Vegan Staple Recipes
We love healthy yummy easy vegan recipes. Check out the below recipes they are yummy to the tummy....
Vegan Avocado Ranch Dressing
MAKES 1¾ CUPS PREP TIME: 5 minutes ACTIVE TIME: 5 minutes 1 avocado, pitted and peeled 1 cup unsweetened nondairy milk (nut-free and/or soy-free if necessary) 2 tablespoons lemon juice 1 tablespoon apple cider vinegar 1 teaspoon agave syrup ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon celery seed ¼ teaspoon dried dill In a food processor or blender, combine all of the ingredients. Process until smooth. For a thinner dressing, you can add more nondairy milk until it reaches your desired consistency. Refrigerate the dressing until ready to use. Leftovers will keep in an airtight container in the fridge for 1 to 2 days. 
Vegan Quick "Bacon" Crumbles
MAKES 2 CUPS PREP TIME: 5 minutes ACTIVE TIME: 30 minutes One 8-oz. Package tempeh (soy-free if necessary) ¼ cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free) ¼ cup low-sodium vegetable broth 2 tablespoons olive oil 1 tablespoon liquid smoke 1 tablespoon maple syrup ½ teaspoon ground cumin ½ teaspoon garlic powder Black pepper to taste 1. Line a plate with paper towels. Crumble the tempeh into small pieces and set aside. 2. Combine the liquid aminos, broth, 1 tablespoon of the olive oil, the liquid smoke, maple syrup, cumin, and garlic powder in a cup. Stir until combined. 3. Heat the remaining olive oil in a large frying pan, preferably cast iron, over medium heat. Add the tempeh crumbles and toss to coat in oil. Cook for about 1 minute, then add the sauce. Cook, stirring every few minutes, until the liquid has been absorbed and the tempeh is tender with a crispy exterior. 4. Transfer the tempeh to the prepared plate to absorb any excess oil. Sprinkle with black pepper. Serve immediately. Leftovers will keep in an airtight container in the fridge for 4 to 5 days. 
Vegan Basic Cashew Cheese Sauce
MAKES ¾ CUP PREP TIME: 5 minutes ACTIVE TIME: 10 minutes INACTIVE TIME: 60 minutes ½ cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved 5 to 6 tablespoons reserved soaking water 2 tablespoons lemon juice 2 tablespoons nutritional yeast ½ teaspoon white soy miso (or chickpea miso) Combine the cashews, ¼ cup of the reserved soaking water, the lemon juice, nutritional yeast, and miso in a food processor or blender and process until smooth. Add up to 2 tablespoons more water for a thinner sauce. Store in an airtight container in the refrigerator for up to 7 days. The cheese will thicken when chilled, so you may need to add more water to thin it back out (unless you want a cheese spread, as described in the Variations). VARIATIONS: Smoked Gouda Cheese Sauce: Add 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried dill. Pepperjack Cheese Sauce: Add ½ teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon red pepper flakes. Mixed Herb Cheese Sauce: Add 2 teaspoons dried mixed herbs of your choice. I prefer ½ teaspoon dried thyme, ½ teaspoon dried parsley, ½ teaspoon dried oregano, and ½ teaspoon dried basil, but any blend will do. Melty Cheese: For cheese that seems melty and browns when baked—for the main recipe or any of the variations—increase the water to ⅔ cup and add 1 tablespoon arrowroot powder or cornstarch. Transfer the cheese to a small pot and heat over medium heat, stirring constantly, 3 to 4 minutes, until it’s thickened but still drips slowly off a spoon. Pour it on top of whatever you’re baking and proceed with that recipe’s instructions. Cheese Spread: Use only 3 tablespoons water, or use the regular amount and chill the cheese sauce for at least 24 hours. The sauce will thicken into a spread. 
Vegan Pepita Parmesan
MAKES 3 CUPS PREP TIME: 5 minutes ACTIVE TIME: 2 minutes 2½ cups pepitas (pumpkin seeds) ½ cup nutritional yeast 1½ teaspoons lemon juice Combine all of the ingredients in a food processor and pulse until broken down into a coarse powder. Transfer to an airtight container. Leftovers will keep in the fridge for up to 2 weeks. 
Vegan Pickled Red Cabbage & Onion Relish
MAKES 5 CUPS PREP TIME: 10 minutes ACTIVE TIME: 10 minutes INACTIVE TIME: 3 to 4 hours 2 cups apple cider vinegar, plus more if needed ⅔ cup brown sugar (or coconut sugar) 1 teaspoon salt 3 allspice berries 3 cloves 1 medium red onion, halved and very thinly sliced 3 cups shredded or very thinly sliced red cabbage 1. Combine the vinegar, sugar, salt, allspice, and cloves in a small pot and bring to a boil. Once the sugar has completely dissolved, after about 1 minute, remove from the heat and set aside. 2. Pack the onion and cabbage in a large pickling jar or an airtight container. Pour the vinegar mixture over the vegetables. If the vegetables are not completely submerged, add more vinegar until they are. Seal the container and shake to fully combine. Refrigerate for 3 to 4 hours before using. Leftovers will keep in the fridge for 7 to 10 days. 
Vegan Cream of Mushroom Soup
MAKES 3½ CUPS PREP TIME: 8 minutes ACTIVE TIME: 20 minutes INACTIVE TIME: 30 minutes ½ large (1½- to 2 lb) head cauliflower, broken into florets 2 teaspoons vegan butter (soy-free if necessary) 8 ounces cremini mushrooms (or button mushrooms), sliced 2 teaspoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free) ½ cup raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water) 1 cup unsweetened nondairy milk (soy-free if necessary) 2 tablespoons nutritional yeast 1 tablespoon arrowroot powder (or cornstarch) 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon salt 1. Place the cauliflower in a steamer basket over a pot of boiling water and cover. Steam the cauliflower until tender, 7 to 10 minutes. 2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and liquid aminos and cook until tender, about 8 minutes. Remove from the heat. 3. Combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt in a blender and blend until smooth. Add the mushrooms (and if desired, their cooking liquid) and pulse until they’re in small bits incorporated throughout. You can use the soup right away in a recipe. 4. If you are not using it right away, let it cool completely before transferring to an airtight container. The soup will keep for 5 to 7 days in the fridge or 2 months in the freezer. If you freeze it, let it thaw completely before using. VARIATION Turn this into the type of soup you eat in a bowl (novel idea, I know, but settle down, casserole lover): Combine the soup with 2 cups water or low-sodium vegetable broth in a pot and heat over medium heat, stirring occasionally, until heated through. 
Lemon Tahini Sauce
MAKES 1 CUP PREP TIME: 5 minutes ACTIVE TIME: 5 minutes ½ cup tahini (gluten-free if necessary) ¼ cup unsweetened nondairy milk (nut-free and/or soy-free if necessary) 3 tablespoons lemon juice 2 tablespoons maple syrup 1 tablespoon liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free) ½ teaspoon ground ginger ¼ teaspoon garlic powder Combine all of the ingredients in a cup or small bowl and stir with a fork until combined and smooth. Chill until ready to use. The sauce will thicken the longer it chills, so you may need to add water to thin it out before using it. Refrigerate in an airtight container for up to 7 days. |
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