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!
1 chipotle pepper in adobo sauce, diced, or 1 tbsp adobo sauce for less spice
2 tbsp tomato paste
1 & 1/2 tsp chili powder
1 & 1/2 tsp cumin
1 & 1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
1-14 oz can of black beans, drained, rinsed & lightly mashed
1-15 oz can of corn, drained & rinsed
1/2 cup vegetable broth
1 lime, juiced
12 tortillas
1 cup of shredded vegan cheese of choice
METHOD:
Preheat oven to 450F. Place rack in the center of the oven. I suggest completing all of your prep first. So do all of the chopping & get ready to get cooking.
Add 1 tbsp of olive oil to a medium skillet over medium heat. Once hot, add the onion & a pinch of salt & pepper. Sauté & stir for about 5 minutes. Add the minced garlic, minced chili pepper in adobo sauce, tomato paste, chili powder, cumin, smoked paprika, & tomato paste to coat the onions & let it cook for another minute or two, stirring well to incorporate, until fragrant.
Add the rinsed, drained, mashed black beans to the skillet. Cook for another couple of minutes. Add the vegetable stock & rinsed, drained corn. Increase the heat so the mixture starts to simmer.
Add the lime juice & season with additional salt & pepper to taste. Remove from the heat.
Heat the tortillas by microwaving them for 30 seconds in a damp paper towel or if you have the time, you can choose to lightly fry them in some canola oil for a few minutes on each side.
Line a large-rimmed baking sheet with a silicone baking mat or parchment paper & assemble tacos. Add mixture, sprinkle shredded vegan cheese, fold in half & line the pan.
Bake for 8-10 minutes. Remove from the oven. Top with favorite toppings: I used vegan sour cream, vegan queso, salsa & guacamole. Enjoy!
1 package of pasta of choice, cooked al dente to package instructions
Cashew cream, try my recipe:
1 cup of cashews, soaked in really hot water for at least 10 minutes
3/4 cup of water
1 tbsp nutritional yeast
1 tsp lemon juice
1 tsp white miso paste
1/2 tsp salt
Optional: top with sriracha & parsley
METHOD:
Soak the cashews in hot water, set aside. Boil water in a large pot to cook pasta to package instructions.
Preheat oven to 425°F. Line a baking tray with parchment paper or a silicone baking mat. Add the cubed potatoes, toss with some of the olive oil & spices & bake for 15 minutes.
Remove from the oven, add the bell peppers, onion, artichoke & zucchini & place the sausages on top, add the remainder of the olive oil & spices. Return to the oven for another 20-25 minutes or until golden.
Meanwhile make the cashew cream. Drain the soaked cashews & add them to a high-speed blender with the water, nutritional yeast, lemon juice, miso paste, salt & blend until smooth.
Plate the pasta, some veggies, a sausage & drizzle with cashew cream. Option to add sriracha & parsley. Enjoy!
In a stand-up mixer (if you have one), beat the coconut oil, tahini, organic granulated sugar & organic brown sugar on medium until they are somewhat creamy for about 3 minutes. You can do this manually as well, it will be a good workout. Add the plant milk & vanilla & beat it all together for another minute until well incorporated.
In a separate bowl, whisk together the dry ingredients, minus the vegan chocolate chips (all purpose flour, cornstarch, salt, baking powder & baking soda) & then add them to the wet ingredients mixing on low for another couple of minutes until mixed.
Mix the vegan chocolate chips in with a spoon or fork & refrigerate the dough for a half hour or even as long as overnight.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats. Roll the dough into equally sized balls & press down the middle of each one just a bit. You want them to be spaced out well so they can spread.
Bake for 15-16 minutes. Sprinkle with salt immediately after removing from the oven if you would like, let them cool & enjoy!
Remove mushrooms from their packaging. Cut off each mushroom about 1 inch from the dirt & discard the dirt.
Wipe any remaining dirt with a damp paper towel but do not get them wet. Carefully separate each of the mushrooms into about 4 smaller bunches. Don’t worry if they fall apart more.
Add oil to a large pot (I like to do 2 tbsp at a time) & heat over medium-high heat. Prepare your dry ingredients in a shallow dish & coat each bunch of mushrooms evenly. I like to press them flat so they get really crispy. Shake off any excess batter & fry each bunch for about 2 minutes on each side. Work in batches so you don’t overcrowd the pot.
Once both sides are golden, lay them on paper towels. I like to drizzle with agave nectar & Frank’s hot sauce. Eat with your favorite vegetables or make a sandwich. Enjoy.
Get 6 mason jars (12 oz each at least) with lids. Add 1/2 cup of blueberries then 1/2 cup of strawberries to each jar.
Mix all of the dry ingredients together with a whisk in a large bowl then slowly add the plant milk. Whisk until combined.
Pour about one cup of mixture into each mason jar over the fruit until you use all of the oat mixture.
Put on the lids, add to the fridge overnight. In the morning, you can eat it cold or heat it in 30 second increments and serve with a sprinkle of coconut flakes and vegan vanilla chocolate chips. Enjoy.
Carefully cut the broccoli into bite-sized florets.
In a large bowl, combine the all-purpose flour, the plant-based milk, the water, nutritional yeast, paprika, garlic powder, onion powder, salt, & pepper. Stir well to combine.
Coat the broccoli florets completely in the batter, then coat them in the panko breadcrumbs.
Use silicone mats or line a baking sheet with parchment paper & lay the broccoli florets on the baking sheet. Space them out & bake them for 25 minutes at 350 °F.
Make the sauce while the broccoli wings bake by whisking the sriracha, soy sauce or tamari, rice vinegar, garlic, ginger, agave, sesame oil & together in a large bowl.
Transfer the baked broccoli wings to the bowl & evenly coat them with the sauce.
Put the coated broccoli back on the baking sheet lined with parchment paper & return to the oven to bake for another 20 minutes at 350 °F.
Garnish with green onions & sesame seeds & enjoy hot with your favorite sides.
1 lb tofu, option to drain & press, can just pat dry if short on time
2 cups of tomato sauce
1 tbsp vegan Worcester sauce
1 tbsp soy sauce or tamari
2 tsp nutritional yeast
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
METHOD:
Bring a large pot of salted water to a boil & cook the pasta according to package instructions, al dente.
Add the olive oil to a large pan with a lid over medium heat. Add the garlic & sauté for a few minutes. Next add the minced onion & stir. Cook for a few more minutes then crumble the tofu in with your hands. Add the vegan Worcester sauce, soy sauce or tamari, tomato sauce & spices. Stir & let it simmer for about 10 minutes.
Drain the pasta, top it with the sauce. Garnish with parsley & vegan mozzarella or parmesan shreds. Serve with vegan garlic bread. Enjoy!
Vegan Yoga Momma 