Holy sh*t, this bagel is so good. I wasn’t even high when putting it together haha but it seems like a high creation, so many things coming together beautifully. I used to love getting bagels when I lived in New York before I was vegan, the cream cheese, the meats the hearty and strong flavors, SO GOOD.
I’ve been missing that in my life, and I thought up this little gem of a recipe and I can’t wait for you to try it, I can now have a hearty and flavorful breakfast bagel that tastes so f*cking gooood and vegan!
1 everything bagel (or any bagel of your choosing)
vegan cream cheese
Heat up your soyrizo, pan-fry on the stove by heating with no oil for a few minutes until hot or place in the microwave, check the packaging.
Toast the bagel, spread cream cheese on both or one side, sriracha on the opposite side or both, add avocado, tomato, soyrizo and enjoy as two separate pieces or a sandwich. Foodgasm ready.
Get your sweet tooth taken care of with these delicious ass french toast sticks. I got this recipe from Rabbit and Wolves, with a few modifications and they taste amazing.
I didn’t have apple sauce but the recipe still turned out great, when cooking you should leave them for at least 30 seconds to let them crisp, if you try flipping too early the breading might be too wet and stick to the pan.
1 1/4 c almond milk
2 tbsp flax meal
3 tbsp water
1/4 c apple sauce
1/4 c maple syrup
1 tsp vanilla
1 tsp cinnamon
1 tsp salt
6-8 slices white or sourdough bread, slightly stale
1/2 c sugar of choice
1 tbsp cinnamon
maple syrup for serving
In a small bowl, mix the flax and water together and let sit for a minute to thicken into the flax egg. In a large mixing bowl, add the milk, flax egg, apple sauce, maple syrup, vanilla, 1 tsp of cinnamon, and salt. Whisk until fully combined.
If your bread is already sliced, cut those into about 3 or 4 sticks. Heat a little oil or vegan butter in a non stick pan, dip the bread into the milk mixture quickly, and cook on each side about 1 to 2 minutes.
In a small bowl or on a plate, combine the sugar and cinnamon, as you finish cooking each batch of french toast sticks toss in the cinnamon and sugar. Serve immediately with maple syrup.
Throw it on a pile of fettuccine, or eat it alone, you won’t be disappointed. I did both and they both tasted great. I’m also a monster… I cook for one and finished the entire casserole in less than three days haha. I added sriracha for an extra kick, feel free to add chili flakes or any other extra spices.
It’s a great side dish, and if it’s your main accompany with a couple great sides that carry some more protein for a well-rounded, filling meal.
Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside.
Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
While the cashews are soaking, you can steam the cauliflower. Place about 1 ” of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat.
Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutesuntil it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy!
Well SH*T D*MN, these tacos were fire. I was really impressed with myself for these… but like how hard is it to throw tacos together haha. What really made these the bees knees was the sauce, I have a post for that recipe and I’ll link it below… don’t skip it!
Not sure if Aldi is available to everyone but if you can go, they have AMAZING vegan options. The brand is “Earth Grown” and their substitutions taste great, not dry or tasteless. I’ve tried some brands of chickenless nuggets and patties that are awful, and no-meat crumbles that were extremely lacking in spices and I guess moisture. But hey, gotta start somewhere and I should just be grateful more options are being created for vegans!
Anyways, Aldi has meat-free crumbles for tacos and the consistency of them are amazing and they taste really great, I was extremely impressed. So, if you can go for that, then do it! And try all their other meat substitutes, you won’t be disappointed. Trader Joe’s and Ralph’s also have okay meat-free crumbles for backup.
For the shells, you can either make your own or buy them, I’ll give instructions for making them below.
*In a medium sized pan, heat the canola oil for a couple minutes, so that when you place the tortilla in it to fry it gets all loud and sizzles. You’ll use tongs to first dip both sides, and then fold the tortilla so that half of it is cooking while you hold the half up with the tongs. Make sure you are folding it into a taco shell shape, hold for about 30 seconds or until golden brown, switch sides and allow to cool. Continue until you’ve made as many shells as you want.
In a medium pan, heat 1 tbsp of olive oil and add the package of meat-free crumbles, cook according to package. Fill you shell with the meat, top with the BOMB avocado sriracha sauce, lettuce, and tomatoes. Enjoy the heck out of these puppies.
Poured this baby on my tacos and it made them unbelievable, no lie I ate four fat ones. It would probably be amazing on a tostada, in a burrito, on a taco salad… or wherever else you think it would taste good (comment ideas below!)
It’s super quick and easy to throw together too, and I added probably five tablespoons of sriracha since I’m a spice freak but it’s open to manipulation based on your preferences.
1/2 c vegan mayonnaise
1 tbsp lemon or lime
2-4 tbsp sriracha (or more!)
Add all ingredients into a bowl or food processor, mash with a fork or if using a food processor run until smooth.
I’m into cooking morning food apparently… this one was a goodie, and super tastey. I’m really happy with how it turned out, and there is a really great tip to getting your potatoes to cook the right way and not get mushy.
The tip: Instead of stirring your potatoes with a spatula or spoon, once they are on the pan, let them cook for minimum five minutes and TOSS them, allow to cook another 5-10 minutes, TOSS, and repeat until they look and feel right. This allows the potatoes to not get squished and actually cook properly for a sturdy, slightly crisp finish. I can’t tell you how many times I’ve ruined my potatoes by stirring them and they turn into mush and the pan burns more. There is magic to the toss method, give it a try!
I added black beans for some extra protein and avocado, with a finish of paprika and cumin. I wish I had cilantro because that would have been bomb af. Hope you enjoy this recipe as much as I did.
2 tbsp olive oil
2 sweet potatoes, diced (smaller than a dime)
1 red potato, diced (smaller than a dime)
1/2 tsp pepper (I skipped salt, but add as you see fit)
1/2 red onion, diced
1 orange bell pepper, diced
1 jalapeno, minced
sprinkle of paprika
sprinkle of cumin
In a large frying pan, heat the olive oil over medium heat, I would advise not going too high on the heat and make sure the oil heats up. Add the potatoes, make sure they are spread, add black pepper and let cook for 8-10 minutes, no stirring.
Add in the rest of the veggies and toss, don’t stir, mixing everything. Let cook for another 8-10, and toss again. Cook for an additional 5-10 minutes and pierce the potatoes with a fork and see if they are finished. If you want to cook to be more crispier, give it another toss and let sit for another minimum of five minutes.
If you’re vegan and have been craving a good breakfast for those mornings after a long night out (a.k.a. a cure for your hangover), your wait is over!
This is one of my favorite breakfasts, it’s full of so many delicious veggies and on top of that soy chorizo! Sooo so so good and filling. Takes about 30 minutes to put together and tastes just as great as leftovers. I like to top mine with avocado and sriracha. I didn’t have cilantro but if you do, throw some on top because it’ll only make this dish that much better.
3 tbsp olive oil
2 cloves of garlic, minced
2 sweet potatoes, diced (no larger than the size of a dime)
3 red potatoes, diced (no larger than the size of a dime)
1/2 tsp salt and pepper
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, diced
1 jalapeno, minced
1 package soy chorizo
Heat a large pan over medium heat and add the olive oil. Allow that to heat up and add in the garlic for about 30 seconds
Add in the potatoes and mix, coating in the oil, then let cook for about five minutes before stirring. Give a toss around, and cook for another 3-5 minutes.
Add in the bell peppers, onion, and jalapeno, stir, and cook for an additional 3-5 minutes.
Add in the soy chorizo, mix well and cook for an additional 3-5 minutes. Fork the potatoes and see if it pierces easily, if not continue cooking or serve! Add toppings and enjoy!
Oh myyyy pizza. Love it. Love everything about it. This week I’ve been feeling exhausted from work and needed some carb-filled food to pick me up haha. The only thing with pizza is that you have to make the dough and let it rise. If the dough was pre-made the process of making a pizza wouldn’t take that long, but since I didn’t pre-make it, the whole process took about an hour and a half. I had the time so I guess it didn’t matter.
I’ve never made this kind of pizza and I was pleasantly surprised. It turned out super delicious and I ate more than I’d care to admit.
1 1/2 c warm water
2 packets (1/4 ounce each) active dry yeast
2 tsps granulated sugar
1 tsp garlic powder
1 tsp basil
1/4 c olive oil, plus more for drizzling and bowl
1 tsp salt
4 c all purpose (or whole wheat) flour, plus more for work surface
1 tbsp cornmeal
1 tsp olive oil
1/2 zucchini, cut in half long ways and sliced into half moons
1/2 onion, diced
4 garlic cloves, minced
1 jalapeno, thinly sliced into full circles
1 tomato, sliced
1 green bell pepper, halved and sliced
1 bunch of cilantro, chopped
1/4 -1/2 c Thai red sauce/Thai curry sauce, anything close to this will work
Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about five minutes. Whisk in sugar, spices, oil, and salt. Add flour and stir until a sticky dough forms.
Lightly brush the inside of the bowl with olive oil. Place dough inside and drizzle a little olive oil on top. Cover with a plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour. (start with veggie prep at this time)
Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round.
Divide into two medium sized pizzas, three small pizzas or leave as one large pizza, rolling it out to your desired thickness.
Get a sheet pan and cover the bottom with cornmeal and place pizza(s) on one or multiple sheet pans, in preparation for topping.
Preheat oven to 375 degrees.
Heat up the olive oil in a medium sized pan, and add your zucchini and onion over medium heat for about five-seven minutes, just to soften them up.
Have the rest of your veggies prepared and ready to top.
Making the Pizza
Optional: brush the edges of your dough with olive oil.
With your dough and toppings ready, you will cover the base with the Thai sauce you chose, about 3/4 in. from the edge cover it generously.
Top it with the zucchini and onions, bell pepper, tomato, jalapeno, and garlic, place in the oven and cook for 11-13 minutes.
Once removed from the oven, you will top with cilantro, peanut sauce, and sriracha if you like the extra spice. Cut it up and enjoy it hot!
I probably cook this recipe three times a month, I am borderline obsessed. These tacos are so flavorful, filling, and a hit with any of the lucky people I’ve cooked them for. (;
Since this weekend was a holiday, I figured why not cook for the house!
To make it a quicker recipe to put together, when you’re battering your tacos, feel free to throw the coconut milk mixture in one bag, and the dry ingredients in another ziploc bag. Dump your florets into the wet mixture, covering well, and then move from there to the dry bag and give it a good shake to coat everything. I found this to shorten the prep time for the cauli’s by about 10-15 minutes.
These tacos are always the talk of the table, I recommend wowing some non-vegans with these baby’s and they will let you know vegan food “is actually really good!” I love hearing it haha because any food can be good! Labels or no labels.
The coleslaw is super simple, it’s only three ingredients and adds a nice freshness to the taco. And the sauce is my favorite part, I’m probably too generous on portion sizes but you know, how can I help myself when it’s so bomb?! I finally top it with sriracha, and barely make it to my seat before devouring.
For the cauliflower
1 head of cauliflower, florets
1 14oz can of coconut milk
1/2 – 3/4 c cornmeal*
1/2-3/4 c breadcrumbs* (I used panko)
1/4 tsp garlic powder
1/8 tsp cayenne powder
1 tsp cumin powder
1/2 tsp chili powder
1/8 tsp turmeric
1/2 tsp paprika
For the coleslaw
1/2 head of cabbage, finely shredded
2 large carrots, finely shredded
1 tbsp maple syrup
For the sriracha sauce
1/4 c vegan mayonaise
1-2 tbsp sriracha
Set your oven to 375 degrees, and line a baking sheet with parchment or tinfoil. If you have the time, and can hand dip each cauliflower, you will get two medium/large bowls out. If you are on a time crunch, two large ziploc bags will be needed.
In one of the bowls/ziploc you will pour the can (make sure to shake well) of coconut milk and juice of one lime, mixing well. In the other bowl/ziploc you will add all of the dry ingredients and mix well.
With your florets, you will generously coat each one in the coconut milk bowl or ziploc (for the bowl you can usually do a couple at a time, and for the ziploc dumb all of the florets in and shake the bag) and then transfer to the dry ingredient bowl or bag (same with the wet bowl, you will only coat a couple at a time, and for the ziploc, transfer only the cauliflower florets, leaving as much excess coconut milk behind as you can) and completely coat. The coated florets will be placed on the baking sheet and placed in the over for 12-15 minutes.
While the cauliflower is cooking, you’ll get your coleslaw and sauce together, in a medium sized bowl, put all ingredients together and stir, place in the fridge until the cauliflower is ready.
For the sauce, you will place all ingredients in a small bowl, mixing well and placing in the fridge until the cauliflower is ready.
When the cauliflower is done, turn each floret, and place back in the oven for another 12-15 minutes.
Once the cauliflower is ready, heat up your tortillas, and build to your liking!
*Depends on how big your cauliflower is, I usually use more, I just like to make sure I have enough to properly cover the florets!
Get ready to wow yourself or anyone who tries these, they are so good, I wish I didn’t eat them all already!
A pretty simple recipe that is full of flavor! Honestly, one of my favorite creations, a blend of Mexican spices and bomb veggies, atop brown rice and topped with salsa and hummus. SO GOOD.
This recipe is pretty easy to throw together once your veggies are prepped!
You’ll want to dice your sweet potatoes, cut your broccoli into florets and slice the bell pepper. In a medium sized bowl you’ll toss the broccoli and bell pepper with olive oil and the spices. place on half of the baking sheet, throw the sweet potatoes in the same bowl and add oil and spices to those as well. Throw on the other side of the baking sheet and pop that baby in the oven.
Once they are cooked up, pile on as much as you want on top of your rice, and throw on the salsa and hummus! I also added tapatio.
2.5 c brown rice, cooked
1 head of broccoli florets
1/2 bell pepper
2 sweet potatoes
2 tbsp olive oil
2 tsp cumin
2 tsp chili powder
2 tsp garlic powder
1 14oz can black beans
1 tomato. diced
3 tbsp hummus
6 tbsp salsa (store-bought or homemade)
Make sure you get your rice cooking, either prep beforehand or cook according to package before getting started.
Set your oven to 400 degrees, and line a baking sheet with tinfoil.
Get a medium bowl, throw in your broccoli and bell peppers, and top with 1 tbsp olive oil, 1 tsp of the rest of the spices. Give it a toss to coat everything, adding more oil if necessary, spread this out on half of the baking sheet. Keep the bowl for the next step.
In the medium bowl, add the sweet potatoes, and the rest of the oil and spices. Toss to coat, and if needed, add more oil. Place these on the other side of the baking sheet, and pop it into the oven for 12 minutes.
Remove the broccoli and bell peppers, set aside, and put the sweet potatoes back in for another 12 minutes.
Right before the sweet potato gets finished, you can get a bowl ready. For one serving, you’ll start with the base, 3/4 cups of rice, add 1/3 of the broccoli and bell peppers, 1/3 of black beans, 1/3 diced tomato, 1 tbsp hummus, 1/3 avocado and 2 tbsp salsa.
Once the sweet potatoes are ready, throw 1/3 of those into the bowl, and enjoy!
Amount Per Serving
% Daily Value *
Total Fat 22g
Saturated Fat 3g
Monounsaturated Fat 12g
Polyunsaturated Fat 4g
Trans Fat 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.