Oven Roasted Veggies with Vegan Sausage

2 sweet potatoes, cubed

4 carrots, peeled and cubed

½ head of cauliflower, chopped

½ teaspoon sage

½ teaspoon thyme

½ teaspoon black pepper

½ teaspoon salt

2 Fieldroast Smoked Apple Sausages, sliced into bite size pieces

4 tbsp Veganaise

1 cup water

Pre-heat oven to 425 degrees. Throw chopped veggies, cubed sweet potatoes, and vegan sausages

into bowl. Add spices. Add water and veganaise in a jar, cover and shake to mix well. Pour over

veggies and spices and mix well. Spread veggies and sauce evenly over baking sheet and cover with

foil. Bake in oven for 30-45 minutes or until veggies, especially potatoes are fork tender. Remove foil

and broil for up to 5 minutes to give them a little bit of a crisp. Be careful not to burn.

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Zucchini Corn Chowder

Looking for something to make with all of your fresh picked zucchini and corn? This vegan chowder is loaded with veggies and a perfect recipe to use up your garden or farmer’s market finds!

Ingredients:

• 1/2 cup water

• 2 cloves garlic, minced

• 1/2 cup chopped yellow or sweet onion, about ½ medium onion

• 1/3 cup chopped celery

• 1/2 cup carrot, peeled & chopped

• 1/2 red bell peppers, sliced

• ½ tsp. dried thyme

• 2 medium russet potatoes, peeled, diced into cubes

• 4 cups water

• 1 bay leaf

• 4 ears of sweet fresh corn, removed from cob or 2 cups frozen corn

• 1 medium zucchini, diced — about 1½ cups

• 1/4 cup unsweetened almond milk

• salt and ground black pepper to taste

Directions:

Heat 1/2 cup of water in large saucepan. Add garlic, onion, celery, carrot, and bell peppers, and thyme and cook until veggies begin to soften.

Add potatoes, 4 cups of water, and bay leaf and simmer until about 10 minutes until potatoes start to soften.

Add corn, zucchini, and almond milk and cook until all veggies are soft. Season with salt & pepper to taste.

Creamy Mushroom Cauliflower Soup

vegan cauliflower mushroom soup

It’s chilly today in Indiana so I decided to make soup. I’ve made cauliflower soup before but I was craving mushrooms so I decided to throw some in along with some kale. I also had some leftover cashew cream from my cauliflower eggz benedict so I add some of that too. If you want to save some time, you can leave out the cashew cream, it’s great either way! I think this is my new favorite soup!

Ingredients:

2 cloves garlic, minced
1/4 cup Vidalia onion, minced
1 head cauliflower chopped into florets
1 8oz package of mushrooms
4 cups water
2 Edward & Sons No-Chick’n Bouillon Cubes
1/2 tsp black pepper
1 large kale leaf, chopped
2 tbsp cashew cream (optional) (recipe below)

Directions:

In a large saucepan, add 1/4 cup of water along with the garlic and onion and saute until soft, about 5 minutes. Add the cauliflower, mushrooms, water, bouillon cubes, and black pepper. Bring to a boil then reduce heat to medium and simmer until cauliflower is soft.

Let the soup cool a bit then pour 3/4 of it into a blender and blend until mostly smooth.

Transfer back to the saucepan with the remaining 1/4 of the soup and add the chopped kale and cashew cream, if using. Reheat and serve.

Cashew Cream:

3/4 cups cashews soaked overnight, drained
1/2 cup water
1/2 tsp lime juice
2 medium slices of jalapeno, seeds and spines removed
1/8 tsp salt
3-4 shakes of black pepper

Place all ingredients in a high-powered blender and blend until smooth.

Vegan Baked Macaroni & Cheese


Looking for a great vegan Mac & cheese recipe? I usually don’t post recipes that call for specialty ingredients such as vegan cheese, but friends have been asking for the macaroni and cheese recipe that turned my husband vegan. 

I made this recipe a few months ago for the first time using the new So Delicious vegan cheddar cheese and my omnivore parents and vegetarian husband loved it! Later in the day my husband came in from mowing and siad that he had been thinking about it and that he had decided to go vegan. He said there’s enough great vegan cheeses on the market today that he didn’t want to contribute to the milk industry any more! 
Now, I can’t take ALL the credit. A lot of it goes to these amazing companies offering tasty vegan options. The So Delicious vegan Cheddar is a game changer! I purchase it at Fresh Thyme or Whole Foods. I believe you can also get it online at veganessentials.com. 

Another great vegan cheese that is used in this mac and cheese recipe is Kite Hill’s ricotta made with almond milk. The taste is amazing and well worth the 2 hour drive to Whole Foods to get some! If you don’t have a Whole Foods nearby you can leave it out. 

You can make this as a baked mac and cheese by following the full recipe or a creamy mac and cheese by omitting the crumb topping and not baking it. My husband prefers the baked, I prefer the creamy. 

Baked Vegan Macaroni and Cheese

Ingredients:

8 oz elbow macaroni, cooked according to package directions

12 is (1 1/2 packages vegan So Delicious cheddar cheese)

1 Kite Hill ricotta. Pulse it in a food processor until creamy

For the white sauce:
4 tablespoons vegan butter. I like Earth Balance.
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper

2 cups rice milk original. Not vanilla. You can use any non-dairy milk like cashew or almond milk but they change the taste and I don’t think they taste as good in recipes like this. Rice milk is preferred. 

For the crumb topping:

1/2 cup bread crumbs. Bake 2 pieces of white bread in the oven on 350 for about 10 minutes. Keep an eye on it so it doesn’t burn. Once toasted. Pulse them in a food processor until crumbled. 
2-3 tablespoons vegan butter, melted
1/2 cup vegan So Delicious cheddar cheese

Directions:

Prepare the macaroni as directed and set aside.

Make white sauce:

 Melt the butter in large saucepan over medium heat.  Stir in the flour, salt, and pepper. Whisk until the flour mixture contains no lumps. Whisk in rice milk, and cook for about 5 minutes. 

Stir vegan cheddar cheese and ricotta cheese (if using) into white the sauce and stir continuously until melted.

Spray casserole dish with nonstick spray. Add macaroni and pour cheese sauce over it.  Stir to combine. 

Make crumb topping by combining the bread crumbs and melted butter in a  bowl. Mix well so all bread crumbs are covered in butter. Add the vegan cheese and stir again. Crumble over the casserole.

Bake the casserole at 375 for about 20 minutes until the topping is browned.

Vegan Sloppy Joe’s

vegan sloppy joes

Growing up in the Midwest, we ate Sloppy Joe’s a lot! They were one of my favorite sandwiches and my mom made them a lot, especially for parties and potlucks and they were always a hit! My mom handed down here Sloppy Joe’s recipe and we still make them all the time except now we make them vegan. They’re still a hit at potlucks and much healthier than the meatier version!

They can be made with either Gardein Beefless Crumbles or lentils depending on your taste. And, you can make these vegan Sloppy Joe’s in a crockpot to take a long with you, just make sure to keep it on low so the sauce doesn’t burn! Eat them on a bun with vegan mayo and pickles or topped with vegan coleslaw!

 

Vegan Sloppy Joe’s

Ingredients
3/4 bag of Gardein Beefless Crumbles or 1 lb bag of lentils
1 cup catsup
1 tbsp. mustard
1 1/2 tsp salt
1 tbsp vegan worcestershire sauce
2 tbsp vinegar
4 tbsp lemon juice
3 tbsp brown sugar
1/2 cup water
1/2 cup celery, diced
1/4 cup onion, diced
1/4 cup green pepper, diced

Directions:
If using lentils, cook according to package directions. Meanwhile, combine all ingredients except crumbles or lentils in a large pan and simmer until thickened 10-15 minutes. Add Gardein crumbles or cooked lentils to sauce and mix well. Cook a 5-10 additional minutes if using Gardein Beefless Crumbles to warm them.

Vegan Macaroni Salad Recipe

Vegan macaroni salad recipe
Macaroni salad is one of my family’s favorite Summer side dishes. And luckily, it’s easily made vegan by using vegan mayo such as Follow Your Heart’s Veganaise or Hampton Creek’s Just Mayo in place of traditional mayo. 

Macaroni saladI made it for our Father’s Day picnic today and it was a hit with my whole family. Both of my huskys love it as well, Baron even assisted in the making by being my official taste tester. They even got their own set aside without onions. 

Traditional Macaroni Salad

Ingredients:

  • 1-1/8 cup vegan mayo
  • 1 Tblsp mustard
  • 1.5 Tblsp apple cider vinegar 
  • 1.5 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 cups cooked macaroni, drained and cooled
  • 3/4 cup thinly diced celery
  • 1 Tblsp finely chopped fresh parsley 
  • 1/2 cup chopped red onion
  • 1/2 cup cherry tomatoes, halved 

Directions:

Whisk first 6 ingredients together in large bowl until well combined. Add remaining ingredients and stir to combine. 

Refrigerate for at least 1/2 an hour before serving. 

Vegan Coleslaw

When I was 16, I worked at Penguin Point. Working the drive-thru, I was always excited when someone asked for coleslaw with their order. Although I hated the taste of coleslaw, I LOVED the smell of it! I don’t know what it was about that taste though that always turned me off. It wasn’t until about 20 years later when an all vegan (and amazing) restaurant came to town that I started to love coleslaw. They use it on a couple of their sandwiches so I thought I’d give it another try. It was wonderful and now I make it myself at home to top my vegan sloppy joe’s or to take to picnics. I guess there’s something about vegan food that tastes so much better than the non-vegan versions!

Ingredients:

4 cups shredded cabbage (½ large cabbage)
1 Carrot, julienned
½ cup Vegenaise (or any vegan mayonnaise)
½ cup unsweetened soy or rice milk
¼ cup sugar
Juice of ½ lemon (about 2 tablespoons)
1 tablespoon white vinegar
Pinch of salt
Pepper to taste

Directions:

In a large bowl, mix all ingredients except veggies together. Stir in veggies.