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A compilation of easy vegan recipes and posts without using animal products.

Big Batch Vegan Chili

2020-05-11T21:27:32-04:00December 18th, 2019|Categories: Recipes|Tags: |

We LOVE fixing chili, and this vegan chili recipe is enough for a crowd (or to feed a family for several days). It’s easy to make, nutritious, and quite tasty. Each two-cup serving is only 330 calories but packs 16 grams of protein and 12 grams of fiber. Plus, the best part is that this healthy meal is only $1.58 per person! We got it a bit cheaper with a special at Kroger with organic packs of 4 cans for $3.33, instead of $4. Buy large spices, such at cumin, to save money. And Costco has the best deal on maple syrup for $12.50 for a liter.

veggie chili ingredients

Protein, fiber, and calories in a pot of vegan chili

IngredientProteinFiberCalories
Sweet corn7 g7 g420
Beans147 g105 g2310
Tomatoes21 g21 g560
Celery0.3 g0.6 g6
Onion3.4 g5.2 g120
Garlic3.2 g1.6 g72
Peppers5.3 g5.5 g116
Spices14.5 g16.3 g285
Maple Syrup00312
Olive Oil00119
TOTAL202 g162 g4321
Per serving16 g12 g330

So you’re asking, how do we make this?veggie chili saute

We chop two large onions and press a lot of garlic (we love garlic) and sauté the onions and pressed garlic in a large stock pot (at least 8 quarts) in minimal olive oil, about a tablespoon.

Next we take 6 cans of beans of different varieties. I prefer black beans, dark red kidney beans, and pinto beans, but you can add chick peas, great northern beans, or any variety you like. You strain and rinse them to remove the excess starchy water that can cause bloating.

veggie chili beans

Next you add the beans and other canned items to the stock pot. You will need to add a little water as well, since the contents of the pot will be very thick. Next add the chopped fresh vegetables, spices, and maple syrup for a bit of sweetness if you like.

veggie chili celery

Let this simmer for 2 to 3 hours while all the flavor sinks in. Letting it cool and sit in the fridge to […]

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Bean and Walnut Pâté

2019-11-26T23:26:34-04:00October 31st, 2018|Categories: Recipes|Tags: , , |

This simple-to-make, vegetarian pâté recipe makes a great appetizer. Having roots in Armenia, this version consists of only 5 ingredients. It’s full of heart-healthy beans and nutritious walnuts. I’m sure you will enjoy this recipe!

Bean walnut pate closeup

bean walnut pate rolls

Bean and Walnut Pâté

Alyona
Prep Time 15 hrs
Chill time 2 hrs
Course Appetizer
Cuisine Armenian

Ingredients
  

  • 1 can red beans
  • 2 tbsp walnuts
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 pinch black pepper

Instructions
 

  • Knead the beans with a fork in a bowl
  • Chop nuts into small pieces and add to the beans
  • Mince the garlic in a garlic press into the bowl 
  • Add salt and pepper, mix the mixture well.
  • Spread the mixture on plastic wrap about 1/2 an inch thick, form a roll.
  • Put into refrigerator for 2-3 hours.
  • Serve with fresh herbs.
Keyword paste, spread
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Tofu Spring Rolls

2020-05-21T16:17:37-04:00September 10th, 2018|Categories: Recipes|Tags: , |

If you love fresh spring rolls as much as I do then this recipe will delight. It’s easy to make and only requires fresh ingredients and time, nothing complicated.

There are three steps, the longest of which is marinating the tofu for several hours, which gives it the sweet and salty flavor of maple syrup and soy sauce. Next is the tangy sweet sauce for the rolls. Last you make your rolls any way you want on a rice paper wrap.

I think you will love this excellent vegan appetizer, which has it’s origin in Asian cuisine. Enjoy!

vegan tofu spring rolls with sauce

Tofu Spring Rolls

A delicious vegan tofu spring roll with sauce and your choice of vegetables
Prep Time 10 mins
Cook Time 10 mins
Marinade time 3 hrs
Total Time 20 mins
Course Appetizer
Cuisine Asian
Servings 10 people

Ingredients
  

Sauce

  • 1 tbsp tahini
  • 3 tbsp hot water
  • 1/4 tsp powdered ginger
  • 1/2 tsp powdered garlic
  • 1/3 tsp sea salt
  • 1 tbsp lemon juice
  • 1/2 tsp maple syrup

Marinade for tofu

  • 1/2 package firm tofu
  • 1 tbsp maple syrup
  • 4 tbsp soy sauce
  • pinch powdered ginger
  • pinch powdered garlic
  • pinch powdered onion

Wrap

  • 10 pieces rice paper
  • choice of vegetables
  • lettuce or cabbage
  • cilantro
  • basil

Instructions
 

Marinated Tofu

  • Mix in all ingredients in a bowl until smooth
  • Cut thin strips of firm tofu
  • Place tofu in marinade and let sit for 3-4 hours
  • On a lightly-greased frying pan cook marinated tofu for 10 minutes

Sauce

  • Mix tahini into hot water and stir until smooth
  • Stir in remaining sauce ingredients

Wrap

  • Soak rice paper in warm water for 30 seconds, until soft
  • Thinly slice your choice of vegetables, which may include carrots, bell peppers, celery
  • Lay rice paper out on surface
  • Place tofu and cut vegetable in middle of rice paper
  • Roll lettuce or cabbage together with your choice of garnish such as basil and cilantro
  • Roll the sides of the rice paper over the ingredients in a circular direction, such as left, top, right, then bottom
  • Serve with tahini sauce
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Vegan Cheese with Herbs

2018-08-17T00:18:12-04:00August 15th, 2018|Categories: Recipes|Tags: , , |

Here’s my adaptation of a great vegan cheese recipe at The Hidden Veggies. It slices, shreds, and melts great and tastes much like real cheese. It goes great on crackers, potatoes, or just about any place. It’s great plain as well. It’s only 32 calories per serving, or 190 for the entire piece of cheese. This takes several hours to complete, mostly because the ingredients have to chill out in the fridge to harden.

Take coconut, agar agar (jelly made from algae), tapioca starch, some salt, lemon, fresh or dried herbs of your liking, as well as turmeric and paprika for color and flavor.

Mix together and warm until smooth, after which you pour into a greased container.

Let the vegan cheese mix sit in the refrigerator for several hours until it hardens.

You can cut like regular dairy cheese or even shred.

shredded vegan cheese with herbs

Enjoy!

vegan cheese with herbs, rice crackers, and tomatoes

Vegan Cheese with Herbs

Alyona
A coconut-based recipe for non-dairy cheese that really tastes like cheese.
Prep Time 10 mins
Cook Time 10 mins
Refrigeration 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer
Servings 6 people
Calories 32 kcal

Ingredients
  

  • 1 can full-fat coconut milk (16 oz)
  • 2 tbsp agar agar
  • 1 tbsp tapioca starch
  • 1/2 tbsp lemon juice
  • 3 cloves garlic
  • 1 tsp salt
  • 1 tsp fresh or dried herbs
  • 1/3 tsp turmeric
  • 1/3 tsp paprika

Instructions
 

  • Mix all ingredients in a saucepan
  • Heat to medium and stir until very smooth
  • Grease a cheese mold or other shallow container (about 20-30 oz container) lightly with vegetable oil
  • Pour in mixture from saucepan
  • Let cool then cover and place in refrigerator to harden approximately 2-3 hours
Keyword appetizer, cheese, vegan
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Vegan Basil Almond Pesto

2018-08-10T03:28:16-04:00August 10th, 2018|Categories: Recipes|Tags: , , |

vegan basil almond pesto

Vegan Basil Almond Pesto Recipe

Alyona
Prep Time 10 mins
Total Time 10 mins
Course Appetizer
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 bunch fresh basil
  • 1/2 cup raw almonds preferably slices for garnish
  • 4 cloves garlic
  • 1 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1/4 tspn salt
  • 1 sprig fresh mint (optional)
  • 2 tbsp olive oil (optional)

Instructions
 

  • Combine all ingredients in a blender, leaving a few almond slices for garnish. Olive oil may also be added.
  • Grind ingredients at a low speed, adding little water to produce the desired level of smoothness. Be sure to leave some texture.
  • Garnish with remaining almond slices and mint.
Keyword pesto

Pestois one of my favorite side dishes. I use nutritional yeast for the cheese substitute and almonds for a less expensive alternative to pine nuts. The ingredients are put in a blender at a low speed to retain texture.

Be sure to use fresh basil, not dried. Alternatively you can you arugula or kale instead of basil, and pine nuts instead of almonds.

Try it and you’ll see why this vegan Italian appetizer is sure to please.

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Vegan Layered Napoleon Cake with Toasted Walnuts

2020-05-21T16:33:10-04:00August 8th, 2018|Categories: Recipes|Tags: , , |

I love Napoleon cake, and here’s a simple vegan version of a popular Russian cake, the Napoleon, a variation of the French mille-feuille. It’s a layered cake made with wheat tortillas and a frosting of sugar, either cane or coconut, vanilla, soy milk and flour. You can top it off with either toasted nuts, such as walnuts, or coconut strips. This delicious milk-free dessert serves about 8 people. Compared to a regular Napoleon cake it has about twice the protein at 6.5 grams compared to 3 grams, and less that half the fat, at 8 grams compared to the 18 grams.

Tortilla Land raw tortillas

Start with raw tortillas. Since we starting using raw tortillas it’s tough to go back to the pre-cooked tortilla packages! We prefer Tortilla Land’s tortillas, although you can use any raw or partially-cooked tortillas, or even the pre-cooked ones if you can’t find anything else. Make sure it’s the larger tortillas.

Heat a skillet and toast on both sides about 30 seconds to a minute, or until cooked.

Napoleon ingredients

Next take the soy milk (or any plant-based milk), sugar, and vanilla extract and bring to a medium heat.

Then whisk in flour until the mixture is thick. Set aside for a few minutes to allow to cool.

Napoleon FrostingNext lay the first cooked tortilla and cover with frosting. Alternate with a tortilla and frosting until all layers are done. Make sure the top layer is frosting.

Top it off the cake with your roasted walnuts, and optionally shredded coconut. Make sure you get raw, unsalted walnuts and roast them in a small oven. This really brings out the flavor of the nuts.

I hope you’ll enjoy this as much as I do!

Vegan Layered Napoleon Cake Recipe

  • 10 raw flour tortillas (pre-cooked tortillas can be used)
  • 16 oz soy milk (or other plant-based milk)
  • 3 tbsp flour
  • 1/2 cup coconut or cane sugar
  • 1 tspn vanilla extract
  • 1 oz roasted raw walnuts
  1. Heat the raw tortillas on a skillet until fully cooked on both sides, set aside on plate

  2. Combine soy milk, coconut sugar, and vanilla extract in saucepan over a medium heat

  3. Whisk in flour and cook until sauce thickens, creating the frosting

  4. Alternate the layers with a tortilla first, then a layer of […]

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Kale Salad with Pomegranate

2018-08-07T22:18:35-04:00August 6th, 2018|Categories: Recipes|Tags: , |

Try this scrumptious kale salad with a mix of healthy veggies and pomegranate seeds. Mix sliced sweet cherry tomatoes with a base of greens including kale, cucumber, and avocado. Toast sunflower seeds to get the most flavor then sprinkle on top with sea salt and nutritional yeast and top it off with cilantro for extra flavor.

This wonderful mix of kale and other plant based greens in a salad is easy to make and will bring you back for seconds! Enjoy!

kale salad with pomegranate

Kale Salad with Pomegranate Recipe

Alyona
Prep Time 5 mins
Total Time 5 mins
Course Salad

Ingredients
  

  • 4 cup kale
  • 2 avocado sliced
  • 2 cucumber sliced
  • 1 cup cherry tomato sliced
  • 3 tsp raw sunflower seed toasted
  • 1/2 cup cilantro chopped
  • 1/4 cup pomegranate seeds
  • 1 tsp sea salt
  • 1 tbsp nutritional yeast

Instructions
 

  • Toast raw sunflower seeds in a toaster oven cooker for about 3 minutes, careful not to overcook
  • Chop kale and cilantro and place is a large bowl
  • Slice cherry tomatoes, cucumber and avocado and place in bowl with salt
  • Mix ingredients in bowl
  • Sprinkle sunflower seeds, cilantro, and nutritional yeast on top and serve
Keyword kale salad
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