Recipe

Vegan Beef Mushroom Stroganoff

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This creamy, full-flavor stroganoff is now on my regular dinner rotations. I absolutely love this savory, hearty meal.

Vegan Beef Mushroom Stroganoff

You will need:

1 generous tablespoon Vegemite

1 generous tablespoon veggie bouillon

3 cups water

1 table spoon vegan Worcestershire’s sauce (I use 365 from Whole Foods)

1 tablespoon Soy sauce

1 table spoon Dijon mustard

1 tablespoon Smoked Paprika

1 tablespoon Thyme

1/4cup Flour

1/2 tub vegan Sour Cream (I used Tofutti brand)

2 cups apprx. Sliced Mushrooms

1/2 Onion, sliced longways

Optional: frozen Beyond Meatballs

Splash of Wine or alcohol of choice

1 stem of fresh Dill

1 bag of Fusilli Pasta

The process:

If you are opting for the frozen meatballs, begin thawing them with a little olive oil over medium heat, stirring occasionally.

Mix water with Vegemite and broth and bring to a boil in sauce pan.

Add Worcestershire’s sauce, Dijon Mustard and Dry Seasonings. Stir well.

Add flour, stirring until thoroughly mixed.

Mix in sour cream until smooth.

Let simmer for 15 minutes.

Sauté onions and mushrooms without oil, flipping mushrooms until browned. Add alcohol of choice and let evaporate over heat (I used whiskey on hand, but you can use white wine).

Add broth mixture to pan with meatballs. Cook another 25 minutes.

Cook pasta as directed, then drain and add to broth and meatball mixture. Let cool.

Stir in mushroom and onion mixture. Sprinkle fresh dill on top before serving.

Oh my goodness was this ever tasty. I hope you enjoy this rich, creamy comfort food. ✨

Vegan Spanikopita

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Compassion begins on your plate!! 💚🌱✨ Did you know most phyllo dough is vegan? I created a spinach feta mixture with 365 organic chopped spinach, garlic, onion, and Violife Foods Feta cheese and wrapped it up into little crispy triangles. 🤤🍃🌍💚 (Before I found Violife, I also used chèvre from Heidi Ho for that tangy, cheesy flavor you’d expect from a feta.) I am such a sucker for anything spinach and feta that I just had to veganize spanakopita that I missed so much! Give it a try😋!

You will need: (makes 12)

1 – 5 oz bag fresh organic spinach, chopped

1/4 cup olive oil

2 – blocks of Violife Feta Cheese, crumbled

1- clove garlic, chopped

1/2 – white onion, chopped

6 – sheets of Fillo Dough (I prefer to buy the Fillo Factory Organic Dough 16 oz box)

1- Melted stick of vegan butter (I prefer Earth Balance)

Directions:

(Pro tip: Dough must sit at room temp and thaw for two hours for easily malleable dough for folding.)

Preheat oven to 350 degrees.

Heat a tablespoon of oil in a skillet and add chopped garlic and onion. Sauté until onions slightly brown then add chopped spinach, stirring until wilts. Strain mixture, draining any extra liquid and let cool.

Crumble blocks of feta in separate bowl. Once the spinach mixture is cooled, mix with crumbled feta.

Warm stick of butter in pan.

Roll out phyllo dough sheet on cookie sheet or cutting board. Cut down the middle. Brush melted butter on top. Place heaping spoonful of spinach feta mixture at bottom of one side of the halved sheet. Fold over the phyllo dough, flag-style rotating each fold to become a triangle. Brush top of filled triangle with butter again.

Repeat until spinach feta mixture is empty.

Place triangles evenly on cookie sheets and bake for 25-30 minutes or until the dough is flaky, and browning at edges.

Let triangles cool for 5 minutes, and enjoy!!

Beer-Battered Chick’n Fried Tofu

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Compassion begins on your plate! 💚🌱 I am sharing this delicious, indulgent chicken fried tofu recipe just in time for Super Bowl Sunday! This tofu has the texture of chicken and is full of flavor. Enjoy the flavors of a juicy chicken, beer battered and seasoned to perfection, while refraining from harming any living being. ✌🏼

Ingredients

Beer Batter:

2 cups flour

12 oz of lager beer (I used Stella Artois)

1 vegan egg (2 tbsp Follow Your Heart egg powder and 1/2 cup iced cold water, whisked)

2/3 tsp salt

1/2 tsp basil

1/3 tsp oregano

1 tsp celery salt

1 tsp black pepper

1 tsp mustard seed

4 tsp paprika

3 tsp garlic salt

3 tsp white pepper

Seasoned Flour:

1 cup flour

1 cup traditional bread crumbs

1/2 cup nutritional yeast

1 tsp garlic salt

1 tsp white pepper

The “Chicken”:

Organic canola oil (enough for 4 inches of oil in large pan)

24oz traditional or medium tofu

1 cup vegan chicken broth

1 cup flour

Preparation

You will need to freeze your tofu twice to attain a chicken-like texture.

Place tofu package in freezer for 6 hrs (or overnight) and thaw for 4 hrs. Repeat.

Once your tofu is thawed, you will need to drain it of moisture using either a tofu press or two cutting boards. I personally do not own a press, so I press my tofu on a cutting board with paper towels and a big glass pan.

Once the tofu is drained, it should be easily broken apart to reveal chicken-like tofu pieces. Did your tofu fall into bits? No worries! We will prepare this like popcorn chicken.

Place drained tofu pieces into bowl.

Pour chicken-style vegan broth as a tofu marinade. Let soak for 5 mins.

Drain tofu of excess broth.

Dip each piece in plain flour and set aside.

Mix seasoned flour ingredients and set aside.

Mix beer batter ingredients and set aside.

Fill 4 inches of oil into the bottom of a wok or large pan.

Heat frying oil to 350 degrees.

Now, this next part gets a little messy. Commit to the fact they will turn out perfect and charge on through any flour messes along the way.

You are going to take your pieces of marinaded tofu and dip them in the beer batter, coating it completely.

Roll the outside of the tofu in the seasoned flour mixture making sure the outside is coated with breadcrumbs.

Once you’ve done all the bigger pieces of tofu, make sure to dip all the smaller ones as well. They will turn out like popcorn chicken.

Drop tofu into the oil in small batches, turning each side until darkened like fried chicken.

Once cooked evenly, set aside on paper towel or a rack, draining any excess oil from the finished pieces.

Let cool for at least 5 mins before eating.

Serve like a finger food with your favorite dipping sauces, like Organicville Vegan Ranch, or serve it atop some vegan waffles for a southern feel.

Enjoy!

Vegan No-Bake Peanut Butter Chocolate Bars

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Compassion begins on your plate! These rich, no-bake peanut butter chocolate bars will satisfy even the most mouth watering sweet tooth while being vegan and gluten-free diet friendly.

You only need Four Ingredients:

Filling

  • 2 cups peanut butter (I prefer 365 brand, organic & unsweetened)
  • 1 cup coconut flour
  • 1/2 cup pure maple syrup

Topping

  • 2 cups vegan chocolate chips (I prefer the Enjoy Life brand)
  • 1 cup peanut butter

Combine filling ingredients in large bowl, until it becomes difficult to stir.

Line a large pan with parchment paper.

Press peanut butter “dough” into large pan, ensuring it is evenly spread, and set aside.

Melt vegan chocolate chips in pan using the double boiler method. I personally boil water in a medium pan, and place a smaller pan over it to melt the ingredients. Stir in cup of peanut butter as chips begin to melt.

Pour melted chocolate mixture over peanut butter dough spread in pan. Make sure melted chocolate is spread evenly.

Cover and place in the freezer for 45 minutes.

Remove pan, and cut chocolate and peanut butter layers into bars. (Store in the refrigerator.) And enjoy! 💚🌱✨

Flavorful and Rich Vegan Shepard’s Pie

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I personally want full-flavored, Irish goodness on St. Patrick’s Day. When you have decided to eat compassionately for the planet, you may find yourself feeling a little left out (and grossed out) amidst all the corn beef chomping population beside you. Luckily for all you plant-based eaters out there, I have decided to share my favorite Irish, vegan recipe. 💚

Start by boiling 8 red skinned potatoes.

Preheat oven to 350 degrees.

Filling

Add the following ingredients to a sauté pan with a little veggie broth:

2 carrots, chopped

2 celery stalks, chopped

1/2 yellow onion, cubed

8 cremini mushrooms, sliced

3 cloves of garlic, minced

1 tsp fresh thyme

1 tsp fresh sage

Add a pinch of salt and pepper.

Add two cups of veggie broth, slowly.

Add 1 cup of tomato paste. 

Add 1 cup of organic frozen peas.

Add a splash of red wine.

Let simmer until veggies become soft.

Add 1 tbsp flour, and continue to let simmer until thickened.

  
Potato topping

At about 15-20 minutes of boiling, the potatoes should be tender. Check with a fork or knife.

Drain the hot water from the potatoes. I usually cut the potatoes in half with a knife and leave them in the same pan.

Add 2 cups of your favorite nut milk (I use cashew milk).

Add garlic salt and pepper to taste.

The tender potatoes and added ingredients should be easily mashed and mixed by hand with a potato masher.

  
Putting it all together

I put a little veggie broth on the bottom of the pan to prevent sticking.

Completely cover pan with thickened veggie filling. Make sure it is even by spreading with the back of a spoon.

Evenly layer mashed potato mixture on top of the veggies. Make sure it is spread as evenly as possible on top to keep a good ratio between potato topping and veggie filling.

Cook pan on the top shelf of your oven for 30 minutes, or until potato topping starts to brown and crisp.

Let dish cool for 5 minutes before serving.

  
Voila! A delicious, full flavored vegan St. Patties dish!

Enjoy, and Happy St. Patrick’s Day!