vegan - vegetarian recipes

Try it! You will enjoy it!

Everyday Pull-Apart Chick’n Seitan

Apple Pie Baked Oatmeal

Cabbage and Lemon Risotto

Pineapple Curry










vegan vegetarian recipes

Earl Gray Chai Pancakes

yesterday 22:59 Isa Chandra Moskowitz 

Earl Gray Chai Pancakes Makes 6 big pancakes These pancakes have it all! Masala chai spices like ginger, cardamom and black pepper. And although Ive made chai spiced pancakes before, this time I thought of adding actual tea. Like wow, how brilliant, since “tea” is what chai is. You can use any black tea you like. I used Earl Gray, which came through with its citrus-y notes. Tea is a difficult flavor to infuse so I made a really super concentrated cuppa. Then I tossed a couple of star anise pods into the steeping tea as well, because that is one of those flavors that can be harder to incorporate into chai spiced recipes, what with those big old pods. So the steeping comes in real handy in multiple ways. It also helps to add the turmeric into the infusion to bloom bright and golden. The final results is a nicely spiced pancake and you can actually taste the tea, too. So add these to your pancake repertoire next time you are craving everything. Recipe notes: ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients Boiling water 3 earl gray tea bags 2 star anise pods 1/­­2 teaspoon ground turmeric 1 1/­­2 cups all purpose flour 1 tablespoon baking powder 3/­­4 teaspoon ground ginger 1/­­2 teaspoon ground cardamom 1/­­4 teaspoon ground cinnamon 1/­­8 teaspoon ground black pepper 2 tablespoons sugar 1 teaspoon salt 3/­­4 cup unsweetened soy milk (or vegan milk of choice) 2 teaspoons apple cider vinegar 3 tablespoons safflower oil (or any neutral tasting oil) 1 teaspoon pure vanilla extract Refined coconut oil for cooking Directions Place 3 black tea bags in a large mug along with star anise pods. Pour water over tea and let steep for 20 minutes or so. It should be cool enough to use by then. Measure out one cup of liquid.  In a large mixing bowl, sift together flour, baking powder, ginger, cardamom, cinnamon, black pepper, sugar and salt. Make a well in the center. Measure the milk into a measuring cup. Add the vinegar to the milk and let curdle a minute. Add the milk mixture, 1 cup of tea mixture, safflower oil and vanilla to the well. Stir just until incorporated and no large clumps of flour are left.  Preheat a non-stick pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in coconut oil. Add 1/­­3 cup of batter for each pancake, and cook for about 4 minutes, until puffy, bubbly and matte. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 2 or 3 minutes or so.  Transfer pancakes to a large plate covered with tin foil until ready to serve. To reheat, place pancakes on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.

125+ Vegan Stir Fry Recipes

yesterday 16:02 VegKitchen 

125+ Vegan Stir Fry Recipes If you’re in the mood for stir fry, you’ve sure come to the right place. We’ve pulled together all of our best vegan stir fry recipes from the years, to bring you this list of the tastiest veggie stir fry recipes on the web! The post 125+ Vegan Stir Fry Recipes appeared first on VegKitchen.

Big Hugs Chickn & Rice Soup

January 25 2021 Isa Chandra Moskowitz 

Big Hugs Chickn & Rice Soup Serves 4-6 Call me an iconoclast but, but I prefer Chickn & Rice Soup to Chickn Noodle! Especially buttery jasmine rice. This soup has all the huggy ingredients: celery, dill, poultry seasoning with sage and thyme and, of course, garlic and onion. As it cooks your kitchen will fill up with the most nurturing aromas, like someone you love is cooking for you. And that someone, dear reader, is you. I used homemade Chickn Seitan, but you can use whatever vegan chicken you like. Or even thinly slice tofu or yuba. Just make sure to brown it nicely first. I also use some vegan butter here, for body and richness, but use all olive oil if you prefer. Its gonna be good! Recipe notes: ~ If the pot youre cooking in is wide enough, like a dutch oven, you should be able to brown the chickn in there before preparing the rest of the soup. Save yourself a dish, plus create little crispy bits that get swept up into the soup when you saute everything else. If youre using a stainless steel pot that is more tall than wide, its probably wiser to saute the chickn in a skillet and prepare the soup separately. Ingredients 1 tablespoon olive oil 2 cups chickn seitan, pulled into 1 to 2 inch pieces (8 oz) 2 tablespoons vegan butter (I used Miyokos) 1 medium yellow onion, thinly sliced 2 cups carrots, in 1/­­2 inch chunks 2 ribs celery, thinly sliced 3 cloves garlic, minced 1 teaspoon poultry seasoning 1 teaspoon salt Fresh black pepper 1/­­2 cup white jasmine rice, rinsed 8 cups broth 1/­­4 cup fresh dill, chopped, plus extra for garnish Directions Preheat a 4 quart pot over medium heat. Saute chickn in olive oil with a pinch of salt until nicely browned. Remove from pot and set aside.  Saute onion in butter with a pinch of salt for about 5 minutes, until translucent. Add carrots and celery and cook for about 5 minutes. Add garlic and saute until fragrant, about a minute, using a little extra butter if you like. Add poultry seasoning, salt and pepper and saute a minute more. Add rice and broth. Cover and bring to a boil. Once boiling, bring down to a simmer, and let cook for about 15 more minutes, until rice is cooked and carrot is tender. Stir in the chickn and dill and taste for salt and pepper. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Garnish with extra dill and serve!

Mushroom Curry

January 23 2021 Oh My Veggies 

Mushroom Curry Mushroom Curry is an incredible Indian curry made with mushrooms, onions, garlic, and warm spices. Serve this creamy and delicious vegan curry dish over a bed of rice. Grab a fork and dive in!

Lentil Fritters with Garlic Sauce

January 22 2021 VegKitchen 

Lentil Fritters with Garlic Sauce Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Mushrooms, garlic, lentils, quinoa, walnuts, and more come together in this lentil cake recipe.  These lentil patties are great for a tasty vegan lunch or dinner. They’re also great for meal prepping! Here is a plant-based recipe that kids and adults can enjoy.  This lentil fritters recipe is… Vegan  Vegetarian Gluten-free Dairy-free Flavorful  Great for meal prepping How to Make Lentil Fritters with Garlic Sauce Start by cooking your lentils as directed on the package.  In a saucepan, add oil, onion, garlic, and mushrooms. Cook occasionally.  You will add in your nuts and pulse in a food processor until the walnuts form a powder.  Add mushroom mixture and half the lentils to a bowl. Add in walnut powder and mix. Once thickened into dough, add in your remaining lentils. Mix well.  Create 12-15 patties to pan sear.  Full measurements and directions can be found in the printable card below.  Lentil Fritters Variations Change Up The Vegetables  In terms of vegetables, add in extra or leave the recipe the same. Any finely chopped veggie could work well in this dish--carrots, bell peppers, etc.  Air Fryer Instead of the Oven […] The post Lentil Fritters with Garlic Sauce appeared first on VegKitchen.

Cabbage and Lemon Risotto

January 20 2021 Golubka Kitchen 

Cabbage and Lemon Risotto I find risotto to be incredibly fun to cook. I like to have something nice to sip by my side, some good music on, and all the ingredients measured out in advance. It’s a preparation process that really gets you in the zone, an almost meditative state of tending to the rice, and watching it magically transform from dry to beautifully creamy. Risotto has a reputation of being fussy, and although it requires constant attention, the ingredients it calls for couldn’t be more modest: alliums like onions and garlic, rice, wine, hot broth, and whatever other items you’d like to add to make it your own. In this recipe, it’s cabbage and lemon, both abundant in the depths of winter. Once you get the hang of it, the preparation becomes second nature as well. We gently stew the cabbage in lemon juice until incredibly tender, so much so that it completely melts and disappears into the risotto. It’s a great way to eat a whole head of cabbage almost without noticing. The bright and assertive flavors from the lemon juice and zest complement the starchiness and richness of the rice really nicely. A small warning: this risotto is quite lemony, so if you’re sensitive to sour flavors, I recommend reducing the amount of lemon (this is detailed in the recipe as well). Also, the lemon mellows out as it sits and in the leftovers. Since this is a vegan recipe, there’s no cheese, but we throw together a quick, ‘cheesy’ cashew dust, a cashew Parm of sorts, and stir it through the risotto. The result is so incredibly cozy and comforting, we hope you’ll give it a try one day this winter! Cabbage and Lemon Risotto   Print Serves: 4-6 Ingredients ¼ cup raw cashews 1 teaspoon nutritional yeast sea salt freshly ground black pepper olive oil 1 medium head white cabbage, thinly sliced with a knife or mandoline zest and juice from 2 small lemons (see note) 1 yellow onion, diced 4 garlic cloves, minced 1½ cups Arborio rice ¼ cup dry white wine 6 cups hot vegetable broth, plus more if needed parsley or other herbs for garnishing (optional) Instructions Pound the cashews in a mortar and pestle or process in a mini food processor, until finely ground. Add the nutritional yeast, a generous pinch of salt, and plenty of black pepper. Mix to combine. Set aside for now. Heat a large skillet over medium heat and add enough oil to generously coat the bottom. Add the cabbage and a pinch of salt, and cook for 10 minutes, until the cabbage is just wilted. Add the juice of 1 lemon and stir it in. Turn the heat down to low, and cover the skillet. Cook the cabbage, covered, for 45 minutes, stirring periodically, until very soft. Transfer the cabbage to a bowl and wipe the skillet if needed. Heat the same skillet over medium heat and add more oil to coat the bottom well. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic and stir it around until fragrant, about 1 minute. Add the rice and mix well to coat it with the oil. Cook, stirring constantly, until the rice grains are translucent, about 3-5 minutes. Add the juice of 1 remaining lemon and the wine, bring it up to a simmer and cook, stirring often, until the liquid is completely absorbed, about 2 minutes. Start adding the hot broth, one ladleful at a time. Bring the broth to a simmer and let it absorb into the rice, stirring often, about 2-4 minutes. Once absorbed, add another ladleful of broth and keep repeating this process of letting the broth absorb, then adding more. Stir the rice frequently and vigorously - this will help develop the starches/­­make the rice creamy. Add about half of the cabbage during the 4th addition of broth. Add the rest of the cabbage at the next addition of broth, and continue cooking, until the rice is creamy and al dente, and until the cabbage has collapsed completely into the risotto. The whole cooking process should take 25-30 minutes total from the first addition of broth. Turn off the heat, mix in the lemon zest and most of the cashew mixture, saving some for garnishing. Taste for salt and adjust if needed. Serve the risotto right away, garnished with more of the cashew dust and herbs, if using. Notes This dish is quite lemony, so if you are sensitive to sour flavors, use 1 lemon, divided between the cabbage and the rice, instead of the 2 lemons that the recipe calls for. 3.5.3226 The post Cabbage and Lemon Risotto appeared first on Golubka Kitchen.

Brown Rice Pilaf with White Beans, Shiitakes, and Spinach

January 19 2021 VegKitchen 

Brown Rice Pilaf with White Beans, Shiitakes, and Spinach This homey brown rice pilaf is loaded with nutritious flavor from white beans, shiitake mushrooms, and fresh spinach. This simple dish makes a delicious vegan dinner or hearty lunch. This brown rice pilaf is: A hearty vegan meal – comfort food at its best! Packed with protein and fiber Ready in under an hour Easy to make ahead, so it’s perfect for meal prep. Variations This recipe is infinitely versatile. Instead of rice, you can swap in your own favorite grains like quinoa, wheat berries, or bulgur. You can also swap out the white beans for cooked lentils, black-eyed peas, or chopped seitan to add an extra dose of protein. Or add some heat with a minced jalape?o chile! One-Dish Vegan This recipe is from the amazing vegan cookbook, One-Dish Vegan by Robin Robertson. You can find it listed in the book as Brown Rice with White Beans, Shiitakes, and Spinach. It has been shared with permission of The Harvard Common Press. For more ways to use brown rice, explore these Classic Rice Dishes. This article was first published in 2013. It has since been updated. The post Brown Rice Pilaf with White Beans, Shiitakes, and Spinach appeared first on VegKitchen.

Easy Vegan Bran Muffins

January 15 2021 VegKitchen 

Easy Vegan Bran Muffins Traditional all bran muffins have been given a plant based makeover, in these easy vegan bran muffins. This healthy and delicious breakfast muffin can be even more fun with the addition of your favorite mix-ins. Try adding raisins, dried cranberries, dried blueberries, chocolate chips, or diced apples. Your imagination is the limit! I loved the traditional All Bran Muffins that I had growing up. So of course, I had to do my best to make a vegan-ized version of that very special treat. The easy vegan bran muffins are one of my favorite make-ahead breakfast recipes. They’re quick and simple to throw together over the weekend, and have breakfast ready all week long. These vegan bran muffins are: Super healthy! Packed with fiber Ready in just 30 minutes Kid-friendly And did I mention that they’re totally delicious too? Tips & Tricks Wheat Bran – I used this wheat bran from Bob’s Red Mill. But you can use your favorite brand. Flour – I used a whole wheat flour for my vegan muffins, as it’s a bit healthier. But you can also substitute all purpose flour and the recipe works just fine. Ground Flax Seed – Don’t skip the flax seed […] The post Easy Vegan Bran Muffins appeared first on VegKitchen.

Vegan Rice Kheer (Payasam)

January 14 2021 Manjula's kitchen 

Vegan Rice Kheer (Payasam) (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegan Rice Kheer, Payasam .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Kheer is a very traditional Indian dessert and is enjoyed by people of all ages. Kheer is made in many different ways using rice, different nuts, and vegetables but milk is the main ingredient to make kheer. I have been wanting to make rice kheer for my son who happens to be vegan and loves kheer. This is my version of vegan kheer: instead of milk, I used almond and coconut milk. After trying many different dairy free milk, this was the best combination I enjoyed. This recipe is also quick and easy to make and is delicious. You dont have to be vegan to enjoy this kheer. This recipe will serve 4. Course Dessert Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 people Ingredients1 1/­­2 cup cooked rice 3 cup almond milk unflavored 2 cup coconut milk or 14 oz can 1/­­3 cup sugar 2 Tbsp almonds sliced 2 Tbsp pistachios crushed 1 Tbsp raisins 1/­­4 tsp cardamom powder Few strands of saffron InstructionsLightly mash the cooked rice. Use heavy bottom pan to make kheer. Put all the ingredients except saffron, in the pan, rice, coconut milk, almond milk, sugar, almonds, pistachios, raisins, and cardamom powder. Mix it well and bring it to boil on medium high heat. After the kheer is boiling, lower the heat to low-medium and let it cook for about 20 minutes. Do stir the kheer a few times in between to scrapes the sides of the pan. I prefer the thicker consistency of kheer just like porridge consistency, but you can adjust the consistency of the kheer to your taste. Turn off the heat. The kheer is now ready, Add a few strands of saffron on the top. You can serve this vegan rice kheer warm or chilled. NotesPlease check out my other vegan dessert recipes namely: - Apple Coconut Barfi - Apple vegan cake - Crispy Jalebi - Sweet Boondi - Mango panna cotta The post Vegan Rice Kheer (Payasam) appeared first on Manjula's Kitchen.

Vegan Glutenfree Vanilla Donuts Recipe

January 11 2021 Vegan Richa 

Vegan Glutenfree Vanilla Donuts RecipeThis Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat! Meet my favorite Glutenfree Donuts Recipe! This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN! I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix. I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit. No Yeast! The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time. The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist. MORE DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Turmeric Carrot Muffins Continue reading: Vegan Glutenfree Vanilla Donuts RecipeThe post Vegan Glutenfree Vanilla Donuts Recipe appeared first on Vegan Richa.

Chocolate Crinkle Cookies

January 8 2021 VegKitchen 

Chocolate Crinkle Cookies These vegan chocolate crinkle cookies are soft, chewy, chocolatey, and delicious! Dusted with powdered sugar, these vegan chocolate cookies will remind you of snow, but be warm as holiday spirit! These vegan crinkle cookies may be dairy-free and egg-free, but theyre just as scrumptious as any other chocolate crinkle cookies youve ever had! And theyre super easy to make too! All you do is mix together the ingredients, form the dough into balls, roll them in powdered sugar, and bake! Theyll crinkle as they cool and leave you will a soft, gooey cookie everyone will love! This vegan chocolate crinkle cookies recipe is…  vegan vegetarian nut-free dairy-free egg-free ready in 30 minutes a quick chocolate treat How to Make Vegan Chocolate Crinkle Cookies  Preheat the oven and line two baking sheets with parchment paper.  In a large bowl, add the sugar and canola oil.  Stir the ingredients with a wooden spoon until they are combined and smooth.  Add the ground flax seeds, non-dairy milk, and vanilla and combine well.  Sift in the flour, cocoa powder, baking powder, and salt. You can use a sifter or a fine mesh strainer. Stir the ingredients until they are combined with the wet ingredients […] The post Chocolate Crinkle Cookies appeared first on VegKitchen.

Vegan Tomato Gazpacho

January 7 2021 Oh My Veggies 

Vegan Tomato Gazpacho This tomato gazpacho is a flavorful, cold soup, perfect for lunch or a fancy appetizer! Topped with olive oil, finely sliced basil, pine nuts, flaky salt, and coarse ground pepper, this vegan gazpacho is sure to be a crowd-pleaser! This soup requires minimal cooking too!

Aloo Palak (Spinach with Potatoes)

January 6 2021 Manjula's kitchen 

Aloo Palak (Spinach with Potatoes) (adsbygoogle = window.adsbygoogle || []).push({}); Print Aloo Palak (Spinach with Potatoes) .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak. I have done many recipes for spinach: Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak Puri This recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Ingredients2 cup potatoes cut into small pieces I used 2 medium size potatoes 4 cup spinach finely chopped, approx. 8oz 1/­­2 cup tomato finely chopped 4 Tbsp oil 1 tsp cumin seed jeera 1/­­4 tsp fenugreek seeds methi optional 1 Tbsp besan gram flour 1 Tbsp coriander powder dhania 1/­­2 tsp red chili powder adjust to taste 1/­­4 tsp turmeric haldi 1 tsp salt 1/­­2 tsp mango powder amchoor InstructionsHeat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown. Next add tomato, coriander, red chili powder, and turmeric. Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes. Add potatoes, spinach, and 1/­­2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach. NotesDo stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water. Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready. The post Aloo Palak (Spinach with Potatoes) appeared first on Manjula's Kitchen.

Rosemary Chocolate Chip Banana Bread

January 4 2021 Isa Chandra Moskowitz 

Rosemary Chocolate Chip Banana Bread Makes one 8×4 loaf If you know me, you know that I sneak rosemary into chocolate wherever I go. And when Im not doing that, Im sneaking chocolate into rosemary. I think one tradition from 2020 that should be carried over into the new year is banana bread. I know everyone has their tried and true, but I rarely make the same recipe twice. Its just such a fun recipe to play with. Anyway, give this a shot. Its mysterious and special but also very familiar and comforting. Works just as well for high tea as it does for morning coffee or midnight snack. And yes, I have high tea now. Ingredients 1 cup mashed very ripe banana (about 3 average sized) 3/­­4 cups sugar 1/­­4 cup olive oil 1 cup unsweetened vegan milk 2 teaspoons pure vanilla extract 2 tablespoons finely chopped rosemary 1 3/­­4 cups all-purpose flour 3/­­4 teaspoon baking soda 3/­­4 teaspoon salt 3/­­4 cup chocolate chips To decorate: Banana sliced lengthwise as best you can (see pic) Sprigs of fresh rosemary Directions Preheat oven to 350 F. Mash the banana in a large mixing bowl until relatively smooth. It should take 3 average sized ones, but spoon the mashed nanas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, olive oil, milk, vanilla and rosemary.  Sift in the half the flour, and all the baking soda and salt and gently mix. Fold in the chocolate chips. Add the remaining flour and mix to incorporate, making sure not to overmix.  Lightly grease an 8×4 loaf pan. Pour the batter into the pan. If youd like to decorate, place the banana cut sides up lenthwise over the batter. Scatter a few springs of rosemary over the top.  Bake for 55 minutes. It should be lightly browned and pulling away from the sides. Its kind of hard to test the inside with a butter knife  because of the chocolate chips and banana might make it look underdone so hope for the best. Let cool and enjoy!

Apple Pie Baked Oatmeal

January 23 2021 Vegan Richa 

Apple Pie Baked OatmealThis Vegan Apple Pie Baked Oatmeal features a layer of baked oatmeal with crunchy nuts, chia seeds, and warming spices topped with delicious homemade apple pie filling.  Plenty of cinnamon and some maple syrup for sweetness make this baked oatmeal perfect for a cozy morning. Vegan Glutenfree, can be made without Nuts. Apple Pie meets Baked Oatmeal!  A warm, comforting way to start the day, especially served warm topped with a dollop of vegan yogurt or coconut whip and paired with a hot cup of fresh-brewed coffee.  A nice change from your regular bowl of oatmeal. Its so satisfying to eat a slice of baked oatmeal – hearty enough to be breakfast all on its own but is also a delightful afternoon snack and a perfect addition to any brunch spread. Im all about those dessert-for-breakfast creations these days. Have you checked out my Banana Bread Baked Oatmeal? AndCarrot Cake Baked Oatmeal! So delicious! The texture of the baked oatmeal is like moist oat bars witb all the flavor from the spices and texture from nuts and seeds! The best thing about this recipe? The aroma of the vegan apple pie baked oatmeal wafting through your house as it bakes – it is absolutely heavenly! This vegan apple pie baked oatmeal has the warm cinnamon-scented apple pie filling goodness of your favorite Thanksgiving dessert, but instead of a pie crust, it is served on wholesome baked oatmeal. The oatmeal bake is made with rolled oats, pecans, coconut and sweetened only with maple syrup. This vegan oatmeal bake recipe is filled with fiber to keep you full until lunch. MORE OATMEAL OPTIONS - Banana Bread Baked Oatmeal GF - Peanut butter and Jelly Baked Oatmeal. GF - Pumpkin Baked Oatmeal No Oil GF - Carrot Cake Baked Oatmeal GF - Samoa Cookie Overnight Oats with date caramel GF - Golden Steel cut Oats GF - Savory Spiced Oats Hash GF Apple pie anything just brings joy and I was so excited to turn this All American dessert into a healthy wholesome breakfast recipe.Continue reading: Apple Pie Baked OatmealThe post Apple Pie Baked Oatmeal appeared first on Vegan Richa.

No-Bake Vegan Lemon Bars

January 22 2021 VegKitchen 

No-Bake Vegan Lemon Bars These No-Bake Vegan Lemon Bars require just six ingredients. Whip up these bars for a weekday pick-me-up, packing in school lunches, etc.  These vegan lemon bars are a breeze to whip up--made with shredded coconut, almond flour, lemon juice and zest, and maple syrup. If you are a fan of that tart and sweet lemon flavor, you’ll love this tasty lemon bar recipe! The texture of these lemon bars is different than the traditional kind, but trust me--these bars are incredible. These sliceable lemon and coconut flavored bars really hit the spot when your sweet tooth is calling your name.  This Recipe Is…  Vegan Gluten Free No Bake  Simple Ingredients Needed  Almond Flour | I recommend using a fine almond flour when making these bars. Otherwise, the coarser flour can give it a gritty texture. You can always take your flour and run it through a food processor to make the flour more delicate in texture.  Lemon | Lemon juice and lemon zest are both used in this recipe. I find that both of them help to elevate that tartness and sweetness in the no-bake bars.  Maple Syrup | I wanted to use maple syrup to sweeten the bars. I […] The post No-Bake Vegan Lemon Bars appeared first on VegKitchen.

Vegan Pizza Waffles

January 19 2021 Vegan Richa 

Vegan Pizza WafflesVegan Pizza Waffles stuffed with bell peppers, mushrooms and mozzarella are a must-try for all pizza lovers and everyone craving pizza for breakfast! Perfectly cheesy yet light and crispy and with pizza sauce and favorite pizza toppings. Take your waffles game to the next level! I give you Pizza Waffles!! HELLO, crispy savory vegan waffles stuffed with Italian pizza topping classics like mushrooms, bell peppers and vegan mozzarella cheese. They are amazing straight from the waffle iron but I can also see them getting dipped into warm marinara. Look at these crispy golden edges! Breakfast for dinner has reached a whole new level. I mean, youve got everything you love in a pizza... The toppings, the cheese, and the crispy part of the dough – all compressed into one neat little package! Kids LOVE these pizza waffles and as there is no crust, I can almost guarantee you there will be no leftovers on those plates! These are also way less messy to eat  without all that cheese and sauce dripping all over the tablecloth. MORE VEGAN BREAKFAST OPTIONS - Breakfast Burrito - Chickpea Flour Frittata - Savory Oats Hash - Chickpea Chilaquiles - Sweet Potato Hash  Lets make these pizza waffles!Continue reading: Vegan Pizza WafflesThe post Vegan Pizza Waffles appeared first on Vegan Richa.

Everyday Pull-Apart Chick’n Seitan

January 18 2021 Isa Chandra Moskowitz 

Everyday Pull-Apart Chick’n Seitan Makes 4 pounds This is the layery, flaky textured vegan chicken of your dinnertime dreams! I wanted something comparable to store-bought vegan chickn, but like, better? Its just the thing to simmer away on a Sunday then store and use throughout the week. The recipe is not difficult but it does require a few items, such as cheeseclotch and twine, which will only make you feel more cheffy than you already do. The cheesecloth also gives the outer layer a nice pin-prick texture that sears beautifully. The gist of the recipe is that the seitan dough is processed into a soft dough that is somehow clumpy yet totally holds together. Its then gathered pulled, twisted, bundled and simmered, creating a pull-apart texture that is reminiscent of the finest fakest meat. But it tastes so much better when it comes from your kitchen! The flavoring is subtle and versatile enough for everything from a South Asian stir-fry to an Italian parmesan. Theres just a touch of turmeric to lend luster and brighten up the color, pea protein gives it a good nice meatiness and texture. Would it work with something besides pea protein? I dont know! I didnt try it! But I really think the pea is key. For the simmering broth, use a diluted bullion. Just something lightly flavored to keep the flavors mellow. I’ll post more recipes for how to use it. It takes to marinades well and browns beautifully! Grilled, fried, shredded for soups, it’s so fantastically versatile and soaks up flavor like a champ. PS Thanks to Avocado & Ales, the inventor of Chickwheat, which is the shreddiest of shreddy seitan chickn! I used her method of food processing the seitan to give it a bit of that shreddy texture. If you are looking for realllllly shreddy chickn, check that one out. But Im sure you already have. This one is more chunky and pull apart. Like the title says.  Creating Perfect Simmered Seitan Bundles: A romance era novella ~ This recipe is not difficult. But often when people say something “isn’t difficult”, are they just talking you off the ledge? If it isnt difficult why would you have to even say that? Thus, in short, what I mean is that its not difficult IF you pay attention and read the directions, because every step counts. So read this in bed, the night before you make it, and then dream of perfect little seitan bundles. ~ Part 1: Cheesecloth. First of all, make sure you have cheesecloth and twine. Cut the cheesecloth into the proper sizes before beginning and set it aside. When wrapping, dont go too tight or it will make the chickn denser than intended. It will still be good! But this isnt a boustier. Leave some slack, because the seitan soaks in moisture and plumps up, leading to the layery, light shreds we are going for. If that sounds vague, hows this: make sure you can pull the cheesecloth about 1/­­2 an inch away from the seitan once its wrapped. So, snug and secure, with a little room to breath. ~ Part 2: Mind your broth temp. If the broth is too hot you can water log the seitan, but this is very easy to prevent. Before adding the seitan, bring the broth up to a low boil, then lower the heat so that its not boiling at all, just very hot. Then add the seitan bundles. When you add the seitan, the broth temperature will drop even more. Bring the heat up slightly. During this time, the seitan will be developing a skin which will protect it from becoming, as they say, seitan brains. Once it is on this low heat for about 20 minutes, you can raise the heat to a low boil. Now its really cooking! Cook this way for about 45 more minutes, with the lid ajar, using tongs to rotate the bundles every 15 minutes or so. ~Part 3: Cool it now. The cooling off stage is crucial, as if your seitan is heading from a hot spring to a spa at a ski resort. Turn the heat off and let the seitan cool in the broth. This can take an hour or so, but its worth it for perfectly cooked fake chicken. If you have a cool place to put it, thats great. An open porch? A safe fire escape? OK, now that you have attended the Ladys School For Seitan, you should be well prepared to strike out on your own. Have fun and remember: you were made for this! Ingredients For the Chick’n Seitan: 2 cups water 1 tablespoon olive oil 2 teaspoons apple cider vinegar 1 1/­­2 teaspoons salt 2 teaspoons onion powder 1 teaspoon garlic powder 1/­­2 teaspoon white pepper 1/­­8 teaspoon turmeric 1/­­4 cup nutritional yeast flakes 1/­­2 cup pea protein flour 1 1/­­2 cups vital wheat gluten For the broth: 10 cups chickeny vegetable broth 8 bay leaves Directions Have ready 4 nine-inch double layered cheesecloth squares and twine. In a food processor fit with a metal blade, whiz together water, olive oil, apple cider vinegar, salt, onion powder, garlic powder, white pepper and turmeric. Add nutritional yeast and pea protein and process until smooth, about 30 seconds.  Now add the vital wheat gluten and pulse in. Once it is all incorporated, process on low for about 5 minutes. It will be very stretchy, stringy and pliable. Give the motor a break once in awhile if your processor cant handle it.  Divide the dough into 4 even-ish pieces. From this point, be careful not to overhandle the seitan because you want it to retain its texture, which will allow it to separate nicely once cooked.  Gently roll a glob of gluten into an 8 inch roll. Fold in half, give a twist and pull again so its about 6 inches long. This creates the layers. Wrap in cheesecloth, snugly but not tightly, it will expand. Tie with each end with twine. Proceed with the remaining pieces and let rest while you prepare the broth. In a large (8-quart) pot bring broth to a boil. Lower heat. Add the seitan bundles. Let stew very gently without boiling for about 15 minutes. When skin is set, place the lid ajar for steam to escape and low boil for about 45 more minutes.  Cool completely in broth. Pull apart and use how ever you want! It tastes best if browned in some olive oil first.

Firecracker Tofu Wings

January 15 2021 Vegan Richa 

Firecracker Tofu WingsSweet and Spicy Crispy Baked Firecracker Tofu Wings – an addictive vegan appetizer that will leave you wanting more. This is a super easy and delicious tofu recipe that’s perfect for Game Day, parties, movie night, or any occasion that calls for crowd-pleasing snacks. I am not in the habit of calling a recipe addicting, but if anything would deserve that kind of etiquette, it would be these Firecracker Tofu Wings. They are perfectly crispy on the outside, soft and on the inside, and soak up all of the sweet and spicy firecracker sauce! Like takeout, just way better plus all plant-based and lower in artificial ingredients than the takeout version. Every bite of these baked tofu wings is absolutely delicious and you will find yourself automatically reaching for the next wing while still munching on the first one! Don’t say I did not warn you! Bookmark this one for your next movie night or Game Day. What is firecracker sauce? Firecracker sauce is a simple sweet and hot Asian-inspired stir-fry sauce that goes well with just about anything and is especially great for spicing up anything rather neutral-tasting – from cauliflower to tofu! Traditional restaurant-style firecracker sauce has a hefty dose of sugar to make it more sweet than hot. With my sauce, I go a bit heavier on the spice and flavor and lower on the sugar. Anything from 2 1/­­2 – 3 tbsp will be just enough. Start with 2/­­1 tbsp and add some more to taste. You might not even need the whole amount. More vegan appetizer and snacks : - Baked Sweet Potato Fries with vegan Chipotle Ranch - Baked Garlic Fries with Garlic Tahini Sauce.  - Nashville hot cauliflower bites - Spicy Pepper Crisp Cauliflower bites with celery ranch - Mango Sriracha Cauliflower Bites Continue reading: Firecracker Tofu WingsThe post Firecracker Tofu Wings appeared first on Vegan Richa.

Vegan Green Smoothie with Chia Seeds

January 11 2021 VegKitchen 

Vegan Green Smoothie with Chia Seeds Everybody loves a great vegan green smoothie. They’re full of things like antioxidants, vitamins, and minerals, and of course, they taste amazing. And that’s before we talk about add-ins, whether they’re for flavor or for an extra boost of nutrients. Chia seeds are my favorite thing to add to a green smoothie. And for good reason! Chia Seeds Chia seeds are an excellent add-in for smoothies. They pack a protein punch, they’re full of antioxidants and are an excellent source of omega-3 fatty acids. Chia seeds also contain vitamins A, B1 (Thiamin), B2 (Riboflavin), C (ascorbic acid), E, choline, and Folate (folic acid). Chia also contains vitamins B3, B5, B6, B15, B17, D, K, inositol, and PABA. The main Minerals are Boron, calcium, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, silicon, sodium, strontium, sulfur, and zinc. It also has amylose and plenty of electrolytes. And they also contain 18 of the 22 amino acids, including all nine essential amino acids. You can literally never have too much chia. This recipe and photo below are from Chia: The Complete Guide to the Ultimate Superfood*by Wayne Coates, PhD. Used with permission. This article was first published on October 5, 2001. It has since […] The post Vegan Green Smoothie with Chia Seeds appeared first on VegKitchen.

Tempeh Beet Reubens

January 8 2021 Isa Chandra Moskowitz 

Tempeh Beet Reubens Makes 4 sandwiches Photo By Joshua Food I have to issue a few warnings for this sandwich:  1)  you will end up covered in orange dressing  2) some sauerkraut will fall on your cats head And if those things dont happen, youre eating it wrong. Tangy tempeh and thin sliced beets lend a cornbeefy Eastern European flair and a gorgeous burgundy hue. With the caraway rye, sauerkraut and russian dressing, youll definitely be hitting all the right notes! If youd like to take it a step further, homemade Swizz Cheese drives the point home, but in a pinch some sliced avocado works really well and thats how we did it in the 90s and we loved it. You can also just buy some vegan cheese, who am I to say. This recipe is originally from I Can Cook Vegan. Recipe Notes ~This is a prime example of marinating tempeh to have it suck up flavor. The acidic, salty, fatty marinade counteracts the bitterness of the tempeh and brings out its meaty notes. Searing in cast iron seals the deal. ~The Swizz Cheese is so easy! I dont know how I discovered this but truffle oil plus sauerkraut juice = a swissy flavor. If you cant procure truffle oil, it wont be as swissy but it would still be pretty good! Ingredients 1 1/­­2 cups sauerkraut (reserve liquid if making Swizz Cheese) For the Tempeh: 1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares 1 medium beet, peeled, sliced as thin as you can get it For the Marinade: 1/­­2 cup vegetable broth 2 tablespoons olive oil 1/­­4 cup fresh lemon juice 2 tablespoons tamari Several sprinkles of fresh pepper For the Swizz Cheese: 1 1/­­2 cups unroasted cashews (if you don’t have a VitaMix blender then soak the cashews in water overnight or boil for 20 minutes and drain) 3/­­4 cup sauerkraut juice 2 tablespoons nutritional yeast 2 tablespoons mellow white miso 1 tablespoon black truffle oil 2 teaspoons onion powder 1 teaspoon salt 1/­­4 cup refined coconut oil, melted For the Dressing: 1/­­3 cup vegan mayo 2 tablespoons ketchup 1 tablespoon onion powder 1/­­4 cup finely chopped dill pickles To cook and serve: 2 tablespoons olive oil 8 slices large caraway rye bread Dill pickle slices for garnish (garnish with pickles on toothpicks) Directions Marinade the tempeh: Combine all the ingredients for the marinade in a large mixing bowl. Add the tempeh and beets and marinate for at least an hour, turning occasionally. If youre making the cheese: place all cheese ingredients in a high speed blender then blend away until completely smooth. Scrape down the sides with a rubber spatula to make sure you get everything. Chill until ready to use.  Make the dressing: Mix all the dressing ingredients in a mug. Set aside.  Now we are ready to rock! Preheat a cast iron pan over medium heat. Add oil to pan. Use a slotted spoon to transfer tempeh and beets out of marinade and into the pan, shaking off excess marinade. Place in a relatively single layer.  Cook for about 10 minutes, using a thin metal spatula to turn often. When beets are softened and tempeh is browned, its ready! Toast bread and spread dressing on all slices. Top with tempeh and beets. If using, pour on a few tablespoons of Swizz Cheese. Add sauerkraut. Close sandwich. Spike with dill pickled toothpicks and serve. 

Healthy Stuffed Zucchini

January 7 2021 Oh My Veggies 

Healthy Stuffed Zucchini These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for an elegant main course or a simple side salad.  These quinoa stuffed zucchinis are completely vegan and super versatile!

Lentil Curry Casserole

January 7 2021 Vegan Richa 

Lentil Curry CasseroleMake this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too. We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE! This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into. Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot /­­ one-casserole meal and the perfect comfort food dish for the cold season! Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking! MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top. This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Lets make it!Continue reading: Lentil Curry CasseroleThe post Lentil Curry Casserole appeared first on Vegan Richa.

BBQ Tempeh Ribs

January 5 2021 Isa Chandra Moskowitz 

BBQ Tempeh Ribs Serves 4 Photo By VK Rees Smoky, sticky sweet finger licking ribs! But be sure to lick YOUR OWN fingers, weirdo. These are inspired by my fave vegan BBQ joint in Portland, OR, Homegrown Smoker. Im not saying theyre as good, but they get me there without the airfare. Serve with cornbread or mashed potatoes or mashed sweet potatoes or rice or coleslaw or potato salad or in a hero or all of the above. This recipe is originally from I Can Cook Vegan. Recipe Notes ~Often times, I prefer to steam tempeh before using because it removes bitterness and makes the tempeh more succulent. But you can skip that step here for a few reasons. First, I want the tempeh to be crisp and browned. Secondly, if you sear it on high enough heat, it does cook through and remove the bitterness. Youre left with nutty, meaty, toothsome bites. Use cast iron for best results! ~To make the tempeh look like one long line of ribs, turn the pieces carefully as you cook them so that they stay pretty much in the same order you cut them in. Does that make sense? OK, look at the pics for reference. Ingredients For the BBQ sauce: 2 tablespoons cornstarch 1 cup cold vegetable broth 1 1/­­4 cups ketchup 1/­­3 cup brown sugar 1/­­3 cup tamari or soy sauce 1/­­3 cup apple cider vinegar 2 teaspoons liquid smoke 1 1/­­2 tablespoons garlic powder 1 tablespoon onion powder 1/­­4 teaspoon cayenne For the tempeh: 2 8-oz packages of tempeh sliced into eighths widthwise 2 tablespoons olive oil Directions Make the sauce: In a small saucepot, use a fork to vigorously whisk the cornstarch into the vegetable broth until its mostly dissolved. Add the remaining ingredients and mix well. Place over medium heat, stirring occasionally, until it comes to a boil. Once boiling, lower the heat to a low simmer and let the sauce thicken for about 5 minutes. Remove from the heat. Make the ribs: Preheat a large skillet over medium heat. Drizzle in 1 tablespoon of oil and a pinch of salt. Fry tempeh on one side till browned, about 5 minutes. Drizzle the remaining oil over the tempeh and sprinkle with salt then flip. Brown that side for about 5 minutes.  Pour about 1/­­2 cup of barbeque sauce into the pan and flip to coat. Let it cook and caramelize for about 3 minutes.  Remove from pan and line the ribs up on a plate. Drizzle more warmed barbeque sauce all over them to serve.

15 Easy Vegan 30 Minute Meals For Veganuary

January 4 2021 Vegan Richa 

15 Easy Vegan 30 Minute Meals For VeganuaryThis collection of easy vegan 30 minute meals will cover all your plant-based lunches and dinners. Perfect for Veganuary! Plant-based eating made delicious and simple! Make Veganuary fuss-free! These easy vegan meals take 30 minutes only! Veganuary – for those of you who have not heard of it before. It is a yearly campaign that supports people through a month of eating vegan food in January. This is a movement that has grown over the past few years and it is expecting record-breaking signup numbers in 2021! Let’s do this! A plant-based diet can not only be an incredibly healthy way to live but also an incredibly delicious and fuss-free way of eating! Here are 15 recipes to prove this point! All of them take 30 minutes or even less to prepare but taste as if you had spent hours slaving away in the kitchen! You can use these any month of the year for lunch or dinner inspiration but I find they are especially delicious during the cold monthsContinue reading: 15 Easy Vegan 30 Minute Meals For VeganuaryThe post 15 Easy Vegan 30 Minute Meals For Veganuary appeared first on Vegan Richa.


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