Yummy, homemade vegan food! The best way to live a happy and nurturing life, starts with the food that we put into our bodies and how we treat those that are weaker than us.
1 Tbsp brown sugar (or 1 tsp white sugar + 1 tsp maple syrup)
1 tsp salt
1/2 tsp black pepper
1 tsp apple cider vinegar
1 tsp sriracha or hot sauce
1 Tbsp oil of choice
1-2 cups of meat substitute (beans, lentils, plant-based meat substitute, or chopped mushrooms). Remember that if you use chopped mushrooms, you need to add a little bit more because the mushrooms will shrink down.
I like to keep a couple of these on hand just in case my husband makes dinner instead of myself. It’s quick, easy, and no fail.
How do I make this?
Saute onions in oil until translucent
Add garlic until aromatic
Pour in first bit of water then add ketchup, soy sauce, brown sugar, salt, and pepper. Simmer for 3 minutes.
Add additional water and simmer for 10 minutes or until thickened. Stir often.
Stir in vinegar and sriracha or hot sauce.
Add in chopped mushrooms, lentils, meat substitute, or beans for the “meat” part.
Mhmmm
Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!
The children wanted burgers last night and these went over quite well. Black bean burgers and homemade fries. I’d say that is a good dinner. Gotta love vegan meals, all those hidden veggies in there!
What do I need?
1 can of black beans, drained and rinsed
1/2 tsp garlic
1/4-1/2 c onion (depending on your like of it)
1 bell pepper
1/4 c corn
1.5 cups of panko
1 tsp chili powder
1 tsp paprika
1-2 Tbsp taco seasoning
How do I make it?
Remove stems and seeds from the bell pepper and throw it in a food processor
Add in the onion quartered
Pulse
Add in black beans, spices, and taco seasoning. Blend
Mix the corn and panko with a spatula and form into patties. Add more panko if needed.
Pan fry with a little bit of evoo. Each side about 3-5 minutes.
Send me some ideas for the next time. Just remember, anything you can make, I can probably make vegan.
So, I was trying to think of a way that I could make a really flavorful set it and forget it kind of main dish. I wanted something that felt hearty but didn’t make you feel weighed down. Cauliflower! It is one of the most versatile vegetable that you can find.
That is a pretty cauliflower!
What do I need?
1 head of cauliflower
evoo
pink salt
black pepper
Optional Items:
Liquid smoke
Garlic
Hot sauce
BBQ sauce
Italian herbs
How do I make this?
Preheat oven for 350.
Take off all the extra leaves around the base of the cauliflower and cut the stem if needed so that it lays flat in the baking dish.
Drizzle with evoo and sprinkle with salt and pepper.
Bake the cauliflower in the oven for 20 minutes, covered with aluminum foil.
Take the foil off of your roast and bake until the desired color on top and the tenderness of your cauliflower.
If adding a sauce, bake for an extra 5-10 minutes with the sauce on it.
I topped my cauliflower roast with some vegan nacho cheeze sauce, added some vegan chorizo, and some fresh avocado. Since I am on a high fat, low carb diet, I usually drizzle some flavored olive oil on it. Usually chili oil + persian lime olive oil.
Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!
I love squash because it is such a versatile food. You can make it sweet or savory, bake with it or cook with it, carve it into scary faces for Halloween or turn it into a smoothie. See what I mean?
This recipe gets made in our house about once every two weeks. My daughter absolutely loves this meal, almost as much as her “cabbage noodles” (haluski). She is pretty good at making this herself at this point but she is still now allowed to use the stove, so still a mommy and me meal!
Below are some of the nutrition facts for an acorn squash.
Sodium 4 mg Potassium 486 mg Total Carbohydrate 15 g Dietary fiber 2.1 g Protein 1.1 g Vitamin A 10% Vitamin C 25% Calcium 4% Iron 5% Vitamin B-6 10% Magnesium 11%
What you will need:
1 acorn squash
1 can of coconut milk (regular, not light)
2-3 tablespoons of curry powder
pink salt
black pepper
Evoo (extra virgin olive oil)
Cut your squash in half and scoop out the seeds
drizzle the squash with EVOO
sprinkle with pink salt and fresh cracked black pepper
bake your squash upside down so that it cooks faster and more evenly for about 20-30 minutes
While your squash is baking, mix together your coconut milk and curry powder (to taste), and add the garbanzo beans.
After your squash is finished baking, flip it scooped out side up and fill it (or overfill it) with your garbanzo beans.
Put it back into the oven for another 10ish minutes. This is just to heat up the mixture on the inside.
Remove from the oven and plate. You can add some fresh parsley, cilantro, or whatever you like with your curry.
Tell me what you thought about this recipe if you try it. Just remember until next time, anything you can make, I can probably make vegan!
Correct, it’s something way cooler. Here’s some info (thanks Google!):
The jackfruit, also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family native to southwest India. The jackfruit tree is well-suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg in weight, 90 cm in length, and 50 cm in diameter.
Pretty cool, huh? So here is what it looks like normally…
but this is how I normally see it
Time to get cooking!
Here’s what you’ll need:
1 can of jackfruit in brine
1 cup of almond milk
2 TBSP lemon juice
1 Tbsp of Apple Cider vinegar
1/2 tbsp of hot sauce – but you can use more (you’re only cool if you use texas pete)
1/2 cup of AP flour
1/2 cup of panko bread crumbs
1/2 tbsp each of basil, turmeric, granulated garlic, oregano, thyme, and parsely
1 tsp each of black pepper (coarse works best) and paprika
Vegetable oil for frying
Let’s make some vegan buttermilk! But first, start straining the jackfruit. Don’t push it down, let it do its thing. NO TOUCH!
mix the almond milk, hot sauce, lemon juice, and vinegar in a bowl
in a second bowl mix all of the dry ingredients
put your vegetable oil in the pan you will be using (I love cast iron and will use nothing else ever again!) and start pre heating
add your jackfruit to the buttermilk and let it soak in for a little bit
dredge the buttermilk soaked jackfruit into your dry ingredients bowl (please tell me you figured out that you have to mix the ingredients by now… please?)
Cool! Looks like your jackfruit is ready for the hot tub!
If you look slightly behind the pan, you can see that I have a cooling rack on top of a plate. We try to make as little waste as possible, so we don’t have paper towels or napkins in our house.
Get that sizzle going guys!
It’s done, when it’s golden brown, but look how cool the oil is because of the turmeric!
This is the final product!
If you’re curious of the texture before you try to make it, it’s like a tender chicken piece and has the perfect crispy outside! Mhmm…
I am so excited to share this recipe with you. It was so easy to make and it took barely any time at all. What makes this even more awesome… The kids loved it too!
Want to try something but you want someone else to do it first? Comment down below or shoot me an e-mail. Just remember, anything you can make, I can probably make vegan.
Jen's Vegan Kitchen 