veganrecipes69

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Ingredients

16 oz pre-made pizza dough

1/2 head cauliflower cut in bite sized pieces

2 tbsp olive oil

1/2 tbsp garlic powder

2 tbsp sriracha

salt and pepper to taste

1/2 cup BBQ sauce

1 white onion sliced

Optional Toppings vegan ranch, cilantro, red pepper flakes

Instructions

One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.

While dough is coming to room temperature, preheat oven to 425 degrees and line a baking sheet with foil.

In a large bowl combine cauliflower, red wine vinegar, olive oil, garlic powder, sriracha, salt and pepper. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Remove from oven and increase oven heat to 475 degrees. Place cauliflower back in the bowl. Add BBQ sauce and stir to combine.

While cauliflower is cooking, place a large pan on the stove over medium-high heat. Add onion to the pan. Once the onion starts to brown, add 1 tbsp. of water at a time* and stir frequently. Once onion is caramelized and soft remove from heat and set aside.

Remove from the oven and top with ranch, cilantro and red pepper flakes. Slice, serve and enjoy!

Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Top dough with BBQ/cauliflower mixture and spread evenly. Top with caramelized onions and place in the oven for 12-17 minutes, or until crust is brown and crispy.

[veganrecipes69]

Ingredients

2 potatoes, medium, sliced or cubed

1 cauliflower, medium, cut into small florets

1 onion, medium, chopped

2 tomatoes, medium, chopped or one can diced

1/2 teaspoon cumin seeds

1.5 teaspoons ginger-garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon lime juice

1/4 teaspoon red chili powder or to taste

1/4 teaspoon garam masala powder

1 teaspoon coriander powder

3-4 teaspoons oil

2 tablespoons chopped cilantro

salt, to taste

Instructions

Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.

Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.

Drain on a tissue paper and set aside.

In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.

Add the onions and cook for 2 minutes till translucent.

Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.

Add the chopped tomatoes and cook for 2 minutes till they are little soft.

Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).

Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.

Garnish with some more coriander leaves and serve hot with any Indian bread.

Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.

[veganrecipes69]

Ingredients

3/4 lb vegan chow mein noodles

For the sauce:

3/4 cup water

1/4 cup soy sauce

1 tablespoon cornstarch

1 tablespoon brown sugar

3 cloves garlic, minced

1 inch piece fresh ginger

1/2 teaspoon sesame oil

1/2 teaspoon sriracha

For the chow mein:

1 tablespoon light oil (such as canola or vegetable)

5 cups green cabbage, thinly sliced

1 yellow onion, thinly sliced

2 carrots, peeled and sliced

1 head of broccoli

1 1/2 cups peas

1/2 cup green onions, sliced

1 tablespoon sesame seeds

Cashews to chop and put on top

Instructions

1. Bring a large pot of water to a boil and cook the chow mein noodles according to the package directions. Drain and set aside.

2. Add all of the sauce ingredients to a bowl and mix together.

3. Heat the oil in a large pan over high heat. When the oil is hot, add the cabbage and onion. Stir frequently until the cabbage and onion have reduced in size and are nicely browned, about 5 minutes. Remove the cabbage mixture from the pan and set aside.

4. Return the pan to the heat. Add more oil if needed and then sauté the carrots, peas, and mushrooms for  5 to 10 minutes, until softened and cooked through.

5. Add the chow mein sauce to the pan, and cook for about 1 minute longer. Now add back the cooked cabbage and the noodles to the pan. Toss everything to combine. Garnish with green onions and cashew nuts.

[veganrecipes69]

African Peanut Stew

INGREDIENTS

2 teaspoons olive oil

4-6 cloves of garlic, minced

1 medium onion, diced

2 tablespoons fresh ginger, minced

1-2 fresh jalapeños, minced

1 teaspoon sea salt

1 teaspoon pepper

4 cups sweet potato, peeled and cubed

3 cups fresh tomatoes, diced

One 400 ml can of coconut milk

¾ cup natural peanut butter

½ teaspoon cumin

¼ teaspoon red pepper flakes

½ teaspoon dried coriander

3 cups collard greens, kale, or swiss chard, chopped

¾ cup unsalted peanuts

INSTRUCTIONS

Heat olive oil in a large pot over low-medium heat. Add the garlic, onion, ginger, and jalapeños. Season with salt and pepper. Cook until soft, about 3-5 minutes.

Add the sweet potato, tomatoes, coconut milk and natural peanut butter. Stir to combine. Season with cumin, red pepper flakes, and coriander. Simmer over low heat with the lid closed until the sweet potato is soft, about 23-25 minutes. Add the chopped greens about 5 minutes before the stew is finished cooking to allow the greens to wilt.

Add the peanuts and stir to combine. Serve over your choice of cooked rice.

[veganrecipes69]

Potato stew

Ingredients

1 tbsp olive oil

1 yellow onion diced

2 carrots sliced in rounds

3 stalks celery diced

3 cloves garlic diced

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

salt & pepper to taste

1/4 tsp cayenne optional

red pepper flakes optional

3 cups broth*

2 cups water

2 tbsp low sodium soy sauce

3 tbsp tomato paste

1 tsp dried parsley

1.5 lbs yellow potatoes cut in bite-sized pieces

1 tbsp cornstarch

1 tbsp water

hot sauce optional

Instructions

1. Heat the olive oil in a stock pot over medium heat. Add the onion, carrot, celery, garlic, chili powder, cumin, smoked paprika, salt, pepper, cayenne and red pepper flakes to the pot. Stir to combine and cook for 3-5 minutes, stirring frequently.

2. Add the broth, water, soy sauce, tomato paste, parsley and yellow potatoes to the pot. Bring to a boil, then lower heat and simmer until the potatoes are tender.

3. Transfer 1 cup of the broth and veggies to a blender. Blend until smooth and return to the pot.

4. Create a cornstarch slurry by combing the cornstarch and water in a bowl until combined. Add to the pot and stir to combine. Continue to let the stew simmer until thickened. Add hot sauce if you'd like more spice.

5. When you are ready to eat, prepare the polenta. Melt the butter in a pan over medium heat. Add the garlic and rosemary and cook until garlic begins to brown. Remove the rosemary with tongs and reserve for later. Add the water and bring to a boil. Slowly add the polenta and whisk until smooth (approx. 5 minutes). If the polenta gets too thick, add a splash of water or non-dairy milk to loosen it up. Add salt & pepper to taste.

6. To serve, add polenta to bowls and top with the stew. Top the bowls with the reserved rosemary.

[veganrecipes69]

Brownies

Ingredients

1 cup + 2 tbsp milk of choice

1/2 cup + 3 tbsp oil

1 tbsp pure vanilla extract

1 cup spelt, white, or ap gf flour

1 cup unsweetened cacao or cocoa powder

1/4 tsp + 1/8 tsp salt

1/2 tsp baking powder

1/2 cup brown sugar, unrefined if desired

1/3 cup white sugar, unrefined if desired, OR stevia baking blend

2 tbsp cornstarch (or ground flax)

2/3 cup mini chocolate chips, optional

Instructions

Whisk together the first 3 ingredients, then set aside. (If using flax, whisk it in as well.) Preheat oven to 330F. Grease a 9×13 pan (or 8×8 for thick brownies), or line with parchment paper, and set aside. In a large mixing bowl,thoroughly combine all dry ingredients. Stir wet into dry. Pour into the prepared pan. Smooth down. Bake 16 minutes, or 24 if using an 8×8. The brownies will look a little underdone when they come out, but that’s okay! Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well. Store in the refrigerator for up to 4 days, or freeze.

Frost with frosting of choice or the following recipe: 1/2 cup cocoa powder, 2 tbsp pure maple syrup or agave, and 1/2 cup virgin coconut oil, melted. Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze 20 minutes to set.

[veganrecipes69]

Ingredients

1 cup spelt, white, or oat flour

6 tbsp cocoa powder

6 tbsp sugar, unrefined if desired

¼ tsp baking soda

¼ tsp salt

1⁄4 cup veg or melted coconut oil

3 tbsp milk of choice

2 tbsp pure maple syrup, honey, or agave

1 tsp pure vanilla extract

mini or regular chocolate chips, optional

peanut butter or allergy-friendly sub

Instructions

*If desired, the dough can be made in advance, rolled into balls, and frozen to bake any time you need a quick dessert.

For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning. Preheat oven to 325 F. 

In a large bowl, stir first 5 ingredients. You can also add some mini chocolate chips if desired. Add remaining ingredients except nut butter. Stir to form a batter. Scoop into balls with a cookie scoop – if it’s too wet, refrigerate dough until firm enough to form balls. Smush a frozen ball of nut butter into the center of each cookie (see video), then re-roll. If desired, press some chocolate chips into the tops. Bake 10 minutes – they should look underdone when you take them out of the oven. Allow to cool for 10 minutes before handling, during which time they will firm up. If the cookies haven’t flattened, feel free to press down gently with a spoon. Store leftovers in a covered container, 2-3 days.

[veganrecipes69]

Falafel

Ingredients

400g can chickpea, rinsed and drained

1 small red onion, roughly chopped

1 garlic clove, chopped

handful of flat-leaf parsley or curly parsley

1 tsp ground cumin

1 tsp ground coriander

1⁄2 tsp harissa paste or chilli powder

2 tbsp plain flour

Instructions

1. Drain a 400g can chickpeas and pat dry with kitchen paper.

2. Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chillli powder, 2 tbsp plain flour and a little salt.

3. Blend until fairly smooth, then shape into four patties with your hands.

Pita Bread

Ingredients

1 cup warm water (not hot or boiling)

2 teaspoons active dry or instant yeast

2 1/2 to 3 cups all purpose flour

2 teaspoons salt

1 to 2 teaspoons olive oil (optional)

Instructions

1. Form the Pita Dough: Mix the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough is formed.

2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

3. Let the Dough Rise: Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.

4. At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

5. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to bake them.

6. Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if its starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.)

7. To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If you have a baking stone, put it in the oven to heat. If you don't have a baking stone, place a large baking sheet on the middle rack to heat.

8. Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.

9. To Bake Pitas on the Stovetop: Warm a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.

10. Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.

Storing the Pitas: Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.

RECIPE NOTES

Storing the Dough: Once it has risen, the pita dough can be kept refrigerated until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

Pitas That Won't Puff: Sometimes you get pitas that won't puff. The problem is usually that the oven or the skillet aren't hot enough. Make sure both are thoroughly pre-heated before cooking. Even pitas that don't puff are still delicious and can be used wraps or torn into pieces for dipping in hummus.

[veganrecipes69]

Ingredients

Bang Bang sauce 1/4 C. Vegan mayo 2 Tbsp. Chili paste 1 Tbsp. Agave nectar

Batter 1 C. Almond milk 1 tsp. Apple cider vinegar 3/4 C. All purpose flour 1/2 C. Cornstarch 1 tsp. Salt 2 tsp. Hot sauce

The rest 2 C. Panko bread crumbs 1 Head of Broccoli Oil for frying Chives for garnish(optional)

Instructions 1. Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside. 2. Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined. 3. Put the panko in a separate bowl. 4. Cut broccoli into florets, then heat the oil on medium high in a large pan, I like to use a cast iron skillet, you need about 1/2-1 inch of oil at the bottom of the pan. 5. Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.

Notes If you want to bake the broccoli instead of frying it, bake at 425 degrees for about 15-20 minutes or until it browns.

[veganrecipes69]

MASHED SWEET POTATOES

INGREDIENTS

800 g (28 oz) sweet potatoes

plant-based milk

1 tbsp vegan butter

pumpkin seeds

salt

pepper

cinnamon

INSTRUCTIONS

Peel sweet potatoes and cut in similar sized pieces. Put them in a pot and fill up with water until everything is covered. Add 1 tsp salt. Bring to boil and let it simmer until all potatoes are soft. Afterwards mash them and add as much plantbased milk until you get the texture you like. Some like their mashed potatoes creamy, while others want small chunks in it. Do as you like but add 1 tbsp vegan butter in the end and season with salt, pepper and cinnamon.

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PANCAKES

INGREDIENTS

100 g (0.8 cup) flour

100 ml (0.5 cup) plant-based milk

1 tsp baking powder

1 brown banana

2 tbsp sugar

1 pinch of salt

oil

INSTRUCTIONS

Mash banana in a small bowl with a fork.

Mix flour, sugar, salt and baking powder in another bowl.

Add milk and banana to your dry ingredients and mix everything until well combined.

Let chill for 10 minutes.

Heat a lightly oiled pan over medium high heat.

Bake your pancakes. When the side facing you starts to bubble, it's time to flip! Bake your pancakes until golden-brown on both sides.

BLUEBERRY SAUCE

INGREDIENTS

100 g (3.5 oz) blueberries

1 tbsp sugar

80 ml (0.3 cup) water

1 tsp cornstarch

1 tbsp vanilla extract

INSTRUCTIONS

Add all ingredients, except cornstarch, in a pot and bring to boil. Mash some blueberries and stir occasionally. Let simmer for 5 minutes.

Mix 1 tsp cornstarch with 2 tsp water until well combined. Add the mixture to your sauce and let thicken.

Let simmer for 3-4 more minutes and serve afterwards.