INGREDIENTS: ***I use 6-12 ounce mason jars & add the following to each: 1/2 cup oats 3/4 cup plant milk of choice, I used oat milk 1 tbsp chia seeds 2 tbsp vegan protein powder of choice 1 tbsp cocoa 1 tbsp agave or maple syrup 2 bananas, sliced 1/4 cup frozen cherries 2 tbspContinue reading “Ⓥ Chocolate Cherry Overnight Oats”
Author Archives: VeganYogaMomma
Ⓥ Bang Bang Sauce
INGREDIENTS: 1 cup vegan mayonnaise 1/4 cup sriracha 1/4 cup sweet chili sauce 2 tbsp lemon juice 2-4 tbsp agave or maple syrup 2 cloves garlic, minced 1/2 tsp onion powder METHOD: Add all ingredients to a bowl & whisk together well. Enjoy with my oven baked tofu & your favorite sides. Tofu recipe :Continue reading “Ⓥ Bang Bang Sauce”
Ⓥ Caprese Zucchini Fritters
INGREDIENTS: FOR THE ZUCCHINI FRITTERS: 2 zucchini, grated 1 onion, grated 3 cloves garlic, minced 6 tbsp ground flax seed 3/4 cup warm water 1 & 1/2 cup chickpea flour or flour of choice 2 tbsp corn starch 2 tbsp vegan sour cream or vegan yogurt 2 tsp veggie broth 1 tsp garlic powder 1Continue reading “Ⓥ Caprese Zucchini Fritters”
Caramelized Shiitake Mushrooms Ⓥ
INGREDIENTS: 1 lb shiitake, washed, sliced (you can use fresh or rehydrate some dehydrated ones) 1 onion, chopped 2-3 tbsp olive oil or vegetable broth 2 tbsp tamari or soy sauce 1 tbsp organic sugar 2 tsp sesame oil 2 cloves garlic, minced salt & pepper to taste pinch crushed red pepper flakes METHOD: PreheatContinue reading “Caramelized Shiitake Mushrooms Ⓥ”
Ⓥ Sweet & Sticky Bean Curd Knots
INGREDIENTS: FOR THE BEAN CURD KNOTS: 3.5 oz dehydrated tofu knots, soaked for 1 hour in hot water to rehydrate 3/4 cup cornstarch 2 tbsp of vegetable broth at a time or 2/3 cup of vegetable oil FOR THE SAUCE: 3 tbsp agave 2 tbsp ketchup 2 tbsp vegan Worcestershire sauce 1 tbsp tamari orContinue reading “Ⓥ Sweet & Sticky Bean Curd Knots”
Ⓥ Spinach & Artichoke Dip
INGREDIENTS: 10 oz frozen chopped spinach, thawed & drained 14 oz artichoke hearts, chopped 8 oz vegan cream cheese 1/4 cup vegan sour cream 1/4 cup vegan mayonnaise 1 cup vegan Mozzarella cheese shreds 1/4 cup vegan Parmesan cheese shreds 3 garlic cloves, minced 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp saltContinue reading “Ⓥ Spinach & Artichoke Dip”
Ⓥ Coconut Pistachio Encrusted Tofu
INGREDIENTS: 2-16 oz blocks of extra firm tofu, drained, pressed & ripped into cubes 1 cup of plank milk, I used unsweetened oat milk 1/2 cup flour of choice 2 tbsp miso paste, I used White Miso 1 tsp of sriracha hot sauce 1 cup of pistachios, shelled 1/2 cup unsweetened shredded coconut 1/2 cupContinue reading “Ⓥ Coconut Pistachio Encrusted Tofu”
Ⓥ Cheezy BBQ Monkey Bread
INGREDIENTS: 2-16oz vegan friendly dough-I used Trader Joe’s *some Pilbury Biscuits are vegan, see below 20 oz vegan steak pieces, I used one bag of Beyond Meat Beyond Steak 3 cloves of garlic, minced 1 red onion, diced 1 yellow bell pepper, diced 2 tbsp vegan butter 1/2 cup of vegan bbq sauce 7 ozContinue reading “Ⓥ Cheezy BBQ Monkey Bread”
Ⓥ High Protein Spinach Pasta
INGREDIENTS: 16 oz of pasta of choice, I used chickpea penne 8 oz of fresh spinach 1 tbsp olive oil 1 package of silken tofu 4 tbsp nutritional yeast 1/4 cup cashews 6 tbsp help seeds 2 garlic cloves 2 tbsp fresh basil 1 tsp salt 1 garlic powder 1/2 tsp onion powder 1/2 tspContinue reading “Ⓥ High Protein Spinach Pasta”
Ⓥ French Onion Pasta Bake
INGREDIENTS: 16 oz pasta of choice, cooked al dente, I used chickpea pasta 2 tbsp olive oil 2 white onions, thinly sliced 3 tbsp flour 3 tbsp vegan butter 1 tsp vegan chickenless seasoning, or a vegan chickenless bouillon 1/4 cup of soy sauce or tamari 1/3 cup of nutritional yeast 3 cups of plantContinue reading “Ⓥ French Onion Pasta Bake”
