Remove the lid and sprinkle
vegan cheddar shreds over the top.
I like to sprinkle
the vegan cheddar shreds over the veggie crumbles while it's heating up in the skillet.
Sprinkle with half of
the vegan cheddar shreds.
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)
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
The next layer is the
shredded vegan cheddar cheese.
2 cups
shredded vegan cheddar, jack, or pepper jack cheese (or a blend; I use Daiya pepper jack), divided
Spoon some leftover chili over them, followed by
shredded vegan cheddar or nacho cheese and sliced scallion and / or sliced or minced jalapeños.
Any suggestions for a good
vegan shredded cheddar cheese brand to top it off?
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)
We used a combination of
cheddar and mozzarella - style
vegan cheese
shreds with this one.
6 medium to large russet potatoes 1/4 cup peanut oil 1/3 to 1/2 cup
vegan bacon, chopped 3/4 cup
vegan cheddar cheese,
shredded 1/2 cup
vegan sour cream 1/4 cup chives, chopped, divided salt and pepper, to taste
This
vegan poutine recipe swaps out a beefy gravy for a veg version, and nondairy
cheddar shreds for the curds.
Add cooked mini tater tots over your hot dog, and top it with
vegan cheddar cheese
shreds and chopped green onions.
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups
shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced
shredded cheese,
cheddar and nondairy (I used Trader Joe's
vegan shredded cheese)
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!)
1 cup Daiya
cheddar style
shreds 4 tbsp Earth Balance (or other
vegan «butter») 1/2 cup flour 2 tbsp water 1/2 tsp salt (optional) 1/2 tsp paprika 12 - 24 pimento - stuffed green olives, drained
2 cups Daiya
shredded cheddar cheese 2 cups Daiya Pepper Jack cheese 1/2 cup Daiya
cheddar cheese (for top of mac dish) 1 cup of
Vegan Parmesan Cheese 3 cups of plant milk (I used Almond) 4 Tbsp of
Vegan butter (I used Earth Balance) 1/2 cup of
Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to taste
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
Taco Accompaniments: 6 - inch corn or flour tortillas Sliced fresh avocado Chopped fresh cilantro Fresh lime juice Salsa
Shredded cabbage
Shredded cheddar cheese (or a
vegan alternative)