Category Archives: Vegan Recipes

Meals, snacks and treats that fit the vegan eating plan

Vegan Recipes

Vegan Snack: Sweet Biscakes (Mini)

What you’ll need:

  • Bisquick Brand Mix (1/3 cup)
  • Unsweetened Almond Milk (1/4 cup)
  • Ground Cinnamon or Ginger (1 tsp)
  • Sweetener (to taste)

Preheat oven to 400 degrees.

Add all ingredients to a medium-sized bowl and mix well. Consistency will be more pancakey than biscuit.

Lightly coat a cookie sheet with cooking spray. Spoon-drop mixure onto sheet, creating medallion-sized dollops. Leave a little room between each, because the biscakes will expand. (Yields 10-12.)

Bake on middle rack for 5 minutes. Flip biscakes over and press down gently. If they stick, be a little more aggressive with the spatula.

Bake 4-5 minutes more, monitoring carefully to prevent burning.

Biscakes are delicate, so don’t press too hard if/when using a spread.

Refrigerate any unused portion.

Note: Reducing almond milk by 1/6 cup will give you biscuits. Adding 1/6 cup almond milk will create pancakes. I like to bake these, because they’re crispier, and I can make a bunch at once. However, you can griddle them if you prefer.

Suggestions: These treats are delicious on their own but also work as a base. I slather them with vegan butter and fruit jelly. For something fancier, layer biscakes with vegan cream cheese, sliced strawberries, and mint.

Savory Variation, substitute the cinnamon and sweetener with one or more of the following: Sea salt. Onion powder. Garlic powder. Curry powder. Chili powder. Smoked paprika. Cayenne pepper. (Topped w/smokey vegan cheddar and chopped onion.)

Vegan Recipes

Vegan Meal: Four Bean Stew

What you’ll need:

  • Extra-Virgin Olive Oil (3 tbs)
  • Sweet Onion – Chopped (1 large)
  • Fresh Garlic – Pressed (4 cloves)
  • Red Bell Pepper – Seeded and Chopped (2)
  • Celery – Chopped (4 stalks)
  • Carrots – Peeled and Chopped (4)
  • Vegetable Stock (4 cups)
  • Tomato Paste (6oz can/1)
  • Roasted Tomatoes – (15oz cans/2)
  • Kidney Beans – Drained and Rinsed  (15oz can/1)
  • Pinto Beans – Drained and Rinsed (15oz can/1)
  • Black Beans – Drained and Rinsed (15oz can/1)
  • Garbonzo Beans – Drained and Rinsed (15oz can/1)
  • Ground Coriander (1 tbs)
  • Ground Cumin (1 tbs)
  • Ground Marjoram (1 tbs)
  • Ground Oregano (1 tbs)
  • Ground Tarragon (1 tbs)
  • Sea Salt (to taste)
  • White Pepper (to taste)

In a large pot, sauté onion and garlic until translucent. Add bell pepper, celery, and carrots, and cook until soft. Stir in remaining ingredients and heat over medium.

Refrigerate unused portion.

Note: When serving, add chopped green onion and a dollop of vegan sour cream.

Also: If you cube a leftover baked potato into a bowl and pour stew over the top, this becomes a hearty meal.

Vegan Recipes

Vegan Meal: Soba Noodle Bowl

What you’ll need:

  • Soba Noodles (2 oz. dry)
  • Baby Arugula (1-2 cups)
  • Vine-Ripened Tomato – sliced and halved (1-2)
  • Soy Sauce (1 tbs.)
  • Water (1 tbs.)
  • Rice Vinegar and/or Lemon Juice (1 tsp.)
  • Sesame Oil (1 tsp.)
  • Fresh Garlic – pressed (1 small clove)
  • Fresh Ginger – grated (1 tsp.)
  • Fresh Green Onion/Scallion – sliced thin (2 tbs.)
  • Sea Salt (to taste)
  • Tobacco (to taste)

Cook noodles according to package. Rinse with cold water and pour into large bowl. Add arugula and tomato. Whisk remaining ingredients together and pour over top. Mix well with tongs.

Note: This is a cold dish. It can be eaten as an entrée or divided as a side.

Vegan Recipes

Vegan Dip/Spread: No-Cook Non-Fried ReFried Beans

What you’ll need:

  • Red Kidney Beans (15 oz. can)
  • Black Beans (15 oz. can)
  • Fresh Garlic – Minced or Pressed (1-2 medium cloves)
  • Sea Salt (to taste)
  • Tabasco (to taste)
  • Unsweetened and Unflavored Almond Milk (1/4-1/2 cup milk)
  • White Onion – Chopped or Minced (1/4 onion)

Rinse and drain beans. Add them with garlic, salt, Tabasco, and 1/4 cup milk to blender. Pulse until smooth, adding more milk as needed. Transfer to bowl and fold in onions.

Refrigerate unused portion. Use within 7 days.

Note: This makes a nice addition to TexMex dishes. Spread it on tortillas and breads. Mix it with vegan cheese, minced jalapeños, and minced tomatoes for queso/bean dip. Or use it as a base for 7-layer dip.

Vegan Recipes

Vegan Meal: Hummus Wrap

What you’ll need:

  • Super-Soft Flour Tortilla (1 med.)
  • Hummus (2 tbs.)
  • Vine-Ripened Tomato – Thinly Sliced (1 small)
  • Kalamata Olives – Sliced (5)
  • Green Onion/Scallions – Sliced (1/8 cup)
  • Baby Arugula (1 cup)
  • Sea Salt (optional)

Begin by spreading hummus on wrap. Add tomatoes, olives, onions, and arugula. Fold one end, and roll tightly on to itself, like a burrito.

Note: This wrap is especially appealing during summer months, when outside heat makes turning on an oven seem unfathomable. 

Vegan Recipes

Vegan Dip/Spread: Sour Cream

What you’ll need:

  • Raw Cashews – covered in water overnight, then drained (1 cup)
  • Fresh Water (1/2 cup)
  • Lemon Juice (2 tsp.)
  • Apple Cider Vinegar (1 tsp.)
  • Nutritional Yeast (2 tsp.)
  • Salt (to taste)

Add all ingredients to blender and purée until smooth.

Refrigerate unused portion.

Variation: To make sour cream & chives, fold in green onions (chopped) and garlic (chopped, minced, or pressed).

Note: This can be made into a dip with unsweetened/unflavored almond milk and additional seasoning.

Vegan Recipes

Vegan Salad: Fruit Medley

What you’ll need:

  • Canned Pineapple Chunks – Drained
  • Canned Mandarin Oranges – Drained
  • Green Seedless Grapes
  • Fresh Blueberries
  • Fresh Raspberries
  • Pink Lady Apples – Chopped
  • Vegan Mayo

Add equal parts of all fruits to a large bowl. Fold in vegan mayo one tablespoon at a time to reach desired consistency.

Refrigerate unused portion.

Note: Mix and match your favorite fruits. This salad is great for potlucks.

Vegan Recipes

Vegan Side Dish: Smashed Potatoes

What You’ll Need:

  • Russet Potatoes – Scubbed and Cubed
  • Water (enough to cover potatoes)
  • Pepper and Sea Salt (to taste)
  • Optional: Unsweetened/Unflavored Almond Milk
  • Optional: Vegan Butter

Bring potatoes and water to a boil. Reduce heat slightly and cook until soft (approximately 15-20 minutes). Drain and drop into large bowl. Sprinkle with salt and pepper. Using hand masher or fork, smash. Add almond milk and/or vegan butter for creamier consistency.

Refrigerate unused portion.

Note: I leave the skins on the potatoes, because most of the nutrients are found in the peel.

Also: I’ve been serving this version at family celebrations for years (even before becoming vegan), and no one has been the wiser.

Vegan Recipes

Vegan Salad: Green

What you’ll need:

  • Baby Arugula and/or Baby Spinach
  • Vine-Ripened Tomato – Chopped (1 medium)
  • English Cucumber – Chopped (1/2 medium)
  • Canned Black Beans (1/4 cup)
  • Fresh Cilantro and/or Parsley – Chopped (2 tbs.)
  • Green Onion/Scallion – Sliced (2 tbs.)
  • Pine Nuts (1 tbs.)
  • Lemon Juice (2 tbs.)
  • Extra Virgin Olive Oil (1/2 tbs.)
  • Sea Salt & Pepper (to taste)

Build salad, starting with leafy greens on bottom and  pine nuts on top. Whisk lemon juice, olive oil, salt and pepper together. Add dressing when ready to eat.

Note: Use small plate for side salad and large plate for meal-size salad. Adjust portions accordingly.