Vegan Recipes : Bacon, Potato, and Green Onion Frittatas

Vegan RecipesDon’t worry. Despite the title, these delicious frittatas don’t actually contain any bacon. What they do contain is one of the most mouthwatering combinations of ingredients that I’ve ever tasted. With prep time and cooking time combined, these vegan recipes will take about 90 minutes to make, but the end result will be well worth the effort. I promise!

Here’s the list of ingredients you’ll need to have:

  •  1/4 cup olive oil
  •  1 onion, finely chopped
  •  4-5 green onions, chopped with the green and white parts separated
  •  4 cloves garlic, minced
  •  2 medium potatoes, shredded (or 2 cups of frozen shredded potatoes)
  •  2 tsp. salt, divided
  •  1/2 tsp. pepper, divided
  •  2 lb. firm tofu
  •  2-3 Tbsp. soy sauce, to taste
  •  4 Tbsp. nutritional yeast (optional)
  •  2-3 Tbsp. faux bacon bits (Bacos is a good brand to try!)

You can begin preparing these vegan recipes by preheating your oven to 350 degrees. In a large sized skillet, go ahead and heat your olive oil over a medium heat setting. Add in the onion and the white portion of the green onions and sauté these ingredients together for 3-4 minutes. Next, add the garlic and sauté for another minute.

For your next step, you’ll need to increase the heat level to about medium high. Add your potatoes, one teaspoon of the salt, and ¼ the teaspoon of pepper. Cook all of these ingredients together for about 15 minutes or until the potatoes are browned well on both sides.

In a food processor, combine the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast. They should be blended together for 3-4 minutes on your highest speed setting. Once finished, the ingredients will have a creamy texture. Taking the mixture out of your food processor, put it in a large mixing bowl. Add in the faux bacon bits, the green portion of the green onions, and then the browned potatoes.

Once mixed together, transfer the whole mixture into a well oiled pie pan. Place it in the oven and allow it to bake for about 35 minutes. Once it’s done, the center will be firm. After removing it from the oven, let the frittatas cool for about 15 minutes, and then divide it into portions and serve it warm. These are vegan recipes that will be hit with everyone! While traditionally a breakfast food, frittatas can be served at any time of the day.

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Vegan Recipes : Granola Bars Fit For a Queen

Vegan RecipesIf you are looking for vegan recipes for granola bars, then here is one that you must try. A single recipe makes about 16 bars, but you can easily double the ingredients if you need to make more. With one of these granola bars in hand, you will be the queen of health.

Here are the ingredients that you’ll need to have:

  •  1/2 cup dry quinoa
  •  2/3 cup raw sugar
  •  1/4 cup molasses
  •  1/4 cup applesauce or mashed ripe banana
  •  1/4 cup vegetable oil
  •  1/3 cup all-natural peanut butter or almond butter
  •  2 teaspoons vanilla extract
  •  1/3 cup water or nondairy milk
  •  3/4 cup whole wheat or all-purpose flour
  •  1/4 cup wheat germ
  •  1/2 cup soy flour (wheat or other flours work too)
  •  1 1/2 cups rolled oats
  •  3/4 cup sliced raw almonds
  •  1/3-1/2 cup raw sunflower seeds and/or pumpkin seeds
  •  1 teaspoon baking powder
  •  1 teaspoon salt
  •  1/2-2/3 cup raisins, dried cranberries, or other dried fruit bits

You can begin preparing these vegan recipes by preheating your oven to 300 degrees. Go ahead and throw the quinoa into a 9 x 13 baking pan. It should be placed in the oven so the quinoa can go ahead and begin toasting. Every 5-10 minutes, you should check on the quinoa and stir it.

In a medium sized mixing bowl, combine all of your wet ingredients, including the sugar. A fork will probably be needed to mash up the banana. Set this mixture aside. Crank your oven temp up to 325 degrees. By now, the quinoa should be a golden brown in color. If it is, go ahead and mix it in with your wet ingredients. Once all of your ingredients are mixed together, you should have a substance that is dough like in texture. Grease the baking pan that you originally toasted your quinoa in, and spread the granola mix around in an even layer.

Put the pan in the oven and let your granola bars cook for about 20 minutes. Once you’ve taken it out the oven, cut it into 16 evenly sized squares with your spatula. If the granola bars seem like they are too doughy, you can pop them back in the oven for another 5-10 minutes. After it’s done baking, let them cool and then it’s time to enjoy these vegan recipes!

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Vegan Recipes : Tofu Scramble Breakfast Burritos

Vegan RecipesSometimes, it can be difficult to find vegan recipes for breakfast food that are unique. However, this one for tofu scramble breakfast burritos is guaranteed to hit the spot. They only take about 20 minutes to prepare, and a single recipe will make between 2-4 burritos. You can easily double the ingredients if you need to make more.

Here are the ingredients you’ll need to have on hand:

  •  1 block firm or extra-firm tofu
  •  2 potatoes (diced or chopped)
  •  1 medium onion (chopped)
  •  2 tablespoon garlic (minced)
  •  2 tablespoon nutritional yeast
  •  2 tablespoon cumin
  •  1 tablespoon coriander
  •  2 tablespoon turmeric
  •  2 tablespoon soy sauce
  •  2 tablespoon vegetable or olive oil
  •  salt & pepper to taste
  •  vegan flour tortillas, burrito size

You can begin preparing these vegan recipes by heating canola oil in a frying pan over medium high heat. Go ahead and toss in your chopped potatoes, salt, and pepper. You should cook the potatoes for about 10 minutes, or until they are cooked all of the way through. Add in the onion and garlic, and cook the mixture for another 3-4 minutes. Make sure that you stir it often. Garlic powder can be used as a substitute for the garlic if you’d like to do that.

Squeeze your tofu carefully to remove the excess water. Crumble it into chunks and throw it in your frying pan. Add the nutritional yeast and the rest of the spices. Cook for another 3-5 minutes. Add the soy sauce and cook for another 2-3 minutes.

The next step in preparing these vegan recipes is for you to heat the flour tortillas (in a separate frying pan) on either side for about 15 seconds per side. Wrap up some of your tofu scramble in each tortilla and dig in! It’s a guarantee that you are going to love it!

On a side note, you can adjust the spices how you like. You might want to throw in some sun dried tomatoes or add bell peppers. Use your imagination with these vegan recipes. It’s all about what your taste buds prefer.

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Vegan Recipes : Vegan Beignets

Vegan RecipesIf you ever visit New Orleans, there is a place there, called Café Du Monde that is famous for its beignets. Ask any of the locals, and they will tell you that this is one must see thing that you should add to your to do list. Thinking of trips I made to Café Du Monde years ago gave me a hankering for beignets. Fortunately, a friend had recently given me these delicious vegan recipes for beignets, which I am now going to share with you.

Here are the ingredients that you are going to need to have on hand:

  •  3 teaspoons powdered egg replacer + 4 tablespoons hot water
  •  1 1/2 tablespoons flaxseed meal + 3 tablespoons hot water
  •  3/4 cup organic cane sugar
  •  3 1/2 cups all-purpose flour
  •  4 teaspoon baking powder
  •  1/2 teaspoon nutmeg
  •  1/4 teaspoon cinnamon
  •  1 teaspoon sea salt or 1 1/2 teaspoons kosher salt
  •  1 cup nondairy milk or creamer
  •  3 tablespoons canola oil or melted vegan margarine
  •  cinnamon-sugar or glaze, for coating

You can begin preparing these vegan recipes by combining the egg replacer, flaxseed meal, and hot water in one mixing bowl. Stir it together well and set it aside. In another mixing bowl, sift together all of your dry ingredients. Stir them together well.

Next, add your wet ingredients to the large mixing bowl with your dry ingredients. Stir it gently to mix them together. The mixture should achieve a consistency that is similar to that of cookie dough. At this point, begin heating oil in a large pot until it reaches 325 degrees Fahrenheit.

Now, you can begin to carefully drop teaspoon size balls of dough into the pot. Do not put more than 8 balls in at once. Let them fry for 2 minutes, turn them over, and let them fry for another 2-3 minutes. Continue doing so until you have used all of your dough batter.

Once the beignets are done cooking, remove them from the oil and place them on a cookie sheet that has been covered with paper towels. The paper towels are used to absorb the excess oil. Let them drain for 3-5 minutes, and then roll them in your cinnamon sugar mixture. Make sure they are well coated. If you want, you can sprinkle them with a little powdered sugar to finish.

Between the prep time and cooking time, it will take about 60 minutes to prepare these vegan recipes, but you will be provided with a sweet treat that you are guaranteed to love!

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A Complete Guide to Vegan Diet Baking

Vegan DietIt is a common myth that the vegan diet is restrictive, but the truth is that we can make a wide variety of delicious foods, including cakes, cookies, and pies. The thought of baking these sweets without the use of milk or eggs might seem a little overwhelming, but I’ve got a few tips that are going to help you bake up some extraordinary vegan desserts!


The purpose of using butter in baking is to provide your foods with flavor, richness, and texture. It also assists most baked goods in rising evenly. Substituting butter in the vegan diet is incredibly simple to do. All you have to do is swap your butter out for margarine. Earth Balance is one great brand that I like to use. If you want your baked goods to have a rich, thick creaminess, try substituting unrefined coconut oil. Vegan shortening is also available to use in vegan cookies, pie crusts, and certain frostings.


When it comes to baking, milk serves to add flavor to baked goods and to provide them with texture. Fortunately for those of us who follow the vegan diet, there are many excellent, non dairy milk substitutes that can be used. For example, soy milk offers the richness of whole milk. Almond milk can be used to provide a slightly nutty taste to your baked goods, and coconut milk can add considerably to the richness of a recipe.


In baking, eggs primarily serve the role of acting as a binding agent, but they can act to serve as a leavening agent, which helps your baked goods to rise. Eggs follow a close second in the sheer number of vegan diet substitutes you’ll have to choose from. Ground flax seeds are a popular option because they are so nutritious. Other popular alternatives that worked well in baked goods include Ener-G Egg Replacer, applesauce, and mashed bananas.


Honey is not used often in most baked goods, but its primary function is to act as a natural sweetener. In doing so, it also adds color to baked goods and helps the mixture to retain moisture. Honey is also very simple to substitute in the vegan diet. Just look for other viscous liquids, like maple syrup or agave nectar.


Cream is often used to provide baked goods with a certain fluffiness. It also provides richness. If you have a recipe that calls for cream, the best vegan diet substitute that you can use is coconut milk. If you would prefer to use a homemade option, then try blending one part cashews with one part water until it is smooth.

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Johnny Marzetti : Vegan Recipes

Vegan RecipesJohnny Marzetti is a baked casserole that first gained popularity when The Zone Diet became popular a few years back. I’ve had it before, and it is definitely a delicious casserole. With a little experimentation, I’ve been able to devise vegan recipes for a vegan version of Johnny Marzetti that captures the essence of this delicious dish.

Here are the ingredients that you’re going to need to have on hand:

  •  8 ounces dried pasta (I use elbow macaroni)
  •  1 pound firm tofu, frozen, thawed and crumbled
  •  2 teaspoons nutritional yeast
  •  2 teaspoons garlic powder
  •  2 teaspoons onion powder
  •  1 tablespoon ground cumin
  •  1 tablespoon chile powder (real ground chile, not “chili powder” that is a mix of chilies, garlic, cumin)
  •  oil
  •  1 (15 ounce) can tomato sauce
  •  1 tablespoon ground cumin
  •  1 teaspoon chile powder
  •  1/2 cup ketchup
  •  1/4 cup vegan Worcestershire sauce
  •  1 (15 ounce) can Mexicorn, drained
  •  1/2 to 1 cup vegan cheddar cheese, shredded
  •  1/2 cup Italian parsley, chopped
  •  salt, to taste

You can begin preparing these vegan recipes by cooking your pasta according to package instructions. Make sure that you leave the pasta slightly al dente, because it will cook more once you pop the Marzetti into the oven. While your pasta is cooking, go ahead and heat a medium sized sauce pan over medium heat.

In the pan, combine your tofu, nutritional yeast, garlic and onion powders, cumin, and chile powder. Cook these ingredients together for 5-8 minutes, or until the tofu is nicely browned on all sides. Once the tofu has finished cooking, go ahead and add in all of your other ingredients, save for the vegan cheese and parsley. When the pasta is finished cooking, drain it well and then add it to the pan also. Stir everything together well.

Add your salt according to taste. Next, add the cheese and stir it in until it has melted completely. Add the parsley, and it is ready to serve. I like to serve it with a side of green beans and some good, old fashioned garlic bread.

With prep and cooking time combined, this casserole is only going to take about 20 minutes to prepare, and a single one of these vegan recipes will make between 6-8 servings. Bon appetite!

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Vegan Recipes : Eggplant Tofu Lasagna

Vegan RecipesThese vegan recipes for eggplant tofu lasagna are unique in the fact that they don’t incorporate any pasta, but this doesn’t make them any less delicious! This particular one has been a hit with my vegan and non vegan friends alike. Just in time for the holidays, this one is guaranteed to become one of your new personal favorites.

Here are the ingredients you’ll need to assemble:

  •  2-3 medium sized eggplants
  •  1 green bell pepper
  •  2 cloves garlic
  •  1 onion
  •  1 large carrot
  •  approximately 1/2 cup portabello mushrooms
  •  1 box silken firm tofu
  •  tomato sauce–any kind or brand
  •  soy cheese (optional)

You can begin preparing these vegan recipes by taking your eggplants and slicing them vertically into thin strips. Next, you should place them in a 9 x 13 baking pan. It’s ok if they are layered over each other. Just make sure that you sprinkle a little bit of salt in between each layer. The purpose of the salt is to draw out moisture. For your next step, cover the eggplant slices with 1/4th a cup of water.

Cover the baking pan with aluminum foil and bake the slices in the oven at 350 degrees for about 40 minutes. For the end result, the eggplant should be cooked thoroughly, but it shouldn’t be totally mushy. They’ll still look slightly white in color, but this is ok.

Your next step in preparing these vegan recipes will be to break out the tofu. Using your hands, you should break it apart until it breaks into small, crumbly bits. Try to squeeze out as much of the water as you can. Add a teaspoon of salt to the tofu and the garlic and mix it together well. In the meantime, you can carrot, onion, bell pepper, and the portabello mushrooms and chop them all about equal sizes.

In a medium sized frying pan, heat up the oil over a medium heat. Cook all of your vegetables until they are almost done, but still have a little bite. This is because they will cook more once they are placed in the oven. Next, add ½ a jar of vegan tomato sauce to your sautéed vegetables. Depending on how large your eggplant slices are, you may need to add a little more.

Taking a casserole dish, begin layering the ingredients: eggplant, sauce, tofu, and repeat until all the items are used. Try to overlap your eggplant slices slightly so that they form a distinct layer. Once you’ve finished layering, sprinkle a generous amount of vegan cheese on top. Bake the lasagna at 350 degrees for about 30 minutes. Let it cool for about 5 minutes after taking it out of the oven and serve warm!

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Vegan Recipes : Vegan Hot Pockets

Vegan RecipesHot Pockets are a popular food item. While they don’t have much taste, they are quick and convenient to heat up when you don’t have much time. These vegan recipes for vegan hot pockets will take a little more time and effort to make, but on the plus side, you can prepare them beforehand, throw them in the freezer, and then heat them up when you need a quick lunch. Did I mention they’re also delicious?>

Here are the ingredients you’ll need to make these vegan recipes:

  •  1 can vegan bread dough
  •  1 cup Kale (washed and chopped roughly)
  •  4 Artichoke Hearts (I bought canned artichoke, drained them of their water and chopped them)
  •  1 tablespoon vegan butter (I like Earth Balance)
  •  1 tablespoon flour
  •  1/2 cup vegan creamer (I like coconut creamer)
  •  1 cup shredded vegan cheddar cheese (I like Daiya)
  •  Dash pepper
  •  Dash garlic salt

You can begin preparing these vegan recipes by preheating your oven to 350 degrees. Choose a medium sized sauté pan and coat it well with cooking spray. Add in your prepared artichoke hearts, as well as the kale. You should sauté these ingredients for 5-7 minutes or until the kale has wilted. Sprinkle it with a little garlic salt and go ahead and set it aside.

In a separate sauce pan, on medium heat, melt your butter and then add the flour. Stir these ingredients together until they are mixed well. Add the creamer and mix it in until the mixture becomes thick and creamy, which should take about 5 minutes. Add ½ of the cup of shredded vegan cheese and beat it in until the cheese has completely melted. The sauce should be thick in consistency and white in color.

For your next step in prepping these vegan recipes, your vegan dough should be rolled out on a parchment paper. Make sure that your dough is rolled flat and then divide it into four equal parts (should be rectangles in shape). 3 tablespoons of the white sauce should be added to two of the rectangles. On top of that, add 3 tablespoons of your artichoke and kale mixture. Add a little extra cheese on top of all of the ingredients. Make sure that you keep all of the ingredients away from the edges of rectangles, so that they will be able to seal properly without spilling any of the filling.

Taking the other half of the rectangle, and perform a vegan milk wash down the sides of the dough, cover the filling, and then seal the edges by using a fork to crimp them. Spread a little vegan milk on the top of the dough, and sprinkle in a little more garlic salt. Move the parchment paper onto a cooking sheet and put it in the oven. You should allow your hot pockets to bake for about 20 minutes. These vegan recipes make about two servings, but you can easily double the ingredients if you need to make more.

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Vegan Recipes : Spinach and Mushroom Pesto Polenta

Vegan RecipesTraditional polenta is an Italian dish. It is a very flexible recipe, as it can be boiled or fried, and it can be shaped into bars, balls, or squares. These vegan recipes are a take on traditional polenta, but with vegan substitutes. I like to serve my polenta with a good side of garlic bread, but it pairs well with a number of other different foods.

To make these vegan recipes, here are the ingredients you are going to need to have:

  •  1 cup spinach, chopped
  •  1 (6 1/2) ounce can mushrooms, chopped
  •  2 tablespoons chopped sundried tomatoes
  •  2 tablespoons pesto
  •  5 cups water
  •  2 cups corn grits/polenta
  •  salt and pepper, to taste

You can begin preparing these vegan recipes by mixing together, in a large mixing bowl, the first four ingredients on this list. After mixing them, transfer them to a medium sized pan and heat them through until they are hot. Put them back in the mixing bowl and set them aside.

In a separate pot, bring your water to a boil and slowly add in the corn grits. Be cautious. The corn grits do bubble up, and you do not want to be accidentally burned. Stir them frequently with a spoon until the mixture is very thick. It’s going take about half an hour for them to thicken, but it’s important for you to keep stirring them or they will burn.

Once it’s thickened, add the ingredients you cooked earlier and mixed them together well. Season the mixture with salt and pepper to taste. Remove the polenta from the heat, transfer it to a large bowl, and let it sit for about ten minutes.

After the ten minutes have passed, remove it from the bowl, spread it out, and cut it into thick slices. If you want your polenta to be crispy, you can fry it lightly in olive oil, but it is delicious just the way it is too. I like to top mine with either vegan cheese or a tomato sauce. All told, these vegan recipes only take about 40 minutes to prepare, and I guarantee that you are going to love the results!

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Following the Vegan Diet : Cooking Without Eggs

Vegan DietWhen you first start following the vegan diet, one of the most difficult aspects is looking how to cook without eggs. You never realize quite how many things we use eggs for until you aren’t allowed to use them, but there is a valid reason why we follow the vegan diet.

When was the last time you heard about an egg recall because of salmonella contamination? Probably last week. It occurs pretty often. Egg prices are on the rise, and the worldwide level of scrutiny that has been placed on the dairy industry is more than well deserved. Why should we use our hard earned money to support the egg industry? In fact, why should you waste your money or compromise your morals when there are plenty of other acceptable options around? If the thought of getting salmonella isn’t enough to cause you some alarm, think about the deplorable conditions that hens are subjected to on factory farms. You wouldn’t wish those conditions on your worst enemy.

While purchasing eggs from cage free farms is certainly an option, the best decision that you can make for your health and for you the environment is to eliminate eggs from your diet altogether. Necessity is the mother of innovation, and vegan bakers have come up with some pretty awesome substitutes for using eggs. Today, herbivores can enjoy just about any dish that their non vegan pals do. Tell me that your mouth doesn’t water thinking about a delicious tofu omelet. The best part? No one is ever going to know the difference.

So what are the options we vegans have?

Ener-G Egg Replacer – This option has been a favorite among vegan bakers for a long time, and it was one of the first discoveries that I made when I first started following the vegan diet. This egg replacer is constructed from tapioca flour, various leavening agents, and potato starch. To make it, all you have to do is combine 1 teaspoon of it with 2 tablespoons of warm water and mix it together well until it becomes frothy.

Flax Seeds – You don’t have to use a boxed substitute to replace eggs in a vegan recipe. Ground flax seeds offer an excellent option. Flax seeds are inexpensive, delicious, and nutritious. What more could you ask for? You should use one tablespoon of ground flax seeds and three tablespoons of water and blend them together. The resulting mixture is great for binding baking ingredients together.

Bananas – Who would have thought that bananas could be substituted for eggs in the vegan diet? Bananas can be used in banana bread and other baking recipes that call for bananas. They have binding properties that will allow the ingredients you are using to stick together. For every egg that your recipe calls for, use ½ of a banana, mashed.

Brunches Without Eggs – Finally, who doesn’t love a good Sunday brunch? This gives you a unique opportunity to experiment with tofu scramble. Use your favorite spices and own add ins. Consider using spinach or sun dried tomatoes. There’s no right or wrong way to make an excellent tofu omelet.

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