Category: Recipes I Have Tried

[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.

INGREDIENTS

* organic rice noodles

* green onions

* garlic

* celery

* carrot (shredded)

* mushroom

* baby arugula (or other fresh greens)

* edamame

seasoned w/

* Better Than Bouillon

* Mirin Seasoned Wine

* Rice vinegar

SOS-Free | Vegan | Makes ~4 servings
Total Time: ~35 minutes

🧺 Ingredients:

1 cup kitchari mix (yellow split mung dal + basmati rice)

4½ to 5 cups filtered water

1 tbsp organic Berbere seasoning (adjust based on your spice tolerance)

1 tbsp sesame seeds (white or black, toasted if possible)

1 tsp grated fresh ginger

2 cloves garlic, minced (optional)

1 heaping cup chopped green cabbage

1 heaping cup broccoli florets

Juice of ½ lemon or lime

Fresh parsley or cilantro (optional garnish)

🔧 Instructions:

Rinse the Kitchari Mix:

Rinse the 1 cup mung dal + rice mix under cold water until it runs mostly clear.

Sauté Base Flavors:

Set Instant Pot to Sauté mode.

Add sesame seeds to the dry pot and toast for about 1 minute until they start to pop and smell nutty.

Add Berbere seasoning and stir for 10–15 seconds to bloom the spices.

Add ginger and optional garlic with a splash of water (2–3 tbsp) to prevent sticking.

Sauté for about 1 more minute.

Add Main Ingredients:

Add rinsed kitchari mix.

Pour in 4½ to 5 cups of water.

Stir in the chopped cabbage (save broccoli for later).

Mix well and deglaze the bottom of the pot (scrape if needed to avoid burn notice).

Pressure Cook:

Cancel Sauté.

Lock the lid and cook on High Pressure for 8 minutes.

Let it naturally release for 10 minutes, then release remaining pressure manually.

Add Broccoli (Post-Cook):

Open lid and stir.

Add broccoli florets and stir into hot kitchari.

Close lid without sealing, let sit for 5–7 minutes to gently steam broccoli with residual heat.

Finish & Serve:

Stir in lemon or lime juice.

Adjust consistency with hot water if needed.

Garnish with fresh cilantro or parsley, and sprinkle extra toasted sesame seeds on top if you like.

🔄 Optional Add-ins:

A small pinch of smoked paprika for added depth

A spoonful of ground flaxseed for added omega-3s

  

🍪 Vegan Black Bean Brownie Cookies (SOS-Free + Kale)

Ingredients:
– 1 can (15 oz) black beans, drained and rinsed
– 2 ripe bananas
– 1/4 cup unsweetened applesauce
– 1/2 to 1 cup chopped kale (stems removed)
– 1/4 cup unsweetened cocoa powder
– 1/2 cup rolled oats
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– (Optional) 2–3 pitted Medjool dates or 1/4 cup date paste
– (Optional) 2 tbsp cacao nibs or chopped unsweetened dark chocolate

Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a blender or food processor, blend black beans, bananas, applesauce, kale, vanilla, and dates (if using) until smooth.
3. Add cocoa powder, oats, and baking powder. Blend again until well combined.
4. Stir in cacao nibs or chocolate if using.
5. Scoop batter onto baking sheet (about 2 tbsp per cookie) and flatten slightly.
6. Bake for 15–18 minutes or until tops are set.
7. Cool on pan for 10 minutes, then transfer to a wire rack.

✅ Tip: For firmer texture, refrigerate after baking. Enjoy your healthy treat!