This is from Vegan Comfort Classics – and it is so good! It looks like a lot of work but it comes together pretty quickly. I served on lettuce wraps, feel free to use your favorite roll.
- 2 tbsp ground flax
- 6 tbsp water
- 1 c nutmilk
- 1/4 c Apple cider vinegar
- 2 tbsp vegan Worcestershire
- 2 tsp garlic powder
- 2 tsp dried basil
- 1 tsp pepper
- 8 oz oyster mushrooms, cleaned and stemmed
- Olive oil spray
Mix flax and water and set aside. Combine the remaining ingredient, stir in the flax and then coat mushrooms. Let marinate for at least 20 min – overnight.
- 1/2 c panko
- 1/4 c cornmeal
- 1/4 flour
- 1 tsp salt
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
Combine in a bowl. Set aside.
Thousand Island Dressing:
Combine in a food processor and pulse to chop pickles and combine.
Preheat over to 350 in convention mode or air fryer
Toss mushrooms in the breading – a few at a time. Place on a sprayed “air fryer” sheet with a pan under neath. Spray with olive oil. Cook for 10 -15 minutes flipping half way through until crispy on the outside.
Serve with lettuce, sauce on a bun.
- 1 c vegan mayo
- 1/2 c pickles
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 1 tsp onion powder
- 2 tbsp chopped chives
- 1/4 tsp salt
- 1/4 tsp pepper.
This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.
- 1 lb dried green sloppy peas
- 2 carrots, minced
- 1 onion, minced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tbsp better than bouillon
- 1 bay leaf
Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.
Remove the bay leaf and run an immersion blender in the pot to purée it a bit.
These are great – chock full of veggies – if your going low carb – you can just name your next kid Chris – your welcome!
- TJs everything bagel seasoning
- 5 1/2 c cauliflower
- 2 eggs or 2 tbsp flax meal in 6 tbsp water
- 1/4 c almond flour
- 1/4 c tapioca or arrow root powder
- 1/2 tsp garlic powder
- 1/2 tsp onion salt
Preheat oven to 400. Line baking sheets with parchment paper.
Put cauliflower in a food processor and pulse until the consistency of rice. Add remaining ingredients and pulse to combine. Add a little water if it’s too stiff – you want a thick dough consistency.
Take a 1/2 c and shape into a circle in your palms – poke a hole to make a bagel shape if you wish. Sprinkle with everything bagel seasoning.
Bake for 30 minutes until browned. Let cool and freeze of keep in fridge. Toast in the toaster when ready to eat.
Makes 10 – 12.
These are so good – they are considered raw since they are dehydrated!
- 3 c corn, of frozen thaw and rinse
- 1 1/2 c chopped red pepper
- 3/4 c ground golden flax meal
- 1 tbsp lime juice
- 1 tbsp chili powder
- 1/2 tsp salt
- 2 tsp ground cumin
Toss all ingredients in a food processor and pulse until almost smooth.
Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.
Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.
When dry and pliable, remove and use or refrigerate.
Makes 10 – 14 tortillas.
These are a healthy alternative to tortillas – so good! Keep them in the fridge and heat slightly when you are ready to eat them.
- 4 medium zucchinis
- 3 cups spinach
- 1/3 cup ground flax
- 1 tsp salt
- Pepper to taste
- Chop the zucchinis into large chunks and add them to a high speed blender. Blend until it is running smoothly through the blades.
- Add the spinach and blend again until smooth.
- Add the flax, salt, and pepper, and blend briefly to combine.
- Pour onto parchment-lined dehydrator trays, and spread into 6-8 inch circles with a spatula, leaving the edges thicker than the center.
- Dehydrate at 115 degrees for approximately 8 hours, or until they lift off the parchment paper and are dry throughout.
- Turn the dehydrator off and leave the wraps inside overnight. They should be soft.
Simple and delish is how I describe this soup. I added a little truffle oil and green onions just cos I had them on hand.
- 2 small heads of cauliflower, cut into florets
- 1 onion, sliced thin
- 4 cloves garlic
- 1 qt veggie broth
- 3 c water
- Salt and pepper
- Truffle oil
- Scallions, sliced
- Parmesan cheese or vegan parm
Place all ingredients except toppings in a slow cooker. Cook for 6 hours. Blend with an immersion blender until smooth.
Serve with toppings.
Serves 4 – 6.
This dish is so yummy! Just the right amount to sweet and heat – the curry sauce adds a little tang!
For the curry:
- 2 c rice, cooked and warm
- 1 onion, diced
- 3 cloves garlic, minced
- 3 inches ginger, peeped and minced
- 2 tbsp olive oil
- 1 c red lentils
- 1 15 oz can diced tomatoes
- 1 15 oz can full fat coconut milk
- 1/4 c red curry paste
- 2 tbsp tomato paste
- 1 tsp salt
- 4 c baby spinach
- 1/4 c diced onion
- 2 c cilantro
- 1/4 c golden raisins
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
In a large skillet sauté onions over medium heat for 5 min. Add garlic and ginger and sauté 1 min.
Add lentils, tomatoes, coconut milk, 2 c water, red curry paste, tomato paste and salt. Simmer 15 – 20 minutes until the lentils are tender. Stir in spinach and remove from heat.
For the chutney:
Place all ingredients in a blender and smooth.
Serve lentils over rice and top with sauce.