Lazy Vegan Hedonist

I am lazy, I am vegan, and I am a hedonist. I love food. This is a place for me to enthuse about vegan-friendly food that I love.

[lazyveganhedonist]

Apple Pie Baked Oatmeal - Instant Pot Recipe adapted by Cheryl Morris

Cook Oats for 10 minutes in Instant Pot and let cool down naturally

1 cup uncooked Steel Cut Oats

1 2/3 cups water

1/2 tsp salt

Spoon the cooked oats in a bowl and add:

1 tsp pure vanilla extract (2g)

2/3 cup milk of choice (160g)

3 tbsp ground organic golden flaxmeal

2 TB of Earth Balance melted (can substitute coconut oil)

Put the following ingredients in a clean Instant Pot and Cook for 3 minutes using the quick release method.  Add apples/raisins including liquid to oatmeal mixture and stir.  Pour into an 8 inch casserole dish and spread evenly.

2 1/2 cups chopped Organic Granny Smith apples with or w/out peeling

1/2 cup Organic Raisins

1/2 cup water

3 TB Light Brown Sugar

1 tsp Organic Cinnamon

1/4 tsp Organic Nutmeg

Dash of salt

Final Step:  Topping:  Pulse in a food processor until walnuts are chopped finely.  Spread evenly over the oat mixture.  Bake on 375 for 30 minutes.  Let cool for 10 minutes and Enjoy!

1 cup walnuts

1/2 Rolled Oats

2 TB Earth Balance

2 TB Organic flour

Dash of salt

2 TB Light Brown Sugar

[lazyveganhedonist]

Eggplant & Red pepper rigatoni with breadsticks

(Vegan mozzarella from trader joe’s)

[recipe here!]

[cinders-and-snow]

Vegan taco pizza, made by my own little hands. Whole wheat crust, black bean hummus, taco seasoned Boca crumbles, taco sauce, Galaxy vegan Mexican shreds, a light sprinkling of Daiya pepperjack shreds, onion, bellpepper, roasted red peppers. With fresh butter lettuce and fresh tomatoes for toppings. Mmm. :)

[lazyveganhedonist]

Vegan pizza: mushrooms, red peppers, onions, spinach, LightLife pepperoni, and Galaxy mozzarella on whole wheat crust, sprinkled with Galaxy grated parmesan. Mmm! This is our first time trying Galaxy, and as much as I like Daiya, I think I prefer Galaxy. I like the way it melts.

[viewfromthepassengerseat]

The Galaxy cheeses I’ve seen all have Casein, does this one not?

[lazyveganhedonist]

Nope! These are vegan. :)

[lazyveganhedonist]

Chocolate-Pumpkin Pizookie

Pumpkin Chocolate-Chip Pizookie

(gluten free!)

Obviously inspired by the Deep-Dish Cookie Pie.

2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)

1 cup quick oats

1/4 cup pureed pumpkin (or butternut squash or sweet potato)

2 tsp pure vanilla extract

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1 and 1/2 tsp cinnamon

3 tbsp vegetable oil or coconut oil

1 and 1/2 cups brown sugar or coconut sugar (For a sugar-free version, perhaps try xylitol. Also, white sugar will work if you don’t have brown. Also: I know some readers have successfully made my original pie with agave, but I haven’t tried it.)

1 cup chocolate chips

Blend everything (except the chips) very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.

[lazyveganhedonist]

Vegan pizza: mushrooms, red peppers, onions, spinach, LightLife pepperoni, and Galaxy mozzarella on whole wheat crust, sprinkled with Galaxy grated parmesan. Mmm! This is our first time trying Galaxy, and as much as I like Daiya, I think I prefer Galaxy. I like the way it melts.

[phoods]

[tryvegan]

Grilled Ratatouille Pasta Salad

[lazyveganhedonist]

Vegan Coconut Milk Yassa

a recipe by Jainaba Jeng, founder of Kitchens of Africa

(this adaptation of her chicken in tarragon-mustard cream sauce cannot be found on her website but was on a sheet of recipes that came with the sauce when we bought it, so I've put it here for other people.)

Ingredients

1 jar Yassa sauce

1 Tbsp oil

1 lb mushrooms

1 lb potatoes

2 medium carrots cut into 1/2 inch chunks OR one small pack frozen vegetables

1 cup soy creamer or coconut milk

2 Tbsp fresh cilantro

1-2 tsp fresh lime juice (no substitutions)

1/4-1/2 tsp cayenne (optional)

Directions

In a large pan, heat oil to medium-high heat. Add mushrooms and potatoes; cook for 4-5 minutes or until mushrooms are caramelized.

Add Yassa sauce, cayenne (if using), creamer/coconut milk, and tarragon; stir. Bring to a boil and immediately turn down to a gentle simmer. Simmer covered for 15 minutes. Add carrots/vegetables; simmer covered for an additional 10 minutes.

Turn off heat and add lime juice. Allow to sit for 5 minutes before serving. If you need to thin the sauce, add a little water.

Serve over jasmine rice, mashed potatoes, or polenta with a side of asparagus or greens.

Tips

Fresh cilantro will yield the best flavor; you may substitute for 2-3 tsp dried, but the flavor and depth will not be the same.

As you can see above, we had it with rice and biscuits, and even as leftovers it's absolutely amazing (and I usually don't like leftovers!). 

[lazyveganhedonist]

Vegan garlic parmesan bread with marinara sauce.

[vegenista]

I’ve been really excited to share this recipe with you! It turned out wonderfully beyond my expectations.

Bell peppers, or “capsicum” as my Aussie mates call them, make a frequent appearance in my summer CSA share. The red, yellow, or orange variety I can live with - eating them raw as…

[findvegan-blog]

Crunchy Molasses Garlic Tofu Chops

[lazyveganhedonist]

Reblogging so I can find this later, holy crap that looks good.

[cinders-and-snow]

Summer water - cucumber, tangerine, grapefruit, and a sprig of fresh mint. Perfect for hot days. (Taken with Instagram)

[cinders-and-snow]

Homemade vegan vanilla cupcakes with local farm fresh strawberries and peaches and soy vanilla ice cream. Mmmm.

[delishytown]

Portabella Mushrooms and Sun Dried Tomato Spaghetti

This was so delicious and easy. Boil water for pasta, I used whole wheat spaghetti. In a skillet sauté 1 small chopped onion, 2 minced garlic cloves and 8-10 mushrooms in a little olive oil. I had small portabellas, but any mushrooms would be delicious in this dish. Add chopped kale or chard if you have it, chopped fresh parsley or fresh or dried basil. I also added some chopped sun dried tomatoes. Once your pasta is done, toss it with the sautéed veggies, a drizzle of olive oil,fresh ground black pepper and a generous amount of parmesan cheese.  Yummy!

[veganfeast]

Use Vegan Parm!!!!

(heck, you don’t need the Parm anyway)

:)

[cinders-and-snow]

*discreetly wipes drool*

[fuckyeavegans]

Uncle Alberto’s Vegan Paella

3 Tablespoons Olive Oil, Divided 4 Cups Brussels Sprouts, Halved 4 Cups Other Assorted Raw Vegetables, such as Asparagus, Red Peppers, Zucchini, Mushrooms, and/or Artichoke Hearts 1 Medium Yellow Onion, Diced 3 Cloves Garlic, Minced 2 Cups Medium Grain Rice 4 Cups Vegetable Broth 1 Teaspoons Salt 1/4 Teaspoon Ground Black Pepper 1 Teaspoon Smoked Paprika 1 Large Pinch Saffron 2 Cups Frozen Peas

Lemon Wedges, to Serve

Saute Brussels sprouts with 1 tablespoon of the olive oil, a pinch of salt and pepper until cooked with hints of browning. Lightly saute the other vegetables for about 5 minutes and season to taste. Remove from pan and set aside.

In a paella pan or large skillet on the stove top, heat the remaining olive oil and cook the diced onion and garlic over low heat. Once translucent, add the paprika and saffron, and stir well. Add rice and saute for approximately 1 minute. Add Brussels sprouts, vegetables, and broth and bring mixture to a low boil. Season with 1 teaspoon of salt and 1/4 teaspoon of pepper, stir and cover. Cook for approx 20 minutes over low-med heat until the liquid has mostly been absorbed. Add frozen peas, stir into the rice, cover and cook for an additional 10 minutes.

Serve in paella dish with lemon wedges.

Makes 6 – 8 Servings

[lazyveganhedonist]

I... I need to make this now. Hm. Yes. 

[fuckyeavegans]

Vegan Macro Meal

vegan, serves 1-2 1 cup brown rice, steamed 1 cup white beans, cooked or heated 1/4 cup nutritional yeast 1/2 cup sauerkraut black pepper mushrooms: 3/4 cup fresh shiitake mushrooms, sliced 1 tsp tamari 1/4 tsp sesame oil black pepper 2 cups organic kale, shredded optional: a few florets of broccoli pinch of sprouts 1 small satsuma, peeled, halved tempeh triangles: palm-sized slice of tempeh (thinly sliced into triangles) 2 tsp maple syrup 1 tsp tamari 1 1/2 tsp safflower oil pepper seaweed crisps Tahini Maple Dressing: 1 Tbsp tahini + 1 tsp maple syrup + 2 tsp lemon juice + one of the following: 1 tsp cider vinegar or tamari Directions: 1. Start by preparing your tempeh. Saute in the oil and finish with the maple and tamari. Allow to cook until slightly crisp and browned. Remove from heat. Set aside. 2. White pan is still hot, add in your sesame oil and mushrooms. Saute until tender, but not over cooked. Finish in pan with a splash of tamari. Black pepper to taste. Remove from pan and set aside. 3. Next, keep your heat on medium and add your kale to the pan. I like to cover with a lid or foil and add a splash of cider vinegar or water to the hot pan for a quickie steam cook. The kale should wilt in a few minutes. Add another splash of oil for a richer sauté. Pile your wilted kale into a plating dish. You can add the cooked shrooms alongside the kale. And add a pinch of fresh sprouts. 4. Heat your beans and grab your cooked brown rice. You can use a precooked rice packet (available at grocery stores like Trader Joe’s) or try using a rice cooker for perfectly cooked rice every time. Add your rice and beans to your still warm sauté pan. There should be a bit of oil/flavor still left on the pan. Dry sauté the beans and rice together for a few minutes. Transfer to a large bowl and toss with the nutritional yeast to create a savory mixture. Add about 1 1/4 cups of the beans/rice to your macro bowl. You may have some leftovers of this. 5. Toss your sauerkraut on the still warm pan for just a few seconds to warm the kraut. Toss with black pepper. Add kraut to the bowl. 6. Add the tempeh to your bowl as well and garnish with the satsuma and seaweed crisps. Serve with your whisked-together tahini dressing.

[lazyveganhedonist]

Oh this looks amazing.

[cinders-and-snow]

Pancakes with berries and lemon glaze. ie, dinner.