Vegan Nachos

Ultimate Loaded Vegan Nachos

How does one even begin to describe the awesomeness of Nachos?!?!? This Tex-Mex creation is often thought of as an appetizer, but when fully loaded can be an extremely fulfilling meal. I dont think I have met anyone in my life who disliked Nachos, including my vegan boyfriend. He loves them. Knowing his love for Nachos, I really wanted to come up with a delicious vegan version. With the use of vegan beef crumbles and my homemade nacho cheese sauce (which is a variation of my sauce from my Mac and Cheese recipe), these Nachos are destined to wow any hungry individual, vegan or not. 

Ultimate Vegan Loaded Nachos
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Ingredients
  1. 2 Bags Tortilla Chips (pick two different colors)
  2. 2 Small Radishes (sliced)
  3. 1 Cup Sliced Black Olives
  4. 1 Cup Chopped Cilantro
  5. 1 Cup Sliced Pickled Jalapenos (from the jar)
  6. "Beef" Mixture
  7. 1/2 Cup Diced Yellow Onion
  8. 1/2 Cup Diced Red Peppers
  9. 2 Cups Vegan Beef Crumbles
  10. 1 Cup Black Beans
  11. 2 Tablespoons Vegetable Oil
  12. 1 Tablespoon Cumin
  13. 1 Tablespoon Chili Powder
  14. 1 Tablespoon Garlic Powder
  15. 1 Tablespoon Salt
  16. 1/4 Cup Beer
  17. Nacho Cheese Sauce
  18. 1/2 Cup Cooked Carrots
  19. 1/4 Cup Pre-Soaked Cashews
  20. 1 Cup Cooked Potatoes (roughly chopped)
  21. 1 Tablespoon Nutritional Yeast
  22. 1 Tablespoon Onion Powder
  23. 2 Teaspoons Yellow Mustard
  24. 1 Tablespoon Lemon Juice
  25. 1 Tablespoon Liquid Aminos
  26. 1 Teaspoon Chili Powder
  27. 1/4 Cup Liquid from Jalapenos in a Jar
  28. 1/2 Cup Sliced Jalapenos (from a jar)
  29. Pico de Gallo
  30. 2 Cups Finely Diced Tomatoes
  31. 2 Tablespoons Lime Juice
  32. 1/2 Cup Finely Diced Red Onion
  33. 1 Jalepeno Finely Diced
  34. 1/4 Cup Finely Diced Cilantro
  35. 2 Garlic Cloves (minced)
  36. 1 Teaspoon Salt
Instructions
  1. For the Beef Topping, heat the vegetable oil in a medium size frying pan over medium-high heat. Add the onions and red peppers. Add the cumin, chili powder, garlic powder, and salt. Then add the crumbles, black beans, and beer. Stir until fully cooked. Set aside.
  2. For the Nacho Cheese Sauce, add all ingredients into a blender or food processor. Blend until smooth. Heat in a small sauce pan over low heat.
  3. For the Pico De Gallo , thoroughly mix all ingredients in a mixing bowl.
  4. To Build the Nachos, in a large sheet tray or baking dish, spray with non stick cooking spray. Assemble the tortilla chips, making sure to evenly distribute between the two colors. Bake for 10 minutes at a 275 degree oven. Watch carefully to make sure they dont burn.
  5. Remove from oven and evenly spoon out the beef mixture. Then evenly spread out the cheese mixture.
  6. Top with homemade pico de gallo, sliced radishes, jalapenos, olives, and cilantro. Serve immediately.
My Boyfriend is Vegan http://myboyfriendisvegan.com/




Vegan Beef Bourguignon

Vegan Beef Bourguignon

Beef Bourguignon is a traditional french stew with beef, potatoes, and pearl onions that gained popularity among peasants in France due to it’s inexpensive nature since this dish can feed many.  It originated in the Burgundy region, typically made with a Burgundy Wine.  It is an extremely hearty dish which is low in fat and extremely filling. One of my favorite chef’s, Julia Child, helped increase the popularity of this dish in America. Julia Child is known for her liberal use of butter, heavy cream, and animal fat which all go directly against a vegan diet. The version I created is reminiscent of the wonderful Julia Child and still 100% vegan. True Beef Bourguignon can take up to two days to make, however when using vegan beef substitutes, the cooking time is reduced to about 3 hours. 

It can be served on it’s own, over toasted bread, or however you’d like it. My boyfriend and I enjoyed the meal served with toasted vegan sour dough bread and topped with fresh parsley.  

Vegan Beef Bourguignon
Serves 8
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Cook Time
2 hr 30 min
Cook Time
2 hr 30 min
Ingredients
  1. 1 Bottle Burgundy or Beaujolais French Wine (one that is adequate for drinking)
  2. 2 Packages Gardein Beefless Tips
  3. 1 Cup Vegan/Imitation Bacon Bits (such as McCormick or Bac-O's)
  4. 1 Bag Frozen Pearl Onions
  5. 2 Cups Baby Carrots
  6. 4-5 Red Potatoes (quartered)
  7. 1 Pound Mushrooms (chopped, stems removed)
  8. 1 Can Tomato Paste
  9. 4 Garlic Cloves (diced)
  10. 1/4 Cup All Purpose Flour (you will need a sifter or mesh strainer)
  11. 1/4 Cup Earth Balance Vegan Butter (or any other vegan butter)
  12. 2 Tablespoons Olive Oil
  13. 3 Bay Leaves
  14. 1 Tablespoon Fresh Chopped Thyme
  15. 2 Cups Vegetable Broth
  16. Salt & Pepper
Instructions
  1. In a large dutch oven pot over medium, heat the olive oil. Add the bacon bits and garlic, stirring frequently.
  2. Once the garlic becomes fragrant, add the butter, mushrooms and thyme. Stir and evenly coat.
  3. Cook for about two minutes, then add the carrots, onions, and potatoes. Add a pinch of salt and pepper. Cook for an additional 5 minutes.
  4. Using a sifter or mesh strainer, add the flour to the pan and stir.
  5. Add the entire bottle of wine and bring to a soft boil, stirring several times.
  6. Add the tomato paste, vegetable stock, stirring frequently until the mixture is completely even.
  7. Add the bay leaves and the two packages of Gardein Beefless Tips.
  8. Reduce heat to low and cover. Cook for approximately 2 hours, stirring frequently.
  9. Pay attention to the consistency through out the cooking process, more vegetable stock may be added if it becomes too thick. More flour or even corn starch may be added if the mixture is too runny. Continue to add salt and pepper to taste.
My Boyfriend is Vegan http://myboyfriendisvegan.com/




vegan potato salad

Vegan Potato Salad

Potato Salad is the ultimate side dish. It pairs well with almost anything, especially my recipe for Vegan Chili Cheese Dogs. Typically a dish associated with summertime and barbecues, it can easily be enjoyed all year round. This recipe makes a rich and creamy salad and fresh dill adds a complex flavor. 

The first potato salad recipes were documented in the 16th century in Europe, when explores brought back potatoes from South America. Potato salads are typically vinegar based and often have some sort of cream additive such as mayonnaise or sour cream. Vegannaise is a delightful tangy substitute for the vegan version. Potato salad’s are usually served chilled or at room temperature. 

Not only is potato salad inexpensive, its great for serving to large amounts of people. 

Vegan Potato Salad
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Ingredients
  1. 3 Pounds Red Potatoes
  2. 3/4 Cup Vegannaise (or any vegan mayo)
  3. 1/4 Tofutti Sour Cream (or any vegan sour cream)
  4. 2 Tablespoons Red Wine Vinegar
  5. 1 Tablespoon Lemon Juice
  6. 3 Tablespoons Whole Grain Mustard
  7. 1/2 Cup Fresh Chopped Dill
  8. 2 Tablespoons Fresh Chopped Flat Leaf Parsley
  9. 1/4 Cup Chopped Red Onion
  10. 1/2 Cup Chopped Celery
  11. 1/4 Cup Chopped Red Pepper
  12. 1 Tablespoon Garlic Powder
  13. 2 Tablespoons Fresh Ground Black Pepper
  14. 3 Tablespoons Sea Salt
Instructions
  1. Rinse all of the potatoes, and quarter each one so you have large bite size chunks of potatoes.
  2. Add to a large pot filled with cold water along with 1 Tablespoon Salt. Bring to a boil.
  3. Let cook for roughly 15 minutes. Check the potatoes before straining into a large strainer to make sure they are nice and tender. Be careful not to overcook.
  4. After the water is drained, keep the potatoes in the strainer and place in the empty large pot. Keep the burner on medium heat, causing any excess water to steam out of the potatoes for another 15 minutes. Set the potatoes aside in a large mixing bowl to let them cool until they reach room temperature.
  5. In a small mixing bowl, add the vegan mayo, vegan sour cream, lemon juice, mustard, vinegar, garlic powder, fresh dill, black pepper, salt, and parsley. Mix together well. Refrigerate until potatoes have cooled down.
  6. Once the potatoes have reached room temperature, add the creamy mixture along with the chopped onion, celery, and red pepper. Mix together thoroughly.
  7. Serve and Enjoy!
Notes
  1. Potato Salad can be made several days in advance and roughly has a 5 day shelf life.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
vegan mac and cheese

Vegan Mac and Cheese

Macaroni and Cheese has been one of my favorite dishes of all time. It turns out that my vegan boyfriend is extremely fond of the dish as well. It’s gooey, warm, and inviting. It is the ultimate comfort food. The origin of Macaroni and Cheese actually dates back to the times of Thomas Jefferson. After a visit to Europe, he brought back a pasta machine. The first documented recipe was written down in 1769, and parmesan cheese (not cheddar) was first used for this scrumptious dish. It wasn’t until 1937, when Kraft first introduced its infamous boxed version creating an easy to make dinner for the masses. Modern day macaroni and cheese has gotten quite the facelift, one can google thousands of different types of recipes. But the majority of those recipes include real cheese and tons of dairy. 

Obviously, the vegan version is dairy free. Cheese has such a unique flavor, how do you mimic it? 

Nuts. Lots of nuts. 

Nuts are a huge staple in the vegan diet and make an excellent cheese replacement. I’ve played around with many different mac and cheese recipes, and this one is my favorite so far. This version is baked, which gives it a great crunchy crust. This version also lends it self well to enhance it. You can add jalapenos to give it a kick (which is what i did for this meal, however didn’t include it in the recipe) or add broccoli to sneak in some more veggies. Stay posted to see what other mac and cheese recipes I will post. The possibilities are endless!

Vegan Macaroni and Cheese
Serves 6
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 1 Box Cavatappi or Macaroni Noodles (any shaped pasta will do)
  2. 1 1/2 Cups Dairy Free Panko Bread Crumbs
  3. 1 1/2 Cups Diced Fingerling Potatoes (idaho potatoes can be used)
  4. 1 Cup Diced Carrots
  5. 1 Cup Cashews
  6. 1/2 Cup Brazil Nuts
  7. 1 Teaspoon Liquid Aminos
  8. 1 Tablespoon Fresh Lemon Juice
  9. 2 Tablespoons Nutritional Yeast
  10. 2 Tablespoons Onion Powder
  11. 1 Tablespoon Yellow Mustard
  12. 1 Teaspoon Turmeric
  13. 1 Tablespoon Salt
  14. 1 Cup Dairy Free Milk
  15. 1/4 Cup Vegetable Stock
Instructions
  1. Preheat oven to 350
  2. Boil water in a medium size pot. Add the carrots, potatoes, and nuts.
  3. Boil for 15-20 minutes, or until carrots and potatoes are fully cooked.
  4. In a separate pot, boil water for the pasta. Cook the pasta according to the boxed directions.
  5. Drain the water from the vegetable pot and let the vegetables steam out any excess water in the pot.
  6. In a food processor, add the lemon juice, vegetable stock, dairy free milk, liquid aminos, nutritional yeast, turmeric, yellow mustard, salt, onion powder, potatoes, carrots, and nuts. Blend until smooth.
  7. Once the cheese mixture is smooth, toss the pasta with the cheese sauce.
  8. Place in a large baking dish, and top with the panko bread crumbs.
  9. Bake for 15 minutes, or until the bread crumbs are lightly browned.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
vegan chili cheese dogs

Vegan Chili Cheese Dogs

There is nothing as american as a Chili Cheese Dog. Classic comfort food that is reminiscent of baseball games, cook-outs, and summer; it can easily be enjoyed all year round with this easy to make recipe. The chili can easily be made ahead to make this recipe even quicker to make. Check out the recipe for Vegan Lentil Chili on the previous post of my blog

Vegan Chili Cheese Dogs
Serves 4
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Ingredients
  1. 1 Package LightLife Smart Dogs
  2. 1 Package Hot Dog Buns (egg/dairy free)
  3. Earth Balance Dairy Free Butter
  4. 2 Cups Vegan Lentil Chili (see recipe link above)
  5. 1 Cup Chopped Yellow Onions
  6. 1 Cup Dairy Free Shredded Cheese (i.e. Daiya)
  7. Non Stick Cooking Spray
Instructions
  1. Spray the non stick cooking spray in a medium size skillet and put on medium-high heat. Once the skillet has heated up, cook the hot dogs. (turning frequently to avoid burning)
  2. While the hot dogs are cooking, coat the hot dog buns with the butter and toast.
  3. Heat the chili up using either the microwave or a small pan over the stove.
  4. Once everything has been cooked, build each hot dog by spooning the heated chili onto each hot dog/hot dog bun. Add shredded cheese and chopped yellow onions.
  5. Enjoy with a nice cold beer!
My Boyfriend is Vegan http://myboyfriendisvegan.com/
vegan chili

Vegan Lentil Chili

Hearty and filling, this zesty Lentil Chili is perfect as a meal on its own or as an accompaniment. Serve it over rice or pasta, or add to any dish such as vegan chili cheese dogs (see recipe here), vegan mac and cheese, or make sloppy joes.

Vegan Lentil Chili
Serves 6
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Prep Time
15 min
Cook Time
3 hr 30 min
Total Time
3 hr 45 min
Prep Time
15 min
Cook Time
3 hr 30 min
Total Time
3 hr 45 min
Ingredients
  1. 2 Tablespoons Olive Oil
  2. 2 Tablespoons Vegan/Dairy Free Butter (i.e. Earth Balance)
  3. 1 Can Kidney Beans (rinsed and drained)
  4. 1 Can Petite Chopped Tomatoes
  5. 1 1/2 Cups Dried Lentils
  6. 1 Medium Red Onion (Diced)
  7. 1 Small Yellow Onion (Diced)
  8. 1/4 Cup Chopped Parsley
  9. 4 Garlic Cloves (minced)
  10. 4 oz Beer (lager or pilsner)
  11. 1/2 Cup Ketchup
  12. 2 Cups Vegetable Stock
  13. 1 Tablespoon Dried Thyme
  14. 2 Tablespoons Chili Powder
  15. 2 Tablespoons Cumin
  16. 1 Tablespoon Kosher Salt
  17. 1 Tablespoon Black Pepper
  18. 1 Tablespoon Smoked Paprika
  19. Tofutti Dairy Free Sour Cream
Instructions
  1. In a large pot or dutch oven over medium, heat the olive oil. Once the oil has heated, add the butter, chopped red onions, minced garlic, and thyme.
  2. Cook and stir for 5 minutes, then add the beer. Cook for an additional 5 minutes.
  3. Add the kidney beans, lentils, chopped tomatoes, vegetable stock, ketchup, chili powder, cumin, smoked paprika, salt and pepper.
  4. Bring to a simmer, stirring frequently. Turn down to low heat and cover.
  5. Cook for an additional 3 hours.
  6. Garnish with chopped yellow onion, Tofutti Dairy Free Sour Cream and parsley.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
vegan split pea soup

Vegan Split Pea Soup

Split Pea Soup is hearty, comforting, and helps warm the soul. This vegan recipe is easy to make and can easily be stored in the freezer.

Vegan Split Pea Soup
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Prep Time
5 min
Cook Time
3 hr
Prep Time
5 min
Cook Time
3 hr
Ingredients
  1. 1 Pound Dried Split Green Peas
  2. 2 Cups Chopped Sweet Onions
  3. 1 Cup Chopped Carrots
  4. 1 Cup Diced Baking Potatoes (peeled)
  5. 10 Cups Vegetable Stock
  6. 2 Garlic Cloves (minced)
  7. 1 Tablespoon Dried Thyme
  8. 1 Tablespoon Smoked Paprika
  9. 1/2 Teaspoon Dried Sage
  10. 4 Bay Leaves
  11. 1 Teaspoon Salt
  12. 1 Teaspoon Fresh Ground Black Pepper
  13. 1/4 Cup Olive Oil
Instructions
  1. In a large stockpot over medium-high heat, add the olive oil.
  2. Once the oil has heated up, add the garlic, thyme, and sage.
  3. Stir for about 1 minute, then add the carrots and onions. Bring down to medium heat, and cook until onions become translucent.
  4. Add the vegetable stock, split peas, potatoes, bay leaves, paprika, salt and pepper.
  5. Leave on medium heat for 30 minutes, stirring frequently.
  6. Reduce to a low-medium heat and cook for an additional 2 1/2 hours, stirring frequently.
  7. Remove bay leaves before serving
My Boyfriend is Vegan http://myboyfriendisvegan.com/

vegan jalapeno poppers

Vegan Jalapeno Poppers

Jalapeno Poppers make the perfect snack. Traditionally a typical bar food item, jalapeno poppers are creamy, crunchy, and have just the right amount of spice. This vegan recipe is super easy to make at home. 

Vegan Jalapeno Poppers
Serves 4
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 6 Jalapeno Peppers (sliced in half)
  2. 4 oz Tofutti Cream Cheese
  3. 1 Garlic Clove (minced)
  4. 1 Teaspoon Black Pepper
  5. 1 Teaspoon Salt
  6. 1 Teaspoon Onion Powder
  7. 2 Tablespoons Imitation Bacon Bits
  8. 1/4 Cup Daiya Cheddar Cheese Shreds
  9. Egg Replacer
  10. 1 cup Panko Bread Crumbs
  11. Non Stick Cooking Spray
Instructions
  1. Preheat oven to 375
  2. In a small mixing bowl, combine cream cheese, shredded cheese, bacon bits, garlic, onion powder, salt, and pepper until thoroughly mixed.
  3. In a separate small bowl, mix the egg replacer (the equivalent of one egg based on directions)
  4. In another bowl, add the panko.
  5. Spray a large baking sheet with non-stick cooking spray
  6. Spoon the cheese mixture into each half of a jalapeno.
  7. Doing one stuffed jalapeno at a time, dip the jalapeno into the egg replacer, completely covering the jalapeno and cheese, then evenly coat with the panko breadcrumbs. Repeat until all jalapenos are breaded and place on baking sheet.
  8. Lightly spray the jalapeno poppers with the cooking spray.
  9. Bake for 15 minutes or until golden brown.
Notes
  1. When buying an grocery store product, please double check the ingredient list to ensure it is 100% vegan.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
Sweet and Sour Tofu

Vegan Sweet and Sour Tofu

This delicious and easy to make dish is a vegan take on a classic american style chinese take out. The sauce is perfectly tangy, giving true meaning to its name ‘sweet and sour’.

Vegan Sweet and Sour Tofu
Serves 4
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Ingredients
  1. 1 Package Cubed Extra Firm Tofu
  2. 1 Cup Canned Pineapple Chunks in juice (drained, save juice for recipe)
  3. 1 Medium Yellow Pepper (cut into large chunks)
  4. 1 Medium Sweet Onion (cut into large chunks)
  5. 2 Cups Broccoli
  6. 3 Tablespoons Tomato Paste
  7. 1/4 Cup Vegetable Broth
  8. 1/2 Cup Sugar
  9. 3 Tablespoons Rice Wine Vinegar
  10. 2 Teaspoons Freshly Chopped Ginger
  11. 1 Tablespoon Freshly Chopped Garlic
  12. 2 Teaspoons Salt
  13. 1 Teaspoon Soy Sauce
  14. 3 Teaspoons Corn Starch Dissolved in 3 tablespoons water
  15. 2 Tablespoons Vegetable or Canola Oil
  16. 1 Tablespoon Coconut Oil
  17. 1/4 Cup Orange Juice
Instructions
  1. In a medium size sauce pan over medium heat, heat the canola/vegetable oil. Once the oil has heated up, add the chopped garlic, salt and ginger. Cook for 2 minutes, stirring frequently.
  2. Add the vegetable broth, tomato paste, rice wine vinegar, soy sauce, drained pineapple juice and orange juice. Whisk Thoroughly.
  3. Add the sugar, whisk until completely dissolved.
  4. Add the corn starch mixture. Whisk until completely dissolved. Bring to a boil, stirring constantly. Boil for roughly 60 seconds, then reduce heat to low and cover.
  5. In a large frying pan or wok over medium heat, add the coconut oil. Once heated up, add onions and peppers. Let cook for at least five minutes, then add the broccoli. Cook for an additional 3 minutes.
  6. Add the tofu and sweet and sour sauce to the pan/wok and thoroughly toss. Cook for an additional two minutes.
  7. Serve with white or brown rice, enjoy!
Notes
  1. If sweet and sour sauce gets too thick, add a 1/4 of water at a time until desired consistency.
My Boyfriend is Vegan http://myboyfriendisvegan.com/
Vegan Kale Ceaser Salad

Vegan Creamy Kale Caesar Salad

This vegan take on caesar salad is super easy to make and is a great addition to any meal. Add any vegan protein on top to make it the star of your meal. Capers replace anchovies to still give the salad dressing a salty and grainy texture. Liquid Aminos are used in place of worcestershire and veganaise gives this dressing a delightful cream accent.

Vegan Creamy Kale Caesar Salad
Serves 4
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Ingredients
  1. Croutons
  2. 1/2 Loaf French Baguette (cubed)
  3. 1/4 cup Extra Virgin Olive Oil
  4. 1 Tablespoon Garlic Powder
  5. 2 Teaspoons Paprika
  6. 1 Teaspoon Salt
  7. Dressing
  8. 1/4 cup Extra Virgin Olive Oil
  9. 1/4 cup Vegenaise (or any vegan mayonnaise)
  10. 3 Tablespoons Capers
  11. 2 Large Garlic Cloves
  12. 1 Tablespoon Lemon Juice
  13. 1 Teaspoon Dijon Mustard
  14. 1 Tablespoon Fresh Ground Black Pepper
  15. 2 Tablespoons Vegan Parmesan
  16. 1 Tablespoon Liquid Aminos
  17. 8 cups Kale (washed and trimmed)
Instructions
  1. Preheat oven to 325
  2. (Croutons can be made up to 2 days in advance) In a large mixing bowl, add the 1/4 cup EVOO, garlic powder, paprika, and salt. Toss the cubed bread in the mixing bowl, making sure to evenly coat all of the bread.
  3. Spray a baking tray with non-stick cooking spray. Make sure all croutons are in an even flat layer.
  4. Bake for 12 minutes, or until lightly toasted. Remove from oven and let cool for 20 minutes.
  5. For the dressing, In the same large mixing bowl add the EVOO.
  6. Using a garlic press, press the capers into the bowl. Do the same with the garlic cloves.
  7. Add the remaining dressing ingredients and whisk together until smooth and creamy.
  8. Refrigerate until use.
My Boyfriend is Vegan http://myboyfriendisvegan.com/