Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

Eggplant Parmesan is a wonderful and comforting classic italian dish. By simply swapping out egg replacer for the eggs and dairy free mozzarella shreds, this dish is transformed into a vegan masterpiece. Eggplant is a delightful squash that has a perfect meaty texture. The breading adds the right amount of crunch, while the melted cheese adds warmth. Serve this dish over pasta, wilted arugula, or have it as a sub!



Vegan Eggplant Parmesan
Serves 6
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Ingredients
  1. 2 Large Eggplants
  2. 1 Cup Chopped Basil
  3. 2 Cups Shredded Vegan Mozzarella
  4. Vegan Egg Replacer (read directions for equivalent of 4 eggs)
  5. 1/2 Cup Unflavored Soy Milk
  6. 1 Jar Store bought Tomato Sauce**
  7. 1/4 Cup Olive Oil
  8. Non-Stick Cooking Spray
  9. 2 Cups Panko Bread Crumbs**
  10. 1 Cup Italian Style Bread Crumbs**
  11. 2 Tablespoons Dried Oregano
  12. 2 Tablespoons Dried Thyme
  13. 2 Tablespoons Garlic Powder
  14. 1 Tablespoon Onion Powder
  15. 1 Tablespoon Paprika
  16. Fresh Ground Black Pepper
  17. Kosher Salt
Instructions
  1. Wash and slice eggplant. Slice vertically to get long slices.
  2. On a large baking sheet, salt heavily. Lay out all the eggplant slices on the baking sheet. Salt heavily the top of the eggplant. Let stand out for 30 minutes.
  3. Remove the eggplant and pat dry with a towel. Clean off baking sheet and put to the side and spray with nonstick cooking spray
  4. In a large mixing bowl, add the bread crumbs, garlic powder, oregano, thyme, and as much black pepper as you would like. Mix together.
  5. In a separate bowl combine the egg replacer, soy milk, onion powder, and paprika, and a pinch of salt. Mix together.
  6. In a large frying pan over medium heat, heat 2 tablespoons olive oil.
  7. Preheat the over to 375.
  8. First dunk a slice of eggplant in the "egg" mixture, then coat with breadcrumbs, Place in heated frying pan.
  9. Repeat until the pan is full. Turn the eggplant after 2 minutes.
  10. After another 2 minutes, set the cooked eggplant on the baking tray.
  11. Repeat the whole process until all the eggplant is used.
  12. Put about a spoonful of sauce on each eggplant, a little bit of shredded basil, and top with vegan mozzarella shreds.
  13. Bake for 15 minutes.
  14. Serve immediately.
Notes
  1. **when buying any store bought food, please double check ingredient list to ensure it being 100% vegan
My Boyfriend is Vegan http://myboyfriendisvegan.com/




Vegan Sweet Pea Risotto

Vegan Sweet Pea and Leek Risotto

I’ve mentioned previously that my boyfriend is Italian, so I really try to cook Italian inspired dishes as often as possible. It doesn’t hurt that Italian style food happens to be my favorite cuisine. Risotto is a dish of northern italian descent that incorporates broth slowly to give it a creamy consistency. Great risotto takes time. This is not a simple quick dish, it takes a lot of effort and constant monitoring. However, the taste is absolutely worth it. This dish pairs wonderfully with my Vegan Artichoke Dill Chicken .




Vegan Sweet Pea and Leak Risotto
Serves 4
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 Cup Arborio Rice
  2. 2 1/2 Cups Vegetable Stock
  3. 1 1/2 Cups White Wine
  4. 1 Medium Sized Leek, chopped and diced
  5. 1 Cup Peas
  6. 2 Tablespoons Salt
  7. 2 Tablespoons Pepper
  8. 3 Tablesoons Earth Balance Vegan Butter (or any other vegan butter substitue)
Instructions
  1. In a pot over medium heat, add the butter. Once melted, add the leeks and salt. Stir and cook for about 3-4 minutes, or until softened.
  2. In a separate medium pot, heat the vegetable stock, pepper, and wine. Bring to a simmer, turn down to medium-low heat.
  3. Add the rice to the pot with the leaks. Evenly coat the rice in the butter mixture.
  4. "Toast" the rice for about 1-2 Minutes. Add 2 ladles full of the stock. Stir the rice well. Let sit for about 1-2 minutes, stir and add another ladle of broth.
  5. Continue this process until all the stock is gone and the rice is properly cooked. This should take about 25-30 minutes.
  6. Add the peas at the end and stir. Turn the heat off. Stir and cover and let sit for about 5 minutes. Serve immediately.
My Boyfriend is Vegan http://myboyfriendisvegan.com/




Vegan Artichoke Dill Chicken

Vegan Artichoke Dill “Chicken”

Artichokes are amazing. They have a subtle, yet disticnt flavor and wonderful fleshy texture. Artichokes are actually members of the thistle family and are chock full of antioxidants and fiber and not to mention absolutely delicious. I try to incorporate artichokes as often as I can. Cooking a whole artichoke can be somewhat of a pain, so I often just buy canned artichokes. I avoid the ones soaked in oil or marinated. Dill is one of my favorites to pair with artichokes. Dill also has somewhat of a mild and soft flavor and really complements the dish. Pair with vegan chicken and you have yourself a meal. This recipe is definitely one of my go-to’s for a weeknight dinner for me and my boyfriend. Serve with my Sweet Pea and Leek Risotto or my Classic Vegan Mashed Potatoes or Roasted Brussel Sprouts.




Vegan Artichoke Dill Chicken
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4 Vegan "Chicken" Breasts
  2. 1 Can Artichoke Hearts (not in oil)
  3. 2 Tablespoons Chopped Dill
  4. 1/2 Cup White Wine (such as chardonnay)
  5. 1/4 Cup Vegetable Stock
  6. 1 Teaspoon Corn Starch
  7. 2 Teaspoons Salt
  8. 1 Teaspoon Garlic Powder
  9. 1 Teaspoon Black Pepper
  10. Juice of 1/2 a Lemon
  11. 1/4 Cup Earth Balance or any other Vegan Butter Subsitute
Instructions
  1. In a large frying pan over medium heat, add the butter substitute. Once fully melted, add the dill garlic powder, salt, and pepper.
  2. Add the "chicken" breasts and coat each side. Cook for 2 minutes. Add the vegetable stock, lemon juice, and wine.
  3. Bring to a simmer. Add the artichokes. Cook for another 2 minutes.
  4. In a small cup, add the corn starch and 2 tablespoons water to make a slurry. Add the mixture to the pan, gently stir. Bring down to low and cover. Cook an additional 10 minutes. If the "chicken" breasts were frozen you may have to cook longer. Make sure to check it to make sure its fully heated.
My Boyfriend is Vegan http://myboyfriendisvegan.com/



Vegan Stuffed Shells

Vegan ‘Ricotta’ Stuffed Shells

I LOVE Stuffed Shells. Seriously. LOVE. And considering my boyfriend is italian, so does he. Baked pasta dishes are comforting and easily feed a lot of people. This warm dish is satisfying and scrumptious. I decided to go on the classic take on this recipe. I used tofu as a ricotta replacement, which replicates the texture of ricotta perfectly. Homemade sauce only adds to the rustic flavor of this baked pasta dish. Pair it with my Kale Caesar Salad for a complete meal! 




Vegan "Ricotta" Stuffed Shells
Serves 8
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 1 Box Jumbo Stuffed Shells
  2. Non-Stick Cooking Spray
  3. 1 Tablespoon Salt
  4. For the "Ricotta"
  5. 2 Packages Firm Tofu
  6. 1 Cup Chopped Parsley
  7. 2 Tablespoons Garlic Powder
  8. 1 Tablespoon Onion Powder
  9. 1 Tablespoon Salt
  10. 2 Tablespoons Fresh Cracked Black Pepper
  11. For the Sauce
  12. 2 32oz Cans Crushed San Marzano Tomatoes
  13. 6 Garlic Cloves (minced)
  14. 1 Cup Chopped Fresh Basil
  15. 1/2 Cup Olive Oil
  16. 2 Tablespoons Salt
  17. 2 Teaspoons Lemon Juice
  18. 1 Tablespoons Dried Oregano
  19. 1 Teaspoon Sugar
  20. 1 Bay Leaf
Instructions
  1. Start with the sauce. In a medium sauce pan, heat the olive oil over medium high heat. Once the oil has heated up, add the garlic. Let cook for about 2 minutes or until it becomes fragrant. Make sure not to burn the garlic.
  2. Add the oregano and basil. Stir for an additional one minute.
  3. Add the remaining ingredients and stir. Bring to a simmer and turn down to low heat for 20 minutes, stirring often.
  4. In a large pot, boil water for the shells. Add 2 tablespoons salt to the water. Once the water is boiling, add the box of shells. Cook according to directions on box.
  5. Drain the shells and rinse off with cold water.
  6. Preheat the oven to 375
  7. In a mixing bowl, add the tofu and the rest of the "ricotta" ingredients. With a fork, gently break apart the tofu and completely incorporate everything together. Mix well, but be careful not to overwork the tofu. It should resemble the same texture as ricotta cheese.
  8. In a large deep pan baking dish, spray with non-stick cooking spray.
  9. Coat the bottom of the dish with a couple spoonfuls of sauce. At this point, you may turn the burner off on the sauce.
  10. Assemble the shells. Place about a spoonful in each shell. Once the baking pan is full, top with the remaining sauce.
  11. Bake at 375 for 15 Minutes.
My Boyfriend is Vegan http://myboyfriendisvegan.com/





 

Vegan Breakfast Burrito

Vegan Breakfast Burritos

My boyfriend and I could easily eat burritos for breakfast, lunch, and dinner. They are power packed with protein and wholesome goodness. The portability option makes it convenient, especially when your in a hurry. This recipe calls for fluffy tofu, vegan breakfast sausage, onions, peppers, and black beans. Just the right amount of turmeric gives it a lovely color and subtle flavor. Top with your favorite salsa or even sliced avocados. We topped our breakfast burritos with a super spicy salsa. Just thinking about it, is making me hungry again. This will definitely be one of those go-to recipes due to its simplicity and and the fact that i requires under 10 minutes to make. And who says you have to enjoy this burrito just at breakfast, devour it anytime of day. This recipe easily feeds four, make it ahead of time and enjoy it for several days. 



Vegan Breakfast Burrito
Serves 4
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. Flour Tortillas
  2. 1 Package Firm Tofu
  3. 4 Vegan Breakfast Sausages (cooked + diced)
  4. 1/2 Cup Diced Yellow Onion
  5. 1/2 Cup Diced Peppers (green, yellow, red, any of your choosing)
  6. 1/4 Cup Black Beans
  7. 1/4 Cup Chopped Cilantro
  8. 2 Tablespoons Turmeric
  9. 1 Tablespoon Cumin
  10. 1 Tablespoon Garlic Powder
  11. 1/2 Lime (juiced)
  12. 1 Tablespoon Salt
  13. 1 Tablespoon Black Pepper
  14. 2 Tablespoons Olive Oil
Instructions
  1. In a medium skillet over medium-high heat, add the olive oil.
  2. Once the oil has heated up, add the onions, salt, and pepper. Cook for 2 minutes, then add the peppers.
  3. Cook for an additional 2 minutes.
  4. Add the remaining spices, black beans, sausage, cilantro and lime juice.
  5. Break up the tofu with a fork in a bowl, becareful not to overwork the tofu. The tofu should still be in small little chunks. Slowly add the tofu to the frying pan, making sure to thoroughly mix.
  6. Heat the tortillas (either oven, microwave, or frying pan)
  7. Add the tofu mixture to the heated tortillas, roll it up and enjoy!
My Boyfriend is Vegan http://myboyfriendisvegan.com/




Vegan Stuffed Peppers

Vegan Stuffed Mini Sweet Peppers

These mini sweet stuffed peppers are the perfect appetizer, side-dish, or the ultimate addition to any party. They are bite size and easy to handle, not to mention absolutely delicious. The filling is comprised of basically rice and beans and is very easy to make. Most stuffed pepper recipes use larger peppers, such as a bell pepper, but i love using the miniature sweet peppers. It adds a whole new dimension to the flavor profile. 

 



Vegan Stuffed Mini Sweet Peppers
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Ingredients
  1. 12 Mini Sweet Peppers (choose a variety of colors)
  2. 1 Cup Cooked Brown Rice
  3. 1/2 Cup Black Beans
  4. 1/4 Cup Cooked Corn
  5. 1/2 Cup Vegan "Beef" Crumbles
  6. 1/4 Cup Panko Bread Crumbs (make sure to read label to ensure its vegan)
  7. Egg Replacer (equivalent of 1 egg)
  8. 2 Tablespoons Vegainnaise (or any other vegan mayo)
  9. 1 Teaspoon Cumin
  10. 1 Teaspoon Chipotle Powder
  11. 1 Teaspoon Chilli Powder
  12. 1 Tablespoon Garlic Powder
  13. 1 Tablespoon Onion Powder
  14. 1 Tablespoon Cracked Black Pepper
  15. 2 Tablespoons Fresh Chopped Cilantro
  16. Non Stick Cooking Spray
Instructions
  1. Preheat oven to 450
  2. Wash all mini peppers. Cut the tops off, and make a small 1/2" cut on the back of the pepper. (this makes it easier to put the stuffing inside). Make sure to clean out any seeds.
  3. In a large mixing bowl, mix all the remaining ingredients and thoroughly mix together.
  4. Spray a baking sheet with the non stick spray.
  5. Stuff each pepper, using a small spoon. Try to get as much as the stuffing inside each pepper.
  6. Place all peppers on the baking sheet, loosely placing the tops on their appropriate bottoms.
  7. Spray the tops of the peppers with the non stick baking sheet. Cook for 10-15 minutes. Check on the peppers frequently to avoid burning, however you do want a nice char on the top of the peppers.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
Sundried Tomato Sausage Artichoke Pasta

Vegan Pasta with Sundried Tomatoes and “Sausage”

A wonderful bright pasta dish that makes an easy week-night dinner. This dish can be made in 30 minutes or less. Perfect for just an everyday meal or great for entertaining. The lemon perfectly complements the artichokes and the vegan sausage and sundried tomatoes give the perfect savory balance. I absolutely love making this dish for my boyfriend and I. It goes great with an excellent Sauvignon Blanc from New Zealand such as :

 



 

Pasta with Sundried Tomatoes and "Sausage"
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1/2 Box Spiral Pasta (or any other shaped pasta)
  2. 1 Whole Lemon (cut into wheels)
  3. 1/2 Cup White Wine (such as Sauvignon Blanc)
  4. 1/4 Cup Extra Virgin Olive Oil
  5. Non-Stick Cooking Spray
  6. 4-5 Garlic Cloves (minced)
  7. 1 Can Artichokes Quartered
  8. 1 Cup Sundried Tomatoes (cut into halves)
  9. 2 Cups Fresh Chopped Broccoli
  10. 1/4 Cup Chopped Parsley
  11. 4 Italian Style Vegan Sausage Links (such as Tofurky)
Instructions
  1. Over medium-high heat, bring a heavily salted pot of water to a boil. Cook the pasta according to the directions and drain once cooked.
  2. While the pasta is cooking, slice the sausage into wheels and cook in a medium size frying pan (sprayed with non-stick cooking spray) over medium-high heat till each side has browned, about 5-6 minutes.
  3. In a separate large saute pan or wok, heat the olive oil over medium heat. Once the oil has heated up, add the garlic. Once the garlic becomes fragrant, add the lemon wheels and wine.
  4. Add the sundried tomatoes, artichokes, and broccoli. Cook for 2 minutes.
  5. Add the pasta, cooked sausages, and parsley. Toss thoroughly. Cook for an additional 2 minutes.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
Gazpacho Soup

Gazpacho Soup

With summertime approaching, this is the perfect cold soup to help you cool down. Fresh, zesty, and just a hint of spice. Spanish in origin, Gazpacho is a tomato based soup made with tons of vegetables and served cold. This recipe is best made at least one day ahead of time, the more the soup sits, the better the flavor gets.



Gazpacho Soup
Serves 6
So quick and so easy!
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Prep Time
2 hr 15 min
Prep Time
2 hr 15 min
Ingredients
  1. 26-28oz Canned/Boxed Strained Tomatoes
  2. 1 Cup Vegetable Broth
  3. 1/4 Cup Extra Virgin Olive Oil
  4. 1 Tablespoon Liquid Aminos (or Soy Sauce)
  5. 1 Cup Tomatoes (finely diced)
  6. 1 Cup Red Peppers (finely diced)
  7. 1 Large Cucmber (finely diced)
  8. 2 Garlic Cloves (minced)
  9. Optional1 Small Jalapeno (seeded + diced)
  10. 1/4 Cup Chopped Parlsey
  11. 2 Tablespoons Diced Cilantro
  12. 1 Tablespoon Lemon Juice
  13. 1 Talbespoon Lime Juice
  14. 2 Tablespoons Salt
  15. 2 Tablespoons Pepper
Instructions
  1. In a large bowl, add all ingredients.
  2. Thoroughly mix.
  3. Take 1/2 the amount of "soup" and place in a blender or food processor. Blend until smooth.
  4. Pour back into soup bowl and thoroughly mix.
  5. Refrigerate for at least 2 hours before serving. Serve cold.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
Broccolini

Sauteed Broccolini

Don’t forget to eat your greens! Sautéed Broccolini makes an excellent side dish for any meal. The fresh lemon gives it a bright taste and the garlic gives it the right amount of spice. Often confused for baby broccoli, broccolini is actually a hybrid between broccoli and chinese broccoli. It has a much more mild taste than regular broccoli. 



Sauteed Broccolini with Garlic
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Ingredients
  1. 3 Bunches Broccolini (about 1 pound)
  2. 5-6 Garlic Cloves (thinly sliced)
  3. 1 Whole Lemon (cut into wheels)
  4. 2 Tablespoons Olive Oil
  5. 2 Teaspoons Salt
Instructions
  1. Boil Water in a medium size pot.
  2. Once the water has boiled, toss the broccolini in. Cook for only about 1-2 minutes. The broccolini should just be lightly blanched.
  3. Place the broccolini In a large strainer filled with ice and toss to remove it from cooking further. Set aside.
  4. In a large frying pan, heat the oil over medium heat.
  5. Once the oil has heated up, add the lemon slices and garlic.
  6. Once the garlic has started to become fragrant, add the broccolini and toss and cook for an additional 2-3 minutes.
  7. Serve and Enjoy!
My Boyfriend is Vegan http://myboyfriendisvegan.com/
Vegan Pot Stickers

Vegan Beef Dumplings

If you haven’t done it already, throw out the take-out menu and again, put down that phone! This is a scrumptious asian style dumpling stuffed with vegan beef crumbles and cabbage. It makes a wonderful start to any meal or makes an excellent snack. Make this along side my Vegan Tofu Fried Rice to re-create a take-out style dinner.



Vegan Beef Dumplings
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Ingredients
  1. 24 Wonton Wrappers
  2. 1/2 Package Vegan Beef Crumbles
  3. 1 Cup Chopped/Diced Cabbage
  4. 1/4 Cup Finely Diced Carrots
  5. 1 Teaspoon Finely Diced Ginger
  6. 3-4 Garlic Cloves Minced
  7. 1 Tablespoon Onion Powder
  8. 2 Tablespoons Liquid Aminos or Soy Sauce
  9. Egg Replacer (follow instructions for 3 eggs)
  10. 1 Tablespoon Red Pepper Flakes
  11. 2 Tablespoons Vegetable Oil
  12. 1 Teaspoon Sesame Oil
  13. Salt & Pepper
  14. 2 Scallion Stalks/Green Onions Finely Chopped
  15. Store Bought Sweet Chilli Sauce or Soy Sauce for Dipping
Instructions
  1. In a medium sized skillet over high heat, add both oils. Once heated up, add the scallions, minced garlic, and ginger. Cook for 1 minute, then add cabbage and carrots. Turn down to medium heat.
  2. Once the cabbage and carrots have softened, add the crumbles.
  3. Once fully cooked, remove from heat and let cool.
  4. In a large mixing bowl, add the crumbles mixture, onion powder, red pepper flakes, liquid aminos, and the equivalent of 2 eggs (using the egg replacer mixture)
  5. Assemble the dumplings by stuffing a small amount of the crumbles mixture into the wonton wrapper and shaping it to resemble a dumpling. Use the remaining egg replacer to seal the dumplings.
  6. You may choose to steam or fry the dumplings. If you choose to fry them, you will need an additional 2 tablespoons of vegetable oil and cook them over medium heat. Also add about a 1/4 cup of water to the frying pan (avoid oil splatter) and cover and cook for about 4-5 minutes.
  7. If you choose to steam them, use a double boiler or steaming basket and steam for 4-5 minutes.
Notes
  1. This recipes makes 24 dumplings, however you can make more and freeze them until ready to eat.
My Boyfriend is Vegan http://myboyfriendisvegan.com/