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.
You can’t lie, this sh*t looks gooood, and it is. Super easy to put together and pretty quick. I’m on a big time soyrizo kick, all my breakfasts’ have it in there.
I cheated and used frozen hashbrowns, but can you blame me?! I don’t have time to shred potatoes and all that. So, I say you should get the frozen kind too. (;
2-3 tbsp olive oil
1/2 package of frozen hashbrowns
sprinkle of garlic powder and black pepper
1/4-1/2 onion, diced
1 jalapeno, minced
2 cloves garlic, minced
1/2 green bell pepper, diced
1/2 package of soyrizo
1/2 package of firm tofu
cilantro for topping
In a medium sized pan, heat 2 tablespoons of olive oil on medium high, once hot add the hashbrowns, garlic powder, and black pepper. Allow to cook at least 4-5 minutes before you toss to mix. Avoid using a spatula, but after you toss, you’ll cook another five without touching, toss, cook another 5 and repeat that process until they’re cooked and crispy to your liking, add olive oil when you need it.
While your hashbrowns cook, in another medium/large sized pan, heat 1 tablespoon of olive oil and add in all of the veggies, cooking for about 5 minutes, stirring occasionally.
Add the soyrizo, and break in the tofu. You’ll use your hands to crumble it in, and then mix everything together and cook another 3-4 minutes, stirring here and there until it’s all heated up and ready to serve!!
A layer of hashbrowns and then a layer of the veggie and soyrizo scramble! Top with cilantro and anything else you want, 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.
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 think I have a cauliflower addiction. I eat so much of it, but it’s just so versatile! This is a new recipe I got from mealz.com and let me tell you, sooooo good. I ate way too much. I always get scared using batter because sometimes I really mess those recipes up, but this one was really simple and turned out great.
This recipe does take some time to put together, so planning ahead and making sure you have about an hour to put it together and then cook is important! Trust me though, it’s so worth it.
1 large cauliflower head
1.5 c almond/soy milk
1 c flour
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1 tbsp olive oil/grapeseed oil
3/4 c vegan buffalo sauce
Vegan Buffalo Sauce
3/4 c hot sauce
2 tbsp olive oil/grapeseed oil
1/4 tsp garlic powder
Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Cut cauliflower into big bite-size florets (see more pics on my blog). Set aside.
Mix 1 cup flour, 1.5 cups milk (2% dairy milk or unsweetened non-dairy milk), 1 teaspoon each salt and garlic powder, 1/2 teaspoon each paprika and pepper, and 1 tablespoon coconut oil.
Dip florets into batter, gently shake off excess. Place on baking sheet in a single layer with as much space between florets as possible.
Bake at 450 degrees for 18-20 minutes. Gently flip. Cook for another 12-15 minutes.
Meanwhile, make the buffalo sauce (if using). Combine 2 tablespoons coconut oil, 3/4 cup hot sauce and 1/4 tsp garlic powder in a small sauce pan. Heat over low heat for 3-5 minutes.
When cauliflower is finished, allow to cool slightly then add to a mixing bowl. Pour sauce (in this case buffalo) over the “wings” and gently toss to coat. Bake for another 10 minutes.
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!