Not exact matches
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16
ounces soy crumbles or diced chicken flavored seitan (or 8
ounces faux meat plus 8
ounces cooked rice) 1/2 cup (4
ounces)
vegan cream cheese 1 1/2 cups shredded
vegan cheddar or
cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5
ounce can corn, drained 1/2-15.5
ounce can pureed pumpkin
I cup naturally
vegan cornbread mix (I use Martha White) 1 cup naturally
vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup
vegan butter, melted 1/3 cup
vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5
ounce can corn, drained 4
ounce can sliced black olives, drained 4
ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded
vegan cheddar or Monterey Jack cheese, divided (I use So Delicious
cheddar - jack blend)
INGREDIENTS: 1 (15 -
ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened
vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 -
ounce) can chickpeas, rinsed and drained 1 cup shredded
vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping
1 pound shredded
vegan cheese (I like So Delicious
cheddar and
cheddar - jack sold in 8
ounce packages)
3 tablespoons extra-virgin olive oil, divided 1 small onion, thinly sliced 4 garlic cloves, thinly sliced 1/2 teaspoon fine sea salt, divided 2 Tofurky Italian Sausage links, crumbled in food processor 8
ounces mushrooms, thinly sliced 1 pound prepared pizza dough 3/4 cup prepared marinara sauce, plus more for serving 1 package Tofurky Pepp» roni Deli Slices, divided 1 jalapeño pepper, thinly sliced 8
ounces vegan mozzarella (or part
vegan cheddar), shredded and divided (We love Follow Your Heart cheeses!)
INGREDIENTS: 1 (15 -
ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened
vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 -
ounce) can chickpeas, rinsed and drained 1 cup shredded
vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping