Wash mushrooms by using a damp paper towel & then slice them into 1 inch thick rounds with a criss-cross pattern on the top and bottom of each.
Whisk together the miso paste, tamari/soy sauce, sesame oil, sugar, rice vinegar, ginger, & garlic. Pour the marinade over the sliced mushrooms and let it sit for at least 15 minutes up to an hour. Flip them half way through marinating.
Heat up a pan & add the olive oil & vegan butter. Add the mushroom rounds & cook them flipping half way through until lightly seared on each side. I cooked mine in two batches so it wouldn’t crowd the pan. Once they are cooked, add the minced garlic to the pan & sauté it for 30 seconds.
Drain can of hearts of palm & smash them so they flatten into “filets”.
Whisk the flour, corn starch, nutritional yeast, Furikake seasoning, old bay seasoning, salt & pepper together.
Heat oil in a pan on medium heat and toss the filets to coat well in the flour mixture.
Pan fry filets for for 2-3 minutes, flip them over & fry 2-3 more minutes.
Remove filets from oil, drain the oil then return the pan to heat and melt 2 tbsp of vegan butter. Add the broth, lemon juice, parsley & capers & mix well. Add 2 more tbsp vegan butter to melt & pour sauce over the filets. Serve warm with favorite sides.
Heat up olive oil in a large pot on medium-low heat & sauté the diced onion with a pinch of sea salt until translucent. Add the minced garlic, smoked paprika, chili powder, oregano, onion powder & garlic powder mixing well.
Add the drained & rinsed Jackfruit pieces, 1/2 cup of BBQ sauce and 2 cups of water. Bring it all to a simmer, partially cover & let simmer on low heat for 45 minutes until most of the liquid is absorbed.
When it is done, strain the jackfruit. Return it to the pan and remove it from the heat.
Use a masher to shred the jackfruit & stir in the other 1/2 cup of BBQ sauce, season to taste.
In a medium sized bowl, combine the drained & rinsed chickpeas, flour, vegan parmesan cheese, parsley, nutritional yeast, cumin, garlic powder, salt & pepper and 2 tbsp of water and use a fork or masher to mash & mix all ingredients until they are well blended.
Divide mixture into 6 parts & form into equal sized thin patties.
Spray air-fryer lightly with cooking spray & air-fry for 15 minutes at 400°F, flipping half way through cooking time
I love tahini for dipping! Served mine with brown rice & roasted sweet potatoes & Brussels sprouts, tahini & sriracha!
Whisk the flour, baking soda, corn starch, & salt together in a medium mixing bowl & set it aside.
Mash your bananas with a fork & then add the melted and cooled coconut oil, coconut sugar, and vanilla extract.
Combine the flour mixture and banana mixtures, & then then fold in the chopped walnuts & chocolate chips.
Let the dough sit in the refrigerator for 30 minutes.
Preheat oven to 375F & line a baking sheet with parchment paper or spray lightly with cooking spray. Scoop the cookie dough onto the prepared cookie sheet, spread flat & bake for 9-10 minutes. They are ready when the edges turn a light, golden brown.
Let the cookies cool on your cookie sheet for 10 minutes & devour!
Add olive oil to a pan and sauté diced onion on low heat for 3-4 minutes.
Turn the heat up to medium and add the diced mushrooms, minced garlic & herbs about 6 minutes more.
Add vegan beef crumbles & cook for another 2-3 minutes.
Add the frozen mixed veggies & sauté for about 5 more minutes so that they can be fully thawed.
Sprinkle the flour into the beef & veggie mixture and stir well.
Add the vegetable broth, tomato paste, and tamari/soy sauce mixing it all together well.
It is finished when the mixture starts to bubble and thicken. Remove from the heat and place it in a large casserole dish.
Meanwhile, make the vegan mashed potatoes:
Fill a large pot with cold water.
Wash, peel and dice your potatoes around 1 inch in size.
Place the potato cubes in the pot of cold water as soon as you cut them so they will not turn brown.
Add salt to the water and bring the potatoes to a rolling boil for about 15-20 minutes. They are done with the potatoes break easily when pierced.
Drain the potatoes then immediately add them back to the pot with the vegan butter, plant milk and spices.
Use a potato masher to mix and mash well, until the potatoes are fluffy.
Assemble and bake the Sheperd’s Pie:
Preheat the oven to 350F. Spread the vegan mashed potatoes over top of the on top of the vegan meat & veggie mixture. Make it thick! Drizzle with 2 tbsp vegan butter.
Bake at 350F for 30 minutes. I like to turn the broiler on high, crack the oven door and let it brown the top of the potatoes at the end for 3-4 minutes.
Garnish with fresh herbs if you want and ENJOY!
Notes
Use a large casserole dish because bubbling & dripping may occur when cooking.
You may want to place a cookie sheet under the casserole dish to catch any drips and keep the oven clean.
Make sure that your mashed potatoes have enough liquid and are light and fluffy since they will dry a little in baking.
Soak cashews in hot water for at least 5 minutes or longer if you can. I usually do mine in the morning.
2. Heat olive oil over low-medium heat. Add diced onion & sauté for about 7-8 minutes until translucent. Add the garlic & sauté until fragrant about 30 seconds more. Remove from heat.
3. Drain the cashews. Add the onion/garlic mixture to your high-speed blender along with the drained cashews, plant milk, nutritional yeast, lemon juice, salt & pepper & blend until smooth and set aside.
4. Cook the pasta according to package instructions. Reserve a cup of pasta water & drain when time is up.
5. While the pasta cooks. Add oil to a pan & sauté for about 8 minutes then add the spinach. Remove from heat. I like to drain the moisture from cooking the mushrooms & spinach.
6. Add the Alfredo sauce back to the pan with the mushrooms, spinach, cup of pasta water & drained pasta to reheat. Mix it well, sprinkle with vegan parmesan. I like sriracha on it too. Serve hot!
Mix all of the ingredients together in a mixing bowl minus the coconut flakes.
Once the marinade is done, add the coconut flakes and toss to coat well.
Lay flakes flat on a pan on silicone baking mats or sprayed lightly with cooking spray.
I like to bake it in 5-minute increments tossing the pan each time. It should not take more than 15 minutes. Keep an eye on it because it goes from Yay to Nay real fast!
Sprinkle the cloves with olive oil, salt & pepper & roll up the foil leaving the cloves in a sort of packet.
Air fry the foil packet for 20 minutes at 400F. Let them cool for about 5 minutes in the airfrier and then squeeze the cloves out of the peel. Add to your favorite sauces, make garlic bread, dips, dressings and more.
Vegan Yoga Momma 