Click HERE to order our new cookbook, The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table (Susan Schadt Press, November 2016). The recipe below is featured in the book! This is a vegan version of our Vegetarian Breakfast Sausage. Many TCV readers love it and depend on it, and while we sure are blushing and aw-shucks-ing about that recipe's popularity, we're still never satisfied. Simplifying and veganizing our original recipe also improved the texture and flavor. Who knew that could be done? These are great served alongside some eggs or scrambler or use them to make a stellar vegetarian sausage and biscuit using our 3-2-1 Drop Biscuits. You could also get creative and crumble the cooked sausage into the filling for stuffed bell peppers or crumble a little on a pizza with peppers and onions. Basically, you can use it anywhere you'd usually find regular sausage. Vegan Breakfast Sausage 1 teaspoon canola oil (like Whole Foods 365 brand) 1/4 cup finely diced shallot 3 cloves garlic (finely diced) 8 ounces crimini mushrooms (finely diced) 1 cup finely diced celery (about 2 ribs) 1/2 cup finely diced carrot (1 medium) 1 1/2 teaspoon rubbed sage 1/2 teaspoon red pepper flakes 1/4 teaspoon clove 1/4 teaspoon nutmeg 1 tablespoon soy sauce (like Bragg's) 1 tablespoon maple syrup sea salt and cracked black pepper (to taste) 1 1/2 cups uncooked quick-ccooking oats (like Whole Foods 365 brand) Heat the canola oil in a large frying pan over medium-high heat. Add the shallot, garlic, mushrooms, celery, and carrot to the pan. Stir consistently and sauté until all of the liquid has released and then evaporated; this should take about 5 minutes. Add the sage, red pepper flakes, clove, nutmeg, soy sauce, and maple syrup to the pan. Stir to incorporate and remove from heat. Allow mixture to cool. Add the uncooked quick-cooking oats and knead the mixture until everything is well incorporated. Add salt and pepper to taste. Cover and set aside in the fridge for at least 15 minutes to allow the moisture to distribute. Next, pinch about 2 tablespoons of the mixture off, roll it into a ball, and flatten it to for a patty. Repeat. In a medium pan over medium heat, pan-fry disks in enough canola oil to coat the bottom of the pan until nicely browned. Drain on paper towels. Serve hot. This recipe makes about 2 dozen sausage patties. Freeze uncooked patties in a single layer then store them in a food storage bag in the freezer for up to 3 months.
The flakiest, fluffiest vegan pastry deep fried to golden brown perfection and dusted with confectioner's sugar.
There is nothing more romantic than eating something heart-shaped -- just ask anyone who has ever celebrated Valentine's Day. To mark this hotly anticipated occasion, we bring you a recipe for beets, the most human-heart-looking of al the root vegetables…and therefore, the most swoon-worthy. As a bonus, this dish is as easy as it is delicious; requiring only a few minutes of hands-on time, it can easily be made ahead of the big night. Serve it on a charcuterie plate before dinner with some spicy mustard and pickles or on a sandwich for a great picnic option. So really, Valentine's Day or any day, Pastrami-Cured Beets are great! Pastrami-Cured Beets 1 tablespoon cracked black pepper 1 teaspoon ground coriander 1 teaspoon smoked paprika 1 teaspoon Kosher salt 1/2 teaspoon granulated garlic 1 tablespoon olive oil 3 large beets (peeled) Make the pastrami cure in a medium bowl by mixing the pepper, coriander, paprika, salt, and garlic together. Drizzle the olive oil over the beets so that they're evenly covered; this will allow the cure to stick to them. Liberally coat each beet with the cure on both sides and place in a covered container in the fridge for at least 1 hour or up to 24 hours. Preheat your oven to 350 degrees. Wrap each beet in foil and place into a casserole dish. Bake for 1 1/2 hours or until tender. Allow beets to cool completely. Slice thinly using a knife or a mandolin. (Makes 4 servings.)
My Cinnamon Apple Bread is moist, vegan and sweetened with a combination of brown sugar and maple syrup. Best part: it's super easy to make!
These Vegan Brookies are the best of both worlds! Combining brownies and cookies into one moist delicious square for the best dessert you have ever tried!
Chubby, fluffy pancakes are here! Make them prettier by adding a little bit of beetroot juice and make them pink! They are vegan and gluten-free!
Chubby, fluffy pancakes are here! Make them prettier by adding a little bit of beetroot juice and make them pink! They are vegan and gluten-free!
Featuring delicious soft potatoes and mushy red lentils, these easy vegan stovies are a simple and hearty twist on a Scottish classic.
Caramelized onions paired with thyme and vegan cheese, all wrapped in a flaky and rustic tart crust. Need I say more? This tart is perfect for entertaining guests and will be the hit of any party!
Launch on a delectable plant-based journey with our selection of best-selling vegan cookbooks available on Amazon. Our comprehensive guide, enriched with trending keywords, showcases top-rated…
This is a great make-ahead appetizer that can be made up to 3 days in advance.
This is another entry in our vague, occasional series of really easy and delicious veggie burgers. The truth is, if you add equal parts of quick-cooking oats to mashed beans or sweet potatoes or squash (or whatever), it will yield a workable mixture that is well-suited to be formed into a burger patty. All you need to do from that point is add a little seasoning. Genius! Just to be clear, these are not the kind of burgers that are meant to taste like ground beef. We are not huge fans of those types of things. These particular burgers taste like roasted sweet potato, smoked chilies, and cumin. It's a great combination of smoky, spicy, and sweet -- especially paired with rich slices of avocado and some tangy salsa. Vegan Chipotle Sweet Potato Burger 1 1/2 cups baked, peeled, mashed sweet potato (1 large or 2 medium) 1 1/2 cups quick-cooking oats 1/2 teaspoon cumin 1/4 teaspoon granulated garlic 1/4 teaspoon Kosher salt 1/4 teaspoon cracked black pepper 1 or 2 minced chipotle chilies (from a can) Canola oil (for panfrying) In a large bowl, mix the mashed sweet potato, oats, cumin, garlic, salt, pepper, and chipotles until well incorporated. Cover and set aside in the fridge for 15 minutes to allow the moisture to distribute. Form mixture into 4 patties and pan-fry over medium heat in a little canola oil for about 4 minutes per side. Serve on a Kaiser roll with slices of avocado, tomato, arugula, and salsa. (Serves 4.)
Chickpea Potato Soup in Instant Pot. Creamy Potato Chickpea Spinach soup with Veggies. Saucepan option. Vegan Gluten-free Soy-free Nut-free Oil-free Recipe.
The Little Blog Of Vegan Easy Biscoff Flapjacks
From the Red Star Nutritional Yeast cookbook, these look yummy and use ingredients I have around my house that are cheap! (Even though the nutritional yeast isn't the main star in this!) I didn't know what granules were, so I used onion and garlic powders in 1/2 tsp each and they turned out fine. Because these patties use flour and oats, they are not gluten-free but they do lack eggs and dairy and are purely vegan. TVP and nutritional yeast are wonderful sources of protein and are inexpensive with long shelf life, making them perfect vegan staples! Us veg-heads shall not be left out during BBQ season!
I was leafing through a Homemakers magazine today from a few years ago. You can pick up old magazines for dirt cheap at the thrift store and look through the recipe section to see what the non-vegan world is up to. Sometimes it can lead to new ideas and inspiration for vegan dishes. This particular issue did not have any good ideas, but it did have a McDonald's ad that made me snort. The ad shows a young boy, around seven years old, with his face and hands all amess from the BBQ sauce he has been dunking his McNuggets into. The caption reads, "At least what made it in him was all white seasoned chicken breast." Well, that's not all he is getting (and, seriously, I used to eat McNuggets. I find this chicken breast claim dubious). According to McDonald's own website, McNuggets contain "chicken meat, chicken skin, salt, flavour [hydrolyzed plant protein (corn, soy, wheat gluten), disodium inosinate, disodium guanylate]. Coated with: wheat flour, water, toasted wheat crumbs, modified cornstarch, corn starch, yellow corn flour, salt, vegetable oil shortening (soybean), sodium bicarbonate, sodium aluminum phosphate, spices, sodium aluminum silicate (manufacturing aid), modified milk ingredients, wheatstarch. Cooked in 100% vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with THBQ, citric acid and dimethypolysiloxane)." All of this boils down to 310 calories, 19g of fat (29% daily value for an adult!), 45mg of cholesterol, and a whopping 670g of sodium. And let's not forget the fries and the drink. Needless to say, I felt compelled to make chickenless nuggets tonight. INGREDIENTS Makes 24 nuggets - 1 cup vital wheat gluten - 1 tsp poultry spice - 1/2 tsp garlic powder - 1 tsp onion powder - 1 tsp salt - 1 cup water - 2 tbsp olive oil - 2 cups panko bread crumbs - 2 tbsp nutritional yeast, crushed between your fingers - 1/4 tsp tumeric - 1/2 tsp paprika - 1 tsp ground flax seed - 1 1/2 cup soy milk - 1 tbsp oil - 1 tsp apple cider vinegar METHOD 1. Whisk together flour and spices in a bowl. Whisk together water and oil and a separate bowl and add to flour mixture. Stir and bring into a dough. It's rather hard to knead this dough, so I stretch out the sides and then fold them into the centre. I then press down to mold it back together again. This works the gluten and helps mix everything together. 2. Roll dough out into a long log, about 12-14 inches long. Let rest while you mix together the bread crumbs, nutritional yeast, tumeric, and paprika in one bowl, and the flax seed, soy milk, oil, and vinegar in another. 3. Preheat oven to 400 degrees, line a baking sheet with foil and spray lightly with oil. 4. Slice dough into 24 pieces (about half inch each). Press down a bit to get a nugget shape, dip in soy milk, then lightly roll in bread crumbs. Repeat with all pieces of dough. 5. Re-dip nuggets back in soy milk (let it soak up so you get a thick breading), and roll again in the bread crumbs. Press the nugget into the crumbs to get a nice thick coating and to maintain the nugget shape. Place on baking sheet. 6. Bake for 10 mins, flip, then bake for another 10 mins. Flip again and cook for 4 mins, then flip and cook another 4 mins (this keeps the breading from browning too much). 7. Serve with dipping sauce of you choice. These are a bit chewy when they are piping hot, but firm up nicely when they cool down a bit. A NOTE ON BREADING: the key to a good breading is to keep one hand wet and the other dry. Use one hand to dip the nuggets and place into the breading. Shake the bowl to coat the nugget in crumbs, then use your dry hand to handle/press the nugget.
Looking for a vegan friendly version of the souther classic o'boy sandwich? Well look no further.
Rich and creamy Vegan Broccoli Quiche is easy enough for a weeknight dinner but feels fancy enough for a holiday or date night meal!Rich and creamy Vegan Broccoli Quiche is easy enough for a weeknight dinner but feels fancy enough for a holiday or date night meal!
This tasted so nice, the perfect dish to treat yourself! Everything is made from scratch, the vegan sausages, the mash and even the gravy!
Our premium vegan tees are ethically manufactured and then printed by experts. All our shirts are crafted with airlume combed and ringspun cotton. In English, this just means it'll be the softest, smoothest tee you’ve ever felt. Expect a classic style (you can wear the sleeves down or rolled up, as pictured) and a comfortable unisex fit. Our soft textile flex print won't crack or fade easily, so you can really wear your new favourite shirt to death. Why you'll love it Super soft - made from the best quality cotton you can get Eco friendly, WRAP certified Printed fresh in the UK FREE shipping on orders over £70! Not sure what size to choose? Check out our sizing guides. We want you to love your items, so if anything you buy isn't perfect, just let our friendly support team know over live chat or email and they'll do everything in their power to fix the problem or give you a full refund.
This is the BEST vegan smoked salmon lox recipe! Serve with vegan cream cheese on toasted bagels with capers, mandolined red onion and fresh dill. This carrot lox is easy to make and super versatile!
Finally something worthy of your bagel! It will dress up a veggie sandwich too. The variations are endless. Leave out the herbs and garlic, try minced carrots and celery, minced olives, or even throw in some walnut and agave.
These individual pot pies are filled with lots of vegetables and a creamy sauce. Perfect dairy free comfort food.
Tofu tacos on their own are delicious, but crispy tofu tacos? Whole other level. It's almost like the tofu has been deep fried, but it's actually just baked in the oven until crispy.
The Original Sauerkraut and Sausage Dog, made vegan and better than ever! This recipe is the perfect gateway to eating more fermented foods.
A vegetarian blood sausage sounds absurd, and I guess it is a little crazy. However, I'm only taking inspiration from the original, not attempting to recreate it in any way. Traditionally, boudin, a regional New Orleans ingredient, is more like a rice and sausage casserole stuffed into a casing than what you expect when you hear the word 'sausage.' So, it kind of makes perfect sense to me to take the spices and the texture of the rice and add another savory flavor altogether. Here, smoked sun-dried tomatoes -- not pork -- provide the umami for this sausage. Once I made this, I couldn't stop thinking about it. It's that good. And, unlike store-bought sausages of any sort, you know exactly what's in it. It's good to make a double batch of this and freeze it. It goes well with red beans, or just slice it and put on a sandwich. The best way to serve it is like a hot dog on a french roll with sautéed onions and green peppers. Add a bit of my N'awlins sauce and some celery leaves to garnish. Make it and you'll consider yourself one lucky dog! Vegetarian Boudin Sausage (Makes six large sausages.) 2 tablespoons canola oil 1 cup diced onion 1/2 cup diced celery 1/2 teaspoon thyme 1/2 teaspoon red pepper 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon oregano, sea salt, and cracked black pepper (to taste) 1/4 cup white wine 1/4 cup chopped parsley 2 cups (dry-packed) smoked sun dried tomatoes* 1 cups cooked rice 3/4 cup vital wheat gluten Heat the canola oil in a medium pan over medium heat. Add the onion and celery to the pan. Cook until the onion is translucent and beginning to brown. Add the thyme, red pepper, paprika, garlic powder, oregano, salt and pepper. Add the wine and allow the mixture to reduce until most of the liquid has evaporated. Remove pan from the heat and place the cooked vegetables into the work bowl of your food processor. Add the parsley and sun-dried tomatoes. Pulse the mixture eight to ten times or until everything is finely chopped yet still distinct. Place the mixture into a large bowl along with the cooked rice and vital wheat gluten. (The wheat gluten is the binder that will hold the sausages together.) Mix it all vigorously by hand for at least two minutes. Pull out six pieces of foil in four-inch sections. Place a 1/2 cup portion (for smaller sausages, use 1/4 cup) on each foil and form it roughly into a log shape. (No need to be too precise.) Roll the foil into a tube and twist the ends like a Tootsie Roll; each sausage should be between four and five inches long. Repeat the process until all of the mixture has been used. Place foil-wrapped sausages into a steamer basket and steam them for 45 minutes. (My steamer is just a metal colander that fits nicely into my stockpot.) They will plump and take shape when steamed. Remove sausages and allow them to cool completely. When ready to serve, brush each sausage with canola oil before grilling. Grill on high for two to three minutes per side or until well-marked. Serve on a warm French roll with sautéed peppers and onions, plenty of N'awlins sauce, and celery leaves for garnish. *Smoke regular sun-dried tomatoes for four minutes using THIS method or buy them pre-smoked. (I also have found them pre-made at Fresh Market.)
A copycat recipe of the famous DoubleTree Chocolate Chip Cookies that is also vegan and gluten-free. Delicious homemade cookies that everyone can enjoy!
