Vegan Black Bean Meatballs Ⓥ

INGREDIENTS:

  • 1 cup rolled oats, finely ground in a food processor
  • 1 can of black beans rinsed, strained & mashed
  • 1/4 cup vegan panko breadcrumbs
  • 2 tbsp. extra virgin olive oil – plus some for cooking
  • 1 tbsp tomato paste
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp hot sauce
  • 2 tsp nutritional yeast
  • 1 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 5 cloves of garlic, minced
  • 1/4 cup onion, chopped
  • 8 oz mushrooms, diced
  • 2 tbsp flax seeds
  • 1 cup bbq sauce

METHOD:

  • Add a little olive oil to a pan, sauté the onions, mushrooms & garlic then set aside.
  • Grind the oats, drain, rinse & mash the beans, and add them to a bowl with all of the other ingredients EXCLUDING the BBQ sauce. Add the sautéed mushrooms & onions as well & mix to combine. If you have time, you can put it in the fridge or freezer for a bit.
  • Roll the mixture into 12-14 equal sized balls and add some oil to a pan. Cook the balls for a few minutes on each side to brown.
  • Add the BBQ sauce & simmer for 15-20 minutes. Serve with your favorite sides.

Quick Pesto Ⓥ

INGREDIENTS:

  • 2 & 1/2 cups of fresh basil
  • 1/4 cup walnuts or cashews
  • 3 large garlic cloves
  • 1 small lemon, juiced
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp olive oil
  • 2-4 tbsp water or veggie broth

METHOD:

  • To a high-speed food processor add the basil, nuts, garlic, lemon juice, water, nutritional yeast, salt & pepper. Process it all together & then add the olive oil & extra water or veggie broth slowly. Pause and use a spatula to scrape down the sides. Add to pasta, wraps, bowls marinades. Store in the fridge for a week or the freezer for up to 2 months.

Vegan Tofu Parmesan Ⓥ

INGREDIENTS:

  • TOFU, SAUCE, VEGAN, CHEESE:
  • 2-16 oz blocks of extra firm tofu, drained, pressed & dried ***
  • 1/2 cup corn starch
  • 3 cups of tomato sauce, I used Rao’s store bought to save time
  • 8 oz of vegan mozzarella, I used a half of a bottle of Miyoko’s Liquid Vegan Pizza Mozzarella
  • 4 tbsp vegan parmesan cheese shreds
  • 1 tbsp fresh parsley for garnish
  • BATTER:
  • 13/4cup plant milk, I used unsweetened almond milk
  • 4 tbsp flour
  • 2 tsp nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • PANKO CRUST:
  • 1/2 vegan parmesan cheese shreds
  • 1 & 1/2 vegan panko breadcrumbs

METHOD:

  • Drain, press & slice tofu into 7-8 slices widthwise. (***IF YOU HAVE TIME: Option to use the double freeze tofu method- right in the container is fine or use a safe container, drain & press the tofu, then freeze it, defrost it, freeze it again & defrost it again, then drain & press it again. ***)
  • Dry the tofu well & be sure to press out any extra moisture with an absorbent lint free kitchen towel if possible.
  • Preheat the oven to 400°F.
  • PREPARE DREDGING STATION:
  • Add the cornstarch to the first bowl, option to add a sprinkle of salt & pepper.
  • Make the batter in the 2nd bowl by adding the plant milk, flour & seasonings & whisk them together well to combine.
  • Mix the vegan parmesan cheese shreds & panko breadcrumbs in a shallow dish & set aside.
  • PREPARE THE TOFU PARMESAN:
  • Line a baking tray with parchment paper or spray it lightly with cooking spray.
  • Prepare the tofu by first dipping it in the corn starch, then the batter, then the breadcrumbs tossing well to coat & shaking off any excess between stations. Lay them flat on the lined pan & bake for 30 minutes flipping halfway through cooking time. Remove from the oven when it’s done & increase the temperature to 500°F.
  • In a shallow 9x 13 baking dish, pour a little bit of the marinara sauce & spread it evenly across the bottom.
  • Once the tofu is cooked, add it to the dish, top with the rest of the marinara sauce, the vegan liquid mozzarella or vegan mozzarella shreds & the vegan parmesan cheese & bake for 10 minutes; then turn the broiler on high & broil it for another 2-3 minutes, with an eye on it & the oven door cracked open.
  • Sprinkle with parsley, serve with favorite sides & ENJOY!
  • AIRFRIER METHOD:
  • Follow the same steps above, & air fry 375°F for about 15 minutes flipping halfway through cooking time.

Vegan Turk’y Chili Ⓥ

INGREDIENTS:

  • 1 tbsp olive oil
  • 12 oz package of Trader Joe’s Turkeyless Grounds:
  • 1/2 onion, minced
  • 1 jalapeño, minced (remove seeds)
  • 4 cloves of garlic, minced
  • 1-15 oz can beans, I used organic Bean Trio
  • 1-14.5 oz can of diced tomatoes
  • 1/2 of a 15.25 oz can of corn
  • 1 packet of chili seasoning or make your own. (I used Mild store bought to save time)

METHOD:

Add olive oil to a pan over medium heat. Add the onion & sauté for a few minutes until they are translucent. Add the minced garlic & jalapeño & sauté for another couple of minutes.
Next add the Turkeyless grounds & use a wooden spoon to break it up & mix well. After a few minutes, add the canned tomatoes, corn, beans & chili seasoning & mix well. Let it simmer for 20-30 minutes or longer. You can also make this in the slow cooker. I would sauté the onion, garlic, jalapeño & Turkeyless grounds first then add the other ingredients & set it to cook on low for 4-6 hours! I used my Cashew Queso, green onions as a topping! Enjoy.

Vegan Garlic Parmesan Carrots Ⓥ

INGREDIENTS:

  • 2 pounds carrots, washed, scrubbed, diagonally cut into 3-inch pieces or so
  • 4 tbsp vegan butter
  • 2 tbsp white miso paste
  • 5-6 cloves garlic, minced
  • 2 tbsp parsley
  • 1 tsp Italian Seasoning
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1/3 cup grated vegan parmesan cheese 

METHOD:

  • Preheat oven to 425°F & spray a rimmed baking sheet lightly with cooking spray or line it with parchment paper & set it aside.
  • Place washed, peeled, cut into 3-inch pieces carrots in a large mixing bowl.
  • Melt the vegan butter in the microwave then add the minced garlic, miso paste, Italian Seasoning, salt, pepper & parsley to the melted butter and whisk until thoroughly combined.
  • Pour the butter mixture over the carrots & toss to coat well.
  • Add the grated vegan parmesan cheese & mix again until combined well.
  • Bake on the prepared baking sheet for 35-45 minutes (depends on thickness of the carrots), until tender. I like to shake the pan about half way through cooking.
  • Serve as a side with any of your favorite vegan meals. Enjoy!

Vegan Kale Caesar (Tahini) Ⓥ

INGREDIENTS:

KALE SALAD:

  • Bunch of kale, washed, dried, removed from stems & massaged well
  • 1 cucumber, diced
  • 1 bunch of green onions, diced
  • 1/2 shallot, minced
  • 1 avocado, sliced

TAHINI CAESAR DRESSING:

  • 1/2 cup tahini
  • 1/2 cup of water
  • 1 tsp dijon mustard
  • 2 tsp capers & brine
  • 3-5 garlic cloves, minced
  • juice of small lemon
  • 2 tbsp vegan Worcestershire sauce
  • 1/2-1 tsp salt
  • 1/4 tsp pepper

METHOD:

  • Add all of the Tahini Caesar Dressing ingredients to a bowl, whisk well and let it sit in the fridge.
  • Prepare the salad, you can use the kale, cucumber, shallot, green onions & avocado or any other lettuce and toppings you want.
  • Toss the salad or drizzle the dressing on it. Optional to sprinkle some vegan parmesan cheese on top. Enjoy!

Vegan Chickpea-ZZA Melts Ⓥ

INGREDIENTS:

  • 2 cans of garbanzo beans, drained, rinsed & mashed
  • 1 tbsp furikake seasoning
  • 1/4 cup vegan mayo or dressing of choice, Tahini will work too!!! I used my Caesar: https://veganyogamomma.com/2022/07/10/vegan-kale-chickn-caesar-wrap-%e2%93%a5/
  • 1/4 cup red onion, diced
  • 1/2 cup shredded carrot
  • 1/2 cup celery, diced
  • 1 bunch of green onions, diced
  • 3 garlic cloves, minced
  • 2 pitas, open face like a pizza
  • 4 slices vegan cheese of choice, I used Follow Your Heart American Style slices

METHOD:

  • Drain, rinse & mash the garbanzo beans & add them to a large bowl. Add the veggies, vegan mayo or vegan dressing, furikake seasoning & mix well.
  • Prepare the Chickpea-ZZA’s by adding some of the garbanzo mixture to each side of the open-faced pita pocket & add a slice of vegan cheese.
  • Place the Chickpea-ZZA’s on a tray lined with parchment paper & toast it on high. I do 2 cycles in my toaster but keep an eye on it. Enjoy!

Hand cut fries Ⓥ

INGREDIENTS:

  • 4 large potatoes, I used Russet
  • 1-2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp parsley
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper

METHOD:

  • Wash & cut the potatoes into fries.
  • Toss the fries in the olive oil & mix well.
  • Next add the spices, I mix them together first, then add the mix to the fries to coat well.
  • Lay them flat or use the air frier basket at 425°F for about 50-60 minutes. You can also use the oven, just shake the pan a couple times during cooking.
  • When using the air frier, I like to rotate the shelves every 12-15 minutes. Enjoy!

Vegan (Lions Mane Mushroom) Crab Cakes Ⓥ

INGREDIENTS:
  • 16 oz Lion’s Mane mushroom, shredded
  • 2 tbsp flaxseed meal
  • 6 tbsp water
  • 1/2 cup panko breadcrumbs
  • 1/4 onion, diced
  • 5 cloves of garlic, minced
  • 2 tbsp vegan mayonnaise
  • 2 tsp vegan Worcestershire sauce
  • 2 tsp dijon mustard
  • 1 & 1/2 tsp old bay seasoning
  • 2 tsp parsley
  • 1 tsp Furikake seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2-3 tbsp olive oil to pan fry
VEGAN TARTAR SAUCE:
  • 1/4 cup of vegan mayonnaise
  • 1/4 tsp old bay seasoning
  • 1 tsp lemon juice
  • 2 tsp capers
  • 1 tbsp relish optional
METHOD:
  • Make a flax egg by adding the flaxseed meal & water to a dish & stirring well. Set it aside.
  • Prepare the vegan tartar sauce by mixing all ingredients together, stirring well & then place it in the fridge until it’s time to serve.
  • Prepare the Lion’s Mane Mushroom by shredding it with yours hands into small pieces like flakey crab.
  • In large bowl, combine the flax egg, vegan mayonnaise, diced onion, vegan Worcestershire sauce, Furikake seasoning, old bay seasoning, Dijon mustard, parsley, salt & pepper. Mix well until fully incorporated.
  • Add the shredded Lion’s Mane Mushroom & mix until it is all fully incorporated. Add the Panko breadcrumbs & mix again until fully incorporated.
  • Form mixture into 6-8 equal size round flat patties (about ½ to ¾ inch thick).
  • Heat olive oil in sauté pan on medium/high heat or preheat oven to 400°F & line a pan with silicone baking mat or lightly spray with cooking spray.
  • Pan fry patties for 2-3 minutes per side until they are golden brown & cooked throughout or bake for 10 minutes, flip & bake for 10 minutes more at 400°F.
  • Add optional garnish, squeeze of lemon, green onions. Serve with a salad & a dollop of the vegan tartar sauce. Enjoy!

Vegan Kale Chick’n Caesar Wrap Ⓥ

INGREDIENTS:

WRAPS & KALE CAESAR:

  • 4 large wraps of choice
  • 6 cups of washed, dried, chopped & masssaged (dont’ forget to massage it) kale; you can use any lettuce you want of course
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1 bunch green onion, diced

Vegan Caesar Dressing

  • 1/2 cup vegan mayo
  • 1/2 lemon, juice only
  • 4 garlic cloves, minced
  • 2 tbsp vegan worcestershire sauce
  • 2 tsp dijon mustard
  • 1 tsp capers
  • 1/2 tsp salt
  • 1/4 tsp pepper

Soy Curls Chick’n

  • 2 cups of uncooked soy curls
  • 3 cups vegetable broth or water
  • 4 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper

Optional: 1/2 cup of vegan croutons or 1/4 cup of crispy onions for a little bit of crunch.

METHOD:

  • Add the soy curls to a bowl with the vegetable broth or water to rehydrate them. Let them soak for 10-15 minutes & press them occasionally in the bowl. Preheat oven to 425°F. Line a large baking tray with silicone mats or spray lightly with cooking spray.
  • Next, prepare the dressing by mixing all of the ingredients together in a bowl with a whisk & then put it in the fridge once it is done until you are ready to assemble the wraps.
  • Prepare the salad. Wash, dry, massage & chop the kale. You can use whatever you want in the salad, I used, cherry tomatoes, red onion, cucumber, green onion & avocado. YUM!
  • Drain & press the soy curls to remove the broth & add them to a bowl with the olive oil & seasonings & toss well to coat. Lay the seasoned soy curls flat on the sheet pan & bake for 20-25 minutes.
  • Assemble the wraps. Add the kale salad, some dressing, some cooked & seasoned soy curls & croutons or crispy onions to your wrap, roll it up tight, cut it in half & eat it right away! Enjoy!