Vegan Sweet & Spicy Oven “Fried Chick’n” Ⓥ

INGREDIENTS:

  • 1 lb of oyster mushrooms
  • 1 cup of flour of choice
  • 1 tsp salt 
  • 1/8 tsp black pepper 
  • 3 & 1/2 cups vegan panko or breadcrumbs
  • 1 tbsp nutritional yeast
  • 1 tbsp parsley
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 3/4 cup of water, may need a couple tablespoons extra for desired thickness

Sweet & Hot Sauce

  • 6 tbsp vegan butter
  • 4 tbsp maple syrup
  • 1 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp cayenne

METHOD:

  • Pre-heat the oven to 425°F & wash mushrooms by wiping gently with a damp cloth or paper towel.
  • Add the panko or bread crumbs to a shallow dish & set aside.
  • Prepare your batter by whisking together flour, salt, pepper, garlic powder, onion powder, paprika, nutritional yeast, parsley, thyme, & water. Set aside.
  • Dip each oyster mushroom into the wet batter, then the panko or bread crumbs. Transfer them onto a baking tray lined with parchment paper. Repeat until all mushrooms are done.
  • Bake them for 20 minutes. Flip them over & bake them for another 15-20 minutes. 
  • While the mushrooms are cooking, add all of the sauce ingredients to a saucepan & cook on low flame for 1-3 minutes until the butter is melted & begins to bubble.
  • Add the cooked mushrooms to a bowl, pour the sauce over them & mix well. Serve them hot with your favorite sides. Enjoy!

My Hubby’s Vegan Mint Chocolate Chip Cookies Ⓥ

INGREDIENTS:
• 1 cup of vegan butter, room temperature
• 1 cup of white sugar
• 1/2 tsp green food coloring this may differ depending on the brand of coloring you use
• 3 tbsp Just Egg Ⓥ
• 2 tsp peppermint extract
• 2 cups of all purpose flour spooned & leveled*
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup mini vegan chocolate chips plus some extra for topping the cookies

METHOD:

 
• Preheat oven to 350°F & line a baking pan with parchment paper.
• In a large mixing bowl with electric beaters or a stand up mixer, cream the vegan butter & white sugar until light & fluffy. This usually takes about 3 minutes.
• Mix in the food coloring. You may need to add more depending on the brand you’re using to get your desired color.
• Add in the Just Egg & peppermint extract & mix till well incorporated.
• In a separate large bowl whisk the flour, baking soda, baking powder, & salt.
• Pour the dry ingredients into the wet ingredients & mix well until combined.
• Fold in the mini chocolate chips.
• Scoop dough into 18 balls (about 3 tbsp each-I use a large ice cream scoop) & place them on the baking tray 2 inches apart.
• Bake cookies for 11 minutes or until bottoms are a light golden brown. While cookies are still warm top with a few extra chocolate chips.
• Let cookies cool to room temperature on the tray.

Vegan Cashew Cream Ⓥ

INGREDIENTS:

  • 1 cup of cashews, soaked in really hot water for at least 10 minutes
  • 1/2 cup of water
  • 1 tsp lemon juice
  • 1 tsp white miso paste
  • 1/2 tsp salt

METHOD:

  1. Soak the cashews for at least 10 minutes in really hot water.
  2. Drain them then add them to a high-speed blender with the other ingredients & blend well until smooth.
  3. Store it in the fridge for up to a week. I like to double up on the recipe so I can use it for 2 recipes. You can use it in sweet and savory dishes for a delicious creamy taste and texture!

Vegan Skillet Enchilada Ⓥ

Ingredients:
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 2 cups of mushrooms, sliced
  • 1 bell pepper, chopped
  • 4-5 cloves of garlic, minced
  • 1 12 oz package of vegan ground crumbles, I used these already cooked ones: https://www.traderjoesreviews.com/product/trader-joes-beef-less-ground-beef-reviews/
  • 1 cup of corn, I used canned, frozen works too
  • 15 oz can of black beans, drained & rinsed
  • 1 tbsp chili powder
  • 1 tbsp Nutrional yeast
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 lime, juiced
  • 20 oz red enchilada sauce
  • 1/2 cup cashew queso, homemade recipe here: https://veganyogamomma.com/2022/01/11/cashew-queso/
  • 8 corn or flour tortillas, cut into slices
  • 2- 2 &1/2 cups shredded vegan cheese, divided
  • Optional garnishes: jalapeno, green onion, vegan sour cream, avocado!

METHOD:

  • Preheat oven to 450° degrees F.
  • Cook vegan crumbles according to package directions, remove from heat & set them aside. I used already cooked crumbles so they just had to be reheated!
  • In a large (12-inch) oven safe skillet, heat the olive oil over medium high heat. Add the mushrooms & cook for a couple of minutes. Then add the onion & pepper & sauté for 4 to 5 more minutes, until the vegetables are tender. Add the garlic & cook for an additional minute.
  • Add the cooked vegan crumbles, the corn, black beans, chili powder, cumin, smoked paprika, salt, pepper, & lime juice & mix well. Pour in half of the enchilada sauce & stir. Next add the tortilla strips & cashew queso & stir. Add in the remaining enchilada sauce & mix until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes. Add in 1 cup of the vegan shredded cheese & stir until it melts. Top with the remaining 1- q& 1/2 cups of shredded vegan cheese.
  • Place the skillet in the preheated oven for 5 minutes, then turn the broiler on high & crack the door for a minute or two until the vegan cheese is melted. Remove from the oven & let it sit for 5 minutes. Top with jalapeño, green onion, sour cream & avocado!

Vegan Skillet Chick’n Pot Pie Ⓥ

INGREDIENTS:

  • 1 tbsp olive oil
  • 1/2 cup of vegan butter
  • 1 medium yellow onion, minced
  • 3-4 cloves garlic, minced
  • 2 & 3/4 cups of vegetable veggie broth
  • 1/2 cup flour
  • 2 tbsp vegan cream cheese
  • 3 cups of frozen mixed veggies (I used carrots, green beans peas & corn)
  • 3 celery stalks, diced
  • 2 tbsp parsley
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 package store-bought vegan biscuits (I used: Pillsbury accidentally vegan Grands)
  • 8 oz cups unbreaded vegan chick’n, I used https://www.daring.com/products/daring-original-pieces

METHOD:

  1. Preheat the oven to 350F.
  2. Add olive oil to pan & cook your vegan chick’n strips according to package directions & set them aside. I also like to shred them a bit more after they cool down.
  3. Heat a large cast iron (or other oven-proof skillet) over medium heat. Add the vegan butter to melt. Then add the onion, celery, garlic & a pinch of salt & pepper. Sauté for 8-10 minutes until the veggies are tender & translucent. Add the frozen veggies & sauté for another 5-7 minutes.
  4. While the veggies are cooking, heat up the broth in the microwave for 60 seconds.
  5. Turn the heat down to low & add the flour. Continue to stir for the next 2 minutes. Add the warmed up broth & cream cheese. Stir well to melt the cream cheese & combine.
  6. Add the cooked, shredded vegan chickn and spices as well and stir again. Add salt and fresh cracked black pepper to taste.
  7. Remove from heat. Cut the biscuits in half and flatten them a bit. Lay the biscuits flat on top of the mixture to cover as much of it as you can and put foil over it to just lightly cover it. You don’t want the biscuits to burn. Add to the oven for 15 minutes, remove the foil & cook for about 15-20 more minutes. It is done when the biscuits are golden on top and cooked in the middle. Enjoy!

Vegan Greek Sheet Pan Dinner Ⓥ

Ingredients:

Greek marinade:

  • 1/3 cup olive oil
  • 3 tbsp Balsamic vinegar
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 2 tsp nutritional yeast
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp parsley
  • 1/2 tsp rosemary
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika

Veggies to roast (5 cups – I used):

  • 1 & 1/2 cups of cherry tomatoes, halved
  • 1 & 1/2 cups of sweet peppers, chopped
  • 14.5 oz can of green beans, drained & rinsed
  • 15.5 oz can garbanzo beans, drained & rinsed
  • 2 cups of fresh spinach
  • 1 medium red onion, sliced
  • 2 zucchinis, chopped
  • 1/2 cup chopped artichoke hearts (I used a jar)
  • 3 oz Vegan feta crumbles. You can use more but my husband doesn’t eat it! I used @followyourheart https://followyourheart.com/products/dairy-free-feta-crumbles/
  • Optional garnishes: olives, capers, banana peppers, basil, lemon slices. Serve with rice, pasta, wrap it up, in a bowl, salad, eat with potatoes, add tahini, hummus, vegan tzatziki! YUM!
METHOD:
  1. Preheat oven to 400°F.
  2. Prepare your vegetables. Place the marinade ingredients in a mason jar or bowl and mix together well.
  3. Lay your prepared vegetables flat on a sheet pan lightly sprayed with cooking spray & drizzle the marinade over them.
  4. Toss well to coat and bake for 20 -25 minutes, until veggies are cooked. Garnish with fresh basil, lemon slices, vegan feta, olives, capers, banana peppers, etc. Serve with rice, pasta, potatoes, in a bowl, wrap, salad or pita! Add tahini, sriracha, hummus or vegan tzatziki!
  5. Season with salt & pepper to taste! Enjoy!

Vegan Tofu Scramble Ⓥ

INGREDIENTS:

  • 1 16 oz block firm tofu, pressed & dried
  • 1 bell pepper, diced
  • 1 cup of cherry tomatoes, diced
  • 1 small red onion, diced
  • 2 cups spinach
  • 2 tbsp olive oil
  • 3 cloves of garlic minced
  • 2 tbsp Nutrional yeast
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric
  • 1/4 tsp black salt aka-Kala Namak
  • 1/4 tsp pepper
  • 2 tbsp plant milk, I used soy
  • 1 tbsp liquid aminos or soy sauce
  • Optional garnishes: green onion, avocado, sriracha

METHOD:

  1. Press, drain and dry the tofu. Cut and prepare the vegetables & garlic in the meantime.
  2. In a large pan over medium heat, add 1 tbsp olive oil and the bell pepper, cherry tomatoes & red onion. Sprinkle with salt & pepper and sauté for a few minutes. Add the minced garlic & spinach & let it cook for a few more minutes, then remove the veggies from the heat & set them aside.
  3. Add 1 tbsp olive oil to the pan & crumble the tofu into the pan. Cook it for about 5 minutes, then add the cooked veggies back to the pan with the tofu & add the seasonings (nutritional yeast, salt, garlic powder, onion powder, turmeric, black salt & pepper). Stir well to combine & let it cook for 2-3 more minutes.
  4. Finally add the 2 tbsp plant milk & liquid aminos/soy sauce & mix well cooking for another minute or two. Serve immediately or reheat it when ready. This would be a great item to add to meal prep for a week at work. I like to top mine with green onion, avocado & sriracha & eat it on toast.

Vegan Wedge Salad (for 2) Ⓥ

INGREDIENTS:

METHOD:

Prepare the vegan nuggets and coconut bacon according to directions on the package in the recipe and then assemble all of the ingredients on two plates to make your salads. Enjoy!

Vegan Protein Balls Ⓥ

INGREDIENTS:

  • 1 & 1/3 cup of rolled oats
  • 1/2 cup of shredded coconut
  • 4 tbsp vegan chocolate chips
  • 2 scoops of vegan protein powder (I used Drink Orgain Chocolate code : “Lauryn711” saves you $$$!)
  • 1/2 tsp cinnamon
  • pinch of salt
  • 2/3 cup of nut butter of choice, I like to use a creamy one but you can use anything you want
  • 4 tbsp maple syrup
  • 4 tbsp plant milk, I used soy
  • 1/2 tsp vanilla extract

METHOD:

  1. Add all ingredients together in a large mixing bowl and stir well to combine. I like to add the dry ingredients first, stir them well, then add the nut butter & the wet ingredients & stir again. Using a spatula helps get all of the stuff that sticks to the sides.
  2. Line a large baking tray with parchment paper & roll the mixture into 1-1 & 1/4 inch equally sized balls. The mixture should make 24 of them. Place the pan in the fridge and then transfer it to an airtight container with lid, Tupperware will work. Enjoy!

Vegan Oyster Mushroom Tacos Ⓥ

INGREDIENTS:

  • 4 King Oyster Mushrooms, shredded
  • 4 cloves of garlic, minced
  • 1 red onion, sliced
  • 1 bell pepper, sliced
  • 2 leeks, sliced & rinsed well (ooptional- I had to use them)
  • 1 lime, juiced
  • 1/4 cup vegetable broth
  • 1 tbsp tamari or soy sauce
  • 1 tsp vegan Worcestershire sauce
  • 2 tbsp Nutritional yeast
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

METHOD:

  1. Preheat the oven to 425°F.
  2. Cut up your vegetables & dice the garlic & add them to a large bowl.
  3. Shred the mushrooms with your hands or 2 forks & add them to the bowl.
  4. In a separate small bowl, mix together the vegetable broth, lime juice, tamari or soy sauce & vegan Worcestershire sauce, then add the spices (nutritional yeast, chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt & pepper). Mix it all together well.
  5. Pour the marinade over vegetable/mushroom mixture & make sure to cover all of it really well. I like to use my hands for the mixing!
  6. Spread it all out on a lightly greased sheet pan, bake for 15 minutes, toss & stir well and then return it to the oven for 15 more minutes.
  7. Add it to tacos, salads, burritos, bowls and top it with your favorite’s. Enjoy!