Chef William Bronchick has compiled a list of 11 unique vegan recipes to show that eating vegan doesn’t mean you have to eat boring! Continue reading to discover recipes for vegan-friendly alternatives to fish sticks and bacon cheeseburgers.
Simple vegan pancakes
http://sweetsimplevegan.com/2016/01/3-ingredient-vegan-pancakes/
Ingredients:
- 3 cups of oat flour
- 2 spotty bananas
- 2 cups almond milk(coconut milk)
- 2 tablespoons coconut sugar
Instructions:
1. Place bananas, milk, coconut sugar into blender till well combined
2. Add oat flour a cup at a time till batter is formed.
3. Heat a non stick skillet with vegan butter
4. Pour pancake batter cook till bubbles form on sides then flip about 3-4 minutes each side
5. Top with favorite fruits and drizzle with syrup and serve warm
Avocado quesadilla
www.thegardengrazer.com/2014/05/avocado-quesadillas-vegan.html?m=1
Ingredients:
- 1/2 cup avocado, more if you perfer
- 1 small roma tomato, diced
- 1 green onion, sliced
- 2 tsp. nutritional yeast
- seasonings of choice(I love smoked paprika, cumin, garlic powder, etc)
- salsa (optional)
- 1 large tortilla
Instructions:
1. Smash avocado and spread out on one half of the tortilla. Sprinkle with nutritional yeast and seasonings.
2. Add tomato, green onions, and salsa (optional)
3. Fold over the top half of the tortilla and place on a skillet over medium heat.
4. Few minutes on each side until warmed through.
Vegan pasta salad
www.bbritnell.com/vegan-pasta-salad-easy/
Ingredients:
- 1 pound of pasta
- 1/2 cup onion, thinly sliced
- 1/2 cup of grape or cherry tomatoes, halved or quartered
- 1 small green bell pepper, chopped (about 1 cup)
- 1 can of sliced black olives
- 1/4 cup of chopped fresh parsley or cilantro
- salt and pepper to taste
- 1/3 cup of olive oil
- 2 tablespoons of white balsamic vinegar
- 1/2 teaspoon of oregano
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/4 teaspoon of crushed red pepper
- good pinch of sugar
Instructions:
1. Cook pasta according to directions. Drain and let cool. If serving pasta salad cold, run the cooked pasta under cold water to cool it off quite a bit.
2. While the pasta cooks, chop up your veggies and make your dressing.
3. Make the dressing by combining the olive oil, vinegar, spices, and sugar. Whisk until fully combined and set aside.
4. In a large bowl, combine the pasta, chopped veggies, parsley(or cilantro) and dressing. Toss until the pasta and vegies are fully coated in the dressing. Salt and pepper to taste.
Vegan “no fish” fish sticks
Kid friendly and Gluten free
www.forkandbeans.com/2014/04/19/vegan-fish-sticks/
Hearts of Palm filling:
- 1 (14oz) can hearts of palm (usually comes with 6)
- Drain on a layer of paper towels
- 1/4 cup gluten-free breadcrumbs
- 1 tsp vegan Worcestershire sauce
- 1 tsp celery seed
- 1/4 tsp salt
Gluten Free Breading:
- 1 cup gluten-free breadcrumbs
- 1 tsp celery seed
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions
1. Preheat a medium skillet with 2 Tbsp oil to 350 degrees. Make sure your oil is hot prior to placing your breaded sticks into the skillet.
2. With a food processor, pulse the hearts of palm just until it is shredded. Pour into a bowl and stir in the gluten free breadcrumbs, seasonings, and Worcestershire ingredients.
3. In a shallow bowl, mix together the breading ingredients.
4. Using a scant two tablespoons amount, shape the hearts of palm mix into a “fish stick” shape. Gently dip into breading and coat completely.
5. Add to the oil and cook for 2-3 minutes on each side or until browned(not burnt). Place on a paper towel-lined plate and season to preference.
6. Repeat until each stick has been cooked. You might need to add more oil if needed.
You can also bake them in the oven.
Preheat oven to 375 degrees. Place breaded sticks on backing sheet lined with parchment paper and bake for 20+ minutes or until sides are nicely browned. Serve with store-bought tarter sauce or make homemade: per 1/4 cup vegan mayo add 1 tablespoon relish.
Vegan Bacon cheeseburger
www.offbeathome.com/vegans-cheeseburgers/
The burger:
Ingredients:
- 2 tablespoon ground flax seed
- 1/2 cup water
- 1 (16 ounce) can black beans, drained
- 1/2 cup cooked sweet potato
- 1/2 onion, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon sriracha sauce
- 1 tablespoon soy sauce
- 1 1/2 cup oatmeal
Instructions:
Preaheat oven to 375 degrees
1. In a small bowl, whisk together ground flax seed and water until a consistency of egg yolks form.
2. To a large bowl, add black beans, mashed sweet potato. onions, garlic powder, black pepper, flax seed mixture, salt sriracha sauce and soy sauce.
3. Mash and stir with a potato masher and when everything become mushy together, fold in oatmeal.
4. Form mixture into burger shape and lay on a baking sheet that has been lightly oiled.
5. Bake burgers for 15 minutes on the first side, flip, and then bake for an additional 15 minutes on the second side. Then remove from oven but keep on baking sheet to keep warm.
Vegan Cheese
Ingredients:
- 1 16 ounce can cannellini beans, drained
- 1 cup nutritional yeast flakes
- 1 cup cooked sweet potato
- 2-3 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 3 tablespoons tahini
- 2 tablespoons agave syrup
- 1/2 cup almond milk
Instructions:
1. Add cannellini beans, nutritional yeat flakes, mashed sweet potatoes, soy sauce, garlic powder, pepper, extra virgin olive oil, tahini, and agave nectar into a blender and mix until smooth.
2. Add almond milk and continue to blend until thick and smooth.
Vegan Bacon
Ingredients:
- 2 tablespoons liquid smoke
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 cup unsweetened coconut flakes
Instructions:
1. Preheat the oven 300 degrees
2. In a large bowl, Whisk Together liquid smoke, soy sauce, maple syrup, water, garlic powder, paprika, and black pepper.
3. Add the unsweetened coconut flakes to liquid mixture. Stir all the ingredients together well until the coconut flakes are covered and brown. Allow to sit and marinate for 5 minutes to an hour.
4. Spread the coconut flakes evenly onto baking sheet
5. Bake the vegan bacon 10 minutes. Check on the vegan bacon and move them around every 5 minutes until the darkness you desire is reached.
6. Remove the bacon bits from the oven, transfer to a plate and allow to crisp
Once all steps are done put it all together with your favorite vegan condiments with bun.
Easy vegan spinach pesto pasta
www.yupitsvegan.stfi.re/2016/04/16/vegan-spinach-pesto-pasta/?sf=wdwowle
Ingredients for vegan spinach pesto:
- 1/2 cup raw cashews(you can also try toasted pine nut,walnuts,etc)
- about 6 cups loosely packed spinach(6 oz)
- 1 small bunch basil (0.75 oz) thick stems removed
- 1/4 cup plain, unsweetened nondairy milk
- juice of 1/2 lemon(plus to taste)
- scant 1/2 teaspoon salt
- pepper, to taste
Ingredients for vegan spinach pesto pasta:
- 8 oz pasta of choice
- 1 teaspoon olive oil
- 1/2 yellow onion, or 1 shallot, diced
- 2 cloves of garlic, minced
- 1/2 cup reserved pasta water
Instructions:
Making the pasta:
1. Bring a pot of generously salted water to a boil, and cook as your pasta according to package directions. Drain it, reserving 1/2 cup of the cooking water. Do not rinse.
Make the vegan pesto:
1. Add the cashews(or desired nuts) to your food processor and pulse a few times until crumbled.
2. Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.
3. Add more lemon juice to taste if desired, and set aside.
Put the finishing touches on the vegan spinach pesto pasta
1. In a large pan, heat olive oil over medium heat. Add the onion or shallot and a sprinkle of salt. Continue to cook, stirring occasionally, until the onion is softened and browning slightly.
2. Add the garlic and cook for just about 60 seconds more, stirring occasionally, until the garlic is fragrant.
3. Add the cooked pasta, reserved pasta water, and pesto and fold everything together gently. Reduce the heat to medium-low and cook, stirring frequently, until the sauce has thickened slightly and clings to the pasta, and is warm throughout. Remove from the heat and adjust seasoning to taste. Serve warm. The pasta is best eaten immediately; fold in a light drizzle of olive oil before storing leftovers and keep in the fridge for up to 3 days.
Vegan mac and cheese
www.mrsjanuary.com/easy-reicpes/vegan-mac-cheese/
Ingredients:
- 1 1/2 tablespoon butter(i used earth balance spread)
- 1 tablespoon flour
- 1/2 cup vegan cheese(i used a mixture of cheddar and mozzarella Daiya shreds)
- 3/4 cup soy milk
- 1 1/2 tablespoon nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 1 1/2 cup dried pasta(penne, elbow, macaroni)
Instructions:
1. In a medium saucepan, boil water and cook pasta according to package directions.
2. While pasta is cooking, heat a small saucepan over low-medium heat. Add butter, and once melted completely, add flour and whisk until incorporated. Allow to cook for about 2 minutes, then add the soy milk, nutritional yeast, basil, and vegan cheese. Mix together and allow to cook for 3-5 minutes, or until vegan cheese is starting to melt.
3. Whisk everything together, and once is has thickened and looks like a yummy cheese sauce, it’s done! Do a quick taste test and adjust the seasoning to your liking, if necessary.
4. Drain your past, add it back to the pot, and dump the cheese sauce on top. Mix everything together, eat and enjoy!
Vegan loaded sweet potato
www.karalydon.com/recipes/main-course/vegan-loaded-sweet-potato/
Ingredients:
- two medium sweet potatoes
- 1 can black beans,drained and rinsed
- 1 bunch kale
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- green goddess dressing, to serve
Instructions:
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Using a fork, poke multiple holes into both sweet potatoes. place in oven and bake for about 45-50 minutes or until tender.
3. In the meantime, heat olive oil over medium heat in medium saucepan. Add garlic and cook for a couple minutes, until fragrant and before browns. Add kale and toss to coat. Add 1/3 cup water and cover for five minutes. Remove cover, toss kale, reduce heat, and cook for another 15 minutes or until kale is desired texture, adding more water as needed.
4. Add beans to kale and cook until warmed. Season with salt and pepper to taste.
5. Cut sweet potatoes in half lengthwise. Top with black beans, kale, and the Green Goddess Dressing.
Hearty vegan chili
www.thegardengrazer.com/2014/10/hearty-vegan-chili.html?m=1
Ingredients:
- 1 onion
- 1 red bell pepper
- 4 cloves garlic
- 15 oz can kidney beans
- 15 oz can black beans(or pinto etc)
- 15 oz can diced tomatoes (i used petite diced)
- 6 oz tomato paste
- 2 cups vegetable broth
- 2 tablespoon chili powder(use mild, or cut back if desired)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- salt to taste
- Toppings of choice: green onion, avocado, cilantro, vegan sour cream etc
- optional: cayenne pepper or chipotle powder for a kick
Instructions:
1. Dice onion and bell pepper. Mince garlic.
2. In a large stockpot over medium heat, saute onion and bell pepper in water/broth for about 8 minutes.
3. Add garlic and saute 30 seconds
4. Add vegetable broth, tomatoes with juice, tomato paste, and seasonings..
5. Bring to a light boil.
6. Meanwhile rinse and drain beans. Add beans, cover, reduce heat, and simmer for 10 minutes until thickened.
Serve with toppings of choice.
Smashed white bean and avocado club
www.realsimple.com/food-recipes/browse-all-recipes/smashed-white-bean-avocado-club
Ingredients:
- 2 15 ounce cans white beans, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 slices multi-grain bread
- 1 small red onion, thinly sliced
- 1 cucumber, preferably hothouse(seedless), thinly sliced(peeled,if desired)
- 1 4-5 ounce container sprouts(such as alfalfa,radish,broccoli, or combination)
- 2 avocados, pitted and thinly sliced
Instructions:
1. In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
2. Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion. cucumber, sprouts, and avocado.
3. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.
Black beans and Rice
www.realsimple.com/food-recipes/browse-all-recipes/black-beans-rice
Ingredients:
- kosher salt
- 2 1/2 tablespoon olive oil
- 2 cups long-grain rice
- 1 medium onion, chopped(1 cup)
- 1 large green or red pepper, chopped(1 1/2 cups)
- 2 medium cloves garlic, finely chopped (1 tablespoon)
- 2 15 ounce cans black beans, undrained
- 1 cup vegetable or chicken broth
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 cup sliced scallions(optional)
Instructions:
1. In a medium saucepan, combine 4 cups of water with 1 teaspoon salt and 1 1/2 teaspoons of the oil. Bring to a boil.
2. Stir in rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
3. Meanwhile, in a saucepan, heat the remaining 2 tablespoons oil over medium heat. Saute the onion, green pepper, and garlic until softened, about 5 minutes.
4. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon salt. Cover and bring to a boil.
5. Reduce heat to low and let simmer for 10 minutes. Remove the bay leaves.
6. Spoon the beans over the rice and sprinkle with the scallions(if desired). Serve warm!