This Raw Strawberry Tart is easy and perfect for vegan and gluten-free dessert lovers! It's no-bake and so delicious.
Inspired by the amazing recipes for vegan steaks by The Happy Pear and Veggie Rose.Yes, it's vegan!! Mouth-watering, tender, chewy, juicy, flavourful, meat-like texture. Amazing! BBQ or pan fry then serve whole or slice and put on top of salad for a steak salad. So delicious and satisfying!
This recipe for the versatile vegan protein, seitan, "tastes like chicken" and will work in just about any dish you need it to.
After a few attempts, 3 to be exact, I think I have finally perfected my raw banana bread! As you all may or may not know, I am totally in love with the raw breads from Rayo De Sol (pictured b…
After symptoms of pain and Alopecia left him in despair, a simple diet change was what it took to turn his health around.
This easy tofu bacon is smoky, crispy, and a little bit chewy - perfect for a vegan BLT!
Raw vegan tacos are a great way to eat your veggies! Full of protein and bursting with flavor, these delicious, healthy tacos make a fun week-night dinner!
This article reviews 5 sausage recipes from the Web for those who are transitioning into a vegan diet and/or lifestyle and who crave the taste and/or texture of meat sausages. Recipes include plant-based, gluten-based, gluten-free, soy-based and soy-free sausages.
You won't believe these decadent cookies are raw and vegan, topped with a creamy vanilla frosting and sprinkled with cinnamon.
These are the BEST vegan meatballs you'll ever eat. They're made with a meaty blend of TVP + vital wheat gluten and are easy to make, freezer-friendly, and FULL of spicy Italian flavor. Unlike other vegan meatball recipes, these Gardein meatball copycats DO NOT fall apart or turn to mush in your mouth. Cook them in marinara sauce and serve as a plant-based spaghetti and meatballs or make a vegan meatball sandwich with dairy-free mozzarella!
Ten inspiring before and after vegan body transformations that show how a plant-based diet can completely change the way you look and feel.
Well bite my ass and call me Sally! I had another recipe lined up for today, but last night was such an incredible success, I couldn't wait ...
These delicious and easy vegan potstickers are the perfect party food. Wow your guests with the spicy chilli sauce that goes alongside them.
Now, I don't work with vital wheat gluten much. Anyone who lives in the UK or Ireland will know why - it's almost impossible to buy the stuff! Online only as far as I can see and I like to keep my foodstuffs ordered online to a minimum That being said I do order vital wheat gluten mostly so I can make my Vegan Rullepølse, which is an absolute Christmas essential for me :-) Since I had some about I thought I would have a go at some turkey style deli slices. This was inspired from 2 sources, first - the turkey style broth for seitan in La Dolce Vegan and Vegan Dad's Corned Beef. I once tried the broth in La Dolce Vegan when I got brave one night and attempted to make my own wheat gluten (nightmare, I don't recommend it!) but I loved that broth, the sage and onion flavouring really was reminiscent of Christmas turkey and I actually continue to use a variation of it as a gravy. Then I made Vegan Dad's corned beef which is steamed rather than boiled and I was so impressed with the texture: tender, not too chewy and when it's cold can be sliced really thin. So I thought I would combine the two, adding the flavourings from the broth in La Dolce Vegan with the steam and bake method Vegan Dad uses. I am so happy with the end result, well, for someone who rarely uses vital wheat gluten I am! If you know those sage and onion slices by Redwood foods this is very close, and I love those. (Just a note, I noticed that Vegan Dad also has turkey style slices but he uses flavourings I can't buy here so figured I would stick with La Dolce Vegan's flavourings). In the same way any meat style dish features in my life it's for one reason only - memories. Good food memories. For me, leftover Christmas turkey was only consumed one way: thinly sliced in buttered white bread with lots of mayo and a bit of salt and pepper. Yes. Sliced white bread - gasp! So, that's exactly how I had this (with vegan butter and mayo, of course) and it reminded me so much of my old favourite. That being said I can also see this working as a roast, thickly sliced while warm and served with the usual trimmings. Vegan Turkey Style Deli Slices: • 100g (1/2 cup) canned white canellini beans, drained and rinsed. • 1 Tbsp olive oil • 1 cup water • 2 Tbsp soy sauce • 1/2 tsp vegan worcester sauce • 3 Tbsp nutritional yeast • 1 tsp onion powder • 1/4 tsp smoked sea salt • 1/2 tsp dried sage • 1/2 tsp dried thyme • 1 1/2 cups vital wheat gluten I prefer to do all of this in a mortar and pestle but you could use a food processor if you prefer or even by hand. In a mortar and pestle add the nutritional yeast flakes, onion powder, salt, sage and thyme and grind until the yeast flakes are like a powder and the herbs get crushed. Remove and set aside. Add the beans to the mortar and pestle and mash until really creamy. Transfer to a large bowl. Mix together the water, olive oil, soy and worcester sauce in a pyrex measuring jug then whisk in the yeast and seasonings. Pour a little over the beans and whisk to incorporate, slowly add the rest of the liquid whisking all the while until mixed. Add the wheat gluten and mix well until it comes together. Sprinkle some more wheat gluten onto a surface and knead a few times until you have a large, wide oval loaf. I probably kneaded in a couple tablespoons more gluten here but the loaf will be on the wet side. That's good as you won't end up with dry deli slices, although it is probably the reason for the holes in the end product there. Still, I wouldn't change a thing here as the taste and texture was lovely! Wrap the loaf up in foil, sealing the edges well and steam for 1 hour. Do check the water levels now and again as it can easily boil dry! Preheat the oven to 180C when there is about 15 minutes left of steaming. Place the foil wrapped loaf directly in the oven and bake for 30 minutes. Remove and let cool then it's ready to be sliced thin for sandwiches. Furthermore, I used the slices to make another variation on my Vegan Butter Grilled Bagel Toasties. This one had the turkey slices, vegan mayo, black pepper and Dijon mustard and was amazing! Possibly a new favourite here :-) Just toast using the same method as the other bagel toasties in the post there. ♥ Nutritional Information: per 100g Calories: 196 Fat: 2.8g Sat Fat: 0.3g Fibre: 1.8g Protein: 23.9g Carbs: 16.8g Sugar: 0.4g Sodium: 422mg You Might Also Like: Vegan Rullepølse Vegan Butter Grilled Bagel Toasties Tweet Pin It
These easy Vegan Magic Cookie Bars are twice as enchanted, made without sweetened condensed but still all the same delicious sweet layers!
Good morning! I think I am finally back into my groove here in MI. I have adjusted to the time change and am sleeping and waking up fully rested. Such a good thing too! I feel like ever since I came back from Colorado that it has been hard just getting back into the swing […]
Packed full of healthy vegetables, this Savory Oatmeal is quick, simple and delicious – the perfect breakfast! It’s also vegetarian, vegan, gluten free and dairy free.
Everyone gets a hankering every now and then. It happens to the best of us. And while KT only ever craves brownies, this week Pam had a ha...
Calories calculated for 15 bars (not counting the optional add-ins)
Really simple puff pastry tart with loads of veggies. This recipe is easy to customise and tasty served warm or cold.
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Dates, fresh fruit, and 4 types of seeds blended together and dehydrated to perfection into chewy, crunchy bars. Three flavor variations, one that contains nuts. Which one will be your favorite?
With these tips, you can make homemade vegan sausages that will hold up on the grill and be the life of the party.
All Photos © Christine Elise McCarthy 2014 Follow @celisemccarthy Tweet To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE. ~ All my posts now …
This vegan buddha bowl has it all - fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce! RECIPE UPDATED December 2017.
This recipe for creamy lentils and mushrooms topped with roasted broccolini is a super comforting dinner! The lentils are simply prepared, but packed with umami from mushrooms and soy sauce.
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These are the BEST vegan meatballs you'll ever eat. They're made with a meaty blend of TVP + vital wheat gluten and are easy to make, freezer-friendly, and FULL of spicy Italian flavor. Unlike other vegan meatball recipes, these Gardein meatball copycats DO NOT fall apart or turn to mush in your mouth. Cook them in marinara sauce and serve as a plant-based spaghetti and meatballs or make a vegan meatball sandwich with dairy-free mozzarella!
Healthy and delicious vegan sushi roll fillings. Recipes for spicy cauliflower roll, rainbow roll, and mushroom teriyaki roll.
Monte’s Ham glaze on homemade seitan.
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This vegan white cheese sauce has an amazing sharp flavor and perfect for those that love a lot of flavor. Plus, it's easy and healthy!
