The VERY BEST Vegan Recipes

[wearevegn-blog]

Ingredients:

  1 cup sugar 3 bananas 1/2 cup Earth Balance margarine egg substitute for 3 eggs (I used Ener-G Egg Replacer) 2 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon water or juice sugar for sprinkling Directions: For some reason I always seem...

[wearevegn-blog]

Ingredients: Marinade Ingredients: Juice of 2-3 medium limes 1 tablespoon olive or vegetable oil 2-3 garlic cloves, finely minced 1/3 medium onion, sliced or minced 1 handful of cilantro, roughly chopped 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon dried...

[wearevegn-blog]

Ingredients:

  1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup peanut butter 1/2 cup sugar 1 1/2 cups canned coconut milk 2 tablespoons coconut oil Directions: 1. Preheat oven to 400º F. Grease muffin pan or line with baking cups. In a...

[hippiefolkchick-deactivated2012]

Makes 12 Truffles

“These rich and decadent-tasting vegan confections are simple to make. And because they are best when prepared in advance, they’re a great dessert to serve when entertaining guests.”

7 ounces vegan dark chocolate (70 to 85 percent cacao)

1⁄2 cup brown sugar

1⁄4 cup plain or...

[fuckyeavegans]

Stuffed Winter Squash

1 large winter squash-buttercup, hokkaido, hubbard work best spring or filtered water avocado oil

To begin, remove the top of the squash, jack-o-lantern style, so that you can scoop out the seeds and pulp. Replace the top and lightly oil the outer skin. Place in a baking dish with about 1/2-inch water.

Bake at 325o, uncovered for about 25 minutes. Remove from oven and allow to cool while preparing the stuffing.

[thepantrypocket-blog]

I’m just a smidge obsessed with oatmeal right now. If made right, it makes breakfast time seem more like dessert. (while still being healthy!)

Apple Pie Oatmeal

serves around 2

1 cup oats

1/2 cup unflavored almond milk

2 small apples, chopped

1 tablespoon sugar

1 tablespoon earth balance

Cinnamon

Maple syrup

Bananas for garnish

Combine the apples, sugar, earth balance and cinnamon in a small saucepan. Set on medium high and cover. It should take about ten minutes for them to get soft. Meanwhile, combine the oats and almond milk and cook until boiling, then add in the apples. When oats are desired consistency serve with sliced bananas and a drizzle of maple syrup. Enjoy! 

[wearevegn-blog]

VEGAN

Traditional Pad Thai Ingredients:     Pad Thai:     1 pound wide rice noodles     1 (12 ounce) package vegan chick'n      oil, as needed for frying     1 lime, cut into wedges     1 bunch cilantro, cleaned and chopped, divided     1/2 cup roasted peanuts, divided     1/2 cup green onion, chopped, divided        Sauce:     1/2 hot water     1 tablespoon tamarind paste     5 tablespoons soy sauce     1/4 teaspoon cayenne powder     5 tablespoons brown sugar          "Egg" garnish:       1 pound tofu     1 teaspoon seasoning salt     1 teaspoon turmeric     1 tablespoon nutritional yeast   Directions: 1. Start the noodles according to package directions. While they are cooking, heat the water for the pad thai sauce. Add the remaining sauce ingredients and set aside.   2. For vegan egg, in a saucepan, combine tofu, seasoning salt, tumeric and nutritional yeast and cook on medium high until heated well through.  In a wok, fry vegan chick'n in oil until crisp on all sides.  3. When the noodles are soft, toss them in the wok with vegan chick'n, and add the sauce.  After stir frying that for about 5 minutes, add the tofu egg to the wok and mix through.   4. To each serving, add the juice of 1 lime wedge, a sprinkle of cilantro, a small handful of peanuts, and a bit of green onions.  You can also provide Asian spicy sauce such as Sirracha on the side. Enjoy this amazing combination of flavors and textures that are true to traditional pad thai, you will love it!! Source of recipe: I modified the sauce recipe and made up the ingredients for the dish. Makes: 4 to 5 servings, Preparation time: 10 minutes, Cooking time: 10  minutes '

[wearevegn-blog]

Vegan Coconut Peanut Butter Muffins

Ingredients:

    1 3/4 cups all-purpose flour     2 teaspoons baking powder     1/4 teaspoon salt     1/2 cup peanut butter     1/2 cup sugar     1 1/2 cups canned coconut milk          2 tablespoons coconut oil Directions: 1. Preheat oven to 400º F. Grease muffin pan or line with baking cups. In a medium bowl, mix together flour, baking powder and salt. Set aside.  2. In a separate large bowl, mix together peanut butter, sugar, coconut milk and oil until thoroughly combined. Gradually add flour mixture, and mix just until moistened.  3. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Source of recipe: I wrote the recipe because I found that coconut and peanut butter go well together. Makes: 12-15 muffins, Preparation time: 10-15 minutes, Cooking time: 18-20 minutes '

[wearevegn-blog]

Vegan Protein Chocolate Chip Cookies

Ingredients:     1 cup unbleached white flour     1/2 cup vanilla soy protein powder     1/2 cup wheat germ     1 teaspoon salt     1 teaspoon baking soda     8 tablespoons margarine (1 stick), room temperature     1/2 cup unsweetened applesauce     1/2 sugar - turbinado works fine     1/4 cup molasses     2 teaspoons vanilla     1/3 cup water     3 teaspoons Ener-G     8 - 12 ounces chocolate chips     nuts, optional Directions: Preheat oven to 375°. Measure the flour, protein powder, wheat germ, salt & baking soda in a medium sized bowl. Mix well; set aside. In a large bowl, beat the margarine & applesauce with a mixer till creamy. Add the sugar, molasses & vanilla & mix well. Place the 1/3 cup water in a small cup & add the 3 teaspoons of Ener-G powder.  Whisk the mxiture until the powder is dissolved & frothy. Immediately, add to the wet ingredients & mix well. Add half the flour mixture into the wet mixture & mix well. Add the remaining flour mixture & mix well. Add the chocolate chips & nuts if you desire. Mix well. Spoon the dough onto cookie sheets.  Bake at 375° for about 11 minutes, checking after 9. These are a cake like cookie, but very nice, not being too sweet. I store them in a plastic container in the fridge & zap them in the micro for about 20 seconds before eating. Serves: 2 dozen

[wearevegn-blog]

VEGAN Caramel Apple Pie

Ingredients:     Pie:     1 pie crust     3-4 large Granny Smith apples, peeled, cored, and sliced very thinly     Caramel topping:     1/2 cup vegan butter     3 tablespoons flour     1/2 cup sugar     1/2 cup brown sugar     1/3 cup water Directions: 1. Preheat oven to 425 degrees F. Pile apple slices in pie crust, and lattice crust over top of pie. 2. In a saucepan, bring caramel topping ingredients to a boil, then reduce heat and simmer for five minutes. 3. Pour caramel over top of pie so that it seeps into the apples and covers the lattice. 4. Bake for 15 minutes uncovered, then cover with foil and continue to back at 350 degrees F for another 35-45 minutes. Enjoy!

[wearevegn-blog]

Carnage-less Asada

Ingredients:     Marinade Ingredients:     Juice of 2-3 medium limes     1 tablespoon olive or vegetable oil     2-3 garlic cloves, finely minced     1/3 medium onion, sliced or minced     1 handful of cilantro, roughly chopped     1/2 teaspoon ground cumin     1/2 teaspoon paprika     1/2 teaspoon dried oregano     1/4 teaspoon ground coriander (optional)     1/4 teaspoon of cayenne powder     1 teaspoon garlic salt     a few grinds of fresh pepper     salt to taste     1 package (8 ounces) beefless beef strips (I like Gardein or Trader Joe's)     6 corn tortillas     1 tablespoon oil      Directions: 1. Mix all the marinade ingredients in a glass, non-metallic bowl or zip lock bag. Add in your beefless strips and coat pieces evenly. Marinate for at least 4 hours or up to 2 days. I prefer the latter as it seriously infuses the "meat" with lots of flavor. If you're making this for non-veg friends go for the gold and marinate for at least a day. They will be amazed. 2. In a hot skillet, over medium-high heat add 1 tablespoon of oil. Carefully add the beefless strips (with or without the onions from the marinade) and cook until slightly charred and browned, about 7-10 minutes, stirring often. Once you get a nice crispy edge,  pour a little of the marinade (about 1/3 - 1/2 cup) on the strips to infuse more flavor, and de-glaze the pan. Be sure to allow the marinade to evaporate or you'll lose the crisp edges.  3. Once cooked thoroughly, remove from heat and allow to rest for a few minutes. Finally, chop the strips into bite sized pieces and serve in piping hot tortillas with your favorite toppings.

[wearevegn-blog]

Vegan Chocolate Chip Banana Scones

Ingredients:     2 1/2 cups unbleached all-purpose flour     1/2 teaspoon baking soda     1/2 teaspoon sea salt     2 ripe bananas     1 cup light brown sugar, packed     1/2 cup canola oil     1/4 cup maple syrup     1 1/2 teaspoons vanilla extract     1/2 teaspoon baking powder     1 cup vegan dark chocolate chips      1/2 cup chopped nuts, optional Directions: 1. Preheat oven to 350 degrees F, and grease a cookie sheet. In a medium bowl, combine flour, baking soda, and salt. Set aside. 2. In a large bowl, mash the bananas. Add brown sugar, canola oil, maple syrup, vanilla, and baking powder. Mix untill well blended.   3. Stir in 1/2 of the dry ingredients, then add the rest until well mixed.  Fold in the chocolate chips and nuts, if desired. Drop spoonfuls of dough onto prepared cookie sheet and bake 15 to 20 minutes.   4. Remove to a wired cooling rack and enjoy! After fully cooled, store in an air tight container. Source of recipe: Made up this recipe while playing around with some vegan cookie recipes, everyone loves them! Makes: About 25 Scones, Preparation time: Short, Cooking time: 20 minutes

[wearevegn-blog]

No Bake Peanut butter Chocolate Oat Cookies

Ingredients:     1/2 cup margarine (I use Earth Balance)     2 cups sugar (white or brown)     1/2 cup nondairy milk (I use soy)     4 tablespoons unsweetened cocoa powder     1/2 cup peanut butter     1/2 teaspoon vanilla extract     3 cups quick cooking oats Directions: 1. Line cookie sheet with wax or parchment paper. In a large pot, bring margarine, sugar, milk and cocoa to a boil.  Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil. 2. Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats. 3. Drop teaspoonfuls of the mixture onto prepared cookie sheet and allow to cool. When cool, turn cookies over to dry the bottoms. 4. Store in an airtight plastic container in the refrigerator. Enjoy!

[wearevegn-blog]

vegan Chana Masala

Ingredients :     2 tablespoons vegetable oil     1 medium onion, chopped     1 large clove garlic, minced     1 tablespoon curry     1 tablespoon tomato paste (I used ketchup)     1 (15 ounce) can chickpeas, drained, reserving 3 tablespoons liquid     1/2 tablespoon lemon juice     1/2 teaspoon salt     fresh black pepper, to taste     crushed red pepper, optional, to taste     1 tablespoon margarine Directions: 1. Heat oil on medium high heat.  Fry onions until slightly browned.  Reduce heat to medium.  Add garlic, curry, and paste.   2. Stir and simmer about 2 minutes.  Add chickpeas, reserved liquid, lemon juice, salt, and black pepper.  Simmer 5-6 minutes, stirring occasionally.   3. Add red pepper to taste.  Add margarine, stirring through to melt it.  Stir and simmer for 5 minutes more or until peas are softened and dish is hot.  Serve over rice. '

[wearevegn-blog]

VEGAN Apple Cinnamon Pancakes

Ingredients:     1 cup unbleached all-purpose flour     1 tablespoon sugar     2 teaspoons baking powder     1/8 teaspoon salt     2 tablespoons vegetable or olive oil       1 cup vanilla nondairy milk (I use soy)     1 teaspoon ground cinnamon     3 tablespoons apple sauce     1/2 teaspoon pure vanilla extract    Directions: 1. Preheat an oiled griddle until hot. Combine the flour, vegan sugar, baking powder, salt, oil, and nondairy milk in a bowl and mix thoroughly.  2. Mix in the ground cinnamon, apple sauce, and vanilla extract until smooth. 3. Pour about 1/2 cup (for big thick pancakes) onto prepared griddle. In about 2 minutes, bubbles will appear on the upper surface of the pancake, flip the pancake with spatula. Cook for another 2 minutes. Tastes great served with maple or fruit syrup. Makes: 4-6 pancakes, Preparation time: 10 minutes, Cooking time: 4-5 minutes

[granolawarrior-blog]

[wearevegn-blog]

granolawarrior:

Pumpkin Baked Oatmeal from Chocolate Covered Katie

1/2 cup oats (50g)

1/4 tsp vanilla extract

1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version)

sweetener, such as 1 1/2 to 2T maple syrup or 1 to 1 1/2 packs stevia (I used much less, but I’ve cautioned y’all before about my lack of sweet tooth.)

1/4 cup canned pumpkin or applesauce

1/4 cup milk or creamer or water

1/8 tsp salt

Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)

Optional: raisins, walnuts, brown sugar for the top (I didn’t use any optional ingredients, but maybe next time I’ll add some nuts.)

Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a small baking pan, 1-cup ramekin, or mini-loaf pan. Cook for 20 minutes, or more until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

[wearevegn-blog]

VEGAN Luscious Coconut Bread

Ingredients:     1 cup unsweetened coconut     2 cups unbleached flour     1 tablespoon baking powder     1/2 teaspoon salt     1 cup nondairy milk (I use soy)     1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons water     2 tablespoons canola oil     2 tablespoons unsweetened applesauce     3/4 cup sugar     1 teaspoon vanilla Directions: 1. Preheat the oven to 350 degrees Fahrenheit. Toast the coconut in a dry skillet on medium heat until it begins to brown. Stir a few times, to brown evenly and prevent burning. Keep a close eye on the toasting coconut because it'll burn quickly after it begins to brown. Immediately remove from heat when it browns. Lightly grease a bread pan.  2. In a bowl, combine the dry ingredients, including toasted coconut. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry ingredients, and stir until blended. 3. Pour into prepared bread pan, and bake until a toothpick comes out clean and loaf is lightly browned (about 45 minutes). Remove from pan and cool on a wire rack. Makes: 1 loaf, Preparation time: 10 minutes, Cooking time: 45 minutes