#veganvittles

[veggiewytch]

Mmmmm #homemade #falafel with #lemontahinidressing #nye #veganfood #falafelsalad #noms #kalamataolives #grapetomatoes #cucumbers #redonion #vegan🌱 #veganvittles #wfpb #plantpower #eatplantsnotanimals🐥🐄🐓 https://www.instagram.com/p/BsEhfOWAFAg/?igshid=NGJjMDIxMWI=

[yogahollis]

#yogahollis . . Happy HollisDays Healthy Homemade Eats: Vegan Steak, Garlic Mashed (Cauliflower) Potatoes and Salad 🧘🏿‍♂️👨🏾‍🍳🤗❤️ . . . . . . . #vegan #veganfood #vegansteak #mashedcauliflower #homemade #homemadevegan #homemadeveganfood #healthylifestyle #healthychoices #yogi #yoga #eattolive #plantbased #plantbasedmeals #plantbasedhomecooking #homecooking #homecooked #veganlifestyle #veganfoodporn #veganfoodie #veganvittles https://www.instagram.com/p/CUFOIwyL4Ve/?utm_medium=tumblr

[veggiewytch]

Dinner is served! BBQ Bean Sloppy Joes! I altered a #mcdougallrecipe by adding #garlic #corn and #pickles to my #bbqbeansloppyjoe and using #redkidneybeans and #northernbeans instead of #pintobeans and it turned out deeelish! My version coming soon to #veganvittles Facebook group! Link in bio! ✌💚🌱 #dinner #mcdougall #beans #brownrice #onions #celery #bellpeppers #noaddedsalt #vegstock #kcmasterpiece #bbqsauce #wholewheatbun https://www.instagram.com/p/BroWGzlAJXv/?igshid=NGJjMDIxMWI=

[veggiewytch]

Stuffed cabbage rolls for dinner! Mmmm! #vegan🌱 #stuffedcabbagerolls #lentils #veggies #cabbage #cabbagerolls #jasminerice #healthy #veganfood #whatveganseat #noms 🌱 🌱 🌱 Recipe will be posted in my #veganvittles Facebook group! Link in bio! ✌💚🌱 https://www.instagram.com/p/BrBttusArkv/?igshid=NGJjMDIxMWI=

[veggiewytch]

Y'all... from the moment I got the notification that @bosh.tv posted this #cheesycauliflowerbake I had to make it... it was a huge bonus that I had pretty much all of the ingredients on hand!!!! I did have to modify the veggies because I didn't have a head of cauliflower but I DID have #normandyblend so extra veggies it is! I also ran out of almond milk so I subbed veggie stock for the remainder! This is SO good! I paired it with some @gardein #sevengrain #crispytenders a side salad with #veganranch and #bacnbits and @saraleebread #artesano rolls! 😍 MAKE THIS! #veganfood #veganvittles #vegan🌱 #cauliflower #broccoli #carrots #zucchini #squash @daiyafoods #cheddarshreds #pankobreadcrumbs #penne #sogood #noms #whatveganseat #hubbyapproved #plantbased https://www.instagram.com/p/BnILnA-Hozp/?igshid=NGJjMDIxMWI=

[veggiewytch]

Baked Taquitos! #homemade #refriedbean #potato and @daiyafoods #cheddarshreds and #mozzarellashreds #taquitos with #salsaverde #salsacasera #cilantro #yellowrice & #guacamole #veganfood #vegan🌱 #sogood #whatveganseat #plantbasedgoodness #veganvittles #plants🌱 #eatplantsnotanimals🐥🐄🐓 #nagevfortheslamina🐷🐮 https://www.instagram.com/p/BmGrbFvHMC2/?igshid=NGJjMDIxMWI=

[veggiewytch]

Not sure what kind of #witchcraft this is but, #chickpeatuna is off the chain! Color me impressed! Recipe coming soon to my Facebook group (link in bio) so come join the Vegan Vittles tribe! ✌💚🌱 #chickpeas @justforall #justmayo #dillmustard #onionpowder #garlicpowder #dill #freshcrackedpepper #garlicsalt #redonion #celery #dillrelish and a squeeze of #lemon made this perfection! You could serve this in lettuce wraps or on #wholegrain #german #darkwheat with #pickles #tomatoes #lettuce and #alfalfasprouts like I did #vegan #wfpb #healthy #lunch #veganvittles https://www.instagram.com/p/BroCyQEgzKB/?igshid=NGJjMDIxMWI=

[veggiewytch]

Veggie stir-fry, pan fried #tofu and #whiterice🍚 with #sriracha #blackseasameseeds and #greenonions #stirfry #noms #vegan🌱 #veganfood #sogood #veganvittles #plantbased #eatplantsnotanimals🐥🐄🐓 #nagevfortheslamina🐷🐮

[veggiewytch]

Burrito bowl! 😍 #romaine #spinach #arugula #yellowrice #tomatoes #seasonedpotatoes #pintobeans #peppers #onions #corn #cilantro #salsaverde #greenonions #limejuice #vegan🌱 ✌💚🌱 #burritobowl #veganvittles #eatmoreplants #eatplantsnotanimals🐥🐄🐓 #nagevfortheslamina🐷🐮

[veggiewytch]

Vegan sushi how to and mukbang filmed for Meatless Monday! It was SO tasty! Haven't had it in a while and needed my #sushi fix lol #sushirice🍚 #avocado #carrot and #cucumber rolls, two normal and two inside out! Link in bio to my channel! Video will be up on Monday! #vegan🌱 #vegansushi #meatlessmonday #veganvittles #whatveganseat

[veggiewytch]

Roasted Carrot Soup & Grilled ‘Cheese’

After a long, rainy day I wanted some soup... my friends recently posted this recipe from Well Plated and it wasn’t a far stretch to make it vegan! I also didn’t make a special trip to the grocery store either... I knew I had MOST of the items on hand... and I also knew what substitutions I’d make for the dairy... Click the link for the original... here are my edits in bold below! Enjoy!

Ingredients:

1 1/2 pounds carrots, peeled, cut into 1/2-inch slices (about 6 large carrots) (yeah, I had about a lb of carrots... they were skinny too)

1 large yellow onion, thinly sliced (I had a container of pre-chopped white onions so I used them all)

4 cloves garlic, peeled and left whole (lol I used like 6 whole cloves)

2 tablespoons extra-virgin olive oil (nah, just a drizzle or omit, normally I would omit but I figured why not use a little, it IS a rich dish)

1 1/2 teaspoons kosher salt, divided, plus additional to taste (I used pink Himalayan)

1 teaspoon ground cumin

1/4 teaspoon black pepper, plus additional to taste

2 (28-ounce) cans whole peeled tomatoes (I had 2 14.5 oz cans of no salt added diced tomatoes...  you do what you can lol)

1 teaspoon dried basil

1/2 cup plain Greek yogurt, plus additional for serving (I used 1 can of coconut milk)

Fresh basil (optional, for serving) (didn’t have that... so I omitted it)

As for the directions... I didn’t follow any of theirs except 400 degrees for 30 mins... stirred the veggies and put them back in the oven for about 10 more mins... I put everything in the blender except the dried basil and coconut milk... Once it was blended, I added it to the pot with the coconut milk and basil, seasoned with extra pink salt and let it simmer... made up some grilled cheese using Dave’s Killer Good Seed Bread and Follow Your Heart Provolone and Mozzarella... it was divine!

GO MAKE THIS!

[veggiewytch]

Vegan Turkey Lunch “Meat”

Y’all... I’m SHOOK at how good this turned out! REALLY surprised actually...

My husband decided to go vegetarian so I’m ALL for it... and I’m all for making him whatever kind of meat substitutes! I bought him a bunch of substitutes to try out but thought, hmm... I could totally make some seitan!

Off to YouTube and I find an older recipe from Sarah’s Vegan Kitchen where she made the lunch meat from Vegan Dad so I thought, let’s do this!

You can find his recipe at the link above and since I altered it, my changes are below...

INGREDIENTS - 12 oz firm tofu (blocks are usually 14 oz, just cut off a little bit) - 2 cups water (I used 1 1/4 C of veggie stock & 1 C of almond milk instead) - 1/4 cup oil (omitted, subbed veg stock instead) - 2 tsp soy sauce - 1 tsp Bragg's (Liquid Aminos? I thought I had some but was out so I omitted this as well) - 1/4 cup nutritional yeast - 1 tsp paprika (I used smoked paprika) - 2 tsp onion powder - 1 tsp garlic powder - 1/4 tsp tumeric - 2 tsp poultry seasoning - 1/4 tsp hickory liquid smoke (I only had mesquite liquid smoke) - 3 1/4 cups vital wheat gluten (plus about 1-2 tbsp)

YOU WILL ALSO NEED:

1/4 C chopped white onion 1/4 C chopped celery 2 tbsp minced garlic 1 tsp poultry seasoning 1/2 tsp Better Than Bouillon a little water to saute pink Himalayan salt to taste

I started out just like his recipe except using veggie stock for the water and oil and since I didn’t have liquid aminos, I omitted it... 

Saute the onion, celery, garlic, poultry seasoning in a little water and BTB over med-high heat to soften, stirring occasionally, for about 10 mins.

While the veggies are cooking, add everything but the vital wheat gluten to the blender, including the pink salt. Once the veggies are done, add them to the blender and blend until smooth. Be careful as the veggies are still hot so it will expand in the blender... just make sure you have a towel over the top of the blender in case anything happens ;)

Once you have your mixture fully blended, add to a large mixing bowl and then slowly incorporate the vital wheat gluten, about 1/2 a c at a time. If your mixture is too wet, like mine was, add a little more VWG but not too much, you don’t want it dry! Knead and work the seitan for a few minutes to activate the gluten!

Since the only steamer I have now is the Instant Pot, that’s what I used! I took two pieces of foil and overlapped them, placed the seitan in the middle and formed it into a loaf. Rolled it up and secured the ends like a tootsie roll! I then placed it on top of the steamer rack and set the IP to steam for 1 hour. In the last 15 mins of steaming, pre-heat the oven to 350.

Carefully remove the rack with the seitan on it... I found this to be the easiest way to get it out without damaging it! Moved it to a sheet pan and placed it in the oven for 50 minutes! Longest wait time ever!

Once it was done, you’re supposed to let it cool. HAHAHA... who does that? I started into that sucker right away and let me tell you... it was AMAZING! I’ll even go as far as to call it moist, and that’s a word that I don’t throw around :shudder: lol...

DO make this! Let me know what changes YOU made and if you have any other suggestions on how to make it even better!

[veggiewytch]

Charro Beans

I normally make charro beans on a whim... it’s never planned and sometimes I don’t remember everything I put in them LOL... tonight wasn’t planned but I DO remember the ingredients ;)

This one is easy but it requires lots of seasonings... play with what you have and taste after each layer of seasoning... you might need more of something and start with small amounts of each seasoning... you don’t want any one particular flavor to overtake the dish!

You will need:

2 cans of no salt added pinto beans, drained and rinsed 1 can of no salt added black beans, drained and rinsed 2 tbsp minced garlic (or more to taste) 1 tsp each: garlic powder, smoked paprika, onion powder, garlic salt, black pepper, ground coriander, chili powder and cumin Juice of half a lime Fresh cilantro, to taste as well as some to garnish the top 1-2 cups of water or broth

Rinse your beans and add them to a pot with the water or broth and garlic over medium high heat. Let the beans and water come up to a simmer before adding the seasonings. Add your seasonings, a little lime juice and a little cilantro. Cover and simmer, on low heat, 10-15 mins, stirring occasionally. I like to smash some of the beans to make the broth thicker. Taste and adjust seasonings to your liking. Add the remaining lime juice (optional) and garnish with cilantro!

My only picture was of my entire dinner tonight LOL... I didn’t plan on making a recipe tonight but it happened ;) I had some yummy Texas Tamale Company black bean tamales, Spanish brown rice*, seasoned corn and onions, romaine and avocado verde salsa! It was so so good! Those beans really packed a lot of flavor! I hope you give them a try!

*recipe coming soon!

Happy eating!

[veggiewytch]

Vegan Pineapple Fried Rice

We do theme nights around my house and Friday’s are usually Stir-Friday but yesterday was just one crazy day and I ended up going out to dinner with my best friend instead. Saturday is our free day but I was really wanting that Pineapple Fried Rice that I had promised to the household!

This meal came together in minutes! The longest part was waiting for the oven to preheat to 450 so I could cook the eggrolls!

First, I made the rice! I have been OBSESSED with my rice cooker since I got it and especially since there is a brown rice option, I no longer have to wait 45 minutes for some brown rice to cook! I set it and done!

I started with about 4-5 cloves of garlic and 1/4 of a large red onion, both finely minced. In my favorite dutch oven I added a little olive oil and sauteed the onions and garlic until everything was nice and browned! I added a can of drained, sweet corn and let that fry with the onions and garlic as well!

When you make as much food for as many people as I do, you love short cuts and I LOVE frozen vegetables! We have, at any given moment, 5-7 bags of various frozen goodies! Tonight I took some help from the freezer and used a whole bag of stir-fry vegetables. I pulled them out and let them defrost for a bit before adding to the pot. This made it easier to dice the larger chunks into bite sized pieces! Cutting frozen veggies is NOT something I recommend, however, mine were fairly soft by the time I chopped them up.

Chopping the veggies not only makes them the perfect size, it also stretches out the amount of veg you are getting in your rice! Once chopped, I added everything to the pot and let that cook over medium heat until I felt the vegetables were no longer frozen but still maintained their color!

I removed the pot from the heat and threw in about 2-3 cups of frozen, chopped pineapple! You can add fresh, canned or in my case, frozen! I covered the pot and let the heat from the vegetables warm up the pineapple.

While I waited, I made the sauce! Low-sodium soy sauce, sesame oil, garlic powder, ginger powder, garlic salt, onion powder, black pepper and a little coconut sugar and we were in business!

Once the rice was finished and the pressure had been let out, it was time to assemble! I put the veggies back on the burner on medium and added the rice & sauce! Topped with chopped green onions and viola! Vegan Pineapple Fried Rice!

I hope you enjoy and please let me know what other recipes you would like to see me create or a meat dish you would like to see me veganize!

You will need:

3 cups cooked brown rice (if you are using a rice cooker, follow instructions for your rice cooker. If cooking on the stove, follow instructions on bag of rice) 1/4 red onion, finely minced 3-5 cloves of garlic, finely minced extra virgin olive oil (can use coconut oil or omit oil) 1 bag of frozen stir-fry starters (mine had snow peas, green beans, red bell pepper, carrots, white onion, mushrooms and broccoli), chopped into bite size pieces 2-3 cups frozen pineapple, chopped into bite size pieces 2-3 green onions, diagonally chopped, for garnish 1 can of sweet corn, drained

Sauce:

1/4 cup low-sodium soy sauce 1 tbsp sesame oil 1 tsp to 1 tbsp coconut sugar 1/4 tsp black pepper, garlic powder, garlic salt, ginger powder, onion powder

Whisk and taste, add more seasonings if desired and set aside.

Method:

Start your rice first. If using a slow cooker, it will take about 20 minutes but stove top is typically 45 minutes. So plan cooking your veggies about halfway through rice cooking time so they stay fresh and green!

Pull your stir-fry vegetables and pineapple out of the freezer to soften a little. 

Over medium high heat in a heavy bottom pot or deep skillet, add oil and saute garlic and onion until fragrant. Add corn and fry until onions and corn get a little color on them. 

Chop the larger bits of the bag of stir fry vegetables into bite sized pieces and add to the onions, garlic and corn.

Let everything come to temperature, stirring frequently.

Once your rice is finished add rice and sauce to the veggies and stir! Top with green onions and serve!