Tag Archives: Vegan

Balsamic, Honey Roasted Cabbage Steaks (eatwell101)

1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
3 T olive oil, divided
3/4 t coarse salt
1/2 t ground white pepper
2 T balsamic vinegar
2 t honey
1 sprig fresh thyme

Preheat your oven to 400° F. Brush a rimmed baking sheet with 1 T extra-virgin olive oil. In a bowl combine olive oil, balsamic vinegar and honey. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. Roast until cabbage slices are tender and edges are golden, 25 – 30 min. Serves 2.

Healthy Gingerbread Muffins (Lindsay M.)

1 1/2 c whole wheat pastry flour (can sub white w w flour or half w w and half a/p flour)
1 t baking soda
1 1/2 t cinnamon
3/4 t ground ginger
1/4 t ground cloves
1/4 t salt
3 T coconut oil, melted and cooled to warm
1/4 c pure maple syrup
1/4 c blackstrap molasses
1 egg, at room temp
1 t vanilla
1/3 c nonfat plain Greek yogurt
1/2 c unsweetened vanilla almond milk (any milk will work)
coarse sugar or sparkling sugar, for sprinkling on top (opt)

Preheat oven to 350 F. Line a muffin tin with muffin liners; spray the inside of the liners with nonstick cooking spray to ensure the muffins do not stick. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside. In a separate bowl add coconut oil, maple syrup, molasses, egg, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Pour batter into liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18 – 22 min until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins. To make muffins vegan: Instead of an egg, replace with 1 T flaxseed meal & 3 T water. To make dairy free: Sub coconut, almond or soy yogurt for the Greek yogurt.


Vegetable Fritters (createmindfully)


3/4 c chickpea flour
1/2 c water
1 t cumin
1/2 t cayenne pepper
1/4 t paprika
1/4 t garlic powder
1/2 t salt
pepper to taste
1/4 c chopped red onion
3/4 c chopped red pepper
3/4 c corn
2 T chopped parsley
vegetable oil
vegan chipotle ranch dressing (opt )

Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter. Heat pan on medium high heat. Add enough vegetable oil to cover the pan. Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed. Serve with vegan chipotle ranch dressing. Makes approx 10 fritters.

Spicy Lentil Cakes

1 c red lentils
1 small bunch parsley, chopped
1 medium onion, diced and sauteed
4 T psyllium husks (or 1 large egg)
4 T nutritional yeast flakes (opt but recommended)
2 bell peppers of your choice, chopped
about 1/2 c flour of choice
2 t smoked paprika
1 t spicy paprika
1/2 t chili flakes
sea salt and ground pepper, to taste
oil for frying

Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 min and then remove from heat. Strain the lentils very well and put them in a large bowl. Start mashing them using a fork . Add the rest of the ingredients, except oil. Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10 – 15 min. Spray a non stick pan with some oil. Not too much. Put each patty in the frying pan and let it fry about 2 min on each side. Makes 15 cakes.

Perfect Roasted Root Vegetables (cooksillustrated)

1 14 oz celery root, peeled
4 carrots, peeled and cut into 2 1/2″ lengths, halved or quartered lengthwise if necessary to create 1/2 – 1″ in diameter
12 oz parsnips, peeled and sliced 1″ thick on bias
5 oz small shallots, peeled
1 t Kosher salt and pepper
pepper to taste
12 oz turnips, peeled, halved horizontally, and each half quartered
3 T vegetable oil
2 T chopped fresh parsley

Use turnips that are roughly 2 – 3″ in diameter. Instead of sprinkling the roasted vegetables with chopped parsley, tarragon or chives may also be substituted). Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 F. Cut celery root into 3/4″ thick rounds. Cut each round into 3/4″ thick planks about 2 1/2″ in length. Toss celery root, carrots, parsnips and shallots with salt and pepper to taste in large microwave-safe bowl. Cover bowl and microwave until small pieces of carrot are just pliable enough to bend, 8 – 10 min, stirring once halfway through microwaving. Drain vegetables well. Return vegetables to bowl, add turnips and oil and toss to coat. Working quickly, remove baking sheet from oven and carefully transfer vegetables to baking sheet; spread into even layer. Roast for 25 min. Using thin metal spatula, stir vegetables and spread into even layer. Rotate pan and continue to roast until vegetables are golden brown and celery root is tender when pierced with tip of paring knife, 15 – 25 min longer. Transfer to platter, sprinkle with parsley and serve. Serves 6.

Vegan Coconut Butter Gingersnaps (thevegan8)


1 1/2 c spelt flour (can sub 1 3/4 c & 2 T finely ground oat flour for gluten free version)
1/2 t baking soda
2 t ground cinnamon
1 1/2 t ground allspice
1 1/2 T ground ginger
1/2 t fine sea salt
1/2 c & 2 T pure maple syrup, room temp
3 T molasses, not blackstrap, room temp
1/2 c & 2 T liquid melted coconut butter
white sugar (opt) (can use Wholesome Sweeteners b/c crystals are sparkly and vegan)

Preheat oven to 350 F and line 2 sheet pans with parchment paper. To a large bowl, add the flour, baking soda, cinnamon, allspice, ginger and salt. Whisk very well. Make a well at the bottom and add the syrup, molasses and the liquid coconut butter last. It’s imperative that your coconut butter is a total liquid, an oil consistency, when measuring, so the right amount is added and the cookies turn out moist. (Can heat in the microwave for about 15 seconds, give it a good stir in case the oil has separated, then measure.) Give the liquids a quick stir and then mix all the batter together for about 30 seconds until it all comes together into a sticky, thick batter. If using the oat flour version, just stir together the batter until it all comes together in a ball and pulls away from the sides of the bowl. Using a heaping 1 1/2 T, form the batter into balls with your hands and place on the pan about 3″ apart from each other. Don’t add more than 9 balls to each pan. The batter makes 18 cookies, so 9 for each pan. Take a small piece of parchment paper and place it over each ball and flatten into rounds, no more than 1/4″ thick. Sprinkle sugar on top for extra sweetness and crunch, if desired. These cookies are not overly sweet, just perfect, but add the sugar if you like yours extra sweet, or serving to guests for presentation. Bake just 8 min (1 pan at a time), until they have spread some and poofed up a little. Do not over bake or it can dry them out. They should be firm and golden on the bottoms. Each batch was perfect at 8 min. Remove and cool 10 min on the pan (they will be too delicate to eat right away), then transfer to a cooling rack to cool completely. Store in a sealed container so they stay moist. They are even better the next day, but are a tad more fragile. Yield 18 cookies.

Simply THE BEST Red Enchilada Sauce EVER! (happilyunprocessed)

2 T extra virgin olive oil
2 T flour (can sub gluten free flour)
3 T chili powder
1/2 t garlic powder
1/2 t onion powder
1/2 t cumin
1/4 t salt or to taste
2 c chicken broth (can sub vegetable broth)

Heat oil in a small saucepan over med/low heat. Add flour and whisk for approx 1 min. Add all the spices and stir. Gradually and slowly add the broth, whisking to prevent any lumps. Simmer, stirring occasionally for 15 min or until enchilada sauce thickens. Use immediately or store in an airtight container in the fridge. Yield: approx 1 1/2 – 2 cups depending on how much you reduce it.

Lentil Casserole (themisfitbaker)


Lentil Filling

2 T olive oil
1 medium onion
3 garlic cloves, minced
1 T chili powder
1 c dry brown lentils
1/3 c dry red lentils
1 19oz can diced tomatoes (do not drain)
2 c hot water
1 T Bragg Liquid Aminos (or soy sauce)
2 c frozen mixed vegetables (corn, peas, green beans)
1/4 c Nutritional Yeast

In a large pot, heat oil over medium heat. Add onion and saute until translucent. Stir in garlic and chili powder and cook for 1 minute. Add brown lentils, red lentils, tomatoes with juice and Bragg liquid aminos. Bring to a boil, then reduce the heat to medium-low. Simmer partially covered, for 30 min or until the lentils are tender and most of the liquid has been absorbed (stir occasionally). Remove from heat and stir in the frozen vegetables and nutritional yeast. Pre heat oven to 375° F and lightly oil a 2.5 qt casserole dish. Scoop the lentil mix into the prepared casserole dish and cover with mashed potatoes (it’s best to start the potatoes around the edges and work your way in. This prevents the filling from squishing up the sides of the dish.). Bake for 30 min or until golden and bubbly. Allow the casserole to rest for 10 – 15 min before serving. Makes 6 servings.

Mashed Potato Topping

3 lbs Russet potatoes, peeled and diced
2 T olive oil
1/3 c non-dairy milk
1/2 t garlic powder
1/2 t salt or to taste

Place potatoes into a large pot and cover them with water. Bring to a boil and cook until tender (approx 12 min). Drain potatoes and return them to the pot. Coarsely mash, then add the oil, milk, garlic powder and salt. Mash well.



Jamaican Patties (Vegan) (theedgyveg)


4 c organic flour
1/2 c vegetable shortening (make sure it’s vegan)
1/2 c vegan butter, cold
1/2 c & 2 T ice cold water
1 1/2 T turmeric
1 T salt

Sift the flour, turmeric and salt into a large bowl. Using 2 knives or a pastry blender, cut in shortening and butter until the mix becomes crumbly. Working quickly, add small amounts of water to form a firm dough. Do not over water or overwork. Form dough into a disc, wrap in plastic and refrigerate for at least 1 1/2 hours or overnight. Preheat oven to 400 F. On a lightly floured surface, roll out pastry dough and cut into circles about 6 – 7″ in diameter. Lightly brush the outside edges of the circle with a little of soy or almond milk. Spoon roughly 1/4 c vegan beef filling onto 1/2 of the circle and fold the other half of the pastry over so that the edges meet. Press to seal and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of soy milk. Place the patties on parchment lined baking sheets and bake until golden brown, about 30 min. Serve immediately with hot sauce. Makes about 12.

Vegan Beef Filling

1 large onion, finely chopped (1 1/2 c chopped)
6 cloves garlic, minced
1 T fresh ginger, finely chopped
1 lb vegan ground beef substitute
2 T vegan butter
1/4 t turmeric
1 1/2 t ground cumin
3/4 t ground allspice
1/2 t ground cardamom
1 t thyme
3 green onion/scallions, finely chopped
1 scotch bonnet pepper, seeded and finely chopped (opt)
1 T finely chopped fresh parsley
2 T vegan worcestershire sauce
1 lb ripe tomatoes, peeled and finely chopped
1 1/2 t salt
freshly ground black pepper
3/4 c vegetable stock
3 T Jamaican rum
almond milk or soy milk for brushing

In a large skillet, heat butter until hot but not smoking. Add the onion and cook until softened, about 4 min. Add the garlic and ginger and cook for 1 min. Add the veggie ground beef, turmeric, cumin, allspice, cardamom, scotch peppers and thyme and cook until heated and spices are fragrant, about 10 min. Add the green onion/scallions, parsley, tomatoes and vegetable stock and simmer for about 30 min until most all of the liquid has evaporated. Season with salt and pepper to taste, remove the mix from the heat and stir in the Jamaican rum. Allow the mix to cool before assembling the patties.


Light and Fluffy Vegan Pancakes (theprettybee)

1 1/2 c white spelt flour (can sub all-purpose flour)
1 1/2 T baking powder
1 1/2 c non-dairy milk (ie unsweetened coconut milk, almond etc)
3 T organic cane sugar
3 T organic canola oil
1/8 t salt
vegan buttery spread for pan

Mix dry ingredients in a large bowl. Add wet ingredients, and let rise for about 5 min. Melt 1 T vegan buttery spread in a large frying pan over medium heat. Spoon batter into the pan and cook until you see the edges starting to turn golden brown (about 5 min or so). Flip pancakes and continue to cook until done, about 3 more min. Serve with vegan buttery spread and syrup or desired fruit topping. Makes 8 pancakes.

Homemade Fermented Spicy Kimchi (healthycompany)

1 head (about 2 lbs) napa (Chinese) cabbage
1/4 c sea salt
4 – 6 scallions, chopped
1/2 lb daikon radish, peeled and cut into thin strips
1 carrot, cut into thin strips
5 – 6 garlic cloves, grated
1/4 – 1/2 c Korean red pepper powder (gochugaru ) to taste
1 t fresh ginger, grated or 1/4 t dried
1 t cane sugar (opt)
2 T fish sauce, (opt but it gives it the characteristic umami flavor)
Cold water, filtered or spring

Cut cabbage lengthwise and remove the core, then chop the remaining cabbage into 1″ strips. Place cabbage into a glass bowl and sprinkle with salt, mixing it together with clean hands. Cover salted cabbage with cold water. Cover with plastic wrap. Let sit at room temp for 4 – 24 hours. You may need to place a weight on top of the cabbage to keep it completely submerged under the brine. Drain brine from the cabbage. Reserve brine. Place remaining ingredients in large bowl and mix together. Add cabbage to bowl and toss with clean hands. Repack cabbage into individual glass jars with lids, packing tightly and adding brine if necessary to cover. Leave about 1″ head space. Close lids. Allow to ferment at room temp 1 – 7 days, depending on your preference. Refrigerate once kimchi is at desired fermentation level. Serves 8. Notes: You can use any vegetables you like for kimchi: cabbage and daikon radish are simply the most commonly used. You can adjust the spice levels up or down for your personal taste, to range anywhere from zero (this would be consistent with sauerkraut) to very spicy. You can also add fresh chilies such as jalapenos or serranos and reduce the amount of chili powder or sauce used. Use salt that is free of iodine and anti-caking agents because they can inhibit fermentation. Only use filtered or spring water free from chlorination because chlorine can inhibit fermentation. You can substitute the Korean red pepper powder with the same amount of hot sauce such as Sriracha if you prefer. The microflora that grow in kimchi thrive on sugar, so adding some to the fermentation process helps to provide “food” for the microbes to eat so they grow and provide you with all of their benefits. For a Vegetarian Version: Substitute fish sauce with either kelp (3/4 t kelp powder in 2 T water) or 2 T red or white miso paste.

5 Ingredient Mexican Brown Rice (kimscravings)


1 1/2 c corn (frozen or fresh)
1 15 oz can black beans, drained and rinsed
3 c whole grain brown rice, cooked
1 T chili powder
1 c jarred salsa

Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 min. Add cooked rice and chili powder, and stir to combine. Cook; stirring constantly, about 3 min. Stir in salsa and cook until everything is combined and warmed through, about 2 min. Remove from heat and let cool for 5 – 10 min, then garnish with cilantro and avocado, if desired. Serve as a main meal or alongside tacos, enchiladas or fajitas. Also, wonderful as a vegan burrito filling.

Optional Garnish

fresh cilantro and/or diced avocado


Quinoa in the Microwave (quinoa)

1 c Quinoa
2 c water

In a 2 q t microwave bowl, cook on high 100% for 5 min and 60% for 8 min. Let stand for a few min and voila, perfect Quinoa.

Roasted Spiralized Butternut Squash Noodles (skinnytaste)


20 oz (from 1 large) top portion of butternut squash, peeled
2 t olive oil
1/2 t kosher salt
black pepper to taste

Preheat the oven to 400 F.  Lightly spray 2 large baking sheets with oil. Trim the top portion of the butternut that can be spiralized reserving the bottom for another recipe. Trim the top off and peel the skin off. Cut the butternut in 2 pieces so it’s easier to handle, then spiralize using the thickest noodle setting of your spiralizer. Cut into 6″ lengths so it’s easy to eat. Transfer to the prepared baking sheets and drizzle each with 1 t oil, 1/4 t salt and black pepper to taste. Roast until soft, 7 – 10 min. Serves 2.

How to Cook Spaghetti Squash in a Slow Cooker (thegreenbacksgal)

1 spaghetti squash
2 c water, more if needed

Use a sharp knife to poke several holes in the spaghetti squash. Add the whole squash and water to the slow cooker. Cover and cook on low for 8 hours or high for 4 hours. Add more water if it gets low. Carefully remove squash from slow cooker. Cut in half and scrape out seeds. Use a fork to separate squash into strands. Serve as is or use in your favourite recipes.

Crock Pot Butternut Squash (cookeatpaleo)

1 whole butternut squash, washed

Place whole squash in slow cooker and cook until soft and easily pierced, about 4 – 5 hours on high or 6 – 8 hours on low. When cool enough to handle, cut in half and scoop out seeds. Use in your favourite recipes.

How To Cook Pretty Spaghetti Squash (youngandrungry)

1 spaghetti squash
oil (opt)

Preheat oven to 375 F. Cut the ends off your squash. Cut width in half. Scoop out the seeds and discard. Along the width, cut into 1″ rings. Line a large cookie sheet with tin foil
(opt) spray both sides of each ring with a tiny bit of spray oil. Cook for 40 min. Peel off inedible skin. Shred to pasta texture.

How To Cook Spaghetti Squash (chocolatecoveredkatie)

1 large spaghetti squash
olive oil, salt, etc. (opt)
sauce or seasonings as desired

Carefully cut the spaghetti squash in half, lengthwise. Place the squash—flat sides up—in a baking pan. If desired, scoop the seeds out and brush the squash strands with olive oil and sprinkle with salt. You can opt to scoop the seeds out and season after baking if you prefer. Place the pan on the middle rack in a non-preheated oven, then set the oven to 460 F. Large squashes will take around 40 – 50 min to roast fully, but very small ones may take less time, so it’s a good idea to check the squash after 20 – 30 min. Remove from oven, and scoop out the strands. If you’d like, you can mix the strands with other ingredients and then stuff them back into the hollowed-out spaghetti squash shells. Storing the strands in a glass pyrex dish and covering only with a paper towel is best, because it allows water to escape instead of getting trapped inside the container and weighing down the roasted squash. Note: Larger spaghetti squashes tend to yield sweeter strands. However, small ones will also work if they are all you can find.

Moroccan Honey Glazed Eggplant (bunsenburnerbakery)

2 large globe eggplants, thickly sliced
1/4 c olive oil
5 T honey
1 large lemon, juiced
2 cloves garlic, minced
2 T ginger, minced
2 t cumin
1 t harissa (can sub with a pinch of chili flakes or a slash of hot sauce)
1/2 c chopped fresh cilantro (can sub parsley)

Spread slices of eggplant on a towel and sprinkle both sides generously with salt. Allow the eggplant to sweat for 15 min then wipe the pieces dry with a paper towel. Preheat a large, heavy skillet over medium-high heat. Brush both sides of each slice of eggplant with olive oil and cook, without overlapping the slices, until well browned on both sides. Remove slices to a plate and set aside; repeat with remaining slices. Combine honey and lemon juice with 1/2 c hot water in a small bowl, stirring until the honey is completely dissolved. Add garlic and ginger to the now-empty skillet and stir for 30 seconds or until fragrant, followed by the spices. Stir in the honey lemon mix and bring to a boil. Place eggplant in the pan, overlapping as needed and cook over medium heat for 10 min, turning halfway through to ensure all pieces are coated with sauce.  Continue to heat until the sauce has turned into a thick glaze and the eggplant is soft. Garnish with cilantro and serve warm or at room temp.

Lentil Patties (mommyshomecooking)

1 c cooked lentils
1/2 c breadcrumbs
1/2 c onion, finely chopped
1/2 c cilantro leaves, finely chopped
1/4 t garlic powder
pinch cayenne pepper
salt to taste
1 egg, lightly beaten (or 1 flax egg – mix 1 t flax seed meal with 2 1/2 T water and let rest for 5 min to thicken)
2 T olive oil
1/2 c Greek yogurt sauce (opt)

Mix all ingredients in a medium bowl. Place half of the mix in a small food processor and process until it has a paste consistency. Combine with other half of the mix. Use a 1/4 cup to divide the mix. Using your hands form disks of approx 3″ in diameter. Heat the olive oil in a skillet over medium heat. Cook the patties for 2 – 3 min each side or until golden brown. Add a dollop of Greek sauce on top and serve with green, if desired. To Freeze: Let the cooked patties cool completely, then transfer to an air-tight container with a layer of parchment paper in between each one. Freeze for up to a month. Yield: 6 patties.