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:
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.
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!
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:
Preheat the oven to 425°F.
Cut up your vegetables & dice the garlic & add them to a large bowl.
Shred the mushrooms with your hands or 2 forks & add them to the bowl.
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.
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!
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.
Add it to tacos, salads, burritos, bowls and top it with your favorite’s. Enjoy!
Lightly spray pan with cooking spray. Heat to medium on the stove.
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.
Add the vegan cheddar cheese shreds and continue to stir cooking for another minute or two, until it looks good! Serve immediately! Enjoy.
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.
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:
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.
Preheat your 2 inches of vegetable oil in a large pot on medium heat. I use the 6 on my stove.
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.
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:
In a small bowl, mix the 2 tsp corn starch and 2 tsp of water together to make a slurry & set it aside.
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.
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.
Return the fried soy curls to the pan with the sauce and stir it well to coat.
Serve with jasmine rice and steamed vegetables of choice. I like to garnish it with green onions and sesame seeds as well. Enjoy!
Preheat the oven to 350°F. In a mixing bowl, add: flour, baking soda, cinnamon, salt & oats, stir well.
Add in the melted vegan butter, sugar & brown sugar and stir well to incorporate.
Next you will add the vegan egg replacer & vanilla mixing well.
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.
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.
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:
Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
Drain, press, dry and crumble the tofu.
Add all ingredients except the tofu to a mixing bowl and stir to combine.
After the tofu is crumbled, add it to the bowl and stir well. Be sure it is evenly coated.
Lay the tofu evenly on the parchment paper lined baking sheet.
Bake f0r 12-13 minutes, remove from oven, mix a bit and then return to the oven for 12-13 more minutes.
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 Yoga Momma 