Vegan Lasagna Soup with Beyond Meat

I have a handful of lasagna recipes. Classic Vegan Lasagna, Lasagna in Muffin Cups, Lasagna Stuffed Peppers, and now vegan lasagna soup!

If you can’t already tell, I love lasagna. I love most saucy, “meaty,” cheesy dishes, actually. So it stands to reason vegan lasagna would be in my top 10 all time favorite foods.

I actually hardly ever ate lasagna growing up. I can not think of one time my mom or step mom ever made it, actually. My parents grew up in Alabama, and my mom grew up on a farm, so lasagna was not a dish my southern grandmama EVER made. Not that I am sad about that, because what she did cook was the best food on earth. But, if we ever ate out at a place that had lasagna, I ordered it, and I was in heaven.

Once I was grown and married it was the first thing I wanted to learn how to make and I could not turn to my mom for this one. I worked in a small town bank at the time, and decided I would turn to my nice southern co-workers for help. Well, lets just say I was given a recipe that involved Velveeta cheese (if you don’t know what that is, it’s a block of soft American cheese, and it does NOT belong in lasagna, even when I was not vegan!) and I, young and naive, made it how I was instructed with the Velveeta, despite never liking Velveeta to begin wit. At the time I knew how to cook like three things and clearly was not a vegan, and although this seemed off to me, I decided she was older and wiser and knew better than I did. Suffice to say my husband was kind about it, but I don’t think he ate it. I don’t blame him. I mean if you love Velveeta then maybe that lasagna is the best thing on the planet?!? And I adored the woman who gave me the recipe, and she swore her family loved it? To each their own, I suppose. Needless to say, that set in motion my mission to find and make the best lasagna recipe ever, Velveeta not included!

I have made a lot of lasagnas over the last twenty years, but a classic sauce, “meat,” and cheese lasagna is still my favorite, with a nice veggies lasagna coming in second. Once we went vegan it became a whole new task to make the perfect vegan lasagna and I truly think I nailed it. That said, I am always playing with the recipe, baking it into muffin cups for parties, bell peppers for something fun and different, and most recently soup. Vegan lasagna soup is so quick and easy, making it the perfect lasagna dish when you are in a hurry, or just want a warm, hearty, comforting soup on a cold day. It comes together quickly and easily and in a fraction of the time it takes to make regular lasagna!

This soup is a full meal in a bowl and so delicious. Its saucy, creamy, flavorful, and filling. We added cashew cream right into the soup to make up for a lack of cheese, and topped with the perfect easy tofu ricotta! I think this soup would also freeze nicely for easy meal prep! It is also delicious sever with some Easy Homemade Garlic and Herb Artisan Bread or Garlic Challah Rolls So, if you love vegan lasagna as much as I do, try it as a soup! I don’t think you will be disappointed!

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INGREDIENTS:

• 1 lb vegan ground meat. I used Beyond Brand ground.

• 1 large yellow onion, diced

• 2 teaspoons minced garlic

• 1 (14.5 oz) can diced tomatoes

• 1 ( 28 oz can) crushed tomatoes

• 8-10 lasagna noodles

• 1 teaspoon dreid thyme

• 1 teaspoon dried oregano

• 1-2 teaspoons dried basil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup cashews, plus water for heating

• 5 cups water divided

• 2 teaspoons Vegetable Better Than Bouillon

• 1-2 teaspoons olive of grapeseed oil

• Tofu ricotta and fresh basil for topping

INSTRUCTIONS:

1. In large pot of dutch oven, heat 1-2 teaspoons oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent. Add the vegan ground “meat” to the onion and cook until the “meat” is cooked through.

2. Add both cans of tomatoes, all of the seasonings, 4 cups water, and Better than Bouillon to the pot. Reduce heat to a simmer.

3. Place cashews in a microwave safe container covered in water and microwave for 3 minutes. Drain the water. Add the cashews and 1 cup fresh water to a high speed blender and blend unit completely smooth. Add to the pot and stir in.

4. Break up the noodles to fit in the pot. Let the noodles cook until they are soft, being sure to stir serval times while they cook to help avoid them sticking together or the bottom of the pot.

5. Once the noodles are cooked through the soup is done. Top soup with a dollop of tofu ricotta or even vegan mozzarella, fresh parsley, or fresh basil to serve.

If you like this recipe, try these:

The Perfect Vegan Lasagna

Minestrone Soup Vegan Meatballs

Vegan Meatball Sub Bake

Zesty Green Pea Soup

I have lived my whole life proudly declaring,” I HATE GREEN PEAS!” This is because my whole life I have actually hated English green peas. That is until I turned them into soup in an act of desperation to come with a new soup for my husband, and my mind was forever changed!

My kids were genuinely confused as to why I, me, the number one hater of little green peas, was serving up pea souping and going on and on about how good it was. Maybe I finally just got old enough to like the taste, maybe its because they are in soup form, and its more of textural thing that I didn’t like. Whatever, because as long as they are made into soup, I am all about it, and would eat this soup every single day!

Not only is it soooo ridiculously easy and affordable to make, its packed with protein, vitamins, and fiber. Also in the gloomy winter months, where cold season can leave you feeling like a bag of garbage, this bright, cheerful, zippy soup hits the spot and reminds you that spring is not so far off.

So, now I beg you fellow pea haters out there to try this soup. I can not understand the science, or mystery, or magic behind what makes the soup delicious when you actually do not enjoy eating peas in their whole form, but it is. It just is!

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And for everyone else who has always loved little green peas, then I have no doubt you will be super into this soup, too (just know it took all I had not to actually say “souper” into this soup, because I am that much of a dork”

INGREDIENTS

• 20 oz frozen green peas ( equal to 2 small bags of the brand I used)

• 2 cups water

• 1/2 yellow onion, finely chopped

• 2 teaspoons minced garlic

• 2 teaspoons dried dill

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon Vegetable or No Chicken Better Than Bouillon

• 1 cup unsweetened plant milk (I used almond milk)

• 1/2 lemon

INSTRUCTIONS:

1. Heat a large pot over medium heat, add the onion, garlic, and salt and sauté until the onion is translucent and soft.

2. Add everything else BUT the milk to the pot and bring to a boil. Once the peas are soft, remove the pot from the heat.

3. Carefully transfer the contents of the pot into a blender and process until creamy and smooth.

4. Return the contents to the pot. Stir in the milk and juice from the 1/2 lemon, then turn the stove back to medium/low. Bring the soup back up to a simmer before removing from the heat once again. Ladle soup into bowls to serve. You can garnish with extra dill if you like and even an extra squirt of lemon juice if you like it extra zesty!

If you liked this recipe, try these:

Vegan Beer Cheese and Potato Soup

Jackfruit and Orzo Soup

Smoky Vegan Tomato Bisque Soup

Garlic Lemon Vegan "Chicken" Breast with Crispy Skin

So, after I successfully managed to make a crispy “skinned” turkey style breast from setian, I decided to adapt the recipe to create a garlic lemon “chicken” breast with crispy rice paper skin.

This recipe is just as easy and delicious as the turkey style breast, but more sutible for a year round meal. This seitan “chicken” comes together fairly quickly and the rice paper makes the most delicious crispy skin. The lemon garlic flavor is wonderful for serving over rice, with mashed potatoes, or even over a healthy salad.

The “chicken” also reheats really well making it a great meal to prep on a weekend and reheat for quick weeknight dinners. Instead of using jackfruit like I did in the turkey style roast, I used chickpeas to give this recipe an extra punch of protein and substance. I really like how it turned out, and was happy to find a use for all the chickpeas I always have in my pantry.

If you have not worked with seitan before, don’t be scared. It is essentially just making and working with a simple dough! A serving of seitan actually has as much protein as a piece of lean chicken, and adding chickpeas to this recipe just increases the protein this meal has to offer!!

I happen to be one of those people who stopped eating meat for health reasons, and later began seeing the the importance of going vegan for animlas and the environment. That being said, I never disliked the taste of meat and often find myself craving the simplicity of a simple rice, chicken, and veggie dinner. If this is true for you as well, then I think this might be a recipe you will really enjoy!

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INGREDIENTS:

• 1 can chickpeas, drained, liquid reserved

• 1/2 small yellow onion

• 1 1/3 cup vital wheat gluten

• 1/3 cup tapioca starch

• 1/4 cup nutritional yeast

• 1 teaspoon liquid smoke

• 2 teaspoons minced garlic

• 1 teaspoon onion powder

• 2 teaspoons Herbs de Provence, or Poultry spice

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/3 cup chickpea liquid

• 1/3 cup water

• 2 teaspoons No Chicken Better Than Bouillon

RICE PAPER SKIN:

• 2 tablespoons white wine

• 1/3 cup water

• 2 teaspoons Herbs de Provence

• 1 teaspoon minced garlic

• 1 -2 teaspoons No Chicken Better than Bouillon

• 6 sheets rice paper

• Juice from one lemon

• zest from one lemon

• lemon slices for garnish

INSTRUCTIONS:

Preheat oven to 350 degrees.

1. In a food processor, add the drained and rinsed chickpeas, and the 1/2 onion. Process for a few minutes until the onion and chickpeas are good and broken down.

2. Add in the remaining ingredients except the water. Process for several minutes. You want the mixture to come together into a dough you can handle. Allow the food processor to run for a full minute or two to knead the dough. If it seems too dry and is crumbly, add in some water until it comes together.

3. After the dough has hung out in the food processor for several minutes, remove and place onto a clean dry surface. Continue to knead the dough while forming it into a smooth oval shape. Cut into 6 equal piece, shaping them into the shape of a chicken breast.

4. Spray 6 pieces of aluminum foil with spray oil, or brush the foil with some oil. This step is important because the oil is going to prevent the “chicken” from sticking to the foil.

5. Add all of the ingredients for the rice paper skin, except the rice paper ,to a shallow dish or pie pan and whisk. Place one sheet of rice paper into the liquid and let it sit there util it becomes completely soft. This takes several minutes. Lay the rice paper onto a sheet of foil and place one piece of “chicken” in the center of the paper. Fold up the sides of the rice paper around the piece of “chicken” and place a few lemon slices on top. Seal up the foil in the middle and twist the ends making a pouch. Repeat with remaining pieces of “chicken” and rice paper.

6. Place the foil pouches on a baking sheet on the middle oven rack and bake sealed for about 25 minutes. After 25 minutes open up each pouch ( be carefully not burn yourself with the steam) and allow them to bake opened for another 30 minutes. This will crisp up the rice paper skin.

7. You can serve this chicken right away but allowing it to rest for serval hours will greatly improve the texture and help it firm up. Just pop the breast in the fridge and allow them to rest 2-4 hours. Just pop them back in the oven (give them a mist with oil) at 350 for about 15-20 minutes or until the skin has crisped back up. Again you can serve them right away but I prefer the texture once they have rested.

8. Serve with rice or mashed potatoes or even sliced and on a salad.

Vegan Turkey Style Roast with Crispy Skin

Vegan Pastrami

Vegan Dry Rubbed Brisket

Creamy Vegan Cheddar Mac and Cheese

Who doesn’t love Mac and Cheese?!?!? If you don’t, then maybe this is not the recipe blog for you after all, and you should move on. Ok, I’m kidding, please don’t leave, just maybe you should give vegan Mac and Cheese another try.

Maybe you just tried a bad recipe. This recipe is not bad. This recipe is creamy, smoky, and gooey. It’s vegan Mac and Cheese perfection. It’s quick and easy too.

If you happen to have an allergy or aversion to cashews, you can sub them out for 1 cup of sunflower seeds. If you don’t like a smoky cheddar as much, just cut back a bit on the paprika and skip the liquid smoke. I love smoky cheddar so I always add the smoke!

You can also pour this Creamy Vegan Cheddar Mac and Cheese into a casserole dish, top it with some vegan butter and bread crumbs and bake it at 350 for a about 20 minutes for the perfect baked Vegan Mac and Cheese.

Trust me, leave the boxed macaroni and cheese right on the grocery shelf where you found it, and go home and make this. its almost just a quick and about 10,000 times more tasty! I promise! Pinky promise, cross my heart, and all that jazz!

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INGREDIENTS:

• 1 cup cashews (plus water for heating)

• 2 cups water

• 1/3 cup sauerkraut, cabbage not juice

• 2 teaspoons light miso paste

• 1 tablespoon apple cider vinegar

• 1 teaspoon salt

• 1/4 cup tapioca or corn starch

• 1/4 cup nutritional yeast

• 1 1/2 teaspoons turmeric

• 1-2 teaspoons smoked paprika

• optional 1 teaspoon liquid smoke, if you want a smokier mac

• 16 oz package macaroni noodle, I like to use the fatter ones with ridges to help hold the cheese

• 1 tablespoon vegan butter

• splash of plant milk, optional

INSTRUCTIONS:

1. Cook noodles according to packing instructions in a large pot. Drain, return to pot and mix in the butter. Set aside.

2. Cover cashews in water and microwave on hight for three minutes or soak in hot water for serval hours. Drain.

3. Add cashews and all remaining ingredients, including 2 cups of water, to a high speed blender or food processor.

4. Process and blend on high until the mixture is completely smooth (no lumps at all).

5. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.

6. Once the cheese sauce gets to a thick, almost stretchy, gooey consistency, remove it from the heat and pour over the mac. Mix well. If it seems too thick you can add a splash of plant milk. Reheat the mac and cheese on the stove top to heat the noodles back up and serve.

If you like this recipe, try these:

Vegan Spinach and Artichoke Mac and Cheese

Vegan Buffao “Chicken” Mac and Cheese

Easy Vegan Macaroni Salad

Beyond Sausage with Cabbage and Cider

I am always looking for new ideas for using vegan sausage beyond the obvious, grill it, and put it on a bun, which is our norm.

So while searching for recipes recently I ran across a few that seemed ok, but not really what I was looking for. So I took the parts I liked, mixed them together, and here is what we got. I knew I had sausage and I knew I wanted to use cabbage and veggies. I had seen a different recipe using cider as kind of a glaze/ sauce for grilled sausage. So I decided to slow cook the sausage and veg in the oven, in a cider sauce and serve it up with soft pretzels!

It was a winner y’all! This meal was 100% comfort food, deliciously full of favor, and super filling.

We always use Beyond brand sausage but you can use what we you like or have on hand, or make your own Seitan sausage!

I’m often asked what people can use in the place of beer or wine in my recipes, and in this one I suppose you could use 12 oz of sparkling nonalcoholic cider, or even just apple juice and get a similar, but probably way sweeter outcome, but probably still just as delicious!

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INGREDIENTS:

• 4 Beyond brand sausages or homemade

• 1 small to medium head of green cabbage

• 2 cups carrots cut into bite size pieces

• 2 cups cubed red potatoes

• 1 red bell pepper, sliced

• 1/2 yellow onion, sliced

• 2 teaspoons Vegetable Better than Bouillon

• 5 slices vegan bacon (I used Lightlife)

• 1 bottle cider beer, I used rosé cider

• 2 tablespoons stone ground mustard

• 3 teaspoons brown sugar

• 2 tablespoons apple cider vinegar

• 1 teaspoons dried thyme

• 1 teaspoon dried parsley

• 1/2 teaspoon black pepper

• 1 teaspoon minced garlic

• 1/2 teaspoon salt

• 1/4 cup water

INSTRUCTIONS:

1. In a medium pot add the bottle of cider, brown sugar, mustard, garlic and vinegar, Allow the mixture to simmer and reduce for about 20 minutes over medium/low heat.

2. Finley dice the vegan bacon. Heat a dutch oven or any large oven safe pot over medium heat on the stove top. Cook bacon until crisp. Cut each sausage into 5-6 pieces and add them along with sliced onion to the pot. You may need a bit of oil to keep it from sticking. I just give the pot a quick spray with cooking oil. Let cook until the onions are cooked through and the sausage is browning.

3. Remove the onions and sausage from the pot, placing on a plate and setting aside. Cut the cabbage into 8 wedges and add them to the pot. Add 1/4 cup of water to the pot along with the cabbage and let it cook for about 10 minutes, stirring several times. You want to just cook the cabbage long enough for it to soften and cook down, making room in the pot.

4. Preheat oven to 350 degrees. Add the carrots, potatoes, peppers, sausage, and onions to the pot with the cabbage. Whisk the better than bouillon into the beer mixture, and add to the pot with the vegetables and sausage. Add the thyme, salt, pepper, and parsley. Bring everything to a simmer before removing from heat.

5. Place the pot in the oven with the lid on for 25 minutes. After 25 minutes remove the lid and give it a stir. Let bake for another 45 minutes. Remove from oven and serve. We like to serve this with soft vegan challah pretzels.

Vegan Meatloaf Stuffed Peppers with Beyond Meat

Vegan Chorizo Empanadas

Vegan Cheesy Tater Tot Casserole

Vegan Turkey Style Roast with Crispy Skin

I have made many a vital wheat gluten roast in my time, yet they have always been more in the faux beef or pork family. This year for the holidays, I tried experimenting with more of a turkey style roast, and was pretty happy with the outcome.

This time I used rice paper to help create a crispy “skin” on the roast and I tell ya, that’s my favorite part! You can serve this roast right out of the oven, or let it rest in the fridge for a day to firm up some. I totally sliced and ate some when we are taking pics right out of the oven, and it was delicious! It would have been even more delicious on a pile of mashed potatoes covered in gravy, and that is my Thanksgiving plan!

If you let the roast rest in the fridge to firm up, the skin will lose its crispness, and you have to reheat it to get the skin to crisp back up, not unlike real meat. So, you can allow it to rest and pop it back in the oven to allow the skin to get crispy again, or slice the roast and reheat it in a pan, which is what I like to do for sandwiches.

In this recipe we use Herbs de Provence. This is a French herb blend that is pretty similar to poultry seasoning but with a few additional herbs. I LOVE it and use it in all kinds of recipes. I have added a link to amazon so you can give a look if you haven’t seen it before, but you can find it pretty easily in the spice section of most grocery stores now, and even Trader Joe’s now sells it.

If you do not have a food processor, you can still make this recipe. You would at least need to blend the onion and jackfruit in a blender to get it very broken down, then add it along with the other ingredients to a large bowl and knead by hand for about 5 minutes

Even if the ingredients are new and seem intimidating, making seitan (vegan meats from vital wheat gluten) is really as easy as making a simple dough. I promise!!! And if you have a food processor it’s really ridiculously easy. Here’s a video that explains the entire process.

Making your own vegan meat is also really affordable, which is another bonus! Try this recipe to use for lunch meat slices or as a holiday main dish, either way you will likely be surprise just how easy and delicious making you own vegan meat can be!

INGREDIENTS:

You will need aluminum foil, and a baking sheet for this recipe

• 1 can jackfruit in brine

• 1/2 small yellow onion

• 1 1/3 cup vital wheat gluten

• 1/3 cup tapioca starch

• 1/4 cup nutritional yeast

• 1 teaspoon liquid smoke

• 1 teaspoon dried sage

• 1 teaspoon onion powder

• 2 teaspoons Herbs de Provence, or Poultry spice

• 1 teaspoon minced garlic

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2-3 teaspoons water if needed

RICE PAPER SKIN:

• 2 tablespoons white wine

• 3 tablespoons water

• 2 teaspoons Herbs de Provence

• 1 teaspoon Vegetable Better than Bouillon

• 3 sheets rice paper

INSTRUCTIONS:

preheat oven to 350 degrees.

1. In a food processor, add the drained and rinsed jackfruit, and the 1/2 onion. Process for a few minutes until the onion and jackfruit are finely minced, almost mushy.

2. Add in the remaining ingredients except the water. Process for several minutes. You want the mixture to come together into a dough you can handle. Allow the food processor to run for a full minute or two to knead the dough. If it seems too dry and is crumbly, add in some water until it comes together.

3. After the dough has hung out in the food processor for several minutes, remove and place onto a clean dry surface. Continue to knead the dough while forming it into a smooth oval shape.

4. Spray a large piece of aluminum foil with spray oil, or brush the foil with some oil. This step is important because the oil is going to prevent the roast from sticking to the foil.

5. Add all of the ingredients for the rice paper skin, except the rice paper, to a shallow dish or pie pan and whisk. Place one sheet of rice paper into the liquid and let it sit there until it becomes completely soft. This takes several minutes. Gently lift the rice paper from the dish and place it in the middle of the foil. Place the “turkey” roast on top of the paper and fold the edges of the rice paper up around the roast. Continue with the other 2 pieces of rice paper just the same as the first, draping each one over the top of the roast and tucking or pressing the edges of the paper around the roast. The paper should be very soft and sticky, and cling well to the roast.

6. Fold up the sides of the foil making a pouch, pinching the foil together well along the top to form a tight seal, and twisting the ends of the foil. Place the pouch on a baking sheet in the oven on the top rack. Allow the roast to bake in the sealed pouch for half and hour. After half an hour, carefully remove the roast from the oven and open the pouch, making sure the tops and sides of the roast are exposed. If you sprayed the foil well the rice paper should not be sticking too badly to the foil. If it is, gently pull it away form the foil and push torn rice paper back into the roast. Give the top of the roast a spray of oil or light brushing and return it to the oven for another 40 minutes.

7. I suggest letting the roast cool and firm up at least over night in the refrigerator wrapped back up in the foil pouch or in an airtight container. When ready to serve the roast just pop it back in the oven on a baking sheet at 350 for 15 minutes or so to warm and crisp the skin back up. You can also slice the cold roast and reheat the slices in the pan. You can serve the roast immediately after cooking it, but I will not be as firm as it would be if you allow it to rest.

If you like this recipe, try these:

Vegan Dry Rub Brisket

Popcorn Tofu

Vegan Pastrami

Vegan Potato Leek Soup

Maybe you have noticed if you have ever scanned our soup category that I lean more towards thick creamy soups or stews.

I have nothing against a brothy soups, I just like my soup to have a little more bite. I need it to fill me up and not have me looking for a second dinner 30 minutes later!

I have loved potato soup for as long as I can remember! It wasn’t until I was a teenager that a family friend taught me how to easily clean leeks. Up until that point I just didn’t add them to potato soup or anything else because they were a sandy, dirty, hassle. Soak them in cold water and all the dirt and sand falls to the bottom of the bowl!! GENIUS!

Now I wouldn’t dream of making potato soup without leeks.

A lot of people only use the white part of the leek in soup recipes, but I use the WHOLE thing! Even though it gives my soup a green tent, who cares! Leeks have so many health benefits, so I say, use the whole dang thing!

This vegan Potato Leek Soup is one of my all time favorite soups, and it so easy to make! This soup is super healthy and very filling, making it the perfect easy comfort food any time you have a carving!

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INGREDIENTS:

• 6 medium russet potatoes, peeled and diced

• 3 medium leeks

• 8 cups water, divided

• 1 teaspoon Vegetable Better Than Bouillon

• 2 teaspoons minced garlic

• 1/4 cup nutritional yeast

• 1/2 cup unsalted cashews

• 2 teaspoons dreid thyme

• 1-2 teaspoons salt

• 1/2 teaspoon black pepper

• 2 bay leaves

DIRECTIONS:

1. Place cashews in a microwave safe container, covered with water. Microwave for 3 minutes. If you do not have microwave you soak the cashews in hot water for a few hours or even bring them to a boil in a small pot for a few minutes. Drain cashews once soft and set aside.

2. Leeks are pretty hard to get clean, but I have a trick to help you clean them! Fill a large bowl with cold water. Dice the dirty leeks into rings, greens included, and drop them in the bowl of cold water . Let them float in the cold water for a few minutes, swooshing them around with your hands a few times, and the dirt and sand will fall to the bottom of the bowl. And just like that, you have clean leeks!

3. Heat a large pot over medium heat, adding a few teaspoons of oil or vegan butter to the bottom of the pan ( you can omit the oil if you are oil free) along with a teaspoon of Better than Bouillon. Add the leeks to pot and let them cook until they become soft. Leave the leeks in the pot and fill it with 6 cups of water. Allow the water to come to a boil then add the potatoes. Let the potatoes cook unit they are soft and can be pierced with a fork. Turn the heat off on the stove.

4. Once the potatoes are soft, use a slotted spoon to scoop out the potatoes and leeks from the pot and transfer them to a blender or food processor, along with a few cups of the boiling liquid. Blend unit the potatoes and leeks are fairly smooth, I often just pulse mine because I still like some chucks of potatoes in my soup. Just blend until you reach your desired consistency. Return the mixture back to the pot with the remaining boiling liquid.

5. Add the soaked cashews along with 2 cups of water, garlic, thyme, salt, pepper, and nutritional yeast to a blender or food processor. Blend unit completely smooth. Pour the mixture into the pot with the potatoes and stir well. Turn the stove back on to medium/ low heat and add in the bay leaves. Let the soup simmer, stirring occasionally for 20-20 minutes.Remove the bay leaves before serving.

6. Garnish with basil or more thyme and serve.

If you like this recipe, try these:

Hearty Vegan Vegetable “Beef” Stew

Minestrone Soup with Vegan Meatballs

Vegan Beer Cheese Potato Soup

Vegan Meatloaf Stuffed Peppers with Beyond Meat

The other day I was sitting, staring off into space, when one of my kids started talking to me about meatloaf. I was actually deep in thought, thinking about the lasagna stuffed peppers I love so much, and when the kid said meatloaf, it came to me like a bolt of lightening; stuff the peppers with Beyond Meatloaf! What!?!?!?

It was one of those serendipitous moments in life. I ran right outt to the store to grab peppers. I had those babies stuffed and topped with creamy, delicious, mashed potatoes before anyone even knew what was happening.

Now I can officially announce that THESE Beyond Meatloaf Stuffed Peppers, topped with the perfect mashed potatoes, are my new favorite stuffed pepper! T

hey are so pretty, and a whole meal in one colorful little edible cup. What’s not to love here, y’all? You can use any ground “meat” you like, Beyond, Impossible, Lightlife, or whatever is your favorite, you just need a pound. You could even do half vegan ground and half vegan sausage! In case you like things a little spicy.

These peppers come together so fast, and so easily, which is an added bonus. You could even prep them the night before and pop them in the fridge until you are ready to cook them for dinner! I also think if you were having a pretty chill holiday meal, these would be lovely on a table! No matter when you serve them, I think you are going to love them!! I know they are going to be a constant at our house, now!

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INGREDIENTS:

• 6 bell peppers, any color

• 1 lb Beyond ground or 4 Beyond Patties

• 3/4 cup bread crumbs

• 1 tablespoons tapioca starch, plus 3 tablespoons water

• 1/2 small yellow onion, finely diced

• 1 teaspoons minced garlic

• 2 tablespoons tomato paste

• 2 teaspoons vegan Worcestershire sauce

• 1/2 teaspoon salt

• 1 teaspoons dried thyme

• 1 teaspoon all purpose greek seasoning

• 1/2 teaspoon black pepper

• 1/4 cup ketchup

• dried parsley for garnish

MASHED POTATOES:

• 4 large russet potatoes, peeled and diced

• 2 tablespoons vegan butter

• 2 tablespoons vegan cream cheese or plain vegan yogurt

• salt and pepper to taste

• a few splashes of plant based milk

INSTRUCTIONS:

1. Bring a large pot of water to a boil. Add the potatoes and let them cook until they are soft and you can easily poke a fork through them. Drain the potatoes in a colander and return them to the pot you cooked them in. Add the butter, cream cheese or yogurt, salt and pepper. Mash using a hand masher or an electric mixer. If the potatoes seem too thick you can add a splash of plant milk, or more yogurt, or cream cheese. Set aside.

2. For the meatloaf, add the ground meatless “meat” to a large bowl. If you are using thawed burgers, break them up with a spoon.

3. Mix in the diced onion, garlic, tomato paste, and seasonings.

4. Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.

5. Mix until well combined.

6. Cut the tops off of the peppers and clean them out, removing all seeds and the white rib parts. If the pepper will not sit upright and wants to fall over, you can cut the bottom and turn it over. It’s just a little harder to clean them out that way.

7. Place pepper on a baking sheet and fill 2/3 of the way full with the meatloaf mixture, packing it down well. Spread a little ketchup over the meatloaf mixture in each pepper. Next, divide the mashed potatoes evenly and top each pepper with a big scoop.

8. Take a large sheet of aluminum foil and gently place it on top of the peppers. Place the pan in the oven on the middle rack and let the peppers bake for 35 - 40 minutes, removing the foil for the last 15 minutes. You can run a skewer though the side of one pepper. If it comes out clean, the meatloaf is done.

9. Allow peppers to cool just a bit before serving.

If you like this recipe, try these:

Lasagna Stuffed Peppers

Beyond Meat Vegan Meatloaf

Vegan Meatball Sub Bake

Vegan Smoked Gouda Grilled Cheese

I love grilled cheese sandwiches. Like to the point that I would eat one everyday if I thought I could get away with it. Especially dipped in homemade tomato soup! But heres the thing, I almost always burn them.

I cook all day, I cook for a blog, I can make cheese from a coconut, and roast “beef” from a jackfruit….but for some reason, I can not cook a grilled cheese without burning the bread before the cheese has melted. I feel like it is a test in patience that I ALWASY fail.

When making a grilled cheese I also want it to be a super gooey, oozing out the sides of the bread, stretchy, extra cheesy, grilled cheese. So imagine me waiting for all of that cheese to melt with my lack of patience and tendency to burn the bread.

SO, enter the most magical, extra gooey, oozy, extra cheesy, cheese sauce that makes the most perfect grilled cheese with like zero risk of burning the bread! This smoky perfect cheese is already melty, gooey perfection when you add it to the bread! My world has been changed, and no more crispy blackened grilled cheese will find their way to the trash, ever again!

Ok, that’s probably a lie, because I am sure I could still find a way to burn a sandwich (look over there, something shiny, oh crap, I did it again) but the odds are far less. I also wanted a perfect smoky vegan gouda for my sandwich so I married the flavors from our sliceable coconut gouda, with our all purpose cheese sauce to make this gooey smoky gouda cheese! I could probably just eat it with a spoon and be just as happy, but bread is my love language, so bring on the sandwiches and soup!

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INGREDIENTS:

• 1 cup unsalted cashews

• 2 cups water

• 1/4 cup Sauerkraut (not the juice, just the cabbage)

• 4 tablespoons nutritional yeast

• 4 tablespoons tapioca or corn starch

• 1 teaspoon salt

• 1 teaspoon liquid smoke

• 1 tablespoon apple cider vinegar

• 2 teaspoons light miso paste

INSTRUCTIONS:

1. Place cashews in a microwave safe container and cover in water (this water is separate from that listed in the ingredients) Microwave for 3 minutes. Drain water and rinse. If you do not have a microwave, you can boil them in a pot of water for 5 minutes or you can soak them for a few hours in hot water.

2. Add drained cashews and remaining ingredients, including 2 cups of water, to a high speed blender and process until the mixture is totally and completely smooth. This may take a minute or two of blending.

3. Transfer mixture to a medium sized pot over medium heat. Heat the mixture, stirring continuously with a whisk until the mixture begins to thicken. You want the cheese sauce to become the consistency of peanut butter. It will be pretty thick and stretchy the longer you cook it.

4. Let the cheese sauce cool completely. It will thicken more as it cools and be pretty gooey. Once the sauce has cooled, spread a desired amount on some bread. I like to spread butter on the outside of both slices of bread before placing in the pan. Heat a medium skillet over medium heat and cook the sandwich on each side until golden brown and crispy.

5. You can add vegan bacon, avocado, tomato, just about anything you like to your grilled cheese.

6. Store leftover cheese in the fridge in an airtight container for up to a week.

If you like this recipe, try these:

BBQ Tofu Sandwich

Vegan Tuna Salad with Jackfruit

Easy Vegan Sandwich Bread

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Vegan Clam Strips (Soy Curls)

I used to love fried seafood. Again, I was raised in Georgia by parents from Alabama so I was born eating fried chicken and drinking sweet tea, no questions asked.

I don’t even know the first time I ate a non fried seafood item, or even knew that it was an option! So after giving up all other meats, and even dairy, the one animal food I still found myself really missing and craving was fried seafood!

Recently my friend Lane accidentally bought 6 bags of soy curls, thinking she had just ordered one. So she asked me if I had any recipes on the site using them. I did not. I have had soy curls in various preparations here and there but had not made them myself. I also recently had the most delicious vegan clam strips from a food truck that is not in town very often and had been craving more ever since. They used mushrooms in theirs, but I decided after Lane dropped off a bag of curls, there was no reason not to try and make a clam strip out of them!

They had the basic shape, and a chewy enough texture, and logic said it would work. And work it did! These vegan clam strip are crispy, chewy, and delicious! The best part is how darn easy they are to make. Just soak, coat, fry and eat!

So If you have a bag of soy curls laying around and have never fried some up, I can not suggest it enough. Lane was super happy with the outcome and I will now be making soy curls a pantry staple in my house! I have also added an air fryer option at the bottom of the page if you are into that kind of thing!

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INGREDIENTS:

• 8 oz bag soy curls

• 3 cups hot water

• 1 teaspoon Vegetable Better Than Bouillon

• 1 cup all purpose flour (or you favorite gluten free flour)

• 2/3 cups tapioca starch

• 1/3 cup corn meal

• 1 1/2 teaspoon salt

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 2 teaspoons Old Bay Seasoning

• 1/4 teaspoon cayenne pepper

• oil for frying (I use grapeseed or canola)

Vegan Extra Dilly Tatar Sauce:

• 1 cup vegan mayo

• 2 tablespoons finely diced dill pickles

• juice from one small lemon

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried dill

• 1/2-1 teaspoon vegan Worcestershire sauce

INSTRUCTIONS:

1. Pour hot water along with Better than Bouillon into a large bowl, whisking in the bouillon until it has dissolved. Add the soy curls and let them soak for 10 minutes.

2. While the curls are soaking, whisk together the flour, starch, corn meal, and seasoning in a large bowl.

3. Drain the soy curls in a colander over the sink, return the curls to the bowl they were soaking in.

4. Begin adding a handful of curls at a time to the flour mixture, making sure to fully coat the curls. Place coated curls on a baking sheet pan, and repeat with remaining curls.

5. Line another baking sheet pan with paper towels and place a wire cooling rack on top.

6. Heat a large deep skillet or dutch oven with a few inches of oil, over medium heat. You can poke a chop stick or wooden skewer into the pan, if small bubbles form around the stick the oil is ready. Once the oil is nice and hot begin adding batches of curls to the pan, making sure not to over crowd them. Using a pair of metal tongs, keep the curls moving around in the pan so they cook evenly. Allow the curls to fry for several minutes until golden brown and crispy. Place finished curls on the wire rack and repeat with remaining curls. I like to sprinkle a little extra salt and old bay on the finished curls.

7. To make the tartar sauce, whisk all ingredients together in a medium sized bowl. Adjust seasoning to taste.

8. Server “clam” strips while still hot with homemade tarter sauce.

* To air fry clam strips; lightly spray with oil, set the air fryer to 375 degrees and fry for about 10 minutes, checking halfway through and giving the basket a shake. My fryer is pretty small and it seems to take longer for things to cook. So cooking times may vary depending on fryer size and amount of strips being fried.

If you like this recipe, try these:

Beer Battered Vegan Fried Fish Filets (Fish and Chips)

Jackfruit Crab Cakes

Vegan Beer Battered Fish Tacos

Crispy vegan fried clam strips using soy curls

Vegan Pastrami

I am always experimenting with making new vegan meats using vital wheat gluten. Mostly because I never hated the taste of meat, so after going vegan found myself looking for a replacement.

Sure, you can buy plenty of vegan faux meats in the grocery store now, but making them at home is much cheaper and actually really easy! Vital wheat gluten is pretty inexpensive and is a great source of plant based protein!

Making seitan (wheat meat) is just as easy as making dough, and can be done right in your food processor. Just dump in the ingredients, mix, form, and bake!

Seriously, not hard at all. So recently when I was chatting with my rabbi about food and the subject of pastrami came up, I instantly knew I needed to adapt our vegan brisket recipe and try for a vegan pastrami. Since pastrami is often made from brisket anyways, I just changed up the spices and added some beet for color.

It turned out delicious. Does it taste like pastrami?!? Well, if being totally honest I don’t think I am an excellent judge of that since I have not eaten any animal product in a really long time, but my omnivore neighbors didn’t hate it when I made them a sandwich, and when I asked how it tasted, the answer was “ It just tasted good!” I’ll take it!

INGREDIENTS:

You will need aluminum foil, and a 9x13 baking dish for this recipe

• 1 can jackfruit in brine

• 1 1/4 cup vital wheat gluten

• 1/3 cup diced raw beet, peeled

• 1/4 cup tapioca starch

• 1/4 cup nutritional yeast

• 1 teaspoon Vegetable Better than Bouillon

• 2 tablespoons water

• 2 teaspoons dijon mustard

• 2 tablespoons soy sauce or coconut aminos

• 1 tablespoon oil ( I used grape seed)

• 2 teaspoons liquid smoke

• 2 teaspoon vegan Worcestershire sauce

• 2 teaspoons minced garlic

• 2 teaspoons onion powder

• 2 teaspoons ground coriander

• 1 teaspoon paprika

• 1 tablespoon brown sugar

• 2 teaspoons powdered mustard

• 1 teaspoon mustard seed, toasted (optional)

• 1 teaspoon each salt and black pepper

DRY RUB:

• 3 tablespoons brown sugar

• 1 teaspoon ground coriander

• 1 teaspoons mustard powder

• 1 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon onion powder

INSTRUCTIONS:

preheat oven to 350 degrees.

1. Drain and rinse the jackfruit. Peel the beet and dice it into small pieces. Break down the jackfruit and beet in your food processor until it is finely minced.

2. Add the remaining ingredients to the food processor and mix for a minute, until a sort of dough forms. If you are adding mustard seeds, just toss it in a skillet and let it toast for a few minutes before adding it to the mix.

3. If you do not have a food processor you can break down the beet and jackfruit in a blender. In a medium bowl add the jackfruit/beet mixture, and remaining ingredients. Using your hands, (I promise it’s just easier, but your hands may be stained for a day or so) mix all of the ingredients together until a dough forms. Knead the dough by hand for a few minutes.

4. Form the dough into about an 8 inch log shape. Tear off a piece of foil that is about 3 times the size of the dough.

5. Mix up the ingredients for the dry rub in a bowl.

6. Pour dry rub into the middle of the foil. Take the dough and roll it in the rub to cover all sides.

7. Spray the dough and the foil with some cooking spray and wrap the dough in the foil, sealing it up. Just make sure it is going to be easy to open.

8. Place the foil covered pastrami into a 9x13 pan and place in the oven on the top rack. Bake sealed for 30 minutes. After 30 minutes open up the foil pouch and continue baking for another 30-40 minutes.

9. Allow the pastrami to coo then refrigerate over night. It will slice easily once cooled. It should even be firm enough to thinly slice on a mandolin.

If you like this recipe, try these:

Dry Rubbed Vegan Brisket

Beyond Meat Vegan Meatloaf

Vegan Rice Paper Bacon

Easy vegan pastrami with vital wheat gluten and jackfruit.

Southern Vegan Cornbread Dressing with Jackfruit or Seitan

In the south we grew up eating dressing at Thanksgiving, NOT stuffing. I don’t think I even had stuffing until I was a teenager at a friends house, and I am pretty sure it was Stovetop. Dressing is normally made of cornbread, shredded chicken (sometime oysters, but that was too fancy for my family) onion, celery, and spices.

I promise you I could live off of cornbread dressing. If cornbread dressing and stuffing got into a fist fight, all of my money would be on the dressing. It reigns supreme in our house, hands down.

So once we were vegan I didn’t know what to do. I actually ended up making stuffing (gasp) the fist few holidays because I was a new vegan and at a loss. So when I deiced to create our Fall and Winter Holiday Recipe E-Book, I knew I had to do my family proud (mostly my husband because this is favorite thing) and finally veganize this southern family classic.

I actually adapted my husbands MawMaws recipe and made it vegan by using jackfruit in place of the chicken and starch to bind it. Otherwise it is pretty much the same and it tuned out sooooooo delicious!

I actually managed to recreate every favorite holiday recipe we ever enjoyed before we went vegan and put them in our Fall and Winter Holiday Recipe book. A main dish, sides, desserts, and even cocktails. This recipe is in the e-book along with 17 more to create a full classic holiday vegan menu!

So if you are looking for more classic holiday recipes for you next Thanksgiving, Hanukkah, Christmas, or New Years, check it out!! And if you want to fight me over which is better, dressing or stuffing, make this recipe first, then decide. I just might convert you!

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INGREDIENTS:

• 1 pan vegan cornbread

• 2 cups vegetable broth

• 2 cups plant based milk

• 2 tbsp corn starch

• 1/4 cup vegan mayo

• 2 tsp dried sage

• 1 tsp dried thyme

• 5 vegan biscuits (day old)

• 4 - 5 stalks of celery

• 1 large onion

• 1 can jackfruit in brine (you can also use 4 easy vegan chicken breast, chopped into very small pieces)

• 2 tsp Vegetable Better Than Bouillon

• 1 tbsp vegan butter

• 1 tsp salt

• 1/2 tsp black pepper

Our Fall & Winter Holiday E-BOOK contains 18 familiar and comforting recipes that will serve as a guide to plant-based/vegan menu planning during Thanksgiving, Christmas, Hanukkah, or whatever you celebrate this time of year. This menu includes a main dish, sides, desserts, and cocktails that you can use as a complete dinner menu, or you can pick and choose recipes to take along to a pot-luck or cocktail party. In addition to the downloadable ebook, you will get access to more than 20 minutes of complimentary video content that will walk you through some of the trickier parts of a few of the recipes.

INSTRUCTIONS

1. Bake cornbread and biscuits according to instructions. You can do this a day or two ahead of time. The biscuits work better if they are a day or two old.

2. Crumble biscuits and cornbread into a large bowl. You can use a fork to break up the corn bread in the pan you baked it in. You want both the cornbread and biscuits to be a pretty fine crumble.

3. Drain and rinse the jackfruit. Shred between your fingers, or chop it up.

4. Finely dice the onions and celery. Heat a medium skillet on medium heat and melt the butter. Add the jackfruit, onions, celery, and Better Than Bouillon, and cook until the onions are translucent.

5. In a large bowl, add all of the dry ingredients, mix well, then add in the wet ingredients and continue mixing until well incorporated.

6. Transfer the mixture to a prepared 9x13 baking dish and bake on a middle oven rack for about 35 - 40 minutes. You’ll want a tooth pick to come out clean when poked in the center.

7. Allow it to cool a bit before serving. Add fresh or dried parsley to garnish if desired.

If you like this recipe, try these:

Vegan Eggnog Cake

Savory Cranberry Meatballs with Mashed Potatoes

Vegan Brie with Cranberries and Candied Pecans

Classic southern cornbread dressing with jackfruit, perfect for vegan thanksgiving

Crispy Bang Bang Tofu

So my friend Lane had been asking me for a while to make a vegan version on Bang Bang shrimp. It has probably been 10 or more years since I have eaten any and had no idea what the sauce was made of.

So imagine my surprise when I googled it and realized it was actually only 3 little ingredients that I always have in my pantry.

I have been playing around with a vegan shrimp recipe after having the best vegan fried shrimp from a local food truck recently, but still haven’t totally figured it out. But then it dawned on me!! I should just use our popcorn tofu recipe!

The trick to making something like crispy bang bang “shrimp” is keeping the “shrimp” really ,really crispy so it doest go super soggy super quickly once it is coated in sauce.

Well our popcorn tofu is REALLY CRISPY and actually made the perfect “shrimp” for this recipe! This recipe is perfect on its own as kind of a snack or appetizer, but would also be delicious served with a side of rice and quick and easy pickled veggies ( I will eat a pickled veggie on the side of almost any meal!)

This Bang Bang tofu is crispy, sweet, creamy, and spicy. It’s perfect really, and we can all thank Lane for the idea! I promise I would have never thought to make this if she would not have asked! So thanks Lane, keep the request coming and I’ll keep knocking on your door with plates of food :)

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Ingredients:

• 1 block extra firm tofu

• 3/4 cups corn or tapioca starch

• 2 cups bread crumbs

• 1/2 cup vegan plain yogurt (I use Kite Hill)

• 1/2 cup non dairy milk

• 1 teaspoons salt

• 1 1/2 teaspoons each, smoked paprika, and all purpose seasoning (we use a greek seasoning)

• 1/2 teaspoon each chili powder, black pepper, salt

• 2 teaspoons minced garlic

• oil for frying

• garnish: 2 green onions, finely chopped (the green ends only)

Bang Bang Sauce:

• 3/4 cup vegan mayo

• 2-3 teaspoons sriracha

• 1/4 cup sweet chili sauce

• 1/2 teaspoon minced garlic

Instructions:

1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

3. In a medium bowl, whisk together the yogurt, minced garlic, and milk.

4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

5. In another bowl, add the bread crumbs.

6. First toss the tofu into the starch and seasoning mixture

7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get Nice and CRISPY. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu.

11. Mix all the ingredients together for the bang bang sauce. In large bowl toss finished tofu with all of the sauce. Sprinkle with finely chopped green onions and serve immediately.

If you like this recipe, try these:

Vegan Po-Boy with Popcorn Tofu

Crispy Coconut Tofu with Tropical Rice

Tofu Banh Mi Rice Cups

Vegan Chorizo Empanadas

So I don’t even pretend not to love all Beyond Meat products, along with a lot of other faux meats. I loved the taste of meat before going vegan, so I personally have been more than excited with all the progress these products have been making over the years.

So when my neighbor asked if I had posted a recipe for empanadas yet, I knew I needed to create one, and I knew the needed to be filled with vegan ground meat and chorizo!

I am also a super fan of Trader Joe’s vegan chorizo. It is SO GOOD!

I actually had never made an empanada before this recipe, but had eaten a plenty. I mean it’s a total meal in the palm of my hand. I am a big supporter of delicious food I can eat on the go, because I am ALWAYS on the go.

I was torn between using just chorizo or just vegan ground beef so decided to split the difference and use an equal amount of both. You could just use one or the other if you want, but I like them just they way they are.

I also prefer a fried empanada to a baked one because the south runs deep in my veins and we are born loving all fried foods.

These vegan empanadas are a little spicy but the cool, tangy, yogurt based dip helps to cut the spice. My only regret is not making a double batch…because thanks to the teenagers, these were gone before I even knew what happened. At least I know they liked them.

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INGREDIENTS:

• Oil for frying, I use grapeseed oil

The Filling:

• 1/2 lb vegan ground chuck like Beyond Brand or Impossible “meat” (you can also thaw 2 beyond burgers and if you can’t find vegan ground chuck")

• 1/2 pound vegan chorizo, we used Trader Joe’s brand

• 1 red or yellow bell pepper, finely diced

• 1 small yellow onion, finely diced

• 1 teaspoon minced garlic

• 2 teaspoons cumin

• 2 teaspoons dried oregano

• 1 teaspoon chili powder

• salt and pepper to taste

The Dough:

• 3 cups all purpose flour

• 1 teaspoon salt

• 1 teaspoon apple cider vinegar

• 1/2 cup cold vegan butter

• 1 tablespoon tapioca starch plus 3 tablespoons water (a starch egg)

• 3/4 cups ice water

Dipping Sauce:

• 1/2 cup plain unsweetened vegan yogurt or sour cream

• 2 tablespoons salsa verde

• 1 teaspoon chili lime seasoning or just chili powder

• 1/2 teaspoon minced garlic

• salt and pepper to taste

INSTRUCTIONS:

1. Prepare the dough by first mixing the starch and water together. Next add the flour and salt to a food processor. Pulse a few times, then add the cold vegan butter. Pulse again to break up the butter into the flour. Add the vinegar, and starch egg mixture, then begin streaming in the water a little at a time until the dough has formed. We used all of the water for our dough, but just add a little at a time until the dough has formed. It will not be crumbly, but a solid dough that you can easily handle. If you do not have a food processor, follow the same instructions but using a bowl and mixing by hand. Wrap the finished dough in some plastic wrap and place in the fridge for at least and hour.

2. While the dough is chilling, begin preparing the filling. In a large skillet over medium heat, add a few teaspoons of oil along with the diced onions, garlic, and peppers. Cook unit the onions are translucent. Add the vegan ground beef, and chorizo, using a spatula to crumble it up in the pan. Add the remaining ingredients and cook until the vegan “meat” has cooked though. Set the filling aside and allow it to cool.

3. Once the dough has chilled, remove it from the fridge. Divide the dough in half. Place half back in the fridge. Roll out half of the dough to about 1/4 inch thick on a clean floured surface. Using a small bowl cut 3 inch circles from the dough. I use a soufflé cup tuned upside down and a sharp knife to trace around the edge. Use whatever you have that is about that size.

4. Place about 2 tablespoons of filling into the center of the circles. Fold the dough over forming a half moon shape. Press the edges of the dough to seal them up, then use a fork to crimp around the edges. Place finished empanadas into the fridge and repeat with remaining dough.

5. Fill a deep cast iron, or other skillet with serval inches of oil and heat over medium/ high heat on the stove top. You will know the oil is ready if you poke a chop stick or wooden skewer into the oil and small bubbles form around it. Once oil is ready, reduce heat to medium.

6. Line a cookie sheet with some paper towels and place a wire cooling rack on top.

7. Begin frying empanadas in batches, a few minutes per side, carefully turning them with some metal kitchen tongs until they are golden brown on both sides. Place finished empanadas on the wire cooling rack while you repeat with the remaining process with remaining empanadas.

8. Prepare dipping sauce by mixing all of the ingredients in a small bowl.

9. Sever empanadas with dipping sauce or sauce of your choice.

10. Leftovers can be stored in the fridge and reheated in the oven or air fryer. They can also be reheated in the microwave but will not remain crispy.

    If you like this recipe, try these:

    Vegan Buffalo Chicken Bites

    Vegan Meaty Cheddar Queso

    Vegan Po’Boy with Popcorn Tofu

vegan chorizo empanadas wtih vegan chorizo and beyond ground meat

Minestrone Soup With Vegan Meatballs

Add a vegan meatball to just about any recipe and I am ALL in.

If I am being totally honest, until recently I was not a huge fan of minestrone soup. I am actually not a big noodle soup eater. BUT, when it dawned on me that we could add vegan meatballs to minestrone, suddenly I was far more interested in the idea.

My whole family loves soup, especially in the fall and winter months, so I try really hard to make sure any soup or stew I make is going to be filling and satisfying. Nobody wants to hear their family complaining about still being hungry an hour after you just slaved over dinner. Am I right?!?!?

Well, no worries with this easy and delicious recipe. It’s full of healthy veggies, filling pasta, and delicious vegan meatballs. Serve this vegan minestrone up with a side or crusty bread or a nice salad and everyone should leave the table full and happy!

You can also feel free to swap out the veggies for whatever you have on hand, whatever is in season, or whatever veggies your family will happily eat, if thats how you roll. In my house, you get what you get and you don’t pitch a fit. That is not to say that my son does not always eat around any bean or or piece of zucchini in his bowl, but we can’t win them all, try as we might!

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INGREDIENTS:

• 1 zucchini, diced

• 3 carrots, sliced

• 3 ribs of celery, chopped

• 1 medium yellow onion, diced

• 3 cups chopped Swiss chard, kale, or spinach

• 2 teaspoons mined garlic

• 2 tablespoons chopped fresh basil

• 1 teaspoon oregano

• 2 teaspoons Italian seasoning

• 3 teaspoons Vegetable Better than Bouillon

• 6-7 cups water

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can diced tomatoes

• 1(15 oz) can cannellini beans, drained and rinsed

• 1 1/2 cups dry ditalini pasta or small macaroni pasta

• a pinch of red pepper flakes (optional)

• salt and pepper to taste

• 2 teaspoons of olive or grapeseed oil

• vegan parmesan cheese for garnish (optional)

• additional fresh basil for garnish (optional)

VEGAN MEATBALLS:

• 1 lb vegan ground chuck, I use Beyond Beef brand, or 4 thawed beyond burgers

• 1/4 cup bread crumbs

• 1 flax egg

• 1 teaspoon minced garlic

• 1 teaspoon Italian seasoning

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INSTRUCTIONS:

1. Begin by heating oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots, and garlic. Allow the veggies to cook until the onions are translucent.

2. Add the cans of tomatoes, Better than Bouillon, water, beans, herbs, and seasoning. Reduce heat to low and allow the soup to simmer while you prepare and cook the meatballs.

3. Preheat oven to 350 degrees. Prepare the meatballs by mixing all of the ingredients in a large bowl. Scoop out tablespoon sized scoops of the mixture and form into small meatballs. Place meat balls on a parchment lined baking sheet (just makes for easier cleanup) and bake for about 20-25 minutes.

4. Add the cooked meatballs, chopped greens, and noodles to the soup. Allow the soup to continue cooking until the noodles are cooked through.

5. Serve as is, or with a side of crusty artisan bread and garnish with vegan parmesan cheese.

If you like this recipe, try these:

Hearty Vegan Vegetable Beef Stew

Jackfruit and Orzo Soup

Loaded Vegan Baked Potato Soup

vegan minestrone soup with vegan meatballs

Hearty Vegan Vegetable "Beef" Stew

Our oldest daughter was the biggest meat eater in our family before we went vegan. I would venture to say the transition to vegetarian and then vegan might have been hardest for her. She loved LOVED beef stew and I could always assume if asking her what she would like for dinner she was going to request beef stew or meatballs.

So once we went vegan I knew beef stew was one of the meals she missed the most. I have tried this recipe without a meat substitute, and like it just fine myself, but she still prefers a fake meat.

You can make your own vegan beef tips by following the instructions in my Vegan Beef Bourguignon but that is a little extra work (yet totally worth it if you have the time) , or use store bought vegan “beef” tips, if you are looking for quick and easy. The last brand I bought was so convincing that I was a little freaked out at how “beefy” it was.

I could have fooled just about anyone with our last batch. I actually dug the package out of the trash just to double check that I wasn’t losing my mind and to make sure I had not grabbed the wrong thing at the store.

So if beef stew was a pre-vegan favorite of yours, then you gotta try this recipe. If you don’t care for fake meats, then go ahead and leave it out. I promise it is just as good. I happen to prefer it that way as well. Either way, this stew deliciously satisfying vegan comfort food and perfect for warming you up in the fall and winter months.

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INGREDIENTS:

• 1 red onion, diced

• 4 stalks celery, diced

• 2 cups carrots, diced

• 2 cups red potatoes, diced

• 1 cup frozen green peas

• 1 cup button mushrooms, diced

• 1 bag frozen vegan “beef” tips or, homemade vegan beef tips

• 5 cups vegetable or mushroom broth

• 1 cup red wine, like merlot

• 2 teaspoons Vegetable Better Than Bouillon

• 2 teaspoons minced garlic

• 2 teaspoons dried thyme

• 1/2 teaspoon black pepper

• 1 teaspoon all purpose seasoning, I like Trader Joe’s 21 season salute

• 1 tablespoon tomato paste

• Salt to taste ( the Better than Bouillon and all purpose seasoning are pretty salty, so add salt to your liking)

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INSTRUCTIONS:

1. You will need a large dutch oven or a pot that is oven safe.

2. Heat 2 teaspoons of oil in the pot over medium heat on the stove top. Add the onions, celery, mushrooms, carrots, and garlic and sauté until the onions are translucent. Add the potatoes, better than bouillon, tomato paste and wine. Stir well and let the wine simmer for a few minutes.

3. preheat oven to 350 degrees, moving the top rack to the middle. You will need enough room for the pot to fit in oven

4. Add the remaining ingredients to the pot, stirring well. Bring the stew to a boil. Once the stew has come to a boil, place the lid on the pot and transfer the soup carefully to the preheated oven.

5. Allow the stew to cook in the oven for about half an hour. After half an hour remove the lid and give it a stir. Replace the lid but scoot it to the side a bit, where it is still on the pot but not fully covering it. Let stew cook for another 30 minutes.

6. Carefully remove the stew from the oven and place back on the stove top or onto a heat safe trivet. Remove the lid fully and allow the stew to cool just a bit before serving.

If you like this recipe, try these:

Vegan “Chicken” Southwestern Soup

The Best Vegan Chili

Loaded Vegan Baked Potato Soup

Hearty vegan beef stew

Beyond Meat Vegan Meatloaf

I have been a fan of Beyond Burgers since the second they went on the market. The burgers were the most convincingly “meaty” burgers we had found up util that point, and I was beyond (pardon the pun) excited!

What I was most excited about was the possibilities these burgers opened up. Once they are thawed they can be used in place of “ground meat” in just about any recipe.

Meatloaf was always a weekly meal at our house in our pre vegan days. I personally loved the leftovers more, because that meant a meatloaf sandwich, and a meatloaf sandwich is seriously one of the greatest food on earth.

So learning I could just thaw the burgers and make my old meatloaf exactly the same as I always had, minus the actual real meat, had me beside myself!! I hear a lot of complaints about the price of these burgers, and I hear ya. That said, I also reason that as an occasional meal for my family of 6, the price really is not terrible. I 100% promise you that it is still a TON cheaper than taking my large family out to eat. Also, as an added bonus, Costco now carries the burgers in packs of 8 for about $14. So If I use 6 burgers to make a meatloaf, it’s costing me around $10.50 per loaf, or $1.75 a person. I would reason that this is not astronomical. It is less than I would spend ordering pizza delivery.

I have seen other brands of meatless ground “meats” popping up as well. Even Beyond Brand is selling their product packaged as a ground chuck alternative, not just in patties. If there is another brand you have tired and like, by all means, use it! You can NOT however use frozen meatless crumbles in this recipe. It won’t work. You need it to be an uncooked meatless product that is moldable, for forming into a loaf.

This meatloaf will also convince most carnivores. I fed it to my dad a few years ago at Thanksgiving and he thought he was eating meat. A man that scoffs at us being vegan, and eats some form of meat at every meal. He ate it, he liked it, and would eat it again. Win, win, win.

These new meatless products are designed to help those who want to give up meat but never stopped liking meat. I am in that camp. I gave it up for health, animal welfare, and the environment, not because meatloaf tasted bad.

So if you have been on the fence about trying these meatless brands, give them a try, you will be very surprised! You can actually give up eating animal products, and not give up all the foods you always loved. There are meatloaf sandwiches in your future….and they don’t have to taste like beans.

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INGREDIENTS:

• 1 and 1/2 pounds vegan ground “meat.” I use 6 thawed Beyond Burgers.

• 1 cup panko breadcrumbs

• 2 tablespoons tapioca starch, plus 3 tablespoons water

• 1/2 small yellow onion, finely diced

• 2 teaspoons minced garlic

• 2 tablespoons tomato paste

• 2 teaspoons vegan Worcestershire sauce

• 1/2 teaspoon salt

• 1 teaspoons dried thyme

• 1 teaspoon all purpose greek seasoning

• 1/2 teaspoon black pepper

• 1/4 cup ketchup

• dried parsley for garnish

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INSTRUCTIONS:

Preheat oven to 350 degrees

1. Add the ground meatless “meat” to a large bowl. If you are using thawed burgers then break them up with a spoon.

2. Mix in the diced onion, garlic, tomato paste, and seasonings.

3. Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.

4. Line a loaf pan with some parchment paper making sure it hangs over the sides a bit, and give it a spray with some nonstick cooking spray. Transfer the mixture to the loaf pan and press it down into the pan.

5. Add the ketchup to the top and spread it evenly.

6. Bake on the middle oven rack for about an hour.

7. Let the loaf cool for a about 5 minutes, then carefully lift it out of the pan by the parchment paper that is hanging over the edge. Place the meatloaf on a cutting board, sprinkle with dried parsley, and cut to serve.

Serves 4-6

If you like this recipe, try these:

Unstuffed Vegan Cabbage Rolls

Savory Cranberry Vegan Meatballs with Mashed Potatoes

Vegan Meatball Sub Bake

Vegan Po'Boy with Popcorn Tofu

I would eat popcorn tofu every single day. It’s that good and addicitve.

Depending of the seasonings you use, it makes a perfect stand in for popcorn chicken or popcorn shrimp. I had not really even considered serving it in place of shrimp until a friend was over and tried the tofu. She said it reminder her of shrimp or clams.

I had originally made the recipe to replicate my favorite popcorn chicken from before we went vegan. My friend suggested I use the popcorn tofu in a Po’Boy, and I happily complied. I am a big fan of most sandwiches and a Po’Boy is no exception.

Crispy, chewy, fried tofu seasoned with Creole seasoning. Crispy lettuce and pickles, sliced tomatoes, hot sauce, and creamy vegan mayo. What’s to hate here?!?! Nothing, nothing at all.

Once again I can thank the people smarter than me for thinking up things for me to make. And to think I would have just kept dipping that popcorn tofu in some bbq sauces and called it good!!

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Ingredients:

• 1 block extra firm tofu (look for extra firm high protein tofu. It’s much firmer than regular extra firm tofu, and lends a bit of “chew” that this recipe needs)

• 3/4 cups corn or tapioca starch

• 2 cups bread crumbs

• 1/2 cup vegan plain yogurt (I use Kite Hill)

• 1/2 cup non dairy milk

• 1 teaspoons salt

• 2 teaspoons smoked paprika

• 1 teaspoon each, garlic powder, onion powder, oregano, black pepper, thyme

• 1/2 teaspoon cayenne pepper

• oil for frying

• 4-5 baguettes, or other crusty vegan rolls

• shredded letttuce

• sliced tomatoes

• sliced dill pickles

• vegan mayo

• hot sauce

• old bay seasoning

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Instructions:

1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

3. In a medium bowl, whisk together the yogurt and milk.

4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

5. In another bowl, add the bread crumbs.

6. First toss the tofu into the starch and seasoning mixture

7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu. I like to sprinkle the finished tofu with some old bay . You don’t have to, but I’m a fan.

11. Assemble sandwiches by slicing bread lengthwise. Spread mayo on each side of bread, add popcorn tofu, lettuce, tomatoes, and pickles. Drizzle with hot sauce and serve.

If you like this recipe, try these:

Vegan Fried Green Tomato Sandwich with Bacon and Mozzarella

Pulled Jackfruit Mexican Torta

Beyond Meatball Subs

vegan po'boy with popcorn tofu

Asian Summer Roll Salad with Grilled Tofu

We eat a lot of salads. Actually, most days I eat a salad for either lunch or dinner.

We live in Florida where it is normally hot, so cold salads are my go to. I also love Thai and summer rolls, and really wanted to make a salad that included all of the goodness of a summer roll, but didn’t require me rolling up a batch.

If I am being perfectly honesty, I am terrible at rolling them. If they handed out awards for ugly summer rolls, I know I could win! So I created this Asian summer roll salad with grilled tofu, and added in all the things I would put in a summer roll. Soaking rice stick noodles and adding them to this salad gives it a more summer roll feel and makes it extra delicious.

I meant to add fresh mint and forgot, but will definitely add it next time and maybe even some cilantro. This salad is perfect for hot summer days. It was also great as leftover, even after being tossed in the dressing.

So if you love summer rolls, but not all the work, give this salad a try. It’s quick, easy, delicious, and no rice paper rolling skills required.

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INGREDIENTS:

• 1 head romaine lettuce, chopped

• 2 cups copped/shredded cabbage

• 1/2 English cucumber, halved and thinly sliced

• 1 cup shredded carrots

• 1/2 cup edamame

• 2 green onions , chopped

• 3 oz rice stick noodles

• 2 tablespoons sesame seeds

• 1 avocado, thinly sliced

• optional add ins: fresh mint leaves, cilantro

THE TOFU:

• 1 block extra firm tofu

• 3 tablespoons coconut aminos

• 1 teaspoon sesame oil

• 1 teaspoons garlic powder

PEANUT DRESSING:

• 3 tablespoons peanut butter

• 1/4 cup coconut aminos

• 1 teaspoon sesame oil

• 1/2 teaspoon garlic powder

• 2 tablespoons water

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INSTRUCTIONS:

1. Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few books on top or a heavy pan, and let sit for 10 minutes to press out any excess liquid.

2. Slice the tofu into strips. In a shallow pan mix remaining tofu ingredients. Let the strips marinate in the mixture for about 10 minutes. Heat a large grill pan over medium heat. You can use a regular skillet if you don’t have a grill pan. Give it a spray with some cooking oil, and add the tofu along with all of the marinade. Let the tofu cook, turning the pieces several times until the liquid is absorbed, and the tofu is slightly crispy around the edges.

3. Place the rice noodles in a dish and cover in hot tap water. Let the noodles sit for about 5 minutes. Drain noodles and rinse in cold water. Set aside.

4. In a small bowl whisk the ingredients for the dressing. I like to use a fork to get the peanut butter all mixed in. It takes a minute to get it broken down and mixed well with the other ingredients.

5. Toss all of the the salad ingredients in a large bowl along with the rice noodles and cooked tofu. Drizzle the dressing over the salad and toss again.

Serves around 6.

If you like this recipe, try these:

Raw Sesame Zucchini Noodle Salad

Southwest Salad with Crispy Potatoes

Kale Salad with Lemon Tahini Dressing

asian summer roll salad with grilled tofu

Vegan Tuna Salad with Jackfruit

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In my pre-vegan days, tuna salad was my favorite. On a sandwich, on a cracker, straight out of the bowl, just about anyway you could think of.

It was really the only non vegan food I kept craving and missing once we went vegan. I tired the chickpea tuna recipes and liked them fine, but being perfectly honest, none of them remind me of tuna.

So once again, I turned to my favorite magical meat substitute, canned jackfruit in brine. Not only is it cheap, gluten free, and healthier than faux meats, it is a master at mimicking just about any shredded meat you could want.

Once you shred it, the texture is spot on, and because it’s pretty flavorless, it can convincingly morph into so many shredded meats.

For this recipe, I strongly suggest you don’t leave out the dulse flakes, because they are what give this vegan tuna salad that convincingly “fishy” flavor! Also, if you prefer sweet pickles in you tuna salad, feel free to swap them out for the dill. I personally have always been in the dill pickle tuna salad camp, but I won’t judge you if you are not a fan. You could also leave pickles out all together and add celery instead. You just do what ever makes you and your vegan tuna sandwich happy.

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INGREDIENTS:

• 1 can of jackfruit in brine

• 1/4 cup minced onion

• 2-3 teaspoons dulse flakes

• 3 tablespoons vegan mayo

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 2-3 tablespoons minced dill pickles

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INSTRUCTIONS:

1. Drain and rinse jackfruit. You can toss it in the blender or food processor to mince it up quickly, or finely chop it with a knife.

2. Add the jackfruit and remaining ingredients to a medium sized bowl, and mix well.

3. Store in an airtight container in the fridge for 4-5 days

If you like this recipe, try these:

Tarragon Almond “Chicken” Salad

Tofu Egg Salad

Vegan Pimento Cheese

vegan tuna salad with jackfruit