INGREDIENTS: Makes 10 loaded potato skins 5 medium-large potatoes Olive oil, for drizzling Sea salt & freshly ground pepper Coconut Bacon (makes extra) 2 cups unsweetened coconut flakes 1 tbsp olive oil 2 tbsp tamari 2 tbsp maple syrup 1 tsp smoked paprika 1/2 tsp liquid smoke pinch salt & pepper Mushroom, Black Bean &Continue reading “Vegan Fully Loaded Potato Skins Ⓥ”
Category Archives: Main Course
Vegan Miso “Scallops” Ⓥ
Ingredients: To Pan Sear: METHOD:
Vegan Lemon Butter “F’sh” Filets
INGREDIENTS: 1 14 oz can Hearts of palm, drained & flattened 1/4 cup of oil of choice (I used vegetable oil) 1/2 cup flour (I used Garbanzo Fava Flour) – gluten free 1 tbsp corn starch 1 tbsp nutritional yeast 1 tsp Furikake seasoning (I used https://tastewatsons.com/products/furikake-seasoning-blend ) 1/2 tsp old bay seasoning 1/2 tspContinue reading “Vegan Lemon Butter “F’sh” Filets”
Vegan BBQ Jackfruit Burritos Ⓥ
INGREDIENTS: 2-14 oz cans of jackfruit – ( unseasoned, drained) 1-16 oz can Fat Free Refried Beans (vegan) 1 tbsp olive oil 1 cup water 1 cup bbq sauce, divided into 2 (1/2 cup for sauce & 1/2=cup for serving) 2 tsp onion powder 2 tsp garlic powder 1.5 tsp oregano 1 tsp smoked paprika 1 tsp chili powder 1 small yellow onion, diced 4 cloves garlic, minced 1 pinch sea salt TortillasContinue reading “Vegan BBQ Jackfruit Burritos Ⓥ”
Air-fried Chickpea Fritters Ⓥ
INGREDIENTS: 1 15-ounce canned chickpeas, rinsed & drained ¼ cup all purpose flour ¼ cup grated or shredded vegan parmesan cheese 2 garlic cloves, minced 1 shallot, diced 1 tbsp parsley 1 tbsp nutritional yeast 1 tsp cumin ½ tsp garlic powder ½ tsp salt ¼ tsp black pepper 2 tbsp water METHOD: In a medium sized bowl, combine the drained & rinsed chickpeas, flour, vegan parmesan cheese, parsley, nutritional yeast,Continue reading “Air-fried Chickpea Fritters Ⓥ”
Vegan Shepherd’s Pie
INGREDIENTS: VEGAN BEEF/VEGGIE MIXTURE 1 medium sized onion, diced 3 cloves garlic, minced 1 tbsp olive oil vegan ground beef-I used 1 12 oz package of @traderjoes Beef-less Ground Beef 1 cup of mushrooms, diced 4 cups mixed veggies, frozen 2 tbsp flour 1 3/4 cup vegetable broth 2 tbsp tomato paste 1 tbsp of tamari or soy sauce 2 tsp Herbes de Provence (or 1 teaspoon oregano & 1 tsp thyme)Continue reading “Vegan Shepherd’s Pie”
Vegan Alfredo Pasta Ⓥ
INGREDIENTS: Box of pasta of choice, I used chickpea bowties 8 oz fresh spinach 4 portobello mushrooms, chopped into bite size pieces 1 small onion, diced 4 cloves of garlic, minced 1 tbsp olive oil 1 cup of cashews, soaked in hot water for 5-10 minutes or longer 1 cup plant milk , I usedContinue reading “Vegan Alfredo Pasta Ⓥ”
Tofu Nuggets
Ingredients: 1 lb extra firm tofu, drained, pressed, dried & cubed 1/2 cup Nutritional Yeast (aka-Nooch) 2 tsp seasoning of choice, I used @tastewatsons Everything seasoning https://tastewatsons.com/ Method: Preheat oven to 425F. Drain, press and dry your tofu. I use a Tofu Bud https://tofubud.com/. Then cut it into equal sized cubes. Add the nutritional yeastContinue reading “Tofu Nuggets”
Vegan Chickpea Chick’n Patties
Ingredients Method: 2. Add the veggie broth or water & begin to mix until it forms a dough. Put it in the fridge for about 30 minutes then separate into 8 even balls of dough. 3. Use a flat pan with edges, mix the Panko and spices & add each ball of dough to theContinue reading “Vegan Chickpea Chick’n Patties”
Vegan Yoga Momma 