This recipe is from my Test Kitchen series on YouTube! This is the first time I've made this recipe so it's not perfect, but still turned out pretty great! Ingredients 1 block firm tofu, drained 1 tablespoon garlic powder 1/2 tablespoon onion powder 4 tablespoons nutritional yeast 2 tablespoons cornstarch 3 tablespoons vegan butter or oil 1 tablespoon lemon juice 1 and 1/2 cups water or veggie broth or unsweetened milk salt & pepper, to taste -Add all ingredients to a blender

This recipe is a recreation of the chickpeanut burger I always used to eat from Veg Out (an old vegan restaurant that closed in my city), but instead of making a burger I made a chickpeanut mixture to add to my rice and greens! Ingredients 1 small onion 1 teaspoon oil 1/3 cup chickpeas 1 teaspoon oil 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 cup green peas 1-2 tablespoons peanut butter 1 cup spring mix/greens 1 cup cooked rice 2-3 tablespoons chipotle sour cream (I ble

This is an easy breakfast I love to whip up for myself. I don't have measurements, so just add as much veggies and seasonings as you'd like! Ingredients 1 russet potato frozen red peppers frozen peas frozen broccoli garlic powder onion powder cayenne pepper Trader Joe's chile lime seasoning -Chop a russet potato up super tiny and boil it for a few minutes. -Then add it to a pan on medium-high heat (with a few tablespoons of the starchy water from the potatoes) and add frozen

I made these delicious cranberry cookies full of warming spices for Valentine's Day this year. But you can ditch the hearts and make them anytime! Ingredients 1 & 1/2 cups brown rice flour 1/2 cup tapioca starch 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon each allspice, cloves, ginger Dash of salt 2 handfuls dried cranberries 1/3 cup + 2T coconut oil (preferably sub for vegan margarine/butter so you can refrigerate dough) 5T soy milk -Mix up all the dry ingredients in a

Creamy mushroom soup was one of my absolute favourites growing up, so I knew I had to make a creamy and delicious vegan version! So comforting. Ingredients 3 cups cremini mushrooms 1 tablespoon vegan butter 1/4 cup brown rice flour 1 cup soy milk 2 cups veggie broth 1/2 cup vegan mayo 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon pepper -Chop or food process the mushrooms into pea-sized pieces. -Add the mushrooms into a large pan on medium heat and cook them until they

This cheese sauce has been my go to for a very long time. It's creamy, oil-free, and doesn't require a blender! I use this on nachos, pizza, tacos, as a chip or veggie dip. The possibilities are endless! Ingredients 1/4 cup nutritional yeast 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon turmeric 2 tablespoons cornstarch 1/4 cup tahini (sesame seed butter) 2 tablespoons lemon juice 1 teaspoon dijon mustard 1 cup of unsweetened soy milk or cold

Ever since I learned how to make my own mayo, I never buy it anymore. It's easy to make, delicious, and affordable! Ingredients 1/4 cup aquafaba (liquid from a can of chickpeas or white kidney beans) 1/4 teaspoon dry mustard 1/4 teaspoon salt 2 teaspoons apple cider vinegar 1/2 tablespoon maple syrup (optional, makes it more like miracle whip) 3/4 cup-1 cup neutral tasting vegetable oil -Blend all of the ingredients except for the oil on high for 1-2 minutes or until it's all

This sticky mango sauce is so delicious and super easy to make. It goes great on tempeh or tofu! I added mine to tempeh and made a dish with rice, carrots, peas, and edamame. Ingredients 1 & 1/4 cups of frozen mango 1/3 cup tamari 1/3 cup water 1/3 cup sugar or maple 2 cloves garlic 1 tablespoon cornstarch -Mix it all in a pot on medium heat and then mash mango once it’s thawed and stir until it’s thickened. -Add to fried tempeh or tofu. -Enjoy! #vegan #glutenfree

Made this homemade cheese plate with zesty cashew cheddar cheese. The perfect snack cheese. It’s firm and slices wonderfully. July 2020 update: I recently remade this and changed it up a little, find the video here! Ingredients 1/2 cup cashews 1/2 cup + 3 tablespoons unsweetened milk (I used cashew) 3 tablespoons lemon juice 2 tablespoons tahini 1 tablespoon dijon mustard 1 tablespoon miso paste 1 teaspoon apple cider vinegar 1/4 cup nutritional yeast 1 & 1/2 teaspoons salt 1

I ate my fair share of deviled eggs when I was vegetarian, so I wanted to make a vegan version that was delicious and without cruelty to chickens. These even impressed my non-vegan friends and family! You can also watch the video of me making them HERE! Ingredients For the "egg whites" 2 cups unsweetened almond milk 2 teaspoons agar powder 1/4 teaspoon black salt For the "yolk" 3 medium sized potatoes 1/2 cup vegan mayo (add more 1 tablespoon at a time, if needed) 1 & 1/2 te

Here's a delicious and easy no bake treat for a nice, sunny day. These mini #cheesecakes are the perfect amount of sweet and tangy! I remade these (July 2020) and you can find the strawberry/slightly modified version here! Ingredients Crust 1 cup pitted dates 1/2 cup almonds 1/2 cup oats pinch of salt Filling 1 cup cashews 1/3 cup coconut oil 1/2 cup full fat coconut milk 1/2 cup maple syrup 1/2 cup blueberries 1/4 cup lemon juice -Put the can of coconut milk in the fridge b