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RABBIT AND WOLVES
Rabbit and Wolves brings you simple yet exceptional vegan comfort food. We strive to create rabbit food even the most ravenous of wolveswill love!
RECIPES - RABBIT AND WOLVESENTREESSUPER SIMPLE VEGAN MEALSVIDEOS Welcome to the Rabbit and Wolves blog! Here you’ll find a plethora of plant-based recipes for the rabbit or the wolf. Enjoy! Breakfast Recipes Entree Recipes Snack Recipes Dessert Recipes Gluten-FreeRecipes
VEGAN CRISPY HOT "HONEY" SOY CURLS Preheat the oven to 400 degrees (F). In a large mixing bowl, sift the flour, baking powder and baking soda. Then stir in the cornmeal, sugar and salt. Set aside. In a small bowl, whisk together the flax and water and set aside to thicken for 2-3 minutes. VEGAN STRAWBERRY LEMONADE BARS Instructions. Make the crust first. Preheat the oven to 350 degrees (F). In a large mixing bowl, stir together the graham cracker crumbs and the cane sugar. Then pour the melted vegan butter into the bowl and stir to combine, making sure the butter is evenly mixed in and all the crumbs are saturated with butter.VEGAN TOFU SHAWARMA
Let marinate for at least an hour. When ready to cook the tofu, preheat the oven to 425 degrees (F). Put the tofu on a large sheet pan, preferably lined with parchment paper or a silicone baking sheet. Put the chopped red onion and the quartered lemons on VEGAN SPRING "CHICKEN" PARMESAN Set aside. Once the "chicken" has baked for 30 minutes, remove the sheet pan from the oven. Spread the pesto evenly on the top of each piece of "chicken". Then sprinkle vegan mozzarella and vegan Parmesan on top of the pesto. Put the "chicken" back in the oven for 5-7 minutes or until the cheese is as melted as possible.VEGAN TANDOORI TOFU
Place all the tofu on the rack over the baking sheet, making sure each piece of tofu is well coated in the marinade. Bake the tofu for 25-30 minutes or until nice and brown and crispy. Then turn the oven to broil on low and broil for 3-5 minutes or until it has a VEGAN PARMESAN GNOCCHI BOLOGNESE Instructions. Heat the olive oil on medium in a large pot. Add the onion, carrots, celery and garlic. Season with a pinch of salt and pepper. Sauté, reducing heat as needed until the onion is translucent. About 5 minutes. Now add the vegan beef, breaking VEGAN APPLE PIE BREAD PUDDING Instructions. Preheat the oven to 350 degrees. Now, cut the bread into cubes and set aside. Next, in a large mixing bowl, whisk together the almond milk, apple sauce, vanilla, cinnamon, maple syrup and salt until fully combined. Now, add the cubed bread to the almond milk/ apple sauce mixture. VEGAN ROASTED GARLIC MUSHROOM AND BARLEY STEW Instructions. Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper.RABBIT AND WOLVES
Rabbit and Wolves brings you simple yet exceptional vegan comfort food. We strive to create rabbit food even the most ravenous of wolveswill love!
RECIPES - RABBIT AND WOLVESENTREESSUPER SIMPLE VEGAN MEALSVIDEOS Welcome to the Rabbit and Wolves blog! Here you’ll find a plethora of plant-based recipes for the rabbit or the wolf. Enjoy! Breakfast Recipes Entree Recipes Snack Recipes Dessert Recipes Gluten-FreeRecipes
VEGAN CRISPY HOT "HONEY" SOY CURLS Preheat the oven to 400 degrees (F). In a large mixing bowl, sift the flour, baking powder and baking soda. Then stir in the cornmeal, sugar and salt. Set aside. In a small bowl, whisk together the flax and water and set aside to thicken for 2-3 minutes. VEGAN STRAWBERRY LEMONADE BARS Instructions. Make the crust first. Preheat the oven to 350 degrees (F). In a large mixing bowl, stir together the graham cracker crumbs and the cane sugar. Then pour the melted vegan butter into the bowl and stir to combine, making sure the butter is evenly mixed in and all the crumbs are saturated with butter.VEGAN TOFU SHAWARMA
Let marinate for at least an hour. When ready to cook the tofu, preheat the oven to 425 degrees (F). Put the tofu on a large sheet pan, preferably lined with parchment paper or a silicone baking sheet. Put the chopped red onion and the quartered lemons on VEGAN SPRING "CHICKEN" PARMESAN Set aside. Once the "chicken" has baked for 30 minutes, remove the sheet pan from the oven. Spread the pesto evenly on the top of each piece of "chicken". Then sprinkle vegan mozzarella and vegan Parmesan on top of the pesto. Put the "chicken" back in the oven for 5-7 minutes or until the cheese is as melted as possible.VEGAN TANDOORI TOFU
Place all the tofu on the rack over the baking sheet, making sure each piece of tofu is well coated in the marinade. Bake the tofu for 25-30 minutes or until nice and brown and crispy. Then turn the oven to broil on low and broil for 3-5 minutes or until it has a VEGAN PARMESAN GNOCCHI BOLOGNESE Instructions. Heat the olive oil on medium in a large pot. Add the onion, carrots, celery and garlic. Season with a pinch of salt and pepper. Sauté, reducing heat as needed until the onion is translucent. About 5 minutes. Now add the vegan beef, breaking VEGAN APPLE PIE BREAD PUDDING Instructions. Preheat the oven to 350 degrees. Now, cut the bread into cubes and set aside. Next, in a large mixing bowl, whisk together the almond milk, apple sauce, vanilla, cinnamon, maple syrup and salt until fully combined. Now, add the cubed bread to the almond milk/ apple sauce mixture. VEGAN ROASTED GARLIC MUSHROOM AND BARLEY STEW Instructions. Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper. THE BEST VEGAN DATE NIGHT RECIPES Or this equally amazing Vegan Crispy Tofu with Lemon Dill Cream Sauce! If you and your date are major veggie lovers, try these beauties! This Vegan Portobello Steak Au Poivre is super romantic and my favorite way to eat Portobellos! Vegan Vegetable Fricassee with Cauliflower Mash is my husbands favorite, so we make it a lot for our date nights!VEGAN LUNCH MEAT
Instructions. Preheat oven to 450 degrees. While the oven is preheating, place the tofu on some paper towels, place more paper towels on top, then place something heavy on top. Press for about 10 minutes or so until the oven is preheated. Now in a food processor,add
HERBED VEGAN VEGETABLE POT PIE Instructions. Preheat the oven to 350 degrees. Now, in a large oven safe pot, heat the vegan butter on medium high. Stir to melt. Once the butter has melted, sprinkle the flour into the pot. Whisk to combine with the butter to form a paste (roux). Next, pour VEGAN ROASTED GARLIC MUSHROOM AND BARLEY STEW Instructions. Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper. VEGAN LEMON SUPREME PIE Remove from heat and then add the vegan butter, whisk until fully incorporated. Then add the lemon zest and lemon juice, whisk again until combined and the mixture is totally smooth. Let cool. Once the lemon curd has cooled, take the pie out of the fridge and pour the lemon curd on top of the cream cheese layer. Smooth out. VEGAN BEIJING TEMPEH Slice your block of tempeh into thin strips and place them in a large mixing bowl. In a separate bowl, add the water, coconut sugar or maple syrup, tomato paste, hoisin, soy sauce, chili sauce, and apple cider vinegar. Whisk to fully combine. Then pour the sauce over the tempeh and let it marinate for at least 30 minutes. VEGAN LEMON ROASTED VEGETABLE FLATBREAD Put in the fridge until ready to use. Preheat the oven to 450 degrees (F). Add the mushrooms, cauliflower, broccoli, potatoes, garlic and lemon slices to a large bowl. Drizzle with the olive oil, sprinkle with the salt and pepper. Toss to coat all the veggies. Spread the veggies out on a large baking sheet. Then roast for 15 minutes.VEGAN OYSTER SAUCE
Blend on high until the mushrooms and water have made a very smooth mixture. Pour the mushroom mixture into a small sauce pan. Then add the soy sauce or tamari, the agave, the miso, and the ginger to the pan, whisk to combine. Heat the pan on medium, bring to a simmer, reduce heat to low. Simmer for about 10 minutes to cook the mushroommixture
VEGAN CRISPY HAWAIIAN GARLIC TOFU When ready to make the tofu, start with the sauce. In a small sauce pan, whisk together the soy sauce, pineapple juice, agave, 3 Tbsp. of water, chopped garlic and grated ginger. Heat on low. Bring to a simmer, then in a small bowl, whisk together 1 tsp. of corn starch and1 tsp. of water.
VEGAN CREAMY POLENTA AND RED WINE MUSHROOMS I declare during cold months, red wine should go in everything! This vegan creamy polenta and red wine mushrooms is a dream. Quick enoughto be
RABBIT AND WOLVES
Rabbit and Wolves brings you simple yet exceptional vegan comfort food. We strive to create rabbit food even the most ravenous of wolveswill love!
RECIPES - RABBIT AND WOLVESENTREESSUPER SIMPLE VEGAN MEALSVIDEOS Welcome to the Rabbit and Wolves blog! Here you’ll find a plethora of plant-based recipes for the rabbit or the wolf. Enjoy! Breakfast Recipes Entree Recipes Snack Recipes Dessert Recipes Gluten-FreeRecipes
THE BEST QUICK AND EASY VEGAN RECIPES Vegan One Pot Mushroom Tetrazzini has been one of the most popular recipes on the blog for years! This super creamy Vegan One Pot Caramelized Tomato Caprese Pasta will totally surprise you! You will wonder how something so easy is so delicious! This Vegan Mushroom Stroganoff Mac and Cheese may be even creamier than the Caprese Pasta. THE BEST VEGAN LOW CALORIE RECIPES Vegan White Lasagna Soup: 481 Calories per serving. Vegan Sticky Lemon Tofu: 468 Calories per serving including steamed rice. Vegan Tuscan Rigatoni: 473 Calories per serving. Vegan Sesame Ginger Seitan: 335 Calories per serving. Vegan Wild Mushroom Stroganoff Soup: 460 Calories per serving. Vegan One Pot Mushroom Tetrazzini: 483 Caloriesper
THE BEST VEGAN DATE NIGHT RECIPES Or this equally amazing Vegan Crispy Tofu with Lemon Dill Cream Sauce! If you and your date are major veggie lovers, try these beauties! This Vegan Portobello Steak Au Poivre is super romantic and my favorite way to eat Portobellos! Vegan Vegetable Fricassee with Cauliflower Mash is my husbands favorite, so we make it a lot for our date nights! VEGAN CRISPY HOT "HONEY" SOY CURLS Preheat the oven to 400 degrees (F). In a large mixing bowl, sift the flour, baking powder and baking soda. Then stir in the cornmeal, sugar and salt. Set aside. In a small bowl, whisk together the flax and water and set aside to thicken for 2-3 minutes. VEGAN APPLE PIE BREAD PUDDING Instructions. Preheat the oven to 350 degrees. Now, cut the bread into cubes and set aside. Next, in a large mixing bowl, whisk together the almond milk, apple sauce, vanilla, cinnamon, maple syrup and salt until fully combined. Now, add the cubed bread to the almond milk/ apple sauce mixture. VEGAN BEIJING TEMPEH Slice your block of tempeh into thin strips and place them in a large mixing bowl. In a separate bowl, add the water, coconut sugar or maple syrup, tomato paste, hoisin, soy sauce, chili sauce, and apple cider vinegar. Whisk to fully combine. Then pour the sauce over the tempeh and let it marinate for at least 30 minutes.VEGAN TANDOORI TOFU
Place all the tofu on the rack over the baking sheet, making sure each piece of tofu is well coated in the marinade. Bake the tofu for 25-30 minutes or until nice and brown and crispy. Then turn the oven to broil on low and broil for 3-5 minutes or until it has a VEGAN LENTIL FRISCO MELT Meaty lentil patties, Frisco sauce, onions and vegan cheese if you like. On bread, smashed into a hot pan making the outside crispy and brown and the inside ooey and gooey.RABBIT AND WOLVES
Rabbit and Wolves brings you simple yet exceptional vegan comfort food. We strive to create rabbit food even the most ravenous of wolveswill love!
RECIPES - RABBIT AND WOLVESENTREESSUPER SIMPLE VEGAN MEALSVIDEOS Welcome to the Rabbit and Wolves blog! Here you’ll find a plethora of plant-based recipes for the rabbit or the wolf. Enjoy! Breakfast Recipes Entree Recipes Snack Recipes Dessert Recipes Gluten-FreeRecipes
THE BEST QUICK AND EASY VEGAN RECIPES Vegan One Pot Mushroom Tetrazzini has been one of the most popular recipes on the blog for years! This super creamy Vegan One Pot Caramelized Tomato Caprese Pasta will totally surprise you! You will wonder how something so easy is so delicious! This Vegan Mushroom Stroganoff Mac and Cheese may be even creamier than the Caprese Pasta. THE BEST VEGAN LOW CALORIE RECIPES Vegan White Lasagna Soup: 481 Calories per serving. Vegan Sticky Lemon Tofu: 468 Calories per serving including steamed rice. Vegan Tuscan Rigatoni: 473 Calories per serving. Vegan Sesame Ginger Seitan: 335 Calories per serving. Vegan Wild Mushroom Stroganoff Soup: 460 Calories per serving. Vegan One Pot Mushroom Tetrazzini: 483 Caloriesper
THE BEST VEGAN DATE NIGHT RECIPES Or this equally amazing Vegan Crispy Tofu with Lemon Dill Cream Sauce! If you and your date are major veggie lovers, try these beauties! This Vegan Portobello Steak Au Poivre is super romantic and my favorite way to eat Portobellos! Vegan Vegetable Fricassee with Cauliflower Mash is my husbands favorite, so we make it a lot for our date nights! VEGAN CRISPY HOT "HONEY" SOY CURLS Preheat the oven to 400 degrees (F). In a large mixing bowl, sift the flour, baking powder and baking soda. Then stir in the cornmeal, sugar and salt. Set aside. In a small bowl, whisk together the flax and water and set aside to thicken for 2-3 minutes. VEGAN APPLE PIE BREAD PUDDING Instructions. Preheat the oven to 350 degrees. Now, cut the bread into cubes and set aside. Next, in a large mixing bowl, whisk together the almond milk, apple sauce, vanilla, cinnamon, maple syrup and salt until fully combined. Now, add the cubed bread to the almond milk/ apple sauce mixture. VEGAN BEIJING TEMPEH Slice your block of tempeh into thin strips and place them in a large mixing bowl. In a separate bowl, add the water, coconut sugar or maple syrup, tomato paste, hoisin, soy sauce, chili sauce, and apple cider vinegar. Whisk to fully combine. Then pour the sauce over the tempeh and let it marinate for at least 30 minutes.VEGAN TANDOORI TOFU
Place all the tofu on the rack over the baking sheet, making sure each piece of tofu is well coated in the marinade. Bake the tofu for 25-30 minutes or until nice and brown and crispy. Then turn the oven to broil on low and broil for 3-5 minutes or until it has a VEGAN LENTIL FRISCO MELT Meaty lentil patties, Frisco sauce, onions and vegan cheese if you like. On bread, smashed into a hot pan making the outside crispy and brown and the inside ooey and gooey. THE BEST VEGAN LOW CALORIE RECIPES Vegan White Lasagna Soup: 481 Calories per serving. Vegan Sticky Lemon Tofu: 468 Calories per serving including steamed rice. Vegan Tuscan Rigatoni: 473 Calories per serving. Vegan Sesame Ginger Seitan: 335 Calories per serving. Vegan Wild Mushroom Stroganoff Soup: 460 Calories per serving. Vegan One Pot Mushroom Tetrazzini: 483 Caloriesper
VEGAN TOFU SHAWARMA
Let marinate for at least an hour. When ready to cook the tofu, preheat the oven to 425 degrees (F). Put the tofu on a large sheet pan, preferably lined with parchment paper or a silicone baking sheet. Put the chopped red onion and the quartered lemons on CHEESY RANCH VEGAN HAMBURGER HELPER When the tofu is ready, preheat the oven to 400 degrees F. Remove the tofu from the bowl, and spread it out evenly on a baking sheet. Bake for 15 minutes, toss the tofu crumbles and make another 10-15 minutes or until they are brown and firm. While the tofu is baking, cook the macaroni according to package directions. VEGAN FRENCH ONION LASAGNA In a large non-stick skillet, heat the vegan butter or olive oil on medium high. Then add the sliced onions. Saute, for a minute or two, then press the onions down into the pan in a thin layer. Reduce heat to medium, you can reduce more if needed, and let them saute without disturbing them for about 5 VEGAN WHITE LASAGNA SOUP Season with a few pinches of salt and pepper. Bring to a simmer. Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup. Simmer, stirring frequently until the noodles are al dente. Check your package for timing. Once the VEGAN CREAMY POLENTA AND RED WINE MUSHROOMS I declare during cold months, red wine should go in everything! This vegan creamy polenta and red wine mushrooms is a dream. Quick enoughto be
VEGAN SAUSAGE AND PESTO RICOTTA MANICOTTI Remove from heat. Preheat the oven 400 degrees. Once you have drained the manicotti, let them cool for a few minutes so you can handle them. While you wait, add the pesto ricotta and sausage to a mixing bowl, and stir to combine (if you want you can VEGAN ROASTED GARLIC MUSHROOM AND BARLEY STEW Instructions. Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper. VEGAN SPICY SMASHED POTATO SALAD Instructions. Place the baby potatoes in a large pot of water. Bring to a boil and reduce so it is just bubbling slightly. Boil until the potatoes are tender, 10-15 minutes. Just check frequently with a fork to see when they are ready. Once the potatoes are tender, drain, and place potatoes onto a VEGAN PECAN CRUSTED TOFU WITH APPLE AND PEAR CHUTNEY Press the mixture onto the tofu, and coat the entire piece in pecans and bread crumbs. Repeat with all of the tofu. Place each piece on a baking sheet sprayed with non stick spray. Then bake at 375 degrees for 20 minutes. Flip after 10 minutes. When the chutney is done, smash about half with a fork. Leaving some texture.RABBIT AND WOLVES
Rabbit and Wolves brings you simple yet exceptional vegan comfort food. We strive to create rabbit food even the most ravenous of wolveswill love!
RECIPES - RABBIT AND WOLVESENTREESSUPER SIMPLE VEGAN MEALSVIDEOS Welcome to the Rabbit and Wolves blog! Here you’ll find a plethora of plant-based recipes for the rabbit or the wolf. Enjoy! Breakfast Recipes Entree Recipes Snack Recipes Dessert Recipes Gluten-FreeRecipes
THE BEST QUICK AND EASY VEGAN RECIPES Vegan One Pot Mushroom Tetrazzini has been one of the most popular recipes on the blog for years! This super creamy Vegan One Pot Caramelized Tomato Caprese Pasta will totally surprise you! You will wonder how something so easy is so delicious! This Vegan Mushroom Stroganoff Mac and Cheese may be even creamier than the Caprese Pasta. THE BEST VEGAN DATE NIGHT RECIPES Or this equally amazing Vegan Crispy Tofu with Lemon Dill Cream Sauce! If you and your date are major veggie lovers, try these beauties! This Vegan Portobello Steak Au Poivre is super romantic and my favorite way to eat Portobellos! Vegan Vegetable Fricassee with Cauliflower Mash is my husbands favorite, so we make it a lot for our date nights! VEGAN APPLE PIE BREAD PUDDING Instructions. Preheat the oven to 350 degrees. Now, cut the bread into cubes and set aside. Next, in a large mixing bowl, whisk together the almond milk, apple sauce, vanilla, cinnamon, maple syrup and salt until fully combined. Now, add the cubed bread to the almond milk/ apple sauce mixture.VEGAN OYSTER SAUCE
Blend on high until the mushrooms and water have made a very smooth mixture. Pour the mushroom mixture into a small sauce pan. Then add the soy sauce or tamari, the agave, the miso, and the ginger to the pan, whisk to combine. Heat the pan on medium, bring to a simmer, reduce heat to low. Simmer for about 10 minutes to cook the mushroommixture
VEGAN TANDOORI TOFU
Place all the tofu on the rack over the baking sheet, making sure each piece of tofu is well coated in the marinade. Bake the tofu for 25-30 minutes or until nice and brown and crispy. Then turn the oven to broil on low and broil for 3-5 minutes or until it has a VEGAN WHITE LASAGNA SOUP Season with a few pinches of salt and pepper. Bring to a simmer. Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup. Simmer, stirring frequently until the noodles are al dente. Check your package for timing. Once the VEGAN ONE POT MUSHROOM TETRAZZINI Season with salt and pepper. Once the mushrooms are done, remove them from the pot and set aside. Now add the vegan butter to the pot and melt. Reduce heat to low. Cook for a minute, stirring, then add the flour. Whisk together to make a roux. Cook for another minute or two until it has thickened. VEGAN CREAMY POLENTA AND RED WINE MUSHROOMS I declare during cold months, red wine should go in everything! This vegan creamy polenta and red wine mushrooms is a dream. Quick enoughto be
RABBIT AND WOLVES
Rabbit and Wolves brings you simple yet exceptional vegan comfort food. We strive to create rabbit food even the most ravenous of wolveswill love!
RECIPES - RABBIT AND WOLVESENTREESSUPER SIMPLE VEGAN MEALSVIDEOS Welcome to the Rabbit and Wolves blog! Here you’ll find a plethora of plant-based recipes for the rabbit or the wolf. Enjoy! Breakfast Recipes Entree Recipes Snack Recipes Dessert Recipes Gluten-FreeRecipes
THE BEST QUICK AND EASY VEGAN RECIPES Vegan One Pot Mushroom Tetrazzini has been one of the most popular recipes on the blog for years! This super creamy Vegan One Pot Caramelized Tomato Caprese Pasta will totally surprise you! You will wonder how something so easy is so delicious! This Vegan Mushroom Stroganoff Mac and Cheese may be even creamier than the Caprese Pasta. THE BEST VEGAN DATE NIGHT RECIPES Or this equally amazing Vegan Crispy Tofu with Lemon Dill Cream Sauce! If you and your date are major veggie lovers, try these beauties! This Vegan Portobello Steak Au Poivre is super romantic and my favorite way to eat Portobellos! Vegan Vegetable Fricassee with Cauliflower Mash is my husbands favorite, so we make it a lot for our date nights! VEGAN APPLE PIE BREAD PUDDING Instructions. Preheat the oven to 350 degrees. Now, cut the bread into cubes and set aside. Next, in a large mixing bowl, whisk together the almond milk, apple sauce, vanilla, cinnamon, maple syrup and salt until fully combined. Now, add the cubed bread to the almond milk/ apple sauce mixture.VEGAN OYSTER SAUCE
Blend on high until the mushrooms and water have made a very smooth mixture. Pour the mushroom mixture into a small sauce pan. Then add the soy sauce or tamari, the agave, the miso, and the ginger to the pan, whisk to combine. Heat the pan on medium, bring to a simmer, reduce heat to low. Simmer for about 10 minutes to cook the mushroommixture
VEGAN TANDOORI TOFU
Place all the tofu on the rack over the baking sheet, making sure each piece of tofu is well coated in the marinade. Bake the tofu for 25-30 minutes or until nice and brown and crispy. Then turn the oven to broil on low and broil for 3-5 minutes or until it has a VEGAN WHITE LASAGNA SOUP Season with a few pinches of salt and pepper. Bring to a simmer. Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup. Simmer, stirring frequently until the noodles are al dente. Check your package for timing. Once the VEGAN ONE POT MUSHROOM TETRAZZINI Season with salt and pepper. Once the mushrooms are done, remove them from the pot and set aside. Now add the vegan butter to the pot and melt. Reduce heat to low. Cook for a minute, stirring, then add the flour. Whisk together to make a roux. Cook for another minute or two until it has thickened. VEGAN CREAMY POLENTA AND RED WINE MUSHROOMS I declare during cold months, red wine should go in everything! This vegan creamy polenta and red wine mushrooms is a dream. Quick enoughto be
THE BEST QUICK AND EASY VEGAN RECIPES Vegan One Pot Mushroom Tetrazzini has been one of the most popular recipes on the blog for years! This super creamy Vegan One Pot Caramelized Tomato Caprese Pasta will totally surprise you! You will wonder how something so easy is so delicious! This Vegan Mushroom Stroganoff Mac and Cheese may be even creamier than the Caprese Pasta. SUPER SIMPLE VEGAN MEALS Super Simple Vegan Meals. We here at Rabbit and Wolves know times are tough. All the time really, but especially right now. So we put together some super simple vegan meals for you guys. All in one place to make your life even easier. All of these recipes use basic ingredients, mostly pantry items and/or take 30 minutes or less. THE BEST VEGAN SOUPS Here at Rabbit and Wolves, we love a good soup all year long, but we get truly excited about soups in the winter and fall. So here are the best vegan soups for you all to enjoy and help make the most of thechilly weather.
VEGAN CRISPY HOT "HONEY" SOY CURLS Preheat the oven to 400 degrees (F). In a large mixing bowl, sift the flour, baking powder and baking soda. Then stir in the cornmeal, sugar and salt. Set aside. In a small bowl, whisk together the flax and water and set aside to thicken for 2-3 minutes. CHEESY RANCH VEGAN HAMBURGER HELPER When the tofu is ready, preheat the oven to 400 degrees F. Remove the tofu from the bowl, and spread it out evenly on a baking sheet. Bake for 15 minutes, toss the tofu crumbles and make another 10-15 minutes or until they are brown and firm. While the tofu is baking, cook the macaroni according to package directions. VEGAN SPICY SMASHED POTATO SALAD Instructions. Place the baby potatoes in a large pot of water. Bring to a boil and reduce so it is just bubbling slightly. Boil until the potatoes are tender, 10-15 minutes. Just check frequently with a fork to see when they are ready. Once the potatoes are tender, drain, and place potatoes onto a VEGAN CRISPY KOREAN BBQ TOFU Made this last night and it was a huge hit! Since part of my family doesn’t like tofu (non-vegetarian), I took some of the sauce and stir fried it with some chicken separately and it was also good. VEGAN PANCAKE AND SAUSAGE MUFFINS Preheat oven to 425 degrees. Cook the vegan sausage in a non stick pan with a little oil until brown, and make sure it is in crumbles. Set aside. In a large mixing bowl, stir together the flour, baking powder, baking soda, sugar and salt. Make your flax egg, by mixing the flax and water together, set aside for a minute to thicken. VEGAN SAUSAGE AND PESTO RICOTTA MANICOTTI Remove from heat. Preheat the oven 400 degrees. Once you have drained the manicotti, let them cool for a few minutes so you can handle them. While you wait, add the pesto ricotta and sausage to a mixing bowl, and stir to combine (if you want you can VEGAN WHITE BEAN "CHICKEN" PARMESAN Preheat oven to 450 degrees. Now make the white bean "chicken". In a large mixing bowl, add the cannellini beans. Now mash with either a potato masher or a fork. Mash all the beans completely. Now add all the remaining patty ingredients to the bowl.SUBSCRIBE
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VEGAN RECIPES FOR KIDS May 3, 2020 by Lauren HartmannLeave a
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VEGAN DIJON ROSEMARY SHEET PAN DINNER April 26, 2020 by Lauren Hartmann4 Comments
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VEGAN TEMPEH SATAY
April 19, 2020 by Lauren Hartmann1 Comment
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VEGAN PANTRY PASTA
April 13, 2020 by Lauren Hartmann1 Comment
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VEGAN TOFU KATSU BOWLS April 5, 2020 by Lauren Hartmann6 Comments
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VEGAN LEMON ROASTED VEGETABLE FLATBREAD April 3, 2020 by Lauren Hartmann5 Comments
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VEGAN CREAMY MISO NOODLE SOUP WITH SESAME TOFU March 22, 2020 by Lauren Hartmann5 Comments
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SUPER SIMPLE VEGAN MEALS March 15, 2020 by Lauren Hartmann4 Comments
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VEGAN HERB BUTTER ROASTED MUSHROOMS AND CHICKPEAS March 8, 2020 by Lauren Hartmann2 Comments
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VEGAN TANDOORI TOFU
March 1, 2020 by Lauren Hartmann2 Comments
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