Breakfast recipes
VEGAN BUTTERMILK PANCAKES
INGREDIENTS:
1 cup all-purpose flour or gluten-free flour
2-tablespoon organic cane sugar (to ensure its vegan)
1-tablespoon baking powder
½ teaspoon salt
1 cup almond milk
1-tablespoon apple cider vinegar
1-teaspoon vanilla extract
HOMEMADE VEGAN BREAKFAST SAUSAGE
INGREDIENTS
1 cup cooked brown rice
¾ cup rolled oats
2 tablespoons whole-wheat flour
1 tablespoon ground flax seeds
3 tablespoons water
3 tablespoons molasses
2 tablespoons grapeseed oil (divided)
2 tablespoons nutritional yeast
1 ½ teaspoons tamari, soy sauce or coconut aminos
½ teaspoon red pepper flakes (or more if desired)
½ teaspoon black pepper
1½ teaspoons ground sage
¼ teaspoon nutmeg
¼ teaspoon thyme
1 tsp liquid smoke
HOMEMADE VEGAN BREAKFAST SAUSAGE
Vegan Buttermilk Biscuits
1 cup unsweetened PLAIN almond milk
1 Tbsp vinegar or fresh lemon juice
2 cups unbleached all-purpose flour
3 tablespoons of organic cane sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
HOMEMADE VEGAN BREAKFAST SAUSAGE
3 INGREDIENT, FLOURLESS VEGAN PANCAKE FRITTERS OR WAFFLES
Medium banana
1/2 cup rolled oats
2 1/2 – 3 tablespoons of non dairy milk (I use hemp milk or ripple half & half original)
Field Roast Vegan “Smoked Apple Sage” Sausage
Non Dairy Whipped Cream
Fresh Fruit of choice
Grapeseed oil
HOMEMADE VEGAN BREAKFAST SAUSAGE
Vegan Zucchini Breakfast Cups
2 medium zucchini
1 Bottle of Plant Based “JUST EGG” or 6 eggs (NOTE: IF USING REGULAR EGGS BAKE FOR 18-20 MINS OR UNTIL SET)
1/2 cup shredded non-dairy/vegan cheddar style cheese (I used “Violife” brand) or cheese of your choice
1/3 cup crumbled vegan sausage (I used Field Roast smoked apple sage)
1/2 cup fresh spinach, chopped 1/4 cup bell pepper, diced 1/4 cup ripple vegan half & half Original Salt, to taste Pepper, to taste
lunch Recipes
1 SKILLET VEGAN QUICHE
INGREDIENTS:
Grapeseed or Olive oil, to taste
1 bunch small asparagus, trimmed and chopped into 2 inch pieces
2 cremimi mushrooms, sliced then cut in half (optional)
½ cup diced onion
2 mall cloves of garlic, minced
2 teaspoons salt, divided
2 teaspoons freshly ground pepper, divided
8 tablespoons unsalted butter
2 cups all-purpose flour
½ teaspoon baking powder
¾ cup vegan Parmesan cheese, grated and divided
¼ cup cold water
1 whole container of “JUST EGG”
1/3 vegan sour cream or coconut yogurt, plain/unsweetened
2/3 cup “RIPPLE” Original plant based half & half
1 ½ cups non-dairy shredded “Follow Your Heart” smoked Gouda or “Viola Life” cheddar cheese
1 cup cherry tomato, halved
VEGAN SPIRAL PASTA SALAD
Tri-colored spiral veggie pasta
One tomato chopped
¼ – ½ cup chopped red onion
½ can olives sliced
½ cup of drained chickpeas
¼ – ½ cup cilantro, chopped
Pink Himalayan salt to taste Pepper to taste
Squirt of agave
DRESSING
¾ cups vegan mayo of choice
¼ cup Italian dressing 4 tablespoons nutritional yeast
One Pot 15 Min Vegan Macaroni Cheese
(Serves2-4)
INGREDIENTS:
8 ounces (half pack/box) small macaroni elbows or pasta noodles of choice
1 pack “Follow Your Heart” American Style Slices (remove 2 slices) than grade the remaining block with a cheese grater
½ pack of “Violife” Cheddar shreds
½ pack of “Violife” Mozzarella shreds
1 ½ cups plant-based milk (I use ¾ cup almond & ¾ cup hemp)
1 tablespoon vegan butter (optional)
2-3 tablespoons nutritional yeast
1 tablespoon of vegan sour cream (you can use unsweetened/plain coconut or cashew yogurt)
This marries the cheese flavors together and adds a hint of creaminess that makes it super delicious
2 pinches of pepper
Salt to taste.
Dessert Recipes
VEGAN CHOCOLATE CHIP COOKIES
½ cup organic cane sugar (to ensure its vegan)
¾ cup organic brown sugar (to ensure its vegan)
1-teaspoon salt
½ cup Miyoko’s Cultured Vegan Butter; slightly melted
1 vegan egg (1 tablespoon Bob Mill egg replace + 2 tablespoons water ~ prepared according to package) or 2 tablespoons “JUST EGG”
1-teaspoon vanilla
1 ¼ cup all-purpose flour
½ teaspoon baking soda
4 ounces dairy free semi sweet mini Chocolate chips (I use the “ENJOY LIFE” brand)
4 ounces semi sweet chocolate chunks or dark chocolate chips (I use the “ENJOY LIFE” brand)
KIM’S HEAVENLY VEGAN PEACH COBBLER
Pie crust for double crust pie (take out of fridge 20 mins before you start)
3 pounds medium peaches peeled, pitted, and cut into 1/4 inch slices
2 tablespoons cornstarch
1 -1 1/4 cup organic cane sugar or [“Lakanto” monk fruit sweetener~sugar-free option] (START WITH 1 CUP TASTE TO SEE IF ITS SWEET ENOUGH, IF NOT ADD THE REST OF THE SUGAR A LITTLE AT A TIME UNTIL YOU REACH YOUR DESIRED SWEETNESS) 2 teaspoons fresh lemon juice 1/2 teaspoon of ground cinnamon, plus more for the top of the crust 6 tablespoon (3/4 stick) of vegan butter, chilled, cut into small pieces Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.
VEGAN/VEGETARIAN STRAWBERRY ICEBOX CAKE
1 Box Organic Honey Graham Crackers or Graham Crackers of choice (You will need 1 1/2 packs from the box)
10-12 Organic Strawberries; cleaned and dried
1 Tub “So Delicious” Dairy Free CoCo Whip ~ Coconut Whipped Topping
1 Can Light Coconut Milk or non-dairy milk of choice (I used 365 Brand Coconut Milk)
1 Box 365 Brand Organic Vanilla Instant Pudding or Simply Delish Vanilla Instant Pudding; prepared according to package
1 Tablespoon of Maple Syrup
TOOLS:
1 8×8 square glass baking dish or disposable aluminum pan with or without top
1 Whisk or electric hand or bowl mixer
1 silicone or rubber spatula
Dinner recipes
VEGGIE QUESADILLA
INGREDIENTS:
1-pack vegan-friendly flour tortillas
2 tablespoons vegan butter of choice or Grapeseed oil
½ cup + a little more Violife
Vegan Cheese Shreds; Cheddar or Mozzarella or both
1 small red on
ion; thinly sliced 1 tomato diced; reserve some for toppings
a handful of baby arugula, spinach, or baby kale (I USUALLY ADD ABOUT 6-7 LEAVES. ADD AS LITTLE OR MUCH AS YOU LIKE
1 field roast “smoked apple sage sausage”; diced/crumbled (optional) or vegan meat of choice or vegetable of choice Non-dairy sour cream
¼ cup fresh cilantro chopped Guacamole homemade or store-bought
Vegan Marinated Steak Mushrooms w/ Vegan Garlic Mashed Potatoes, Gravy & Spinach
INGREDIENT:
MARINADE & MUSHROOMS
3-4 Portobello Mushrooms
1/3 cup grapeseed oil
oil free? Sub out the oil for vegetable broth
3 1/2 Tablespoons balsamic vinegar
2 tablespoon minced garlic
1 tablespoon lime juice
1 tsp black pepper
pinch of salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dill
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoon A1 Steak Sauce
2 teaspoon Worcestershire Sauce
1/2 cup vegetable broth/stock
VEGAN BLACK BEAN CHILI
1-10oz Package Beyond Meat “Beefy” Crumbles (take out of freezer 10-15min before use)
3 teaspoons cumin; divided
3 teaspoons garlic powder; divided
3 teaspoons onion powder; divided
2 teaspoons chili powder
2 cloves minced garlic
2 Bay Leaves
1-2 squirts of agave
1 Pack McCormick’s Organic
Chili Seasoning or Brand of your choice
3-4 brown or white cremini mushrooms sliced (optional-but so delicious)
¾ cup chopped onions
¾ of a bell pepper, chopped
Half can stewed tomatoes, roughly chopped
2 cans organic black beans; drained and rinsed
2-4 cups vegetable broth (start with 2 cups then add more for desired consistency- depends on how thick or thin you want your chili) (I used 4 cups)
1 15oz can tomato sauce or 2 8oz cans
Grapeseed oil
TOPPINGS
Vegan sour cream or (plain/unsweetened coconut or cashew yogurt)
Vegan cheese shreds
Diced scallions (green onions)-optional
