vegan

TUNO veggie roll US

TUNO Veggie Rolls with Hoisin Dipping Sauce

Finally, a spring roll that is seafood-inspired, but totally plant-based!  It’s all made possible with Tuno, the perfect alternative to seafood.

 

Ingredients:

Veggie Rolls

12 leaves of lettuce

2 Cans of TUNO (drained), any flavor, we used Sriracha

2 medium carrots, julienned

1 avocado, diced

1 cucumber, julienned

1 bell pepper, julienned

½ cup purple cabbage, sliced

8 Thai basil leaves

¼ cup cilantro, chopped

Hoisin Dipping Sauce

½ cup hoisin

2 teaspoons agave

1 tablespoon water

Juice of 1 lime

2 tablespoons chopped peanuts

Instructions:

Assemble the veggie rolls.  Layer the veggies and a small spoonful of TUNO in a strip on the corner of the lettuce.  Roll tightly, tucking in the ends.

Make the hoisin sauce by whisking together all the ingredients, except the peanuts.  When thoroughly mixed, and just before serving, top the sauce with the chopped peanuts.

Serve the rolls on a platter alongside the dipping sauce.  Enjoy!

Vegan Doughnuts

These vegan cake doughnuts come together in about 5 minutes and are baked, not fried – so no fuss/no muss. They are tender, lightly sweet, and I’ve served ’em up with not one – not two – but THREE yummy toppings.

1/2 cup non-dairy spread (such as Earth Balance)
egg replacer to equal 2 eggs (I love The Neat Egg)
2/3 cup maple syrup
1 cup dairy-free milk
1 tablespoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt

Pre-heat the oven to 350 degrees; grease and flour three doughnut pans (I love these).

Melt the non-dairy spread in a medium microwave-safe bowl. Add the egg replacer, maple syrup, milk and vanilla and whisk till smooth. Add the flour, baking powder and salt and whisk again.

Spoon batter into your prepared pans, filling each cavity no more than halfway (you’ll get between 16 and 18 doughnuts). Bake for 12 minutes or till firm to the touch. Let cool in pans …

neat_Strawberry_Jam_Tart

Strawberry Jam Tarts with the neat egg

Strawberry Jam Tarts with the neat egg

These easy-to-make strawberry jam tarts are the perfect summer-time dessert for your next backyard plant-based party! 

 

SERVINGS: Makes 12 tarts.

INGREDIENTS:

2 tablespoons plant-based butter, for greasing pan

1 ¾ cup flour

1 tablespoon neat egg powder

Pinch salt

½ cup plant-based butter, cold and cubed

2-3 tablespoons cold water

1 cup strawberry jam

Fresh berries for serving

 

DIRECTIONS:

Preheat the oven to 350 degrees. Grease a 12 count tart pan or 12 mini ramekins with plant-based butter.  Mix together the flour, neat egg powder, and salt in a bowl.  Add the cubed butter.  Use a pastry blender to chop the butter into the flour, forming crumbles the size of peas. Add water, a little at a time, and continue blending with the pastry blender or your hands until a smooth dough is formed. Wrap the dough in parchment paper and chill for at least 15 minutes.  On a lightly floured work surface, roll the …

Vegan Taco Stuffed Bell Peppers

Submitted by AfroVegan Society
Prep Time: 35 minutes
Makes: 4 Stuffed Peppers
 
Ingredients:

2 large bell peppers, cut in half vertically, stemmed, and seeded

1 package Loma Linda Taco Filling

1 cup cooked quinoa or grain of choice

1 cup chopped kale or spinach

2 tomatoes, diced

1 medium onion diced

1 tsp garlic powder

1 tsp chili powder

1 tsp dried parsley

1/2 tsp dried oregano

1/2 cup shredded vegan cheese of choice

sea salt to taste

1 Tbsp vegetable oil of choice, optional *can be substituted with water or vegetable broth*

Chopped herbs and diced avocado, optional garnish

Preparation

Preheat oven to 400 degrees F.

Heat a large pan over medium high heat. Add oil (or water or broth) and onions and sauté for 2-3 minutes until onions start to become tender.

Add Loma Linda Taco filling and all seasonings, and continue to sauté for another 2-3 minutes until sizzling.

Add …

Kaffree Roma Chocolate Chip Cookie Brownies with the neat egg

Gooey, fudgy, and delicious!  This cookie and brownie combo will quickly become a family favorite dessert!

 

SERVINGS: Makes 9 servings.

 

INGREDIENTS:

Chocolate Chip Dough:

½ cup plant-based butter, softened

¾ cup sugar

2 tablespoons brown sugar

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

1 cup flour

Pinch of salt

½ teaspoon baking soda

1 cup chocolate chips

 

Brownie Batter:

4 neat eggs, prepared according to package instructions

½ cup plant-based butter, melted

1 cup sugar

1 cup brown sugar

1 teaspoon vanilla extract

1 cup flour

1 teaspoon baking powder

1 cup cocoa powder

2 Tablespoons Kaffree Roma

Pinch of salt

1 cup chocolate chips

 

DIRECTIONS:

Prepare the Chocolate Chip Dough:  In a large bowl of a stand mixer, beat together the butter and sugars until creamy.  Add the neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, salt, and baking soda.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not over mix.  Stir in …

Pepperoneat Pizza Bagels

Plant-based pepperoni’s made in your home kitchen….neat!  Add these pepperoneats to pizzas or better yet, make this easy-to-prep, fun recipe for pizza bagels!  They make a perfect snack or kid-friendly lunch.

 

SERVINGS: 1 pouch of neat makes about 40 pepperoneats

 

INGREDIENTS: *recommended brands

Pepperoneats:

1 pouch neat Original or neat Italian

½ cup tomato paste

1 tsp crushed red pepper flake

1 tsp ground mustard

1 tsp fennel seeds

1 tsp smoked paprika

1 tsp garlic powder

1 tsp liquid smoke

 

Pizza Bagels:

*O’Doughs Vegan Bagels or other fresh bagels

1 jar pizza sauce

8oz *Daiya plant-based shredded mozzarella

 

DIRECTIONS:

Preheat the oven to 350.  Line a baking sheet with parchment paper.

In a mixing bowl, stir together all ingredients for the pepperoneats.  Roll the mixture into balls, about the size of a ping pong ball and place on the baking sheet.  Bake at 350 for 15 minutes.  Slice each ball into 4 to 5 pepperoneats.

Assemble the bagel pizzas.  On each bagel half, add spoonfuls of pizza …

Pumpkin Whoopie Pies with the neat egg

What’s a whoopie pie, you ask?!  This sweet treat is of Pennsylvania Dutch origin, and the story goes that anyone who eats this cream filled cake-like sandwich, can’t help but proclaim, “Whoopie!”  You’ll hear extra praise for this plant-based and gluten-free pumpkin version which makes the perfect fall dessert.

 

SERVINGS: Makes 12 whoopie pies.

 

INGREDIENTS: *recommended brands

Filling:

¾ cup raw, unsalted cashews, soak in water for 4 hours

½ cup coconut cream (the solid part from a refrigerated can of coconut milk)

1 tablespoon maple syrup

1 tablespoon coconut oil, melted

½ teaspoon cinnamon

Pinch of salt

 

Cakes:

2 ¼ cup  *King Arthur Gluten Free Flour

½ cup coconut sugar  *Bob’s Red Mill

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Pinch of salt

1 neat egg, prepared according to package instructions

1 tablespoon apple cider vinegar  *Bragg

1 teaspoon vanilla extract

¾ cup plant-based milk

1 cup canned pumpkin puree

¼ cup cooking oil of choice

 

DIRECTIONS:

First, prepare the filling, as it needs …

Loma Linda Sloppy Joe Pockets

A neat and tidy way to eat Loma Linda Sloppy Joe!  These puff pastry triangles are stuffed with plant-based protein and sure to be a hit at your next gathering!
SERVINGS: Makes about 30 triangles.
INGREDIENTS:
2 pouches Loma Linda Sloppy Joe
1 package frozen puff pastry sheets, thawed
¾ cup plant-based butter, melted
DIRECTIONS:
Preheat oven to 350.  Line a baking sheet with parchment paper.
Unroll thawed phyllo dough and keep it covered with a moist towel, so it doesn’t dry out while you’re working with it.
Brush melted butter on one sheet of dough.  Add another sheet on top and brush that with butter as well. With the dough long-wise in front of you, cut the dough from top to bottom in 3 strips.
Add 1 tablespoon of filling towards the bottom of the dough strip.  Take one of the bottom corners and fold it, forming a triangle.  As you would fold a flag, continue folding the …

neat Original Holiday Herb Stuffing

Impress your guests with a plant-based take on the classic stuffing side-dish, the perfect accompaniment to your next holiday feast.
SERVINGS: Makes 9 servings.
INGREDIENTS:
2 pouches neat (Original or Italian)
1 14-16 oz bag stuffing cubes
½ cup plant-based butter, melted
1 sweet onion, diced
3 celery stalks, diced
2 garlic cloves, minced
3 cups vegetable broth
2 neat eggs, prepared
¼ cup chopped fresh parsley
1 tsp dried rosemary
1 tsp dried sage
½ tsp salt
½ tsp black pepper
DIRECTIONS:
Preheat oven to 325.  Grease a 13 x 9 baking dish.
Prepare neat crumbles according to package directions.
In a skillet over medium heat, saute the onions and celery and butter until the vegetables are soft, about 7-9 minutes.  Add the garlic and cook 2 minutes longer.
In a large bowl, mix together the vegetables with the stuffing cubes and remaining ingredients.  Then add cooked neat crumbles and toss gently to combine.
Transfer to the baking dish and bake uncovered 35-45 minutes until the top is golden …

Soft and Chewy neat egg Gingersnaps

The neat egg makes for a modern plant-based version of old-fashioned molasses cookies that will fill your home with the sweet smells of the holidays!
SERVINGS: Makes 2 dozen cookies.
INGREDIENTS:
1 cup brown sugar
1 cup plant-based butter, softened
¼ cup molasses
1 neat egg, prepared
1 tsp. Vanilla extract
2 ½ cup flour
2 tsp. Baking soda
1 tsp. Cinnamon
1tsp. Ground ginger
½ tsp. Salt
¼ cup sugar for coating
DIRECTIONS:
Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.
Using an electric mixer, beat together the brown sugar, butter, molasses, and neat egg until fluffy and well combined.  Add the vanilla.
In a separate bowl, mix together the flour, baking soda, cinnamon, ginger, and salt.  Gradually add flour mixture to butter mixture and thoroughly combined, but do not over mix.
Roll rounded tablespoons of the dough into balls, place on a cookie sheet 1 ½ inches apart.
Bake for approximately 14 minutes.  Cookies will be soft to the touch but will …