Vegan Cheezy Scrambled Eggs Ⓥ

INGREDIENTS:

  • Cooking spray
  • 3 tbsp Just Egg
  • 1 tbsp vegan cheddar
  • 1 tsp Nutrional yeast
  • pinch of turmeric
  • pinch of black salt (Kala Namak)-optional

METHOD:

  1. Lightly spray pan with cooking spray. Heat to medium on the stove.
  2. Add 3 tbsp Just Egg, Nutrional yeast, a pinch of turmeric & (optional – a pinch of black salt) to the pan and stir well to combine cooking for a couple of minutes.
  3. Add the vegan cheddar cheese shreds and continue to stir cooking for another minute or two, until it looks good! Serve immediately! Enjoy.

Vegan Omelettes Ⓥ

Omelette batter:

  • MAKES 2 OMELETTES
  • 1/2 cup chickpea flour/garbanzo fava flour
  • 1/2 tsp turmeric
  • 2 tbsp nutritional yeast
  • 1/2 tsp baking powder
  • 1/2 black salt 
  • 2/3 cup water, room temperature
  • 1 tbsp olive oil

Fillings:

  • 1 tbsp olive oil
  • Handful of cherry tomatoes, diced
  • 2 cups of baby spinach leaves
  • 1/4 red onion, diced
  • 3 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Optional

Method:
Omelette batter
  • Whisk the chickpea flour, turmeric, nutritional yeast, baking powder & black salt together in a mixing bowl. 
  • Add the water and then continue to whisk until the batter is smooth, Set it aside while you prepare the vegetables & tofu.
Sautéed vegetables & tofu:
  • In a non-stick frying pan or cast iron skillet, heat oil over medium heat. Add the garlic and onions and stir for 2 minutes. Then add the tomatoes, spinach, tofu taco meat & seasonings (garlic powder, onion powder, salt & pepper) and cook for another couple of minutes.
  • Remove the vegetables from the pan & set them aside to cook the omelette.
Cook the vegan omelette:
  • I like to use the same pan to heat the 1/2 tbsp of olive oil over medium heat. Make sure to move it all around the pan to prevent the omelette from getting stuck. 
  • Pour half of the batter in the pan and spread it around well.
  • Cook it for 3-4 minutes until the sides are dry & the center is not wet.
  • Cover half of the omelette with half of the cooked vegetables, tofu & vegan cheese. Loosen up the sides with a metal spatula and fold it in half over the filling.
  • Add 1/2 tbsp of olive oil to the pan and prepare a 2nd omelette with the remaining half of the batter, and the other half of the cooked vegetables, tofu & vegan cheese. Enjoy with a friend.

Vegan Mongolian Not Beef Ⓥ

Ingredients:
  • For the No Beef Soy Curls:
  • 1- 8 oz package of Soy Curls (I use Butler’s:
  • Vegetable oil for frying
  • Vegetable broth and or water (enough to cover the soy curls) 
  • 1 tbsp umami seasoning  
  • 1 cup of corn starch

  • For the Sauce:
  • 1/4 cup tamari or soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp brown sugar 
  • 1/3 cup water 
  • 2 tsp cornstarch & 2 tsp water to make a slurry
  • 1 tsp Gochujang Sauce or Sriracha (use 2 tsp if you like it HOT) 
  • 2 tbsp vegetable oil 
  • 1 tsp ginger, minced
  • 5 cloves of garlic, minced 
  • Serve with rice and roasted vegetables of choice. Garnish with sesame seeds, green onions & add sriracha.
Method:
For The No Beef Soy Curls:
  1. Rehydrate the soy curls. In a large bowl, add the soy curls and cover with vegetable broth, water and umami seasoning. I like to stir it a couple of times while it soaks. After about 10-15 minutes of soaking, squeeze out as much of the moisture as you can.
  2. Preheat your 2 inches of vegetable oil in a large pot on medium heat. I use the 6 on my stove.
  3. To a large bowl with a lid, add 1 cup of corn starch. Add the rehydrated, drained and pressed soy curls to the bowl, cover with the lid and shake well to coat them evenly.
  4. Fry the soy curls in the oil until crispy. I like to do it in small batches and stir it often. You don’t want to overcrowd the pan. Gently stir the soy curls in the oil while cooking to turn and cook them evenly. They will cook quickly. Once they are crispy and golden, remove them from the oil and let them cool. Repeat in batches until all of the soy curls are cooked. Set aside.
For the sauce:
  1. In a small bowl, mix the 2 tsp corn starch and 2 tsp of water together to make a slurry & set it aside.
  2. Add the rest of the sauce ingredients to a pan: tamari or soy sauce, brown sugar, dark soy sauce, water and gochujang sauce or sriracha & whisk together until most of the sugar is dissolved. Set aside.
  3. Add vegetable oil to a pan & add the garlic stirring for a minute or so then add the ginger. Cook for about 2 minutes until fragrant. Add the sauce ingredients & stir well. Next remix & add the cornstarch slurry. It will start to bubble and thicken. Let it cook for about a minute.
  4. Return the fried soy curls to the pan with the sauce and stir it well to coat.
  5. Serve with jasmine rice and steamed vegetables of choice. I like to garnish it with green onions and sesame seeds as well. Enjoy!

Vegan Cowboy Cookies Ⓥ

INGREDIENTS:

  • 1 cup of flour of choice
  • 1 cup of oats
  • 1 & 1/4 stick of melted vegan butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegan chocolate chips
  • 1/2 cup vegan white chocolate chips
  • 1/2 cup chopped walnuts
  • 1/2 cup craisins
  • 3 tbsp just egg or other vegan egg replacer
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

METHOD:

  1. Preheat the oven to 350°F. In a mixing bowl, add: flour, baking soda, cinnamon, salt & oats, stir well.
  2. Add in the melted vegan butter, sugar & brown sugar and stir well to incorporate.
  3. Next you will add the vegan egg replacer & vanilla mixing well.
  4. Finally add the vegan chocolate chips, vegan white chocolate chips, chopped walnuts & craisins. Make sure to stir well. Roll into balls or use a scoop to add to a baking sheet lined with parchment paper.
  5. Bake at 350°F for 16 minutes.

Vegan Garlic Maple Tempeh Ⓥ

INGREDIENTS:

  • 2-8 oz blocks of tempeh, chopped into bite size pieces
  • 2 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 4 tbsp vegetable broth
  • 3 tbsp maple syrup
  • 3 tbsp teriyaki sauce or marinade
  • 2 tbsp tamari or soy sauce

METHOD:

  • Add 1 tbsp of oil to a pan over medium-high heat. Add the chopped, bite-sized tempeh cubes to the pan & cook until golden on each side. Should take about 7 minutes or so. Remove the tempeh cubes from the heat & set aside.
  • In a small bowl, whisk together the maple syrup, vegetable broth, soy sauce, and teriyaki sauce. Set it aside.
  • Add 1 tbsp oil back to the pan over medium heat. Add the minced garlic & cook it until fragrant, for about 30 seconds.
  • Next, add the marinade (maple syrup, vegetable broth, soy sauce & teriyaki sauce) to the pan with the garlic. Cook it for 1-2 minutes, stirring often.
  • Then add the cooked tempeh cubes to the sauce, cooking and stirring until well-coated, about 2-3 more minutes.
  • Serve with rice & veggies of choice!

Vegan Tofu Taco “Meat” Ⓥ

INGREDIENTS:

  • 1 16 oz package of extra firm tofu, drained, pressed, dried 7 crumbled
  • 1 tbsp tamari or soy sauce
  • 1 tbsp tomato paste
  • 1/4 cup vegetable broth
  • 1 tbsp corn starch
  • 2 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • pinch of chili flakes, optional
METHOD:
  1. Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
  2. Drain, press, dry and crumble the tofu.
  3. Add all ingredients except the tofu to a mixing bowl and stir to combine.
  4. After the tofu is crumbled, add it to the bowl and stir well. Be sure it is evenly coated.
  5. Lay the tofu evenly on the parchment paper lined baking sheet.
  6. Bake f0r 12-13 minutes, remove from oven, mix a bit and then return to the oven for 12-13 more minutes.
  7. Add to tacos, salads, bowls, wraps, etc. and don’t forget your favorite toppings. Pictured with my Nut free, dairy free Vegan Queso & Vegan Ranch Dressings! Enjoy!

Vegan Buffalo Chik’n Dip Ⓥ

INGREDIENTS:
  • 1 8 oz package of frozen shredded vegan chicken, I used Sweet Earth Mindful Chik’n Strips
  • 1 8 oz package of vegan cream cheese. I only had 6 oz of vegan cream cheese so I used 2 oz vegan sour cream
  • 1/2 cup vegan ranch. Try my recipe here: https://veganyogamomma.com/2022/02/13/vegan-ranch-dressing-%e2%93%a5/
  • 1/4 cup hot sauce, I used Frank’s
  • 1/2 cup shredded vegan cheese, I used Colby Jack

METHOD:

  • Preheat oven to 350°F. Mix all of the ingredients together in a bowl well.
  • Pour into a baking dish. I used an 8×8.
  • Bake for 30 minutes, until it is bubbly. Serve hot!

Vegan Ranch Dressing Ⓥ

INGREDIENTS:

  • 1 & 1/2 cup vegan mayonnaise
  • 1/2 cup plant milk, I used soy
  • 3 cloves of minced garlic
  • 1 tsp apple cider vinegar
  • 1/2 tbsp nutritional yeast
  • 1/2 tbsp dried parsley
  • 1/2 tbsp dried dill
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp pepper

METHOD:

  • Mix all ingredients together in a bowl. I like to use a whisk to make sure its smooth. Store in the fridge for up to a week!

Vegan Queso (nut free, dairy free) Ⓥ

INGREDIENTS:

  • 1 medium russet potato, peeled & chopped
  • 3 carrots, peeled & chopped
  • 2 cloves garlic, minced
  • 2 cups plant milk (I used soy)
  • 1/2 cup nutritional yeast
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp corn starch
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika

METHOD:

  1. Peel & chop the potato & carrots. Add them to a pot, cover with water & bring to a boil. Let it boil for 10 minutes or so until veggies are tender when poked with a knife.

2. Add all other ingredients (olive oil, lemon juice, plant milk, nutritional yeast, corn starch, salt, onion powder, garlic powder, smoked paprika & minced garlic cloves) to a high speed blender.

3. Drain the carrots & potatoes & add them to the blender as well. Blend on high until smooth. Option to reheat & add some of your favorite salsa! Serve with taco, nachos, pasta, as mac and cheese sauce or any other way you would like! Enjoy!

Vegan Sausage & Feta Pasta Bake Ⓥ

INGREDIENTS:

  • 1 box pasta of choice
  • 1 package of vegan sausage sliced into 1/2 inch slices: I used 12.95 oz Field Roast Plant Based Sausages (I love Smoked Apple & Sage flavor)
  • 1 package of vegan feta, cut into chunks: I used 8.1 oz Violife Foods Just Like Feta
  • ***You can use any veggies you like I used:
  • 1 red onion, sliced
  • 2 small zucchini, sliced
  • 8 oz mushrooms, sliced
  • 1 cup of sweet peppers, sliced
  • 5 garlic cloves, minced
  • 1 cup of 4 ingredient cashew cream recipe here: https://veganyogamomma.com/2022/03/06/vegan-cashew-cream-%e2%93%a5/
  • 3/4 cup veggie broth
  • 2 tsp nutritional yeast
  • 2 tsp parsley
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Optional garnish: vegan parmesan, lemon zest, parsley, other herbs or slices, sriracha

METHOD:

  • Preheat the oven to 425°F. Add all of the veggies, vegan sausage, vegan feta, spices, cashew cream & vegetable broth to a large baking dish. I use a large oval one! Bake for 25-30 minutes, stirring once or twice.
  • Prepare the pasta according to package instructions. Reserve 1 cup of pasta water & drain the rest.
  • Add the pasta water & cooked pasta to the bake & stir well to combine. Sprinkle vegan parmesan & parsley on top! I even add some sriracha sauce because I like it hot. Enjoy!