Vegan Philly Cheesesteak

Original recipe from Natashaskitchen.com.

Vegan Philly Cheesesteak

(makes 1 sandwich)

 Ingredients

1 vegan steak or Portobello mushrooms thinly sliced (I used Meati Steak)

1/2 sweet onion, (large), diced (I thinly sliced)

2 slices vegan provolone cheese (I used Follow Your Heart)

1 Vegan GF Hoagie Rolls (I used Little Northern Bakehouse bread)

1 Tbsp unsalted vegan butter, softened (I used Miyoko's)

1 garlic clove, pressed (I chopped and mixed with butter)

2 Tbsp mayonnaise (I used Follow Your Heart)

Pinch Sea salt, or to taste

Black pepper, or to taste

Method

In a small bowl, stir together 2 Tbsp softened butter with 1 pressed/chopped garlic. 

Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside. I just broiled for 5 minutes, watching closely.

Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized on low-medium heat then transfer to a bowl.

Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with salt & black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.

Top with 2 slices of cheese and turn off the heat or put on low so the cheese will melt.

Spread a thin layer of mayo on the toasted side of each roll. 

Place a toasted bun/bread slice over the cheese and use a spatula to scrape the cheesy beef into your bun as you flip it over onto a plate. 

Serve warm.

“Beef” & Green Bean Stir Fry

Original recipe from Cooking Made Healthy.

“Beef” & Green Bean Stir Fry

Ingredients

 

1/4 cup low sodium soy sauce

2 Tbls mirin

1/2 teaspoon cornstarch

1 teaspoon white sugar

1 tablespoons canola oil

3/4 lb textured vegetable protein chunks/soy curls (I used Just Like Beef)

1 lb green beans trimmed

2 teaspoon ginger minced

2 cloves garlic minced

1 teaspoon of sesame seeds optional

Method

In a small bowl or measuring cup mix the soy sauce, mirin, cornstarch and sugar.

Add the canola oil to your skillet on medium high heat.

Cook the faux beef in batches in the skillet for 1-2 minutes on each side before removing from the pan.

Add in the green beans and cook for 2-3 minutes, stirring occasionally.

Add the garlic and ginger and cook for 30 seconds while stirring.

Add the stir fry sauce into the skillet and cook for 30 seconds, then add the beef back in and toss to coat.

Garnish with sesame seeds if desired.

Mushroom & Onion Gravy Shepherds' Pie

I made this on a whim one night thinking how good the onion gravy from Bangers & Mash would be in a Shepherds' Pie. I was not wrong, so good. Very comforting for the winter months (or week here in Florida LOL) :)

Mushroom & Onion Gravy Shepherds' Pie

Ingredients

For the Mash;

6-8 Medium potatoes, peeled and chopped into chunks

2 Tbls vegan butter

1/4 cup vegan milk

salt & pepper to taste

For the Filling;

2-3 cups mushrooms of choice, sliced or chopped

13oz vegan beef crumbles

1 cup peas (frozen is fine)

2 Tbls olive oil

For the Gravy;

1/2 stick (56 grams) vegan butter

2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)

2 teaspoons vegan sugar

1/2 cup vegan red wine

2 sprigs fresh thyme (I used dried or frozen)

1 large sprig fresh sage (I used dried or frozen)

2 cups vegan broth (if unsalted, salt as desired)

1 teaspoon vegan Worcestershire sauce

1/2 teaspoon prepared yellow mustard

1/4 teaspoon freshly ground black pepper

1 tablespoon dark balsamic vinegar (I LOVE Mountain Town Olive Oil Co. 18 Year Aged)

1 tablespoon cornstarch dissolved in 1 tablespoon water

Method

Start with Gravy; 

Melt the butter in a saucepan over medium high heat.

Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). 

(While this is caramelizing start on potatoes and filling)

Mash;

Cook potatoes in boiling water until tender then remove from heat (I use an Instapot instead to cook them in 10 minutes without having to watch them).

Drain potatoes and mash to desired texture. 

Add in butter and milk and mix well.

Add salt and pepper to taste and set aside.

Filling;

For the filling, heat oil in a large frying pan on a medium heat and add in the mushrooms and vegan beef crumbles.

Stir occasionally until crumbles have browned and mushrooms have cooked down.

Add in peas and a few tablespoons of water and cover to allow peas to cook through.

Once cooked through and water has evaporated, turn off heat and set aside. 

Back to Gravy;

Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. 

(Preheat oven to 375F and grab a greased, oven proof baking dish)

Add the stock, mustard, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. 

Remove sprigs of herbs. 

Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. 

Pour the filling into the baking dish, followed by the gravy and mix well.

Spoon potato mash over the mixture and gently smooth over entire surface.

Spray with a little olive oil or drizzle over the top (I love garlic olive oil)

Bake uncovered for 30 minutes.

Broil for a few minutes at the end to brown the top of the potato.

Let sit for 10 minutes before serving.

Vegan Lox (Smoked Salmon)

 I had smoked salmon bagels at a vegan brunch place and was so impressed that I enquired about it. Totally shocked to find out it was just peeled carrots but how did it taste so much like salmon?!? That was when I discovered this was actually a thing people of the internet already knew! I tried a couple of recipe but I liked Love and Lemons the one the best although I added some items to it because I didn't feel like it was "fishy" enough. Another recipe mentioned using caper juice which I love the idea of...I just didn't have any at the time I was experimenting ;)

Vegan Lox (Smoked Salmon)

Ingredients

4 large carrots
Sea salt, for coating
3 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
½ teaspoon smoked paprika

2 Tsp Ume plum vinegar 

1/2 tsp dulse seaweed flakes
Big squeeze fresh lemon juice
Freshly ground black pepper

Method

You can choose one of two methods to cook the carrot;

1. OVEN: Preheat the oven to 475°F and line a medium baking dish with parchment paper. 

Coat the bottom with about a good layer of salt, then place the whole carrots in the dish and sprinkle with a good amount of salt.

Roast the carrots until easily pierced with a fork, but not mushy.

Check them, starting around 40 minutes, I turned after 20 minutes. It may take you longer.

Remove the carrots from the oven and let cool. 

Use your hands to rub off any excess salt. 

2. BOIL: Boil carrots in salted water until tender but not mushy and then place in an ice bath to prevent further cooking. This was my preferred method, it turned out much better and was easier to peel.

For the marinade combine ingredients in a bowl/container and whisk.

Use a peeler or sharp knife to peel the carrot into ribbons. I used a knife but felt like I didn't get thin

Place the strips in the marinade and toss to coat. 

Baked

Boiled

Transfer to the refrigerator and marinate for 15-30 minutes. Overnight is best.

Serve with bagels, cream cheese, cucumber slices, capers, chives, thinly sliced red onion and/or dill.

Carrot Lox and Cream cheese bagel

Vegan Eggs Benedict with Carrot Lox

Oyster Mushroom Fried "Chicken"

This is something I have been wanting to attempt for a while because I had something similar at a food truck and it was soooo good! I just used fresh oyster mushrooms but I think they get a more chewy texture if you baked them before dredging and frying. Turned out very well though - every last one was eaten and the whole family loved them (my family is very fussy, just for reference LOL). I used a combination of spices that are known as the "KFC 11 Herbs & Spices" and added my own secret ingredient!

Oyster Mushroom Fried "Chicken"

Ingredients

Oyster Mushrooms (around 15 large), washed and dried and hard ends cut off.

2 Tbls Spice mix

4 Tsp Chicken salt* (my secret ingredient - great on fries too!)

2-3 cups chickpea flour

2 cups egg replacer mix (I used Ener-G brand)

Oil for frying (I like vegetable or sunflower)

Spice Mix

2 tsp dried thyme

2 tsp dried basil

1 tsp dried oregano

1 tbsp celery salt

1 tsp black pepper

1 tbsp dry mustard powder

4 tbsp paprika

2 tbsp garlic powder

1 tbsp ground ginger

2 tbsp white pepper

Method

Pre mix the spice mix and store extra in an air tight container.

Add frying oil to your deep pan (I used cast iron), you want around 2" deep in oil.

Heat on medium high until oil reaches a temperature that sizzle when something is thrown in. I use a sprinkle of flour to test.

While oil is heating add 2 Tbls spice mix and 2 tsp chicken salt to the flour and whisk tthrough.

Create your egg replacer according to packet instructions and set aside.

Once oil is ready fry in batches (I did mine in three batches) by dredging in egg replacer and then coating in the flour mixture.

Let brown on each side, this only takes a minute to happen, you may need to turn your heat down to medium.

Remove and lay on some paper towel while you finish the other batches.

Taste and if you think it needs it sprinkle with some more chicken salt.

I'd like to recommend a sauce but we didn't get that far - they were eaten up with no sauce required ;)

*This is the brand of chicken salt I buy from Amazon - it is vegan, don't let the name fool you. Great on potatoes/fries as well!

Onion Gravy (Bangers & Mash)

This is a super delicious Onion Gravy recipe from Daring Gourmet which I veganised. Bangers and Mash is a comforting British dish found in a lot of pubs. It mainly consists of Sausages, mash potato, onion gravy and peas (I love minty peas!). I make my mash pretty simply; boiled potatoes mashed with non-dairy milk, vegan butter and salt. The sausages were Beyond Meat Original Sausages. I took the salt ingredient out as I found the finished product very salty, I would add salt to taste.

Start the gravy at least an hour before you want to eat. It takes a while to make and every else takes 10mins. 

It's meant to be chunky like this;

My kids are fussy butts so I pureed it for them; 

Onion Gravy (Bangers & Mash)

Ingredients

1/2 stick (56 grams) vegan butter

2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)

2 teaspoons vegan sugar

1/2 cup vegan red wine

2 sprigs fresh thyme (I used dried)

1 large sprig fresh sage (I used dried)

2 cups vegan broth (I used Massel "Beef Style" Cubes)

1 teaspoon vegan Worcestershire sauce

1/2 teaspoon prepared yellow mustard

1/4 teaspoon freshly ground black pepper

1 tablespoon dark balsamic vinegar (I LOVE Mountain Town Olive Oil Co. 18 Year Aged)

1 tablespoon cornstarch dissolved in 1 tablespoon water

2 tablespoons cold vegan butter (I accidently missed this step and it was still great)

Method

 

Melt the butter in a saucepan over medium high heat.

Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). 

Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. 

Add the stock, mustard, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. 

Remove sprigs of herbs. 

Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. 

Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.

Beer Battered "Fish" & Chips with Tartar Sauce

 Original recipe  for the Beer Battered Fish Sticks from My Darling Vegan. I like "pub style" or steak fries so I slice my potato into thick strips and shallow fry in vegetable oil. I remember going to the beach and gettin fish and chips with my family, I have such fond memories so I've been craving this lately. Obviously this isn't the healthiest of recipes but the kids loved them.

Beer Battered "Fish" & Chips with Tartar Sauce

Fish Pieces

1 can heart of palm, drained and broken into large pieces

1/4 cup GF panko bread crumbs

1 tablespoon crumbled roasted seaweed (I used Dulse flakes)

1 teaspoon vegan Worcestershire sauce (Annie's brand is good too)

salt and pepper, to taste

I also added a splash of Japanese Plum Vinegar (gives it a "sea" flavour)

Beer Batter

2 tablespoon chickpea flour

1/4 cup water

1 cup GF all purpose flour

1 tablespoon garlic powder

1 tablespoon paprika

2 teaspoons salt

1 teaspoon pepper

1 1/4-1 1/2 cup dark beer (I used gluten free beer Glutenberg Stout)

about 2 cups cooking oil

Tartar Sauce

1/2 cup vegan mayonnaise

1 tablespoon fresh lemon juice

1 heaping teaspoon sweet pickle relish

1 teaspoon prepared horseradish

salt and pepper, to taste

Method

Combine the ingredients for the tartar sauce and refrigerate until ready to use.

In a food processor combine ingredients for fish sticks. Pulse a few times until ingredients are broken down and well combined. There should still be large chunks.

Shape the heart of palm mixture into 8-10 fish sticks and place on a parchment-lined baking sheet, squeezing out excess water. Refrigerate for 1 hour.

To make the beer batter, combine the chickpea flour with water until thick and goopy. Set aside. 

In a separate bowl combine flour and spices. Mix in chickpea egg. 

Slowly add beer, about 1/4 cup at a time, while mixing. 

The batter should be fairly thick but thin enough to evenly coat fish sticks. If your fish sticks are falling apart in the batter, thin it with a little more beer.

Heat oil in a small cast-iron skillet, filling enough so that it's about 1" deep.

Once the oil is hot, coat the fish sticks in the batter 2-3 at a time. With a flat utensil, gently place in hot oil and deep fry for about 2 minutes, flipping halfway in between if necessary.

Remove from oil and place on a paper towel to absorb any excess oil.

Serve immediately with prepared tartar sauce.

"Lobster" Lettuce Cups

This original recipe from Follow Your Heart made a ton of sauce, even half of it was too much for the recipe in my opinion. It was very overpowering so you didn't need too much.

"Lobster" Lettuce Cups

Ingredients

¼ Cup Green Onions or Chives

4-6 Leafs Butter Lettuce Leafs

1 Avocado Sliced

¼ Cup Follow Your Heart Dairy-Free Feta Crumbles

2 Cups Chopped Hearts of Palm

2 Cups Chopped Oyster Mushrooms

1.5 Tbsp Minced Garlic 

2-3 Tbsp Vegan Butter 

1/8 tsp Smoked Paprika

 

Lobster Mayo Mix

2 cups Vegenaise

⅓ Cup Diced Celery

2 Tbsp Fresh Dill

2 Tbsp Chopped Fresh Chives

¼ Cup Diced Red Onion

1.5 Tbsp Maple Syrup

1 Tbsp Mustard Powder

½-1 Tbsp Smoked Paprika

2.5 Tbsp Old Bay Seasoning

2 Tbsp Lemon Juice

1.5 Tbs Kelp Powder or Japanese Multi-Purpose Seasoning (I used Dulse Flakes)

½ Tsp-1 Tsp Pink Himalayan Salt

½ Tsp Black Pepper

I also add a teaspoon of Japanese Plum Vinegar which is like adding sea water.

Method

In a pan, sauté your Hearts of Palm and Oyster Mushrooms in your Vegan Butter and Minced Garlic. Season with Smoked Paprika 

In a large bowl combine all of your ingredients for the Lobster Mayo until well incorporated. 

Once the Mushrooms and Garlic are cooked down, add them into the mayo mixture and mix everything until well incorporated.

Build your Lettuce Cups with Butter Head Lettuce, Avocado Slices, Combined Lobster Mayo Mix , Feta Cheese, Smoked Paprika, and top with Chopped Green Onion or Chives.

Daikon “Bacon”

This recipe is from Sauce Stache on YouTube...subscribe to his channel, he does amazing vegan things!!

This is a little salty and doesn't have the chewiness of bacon but it does have a similar taste and crunchiness to it. On its own it's a bit salty for me but in a BLT...Oh Mama!!

Daikon "Bacon

Ingredients

1 Daikon radish

Bacon Flavor Recipe; 1/3 Cup soy sauce 2 Tbls Light Oil* 2 Tbls Nutritional Yeast* 1 Tsp MSG* 1 Tbls Liquid Smoke 1 Tbls Maple Syrup Pinch of Paprika Ground Black Pepper to taste Pinch of Garlic Powder

Method

Add all your marinade ingredients into a bowl and whisk well.

Pour into a container large enough for your slices to all marinade well and set aside.

Using a peeler or mandoline slice down lengthwise to get long wide strips of daikon.

Continue until you can't get anymore...one daikon will give you plenty!

Sidebar: How pretty are these spotted ones!!

Sauce Stache says to lay all your strips out on a paper/kitchen towel and remove the excess liquid. I've done this and also skipped the step and they still turned out the same to me so I skipped it this time :)

Place all your strips in your marinade and give them a little massage. Let sit in marinade for at least ten minutes, more if you have the time.

Heat a non-stick pan on medium and add a tablespoon of oil. I like coconut oil (the base of the famous Vegan Bacon Grease). Once heated add your strips of daikon in batches turning after a minute or so, once the edges start going dark and curling.

Place on some paper towel to soak up the extra grease and serve!! I LOVE me a vegan BLT!

Spicy “Chicken” Burger

This is modeled on a spicy burger called the Bondi Burger from an Australian chain of Portuguese chicken fast food restaurants called Oporto’s.
You can use a slice of tofu with some chicken seasoning, faux chicken brand or homemade faux chicken. I like using Gardein Chickn Scallopini. Sometimes a smear of avocado is great too ;)

Spicy “Chicken” Burger

Ingredients 

Faux chicken slice of choice
2 romaine lettuce leaves
1 slice vegan provolone cheese
GF Vegan hamburger bun

Sauce
2Tbls vegan mayo
1 tsp of Sabal oelek or chilli paste such as Sriracha
1/4 tsp crush garlic
1/4 tsp crushed ginger


Method

Mix the sauce ingredients together and set aside.
Lightly fry or grill your faux chicken or tofu slice on both sides till slightly browned and firmed up.
Smear both sides of the bun with some of the sauce and construct your burger with the lettuce, cheese and faux chicken, pouring any left over sauce over the chicken.
Enjoy!

Soy Curl Jerky

I've been a vegan ten years and I just discovered soy curls, or maybe I new about them and with all the vegan faux meat on the market just forgot. Whatever the reason, yay! I'm so happy I discovered them again! I made some pretty yummy vegan jerky with them this weekend! I got my Butler soy curls on Amazon. It loses a alot of flavor in the baking so if you want to add more salt etc, go for it!

Soy Curl Jerky

Ingredients

4oz Soy Curls
1/4 cup yellow or Dijon mustard
1 Tbls apple cider vinegar
4 Tbls vegan brown sugar
1 Tbls Tamari wheat free soy sauce
4 drops liquid smoke
1/2 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp onion powder
Black pepper to taste


Method

Hydrate soy curls as per packet instructions.
Mix marinade together.
Make sure soy curls are very well drained and not wet.
In a container mix the soy curls with the marinade and refrigerate overnight (or at least a couple of hours).
Spread out on the top shelf of your dehydrator at 160F (or in your oven on the lowest setting). The lowest oven setting  is usually above 160F so make sure you're checking them regularly.
Dehydrate for around 3 hours, until the soy curls are chewy, too early and they are too liquidy, too long and they are crunchy. Keep in an airtight container for a week.

Popcorn Chicken with Sweet Mustard Sauce

This is a Chick-Fil-A chicken nugget copycat recipe by 40 Aprons. Honestly I didn't think the pickle juice added too much except to make them taste like pickle juice (which is fine with me but not chicken-like).

Popcorn Chicken with Sweet Mustard Sauce

Ingredients

Tofu:
1- pound block firm or extra-firm tofu
3/4 - 1 cup dill pickle juice (you want the old-school, bright green kind, not the deli-pickle kind)

Breading:
1 cup corn starch
2 1/2 tablespoons powdered sugar
1/2 teaspoon paprika
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon powdered mustard
1/2 teaspoon black pepper
vegetable or canola oil , for frying

Sweet mustard sauce:
1/4 cup vegan mayonnaise
1 tablespoon yellow mustard
1/2 teaspoon Dijon mustard
1 tablespoon agave nectar
3/4 teaspoon lemon juice
1/4 teaspoon turmeric


Method

Marinate the tofu: tear into bite-size nuggets and place in a medium bowl. Pour pickle juice over and let marinate 25 minutes.
Meanwhile, make your breading. Whisk together all breading ingredients, except oil.

Make your sweet mustard. Stir together all ingredients, taste & adjust seasonings, then refrigerate until ready to serve.

Once tofu has marinated, drain well and then toss in breading to coat.
Pour a thin layer of oil into a large sauté pan and heat over medium-high heat.
Fry "nuggets" in a single layer, in batches if needed--don't crowd.
Turn fairly regularly to brown on all sides. Once breading has browned, remove from sauté pan with a slotted spoon and drain on a plate lined with paper towels or brown paper bags.
Serve with sweet mustard sauce.

Vegan "Tuna" Casserole

There are two steps to a Vegan "Tuna" Mornay/Casserole. First you need to make the vegan tuna. I find when I make Vegan Tuna Melt I always have so much of the "tuna" mix left so this was a great way to incorporate it into another dish. You can also add 1/2 cup corn if desired.

Vegan "Tuna" Casserole

Ingredients

"Tuna"
1 (15.5-ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked from dried)
1/4 cup vegan mayonnaise (I used Veganaise)
1 Tbls whole grain or djion mustard
1 Tbls umeboshi vinegar*
2 tps celery seeds (I used celery salt)
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
Dulse flakes (optional)

Casserole
350g GFpenne pasta (or other short pasta)
3 tbsp vegan butter
3 garlic cloves , finely minced
4 tbsp GF flour (I used rice flour)
4 cups non-dairy milk
2 tsp Vegeta, or veg stock powder/granulated bouillon
1/2 cup vegan Parmesan, or can sub for shredded vegan cheese (I used Follow Your Heart)
1/2 tsp each mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder

Topping
2 tbsp vegan butter, melted
1/2 cup GF panko breadcrumbs (I just used regular GF bread crumbs)
1/4 cup vegan Parmesan
1/4 tsp salt
Chives or parsley, optional garnish


Method

Preheat oven to 180°C/350°F.
Cook pasta per packet directions till al dente.
If using chickpeas, pulse in a food processor until mushed.
Whisk mayonnaise, celery, onion, mustard, parsley, lemon juice and pepper.
Stir chickpeas through. You can add a sprinkle of dulse flakes for a fishy taste.
Mix together ingredients for the topping, rubbing between your fingers to resemble crumble, set aside.
To make the vegan white sauce melt butter in a large pot over medium heat.
Add garlic and cook for 30 seconds.
Add flour and stir into melted butter.
Gradually pour in about 1/3 of the milk and whisk through.
Add Vegeta, mustard, onion and garlic powder, whisk.
When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.
After 4 - 5 minutes, the sauce should be thickened, then remove from stove and stir in parmesan.
Add "tuna" mix into pasta.
Pour over sauce, then gently stir.

Scrape into baking dish, top with Crunchy Topping.

Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

*NOTE:

Umeboshi (Plum) vinegar is available online or from Asian supermarkets. It has a very sea water saltiness to it which makes it great when replicating seafoods.