Vegan Lasagna Soup with Beyond Meat

I have a handful of lasagna recipes. Classic Vegan Lasagna, Lasagna in Muffin Cups, Lasagna Stuffed Peppers, and now vegan lasagna soup!

If you can’t already tell, I love lasagna. I love most saucy, “meaty,” cheesy dishes, actually. So it stands to reason vegan lasagna would be in my top 10 all time favorite foods.

I actually hardly ever ate lasagna growing up. I can not think of one time my mom or step mom ever made it, actually. My parents grew up in Alabama, and my mom grew up on a farm, so lasagna was not a dish my southern grandmama EVER made. Not that I am sad about that, because what she did cook was the best food on earth. But, if we ever ate out at a place that had lasagna, I ordered it, and I was in heaven.

Once I was grown and married it was the first thing I wanted to learn how to make and I could not turn to my mom for this one. I worked in a small town bank at the time, and decided I would turn to my nice southern co-workers for help. Well, lets just say I was given a recipe that involved Velveeta cheese (if you don’t know what that is, it’s a block of soft American cheese, and it does NOT belong in lasagna, even when I was not vegan!) and I, young and naive, made it how I was instructed with the Velveeta, despite never liking Velveeta to begin wit. At the time I knew how to cook like three things and clearly was not a vegan, and although this seemed off to me, I decided she was older and wiser and knew better than I did. Suffice to say my husband was kind about it, but I don’t think he ate it. I don’t blame him. I mean if you love Velveeta then maybe that lasagna is the best thing on the planet?!? And I adored the woman who gave me the recipe, and she swore her family loved it? To each their own, I suppose. Needless to say, that set in motion my mission to find and make the best lasagna recipe ever, Velveeta not included!

I have made a lot of lasagnas over the last twenty years, but a classic sauce, “meat,” and cheese lasagna is still my favorite, with a nice veggies lasagna coming in second. Once we went vegan it became a whole new task to make the perfect vegan lasagna and I truly think I nailed it. That said, I am always playing with the recipe, baking it into muffin cups for parties, bell peppers for something fun and different, and most recently soup. Vegan lasagna soup is so quick and easy, making it the perfect lasagna dish when you are in a hurry, or just want a warm, hearty, comforting soup on a cold day. It comes together quickly and easily and in a fraction of the time it takes to make regular lasagna!

This soup is a full meal in a bowl and so delicious. Its saucy, creamy, flavorful, and filling. We added cashew cream right into the soup to make up for a lack of cheese, and topped with the perfect easy tofu ricotta! I think this soup would also freeze nicely for easy meal prep! It is also delicious sever with some Easy Homemade Garlic and Herb Artisan Bread or Garlic Challah Rolls So, if you love vegan lasagna as much as I do, try it as a soup! I don’t think you will be disappointed!

---

INGREDIENTS:

• 1 lb vegan ground meat. I used Beyond Brand ground.

• 1 large yellow onion, diced

• 2 teaspoons minced garlic

• 1 (14.5 oz) can diced tomatoes

• 1 ( 28 oz can) crushed tomatoes

• 8-10 lasagna noodles

• 1 teaspoon dreid thyme

• 1 teaspoon dried oregano

• 1-2 teaspoons dried basil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup cashews, plus water for heating

• 5 cups water divided

• 2 teaspoons Vegetable Better Than Bouillon

• 1-2 teaspoons olive of grapeseed oil

• Tofu ricotta and fresh basil for topping

INSTRUCTIONS:

1. In large pot of dutch oven, heat 1-2 teaspoons oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent. Add the vegan ground “meat” to the onion and cook until the “meat” is cooked through.

2. Add both cans of tomatoes, all of the seasonings, 4 cups water, and Better than Bouillon to the pot. Reduce heat to a simmer.

3. Place cashews in a microwave safe container covered in water and microwave for 3 minutes. Drain the water. Add the cashews and 1 cup fresh water to a high speed blender and blend unit completely smooth. Add to the pot and stir in.

4. Break up the noodles to fit in the pot. Let the noodles cook until they are soft, being sure to stir serval times while they cook to help avoid them sticking together or the bottom of the pot.

5. Once the noodles are cooked through the soup is done. Top soup with a dollop of tofu ricotta or even vegan mozzarella, fresh parsley, or fresh basil to serve.

If you like this recipe, try these:

The Perfect Vegan Lasagna

Minestrone Soup Vegan Meatballs

Vegan Meatball Sub Bake

Garlic Lemon Vegan "Chicken" Breast with Crispy Skin

So, after I successfully managed to make a crispy “skinned” turkey style breast from setian, I decided to adapt the recipe to create a garlic lemon “chicken” breast with crispy rice paper skin.

This recipe is just as easy and delicious as the turkey style breast, but more sutible for a year round meal. This seitan “chicken” comes together fairly quickly and the rice paper makes the most delicious crispy skin. The lemon garlic flavor is wonderful for serving over rice, with mashed potatoes, or even over a healthy salad.

The “chicken” also reheats really well making it a great meal to prep on a weekend and reheat for quick weeknight dinners. Instead of using jackfruit like I did in the turkey style roast, I used chickpeas to give this recipe an extra punch of protein and substance. I really like how it turned out, and was happy to find a use for all the chickpeas I always have in my pantry.

If you have not worked with seitan before, don’t be scared. It is essentially just making and working with a simple dough! A serving of seitan actually has as much protein as a piece of lean chicken, and adding chickpeas to this recipe just increases the protein this meal has to offer!!

I happen to be one of those people who stopped eating meat for health reasons, and later began seeing the the importance of going vegan for animlas and the environment. That being said, I never disliked the taste of meat and often find myself craving the simplicity of a simple rice, chicken, and veggie dinner. If this is true for you as well, then I think this might be a recipe you will really enjoy!

---

INGREDIENTS:

• 1 can chickpeas, drained, liquid reserved

• 1/2 small yellow onion

• 1 1/3 cup vital wheat gluten

• 1/3 cup tapioca starch

• 1/4 cup nutritional yeast

• 1 teaspoon liquid smoke

• 2 teaspoons minced garlic

• 1 teaspoon onion powder

• 2 teaspoons Herbs de Provence, or Poultry spice

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/3 cup chickpea liquid

• 1/3 cup water

• 2 teaspoons No Chicken Better Than Bouillon

RICE PAPER SKIN:

• 2 tablespoons white wine

• 1/3 cup water

• 2 teaspoons Herbs de Provence

• 1 teaspoon minced garlic

• 1 -2 teaspoons No Chicken Better than Bouillon

• 6 sheets rice paper

• Juice from one lemon

• zest from one lemon

• lemon slices for garnish

INSTRUCTIONS:

Preheat oven to 350 degrees.

1. In a food processor, add the drained and rinsed chickpeas, and the 1/2 onion. Process for a few minutes until the onion and chickpeas are good and broken down.

2. Add in the remaining ingredients except the water. Process for several minutes. You want the mixture to come together into a dough you can handle. Allow the food processor to run for a full minute or two to knead the dough. If it seems too dry and is crumbly, add in some water until it comes together.

3. After the dough has hung out in the food processor for several minutes, remove and place onto a clean dry surface. Continue to knead the dough while forming it into a smooth oval shape. Cut into 6 equal piece, shaping them into the shape of a chicken breast.

4. Spray 6 pieces of aluminum foil with spray oil, or brush the foil with some oil. This step is important because the oil is going to prevent the “chicken” from sticking to the foil.

5. Add all of the ingredients for the rice paper skin, except the rice paper ,to a shallow dish or pie pan and whisk. Place one sheet of rice paper into the liquid and let it sit there util it becomes completely soft. This takes several minutes. Lay the rice paper onto a sheet of foil and place one piece of “chicken” in the center of the paper. Fold up the sides of the rice paper around the piece of “chicken” and place a few lemon slices on top. Seal up the foil in the middle and twist the ends making a pouch. Repeat with remaining pieces of “chicken” and rice paper.

6. Place the foil pouches on a baking sheet on the middle oven rack and bake sealed for about 25 minutes. After 25 minutes open up each pouch ( be carefully not burn yourself with the steam) and allow them to bake opened for another 30 minutes. This will crisp up the rice paper skin.

7. You can serve this chicken right away but allowing it to rest for serval hours will greatly improve the texture and help it firm up. Just pop the breast in the fridge and allow them to rest 2-4 hours. Just pop them back in the oven (give them a mist with oil) at 350 for about 15-20 minutes or until the skin has crisped back up. Again you can serve them right away but I prefer the texture once they have rested.

8. Serve with rice or mashed potatoes or even sliced and on a salad.

Vegan Turkey Style Roast with Crispy Skin

Vegan Pastrami

Vegan Dry Rubbed Brisket

Beyond Sausage with Cabbage and Cider

I am always looking for new ideas for using vegan sausage beyond the obvious, grill it, and put it on a bun, which is our norm.

So while searching for recipes recently I ran across a few that seemed ok, but not really what I was looking for. So I took the parts I liked, mixed them together, and here is what we got. I knew I had sausage and I knew I wanted to use cabbage and veggies. I had seen a different recipe using cider as kind of a glaze/ sauce for grilled sausage. So I decided to slow cook the sausage and veg in the oven, in a cider sauce and serve it up with soft pretzels!

It was a winner y’all! This meal was 100% comfort food, deliciously full of favor, and super filling.

We always use Beyond brand sausage but you can use what we you like or have on hand, or make your own Seitan sausage!

I’m often asked what people can use in the place of beer or wine in my recipes, and in this one I suppose you could use 12 oz of sparkling nonalcoholic cider, or even just apple juice and get a similar, but probably way sweeter outcome, but probably still just as delicious!

---

INGREDIENTS:

• 4 Beyond brand sausages or homemade

• 1 small to medium head of green cabbage

• 2 cups carrots cut into bite size pieces

• 2 cups cubed red potatoes

• 1 red bell pepper, sliced

• 1/2 yellow onion, sliced

• 2 teaspoons Vegetable Better than Bouillon

• 5 slices vegan bacon (I used Lightlife)

• 1 bottle cider beer, I used rosé cider

• 2 tablespoons stone ground mustard

• 3 teaspoons brown sugar

• 2 tablespoons apple cider vinegar

• 1 teaspoons dried thyme

• 1 teaspoon dried parsley

• 1/2 teaspoon black pepper

• 1 teaspoon minced garlic

• 1/2 teaspoon salt

• 1/4 cup water

INSTRUCTIONS:

1. In a medium pot add the bottle of cider, brown sugar, mustard, garlic and vinegar, Allow the mixture to simmer and reduce for about 20 minutes over medium/low heat.

2. Finley dice the vegan bacon. Heat a dutch oven or any large oven safe pot over medium heat on the stove top. Cook bacon until crisp. Cut each sausage into 5-6 pieces and add them along with sliced onion to the pot. You may need a bit of oil to keep it from sticking. I just give the pot a quick spray with cooking oil. Let cook until the onions are cooked through and the sausage is browning.

3. Remove the onions and sausage from the pot, placing on a plate and setting aside. Cut the cabbage into 8 wedges and add them to the pot. Add 1/4 cup of water to the pot along with the cabbage and let it cook for about 10 minutes, stirring several times. You want to just cook the cabbage long enough for it to soften and cook down, making room in the pot.

4. Preheat oven to 350 degrees. Add the carrots, potatoes, peppers, sausage, and onions to the pot with the cabbage. Whisk the better than bouillon into the beer mixture, and add to the pot with the vegetables and sausage. Add the thyme, salt, pepper, and parsley. Bring everything to a simmer before removing from heat.

5. Place the pot in the oven with the lid on for 25 minutes. After 25 minutes remove the lid and give it a stir. Let bake for another 45 minutes. Remove from oven and serve. We like to serve this with soft vegan challah pretzels.

Vegan Meatloaf Stuffed Peppers with Beyond Meat

Vegan Chorizo Empanadas

Vegan Cheesy Tater Tot Casserole

Vegan Turkey Style Roast with Crispy Skin

I have made many a vital wheat gluten roast in my time, yet they have always been more in the faux beef or pork family. This year for the holidays, I tried experimenting with more of a turkey style roast, and was pretty happy with the outcome.

This time I used rice paper to help create a crispy “skin” on the roast and I tell ya, that’s my favorite part! You can serve this roast right out of the oven, or let it rest in the fridge for a day to firm up some. I totally sliced and ate some when we are taking pics right out of the oven, and it was delicious! It would have been even more delicious on a pile of mashed potatoes covered in gravy, and that is my Thanksgiving plan!

If you let the roast rest in the fridge to firm up, the skin will lose its crispness, and you have to reheat it to get the skin to crisp back up, not unlike real meat. So, you can allow it to rest and pop it back in the oven to allow the skin to get crispy again, or slice the roast and reheat it in a pan, which is what I like to do for sandwiches.

In this recipe we use Herbs de Provence. This is a French herb blend that is pretty similar to poultry seasoning but with a few additional herbs. I LOVE it and use it in all kinds of recipes. I have added a link to amazon so you can give a look if you haven’t seen it before, but you can find it pretty easily in the spice section of most grocery stores now, and even Trader Joe’s now sells it.

If you do not have a food processor, you can still make this recipe. You would at least need to blend the onion and jackfruit in a blender to get it very broken down, then add it along with the other ingredients to a large bowl and knead by hand for about 5 minutes

Even if the ingredients are new and seem intimidating, making seitan (vegan meats from vital wheat gluten) is really as easy as making a simple dough. I promise!!! And if you have a food processor it’s really ridiculously easy. Here’s a video that explains the entire process.

Making your own vegan meat is also really affordable, which is another bonus! Try this recipe to use for lunch meat slices or as a holiday main dish, either way you will likely be surprise just how easy and delicious making you own vegan meat can be!

INGREDIENTS:

You will need aluminum foil, and a baking sheet for this recipe

• 1 can jackfruit in brine

• 1/2 small yellow onion

• 1 1/3 cup vital wheat gluten

• 1/3 cup tapioca starch

• 1/4 cup nutritional yeast

• 1 teaspoon liquid smoke

• 1 teaspoon dried sage

• 1 teaspoon onion powder

• 2 teaspoons Herbs de Provence, or Poultry spice

• 1 teaspoon minced garlic

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2-3 teaspoons water if needed

RICE PAPER SKIN:

• 2 tablespoons white wine

• 3 tablespoons water

• 2 teaspoons Herbs de Provence

• 1 teaspoon Vegetable Better than Bouillon

• 3 sheets rice paper

INSTRUCTIONS:

preheat oven to 350 degrees.

1. In a food processor, add the drained and rinsed jackfruit, and the 1/2 onion. Process for a few minutes until the onion and jackfruit are finely minced, almost mushy.

2. Add in the remaining ingredients except the water. Process for several minutes. You want the mixture to come together into a dough you can handle. Allow the food processor to run for a full minute or two to knead the dough. If it seems too dry and is crumbly, add in some water until it comes together.

3. After the dough has hung out in the food processor for several minutes, remove and place onto a clean dry surface. Continue to knead the dough while forming it into a smooth oval shape.

4. Spray a large piece of aluminum foil with spray oil, or brush the foil with some oil. This step is important because the oil is going to prevent the roast from sticking to the foil.

5. Add all of the ingredients for the rice paper skin, except the rice paper, to a shallow dish or pie pan and whisk. Place one sheet of rice paper into the liquid and let it sit there until it becomes completely soft. This takes several minutes. Gently lift the rice paper from the dish and place it in the middle of the foil. Place the “turkey” roast on top of the paper and fold the edges of the rice paper up around the roast. Continue with the other 2 pieces of rice paper just the same as the first, draping each one over the top of the roast and tucking or pressing the edges of the paper around the roast. The paper should be very soft and sticky, and cling well to the roast.

6. Fold up the sides of the foil making a pouch, pinching the foil together well along the top to form a tight seal, and twisting the ends of the foil. Place the pouch on a baking sheet in the oven on the top rack. Allow the roast to bake in the sealed pouch for half and hour. After half an hour, carefully remove the roast from the oven and open the pouch, making sure the tops and sides of the roast are exposed. If you sprayed the foil well the rice paper should not be sticking too badly to the foil. If it is, gently pull it away form the foil and push torn rice paper back into the roast. Give the top of the roast a spray of oil or light brushing and return it to the oven for another 40 minutes.

7. I suggest letting the roast cool and firm up at least over night in the refrigerator wrapped back up in the foil pouch or in an airtight container. When ready to serve the roast just pop it back in the oven on a baking sheet at 350 for 15 minutes or so to warm and crisp the skin back up. You can also slice the cold roast and reheat the slices in the pan. You can serve the roast immediately after cooking it, but I will not be as firm as it would be if you allow it to rest.

If you like this recipe, try these:

Vegan Dry Rub Brisket

Popcorn Tofu

Vegan Pastrami

Vegan Meatloaf Stuffed Peppers with Beyond Meat

The other day I was sitting, staring off into space, when one of my kids started talking to me about meatloaf. I was actually deep in thought, thinking about the lasagna stuffed peppers I love so much, and when the kid said meatloaf, it came to me like a bolt of lightening; stuff the peppers with Beyond Meatloaf! What!?!?!?

It was one of those serendipitous moments in life. I ran right outt to the store to grab peppers. I had those babies stuffed and topped with creamy, delicious, mashed potatoes before anyone even knew what was happening.

Now I can officially announce that THESE Beyond Meatloaf Stuffed Peppers, topped with the perfect mashed potatoes, are my new favorite stuffed pepper! T

hey are so pretty, and a whole meal in one colorful little edible cup. What’s not to love here, y’all? You can use any ground “meat” you like, Beyond, Impossible, Lightlife, or whatever is your favorite, you just need a pound. You could even do half vegan ground and half vegan sausage! In case you like things a little spicy.

These peppers come together so fast, and so easily, which is an added bonus. You could even prep them the night before and pop them in the fridge until you are ready to cook them for dinner! I also think if you were having a pretty chill holiday meal, these would be lovely on a table! No matter when you serve them, I think you are going to love them!! I know they are going to be a constant at our house, now!

---

INGREDIENTS:

• 6 bell peppers, any color

• 1 lb Beyond ground or 4 Beyond Patties

• 3/4 cup bread crumbs

• 1 tablespoons tapioca starch, plus 3 tablespoons water

• 1/2 small yellow onion, finely diced

• 1 teaspoons minced garlic

• 2 tablespoons tomato paste

• 2 teaspoons vegan Worcestershire sauce

• 1/2 teaspoon salt

• 1 teaspoons dried thyme

• 1 teaspoon all purpose greek seasoning

• 1/2 teaspoon black pepper

• 1/4 cup ketchup

• dried parsley for garnish

MASHED POTATOES:

• 4 large russet potatoes, peeled and diced

• 2 tablespoons vegan butter

• 2 tablespoons vegan cream cheese or plain vegan yogurt

• salt and pepper to taste

• a few splashes of plant based milk

INSTRUCTIONS:

1. Bring a large pot of water to a boil. Add the potatoes and let them cook until they are soft and you can easily poke a fork through them. Drain the potatoes in a colander and return them to the pot you cooked them in. Add the butter, cream cheese or yogurt, salt and pepper. Mash using a hand masher or an electric mixer. If the potatoes seem too thick you can add a splash of plant milk, or more yogurt, or cream cheese. Set aside.

2. For the meatloaf, add the ground meatless “meat” to a large bowl. If you are using thawed burgers, break them up with a spoon.

3. Mix in the diced onion, garlic, tomato paste, and seasonings.

4. Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.

5. Mix until well combined.

6. Cut the tops off of the peppers and clean them out, removing all seeds and the white rib parts. If the pepper will not sit upright and wants to fall over, you can cut the bottom and turn it over. It’s just a little harder to clean them out that way.

7. Place pepper on a baking sheet and fill 2/3 of the way full with the meatloaf mixture, packing it down well. Spread a little ketchup over the meatloaf mixture in each pepper. Next, divide the mashed potatoes evenly and top each pepper with a big scoop.

8. Take a large sheet of aluminum foil and gently place it on top of the peppers. Place the pan in the oven on the middle rack and let the peppers bake for 35 - 40 minutes, removing the foil for the last 15 minutes. You can run a skewer though the side of one pepper. If it comes out clean, the meatloaf is done.

9. Allow peppers to cool just a bit before serving.

If you like this recipe, try these:

Lasagna Stuffed Peppers

Beyond Meat Vegan Meatloaf

Vegan Meatball Sub Bake

Vegan Clam Strips (Soy Curls)

I used to love fried seafood. Again, I was raised in Georgia by parents from Alabama so I was born eating fried chicken and drinking sweet tea, no questions asked.

I don’t even know the first time I ate a non fried seafood item, or even knew that it was an option! So after giving up all other meats, and even dairy, the one animal food I still found myself really missing and craving was fried seafood!

Recently my friend Lane accidentally bought 6 bags of soy curls, thinking she had just ordered one. So she asked me if I had any recipes on the site using them. I did not. I have had soy curls in various preparations here and there but had not made them myself. I also recently had the most delicious vegan clam strips from a food truck that is not in town very often and had been craving more ever since. They used mushrooms in theirs, but I decided after Lane dropped off a bag of curls, there was no reason not to try and make a clam strip out of them!

They had the basic shape, and a chewy enough texture, and logic said it would work. And work it did! These vegan clam strip are crispy, chewy, and delicious! The best part is how darn easy they are to make. Just soak, coat, fry and eat!

So If you have a bag of soy curls laying around and have never fried some up, I can not suggest it enough. Lane was super happy with the outcome and I will now be making soy curls a pantry staple in my house! I have also added an air fryer option at the bottom of the page if you are into that kind of thing!

---

INGREDIENTS:

• 8 oz bag soy curls

• 3 cups hot water

• 1 teaspoon Vegetable Better Than Bouillon

• 1 cup all purpose flour (or you favorite gluten free flour)

• 2/3 cups tapioca starch

• 1/3 cup corn meal

• 1 1/2 teaspoon salt

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 2 teaspoons Old Bay Seasoning

• 1/4 teaspoon cayenne pepper

• oil for frying (I use grapeseed or canola)

Vegan Extra Dilly Tatar Sauce:

• 1 cup vegan mayo

• 2 tablespoons finely diced dill pickles

• juice from one small lemon

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried dill

• 1/2-1 teaspoon vegan Worcestershire sauce

INSTRUCTIONS:

1. Pour hot water along with Better than Bouillon into a large bowl, whisking in the bouillon until it has dissolved. Add the soy curls and let them soak for 10 minutes.

2. While the curls are soaking, whisk together the flour, starch, corn meal, and seasoning in a large bowl.

3. Drain the soy curls in a colander over the sink, return the curls to the bowl they were soaking in.

4. Begin adding a handful of curls at a time to the flour mixture, making sure to fully coat the curls. Place coated curls on a baking sheet pan, and repeat with remaining curls.

5. Line another baking sheet pan with paper towels and place a wire cooling rack on top.

6. Heat a large deep skillet or dutch oven with a few inches of oil, over medium heat. You can poke a chop stick or wooden skewer into the pan, if small bubbles form around the stick the oil is ready. Once the oil is nice and hot begin adding batches of curls to the pan, making sure not to over crowd them. Using a pair of metal tongs, keep the curls moving around in the pan so they cook evenly. Allow the curls to fry for several minutes until golden brown and crispy. Place finished curls on the wire rack and repeat with remaining curls. I like to sprinkle a little extra salt and old bay on the finished curls.

7. To make the tartar sauce, whisk all ingredients together in a medium sized bowl. Adjust seasoning to taste.

8. Server “clam” strips while still hot with homemade tarter sauce.

* To air fry clam strips; lightly spray with oil, set the air fryer to 375 degrees and fry for about 10 minutes, checking halfway through and giving the basket a shake. My fryer is pretty small and it seems to take longer for things to cook. So cooking times may vary depending on fryer size and amount of strips being fried.

If you like this recipe, try these:

Beer Battered Vegan Fried Fish Filets (Fish and Chips)

Jackfruit Crab Cakes

Vegan Beer Battered Fish Tacos

Crispy vegan fried clam strips using soy curls

Vegan Pastrami

I am always experimenting with making new vegan meats using vital wheat gluten. Mostly because I never hated the taste of meat, so after going vegan found myself looking for a replacement.

Sure, you can buy plenty of vegan faux meats in the grocery store now, but making them at home is much cheaper and actually really easy! Vital wheat gluten is pretty inexpensive and is a great source of plant based protein!

Making seitan (wheat meat) is just as easy as making dough, and can be done right in your food processor. Just dump in the ingredients, mix, form, and bake!

Seriously, not hard at all. So recently when I was chatting with my rabbi about food and the subject of pastrami came up, I instantly knew I needed to adapt our vegan brisket recipe and try for a vegan pastrami. Since pastrami is often made from brisket anyways, I just changed up the spices and added some beet for color.

It turned out delicious. Does it taste like pastrami?!? Well, if being totally honest I don’t think I am an excellent judge of that since I have not eaten any animal product in a really long time, but my omnivore neighbors didn’t hate it when I made them a sandwich, and when I asked how it tasted, the answer was “ It just tasted good!” I’ll take it!

INGREDIENTS:

You will need aluminum foil, and a 9x13 baking dish for this recipe

• 1 can jackfruit in brine

• 1 1/4 cup vital wheat gluten

• 1/3 cup diced raw beet, peeled

• 1/4 cup tapioca starch

• 1/4 cup nutritional yeast

• 1 teaspoon Vegetable Better than Bouillon

• 2 tablespoons water

• 2 teaspoons dijon mustard

• 2 tablespoons soy sauce or coconut aminos

• 1 tablespoon oil ( I used grape seed)

• 2 teaspoons liquid smoke

• 2 teaspoon vegan Worcestershire sauce

• 2 teaspoons minced garlic

• 2 teaspoons onion powder

• 2 teaspoons ground coriander

• 1 teaspoon paprika

• 1 tablespoon brown sugar

• 2 teaspoons powdered mustard

• 1 teaspoon mustard seed, toasted (optional)

• 1 teaspoon each salt and black pepper

DRY RUB:

• 3 tablespoons brown sugar

• 1 teaspoon ground coriander

• 1 teaspoons mustard powder

• 1 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon onion powder

INSTRUCTIONS:

preheat oven to 350 degrees.

1. Drain and rinse the jackfruit. Peel the beet and dice it into small pieces. Break down the jackfruit and beet in your food processor until it is finely minced.

2. Add the remaining ingredients to the food processor and mix for a minute, until a sort of dough forms. If you are adding mustard seeds, just toss it in a skillet and let it toast for a few minutes before adding it to the mix.

3. If you do not have a food processor you can break down the beet and jackfruit in a blender. In a medium bowl add the jackfruit/beet mixture, and remaining ingredients. Using your hands, (I promise it’s just easier, but your hands may be stained for a day or so) mix all of the ingredients together until a dough forms. Knead the dough by hand for a few minutes.

4. Form the dough into about an 8 inch log shape. Tear off a piece of foil that is about 3 times the size of the dough.

5. Mix up the ingredients for the dry rub in a bowl.

6. Pour dry rub into the middle of the foil. Take the dough and roll it in the rub to cover all sides.

7. Spray the dough and the foil with some cooking spray and wrap the dough in the foil, sealing it up. Just make sure it is going to be easy to open.

8. Place the foil covered pastrami into a 9x13 pan and place in the oven on the top rack. Bake sealed for 30 minutes. After 30 minutes open up the foil pouch and continue baking for another 30-40 minutes.

9. Allow the pastrami to coo then refrigerate over night. It will slice easily once cooled. It should even be firm enough to thinly slice on a mandolin.

If you like this recipe, try these:

Dry Rubbed Vegan Brisket

Beyond Meat Vegan Meatloaf

Vegan Rice Paper Bacon

Easy vegan pastrami with vital wheat gluten and jackfruit.

Southern Vegan Cornbread Dressing with Jackfruit or Seitan

In the south we grew up eating dressing at Thanksgiving, NOT stuffing. I don’t think I even had stuffing until I was a teenager at a friends house, and I am pretty sure it was Stovetop. Dressing is normally made of cornbread, shredded chicken (sometime oysters, but that was too fancy for my family) onion, celery, and spices.

I promise you I could live off of cornbread dressing. If cornbread dressing and stuffing got into a fist fight, all of my money would be on the dressing. It reigns supreme in our house, hands down.

So once we were vegan I didn’t know what to do. I actually ended up making stuffing (gasp) the fist few holidays because I was a new vegan and at a loss. So when I deiced to create our Fall and Winter Holiday Recipe E-Book, I knew I had to do my family proud (mostly my husband because this is favorite thing) and finally veganize this southern family classic.

I actually adapted my husbands MawMaws recipe and made it vegan by using jackfruit in place of the chicken and starch to bind it. Otherwise it is pretty much the same and it tuned out sooooooo delicious!

I actually managed to recreate every favorite holiday recipe we ever enjoyed before we went vegan and put them in our Fall and Winter Holiday Recipe book. A main dish, sides, desserts, and even cocktails. This recipe is in the e-book along with 17 more to create a full classic holiday vegan menu!

So if you are looking for more classic holiday recipes for you next Thanksgiving, Hanukkah, Christmas, or New Years, check it out!! And if you want to fight me over which is better, dressing or stuffing, make this recipe first, then decide. I just might convert you!

---

INGREDIENTS:

• 1 pan vegan cornbread

• 2 cups vegetable broth

• 2 cups plant based milk

• 2 tbsp corn starch

• 1/4 cup vegan mayo

• 2 tsp dried sage

• 1 tsp dried thyme

• 5 vegan biscuits (day old)

• 4 - 5 stalks of celery

• 1 large onion

• 1 can jackfruit in brine (you can also use 4 easy vegan chicken breast, chopped into very small pieces)

• 2 tsp Vegetable Better Than Bouillon

• 1 tbsp vegan butter

• 1 tsp salt

• 1/2 tsp black pepper

Our Fall & Winter Holiday E-BOOK contains 18 familiar and comforting recipes that will serve as a guide to plant-based/vegan menu planning during Thanksgiving, Christmas, Hanukkah, or whatever you celebrate this time of year. This menu includes a main dish, sides, desserts, and cocktails that you can use as a complete dinner menu, or you can pick and choose recipes to take along to a pot-luck or cocktail party. In addition to the downloadable ebook, you will get access to more than 20 minutes of complimentary video content that will walk you through some of the trickier parts of a few of the recipes.

INSTRUCTIONS

1. Bake cornbread and biscuits according to instructions. You can do this a day or two ahead of time. The biscuits work better if they are a day or two old.

2. Crumble biscuits and cornbread into a large bowl. You can use a fork to break up the corn bread in the pan you baked it in. You want both the cornbread and biscuits to be a pretty fine crumble.

3. Drain and rinse the jackfruit. Shred between your fingers, or chop it up.

4. Finely dice the onions and celery. Heat a medium skillet on medium heat and melt the butter. Add the jackfruit, onions, celery, and Better Than Bouillon, and cook until the onions are translucent.

5. In a large bowl, add all of the dry ingredients, mix well, then add in the wet ingredients and continue mixing until well incorporated.

6. Transfer the mixture to a prepared 9x13 baking dish and bake on a middle oven rack for about 35 - 40 minutes. You’ll want a tooth pick to come out clean when poked in the center.

7. Allow it to cool a bit before serving. Add fresh or dried parsley to garnish if desired.

If you like this recipe, try these:

Vegan Eggnog Cake

Savory Cranberry Meatballs with Mashed Potatoes

Vegan Brie with Cranberries and Candied Pecans

Classic southern cornbread dressing with jackfruit, perfect for vegan thanksgiving

Crispy Bang Bang Tofu

So my friend Lane had been asking me for a while to make a vegan version on Bang Bang shrimp. It has probably been 10 or more years since I have eaten any and had no idea what the sauce was made of.

So imagine my surprise when I googled it and realized it was actually only 3 little ingredients that I always have in my pantry.

I have been playing around with a vegan shrimp recipe after having the best vegan fried shrimp from a local food truck recently, but still haven’t totally figured it out. But then it dawned on me!! I should just use our popcorn tofu recipe!

The trick to making something like crispy bang bang “shrimp” is keeping the “shrimp” really ,really crispy so it doest go super soggy super quickly once it is coated in sauce.

Well our popcorn tofu is REALLY CRISPY and actually made the perfect “shrimp” for this recipe! This recipe is perfect on its own as kind of a snack or appetizer, but would also be delicious served with a side of rice and quick and easy pickled veggies ( I will eat a pickled veggie on the side of almost any meal!)

This Bang Bang tofu is crispy, sweet, creamy, and spicy. It’s perfect really, and we can all thank Lane for the idea! I promise I would have never thought to make this if she would not have asked! So thanks Lane, keep the request coming and I’ll keep knocking on your door with plates of food :)

---

Ingredients:

• 1 block extra firm tofu

• 3/4 cups corn or tapioca starch

• 2 cups bread crumbs

• 1/2 cup vegan plain yogurt (I use Kite Hill)

• 1/2 cup non dairy milk

• 1 teaspoons salt

• 1 1/2 teaspoons each, smoked paprika, and all purpose seasoning (we use a greek seasoning)

• 1/2 teaspoon each chili powder, black pepper, salt

• 2 teaspoons minced garlic

• oil for frying

• garnish: 2 green onions, finely chopped (the green ends only)

Bang Bang Sauce:

• 3/4 cup vegan mayo

• 2-3 teaspoons sriracha

• 1/4 cup sweet chili sauce

• 1/2 teaspoon minced garlic

Instructions:

1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

3. In a medium bowl, whisk together the yogurt, minced garlic, and milk.

4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

5. In another bowl, add the bread crumbs.

6. First toss the tofu into the starch and seasoning mixture

7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get Nice and CRISPY. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu.

11. Mix all the ingredients together for the bang bang sauce. In large bowl toss finished tofu with all of the sauce. Sprinkle with finely chopped green onions and serve immediately.

If you like this recipe, try these:

Vegan Po-Boy with Popcorn Tofu

Crispy Coconut Tofu with Tropical Rice

Tofu Banh Mi Rice Cups

Vegan Chorizo Empanadas

So I don’t even pretend not to love all Beyond Meat products, along with a lot of other faux meats. I loved the taste of meat before going vegan, so I personally have been more than excited with all the progress these products have been making over the years.

So when my neighbor asked if I had posted a recipe for empanadas yet, I knew I needed to create one, and I knew the needed to be filled with vegan ground meat and chorizo!

I am also a super fan of Trader Joe’s vegan chorizo. It is SO GOOD!

I actually had never made an empanada before this recipe, but had eaten a plenty. I mean it’s a total meal in the palm of my hand. I am a big supporter of delicious food I can eat on the go, because I am ALWAYS on the go.

I was torn between using just chorizo or just vegan ground beef so decided to split the difference and use an equal amount of both. You could just use one or the other if you want, but I like them just they way they are.

I also prefer a fried empanada to a baked one because the south runs deep in my veins and we are born loving all fried foods.

These vegan empanadas are a little spicy but the cool, tangy, yogurt based dip helps to cut the spice. My only regret is not making a double batch…because thanks to the teenagers, these were gone before I even knew what happened. At least I know they liked them.

---

INGREDIENTS:

• Oil for frying, I use grapeseed oil

The Filling:

• 1/2 lb vegan ground chuck like Beyond Brand or Impossible “meat” (you can also thaw 2 beyond burgers and if you can’t find vegan ground chuck")

• 1/2 pound vegan chorizo, we used Trader Joe’s brand

• 1 red or yellow bell pepper, finely diced

• 1 small yellow onion, finely diced

• 1 teaspoon minced garlic

• 2 teaspoons cumin

• 2 teaspoons dried oregano

• 1 teaspoon chili powder

• salt and pepper to taste

The Dough:

• 3 cups all purpose flour

• 1 teaspoon salt

• 1 teaspoon apple cider vinegar

• 1/2 cup cold vegan butter

• 1 tablespoon tapioca starch plus 3 tablespoons water (a starch egg)

• 3/4 cups ice water

Dipping Sauce:

• 1/2 cup plain unsweetened vegan yogurt or sour cream

• 2 tablespoons salsa verde

• 1 teaspoon chili lime seasoning or just chili powder

• 1/2 teaspoon minced garlic

• salt and pepper to taste

INSTRUCTIONS:

1. Prepare the dough by first mixing the starch and water together. Next add the flour and salt to a food processor. Pulse a few times, then add the cold vegan butter. Pulse again to break up the butter into the flour. Add the vinegar, and starch egg mixture, then begin streaming in the water a little at a time until the dough has formed. We used all of the water for our dough, but just add a little at a time until the dough has formed. It will not be crumbly, but a solid dough that you can easily handle. If you do not have a food processor, follow the same instructions but using a bowl and mixing by hand. Wrap the finished dough in some plastic wrap and place in the fridge for at least and hour.

2. While the dough is chilling, begin preparing the filling. In a large skillet over medium heat, add a few teaspoons of oil along with the diced onions, garlic, and peppers. Cook unit the onions are translucent. Add the vegan ground beef, and chorizo, using a spatula to crumble it up in the pan. Add the remaining ingredients and cook until the vegan “meat” has cooked though. Set the filling aside and allow it to cool.

3. Once the dough has chilled, remove it from the fridge. Divide the dough in half. Place half back in the fridge. Roll out half of the dough to about 1/4 inch thick on a clean floured surface. Using a small bowl cut 3 inch circles from the dough. I use a soufflé cup tuned upside down and a sharp knife to trace around the edge. Use whatever you have that is about that size.

4. Place about 2 tablespoons of filling into the center of the circles. Fold the dough over forming a half moon shape. Press the edges of the dough to seal them up, then use a fork to crimp around the edges. Place finished empanadas into the fridge and repeat with remaining dough.

5. Fill a deep cast iron, or other skillet with serval inches of oil and heat over medium/ high heat on the stove top. You will know the oil is ready if you poke a chop stick or wooden skewer into the oil and small bubbles form around it. Once oil is ready, reduce heat to medium.

6. Line a cookie sheet with some paper towels and place a wire cooling rack on top.

7. Begin frying empanadas in batches, a few minutes per side, carefully turning them with some metal kitchen tongs until they are golden brown on both sides. Place finished empanadas on the wire cooling rack while you repeat with the remaining process with remaining empanadas.

8. Prepare dipping sauce by mixing all of the ingredients in a small bowl.

9. Sever empanadas with dipping sauce or sauce of your choice.

10. Leftovers can be stored in the fridge and reheated in the oven or air fryer. They can also be reheated in the microwave but will not remain crispy.

    If you like this recipe, try these:

    Vegan Buffalo Chicken Bites

    Vegan Meaty Cheddar Queso

    Vegan Po’Boy with Popcorn Tofu

vegan chorizo empanadas wtih vegan chorizo and beyond ground meat

Minestrone Soup With Vegan Meatballs

Add a vegan meatball to just about any recipe and I am ALL in.

If I am being totally honest, until recently I was not a huge fan of minestrone soup. I am actually not a big noodle soup eater. BUT, when it dawned on me that we could add vegan meatballs to minestrone, suddenly I was far more interested in the idea.

My whole family loves soup, especially in the fall and winter months, so I try really hard to make sure any soup or stew I make is going to be filling and satisfying. Nobody wants to hear their family complaining about still being hungry an hour after you just slaved over dinner. Am I right?!?!?

Well, no worries with this easy and delicious recipe. It’s full of healthy veggies, filling pasta, and delicious vegan meatballs. Serve this vegan minestrone up with a side or crusty bread or a nice salad and everyone should leave the table full and happy!

You can also feel free to swap out the veggies for whatever you have on hand, whatever is in season, or whatever veggies your family will happily eat, if thats how you roll. In my house, you get what you get and you don’t pitch a fit. That is not to say that my son does not always eat around any bean or or piece of zucchini in his bowl, but we can’t win them all, try as we might!

---

INGREDIENTS:

• 1 zucchini, diced

• 3 carrots, sliced

• 3 ribs of celery, chopped

• 1 medium yellow onion, diced

• 3 cups chopped Swiss chard, kale, or spinach

• 2 teaspoons mined garlic

• 2 tablespoons chopped fresh basil

• 1 teaspoon oregano

• 2 teaspoons Italian seasoning

• 3 teaspoons Vegetable Better than Bouillon

• 6-7 cups water

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can diced tomatoes

• 1(15 oz) can cannellini beans, drained and rinsed

• 1 1/2 cups dry ditalini pasta or small macaroni pasta

• a pinch of red pepper flakes (optional)

• salt and pepper to taste

• 2 teaspoons of olive or grapeseed oil

• vegan parmesan cheese for garnish (optional)

• additional fresh basil for garnish (optional)

VEGAN MEATBALLS:

• 1 lb vegan ground chuck, I use Beyond Beef brand, or 4 thawed beyond burgers

• 1/4 cup bread crumbs

• 1 flax egg

• 1 teaspoon minced garlic

• 1 teaspoon Italian seasoning

---

INSTRUCTIONS:

1. Begin by heating oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots, and garlic. Allow the veggies to cook until the onions are translucent.

2. Add the cans of tomatoes, Better than Bouillon, water, beans, herbs, and seasoning. Reduce heat to low and allow the soup to simmer while you prepare and cook the meatballs.

3. Preheat oven to 350 degrees. Prepare the meatballs by mixing all of the ingredients in a large bowl. Scoop out tablespoon sized scoops of the mixture and form into small meatballs. Place meat balls on a parchment lined baking sheet (just makes for easier cleanup) and bake for about 20-25 minutes.

4. Add the cooked meatballs, chopped greens, and noodles to the soup. Allow the soup to continue cooking until the noodles are cooked through.

5. Serve as is, or with a side of crusty artisan bread and garnish with vegan parmesan cheese.

If you like this recipe, try these:

Hearty Vegan Vegetable Beef Stew

Jackfruit and Orzo Soup

Loaded Vegan Baked Potato Soup

vegan minestrone soup with vegan meatballs

Tofu Buffalo Wings

If I can find a way to use buffalo sauce, trust me, I will. Tofu buffalo “wings” may be one of my favorite quick and easy meals. They make a great snack, perfect sandwich, or a delicious salad topping. My pantry is never without a bottle of Franks buffalo sauce because it is vegan, and I always have plenty of tofu on hand making this recipe a regular.

I learned early on making tofu, the best and easiest way to get super crispy tofu is to use starch mixed with flour. No matter if you pan fry it in oil, or toss into your air fryer you will get super crispy, perfect tofu every time!!

You can serve these tofu wings with vegan ranch or blue cheese dressing if you like, and big side of celery. You can dice it into cubes and use it to top your favorite salad. You can slice it into a square and use it for a delicious buffalo tofu sandwich!

So if you love buffalo everything too, this recipe could not be easier, crispier, or more delicious! Buffalo tofu might become one of your quick and easy go to recipes as well!

---

INGREDIENTS:

• 1 block extra firm tofu (I use the high protein tofu that is vacuum sealed in very little liquid. It is extra super firm, and has the best chewy texture of any I have tried)

• 1/4 cup tapioca starch

• 1/4 cup white flour

• 1 teaspoon onion salt

• 1 teaspoon garlic powder

• oil for frying

• 1/3 cup buffalo sauce. We use Franks.

• 1 teaspoon vegan butter

---

INSTRUCTIONS

1. Drain tofu and wrap in a few paper towels or clean kitchen towel. Place a few cookbooks or heavy pan on top and let tofu press for about 10 minutes. This helps remove some of the moisture from the tofu.

2. Cut tofu into strips.

3. Whisk together the flour, starch, garlic and onion salt.

4. Dredge the tofu strips into the mixture until they are fully coated.

5. Heat a skillet over medium heat with a few inches of oil. Allow the oil to get nice and hot.

6. Line a baking sheet with a few paper towels and place a wire cooling rack on top. Place next to the stove.

7. Fry the tofu on each side for several minutes or until they seem nice and crispy. Remove finished tofu and place on the wire cooling rack.

8. In a small bowl, microwave the buffalo sauce with the butter for about a minute. Toss the tofu in the heated sauce and serve immediately.

9. Serve with vegan ranch or blue cheese dressing. (side note: these “wings” reheat really well in an air fryer or in the oven)

If you like this recipe, try these:

Vegan Buffalo Mac n Cheese

Vegan Buffalo “Chicken” Dip

Vegan Buffalo “Chicken” Bites

Tofu Buffalo Wings

Crispy tofu buffalo wings

Beyond Meat Vegan Meatloaf

I have been a fan of Beyond Burgers since the second they went on the market. The burgers were the most convincingly “meaty” burgers we had found up util that point, and I was beyond (pardon the pun) excited!

What I was most excited about was the possibilities these burgers opened up. Once they are thawed they can be used in place of “ground meat” in just about any recipe.

Meatloaf was always a weekly meal at our house in our pre vegan days. I personally loved the leftovers more, because that meant a meatloaf sandwich, and a meatloaf sandwich is seriously one of the greatest food on earth.

So learning I could just thaw the burgers and make my old meatloaf exactly the same as I always had, minus the actual real meat, had me beside myself!! I hear a lot of complaints about the price of these burgers, and I hear ya. That said, I also reason that as an occasional meal for my family of 6, the price really is not terrible. I 100% promise you that it is still a TON cheaper than taking my large family out to eat. Also, as an added bonus, Costco now carries the burgers in packs of 8 for about $14. So If I use 6 burgers to make a meatloaf, it’s costing me around $10.50 per loaf, or $1.75 a person. I would reason that this is not astronomical. It is less than I would spend ordering pizza delivery.

I have seen other brands of meatless ground “meats” popping up as well. Even Beyond Brand is selling their product packaged as a ground chuck alternative, not just in patties. If there is another brand you have tired and like, by all means, use it! You can NOT however use frozen meatless crumbles in this recipe. It won’t work. You need it to be an uncooked meatless product that is moldable, for forming into a loaf.

This meatloaf will also convince most carnivores. I fed it to my dad a few years ago at Thanksgiving and he thought he was eating meat. A man that scoffs at us being vegan, and eats some form of meat at every meal. He ate it, he liked it, and would eat it again. Win, win, win.

These new meatless products are designed to help those who want to give up meat but never stopped liking meat. I am in that camp. I gave it up for health, animal welfare, and the environment, not because meatloaf tasted bad.

So if you have been on the fence about trying these meatless brands, give them a try, you will be very surprised! You can actually give up eating animal products, and not give up all the foods you always loved. There are meatloaf sandwiches in your future….and they don’t have to taste like beans.

---

---

INGREDIENTS:

• 1 and 1/2 pounds vegan ground “meat.” I use 6 thawed Beyond Burgers.

• 1 cup panko breadcrumbs

• 2 tablespoons tapioca starch, plus 3 tablespoons water

• 1/2 small yellow onion, finely diced

• 2 teaspoons minced garlic

• 2 tablespoons tomato paste

• 2 teaspoons vegan Worcestershire sauce

• 1/2 teaspoon salt

• 1 teaspoons dried thyme

• 1 teaspoon all purpose greek seasoning

• 1/2 teaspoon black pepper

• 1/4 cup ketchup

• dried parsley for garnish

---

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Add the ground meatless “meat” to a large bowl. If you are using thawed burgers then break them up with a spoon.

2. Mix in the diced onion, garlic, tomato paste, and seasonings.

3. Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.

4. Line a loaf pan with some parchment paper making sure it hangs over the sides a bit, and give it a spray with some nonstick cooking spray. Transfer the mixture to the loaf pan and press it down into the pan.

5. Add the ketchup to the top and spread it evenly.

6. Bake on the middle oven rack for about an hour.

7. Let the loaf cool for a about 5 minutes, then carefully lift it out of the pan by the parchment paper that is hanging over the edge. Place the meatloaf on a cutting board, sprinkle with dried parsley, and cut to serve.

Serves 4-6

If you like this recipe, try these:

Unstuffed Vegan Cabbage Rolls

Savory Cranberry Vegan Meatballs with Mashed Potatoes

Vegan Meatball Sub Bake

Vegan Po'Boy with Popcorn Tofu

I would eat popcorn tofu every single day. It’s that good and addicitve.

Depending of the seasonings you use, it makes a perfect stand in for popcorn chicken or popcorn shrimp. I had not really even considered serving it in place of shrimp until a friend was over and tried the tofu. She said it reminder her of shrimp or clams.

I had originally made the recipe to replicate my favorite popcorn chicken from before we went vegan. My friend suggested I use the popcorn tofu in a Po’Boy, and I happily complied. I am a big fan of most sandwiches and a Po’Boy is no exception.

Crispy, chewy, fried tofu seasoned with Creole seasoning. Crispy lettuce and pickles, sliced tomatoes, hot sauce, and creamy vegan mayo. What’s to hate here?!?! Nothing, nothing at all.

Once again I can thank the people smarter than me for thinking up things for me to make. And to think I would have just kept dipping that popcorn tofu in some bbq sauces and called it good!!

---

Ingredients:

• 1 block extra firm tofu (look for extra firm high protein tofu. It’s much firmer than regular extra firm tofu, and lends a bit of “chew” that this recipe needs)

• 3/4 cups corn or tapioca starch

• 2 cups bread crumbs

• 1/2 cup vegan plain yogurt (I use Kite Hill)

• 1/2 cup non dairy milk

• 1 teaspoons salt

• 2 teaspoons smoked paprika

• 1 teaspoon each, garlic powder, onion powder, oregano, black pepper, thyme

• 1/2 teaspoon cayenne pepper

• oil for frying

• 4-5 baguettes, or other crusty vegan rolls

• shredded letttuce

• sliced tomatoes

• sliced dill pickles

• vegan mayo

• hot sauce

• old bay seasoning

---

Instructions:

1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

3. In a medium bowl, whisk together the yogurt and milk.

4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

5. In another bowl, add the bread crumbs.

6. First toss the tofu into the starch and seasoning mixture

7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu. I like to sprinkle the finished tofu with some old bay . You don’t have to, but I’m a fan.

11. Assemble sandwiches by slicing bread lengthwise. Spread mayo on each side of bread, add popcorn tofu, lettuce, tomatoes, and pickles. Drizzle with hot sauce and serve.

If you like this recipe, try these:

Vegan Fried Green Tomato Sandwich with Bacon and Mozzarella

Pulled Jackfruit Mexican Torta

Beyond Meatball Subs

vegan po'boy with popcorn tofu

Vegan Tuna Salad with Jackfruit

---

In my pre-vegan days, tuna salad was my favorite. On a sandwich, on a cracker, straight out of the bowl, just about anyway you could think of.

It was really the only non vegan food I kept craving and missing once we went vegan. I tired the chickpea tuna recipes and liked them fine, but being perfectly honest, none of them remind me of tuna.

So once again, I turned to my favorite magical meat substitute, canned jackfruit in brine. Not only is it cheap, gluten free, and healthier than faux meats, it is a master at mimicking just about any shredded meat you could want.

Once you shred it, the texture is spot on, and because it’s pretty flavorless, it can convincingly morph into so many shredded meats.

For this recipe, I strongly suggest you don’t leave out the dulse flakes, because they are what give this vegan tuna salad that convincingly “fishy” flavor! Also, if you prefer sweet pickles in you tuna salad, feel free to swap them out for the dill. I personally have always been in the dill pickle tuna salad camp, but I won’t judge you if you are not a fan. You could also leave pickles out all together and add celery instead. You just do what ever makes you and your vegan tuna sandwich happy.

---

INGREDIENTS:

• 1 can of jackfruit in brine

• 1/4 cup minced onion

• 2-3 teaspoons dulse flakes

• 3 tablespoons vegan mayo

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 2-3 tablespoons minced dill pickles

---

INSTRUCTIONS:

1. Drain and rinse jackfruit. You can toss it in the blender or food processor to mince it up quickly, or finely chop it with a knife.

2. Add the jackfruit and remaining ingredients to a medium sized bowl, and mix well.

3. Store in an airtight container in the fridge for 4-5 days

If you like this recipe, try these:

Tarragon Almond “Chicken” Salad

Tofu Egg Salad

Vegan Pimento Cheese

vegan tuna salad with jackfruit

Vegan Meatball Sub Bake

My oldest daughter’s favorite meal has always been a meatball sub.

I don’t blame her, they are delicious. That said, they are also messy and I have 4 kids to clean up after. So over the years I discovered this vegan meatball sub bake makes them just as happy as a big messy sub does.

It also works great for feeding the extra gaggle of teens that are often at my house. They don’t even care that is vegan, and often go back for seconds.

If you don’t want to use Beyond Burgers, then use any plant based meatball you prefer. A little heads up though, my local Costco has started selling packs of 8 beyond burgers for around $14!! Less than $2 a burger. So even if I use 4, this meal is still far cheaper than eating out!

I LOVE making meatballs with thawed Beyond Burgers because they remind me the most of real meatball.

We top the meatballs with our perfect all purpose vegan cheese sauce, after letting it get extra thick and stretchy! It makes the perfect gooey mozzarella for this recipe. Lastly, we top it with buttery, toasty garlic bread! I’m telling y’all, this dish will more than likely be a hit with who tries it, vegan or non vegan! So forget trying to bite into a messy meatball sub, and turn it into this vegan meatball sub bake!

---

INGREDIENTS:

• 4 thawed Beyond Beef burgers, or a bag of your favorite frozen plant based meatballs

• 1/4 cup panko bread crumbs

• 1 teaspoon minced garlic

• 1 teaspoon Italian seasoning (a mix of thyme, sage, basil, marjoram, rosemary, and oregano) if you do not have Italian seasoning feel free to add a combo of any of the listed spices

• 1 teaspoon tomato paste

• 1 flax egg

• 1 loaf french bread

• 1/2 batch All Purpose Vegan Cheese Sauce

• 1-2 tablespoons vegan butter

THE SAUCE: ( or use a favorite pre-made sauce)

• 1 onion, diced

• 1 28 ounce can crushed tomatoes

• 1 small 14.4 oz can diced tomatoes

• 1/3 red wine (optional)

• 2 teaspoons crushed garlic

• 1 teaspoon salt

• 2 teaspoons Italian seasoning

---

INSTRUCTIONS:

Meatballs:

1. Mix thawed burgers, panko bread crumbs, garlic, spices, and flax egg together in a bowl.

2. Once well combined, form meatballs with a small scoop, or spoon, and place them on a baking pan. You can line the pan with parchment paper for easier clean up.

3. Bake at 350 degrees for 30 minutes.

Sauce: (you can also easily use store bought sauce)

1. In a medium sized sauce pan, sauté onions and garlic in 1 teaspoon of oil, and a teaspoon of salt, until onions are translucent.

2. Add the wine, and let it cook for 2 minutes.

3. Add the remaining ingredients, and let the sauce simmer for 30 minutes.

4. Add the cooked meatballs, and let simmer in the sauce for 15 minutes.

The Casserole:

Preheat oven to 350 degrees

1. Scoop sauce and meatballs into a 9x13 or large casserole dish.

2. Prepare cheese sauce according to directions, allowing it too cook until it is thick and stretchy.

3. Evenly top the meatballs with dollops of the cheese sauce,

4. Slice the french bread into 1/2- 1 inch thick slices and place evenly on top of the cheese sauce. Spread softened vegan butter over the bread. Sprinkle with garlic salt or any other seasoning you may like .

5. Place in the oven on the middle rack and bake for around 20-25 minutes. You just want heat the casserole through and toast the bread.

   Serves 4-6

If you like this recipe, try these:

Beyond Meatball Stuffed Challah

Savory Cranberry Meatballs with Mashed Potatoes

Stewed Sauerkraut with Lentil Meatballs

Vegan Meatball sub bake using beyond meat burgers

Pulled Jackfruit Mexican Torta

We have some of the greatest neighbors and friends I could have ever hoped for, from a wide array of cultures.

Typically when we get together with friends from our street, food is involved. Really, really good food. Our friends Lissi and Craig love food just as much as we do, and we often share recipes back and forth. They are not vegan, but have started adding more plant based meals into their rotation, and often challenge me to veganize things I would have never considered.

Lissi was born and raised in Mexico, and she is constantly teaching me about her upbringing through food. Most recently she suggested I make a vegan version of a Mexican Torta using jackfruit. I had never had a torta, let alone had any idea what went on one, until she explained it. She told me she grew up going with her godparents in Juarez, to a place called Parque Burunda just to get tortas when she was a kid.

Tortas typically have meat, beans, mayo, avocado, and some kind of lettuce, tomato, pickled jalapeño combo on them. They are normally severed on a bolillo roll that is a lot like a french baguette. If you have a Mexican market near you, you should be able to find bolillo. If not, french bread works well too. You are looking for a bread with a crusty outside and soft inside.

I honestly think the refried beans are what makes this sandwich. My love for sandwiches runs deep, and this sandwich is now on my top favorites. It is so flipping good, y’all!!! The jackfruit comes together fairly quickly, and is perfectly tender, seasoned with a spicy kick. We opted for a light slaw mix instead of lettuce for an added tangy crunch, and it works so well.

So if you are clueless to a Mexican Torta like I was, then I can’t urge you enough to give this delicious sandwich a try. Lissi knows what she is doing in the kitchen, and has never once steered me wrong. I could not be more thankful for she and Craig, and the rest of our amazing neighbors, and all of the great meals we share together!

---

INGREDIENTS:

• 4 - 6 Bolillo, or 2 sticks of french bread

• 2 cans jackfruit in brine

• 1 larger onion, sliced thinly

• 1 small can green chilies

• 2 teaspoons each, chili powder, cumin, smoked paprika, minced garlic

• 1 teaspoon black pepper

• 2 teaspoons vegetable better than bouillon

• 1/2 cup water

• 1 can vegan refried beans

• 4 - 6 teaspoons vegan mayo

• 2 avocados

• Juice from 1 lime

EASY SLAW:

• 3 cups chopped cabbage

• 1/2 red onion thinly sliced

• 1/3 cup chopped cilantro

• juice from 1 lime

• 1/2 jalapeño, seeded and finely diced

• salt and pepper to taste,

INSTRUCTIONS:

1. Drain jackfruit and rinse. Shred the fruit between your fingers over a bowl, or chop with a knife. I find using your hands works more easily and quickly for shredding the jackfruit.

2. Heat large pot or dutch oven over medium heat. Add a few teaspoons of oil. Once oil is hot add the onions and the can of chilies. Let the onions cook until translucent and soft.

3. Add the shredded jackfruit to the pot along with the seasonings, lime juice, Better Than Bouillon, and water. Reduce the heat to low, and let the mixture simmer for 30 minutes with a lid on. If all of the liquid cooks down and it begins to seem dry, add a little more water and let it continue simmering.

4. Prepare the slaw by mixing all of the ingredients in a large bowl. Salt and pepper to taste.

5. To assemble the sandwiches, spread a teaspoon of mayo on one side of bun, spread a few tablespoons of beans on the other. Top with jackfruit, slaw, and slices of avocado. You can add extra cilantro if you like, and even slices of tomato or extra jalapeños.

Serves 4 - 6.

If you like this recipe, try these:

Open Faced Vegan Roast “Beef” Sandwich with Jackfruit

Vegan Mexican Street Corn (Elotes)

BBQ Jackfruit Sandwich

spicy pulled jacfuit mexican torta topped with lime slaw, vegan mayo, refried beans, and avaocado.

Vegan Cheesy Tater Tot Casserole

My mom doesn’t love to cook. That said, she taught me most of what I know about cooking, and is actually a really good cook (if you ask her she will claim the opposite, I think just to get her out of the task she doesn’t enjoy.) Since going vegan I have really missed some of the dishes she always made us. One of my favorite easy dishes she always makes is tater tot casserole. It’s cripsy tater tots, ground meat, all the “cream of” soups, and piles and piles of cheese. It took me a few tries to veganize this favorite comfort food, but once I did, it was game on. Obviously my kids love this dish! It has kids casserole written all over it. But I am a fully grown women and always go back for seconds. We use our easy vegan all purpose cheese sauce to sub in for all the “cream of” soups and the cheesy top! It works like a dream. You can use any meatless crumbles you like, but we always just thaw some Beyond Burgers and crumble them up. As a side note, I started finding Beyond Burgers at Costco and for half the price you find them at the grocery store, so be on the lookout if you are a Costco shopper! if you have ever had tater tot casserole in you per vegan days, and have been missing it, it’s finally time to rejoice. If you have never had it, let me tell you, it’s the most comforting, easy, gooey, cheesy, casserole recipe, ever!!! And thanks again to my mom for teaching me how to cook all those years ago!!

INGREDIENTS:

• 1 bag frozen tater tots

• 1 yellow onion

• 1 package meatless crumbles, or we used 3 thawed Beyond Meat Burgers

• 1 batch Easy Vegan All Purpose Cheese Sauce, divided

• 1 1/2 teaspoons turmeric

• 1 teaspoon smoked paprika

INSTRUCTIONS:

preheat oven to 350 degrees

1. Line a 9x13 pan with a single layer of tater tots.

2. Dice yellow onion. Heat a large skillet over medium heat. Sray the pan with a little oil, and add the onion. Cook until the onion is soft and translucent.

3. Add the meatless crumbles or the thawed burgers. If using the burgers, break them up using a spatula and cook until the “meat” is cooked though. Sprinkle the “meat” evenly over the tater tots.

4. Prepare the cheese sauce according to the directions. Divide the heated sauce. Pour half of the sauce over the tater tots and meatless crumbles, using a spatula to evenly spread it. Leave the other half of the sauce in the pan.

5. Add 1 and 1/2 teaspoons turmeric and 1 teaspoon smoked paprika to the other half of the sauce and whisk well. This will give the sauce a smokey cheddar flavor and color.

6. Evenly spread the cheddar sauce over the top of the casserole and bake for 30 minutes.

7. Allow to cool a little before serving.,

If you like this recipe, try these:

“Chicken” Divan with Jackfruit

Vegan Lentil Shepherd’s Pie

Vegan Italian Noodle Bake

Classic tater tot casserole made vegan using our easy all purpsoe vegan cheese sauce

Vegan Rice Paper Bacon

Over the years I have attempted may faux bacons. I have burnt more batches of eggplant bacon than I care to admit.

I really like an easy coconut bacon for adding flavor to dishes or sprinkling on salads, but I was still missing the bacon-y crunch on a BLT.

So when I discovered that you could make bacon from rice paper, I was intrigued. What I like about this mock bacon is that it gets super crispy, and so far I have only burnt one batch of this magic vs the 5,999 batches of eggplant bacon Ive destroyed.

I have also had a tragic knife incident involving eggplant bacon that I just can’t shake (eggplants are not that easy to cut, y’all!) But this recipe uses a pair of scissors so, hooray!! I didn’t get my nickname, Hazard, by accident.

This fake bacon is cheap, easy, quick to make, and pretty foolproof! So break out the lettuce, and mayo, because its BLT time!

---

INGREDIENTS:

• 9-12 pieces of rice paper

• 1/4 cup coconut aminos

• 2 teaspoons liquid smoke

• 2 tablespoons maple syrup

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1 teaspoon smoked paprika

---

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Stack 3 to 4 circles of rice paper on top of one another, depending on how thick you want the bacon.

2. Using a pair of kitchen scissors, trim the stacked circle into a square, then cut 3 to 4 strips of “bacon” from the square. (if you can find square rice paper, then it will be easier, but normally my local market only sells the round ones) It is very hard to cut the paper with a knife but they will cut quickly with scissors. Make sure to keep the pieces stacked after cutting. Repeat with remaining rice paper.

3. Whisk marinade ingredients together in a small bowl. Place the strips of rice paper bacon in a shallow dish and cover with the marinade. Let the bacon strips marinate for 10 minutes.

4. Cover a baking sheet in a piece of parchment paper. Carefully pick up pieces of bacon, making sure they stay stacked, and let the marinade dip off some before placing them on the baking sheet. Give them a little spray with some cooking oil.

5. Bake the rice paper bacon for 15 minutes. Remove pan from the oven and carefully turn the pieces of bacon over using a pair of tongs. Place back in the oven for 7-10 more minutes.

6. Remove from oven and allow the bacon to cool before serving

---

If you like this recipe, you may also like this:

Easy Coconut Bacon

Vegan Maple Bacon Yeast Donuts

Savory Beet and Tempeh Burgers

I really love beets. This has not always been the case.

There once was a time where I thought I really hated beets! I refused, REFUSED, to believe they could taste like anything other than dirt.

Well, one day that all changed when I received a giant bunch of beets in a local produce delivery and was determined not to waste them. I

made my first batch of borscht and from that moment on beets went from my most hated food to one of my favorite foods.

There isn’t any way I won’t eat a beet now. I love them roasted, raw, pickled, in smoothies, and always in a burger.

I think these beet and tempeh burgers have the perfect texture and amount chew to them, thanks to the tempeh, and vital wheat gluten.

They are packed with protein, and all the many health benefits of beets! So if you think you hate beets too, I urge you to give them another chance! You may be surprised. They make a mighty tasty burger!

And if you are looking for the perfect grillable vegan burger recipe, this my just become your new go to!

And don’t forget to check out our quick rise or pretzel bun recipes too! The only thing better than a homemade vegan burger is one on a homemade vegan bun!

---

INGREDIENTS:

• 1 small red beet, peeled

• 1/2 cup vital wheat gluten

• 1 package plain tempeh

• 1 can chickpeas, drained and rinsed

• 2 teaspoons vegan Worcestershire sauce

• 1/4 cup coconut aminos or soy sauce

• 1/4 cup water

• 1 teaspoon Vegetable Better than Bouillon

• 1/4 cup diced onion

• 3 teaspoons liquid smoke ( optional, if you don’t like liquid smoke, skip it or reduce amount)

• 2 teaspoons smoked paprika

• 1 teaspoon minced garlic

• 1/2 teaspoon salt ( omit if you use soy sauce, or don’t like a lot of salt)

• 1/2 teaspoon black pepper

• 1 teaspoon thyme

---

INSTRUCTIONS:

1. Cut the beet into quarters and add it along with the onion to a food processor or high speed blender. Process until the beet is nice an minced up. If you do not have either a food processor or blender, then shred the beet using a box grater and finely dice the onion.

2. Next add the chickpeas and 1/4 cup of water, and process until they are nice and broken down. Again if you do not have a blender or food processor, you can mash up the chickpeas using a potato masher or a fork.

3. Break the block of tempeh into pieces, and add it to the blender. If you are making the burgers by hand, chop the tempeh into super small pieces, then using your fingers, crumble the tempeh over the beets, onion, and chickpeas and mix.

4. Add the remaining ingredients and blend for a minute, or until all of the ingredients are broken down and well incorporated. If mixing in a bowl, mix well until all ingredients are incorporated. It may be easier to use your hands to mix everything up vs using a spoon, but be forewarned your hands will be stained red for a while. The only downside of beets.

5. Equally potion the mixture, and form burger patties. You should be able to get about 10 burgers depending on the size. You can pan fry these burgers or grill them. If using the grill, be sure to spray it well with some cooking oil before putting the burgers down to avoid them sticking. They also freeze well, making them great for meal prep. Just form the patties and portion them into freezer bags. They should stay good in the freezer for a few months.

6. Server burgers on a vegan pretzel bun or quick no rise hamburger bun. You can also top the burgers with any of our quick and easy vegan cheeses.

If you like this recipe, try these:

Vegan Pretzel Buns

No Rise Hamburger Buns

Coconut Milk Gouda

Smokey Cashew Cheddar

Quinoa and Black Bean Burger