INGREDIENTS: 16 oz pasta of choice 1 tbsp olive oil 1 shallot, minced 4 cloves of garlic, minced 1 cup of TVP (Textured Vegetable Protein) 3/4 cup + 2 tbsp water or veggie broth & 1/2 tbsp Vegetable Better Than Bouillon 1 tbsp tomato paste 1 tbsp vegan Worcester sauce 1 tbsp soy sauce orContinue reading “Veg TVP Bolognese Sauce”
Category Archives: Main Course
Vegan Breakfast Casserole Ⓥ
INGREDIENTS: SAUSAGE MIXTURE: 1 small onion, diced 8 oz of mushrooms of choice, washed & sliced 2 tbsp vegetable oil 14 oz vegan breakfast sausage, I used Lightlife Gimme Lean Sausage, Plant-based ground EGG MIXTURE: 2-12 oz bottles of JustEgg 1 red bell pepper, diced 1 cup of vegan cheddar shreds, I used Follow YourContinue reading “Vegan Breakfast Casserole Ⓥ”
Crockpot Sweet & Sour Meatballs Ⓥ
INGREDIENTS: 2-10.5 oz bags of frozen vegan meatballs 2-12 oz jars of Heinz chili sauce 2-14 oz cans of whole cranberry sauce 1-20 oz can pineapple tidbits, drained 2 envelopes Ⓥ Onion Mushroom Recipe Soup & Dip Mix 2 cups of water METHOD: Add all the ingredients to a crock pot except the meatballs &Continue reading “Crockpot Sweet & Sour Meatballs Ⓥ”
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 Ⓥ”
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 Ⓥ”
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 Chick’n Marsala Ⓥ
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 Ⓥ”
Vegan Tempeh “Meat” Sauce Ⓥ
INGREDIENTS: 8 oz tempeh 1 tbsp olive oil 1/2 white onion, diced 3 cloves garlic, minced 1 cup marinara sauce 1 tsp nutritional yeast 1 tsp Italian seasoning 1 tsp fresh oregano 1 tsp fresh thyme 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp white miso paste salt & black pepper to taste 16 oz package of spaghetti of choice Optional garnishes: fresh basil & veganContinue reading “Vegan Tempeh “Meat” Sauce Ⓥ”
