INGREDIENTS: 16 oz Lion’s Mane mushroom, shredded 2 tbsp flaxseed meal 6 tbsp water 1/2 cup panko breadcrumbs 1/4 onion, diced 5 cloves of garlic, minced 2 tbsp vegan mayonnaise 2 tsp vegan Worcestershire sauce 2 tsp dijon mustard 1 & 1/2 tsp old bay seasoning 2 tsp parsley 1 tsp Furikake seasoning 1/2 tsp salt 1/4 tsp pepperContinue reading “Vegan (Lions Mane Mushroom) Crab Cakes Ⓥ”
Author Archives: VeganYogaMomma
Vegan Kale Chick’n Caesar Wrap Ⓥ
INGREDIENTS: WRAPS & KALE CAESAR: 4 large wraps of choice 6 cups of washed, dried, chopped & masssaged (dont’ forget to massage it) kale; you can use any lettuce you want of course 1 cup cherry tomatoes, halved 1/2 red onion, diced 1 cucumber, diced 1 avocado, diced 1 bunch green onion, diced Vegan CaesarContinue reading “Vegan Kale Chick’n Caesar Wrap Ⓥ”
The Best Vegan Ribs Ⓥ
INGREDIENTS: 3-14 oz cans of jackfruit, drained, rinsed, cut off the hard parts & shred them 1-16 oz package of vegan ground mince, I used Beyond or Impossible 2 cups vital wheat gluten 1/2 white onion, minced 4 cloves garlic, minced 3 cups of vegetable broth or water (divided into 2 cups & 1 cup)Continue reading “The Best Vegan Ribs Ⓥ”
Vegan Carrot Dogs Ⓥ
INGREDIENTS: 6 carrots 6 buns (vegan) MARINADE: 2 cups of vegetable broth or water 4 garlic cloves, minced 1/4 cup apple cider vinegar 2 tbsp tamari or soy sauce 2 tbsp agave or maple syrup 1 tbsp rice vinegar 1/2 tbsp liquid smoke 2 tsp smoked paprika 2 tsp onion powder 1/4 tsp salt 1/4Continue reading “Vegan Carrot Dogs Ⓥ”
Vegan Caprese Stuffed Portobellos Ⓥ
INGREDIENTS: 2 tbsp vegan butter 2 garlic cloves minced 1 tbsp parsley 1 tbsp nutritional yeast 4 portobello mushrooms, stems removed, clean/wipe with a damp towel 1/4 cup vegan liquid mozzarella 1/4 cup vegan mozzarella shreds 1/3 cup vegan feta 1 cup of cherry tomatoes, halved fresh basil 1/4 cup balsamic glaze (I used storeContinue reading “Vegan Caprese Stuffed Portobellos Ⓥ”
Vegan Walnut Chorizo Ⓥ
INGREDIENTS: 1/2 cup cooked lentils (I used green, brown will work too). 1 & 1/4 cup raw walnuts, soaked in hot water for at least 30 minutes to overnight 1 small onion, diced 3 garlic cloves, minced 2 tbsp olive oil, divided 1/2 cup tomato sauce 1/2 cup of water 1 tbsp tamari or soyContinue reading “Vegan Walnut Chorizo Ⓥ”
Vegan Creamy Sausage, Tomato & Spinach Pasta Ⓥ
INGREDIENTS: 1-12.95 oz package of plant-based sausage (I used: https://fieldroast.com/product/smoked-apple-sage-sausage/ ) 1-10.58 oz package of vegan feta (I used Trader Joe’s) 1 tbsp olive oil 4 servings of pasta of choice, I used chickpea pasta 4-5 garlic cloves, minced 8 oz cherry tomatoes, chopped 8-10 oz of fresh spinach 2 tbsp tomato sauce 2 tspContinue reading “Vegan Creamy Sausage, Tomato & Spinach Pasta Ⓥ”
Vegan BBQ Ribs Ⓥ
INGREDIENTS: 2-8 oz packages of tempeh (I use 5 grain) 4 tbsp tamari or soy sauce, divided 2 cloves garlic, minced 1/2 tsp garlic powder 1/2 tsp onion powder 1 & 1/2 cups (vegan) BBQ sauce water for simmering METHOD: Preheat the oven to 375°F. Prepare a baking sheet with parchment paper or a siliconeContinue reading “Vegan BBQ Ribs Ⓥ”
Overnight Cookie Dough Chia Pudding Ⓥ
INGREDIENTS (makes 6 servings): 4 & 1/2 cups of rolled oats 6 tbsp chia seeds 9 tbsp vegan chocolate chips 6 tbsp nut butter of choice (I used almond) 9 tbsp agave or maple syrup 3 tsp vanilla extract 6 cups of plant milk of choice (I used soy milk) 3 scoops of vegan proteinContinue reading “Overnight Cookie Dough Chia Pudding Ⓥ”
Vegan Lentil TVP ”Meat”loaf Ⓥ
INGREDIENTS: 2 tbsp olive oil (divided) 1 tbsp of vegan butter 1 small onion, diced 4-5 cloves of garlic, minced 16 oz mushrooms, diced 2 stalks of celery, diced 2 carrots, peeled & diced 2 cups of cooked lentils, I used green 2 cups (dry) of TVP (textured vegetable protein) 1 & 1/2 cups of waterContinue reading “Vegan Lentil TVP ”Meat”loaf Ⓥ”
