INGREDIENTS: 2-8 oz packages of frozen vegan Chick’n pieces. I used @daringfoods 2 cups vegetable broth, divided 1 cup of raw cashews, soak in hot water for 10 minutes or more 2 tbsp vegan butter, use water or broth for oil free 2 tbsp olive oil 8 oz sliced mushrooms of choice 2-3 cloves garlic, minced 1 shallot, diced 1 tspContinue reading “Vegan Chick’n Marsala Ⓥ”
Author Archives: VeganYogaMomma
Cranberry Sauce
INGREDIENTS: 12 oz bag of cranberries 3/4 cup organic sugar 1 orange, zest & juice from 1/4 tsp cinnamon 10.7 oz (or any small) can of orange segments METHOD: Rinse the cranberries. Zest & juice the orange. Add the cranberries, organic sugar, juice & zest of the orange & the cinnamon to a medium saucepanContinue reading “Cranberry Sauce”
Garlic Miso Mushrooms Ⓥ
INGREDIENTS: 1 tbsp oil 2 lbs. button or crimini mushrooms, sliced 3 tbsp softened vegan butter 2 tbsp miso paste 1 tbsp tamari or soy sauce 1 tsp fresh ginger 2 cloves garlic, minced 1 tsp sesame oil METHOD: Heat the oil in a large frying pan over medium-high heat. Add the mushrooms & stir occasionally, until they are brown, about 15 minutes. While the mushrooms are cooking,Continue reading “Garlic Miso Mushrooms Ⓥ”
Vegan Bolognese Ⓥ
INGREDIENTS: 1 tbsp olive oil 1-16 ox box pasta of choice 1 package of vegan beef crumbles (I used the 12 oz package already cooked from @traderjoes) 8 oz mushrooms, diced 1 small onion, diced 3 cloves of garlic, minced 2 large carrots, peeled & diced 3 stalks of celery, diced 1 cup of tomatoContinue reading “Vegan Bolognese Ⓥ”
Vegan Crockpot Chik’n Chili Ⓥ
INGREDIENTS: 1 package of frozen vegan chick’n, I like Whole Foods brand or @daringfoods 1 can of corn 1 can black beans 1 can Rotel Original 1 packet mild chili seasoning 1 tbsp dill 1 tbsp parsley 2 tsp nutritional yeast 2 tsp garlic powder 2 tsp onion powder 1/2 tsp salt 1/4 tsp pepperContinue reading “Vegan Crockpot Chik’n Chili Ⓥ”
Pumpkin Dump Cake Ⓥ
INGREDIENTS: PUMPKIN MIXTURE: 1-15 oz can of pumpkin 3/4 cup lite coconut milk 1 cup organic sugar 1 tsp vanilla extract 1 tsp pumpkin pie spice 1/2 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp nutmeg CRUNCHY TOPPING: 1 box yellow cake mix (I used Duncan Hines, it is vegan) 1 cup vegan butter, meltedContinue reading “Pumpkin Dump Cake Ⓥ”
Roasted Brussels Sprouts Ⓥ
INGREDIENTS: 1 lb Brussels sprouts, washed, trimmed & halved or quartered depending on size 1 tbsp olive oil 3 cloves garlic, minced 1/4 cup vegan panko or bread crumbs 1/4 cup nutritional yeast 1/2 tsp onion powder 1/2 tsp oregano 1/2 tsp salt 1/8 tsp pepper METHOD: Preheat oven to 425°F. Spray a pan lightlyContinue reading “Roasted Brussels Sprouts Ⓥ”
Vegan Minestrone Soup Ⓥ
INGREDIENTS: 2 tbsp olive oil 1 yellow onion, diced 3 carrots, peeled & chopped 3 stalks of celery, sliced 4 cloves garlic, minced 2-14 oz or 1 28-oz can diced tomatoes 4 cups vegetable broth 1-15 oz can of beans, drained & rinsed, I used organic bean trio 1-15.5 oz can garbanzo beans, drained &Continue reading “Vegan Minestrone Soup Ⓥ”
Pumpkin Seed Bolognese Ⓥ
INGREDIENTS: 1 box of pasta of choice, I like protein pasta 1-8 oz package of Pumfu (pumpkin seed protein) 1 cup tomato sauce of choice 1 tbsp olive oil 3 cloves garlic, minced 2 tsp nutritional yeast 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp oregano 1/2 tsp salt 1/4 tsp pepper METHOD:Continue reading “Pumpkin Seed Bolognese Ⓥ”
Ⓥ Creamy Leek & Potato Soup
INGREDIENTS: FOR THE SOUP: 6 medium potatoes, peeled & chopped 4 leeks, white & green parts, washed & chopped 1 medium onion, chopped 4 celery stalks, chopped 3 garlic cloves, minced 1 tbsp olive oil 2 tsp nutritional yeast 1 tsp garlic powder 1 tsp thyme 1 tsp onion powder 1 tsp rosemary 1/2 tspContinue reading “Ⓥ Creamy Leek & Potato Soup”
