Beet Burgers

Beet Burgers

Beet Burgers

Even if beets aren't your thing, their earthy flavor and hearty texture create a delicious veggie burger. This beet burger recipe is easy. Throw the ingredients into the blender, shape patties and bake. If you don't have the exact ingredients, I provide lots of options.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine American
Servings 12 patties

Ingredients
  

  • 1 cup bread crumbs make your own—just throw some stale bread into the blender.
  • 1 cup cooked beets see store-bought options in the instructions
  • 1/2 cup walnuts substitute almonds, cashews or rolled oats/oat flour if nut free
  • 2 Tbsp ground flax seed substitute chia seeds
  • 2 garlic cloves substitute 1 tsp. garlic powder
  • 1 Tbsp. miso paste substitute Liquid Bragg's or coconut aminos
  • 1 red onion loosely chopped. Substitute yellow, sweet or 1 Tbsp. onion powder
  • 1 cup cooked rice or quinoa Make your own or buy pre-cooked packets in rice isle or with frozen veggies
  • 14 ounce canned black beans substitute any bean or lentil variety
  • 1 cup mushrooms canned ok—just drain
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. turmeric use 1-in piece of fresh if you have it
  • 1/2 tsp. ground fennel optional: adds a sausage flavor
  • 1/2 tsp. dry mustard substitute 1 Tbsp. any mustard
  • 1/2 tsp. salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees.
  • Wash skins and remove the ends from one large, or two small beets. Cut in half or fourths to speed bake time. Roast at 375 degrees for about 30 minutes, or until soft. [EASY BUTTON] Purchase cooked beets from the produce department at the grocery. Canned beets work too—just drain any liquid.
  • If making your own bread crumbs, and/or substituting rolled oats for walnuts, throw bread (and/or oats) into the blender and grind into a fine powder. Keep in the blender.
  • Add beats, walnuts (substitute oat flour), flax seed, garlic and miso (substitute soy/coconut aminos) to the bread crumbs. Puree until smooth. (If using fresh turmeric, add to this step so that it is thoroughly processed).
  • Add the remaining ingredients (onion, rice or quinoa, beans, mushroom and seasonings). Briefly blend on low-medium until only small chunks remain. Use the pulse setting to create desired texture. It is absolutely okay to blend until pureed. But if you like chunks, take it slow.
  • Line a baking sheet with parchment paper. Use a spatula or hands to arrange batter into patties. Bake for 30 minutes. Flip about halfway through to ensure even cooking. Optional: spray with avocado oil or brush with olive oil for the final 15 minutes.
  • Serve hot with or without a bun and your favorite condiments. I topped mine with sauerkraut, mustard, tomato and cilantro, and served crispy Brussels sprouts on the side.
  • Store extras in the refrigerator or in the freezer. Make sure they are thoroughly cooled before freezing to avoid freezer burn.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
What to serve on the side? Try Goddess Style Brussels Sprouts.
Goddess Brussels sprouts
 

Beet Burgers

Even if beets aren't your thing, their earthy flavor and hearty texture create a delicious veggie burger. This beet burger recipe is easy. Throw the ingredients into the blender, shape patties and bake. If you don't have the exact ingredients, I provide lots of options.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine American
Servings 12 patties

Ingredients
  

  • 1 cup bread crumbs make your own—just throw some stale bread into the blender.
  • 1 cup cooked beets see store-bought options in the instructions
  • 1/2 cup walnuts substitute almonds, cashews or rolled oats/oat flour if nut free
  • 2 Tbsp ground flax seed substitute chia seeds
  • 2 garlic cloves substitute 1 tsp. garlic powder
  • 1 Tbsp. miso paste substitute Liquid Bragg's or coconut aminos
  • 1 red onion loosely chopped. Substitute yellow, sweet or 1 Tbsp. onion powder
  • 1 cup cooked rice or quinoa Make your own or buy pre-cooked packets in rice isle or with frozen veggies
  • 14 ounce canned black beans substitute any bean or lentil variety
  • 1 cup mushrooms canned ok—just drain
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. turmeric use 1-in piece of fresh if you have it
  • 1/2 tsp. ground fennel optional: adds a sausage flavor
  • 1/2 tsp. dry mustard substitute 1 Tbsp. any mustard
  • 1/2 tsp. salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees.
  • Wash skins and remove the ends from one large, or two small beets. Cut in half or fourths to speed bake time. Roast at 375 degrees for about 30 minutes, or until soft. [EASY BUTTON] Purchase cooked beets from the produce department at the grocery. Canned beets work too—just drain any liquid.
  • If making your own bread crumbs, and/or substituting rolled oats for walnuts, throw bread (and/or oats) into the blender and grind into a fine powder. Keep in the blender.
  • Add beats, walnuts (substitute oat flour), flax seed, garlic and miso (substitute soy/coconut aminos) to the bread crumbs. Puree until smooth. (If using fresh turmeric, add to this step so that it is thoroughly processed).
  • Add the remaining ingredients (onion, rice or quinoa, beans, mushroom and seasonings). Briefly blend on low-medium until only small chunks remain. Use the pulse setting to create desired texture. It is absolutely okay to blend until pureed. But if you like chunks, take it slow.
  • Line a baking sheet with parchment paper. Use a spatula or hands to arrange batter into patties. Bake for 30 minutes. Flip about halfway through to ensure even cooking. Optional: spray with avocado oil or brush with olive oil for the final 15 minutes.
  • Serve hot with or without a bun and your favorite condiments. I topped mine with sauerkraut, mustard, tomato and cilantro, and served crispy Brussels sprouts on the side.
  • Store extras in the refrigerator or in the freezer. Make sure they are thoroughly cooled before freezing to avoid freezer burn.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
What to serve on the side? Try Goddess Style Brussels Sprouts.
Goddess Brussels sprouts
 
Simple Smoky Cream Pasta

Simple Smoky Cream Pasta

Simple Smoky Cream Pasta

Plant-based meals can be easy and delicious comfort food. Make simple, smoky cream pasta with ingredients you probably have in your pantry. If you don't have these exact ingredients, see recipe notes for ideas.
Prep Time 20 mins
Total Time 20 mins
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

Smoky cream sauce

  • 1 Tbsp. olive oil optional: substitute water
  • 1 onion any variety; chopped
  • 3 garlic cloves minced; substitute 1 Tbsp. garlic powder
  • 1 cup veggie broth substitute 1 cup water + 1 tsp. veggie bouillon
  • 14 ounce can of coconut milk substitute 1.5 cups any plant milk
  • 1 Tbsp. Liquid Bragg's aminos substitute any soy sauce
  • 1 tsp. Dijon mustard substitute lemon juice
  • 1 Tbsp. thyme
  • 1/2 tsp. smoked paprika substitute 1/8 tsp. Liquid smoke
  • 1/4 cup arrow root flour substitute any fine-ground all-purpose flour for thickening purposes
  • 1/4 cup nutritional yeast flakes optional

Add-ins

  • 16 ounces pasta of choice
  • 14 ounce canned beans substitute lentils
  • 5 ounces mushrooms, chopped
  • 2 cups broccoli chopped: fresh or frozen
  • salt and pepper to taste

Instructions
 

  • Cook pasta according to package directions. Tip: Add salt to cooking water once it boils to infuse pasta with flavor. Drain and set aside.
  • In a large skillet, saute chopped onion in olive oil (or just splash with water to avoid sticking) until translucent (5-7 minutes) on low to medium heat. If using fresh broccoli (or other fresh produce), add in the last minute or two and cook until soft and bright.
  • In a large measuring cup, whisk together minced garlic cloves, veggie broth, coconut milk, Liquid Bragg's, mustard, thyme, smoked paprika, arrow root and yeast flakes. Make sure flour is dissolved. Pour over the onion and stir as the sauce thickens.
  • Add beans, mushrooms and any alternative add-ins as the sauce thickens. Remove from heat promptly to avoid sticking. Add pasta and stir.
  • Garnish with vegan Parmesan topping (see recipe below), pine nuts, green onions, dried herbs like Italian seasoning, cracked pepper

Notes

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup). Running low on groceries?
Add-ins are optional! Search your fridge, freezer and pantry and use what you have.
Pantry items: dried (rehydrate) or canned mushrooms, artichoke hearts or hearts of palm, sun-dried tomatoes, green chilis or jalepenos.
Frozen veggies: peas, corn, spinach, edamame, butternut squash, green beans, carrots
Fresh produce: bell peppers, carrots, zucchini, squash, spinach, kale, asparagus, cherry tomatoes,
Tasty Topping Recipe: Vegan Parmesan 

Simple Smoky Cream Pasta

Plant-based meals can be easy and delicious comfort food. Make simple, smoky cream pasta with ingredients you probably have in your pantry. If you don't have these exact ingredients, see recipe notes for ideas.
Prep Time 20 mins
Total Time 20 mins
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

Smoky cream sauce

  • 1 Tbsp. olive oil optional: substitute water
  • 1 onion any variety; chopped
  • 3 garlic cloves minced; substitute 1 Tbsp. garlic powder
  • 1 cup veggie broth substitute 1 cup water + 1 tsp. veggie bouillon
  • 14 ounce can of coconut milk substitute 1.5 cups any plant milk
  • 1 Tbsp. Liquid Bragg's aminos substitute any soy sauce
  • 1 tsp. Dijon mustard substitute lemon juice
  • 1 Tbsp. thyme
  • 1/2 tsp. smoked paprika substitute 1/8 tsp. Liquid smoke
  • 1/4 cup arrow root flour substitute any fine-ground all-purpose flour for thickening purposes
  • 1/4 cup nutritional yeast flakes optional

Add-ins

  • 16 ounces pasta of choice
  • 14 ounce canned beans substitute lentils
  • 5 ounces mushrooms, chopped
  • 2 cups broccoli chopped: fresh or frozen
  • salt and pepper to taste

Instructions
 

  • Cook pasta according to package directions. Tip: Add salt to cooking water once it boils to infuse pasta with flavor. Drain and set aside.
  • In a large skillet, saute chopped onion in olive oil (or just splash with water to avoid sticking) until translucent (5-7 minutes) on low to medium heat. If using fresh broccoli (or other fresh produce), add in the last minute or two and cook until soft and bright.
  • In a large measuring cup, whisk together minced garlic cloves, veggie broth, coconut milk, Liquid Bragg's, mustard, thyme, smoked paprika, arrow root and yeast flakes. Make sure flour is dissolved. Pour over the onion and stir as the sauce thickens.
  • Add beans, mushrooms and any alternative add-ins as the sauce thickens. Remove from heat promptly to avoid sticking. Add pasta and stir.
  • Garnish with vegan Parmesan topping (see recipe below), pine nuts, green onions, dried herbs like Italian seasoning, cracked pepper

Notes

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup). Running low on groceries?
Add-ins are optional! Search your fridge, freezer and pantry and use what you have.
Pantry items: dried (rehydrate) or canned mushrooms, artichoke hearts or hearts of palm, sun-dried tomatoes, green chilis or jalepenos.
Frozen veggies: peas, corn, spinach, edamame, butternut squash, green beans, carrots
Fresh produce: bell peppers, carrots, zucchini, squash, spinach, kale, asparagus, cherry tomatoes,
Tasty Topping Recipe: Vegan Parmesan 
Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce
Tempeh Sausage & Spinach Gnocchi

Tempeh Sausage & Spinach Gnocchi

Tempeh Sausage & Spinach Gnocchi

Tempeh Sausage & Spinach Gnocchi is a 20-minute, one-pan, whole food, plant-based dish that's sky high in fiber and protein. The crumbled tempeh is soft and chewy, and flavored with a smoky mix of sweet and spicy seasonings, blending the creamy spinach and flavorful bites of gnocchi into a quick and comforting meal.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dish
Servings 8 servings

Ingredients
  

  • 16 ounces tempeh crumbled
  • 1 Sweet Onion chopped into small bite-sized pieces
  • 4-5 cloves garlic minced
  • 4 cups vegetable broth see recipe notes below
  • 1 Tbsp. Liquid Braggs substitute coconut aminos or other soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. honey, maple syrup or sweetener of choice (optional)
  • 2 Tbsp. Italian seasoning
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. chili pepper flakes option: omit or double!
  • 16 ounces gnocchi gluten free if desired
  • 10 ounces spinach or other greens ~8 cups
  • salt and pepper to taste

Instructions
 

  • I used a 12-in. cast iron skillet, and it was perfect. If your skillet is shallow, use a stock pan.
  • Add crumbled tempeh, onion, garlic and vegetable broth to the pan. Bring to a boil. Add Liquid Bragg's, Worcestershire sauce, honey, Italian seasoning, smoked paprika and chili pepper flakes. Simmer on medium high for 10 minutes. Liquid should be in full boil.
  • Once the liquid has reduced significantly, add the gnocchi. Continue to boil 2-3 minutes.
  • If cooking in cast iron, remove from heat before adding the spinach. Stir as spinach turns bright green and softens. If working with stainless steel, heat for another minute, until spinach wilts.
  • Taste it. If you need more sweet or smoky flavor, add it. Then salt and pepper to taste. (You probably won't need salt, but the pepper will make it pop!) Add more chili pepper flakes if you like heat.

Notes

Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).

Tempeh Sausage & Spinach Gnocchi

Tempeh Sausage & Spinach Gnocchi is a 20-minute, one-pan, whole food, plant-based dish that's sky high in fiber and protein. The crumbled tempeh is soft and chewy, and flavored with a smoky mix of sweet and spicy seasonings, blending the creamy spinach and flavorful bites of gnocchi into a quick and comforting meal.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dish
Servings 8 servings

Ingredients
  

  • 16 ounces tempeh crumbled
  • 1 Sweet Onion chopped into small bite-sized pieces
  • 4-5 cloves garlic minced
  • 4 cups vegetable broth see recipe notes below
  • 1 Tbsp. Liquid Braggs substitute coconut aminos or other soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. honey, maple syrup or sweetener of choice (optional)
  • 2 Tbsp. Italian seasoning
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. chili pepper flakes option: omit or double!
  • 16 ounces gnocchi gluten free if desired
  • 10 ounces spinach or other greens ~8 cups
  • salt and pepper to taste

Instructions
 

  • I used a 12-in. cast iron skillet, and it was perfect. If your skillet is shallow, use a stock pan.
  • Add crumbled tempeh, onion, garlic and vegetable broth to the pan. Bring to a boil. Add Liquid Bragg's, Worcestershire sauce, honey, Italian seasoning, smoked paprika and chili pepper flakes. Simmer on medium high for 10 minutes. Liquid should be in full boil.
  • Once the liquid has reduced significantly, add the gnocchi. Continue to boil 2-3 minutes.
  • If cooking in cast iron, remove from heat before adding the spinach. Stir as spinach turns bright green and softens. If working with stainless steel, heat for another minute, until spinach wilts.
  • Taste it. If you need more sweet or smoky flavor, add it. Then salt and pepper to taste. (You probably won't need salt, but the pepper will make it pop!) Add more chili pepper flakes if you like heat.

Notes

Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).
Vegan Tartar Sauce

Vegan Tartar Sauce

Vegan Tartar Sauce

The onion granules and horseradish in this recipe make it exceptional. It's far superior to store bought versions.
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Servings 6

Ingredients
  

  • 1 cup vegan mayonaise
  • 2 Tbsp. sweet pickle relish
  • 1 Tbsp. minced onion
  • 2 Tbsp. lemon juice
  • 1 tsp. Horseradish totally optional, but really awesome!
  • salt and pepper to taste

Instructions
 

  • In a small bowl, mix mayonnaise, relish and onion. Stir in lemon juice, and add salt and pepper to taste. Add a tablespoon of horseradish if you want to take it up another notch.

Notes

For maximum flavor, refrigerate for several hours before serving.

Vegan Tartar Sauce

The onion granules and horseradish in this recipe make it exceptional. It's far superior to store bought versions.
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Servings 6

Ingredients
  

  • 1 cup vegan mayonaise
  • 2 Tbsp. sweet pickle relish
  • 1 Tbsp. minced onion
  • 2 Tbsp. lemon juice
  • 1 tsp. Horseradish totally optional, but really awesome!
  • salt and pepper to taste

Instructions
 

  • In a small bowl, mix mayonnaise, relish and onion. Stir in lemon juice, and add salt and pepper to taste. Add a tablespoon of horseradish if you want to take it up another notch.

Notes

For maximum flavor, refrigerate for several hours before serving.

Tuna-Free Eggless Salad

Tuna-Free Eggless Salad

Tuna-Free Eggless Salad

Tuna-free Eggless Salad is a simple, plant-based alternative to the lunchtime classics. Mash beans and/or tofu, add veggies and seasonings. Serve as a sandwich or salad with fragrant greens such as arugula, cilantro, green onions and parsley.
Prep Time 15 mins
Total Time 15 mins
Servings 6

Ingredients
  

  • 1 can garbanzo beans substitute other beans or lentils
  • 1 14 oz extra firm tofu substitute beans or lentils
  • 1/2 cup vegan mayo
  • 1 small red onion finely chopped
  • 2 cups chopped veggies whatever you have--carrots, celery, bell pepper, radish, cucumber
  • 3 Tbsp nutritional yeast flakes
  • 1 Tbsp yellow mustard
  • 1 Tbsp lemon juice
  • 1 tsp. dill
  • 1 tsp. parsley
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. turmeric
  • salt and pepper to taste
  • garnish green onions, cilantro or parsley

Instructions
 

  • (If you don't have tofu, skip this step and use 2 cans of beans/lentils). Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  • Place chickpeas in a bowl and mash with a fork (or potato masher or immersion blender). Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  • Serve on a bed of tomato and arugula or wrap in romaine or collard green. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 

Notes

If you don't have tofu, substitute another can of beans.

Tuna-Free Eggless Salad

Tuna-free Eggless Salad is a simple, plant-based alternative to the lunchtime classics. Mash beans and/or tofu, add veggies and seasonings. Serve as a sandwich or salad with fragrant greens such as arugula, cilantro, green onions and parsley.
Prep Time 15 mins
Total Time 15 mins
Servings 6

Ingredients
  

  • 1 can garbanzo beans substitute other beans or lentils
  • 1 14 oz extra firm tofu substitute beans or lentils
  • 1/2 cup vegan mayo
  • 1 small red onion finely chopped
  • 2 cups chopped veggies whatever you have--carrots, celery, bell pepper, radish, cucumber
  • 3 Tbsp nutritional yeast flakes
  • 1 Tbsp yellow mustard
  • 1 Tbsp lemon juice
  • 1 tsp. dill
  • 1 tsp. parsley
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. turmeric
  • salt and pepper to taste
  • garnish green onions, cilantro or parsley

Instructions
 

  • (If you don't have tofu, skip this step and use 2 cans of beans/lentils). Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  • Place chickpeas in a bowl and mash with a fork (or potato masher or immersion blender). Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  • Serve on a bed of tomato and arugula or wrap in romaine or collard green. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 

Notes

If you don't have tofu, substitute another can of beans.

Black Bean Vegan Chili

Black Bean Vegan Chili

Black bean sweet potato quinoa chili

Black Bean Vegan Chili

This simple and flavorful vegan chili recipe is high in protein and nutrients.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 cups cooked black beans 2 cans is fine
  • 6 oz can tomato paste
  • 32 oz vegetable stock
  • 1 onion chopped
  • 5 cloves garlic minced
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. t oregano
  • 1 Tbsp. olive oil optional
  • 1 sweet potato peeled and diced
  • 1 cup dry quinoa
  • salt and pepper to taste
  • 1 avocado cilantro, or jalapeño for optional garnish

Instructions
 

  • Saute onions and garlic in soup pot.
  • Add the tomato paste, chili powder, cumin, and oregano and stir for about 2 minutes.
  • Add the beans, stock, and potatoes, and season with salt and pepper, if desired, and cook for about 5 minutes.
  • Add in quinoa and cook for an additional 20 minutes or so until quinoa and potatoes are cooked, stir frequently.
  • Top with avocado, chopped cilantro, or jalapeños. Enjoy the Vegan Chili with Quinoa, Sweet Potato, and Black Beans!
Black bean sweet potato quinoa chili

Black Bean Vegan Chili

This simple and flavorful vegan chili recipe is high in protein and nutrients.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 cups cooked black beans 2 cans is fine
  • 6 oz can tomato paste
  • 32 oz vegetable stock
  • 1 onion chopped
  • 5 cloves garlic minced
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. t oregano
  • 1 Tbsp. olive oil optional
  • 1 sweet potato peeled and diced
  • 1 cup dry quinoa
  • salt and pepper to taste
  • 1 avocado cilantro, or jalapeño for optional garnish

Instructions
 

  • Saute onions and garlic in soup pot.
  • Add the tomato paste, chili powder, cumin, and oregano and stir for about 2 minutes.
  • Add the beans, stock, and potatoes, and season with salt and pepper, if desired, and cook for about 5 minutes.
  • Add in quinoa and cook for an additional 20 minutes or so until quinoa and potatoes are cooked, stir frequently.
  • Top with avocado, chopped cilantro, or jalapeños. Enjoy the Vegan Chili with Quinoa, Sweet Potato, and Black Beans!

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