Meat mixture
1 chub LightLife veggie sausage
2-4 Beyond Burgers
24 soda crackers
1 med onion
Combine in bowl.
BBQ sauce
1 c ketchup
1/2 c brown sugar
1 tsp salt
1/3 c vinegar
1/3 c Annie's worcestershire sauce
Mix sauce ingredients in saucepan and bring to boil. Pour over balls and bake at 350 for 50 min.
1 bag Gardein beef tips
4 T Earth Balance butter
1 med onion chopped
2 pkgs sliced fresh mushrooms
4 T flour
1 not-beef bouillon (Whole Foods)
1 cup Tofutti Sour Cream
Fettucine Noodles
Toss frozen beef tips in flour and brown in pan with 4 T butter. Remove when browned. Add onion and mushrooms to pan until tender. Add more butter if needed. Add 4 T flour and beef to pan with onions and mushrooms.
In a bowl, whisk one not-beef bouillon cube in with 2 C boiling water. Add to pan. Add flour to thicken, if necessary, 1 T at a time. Add 1 c sour cream. Serve over fettucine noodles.
1 package (10 oz) frozen mixed vegetables
1/3 c Earth Balance butter
1/3 c flour
1/3 c chopped onion
½ tsp salt
¼ tsp pepper
1 ¾ c vegetarian chicken broth (from Whole Foods or co-op)
2/3 c milk alternative
3 c cut up Beyond Meat Chicken strips (Target, Whole Foods, co-op)
2 frozen vegan pie shells (from Whole Foods co-op, Fresh Thyme or Kowalski’s)
Rinse and drain veggies. Heat butter over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Pour mixture into pie shell. Cover with other pie shell. Bake at 425 for 35 min.
2 bags of Beyond Meat or Gardein unbreaded chicken strips
1 med onion, chopped fine
½ Bell Pepper, chopped fine
Vegan Mayo
1 tsp. Salt
1 tsp Pepper
1 tsp Sugar
Tortillas
Saute chicken strips in frying pan. Cool. Chop in food processor until finely chopped. Add remaining ingredients.
Spread into tortillas, roll and cut into 1-2 inch slices.
1 package Gardein crumbles
16 oz vegan sh mozz
2 T bbq sauce
1/4 c vegan parmesan cheese
1 can vegan tomato soup
1 T oregano
1 tsp Italian Seasoning
1 tsp garlic powder
dash of salt and pepper
hamburger buns
Earth Balance buttery spread
Brown crumbles. Combine all ingredients except 1/2 of the cheese. Butter buns with Earth Balance and spread on mixture.
Bake at 350 for 20 min. Add remaining cheese and put back in for 5 min or until melted.
1 bag Gardein crumbles sauteed with a little oil in frying pan
Add in:
3/4 c chopped onion
1/3 c chopped bell pepper (I use yellow or orange)
1/3 c chopped celery
Mix together in a bowl and then add to crumbles:
12 oz tomato sauce
1/3 c ketchup
1 1/2 T vinegar
1 1/2 T sugar
2 1/4 tsp Amy’s Organic vegan Worcestershire sauce
1 tsp salt
1/4 tsp pepper
Add when done cooking:
2 T sweet pickle relish
1 pkg Lightlife Smart Dogs
1 pkg Pillsbury Crescent Rolls
Wrap smart dogs in crescent rolls. Bake at 375 for 12-15 minutes.
Potatoes
Kite Hill Chive Cream Cheese
Cashew Milk
Bacos
Boil potatoes until tender. Drain water and mash. Add cream cheese and milk until creamy. Add bacos.
4-6 large potatoes (sliced)
1 pkg Field Roast Italian Sausage (sliced)
1-2 med onions (diced)
1 pkg fresh spinach (optional)
Earth Balance Buttery Spread
Dice onions. Put 2 tablespoons Earth Balance in frying pan. Melt and add diced onions and spinach leaves. Saute a couple of minutes, until tender. Add sliced potatoes and sausage. Cover. Stir occasionally until potatoes are tender. Uncover and brown. Add buttery spread as needed.
Quarter or half pickles lengthwise, depending on how "pickly" you want each bite. Take 2-3 deli slices and spread cream cheese on the top slice. Place pickle slice in the middle and wrap the deli slices around the pickle. Enjoy!
4-6 Potatoes (cubed)
1 pkg extra firm tofu (cubed)
1 ½ cups Vegenaise
1 T vinegar
1 T prepared mustard
1 tsp salt
¼ tsp pepper
2 medium stalks celery (chopped)
1 med onion (chopped)
2-3 large dill pickles (chopped and optional)
Bacos (optional)
Cube potatoes before cooking. Boil potatoes until tender. Be careful to not overcook. Drain and let cool.
Drain and remove extra water from tofu. Cube.
Combine vegenaise, vinegar, mustard, salt and pepper. Add celery, onion, pickles and bacos.
Add tofu and potatoes until combined. Enjoy!
Homemade hot pockets can be made with any filling options. This is just an example of one combo.
Saute sausage, green peppers and onions. Unroll bread or crescent roll dough. Cut into quarters. Assemble ingredients onto 2 of the dough quarters. Cover the ingredients with the other 2 quarters to make 2 hot pockets. Pinch sides. If using crescent rolls, be sure to pinch the perforated lines also. Bake at 375 for 12-15 minutes.
Saute crumbles in frying pan. Add cashew fiesta dip and pico de gallo.
Dip your chips and enjoy!
5 potatoes
1 pkg Gardein Ground Crumbles
1 med onion, diced
3/4 water
3 tsp flour
Salt
Pepper
2 C corn
Boil and mash potatoes. Set aside.
Saute crumbles and onions.
Whisk together water, flour, salt and pepper. Add to crumbles.
In glass baking pan, first put in crumbles, then layer corn on top and add mashed potato layer.
Bake at 350 for 30 min.
1 head of lettuce
1 head of cauliflower
Dressing:
1/2 c Bacos
1 cup Vegenaise
1/4 cup sugar
1/4 cup Follow Your Heart shredded parmesan cheese
Cut lettuce. Cut florets from cauliflower. Mix together.
Combine dressing ingredients. Add to lettuce/cauliflower mixture immediately before serving.
In a pot, combine over medium heat:
3 c cashew milk
1 carton not-chicken broth
3/4 c nutritional yeast
1 c cashews, ground
1-2 tsp fresh oregano
1/2-1 tsp crushed red pepper
6 lg russet potatoes, sliced thin
Saute in Earth Balance:
1 med onion
1 pkg Field Roast Italian Sausage
Boil broth until potatoes are tender. Stir frequently. Add in sausage and onion. Tear up pieces of kale and add to soup. Allow kale to get tender, about 10 minutes.
Combine in a bowl:
18 slices of bread, torn into bite size pieces
1 tsp salt
41/2 tsp poultry seasoning
3/4 c boiling water
Saute and poor into bowl:
3/4 c onion, chopped fine
3/4 c vegan butter
3/4 c celery, chopped fine
Mix together well. Bake in bowl or pan at 350 for 30-45 min.
1 bag Gardein crumbles
4 T soy sauce
2 T dry sherry
1 T flour
1 T seasoned rice vinegar
1 tsp ground ginger
6 c fresh broccoli florets
1 med onion, cut into rings
Hot cooked rice
Saute crumbles in vegan butter. Combine soy sauce, sherry, flour sugar, vinegar and ginger and stir in with crumbles.
Steam broccoli and onion. Make rice.
Put rice on plate, top with crumble mixture and top with broccoli and onions.
This eggbake is super easy to prepare. You can add any vegetables or faux meat that you prefer. I will just list my faves.
1 package Pillsbury Crescent Rolls
2 bottles Just Egg
2 T Earth Balance buttery spread
1 package Field Roast Italian Sausage, sliced
2 packages of fresh mushrooms, sliced
1 med onion, diced
1/4 cup sundried tomatoes
1 yellow pepper, diced
6 slices Violife Cheddar slices
Heat oven to 350. Prepare 9x13 pan with non-stick spray.
Slice onion and Field Roast sausage and saute in Earth Balance butter spread until sausage is browned.
Slice mushrooms and dice pepper.
Unroll crescent roll into prepared 9x13 pan. Pinch together the dough at the perforations to keep the egg from seeping through.
Sprinkle vegetables on crescent roll. Top with sauteed onions and sausage. Shake the Just Egg bottles vigorously before pouring on top of vegetables and sausage. Top with slices of Violife cheddar slices.
Bake at 350 for 45 minutes or until Just Egg mixture is no longer runny.
1 package Pillsbury pizza dough
1 package Gardein Chick'n Strips
2 T Earth Balance buttery spread or vegetable oil
1 can black beans, drained
1 red pepper
1 can black olives
1 small can pineapple chunks
2 c Violife mozzarella shreds
1/2 c bbq sauce
Preheat oven to 425.
Saute gardein chick'n strips in Earth Balance or oil until browned. Slice and toss in bbq sauce. Remove chick'n slices from bowl and set aside.
Slice red peppers and olives.
Prepare cookie sheet with non-stick spray. Put pizza dough on cookie sheet. Spread bbq sauce on dough. Top with chick'n, drained black beans, peppers , pineapple and olives. Top with 2 cups shredded Violife mozzarella.
Bake in oven at 425 for 14-18 min or until crust is golden brown.
In a pot, combine over medium heat:
3 c cashew milk
1 carton not-chicken broth
3/4 c nutritional yeast
1 c ground cashews
6 lg russet potatoes, sliced thin
Saute in Earth Balance until Beyond Burger is browned:
1 med onion
1 lb Beyond Burger
2 packages mushrooms, sliced (optional)
Boil broth until potatoes are tender. Stir frequently. Add in Beyond Burger, mushrooms and onion.
Continue to simmer over low heat for 10-15 min.
Saute in frying pan:
2 T Earth Balance butter spread
1 bag Gardein crumbles
1 med onion
Mix in:
½ c ketchup
1 tsp salt
¾ c brown sugar
1 tsp mustard
2 tsp vinegar
1 can butter beans, drained
1 can lima beans, drained
1 can dark red kidney beans, drained
1 can baked beans, NOT drained
Cover and simmer on low for 30 min.
2 pkgs frozen broccoli
½ c Vegenaise (or other vegan mayo)
4 oz Kite Hill regular cream cheese
2 tsp curry powder
1 T lemon juice
4 c Violife shredded cheddar
Combine ingredients (except 2 c cheese shreds) in oven safe bowl. Bake at 350 for 25 min. Top with remaining cheese and put back in the over for 10 min.
Saute in 1 T olive oil:
2 celery stalks, finely diced
2 garlic cloves, chopped
1 sm onion, finely diced
½ c mushrooms, finely chopped
Remove from heat and add:
5 slices sourdough bread, cut into ½” cubes
¼ cup vegetable broth
1 tsp thyme
1 tsp sage
In a bowl, with your hands, squish together:
4 thawed Beyond Burgers (or 1lb Beyond Meat)
1 chub Gimme Lean Sausage
Combine “meat” combo with other ingredients with hands.
Put into sprayed loaf pan. Bake at 350 for 30 min.
Gravy
Whisk in saucepan, on high, until smooth. Bring to boil. Reduce heat and simmer 3-5 min.
½ cup flour
¼ c nutritional yeast
1 T garlic powder
3 T soy sauce
2 C vegetable broth
4 large apples, sliced
1 cup sugar
1 tbsp flour
1 tsp cinnamon
½ tsp salt
Combine above ingredients and arrange in a 9 x 13 pan.
Topping:
1 cup brown sugar
1 ½ cups flour
1 cup quick oatmeal
1 cup Earth Balance Buttery Spread, softened
Mix topping ingredients until crumbly. Sprinkle over apples and bake at 350 for 45 minutes.
1 1/3 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 c Earth Balance Buttery Spread
2/3 c sugar
2 large ripe bananas mashed
4 Tbsp Veganegg
1 c very cold water
5 T just boiling water
1 c chopped pecans
1 c Enjoy Life mini chocolate chips
Preheat oven to 325. Grease and flour a 9x5 loaf pan or grease mini muffin tins.
Mix together flour, baking soda, salt, cinnamon and ginger.
Beat the butter with electric mixer until light and creamy. Gradually beat in sugar until light and fluffy. On low speed, beat in bananas and then the veganegg mixture. Stir in flour alternately with hot water until just combined. Stir in pecans and chocolate chips.
In loaf pan, bake for 1 hour and 10 minutes. For mini-muffins, bake for 30 minutes.
2 cups old fashioned oats
1 cup extra crunchy peanut butter
1/2 cup agave nectar
1/2 cup raisins or dried cranberries
1/2 sunflower seeds
2 T flax seed
Mix together in food processor or with electric mixer. Once mixed, put in the fridge for about 20 minutes to firm it up to more easily ball.
Beat together:
1 can pumpkin puree
10 T vegetable oil
1 3/4 tsp vanilla
Combine:
1 3/4 c flour
1 3/4 c sugar
1/2 tsp cinnamon
1 3/4 tsp baking powder
1 tsp baking soda
Mix dry and wet ingredients together. Bake in 9x11 greased pan at 350 for 20-25 min.
Frosting
Mix together
6 T Earth Balance butter
4 T vegan cream cheese
Add:
1 tsp vanilla
1 T vegan milk
2 C powdered sugar
Wait until bars are cool and frost.
Mix together:
Whisk together:
Add that to ingredients above.
Also add:
2 ½ cups flour
1 tsp baking soda
1 tsp cream of tartar
Refrigerate for 2 hours or until firm.
Roll into balls and place on baking sheet. Bake on 375 for 8 min.
From averiecooks.com
https://www.averiecooks.com/healthy-fudgy-brownie-bites/
Ingredients:
2/3 cup cashews (I use raw, unsalted, whole from Trader Joe’s)
1/3 cup unsweetened natural cocoa powder
1 cup soft, moist medjool dates, pitted and loosely packed (I used 20 medium dates)
1 tablespoon vanilla extract
1 to 4 tablespoons agave nectar, or as necessary (maple syrup, yacon or corn syrup may be substituted but all impart more flavor than agave)
sprinkles for dredging, optional (many brands are inherently vegan)
Directions:
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