Category Archives: Vegan Recipes

Meals, snacks and treats that fit the vegan eating plan

Vegan Recipes

Vegan Meal: Tex-Mex Enchiladas

These vegan enchiladas are delicious and so easy to make. I eat them every day. But, I’ll take it one step further and boast a bit, because my non-vegan husband says they look, smell, and taste as good as any beef enchilada he’s ever had.

12 Vegan Tex-Mex Enchiladas (13×9” Baking Dish)

What you’ll need:

  • Mission Super Soft 5.5” Yellow Corn Tortillas (12)
  • La Victoria or Old El Paso Red Enchilada Sauce (19oz can)
  • Diced Green Chile Peppers (4oz can)
  • Gardein Frozen Beefless Ground (3 cups)
  • Tony Chacher’s Creole Seasoning (1 tsp)
  • Sea Salt (to taste)
  • Field Roast Chao Tomato Cayenne Slices (3)
  • Daiya Cheddar Style Shreds (2 cups)
  • 13×9” Baking Dish
  • Large Non-Stick Skillet

Directions:

  • Preheat oven to 375.
  • On stove at medium/low heat, add beefless ground to skillet. Stir occasionally until thawed and warmed through. Add 1 cup enchilada sauce, green chilies, and Cajun seasoning. Stir until completely mixed. Taste for preference, and add sea salt accordingly. Remove from heat and divide into four sections in skillet. Set aside.
  • Pour 1 cup enchilada sauce in baking dish and tilt the pan around until the sauce is evenly coating the bottom.
  • Cut each cheese slice into four strips.
  • Working with 3 tortillas at a time, wrap in wet paper towel and microwave on high for 40 seconds for pliability. Place one cheese strip in middle of each and plop 1/12 of skillet mixture on top. Roll tortilla and place seam-side down in baking pan. Repeat until all tortillas have been assembled and are inside pan, pushing them against one another if necessary to make them fit. Add remaining mixture (if any) to the ends of the enchiladas.
  • Pour remaining sauce evenly over enchiladas.
  • Sprinkle shredded cheese on top.
  • Bake 25 minutes until cheese is melted and sauce is bubbling.

Note: If you want to make these the traditional way, you can coat both sides of the tortilla in red sauce before adding the cheese slice and mixture. Keep in mind, you might need extra sauce. That said, I tried it both ways, and I found no difference in taste or texture by skipping this extremely messy procedure.

Vegan Tex-Mex Enchilada Plate

Suggestion: These enchiladas make perfect leftovers. Simply reheat in the microwave until cheese melts. If you feel like adding freshness, place them atop a salad of lettuce, tomato, black olives, green onions, enchilada sauce, and lime juice.

Vegan Recipes

Vegan Snack: Thyme & Maple Savory Nuts

These nuts are a staple in our household, but they also make great gifts. Although delicious on their own, they’ll add flavor and crunch to salads, trail mixes, granolas, and much more.

What you’ll need:

  • Mixed Nuts – Kirkland or Planters Brand (2.5 cups)
  • Vegan Butter (2 tbs. – melted)
  • Pure Maple Syrup (2 tbs.)
  • Vanilla Extract (1 tsp.)
  • Liquid Smoke (1/4 tsp.)
  • Dried Thyme (1 tsp.)
  • Cayenne Pepper – Optional (1/4 tsp.)

Preheat oven to 325. Line baking sheet with parchment paper. Add nuts to a large bowl. In a smaller bowl, whisk together remaining ingredients and pour over nuts. Coat evenly, and then transfer entire contents onto pan. Bake 25-30 minutes, tossing every 5-10 minutes until most of the liquid has evaporated or hardened. For ultimate crunch and flavor, let cool completely before eating. Store leftovers at room temperature in airtight container.

Vegan Recipes

Vegan Meal: Creamy Red Lentil Soup

Lentils are a vegan staple, because they’re high in protein and make delicious soups and purées. In wintertime when daylight hours are short and temperatures low, lentil soup becomes a warm and welcome comfort. Depending on how hungry you are, this hearty-sized portion can be one or two servings.

What you’ll need:

  • Dried Red Lentils – Sorted & Rinsed (1/2 cup)
  • Water (1 cup)
  • Olive Oil (1/2 tbs)
  • Vine-Ripened Tomato – Diced (1 med)
  • Pitted Kalamata Olives – Sliced (5)
  • Green Onion – Sliced (1/8 cup)
  • Vegan Cream Cheese – Sundried Tomato or Chives Flavor (1 oz)
  • Smoked Paprika (1/2 tsp)
  • Sea Salt (to taste)

Add water and lentils to a small sauce pan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

In a medium soup bowl, add olive oil, tomatoes, olives, and onions. Mix well and set aside.

When lentils are cooked (mostly pink instead of red), drain excess water (if any). Add vegan cheese, smoked paprika, and sea salt. Stir until creamy. Add to soup bowl and mix well.

Vegan Recipes

Vegan Snack: Brownie Bites

Growing up, our family didn’t traditionally expect dessert after dinner—something other kids found quite bizarre. So whenever my mom made brownies, the aroma lasted for hours, and the day was beyond special.

For added pleasure, enjoy these chocolatey delights with an iced-cold glass of creamy oat milk.

What you’ll need:

  • 8×8 Baking Pan
  • Veggie/Olive Oil Spray  (minimum amount)
  • Pre-Packaged Brownie Mix (or dry ingredients from your favorite recipe)
  • Black Beans (15oz can)
  • Unsweetened Almond Milk (as needed)
  • Optional : Walnuts – Chopped (3-4 oz)

Heat oven according to instructions on box/recipe. Lightly spray bottom and sides of pan with oil. Drain and rinse beans and pour them into a blender. Add just enough almond milk to cover. Blend until smooth. Add to a bowl with dry ingredients. Stir until completely mixed.

Setting aside 1/8-1/4 cup chopped walnuts for topping, fold in remaining nuts to brownie mix. Pour batter into pan and spread evenly. Sprinkle remaining nuts on top. Bake according to box/recipe. Remove pan and let brownies completely cool. Cut into 64 equal squares.

Refridgerate any unused portion.

Note: My husband absolutely loves these. I bring them to potlucks and am told they’re a cross between brownies and fudge. They’re delicious paired with coffee.

Variation: To make these a bit healthier, add 4 tbs. ground flaxseed to dry mix.

Variation: Sprinkle a small amount of sea salt across the top before baking.

Vegan Recipes

Vegan Meal: Tacos/Taco Salad

What you’ll need:

In a microwave safe bowl, heat Gardein at 1/2 power for 90 seconds. Stir in salsa and heat at 1/2 power for 60 seconds. Heat taco shells at 1/2 power for 60 seconds. Fill shells equally with Gardein mixture. Drizzle hot sauce over mixture. Top with shredded lettuce.

Note: Add one more shell if you wish to share.

Note: To transform this into a taco salad, skip the shells and add chopped tomatoes, sliced black olives, chopped green onion, and 1/2 cup cooked quinoa.

Vegan Recipes

Vegan Salad: Lettuce Boats

What you’ll need:

  • Romaine Lettuce Leaves – Firm (8)
  • English Cucumber – Diced (1/2)
  • Cherry/Grape Tomatoes – Quartered (1/2 container)
  • Red or Yellow Bell Pepper – Diced (1/2)
  • Red Onion – Diced (3-4 slices)
  • Mango – Peeled & Diced (1)
  • Fresh Mint or Cilantro – Chopped (1/8-1/4 cup)
  • Lime Juice (2 tbs.)
  • Avocado – Diced (1)
  • Dried Figs – Chopped (8)
  • Walnuts – Chopped (optional)
  • Salsa (optional)

Place lettuce leaves onto a serving tray, open side up. Mix cucumbers, tomatoes, bell peppers, onions, mangos, mint, and lime juice in a bowl. Disburse mixture evenly into lettuce boats. Add  avocado and figs. Try a sprinkle of walnuts and/or a dollop of your favorite salsa on top.

Refrigerate any unused portion.

Note: Leftovers can be chopped into a salad and/or used in a wrap.

Vegan Recipes

Vegan Snack: Crispy Chips

What you’ll need:

  • Mountain Bread (Trademark/Australia) – Natural Wraps (2)
  • Extra Virgin Olive Oil (2 tsp.)
  • Sea Salt (to taste)
  • Nutritional Yeast (1 tbs.)
  • Cookie Sheet (covered by parchment paper)

Preheat oven to 300. Brush flatbread with olive oil. Sprinkle salt and nutritional yeast on top. Cut into even pieces, and place on cookie sheet without overlapping. Bake 8-10 minutes until golden brown.

Store any unused portion in a paper sack.

Note: These delicate chips are yummy on their own, or they can be eaten with hummus, kalamata olives and baby arugula. They are also great with salsa.

Variations: Before baking, top with chopped olives. Or, top with other spices. Oregano. Cilantro. Curry Powder. Onion Powder. Garlic Powder. Chili Powder. Etc.

Sweet Variation: Before baking, top with cinnamon and sweetener.  Or, top with chopped dried fruits. Apple. Coconut. Dates. Banana. Etc.

Vegan Recipes

Vegan Meal: Smashed Potato Bowl (Spicy)

What you’ll need:

  • Large Russet – Boiled & Smashed (see recipe)
  • Leafy Greens – Chopped (1 cup)
  • Tomato – Chopped (1 medium)
  • Veggie Patty – Chopped (I prefer Boca brand)
  • Mustard (2 tbs.)
  • Chili Paste (to taste)
  • Sweetener (to taste)
  • Unsweetened Almond Milk (for consistency)

Layer first four ingredients in bowl, starting with smashed potato. Whisk together last four ingredients and pour over top.

Refrigerate any unused portion.

Note: You can add other fresh veggies such as grated carrot, chopped bell peppers or onion.

Vegan Recipes

Vegan Snack: Protein Biscuit Bites

What you’ll need:

Mix ingredients together into a pasty blob. With two spoons, drop 12-15 balls onto a parchment-papered cookie sheet. Bake 8-10 minutes at 450 degrees.

Refrigerate any unused portion.

Note: Add spices to kick these up a notch. The photo below shows them with Cajun seasoning.

Note: For a delicious pairing, serve with Vegan French Onion Dip. You’ll find my favorite recipe at Veggie Inspired. Because I like this dip on the thinner side, I follow the suggestion and add more soy milk. Even my non-vegan friends ask how it’s made!

Note: I don’t usually write about calories or nutrition, but this entire batch is around 400 calories and has 28 grams of protein. To me, that sounds like an ideal on-the-go snack.

Vegan Recipes

Vegan Snack: Air-Fryer Shoestring Fries (Skins On)

What you’ll need:

  • Air-Fryer
  • Russet Potato – Scrubbed (1 med.)
  • Olive Oil Spray
  • Sea Salt (to taste)

Slice potato lengthwise into 6-8 slabs. Cut each slab into 6-8 slices. Throw into a bowl and coat with spray. Toss with salt. Place potatoes into air-fryer basket. Set air-fryer for 20 minutes at 385 degrees, tossing/stirring every 7 minutes until desired crispness.

Note: There will be enough to share, or you can eat every single one yourself like I do. I keep the skins on, because they’re loaded with potassium. These fries are delicious as is, but you can spice them up with other flavorings, such as white pepper, curry powder, chili powder, smoked paprika, garlic powder, onion powder, etc.

Additional Recipe: Chili Cheese Fries—Stack shoestrings on a small serving plate, then top them with vegan chili, chopped tomatoes, vegan cheese, black olives, green onions, vegan sour cream, and guacamole.