vegan crab cakes

Vegan Crab Cakes with Tartar Sauce

You don’t often hear the word vegan and crab cake in the same sentence. One of the challenges I love in vegan cooking, is coming up with vegan versions of classic recipes. Obviously there is no crab in this dish, but jack fruit makes an excellent substitute. Jack Fruit is not easy to find. I actually ordered the canned version online at amazon. 



Jack Fruit is versatile and can be used in many dishes. Its a fruit that primarily grows in tropical climates, in individual fruit can weight anywhere from 10 to 100 pounds. The flavor is mild, but the texture is whats truly great. It has a stringy yet meaty type texture that lends itself as a great meat substitute. I’m looking forward to playing with this new food and seeing what it can be paired with.




Vegan Crab Cakes with Tartar Sauce
Serves 2
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Ingredients
  1. Crab Cakes
  2. 1 lb JackFruit (about 1 can) thoroughly rinsed, and drained
  3. 1/2 cup Vegan Mayo
  4. 2 Tablespoons Capers
  5. 2 Tablespoons Lemon Juice
  6. 2 Tablespoons Chopped Parsley
  7. 1/2 cup chopped onions
  8. 1 Tablespoon Olive Oil
  9. 1/4 cup chopped green peppers
  10. 1/4 cup chopped red peppers
  11. 2 Tablespoons cajun spices
  12. 1 Tablespoon Kosher Salt
  13. 1 1/2 Cups Bread Crumbs
  14. Salt & Pepper
  15. Tartar Sauce
  16. 1/2 Cup Vegan Mayo
  17. 1/4 Cup Vegan Sour Cream
  18. 1/4 Cup Relish
  19. 2 Teaspoons Garlic Powder
  20. 2 Teaspoons Lemon Juice
  21. 1 Teaspoon Yellow Mustard
  22. 1 Teaspoon Liquid Aminos
Instructions
  1. In a small frying pan, heat the Olive Oil. Once heated, add the onions and peppers. Lightly salt and pepper. Cook until the onions are translucent. Remove from heat and let cool.
  2. Make sure the jack fruit is thoroughly rinsed. Break it apart with a fork or your hands to get a stringy texture.
  3. Add the mayo, lemon juice, cajun spices, parsley and kosher salt. Mix evenly.
  4. Once the onions and peppers have cooled down, add those to the mix along with the capers.
  5. Add half a cup of breadcrumbs. Mold into approx 4 patties. If the mixture is still very loose, add more breadcrumbs.
  6. Once the patties have been molded, coat them in the remaining breadcrumbs.
  7. You may choose to either bake or pan fry.
  8. If you bake - preheat oven to 425. Use cooking spray to evenly coat the pan and evenly coat the patties. Cook for approx 10 minutes.
  9. If you fry - use a vegetable oil. Cook over medium low heat. Be careful not to turn them too often, the patties will become very fragile and may fall apart.
  10. For the tartar sauce, just evenly mix all ingredients together and refrigerate.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
vegan butternut squash mac and cheese

Vegan Butternut Squash Mac & Cheese





As stated in an earlier post, macaroni & cheese is one of my favorite all time dishes. My boyfriend says its probably one of the few dishes he remembers and truly misses from before he was vegan.I’ve recently been experimenting with different ways to mimic this amazing and comforting carb-a-licious meal. I’ve already posted a recipe for vegan mac&cheese, which can be viewed by clicking here. That recipe used a combination of potatoes, carrots, and cashews and was best served baked. This recipe is slightly simpler, and really creates cheesy creamy-ness thats best served right away.  



Vegan Butternut Squash Mac & Cheese
Serves 8
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Ingredients
  1. 2 Cups Cooked Butternut Squash
  2. 1 Cup Cooked Cauliflower
  3. 1 Tablespoon Lemon Juice
  4. 1 Tablespoon Apple Cider Vinegar
  5. 2 Tablespoons Yellow Mustard
  6. 2 Teaspoons Spicy Brown Mustard
  7. 1 Teaspoon Liquid Aminos
  8. 1 Tablespoon Kosher Salt
  9. 2 Tablespoons Onion Powder
  10. 2 Teaspoons Garlic Powder
  11. 1/4 Cup Nutritional Yeast
  12. 2 1/2 Tablespoons Vegan Butter
  13. 1/2 Cup Warm Vegetable Broth
  14. 1 Box Pasta (i prefer penne or macaroni)
Instructions
  1. Pre-cook the squash and cauliflower by steaming.
  2. Boil water in a large pot. Salt heavily. Cook the pasta according to the directions on the package.
  3. In a food processor, add all the ingredients except for the butter. Blend until smooth. If the sauce becomes too thick, add more broth.
  4. Once the pasta has cooked, drain and return to the pot over medium-low heat.
  5. Add the butter to the pasta. Stir thoroughly.
  6. Once the butter has completely melted, add the cheese mixture and stir.
  7. Serve immediately and garnish with fresh cracked black pepper.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
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White Bean Dip with Artichokes and Fresh Dill





Who doesn’t love a good bean dip? This dish is extremely easy to make, requires no cooking, and cant be made ahead of time. It actually tastes best when made 12 hours ahead of time. Serve it at a party or just keep some around the house for when your vegan boyfriends gets snacky. The fresh dill is the perfect accent. Add it to your favorite wrap or sandwich, serve it with falafels, sliced veggies, or enjoy it with crackers or chips.




White Bean Dip with Artichokes
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 Can White Beans - drained & rinsed
  2. 2 Tablespoons Lemon Juice
  3. 1/4 Cup Extra Virgin Olive Oil
  4. 1 Tablespoon
  5. 1 Can Artichoke Hearts (chopped)
  6. 1 Tablespoon Sea Salt
  7. 1 Tablespoon Black Pepper
  8. 2 Teaspoons Garlic Powder
  9. 2 Teaspoons Hot Sauce
  10. 2 Tablespoons Fresh Dill (finely chopped)
Instructions
  1. In a food processor, and the rinsed white beans, 1/3rd of the chopped artichokes, the olive oil, salt, pepper, garlic powder, hot sauce and lemon juice. Blend until smooth.
  2. Add the dip to a serving bowl, and add the remaining artichokes and the fresh dill. Evenly mix.
  3. Serve at room temperature or chill it for later use.
My Boyfriend is Vegan http://myboyfriendisvegan.com/



Roasted Brussel Sprouts

Roasted Brussel Sprouts with Blistered Cherry Tomatoes

Brussel Sprouts are a fantastic side dish. Part of the cabbage family, they are a great source of nutrients, such as potassium, vitamins k, d, and b, and are also super rich with omega 3’s. One of our favorite ways to enjoy this delicious vegetable is to roast them. They have a slightly crisp texture and a little sea salt goes a long way in bringing out the flavor. 



Roasted Brussel Sprouts with Blistered Cherry Tomatoes
Serves 4
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2lbs Brussel Sprouts (bottoms trimmed, and halved)
  2. 1/2 a Pint Cherry Tomatoes (quartered)
  3. 3 Tablespoons Extra Virgin Olive Oil
  4. 1 Tablespoon Sea Salt
  5. 1 Tablespoon Fresh ground Black pepper
Instructions
  1. Preheat the oven to 375
  2. In a mixing bowl, toss the brussel sprouts with 2 1/2 tablespoons of olive oil
  3. In a seperate small mixing bowl, toss the cherry tomatoes with the remaining olive oil. Add just a pinch of salt and pepper and evenly coat.
  4. Place in a glass baking dish.
  5. Salt and Pepper the brussel sprouts, making sure to evenly coat.
  6. Place in oven and cook for 20 minutes.
  7. Add the tomatoes to the baking dish and bake in the oven for an additional 10 minutes.
  8. Serve immediately.
My Boyfriend is Vegan http://myboyfriendisvegan.com/




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/