INGREDIENTS (Makes 4 servings): 1 cup of rolled oats 1 cup of plant milk of choice 2 tbsp cocoa powder 1/2 tsp baking powder 1/4 tsp salt 1 mashed banana or small sweet potato (no skin) 4 tbsp agave, date syrup or maple syrup 4 tbsp peanut butter (divided-half for topping) 2 tbsp vegan chocolate chips METHOD: Preheat to 350°F.Continue reading “Vegan Chocolate Peanut Butter Baked Oats Ⓥ”
Author Archives: VeganYogaMomma
Balsamic Roasted Brussels Sprouts Ⓥ
INGREDIENTS: 1 lb Brussels sprouts, washed, trimmed & halved 1-2 tbsp olive oil 2 tbsp agave or maple syryp 3 tbsp balsamic vinegar salt & pepper METHOD: Preheat oven to 425°F. Sprinkle olive oil on a sheet pan & let it heat fry a few minutes. Wash, trim & halve the Brussels sprouts. Drizzle themContinue reading “Balsamic Roasted Brussels Sprouts Ⓥ”
Vegan Lemon Chicken Piccata Ⓥ
INGREDIENTS: 16 oz package of pasta of choice, I used @eatbanza 2-8 oz bags of frozen vegan chicken, I used @daringfoods Lemon flavored plant based chicken pieces 1 shallot, diced 3 cloves of garlic, minced 2 tbsp olive oil 1/4 cup vegan butter 1/4 cup flour 1/2 cup vegetable broth 1/2 cup of capers inContinue reading “Vegan Lemon Chicken Piccata Ⓥ”
Vegan Cream Cheese Brownies Ⓥ
INGREDIENTS: 2-12 oz packages of vegan chocolate chunk/chip cookie dough – I used @sweetlorins 2-8 oz packages of vegan cream cheese – I used @toffuti 2 vegan eggs – I used 6 tbsp total @justegg 3/4 cup organic sugar 1 tsp vanilla extract METHOD: I suggest letting the cookie dough & cream cheese soften atContinue reading “Vegan Cream Cheese Brownies Ⓥ”
The BEST Fried Chicken Ⓥ
INGREDIENTS: 1-16 oz block of tofu, freeze, defrost, freeze, defrost, press (do not skip)! 2 cups vegetable broth, or 2 cups of hot water & 2 no-chicken bouillon cubes 1 & 1/2 cups all purpose flour 1 tbsp Italian seasoning 1 tbsp nutritional yeast 1/2 tbsp paprika 1/2 tbsp garlic salt 1/2 tsp celery saltContinue reading “The BEST Fried Chicken Ⓥ”
BEST Roasted Potatoes Ⓥ
INGREDIENTS: 4 cups of red potatoes, washed & quartered 1-2 tbsp olive oil 2 tbsp nutritional yeast 2 tbsp vegan Parmesan grated cheese, I used @followyourheart 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp parsley 1/2 tsp oregano 1/2 tsp salt 1/4 tsp pepper METHOD: Wash & cut the potatoesContinue reading “BEST Roasted Potatoes Ⓥ”
Stuffed Zucchini Boats Ⓥ
INGREDIENTS: 1-8 oz vegan “meat” of choice, I used @daringfoods, Cajun Chicken Plant Pieces 4 zucchini 2 cups sautéed veggies of choice (great for leftovers) 2 cups fresh spinach 2 tbsp seasoning of choice 1-2 tbsp oil 1 cup vegan cheese of choice METHOD: Preheat oven to 425°F. Wash the zucchini, cut off the topsContinue reading “Stuffed Zucchini Boats Ⓥ”
Coconut Curry Rice Casserole Ⓥ
INGREDIENTS: 4 cups cooked rice 1-15.5 oz can of chickpeas, rinsed & drained 1 13.oz can of full-fat coconut milk 1 -14.5 oz can diced tomatoes 2 cups broccoli florets, I used frozen & steamed it first 1/2 cup cashews 1/2 cup pineapple, I used canned, drained & rinsed 1 red onion, sliced 1 red bell pepper, sliced 1/4 cupContinue reading “Coconut Curry Rice Casserole Ⓥ”
Vegan Chicken Fajitas Ⓥ
INGREDIENTS: 2-8 oz bags of frozen vegan chicken, I used @daringfoods & I let them defrost a little & cut them into thinner strips too 1 red onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 8 oz mushrooms, sliced 3-4 garlic gloves, minced 3 tbsp taco seasoning, divided, I used storeContinue reading “Vegan Chicken Fajitas Ⓥ”
Vegan Chickpea Noodle Soup Ⓥ
INGREDIENTS: 1 tbsp olive oil 1 medium onion, diced 2 carrots, diced 3 celery stalks, diced 3 cloves of garlic, minced 1 tsp miso paste 8 cups of vegetable broth 1-15.5 oz can chickpeas/garbanzos, drained & rinsed 1-8 oz package of pasta of choice, I used @eatbanza 2 tsp nutritional yeast 1 tsp parsley 1/2 tspContinue reading “Vegan Chickpea Noodle Soup Ⓥ”
