16 oz package of pasta of choice, I used @eatbanza
2-8 oz bags of frozen vegan chicken, I used @daringfoods Lemon flavored plant based chicken pieces
1 shallot, diced
3 cloves of garlic, minced
2 tbsp olive oil
1/4 cup vegan butter
1/4 cup flour
1/2 cup vegetable broth
1/2 cup of capers in brine
1/4 cup fresh lemon juice
2 tbsp parsley
1/2 tsp salt
1/4 tsp pepper
Let the vegan chicken defrost for a bit & then cut the strips up a bit more. Cook pasta according to package directions. Drain & set aside.
Add olive oil to a pan, add the vegan chicken & cook it according to package instructions. Remove from the heat, set aside.
In the same pan as the vegan chicken, add the minced garlic, diced shallot, fresh lemon juice. capers in brine & vegetable broth, scrape the bottom of the pan to get up any bits from cooking the chicken & stir well.
Add the vegan butter & flour, whisking so it thickens. Add the parsley, salt, pepper & cooked vegan chicken & stir well to combine. Serve with the pasta & any other sides you like. Enjoy!
2-12 oz packages of vegan chocolate chunk/chip cookie dough – I used @sweetlorins
2-8 oz packages of vegan cream cheese – I used @toffuti
2 vegan eggs – I used 6 tbsp total @justegg
3/4 cup organic sugar
1 tsp vanilla extract
I suggest letting the cookie dough & cream cheese soften at room temperature for a bit before starting to make these.
Preheat the oven to 325°F. Lightly spray a 9×13 inch baking dish with cooking spray. Take one of the packages of cookie dough & evenly spread it piece by piece across the bottom of the pan. Flatten it with your palms & press it down with your fingertips so it covers the whole dish.
In a large mixing bowl, add the vegan cream cheese, vegan egg substitute, organic sugar & vanilla extract & blend well so there are no lumps. Pour it in the dish over the first layer of cookie dough. Use a spatula to spread it out evenly.
Take the 2nd package of vegan cookie dough & piece by piece, flatten each cookie with your palms then lay them flat & place them as close to one another as you can. It’s ok if there are spaces between them, they will fill as it cooks. Bake for 40-45 minutes. Enjoy them hot or cold by refrigerating overnight. Store in the fridge for a few days.
1-16 oz block of tofu, freeze, defrost, freeze, defrost, press (do not skip)!
2 cups vegetable broth, or 2 cups of hot water & 2 no-chicken bouillon cubes
1 & 1/2 cups all purpose flour
1 tbsp Italian seasoning
1 tbsp nutritional yeast
1/2 tbsp paprika
1/2 tbsp garlic salt
1/2 tsp celery salt
1/2 tsp ginger
1/2 tsp salt
1/4 tsp black pepper
1 & 1/2 cups unsweetened plant milk
1 & 1/2 tbsp apple cider vinegar
1 cup corn flakes
Freeze the tofu completely, defrost it, freeze it again, & then defrost it again. This will help give it a more chicken like texture, trust me, DO NOT SKIP this step.
Once the tofu has thawed completely, press it in a tofu press or wrap it in an absorbent kitchen towel between two cutting boards or baking trays with some heavy weight on top.
Preheat oven to 425°F & line a baking tray with parchment paper or spray lightly with cooking spray & set aside. Break the tofu into pieces with your hands. It should break apart naturally into 10-12 pieces.
Put the broken tofu pieces into a casserole dish with the vegetable broth or mix the hot water & Boullion together then add them to the dish & set it aside.
Set up a dredging station. In a medium bowl, add the plant milk & apple cider whisking to make a vegan buttermilk & set it aside. Then in a large bowl, add the flour & all of the spices.
Put the corn flakes in a plastic bag & smash it into pieces with the bottom of a glass or rolling pin. Set aside & get an extra plate as well.
One by one, add the pieces of tofu into the buttermilk, then the flour & seasonings & add them to the plate.
Once you finish one round of dredging, add the crushed cornflakes to the bowl of flour & spices, mix well & then repeat dredging the tofu in the buttermilk & then the flour, spices & cornflake mixture. Lay flat on the lined or sprayed pan & bake for 30 minutes at 425°F, flipping half-way through. Enjoy with favorite sides.
1-8 oz vegan “meat” of choice, I used @daringfoods, Cajun Chicken Plant Pieces
2 cups sautéed veggies of choice (great for leftovers)
2 cups fresh spinach
2 tbsp seasoning of choice
1-2 tbsp oil
1 cup vegan cheese of choice
Preheat oven to 425°F. Wash the zucchini, cut off the tops & slice them lengthwise. I cooked them first (to make scooping easier) on the fresh vegetable setting on my microwave (careful, they are HOT when done).
Heat olive oil over medium heat & prepare the vegan meat according to the package instructions. Set aside. In the same pan, sauté vegetables of choice in olive oil & seasoning of choice.
Add the chicken back to the veggies & add the spinach. Remove from the heat & stir to combine so the spinach cooks down.
Assemble the stuffed zucchinis. To a lined baking dish, add the cooked, scooped zucchini’s, the cooked meat & veggie topping & sprinkle the cheese on top. Cook for 20-25 minutes. Sprinkle vegan cheese on top & serve with favorite sides like my Roasted Potatoes & Vegan Ranch Dressing. Enjoy!
2-8 oz bags of frozen vegan chicken, I used @daringfoods & I let them defrost a little & cut them into thinner strips too
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 oz mushrooms, sliced
3-4 garlic gloves, minced
3 tbsp taco seasoning, divided, I used store bought
2-4 tbsp olive oil
Add half of the olive oil or vegetable broth to a skillet with the mushrooms. Sauté for a few minutes, then add the onion, peppers & garlic. Let it reduce & cook down for about 10-15 minutes so the onions begin to caramelize. Once cooked, set the vegetables aside.
Add the rest of the olive oil or vegetable broth to the same pan with the sliced vegan chicken. Cook for a few minutes then add the rest of the taco seasoning & stir. Serve on a tortilla with your favorite sides. I added rice, guacamole, vegan cheddar shreds & my vegan ranch dressing. Recipe here: https://veganyogamomma.com/2022/02/13/vegan-ranch-dressing-%e2%93%a5/
2-8 oz packages of frozen vegan Chick’n pieces. I used @daringfoods
2 cups vegetable broth, divided
1 cup of raw cashews, soak in hot water for 10 minutes or more
2 tbsp vegan butter, use water or broth for oil free
2 tbsp olive oil
8 oz sliced mushrooms of choice
2-3 cloves garlic, minced
1 shallot, diced
1 tsp lemon juice
1 tsp miso paste
2tsp nutrional yeast
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper
2/3 cup vegan Marsala or 2 tbsp balsamic glaze
Soak the cashews in hot water first for at least 10 minutes. Cook the vegan chicken according to package instructions. I use a cast iron skillet on medium with the olive oil, salt & pepper. Set aside.
Drain the soaked cashews, then add them to a high-speed blender with one cup of the vegetable broth, the miso paste, lemon Juice, nutritional yeast, salt, pepper & thyme. Blend until smooth to make the cashew cream.
In the same skillet that you cooked the vegan chicken, melt the vegan butter, water or vegetable broth, the minced garlic, diced shallots & the sliced mushrooms, sautéing & mixing often until they reduce & turn golden brown, about 5-7 minutes.
Pour in the Marsala wine or balsamic glaze & the remaining cup of broth, the vegan cashew cream & the vegan chicken. Simmer over medium heat for 5-8 minutes until it thickens. Serve with your favorite sides.