Dal Tadka

Dal Tadka is a traditional Indian dish made with lentils, spices, and tempered with butter fried herbs and spices. It is healthy, comforting, and full of rich nutrients. This recipe is a vegan rendition of this dal dish, using vegan butter. 

Rich Dal Tadka served with rice and garlic naan

1 cup toor dal or masoor dal (split pigeon peas or red lentils)

2 cup water 

2 tbsp canola oil 

2 tbsp vegan butter (I used Miyoko's, because it browns well)

1 tomato

1 onion

2 cloves garlic

1 tsp ginger 

1 whole Indian red dried chili

1 bay leaf

1/2 tsp hing (optional)

1 tbsp kasuri methi (dried fenugreek)

2 tsp turmeric

1 tsp pepper

1 tsp coriander powder

2 tsp garam masala 

1 tsp chili powder

2 tsp cumin seeds

1. Bring a pot to heat and add water. Once water comes to a boil, add the dal and let it cook for about 30 minutes, stirring occasionally. 

2. In the meantime, chop your onion, tomato, ginger, and garlic. 

3. In a wok, add your canola or vegetable oil. Add 1 tsp cumin seeds, minced garlic and minced ginger. Saute these until aromatic. 

4. Add the onion and saute until translucent. Then add turmeric and tomato. Add a pinch to salt to allow the tomatoes to sweat. 

5. Once the lentils have cooked, transfer everything from the pot into the wok and stir. Season with more salt and pepper, add garam masala, kasuri methi, coriander powder, and chili powder. Now would be a good time to taste again and adjust anything you would like.

6. In a small pot, add butter, the rest of the cumin seeds, bay leaf, and dried red chili. Let it saute until the cumin seeds begin to pop. 

7. Pour the seasoned butter over the dal. Then top with fresh cut cilantro and serve. Enjoy! 

Traditional Lasagna

I have two other lasagna recipes. One is for a basic American-style lasagna with vegan ricotta and impossible meat. Another is a white bean veggie lasagna for those who don't want any mock meats, but want a high protein alternative. This lasagna is a more traditional take that uses a vegan bechamel sauce with parmesan for the cheese layer, and a rustic sauce. 

 

Traditional veganized lasagna with a rustic ragout sauce and bechamel

 

 

1 box lasagna noodles 

1 package Impossible ground beef

2 cups cashew milk 

3 tbsp tomato paste 

6 cloves garlic

2 stalks celery

2 carrots 

1 yellow onion 

1 cup red wine (I used vegan YellowTail Cabernet)

1/2 can diced tomatoes 

1 tbsp finely chopped basil 

1 tbsp dried oregano

1 wheel Miyoko's mozzarella cheese 

1 tbsp flour 

2 tbsp butter (I used Miyoko's) 

1 wedge of Violife parmesan cheese

 

1. Begin by finely dicing up your celery, carrots, and onions. Make sure that they are diced up in small chunks. Be sure to finely mince or crush 6 cloves of garlic. 

2. In a pot, add extra virgin olive oil. Then open your package of vegan ground beef and add it to the pot, breaking it up into small chunks. 

3. To the meat, add the garlic, onions, carrots, and celery. Saute the veggies until the onions become translucent, and the meat has browned.

4. Then add your tomato paste. Let it cook with the veggies for a small bit until the raw tomato smell goes away. Then add your diced tomatoes, chopped basil, dried oregano, and red wine. Put the sauce in a low simmer cover.

5. As the sauce simmers, shred one wedge of violife parmesan cheese finely using a shredder. In a separate pot, add butter. Once it has melted, add your flour. Whisk until the raw flour smell has dissipated. Then slowly add in your cashew milk, continuously whisking to ensure that there is no clumping.

6. The cashew milk will eventually thicken into a rich bechamel. Here, season with salt and pepper. Then shred in the wedge of parmesan cheese continuously whisking and allowing the cheese to melt fully. 

7. Set the sauce aside in a burner using low heat and bring another pot to boil. If your noodles are not oven-ready, boil the lasagna noodles for about 5 minutes, or until half cooked. Then drain and rinse them with cold water. 

8. It is now time to assemble. Add a small amount of the meat sauce and cheese sauce to the bottom of the casserole. Then add the first layer of noodles.

9. Once again, add the meat sauce first and top with the bechamel sauce. Top the bechamel sauce with thinly sliced pieces of vegan mozzarella. Then layer that with another layer of noodles. Repeat these steps until you have reached the top of the casserole dish. 

10. Once you are at the top, cover the casserole with the rest of the bechamel and pieces of mozzarella. Cover and place in an over at 400℉ for 30 minutes. Then uncover and place back for another 15 minutes. 

11. Once you have removed from the oven, let it sit for about 20 minutes to cool and make it easier to cut. Then slice and serve. Enjoy!

Vegan Birria Tacos

Unless you haven't been on the internet for a while, birria tacos have taken over it by a storm. This flavorful recipe is a labor of love made for special occasions. Despite not traditionally being vegan, I found myself tempted to try out this delicious taco recipe. A few vegan recipes I saw of this looked delicious, but didn't really have a protein. Therefore, I decided to try making this with soy curls. Safe to say, these were quite delicious!

disclaimer: This recipe is my own take on a traditional Mexican dish. I am in no way claiming that this is authentic. 

Vegan Birria Tacos made from soy curls

Serves: 2 people 

2 guajillo chiles 

1 chile de arbol

1 ancho chile

1 large onion

2 roma tomatoes 

2 cloves garlic (optional) 

3 cups veggie broth

1 tsp pepper corns 

1 tsp oregano

1 tsp cumin

1 tsp cinnamon

1 tsp thyme 

1 tsp marjoram 

1/4 cup apple cider vinegar

sea salt to taste

1 package of soy curls 

1 batch of cilantro

1 lime

1 package vegan cheese of choice

6-8 corn tortillas 

** I ordered all my chiles on Amazon. This is a great way to get them if you cannot find them in the grocery store!

1. In a medium size pot, add 3/4 of your onion, tomato, garlic, guajillo chile, chile de arbol, ancho chile, pepper, oregano, cumin, cinnamon thyme, and marjoram. Add your veggie broth and boil for about 1 hour. 

2. In the meantime, pour your soy curls into a bowl, and let them soak in water. Now is also a good time to dice up the rest of your onion, a few springs of cilantro, and slice your lime in half.

3. Once the veggies and chile has boiled add it all to a high-powered blender. Blend until completely smooth. 

4. Drain the soy curls of water and add a cup of the blended sauce. Set this aside so that the soy curls absorb the sauce. 

5. As the soy curls marinate, strain the sauce in a strainer (this is optional, I actually prefer it quite thick and with the fiber still in). 

6. Bring a flat pan to heat and add some oil. Dip a corn tortilla in the sauce and place on the hot pan. Then pour in a small portion of your soy curls and top with some cheese. 

7. Once the tortilla has heated, fold the taco and cook it on both sides. Repeat until you have the desired number of tacos. 

8. Once your tacos are complete, pour the rest of your strained sauce into a bowl. This will serve as the dipping sauce. Top the sauce with some diced onion, cilantro, and squeeze some line. Top the tacos as well with the same. Serve and enjoy! 

 

Easy Cinnamon Sugar Doughnuts

Christmas morning is a delight to kids. Waking up to delicious treats, presents, and spending the day with family can be a lifelong memory. However, it can be quite a stress on parents who have prepare and host an entire meal. These cinnamon sugar doughnuts are a delicious and easy breakfast idea, especially for the holidays! 

Cinnamon sugar doughnuts served with a home made chocolate sauce

1 package Pillsbury homestyle biscuits (accidentally vegan)

2 cups canola oil (or neutral oil of choice)

2 tbsp cup cinnamon

1/2 cup cane sugar 

 

 

1. Bring a pot of oil to medium heat. Open the Pillsury biscuts and use your fingers to poke a hole in them. 

2. Shape the dough so that a large hole is formed in the middle. Make sure that the hole is slightly larger than you intended, since it will shrink as you fry the donuts. 

3. Gently place your doughnuts into the oil and fry on each side for about 3-5 minutes or until golden brown. 

4. Set aside the doughnuts on a paper towel to remove excess oil, and let cool for about 5 minutes. 

5. In a wide bowl, mix your cinnamon and sugar. Then dunk each doughnut in to the cinnamon and sugar mix until completely coated. 

6. Serve with icing, chocolate, or however you like. Enjoy!

Chocolate Peppermint Truffles

 During the Halloween season, I had made these delicious little peanut butter chocolate truffles that definitely sates one's sweet tooth. I find vegan chocolate or candy to be a little hard to find, especially when I crave them during various festivities. So I make my own! This is a recipe for chocolate peppermint truffles. 

 

Chocolate peppermint truffles ready to be served for the holidays

 

1 cup vegan dark chocolate chips 

3 candy canes or peppermint candies 

1/2 cup milk (I used oat milk)

1 tbsp butter (I used Earth Balance)

1 cup confectioner's sugar

1. Bring a sauce pan to medium low heat and add milk. Stir for about a minute until it gets warm. 

2. Add 2 out of your 3 candy canes, broken up and let them dissolve (breaking them up will help them dissolve faster) 

3. Continuously stir. Once the candy canes have dissolved completely, pour in half of your dark chocolate chips. 

4. Stir the dark chocolate chips until fully combined with the milk.

5. Slowly pour in your confectioner's sugar (to make this at home, use equal parts granulated sugar, corn starch, and blend until powdered). 

6. Once the confectioner's sugar is fully combined, the chocolate mixture should be quite thick. Pour into a container or place the sauce pan in the fridge for a couple hours. 

7. Once the mixture has been in the fridge, it should be moldable with your hands. Roll up the mixture into 1-inch balls. and set in the freezer to cool for about 20 minutes. 

8. In the meantime, smash your third candy cane until it turns into small particles.  Melt the rest of your chocolate chips in the microwave. 

9. Prepare a station to dip the truffle balls into the chocolate and peppermint shards. 

10. Once the balls have cooled, dip them in the melted chocolate and subsequently in peppermint shards. Place them on a sheet of wax paper and put them in the fridge. 

11. Once the truffles have been in the fridge for a few minutes, the chocolate will have hardened and it will be ready to serve. If you are saving it for later, feel free to cover them with wax paper, place them in a container, and remove before serving. Enoy!

Roasted Tomato Bruschetta

 One of my favorite items to get in an Italian restaurant is tomato bruschetta served on some delicious ciabatta bread. It is also a great appetizer to provide your guests during delicious holiday or Christmas dinner! This recipe is extremely easy and delicious. 

 

Roasted tomato bruschetta on toasted ciabatta bread

1 loaf ciabatta bread (or any bread of choice)

2 cups cherry or grape tomatoes 

1/2 cup balsamic vinaigrette

2 tsp dried basil

2 tsp dried oregano

1 tsp garlic powder 

1 tsp red pepper flakes (optional for heat) 

1. Slice your tomatoes in half and place on a nonstick baking sheet. Roast the tomatoes in the oven at 425℉ for 20 minutes. 

2. Once the tomatoes have roasted, pour them into a bowl and add balsamic vinaigrette, basil, oregano, garlic powder, and red pepper flakes. 

3. Let the tomatoes marinate and prepare your bread. Pour some olive oil on your bread slices and let them toast until golden brown. 

4. Serve your bruschetta with the bread on the side. Enjoy!

Green Bean Casserole

There isn't a more traditional than to have green bean casserole as a side for Thanksgiving or Christmas dinner. Here is a plant-based recipe for green bean casserole!  

Vegan green bean casserole made with a vegan cream of mushroom soup

 

1 cup white mushrooms 

1 tbsp vegan butter

1 tbsp flour 

1 cup milk (I used oat milk)

1/2 of a vegetable bouillon cube 

1/2 cup water 

2 cans green beans 

1 container of french fried onions 

1. The first step is to make cream of mushroom soup. Chop up your mushrooms into to medium pieces. Then bring a saucepan to medium high heat and add your mushrooms. Let them cook for about 3-5 minutes. Then add your butter. 

2. Once the butter has melted and is mixed in, add flour. Stir the mushroom mixture until the flour and butter are incorporated. The flour should look like it is coating the bottom of the pan and the mushrooms. 

3. Then slowly pour in milk, continuously mixing to avoid clumps. Once the milk has thoroughly incorporated, add water and vegetable bouillon (add a half cup of vegetable broth if you don't have vegetable bouillon). 

4. Let the soup simmer for about 10 minutes, stirring periodically. Then pour in two cans of drained green beans and stir until fully incorporated. 

5. Add half a container of french fried onions into the soup and green bean mixture. This will allow the mixture to thicken considerably. 

6. Pour the mixture into a casserole dish and bake at 350℉ for 20 minutes. Then pour the other half of the container of french fried onions on top and bake for another 10 minutes. Let cool for a few minutes and serve. Enjoy!

Chocolate Peppermint Pastries

 Coming in with another delicious holiday dessert, great for Christmas dinner! These chocolate peppermint pastries are delicious, easy to make, and vegan! 

 

Chocolate peppermint pastries served with chocolate peppermint truffles for Christmas dessert

1 package Pillsbury crescent roll dough 

1 cup vegan chocolate chips 

1 tbsp peppermint extract

1 tbsp milk (I used oat milk)

2 tbsp butter

1/2 cup confectioner's sugar

1. Preheat your oven to 350℉. Roll out your pastry dough in a baking sheet and use a pizza cutter to cut the pastry dough into an even number of pieces. 

2. In a mixing bowl, melt your chocolate chips. Add peppermint extract, milk, butter, and confectioner's sugar. 

3. The mixture should turn into a thick paste. Use tea spoon to place a small mount on half of the pastry pieces. Be careful not to add too much, or the pastry will overflow while baking. 

4. Once half of the pastry pieces are filled, use the other half to cover each pastry individually (tip: paint the edges with water before covering the filling with the other pastry piece for them to stick better). 

5. Use a fork to crimp the edges of the pastries. Then place in the oven for 15-18 minutes. Let sit for 10 minutes and serve. Enjoy!  

Holiday Seitan Wellington

 The beef wellington for many individuals is a holiday tradition. The puff pastry, mushrooms, and meat comprise of what many call a delicious main course for Christmas. Of course, you do not have to skimp out on the deliciousness just because you abstain from meat! Here is a seitan wellington recipe that turned out so well, I would make it everyday if it didn't take so long. This recipe is a labor of love and I would definitely recommend it for the holiday season. 

Flakey seitan wellington perfect for the holiday season

Seitan Roast:

2 cups vital wheat gluten

1 cup chickpeas

1/4 cup nutritional yeast

1/2 beet root

2 tbsp tomato paste

1 cup vegetable broth

2 tbsp soy sauce

1/2 cup mushroom

2 tsp smoked paprika

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp Dijon mustard 

Outer Pastry:

2 tbsp Dijon mustard

2 cups finely chopped mushroom

8 strips vegan bacon (I used lightlife)

1 puff pastry sheet (make sure it is vegan)

1. The first step of the process is to prepare the roast. In a blender, place all your roast ingredients except for the vital wheat gluten. Let it blend until it is turned into deep red puree (the beets will give a lot of color)

2. Once all ingredients are blended, pour vital wheat gluten into a mixing bowl and create a whole in the center. Then pour in the puree into the center. 

3. Use a mixing spoon to mix everything up until it turns into a batter. Take about 5-10 minutes to knead the wheat gluten until it becomes a bit more tough. Shape the roast into a oblong shape. 

4. Cover the roast with foil and place in a steamer for 30 minutes. If you do not have a steamer, fill a large pot half way up and place the covered roast in it. Then cover the pot with a lid. After 30 minutes, flip it over and do the other side for another 30 minutes. 

5. Once the roast has been cooked. Place it in the fridge (covered for about 10-15 minutes) and spread out a large portion of plastic wrap on a clean counter or table. Place 8 strips of vegan bacon in a 4 by 2 shape, and let it rest there. 

6. It is now time to create the duxelle, or mushroom mixture. Bring a 12-inch pan to heat and add about 1 tbsp of oil. Finely chop your mushroom of choice (I used white mushrooms) and place in the pan. Add a tsp of salt. 

7. Let the mushrooms dehydrate and continuously stir for approximately 5-8 minutes until they have shrunk to about a quarter of the size. 

8. Spread the mushrooms over the bacon. Then remove your roast from the fridge and spread some Dijon mustard over it. 

9. Place your roast on one edge of the bacon square. Use the plastic wrap to begin wrapping the roast with your mushroom and bacon. Once the roast is completely wrapped, twirl the edges of your plastic wrap and tuck them under. 

10. Place your roast in the fridge for about 20-30 minutes. At this point, begin to thaw out your puff pastry sheet. 

11. Once your puff pastry sheet has thawed. Carefully place your roast on top and remove the plastic wrap. 

12. Slowly wrap the pastry sheet over the bacon-wrapped roast until it is fully covered and taut. ensure that all edges are sealed. 

13. Use aquafaba (chickpea water), or soy milk as an egg-wash replacer to coat the puff pastry. This will allow the puff pastry to have a golden sheen to it. Feel free to also score the top for an aesthetic effect. 

14. Place in your oven at 425 for 20-30 minutes, or until the puff pastry is golden brown.  Let it rest for about 30 minutes. Then cut, serve, and enjoy!

Shepherd's Pie

I feel as though Shepherd's pie is a holiday classic. A delicious combination of meat, and potatoes, this comforting dish can also come in vegan form! This Shepherd's pie recipe uses fake ground beef to create a copy cat meal that anyone can enjoy without the expense of an animal's life!

Plant-based Shepherd's Pie with mashed potatoes and vegan cheddar

Potato topping: 

3 russet potatoes 

1/2 cup butter

1 cup milk (I used oat milk) 

1/2 cup shredded cheese (I used Violife cheddar)

2 tsp salt

Filling:

16 oz or 1 package of Beyond Beef

2 carrots

3 stalks of celery

1 large onion 

1 cup frozen peas 

1/2 cup red wine (I used vegan pinot noir)

1 tbsp flour

1 cup vegetable broth

2 tbsp tomato paste 

salt to taste

1. Dice your potatoes into 1-inch cubes and place in a pot with water. Bring the water to boil and let it boil for about 15-20 minutes. 

2. Once the potatoes, mash them using a ricer, potato masher, or fork. Add butter, salt, and mix well. Then add milk well again. 

3. Set aside the mash potatoes and bring your focus to the filling. Dice up your onion, celery, and carrot. Bring a 12-inch pan to heat, add some oil, and pour in your vegetables. let them cook until the onions are translucent. Then add in your tomato paste, and let it sautee with the veggies.

4. Bring the pan to medium heat and pour in your Beyond beef. Finely chop up your beef into a mince and let it brown in the pan with the veggies. 

5. After the beef has browned, add your flour and let it mix in, creating a small film at the bottom of the pan. Once this film has developed, deglaze the pan with some red wine 

6. Once the wine has simmered for about 5-6 minutes, add in some vegetable broth. Bring it to a simmer again and wait for it to thicken. 

7. Once the mince has thickened, salt to taste, mix in your frozen peas, and pour all the contents into a casserole dish. Then spread over your mashed potatoes on top. Score the top with fork to increase surface area and make it crispy. 

8. As a topping, grate some cheese or use shredded cheese of your choice on top (I used vegan cheddar). 

9. Place in a 425℉ oven for about 20 minutes, or until the top of the casserole has become golden brown.

 

Cheese and Jam Hand Pie

I was enjoying a charcuterie board when I came up with this recipe. I had a piece of cracker with some cheese that had mistakenly mixed with some fruit Jam that was on the board. The resultant bite was a delicious amalgamation of salty, sweet, and tart. I decided to make these pastries just to experience that delicious taste once again. 

Cheese and jam puff pastry; a salty, sweet filling that is delicious and great for dessert

1 sheet vegan puff pastry

1/2 cup fruit jam of choice (I used mixed fruit jam) 

1 package of vegan cream cheese

1 tbsp aquafaba (chickpea water) 

1. Thaw out your pastry sheet for about 30 minutes. Then open the pastry sheet and cut into 16 equal squares (4 columns and 4 rows). 

2. In the center of every other pastry square, place a small chunk of cheese and about 1 tsp of jam. Then brush the edges with some aquafaba. 

3. Cover each of the filled square with an empty one. then use a fork to press down and connect the two sheets together. 

4. Bake for approximately 15 minutes at 425℉. Let sit for another 15 and serve. Enjoy!

Chocolate Chip Brownies

 Being vegan does not mean you must deprive yourself of delicious food! I’ve come to the conclusion that you can substitute almost anything in a recipe to make it vegan. Such is the case with brownies. This is a delicious easy brownie recipe that is egg and dairy free! 

Brownies served with vegan vanilla bean ice cream

1 cup all-purpose flour 
1 cup sugar 

1/4 cup cocoa powder

1/4 cup canola oil 

1/2 cup milk (I used soy milk) 
1/4 cup vegan chocolate chips 
2 tsp baking powder
2 tbsp cornstarch

1. Pre-heat your oven to 350 and butter a glass pan. To prevent the brownie from sticking while baking.

2. Then mix dry ingredients into a bowl. Add your flour, sugar, cocoa powder, and cornstarch, and baking powder. Mix well until thoroughly combined and no lumps exist. (Feel free to sift them all if you want).

3. Melt about 75% of your chocolate chips. Create a whole in the center of the dry ingredients mix. Add oil, milk, and melted chocolate. Mix everything until we’ll combined. 

4. Pour into the baking dish and spread evenly. Sprinkle the top with the rest of your chocolate chips. 

5. Bake for 20-30 minutes (use the toothpick test to see if it is done). 

6. Once it is out, let cool for 10-15 minutes, cut and serve with ice cream. Enjoy! 

Vegan Tiramisu

 One of my favorite desserts growing up was Tiramisu. Its creamy custard texture and soaked lady fingers are soft, refreshing, and decadent at the same time. Unfortunately, Tiramisu is far from vegan, so I devised some vegan substitutes to enjoy this dish once again. 

 

Vegan Tiramisu with homemade lady fingers and cocoa dusted on top.

For Filling:

1 package silken tofu 

1/2 cup aquafaba (chickpea water)

2 tsp lemon juice

2 tbsp corn starch

2 tsp vanilla extract 

 

For Lady Fingers:

2 cups all-purpose flour

2 tbsp corn starch

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup canola oil 

1 tbsp apple cider vinegar

2 tsp vanilla extract 

For Espresso mixture: 

1 cup strong coffee or espresso

2 tbsp rum (optional)

1. Preheat your oven to 350℉. In a mixing bowl, add all the dry ingredients for your lady fingers and whisk gently. Then create a hole in the middle of the flour mixture to add your wet ingredients. 

2. Add your wet ingredients and slowly mix the batter until fully combined. Then grease a baking sheet thoroughly and pour your batter onto it to create a very flat cake. Bake for approximately 30 minutes (do the toothpick test to see if it done before removing it from the oven). 

3. Once the lady fingers cake has been baked, set aside to cool completely and take this time to make some strong coffee or espresso. Then place in the fridge to cool after pouring in some rum. 

4. While your cake and coffee are cooling, it is time to work on the cheese filling. Tiramisu is traditionally made with a mascarpone custard. To substitute this, whip 1/2 cup aquafaba until foamy. 

5. Then add your aquafaba to a blender along with a package of silken tofu, vanilla extract, and corn starch. Blend until completely mixed. 

6. Pour the filling into a sauce pan and cook on low heat heat until it begins to slightly thicken. Do the finger test to see if it is complete: stir the sauce with a spoon and then immediately trace a line across the back of the spoon with your fingertip. If the line stays then it is the correct consistency. 

7. Pour the filling into a mixing bowl and cover with plastic wrap to prevent a skin from forming. 

8. It is now time to assemble your cake. Cut your cake into long rectangular shapes to be your lady fingers, about 1-2 inches wide. Dunk them quickly into your espresso mixture and arrange them in a baking dish. Only dip them in for about 2 seconds or so, or the lady fingers will disintegrate. 

9. Once the lady fingers are arranged. Pour your thickened custard over them. Use a spatula to level the custard and cover the dish. Place the dish in a refrigerator for the cake to set overnight or for at least 5 hours. 

10. Dust the surface with cocoa powder. Then feel free to cut and serve. Enjoy!  

**Note: Feel free to make multiple layers, alternating soaked lady fingers with filling, if you would like. 

Vegan Caramel Pecan Tart

This caramel pecan tart is the perfect dessert for the holiday season. It requires no tart pan and has very little prep. This was definitely a hit in my household! 

Easy caramel pecan tart with no tart pan required.

1 sheet store-bought puff pastry (Pepperidge Farm puff pastry is vegan-friendly!)

1/2 cup halved pecans

1 cup sugar

1 tbsp butter

1 cup milk or cream (I used oat milk)

2 tsp cinnamon

1 tsp nutmeg

1 tbsp corn starch

1 tbsp aqua faba (chickpea water)

1. The first step of this tart is to thaw your puff pastry if it is right out of the freezer. Let your puff pastry thaw for approximately 30 minutes, or until you can unfold it. 

2. For the filling, bring a pot to medium-low heat and add 1 cup of sugar. Continuously mix the sugar until it melts. Ensure to use a wood wooden spoon as your utensil, as a plastic spoon will melt and a metal spoon can induce sugar crystallization.

3. Add your butter and continue to mix. Be careful as the butter will make the melted sugar bubble and it might sputter a little. Melted sugar is extremely hot and can cause very painful burns. 

4. Once the butter has been incorporated, add milk and continue to mix. The concoction will continue to sputter and bubble up, so continue to be careful. 

5. Once the milk or cream has incorporated, add your cinnamon and nutmeg. Bring the pot to low heat and continue to stir. 

6. Create a corn starch slurry (equal parts corn starch and water) and add to your sauce. This will help thicken the caramel sauce. 

7. Once the sauce has thickened, add your pecans to the caramel sauce for about 2 minutes. This will complete your filling 

8. Spread the filling on to the center of your puff pastry, and fold over the edges of the pastry. Then spread aqua faba over the edges. this will serve as your egg wash 

9. Bake the tart at 400℉ for 15 minutes. Remove from oven and let cool for another 10-15 minutes, then serve. Enjoy!

Thanksgiving Vegan "Turkey" Roast

 Being a vegan or vegetarian means you usually rely on the side dishes to take part in the festivities. Of course, that does not mean we don't attempt to make or buy a "turkey substitute," a central roast that is high in protein and has the same satiating quality a turkey would. Here is my recipe for an easy vegan Thanksgiving roast for anyone interested in having a plant-based element in their feast! 

Vegan Thanksgiving roast with a Maple Dijon glaze

Roast:

2 cups vital wheat gluten

4 oz super firm tofu

1/2 cup nutritional yeast

1 tbsp smoked paprika

1 cup vegan chicken broth (or veggie broth) warmed

1 tbsp apple cider vinegar

1 tbsp poultry seasoning

2 tsp salt 

1 tbsp oil

2 tsp thyme

2 tbsp corn starch

 

Glaze: 

1/2 cup maple syrup

2 tbsp soy sauce

1 tbsp dijon mustard

1 tbsp toasted sesame oil (or canola oil if not available)

1. Crumble up your super firm tofu into a blender. Add all your other ingredients into your blender EXCEPT for vital wheat gluten and corn starch. Blend all your ingredients until smooth and pureed. 

2. Pour your puree into a large mixing bowl. Then create a corn starch slurry (equal parts corn starch and water) and pour into the puree. This is to prevent the corn starch from becoming clumpy. 

3. After you have stirred the corn starch into puree, pour in your vital wheat gluten slowly while mixing. This will turn into the dough for your roast. 

4. Once the gluten has fully been mixed in, use your hand to knead the dough for 10 minutes for the gluten to create strands. 

5. Shape the dough with your hand into an oblong shape. Then wrap tightly in aluminum foil. Place the roast in a steamer and steam for 30 minutes. Then flip over and steam again for another 30 minutes. 

6. Once it has steamed for an hour, place the entire roast in the fridge for another hour so that it becomes more firm. Then remove the roast from its foil and place in a casserole dish or baking sheet. Preheat the oven to 350℉.

7. Dice up some root veggies to place around the roast. I used carrots and potatoes. Then create the glaze and spread about half the glaze over your roast. 

8. Place in the oven for 30 minutes. Then remove, flip the roast over, pour the spread the other half of the glaze, and bake for another 20 minutes. This should allow the roast and veggies to cook thoroughly. Serve and enjoy! 

Vegan Roast Chick'n

 With fall being well underway, vegan roasts rise in popularity. For both thanksgiving and Christmas, vegan roasts are a good way for plant-based folks to enjoy a hearty protein meal while also avoiding animal products. This recipe is the perfect portion for the anticipated small family gatherings we have due to the pandemic. 

 

Vegan roast chick'n made from wheat gluten surrounded by heirloom carrots, potatoes, and cauliflower

 

1 cup vital wheat gluten

1/4 block tofu

1 veggie chicken bouillon cube (or a vegetable bouillon will do)

1 tsp poultry seasoning

1 tsp thyme

1 tsp sage

2 tsp garlic powder

2 tsp onion powder

1/4 cup olive oil  

1 tbsp maple syrup

1. In a large mixing bowl, add 1 cup vital wheat gluten 

2. In a high-powered blender, add tofu, vegan chicken bouillon, poultry seasoning, thyme, sage, garlic powder, and onion powder. 

3. Create a hole in the center of the wheat gluten and pour the blended mixture into the center. Then mix together to form a dough.

4. Knead the dough for about 10 minutes to form strands of gluten. Then wrap up in foil and place in a large pot with water. 

5. Bring the pot to boil and cover the lid to let it steam. Ensure that it is on medium heat so that it doesn't boil over. Boil for about 40 minutes.

6. Once it has steamed, slice up some of your favorite root vegetables. I used heirloom carrots and potatoes. Add a few splashes of olive oil and lightly coat them. Then add them to a baking dish. 

7. Place your roast in the center of the dish with the veggies surrounding them. Spread some maple syrup over it to keep it from drying up. 

8. Place in a preheated oven at 400℉ for 20 minutes. Let cool for 10 minutes and serve. Enjoy!

Cranberry Walnut Bread

As the winter months begin, I find myself looking forward to more holiday-themed flavors. Roasted nuts, and dried fruit come to mind. This vegan cranberry walnut bread recipe is fluffy, comforting, and a delicious way to start the day. 

Cranberry walnut bread served with a side of fresh orange rounds

2 cups all-purpose flour

3/4 cup sugar 

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup freshly squeezed orange juice 

1/4 cup water 

1 tsp vanilla extract

2 tbsp aqua faba (chickpea water)

1/4 cup canola oil

1 tbsp orange zest

1/2 cup dried cranberries

1/2 cup walnut halves

1. Preheat your oven to 350℉. Then pour your dry ingredients into a mixing bowl and stir: all-purpose flour, sugar, baking soda, baking powder, and salt. 

2. Pour some aquafaba into a measuring cup and whisk for a few minutes until bubbles start forming (this will lead to a very fluffy bread). 

3. Pour freshly-squeezed orange juice, water, canola oil, and orange zest into the measuring cup and mix. Then pour into dry ingredients and mix until they are incorporated. 

4. Add in your dried cranberries, walnut halves, and vanilla extract. Then pour into a 9 x 5 baking pan, and bake at 350℉ for approximately 50 minutes. 

5. Once the bread is baked through (do the toothpick test in the center if you are uncertain), let the loaf rest in its pan for about 30 minutes while it sets. After, feel free to remove from the pan, cut and serve. Enjoy!

Stuffed Shells

Being vegan does not mean that I never miss cheese. In fact, I am always on the look out for delicious vegan cheese that can replicate the original well. I have created a ricotta recipe, that I believe, does a pretty good job, emulating the salty creaminess of real ricotta. This stuff shells recipe is definitely a go-to recipe for me. It is delicious, comforting, and easy to make. 

Stuffed shells topped with vegan mozzarella and tomato sauce

1 box (16 oz.) jumbo shells 

1 batch vegan ricotta (click here for my recipe)

1 can pasta sauce

vegan mozzarella cheese (to top)

 

 1. Add water to a pot and bring to boil. Pour jumbo shells and cook for approximately 6-7 minutes (they have to be half-cooked) 

2. Make batch of vegan ricotta in a mixing bowl, and pour alyaer of pasta sauce in a casserole dish (I used a 9 ✕13 but use whatever you have). 

3. Once the pasta has boiled, drain and rinse the shells in cold water until it stops cooking. 

4. Use a tablespoon to add your ricotta to the shells. This ensures that all shells will be equally filled. 

5. Lay the shells in the casserole dish on top of the pasta sauce until the casserole dish is filled. Add more sauce over the shells and sprinkle them with mozzarella cheese. 

6. Cover the casserole dish in tin foil and bake the shells for 30 minutes in the oven at 350℉. Then uncover and bake for another 10 minutes. 

7. Let sit for a few minutes to cool then serve. Enjoy!

Vegan Meat Lasagna

It was Monday night and I decided to channel my inner Garfield (the cat from the comics) and make myself a classic lasagna, but vegan. This recipe is great for holiday dinners, date night, or whenever you feel like splurging on a fancier meal, as mock meats can be rather expensive. 

Impossible meat lasagna with homemade tofu ricotta and vegan cheese

1 box oven-ready lasagna 

1 and half jars of pasta sauce 

1 package (113g) Impossible Burger Ground

3 cups vegan ricotta (click here for my recipe) 

1 package vegan mozzarella

First, preheat your oven to 400℉. Then Bring a sauce pan to heat and put in your Impossible Ground (feel free to use other plant-based ground, but my family finds this to be the most authentic). Break it up and cook until it has browned, just like you would regular ground beef. Add a jar of pasta sauce in and continue to cook until the "meat" has been fully infused (feel free to add any other seasonings to liven up your sauce). 

Set aside and bring out a rectangular casserole dish. Pour part of another jar of pasta sauce until the bottom of the dish has been coated. Add one layer of lasagna noodles. Then pour over a little bit of the meat sauce until the noodles are covered. Then spread out a layer of vegan ricotta, and sprinkle vegan mozzarella on top. Add another layer of noodles over that and repeat the steps until you have filled the casserole dish. Top your lasagna noodles with another layer of plain pasta sauce and cover with aluminum foil. Place in the oven for 30 minutes. 

After, remove the aluminum foil and add more vegan mozzarella. Put back in the oven and let it bake for another 15 minutes. Let the lasagna sit for about 30 minutes before you cut into it. Enjoy!

Biscuit Chickn Pot Pie

 With the holiday season coming up, I am definitely looking for traditional comfort meals to provide my family. This vegan recipe is easy, delicious, and comforting. And there's no to cook a whole chicken or make pie crust! 

 

Chickn pot pie with biscuit dough

1 can Pillsbury Homestyle Original Biscuits (an accidentally vegan item!)

1 large onion

2 carrots 

3 celery stalks 

1 tbsp minced garlic 

1/2 cup frozen peas

2 cups vegan chicken broth or veggie broth

5 oz. vegan chick'n strips

2 tbsp butter

2 tbsp flour

1/2 cup milk (I used oat milk) 

1. Finely chop onion, carrots, celery, and garlic and bring a sauce pan to medium-low heat. Add butter and let it melt. Then add onion, carrots, celery, and garlic. Let them sautee until the onions start to become translucent. 

2. Place your broth  in the microwave to let it heat up for about 2-3 minutes (feel free to heat it on the stove top if you wish, this is just a faster method).

3. Then add flour to the vegetables. continuously stirring, until it appears that everything seems to be coated by flour. Cook this until the raw flour smell has dissipated. Then slowly add in your hot broth. 

4. As the broth begins to thicken, slowly add in milk and continue to mix so that no clumps will form. Once the milk has been fully incorporated, prepare some vegan chick'n and add it to the sauce pan. Let it cook and absorb the flavors of the filling. 

5. Once the chick'n has been mixed in, add frozen peas and mix together until they have thawed out. Then pour the filling into a large ramekin, or casserole dish. Use the back of a spoon to spread the filling uniformly, until it is mostly level.

6. Open a can Pillsbury biscuits. cut or tear the biscuits in half horizontally (to decrease how thick they are) and place each half systematically on the filling. (You are in essence doubling the number of biscuits that are there). 

7. Once the filling has been covered by biscuit dough, place the entire pie in the oven at 350℉ for approximately 20 minutes. 

8. Once the biscuits have browned on top, remove the pie and set aside for about 10 minutes to cool. Serve and enjoy!