As some of you know, I decided to go vegan for 2 weeks recently and I wanted to share a few of my favorite vegan recipes I made! Read the full post on my #goingvegan experience here. I consider all of these vegan recipes to be easy to make and you probably already have a lot of the ingredients in your kitchen already. I usually cook gluten free as well so all of these recipes are Gfree!
Chocolate Chip Cookies
I occasionally crave sweets after dinner so I threw together some AMAZING vegan/gluten-free choc chip cookies.
- 2 1/2 cups Baking Mix (I use King Arthur)
- 2/3 c brown sugar
- 2/3 c granulated sugar
- 1/2 unsweetened almond milk
- 2 tsp vanilla
- 1/2 tsp salt
- 2/3 c melted coconut oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 c vegan chocolate chips
Mix coconut oil, granulated and brown sugar then stir in almond milk and vanilla. Stir baking mix, baking soda, baking powder and salt until mixed well. Stir in chocolate chips until well distributed. Drop spoonfuls of cookie dough onto baking sheet. Bake at 350 for 12-15 minutes and remove to cooling rack. Yields 18 cookies.
Veggie-based Vegan Smoothies
A friend of mine turned me on to the idea of adding frozen cauliflower or zucchini as the base of smoothies.
- 1/2 c steamed then frozen cauliflower
- 1/2 c steamed then frozen zucchini
- 1/2 c mixed berries
- 1 c unsweetened almond milk
- 1 scoop almond butter
- 1 scoop Vega Vanilla Protein Powder
- 1 tbs of chia or flax seeds
- 1/2 cup frozen kale
Blend cauliflower, zucchini, kale and almond milk. Add remaining ingredients and blend completely.
I always make GF pancakes but I substituted the egg with applesauce and the butter with oil for these.
- 1 c GF Baking Mix (again, King Arthur)
- 1/4 c applesauce
- 1 tbs sugar
- 1 tbs oil
- 1/2 tsp vanilla extract
- 1 1/2 c unsweetened almond milk
- 2 c fresh blueberries
Mix applesauce, oil, vanilla and almond milk. Then stir in flour until fully mixed. Drop scoop of mixture into pan and add handful of blueberries. Cook on medium heat. Makes 4 medium-large pancakes.
Portobello “Meat” Sauce with Pasta
Hands down my favorite thing I whipped up! I made this a couple times for dinner.
- 4-5 Portobello Mushroom Caps
- 2 tbs Vegan Butter
- 1/2 yellow onion
- 1/2 red tomato
- Vegan (and gfree) Pasta (any kind you like!)
- Jar of your favorite marinara sauce
Chop the mushrooms into tiny 1/2 cubes and saute with 1 Tbs v butter, diced onion and tomato. Once cooked, mix marinara sauce and stir for 1 minute. Cook pasta to taste. Top pasta with your mushroom “meat” sauce and enjoy! Makes 2 servings.
Hibachi Tofu and Veggies
I usually like tofu but cooking it myself was a whole different story. This dish probably would’ve been better had I bought the extra firm tofu but I still enjoyed this fully vegan recipe.
- 1 package extra firm tofu
- 3 tbs GFree Teriyaki Sauce
- 2 zucchini
- 1/2 yellow onion
- 2 cups brown rice
- 1 tbs vegan butter
- 1-2 tbs sesame seeds
Drain your tofu by removing from package and wrapping in thick towels. Place heavy plate or bowl on top and let it dry for 15-30 minutes. Replace the towels if they get too wet. Saute zucchini and onion in the vegan butter. Crisp the tofu in vegan butter in a separate pan until browned. Mix vegetables and tofu and add teriyaki sauce. Mix thoroughly and serve over brown rice, garnish with sesame seeds. Makes 2 servings.