soy - vegetarian recipes

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Banana Bread Protein Pancakes

Ginger Roasted Leeks and Asparagus

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies










soy vegetarian recipes

Spicy Vegan Fried “Chicken” Soy Curls

June 16 2019 FatFree Vegan Kitchen  

Spicy Vegan Fried “Chicken” Soy Curls A few days ago, I set out to replicate a love of my distant past and created a vegan version of Popeye’s fried chicken. Along the way, I learned that soy curls really are a wonder food and that vegan “chicken” fingers taste great on salad. And I saved my house from burning down!(...) Read the rest of Spicy Vegan Fried “Chicken” Soy Curls (1,329 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | 9 comments Post tags: Air Fryer, Southern cooking, Soy, Weight Watchers Points The post Spicy Vegan Fried “Chicken” Soy Curls appeared first on FatFree Vegan Kitchen.

Vegan Gyros with Mushrooms and Tzatziki

June 13 2019 Vegan Richa 

Vegan Gyros with Mushrooms and TzatzikiVegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro “meat” and 5 Minute Vegan Tzatziki. Vegan Nutfree Recipe. Can be Gluten-free. Jump to Recipe Wraps and Bowls are my choice of food in Summer and these refreshing Gyros fit right in! Mushrooms are cooked with just 4 ingredients, some vegan worcestershire sauce, shawarma blend, garlic and onion. Once caramelized, they make a flavorful filling for the wraps. Add toppings of choice such as sliced onion, cucumber, tomato and some lettuce or greens. The Tzatziki takes just 5 mins and a few ingredients. Tofu, Garlic, lemon juice, vinegar, salt , dill and cucumber, process and done! Warm up the pita breads, fill up and serve. See Recipe notes to make without tofu. You can also make a bowl with toasted pita bread and the filling and toppings and tzatziki to dress. Add other dressings such as hummus. There is no added oil in the filling and the tzatziki and the recipe will be oilfree if you use oilfree flatbreads. The gyro filling is easy and so delicious with my homemade shawarma blend. You can also use seitan, soycurls or jackfruit to make the filling. Lets make a big batch of these gyros!Continue reading: Vegan Gyros with Mushrooms and TzatzikiThe post Vegan Gyros with Mushrooms and Tzatziki appeared first on Vegan Richa.

Brioche Bagels

June 12 2019 Vegan Dad 

Brioche Bagels I recently saw brioche bagels at the grocery store and, quite frankly, they looked terrible. I was pretty sure I could make a vegan version that was so much better than whatever Loblaws was peddling. I was right! These are tender and absolutely delicious toasted with jam, or as a sandwich. They are the perfect addition to any brunch or lunch. The recipe is a Reinhart adaptation and mashup. You can also make two 1 lb sandwich loaves if that is more your thing.  INGREDIENTS Makes 8 large bagels Sponge - 2.25 oz bread flour - 8 g instant yeast - 4 fl oz lukewarm plain soy milk Dough - 2 oz cooked sweet potato - 4.5 fl oz plain soy milk (cold), or aquafaba* - 14.75 oz bread flour - 1 oz sugar - 1.25 tsp (10 g) salt (or generous .25 tsp (4 g) if using salted butter) - 4 oz vegan butter, at room temperature** Poaching Liquid - enough water the fill your pot about 1.5 high - 1 tbsp baking soda - 1 tbsp brown sugar * I did not find any difference between soy milk or aquafaba in a blind taste test. **You need a butter that will firm up when cold. I used home-made and Melt with great results. METHOD 1. Whisk together the sponge ingredients in a stand mixer bowl until smooth. Cover and let rise for 45 mins. 2. Blend together sweet potato and milk (or aquafaba) with an immersion blender in a small container (I use a pyrex 1 cup liquid measuring cup) until very smooth. Whisk into the sponge. 3. Add the flour, sugar, and salt, Use the dough hook to bring the ingredients together into a rough dough. Make sure all the ingredients are incorporated. Let rest for 5 mins. 4. With the dough hook running on medium speed, add the vegan butter about 2 tbsp at a time, waiting for it to be incorporated into the dough before adding more. The dough will start out tough but will soften as it takes on more fat. 5. Once the butter is incorporated, knead the dough for 5-7 mins, or until smooth.  6. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 60 mins.  7. Divide the dough into 8 equal pieces. Shape each piece into a ball.  8. Line a large baking sheet with lightly oiled parchment paper. 9. Pinch though the centre of the ball with your thumb and forefinger, then shape into a ring. (I find this method best because the final bagel is delicate and this allows it to withstand the poaching process without breaking apart).  10. Place the shaped dough rings on the prepared sheet, mist with oil, cover with plastic wrap, and immediately refrigerate for 8 hours, or overnight. The bagels will have risen and firmed up in the cold. 11. When you are ready to bake, preheat the oven to 450 degrees. Get the poaching liquid simmering in a large pot.  12. Add as many bagels as will comfortably fit in your pot (usually four), top side down (they should float). Poach for no more than 30 seconds, then flip over. Poach for no more than 30 seconds more, then transfer back to the prepared baking sheet. Repeat with remaining bagels. 13. Bake for 8 mins, then rotate the pan. If the bottoms of the bagels are browning too much, you can at this time place the baking sheet on top of an empty baking sheet to insulate the bottom. Bake for another 6-8 mins until golden.  14. Let cool and serve!

Crispy Vegan Smashed Potatoes with Chimichurri

June 10 2019 Vegan Richa 

Crispy Vegan Smashed Potatoes with ChimichurriCrispy Vegan Smashed Potatoes with Chimichurri. These Smashed potatoes are baked to a crisp and served with fresh homemade parsley chimichurri. Vegan Glutenfree Nutfree Soyfree Recipe Jump to Recipe Crispy from the outside and buttery inside is how all potatoes should be! These crispy smashed potatoes make a great side with a meal. Serve these right out of the oven with dressings such as chimichurri or pesto or just some garlic. I use yukon gold or white potatoes. They get pressure cooked (saucepan instructions are also listed), then smashed and baked. These smashed potatoes are best served fresh. If planning to make ahead, then preboil, smash and refrigerate and bake when needed. You can use various flavors and toppings with these smashed potatoes other than chimichurri, a simple basil pesto, some minced garlic and black pepper, vegan parm and garlic, tahini sauce, spices such as chili blend or cajun. Baby Potatoes work best here. But you can use regular size as well. Just slice into quarters and smash and bake!Continue reading: Crispy Vegan Smashed Potatoes with ChimichurriThe post Crispy Vegan Smashed Potatoes with Chimichurri appeared first on Vegan Richa.

Ginger Roasted Leeks and Asparagus

June 10 2019 Meatless Monday 

Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates springs bounty. This recipe comes to us from JL Goes Vegan. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 bunch asparagus - 1 leek - juice of 1/­­2 a lemon - 1 tablespoon olive oil - 1 tablespoon coconut aminos* - or - 1 tablespoon low sodium soy sauce - 1 teaspoon ginger, grated *Coconut aminos is a soy sauce substitute with 65% less sodium. Found in health food stores. Low sodium soy sauce can be substituted if coconut aminos are unavailable. Snap the bottom ends off of each asparagus spear. Slice the leek in slices as thin as possible with a madoline or a knife. Rinse the leek slices thoroughly. Toss the asparagus and thinly sliced leeks in a shallow dish with the lemon juice, olive oil, grated ginger and the coconut aminos or soy sauce. Let marinate for 20 minutes. Preheat an oven to 400 degrees. Roast the asparagus and leeks in their marinade for 8-10 minutes, or until the asparagus is cooked to preference. Divide into 4 portions and enjoy on the side. The post Ginger Roasted Leeks and Asparagus appeared first on Meatless Monday.

Vegan Churro Scones – No Oil

June 4 2019 Vegan Richa 

Vegan Churro Scones – No OilThese Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Soyfree Recipe Nutfree option Glutenfree option Jump to Recipe Scones are the sweet breakfast of choice in our house. No one seems to like pancakes much. Insert surprise emoji :). Some buttery, just lightly sweet scones, with fruits and masala chai however are Perfect. These Scones need just 8 ingredients and 1 Bowl. Mix all the dry, add some chilled coconut cream and apple and mix to make a dough. Shape into a disc, brush with coconut cream so that the cinnamon sugar stays put. Sprinkle the cinnamon sugar mixture generously. Then slice and bake! There is no added Oil in these scones. The chilled coconut cream is enough fat for the amazing buttery flaky texture. Chill the coconut cream for longer for best results! For a lower fat scone, sub half of the coconut cream with chilled lite coconut milk. Lets make a double batch of these cinnamony scones.Continue reading: Vegan Churro Scones – No OilThe post Vegan Churro Scones – No Oil appeared first on Vegan Richa.

Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced Potatoes

June 1 2019 Vegan Richa 

Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced PotatoesVegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! 25 Gm Protein. High protein breakfast burrito or tacos. Nutfree Recipe. Can be Gluten-free, Soyfree. Jump to Recipe Hubbs has been hiking again and he always wants some hand held, savory, mouthful, delicious and high protein breakfast or snack to carry with him. I started making burritos with leftovers and tofu scramble for him. One day I added some chilla (chickpea omelet) in the wraps too and he loved it. This wrap is Satisfying, fresh, lots of flavors and textures, savory and protein! You can build up this burrito however you like. Add or remove a component to preference. I build it up with a simple tofu scramble, some breakfast potatoes or roasted veggies, chickpea pancake that adds more protein, some pepitas, fresh crunchy veggies and a dressing. Its a scramble, veggie, omelet, crunch and dressing burrito. You can also serve these ingredients in a breakfast taco format! Lets make a bunch of these burritos. See recipe notes to make this without soy and gluten.Continue reading: Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced PotatoesThe post Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced Potatoes appeared first on Vegan Richa.

Edamame Appetizer

May 29 2019 VegKitchen 

Edamame Appetizer Edamame is the fresh soy bean. It is consumed as a vegetable, but has all the nutritional attributes of legumes. Its fresh taste, reminiscent of snow peas, will seduce you for sure! The post Edamame Appetizer appeared first on VegKitchen.

Vegan Pizza Rolls Recipe

May 23 2019 Vegan Richa 

Vegan Pizza Rolls RecipeVegan Pizza Rolls. Easy Pizza dough stuffed with herbed Mushroom tomato filling, rolled, sliced and baked. Delicious snack or appetizer! Vegan Soyfree Nutfree Recipe. Jump to Recipe You know whats more fun that pizza, soft pizza rolls! A simple pizza dough flavored with herbs, filled with a mushroom tomato stuffing, rolled, sliced and baked for a flavorful, fun appetizer! These rolls can be prepped ahead and are freezer friendly. You can also make them into Pizza pockets. Divide the dough into 4 portions, add the filling and vegan cheese such as vegan mozzarella, or use my mozzarella sauce from the portobello burgers. Seal and bake for 20 to 25 mins. Serve with marinara.Continue reading: Vegan Pizza Rolls RecipeThe post Vegan Pizza Rolls Recipe appeared first on Vegan Richa.

Vegan Portobello Mushroom Burger

May 16 2019 Vegan Richa 

Vegan Portobello Mushroom BurgerVegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. Vegan Recipe. Nutfree Gluten-free options Jump to Recipe I’ve been wanting to convert this marinated portobellos with garlic sauce into a hand held burger thing for a while. with some crispy breading action. so here goes! The mushrooms are marinated in a delicious balsamic soy marinade, then baked until al dente. They are then stuffed with an easy cashew mozzarella cream and coated liberally with breadcrumbs. Then baked to golden perfection. Now if you can wait at this point, then assemble the burger, else these portobellos are ready to devour with some extra mozzarella cream and fresh basil or herbs! so good. This looks like a long recipe with the many components, but you can make the mozzarella cream ahead and then its just baking and serving. You can also use other cheese sauce of choice here. and Serve the mushrooms however you like, bunless, or over a bowl or with mashed potatoes or over spaghetti with marinara! Lets get to it!Continue reading: Vegan Portobello Mushroom BurgerThe post Vegan Portobello Mushroom Burger appeared first on Vegan Richa.

Golden Chai Mix for Turmeric Chai Latte

May 10 2019 Vegan Richa 

Golden Chai Mix for Turmeric Chai LatteGolden Chai Mix for Turmeric Chai Latte. Golden Milk Mix + Chai Spice is a perfect start to the morning. This mix is caffeine-free, great for gifting, and use in curries, dals, stews, with veggies. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve been trying to change up my morning Chai to be caffeine free. Don’t ask me how that is going (it is hard!). I’ve been reducing the masala Chai and subbing a portion of it other options. This cup of this Turmeric Chai works the best. The warm spiced drink feels cozy and the refreshing spices remind me of the brewed spiced masala chai. Success! My favorite Indian Chai spice mix gets a makeover with the addition of Turmeric and some optional saffron. This potent and flavorful mix makes amazing golden chai latte, minus the chai(tea, caffeine). Mix up this golden chai mix, change up the amounts of spices to preference. Boil in a small amount of non dairy milk then add some frothed non dairy milk and done! You can add a tea bag to it for tea, serve it cold over ice or make a golden ice cream shake or smoothie! You can also use this mix in dals, veggie stir and curries! Try it in my peanut butter chickpea curry, lentil soup, and aloo gobi. Lets make some!Continue reading: Golden Chai Mix for Turmeric Chai LatteThe post Golden Chai Mix for Turmeric Chai Latte appeared first on Vegan Richa.

Vegan Tortilla Roll Ups Recipe with Dairy free cream cheese

May 7 2019 Vegan Richa 

Vegan Tortilla Roll Ups Recipe with Dairy free cream cheeseVegan Tortilla Roll Ups Recipe. Veggies and Sun-dried tomato are mixed in Tofu Herb Cream Cheese and rolled to make Easy Tortilla pinwheels. Vegan Nutfree Recipe, no oil. Can be gluten-free soy-free Jump to Recipe It is getting hot out here and weekends are more and more about spending time outside. Finger foods, potlucks and picnic meal planning! These tortilla roll ups work out perfectly for either. They need just 20 mins of active time and some time to chill. These vegan cream cheese tortilla roll ups use a quick creamy filling with herbs, veggies, sun dried tomato, all mixed into a tofu cream cheese like mix. The vegan cream cheese uses just a few ingredients. Just process everything in a food processor. Add some chopped veggies such as peppers or other veggies of choice. Mix in, spread, roll up and chill, then slice and done! Change up the herbs and flavors for variation. See Recipe notes for non soy and no gluten options!Continue reading: Vegan Tortilla Roll Ups Recipe with Dairy free cream cheeseThe post Vegan Tortilla Roll Ups Recipe with Dairy free cream cheese appeared first on Vegan Richa.

Vegan Apple Cake with Cinnamon Custard

April 30 2019 Vegan Richa 

Vegan Apple Cake with Cinnamon CustardVegan Apple Cake with Cinnamon Custard. Easy Apple Cake that is soft and light. Served with a creamy vegan vanilla custard. Soyfree Recipe. Nut-free Gluten-free Options. Jump to Recipe You all love my simple cakes! Here’s another simple Apple cake that is served with a vanilla custard! I like lighter cakes during spring and summer and this lightly sweet custard is perfect accompaniment with the cake. No loads of sugar to make an iciing. The Custard adds the right amount of moisture, flavor and texture combination with this cake. This Vegan Apple Cake is simple vanilla cake batter with some cinnamon and apples mixed in. The batter is topped with a little coconut sugar mixture to make a caramelized and spiced crust. Serve it warm with the creamy 5 ingredient vegan custard. Just like my popular upside down pear cake, this cake comes together really quickly and is great to serve for breakfast (add some nuts and seeds to the batter) or as dessert.Continue reading: Vegan Apple Cake with Cinnamon CustardThe post Vegan Apple Cake with Cinnamon Custard appeared first on Vegan Richa.

Vegan Chickpea Rice Soup

April 27 2019 Vegan Richa 

Vegan Chickpea Rice SoupComforting and Healing Vegan Chickpea Rice Soup with Veggies. A glutenfree variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. Gluten-free Nut-free Recipe. Soyfree option Jump to Recipe Spring sometimes brings sniffles and a warm comforting brothy soup is what gets me through it! This Chickpea Rice soup is the answer to the chikin noodle soup that cures all.  Garlic and veggies cooked to golden, then herbs, flavors and broth simmered with cooked chickpeas and rice! Use noodles, vegan chikin subs for variation. This Soup is delicious, healing and satisfying. It needs 1 Pot and less than 30 minutes! Change up the herbs to preference. Add more veggies for a hearty soup.Continue reading: Vegan Chickpea Rice SoupThe post Vegan Chickpea Rice Soup appeared first on Vegan Richa.

12 Athletes Who Get Their Fuel From Plants

June 10 2019 Meatless Monday 

12 Athletes Who Get Their Fuel From PlantsProfessional athletes use their bodies in incredible ways. Whether serving as a human bulldozer or striking a ball with colossal force, their bodies require loads of fuel in order to function as powerfully and efficiently as possible. And as the athletes prove below, fuel can come in many forms, and plant-based fuel has helped many achieve great things. Read on to see what this diverse bunch has to say about running on plants.   Lewis Hamilton, Formula 1 Champion I have plenty of protein in my diet and Ive gained muscle, and Im healthier and happier than Ive ever been. Wish I did it sooner. Five-time Formula 1 world champion Lewis Hamilton, via Instagram , discussing the benefits of adopting a plant-based diet. According to Forbes, Hamilton was the world’s 12th highest-paid athlete in 2018 and is the highest-paid Formula 1 driver. Hamilton sites his concerns for the environment around climate change and animal welfare as his motivations for switching to a plant-based diet. He is vocal across his social media platforms about the benefits of plant-based eating and encourages his fans to also reduce meat in their diets.     Venus Williams, professional tennis player “I was diagnosed with an autoimmune disease, and I wanted to maintain my performance on the court. Once I started, I fell in love with the concept of fueling your body in the best way possible [through raw, vegan food], she told Health . “Not only does it help me on the court, but I feel like I’m doing the right thing for me.”       Derrick Morgan, American professional football player “Overcoming the preconceived notions is the biggest part. I was a part of it. I used to believe athletes had to eat meat to maintain play, then I educated myself,” Derrick Morgan, NFL football player to ESPN . Morgan is a 100 percent plant-based athlete who has encouraged many of his Tennessee Titans teammates to join him in eating plant-based. He and many of the Titans players have also attributed improved energy, reduced inflammation and better performance to switching to a meatless diet.     Kyrie Irving, professional basketball player for the NBAs Boston Celtics I’ve been on more of a plant-based diet, getting away from all the animals [products], Irving told ESPNs Chauncey Billups . Irving also credits plant-based eating with giving him more energy and endurance, which helps him sustain a high performance level throughout games. So my energy is up, my body feels amazing.       Hannah Teter, American Olympian snowboarder “I feel stronger than I’ve ever been, mentally, physically, and emotionally, Teter told HuffPost . My plant-based diet has opened up more doors to being an athlete. It’s a whole other level that I’m elevating to. I stopped eating animals about a year ago, and it’s a new life. I feel like a new person, a new athlete.”       Scott Jurek, American Ultramarathoner I grew up hating vegetables, eating meat and potatoes, he told GQ . When I was in college I started reading more about different diets and the vegetarian and vegan diets really came up quite a bit. As I worked in hospitals through physical therapy school it became clear to me that I needed to change my diet to avoid the health problems I was seeing. It was definitely a long-term decision rather than one made for short-term performance gains.       Jermain Defoe, English professional footballer I think Ive managed [to adopt veganism] successfully, he told the Guardian . I dont find anything hard to give up, as such, because I know the feeling scoring goals gives me. So, while getting in an ice bath isnt nice, I just think: You know what? Im going to do this and be rewarded. Its hard but in another way its easy because all I want to do is play well and score goals.       Tia Blanco, Puerto Rican professional surfer “I feel really great eating a plant-based diet and love the way it makes me feel physically and mentally, she said in an interview with Teen Vogue . Many of us know the effects of diet on one’s health, but fail to realize that diet plays a huge role in more than just your personal well-being.”         Austin Aries, American professional wrestler Im usually concerned with keeping my calories up to maintain my size, though I adjust my calories depending on if I need to bulk up or cut weight, he told Mens Journal . I try to limit my intake of things like soy, gluten, and overly processed foods. The easiest way to do this is by making sure Im eating a variety of different foods every day. This also ensures I am consuming all different types of plant-based protein to cover the full amino acid profile as well as my vitamins and nutrients.     JJ Redick, American professional basketball player for the Philadelphia 76ers During the season, my main focus is staying healthy and feeling strong, he said in an interview with Mens Journal .  Ive always had a leaner frame, so balancing my intake of protein, fat, and carbs is an important focus that guides my food choices. Ive found that incorporating plant-based protein items like Beyond Meat into my diet can deliver just as much protein, if not more, than some traditional meat items, while making me feel healthy, fit, and agile.       David Carter, American professional football player Football is a machismo sport, which is great, but everything can’t be machismo. On the field and at practice, yes, you can be machismo, but when it comes to diet, you need to have compassion for your body, he told NFL.com in an interview.         Barny du Plessis, British professional body builder and Mr. Universe winner I am the best Ive ever been. I feel fantastic, no aches, pains or niggles. No delayed onset muscle soreness (DOMs) after heavy sessions, du Plessis said in an interview with the Thinking Vegan . All my workouts are on fire; endurance and energy are awesome, strength and power are as good as I want them to be. I feel really healthy, fit, and buzzing with energy. I feel lighter, and not bloated, but Im still as heavy as I was when eating meat and animal products. Being leaner on more calories - thats always a good thing!     FREE ORGANIC GOYA FOR A YEAR Dont miss your chance to win ONE YEAR of FREE ORGANIC GOYA PRODUCTS! Meatless Monday has teamed up with Goya to promote their Dont Panic, Its Organic giveaway. Check out Goyas organic products and enter to win Goya goodness for a year . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post 12 Athletes Who Get Their Fuel From Plants appeared first on Meatless Monday.

Spaghetti with toasted garlic breadcrumbs and blistered cauliflower

June 7 2019 Vegan Richa 

Spaghetti with toasted garlic breadcrumbs and blistered cauliflowerEasy Spaghetti with toasted garlic breadcrumbs and blistered cauliflower. 30 Min Vegan Pasta Meal with toasted breadcrumbs and roasted cauliflower. Vegan Nutfree Soyfree Recipe Jump to Recipe I had been eyeing Mario batali’s toasted breadcrumb spaghetti when I first happened upon it. The toasty garlic and breadcrumb idea was intriguing. I changed up the process to toast the breadcrumbs and garlic together. The flavor of the mix is enhanced with some lemon zest and pepper instead of cheese. The dish gets rounded up with some blistered cauliflower that enhances the toastyness and balances the garlic and parsley. I use fresh bread for breadcrumbs in this dish as the breadcrumbs are tastier, less dry and absorb a lot more flavor. Be generous with the garlic, breadcrumbs, toasting time and parsley or other favorite fresh herb! Lets make it.Continue reading: Spaghetti with toasted garlic breadcrumbs and blistered cauliflowerThe post Spaghetti with toasted garlic breadcrumbs and blistered cauliflower appeared first on Vegan Richa.

10 Restaurant Chains that Will Satisfy Your (Meatless) Burger Cravings

June 3 2019 Meatless Monday 

10 Restaurant Chains that Will Satisfy Your (Meatless) Burger CravingsJune 5th is National Veggie Burger Day! Whether youre celebrating or always on the lookout for a quick and easy way to satisfy your burger craving, there are plenty of places to do so across the U.S. Below, weve rounded up some of our favorite fast food joints that are serving plant-based goodness. Bareburger  Bareburger has your favorite, whether its the Beyond Burger, the Impossible Burger or a veggie packed black bean or sweet potato burger, they serve them all. The restaurant chain also serves plant-based eggs, tempeh bacon and the Beyond Bratwurst. Its pretty much plant-based heaven here.   Burger King When the news first dropped that Burger King launched its very own Impossible-Burger-Based Whopper , it became the largest chain to embrace plant-based meat. And, at least according to this video taste test , self-proclaimed carnivores are just as wild as the plant-based option. The Impossible Whopper is served with tomatoes, lettuce, mayo, ketchup, pickles, and onions on a sesame seed bun.   Red Robin At Red Robin , you can order the Impossible Burger patty in place of any beef patty on the menu - itll cost you an extra $3.50, which, when you think about all of the promising benefits of the plant-based option, could very well be worth. Red Robin also makes its own custom veggie burger that is quinoa-based, with both vegan and vegetarian options available.   White Castle If you want an Impossible Burger in slider form, White Castles your spot. White Castle is an OG plant-based supporter, as it was the first fast food chain to feature the Impossible Burger on its menu.     Carls Jr. The Beyond Burger has a home at Carls Jr. in the form of whats called the Beyond Famous Star. Their signature Beyond Burger comes with cheese, but you can also substitute the patty in for any of Carls Jr. beef burgers for an extra $2.     TGI Fridays At participating TGI Fridays , the Beyond Burger comes grilled and topped with white cheddar, lettuce, tomato, red onion, pickles and Fridays sauce. Of course, you can also order it in place of other burgers. Check out Meatless Mondays visit to TGI Fridays to help launch their Beyond Burger.     Wahlburgers Get yourself the Impossible Burger at Wahlburgers . Here, its a 4oz patty topped with smoked cheddar, lettuce, caramelized onions, chili spiced tomatoes and Wahl sauce. Paul Wahlburger said that its the best vegetarian burger out there.     BurgerFi BurgerFi was the first national burger-chain in the U.S. to put the Beyond Burger on its menu, so make sure to give credit where credits due. Here, you can order it in two ways: a traditional style, with onions, pickles, lettuce, tomatoes and cheese, or 100% vegan, which you can get wrapped in lettuce or served atop a vegan bun. They also serve a Vegefi Burger made from crispy quinoa, veggies and cheese.   Fatburger Its now possible to get the Impossible Burger at this chain. You can dress it up however you like, whether thats with cheese and 1,000 island sauce or bun-less, packing tomatoes, onions and relish. Fatburger also serves a Boca veggie burger, so youve got options, including the recent addition of plant-based Daiya cheese being tested in their LA market.   McDonalds (International) In the U.S., Mickey Ds has been slow to hop on the plant-based bandwagon. It does serve the McVegan in Finland and Sweden, which is a soy-based patty served with vegan toppings. Fingers crossed that it drops by our country sooner than later.     Get in on the action. On June 5th post your favorite veggie burger using #VeggieBurgerDay. Want more veggie burger inspiration? Weve got tons of plant-based burger recipes on our site. Check them out here . Head over to the Meatless Monday Summer Cookout Pinterest Board , where youll find plenty of tasty, plant-based BBQ ideas. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post 10 Restaurant Chains that Will Satisfy Your (Meatless) Burger Cravings appeared first on Meatless Monday.

Vegan Breakfast Burrito Recipe

June 1 2019 Vegan Richa 

Vegan Breakfast Burrito RecipeVegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! High protein breakfast burrito or tacos. Nutfree Recipe. Can be Gluten-free, Soyfree. Jump to Recipe Hubbs has been hiking again and he always wants some hand held, savory, mouthful, delicious and high protein breakfast or snack to carry with him. I started making burritos with leftovers and tofu scramble for him. One day I added some chilla (chickpea omelet) in the wraps too and he loved it. Satisfying, fresh, lots of flavors and textures, savory and protein! You can build up this burrito however you like. Add or remove a component to preference. I build it up with a simple tofu scramble, some breakfast potatoes or roasted veggies, chickpea pancake that adds more protein, some pepitas, fresh crunchy veggies and a dressing. You can also serve these ingredients in a breakfast taco format! Lets make a bunch of these burritos. See recipe notes to make this without soy and gluten.Continue reading: Vegan Breakfast Burrito RecipeThe post Vegan Breakfast Burrito Recipe appeared first on Vegan Richa.

26 Vegan Bowl Recipes

May 26 2019 Vegan Richa 

26 Vegan Bowl Recipes26 Vegan Bowl Recipes to make this Summer. Vegan Buddha Bowls that make nourishing lunches and dinners and not just salad. Roasted Veggie Bowl, Baked Tofu Bowls, Taco Bowls and more. Gluten-free Soy-free Nut-free options. Summer is coming along and all I want to eat is food in bowl form for some reason. But not really salads. These bowls range from roasted veggie ful bowls with amazing dressings and sauces, noodles bowls, falafel bowls, decrontructed taco bowls. rice or grain bowls and, spiced up bowls, refreshing crunchy bowls and more. They are exciting and satisfying. Lets make some. Most are glutne-free, and have soy and nut sub options. whats your fave this season!Continue reading: 26 Vegan Bowl RecipesThe post 26 Vegan Bowl Recipes appeared first on Vegan Richa.

Vegan Paneer Lababdar with Tofu

May 20 2019 Vegan Richa 

Vegan Paneer Lababdar with TofuVegan Paneer Lababdar with Tofu. Tofu with Luscious Tomato Cashew Ginger Sauce. Use this Delicious Indian Lababdar Sauce with other proteins, chickpeas, veggies, chickpea tofu, tempeh, seitan.  Vegan Glutenfree Recipe. Nutfree Soyfree options Jump to Recipe Oh hey its the 4 year anniversary of my first book Vegan Richa’s Indian Kitchen! And what better way to celebrate than another amazing North Indian Saucy Entree! This lababdar sauce is a lighter sauce similar to the butter sauce. It can be made without any oil. The tomatoes, spices and cashews and boiled with a bit of water then blended. Onion is then caramelized separately. The tomato mixture + onion + a few spices is cooked down until roasted. To keep the rest of the process simple, I use panfried tofu with the sauce. You can bake the tofu like my butter sauce tofu, or other other proteins such as chickpea tofu, tempeh, seitan. Or just add some chickpeas or veggies. The several stages of cooking the ingredients and the sauce makes it a deeper richer flavor. This creamy lababdar sauce is delicious, luscious and is freezer friendly! The dish can be made without nuts and soy, see recipe notes after the recipe.Continue reading: Vegan Paneer Lababdar with TofuThe post Vegan Paneer Lababdar with Tofu appeared first on Vegan Richa.

Vegan Carrot Cake Baked Oatmeal

May 13 2019 Vegan Richa 

Vegan Carrot Cake Baked OatmealThis Vegan Carrot Cake Baked Oatmeal has roasted carrots,, spices, nuts, dates and Oats! Crisp on the outside and spiced, delicious carrot cake like inside.  No Added oil. Vegan Soyfree Recipe. Easily nutfree, gluten-free with glutenfree oats. Jump to Recipe You know whats not the iffy texture of oatmeal? Baked oatmeal!! (We clearly aren’t gluey oatmeal fans over here :D) And to the baked version, you add all the fix ins of carrot cake. Bliss. Shredded carrots are baked to make them sweeter, then the oats, nuts, spices, dates and coconut mixed in. Then some non dairy milk and maple to bring everything together, and bake. This oatmeal is flexible to additions, Add some pineapple, some chia seeds, some lemon zest for variation. Top with pecans or streusel. This baked oatmeal doesnt use any added oil, or flours. Use certified gluten-free oats to make this gluten-free.Continue reading: Vegan Carrot Cake Baked OatmealThe post Vegan Carrot Cake Baked Oatmeal appeared first on Vegan Richa.

Cashew Cream

May 10 2019 VegKitchen 

Cashew Cream This contemporary recipe is a great substitute for dairy or soy based sour cream. And is it easy, or what? Use it for topping soups or as a simple sauce for vegetables or grains. The post Cashew Cream appeared first on VegKitchen.

Rice Pudding

May 1 2019 Vegan Dad 

Rice Pudding For some reason I had a craving for rice pudding. Its probably because every day reveals another disaster from the conservative government here in Ontario and its driving me to seek all the comfort foods. This pudding tastes great warm or cold, and if you are not a big fan of raisins just leave them out. The cashews work double duty by providing creaminess and helping the pudding thicken as it cooks. This makes a lot of pudding, so if you are not feeding a family with four very hungry kids like I am, make a half recipe in a smaller pot. INGREDIENTS Serves 8-10 - 3 cups water - 1 1/­­2 cups white jasmine rice, rinsed - 3 cups non-dairy milk (I used soy), divided - 1/­­3 cup cashews (soaked in water for a few hours if your blender isnt that strong) - 1 cup sugar - 1/­­8 tsp turmeric - 1 1/­­2 cups raisins - 1/­­8 tsp cinnamon (or more to taste) - 1 to 1 1/­­2 cups non-dairy milk - 3 tbsp margarine - 1 tsp vanilla extract METHOD 1. Get the water boiling in a large pot. Add rice, bring to boiling, then reduce heat to low. Cover and let simmer for 20 mins. The water should be all absorbed and the rice partially cooked (i.e. soft but still a but chewy). 2. While the rice is cooking, blend together 1 1/­­2 cups of the non-dairy milk with the cashews until very smooth. Add the remaining 1 1/­­2 cups of non-dairy milk, the sugar, and turmeric. Blend until smooth. 3. When the rice is done, add the milk/­­cashew mixture to the pot and mix well. Bring to bubbling over medium heat, stirring constantly. Cook for  about 10 mins, stirring constantly, reducing the heat as needed to keep the pudding from spluttering. The mixture will become very thick, creamy, and consistent, and the rice will complete cooking though still maintain some bite.  4. Add the raisins and cinnamon. Stir in the final 1 1/­­2 cups of non-dairy milk to return the mixture to a pudding consistency. You can stir more in later as the pudding cools, if needed.  5. Remove from the heat and stir in the margarine. Then stir in the vanilla.  6. Cool to desired temperature and serve. 

Vegan Quiche

April 29 2019 Meatless Monday 

This quiche is vegan and soy-free, with a cheesy filling complementing a whole grain crust and crunchy asparagus or seasonal veggies of your choice. It’s also easy to prepare, taking 40 minutes to make from start to finish. This recipe comes to us from Happy Kitchen.Rocks . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the crust: - 260 grams or 2 cups whole wheat flour - 1 tsp. sea salt - 1/­­3 c. olive oil - 0.4 cup (100ml) cold water   - For the filling: - 1 cup raw cashews soaked in water over night (if time is limited, one hour of soaking is sufficient) - 2/­­3 cup water - 1 tsp Marmite or nutritional yeast - 2 cloves garlic - 1 tbsp lemon juice - 1/­­2 tsp nutmeg - a pinch cayenne - 2 tbsp freshly chopped herbs (consider oregano and thyme) - salt and freshly ground black pepper to taste - 7 spears asparagus (or veggie of your choice)   Prepare the crust: 1. Preheat the oven to 350 °F. 2. Combine whole wheat flour, salt, olive oil and water in a medium mixing bowl. 3. Knead until the dough forms a ball. Roll it and transfer to a rectangular quiche or tart pan. (You can use 10 x8 in., 14 x 6 in, 12 x 12 in. or even round-shaped ones.) 4. Bake for 15 minutes. Make the filling: 5. Place soaked cashews, garlic, water, lemon juice, nutmeg and a pinch of cayenne in the bowl of your food processor or blender. 6. Pulse until smooth and silky to achieve consistency of a thin hummus. Add more water if needed. 7. Add chopped herbs, salt and black pepper to taste. Prepare your veggies: 8. Trim ends of asparagus and blanche in salted boiling water for 5 minutes. (This way you will pre-cook the thickest parts of your stems while the tops will be nice and crunchy.) 9. If using other vegetables (except for dried tomatoes), pre-cook by stir-frying or steaming. Assemble the quiche: 10. Spread the filling over the crust. Arrange asparagus on top and gently press it, so that it’s half drown in the filling. 11. Bake for 20 minutes or until he top is golden. The middle should be a little unset. If a firmer texture is desired, increase baking time to 30 minutes. 12. Let it cool and enjoy! The post Vegan Quiche appeared first on Meatless Monday.

General Tso’s Cauliflower from Healthier Together

April 25 2019 Golubka Kitchen 

General Tso’s Cauliflower from Healthier Together Today we’re sharing a serious crowd pleaser of a recipe from Liz Moody’s beautiful new cookbook Healthier Together. Liz’s book is all about falling in love – with food, with her husband, and with the way that cooking and eating brings people together. It provides gentle encouragement for getting into the kitchen with someone else, whether a friend, a partner, or family, and for getting healthier together by nurturing relationships through sharing considered and tasty, home-cooked food. I’ve never actually tried General Tso’s chicken, but was immediately attracted to this cauliflower version in the book. I think that the appeal of glossy, sticky, sweet and sour goodness served over a mound of fluffy white rice is pretty universal! Liz’s recipe hits all of the aforementioned flavor and texture notes and then some. The cauliflower turns out beautifully gingery and garlicky, with an intensity of flavor that you would expect from a restaurant dish. But it’s also made with what I imagine to be way more wholesome ingredients than traditional Chinese takeout. There’s rice flour instead of wheat for anyone avoiding gluten, tamari instead of soy sauce, and coconut sugar instead of white sugar. All of the recipes in Healthier Together serve two, making it a great book for those cooking with a partner or a roommate, or even just for themselves. But as Liz suggests, it would be a great idea to double this General Tso’s Cauliflower recipe and serve it as an app at a party. Other recipes we’re super excited to try: Mexican Street Corn and Quinoa Bowl, Broccoli Rice Tabbouleh with Lemon and Dill, Caramelized Parsnip Steaks with Zesty Chimichurri, Brussels Sprout & Toasted Almond Tacos, Extra Bloody Mary, and Carrot Cake Breakfast Cookies. For all the 100% plant-based friends, it’s worth mentioning that this book is not vegetarian or vegan, but about 80% of the recipes are vegetarian, vegan, or can be made plant-based with suggested substitutions. Hope you’ll check out this stunner! General Tsos Cauliflower   Print Serves: 2 Ingredients 3/­­4 cup rice flour 1/­­2 teaspoon garlic powder 1/­­4 teaspoon ground ginger generous pinch fine-grain sea salt 1 medium head cauliflower, cut into florets 1 tablespoon toasted sesame seed oil 1 tablespoon peeled, minced ginger 2 garlic cloves, minced 3 tablespoons tomato paste 1/­­4 cup tamari or soy sauce 3 tablespoons rice vinegar 1/­­4 cup vegetable broth 1/­­2 cup coconut sugar 1 green onion, white and light green parts only, thinly sliced, to garnish Instructions Preheat the oven to 425°F. Line a baking sheet (or 2, if you have them) with parchment paper. In a large bowl, whisk together 1/­­2 cup of rice flour, 1/­­2 cup of water, the garlic powder, ground ginger, and salt. Dust the cauliflower with the remaining 1/­­4 cup rice flour, then dredge the florets in the wet rice flour mixture until well coated, shaking off any excess. Arrange on the prepared baking sheet, spacing them apart. Bake for 25 to 40 minutes, flipping once halfway through, until golden brown all over (the smaller the florets, the faster theyll cook). Transfer to a large bowl. Keep the oven on and the lined baking sheet handy. Heat the sesame oil in a small pot over medium heat. When it shimmers, add the ginger and garlic, and sauté, stirring constantly, until fragrant, 2 to 3 minutes. Add the tomato paste, tamari, rice vinegar, broth, and coconut sugar, whisking to combine. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until reduced by about one-quarter, about 5 minutes Pour the sauce over the cauliflower and toss to coat well. Transfer the cauliflower back to the baking sheet and bake for an additional 10 to 15 minutes, or until the cauliflower is dark brown but not burned. Serve topped with the green onions. 3.5.3226 The post General Tso’s Cauliflower from Healthier Together appeared first on Golubka Kitchen.


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