meatless Archives | Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

December 9, 2018
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Can you believe I never made a Sloppy Joe until last month when I was experimenting with Beyond Meat’s Beyond Burger?

My kids loved them. In fact, Jake loved them so much that he told me he’d eat a Beyond Burger the next time we made hamburgers. I’ve been trying to get Jake to replace his hamburger with a Beyond Burger forever.

He finally did after these Sloppy Joes and I’m grinning ear to ear. Major vegan mama win!

My favorite part of these burgers was the vegan brioche bun (that I purchased from Milk and Eggs. (Use this link at get 20% off your order.)

Vegan Sloppy Joes

Serves 4

 

Ingredients:

1 tablespoon olive oil

½ cup onion, chopped

2 packages Beyond Meat Beyond Burger

2 cups baked beans

½ cup BBQ sauce

 

For serving:

4 vegan hamburger buns

BBQ sauce

 

Directions:

  1. Heat 1 tablespoon of oil in a saute pan and add the onion. Cook until golden brown.
  2. Crumble the Beyond Meat Beyond Burger in the pan. Continue cooking about 5 minutes until the “meat” is brown.
  3. Stir in 2 cups of vegetarian baked beans. Continue cooking 5-7 minutes until heated through.
  4. Add in the BBQ sauce and stir to combine. Taste and add more sauce as desired.
  5. To serve, slice the hamburger buns in half and spread BBQ sauce on each slice. Top with a heaping ladle of Sloppy Joe filling.

 

These Vegan Sloppy Joes are made with Beyond Meat Beyond Burger and baked beans nestled between artisan vegan brioche buns.

December 2, 2018
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Latkes, (aka potato pancakes), are a traditional Hanukkah food fried in oil and topped with sour cream or applesauce. My family wants these crunchy treats all eight nights of the “Festival of Lights” so I challenge myself to get creative each year with lots of ways to eat them.

Traditionally, I make them with Russets or Yukon potatoes, but my family also loves my egg-free Sweet Potato Latkes.

My kids love nachos so I created this Latke Nachos recipe as a fun twist of the traditional Jewish holiday favorite.

Vegan and Gluten-free Latke Nachos

The holidays are a time to indulge and these Latke Nachos do just that! The crispy fried tastiness of the latke makes it an easy swap for the traditional tortilla chip used in nachos.

Instead of sour cream or applesauce, I drizzled these Latke Nachos with a dairy-free nacho “cheese” sauce and lime crema…because nachos aren’t nachos without cheese and sour cream!

Top these crispy nachos with all your favorite toppings. I chose sliced olives, homemade pico de gallo and guacamole! Yaaassss!!

Vegan Latke Nachos

Ingredients

For the latkes:

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying
  • 1/2 cup black beans drained and rinsed
  • 1/4 cup sliced olives

For the lime crema:

  • 1/4 cup dairy-free sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chile lime salt such as Trader Joe's or Tajin

For the nacho "cheese" sauce:

  • 2 tablespoons gluten free flour
  • 1/4 cup nutritional yeast
  • 1/2 cup chipotle salsa
  • 1 1/2 cups almond milk
  • Salt to taste

For the guacamole:

  • 4 avocados
  • 1 lime juiced
  • salt to taste

For the pico de gallo:

  • 4 roma tomatoes finely chopped
  • 1/2 onion finely chopped
  • 1/4 cup cilantro minced
  • 1 lime juiced
  • salt to taste

Instructions

For the latkes:

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain.

For the nacho "cheese" sauce:

  1. Heat the flour and nutritional yeast in a saucepan for about 3-4 minutes.
  2. Stir in the almond milk and whisk continuously to avoid getting any lumps.
  3. Continue whisking for about 5 minutes, until the mixture thickens. Whisk in the chipotle salsa.
  4. Add salt to taste.

For the lime crema:

  1. Combine all ingredients in a bowl and stir well to combine. Taste and adjust seasoning as necessary.

For the pico de gallo:

  1. Combine all ingredients in a bowl. Stir to combine. Add salt to taste.

For the guacamole:

  1. Combine all ingredients in a bowl and mash with a fork (or avocado masher).  Add salt to taste.

To assemble the Latke Nachos:

  1. Place the latkes on a serving dish. Sprinkle with the black beans.

  2. Drizzle the nacho "cheese" sauce over the latkes.
  3. Spoon the pico de gallo and guacamole on top.

  4. Sprinkle with the olives.

  5. Drizzle more nacho "cheese" sauce on top and add a dollop or two of lime crema.

 

Put a twist on traditional Hanukkah latkes with these vegan and gluten-free latke nachos, complete with a dairy-free cheese sauce, pico de gallo and lime crema.

How are you going to top your latke nachos?

A gluten-free variation of this recipe first appeared on Vegan Chickpea.


October 2, 2018
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This recipe is the only way I can get my kids to eat tempeh. They tell me it’s a texture thing. So, what’s a mom to do? I pulse it up into a rich and hearty tomato sauce and serve it over their favorite pasta. They’re not super excited about it, but they eat it!

I made this recently on a busy weeknight in 30 minutes. It’s also a great recipe to batch cook on the weekend and pull out when you’re short on time. Just boil some pasta and make a salad while the spaghetti cooks. It freezes really well so I usually reserve half to serve up another time.

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

 

Tempeh Bolognese

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion peeled and finely chopped
  • 1 large carrot finely chopped
  • 1 cup finely chopped celery
  • 3 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 8 ounce package tempeh
  • 1 28 ounce can of marinara sauce
  • 1 14 ounce can of diced tomatoes undrained
  • ½ cup of red wine optional

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, oregano, basil and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
  2. Break the tempeh into small crumbles with your hands, and stir into the vegetables.
  3. Add in the tomato sauce, tomatoes, and wine (if using).
  4. Reduce the heat to medium-low, and simmer, partially covered, 10 minutes. Season with salt and pepper.

Recipe Notes

Makes about 4 cups

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

 

 


February 15, 2018
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I hope your family enjoys these Lentil Walnut Meatballs as much as mine! As a vegan Italian, plant-based meatballs are a staple in my house. There are some great ready-made options at the store by Gardein and Trader Joe’s, but my family prefers homemade. My Beyond Meat vegan Italian meatballs are always a win, but I recently played with my lentil burger recipe to create an Italian meatball that is free of faux meat.

These Lentil Walnut "Meatballs" are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

These lentil walnut meatballs start with a saute bath of mushrooms in garlic, onion, and olive oil. The smell is insanely delicious. There is nothing like the aroma of onion and garlic in my opinion! That’s the most “strenuous” part of the recipe. After that, you just combine the rest of the ingredients in a food processor and pulse until smooth. Make them gluten-free by swapping out the breadcrumbs for a gluten-free option.

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

I used a cookie scoop to form these lentil walnut meatballs. Make sure the oil is hot enough and covers the bottom of the pan well before placing your meatballs inside. You don’t want to walk away from these or be multi-tasking (I have tried and burnt them!). Monitor your meatballs and keep rolling them so that they get crispy all around.

I have also included a recipe for a quick and easy marinara sauce. I throw all of the ingredients for the sauce in a pot before I start the meatballs so that it can simmer, allowing the flavors to be enhanced.

I like to serve these meatballs over a combo of zoodles (zucchini noodles) and spaghetti. I toss the raw zoodles with the spaghetti and it blends in nicely. It’s the only way I can get my kids to eat zucchini!

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

Please try these Lentil Walnut Meatballs, and let me know what you think. My non vegan kids aren’t always fans of the faux meats so having whole foods plant-based option like these is a great go-to recipe for our family. For more Italian recipes that my family loves, try my Dairy-Free 3-Cheese Rigatoni, my Vegan Beef Lasagna Rolls, or Italian Stuffed Ricotta Burger.

Lentil Walnut "Meatballs" with Marinara Sauce

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people

Ingredients

For the "meatballs"

  • 1 14.5 ounce cans lentils or 1 3/4 cups cooked lentils
  • 2 cups breadcrumbs
  • 1 cup walnuts
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 cups sliced mushrooms about 8 ounces
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • Salt and pepper to taste

For the sauce:

  • 2 28 ounce cans crushed tomatoes
  • ½ onion diced
  • 3 cloves garlic minced
  • 1 teaspoon oregano
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Sauté the onion and garlic in the olive oil until onion is translucent, about 5 minutes.
  2. Stir in the mushrooms and cook about 10 minutes.
  3. Combine the mushrooms, walnuts, lentils, breadcrumbs, garlic powder and onion powder in a food processor and pulse until smooth. Season to taste with salt and pepper.
  4. Form into small golf-ball sized meatballs.
  5. Heat olive oil in a pan. Place the meatballs inside and cook, turning often until golden brown and crispy all around.
  6. For the sauce, the onion and garlic in 1 tablespoon of olive oil. Add the tomatoes, oregano, salt, and balsamic vinegar. Simmer for 15 minutes. Season with additional salt and pepper to taste.
  7. To serve, cook 8-16 ounces of spaghetti, spiralize 2-4 zucchinis, or use a combination of both. Top with the sauce and "meatballs".

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

 

 

 

 


February 8, 2018
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One of my favorite ways to show my love is through a home cooked meal. This Vegetable Wellington is a sexy meal to please vegans and carnivores.  Filled with leeks, artichokes, and sun-dried tomatoes, it is big on flavor, but not too heavy to weigh you down – perfect for a romantic evening for two!

Vegetable Wellington

Ingredients

  • 1/2 cup olives, pitted
  • 12 garlic cloves
  • 1 can artichokes in water drained
  • 1 pint cherry tomatoes
  • 2 cups broccoli florets
  • 1 package cremini mushrooms
  • 1 sheet vegan puff pastry dough I use the brand, Aussie Bakery, available at Whole Foods
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Thaw puff pastry according to package directions, about a half hour before starting.
  2. Preheat oven to 400 degrees.
  3. Place the garlic cloves, olives, and all the vegetables on a roasting pan. Toss with the olive oil and season with salt and pepper. Roast for 20 minutes. Remove from the oven.

  4. Unwrap dough on a non stick cookie sheet or jelly roll pan. Stretch and roll dough out slightly to give more length to the pastry.
  5. Spoon half of the vegetables into the middle of  the pastry dough lengthwise, leaving about a 1/2 inch border all around. Reserve the rest of the vegetables to serve on the side.

  6. Take each side of the dough and fold them together forming a seam in the middle. Carefully, flip the Wellington over so that the seam is faced down.
  7. Pinch the open ends together to seal the sides.
  8. Bake for approximately 30 minutes. Slice into pieces for serving.

http://www.worldofvegan.com/vegan-mom-omni-family/

 

 

 

 


February 8, 2018
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I love a good creamy sauce to pour over my family’s favorite pasta. This Sun-Dried Tomato Alfredo Sauce is smooth and luscious with just a few ingredients — and your blender. Make it in minutes. Instead of milk, this dairy-free sauce uses cashews to achieve its silky velvet texture. It all comes together in just minutes, and is easy clean up with only the blender to wash!

My kids love this over farfalle, jumbo shells, or regular spaghetti. Sometimes, I will cook penne, toss it with broccoli and the sauce and bake for 20 minutes for a baked dish that has some extra plant power.

You won't miss the dairy in this creamy Sun-Dried Tomato Alfredo Sauce - perfect for pouring over your family's favorite pasta! #vegan #dairyfree

This Sun-Dried Tomato Alfredo Sauce is my go-to cream sauce for my recipes. Leave out the sun-dried tomatoes and add roasted red peppers for a twist or leave out the tomatoes all together for a creamy white sauce that is delicious in its own right. Enjoy!

Sun-Dried Tomato Alfredo Sauce

Servings 1 cup

Ingredients

  • 2 cups cashews soaked for 2 hours or overnight and drained
  • 2 cups vegetable broth
  • 3 garlic cloves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ¼ cup nutritional yeast
  • ¼ cup sun-dried tomatoes in oil drained
  • ¼ cup lemon juice about 1 lemon

Instructions

  1. Combine all ingredients in a high-speed blender and mix until smooth.

You won't miss the dairy in this creamy Sun-Dried Tomato Alfredo Sauce - perfect for pouring over your family's favorite pasta! #vegan #dairyfree

 

 

 

 


February 7, 2018
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This Jackfruit Noodle Soup recipe is the product of a lot of testing! I have been experimenting with jackfruit for about a year, ever since it started popping up in vegan recipes. Back then, I had to order it online. Today, you can find it at Trader Joe’s! Jackfruit is a fast-growing tropical Asian tree related to the breadfruit. It’s found mostly in India and has a texture that is similar to hearts of palm or artichoke hearts. It doesn’t smell fantastic or taste like much straight from the can, but once you rinse and flavor it, jackfruit is a fabulous substitute for shredded chicken, pork, or beef. You can find lots of recipes for it in vegan pulled pork, sloppy joe, and faux fish dishes. I have used it in enchiladas with great results, but have been hankering to try it as a chicken sub in the classic Chicken Noodle Soup.

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she'd make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with the jackfruit!

My first attempt at this Jackfruit Noodle Soup was in a slow cooker with mediocre results. The jackfruit got too mushy and the seasonings weren’t right. I kept working at it, and found the best results came when I seasoned the jackfruit separately and added it at the end, right before serving. My Dutch oven also turned out to be the best way to make the soup instead of using a slow cooker.

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she'd make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with the jackfruit!

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she’d make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with this jackfruit!

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she'd make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with the jackfruit!

I am finally pleased to share the fruits of my Jackfruit Noodle Soup labor with you! I shared it with my family and my kids  gave it a thumbs in the middle, while my husband gave it an enthusiastic thumbs up. I hope you’ll try it and let me know what you think. I want to give a special shout out to Denise B. for the encouragement with this recipe – you inspired me to keep at it. I hope you enjoy it!

Jackfruit Noodle Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings

Ingredients

For the jackfruit:

  • 1 20- ounce can of green jackfruit in brine or water
  • 3 garlic cloves minced
  • 1 small onion chopped
  • 1 teaspoon thyme
  • 1 ½ teaspoons oregano
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • ½ cup of water
  • 2 tablespoons lemon juice

For the soup:

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 large carrots diced
  • 2 stalks of celery diced
  • 3 garlic cloves minced
  • 12 cups vegetable broth preferably Imagine No-Chicken Vegetarian Broth
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 2 bay leaves
  • 3 cups of rotini or other curly noodle
  • ½ cup fresh parsley chopped

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for 2-3 minutes until softened and slightly golden. Add in the garlic, thyme, oregano, and salt.
  2. Stir in the jackfruit, lemon juice and water. Cover and simmer 10 minutes.
  3. Remove from heat. Using a fork, smash and shred the jackfruit.
  4. While the jackfruit is cooking, heat the oil in a Dutch oven or medium-high heat. Add the onion, carrot, and celery, and cook for about 10 minutes, stirring occasionally. The vegetables should be lightly browned and tender. Stir in the garlic and cook for one more minute, until fragrant.
  5. Add the broth, thyme, bay leaves, and salt. Bring to a boil and add the noodles. Cook about 12-14 minutes, until the noodles are al dente.
  6. Turn off the heat and remove the bay leaves. Stir in the jackfruit and parsley.

The seasoned jackfruit is delicious on its own. I might make a batch in the future and use some of it in burritos or spooned over rice. I use two forks to shred it apart, which reminds me of what my mom used to do when she'd make shredded chicken for enchiladas. Yep, definitely going to have to try an enchilada recipe with the jackfruit!

 

 

 


January 24, 2018
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I am kinda obsessed with the new vegan salad dressings at Trader Joe’s. The Almond Butter Turmeric dressing has me experimenting in the kitchen with lots of different dishes to pour it over. This Carrot Noodle Bowl is my latest.

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

Vegetable noodles are a great replacement for pasta if you are watching calories or just want to add more veggies to your diet. I used my spiralizer to make my carrot noodles for this bowl, but you could also easily swap shredded carrots if you don’t want to spiralize (but it’s so much fun!).

Snap peas and peanuts are crunchy toppings that taste great with the dressing. I piled it all on top of a bed of kale, because I can never get too many leafy greens.

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

Now, for the dressing. All you have to do is shake and pour for this one. It’s all natural and plant-based with just a few ingredients: almond butter, cold-pressed lemon juice, ginger, turmeric, and black pepper. I usually like to make my own dressings to control the sugar, salt and fat, but with only 60 calories for two tablespoons and 2g of sugar and 4g of fat per serving, I am taking some help from Trader Joe’s and enjoying it!

Carrot Noodle Bowl with Almond Butter Turmeric Dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 bowl

Ingredients

  • 2-3 carrots spiralized
  • 2 handfuls of kale chopped
  • 1/4 cup sugar snap peas
  • 2 tablespoons peanuts
  • 2 tablespoons Trader Joe's Almond Butter Turmeric salad dressing

Instructions

  1. Layer all ingredients into a bowl, starting with the carrots and adding the rest on top in piles around the bowl.
  2. Drizzle the dressing on top.

 

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

 

 


January 17, 2018
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Roasted vegetables are one of my favorite things to batch cook each Sunday. I eat them all week long as a dinner side dish, tossed in tofu scrambles… and my favorite, piled into vegan bowls. This Italian Roasted Vegetable Bowl is a delicious way to eat up leftover veggies or roast a pan especially for this bowl like I do! I prefer plump, juicy tomatoes and cauliflower for the veg mix, but sub your favorites. The key is to roast them with whole garlic cloves and herbs. I use the Italian seasoning blend from Penzey’s Spices (my favorite local spice store).

A good bowl is full of layers, so in addition to the roasted vegetables, you’ll find a mound of lacinato kale, cannellini beans, and orzo. I sauted the canned beans with garlic, olive oil, and thyme for taste bud pleasing results. Sure, you could just rinse and drain a handful of beans directly into the bowl, but I find that it’s the bursts of flavor from each component in the bowl that take an average bowl to wow status. Lentils would also be a great sub for the beans. I used orzo instead of a grain in this recipe because of its Italian status and similarity in texture to rice, but risotto would be a nice swap if you want a grain.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

Drizzled on top is a luscious, dairy-free Caesar dressing that adds just the right amount of tangy to each bite. Soaked cashews are the creamy base for this otherwise, quick and easy sauce that comes together in less than 5 minutes in your high-powered blender. Dijon mustard and capers add bright, vibrant flavors to this traditional recipe.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

You can cook and prepare all of the ingredients, as well as the dressing ahead of time and store them for the week, making it quick and easy to throw this meal together all week long. Lunch is served! Give it a taste and let me know what you think.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

For the Creamy Caesar Dressing:

  • ¼ cup cashews soaked for 2 hours or overnight and drained
  • 2 garlic cloves minced
  • 1 tablespoon shoyu or tamari
  • 1 tablespoon tahini
  • 2 tablespoons lemon juice
  • ¼ cup water
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard

For the Bowl:

  • 1 pint cherry tomatoes
  • 1 head cauliflower broken into florets
  • 10 garlic cloves peeled
  • 3 tablespoons olive oil divided
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
  • 1 can cannellini beans drained and rinsed
  • 3 garlic cloves minced
  • 1 tablespoon fresh thyme
  • 6 leaves lacinato kale chopped
  • 1 cup orzo dried

Instructions

  1. Preheat the oven to 400 degrees.
  2. Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes until the cauliflower is fork tender.
  3. While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo and drain.
  4. Heat a saucepan with 1 tablespoon of olive oil. Add the minced garlic and saute for 1 minute until fragrant. Stir in the beans and thyme. Cook for 3-4 minutes until heated through. Season with salt and pepper to taste.
  5. For the dressing, combine all the ingredients in a high-speed blender and mix until smooth.
  6. To assemble the bowl, start with a layer of kale on the bottom. Top with the orzo, beans, and vegetables. Drizzle the dressing on top.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.


January 10, 2018
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Vegan bowls are one of my favorite lunch meals. They are easy to prepare and quick for the lunch rush I am inevitably juggling as I race to get my work and to-do list completed before I pick up the kids from school. Most times I make a bowl, I just pull together whatever ingredients, leftover veggies, or legumes I have in the fridge or pantry (it’s a really great way to eat up your leftovers!). Sometimes, I will put a little more thought into my bowl obsession and plan my veggies and proteins ahead of time, like my BBQ Tofu Bowl. Today’s Green Goddess Zucchini Noodle Bowl recipe is one of those bowls, but it won’t take you more than 15 minutes to throw together.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

In my opinion, the secret to any great vegan bowl is the dressing or sauce. The new Green Goddess Salad Dressing from Trader Joe’s is the inspiration for this bowl. It’s all natural and vegan, containing just a few ingredients: avocado, green onion, cold pressed lemon juice, chives, parsley, basil, garlic, water, apple cider vinegar, and an olive oil blend. Two tablespoons are only 20 calories so indulge in a generous pour over the rest of this bowl’s ingredients.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

I chose spiralized zucchini noodles for the base of this bowl and topped them with sliced radishes, chopped chives and tomatoes (I was out of cherry, so I used roma instead). That’s it! Super easy. Super healthy. Super delicious! Give it a try and let me know what you think!

Green Goddess Zucchini Noodle Bowl

This Green Goddess Zucchini Noodle Bowls is light, fresh, and ready in just 10 minutes with 4 ingredients! 

Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 zucchini, spiralized
  • 1/4 cup cherry tomatoes, halved
  • 1 radish, thinly sliced
  • 2 tbsp chives, snipped
  • 2 tbsp Trader Joe's Green Goddess salad dressing

Instructions

  1. 1. Layer all ingredients into a bowl, starting with the zucchini and adding the other vegetables and herbs on top.

  2. 2. Drizzle dressing on top.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess


December 8, 2017
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Each year during Hanukkah, my family participates in a friendly latke competition with 5 other families. Everyone goes all out with out of the box creations, like “bagel and lox” latkes, mu shu latkes, taco latkes, sushi latkes, and more! It’s always a culinary adventure. This year, I am excited to present this Vegan Latke Slider for entry.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

A seasoned Beyond Burger patty is sandwiched between two of my traditional crispy vegan potato latkes. It’s a burger in paradise right there, but no latke is complete without toppings! This Vegan Latke Slider is up for the challenge with a Bubbies pickle slice and dollop of Follow Your Heart’s Thousand Island dressing.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

These sliders are sooooo good that you’ll be eating them long after Hanukkah is over.  Wish me luck in the competition!

Vegan Latke Sliders

Ingredients

For the latkes:

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying
  • Vegan Thousand Island dressing such as Follow Your Heart
  • Bread and butter pickles such as Bubbies

For the sliders:

  • 2 packages Beyond Meat Beyond Burger 4 patties
  • 1 tablespoon garlic powder
  • 1/2 tablespoon seasoned salt

Instructions

For the latkes:

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain. Makes 12 latkes

For the sliders:

  1. Combine the patties and seasonings in a bowl. Mix with your hands until fully combined.
  2. Divide the meat in half and then in half again, and in half again so that you have 8 portions.
  3. Roll each portion into a ball and flatten slightly in your hand to make a patty.
  4. Heat 1 tablespoon oil in a frying pan and swirl to completely coat the pan.
  5. Add the patties once the pan is hot. Cook about 5 minutes on each side until brown and crispy on each side.
  6. To assemble, place 1 slider on top of a latkes. Top with a dollop of dressing and a pickle slice. Top with another latke.

 

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased


December 6, 2017
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The secret to these traditional vegan potato latkes is to squeeze out as much liquid from the shredded onion and potatoes as possible before making patties. The result is a crispy, crunchy latke that doesn’t need any egg to bind it together! Be sure to have bowls of dairy-free sour cream and apple sauce ready for topping these savory potato pancakes!

Traditional Vegan Potato Latkes

Servings 12 Latkes

Ingredients

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying

Instructions

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.

  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. Serve with dairy-free sour cream or applesauce.


December 6, 2017
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Pizza for breakfast? You bet! This fun recipe couldn’t be quicker or simpler. Prep it the night before or bake it on Sunday for a quick, no fuss morning meal on Monday. This breakfast pizza recipe is a great template for your breakfast pizza fantasies. I used my kids’ favorite toppings, but customize with your favorite tofu scramble, coconut bacon, or cream cheese and carrot lox…get creative!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

I took some help from the store with a pre-made pizza dough, but make your own on the weekend if you’ve got the time. Kids love this cheesy breakfast pizza. I hope you’ll give it a try and tag me in your pizzeria creations so I can see the fun!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

Breakfast Pizza (Vegan & Dairy-Free)

Ingredients

  • 1 roll refrigerated pizza dough
  • 1 package soyrizo
  • 1 cup thinly sliced Yukon Gold potatoes with skin
  • 2 cups dairy-free shredded cheese such as Daiya

Instructions

  1. Preheat oven to 400 degrees.
  2. Roll out pizza dough and place on a pizza sheet or stone.
  3. Sprinkle with 1 cup of the cheese.
  4. Lay out the potato slices across the pizza dough.
  5. Crumble the soyrizo over the potatoes.
  6. Sprinkle the remaining cheese over the pizza.
  7. Bake for 10 minutes.

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast


November 30, 2017
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This quick and easy vegan gravy is mushroom free! It tastes delicious drizzled on top of my Sourdough Stuffing Meatloaf, Dairy-Free Roasted Garlic Mashed Potatoes, or 3 Layer Vegan Holiday Meatloaf!

Vegan Gravy (Mushroom-Free)

Ingredients

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.


November 4, 2017
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Crisp and cool Fall weather this time of year makes me crave heartier food. This rich and savory Sourdough Stuffing Vegan Meatloaf is a delicious option for a weeknight dinner or special Friday night meal. It’s also a great plant-based alternative to turkey on Thanksgiving. Mixed with an herb and mushroom sourdough stuffing, it tastes like Thanksgiving.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

Traditional meatloaves combine breadcrumbs and meat. I experimented by swapping out a traditional stuffing for breadcrumbs, and used Beyond Meat’s Beyond Burger instead. I loved the results and hope you will too.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

I am also sharing a quick and easy golden gravy recipe that tastes divine drizzled on top. Make a pot of mashed potatoes and roast a tray of Brussel Sprouts for a holiday-esque meal to celebrate!

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

Sourdough Stuffing Vegan Meatloaf

Ingredients

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  3. Stir in the cremini mushrooms and cook for 3 more minuts.
  4. Add in the seasonings. Stir to combine.
  5. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.
  6. Combine the meatloaf and the stuffing in a large bowl. Mix well with your hands. Taste and add more salt and pepper, if necessary.
  7. Spread the meat/stuffing mixture into a loaf pan.
  8. Bake for 25 minutes.
  9. Remove from the oven and let stand 10 minutes. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

 

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

 

 

 

 


November 4, 2017
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I can’t believe it’s November and officially the beginning of the holiday season. The weather is cool and crisp in sunny SoCal, and it’s finally feeling like Fall. As Thanksgiving draws near, my mind has been drifting to what I will cook for this year’s holiday menu. I have been obsessed with Beyond Meat’s Beyond Burger and the infinite possibilities I can create for the festive feast – namely meatloaf! Nut and vegetable loaves are very popular on plant-based Thanksgiving menus, so I thought I’d test my own recipe with my favorite plant meat. The results were so delicious that I created two recipes!

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

This Three Layer Vegan Holiday Meatloaf has all the flavors of Thanksgiving. Creamy dairy-free mashed potatoes and savory sourdough stuffing are layered between seasoned Beyond Meat, and topped with a luscious brown gravy. Make extra batches of the layers and serve as sides. This golden loaf makes a festive and mouth-watering presentation. I hope you enjoy this delicious plant-based option for the main attraction on your holiday menus this season.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

Three Layer Vegan Holiday Meatloaf

Ingredients

For the mashed potatoes layer:

  • 2 large Yukon gold potatoes
  • 4 tablespoons dairy-free butter
  • 1 tablespoon garlic powder
  • 2 tablespoons dairy-free sour cream
  • 1 teaspoon rosemary

For the stuffing layer:

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

For the meatloaf:

  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon garlic powder
  • 1 teaspoon sage
  • 1 tablespoon thyme
  • Salt and pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

For the mashed potatoes layer:

  1. Peel and cube the potatoes. Cover with water. Bring to a boil. Reduce heat, cover and cook 10 minutes.
  2. Drain the potatoes and place in a bowl with the butter, sour cream and seasonings.
  3. Using a potato masher, mash the potatoes until smooth and creamy (or desired texture).

For the stuffing layer:

  1. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  2. Stir in the cremini mushrooms and cook for 3 more minuts.
  3. Add in the seasonings. Stir to combine.
  4. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.

For the meatloaf:

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Combine the Beyond Meat patties and seasonings in a bowl. Mix well with your hands until combined.
  3. Spread the stuffing into the bottom of the pan, smoothing it out to form a consistent layer.
  4. Next, spread the meatloaf mixture on top of the stuffing.
  5. Last, spread out the mashed potatoes over the meatloaf.
  6. Bake for 25-30 minutes. Remove from the oven and let stand 10 minutes.
  7. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. 10. Season with salt and pepper to taste.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

 

 


November 4, 2017
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Vegan nachos!!! Oh my goodness, this recipe is so fun! Whether you are making a platter for Taco Tuesday, stacking a pile for a poolside snack, or throwing a party with a DIY nacho bar, you are going to love this recipe for Vegan Black Bean Nachos.

I have taken out all of the animal products in this delicious recipe, but have kept all the flavor with black and pinto beans, dairy-free cheese and sour cream, guacamole and fresh veggies. Get creative with your toppings:

Tomatoes

Olives

Soy curls

Vegan bacon

Green onions

Red onion

Cilantro….let your creativity take you to delicious places!

These are super easy to make and I really like the idea of setting up a DIY nacho bar for a fun way to entertain. Want more nachos? Get my Matzah Nachos recipe here!

Vegan Black Bean Nachos

Ingredients

  • 1 can pinto beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 onion chopped
  • 1/4 vegetable broth
  • 3 tablespoons taco seasoning
  • 1 dollop vegan sour cream (preferably Tofutti)
  • 2-3 dollops guacamole
  • 2-3 dollops salsa
  • 1 cup Daiya cheddar-style shreds
  • 5 cups tortilla chips

Instructions

  1. Heat broth in a saute pan and add onion. Cook 5 minutes until softened.
  2. Add the beans, corn, and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside.
  3. Spread the chips into a microwave safe bowl or onto a dish.
  4. Spoon the bean mixture over the chips.
  5. Sprinkle the cheese on top, and microwave about 1 minute until the cheese is melted.
  6. Top with dairy-free sour cream, salsa, and guacamole.

Black beans, dairy-free cheese and veggie toppings are delicious atop these mouth-watering Vegan Black Bean Nachos #dairyfree #meatless #vegan #plantbased

 

 

 

 

 


November 1, 2017
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Fall is here and I am loving the varieties of squash that greet me at my local Trader Joe’s. Just seeing those unique shaped beauties puts me in a fall state of mind. I didn’t particularly like squash when I was kid. I mean, it’s scary looking, and the texture can be off-putting to picky palates. As an adult, however, I crave the comforting taste of a sweet and savory stuffed delicata squash or the fun “pasta” dinner made with spaghetti squash.

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

Acorn squash is one of my favorites. It is the perfect vessel for stuffing or turning into a “bowl” of some kind. It’s subtle sweet flavor combines well with savory flavors, and is the star ingredient in a happy experiment that came to be this Taco Stuffed Acorn Squash recipe.

I was making myself lunch last Wednesday and opened the fridge to find some baked squash that I had batch cooked over the weekend. Sitting next to it was some leftover taco filling from the night before. I added my homemade pico de gallo, and came up with a quick and easy smoky, chipotle avocado sauce…and lunch was served!

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

This meal is very satisfying, but doesn’t leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you’ll try it and let me know what you think.

Taco Stuffed Acorn Squash

Ingredients

  • 2 acorn squashes skin washed, cut in half lengthwise, and seeds and string removed

For the filling:

  • 1 package of meatless ground “beef”
  • 1 can black beans drain and reserve half the liquid
  • 1 onion chopped
  • 2-3 tablespoons taco seasoning or more, if desired
  • 1 tablespoon oil
  • ½ cup water

For the pico de gallo:

  • 2 Roma tomatoes finely chopped
  • ½ yellow onion finely chopped
  • ¼ cup cilantro finely chopped
  • ½ the juice of 1 lime or more if desired
  • Salt to taste

For the Smoky Avocado Sauce:

  • ½ -1 chipotle pepper in adobo sauce
  • 1 avocado
  • ¼ cup water
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Heat the oven to 350 degrees. Drizzle each squash half with ¼ teaspoon of olive oil and season with salt and pepper. Place cut side up on a baking pan and roast 25-30 minutes, until tender. Set aside.
  2. While the squash roasts, heat the oil over medium heat. Add the onion. Saute for five minutes, until translucent.
  3. Add in the meatless ground “beef” and cook for 5 minutes. Stir in the beans with the liquid
  4. Add in the taco seasoning and water. Stir well to combine. Reduce to simmer and allow to simmer 10-15 minutes until the filling becomes thick and the water is cooked through.
  5. While the meat is cooking, prepare the pico de gallo. Combine all of the ingredients in a bowl and set aside.
  6. Place all of the ingredients for the Smoky Avocado Sauce in a food processor. Pulse on low until combined and creamy. Add salt to taste.
  7. To assemble, scoop a generous amount of filling into the middle of each squash half. Top with the pico de gallo and a dollop or more of Smoky Avocado Sauce.

This meal is very satisfying, but doesn't leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you'll try it and let me know what you think.

 

 


October 19, 2017
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To make these vegan deviled potatoes, you first need to prepare the potatoes.  These will be your shell in place of the egg.  Look for the small baby gold potatoes, but you could also use the purple and red potatoes of the same size for a colorful dyed Easter egg inspired look!  To prepare the potatoes, just slice and bake.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

The filling is super easy and delicious.  I used a blend of cannelini beans with the cooked potato (scooped out), along with some turmeric to give it a yellowish color. To fill your potatoes, use a pastry bag with star tip for a fancy presentation, or you can be lazy like me and use a cookie dough scoop instead! A note about scooping out your potatoes after they bake…use a small spoon (or melon baller) and be careful not to scoop all the way through to the skin.  You just need a small hole for these vegan deviled potatoes.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

To serve, garnish with a sprinkle of paprika (that’s how my mom always does it!) and some chopped chives. Aren’t they pretty?!! These vegan deviled potatoes just sing Spring to me when served on chives. I think the kids will have so much fun with these!

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

Vegan Deviled Potatoes

Ingredients

  • 15 baby Dutch potatoes washed
  • 1 tablespoon olive oil
  • 1/2 can cannelini white beans drained and rinsed
  • 2 tablespoons lemon juice
  • 3 teaspoons Dijon mustard
  • 1 teaspoon turmeric
  • 6 tablespoons vegan mayo
  • Salt and pepper to taste
  • Paprika and chopped chives for garnish

Instructions

  1. Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
  2. Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.
  3. Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.
  4. Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
  5. Garnish with paprika and chives.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

 

 


October 4, 2017
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Beyond Meat Beefy Crumbles are one of my favorite plant-based products on the market (and I promise, they aren’t paying me for this post!).  The texture is just like real beef and the flavor is fantastic.

 

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

I make these tacos every week for my family and they never miss the real beef. I love to serve these tacos topped with homemade pico de gallo and guacamole, (my son makes a delicious batch for us every week). They meat and bean mixture is scrumptious in a fried corn shell, but equally mouth-watering eaten in a crisp romaine leaf.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

For more “meaty” recipes with Beyond Meat, check out my Beef Nachos, Beef and Cheese Taquitos, and Fiesta Dip.

 

Vegan Beef & Black Bean Tacos

Ingredients

  • 1 package Beyond Beef Beefy Crumbles
  • 1 can black beans with liquid
  • 1/2 cup of water
  • 3-4 tablespoons taco seasoning
  • 1/2 yellow onion chopped
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a saute pan and add onion.  Cook about 5 minutes until softened.
  2. Add in the Beyond Beef Beefy Crumbles.
  3. Drain half the liquid from the can of black beans and stir them into the beef mixture along with the remaining liquid.
  4. Sprinkle in the seasoning and mix to combine. Stir in the water.
  5. 5.Simmer on low for about 10 minutes, or until the liquid is absorbed.
  6. Serve warm inside corn tortilla shells, topped with your favorite taco fillings.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

 


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