Cube or break tofu into pieces & add it to a food processor with the liquid smoke, tamari/soy sauce (or Ⓥ bouillon & water mixture, & olive oil, tapioca starch, and seasonings: nutritional yeast, garlic powder, onion powder, optional vegan poultry seasoning, paprika, salt, & pepper. Process it all together until it forms a smooth paste. Stop to scrape down the sides as needed to incorporate it all together evenly.
Add the vital wheat gluten to the food processor (do half of it at a time if you have a smaller food processor). Combine all ingredients well.
Once the ”dough,” “wheat meat,” or “seitan” is firm enough that it doesn’t stick to the sides of the food processor, knead it a few times, & shape it into a log.
Wrap the seitan log in layer of parchment paper first, then aluminum foil next. Be sure the foil overlaps because it will expand while cooking.
If using the oven, wrap loaf on a baking tray & put it in the 350°F for 1 hour. Rotate the loaf 1/4 every 15 minutes so it cooks evenly & keeps the bottom of the loaf from getting dry & darker than the rest.
If using the Instapot, add the rack & 1 cup of water to steam without the log touching the bottom. Place the parchment & foil wrapped seitan roast on the rack. Close the lid to the Instapot, make sure to turn the knob to Seal/Sealing, & pressure cook on high for 1 hour. Release naturally for 15 minutes before removing the seitan.
When the loaf is done cooking, keep it wrapped. Cool it on the counter for about 15 minutes & then chill it for an hour in the fridge before slicing. You can eat it hot if you really want to, however, the texture will improve & it will be easier to slice if you can wait. Enjoy!
Rinse the dried split mung beans & soak them overnight in the refrigerator in a container with a lid overnight. They will expand & have a stinky odor when they are done.
Drain & rinse the mung beans after they have soaked overnight. Add them to a high-speed blender. I use my VitaMix.
Add the water, oil, nutritional yeast, turmeric, black salt, garlic powder, & balsamic vinegar to the blender as well & blend until smooth .
Preheat oven to 375°F (190°C). Grease 2 12 count muffin tins & you can also use silicone liners to prevent them from sticking.
In a bowl, whisk together the JUST Egg, chickpea flour, baking powder, & seasonings until smooth.
Fold in veggies & Ⓥ cheese.
Pour into muffins tins, filling about 3/4 full.
Bake for 25–30 minutes until the tops are dry & slightly golden.
Allow to cool for 10-15 minutes in the pan before removing.
If the batter is too thin, add chickpea flour; if it’s too thick, add a splash of plant milk.
Keep in an airtight container in the fridge for up to 5 days, or freeze & reheat in the microwave for 60-90 seconds. Top with additional Ⓥ cheese, chives, & Sriracha.
Soak cashews in hot water for at least 30 minutes but up to overnight.
Drain the cashews & then add them to a high speed blender with the water, fresh squeezed lemon juice, tapioca flour or arrowroot starch, nutritional yeast & salt, & blend it all together until smooth.
Transfer the blended mixture to a pot on the stove and stir it constantly over medium heat with a wooden spoon for a few minutes until it starts to form into a sticky ball. The formulation of curds is normal, just keep stirring so it does not burn. Once the mixture has thickened into a ball, remove the pot from the heat.
In a large bowl, prepare an ice bath by adding ice cubes and filling it with water. Using an ice cream scoop or a large spoon, scoop out balls of the cheese mixture and drop them into the ice bath until the mixture is gone from the pot.
Refrigerate the mozzarella balls in the water for at least 30 minutes before slicing them and serving. Option to twist them into balls in plastic wrap for shaping as well before refrigeration.
They will melt on a pizza & can also be enjoyed cold in a Caprese salad.
Store in the water in the fridge for 5 days. Pat dry before slicing and serving. Enjoy.
fillings of choice: some suggestions & favorites are jams like apricot, strawberry, fig, cherry, vegan chocolate chips, vegan Nutella, etc.
METHOD:
Make the dough first: in a large mixing bowl, take the room temperature softened butter & sugar & cream them together with a hand mixer if you have one until they are well combined & fluffy.
To the bowl, add the vegan yogurt, orange zest, orange juice & vanilla extract & mix well.
Sift the flour, baking powder & salt into the wet ingredients & use a wooden spoon to mix until it is combined well. Form into a ball. Cover with plastic wrap or use an airtight container. Chill in the refrigerator for a minimum of 30 minutes. It is preferable to let it chill for at least 2 hours, if you have the time, you can also make it ahead of time & let it chill overnight.
Preheat oven to 350F. Add flour to your workspace, roll out the dough until it is about 1/8 inches thick. Using a 3 inch cookie cutter or cup, create as many circle cookie cut outs as you can. I usually get at least 24.
Add 1 tsp of your filling of choice to the center of each circle.
Pull up & create a triangle with 3 “sides’ of each circle, pinching them together around the filling, making the points. You can find videos on YouTube for guidance.
Bake for about 20-25 minutes or until edges are golden brown.
Let them cool completely & enjoy! Store for 3-4 days in an airtight container.
Drain the jackfruit & shred it up with your hands.
In a small bowl, make the spice mixture by mixing the nutritional yeast, chili powder, salt, smoked paprika, cumin, & oregano.
Heat olive oil in a large skillet over medium heat. Add onion & cook for about 5-7 minutes. Add garlic & spice mixture. Stir to combine. Add tomato paste, stir to combine & cook for a couple of minutes, until fragrant. Add tomato sauce, water, & jackfruit. Stir, cover & simmer for 15-20 minutes, stirring occasionally. Remove from the heat & set aside.
Fill tortillas with about 3 tbsp of the jackfruit filling. Roll the tortilla up to form a long cylinder. Place baking tray & repeat with the remaining tortillas & filling. Line the taquitos up snug and touching one another. Pour vegan cashew queso on top, store bought or my recipe here: https://veganyogamomma.com/2022/01/11/cashew-queso/ place in the oven & bake for 25-30 minutes. Enjoy!
2 cups of flour of choice, loosely packed, I used all purpose
2 tsp baking powder
pinch of salt
I used vegan store bought frosting, Pillsbury is typically vegan & vegan sprinkles
METHOD:
Preheat oven to 350°F & spray donut trays lightly with cooking spray.
Mix the wet ingredients together (plant milk, apple cider vinegar, vanilla extract, mashed bananas & agave or maple syrup) in one bowl & the dry ingredients (flour, baking powder & salt) together in another bowl.
Add wet ingredients to dry ingredients & mix well. Then add mix evenly to greased donut trays. Makes 9 donuts.
Place the trays on a flat pan & bake for 15-20 minutes on the center oven rack. Let cool for 10 minutes, frost & enjoy!
Preheat oven to 425° Line a large baking sheet with parchment paper or a silicone baking sheet. If using TVP, make sure to rehydrate it.
Mix the panko breadcrumbs & plant milk in a small bowl & set aside.
To a large mixing bowl add the rest of ingredients: TVP or vegan grounds, minced onion, minced garlic, vegan Worcestershire, nutritional yeast, dried parsley, Italian seasoning, garlic powder, onion powder, salt & pepper. Use hands to mix well, add the panko breadcrumb & plant milk mixture & continue to incorporate well.
Roll into about 30 balls that are 1-2 tbsp each, line them on the baking tray & bake for 30-40 minutes. Enjoy on a sub or with pasta.
1 lb oyster mushrooms, sliced or peeled into strips
3 limes, juiced
1/3 cup of olive oil
1/2 cup of fresh cilantro, minced
5 garlic cloves, minced
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
METHOD:
Wash the mushrooms by wiping them with a damp paper towel, then shred them into strips.
Prepare the marinade by whisking all of the ingredients together. Add the peeled mushrooms and toss to coat well. If you have time, you can marinate in the fridge for a few hours.
Preheat oven to 450°F & line a baking tray with parchment paper. Add the marinated shredded mushrooms to the tray. Bake for 15 minutes, remove pan from oven, shake it & stir the shroom strips, return to the oven & bake for another 15 minutes.
Serve with rice, beans and veggies or add to a wrap, salad, bowl or sandwich. Enjoy!
Vegan Yoga Momma 