vegan mozzarella cheese, I used a Miyoko’s classic plant milk Mozzarella
balsamic glaze, to drizzle (1-2 tbsp)
Optional fresh or dried parsley to garnish
METHOD:
Mix the ground flax & warm water together with a fork in a bowl to make a “flax egg.” Set aside.
Grate the zucchinis, onion, garlic & squeeze out any excess moisture.
Mix the flax “egg” one more time with a fork & add it to a large mixing bowl with all of the other zucchini fritter ingredients. Keep the tomatoes, mozzarella & balsamic glaze on the side for now.
Heat oil in a large (I use cast iron) skillet and cook patties on each side for a couple of minutes. Lay them on paper towels to soak up excess oil.
Preheat the oven to 375°F, line a baking tray with parchment paper or a silicone baking mat & place the fritters on the tray. Add sliced tomatoes, vegan mozzarella, balsamic glaze & cook for 20-25 minutes. Enjoy with your favorite sides.
1 lb shiitake, washed, sliced (you can use fresh or rehydrate some dehydrated ones)
1 onion, chopped
2-3 tbsp olive oil or vegetable broth
2 tbsp tamari or soy sauce
1 tbsp organic sugar
2 tsp sesame oil
2 cloves garlic, minced
salt & pepper to taste
pinch crushed red pepper flakes
METHOD:
Preheat a large skillet on medium high heat. Add the oil or broth, onions, salt, pepper & crushed red pepper flakes & sauté for 5-7 minutes, stirring often.
Add the sliced mushrooms & cook for another 8-10 minutes, stirring often as well.
Mix the tamari or soy sauce, organic sugar, sesame oil & minced garlic together then add it to the cooked mushrooms & onions. Mix well & cook for another couple of minutes until the mushrooms are shiny & caramelized looking. Serve hot. Enjoy.
3.5 oz dehydrated tofu knots, soaked for 1 hour in hot water to rehydrate
3/4 cup cornstarch
2 tbsp of vegetable broth at a time or 2/3 cup of vegetable oil
FOR THE SAUCE:
3 tbsp agave
2 tbsp ketchup
2 tbsp vegan Worcestershire sauce
1 tbsp tamari or soy sauce
1 tbsp sesame oil
1 tbsp sriracha
3 garlic cloves, minced
2 tsp white miso paste
1 tsp grated ginger
Optional garnishes: green onions & sesame seeds
METHOD:
Soak the tofu knots in hot water for an hour then drain. Take the cornstarch & add it to a bowl with a lid or plastic bag & add the drained tofu knots, shake well to coat.
Heat the vegetable broth or vegetable oil in a pan on medium-high heat & add a few tofu knots at a time. Cook them in batches so they don’t crowd & flipp them every 2-3 minutes so both sides brown. You can drain them on kitchen or paper towels & keep them warm & crispy in a warm oven if not ready to serve yet.
Mix all of the sauce ingredients together in a bowl & heat until it gets bubbly & begins to reduce.
Toss the cooked knots in the sauce & serve immediately. Add green onions & sesame seeds.
2-16 oz blocks of extra firm tofu, drained, pressed & ripped into cubes
1 cup of plank milk, I used unsweetened oat milk
1/2 cup flour of choice
2 tbsp miso paste, I used White Miso
1 tsp of sriracha hot sauce
1 cup of pistachios, shelled
1/2 cup unsweetened shredded coconut
1/2 cup vegan panko breadcrumbs
Pinch of salt & pepper
4 tbsp yellow mustard
2-4 tbsp agave or maple syrup (+/- if you like it more h’ney or more mustard)
METHOD:
Drain & press the tofu. Dry it & peel it apart with your hands into bite size pieces.
Preheat oven to 450°F. Line a baking tray with parchment paper or a silicone baking tray & set it aside.
Add the shelled pistachios & shredded coconut to a food processor & blend until you have a breadcrumb like consistency.
Mix the blended pistachio-coconut breadcrumbs, vegan panko breadcrumbs, pinch of salt & pepper together in a shallow dish & set it aside.
In a mixing bowl, add the plant milk, flour, miso paste & sriracha, whisk well & set it aside.
Set up your dredging station. Dip the tofu pieces in the batter, then into the prepared breadcrumb mixture & then set them on the baking tray until you have used them all.
Bake for 15 minutes, flip them over & bake for 10-15 minutes more. Mix the yellow mustard & agave or maple syrup together for a dipping sauce.
*Four flavors of Pillsbury Biscuits are vegan: “Grands! Southern Homestyle Original Biscuits,” “Grands! Southern Homestyle Buttermilk Biscuits,” “Grands! Flaky Layers Sweet Hawaiian Biscuits,” & “Flaky Layers Buttermilk Biscuits.”
METHOD:
Preheat oven to 350°F. Lightly grease a bundt pan.
Add oil to a large pan over medium heat & cook the vegan steak pieces. Remove from heat & set aside.
Add the onion & bell peppers & cook for about 5-7 minutes stirring on occasion. Add the garlic until fragrant, about 30 seconds, add butter to melt, then add the BBQ sauce, cashew queso.
Remove from heat & add the mixture to a large mixing bowl with the shredded vegan cheese, & chopped biscuit pieces. Mix well. Put it into the greased Bundt pan & bake it for 60 minutes.
Carefully flip onto a plate. Garnish with chopped tomatoes, scallions & vegan ranch dressing. Enjoy!
16 oz pasta of choice, cooked al dente, I used chickpea pasta
2 tbsp olive oil
2 white onions, thinly sliced
3 tbsp flour
3 tbsp vegan butter
1 tsp vegan chickenless seasoning, or a vegan chickenless bouillon
1/4 cup of soy sauce or tamari
1/3 cup of nutritional yeast
3 cups of plant milk
1 cup of vegan mozzarella shredded cheese
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/2 cup vegan parmesan
1/4 cup of panko
1/4 cup of crispy onions
METHOD:
Bring a large pot of salted water to a boil & cook the pasta according to package instructions al dente, reserve a 1/2-1 cup of the pasta water, drain, set aside.
Meanwhile, heat the olive oil in a large pot over medium heat & add the thinly sliced onions to caramelize. Add the thyme, a pinch of salt & pepper & sauté for about 30 minutes until they become soft & golden. Remove from heat & set aside.
In the same pan as the onions, add the vegan butter & flour & whisk together to form a roux. Slowly add the vegan chickenless seasoning or vegan chickenless bouillon, soy sauce or tamari &plant milk 1 cup at a time whisk well until creamy. Add the vegan mozzarella shredded cheese & nutritional yeast & whisk until well incorporated.
Preheat oven to 375°F. Prepare a lightly greased 9 X 13 baking dish. Mix the cooked pasta, reserved pasta water, cooked caramelized onions & creamy sauce & pour into the baking dish.
Sprinkle with the vegan parmesan, panko & crispy onions & bake for 30 minutes. Give it about 5 minutes to cool, then enjoy!
Make the special sauce first. Add all of the special sauce ingredients to a bowl, whisk together & set aside or refrigerate until ready to use. Prepare the toppings by slicing & shredding them as you wish.
Heat your skillet, pan or gridle. It is helpful to use two of them one on high heat to cook them & one on low heat to melt the cheese. Season the vegan ground in a bowl by mixing it with the garlic powder, onion powder, salt & pepper. Separate it into 8 equal servings, about a golf-ball size each.
Take a tortilla & smash the seasoned vegan ground flat onto it with your fingertips. Place it ground side down & press down to “smash” it with the bottom of a skillet. Let it cook for a few minutes, use a spatula to work it free & carefully flip it over. Add a slice of vegan cheese. Adding a couple of sprinkles of water & putting a lid on top will help you get that perfect melt every time! Continue until all 8 of them are done. Be careful, it’s HOT!
Since they will cook in batches, I like to lay the smashed tacos flat on a tray & heat for about 5-10 minutes in the oven at 350F before adding the special sauce, all of your favorite toppings & enjoying!
16 oz of mushrooms, remove stems, wipe clean with a paper towel
2 tbsp vegetable broth
2 tsp parsley
2 tsp nutritional yeast
1 tsp thyme
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt, more to taste
1/4 tsp pepper
METHOD:
Heat vegan butter & olive oil over medium-high heat in a large pan or skillet. Add the onion & sauté for a few minutes until soft.
Add the mushrooms & cook for 4-5 minutes each sides.
Add the cauliflower florets. Cook for 10 minutes until golden brown.
4. Add the vegetable broth & cook to reduce for 2 minutes.
Add the spices. Stir & cook incorporating well until fragrant. Add salt & pepper to taste. Serve right away with any of your favorite vegan sides. Enjoy!
Vegan Yoga Momma 