Bacon, egg, and cheese sandwich, but make it vegan

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Friday night is (vegan) burger night.Makes 4 burgers:
• 1 block Beyond Beef
• ¼ finely diced onion
• 1 tbsp vegan Worcestershire sauce
• a few shakes of garlic powder
• a few shakes of ancho chipotle powder
Mix that all up, form into 4 patties. Pan... — Friday night is (vegan) burger night.
Makes 4 burgers:
1 block Beyond Beef
¼ finely diced onion
1 tbsp vegan Worcestershire sauce
a few shakes of garlic powder
a few shakes of ancho chipotle powder
Mix that all up, form into 4 patties. Pan fry, top with vegan cheese of your choice (this was Daiya American slices), toast buns, top with what you like.
Sauce recipe:
~1/3 cup veganaise
a few tbsp ketchup
a few tsps mustard
1-2 tbsp sweet relish
a dash of garlic powder
a dash of ancho chipotle powder
a splash of dill pickle juice

vegan vegan recipes food

Pasta e fagioli with vegan pesto!

Recipe:

* a few tsp EVOO

* ½ large yellow or white onion, finely minced

* 5 cloves garlic, thinly sliced

* 2 tsp-ish tomato paste

* lots of red pepper flakes, oregano, thyme, and basil

* about 1.5 cups crushed tomatoes (½ of a 28oz can whole peeled tomatoes, crushed and with their juices)

* 1 can kidney beans, drained and roughly rinsed

* 2 tsp better than bullion no chicken base

* ~ 4-5 cups water

* a few tsp nutritional yeast

* ½ lb short pasta of choice, I used Garofalo Lumachine

* vegan pesto for drizzling. I used store-bought but feel free to make your own!

Steps:

Sauté onion for a few minutes until translucent, add thin sliced garlic and sauté another minute or two. Add the tomato paste and red pepper flakes, let caramelize a few minutes.

After that, add the rest of the ingredients except for the pesto, bring to a boil, and then lower the heat and simmer on low. Stir every min or two while the pasta cooks. Once the pasta is tender, season with salt and pepper and serve in bowls with the pesto drizzled on top!

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Vegan taco night is the best. Seriously.
Recipe for like 8-10 tacos (with leftover lentils):
• 1 cup dried black lentils, sorted and rinsed (you can also use lentils du puy/French green lentils, but I prefer the texture of the black lentils)
• 2 cups... — Vegan taco night is the best. Seriously.
Recipe for like 8-10 tacos (with leftover lentils):
1 cup dried black lentils, sorted and rinsed (you can also use lentils du puy/French green lentils, but I prefer the texture of the black lentils)
2 cups veggie broth
¼ minced onion
2 cloves garlic, minced
several dashes each of cumin, coriander, chili powder, and ancho powder
dash of hot sauce
Sauté onions for a few min, then add garlic. Sauté another min, then add the rest of the ingredients. Bring to a boil, turn down heat, cover and simmer ~30 minutes until lentils are tender. Feel free to add whatever flavors you like (this time I added some chopped cilantro and diced jalapeño.)
When tender, drain if necessary (I didn’t). Taste and season with salt and pepper, and add a dash of lime juice (this is key, the acidity adds so much flavor)! Heat some tortillas, then top with whatever toppings you like. I used some vegan cheese (VioLife Cheddar), vegan sour cream (Tofutti), medium salsa, more finely minced onion, a little fresh hot pico with lots of jalapeño from my bodega, and additional hot sauce.
I’ve still got like 1-1.5 cups of the lentil mixture leftover, which I’m stoked for because it’s delicious on its own.

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Vegan Tempeh Jambalaya, y’all!
Vague recipe:
• 1 large onion, minced
• 1 red bell pepper, chopped
• 1 jalapeno, minced
• 4 (or more) cloves garlic, minced
• a few tsp tomato paste
• ancho chipotle powder, cumin, chili powder, dried oregano, red... — Vegan Tempeh Jambalaya, y’all!
Vague recipe:
1 large onion, minced
1 red bell pepper, chopped
1 jalapeno, minced
4 (or more) cloves garlic, minced
a few tsp tomato paste
ancho chipotle powder, cumin, chili powder, dried oregano, red pepper flakes (as much as you see fit), plus 2 bay leaves
2 cans fire roasted rotel
1 can red beans, roughly drained
~ 1 cup brown rice
~ 2 cups water + 1 cube not-beef bullion
1 package “smoky tempeh”, roughly chopped
Basically sauté the onion and peppers, then add the tomato paste, garlic, and spices. Then dump in everything else! Bring to a boil and cook on low for ~45 min until the rice is tender.
Serve with your preferred toppings! We used Tofutti sour cream, VioLife cheddar, Cholula, and freshly chopped scallions.

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Vegan tofu and pinto bean sofrito tacos!

Vague recipe:

* 1 block firm tofu, frozen overnight, then thawed and pressed

* 1 large red bell pepper, finely chopped

* ½ onion, finely minced

* a few cloves garlic, minced

* 1 small can chipotle sauce (or chipotle in adobo sauce, depending on how hot you want it! If you use the chipotle in adobo, mince or blend it up before adding it to the dish.)

* 1 jar Goya sofrito sauce

* some cumin, coriander, oregano, and ancho chili powder

* 1 can pinto beans, drained

* a dash of lime juice (SUPER IMPORTANT)

* toppings of your choice

Sauté the onion and bell pepper a few min in a non-stick skillet, then add the onion and herbs/spices. Sauté another 2-3 min. Crumble the tofu over it, add the chipotle sauce and sofrito sauce, reduce heat to medium low, and cook 15-20 min, stirring occasionally. Add the pinto beans (and some hot sauce of your choice if you feel like it.) Also add the juice of one lime (like 2-3 tbsp), this takes it to the next level!

Heat up some tortillas, and build your tacos! I used Daiya chedder shreds, Tofutti sour cream, avocado, more minced onion, and some fresh salsa.

This makes a GIANT pan of taco filling. We’re gonna be eating this for days, and I’m thrilled.

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“Vegan Tofu Poke Bowl
”
This looks incredible, @zardyplants! Thanks for sending it my way! — Vegan Tofu Poke Bowl
This looks incredible, @zardyplants! Thanks for sending it my way!

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connoisseurusveg

So I made some bread and some vegan broccoli cheddar soup and BRUH they were both amazing. I’m too full to type out the recipes right now but I’ll reblog with them soon!

adulthoodisokay

Okay bread recipe is gonna come tomorrow but for the vegan broccoli cheddar soup here’s the general recipe:

10-12 baby carrots, or 1 large carrot, finely chopped
1 large onion, finely diced (I used a vidalia onion, but a yellow or white onion would work just as well)
like 8 cloves garlic, minced
4 small white potatoes (the ones that are like ½ the size of russet potatoes), finely chopped
½ tsp turmeric
1tsp thyme
1 tsp smoked paprika
a few dashes of red pepper flakes
like 3 tsp whole grain mustard, idk, it sounded good at the time and turned out well
~3.5-5 cups broth (I used Better Than Bullion Roasted Garlic base, it was perfect)
like ½ cup nutritional yeast
1 large head broccoli, finely chopped, with a few handfuls set aside
like 1.5 cups vegan milk alternative (I like oat milk)
½ bag VioLife shredded Cheddar vegan cheese
½ package VioLife vegan cream cheese

So basically you sauté the carrots and onions for a bit until they’re soft and getting some color. Add the garlic, sauté another minute, then add everything up until the cheese. Simmer, covered, until everything is soft. Then use an immersion blender to blend it all up. Add the remaining ingredients as well as the reserved few handfuls of broccoli, simmer uncovered an additional 10-15 minutes until thickened.

Serve with fresh bread and additional vegan cheddar if desired.

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