Category: Recipes I Have Tried

Delish!!

🍳 Oil-Free Baked Mung Bean “Hole in One”

Yield: 4 Slices | Temp: 350°F (175°C) | Time: 10–15 Minutes

Ingredients:

1 cup Split yellow mung beans (soaked overnight, then drained/rinsed)

¾ cup Unsweetened plant milk (soy or oat recommended)

2 tbsp Nutritional yeast

1 tsp Baking powder (for fluffiness)

½ tsp Kala namak (black salt)

¼ tsp Turmeric powder

½ tsp each Garlic and onion powder

4 slices Whole-grain or sourdough bread 

Instructions:

Preheat & Prep: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Blend: Combine beans, milk, nutritional yeast, powders, and black salt in a high-speed blender. Blend until silky smooth (about 1–2 minutes).

Assemble: Cut a hole in the center of each bread slice. Place bread on the tray and pour the batter into the holes.

Bake: Bake for 10–15 minutes until the center is set and firm to the touch. 

🍯 Oil-Free “Over-Easy” Yolk Sauce

Yield: Approx. 1 cup | Time: 5 Minutes

Ingredients:

1 cup Water

1 tbsp Cornstarch

2 tbsp Nutritional yeast

½ tsp Kala namak (black salt)

¼ tsp Turmeric powder

1 tbsp Tahini (optional, for oil-free richness) 

Instructions:

Whisk: Combine water, starch, nutritional yeast, and turmeric in a small saucepan while cold.

Thicken: Cook over medium heat, whisking constantly until glossy and thickened (3–5 minutes).

Season: Remove from heat and stir in the black salt (adding it last preserves the eggy aroma).

Serve: Spoon onto the center of your baked toast immediately. 

Ingredients:

Kale

Seasoning

Bake:

225° for 30 minutes

Click link for details

https://www.drmcdougall.com/recipes/baked-kale-chips/

https://www.forksoverknives.com/recipes/vegan-baked-stuffed/air-fryer-taquitos-cauliflower-black-beans/?utm_source=Klaviyo&utm_medium=email&utm_campaign=1.20.2026%20Trending%20Now&utm_id=01KCEFA2C9XJGR3PFGA9DM773T&utm_term=SEE%20RECIPE%20%3E&_kx=ei2DubSs2hM2Kbsvs2IV-S_5mC_QL1rI1-Ysuzzx4bs.KCHNEa

[Homemade Photo coming soon… ]

I created this recipe with AI to mimic Meati brand maple breakfast steaks. What do you think? They are meaty, not watery, and air-fryer friendly.

—
Best Mushrooms for Sliced “Patty” Style

Choose large, dense caps like:

1. King oyster mushrooms *best*
2. Portobello caps
3. Large shiitake (thick caps)

Avoid thin mushrooms (they shrink too much).

—

How to Cut (Important)

* Cut lengthwise into ¾–1 inch thick slabs
* Keep the stem attached if possible (especially king oyster)
* You want steaks, not thin slices

—

Simple Low-SOS Maple-Sausage Marinade:

No oil, no soy sauce.

* 1½ tbsp pure maple syrup
* 2 tbsp water
* 1 tsp apple cider vinegar or lemon juice
* 1 tsp crushed fennel seed
* ½ tsp sage or thyme
* ½ tsp smoked paprika (optional)
* Black pepper to taste
* Optional: pinch garlic powder

Whisk well.

—

Marinate (Short + Smart)

* Brush marinade lightly on both sides
* Let sit 15–30 minutes only
* Longer = mushy mushrooms

—

Air Fryer Method (Best Results)

1. Preheat air fryer to 375°F / 190°C
2. Place mushrooms in a single layer on parchment or rack
3. Air fry:

   * 8 minutes → flip
   * Brush lightly with remaining marinade
   * 6–8 more minutes

You’re looking for:

* Slightly wrinkled surface
* Firm bite
* Light browning, not crisp crust

—

Texture & Look (What You’ll Get)

* Matte surface, not shiny
* Chewy, juicy inside
* No fried coating
* Very close to a breakfast sausage feel, just flatter

If you want round “patty” shapes:

* Use the stem sections of king oyster, sliced into coins
* They look shockingly like sausage patties

—

Pro Tips (Worth It)

* Don’t overcrowd → steam = soggy
* Pat mushrooms dry before marinating
* If they release water mid-cook, just keep going — it evaporates

—

Flavor Variations (Still WFPB)

* Savory only: skip maple, add more fennel + sage
* Smokier: add chipotle powder
* Breakfast sandwich: finish with a quick maple brush at the end

These can likely be recreated in your kitchen by marinating a whole mushroom & grilling it. It would be fun to try!

See Meati variety, nutrition & read details here.

COPYCAT RECIPE

Best when you want something **intense and dessert-like**, but still lighter.

**You’ll need**

* 4 tbsp (same as ¼ cup) PB2 PURE peanut powder
* 2 tbsp simple cacao powder
* 1 tbsp maple syrup or date paste
* 2–3 tbsp water (add slowly)
* Few roasted peanuts (optional)

**How**

1. Mix everything but nuts into a thick paste.
2. Press into a small container.
3. (Optional) Press few peanuts into the paste
4. Chill until firm, then cut into squares.

**Texture**

* Like dense chocolate fudge
* Strong cocoa flavor = less sweetner needed

*******

## Side-by-side nutritional comparison

Nutrient (28 g)

Market Cluster | Homemade w/ added peanuts | Homemade w/o nuts
| —– | —– | —- |
| Total Fat          | 11g| ~6 | ~2 |
| Saturated Fat | 3.5g| ~1|~.4 |
| Dietary Fiber | 7 g  | ~6| ~6 |
| Total Sugar     | 8 g  | ~3|~3  |
| Added Sugar  | 8 g  | ~3|~3  |

(REDUCE FAT BY REDUCING PEANUTS)

Ingredients
6-8 Carrots (peeled)

Marinade
1/4 cup Soy Sauce (low sodium)
1/4 cup Apple Cider Vinegar (Braggs)
1/4 cup Vegetable Broth (low sodium)
2 Tbs Maple Syrup
1 Tbs Liquid Smoke
1 tsp Yellow Mustard
1 tsp Fresh Garlic (minced)
1 tsp Pickled Jalapeno Juice
1/2 tsp Onion Powder

Instructions
Cut and peel carrots to make them “bun length’.
Boil carrots in water until just fork tender.  About 10-15 minutes.
Drain carrots, rinse with cold water, and drain again.  Place carrots in a ziplock freezer bag. 
Whisk all marinade ingredients together and pour into bag with carrots.

Marinate for 4-6 hrs.
Grill carrots on an open grill, basting occasionally. 
Grill to heat all the way through and to get some blackened grill marks on each side.

UPDATED INSTANT POT INSTRUCTIONS
Add cut carrots and marinade to Instant Pot. Attach and seal lid, then cook on MANUAL for 3 minutes.  After doing a Quick Release you can then leave the carrots in the pot until you are ready to grill. 

Marinate the carrots after the pressure has been released for at least 1 hour.  If not grilling soon – remove carrots and marinade and transfer to a container you can store in the fridge.

Notes
Garnish with your favorite Hot Dog toppings.  Goes great with my Vegan BBQ Beans, Vegan Potato Salad, or Vegan Pasta Sal

https://www.brandnewvegan.com/recipes/smoky-vegan-carrot-dogs/print/28174