Author Archives: VeganYogaMomma

INGREDIENTS: 1 Lion’s Mane Mushroom 1 tbsp olive oil 1 tbsp vegan butter Pinch of salt & pepper Method Cut mushroom into slices about 1/2 inch thick each. Heat cast iron skillet or pan over medium heat & fry the mushroom slices without oil for about 5 minutes, flip them over & cook for 5Continue reading “Vegan Lions Mane Mushroom Steaks Ⓥ”

INGREDIENTS: 3 king oyster mushrooms, shredded 1 red onion, diced 1 bell pepper, diced 5 garlic cloves, minced 2 tbsp tamari 1 tbsp sesame oil 1 tbsp agave 1/2 tsp liquid smoke 2 tbsp taco seasoning 1 tbsp nutritional yeast 1/2 tsp salt 1/4 tsp pepper 1-2 cups vegan cheddar cheese shreds 1 cup of blackContinue reading “Vegan King Oyster Mushroom Quesadillas Ⓥ”

INGREDIENTS: FOR THE MARINATED TOFU: 1 16 oz package extra-firm tofu, drained, I also double freezed & double defrosted 1 ½ cups pickle juice 1 tbsp Frank’s hot sauce 1 tbsp yellow mustard or Dijon mustard FOR THE FRIED TOFU: 1/2 cup of yellow mustard or Dijon mustard 2 cups all-purpose flour 1/2 tsp baking powder 2 tsp nutritionalContinue reading “The BEST Vegan “Fried” Chik’n Sandwich Ⓥ”

INGREDIENTS: METHOD:

INGREDIENTS: 1 package vegan egg roll wrappers 1 lb cooked vegan ground 1 tbsp olive oil 1/2 red onion, diced 6 cloves of garlic, minced 1 tbsp vegan Worcestershire sauce 2 tbsp tamari or soy sauce 1 tbsp yellow mustard 1/3 cup ketchup 2 tsp nutritional yeast 1/2 tsp oregano 1/2 tsp garlic powder 1/2Continue reading “Vegan Cheezeburger Egg Rolls Ⓥ”

Ingredients: Method:

INGREDIENTS: 4 stalks of Broccoli 2 cups of plant milk, I used Soy milk 2 tsp apple cider vinegar 2 tsp hot sauce 4 tbsp Agave nectar 1/2 cup Vegan mayo 1 tbsp chili paste 1 & 1/2 cup all-purpose flour 1 cup Cornstarch 2 tsp Salt 1/2 tsp pepper 4 cups vegan Panko breadcrumbs METHOD: Make the sauce first byContinue reading “Vegan Bang Bang Broccoli Ⓥ”