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
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
My general rule is to use
an unsweetened vegan milk.
Not exact matches
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine:
Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond
Milk,
unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices
Unsweetened soy
milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon
vegan butter 1 tablespoon
vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Frosting: (measurements are approximate) 3 tablespoons
vegan cream cheese, at room temperature 3 tablespoons
vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached)
unsweetened, plain, vanilla or vanilla lite soy
milk (start with 1 tablespoon and add more until desired creaminess is achieved)
Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
Vegan Maple - Cream Cheese Frosting: 1/4 cup
vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
vegan butter (I like Earth Balance), softened 1/4 cup
vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons
unsweetened soy
milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring
Substituting
vegan sausage,
unsweetened coconut
milk.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml
unsweetened and unflavoured oat
milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml
unsweetened and unflavoured oat
milk 50 - 60 g
vegan ham, chopped
To make
vegan omit cheese and use 3:1 ratio of water to non-dairy
unsweetened milk for a creamier consistency.
Pumpkin Pie Protein Smoothie
Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1 cup
unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup
unsweetened almond
milk, or other dairy - free
milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2 tsp.
I can not get
vegan yoghurt up here — do you think
unsweetened soy
milk would work — maybe with a bit of vinegar to imitate a buttermilk?
-1 head cauliflower -1 cup
unsweetened non-dairy
milk (I used
unsweetened coconut
milk)-1 / 2 cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my
vegan recipe below)
Filed Under: Entrees Tagged With: 30 Minute Meals, Breakfast, Clean, Comfort Food, Gluten - Free, Healthy Recipes, Kid - Friendly, Low Carb, Under 7 Ingredients,
Vegan, Vegetarian, Video, WinterIngredients: almond
milk, chocolate, pure maple syrup, quinoa, sea salt,
unsweetened cocoa powder
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup
unsweetened plain almond
milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or
vegan chocolate chips
1 cup cashews 1 14 - ounce cans coconut cream OR full fat coconut
milk 2/3 cup
unsweetened cocoa or cacao powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch of salt 1
vegan chocolate bar (salted Caramel yes please)
I use
vegan butter,
unsweetened coconut
milk and lactose free cheddar cheese, it turned out great thanks for the recipe.
1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup)
vegan butter (we use organic Earth Balance buttery spread) 1 cup
unsweetened soy
milk 1 tablespoon apple cider vinegar
Vegan Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup
unsweetened soymilk or almond
milk 1 teaspoon apple cider vinegar 3/4 cup sucanat or packed dark brown sugar 1 cup canned pure pumpkin 1/3 cup canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted pecans or walnuts
Optional
vegan «egg wash» (for a shinier, harder crust) 1 tb canola oil 1 tb plain,
unsweetened almond
milk
But I think it's worth your while to try replacing the butter with Earth Balance buttery sticks, the
milk with
unsweetened almond
milk, and the cheese with my favorite recipe for meltable
vegan mozzarella by Miyoko Schinner.
* I add the optional tbsp of sweetener (honey is my favorite if you're not
vegan) if I use
unsweetened coconut
milk.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon
vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups
unsweetened soy
milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (
unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and
vegan milk of choice.
To substitute buttermilk for this recipe, I made a
vegan alternative by combing apple cider vinegar and light,
unsweetened coconut
milk.
Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup
unsweetened soymilk or almond
milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or organic evaporated cane sugar 1 cup finely shredded carrot 1/4 cup organic canola or safflower oil 1/4 cup
unsweetened applesauce 1 teaspoon pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
Vegan Mango Coconut Ice Cream 1 can (14 ounces)
unsweetened coconut
milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup
unsweetened almond
milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut
milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup
vegan butter (I use Earth Balance) 1 cup
unsweetened shredded coconut
* For
vegan or non-dairy soup version, use about 1 can of
unsweetened coconut
milk and add just one clove of garlic when sweating the leeks, to tame the coconut flavor... it makes a delicious version!
Add a couple tablespoons of
vegan butter (optional) and a plant based
milk (
unsweetened cashew
milk works great) and using an immersion blender on low (don't turn on your blending tool unless it is in the pot already or you may splash yourself with hot water).
You can replace the coconut
milk with any
unsweetened plain
vegan yogurt you like.
The recipe can easily be made
vegan with coconut oil and
unsweetened almond
milk.
Vegan egg wash substitute ingredients (makes a bit extra, usually) 3 tb plain,
unsweetened almond
milk 2 tb canola oil
Cashew Butter Frosting 1/2 cup of smooth,
unsweetened cashew butter 3 tbsp of earth balance (or
vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut
milk 1 tsp of vanilla extract
It's really pretty simple: You blend non-dairy
milk with your choice an
unsweetened non-dairy yogurt, some ice,
vegan protein powder, and a sweetener of choice (in my case, that's always pure stevia since it has no sugar or weird additives).
Orange Burst Green Smoothie (Gluten - free, Dairy - free,
Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy
milk (I used
unsweetened coconut
milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie
I take 175 ml of
unsweetened almond
milk (if you are non
vegan you can use regular
milk) and put it on the stove and add 50 grams of
vegan butter.
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups
unsweetened almond
milk 1 tablespoon
vegan Worcestershire sauce (or regular if you're not
vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
This creamsicle - inspired
vegan smoothie gets a hint of nuttiness from
unsweetened coconut
milk and yogurt: Two ingredients that do an incredible job disguising the carrots blended into the mix.
For the filling, I mix 580g Daiya plain cream cheese with 60g vanilla
vegan protein powder and 2 cups of
unsweetened almond
milk, then pour it over the crust.
Cake ingredients: 1/3 cup
unsweetened almond or soy
milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup
unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup
vegan chocolate chunks
I also added a some
unsweetened almond
milk to the
vegan mushroom leek soup just for some extra creaminess.
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup
unsweetened almond
milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined coconut oil, melted (liquid) 1/4 cup
unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
10 fresh ripe figs 6 tbsp water lemon zest, from 1 lemon 1/3 cup dried shredded coconut,
unsweetened fresh ginger, 1 inch (2,5 cm), minced (optional) 1/2 cup (1,2 dl) honey (
vegans use agave nectar) 2 cups (5 dl) coconut
milk lemon juice, from 1/2 lemon 2/3 cup (1,6 dl) fresh blackberries lemon balm
You can replace the coconut
milk for
unsweetened non dairy creamer (or one with little sugar) if you want to make it
vegan or light cream if you are ok with dairy.
1/2 Cup Brown Sugar, firmly packed 1/4 Cup White Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/4 Teaspoon Ground Nutmeg or Allspice 1/4 Teaspoon Ground Cloves 1/2 Teaspoon Salt 2 Large Eggs (or, for
vegans, susbstitute Enger - g «egg» powder + water) 1 15 - ounce Can Pumpkin Puree 1 Teaspoon Vanilla Extract 1 Cup Regular Coconut
Milk (or
unsweetened for fewer calories) 1 Unbaked Pie Shell (gluten - free version listed below — or skip the crust altogether)
1 3/4 cup organic cashews 1 cup
unsweetened nondairy
milk (or regular
milk if you don't care about this being
vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple syrup / agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)
2 tablespoons
vegan butter 8 ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups
unsweetened almond
milk 1 tablespoon minced fresh parsley
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup
unsweetened almond
milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or
vegan cheese (optional) Pasta sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
A
vegan chocolate milkshake with frozen banana, cashews, date, raw cacao powder (or dark
unsweetened cacao powder), ice, and almond
milk.