Divide the mixture and roll into a large ball, then flatten into a patty.
Spray a baking sheet with non stick spray, then place the patties on the baking sheet, and spray the tops of the patties with more non stick spray. Then bake for 20 minutes, flipping the patties after 10 minutes. Or until the patties are firm.
While the patties are baking make the Frisco sauce. In a medium sized mixing bowl, whisk all the sauce ingredients together. Taste, adjust seasonings, set aside.
Once the patties are done, spread one piece of bread with the Frisco sauce, then add sliced onion, then a patty, then vegan cheese if you want. Then more sauce on the other slice of bread. Put the sandwich together.
Heat a pan on medium high, and either add some olive oil to the pan, or spread the top piece of bread with butter
5 Ingredient Cheese Danish
Recipe Cred: @veganguidetothegalaxy 🌱💚
2 Packages Crescent Rolls (I used Immaculate Baking Co but most store brands are accidentally vegan including Pillsbury)
1 Package vegan cream cheese (I used Tofutti brand)
2 Tbs granulated sugar
1 Tsp vanilla extract
1 1/2 tsp lemon juice
Optional: fruit preserves of your choice
1 Cup Powdered Sugar
1 Tbsp Almond Milk
1 Tbsp Melted Butter (I used Earth Balance )
Preheat your oven to 350 degrees. Open crescent rolls and unroll the dough. You are going to want to keep 4 pieces together, which will create a long rectangle. Pinch all of the perforated dough lines together so that it is one cohesive piece of dough that won't break apart. Cut each dough rectangle into three long strips about 1" inch wide by around 8" inches long, each of these strips will form 1 danish. The easiest way I found to form my danishes was to push one end of the dough strip into the pan with my finger and make a small circle to form the base. From there I would slightly twist the connecting dough strip and roll it around the edge, occasionally pushing it down into the middle to adhere them together.
To make the cheese filling place your vegan cream cheese, sugar, vanilla and lemon into a bowl and mix them together with a handheld mixer. Place around 1 Tbsp of cheese filling into the center of each of your danish. Optional: Add 1 tsp of fruit preserve on top of cheese filling.
Bake for 15 minutes or until golden brown. Once danishes have fully cooked let them cool completely and then mix your powdered sugar, almond milk and vegan butter to make the glaze. Drizzle the glaze across the danish and they are ready to serve.
Easy Buddha Bowl 🍲
Recipe Cred: savorandsavvy.com // @savorandsavvy 🌱💚 Visit her website for more ideas on veggies and toppings for the Buddha bowl you make! 😊
“Usually I start by microwaving some leftover brown rice. We have a rice cooker (HIGHLY recommend getting one), so I make rice in batches and always keep some in the fridge for a few days at a time.
Next up, I microwave some veggies! I usually heat up some frozen corn or broccoli. On this particular day I decided to spend more time roasting the broccoli, but I usually use the microwave.
While the vegetables are microwaving, I slice two roma tomatoes, cube an avocado and chop some cilantro. I season the tomato and avocado with salt and pepper. This makes two bowls, so if you’re cooking for one, just use one tomato and half an avocado.
When the veggies are done, I rinse a can of beans, add a few spoonfuls of chunky salsa to the beans and microwave for a couple of minutes. Then I add everything to the bowl, arranging everything nicely. And finally I add a little salsa to the rice. This always hits the spot and I could eat this every day!”
Lemon Garlic Pasta 🍝
Recipe Cred: mysuburbankitchen.com // @mysuburbankitchen 🌱💚
1 box angel hair or spaghetti
Salt and pepper
2 Tbsp olive oil
2 tsp lemon zest
5 cloves garlic minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper
5 Tbsp butter
2 cups baby spinach torn
1/3 cup grated Parmesan
2 tsp lemon juice
Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt and pasta. Cook pasta according to package directions for al dente. Reserve 1/4 cup pasta water and then drain pasta.
In a large skillet, heat olive oil over medium heat. Add garlic and lemon zest. Cook for 1 minute. Stir in Italian seasoning and crushed red pepper and cook for an additional minute.
Add butter to pan and, once melted, add baby spinach, pasta, reserved pasta water and lemon juice. Once spinach begins to wilt, stir in Parmesan cheese. Serve immediately.
Quinoa Stuffed Peppers 🍅🌽
Recipe Cred: thegardengrazer.com // @thegardengrazer 🌱💚
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast (I use this brand)
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts (I use this brand)
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.
Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350.
In a 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
Serve with any desired toppings.
Mango Avocado Cauliflower Rice Sushi 🍥
Recipe Cred: simple-veganista.com 🌱💚
3 – 4 nori sheets
1 package cauliflower rice (16 oz.) or 1 lb. cauliflower head
1 tablespoons rice vinegar
1 mango, sliced
1 avocado, sliced
1 cucumber, julienned
1/4 red cabbage, sliced
sesame seeds, black or toasted
Cauliflower Rice: If using a head of cauliflower, grate cauliflower using a handheld grater or the grater on your food processor. Alternately, place cauliflower in a food processor and pulse until it resembles rice. (If using prepackaged cauliflower rice or pearls, skip this step.)
Heat 3 tablespoons water in a pan over medium-high, add cauliflower bits and saute, stirring constantly, for about 4 – 5 minutes. Remove from heat, add rice vinegar and mix well. Set aside, let cool completely.
Assemble: Fill a little bowl with water and keep handy. Place a nori sheet, shiny side down, on the bamboo mat. On the edge closest to you, layer and press the cauliflower rice on 2/3 of the sheet.
Add the mango, avocado, cucumber and red cabbage lengthwise, leaving about 1 inch on the end.
Start rolling the nori, folding over the mango, avocado, cucumber and cabbage, give a good press to secure, and continue to roll. Using the water, wet your finger and dab the top end of the nori with water to seal. Let rest a few minutes before cutting, nori will soften and the seal will dry. Repeat, until ingredients are gone.
Using a clean, sharp knife, cut into 6 even rounds, total of 8 peices. You may need to wipe clean the knife after each cut.
Serve with dipping sauce of Dynamite sauce, or dipping sauce of choice.
Chili Mac and Cheese 🧀
Recipe Cred: healthiersteps.com // @healthiersteps 🌱💚
For: 6 Servings
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 medium red bell pepper, chopped
1/2 cup vegan crumbles, (optional)
1 teaspoon chili powder, or 1/4-1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 1/2 teaspoons salt
1-15 ounce can diced tomatoes
2 tablespoons tomato paste
1-15 ounce can black beans
1-8 ounce dry elbow macaroni
2 cups vegetable broth
1 cup shredded vegan cheese
Set Instant Pot to 'Saute' setting. Heat oil and add onions, cook until soft. Stir in garlic and bell pepper and cook until fragrant. Add vegan crumbles and stir until brown, about 3 minutes.
Add cumin, chili, paprika, smoked paprika, oregano and salt, stir until fragrant. Stir in tomatoes, tomato paste, black beans, elbow pasta, and vegetable broth.
Select off settings, cover Instant pot, turn the valve to the sealing position then select Manual Settings and adjust pressure to high for 4 minutes.
When finished cooking, quick release pressure according to manufacturers directions. I usually carefully place a damp kitchen cloth over the valve.
After pressure is released, remove lid and stir in vegan shredded cheese and serve.
Minestrone Soup 🍲
Recipe Cred: runningoffrealfood.com 🌱💚
1 large white onion, diced, approx. 2 cups (300 g)
3 cloves garlic, minced
3 carrots, chopped, approx. 1 heaping cup (150 g)
2 ribs celery, chopped, approx. 1 cup (125 g)
1 28 oz can diced tomatoes the juices
4 cups vegetable broth
1 tsp each dried basil and oregano
1 1/4 cup uncooked pasta of choice such as whole wheat bows or rotini (85 g)
1 19 oz can kidney beans, drained and well-rinsed
sea salt and black pepper, to taste
optional, 2 handfuls of fresh spinach or chopped kale
Add the onions, garlic, carrots and celery to a soup pot and cook over medium heat in a splash of water or broth for 10 minutes, stirring frequently and adding water as needed if it starts to dry out.
Add the diced tomatoes, broth, beans and pasta and simmer lightly until the pasta is tender, approximately 10-15 minutes depending on the kind of pasta you use.
If you want to add some spinach or kale, stir that in now and turn off the heat.
Season with salt and pepper and either serve right away or store in the fridge for up to 5 days.
Chick-fil-A Chick’n Sandwich 🌱
Recipe Cred: theedgyveg.com // @edgyveg 🌱💚
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
½ tsp Himalayan salt
½ tsp poultry seasoning
¾ cup vegetable broth, I made mine with bouillon (enough to cover), for cooking
2 tbsp tahini
pickle juice, enough to cover seitan chicken
½ tsp cayenne pepper
¾ cup plain, unsweetened soy milk or 5 eggs worth of egg replacer, prepared
¼ cup pickle juice
2 cups organic white unbleached flour
⅓ cup powdered sugar(yup)
3 tsp paprika
2 tsp cracked black pepper
1 Tbsp cayenne pepper (I love my food really spicy, you can add less if you don’t) + more for seasoning finished product
1 tsp chili powder
1 tsp Himalayan salt
1 tsp baking powder
1 tsp garlic powder
Peanut oil for frying
Burger buns, use whatever you want! I used white buns to be authentic
Pickles, cut into medallions
Your favourite Vegan cheese (I used provolone)
In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
In a larger bowl, combine ¾ broth and tahini and whisk until smooth.
Mix the dry ingredients with the wet and stir until well combined.
Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them completely with vegetable broth.
Cook burgers in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
Mix together the marinade in a plastic bag or shallow bowl and allow the seitan to soak for an hour.
Mix together pickle juice and almond milk or egg replacer and set aside.
Combine the flour, powdered sugar, paprika, black pepper, cayenne pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
Warm the peanut oil in a deep fryer, frying pan or pot over medium heat until you reach 325F.
Toss the seitan “chicken” cutlet into the dry mixture
Spicy Buffalo Sandwich 🌱
Recipe Cred: richbitchcooking.com // @richbitchcooking 🌱💚
6 TB gluten flour (64 grams), 1/2 ts onion powder, 1/4 ts poultry herbs, 1/4 ts salt, 1 TB tahini, 1 TB hot sauce, 3 TB vegan chicken broth, water, vegan eggs, hot sauce, 6 TB flour with 1/8 ts garlic powder, 1/4 onion powder, 1 ts paprika, salt and chipotle powder or cayenne, oil for frying + vegan spicy sauce (mix hot sauce with vegan mayo)
Mix: 6 TB gluten flour (64 grams), 1/2 ts onion powder, 1/4 ts poultry herbs, 1/4 ts salt
Mix in different bowl: 1 TB tahini, 1 TB hot sauce, 3 TB vegan chicken broth
Combine line 1 & 2 to make your veggie patty dough. Knead dough for a minute.
Boil veggie patty covered in water or broth for about an hour. Then set aside to cool and press with a paper towel to remove excess water.
Make vegan egg: 1.5 TB vegan egg powder (I used follow your heart) with about 1/2 cup cold water. Add water slowly, you may not need it all or you may need extra. Add enough cold water til it’s a thick batter. Add hot sauce to thin it out and maybe some more cold water. I thought it was easier to use when on the thinner side.
Make flour mixture for breading: 6 TB flour with 1/8 ts garlic powder, 1/4 onion powder, 1 ts paprika, salt and chipotle powder or cayenne. Mix and taste. Add more flavors or salt if needed.
Coat gluten patty with flour mixture then dip in vegan egg mixture. Allow excess to drip off then put back in the flour mixture.
Fry patty: heat oil to high/med-high heat and fry to golden brown & crispy. ENJOY
#lovetheanimals#eatplants#eatplantsnotfriends#plantbased#plantbasedrecipes#vegan#veganrecipes#veganlove#healthyfood#healthyvegan#animalfreerecipe#veganrecipeshare#letscookvegan#thefeedfeedvegan#thevegansclub#sunshineveganrecipe#deliciousveganfood#foodideas#recipes#veganlover#foodjunky#veganfoodjunky#food#eatvegan#veganshares#vegancommunity @letscookvegan @thefeedfeed.vegan @thevegansclub @veganshares #chicken#chickfila
Cranberry Orange Pound Cake 🍰
Recipe Cred: bellyfull.net // @_bellyfull 🌱💚
1 cup unsalted butter , softened
1 package (8 ounces) cream cheese, softened
2 cups granulated sugar
6 large eggs
2 tablespoons orange juice
zest from one small orange
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (14 ounces) whole-berry cranberry sauce
For The Glaze
1 cup powdered sugar
2 tablespoons orange juice
1/4 teaspoon orange zest
Preheat oven to 350 degrees F. Coat a 10-inch bundt pan with nonstick spray and dust with flour.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs in, one at a time, beating well each time. Beat in the orange juice and most of the zest (reserving a 1/4 teaspoon for the glaze.)
In another bowl, whisk together the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture, beating until just combined.
Spoon half of the batter into the prepared pan, smoothing out the top with a spatula. Dollop the cranberry mixture on top and spread evenly. Top with the remaining batter and smooth it out.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Loosen the sides from the pan with a soft knife. Cool in pan for 20 minutes and then carefully invert onto a serving plate. Let cool completely.
To make the glaze, whisk together the powdered sugar, orange juice, and zest in a small bowl until smooth, adding more sugar or juice to achieve the desired consistency. Drizzle over the top of the cake, allowing some to flow over the sides.
Slice and enjoy!
#lovetheanimals#eatplants#eatplantsnotfriends#plantbased#plantbasedrecipes#vegan#veganrecipes#veganlove#healthyfood#healthyvegan#animalfreerecipe#veganrecipeshare#letscookvegan#thefeedfeedvegan#thevegansclub#sunshineveganrecipe#deliciousveganfood#foodideas#recipes#veganlover#foodjunky#veganfoodjunky#food#eatvegan#veganshares#vegancommunity @letscookvegan @thefeedfeed.vegan @thevegansclub @veganshares #cake#desserts
Cream Cheese Banana Bread 🍞🍌
Recipe Cred: fullofplants.com // @fullofplants 🌱💚
CREAM CHEESE FILLING
3/4 cup raw cashews, soaked overnight
4.5 ounces (125g) firm tofu
1/4 cup (60ml) almond milk
2 tbsp (30ml) maple syrup
1 tbsp (15ml) lemon juice
1/2 tsp vanilla extract
1/8 tsp salt
2/3 cup (60g) oat flour
2/3 cup (64g) almond flour
2/3 cup (100g) white rice flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup (140g) coconut sugar
1 cup mashed bananas (about 3 bananas)
2 tbsp (30ml) melted coconut oil
1 tsp vanilla extract
1/4 cup (60ml) almond milk
1/4 cup chocolate chips for topping
CREAM CHEESE FILLING
Drain the cashews and place them in a blender. Add the firm tofu, almond milk, maple syrup, lemon juice, vanilla extract, and salt. Blend on high speed until smooth, about 1 minute. The cream should have the consistency of cream cheese. Set aside while you prepare the banana bread batter.
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together the oat flour, almond flour, rice flour, baking powder, cinnamon, ginger, and nutmeg. Set aside.
In another bowl, mix together the coconut sugar with the mashed bananas, coconut oil, vanilla extract, and milk. For the mashed bananas, I usually just put them in the blender and blend until smooth. If you prefer a banana bread with small chunks of bananas, mash them using a fork.
Pour the banana mixture into the dry ingredients bowl. Mix using a wooden spoon until fully combined. The batter is quite thick, this is normal. At this point, you can taste the batter and adjust the spices to your liking.
Line two small 5.75×3-inch mini loaf pans with parchment paper. Divide half of the batter into the pans. Top about 1/2 inch of cream cheese and spread it evenly. Finally, top the cream cheese with the remaining banana bread batter and smooth the top using a spoon. Top with chocolate chips if you want.
Bake for 30-35 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow the banana loaves to cool completely before slicing.
Mushroom Stroganoff 🥘
Recipe Cred: elavegan.com // @elavegan 🌱💚
1 onion diced
2-3 cloves of garlic, minced
1 tbsp vegetable oil
11 oz mushrooms, sliced (300 g)
4 tbsp white wine (optional)
1 tbsp tamari or soy sauce
3/4 cup vegetable broth or water (180 ml)
3/4 cup plant-based milk or cream (180 ml)
2 tbsp cornstarch
Spice mixture: 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste)
1 tbsp nutritional yeast flakes (optional)
Fresh thyme leaves and/or parsley (and/or tarragon), chopped
Serve with brown rice or pasta of choice
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
Now add the mushrooms and fry over medium heat for about 5 mins.
Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.
Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice!
#lovetheanimals#eatplants#eatplantsnotfriends#plantbased#plantbasedrecipes#vegan#veganrecipes#veganlove#healthyfood#healthyvegan#animalfreerecipe#veganrecipeshare#letscookvegan#thefeedfeedvegan#thevegansclub#sunshineveganrecipe#deliciousveganfood#foodideas#recipes#veganlover#foodjunky#veganfoodjunky#food#eatvegan#veganshares#vegancommunity @letscookvegan @thefeedfeed.vegan @thevegansclub @veganshares #strogonoff#mushrooms
Black Forest Cake 🍰
Recipe Cred: biancazapatka.com. // @biancazapatka 🌱💚
For the chocolate cake:
1 1/3 cup (gluten-free) flour * (175 g)
3 tbsp cornstarch (25 g)
1/2 cup raw cane sugar or erythritol (100 g)
5 tbsp cocoa (30 g)
1 1/2 tsp baking powder
1 pinch of salt
5 tbsp neutral oil (60 ml)
200 ml sparkling water (or plant-based milk)
2 tsp apple cider vinegar
For the cherry compote:
12 oz cherries (350 g) canned
1/4 cup raw cane sugar or erythritol (50 g)
3 1/2 tbsp cornstarch (30 g)
1 cup juice from the cherries (230 ml)
For the cream:
2 cups plant-based cream (500 ml)
2 packs of cream stabilizer
1/2 tsp ground bourbon vanilla
For the decoration:
3-4 tbsp grated vegan chocolate
Preheat the oven to 355°F (180°C) and line the bottom of a 7-inch round baking tin with parchment paper.
Mix the flour, corn starch, sugar, cocoa, baking powder and salt in a mixing bowl. Add oil and sparkling water and mix with a whisk to combine, add the apple cider vinegar last. Fill the batter into the baking tin and bake for about 25 minutes, or until a toothpick comes out clean. Allow to cool completely, then cut into 3 equal cake layers.
(Optionally, you can divide the batter in 3 baking tins and bake for about 15 minutes).
Drain cherries and collect the juice.
Stir 2-3 tbsp of the cherry juice with sugar and starch. Bring the remaining cherry juice to a boil in a pot, stir in the starch mixture using a whisk and bring to a boil again while stirring constantly. Then remove from the heat, let cool a bit and gently fold in the cherries.
Beat cream with an electric hand mixer on high speed for about 1 minute, then add cream stabilizer and continue beating until stiff. Refrigerate for at least 1 hour, until ready to use.
Jackfruit Fried Chicken 🍗
Recipe Cred: queenbeyhealth.wordpress.com // @queenbeyestates 🌱💚 🌞Ingredients
Two 20 oz. Cans Jackfruit in “Brine” (I use Aroy D 20oz can but I would suspect any brand will do as long as it says “YOUNG GREEN in BRINE” or in “YOUNG GREEN in WATER“) IF YOU HAVE A CAN OF JACKFRUIT IN SYRUP OR IF YOUR WHOLE JACKFRUIT IS TOO RIPE THIS RECIPE WILL NOT WORK NO MATTER HOW YOU TRY TOO ADJUST IT.
FOR THE VEGAN BUTTERMILK MIXTURE:
2 cups of Almond Milk
1-1/2 Tbsp Braggs Apple Cider Vinegar
1/2 Tbsp Texas Pete Hot Sauce (OPTIONAL)
1/4 Cup of fresh squeezed lemon juice
FOR THE BATTER:
1/2 cup Unbleached All Purpose Flour
3/4 cup De Mi Pais Seasoned Bread Crumbs®
ADDITIONAL HERBS & SPICES:
1/2 Tbsp Basil
1/2 Tbsp Oregano
1/2 Tbsp Garlic Powder
1/2 Tbsp Parsley
1 Tsp Black Pepper
1 Tsp Paprika
1 Tsp Turmeric
Grape seed oil or almond oil 🌞Instructions
Mix the almond milk, Texas Pete, vinegar and lemon juice in a small bowl creating your vegetarian “buttermilk” like mixture.
Drain your two cans of jackfruit and rinse them really good. (You can cut the spongy like tips off of them and take the baby seeds out carefully using a knife but it didn’t bother us, so this part is optional..)
Add the jackfruit to the butter milk mixture allowing it to soak well for about five to ten minutes. The longer you let it soak the more marinated it will become.
Using another bowl drain the jackfruit reserving the buttemilk because you will use it again later.
Then add your herbs and spices to the bowl of jackfruit. Make sure to cover VERY good!
Cover the bowl and place it in the refrigerator for at least 45 minutes to an hour allowing it to marinate even more. (If you’re really patient: 2 hours) Marination is key!!
In another bowl, mix your De Mi Pais Seasoned Bread Crumbs® and your flour together creating your batter mixture.
Set your stove to medium to medium high and using a medium size frying pan/skillet, pour in the oil of your choice. Be sure to test your oil ensuring that it is hot and ready to fry thoroughly.
Take a few pieces of jackfruit and dip it in the remaining buttermilk mixture and then
Jackfruit Ribs 🌽
Recipe Cred: blog.fatfreevegan.com // @fatfreevegan 🌱💚
10 ounces young green jackfruit (1 20-ounce can) rinsed and drained
1/4 cup barbecue sauce
1/4 cup water
1 1/4 cups vital wheat gluten 150 grams
3 tablespoons nutritional yeast
1 tablespoon smoked Spanish paprika
1 tablespoon onion powder
1 1/4 teaspoons garlic powder
1/2 teaspoon smoked salt
3/4 cup water
2 tablespoons soy sauce
3/4 cup barbecue sauce approximately 🌞Instructions
Heat a non-stick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup barbecue sauce, and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit with a spatula or fork, until jackfruit is tender about 10 minutes. Remove cover and mash jackfruit, allowing water to evaporate. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. Allow the jackfruit to cool completely.
Preheat oven to 375F. Oil a 8x8 or 9x9-inch Pyrex baking dish.
Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce, and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more.
Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread barbecue sauce evenly over the top and flip over in the pan. (It's easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with barbecue sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges.
Cut into 16 "ribs" and serve with additional barbecue sauce. #veganribs#vegan#ribs#jackfruit#recipes#veganrecipes#sunshineveganrecipe
Pulled Pork Gyro 🥙
Recipe Cred: lazycatkitchen.com // @lazycatkitchen 🌱💚🐈 🌞Ingredients
JACKFRUIT PORK (for best flavour, make a day ahead)
4 tbsp olive oil
1 medium red onion, finely diced
4 cloves garlic, finely diced
1/8 tsp ground cloves
¼ tsp ground cinnamon
½ tsp ground cumin
2 tsp dry oregano, plus more for fries
½ tsp chilli power, adjust to taste
2 tbsp tomato paste
2 tins of young (green) jackfruit in water
4 tbsp soy sauce
2 tbsp maple syrup
¼ tsp white pepper (black is okay too)
2 tsp apple cider vinegar
1 small cucumber, sliced
a handful of sweet cherry tomatoes, quartered
vegan tzatziki (recipe here)
6 large Greek pitas (gluten-free if required)
6 Romaine lettuce leaves, shredded
1 small red onion, super finely sliced
2 medium potatoes (optional)
olive oil 🌞Instructions
JACKFRUIT PORK (for best flavour, make a day ahead)
Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.
Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.
Add most of the spices: cloves, cinnamon, cumin, and oregano to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
Mix in the tomato paste.
Now add in the prepared jackfruit along with soy sauce, maple syrup and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and a pinch of ground chilli if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.
Just before you are ready to assemble your gyros, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little caramelised and browned around the edges.
Strawberry Ice Cream 🍦🍓
Recipe Cred: getyouhealthy.com // @getyouhealthy_ 🌱💚 🌞Ingredients
2 cups strawberries
1 1/2 cups full fat original canned coconut milk
1 cup light canned coconut milk
1 1/4 cups sugar 🌞Instructions
Remove stems from strawberries and finely chop. Place strawberries in a large bowl and stir in sugar. Let stand for 1/2 hour, stirring frequently until sugar is dissolved.
Add coconut milks (or optional milk and cream). Using the ice-cream attachment for your stand-mixer according to manufacturer directions, process mixture for 30 minutes. Pour into a loaf pan, or other desired container. Cover tightly with plastic wrap or the lid to your container. Freeze overnight or several hours until mixture is frozen through. Enjoy!
This recipe makes 1 quart of ice-cream.
You can substitute the full fat canned coconut milk for: 1 cup of milk and 1 1/2 cups thin cream
Sheppard’s Pie 🥧
Recipe Cred: minimalistbaker.com // @minimalistbaker 🌱💚 🌞Ingredients
1 medium onion (diced)
2 cloves garlic (minced)
1 1/2 cups uncooked brown or green lentils (rinsed and drained)
4 cups vegetable stock (DIYor store-bought)
2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
3 pounds yukon gold potatoes (thoroughly washed)
3-4 Tbsp vegan butter
Salt and pepper (to taste) 🌞Instructions
Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized - about 5 minutes.
Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir.
Chewy Chocolate Chip Cookies 🍪
Recipe Cred: veganchowdown.com // @veganchowdown 🌱💚
1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
1/2 cup brown sugar
1/2 cup sugar
1/4 cup non-dairy milk (I usually use soy or almond)
1 teaspoon vanilla extract or vanilla paste
2 1/4 cups flour
1/2 tsp salt (see notes)
1 tsp baking SODA
12 oz dairy-free chocolate chips
Pre-heat the over to 350F.
In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.
Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.
Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.
Stir in chocolate chips.
Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.
Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)
Remove the parchment paper from the baking sheet and onto a wire rack to cool.
Once the cookies have cooled, remove from parchment paper and serve.
Vegetable Fried Rice 🍚🌽 🌞 INGREDIENTS
2 tbsp soy sauce or tamari (if GF)
2 tbsp rice wine vinegar
1 tbsp mirin or 2 tsp maple syrup
2 tsp Sriracha sauce, more to taste
2 tsp toasted sesame oil
1 small garlic clove, grated finely
2 tsp grated ginger, adjust to taste
200 g / 7 oz firm or extra firm cotton tofu*, pressed (I recommend smoky tofu)
2 tbsp soy sauce or tamari (if GF)
2 tbsp cornflour / cornstarch (optional)
4-6 tsp neutral tasting oil (I used rice bran oil)
200 g / 7 oz kale or tenderstem broccoli, chopped into equal size pieces
100 g / 3.5 oz sugar snap peas or mangetout, sliced into equal size pieces
1 carrot, sliced thinly
1 ear of corn, kernels shaved off with a sharp knife
2 spring onions, sliced thinly
3-4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice 🌞Instructions
Mix all the sauce ingredients together in a small bowl, set aside.
If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.
Heat up a large wok. Add 2 tsp of oil and allow it to get hot (almost smoking).
Heat up a small frying pan. Add 2 tsp of oil and allow it to get hot. Pan fry the tofu until lightly charred on all sides. Alternatively, bake it in a 200° C / 390° F oven for about 20 minutes.
Once the oil is hot, add the chopped kale or broccoli and stir-fry for 2 minutes.
After 2 minutes, push the veggies to the side of the wok and add another 2 tsp of oil. Allow it to heat up and follow it up with sugar snap peas, carrots, corn kernels and sliced spring onions. Stir-fry for another 2 minutes.
Now toss in the cold rice and stir-fry until reheated.
Stir in the sauce and baked or fried tofu cubes.
Divide between two bowls and dress with extra Sriracha if you enjoy things a bit more spicy.
Recipe Cred: lazycatkitchen.com // @lazycatkitchen 🌱💚
Chick’n Cesar Sandwich 🌞 Ingredients
Crispy Chickpea "Chicken"
15 oz. Can Chickpeas (garbanzo beans), drained
1 Tbsp. Olive oil
1/3 C. Vegetable broth
2 Tbsp. Soy sauce
1/2 C. Vital wheat gluten
1/3 C. Panko bread crumbs
1 tsp. Poultry seasoning
1/2 tsp. Salt
Pinch of Black pepper
1 C. Bread crumbs, for coating the outside
Vegan Caesar Dressing
1/4 C. Vegan mayo
1 tsp. Dijon mustard
1 Tbsp. Capers
1 Tbsp. Nutritional yeast
Juice of 1 Lemon
1/4 tsp. Garlic powder
Pinch of Salt and pepper
For the Sandwiches
Romaine lettuce 🌞i Preheat oven to 400 degrees.
Next, drain the chickpeas and add them to a large mixing bowl. Smash all of the chickpeas with a fork or potato masher. Make sure they are all mashed.
Now add the olive oil, veggie broth, soy sauce, vital wheat gluten, panko, and seasonings to the mixing bowl with the smashed chickpeas. Leave the extra bread crumbs out, this will be used for coating.
Mix everything together with a spoon, and then once everything starts to come together, begin to mix with your hands and then knead the mixture for about 2 minutes. It should become firm and hold together very well.
Now place the 1 cup of bread crumbs into a bowl. You can use whatever kind of bread crumbs you want, I used half panko and half regular.
Then, divide the chickpea mixture into 3-4 parts, depending on how large you want your patties. Roll each part into a ball, then press out flat.
Next, press the patties down into the bread crumbs on each side, coating the patties in the bread crumbs. You may need to press down hard to get them to stick.
Place each patty on a baking sheet sprayed with non stick spray. Then spray the tops of the chickpea patties with non stick spray as well.
Bake at 400 degrees for 30 minutes. Flipping the patties after 15 minutes. Bake until the patties are firm, crispy and brown.
While the patties are baking, make the dressing. Add all the ingredients to a blender and pulse for a minute, scraping down sides as needed. Until it is creamy and smooth. Set aside.
When the chickpea patties are done, take a bun, spread with Caesar dressing, then place a patty on that, then lettuce, then spread the top bun with more dressing
Smothered Lentil Salisbury Steak 🥘 🌞 Ingredients
Lentil Salisbury Steak
2 C. Cooked Lentils
1 C. Vital wheat gluten
1 C. Bread crumbs, vegan
1/2 C. Vegetable broth
1/4 C. Soy sauce
1 Tbsp. Liquid smoke
1/2 tsp. Salt
1/4 tsp. Black pepper
1 Tsp. Olive oil
2 tsp. Olive oil
8 oz. Mushrooms, sliced
3 Cloves Garlic, chopped
3 Tbsp. Vegan butter
3 Tbsp. All purpose flour
2 C. Vegetable broth
1/2 tsp. Sage, dried
1/2 tsp. Thyme
Salt and Pepper to taste
Make the Salisbury steak first. In a medium sized mixing bowl, add the cooked lentils. Using either a potato masher or fork. Mash the lentils until they are almost all mashed, leaving a bit of texture.
Now add all the remaining Salisbury steak ingredients to the bowl except the olive oil, that is for cooking them. Start to stir to mix the wet and dry together, then using your hands, continue to mix until fully combined. Then knead together the mixture, knead for a few minutes until it forms a nice dough ball that isn't sticky any more. (The longer you knead them, the firmer they will be)
Now taking large balls of dough, roll then flatten to look like steak. Repeat until you have formed all the dough into "steaks". Heat the olive in a cast iron skillet or non stick pan on medium high. Now add the steak to the pan, as many as you can fit. You can do it in batches. Cook the lentil steaks on each side for 2-3 minutes until brown and cooked through.
Remove the steaks from the pan, and set aside while you make the gravy.
Now make the gravy, heat the olive oil in the same pan on medium high, add the mushrooms and garlic. Saute for a few minutes sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the mushrooms from the pan and set aside.
Reduce heat to low. Now add the vegan butter and flour. Whisk together and cook for 1-2 minutes to make a roux. It should be a bit thick and paste like.
Now add the veggie broth, whisk to combine. Simmer until it has thickened 2-4 minutes. Now add the mushrooms back to the pan, and the spices. Stir. Taste and adjust seasonings.
Now either add the steaks back to the pan and cook with the gravy for a minute, then serve.
Vanilla Cake with Strawberries 🍓 🌞 INGREDIENTS
For the Vanilla Cake:
1 and 3/4 cups (220g) All-Purpose Flour
1 cup (200g) Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 cup (240ml) Soy Milk (or other non-dairy milk)
2 tsp Vanilla Extract
1/3 cup (80ml) Extra Virgin Olive Oil (or other vegetable oil)
1 Tbsp White Vinegar (or Apple Cider Vinegar)
For The Vanilla Frosting:
3 and 3/4 cups (450g) Powdered Sugar
3 Tbsp (45g) Vegan Butter
4 Tbsp Soy Milk (or other non-dairy milk)
2 tsp Vanilla Extract
Fresh Strawberries 🌞INSTRUCTIONS
Preheat the oven to 350°F (180°C)
Sift the flour into a mixing bowl.
Add the sugar, baking soda and salt and mix together.
Add the soy milk, vanilla, olive oil and vinegar and whisk it in.
Grease two 7 inch round cake tins with coconut oil and cut parchment paper into circles to fit the bottoms and then divide the mixture evenly between them.
Bake for 30 minutes.
Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.
Move to a cooling rack to cool completely.
Prepare your frosting.
Add the powdered sugar, vegan butter, vanilla and soy milk.
Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.
If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more soy milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
When your cake is completely cool, add frosting to the top of one of the layers.
Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.
Decorate with fresh strawberries and serve right away.
If you’re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn’t get soggy.
Recipe Cred: lovingitvegan.com // @lovingitvegan 🌱💚
Corn Fritters 🌽 🌞 INGREDIENTS
1 tbsp ground up flax or chia seeds (1 flax egg)
3 cups of corn kernels (fresh or from a can)
1 heaped tbsp vegan-friendly* Thai red curry paste
1 tsp baking powder
approx. 115 g / ¾ cup rice flour
heaped ½ tsp fine sea salt
¼ tsp white pepper
2 fresh Makrut (aka Kaffir) lime leaves**, shredded finely
vegetable oil, for frying
Thai sweet chilli sauce, for serving 🌞Instructions
Mix the ground up flax seeds (I used golden flax seeds) with 3 tbsp of water in a small bowl. Place in the fridge until thickened, for at least about 20 minutes (but the longer the better).
Cut the kernels off the cobs or drain them well if using tinned corn.
Put half of the corn in a food processor together with the flax egg and all the remaining ingredients up until (but not including) the kaffir lime leaves. Process until you get a smooth batter.
Transfer the batter to a mixing bowl. Add the other half of the corn kernels and finely shredded kaffir lime leaves and mix well.
Place the mixture in the fridge for 30-60 minutes. If the mixture runs off the spoon after chilling, stir in an extra 1-2 spoons of rice flour to thicken.
Heat up the oil in a small pan. Traditionally, these are deep-fried, but you could also shallow-fry them if you like, in which case only pour enough oil so that it reaches about 1.25 cm / 0.5″.
For the deep-fried version, scoop the batter using two tablespoons and gently drop each fritter into the hot oil. If shallow frying, form the mixture into flattened patties instead. Take care not to overcrowd the pan as it will cause the oil temperature to drop too much and the fritters will come out greasy.
If deep-frying, allow the fritters to resurface (they will drop to the bottom initially) and then keep on turning them around until they are browned on all sides. If shallow frying, simply flip them to the other side once the first side is done (about 2 minutes).
Place the ready fritters on a plate lined with kitchen towels to absorb the extra moisture.
Serve warm with a side of Thai sweet chilli sauce.
Recipe Cred: lazycatkitchen.com // @lazycatkitchen 🌱💚
In-n-Out Copycat Fries 🍟 🌞 INGREDIENTS
1 bag shoestring fries
2 tbsp vegan margarine
2 tbsp flour
1 cup nondairy, unsweetened milk (we prefer rice)
1/2 cup vegan cheese (cheddar or american style)
1 cup vegetable broth
1 tbsp brown sugar
1/2 cup vegenaise
2 tbsp ketchup
2 tbsp sweet pickle relish
1 tsp vinegar
1 tsp sugar
1/4 tsp minced garlic
2 tsp minced onion
Bake the fries according to instructions on bag.
Make the onions: Slice the onions. Place in a frying pan with the broth and brown sugar. Bring to a boil, then turn the heat down a bit. Continue to cook, covered, until there is no more liquid.
Make the thousand island: Mix all of the ingredients into a sauce.
Make the melty cheese: Melt the margarine in a saucepan. Add the flour and mix to form a roux. Slowly add the milk while continuously whisking. Bring to a boil and allow to thicken a bit. Add the cheese and mix until creamy.
Assemble by pouring the cheese over the fries, then the onions, then the thousand island.
Recipe Cred: sixvegansisters.com // @sixvegansisters 🌱💚