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
4 Dr. Praeger's Kale Veggie Burgers 2 large garlic cloves, minced 1/2 onion, minced 2 tablespoons extra-virgin olive oil 1 can of black beans 1/4 cup drained, rinsed and cooked quinoa 1 cup chopped spinach 4 - 5 large red bell peppers 1/4 cup
shredded vegan cheese (optional)
Aside from batch cooking and freezing basic meal components, I also freeze extra homemade sauces, soups, fruits and veggies I have from the week, as well other foods, such as
shredded vegan cheese, that I know I won't use up before they go bad.
Top the rolled pizza dough with the following toppings in this order spread evenly across the pizza, but allowing a margin for the crust: pizza sauce, veggie crumbles, pepperoni slices, dehydrated chopped onions, and
shredded vegan mozzarella.
Top with
shredded vegan mozzarella.
Sprinkle the top of the eggplant with about a 1/2 cup of
the shredded vegan jack.
Add
the shredded vegan cheese and stir constantly until the cheese is dissolved and the sauce is bubbly, about 5 minutes.
1 pound
shredded vegan cheese (I like So Delicious cheddar and cheddar - jack sold in 8 ounce packages)
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
Spoon some leftover chili over them, followed by
shredded vegan cheddar or nacho cheese and sliced scallion and / or sliced or minced jalapeños.
2 cups
shredded vegan cheddar, jack, or pepper jack cheese (or a blend; I use Daiya pepper jack), divided
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T.
shredded vegan parmesan (I like Follow Your Heart brand)
The next layer is
the shredded vegan cheddar cheese.
I cooked some tofu in seasoning to replace the boiled eggs, used
shredded vegan cheese, and created my own magical dairy - free ranch infused mayo dressing.
If you prefer a more classic take on cheesy nachos, you can also add a layer of
shredded vegan cheese before the avocado (or guacamole), salsa, and cilantro.
Cover that with
the shredded vegan mozzarella.
Spoon some of the chili mixture on top of each hot dog, followed by
some shredded vegan cheese and chopped onions.
1/2 cup
shredded vegan cheddar or cheddar - jack cheese blend (I use the So Delicious brand cheddar - jack variety) + optional 1/2 cup additional cheese
These muffins are filled with
shredded vegan mozzarella, which gives them a delicious cheesy top, as well as vegan chive and garlic cream cheese, which gives these their rich and moist texture inside.
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)
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
You can also top with extra
shredded vegan cheese before broiling as well if you'd like!
We're going to use them to make meatball subs with sauce, sauteed peppers and onions,
shredded vegan cheese, and sliced black olives.
Transfer to a bowl and mix with the parsley and
shredded vegan cheese.
Not exact matches
for the crust (gluten free and
vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely
shredded (optional)
The
shredded sprouts and peas taste amazing with the chestnut cashew cream, crispy
vegan bacon and little bites of sweet cranberries.
Raw Food Recipe: Raw
Vegan Persimmon and Carob Tart: Crust: 1 cup of raw unsalted walnuts 1 cup of medjool dates 1 tablespoon of raw (not roasted) carob powder 1 tablespoon of unsweetened
shredded coconut Filling: 3 or 4 ripe Hachiya persimmons
These
Vegan Zucchini Bread Bran Muffins are chock full of plant - based goodies like raisins and
shredded zucchini, leaving you feeling satisfied.
In a mixing bowl, combine the
shredded and pressed zucchini, ground flax seeds, melted
vegan butter, agave nectar, and vanilla.
I used
shredded parmesan cheese, like classic pesto, but if you're
vegan then you can omit it or use nutritional yeast instead.
This
vegan coconut cake is wonderfully moreish, with a texture that is dense and rich and studded with lots of
shredded coconut.
Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or
shredded * 1 medium carrot, julienned or
shredded ** 2 tablespoons finely chopped Thai basil 2 tablespoons
vegan «fish» sauce (sold as «vegetarian» in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt
How to Make Homemade Coconut Milk & Coconut Flour — Easy Recipe Tutorial for
Vegan Non-Dairy Milk & Gluten Free Flour from
Shredded Coconut
This slaw is simple: 3 cups
shredded slaw mix + 6 Tbs
Vegan Sour Cream + 4 Tbs
Vegan Mayo 6 tsp sugar + 3 Tbs Prepared Horseradish + 1 Tbs Celery Seed + 1/2 tsp Sea Salt + 1/2 tsp Black Pepper +1 / 4 Cup Rice Vinegar + 1/2 Cup Diced Green Pepper + Sliced Cherry Tomatoes.
My husband doesn't like Daiya cheese
shreds, so for some of his pizzas, I put our homemade
vegan nacho cheese, and on some others, I didn't put cheese at all — just loaded them up with sauce and veggies.
Remove from stove and add in the
vegan mozzarella
shreds.
The spread included Heather's famous guacamole on tortillas withThe Piggery's chorizo and Lively Run goat cheese; pears wrapped with gorgonzola and The Piggery's deli ham; apples with
vegan cranberry chutney;
shredded winter salad in rice paper rolls; out - of - this - world dressing (or dip!)
P.S. feel free to add even more
vegan parmesan cheese or mozzarella
shreds into the mixture.
A basic raw
vegan stir fry made in 5 minutes with whole ingredients like kelp noodles and
shredded veggies.
We've been relatively pleased with Daiya
shredded dairy - free cheese, and I recently just ordered some new
Vegan cheese made in Greece that I'm pretty excited to try.
1 cup
vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack
shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
This recipe is for one of my favorite combinations: red onion, banana pepper rings, baby spinach, your choice of
vegan cheese
shreds (or none), and crumbled Black Bean Burgers (click for the recipe).
1/4 cup
shredded mozzarella, plus more for topping (optional,
vegans use
vegan cheese or nutritional yeast!)
When you cook
shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this
vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.
No - cook,
vegan snack made with dates, coconut oil,
shredded coconut, cashews, pistachios and almonds.
Sprinkle with half of the
vegan cheddar
shreds.
I like to sprinkle the
vegan cheddar
shreds over the veggie crumbles while it's heating up in the skillet.
These one bowl
vegan oatmeal cookies are perfect with crunchy sea salt, or bling them out with chocolate chips,
shredded coconut and nuts!
gluten - free crust (water, tapioca starch, brown rice flour, white whole grain sorghum flour, potatostarch, olive oil, cane sugar, milled flax seed, yeast, psyllium, sea salt, xanthan gum), tomato basil sauce (water, tomato paste, olive oil, onions, basil, salt, garlic, xanthangum, spices), Daiya mild mozzarella style
shred (filteredwater, tapioca starch, non-gmo expeller pressed canolaand / or non-GMO expeller pressed safflower oil, coconut oil, pea protein isolate, salt, inactive yeast,
vegan naturalflavours, vegetable glycerin, xanthan gum, lactic acid (
vegan), titanium dioxide (a naturally occurring mineral), yeast extract), tomato, basil.
Prep the
vegan cheese: Add the
shredded cheese to a large pot with almond milk.