can tomato sauce, plain or Italian - style 1 can (any size) canned pure pumpkin 1 pkg vegan pepperoni Mozzarella or
vegan cheese of choice Black pepper, crushed red pepper, garlic powder, dried Italian herbs as desired
1 batch of homemade cashew cheese, recipe below (or
vegan cheese of choice) 1 batch of homemade tomato sauce, recipe below (or a jar of store bought) 2 cups cremini mushrooms, sliced 1 small bunch of spinach, washed, dried & roughly chopped
Not exact matches
Some popular
choices are the famous Oreo biscuits as well as a variety
of vegan «
cheeses.»
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).
«Our ongoing journey to provide customers with a menu we are proud
of and one that offers more
choices led us to finding the best in taste and melt after a long search
of vegan cheese options,» he said.
Most
of the recipes I post on my blog are less than $ 2.00 per serving and I never use specialty
vegan meat analogues or
vegan cheese (I can't even buy those here so I've got no
choice).
-LSB-...] Best Ever
Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB
Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing
vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB
vegan cheese sauce (or
cheese of your
choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2 cups cauliflower, cut into small florets 1 egg, beaten (or Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings
of your
choice 1.5 — 2 cups mozzarella
cheese, pizza
cheese blend, or
vegan cheese
Add on top
of your
choice of spaghetti and add some additional toppings if you wish -(
vegan)
cheese, chilli flakes, etc..
What You Need: 1 8 - ounce package pasta
of choice 3 Roma tomatoes, diced 5 cloves garlic, chopped 2 cups vegetable broth 1/2 cup vodka 3 tbsp tomato paste 1/2 cup
vegan cream
cheese (I love Follow Your Heart Cream Cheese) 1 tbsp olive oil 1/4 ts
cheese (I love Follow Your Heart Cream
Cheese) 1 tbsp olive oil 1/4 ts
Cheese) 1 tbsp olive oil 1/4 tsp salt
I can buy something called nutritional yeast, or use a food processor to blend cashews into a delicious and convincing
vegan cream or
cheese, and lots more, but I feel it is dangerous to begin to think that my conscious is somehow clearer because
of my dietary
choices.
♥ 3 small - med zucchini, grated, drained (this is about 1 1/2 cups once drained) ♥ 4 brussels sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce
vegan cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce
of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
Happy Toast: Toast Spread
of choice (we used
vegan cream
cheese, -LSB-...]
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
Guests then have a
choice between an Organic California - Tomato Red Sauce, a creamy Parmesan White Sauce, or a spicy - sweet BBQ sauce, followed by a
choice of creamy
cheeses including premium Mozzarella made with a kiss
of buffalo milk, Ricotta, Feta, Bleu and
Vegan Cheese.
You may use the sauce (anything liquidy, saucy and spreadable like cream
cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc...) and toppings
of your
choice, may they be savory or sweet, gluten - free,
vegan, vegetarian or non -
vegan / vegetarian.
Learn to make this raw
vegan take on lasagna with zucchini, fresh tomato, basil, and your
choice of raw
vegan cheese.
Then, evenly distribute the marinara sauce and vegetable mixture in each squash bowl (at this point, you can add your
choice of vegan cheese if applicable).
I used grated Parmesan
cheese (can sub
vegan Parmesan), unsweetened cashew milk (can use milk
of choice), a little bit
of whipped cream
cheese (can use
vegan or any other variety
of cream
cheese), tapioca starch (any starch will do), Smart Balance Omega 3 Buttery Spread (feel free to sub regular butter or ghee), fresh garlic cloves, lemon zest, black pepper, and salt.