Category: Recipes I Have Tried

Ingredients

• 1 cup raw cashews, soaked
• 1/3 to 1/2 cup water
• 1 to 2 Tablespoon freshly squeezed lemon juice
• 3/4 teaspoon Himalayan pink salt
• 1/3 teaspoon ground mustard seed
• 1/3 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Add everything to a NutriBullet, high-speed blender, or equivalent. 
2. Blend until the cashews are smooth and creamy. Taste and adjust seasonings if needed. The mayo will thicken up as it sets in the refrigerator.
3. Store in an airtight jar in the refrigerator. Use within 4-6 days.

Notes

• A high-speed blender will work but it requires extra blend time and constant stoping and scraping down of the sides until it reaches a smooth and creamy texture.
• Ground mustard can be replaced with up to 1 teaspoon dijon mustard.
• To soak the cashews- Boil 1-2 cups of water. Turn off the heat and add the cashews. Allow them to soak for 15-20 minutes or until softened. Drain and rinse. Alternatively, you can soak the cashews in a bowl of room temp water on the counter overnight.
• For the water, use 1/3 to 1/2 cup depending on how thick you like your mayo.
• For the salt, I find a level 3/4 teaspoon to be perfect for this recipe, but you can lessen it to 2/3 teaspoon and add more to taste. If you are using it for my vegan potato salad (recipe coming soon) I definitely recommend using a level 3/4 teaspoon.

https://www.whereyougetyourprotein.com/vegan-mayo/#mv-creation-126-jtr

Equipment
10-oz. Mason Jars
Mandoline (makes it super easy to make thin slices!)
Medium Pot

Ingredients
2 small red onions
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 tablespoons sea salt
optional
2 garlic cloves
1 teaspoon mixed peppercorns

Instructions

Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

https://www.loveandlemons.com/pickled-red-onions/#wprm-recipe-container-42595

CHAPTER

00:00 – Intro 03:

49 –
03:49 – Walnut Dressing (The Plant-Based Cookbook – with the Harvest Salad)

05:53 – Spicy Peanut Dressing (Plant You)

06:58 – General Tso (Buddist Chef)

08:55 – Hollandaise Sauce (Veganmonicon)

11:40 – Creamy Spicy Pasta Sauce (Six Vegan Sisters)

15:34 – Mayo (Plant-Pure Comfort Food) (in Poke Bowl)

18:51 – Sweet & Sour (15 Minute Meals)

22:47 – Raiti (Vegan Instant Pot) (with Chickpea Biriyani)

23:42 – Mushroom Gravy (Plant Based Holidays – our video)

25:17 – Almond Butter Caramel (The Plant-Based Cookbook) (with the Berry Bake)

CHAPTERS (fast forward to your favorite)
00:00 – Intro
02:15 – Kombucha Dressing & Dressing/Sauce Formula
06:12 – Green Goddess Dressing Recipe
07:51 – Plant-Based Vegan Mayonnaise Recipe
09:43 – Go-To Balsamic Dressing Recipe
10:21 – Plant-Based Vegan Cheese Sauce
13:05 – Plant-Based Pesto Recipe
14:59 – Plant-Based TVP Bolognese Recipe
19:36 – Ponzu Sauce recipe
20:57 – Peanut Butter Stir-Fry Sauce Recipe
22:53 – Faux-Gurt Recipe
24:38 – Creamy Chia Pudding Recipe

This recipe & photo from Hell Yes It’s Vegan website

INGREDIENTS
Oil-Free Black Bean Burger Patties
1 ¼ cup rolled oats
2 cans black beans, (drained & rinsed)
1 red onion
2 Tbsp lime juice
2 Tbsp BBQ sauce
2 Tbsp vegan worcestershire
1 Tbsp dijon mustard, *
1 ½ tsp chili powder
½ tsp sea salt

The Rest of the Burger (if you want to make it like the picture)
1 red onion, (sliced)
1 red bell pepper, (sliced)
6 pretzel buns
6 slices vegan cheese, (not necessary, omit)
6 Tbsp vegan mayo, (use homemade, or omit)
6 Tbsp BBQ sauce

INSTRUCTIONS
To make the burgers
Add oats to food processor and pulse to combine until coarsely ground. Add to large bowl. Repeat process for onion and black beans. You will likely have to scrape the sides of the bowl for the beans a few times. Feel free to leave some larger pieces where you can still see the skin.

Add the rest of the ingredients for the burger patties into the bowl and stir with a silicone spatula until combined.

The mixture should stick to your hands a little bit when you form the patties, but for the most part, you should be able to form a patty that will hold its shape. If this doesn’t appear to be the case, return the mix to the bowl and either add more pulsed oats 2 Tbsp at a time or let the mixture sit for 20-30 minutes to dry out. Try again until you reach the right consistency.

If you are making the burger like the picture, jump down to the 2nd part of the recipe. If not, continue here. Add two patties to a non-stick skillet over medium-low heat. Let cook for about 5 minutes before flipping. If the patties are cooked, they should release from the pan easily. If they don’t, give them a few more minutes to brown. Repeat the process on the other side and then again for the rest of the patties.

Serve the patties however you’d like. The patty mix keeps well in the refrigerator for about a week so you can prep it ahead of time and make them as needed. If the patty mix is cold, it helps to put a lid on the skillet as you cook it to ensure the middle gets warm.

https://hellyesitsvegan.com/recipes/oil-free-black-bean-burger-patties/

Suggestions:

* replace egg w/ mung egg or flax egg

* replace oil for frying w/ one of these items SAUTÉING W/O OIL

* replace “olive oil to taste” w/ aqua faba (garbanzo bean liquid)


INGREDIANTS:

Cabbage – 1 kg
Onion – 1 pc. (200 gr.)
Carrot – 1 pc. (230 gr.)
*Eggs – 6 pcs.
Oregano – 1 tsp.
Flour – 1 tbsp. (if necessary)
Dill – a small bunch
Salt to taste
*Vegetable oil for frying

For sauce:
Walnuts (ground) – 2 tbsp.
Garlic – 2 cloves
Apple cider vinegar – 1 tsp.
Coriander (ground) – 1 tsp.
Turmeric – 1/2 tsp
Sugar – 2 tsp. or to taste
Water – 80 ml (5 tablespoons)
Salt to taste
*Olive oil to taste

• 1 Tbsp flaxseed meal (ground raw flaxseed)
• 2 1/2 Tbsp water
• Combine & let it sit for 5 minutes

For additional flavor try sautéing in:

• Soy sauce (Tamari)
• Vegetable broth
•  Red or white wine (alcoholic or nonalcoholic)
•  Sherry  (alcoholic or nonalcoholic)
•  Rice vinegar or balsamic vinegar
•  Tomato juice
•  Lemon or lime juice
•  Mexican salsa
•  Worcestershire sauce
• For even more taste, add herbs and spices, such as ginger root, dry mustard, and garlic.

https://www.drmcdougall.com/education/information/cooking-without-oil/