Vegan recipes aligned with your ethics and your taste buds.

Vegan Southwest Grilled Pita Pockets

Vegan Southwest Grilled Pita Pockets
with Ezekiel 4:9 Whole Grain Pocket Bread
Number of Servings
Makes 4 pita pocket bread sandwiches
Ingredients

Cilantro Lime Aioli

  • [q:1/2] cup vegan mayo
  • 1 tablespoon olive oil
  • 2 cloves of garlic
  • [q:1/4] cup fresh cilantro leaves
  • Juice of 1 lime
  • [q:1/2] teaspoon smoked paprika
  • Salt and pepper to taste
  • Water as needed to thin it out

Pocket Bread Sandwiches

  • 1 tbsp olive oil for pan, plus 1 to 2 tbsp for later
  • [q:1/3] cup fire-roasted or regular corn
  • 1 cup black beans, rinsed and drained
  • 2 large handfuls of spinach
  • [q:1/4] teaspoon cumin
  • 1 avocado, mashed
  • 1 (12-ounce) jar roasted red peppers, drained and patted dry
  • [q:1/4] red onion, thinly sliced
  • 2 Ezekiel 4:9 Whole Grain Pocket Bread (halved)
Directions
  1. Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
  2. Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
  3. Stuff the pocket bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
  4. Lightly brush the outside of each pocket with the remaining oil. Heat a griddle, grill, or pan over medium-high heat and grill each pocket until golden brown, flipping once.
  5. Remove from heat and drizzle with aioli and serve!
Nutrition Info
Per serving (1 pita pocket): 482 Calories, 14 g Protein, 0 mg Cholesterol, 47 g Carbohydrates, 8 g Total sugars (2 g Added sugars), 13 g Fiber, 29 g Total fat (4 g sat), 716 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:4] Folate, HHH Vitamin B6, Vitamin E,  [nutrition:2] Vitamin A, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Calcium, Iron, Potassium, Zinc

Stewed Lentils with Green Beans

Stewed Lentils with Green Beans
Prep Time
70 minutes
Number of Servings
Serves 6
Ingredients
  • 14 oz (2 cups) dried brown lentils
  • 2 Tbsp olive oil
  • [q:1/2] yellow onion, thinly slice
  • 2 cloves of garlic, minced
  • 2 medium tomatoes, halved and grated*
  • 5 oz green beans, trimmed and cut into [q:3/4]–[q:1 1/2]-inch pieces
  • 1 tsp sweet paprika
  • 1 white potato, peeled and cut into bite-size pieces
  • 1 carrot, cut into [q:1/4]-inch-thick circles, optional
  • Salt and pepper
  • Finely chopped flat-leaf parsley, to garnish
Directions
  1. Put lentils in a large bowl and pick them over for any debris. Rinse.
  2. Heat oil in a large, heavy pot over medium heat. Add onion and cook until pale, about 6 minutes. Stir in garlic, add tomatoes, and cook until dark and pasty, about 10 minutes. Add green beans and cook for 2 minutes, stirring frequently. Stir in paprika and lentils, and then add potato and carrot (if using). Season with salt and pepper.
  3. Cover with a generous 6 cups of water and bring to a boil. Reduce heat to low, cover pot, and gently boil until lentils are tender but not mushy, about 40 minutes. Add more water if necessary to keep lentils loose.
  4. Ladle into bowls, garnish with parsley, and serve hot.
Nutrition Info
319 Calories, 18 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 10 g Fiber, 6 g Total fat (1 g sat), 213 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin K, Folate, [nut:4] Vitamin B6, [nut:3] Phosphorus, [nut:2] Vitamin C, Iron, Zinc, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Magnesium, Potassium

Vegan Chickpea + Sweet Potato Burger

Vegan Chickpea + Sweet Potato Burger
on Ezekiel 4:9 Sprouted Whole Grain English Muffins
Number of Servings
Makes 4 Burgers (Serves 4)
Ingredients
  • 1 can (15 oz) chickpeas, drained and mashed
  • 1 small sweet potato, cooked and mashed
  • [q:1/2] cup oat flour
  • 1 tsp cumin
  • [q:1/2] tsp smoked paprika
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1 Tbsp olive oil (for cooking)
  • 4 Ezekiel 4:9 Sprouted Whole Grain English Muffins
Directions
  1. Mix all ingredients in a bowl until well combined.
  2. Shape into patties (if too wet, add more oat flour). Should make around four patties.
  3. Cook in a pan over medium heat with olive oil, about 5 minutes per side.
  4. Serve with avocado, lettuce, and tahini sauce on an Ezekiel 4:9 Sprouted Whole Grain English Muffins.
Nutrition Info
436 Calories, 20 g Protein, 0 mg Cholesterol, 72 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 16 g Fiber, 9 g Total fat (1 g sat), 504 mg Sodium, [nut:5] Phosphorus, Zinc, [nut:4] Iron, Folate, [nut:3] Vitamin B3 (niacin), Vitamin B6, Magnesium, [nut:1] Vitamin A, Vitamin B1 (thiamine), Potassium

Stir-Fried Tofu and Shiitake Mushrooms

Stir-Fried Tofu and Shiitake Mushrooms
Prep Time
25 minutes
Number of Servings
Serves 2
Ingredients
  • 1 lb shiitake mushrooms
  • 1 cup low-sodium vegetable broth
  • 1 Tbsp cornstarch
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • [q:1 1/2] tsp sugar, optional
  • 2 Tbsp oil
  • 2 Tbsp minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 Tbsp chili-garlic sauce
  • 1 (14 oz) container firm tofu, drained, patted dry, and cut into 1-inch cubes
  • [q:1/2] cup chopped green onions
Directions
  1. Remove mushroom stems and discard. Chop mushroom caps into thin strips.
  2. Place broth in a medium bowl. Whisk in cornstarch, soy sauce, vinegar, and sugar (if using).
  3. Heat oil in a large wok or skillet set over high heat. Add mushrooms. Stir-fry until browned, about 3 minutes. Add ginger, garlic, and chili-garlic sauce. Stir-fry for 30 seconds. Stir cornstarch mixture to recombine. Add cornstarch mixture to vegetable mixture.
  4. Gently add tofu to skillet. Stir to cover in sauce. Reduce heat to low, cover, and simmer for about 4 minutes until sauce thickens slightly.
  5. Garnish with green onions and serve.
Nutrition Info
Made with [q:1 1/2] teaspoons sugar: 412 Calories, 25 g Protein, 0 mg Cholesterol, 32 g Carbohydrates, 10 g Total sugars (3 g Added sugars), 8 g Fiber, 23 g Total fat (3 g sat), 833 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nut:4] Vitamin B2 (riboflavin), Vitamin K, Calcium, [nut:3] Magnesium, Zinc, [nut:2] Iron, Folate, Potassium, [nut:1] Vitamin B1 (thiamine)

Vegan Tempeh Tacos with Mango Salsa

Vegan Tempeh Tacos with Mango Salsa
Number of Servings
Makes 6 Tacos
Ingredients

Tempeh Tacos

  • 6 Food For Life Taco-Sized Sprouted Grain Tortillas
  • 1 package of tempeh, crumbled (about 2 cups)
  • [q:1/2] teaspoon ground cumin
  • [q:1/2] teaspoon smoked paprika
  • [q:1/4] teaspoon garlic powder
  • 2 tablespoons olive oil
  • [q:1/4] tsp sea salt
  • [q:1/4] tsp pepper

Mango Salsa

  • 1 large mango, peeled and diced
  • 1 small red onion, diced
  • 1 small red bell pepper, diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • [q:1/4] tsp sea salt
  • [q:1/4] tsp pepper
Directions
  1. Preheat a skillet over medium heat. Add 2 cups of crumbled tempeh, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for about 5 to 7 minutes, or until the tempeh is browned and slightly crispy.
  2. While the tempeh is cooking, make the mango salsa. In a mixing bowl, combine the diced mango, red onion, red bell pepper, 2 tablespoons lime juice, 2 tablespoons chopped cilantro, salt, and pepper. Mix well.
  3. Warm the Food For Life Sprouted Grain Tortillas in the microwave or oven.
  4. To assemble the tacos, spoon the cooked tempeh onto each tortilla, then top with the mango salsa.
  5. Serve immediately and enjoy!
Nutrition Info
347 Calories, 18 g Protein, 0 mg Cholesterol, 41 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 7 g Fiber, 14 g Total fat (3 g sat), 342 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Iron, Magnesium, [nutrition:1] Vitamin E, Calcium, Folate, Potassium, Zinc

Kale, Mushroom, and Cashew Cheese Toast

Kale, Mushroom, and Cashew Cheese Toast
Number of Servings
Serves 2
Ingredients

Cashew Cheese Spread

  • 1 cup of soaked raw cashews
  • [q:1/2] cup of nutritional yeast
  • 2 tablespoons of lemon juice
  • [q:1/4] teaspoon of garlic powder
  • [q:1/2] teaspoon of sea salt
  • [q:1/4] teaspoon of black pepper
  • [q:1/3] cup of water

Kale, Mushroom, and Cashew Cheese Toast

  • 2 slices of Ezekiel 4:9 Sprouted Grain Bread
  • 1 cup of a mixed variety of mushrooms
  • 1 teaspoon of minced garlic
  • 2 cups of curly kale, stems removed
  • 2 tablespoons of olive oil, divided
  • [q:1 1/2] teaspoons of salt, divided
  • [q:1/2] teaspoon of black pepper, divided
Directions
  1. In a food processor, combine 1 cup of soaked raw cashews, [q:1/2] cup of nutritional yeast, 2 tablespoons of lemon juice, [q:1/4] teaspoon of garlic powder, [q:1/2] teaspoon of sea salt, [q:1/4] teaspoon of black pepper, and [q:1/3] cup of water.
  2. Blend until a smooth and spreadable consistency is reached. Refrigerate the cashew cheese spread until it is time for assembly.
  3. Heat a sauté pan over medium heat and drizzle in 1 tablespoon of olive oil.
  4. Add 1 cup of mixed mushrooms, tossing to coat in oil, and sauté for 3 to 5 minutes.
  5. Add 1 teaspoon of minced garlic to the pan and cook for an additional 3 minutes, tossing constantly so the garlic doesn't burn.
  6. Season the mushrooms with [q:1/2] teaspoon of salt and [q:1/4] teaspoon of black pepper, then set them aside.
  7. Wipe out the pan and reheat it over medium heat. Add in the remaining 1 tablespoon of olive oil, then add 2 cups of curly kale with stems removed.
  8. Sauté the kale until the greens are wilted, and season with [q:1/2] teaspoon of salt and [q:1/4] teaspoon of black pepper. Set the sautéed kale aside.
  9. Wipe out the pan and dry toast 2 slices of Ezekiel 4:9 bread until browned on both sides.
  10. Top each toasted bread slice with the cashew cheese spread. Add the sautéed kale on top of the cashew cheese spread. Finish by adding the sautéed mushrooms on top of the kale.
Nutrition Info
793 Calories, 50 g Protein, 0 mg Cholesterol, 60 g Carbohydrates, 11 g Total sugars (0 g Added sugars), 21 g Fiber, 48 g Total fat (8 g sat), 590 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin K, Iron, Magnesium, Phosphorus, Zinc, [nutrition:2] Vitamin C, [nutrition:1] Vitamin E, Folate, Potassium, Calcium

Basmati Rice Pilaf with Shiitake Mushrooms and Walnuts

Basmati Rice Pilaf with Shiitake Mushrooms and Walnuts
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 3 leeks
  • 2 cups shiitake mushrooms
  • 2 Tbsp vegetable oil, divided
  • 3 garlic cloves, chopped
  • [q:1/2] tsp salt
  • 1 cup brown basmati rice
  • 2 cups low-sodium vegetable broth
  • [q:1/2] cup toasted walnuts, roughly chopped
  • 3 scallions, chopped
Directions
  1. Rinse leeks well. Chop white and light green parts into [q:1/2]-inch dice.
  2. Stem mushrooms. Discard stems or save for another use such as making broth. Slice caps thinly and set aside.
  3. Heat 1 tablespoon of the oil in a medium-size pot over medium heat. Sauté leeks and garlic until leeks are soft. Add salt and rice. Sauté rice grains for 2 to 3 minutes to toast them. Add broth and bring mixture to a boil. Cover, reduce heat to low, and cook for 45 minutes.
  4. Meanwhile, heat remaining tablespoon of oil in a skillet. Sear mushrooms until they turn golden.
  5. Stir mushrooms and toasted walnuts into cooked rice. Garnish with scallions and serve.
Nutrition Info
384 Calories, 8 g Protein, 0 mg Cholesterol, 50 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 18 g Total fat (2 g sat), 310 mg Sodium, [nutrition:4] Vitamin A, Vitamin B6, Vitamin K, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, [nutrition:1] Vitamin C, Vitamin E, Folate, Iron, Zinc

Buffalo Cauliflower Pitas

Buffalo Cauliflower Pitas
Number of Servings
Serves 4
Ingredients
  • 1 large head cauliflower (about [q:1 1/2] pounds), cut into florets
  • 2 Tbsp olive oil
  • [q:1/2] tsp fine sea salt
  • [q:1/2] tsp black pepper
  • [q:1/4] cup Buffalo-style hot sauce
  • 3 Tbsp coconut oil, melted
  • 4 Food For Life® Ezekiel 4:9 Whole Grain Pocket Bread
  • 1 avocado, thinly sliced
  • 2 celery stalks, thinly sliced
  • 8 butter lettuce leaves
Directions
  1. Preheat oven to 425°F. Line a large baking sheet with parchment.
  2. Toss cauliflower, oil, salt, and pepper together on baking sheet and spread out in a single layer. Roast until browned, about 20 minutes.
  3. While cauliflower roasts, in a large bowl whisk together hot sauce and coconut oil. Toss cooked cauliflower with sauce.
  4. Top pocket bread with cauliflower, avocado, celery, and lettuce.
Nutrition Info
439 Calories, 10 g Protein, 0 mg Cholesterol, 48 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 11 g Fiber, 26 g Total fat (11 g sat), 722 mg Sodium, [nut:5] Vitamin C, [nut:4] Vitamin B6, Vitamin K, [nut:3] Folate, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, [nut:1] Vitamin B2 (riboflavin), Vitamin E, Iron, Potassium, Zinc

Potato & Mushroom Pierogi

Potato & Mushroom Pierogi
Prep Time
30 minutes
Number of Servings
24 pierogi
Ingredients
Directions

  1. Make Dough

    1. Place flour and sea salt in a medium mixing bowl and mix.
    2. Add water and oil. Mix with a spoon until cool.
    3. Using your hands, form a ball of dough. Place dough on a lightly floured surface and knead 2 to 3 minutes.
    4. Place back in mixing bowl, cover, and refrigerate for 30 minutes.

  2. Caramelize Onions

    1. Heat oil in a heavy skillet and sauté onions with a pinch of sea salt until translucent and golden brown, stirring frequently. Set aside.

  3. Boil Potatoes

    1. Place potatoes in a pan with water to cover and add a pinch of salt. Bring to a boil.
    2. Reduce heat to medium and simmer until potatoes are tender.
    3. Remove, pour into a colander, and drain water. Divide in half for each type of filling. Set aside to cool.

  4. Make Mushroom Filling

    1. Place maitake and shiitake in a small saucepan and cover with cold water. Bring to a boil.
    2. Reduce heat and simmer for 10 minutes. Remove, drain, and coarsely chop.
    3. Heat oil in a skillet and sauté fresh mushrooms with the soy sauce for about 2 to 3 minutes.
    4. Add the maitake, shiitake, and garlic. Sauté 3 to 5 minutes.
    5. Add [q:1 1/2] cups of cooked potatoes and mash with a potato masher or fork.
    6. Add [q:1/2] cup caramelized onions, sauerkraut, black pepper, and sea salt. Mix well. Set filling aside.

  5. Make Potato Filling

    1. Heat oil and sauté onions until translucent.
    2. Add [q:1 1/2] cups cooked potatoes and mash with a potato masher or fork.
    3. Add remaining half of the caramelized onions, sauerkraut, salt, and pepper. Mix.

  6. Make Peirogi

    1. Form the Pierogi

      1. Divide the dough into thirds and roll out on a lightly floured surface until about [q:1/8]-inch thick. Using a pastry cutter or glass, cut the dough into 3 to [q:3 1/2]-inch circles for the pierogi shell.
      2. To form the pierogi, place [q:1 1/2] to 2 teaspoons of filling in the center of each dough circle. Moisten edge of half the dough with a little water, fold it over the filling, and pinch the edges together firmly.
      3. Repeat, alternating fillings. Keep the filled pierogi covered until all have been formed.

    2. Boil the Pierogi

      1. Bring 3 to 4 quarts of water to boil in a medium pot.
      2. Working in batches of 5 or 6, cook pierogi in boiling water until they float to the surface - about 3 to 4 minutes.
      3. Remove and drain in a colander. Repeat until all pierogi have been boiled.

    3. Fry the Pierogi

      1. Heat 2 to 3 tablespoons oil in a heavy skillet and fry pierogi until golden brown on each side.
      2. Continue boiling and frying the pierogi until all have been cooked.
Nutrition Info
118 calories, 5 g fat (36% calories from fat), 3 g protein, 16 g carbohydrate, 1 g fiber, 0 mg cholesterol, 106 mg sodium

Sweet Potato Lentil Patty Sandwiches

Sweet Potato Lentil Patty Sandwiches
Number of Servings
8 sandwiches
Ingredients

Sandwiches

  • 8 Ezekiel 4:9 Sprouted Grain Low Sodium English Muffins
  • [q:1 1/2] cups cooked lentils
  • [q:1 1/2] cups cooked sweet potatoes, peeled and mashed
  • [q:1 1/2] tsp smoked paprika
  • 1 Tbsp ground flax seed + 2 tbs water
  • [q:3/4] cup panko breadcrumbs
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • [q:1/2] tsp sea salt
  • [q:1/2] tsp black pepper
  • 2 tbs olive oil
  • 2 avocados, sliced
  • Micro greens
  • 8 vegan cheese slices of choice

Creamy Maple Mustard

  • [q:1/4] cup maple syrup
  • [q:1/2] cup Dijon mustard
  • [q:1/2] cup vegan Mayo
Nutrition Info
1 sandwich: 503 Calories, 15 g Protein, 61 g Carbohydrates, 11 g Total sugars (6 g Added sugars), 13 g Fiber, 24 g Total fat (2 g sat), 551 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:4] Vitamin B1 (thiamine), B6, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), K, Iron, Zinc, [nutrition:1] Vitamin B3 (niacin), C, E, Magnesium, Potassium
Subscribe to Vegan