RECIPES

LUNCH/DINNER 

Veggie Tacos

Cooking Time: 20 min

Serves: 3 (9 tacos)

Feel free to add grilled onions, avocado and bell pepper if you’d like! That’s what I did after I got this beautiful photo of course. 

Ingredients:

  • Gardein Beefless Ground 
  • Vegan Tortillas
  • Taco Seasoning pack (make sure it is milk free, most are)
  • Purple Cabbage
  • Cilantro
  • 2 small limes
  • Salt & Pepper to taste

Directions:

  1. Dethaw your meatless beef grounds – I used Gardein because it’s so spot on
  2. Put the meatless ground in a pan on the stove and add one cup of water
  3. Add your taco seasoning and then cook for 5 min on medium high 
  4. Switch the taco filling to medium heat for the last 5 minutes (you should cook the filling for 10 minutes total)
  5. Break purple cabbage into shreds – it will easily tear and you can do this with your hands
  6. Put your taco filling in your taco, then add your purple cabbage, cilantro and sliced lime wedges
  7. Enjoy!

Chickpea Of The Sea

Cooking time: ten minutes 

Serves 2


Ahoy mate! We’ve got us a vegan “tuna” salad sandwich made from chickpeas. It’s simple and flavorful.

Ingredients:

  • 1 cup canned boiled chickpeas
  • half a lemon, squeezed
  • 3 tbsp vegan mayo
  • 1 tspn nutritional yeast 
  • 1 tspn salt 
  • 1/2 tspn pepper 
  • Vegan bread
  • red lettuce 
  • half a chopped onion
  • 1 celery stick chopped
  • 1 tspn dill pickle juice 

Directions:

  1. Drain can of pre boiled chickpeas 
  2. Add 2 tbsp dairy free mayo
  3. Mash up chickpea and mayo mix in a food processor or with a potato masher 
  4. Add half a squeezed lemon 
  5. Chop up celery and onion, add to mixture 
  6. Add 1 tbsp nutritional yeast, 1 tspn salt and 1/2 tspn pepper
  7. Add the 1/2 tbsp pickle juice 
  8. Mix your chickpea salad 
  9. Serve on wheat or other dairy free bread over red lettuce


Cranberry Chickpea Salad 

Cooking time: 10 minutes 

Serves 2


    The perfect replacement for a chicken salad sandwich

    Ingredients 

    • 1 cup canned boiled chickpeas
    • half a lemon, squeezed
    • 3 tbsp vegan mayo
    • 1 tspn nutritional yeast 
    • 1 tspn salt 
    • 1/2 tspn pepper
    • vegan bread
    • red lettuce 
    • half a chopped onion
    • 1 celery stick chopped
    • dried cranberries

    Directions:

    1. Drain can of pre boiled chickpeas 
    2. Add 2 tbsp dairy free mayo
    3. Mash up chickpea and mayo mix in a food processor or with a potato masher 
    4. Add 1/2 a lemon to mixture squeezed
    5. Chop up celery and onion, add to mixture
    6. Add 1 tbsp nutritional yeast, 1 tspn salt and 1/2 tspn pepper to mixture
    7. Mix your chickpea salad 
    8. Serve on wheat or other dairy
    9. Add a small handful of cranberries 

      Vegan Philly “cheesesteak”

      Cooking time: 45 min-1 hour

      Serves 2

      Jackfruit is the perfect meat replacement for sandwiches and BBQ as it pulls apart just like shredded chicken or pork, without the cruelty of course!


      Ingredients: 

      • one pack of Mr Uptons jackfruit plain or 2 cans of jackfruit 
      • Coconut oil
      • 1 tspn Liquid smoke 
      • 1 tspn Maple syrup 
      • 1 tspn soy sauce 
      • 1 tspn nutritional yeast
      • 1 tbsp paprika
      • Salt & pepper to taste
      • Half a white onion
      • Half a cup of water
      • Onion powder
      • Minced garlic 1/2 tbsp

      Directions:

      1. In a small skillet, heat up one tbsp coconut oil and sautée onions until ready
      2. Set onions aside and get a large separate skillet, heat 1 tbsp coconut oil then add your water, liquid smoke, minced garlic, maple syrup and seasonings then top it with a lid, let it cook on medium until water almost fully absorbs 
      3. Place on low heat, add an additional half tspn of coconut oil and cover jackfruit with dairy free cheese (I used follow your heart Provolone), let simmer with a lid for 15-20 min then mix with the onions you put on the side 
      4. serve with toppings on lightly toasted sub rolls 
      5. Enjoy!

      Buffalo Cauliflower Wings 

      Cooking Time: 30 min

      Serves 2

      Here’s a simple recipe even meat eaters will drool over, buffalo Cauliflower Wings! (You can side it with what you’d like but I recommend vegan ranch) I used Hampton Creek just ranch with some celery sticks and it paired really well


      Ingredients:

      • One cauliflower head
      • Vegan unbleached flour (no niacin, riboflavin etc)
      • Garlic powder
      • Almond Or Soy milk
      • Buffalo sauce
      • Coconut or Olive oil

      Directions:

      1. Preheat the oven to 450
      2. Rinse cauliflower head and break into wing sized pieces (for a more realistic appearance don’t break off the stems) 
      3. In a bowl add one cup of flour, one cup of soy milk and two tbsp garlic powder
      4. Whisk or stir well
      5. Grease a semi deep pan with a tbsp of coconut oil 
      6. Add cauliflower heads and pour mixture onto the pan
      7. Put in the oven for 20 minutes
      8. After 20 minutes, add buffalo sauce and carefully stir coating the cauliflower entirely  
      9. Heat in the oven for another 15 minutes and serve with sides of your choice

      Chinese Cabbage Rolls

      Cooking time: 40 minutes

      Serves 2

      Traditionally, cabbage rolls are a light Italian dish, but today I decided to spice things up and it turned out pretty well! 


      Ingredients 

      • One napa cabbage
      • Sweet & Sour sauce
      • Soy sauce
      • Maple Syrup
      • One Sweet onion 
      • Gardein Ultimate Beefless Grounds OR Beyond Meat Beefy Crumble (1/3 package)
      • Peanut Sauce
      • Water Chestnuts
      • Coconut Oil
      • Salt & Pepper
      • Garlic powder

      Directions:

      1. Cut the bottom of the Napa Cabbage (Chinese cabbage) and separate the leaves
      2. Boil the cabbage leaves on medium high in water for 8 minutes 
      3. While boiling cabbage, preheat your oven to 365 and grease up a baking pan with coconut oil
      4. In a large skillet pan on the stove – heat one tbsp of coconut oil and add half a chopped sweet onion, beefless crumbles and small can of water chestnuts chopped and 1 tspn maple syrup
      5. Add a dash of garlic powder, salt and pepper
      6. In a separate small skillet, melt 1 tspn coconut oil with chopped eggplant, a cap full of soy sauce and 1 tspn maple syrup 
      7. Take your cabbage out, drain and stick in the freezer to cool down be careful Don’t forget about them
      8. Once eggplant is pretty cooked, add it to the large skillet and mix everything together
      9. Stuff your cabbage and roll it up 
      10. Pop those babies in the oven!
      11. Cook for 20 min in the oven then serve

        ITALIAN FARE

        Veggie Lasagna

        Cooking time: one hour 15 minutes

        Serves 2

        Ever heard of an authentic Italian vegan lasagna? Make one right at home with this poppin recipe, it’ll have you saying “Mamma Mia! That’s good” at first bite 

         

        Ingredients:

        •  ready to bake lasagna sheets (dairy free) 
        • half a block firm tofu
        • 1 jar dairy free pasta sauce 
        • 4 tbsp nutritional yeast 
        • 2 tbsp minced garlic
        • 1 tspn salt
        • 1/2 tspn pepper
        • bag of frozen spinach 
        • half a fresh lemon
        • 1 tbsp dry basil seasoning
        • 1 tbsp coconut oil (olive works too)

        Directions

        1. Preheat oven to 350F 
        2. Grease pan with coconut oil 
        3. Pour 1/4 pasta sauce in pan
        4. Drain half a block of firm tofu, break apart and put into a food processor
        5. Add 2 tbsp minced garlic,  4 tbsp nutritional yeast, 1 tbsp basil, half a lemon squeezed, 1 tbsp basil, 1 tbsp coconut oil and a dash of salt and pepper 
        6. Blend in food processor 
        7. Layer two rows of noodles in pan horizontally, cover with the tofu ricotta and dethawed frozen spinach
        8. Layer two rows of noodles on top of filling, this time vertically. Then pour pasta sauce over noodles.
        9. Repeat filling of ricotta and spinach the lay the final rows of lasagna sheets horizontally 
        10. Top with pasta sauce and vegan cheese of your choice – for this recipe I used Follow Your Heart Mozzarella Shreds but you can use Daiya or Chao
        11. Bake on 350F for an hour and 15 minutes 

          SOUPS

          Veggie Soup

          Serves 3

          Cooking Time: 45 minutes

          Ingredients 

          • 1 can whole potatoes 
          • 1 can whole kernel corn 
          • 1 can 6 oz tomato paste 
          • 1 can or half a bag frozen green beans 
          • 1 can baby carrots
          • half a bag spiral noodles
          • salt & pepper 
          • 1 box veggie broth

          Directions

          1. Put box of veggie broth in a pot and put on stove medium high
          2. Add can of whole potatoes cut into halves, a can of corn tomato paste and green beans
          3. Get a seperate pot and fill with fresh water
          4. Put pot of water on stove and bring to a boil 
          5. Put half a bag of pasta in the boiling water and cook til soft 
          6. Cook soup for 30 minutes on medium high 
          7. Drain spiral pasta and add to soup 
          8. Add pasta to soup and enjoy!

          Cheesy Spinach Pasta

          Cooking time: 25 minutes

          Serves: 3


          Ingredients

          • 1 bag Penne pasta 
          • 4 handfuls fresh spinach 
          • one package of Follow Your Heart mozzarella slices 
          • 1 tspn garlic powder
          • 1 tspn pepper 
          • 3 tbsp vegan butter 
          • 1 1/2 cups cashew milk
          • 1 tbsp dried basil seasoning
          • 7 tbsp nutritional yeast 
          • 1 tspn salt

          Directions

          1. Boil water for your pasta, while doing this get your skillet ready and put 3 tbsp of vegan butter on the stove 
          2. After this has melted, add the measured cashew milk, salt, garlic powder, pepper, nutritional yeast, basil and Follow Your Heart vegan mozzarella slices or daiya if that’s what you have access to
          3. Once a sauce has formed, cook on medium heat for 5 minutes then add the 4 handfuls of spinach 
          4. once the spinach is soft, pour the sauce and spinach mixture in a food processor or blender and blend for 10 sec
          5. Pour over your strained penne and wallah! So cheesy and delicious