INGREDIENTS: 2 cups fresh basil leaves, packed tightly 3/4 shredded vegan parmesan (I used @followyourheart) 1/2 cup olive oil 1/2 cup cashews 2 large garlic cloves 2 lemons, juiced (about 1/4 cup) 1/2 tsp salt 1/4 tsp pepper METHOD: Add all ingredients to a high speed food processor & blend until smooth. Serve with pastas,Continue reading “Quick Vegan Pesto Ⓥ”
Author Archives: VeganYogaMomma
Vegan Picadillo Ⓥ
INGREDIENTS: 2 packages of vegan ground, I used: https://www.gardein.com/beefless-and-porkless/gluten-free/ground-bef 1 red bell pepper, diced 1 yellow bell pepper, diced 2 small carrots, diced 1 onion, diced 5 cloves garlic, minced 3/4 cup veggie broth 2 tbsp olive oil 2 tbsp balsamic vinegar 1-14.5 oz can of stewed tomatoes 1-15 oz can of tomato sauce 2Continue reading “Vegan Picadillo Ⓥ”
Sesame Peanut Tempeh Sheet Pan Ⓥ
INGREDIENTS: 2-8 oz blocks of tempeh (I use 5 grain tempeh) 1 red onion, sliced 1 yellow bell pepper, sliced 1 sweet potato, chopped (I poked holes & cooked it in the microwave for a few minutes first) 8 oz white mushrooms, sliced 1 head broccoli florets, (I used frozen) 5 cloves of garlic, mincedContinue reading “Sesame Peanut Tempeh Sheet Pan Ⓥ”
Vegan “Steaks” Ⓥ (Lions Mane Mushrooms)
INGREDIENTS: 3-4 large lions mane mushrooms (about 7 oz each) 5-7 cloves garlic, minced olive oil 2 tbsp vegan butter Salt & pepper METHOD: Preheat the oven to 400°F. Slice of a tiny bit off of the bottom of each mushroom so you have a sort of flat surface to work with. Heat olive oilContinue reading “Vegan “Steaks” Ⓥ (Lions Mane Mushrooms)”
Vegan Butter Chick’n Ⓥ
INGREDIENTS: FOR THE TOFU: 2 16 oz blocks of extra-firm tofu 2 tbsp olive oil 2 tbsp cornstarch 2 tbsp nutritional yeast 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/4 tsp pepper FOR THE SAUCE: 2 tbsp vegan butter or olive oil 1 large onion, diced 1 tsp fresh grated ginger 5Continue reading “Vegan Butter Chick’n Ⓥ”
Vegan Korean Lentils Ⓥ
INGREDIENTS: 3 & 1/4 cup cooked lentils 2 tbsp toasted sesame oil 5-6 cloves garlic, minced 2 tsp grated ginger 1/4 cup brown sugar 1/4 cup tamari or soy sauce 1 tsp Gochujang Chives or green onions, optional garnish METHOD: Heat sesame oil over medium heat & add the garlic & ginger. Stir for aContinue reading “Vegan Korean Lentils Ⓥ”
Vegan Burnt Ends Ⓥ
INGREDIENTS: 2-1 lb blocks of extra firm tofu (***see suggestion below for prep***) FOR THE SPICE RUB: 2 tbsp brown sugar 2 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp salt 1/2 tsp cayenne 1/2 tsp pepper FOR THE TOFU COATING: 2 tbsp corn starch 2 tbsp olive oil 2 tbspContinue reading “Vegan Burnt Ends Ⓥ”
Vegan Black Pepper Sauce Ⓥ
INGREDIENTS: Black Pepper Sauce: 3 tbsp tamari or soy sauce 2 tbsp agave or maple syrup 1 tbsp rice vinegar 1/4 cup pineapple juice or water 2 tsp sriracha 1 tsp sesame oil 2 cloves garlic, minced 1/2 tsp ginger 1/2 tsp black pepper 1 tbsp cornstarch 2 tbsp water METHOD: Take 1 tbsp cornstarch & 2 tbsp water & mix togetherContinue reading “Vegan Black Pepper Sauce Ⓥ”
Vegan Spinach & Artichoke Stuffed Shells Ⓥ
INGREDIENTS: 1-12 oz box of Jumbo pasta shells, I used a bit more than 1/2 of the box, cooked al dente 1-12 oz container of silken tofu 1 cup of cashews, soaked in hot water for at least 10 minutes 1/2 cup water 1 tsp lemon juice 1 tsp miso paste 2 bulbs of garlic,Continue reading “Vegan Spinach & Artichoke Stuffed Shells Ⓥ”
Vegan Matzo Ball Soup Ⓥ
INGREDIENTS: FOR THE SOUP: 1 tbsp olive oil 1 leek, cleaned & chopped 3 large carrots, peeled & chopped 4 celery stalks, chopped 1 large onion, chopped 7-9 cloves of garlic, minced 8 cups of vegetable broth 1/4 cup chopped fresh dill 2 tbsp nutritional yeast 1 tsp salt 1/2 tsp pepper FOR THE MATZOContinue reading “Vegan Matzo Ball Soup Ⓥ”
