Vegan Meatlover's Pizza

 Being vegan doesn't ever mean you cannot ever enjoy indulgences. This pizza recipe is delicious, pack full of protein, and a comforting fun way to have a meal. 

 

Makes: 1 large pizza

28 oz. ready-made pizza dough

1 jar pizza sauce of choice

2 tbsp olive oil

1 wheel Miyokos vegan mozzarella

1.5 oz or 1/3 wedge Violife vegan parmesan

1 package Yves vegan pepperoni

2 Sweet Italian Beyond plant-based sausages

1 oz (quarter package) Impossible plant-based ground beef 

3 tbsp McCormick imitation bacon bits

Optional: I added mushrooms and onions to mine 

1. Thaw your pizza dough if frozen and preheat your oven to 400℉. 

2. In the meantime, shred your mozzarella and parmesan. Use a thicker shredder for the mozzarella and a thinner shredder for the parmesan. Then set the shredded cheese aside. 

3. Spread some parchment paper on a pizza baking sheet. Add olive oil to your hand and remove the pizza dough from the packaging.. This prevents the dough from sticking to your fingers. 

4. Spread the dough around so that it is even distributed on the sheet, with your fingers. Remove any air bubbles if they show up. 

5. Spread pizza sauce on top and sprinkle with the cheese you shredded earlier. Then spread a desired number of pepperoni slices. 

6. Break apart small chunks of the sausage and and ground beef. Spread desired amount on pizza, evenly distributing. Since they are vegan, pre-cooking is not required and they will bake with the rest of the pizza. 

7. Sprinkle vegan bacon bits on top. At this point, feel free to add any vegetables if you wish. 

8. Top the pepperoni's with a small bit of water. This will prevent them from drying out in the oven. 

9. Place the pizza on the bottom rack of the oven and bake for about 25 minutes. This is to prevent the bacon bits and pepperoni from burning. 

10. Once baked, let cool for about 10 minutes slice, and serve. Enjoy!

Vegan "Fish" and Chips

Fish and Chips is a classic British dish served in pubs. It typically consists of batter fried fish and chips, which are thick-cut fries. Here is my version of a vegan fish and chips made from tofu! 

Vegan fish and chips served with a vegan tartar sauce. Vegan fish made from tofu and nori

1 block super firm tofu 

2 sheets of nori 

2 tbsp white wine

Juice of one lemon

1 tbsp miso paste

1 tbsp soy sauce

1 cup all-purpose flour 

2 tsp baking soda 

3 large russett potatoes 

1 cup vegan mayonnaise

2 tbsp sweet pickle relish 

1 tsp celery salt

1 tsp dried dill 

1. Cut a block of super firm tofu into large chunks. I cut mine into fourths and then slightly diagonally across to give it an image of cut fish. 

2. Place the pieces of tofu in a pan with water and bring to medium heat. Chop up 1 sheet of nori with scissors and sprinkle the chunks into the water. Then add miso paste, soy sauce, white wine, and lemon juice, creating a broth for the tofu to simmer in. This will allow the tofu to absorb the fish and umami flavors of the broth. 

3. After simmering for 10 minutes in the broth, let the "fish" filets cool for about an hour in the fridge. Let the leftover broth cool as well. 

4. After an hour, pour 1 cup of all-purpose flour into a mixing bowl. Add baking soda, another nori sheet cut up, and the leftover broth. Mix well and add water to adjust the consistency until it becomes a batter. 

5. Set the batter aside and begin working on the chips. Slice three Russet potatoes into thick-cut fries. Place the cut pieces in a bowl and wash them a few times. Then add a pinch of salt and coat with oil. 

6. Place your fries in an air-fryer at 350℉ for 15 minutes or fry them at 350℉ for about 5 minutes until they are golden brown. 

7. Once the fries are done, salt them and set aside. It is now time to work on the fried "fish." Dip the tofu chucks into the batter and fry in the same oil as the fries until they are golden brown. If you are using an air fryer, bake at 350℉ for 10 minutes. 

8. Once the tofu has fried or while they are in the air fryer, prepare a quick tartar sauce in a small bowl, add vegan mayonnaise, pickle relish, dill, and celery salt. Mix and serve with the fish and chips. Enjoy!

Chocolate Baked Oats

Want a dessert for breakfast? This is the perfect breakfast for you. Baked oats are a delicious and nutritious start to a meal. These baked oats contain cocoa and chocolate chips. 

 

Chocolate baked oats topped with raspberries, bananas, and hemp hearts

 

1 cup old-fashioned oats

1 tbsp cocoa powder

1 tbsp maple syrup 

1 tbsp ground flax seeds

2 tbsp chocolate chips (I used Enjoy Life)

1 tsp vanilla extract

1 cup soy milk (or high protein plant milk of choice) 

1/2 cup fresh raspberries 

1 banana

1. In a blender, blend 1 cup of old-fashioned oats until it looks like flour. Pour in a small baking dish or ramekin. 

2. Mix in your other dry ingredients: cocoa powder and ground flax seed. Then add your chocolate chips. 

3. Once the dry ingredients are mixed, add soy milk, vanilla extract, and maple syrup. Mix well and place in an oven or toaster oven at 400℉ for 10 minutes.

4. Remove and let cool for about 5 minutes. Then top with fresh raspberries and a sliced banana. Dig in with a spoon. Enjoy!

Crabless cakes

 Crab cakes are a popular variety of fish cake usually served as an American appetizer. This vegan friendly recipe emulates the texture of crab with artichoke hearts while also being high in protein and other nutritious elements. It is served with homemade vegan remoulade. 

Vegan crabless cakes served with a dipping sauce of vegan remoulade

For the crabless cakes:

1 can chickpeas

1/2 can artichoke hearts

2 sheets of nori 

1 tbsp old bay

1 tbsp arrowroot powder

1 tbsp water 

For the remoulade: 

2 tbsp vegan mayonnaise

2 tbsp capers 

2 tsp caper brine 

1 tsp lemon juice

2 tsp old bay

1. Drain and rinse a can of chickpeas. In a food processor, add your chickpeas and nori. Blend until well combined. Ensure that some chunks are left. 

2. Pour the mixture into a mixing bowl and add your artichoke hearts. Using a fork, break down the artichoke hearts and incorporate well into the crushed up chickpeas. 

3. In a small bowl, add your arrowroot powder and water. Mix well into a slurry and pour into the mixing bowl with the chickpeas, artichoke hearts, and nori. 

4. Then add old bay seasoning and mix until well combined. 

5. In a well-oiled baking sheet pour equal parts of the batter and ensure that they are shaped as circles. 

6. Bake at 400℉ for 30 minutes. Then flip over and bake for another 10 minutes. 

7. As it bakes, prepare the remoulade. Finely chop your capers and add to a small bowl. Then add your caper brine, lemon juice, vegan mayonnaise, and old bay. Mix until well combined. 

8. Once the crabless cakes are completed, serve with the remoulade. Enjoy!

Vegan Pineapple Chicken and Rice

Vital wheat gluten is a popular vegan protein option known for it's versatility. This recipe makes vegan chicken substitute from scratch that tastes quite similar to real chicken. This recipe is great for someone who wants to transition into veganism, but still craves the taste of meat. 

 

Vegan pineapple chicken and rice topped with scallions and sesame seeds

2 cups vital wheat gluten

1/2 block super firm tofu

2 tsp vegan chicken bouillon (veggie bouillon works but won't have the same flavor)

1 tsp poultry seasoning

1 tbsp canola oil 

1/2 can of pineapple chunks

1 red bell pepper

2 cups vegan chicken broth 

1/2 cup corn starch

sesame seeds

3 stocks green onions

3 tbsp soy sauce

1 tbsp pineapple juice

1 tbsp rice vinegar

1 tbsp ketchup

2 tsp minced garlic

1 tsp minced ginger

2 cups jasmine rice

 

For the seitan chicken:

1. In a large mixing bowl, add vital wheat gluten. Create a crater in the center of the gluten flour and set aside. 

2. In a high-powered blender, add super firm tofu, canola oil and vegan chicken better than bouillon base. Then blend until smooth. 

3. Pour the contents into the center of the crater created within the flour. Feel free to swish the blender with water and remove any residual contents. 

4. Then begin to knead. Knead for about 5 minutes, or all ingredients are thoroughly combined. Then break the dough into pieces of small chunks. 

5. In a large pot, add vegan chicken broth and bring to a boil. Then add in the small chunks of wheat gluten dough (seitan). 

6. Boil the seitan for about 40 minutes. The seitan will expand during this time, but do not feel worried. 

7. After it has boiled, remove the seitan from the broth and set aside in the fridge for about an hour until it has completely cooled.  

8. As the seitan cools, feel free to prepare your rice in a rice cooker (equal parts jasmine rice with water).

8. Add some oil to a skillet and bring to heat. Then toss the seitan chunks into cornstarch until completely coated. The seitan will be moist enough for the cornstarch to adhere correctly. Add the coated seitan chunks into the skillet and let it cook until the outside it is golden and crispy. Then set aside.

For the rest of the dish:

1. Dice up your veggies. Then in a separate pan or wok, add oil and bring to medium-high heat. Add minced ginger and garlic. Fry until aromatic. 

2. Then add the white part of the scallions and the red bell peppers. Saute for about 2-3 minutes. Then add the canned pineapple with some pineapple juice. 

3. As the veggies simmer, add soy sauce, rice vinegar, ketchup, and cornstarch slurry (equal parts cornstarch and water). Cook until the the sauce begins to thicken. 

4. As the sauce thickens, add your vegan chicken chunks. Feel free to add more soy sauce, pineapple juice, or vinegar here if adjustments are needed. 

5. Once the chicken and veggies have been coated in the sauce, it is ready. Top this on a bed of warm jasmine rice, garnish with sesame seeds and the green part of scallions, and serve. Enjoy!

Palak Paneer

 Palak paneer is a delicious spinach curry with blocks of cheese called paneer. Unfortunately, most palak paneer dishes are not vegan. This recipe is a vegan version of palak paneer that has just the same amount of deliciousness. Served with garlic naan and basmati rice, it is sure to be a crowd please. 

 

Vegan palak paneer served with basmati rice and garlic naan

1 block super firm tofu 

1 package spinach

1 cup oatmilk

2 tbsp vegan butter (I used Miyoko's)

1 tbsp neutral oil (I use canola)

2 roma tomatoes 

1 onion 

6 cloves garlic 

1 tsp ginger

2 tsp garam masala

1 tsp coriander seeds

1 tsp cumin seeds 

2 tsp turmeric

Salt and pepper to taste

1. Dice your super firm tofu into cubes. Pat dry with a paper towel and place on a baking sheet. Lightly drizzle with oil and place in a 400℉ oven for about 30 minutes.

2. While the tofu bakes, finely grate your ginger and garlic. Then set aside and coaresly chop your onions and tomatoes. They do not have to be diced finely. 

3. In a wok or large pot, add some oil. Then add cumin seeds and coriander seeds. Let them saute until aromatic. Then add garlic and ginger. Let these fry in the oil for about a minutes.

4. Once the garlic and ginger has fried, add the tomatoes and onions. Saute these until the onions become translucent. Then season with a bit of salt and pepper.

5. Once the onion tomato mixture has cooked, turn the heat off and slowly add in a bag of spinach. The residual heat will cook the spinach enough for it to all wilt down. 

6. Transfer the mixture into a large blender and blend until smooth. Once blended, pour back into your cooking vessel. Add oatmilk to the blender to swish around and get all the residual matters on the sides. (Feel free to use an immersion blender if you have one in this step). 

7. Once the mixture has been added to wok or cooking pot, add the rest of the oatmilk if any is still available. Also add butter, salt and pepper. Mix and simmer on low-medium heat. 

8. After approximately 5 minutes, add turmeric and garam masala. Mix well and taste. Adjust any seasoning necessary to fit your preference. 

9. After the curry has been cooked and seasoned to your liking, add the tofu paneer. Bring the heat to low and let it simmer for about 10 minutes. 

10. Once cooled, serve with a side of aromatic rice and naan. Enjoy!

Vegan Broccoli Casserole

 Broccoli casserole is an excellent way to use up any leftover broccoli, cauliflower or cheese. This warm and comforting recipe is delicious and easy to make for a weeknight dinner!

Vegan broccoli casserole recipe

½ bag frozen broccoli

½ bag frozen cauliflower

1 package shredded cheddar cheese (I used Violife)

2 cup soy milk 

1 tsp salt 

1 tsp pepper 

1 tsp garlic powder

1 tsp smoked paprika

2 tbsp all-purpose flour

4 tbsp butter (I used Earth Balance)

½ cup breadcrumbs 

1. In a pot, melt 4 tbsp of butter. Then add flour and whisk until the raw flour smell has dissipated. 

2. Slowly add soy milk to the roux, continuously whisking to prevent clumps. Once the soy milk has thickened, season with salt, pepper, garlic powder, and smoked paprika.

3. Keep the heat on and add the shredded cheddar cheese. Whisk until completely uniform and the cheese has melted. 

4. Pour the frozen broccoli and cauliflower into a casserole dish. Preheat the oven to 400℉. Then pour the cheese sauce over the broccoli and cauliflower. 

5. Once mixed, top with a generous sprinkle of bread crumbs and melted butter. Then bake the casserole for about 30 minutes. Let it sit and cool for 15 minutes and serve. Enjoy!

Macaroni with Lentil Bolognese

 A traditional bolognese is usually made of ground meat. However, not every vegan likes to eat mock meats or vegan beef substitutes. This is a vegan take on a bolognese made with lentils. It is high in protein, iron and many other nutrients while also being delicious and affordable!

Lentil bolognese with macaroni - nutritious and affordable plant based food

1 cup dry lentils

1/2 cup white wine (optional: sub with veg broth if you want)

2 cups dried macaroni

1/2 cup oat milk

1 small onion

2 stalks celery

2 carrots 

2 tbsp tomato paste 

1 tbsp minced garlic 

1 tbsp finely chopped basil*

1 tbsp dried oregano

a few sprigs of flat-leaf parsley*

salt and pepper to taste

 *feel free to sub with dried herbs or Italian seasoning to make it cheaper

 1. Add two cups of water to a pot and bring to a boil. Then add your lentils and let them cook for about 10-15 minutes.

2. Dice up your garlic, onion, carrot and celery. In a separate pot, add a healthy amount of olive oil and drop in the veggies. Then add a pinch of salt and pepper. Saute these veggies until the onions are translucent. 

3. Deglaze the pot with white wine and bring to a boil again. This will help cook off the alcohol. Once it has been brought to a boil, add in your oat milk and tomato paste. This time, bring to a light simmer. 

4. Add in your dried/fresh herbs and salt/pepper. Once the lentils have cooked, pour them over to the vegetable mixture. Let this cook for a period of time until the lentils have absorbed the liquid. Feel free to taste the lentils to see if they are cooked through. 

5. As the lentils further cook within the sauce, bring another pot to boil and add your dried pasta. Once the pasta is al dente, drain and add to the lentils. Let everything cook for a few moments. Once the sauce and pasta have cooked together, add a little butter and top with fresh parsley and serve. Enjoy!

Gram Flour Scramble

 There are multiple ways to copy the taste and texture of egg. Plant-based scrambles come in a variety of ways: tofu, egg substitutes, and mung beans are all a couple options out there. One cheap and affordable way of making a scramble is with gram flour. I have made a gram flour omelette in the past, but this is definitely an easier recipe when you do not need to maintain the integrity of any shape. 

Gram flour scramble topped with green onion, and served with a side of salsa

1 cup gram flour

1 cup soy milk 

2 tsp kala namak (black salt) 

1 tsp sea salt

1 tsp freshly cracked black pepper

2 tbsp finely chopped red bell pepper

2 tbsp finely chopped red onion

1 tbsp green onion

2 tbsp neutral oil (I used canola)

1. In a mixing bowl, add gram flour, black salt, sea salt, and pepper. Mix with the fork until dry ingredients are combined

2. Bring a skillet to medium heat and add oil. As it heats up, chop up your red onion, red bell pepper, and green onion. Mix the red onion, the red bell pepper, and white part of the green onion in with the gram flour batter. 

3. Once the skillet has heated, pour the contents in and let it cook for a small amount of time (I would recommend covering it). 

4. After about 5-6 minutes, use a spatula to break it apart and flip over parts that need to be cooked on the other side.

5. Keep breaking up the mixture until it gets a scramble like appearance. Cook for another 6 minutes or until you see no wet part. 

6. Serve by topping it with the green part of the green onions. Enjoy! 

Greek-style Pasta Salad

 With the baked feta pasta trend, I got a little excited and bought a bit too much vegan feta. Instead of making the same recipe over and over again, I decided to use it in a pasta salad. Safe to say it was delicious, nutritious, and brought out all quintessential Mediterranean flavors. 

 

Vegan Greek-style feta pasta salad with fresh veggies, herbs and tofu ans protein

1 cup uncooked whole wheat pasta (I used rotini)

⅓ block Violife vegan feta

¼ extra firm tofu 

2 tbsp olive oil 

1 tbsp lemon juice

1 tsp garlic powder

1 tsp sea salt 

2 tbsp green olives

1 tsp fresh cracked pepper

½ a roma tomato 

½ cup fresh parsley

1. Bring a pot to heat and add about 2 cups of water. Once it comes to a boil, add a generous amount of salt and pour in your whole wheat pasta. 

2. As it boils, create a dressing of  olive oil, lemon juice, sea salt, pepper, and garlic powder. Whisk until slightly emulsified. 

3. Chop up tomatoes, parsley, feta, and tofu. Add to the dressing and let it marinate as the pasta cooks. Also make sure to add the olives. Make any adjustments to taste at this point if you prefer. 

4. Once your pasta has cooked (approx. 10 minutes or whatever package instructions state), drain and rinse, to cook it down. 

5. Add the pasta to the vegetables and dressing and mix. Let sit for a few minutes and serve. Enjoy!

Chocolate Smoothie Bowl

 It seems as though the smoothie bowl craze is going down. But I still love making them sometimes, especially when I have some extra frozen fruit around the house! This smoothie bowl recipe is for chocolate loves who love sweet breakfasts, but still want to incorporate some healthy fruits into their diet!

Vegan chocolate smoothie bowl packed with protein and antioxidants, topped with granola and almonds

1/2 cup frozen strawberries

1 frozen banana

1/2 cup frozen peach

1 cup soy milk (this is the best plant milk for protein)

1/2 cup mini chocolate chips (these are easier on the blender)

2 tbsp chocolate almonds

2 tbsp vegan granola

1. In a high-powered blender, add your frozen fruit, soy milk, and chocolate chips. Blend until a smooth consistency. 

2. Pour into a bowl and top with your favorite toppings. I used chocolate dusted almonds, more mini chocolate chips, and vegan granola. Enjoy!

Vegan Traditional BLT

 I have been playing around with tempeh a little more. This is a vegan protein source that I do not have much experience with, so my first attempt wasn't the most successful. The fermeted flavor gave me a bitter aftertaste that I found unpleasant and I have not tried it since. I realized that it was my preparation technique and not the actual food that was the issue. Here is my rendition of a vegan tempeh bacon cooked and used in a BLT. 

Vegan traditional BLT with tempeh beacon served with a side of chips

1 block tempeh 

2 tbsp liquid smoke 

1 tsp smoked paprika

1 tbsp maple syrup

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp soy sauce 

2 tbsp oil

2 slices whole wheat bread

1 tbsp vegan mayo 

3 slice roma tomato

2 leaves of lettuce

1. Slice your tempeh into think slices (about half a centimeter or less). 

2. Place your sliced tempeh into a long flat tupperwear dish or ziplock bag. Then add liquid smoke, smoked paprika, maple syrup, garlic powder, onion powder, and soy sauce. Let this marinate overnight for best results. 

3. To cook it as bacon, bring a skillet to heat and add oil. Place the tempeh bacon on the hot pan and let it cook about 3 minutes on each side.

4. As the bacon cooks, bring out a few slices of your preferred bread and spread one side with vegan mayonnaise. 

5. Thinly slice a roma tomato (three slices per sandwich) and cut 2 leaves of lettuce in half to fit the bread. 

6. Top the cooked bacon on the mayo. Then add tomato and lettuce. Top with another slice of bread and serve. Enjoy!

Vegan Shrimp Scampi

Scampi sauce is a deliciously rich and buttery sauce perfect for comfort food. Unfortunately for plant based folks, it is most often associated with shrimp scampi. This recipe is a vegan rendition of shrimp scampi, but with soy curls instead! 

Vegan shrimp scampi made with soy curls

1 box spaghetti (I used thin spaghetti)

 2 cups soy curls

3 tbsp butter

1 tbsp freshly minced garlic 

1 tbsp nori flakes

1 tsp red papper flakes

salt and pepper to taste

3 tbsp lemon juice 

2 tbsp olive oil

 

1. Bring a pot of water to boil and add your spaghetti. Follow packaging instructions and boil until al dente. 

2. As the water comes to a boil for the pasta, add the soy curls to a large mixing bowl and cover with water. Let them soak for approximately 10 minutes, until they are no longer stiff. 

3. In a large skillet, add minced garlic and  butter. Saute the garlic until slightly golden and aromatic. Deglaze the pan with white wine. 

4. Season the wine sauce with lemon juice, red pepper flakes, nori, and salt and pepper. Then add in the soaked soy curls. 

5. Cook the soy curls in the sauce for about 3-5 minutes, until they are warmed up. Then toss in your spaghetti along with a half cup of pasta water. Mix the spaghetti into the sauce generously. 

6. Once the pasta has been incorporated into the sauce, add olive oil. 

7. Garnish the dish with fresh parsley and serve. Enjoy!

Vegan Ribs

 Making vegan ribs is was surprisingly easy and a very delicious way to incorporate a high protein meal into the day! With the warmer months approaching, this vegan barbecue rib recipe made with seitan is guaranteed to fill you up while providing you the warm comfort that regular ribs do! 

Vegan barbecue ribs made with seitan

2 cups vital wheat gluten 

½ cup gram flour

½ cup soy milk (any plant-based milk will do)

¾ cup water

2 tbsp tomato paste

1 tbsp miso paste

1 tbsp vegetarian better than bouillon beef base (use vegetable bouillon if unavailable)

1 tbsp soy sauce

2 tbsp brown sugar

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 cup barbecue sauce

1. In a large mixing bowl add all your dry seasoning: wheat gluten, gram flour, brown sugar, smoked paprika, garlic powder, and onion powder. 

2. Add all wet ingredients to a blender: soy milk water, tomato paste, miso paste, bouillon, soy sauce, brown sugar, paprika, garlic powder, onion powder. 

3. Once blended, create a hole in the center of your seasoned flour and add the wet mixture. Mix together until it forms a dough. 

4. Knead the dough for about 10 minutes, for gluten formation to occur. 

5. Once kneaded, cut the dough in half and flatten the portions, almost to the shape of a steak. Then cover with foil and steam for 40 minutes. 

6. Once the seitan has steamed, Bring a separate pan or griddle to heat and coat with some oil. Coat the seitan with barbecue sauce and place on the pan, letting it toast on both sides. 

7. Coat with more barbecue sauce, slice, and serve. Enjoy!

Homemade Whole Wheat Vegan Ravioli

Sometimes, I crave the bite and taste of ravioli. But being vegan really cuts down my options. That's why I made this delicious vegan alternative that tastes just as good as regular ravioli, but without the animal products. 

 

Whole wheat vegan ravioli with homemade ricotta served with tomato sauce and vegan parmesan

1½ cup whole wheat flour 

2 tsp salt

½ cup aquafaba (chickpea water)

1 cup vegan ricotta (checkout recipe here)

1 cup tomato sauce of choice

 

1. Pour the whole wheat flour on your counter top and create a hole in the middle. Add aquafaba in the middle. 

2. Bring together the flour and chickpea water. Add regular water if dough is too dry. Knead well for about 10 minutes. Then wrap up and set aside for an hour or so. 

3. In the meantime, prepare your vegan ricotta and set aside. 

4. Once the dough has rested, unwrap and begin to roll out about a third of it into a long sheet. Cut the dough using a cookie cutter for a round shape or a pizza cutter for a square shape. Ensure that all pieces are cut evently. 

5. Once your dough is cut, add small amount of vegan ricotta ensuring that you leave room on the edges to half the dough pieces. 

6. Use the other half of the dough pieces to cover the ones with ricotta on them. Then use a fork by pressing the edges together to ensure that all are sealed. Repeat steps 5 and 6 until you have finished using up the dough or ricotta.

7. Bring a pot to boil and add your dumplings. Let them boil for about 6-8 minutes. Then place on a paper towel to remove any excess water. 

8. Once all the raviolis are boiled, freeze extra in a freezer bag. It keeps up to 1 month. Then serve any amount you desire with a pasta sauce of choice. 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 Miso Ramen

 A while ago, I created a delicious, easy, and vegan shoyu ramen recipe. Shoyu ramen is ramen in a soy sauce based. While perusing my local grocery store, I was happy to find that they now carry miso paste. Here is an easy, nutritious vegan miso ramen bowl! 

1 tbsp miso paste 

1 tbsp water 

2 small sheets of nori (seaweed)

1/4 cup sliced mushroom 

1/4 bell pepper 

1/2 onion

1/4 cup corn 

2 slices extra firm tofu

2 tsp minced ginger

1 tbsp minced garlic 

1 tbsp sesame oil 

1 tbsp soy sauce

1 tsp canola oil

3 springs of green onion 

2 servings of ramen noodles

1. First begin by slicing your veggies and protein. Finely mince ginger and garlic. Then slice your onion, scallions, bell pepper, and mushroom. 

2. Bring a pot to heat and add a small amount of a neutral flavored oil (I used canola). Add your ginger, garlic, onion,  the white part of the scallions, and mushrooms. Let them saute for a few minutes. Then add 1½ cups of water. Then add your miso paste and soy sauce.

3. Once the pot has been brought to a boil, add your nori, corn, bell peppers, and tofu. Let them cook for about 2 minutes. 

4. In a separate pot, boil your noodles. Once the noodles are cooked, place in a bowl. Pour the veggies and broth over the ramen noodles. Top the ramen with the cooked tofu. Then sprinkle over the green part of the scallions. 

5. Pour over some sesame oil, sprinkle some sesame seeds, and serve. Enjoy!

 

Aloo Matar

If you are plant-based and having trouble finding a recipes, many times Indian food can be the way to go. Aloo Matar is a South Asian curry stew made of potatoes and peas. It is served great with basmati rice or naan. I also add chickpeas to add some extra protein to mine!

 

Aloo Matar served with garlic naan and seasoned basmati rice

3 medium potatoes (I used white potatoes) 

1 cup frozen peas 

1 can chickpeas 

1/2 cup cashews

1 cup water 

1 tbsp canola oil 

1 tbsp butter (I used Miyoko's)

3 tomatoes 

1 large onion

2 tsp turmeric 

pink salt (or any salt will do) to taste

2 tsp fresh cracked black pepper 

2 tsp garam masala 

1 tbsp kasuri methi (dried fenugreek)

4 cloves minced garlic 

2 tsp minced ginger 

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp chili powder (I used kashmiri chili powder)

1. Finely mince your garlic and ginger.  Then dice your onions and tomatoes. Set those aside and dice your potatoes into small cubes. 

2. Bring a large pot of water to boil and add your potatoes. These should boil for only about 10 minutes. Then drain and set aside. 

3. As your potatoes are boiling, bring a wok or another pot to heat and add your canola oil. Once the oil has taken some time to heat up, add cumin and coriander seeds. Let them saute until aromatic. Then add the minced ginger and garlic.

4. Then add your onions. When the onions are translucent, add the tomatoes. Add a pinch of salt to let the tomatoes melt down. At this point, also add your turmeric and freshly cracked black pepper.

5. Once the tomatoes have begun to melt, add your cashews and a small quantity of the water that the potatoes were boiled in (about 1/2 cup). 

6. After about 5 minutes, pour all of these contents into a high-powered blender and blend until it becomes a smooth gravy.Then pour back into the wok or pot. Add a small amount of water to the blender and swish until the rest of the gravy that is stuck to the sides comes out successfully. 

7. To the blended gravy, add your garam masala, and dried fenugreek. Then give it a few stirs.

8. Add another 1/2 cup of water from the potatoes along with the potatoes as well. Also add your chickpeas at this point. Stir for a minute, then cover. Let his simmer on medium-low heat for about 5-7 minutes. 

9. Once you have you found the potatoes to be fork tender, add your frozen peas, and butter. Mix the entire curry and let it simmer for another 5-7 minutes. 

10. Once it has cooked, adjust any seasonings or salt, top with fresh cilantro, and serve. Enjoy!

Vegan Feta Pasta

Coming in with another viral recipe that took the internet by the storm! This feta pasta trend was all over the internet. Unfortunately, feta is not vegan. Luckily, I found a vegan feta alternative at my local grocery store provided by Violife. Here is my version of a vegan feta pasta recipe! 

 

A vegan version of the baked feta pasta with rotini

 

1 package grape tomatoes 

1/2 box of pasta of choice (I used rotini)

2 tbsp olive oil 

1 cup finely chopped basil

1 tbsp dried oregano 

1/2 tbsp garlic powder 

1 tsp sea salt 

1 tsp black pepper

1 block feta

1. In a large casserole dish, add 1 package of grape tomatoes. create a space in the middle of the casserole dish and add the block of Just Like Feta cheese. 

2. Top this with olive oil, salt, pepper, basil, oregano, and garlic powder. 

3. Place in a preheated oven at 400℉ for 30 minutes. While that bakes, cook a pasta of your choice in a pot.

4. Once baked, remove from oven and crush the tomatoes with a fork. Add the pasta and mix together well. Then serve and enjoy!

Spicy Chili Tofu

In a vegan twist on a chili paneer, an indo-chinese dish packed with flavor, this chili tofu recipe is spicy, sweet, salty, delicious, and high in protein. This is also a perfect weeknight dinner for when you are in a rush! 

Spicy chili tofu served with sprinkled sesame seeds

1 block super or extra firm tofu

1/3 cup soy sauce 

1 tbsp ketchup 

1 tbsp canola oil

1 tsp toasted sesame oil 

1 tbsp garam masala 

2 green Thai green chilies 

1 small onion 

1/2 bell pepper 

1/2 tbsp ginger garlic paste 

 

1. Cube one block of tofu and pat dry. Set aside for it dry further (this is especially important if you are using extra firm instead of super firm). Then finely chop your green chilies and roughly chop your onions and bell peppers. 

2. Bring a wok or pot to heat and add oil. Add your chilies and ginger garlic paste. Fry these until the garlic becomes aromatic. Then and the onion and bell pepper. Saute until the onion begins to turn translucent. 

3. Add your garam masala, ketchup and soy sauce. Mix together until the veggies are coated in the sauce. Then add the tofu. 

4. Saute the tofu for about 8-10 minutes. Mixing gently for the cubes not to break. Then top with a small drizzle of toasted sesame oil. Serve on rice or by itself. Enjoy!