Sometimes you just want a good snack, but don’t feel like going through the hassle of preparing an entire meal. These vegan recipes for simple green pea miso dip were an experiment, but I’m pretty pleased with how it turned out. It was easy and quick to make, and I think it’s pretty filling. Give it a try and let me know what you think!

To make these vegan recipes, here is the list of ingredients you’ll need:

•  8 oz. silken tofu (1/2 block)
•  3 tbs. mellow white miso
•  1/2 cup brown rice vinegar (or to right consistency)
•  8 oz. green peas at room temperature
•  Onion powder, to taste
•  garlic powder, to taste
•  ginger power, to taste

Start preparing these simple vegan recipes by tossing all of the ingredients (except the peas) into your blender. Blend them together until they are smooth. Add the peas in gradually. The spices should be adjusted to suit your tastes. Add more brown rice vinegar for a thinner consistency or more tofu for a thicker consistency. If you’re feeling adventurous, try experimenting with adding different raw herbs. Then, it’s ready to serve!

This dip tastes great with raw veggies, but I especially like it when it is paired with fresh cucumbers. I hope you enjoy these vegan recipes as much as I do!

Who doesn’t love a good, hearty bowl of stew on a cold winter day? Fortunately, I’ve got brand new vegan recipes for kale vegetable stew that I think you’re going to love. These vegan recipes will make about 6 servings of stew, but you can easily double the ingredients if you need to make more. On the other hand, if you don’t eat it all at once, freeze the leftovers, and you have ready made lunch or dinner for any other night of the week.

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

•  1 whole bunch of kale
•  ½ cup of red kidney beans
•  1 ¼ cup of mixed dry beans and lentils
•  8 cups cold water in large pot with lid –boil beans for ¾ of an hour, then add:
•  1 800 ml can of diced tomatoes (preferably no or low salt)
•  1 can of small sweet peas
•  4 stalks chopped celery
•  2 medium yellow onion finely chopped
•  4 large carrots diced or grated
•  1 whole floret of garlic, minced
•  8 large mushrooms, finely chopped
•  1 large bay leaf
•  1 tablespoon rosemary
•  1 tablespoon thyme
•  1 tablespoon turmeric

You will need to start preparing these vegan recipes the night before. Start off by thoroughly washing your kale. You’ll need to drain them, remove the stems, and finely, finely chop them up. Next, take your dry beans and lentils and cover them with plenty of water. They’ll need to soak for about 12 hours. Once they are done soaking, rinse them off and drain them.

Next, add all of your ingredients into a large pot, minus the kale. Let them cook on medium high heat for about 35 minutes or until the vegetables are tender. Next, add in the kale and let the soup cook for another 25 minutes. Remove about ½ of the stew from the pot and run it through your blender. Then, you can add it back into the pot. Stir in the sweet peas and continue cooking until the peas are thoroughly heated.

Go ahead and portion out the stew you will be serving into bowls, and sprinkle each bowl with a generous serving of vegan parmesan cheese. Add a little salt and pepper to taste. Now, it’s time to enjoy these delicious vegan recipes!

These vegan recipes for seitan and mushroom stroganoff are one of my new personal favorites for fall. I like to serve mine over rice, but I would imagine that the vegan recipes would also pair well with toast or vegan noodles. To make a complete meal, serve it with your own favorite type of tossed salad.

On a side note, if you don’t like seitan, you could also substitute tempeh or tofu strips. Personally, I use seitan stir fry strips that I find at my local whole foods market. This recipe will make about 4 servings of stroganoff, but you can easily double the ingredients if you need to make more. To make these vegan recipes, here are the ingredients you’ll need to gather:

•  2 Tbs cornstarch
•  3 Tbs soy sauce
•  1 1/ 3 cups vegetable broth or water
•  1/ 2 tsp garlic granules
•  3 Tbs tahini
•  2 c thinly sliced onions
•  4 cloves garlic, minced or pressed
•  4 c sliced fresh mushrooms
•  2 c thinly sliced seitan strips
•  ground black pepper, to taste

Start preparing these vegan recipes by fixing the gravy first. Combine the cornstarch and soy sauce in a saucepan and cook them together until they have formed a thin, smooth paste. Gradually, add in the vegetable broth or water and the garlic. Make sure that you stir it continuously. Increase the heat under the saucepan until the mixture comes to a boil. Remove it from the heat, cover the pan with a lid, and set it aside.

In a large, nonstick skillet, add the onions and garlic. Saute the ingredients together for about ten minutes. You may need to add a small amount of water to keep them from sticking to the pan. Add the mushrooms, stirring continuously, and cook the mixture for another 5-7 minutes.

Next, stir in the seitan strips and the previously prepared gravy. Reduce the heat to low. Cook the mixture for another 10 minutes or until the seitan is heated throughout. For your final step in preparing these vegan recipes, season the stroganoff with black pepper to taste, and serve it hot. Enjoy!

We tried these vegan recipes for vegan cheeseburger macaroni for the first time in my house tonight, and it seemed to go over fairly well. Even my kids asked for second helpings, and they aren’t huge fans of the vegan lifestyle. There is a little bit of fat in this recipe from the vegan cheese, but it is still minor compared to the amount of fat you would find in a similar non vegan dish. Make sure to drop me a line and let me know what you think of it.

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

•  1 Cup Not Beef – ground style or any vegan beef substitute = to 1 pound – more or less)
•  1 Cup hot water or broth (for the not beef)
•  1 cup chopped onions
•  1 14.5 oz can stewed tomatoes
•  1 cup water
•  1 Cup elbow macaroni
•  1.5 cups Soymage vegan cheese – cheddar flavor OR any vegan cheese that melts (Vegan Gourmet is GREAT but I can’t get the cheddar flavor in my area)
•  1 tsp garlic granules (or garlic powder)
•  1/4 cup nutritional yeast
•  1/4 tsp dry mustard
•  Salt and Pepper to taste

Start preparing these vegan recipes by combining either the broth or hot water (I chose to use broth) with the Not Beef and allow it to sit for about 15 minutes. While it is sitting, go ahead and sauté the onions in a small saucepan with a small amount of water. Add the beef substitute and the garlic and cook them together until they are cooked through and through.

Next, you will need to add the tomatoes and one cup of water and bring the whole mixture to a boil. Add the macaroni to the mix, cover it with a lid, and let it simmer for about 15 minutes. Add in the vegan cheese, nutritional yeast, and the mustard powder. Let it cook for another 5-10 minutes.

Remove the mixture from the heat and serve it hot! I like to serve these vegan recipes with a warm loaf of French bread. Now, it’s time to sit back and enjoy!

It will be quite simple for you to obtain the amounts of protein that your body needs on a daily basis when following the vegan diet. Strict planning of your vegan diet is not necessary. Almost all vegan diet foods, with the exception of alcohol, sugar, and fats, will provide some form of protein. Foods that you can include in your vegan diet that will be excellent sources of protein include lentils, chickpeas, tofu, peas, peanut butter, soy milk, almonds, spinach, rice, whole wheat bread, potatoes, broccoli, and kale. When you are planning your vegan diet for the day or week, you will need to ensure that you follow the Recommended Dietary Allowance for protein, but other than that, there is no need for strict planning. For an excellent selection of recipes for the vegan diet that contain protein, head on over to the website of Vegan Do It today.

IF there were ever vegan recipes that deserve repeating, it is this one! With the holidays right around the corner, this chestnut loaf will make the perfect dish for many occasions. It has been a big hit with my vegan and non vegan friends alike, and I’m pretty sure yours will love it just as much as I do. The chestnuts, walnuts, and herbs give it a sweet, savory, and nutty flavor that is absolutely out of this world.

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

For the Loaf

•  2 c whole, roasted, peeled chestnuts
•  1/4 c chestnut flour
•  2 c unleavened sprouted wheat/spelt bread cubes
•  1 c walnuts, toasted
•  1 c celery diced
•  1 c onion diced
•  1 c parsnips diced
•  2 T tamari/soy sauce
•  3 T ground chia or flax mixed with the broth
•  1/3 c vegetable broth
•  2 T fresh sage chopped
•  2 T fresh thyme
•  2 T fresh parsley chopped
•  1/4 c nutritional yeast (optional)
•  1 t garlic granules (or fresh garlic)

For the Glaze

•  2 T mustard (1 dijon, 1 whole grain)
•  2 T apricot jelly or maple syrup

You’ll need to begin preparing these vegan recipes the night before you plan on serving them. Start by cubing the bread and leaf it out so it can dry overnight.

The next day, the bread cubes should be put in your food processor and blended until they are crumbled. Place the crumbles in a bowl. The process should be repeated for the chestnuts and walnuts. Try to leave some of the walnuts in slightly larger chunks, so they will give the bread a bit more texture. All of the processed ingredients should be put in the same bowl.

For your next step, go ahead and process the onions, celery, garlic, herbs and parsnips until they are finely chopped. Put this mixture in a saucepan and cook it on low heat for about 10 minutes. You might want to add a small amount of water to keep the mixture from sticking to the pan. Once done, add the veggies to the bowl along with the flax mixture and the remaining ingredients.

The next step in preparing these vegan recipes will be to mix everything together. It should be a moist dough that holds together well, if not, add some more broth. You don’t want it to be too wet though as it won’t dry out that much in the oven. Press the whole mixture into a loaf pan that has been lined with parchment paper. Go ahead and top it with the glaze. Let it cook in your oven for about 45 minutes at 350 degrees.

Once you take it out of the oven, let the bread cool for about 15 minutes before you remove it from the pan. Slice it, serve it warm, and sit back and enjoy these vegan recipes!

The winter holidays are right around the corner, and my dreams are already filled with visions of pumpkin pie. This has to be my all time favorite dessert, and I would eat it just about anywhere. The other night, I started having cravings for pumpkin pie, but it was too late to start making a pie from scratch. I was curious whether or not I could simply make a pumpkin pie filling. These vegan recipes for crustless pumpkin pie were the results of my efforts. I certainly hope you will enjoy it as much as I did.

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

Ingredients

•  1 15 oz can of all natural pumpkin puree
•  1/2 cup of light soy milk
•  1/4 cup of corn starch
•  3/4 of light brown sugar
•  1 1/2 tbsp of cinnamon
•  1 tsp of ground ginger
•  1 tsp of nutmeg
•  2 tbsp of maple syrup
•  1 tsp of vanilla extract

Ingredients for Topping

•  1 cup of old fashioned oats
•  1/4 cup of flour
•  1/2 cup of brown sugar
•  1 tsp of cinnamon
•  1/2 tsp of nutmeg
•  1 tbsp of Melted Almond Butter

To start preparing these vegan recipes, begin by preheating your oven to 350 degrees. In a large mixing bowl, combine all of your ingredients and mix them together well. The batter should have a smooth, creamy consistency. Taste the batter and add additional seasonings as you think is needed.

Next, in a microwave safe container, melt the almond butter for about 20 seconds. This makes it easier for you to work with. In a different mixing bowl, combine the oats, flour, melted almond butter, and brown sugar, and add in 1 tablespoon of cinnamon and 1/2 teaspoon of nutmeg. They should be mixed together well, which will result in a coarse mixture.

Pour your batter into a 9×13 baking pan. Sprinkle the toppings over it, and bake it in the oven for about 45 minutes, or until the filling is cooked all the way through. Remove it from the oven and let the mixture cool. You can refrigerate it to serve it cold, or choose to serve it at room temperature. It is also good served on top of vegan graham crackers. Either way, I guarantee these vegan recipes will fix your craving for pumpkin or something sweet!

These vegan recipes for carrot dogs might seem weird to you at first, but trust me, they are actually quite delicious! I’ve had vegan friends in the past who have bragged about eating carrot dogs, so I decided to try to recreate the vegan recipes myself. I think they were a success! I am in love with the idea of using carrots instead of processed veggie dogs. It’s so much healthier.

These vegan recipes are both soy free and gluten free, and one recipe will make about 4 carrot dogs. However, you can easily double the recipe if you need to make more. Here are the ingredients you’ll need to have:

•  4 organic carrots, cut into bun lengths with ends removed
•  1/4 cup seasoned rice vinegar or apple cider vinegar with a dash of salt
•  1/4 cup water
•  2 tablespoons coconut aminos (can sub soy sauce but use unseasoned vinegar)
•  1/4 teaspoon garlic powder or 1/2 clove garlic minced
•  a dash or two liquid smoke
•  pepper to taste

You can go ahead and start preparing these vegan recipes by filling a large pot about halfway full with water. Place it on high heat until the water begins to boil. Turn down the heat to medium and toss the carrots in. The carrots should be cooked until they can just be pierced with a fork. They should still have some amount of snap to them.

The next step in preparing these vegan recipes will be to create the marinade. Use a container with a tight lid, so that you can shake it without having to worry about your ingredients flying everywhere. The carrots should be soaked in the marinade for a minimum of 3 hours, but you can marinate them as long as you want. If you do it for a couple of days, the carrots will take on a slightly vinegarish tone.

When you are ready to serve the carrots, heat them through and through in the oven, which should be set at 350 degrees. It shouldn’t take more than about 10-15 minutes. Place the carrot dogs in toasted hot dog buns and top them with your preferred toppings of choice. I like mine topped with vegan coleslaw and vegan chili. Make them far enough in advance and you’ve got a great weekend treat with these vegan recipes. Enjoy!

Calcium is needed for your body to build strong bones. For most individuals, their primary source of calcium is milk, but this product is forbidden under the guidelines of the vegan diet. However, the vegan diet includes many excellent sources of calcium. For example, calcium in the vegan diet can be derived from dark green vegetables, tofu made with calcium sulfate, calcium-fortified soy milk and orange juice. If you do not consume enough foods that contain calcium, you will have the option to take a calcium supplement. While a certain amount of planning will be required to ensure that your body receives the amount of calcium from your vegan diet that it needs, there are many health benefits associated with following the vegan diet. Visit the website of Vegan Do It today to find hundreds of vegan diet friendly recipes. Following the vegan diet will be one of the best investments in your health you have ever made.

These vegan recipes for this sandwich take a bit of effort to prepare, but I promise that your efforts will be well worth it! The different, delicious elements of the sandwich can be used in a number of different ways, including in salads and wraps. Feel free to adjust the vegetables exactly to your liking. These vegan recipes will make enough ingredients to make several sandwiches throughout the week.

To make these vegan recipes, here are the ingredients that you’ll need to get started:

Baked Marinated Tofu

•  2 tablespoon maple syrup
•  3 tablespoons reduced sodium soy sauce
•  1 teaspoon chili powder
•  Dash of chipotle powder (if you like it a little spicy)
•  1 teaspoon onion powder
•  1 teaspoon garlic powder
•  Few dashes of liquid smoke (optional)
•  Freshly ground sea salt and black pepper
•  1/3 cup water
•  1 package extra firm tofu (sliced into 12-13 even slices)

All of the ingredients, minus the tofu, should be combined in a small dish. The tofu slices should then be placed in this dish and well covered with the marinade. Ideally, the tofu should be marinated overnight, but if you’re pressed for time, a minimum of 30 minutes will do. Once they are done marinating, set your oven for 395 degrees and bake the tofu slices for about 30 minutes. They should be slightly crispy. Now, it is time to prepare the caramelized onions for these vegan recipes.

Caramelized Onions

•  Cooking spray
•  2 large sweet onions
•  2-3 tablespoons balsamic vinegar
•  Freshly ground sea salt & pepper

Slice the onions and put into pan coated generously with cooking spray. Stir occasionally and wait until onions start to brown. Once they are lightly brown and translucent, add the salt & pepper and the balsamic vinegar. You may need to add water (tablespoon at a time) if all fluids have been absorbed. Continue cooking another 5-10 minutes until soft and brown. Set aside.

Roasted Sweet Red Peppers

•  2-3 large sweet red peppers (or yellow/orange)
•  Cooking spray
•  Freshly ground sea salt & pepper

The peppers should not be cut lengthwise and the seeds removed. Place the peppers on a baking tray, coat them well with cooking spray, and lightly coat them with the sea salt and pepper. They should be baked for about 30 minutes in the oven, set at 395 degrees. When done cooking, they will be tender.

Assembling the Sandwich

•  Baked tofu from recipe above
•  Caramelized onions from recipe above
•  Roasted sweet red peppers from recipe above
•  Vegan pesto – optional but it is delicious!
•  Veggie/soy cheese (optional- mozzarella, swiss, pepper jack – whatever your favorite is!)
•  Fresh spinach
•  Toasted sliced almonds (optional)
•  Panini bread (I use Ciabatta. Make sure yours is a hearty bread that can handle a lot of ingredients)

Cut the bread in half lengthwise. Put layer of pesto first, then spinach and 2 slices of cheese then one layer of sliced tofu. Next put a layer of peppers and then onions, then sprinkle some toasted almonds (optional). Coat the pan well with cooking spray and grill on low heat until cheese melts and bread is crispy. Flip over carefully (some ingredients may want to spill out on you!) and repeat until thoroughly heated through. You are guaranteed to love these vegan recipes!