Vegan Recipes and Plant Based Cooking

I still remember the first time that I tasted cheddar bay biscuits from a certain seafood chain. That was many years ago, but I've been making them ever since.  But, for a long time now, I make them vegan. I used to make them with nutritional yeast. Which was good.  But  since vegan cheese has gotten better and cheaper in recent years, I've changed things up.  Nooch is a good cheese substitute, but making them with vegan cheese shreds really ups the deliciousness quotient.  I like to make mine using oat flour. It results in a lighter, fluffier finished biscuit. Plus, nutritionally, it's better. They are also, gluten free.  Ingredients 3 cups ground old fashioned oats 2 cups water 3 tbls canola oil 1 tbl baking powder 2 tbls soy protein isolate 1/2 cup vegan cheddar shreds 1 jalapeno, minced 1 serrano, minced 1 habanero, minced 3 cloves garlic, minced 2 tsps paprika 2 tsps turmeric 2 tsps dry thyme 2 tbls salt Make your oat flour by pulsing the old fashioned...

 This recipe is for a vegan marble blondie. So, it combines a brownie and a blondie into one scrumptious dessert. It uses garbanzo beans to create that dense, fudgy texture that we all associate with these kinds of pastries.  It's pretty easy to make using a food processor. Because vegan desserts should be as simple to create as they are delicious to eat.  Ingredients 1 can garbanzo beans rinsed 1 cup ap flour 2 tbls cocoa powder 1 1/4 cups sucralose 1 tbl baking powder 1/3  cup water 2 tsp vanilla extract 1/4 cup canola oil 1 tsp salt Instrctions In your food processor combine the beans, flour, sucralose, baking powder, water, vanilla, oil, salt. Coat an 8 inch square baking pan with non-stick spray. Preheat oven to 350 F. Pour the mixture into the pan, leaving 1/4 cup of it still in the food processor.  Stir the cocoa powder into the 1/4 cup of the mix still in the food processor.  Then swirl that into the baking pan mixture.  Bake at 350 F for 15-20...

 I don't know about you, but I really enjoy vegan 'meatballs'. They have great texture, taste and are kind of fun to make as well.  I've done black bean vegan meatballs before, but this time around I tried something new.  While I enjoy the crisp exterior and soft interior of classic black bean meatballs, I wanted to create something with a slightly chewier interior that more closely mimics classic meatballs.  The way that I did this was by using textured vegetable protein (TVP for short).  Now, the package directions will tell you to soak it and get it pretty wet, but it's much better when you only lightly moisten it.  So I made a typical black bean meatball mix in the food processor. Then I removed that to a small mixing bowl where I gently stirred in the TVP before rolling it into balls and baking them in the oven.  You'll be pleasantly surprised by the similarity to grandma's old fashioned meatballs. Not my grandmother's. She couldn't really cook,...

Cauliflower mash is all the rage. It's great. I really like it. But, zucchini mash is even better. It's creamier and more similar to the texture of mashed potatoes.  It's also a little easier to prepare. Zucchini cooks quicker. It's also less expensive.  Ingredients 3 medium zucchinis 1/2 block medium tofu 1/2 cup frozen corn kernels 3 cloves garlic 1 jalapeno 1 habanero 3 tbls canola oil 1 tbl Italian seasoning 1 1/2 tbls salt 1 tsp black pepper Instructions In order to get a nice white color you'll want to steam the zucchini whole. You don't want to char any of the flesh because then you'll get a weird greenish/brownish color to your finished dish.  Steam them in a bit of water with the skins on.  When they're tender, slice in half and scoop out the 'meat' with a spoon. Reserve the empty skins. Slice them up into strip and season. They are tasty.  Add the scooped out zucchini 'flesh' to a food processor.  In a small microwave safe vesse...

 Like many people, I love apple pie. It's one of my favorite desserts.  It's easy enough to make it vegan using vegetable shortening. However, I don't like to use that stuff.  Obviously, to keep it vegan, I couldn't use butter. I also, don't really care for the plant based butters available in the supermarkets. Not to mention that they cost a lot.  I decided to use walnuts to make an apple pie crust. When you put walnuts in a coffee grinder they turn to a thick paste similar to butter. So, I thought, that could work. And work, it did! My pie crust came out pretty great.  Full disclosure: this is my first time ever making an apple pie from scratch. Now, I'm a cooking show junkie though, so I had all the theoretical knowledge. I just lacked the hands on experience.  Crust ingredients 2 1/2 cups AP flour Approx. 1 cup walnuts (or 3 small handfuls) 1/3 cup Splenda or other sweetener 1 tsp salt 1 tsp baking powder Cold water Filling ingredients 2 granny smith ap...

 Here's an interesting variant on red pepper sauces. It uses multiple red spices and vegetables to create an uber-red sauce. It's a little bit smoky, a little bit sweet, a little bit spicy. Ingredients 1 med red bell pepper, chunked 1 red habanero, chunked 1 jalapeno, red or green, chunked 1 serrano, red or green, chunked 3 cloves garlic, halved 1/4 block medium tofu 1 cup water 2 tbls canola oil 1 tsp smoked paprika 1/2 tsp ancho chili powder 1 tsp aleppo pepper flakes 1/4 tsp cayenne 1/2 tsp oregano 1 tbl salt 1/2 black pepper Instructions In a dry small frying pan cook the bell pepper, serrano, jalapeno and habanero over medium heat until they have some good char.  Add the garlic, spices/herbs and oil. Continue to toast for a few more minutes. Until fragrant.  Carefully and slowly add in the water. Scrape to deglaze the dark bits from the bottom of the pan. Then simmer until reduced by 1/3. Add the tofu to a blender and then pour the pepper mixture on top. Puree until ...

 It's been a while since I've added any new vegan recipes. But I have one now. It's a creamy red pepper sauce.  It's somewhat similar to a vodka sauce minus the vodka. And with red pepper instead of tomato.  Still, it does have that creamy consistency as well as the bite.  In this case the creamy comes from tofu and the bite comes from a few spices.  Personally, I like red pepper based red sauces better than tomato ones. They have more depth.  Ingredients 1 large red bell pepper, diced 1/2 block medium tofu 5 small cloves garlic, halved 2 tbls canola oil 1 1/4 cups water 1 tsp crushed pepper flakes 1 tsp ancho chili powder 1 tsp aleppo pepper flakes 1 tsp dry oregano 1/2 tsp cayenne 2 tbls salt 1 tsp black pepper  Instructions Saute the bell pepper and garlic in the oil over medium heat for 10 minutes.  Carefully pour in the water and simmer for 10 minutes or until the peppers are tender.  Break up the tofu into chunks and add it to a blender...

 Tofu is the perfect vegan base for a variety of creamy sauces and aioili. When you find yourself craving something rich, thick and creamy look no further than a block of tofu.  In this case, I made a vegan garlic aioli which I had been jonesing after for quite a while.  It's light and fluffy like a typical mayo. It's also creamy and rich too. It's replete with delectable garlicky goodness.  It just takes a handful of ingredients and about 15 minutes of your time.  Ingredients 1/2 block firm tofu, drained 2 small heads of garlic, plus oil 1/4 cup canola oil 1 tbl white vinegar 1 1/2 tbls salt 2 tsps black pepper Instructions Peel the garlic cloves and place them into a 1 cup microwave safe container. Just barely cover the cloves with oil and microwave for 1 minute.  Add all the ingredients to a blender or food processor and puree until fluffy and smooth.  Enjoy as a salad dressing, sandwich dressing or mix it with your favorite beans to create a tuna/c...

 This is a simple sauce for anyone who loves saffron. Saffron is expensive, but it can be purchased through a certain online retailer for not that much. Saffron has a unique flavor that simply can't be replicated. If you love its taste, it's worth spending a few dollars. The thing to keep in mind, is that a little bit goes a very long way. So, even when you buy a small amount, it lasts a very long time.  This sauce only contains a few ingredients. When you're working with saffron, it's best to keep things simple and let the saffron shine. Ingredients 2 pinches saffron 1 small head of garlic, cloves halved 1 1/4 cups water 2 tbls canola oil 1 tbl salt 1 tsp black pepper 1/16 tsp xanthan gum I first experienced the taste of saffron when I tried a pre-seasoned rice packet which contained it. From that point on, I was hooked.  But over time, the taste of the pre-made stuff changed in not a good way, but I still craved that unique floral saffron flavor. So, I went ahead and ...

 It's time for a new sauce. Because the sauce is what brings it all together.  This sauce is fairly simple, but carries a lot of depth. The rosemary provides a smokey back note. The roasted garlic is smooth and earthy. The chiles add that necessary heat.  When creating vegan sauces you have to make full use of the power of the vegetables that you choose. Drawing out all of their potential in order to extract every last drop of flavor. It's the difference between an okay sauce and a really good one.  Ingredients 2 Jalapenos, deseeded and chunked 2 Serranos, deseeded and chunked 1 Habanero, deseeded and chunked 1 Small Head of Garlic, cloves halved 1 cup water 1 tsp rosemary 2 Tbls canola oil 1 Tbl salt 1 tsp black pepper 1/16 tsp xanthan gum I originally purchased xanthan gum to make soy based vegan ice cream at home. It worked perfectly in that application.  What I later discovered from experimenting is that it's also a very convenient way to thicken ...

 If you've tried making my vegan ice cream recipe , then you'll want to try this idea as well. It's a vegan chocolate fudge sauce to accompany it. You can pour it on top, mix it in or just slurp it straight up.  It's very easy to do. It just takes a few simple ingredients and a few minutes of your time.  Ingredients 4 heaping tablespoons cocoa powder 1/4 cup original almond milk 3/4 cup water 1/2 cup sucralose 1/8 tsp xanthan gum * Instructions Add all the ingredients to a small sauce pot and whisk together. Warm over medium low heat and keep whisking until all the lumps are gone and it begins to thicken. It shouldn't take more than a few minutes.  Be certain to scrape in the corners of the pot to make sure all the dry ingredients are incorporated.  The xanathan gum sounds like a scary ingredient, but it isn't. It can be purchased quite cheaply at that famous internet retailer we all use. A little bit goes a long way.  * You can do this sauce without the xa...

 It's been a while since I last added something new. This is something I've never done before. I've made a few curry sauces over the years, but never one quite like this. The base is red peppers and tofu.  It's a pretty americanized curry. Simple in the spice department compared to a traditional indian or asian curry, but it has a lot of nuance to it still the same.  Ingredients 1/2 a large red bell pepper, diced 7 small cloves garlic, halved 1 red habanero, deseeded/chunked 1/2 block silken tofu 1 tsp turmeric 1/2 tsp paprika 1/2 tsp allepo pepper flakes 1/2 tsp garlic powder 1/4 tsp sumac 1/4 tsp cayenne 1/4 tsp oregano 1 tbl salt 1/2 tsp black pepper 1 cup water 1 tbl canola oil The oregano may seem out of left field, but I like a little earthy, herby note in my curries. Try it, see if you agree.  Most of these spices are readily available at a standard supermarket, walmart, target, etc. The sumac and allepo, I get on Amazon. It's a little more expensive than typ...

I've been trying for a little while to come up with a good vegan version of ice cream. After a few okay attempts to create sugar-free and dairy-free homemade vegan ice cream, I have finally hit upon the perfect way to do it, thanks to a little research on reddit. It's actually fairly simple, but it does require two special ingredients. More on that later.  The most important step is to get an ice cream machine. The first one I tried was pretty cheap and did not work out well at all. I won't name names. However, having learned from that experience I was more careful with my next purchase. I went for a reliable brand and a smaller unit. The pint size unit not only lowered the cost, but also meant there were no leftovers. Homemade ice cream does not save well. You can save leftovers, but they would need to be completely thawed in the fridge and then rechurned. So I reccommend making only as much as you want to eat in one sitting.  A better method for making multiple servings w...

Making bean based 'meatballs' can be tricky. They're often to soft and too wet. Other times they're too dry.  Vegan 'meatballs' are not something you can just throw together. You need a plan if you want them to turn out right.  Flavor isn't that hard, but getting the texture correct is especially important. When your mind thinks of meatballs you expect a certain mouthfeel.  These vegan 'meatballs' have a really nice chew in addition to their exceptional taste. The secret is using partially cooked rice so that it just barely finishes cooking as the balls are baking.  Ingredients 1 can black beans, rinsed and thoroughly drained 1 jalapeno, chunked 1 serrano, chunked 3 cloves garlic 1/4 cup rolled oats 3 tbls par cooked rice 2 tbls soy protein isolate 2 tbls nutritional yeast 2 tbls canola oil 1/2 tsp ancho chili powder 1 tsp paprika 2 tsps italian seasoning 1/4 tsp cayenne 2 tbls salt 2 tsp black pepper Instructions For the par cooked rice. Fill a 14 o...

 Recently, I posted a recipe for gluten-free, sugar-free vegan almond sponge cake . I made the same recipe again, only this time, I also made vegan chocolate frosting to go with it.  The frosting uses tofu and cocoa powder. It is dairy-free and sugar-free.  It's very easy to make. It tastes like and has the same texture as traditional cake frosting.  Ingredients 1/2 block medium tofu, drained 1/4 cup allulose 1/4 sucralose 2 tbls cocoa powder 2 tbls soy protein isolate 2 tbls almond milk 1 tsp salt Instructions Use a stick blender or a food processor to turn the tofu into a smooth paste.  Stir in the other ingredients.  Continue to process until smooth and fluffy.  Cover and chill for a few hours to firm it up a little.  Spread on your vegan cake . It's enough to cover one 9 inch square cake.  The sprinkles shown in the photo add a negligable amount of sugar.  Filed under: April 2025 Vegan Recipes

 This is a nice recipe to accompany vegan meatballs and/or mashed cauliflower.  The ancho chili powder really gives it depth and brings the flavors to life.  It also helps give it that classic gravy color. It has to look as good as it tastes.  Ingredients 12 cloves garlic 1/2 can chick peas 1/2 cup almond milk 1/2 cup water 1 tbl canola oil 1/2 tsp ancho chili powder 2 tbls salt 1 tsp black pepper Instructions In a small sauce pot, simmer the water, milk, garlic and oil. Allow to simmer covered for 10 minutes.  Add the pot cotents to a blender. Add the spices and chick peas. Puree until smooth.  Shown with black bean sausage balls and garlic mashed cauliflower.  If you're wondering where the heck to get ancho chili powder, Target has their own brand on their website for about $2. I was not paid to mention this. I just love Target's selectin of low cost herbs and spices. 

 Do you like corn and garlic? Of course you do. Everyone does. This recipe  takes those two wonderful flavors and combines them into a scrumptious vegan sauce.  It's pretty simple to make it. We'll simmer the corn, garlic and spices together and then we'll puree them to create the sauce.  Ingredients 6 oz. frozen corn niblets 10 cloves garlic 1 cup water 1/4 cup almond milk 1 tbl canola oil 1 tsp dry basil 1 tsp dry thyme 1 1/2 tbls salt 1 tsp black pepper Instructions Add all the ingredients to a small fry pan or a small sauce pot. Bring to a boil and then reduce to a simmer. Allow to simmer for 10 minutes.  Add contents to a pitcher blender. Cool before pureeing.  The sauce will thicken more as it cools.  That's it. Sweet and tangy corn and garlic sauce. Totally vegan. 

 I've continued baking with soy protein isolate. In this case, a savory corn bread. The soy protein acts as a binder and egg replacer. If I believed in magic, I would say that's what it is. But it's not magic. It's just the power of plants.  I love corn bread as both a sweet and savory food. It truly shines in both applications.  In this case, I went savory. It's a soft, fluffy and spicy corn bread that you'd never know is without eggs.  Instead of baking with white flour, I use old fashioned oats that I turn into dust using a spice grinder. Oats are gluten free. Oats are also better for you than white flour.  Ingredients 1 1/2 cups corn meal 3 1/2 cups ground old fashioned oats 2 Tbls soy protein isolate 2 Tbls Canola Oil 1 Jalapeno, minced 1 Serrano, minced 1 Habanero, minced 5 Small Cloves Garlic, minced 1 Cup Shreeded Vegan or Regular Cheddar Cheese 1/4 Cup Almond Milk 2 1/2 Cups Water 3 Tbls Baking Powder 2 Tbls salt Instructions The 3 1/2 cups measure of o...

 Recently I posted a vegan cookie recipe that usesd soy protein isolate as an egg replacer. I noted that the cookies came out soft and chewy, which is wonderful for cookies. Because of this, I thought that soy protein isolate would not work well in vegan cake recipes because no one wants chewy cake.  However, I have since learned that when you combine soy protein isolate with baking powder you do not get a chewy cake. In fact, you get a beautiful, fluffy and tender sponge. I was amazed at how perfectly it worked. I was able to create a vegan cake that was just as moist, fluffy and tender as a traditional one.  It really was a revelation for me that this one single ingredient could have such a profound impact on all my vegan baking. It makes such a supple, tasty cake that it doesn't even need frosting.  In this case, I created an almond cake. I like almond extract in conjuction with vanilla extract for this recipe because it's a little more potent. And since I used o...

 Pre-made hot cocoa is convenient, but not really that great. It's also not vegan. Real, homemade hot cocoa is easy and actually quite nutritious. It's also very simple to make it vegan.  I've seen various recipes that require cooking it in a pot on the stove. Personally, I don't want to use a pot and cook it on the stovetop for every cup or two.  You can make your own dry mix in advance and then just use a tea kettle, coffee maker or the microwave to make each mug full as desired.  It's easy to do.  Ingredients 1 cup unsweetened cocoa powder 1 cup sugar substitute, like sucralose 1 Tbl soy protein isolate 1/2 tsp salt 1/4 tsp cinnamon 1/8 tsp nutmeg In a resealable storage container mix together all the ingredients. Store in a cool, dry place.  When you're craving a cup of hot cocoa, heat 10 oz. of water, either in a mug in the microwave or using a coffee maker or tea kettle and then pour it into the mug.  Add 2-3 Tbls of the pre-made mix and stir unt...