Favorite vegan recipies

I really like beans, there are lots of vegan recipes that use beans, for example, soups, tacos, burgers, salad, pasta, etc.

This is a great Cauliflower Soup recipe I've enjoyed several times. Milk is optional, which I don't use... and the soup is low-cal and still very creamy without it. https://www.gimmesomeoven.com/creamy-cauliflower-soup/

You asked for it! Here are my all-time favorites that are in a constant rotation at my house:

COWBOY CAVIAR

Into a large mixing bowl:

2 cups cooked black beans (or 1 can drained)
1 can white sweet corn, drained
2 roma tomatoes, diced
2 avocados, diced
1 bunch green onions, tops only, chopped

Vinaigrette:

¼ cup Avocado Oil or Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 tsp garlic powder
1 tsp salt
1 tsp pepper

Whisk vinaigrette together, pour over veggies and stir to combine.



VEGETARIAN CHILI

1 ½ cups cooked kidney beans
1 ½ cups cooked pinto beans
1 can Dakota Pride Mild Chili Beans (my secret weapon-only thing I buy at Aldi’s)
1 onion, diced
2 green bell peppers, diced
1 can diced tomatoes (do not drain)
2 ½ cups water
1 tblsp chix bullion powder (vegan)
1 tblsp chili powder
1 tblsp garlic salt
1 tblsp cumin

Bring everything to a boil and cook until onions and peppers are soft – about 15 minutes.



RATATOUILLE HOAGIE

Dice & saute up in a little olive oil:

1 eggplant
1 zucchini
1 green pepper
1 onion
1 clove garlic, minced

Once everything is getting fairly cooked, add in a can of diced tomatoes with juice and a couple tablespoons of tomato paste. Season with salt & pepper, basil and parsley. I like to toast hoagie buns, load them with this, add (vegan) mozzarella and put under the broiler for just a minute - until the cheese is melted.



AVOCADO TOFU SANDWICH

Baked Tofu: Press & drain 1 block firm tofu. Cut into 4 "patties". Brush on mixture of soy sauce and liquid smoke, then sprinkle on garlic powder, salt & pepper. Bake at 350 for 20 minutes. Flip and bake additional 15 minutes.

Avocado "mayo": Mash 1 avocado and combine with 1 T red wine vinegar, salt, pepper and parsley. Use this in place of mayo.

Serve in a pita with a slice of tomato and lettuce.



VERY VEGGIE “SPAGHETTI”

2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 cloves Garlic, minced
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
Nutritional Yeast (optional)

Saute the onion, mushrooms and garlic until translucent, then stir in the remaining ingredients and heat through.

Using a julienne peeler, make a huge mound of raw carrot or zucchini "pasta"...then top it with very veggie sauce.



DEVILISH CHICK SPREAD

3 cups chickpeas, cooked
1 cup vegan mayonnaise (Vegan Planet recipe)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 teaspoon curry powder
Season Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives

Combine everything except chives in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives through the feed tube and pulse on and off a few times to whirl in


THREE BEAN SALAD

1.5 cups cooked kidney beans
1.5 cups cooked chickpeas
2 cups cooked green beans
1/2 white onion, finely diced
1/2 green bell pepper, finely diced

Dressing:

2 T olive oil
2 T apple cider vinegar
parsley, salt & pepper to taste

Mix dressing, stir in beans, onion and bell pepper and let marinate for at least 2 hours.


QUINOA VEGGIE PLATE

Ingredients
1/2 cup uncooked quinoa, rinsed
1 cup water
1 tsp vegan chix bouillion (optional)
1 cup frozen green beans
1 cup frozen cut carrots
1 cup frozen peppers and onions

*Sauce:
1/3 cup tomato sauce
1/3 cup diced tomato with juice
1 tsp Italian Seasoning
1 tsp dried minced onion
Dash of garlic powder
Salt and Pepper to taste

1 tsp Nutritional Yeast
Sprinkling of Adobo Seasoning

Directions
Bring 1 cup water to a boil. Add vegan chix flavored bullion, if desired. After boiling, stir in rinsed quinoa, lower heat to medium low, cover and cook 15 to 20 minutes, until quinoa is semi-translucent.

While quinoa is cooking, steam green beans, carrots, peppers and onions for 8 minutes.

For sauce, combine tomato sauce, tomatoes, Italian seasoning, dried minced onion, garlic powder, salt and pepper and heat on stove for 5 to 10 minutes.*

To plate, divide quinoa onto two plates, top each with half of the veggies and sprinkle on Adobo seasoning. Divide the tomato sauce and pour over each plate and top each one with 1/2 tsp of nutritional yeast.

*To speed this up, you can substitute your favorite pasta sauce for the sauce recipe.



LOADED BAKED SWEET POTATO

(ingredients listed tops 2 sweet potatoes):

Combine 1/4 cup beans (red, black, white, pinto...your choice), 1 diced tomato, 1/2 diced onion, 1 tablespoon ground flax, 1 tablespoon nutritional yeast, 1 tablespoon lime juice, cilantro, salt and pepper. Mix it all up and top the sweet potatoes.

I usually just stab the potatoes with a fork several times and microwave them for 10 minutes and they turn out perfect!


STIR-FRY SAUCE

I heat up a bag of frozen stir-fry veggies, 1 can of chinese veggies (drained), 1 can of water chestnuts (drained), then pour the following sauce. I know stir-fry is supposed to be quick-cooking, but after I pour my sauce on, I like to keep it on the heat for about 5 minutes, stirring the sauce around and letting it soak in to the veggies.

Whisk together:

1 tsp ginger
1 clove garlic, minced
1 tbsp light agave
4 tbsp soy sauce
2 tbsp ponzu sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp corn starch



TOFUNA

Baked Tofu
Press a block of Lite Firm Tofu to remove as much water as possible. Cut into 4 "patties". Spray a baking sheet with EVOO. Mix together 2 Tablespoons of soy sauce and 1/2 tsp liquid smoke. Brush onto both sides of the patties, sprinkle with salt, pepper, and garlic powder. Bake at 375 for 20 minutes. Flip over and bake additional 15 minutes. When they are cooled, I roughly break them up and pulse them in my food processor. Put into a mixing bowl and add:

1 celery stalk, finely diced
1/2 cup vegan mayo (Vegan Planet recipe)
3 tablespoons dill pickle relish
2 tablespoons nutritional yeast
salt & pepper to taste

Mix thoroughly and thoroughly enjoy!


My favorite “comfort food” recipe…I love to add LOTS of pepper flakes on mine!

PEANUT NOODLES

1/2 cup water
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
1 tablespoon apple cider vinegar
1/2 cup all natural peanut butter
2 tablespoons sesame oil
Red pepper flakes (optional)

In a saucepan, heat water, soy sauce, ginger and vinegar on medium-low heat. When warm, add peanut butter. Allow it to melt a couple minutes, then use a whisk to smooth it out. Just before pouring over cooked pasta, turn off heat and whisk in the sesame oil. Pour over 16 oz cooked whole wheat pasta. Sprinkle on red pepper flakes.


TANGY LENTIL SOUP

1 T Better than Bullion Vegetable Base
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
3 T tomato paste
3 garlic cloves, minced
6 cups water
1 ½ cups dried lentils
2 bay leaves
1 T dried parsley
1 tsp salt
1/4 tsp black pepper
2 T Dijon mustard

Preparation
Heat and blend the Better than Bullion base with ¼ cup water in a large stockpot over medium-high heat. Add the diced onion, celery, and carrots; saute for 10 minutes. Add the tomato paste and minced garlic; sauté 1 minute. Add water, lentils, bay leaves, parsley, salt and pepper; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 30 minutes. Turn off the heat, discard the bay leaves and stir in Dijon mustard.


2-2-1 Lentil Salad

Vinaigrette:
2 T. Balsamic Vinegar
2 T. Dijon
1 T. Agave
½ tsp Himalayan Pink Salt
4 black pepper grinds

Whisk everything together.

Salad:
2 cups cooked lentils, drained
1 small onion, diced
1 roma tomato, diced
1 small bell pepper, diced
1 cup packed spinach leaves, stems removed, chiffonade cut

Stir everything together and enjoy!


CROCK POT POTATO SOUP

2.5 lbs potatoes diced into ½” pieces
1 small yellow onion diced.
5 cups water
2 tblsp McKays vegan chicken seasoning
1 tsp seasoned salt
3 garlic cloves, minced
1 bay leaf
1/2 tub vegan cream cheese

Put everything except cream cheese in the crock pot and stir. Cook on low 10 hours or high for 5 hours. Remove the bay leaf. Using an immersion blender, blend up the soup as creamy as you prefer. Stir in the cream cheese and allow the heat to melt it.

Makes about 6 to 7 servings


GRANDPA RV’S GREAT NORTHERN BEAN SOUP

Ingredients:

1 pound Great Northern beans
1 large diced onion
2 sliced celery stalks
3 sliced carrots
2 bay leaves
6 T McKay’s vegan chix powder (this brand is not strong flavored or salty – you might need less, depending on your brand)
1 T liquid Hickory smoke
Salt & Pepper to taste (when serving)


Directions:

Soak the Great Northern beans overnight, rinse them, then put in a 4-qt slow cooker.

Add the remaining ingredients. Heat water in a tea kettle on the stove and pour it over everything, filling to the top of the cooker.

Set it on low for about 9 hours.

Salt & Pepper to taste.

Noocho "cheese" sauce
I'm not vegan but this sauce...
It's a potato, a couple carrots boiled, some of the boiling liquid, nooch, tumeric, acv, Dijon. It's bright orangy yellow like nacho cheese sauce, but a little tangy. We eat it with chips, in burritos, over broccoli.....it freezes well. My kids love it.

We also love a "bechemel" vegan lasagna. The sauce is with cashews and you load it with veg noodles and marinara sauce.

Minestrone soup or creamy tomato soup thickened with bread.

Cauliflower Tikka masala with coconut milk instead of dairy. I add peas and diced tomatoes.
Serve on rice, quinoa, or bulgar.

Black bean and rice (or potato) enchiladas with the cashew bechemel and a couple chiplote Chilies added to the red sauce. Avocado mango sasla on top. Omg.

These are some of mine and my girls favorites.
Sorry I'm bad with recipe info. I tend to read a recipe and then go my own way, yay for Google.

Best Veggie Burgers Ever

Original Recipe
https://www.embodyfitnessandnutrition.com/blog/copycat-crispy-quinoa-vegefi-burgers

Ingredients:
• 1 cup uncooked quinoa
• 1 cup uncooked small green lentils
• 1 medium onion, chopped
• 1 medium zucchini, shredded
• 2 medium carrots, shredded
• 12 baby bella mushrooms, finely minced
• 2 cups red wine
• 1 cup vegetable broth
• 1 cup grated Parmesan cheese (optional)
• 2 cups plain panko breadcrumbs
Salt, pepper, garlic, onion, herbs, etc
I cook with Smart Balance or Kerrygold.

Directions:
1. In a medium-size saucepan, bring 2 1/2 cups of water to a boil. Add the lentils, turn heat to low and cover. Cook for 35 minutes, or until lentils are soft and water is absorbed. Meanwhile, in a separate saucepan, bring 2 cups of water to a boil. Rinse the quinoa well before adding to the boiling water. Turn heat to low, cover and cook for 15-20 minutes until the water is completely absorbed. Set the quinoa and lentils aside to cool.
2. In a sauté pan, heat the 2 tablespoons of butter on medium and add the onion. Cook until caramelized, about 15-20 minutes, stirring frequently. Add the zucchini, carrot and mushrooms. Continue cooking until softened, giving it the occasional stir. Season to taste. Remove from heat and transfer the vegetables to a mixing bowl to cool.
3. Pour the wine and broth into the same sauté pan and bring to a slow rolling boil. Don't forget salt, pepper, and herbs. Cook until reduced to 1/3 of a cup. Add the wine reduction and the cheese, if using, to the vegetable mixture. Then stir in 2 cups of cooked lentils, 2 cups of cooked quinoa and the breadcrumbs. Transfer half of the mixture into a blender and puree. Spoon the puree back into the mixing bowl and stir until evenly combined.
5. Pour the remaining cooked quinoa onto a cookie sheet. Use a rubber spatula to spread it into a thin layer. Form the vegetable mixture into 8 patties. Firmly press each patty onto the cooked quinoa layer. Flip the patties over and repeat. Then, gently press the palm of your hand around the edges and over the sides of each patty to ensure that the quinoa completely coats the patties in a thin layer. Brush off any excess.
6. Clean the sauté pan, heat the butter over medium high heat and cook the patties individually, 3-5 minutes per side. Use a thin spatula to gently flip the patties. Cook until both sides are golden brown. Add a slice of cheese if using, and cover the pan until the cheese melts. I suggest an open faced sandwich with sharp cheddar and Dijon mustard.

Yields 8 burgers

You can make the patties and freeze them. Just defrost and cook as usual.

Oh, and here are a couple of things I blogged about after I came up with them a few years back so I wouldn't forget what I did (in the first one you can substitute vegan "cheese" or omit cheese -- I've found Daiya to be fine on pizza,
where it's melted and there are strong flavors, so I would think it would work here under similar circumstances):

Chiles Rellenos

I roasted two chiles (one poblano, one Hatch) and stuffed them with a mixture of soaked bulgur, canned pumpkin, and roasted pumpkin seeds (pepitas). Dipped them in a little egg white (you could use a little unsweetened nondairy "milk" or a vegan egg substitute or aquafava, a.k.a. bean soaking water) and dredged them in a mixture of sprouted whole grain flour (regular flour would be fine), salt, and ground cumin. Fried them in corn oil, topped them with spicy (fra diavolo) tomato sauce and a little shredded cheese (substitute vegan cheese or omit), and heated everything in the microwave until the tomato sauce was hot and cheese was melted (if you're not using vegan cheese, you could just heat the tomato sauce before spooning it on the chiles).

About 500 calories, 12 grams of fiber, 18 grams of protein (I already had plenty of protein for the day heading into dinner, but needed more fiber for the day).




Smoked almond hummus tacos

Red kidney beans cooked until tender, flavored with a bay leaf (or use canned kidney beans)

Smoked almond butter (you can make your own by putting smoked almonds in a food processor until they turn to "butter" -- have patience and faith, it will happen -- one moment it's almond meal, then suddenly it's paste, and in just a few more seconds it's a creamy butter)

Garlic, chopped and sauteed slightly in olive oil to take the raw edge off

Chipotle tabasco sauce



Run all the above ingredients through a food processor, leaving just a little chunky. (Proportions are up to you; I used a good bit more beans than almond butter.)

Spoon into heated crunchy taco shells, dust with smoked paprika, and top with shredded cabbage.


Time to make those again, as I made some smoked almond butter on hand. I wonder how black-eyed peas (leftovers from New Year's Day) would taste in place of the red kidney beans? And soft shells in place of crunchy? And collards in place of cabbage? (Great new dishes come from working with what you have on hand and making substitutions.)

I'm not vegan (or veggie) but sometimes cook it for my friends

https://www.bbcgoodfood.com/recipes/7767/butternut-squash-and-sage-risotto
(swap butter for olive oil, lose the Parmesan and I sometimes add petite pois)


http://www.geniuskitchen.com/recipe/minados-perfect-sushi-rice-119373
I love avocado and black poppy seed veggie sushi. I also have stir fried carrots, asparagus, peppers and other veg with teriyaki marinade as sushi fillings.

https://www.bbcgoodfood.com/recipes/thai-prawn-squash-pineapple-curry
(axe the prawns and fish sauce, use veggie stock and I use Thai Taste red curry paste which is vegan)
http://www.thaitaste.co.uk/products/view/curries-for-all-tastes-pastes-kits-sauces/red-curry-paste-gang-ped

All are pretty awesome

I follow Dr. Mcdougall high carb low fat way of eating. He is very awesome you should check him out. He has books, lectures and lots of recipes. His plan is great for Reversing disease and weight loss. Here's his recipe index and a few good blogs:

https://www.drmcdougall.com/health/education/recipes/mcdougall-recipes/

https://chocolatecoveredkatie.com/recipe-index/

https://www.rawtillwhenever.com/recipes/