Category: Recipes I Have Tried

Description
made an at-home version of my favorite amy’s roasted vegetable pizza. coming together in just about 30 minutes, it’s a perfect dairy-free, meatless dinner option for busy weeknights!

Ingredients

For the Sweet Onion Sauce:

2 large onions, roughly chopped
2 tablespoon olive oil [don’t sauté…wauté!]
1 tablespoon brown sugar
Salt & pepper
2/3 cup water

For the Pizza:

1 lb fresh whole wheat pizza dough (store-bought works, or see below for a homemade recipe!)
1 jar of marinated artichoke hearts, drained and roughly chopped
1 jar of roasted red peppers, roughly chopped
3.2 oz container of shiitake mushrooms, sliced thin
1–2 cloves garlic, minced
2 teaspoon olive oil
Fresh herbs (such as basil), minced
1–2 tablespoons balsamic glaze

For the Whole Wheat Pizza Crust (for the bread machine):

2 cup white whole wheat flour
1 package (2 1/4 teaspoons) active dry yeast
1/2 teaspoon salt
4 tablespoon canola oil
1 tablespoon maple syrup
2/3 cup warm water

Instructions

Preheat oven to 400 degrees F

While the oven preheats, make the sweet onion sauce. 

Place a large non-stick skillet over medium heat and add olive oil, allowing it to heat for 1 minute, then adding onions, brown sugar and a generous pinch of salt and pepper. 

Cook on medium-low heat for 10-12 minutes, (stirring occasionally for even caramelization), then add water to the pan to deglaze, cooking another 10-12 minutes or until all the water has evaporated. 

Remove mixture from the pan and transfer to a food processor, processing until mostly smooth.

In the same pan you cooked the onions, add a teaspoon or two more of olive oil and sauté the garlic over medium-low heat until just fragrant (30 seconds – 1 minute) then add the mushrooms, sautéing until just tender (~2-3 minutes).

Roll out the pizza dough to desired thickness then add to a lightly greased pizza pan (a baking sheet also works, it doesn’t have to be round!).

Top pizza dough with sweet onion sauce followed by mushrooms, roughly chopped roasted red peppers, and roughly chopped artichoke hearts (note that you may not use all the vegetables – add as much or as little as you prefer).

Bake for ~20 minutes or until crust is golden brown

Remove from the oven, drizzle with balsamic glaze and a sprinkle of fresh herbs and serve!

Whole Wheat Pizza Crust (for the bread machine):

Add ingredients in order listed and place bread machine on “pizza dough” cycle.  Remove, roll out and top

https://caitsplate.com/vegan-roasted-vegetable-pizza/

Ingredients

2 cups low-sodium vegetable broth

1 cup water

8 oz extra-firm tofu

8 oz Shiitake mushrooms

4 oz bamboo shoots (optional)

3 Tbs low-sodium soy sauce (or Tamari if you’re gluten-free)

3 Tbs rice vinegar

1 Tbs hoisin sauce

½ tsp Huy Fong Chili Garlic Sauce (optional but good)

⅛ tsp white pepper

3 Tbs cornstarch

3 Tbs water

Instructions

Drain the tofu and wrap it in towels. Cover it with something heavy and allow to press for 5-10 minutes. Then cut into ¾” cubes.

Rinse and de-stem mushrooms, then slice into strips. Set aside.

Bring 2 cups of vegetable broth and 1 cup of water to a slow boil in a large soup pot.

Add mushrooms, tofu, bamboo shoots, soy sauce, and hoisin. Stir to combine. Let simmer for 3-5 minutes.

Stir in vinegar, chili sauce, and pepper. Continue simmering for 1-2 minutes.

Whisk cornstarch and water together to make a slurry then stir into soup. It should begin to thicken immediately.

Stir well and simmer until thickened.

COSTCO WAREHOUSE STORES:

*Grain & Celery Salad (throw away dressing)

*(Organic) Mediterranean Crunch Chopped Salad (throw away dressing)

WALMART:

*Hearts of Palm (drain & chop)

*3-2-1 Dressing (shake, sprinkle, toss & serve)

[Compare this recipe to this ONE, or THIS!]

Ingredients

3 cups all-purpose flour

1 tsp salt

½ tsp instant yeast

1 ½ cups cold water

Instructions

1. In a large bowl, mix all the dry ingredients

2. Make a well in the center, and slowly add water

5. Mix until all the flour in incorporated and you have a loose, shaggy dough

6. Cover and let rise 12 hrs

7. Turn dough out onto a well-floured surface

8. Form into a loaf by folding edges in

9. Place onto a well-floured cloth or parchment paper – seam down – and cover

10. Place an oven-proof pan and its lid (I recommend a Lodge Dutch Oven) into your oven and preheat to 450° F.

11. CAREFULLY remove the HOT pan (and lid) and place the dough inside, seam UP

12. Replace the lid and bake covered for 30 minutes

13. Remove the lid and bake uncovered – an additional 20 to 30 minutes

14. Let cool and serve

INGREDIENTS

8 oz package of lentil or chickpea pasta

No Chick’n:

1 lbs Lion’s Mane mushroom
1 tsp Italian seasoning
½ tsp garlic granules
½ tsp smoked paprika
¼ tsp onion granules
¼ tsp black pepper
⅛ tsp cayenne, or to taste
2 tbsp coconut aminos
1/4 tsp salt, or to taste

Sauce:

1 1/3 cup (1 15 oz can) cooked navy beans
½ cup hemp seeds
3 cloves garlic
¼ tsp chili flakes
½ tsp oregano
1 tbsp lemon juice
½ cup water (adjust to desired consistency)
1 tbsp coconut aminos
Optional:
½ tsp salt or taste

INSTRUCTIONS:

Heat a skillet on medium-high heat. Add your lion’s mane to the pan. Using a heavy burger press or another heavy pan, place it on top of the lion’s mane putting minimal pressure.

As the water begins to release from the lion’s mane, gradually add more pressure. Continue to cook using this pressing technique for about 5 minutes. Flip and do the same thing on the other side. Turn off the heat.

Mix the seasoning and coconut aminos in a bowl and brush both sides of the cooked lion’s mane and cook for an additional 1-2 minutes. Remove from the pan and let rest for 3-5 minutes. Slice into strips

Prepare the pasta according to the package instructions.

Prepare the sauce by blending all the ingredients in a high speed blender. Transfer the sauce to a skillet to heat. Add cooked pasta and mix to coat in sauce.

Serve by topping your pasta with sauce and grilled lion’s mane.

Enjoy!

https://www.brandnewvegan.com/recipe-index

Description
A simple, oil-free, plant-based vegan Cornbread, perfect for dunking into a hot bowl of soup
or chili on a cold rainy day.

Ingredients:
1 cup cornmeal
1 cup flour (AP or Bread Flour)
1 Tbs baking powder
1 cup unsweetened plant milk (I use Almond)
2 tsp apple cider vinegar
1/4 cup unsweetened applesauce
2 Tbs maple syrup
3/4 tsp Salt

Instructions: [Preheat Oven 350°]
1 Whisk the milk and vinegar together and set aside
2 Sift the dry ingredients together into a large bowl and mix thoroughly
3 With a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.
4 Add the vegan buttermilk mixture we just made and stir just long enough to make a smooth batter
5 Pour batter into a parchment-lined pan, seasoned iron skillet, or muffin tins.
6 Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean

Note:
A small amount of creamed corn, added to the batter adds a nice texture but is optional. I
also removed the white sugar from the original recipe – feel free to add up to 2 Tbs if you like sweet cornbread, or use more maple syrup.

Ingredients
1 yellow onion chopped
1 red bell pepper chopped
1 Anaheim chile pepper chopped
2 jalapeno peppers chopped
1 zucchini diced
2 carrots diced
3 stalks celery diced
4 garlic cloves minced
¼ cup Worcestershire sauce I used Annie’s Vegan Brand
1 teaspoon garlic powder
12 ounces IPA beer (I used a Michigan favorite, Bell’s Two Hearted)
28 ounces POMI chopped tomatoes
14.5 ounces fire-roasted diced tomatoes
12 ounces tomato paste
2 Tablespoons chili powder
1 tablespoon chipotle pepper sauce I used Cholula
2 Tablespoons ground cumin
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon black pepper
4 cups organic vegetable broth
14 ounces Boca crumbles optional
3 cans dark kidney beans or beans of choice
1 large sweet potato diced small

Garnish
Chopped avocados
Diced grape tomatoes
Diced jalapeños
Cilantro
Vegan sour cream

Instructions
Crockpot
In an 8-10 quart crockpot, add all ingredients.
Stir all ingredients together
Cook on high for 4 hours or low for 8 hours

Stovetop
In a large soup pot, saute onions and garlic until translucent.
Add the Bocca crumbles and ½ cup of the veggie broth.
Saute until browned.
Add the rest of the ingredients
Stir
Bring to a boil, then reduce to simmer, and cover.
Allow simmering for about 90 minutes

Notes
When I make classis vegan chili, I still have to add all the veggies, even if you don’t see them. I’m a vegan, after all.
For that reason, I diced every vegetable in the chili recipe small, using the small blade on my favorite veggie chopper.
As a result, everyone thinks they are eating a thick, meaty chili when they are eating a rainbow of veggies.
I used zucchini, carrots, onions, sweet potato, celery, peppers, and tomatoes for this classic vegan chili recipe.
To reduce prep time, and get it all done quickly, I use my favorite vegetable chopper that makes every vegetable the same tiny size.

Nutrition
Calories: 237kcal | Carbohydrates: 40g | Protein: 15g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1193mg | Potassium: 1055mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6134IU | Vitamin C: 37mg | Calcium: 108mg | Iron: 7mg

https://www.kathysvegankitchen.com/wprm_print/the-best-classic-vegan-chili

Wrapped in crispy rice paper, filled with marinated carrots + tempeh, they’re the ultimate guilt-free twist on a classic 🤯

Ingredients (makes ~12):
Carrot dogs:
• 3 carrots
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp liquid smoke
• 2 cloves garlic
• 1 tbsp onion powder
• 1 tbsp veggie stock
• ⅛ cup water
Tempeh Bacon
• 100 g tempeh
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp liquid smoke
• 1 tsp mustard
• 1 tsp garlic powder
• 6 rice paper sheets

Bake or airfry @ 375 to 400° until crispy.

Big on flavour. Light on calories. 100% vegan.