Vegan recipes aligned with your ethics and your taste buds.

Quinoa with Shiitake Gravy

Quinoa with Shiitake Gravy
Prep Time
10 minutes, plus 40 minutes cook time
Number of Servings
Serves 8
Ingredients
Directions
  1. Place quinoa and 3 cups water in a medium saucepan, cover and bring to a boil. Reduce the flame to medium-low and simmer 15 minutes. Remove from flame and let sit for 5 minutes.
  2. While the quinoa is cooking, bring 4 cups of water to a boil, add the shiitake, cover and simmer 20 minutes.
  3. Remove shiitake, discard stems and slice caps. (If using Eden Sliced Shiitake, just place in the water without soaking and do not remove.)
  4. Place the shiitake back into the boiling water. Add onions and garlic and cook another 5 minutes. Slowly add the dissolved kuzu, stirring constantly to prevent lumping, until thick and translucent.
  5. Add the shoyu, reduce flame to low, and simmer 2 to 3 minutes.
  6. Serve over quinoa. Garnish with chopped green onions.
Nutrition Info
216 calories, 4 g fat (15% calories from fat), 9 g protein, 36 g carbohydrate, 14 g fiber, 0 mg cholesterol, 284 mg sodium

Vegan Eggplant BLT

Vegan Eggplant BLT
Number of Servings
Serves 4
Ingredients
  • 1 large eggplant, preferably long and thin, peeled and halved lengthwise
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp vegan worcestershire sauce
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil, divided
  • 1 Tbsp maple syrup
  • 1 tsp smoked paprika
  • [q:1/2] tsp black pepper
  • [q:1/4] cup vegan mayonnaise
  • 8 slices Food For Life Ezekiel 4:9 Flax Sprouted Whole Grain Bread, toasted
  • 8 slices ripe heirloom tomato
  • 8 butter lettuce leaves
  • 1 large avocado, pitted and sliced (optional)
Directions
  1. Use a vegetable peeler or a sharp knife to cut very thin lengthwise strips of the eggplant. In a medium bowl whisk together tamari, worcestershire, vinegar, 1 tablespoon oil, maple syrup, paprika, and pepper. Lay eggplant slices out on a baking sheet and brush the top side with the tamari mixture.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add eggplant strips to the pan, unseasoned side down, without crowding the pan. Cook slowly until starting to brown and crisp, reducing the heat if necessary to prevent burning. When browned, flip and cook the second side until browned. Transfer to a paper towel-lined plate and repeat with remaining eggplant, adding more oil to the pan if needed.
  3. Spread mayonnaise on the inside of the bread slices, then top with tomato, eggplant bacon, lettuce, and avocado, if desired.
Nutrition Info
Made with soy sauce: 379 Calories, 11 g Protein, 0 mg Cholesterol, 40 g Carbohydrates, 11 g Total sugars (3 g Added sugars), 13 g Fiber, 19 g Total fat (3 g sat), 841 mg Sodium, [nut:3] Vitamin K, [nut:2] Vitamin B6, Vitamin E, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Iron, Magnesium, Phosphorus, Potassium

Vegan Ginger Wasabi Sushi Roll

Vegan Ginger Wasabi Sushi Roll
Prep Time
10 minutes + 25 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Place sushi rice with 1 cup of water in a pot on high heat.
  2. Allow for rice to reach boil, cover and place on low for 15 minutes.
  3. Once sushi rice has been cooked, combine with agave, rice vinegar, and sesame oil.
  4. Place [q:1/4] cup cooked sushi rice on nori sheet and add cucumbers, ginger wasabi Nutty Infusions™, and avocado.
  5. Place water on outer corners of the nori sheet.
  6. Roll nori sheet until maki roll is formed.
  7. Cut into eight pieces and serve with soy sauce.
Nutrition Info
419 Calories, 9 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 9 g Total sugars (7 g Added sugars), 5 g Fiber, 26 g Total fat (5 g sat), 11 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B6, Magnesium, Zinc, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin K, Folate, Iron, Potassium

Raw Cauliflower Rice

Raw Cauliflower Rice
Prep Time
20 minutes prep time
Number of Servings
makes about 4 cups (serves 4)
Ingredients
  • 1 head (about 2 lb) cauliflower
  •  Salt and pepper to taste
Directions
  1. Wash and dry cauliflower. Pull off and discard outer leaves and cut head into 4 quarters. If using a box grater, position it over a large bowl and grate cauliflower to size of cooked rice grains. Alternatively, divide quarters into florets, place half of them in the bowl of a food processor, and process until cauliflower is size of cooked rice grains, about 20 seconds.
  2. Transfer to a large bowl. Repeat with remaining cauliflower.
  3. Season to taste with salt and pepper.
Nutrition Info
58 Calories, 4 g Protein, 11 g Carbohydrates, 5 g Fiber, 1 g Total fat, 359 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B6, K, Folate, [nutrition:1] Vitamin B2 (riboflavin), Phosphorus, Potassium

Lime & Cilantro Corn on the Cob

Lime & Cilantro Corn on the Cob
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • Zest and juice of 1 lime
  • 2 small bunches of fresh cilantro, leaves finely chopped
  • 2 tsp olive oil, plus extra for frying (optional)
  • 5 scallions, finely sliced
  • 2 cloves garlic, minced
  • [q:1/2] tsp fine salt
  • Freshly ground black pepper
  • 4 fresh ears of corn, shucked and silks removed
Directions
  1. Mix together lime zest, cilantro, oil, scallions, garlic, salt, and some pepper in a large shallow dish. Add corn and massage mixture into each cob. Remove from marinade, reserving marinade in dish.
  2. Barbecue corn on grill rack over white-hot coals, turning regularly, for 5 to 10 minutes, until cooked on all sides. Alternatively, heat a splash of oil in a large skillet over high heat, add cobs, and cook for 8 to 10 minutes, turning often until cooked all over.
  3. Add lime juice to reserved marinade. Then add cooked corn and spoon it over. Serve immediately.
Nutrition Info
123 Calories, 4 g Protein, 23 g Carbohydrates, 3 g Fiber, 4 g Total fat (1 g sat), 313 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), B6, Folate, Magnesium, Phosphorus

Carrot Fries with Cinnamon Salt

Carrot Fries with Cinnamon Salt
Prep Time
30 minutes prep time
Number of Servings
serves 2 generously
Ingredients
  • 6  carrots, peeled and cut into [q:1/2] x 2-inch batons
  • 4 Tbsp sunflower oil
  • [q:1/2] tsp fine sea salt
  • Pinch of ground cinnamon
Directions
  1. Preheat oven to 425°. 
  2. Arrange carrot batons in a single layer on two baking trays, and then rub over oil. Bake for 13 to 14 minutes until softened.
  3. In the meantime, mix together salt and cinnamon.
  4. Remove carrot fries from oven and scatter liberally with cinnamon salt. Serve hot alongside Fiery Butternut Squash Ketchup (recipe follows).
Nutrition Info
Per serving (without ketchup): 318 Calories, 2 g Protein, 18 g Carbohydrates, 5 g Fiber, 28 g Total fat (4 g sat), 490 mg Sodium, [nutrition:5] Vitamin A, E, [nutrition:2] Vitamin B6, K, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), C, Potassium

Cashew Sour Cream

Cashew Sour Cream
Prep Time
10 minutes prep time + soaking and fermenting time
Number of Servings
makes 2 cups
Ingredients
  • 7 oz raw cashews, soaked overnight or soaked for 1 to 2 hours in hot water
  • [q:1 1/2] Tbsp natural plant-based (coconut or soy) yogurt
  • [q:1/2]  to 1 tsp salt (optional)
Directions
  1. Drain and rinse cashews and put them in a high-speed blender. Pour in [q:3/4] cup water and blend until cashews are very smooth (so no lumps or grains are left). If you need to add a bit more water, start with 1 tablespoon at a time. However, mixture should not be too watery. Add yogurt and blend briefly.
  2. Pour mixture into a clean glass container—a mason jar is ideal. Jar should be a bit bigger than amount of cream you have. Once you’ve poured in the cream, it must have some room to expand during fermentation.
  3. Cover jar with a piece of cheesecloth or muslin and secure it with a rubber band or some kitchen twine. Place jar on counter out of direct sunlight. Let it ferment for 6 to 24 hours. As it ferments, you should see small air pockets appear. This is absolutely normal. The amount of time it needs depends on the season. On a warm day it will be ready after 6 to 10 hours, but on a colder day it needs at least 12 hours. The taste should be pleasantly tangy and refreshing.
  4. When cashew sour cream is done, stir in up to 1 teaspoon of salt, if desired. Store in fridge with a lid on. The cream will keep for 4 to 5 days.

Vegan Sloppy Joes

Vegan Sloppy Joes
Number of Servings
Serves 4
Ingredients

  • Sloppy Joe Mixture

    • 2 tablespoons preferred Olive Oil
    • 1 medium onion, finely chopped
    • [q:1/2] red bell pepper, seeded and finely chopped
    • 1 pound tempeh, roughly crumbled
    • 3 garlic cloves, minced
    • [q:3/4] cup ketchup
    • [q:3/4] cup beer, vegetable broth, or water
    • [q:1/2] teaspoon black pepper

  • Coleslaw

    • 1 large avocado, pitted and diced
    • 2 tablespoons lime juice
    • [q:1/2] teaspoon fine sea salt
    • 1 garlic clove, chopped
    • 3 cups finely shredded green cabbage
    • [q:1/2] cup chopped cilantro

  • To Serve

Directions
  1. In a large skillet heat oil over medium. Add onion and bell pepper and saute until softened, 6 to 8 minutes. Add tempeh and garlic and cook 5 minutes more. Stir in ketchup, beer, broth, or water, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
  2. In a food processor or blender combine avocado, lime juice, salt, garlic, and [q:1/4] cup water. Process or blend until completely smooth. If needed, add more water to reach a smooth consistency. In a large bowl combine cabbage, cilantro, and avocado dressing.
  3. To serve, divide tempeh mixture between buns and top with slaw.
Nutrition Info
Made with low-sodium vegetable broth: 636 Calories, 30 g Protein, 0 mg Cholesterol, 70 g Carbohydrates, 19 g Total sugars (4 g Added sugars), 7 g Fiber, 33 g Total fat (5 g sat), 1,044 mg Sodium, [nut:5] Vitamin B6, Vitamin C, Vitamin K, Phosphorus, [nut:4] Vitamin B2 (riboflavin), [nut:3] Vitamin B3 (niacin), Magnesium, [nut:2] Vitamin E, Calcium, Folate, Iron, Potassium, [nut:1] Vitamin B1 (thiamine), Zinc

Tomatillo-Sunflower Salsa Verde

Tomatillo-Sunflower Salsa Verde
Prep Time
10 minutes
Number of Servings
About 2 cups (serves 6)
Ingredients
  • 4 medium tomatillos, husks and stems removed, roughly chopped
  • 1 cup cilantro leaves and tender stems or basil leaves
  • [q:1/3] cup shelled roasted sunflower seeds
  • 3 large garlic cloves
  • 2 jalapeños, seeded and cut
  • [q:1/2] cup sliced scallions (include both white and green parts)
  • [q:1/2] sp sea salt
  • [q:1/2] tsp freshly ground black pepper
  • [q:1/2] tsp ground cumin
  • [q:1/3] cup olive, canola, or grapeseed oil
  • 2 Tbsp mild vinegar (white balsamic, apple cider, or rice) or lime juice
Directions
  1. Place all ingredients in a food processor and pulse until nearly smooth or to desired consistency.
Nutrition Info
Made with olive oil and lime juice: 258 Calories, 6 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 3 g Fiber, 24 g Total fat (3 g sat), 135 mg Sodium, [nut:5] Vitamin E, [nut:3] Vitamin B1 (thiamine), Vitamin K, [nut:2] Vitamin B6, Magnesium, Phosphorus, [nut:1] Vitamin B3 (niacin), Vitamin C, Folate, Iron, Zinc

Savory Fig & Walnut Stuffing Slices

Savory Fig & Walnut Stuffing Slices
Prep Time
90 minutes prep, plus overnight chill time
Number of Servings
serves 8
Ingredients
  • 7 oz stale whole-wheat bread
  • Sea salt flakes and black pepper
  • 1 cup toasted walnuts
  • 4 Tbsp olive oil, divided
  • 2 celery stalks, finely diced
  • 3 shallots, finely diced
  • 3 garlic cloves, minced
  • 1 lb, 2 oz parsnips, grated
  • [q:5 1/4] oz carrots, grated
  • 1 heaping tsp dried oregano
  • 2 heaping tsp whole-grain mustard
  • 3 Tbsp dairy-free margarine
  • 6 dried figs, finely chopped
  • Small bunch of flat-leaf parsley, finely chopped
Directions
  1. Place bread in a food processor and pulse to form fine bread crumbs. Season generously with salt and pepper, add toasted walnuts, and pulse again to combine. Set aside until needed.
  2. Heat 1 tablespoon of the oil in a large pan over medium heat. Add celery, shallots, and garlic to pan. Season and sweat for 4 to 5 minutes until translucent.
  3. Add parsnips, carrots, and oregano to pan, season generously, and sauté for 5 minutes until softened. Reduce heat to low, add whole-grain mustard, margarine, remaining 3 tablespoons of oil, and bread crumb mixture. Stir well to combine. Remove pan from heat and stir through chopped figs and parsley.
  4. Spoon stuffing mixture into a lightly greased 1-pound loaf pan a little at a time, pressing down firmly with the back of a spoon to compact it nicely. Cover with an oven-safe lid and refrigerate overnight. (You can cook it straight away, but this chilling time will result in a firmer slice).
  5. When ready to cook, preheat oven to 425°.
  6. Bake covered for 45 minutes. Remove lid and bake for another 10 to 15 minutes until nicely browned. Remove from oven and let cool in pan for at least 10 minutes before gently tipping it out onto a serving plate. Cut into slices and serve.
Nutrition Info
290 Calories, 6 g Protein, 37 g Carbohydrates, 8 g Fiber, 15 g Total fat (3 g sat), 346 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin A, B6, C, E, Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Iron, Magnesium, Potassium, Zinc
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