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TRES LECHES CAKE
Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First, CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. VEGAN CARROT CAKE RECIPE (DAIRY-FREE) Instructions. Preheat the oven to 350 degrees Fahrenheit and lightly grease the bottom of two 9-inch cake pans. (Don't grease the sides; letting the cake cling to the sides helps it rise and stay fluffy). Stir together all of the ingredients for the wet mixture and setaside.
STICKY SESAME CAULIFLOWER RECIPE Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. PLANT-BASED & VEGETARIAN RECIPES, A VEGAN RECIPE BLOGABOUTALL RECIPESWORK WITH MERESOURCESFOR BLOGGERSWHAT DO VEGANS EATALL RECIPESTRES LECHES CAKE
Browse hundreds of whole food, plant-based recipes that are BIG on flavor but 100% free of animal products: no meat, fish, eggs, dairy, or honey. Being vegan never tasted so good! ULTIMATE VEGAN CHILI RECIPE (GLUTEN-FREE) Make the vegan chili: Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, oruntil fragrant.
VEGAN BREAD PUDDING WITH BROWN SUGAR AND MAPLE Instructions. Preheat the oven to 275 degrees Fahrenheit. Spread out the bread cubes in a single layer on one or two baking sheets, and toast for 15-20 minutes, stirring halfway through, until very dried out, but not browning. Meanwhile, make the pudding mixture. First, CARAMELIZED ONION HUMMUS RECIPE Set aside. Add the remaining 1 tbsp of olive oil, lemon juice, tahini and garlic to a food processor and blend until relatively smooth, scraping down the sides if needed. Add half of the cooked chickpeas and half of the caramelized onions, blending to combine.VEGAN WHITE CAKE
Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy. VEGAN CARROT CAKE RECIPE (DAIRY-FREE) Instructions. Preheat the oven to 350 degrees Fahrenheit and lightly grease the bottom of two 9-inch cake pans. (Don't grease the sides; letting the cake cling to the sides helps it rise and stay fluffy). Stir together all of the ingredients for the wet mixture and setaside.
STICKY SESAME CAULIFLOWER RECIPE Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. ROASTED RED PEPPER AND CHICKPEA PASTA Meanwhile, in a saucepan, heat the olive oil over medium heat. Add the shallot or onion and cook, stirring frequently, until softened and translucent, 4 to 6 minutes. Add the garlic and cook for 60 seconds more. Add the red pepper flakes, smoked paprika, ground black pepper, and dried oregano, and cook for another 30 seconds or until fragrant. ONE POT RATATOUILLE RICE WITH EGGPLANT, ZUCCHINI, AND BELL Instructions. In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant. Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch ofsalt
HOW TO COOK BLACK RICE IN THE RICE COOKER Add water or stock at a ratio of 1 and 3/4 cups per cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes. When the timer goes off, remove the lid to release excess steam. Cooked black rice can be stored in the refrigerator for up to 5-7 days. OLD BAY CLAMLESS VEGAN CHOWDER Set mixture aside. In a soup pot, heat the olive oil over medium-low heat. Add the onion and celery, and stir well. Cook until both are softened and translucent, about 5 minutes. Add the garlic, and cook for another 30 seconds. Stir in the Old Bay seasoning, ground black pepper, and diced potatoes. EASY VEGAN POTATO SALAD RECIPE Instructions. Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. WILD RICE BURGERS RECIPE (VEGETARIAN/MEATLESS) Add the onion and celery and a pinch of salt. Cook, stirring occasionally, for about 4-6 minutes or until translucent and softened. Add the garlic and cook for 60 seconds more. Add the paprika, black pepper, cumin, and oregano and stir; cook for 30 seconds and then remove from the heat. VEGAN GREEK SALAD WITH TOFU FETA It may not exactly be authentic, but this vegan Greek salad is a delight of Mediterranean inspired flavors! Made with cucumbers, kalamata olives, red wine vinaigrette, and dairy-free tofu feta (which is transformed to not taste like tofu), you’ll adore this cheery andflavorful salad.
CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. SIMPLE GARLIC SAUTEED COLLARD GREENS Instructions. Warm the olive oil in a wide skillet. Add the garlic and cook, stirring frequently, until fragrant, about 90 seconds. Add the spices (salt through red pepper flakes), stir, and cook for 30 seconds more until toasted. Stir in the collard greens, stirring well to coat with the spices, and continue to cook, stirring frequently, untilJACKFRUIT CARNITAS
In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and jalapeno peppers along with a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the onions are translucent. If needed, use a towel to pat excess liquid from the jackfruit. Then add the jackfruit to the pan and stir. BBQ PULLED CARROT TACOS RECIPE (30-MINUTE MEAL) For the BBQ pulled carrots: Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded carrot and quickly stir to distribute the oil. Sprinkle with salt and pepper. Cook for 4-5 minutes, stirring and flipping the carrot occasionally. Once the carrot is starting to dry out and lightly brown, add the BBQ sauce andstir.
VEGAN SWEET POTATO PIE RECIPE (DAIRY-FREE, EGG-FREE) Meanwhile, prepare the filling. If you have a food processor handy, simply combine all ingredients for the filling just until smooth. If not, then first whisk together all of the dry ingredients (cornstarch through nutmeg) in one bowl, and all of the wet ingredients in another bowl (sweet potato through vegetable oil). TART CHERRY GINGER COOLER RECIPE (QUICK AND EASY BEVERAGE) I served a similar version of this cooler at our housewarming party – you know, the one where I made nachos for 50 people – a couple of months ago, and it was flying off of the proverbial shelves. So it was the perfect thing to recreate in partnership with Target and R.W. Knudsen Family® Single Fruit Juices.. All of the juices in this line, including the Tart Cherry and CranberryYUP, IT'S VEGAN!
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* What Do Vegans Eat? * Vegan Dining in Baltimore BLACK BEAN TOMATILLO CHILI March 23, 2021 By Shannon @ Yup, it's Vegan1 Comment
Cozy up to a bowl of black bean tomatillo chili this spring! Made with char roasted poblano peppers, tomatillos, and spices, this stew is full of flavor without needing to simmer for hours.…
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GOOD RIDDANCE, 2020 – A MENTAL HEALTH UPDATE 2020 was a hell of a year. One that I’ll never forget in some ways, and would like to forget in others. I’ve been overwhelmed by theresponses ...
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VEGAN GREEN BEAN CASSEROLE This vegan green bean casserole is rich, creamy, delectably dairy-free, and topped with a tempting layer of crispy onions. It'seasy to prep in ...
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THINGS AREN’T PEACHY RIGHT NOW. It's been quiet on this website for a while. I hope that will change, but I don’t know when. In the interest of full disclosure, this postisn’t about ...
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CHICKPEA SLOPPY JOES These easy vegan sloppy joes are made with nutritious chickpeas, simmered with carrots and peppers in a spiced tomato-based sauce; andserved on a ...
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KIMCHI QUESADILLAS
Try something a little different with these kimchi quesadillas! The funky flavor of kimchi makes these crispy filled tortillas a unique...
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ULTIMATE HEARTY VEGETABLE STEW Thick and hearty vegetable stew that's naturally gluten-free and vegan! Use your favorite vegetables in this flavorful, savory,comforting ...
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VEGAN STRAWBERRY CAKE Hi! This might be one of the weirdest springs of our lifetimes, but it's spring all the same and I'm making strawberry stuff! Thisdelicate vegan ...
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.Learn More
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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.Learn More
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