Vegan Spinach Artichoke Dip
- One 14 oz package of soft tofu
- One 14 oz can of artichoke hearts, drained well
- 5 ounces of spinach
- 1/2 cup nutritional yeast
- 1 onion
- 3 cloves of garlic
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1/2 tsp. crushed red pepper
- 1 tsp. dried basil
- 1.5 tsp. salt
- 1/2 tsp ground black pepper
- Bread or tortilla chips
- mix all ingredients together and serve
Vegan Mummy Dogs
- Original Pillsbury® Crescents (these happen to be vegan!)
- Vegan hot dogs of your choice (package of 8)
- Yellow mustard (for the eyes)
- Earth Balance butter or oil (to grease the baking sheet)
- You’ll also need a baking sheet, a knife, and a plastic bag for piping the eyes.
- Preheat the oven to 375° Fahrenheit.
- Unroll the Pillsbury® crescent dough and slice all of the dough into 1/4 inch strips (starting along the longest edge of each triangle).
- Remove the vegan hot dogs and begin wrapping them with the strips of the dough. You’ll need 2-4 strips for each dog. Attach the end of the strip to the backside of the hotdog, and wrap around haphazardly to create the mummy look. On one end, scoot the dough up or down to create space for the eyes.
- Place on a lightly greased baking sheet and bake according to the crescent roll directions, approximately 15 minutes or until golden brown.
- Remove from oven and allow to cool.
- Add the mustard eyes! Scoop a dollop of mustard into the corner of a small plastic bag and snip a very tiny hole in the corner. Use this to gently pipe eyes onto each of your mummy dogs
Jack-O-Lantern Stuffed Peppers
- 1 cup dry lentils
- 7-8 large bell peppers (you can choose any color you like)
- 1 tsp unrefined coconut oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 medium zucchini, diced small
- 1 cup corn kernels (fresh or frozen)
- 1 medium tomato, seeds removed and diced
- 1 tsp fennel seed, roughly chopped
- 1 tbsp fresh sage, chopped fine
- 1 tsp paprika
- 1/4 tsp red pepper flakes (feel free to add more to taste if you like more heat, or leave it out if the kiddos aren’t a fan)
- 2 tsp fine ground sea salt, or more to taste
- 1 tsp fresh ground black pepper, or more to taste
- Soak dry lentils in a bowl filled with pure water overnight.
- Rinse lentils and prepare them according to the instructions in this post. While they cook, wash and dry your peppers. Set aside 1 pepper for dicing/filling—remove seeds and ribs from this pepper.
- Using X-Acto blade, slice off the top of the first pepper. Twist and lift off the top and carefully remove the seeds and ribs. Then carve the eyes and mouth, and repeat with all of the peppers. Put aside.
- Prepare corn kernels, diced pepper, onion, zucchini and tomato. Prepare your herbs and garlic.
- Preheat oven to 350°F.
- Place coconut oil in skillet, and sauté onion and pepper for about 5 minutes over medium-high heat. Add zucchini and cook for another 4 minutes. Add tomato and corn and cook for 3 minutes.
- Stir in remaining ingredients, including cooked lentils. Season with salt and pepper to taste.
- Spoon mixture into the peppers and fill to the brim.
- Place lids back on peppers and place them into a glass baking dish lined with unbleached parchment paper.
- Bake for for 25 minutes.
- Serve, smile and enjoy!
- Store leftovers in a covered dish in the fridge. Reheat in the oven at 300°F until warm—about 10 to 15 minutes.
- X-Acto knife or sharp paring knife
- Chef’s knife
- Unbleached parchment paper
- Large glass baking dish
Vegan Roasted Ratatouille
Roasting brings out the flavor of the vegetables in this interpretation of the classic stew from the south of France
Vegan Apple Cake
Amazing Vegan Apple Cake, the perfect ending to a perfect dinner!
Vegan Sweet Potato Chili
A wonderfully warm and satisfying dish for a cold fall or winter day!
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 1 large garlic clove, minced
- 1 tablespoon chili powder
- 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
- 1 (14.5-ounce) can crushed tomatoes
- 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
- 1-1/2 cups water
- 1 tablespoon minced canned chipotle chili peppers in adobo sauce, or to taste
- 1. In a large skillet over medium heat, heat oil. Add onion, red pepper, and garlic. Cover and cook until softened, about 5 minutes.
- 2. Stir in chili powder and cook for 30 seconds. Add sweet potatoes and stir to coat with chili powder. Transfer mixture to a 4- to 6-quart slow cooker, and add tomatoes, beans, and water. Season with salt, cover, and cook on low for 6 to 8 hours.
- 3. When ready to serve, stir chipotle peppers into chili. Taste to adjust the seasonings.
Whole Wheat Spaghetti with Broccoli, Chickpeas, & Garlic
Easy dish to make after a long day at the office.
- 6 garlic cloves, chopped (about 1/4 cup)
- 1/2 teaspoon dried hot red pepper flakes
- 1/4 cup extra-virgin olive oil plus additional for drizzling
- 2 (10-ounce) packages frozen chopped broccoli (not thawed)
- 3/4 teaspoon salt
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 pound whole-wheat spaghetti
- Accompaniments: finely grated parmesan (Go Veggie Vegan)
- 1 lemon wedges
- Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
Garlic Kale Salad
Kale is one of the most nutrient dense foods you can eat, plus it tastes great! A real win-win!
- 1 bunch raw kale, washed, de-stemmed and dried off
- 2 TBSP tahini
- 2 TBSP apple cider vinegar (or water)
- 2 TBSP lemon juice
- 2 TBSP Bragg's liquid aminos (tamari or soy sauce would work too)
- 4 TBSP nutritional yeast
- 2 tsp minced garlic (1 - 2 cloves of garlic)
- sesame seeds, to taste as garnish (optional)
- Break or cut kale into bite size pieces and place in a large bowl.
- Puree all ingredients except kale and sesame seeds in a Vitamix or food processor to blend the dressing.
- Steam kale for about 30 seconds to 1 minute. You want the kale to remain firm.
- Pour dressing over kale and mix until all pieces of kale are coated.
- Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away.
- Sprinkle on some sesame seeds before serving if so desired.
The beautiful color and creamy taste makes this healthy dish a big hit!
- 3 cups shredded cabbage
- 2 cups shredded cabbage (or any combination equal to 5 cups of shredded cabbage)
- 1 cup shredded carrots
- 1 cup bite size broccoli florets
- 1 cup Vegenaise or Just Mayo
- 1 TBSP agave nectar or sweetener of your choice.
- 2 TBSP apple cider vinegar, or to taste
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp celery salt
- shredded radish for garnish, optional
- Combine all ingredients and stir until evenly mixed.
Peanut Sauce Stir Fry
This delicious peanut sauce will turn your veggies and tofu into a 4-Star meal!
- 1/4 cup peanut or almond butter
- 2 teaspoons maple syrup
- 2 tablespoons tamari or shoyu/soy sauce
- 1 tablespoons brown rice vinegar
- 1 teaspoon grated ginger root
- 1 to 2 teaspoons of hot pepper oil or a sprinkle of hot pepper flakes (optional)
- 1/3 to 1/2 cup water (1/3 will give you a thick sauce)
- Simply mix all ingredients into a sauce pan on low heat. Start with a 1/3 cup of water and add more until you reach desired consistency.
- Try our Crispy Baked Tofu recipe on our recipe page or simply saute your tofu in a little oil and salt and pepper.
- Select your favorite veggies to steam or saute
- Serve over rice or noodles and enjoy!