Entrees

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Cilantro Avocado Tofu Wraps

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Easy weeknight dinners are a must in our busy house.

So, I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps.

The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal!

These gluten free wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Feel free to add extra veggies like match stick carrots, radish slices, sliced onion, or anything else you may like.

These wraps are easy, healthy, delicious, and low carb! Perfect!

Ingredients:

  • 1 - 2 heads romaine lettuce

  • 1 block extra firm tofu

  • 1 - 2 avocados

  • 1/2 cup coconut aminos

  • 1 teaspoon agave

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon oil (olive or grape seed)

  • juice from 1 lime

  • 1/3 cup chopped cilantro

Smokey lime cream sauce

  • 1/3 cup vegan sour cream, or plain unsweetened vegan yogurt (I use Kite Hill plain yogurt)

  • Juice from 1/2 lime

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • salt and pepper to taste

Instructions:

  1. Drain tofu and wrap in a a clean kitchen towel or a few clean paper towels. Place a few cookbooks on top for 10 - 15 minutes to press out as much liquid from the tofu as you can. Once pressed, dice tofu into 1/2 inch cubes.

  2. In a shallow 8x8 dish, whisk together the aminos, oil, agave, garlic, paprika, and lime juice. Add the cubed tofu to the dish and allow it to marinate for 10 - 15 minutes.

  3. While tofu is marinading, wash and pat dry the lettuce, and trim the ends. Slice avocado into thin strips. Wash and chop 1/3 cup of cilantro.

  4. Prepare the smokey lime cream sauce by whisking all of the ingredients together in a small bowl and set aside.

  5. Heat a large skillet on medium heat. Spray with some cooking oil or add a few teaspoons of oil to the pan as it heats. Add the tofu AND the marinade to the pan. Allow the tofu to cook until all of the liquid is absorbed and the tofu has started to brown and get a little crispy around the edges.

  6. To build the wraps, line each lettuce leaf pieces of tofu, a few slices of avocado, drizzle with sauce, and sprinkle with cilantro.

Serves 4 - 6.

Beer Battered Vegan Fried Fish Filets (Fish and Chips)

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Before we went vegan, I could have lived off of fried fish and chips!

Beer battered cod was an all time fave that I never passed up.

Imagine my excitement when I discovered I could batter and fry canned banana blossoms and feel like I was eating one of my favorite foods from years past! I think I probably squealed a little!

The banana blossoms somehow magically recreates the texture of flaky fish fillet. They are really mild in flavor and with the help of some seaweed flakes for a fishy kick, it is remarkable how convincing these blossoms are! I mean seriously, who thought of this to begin with. I need to give them a hug!

I looked high and low for banana blossoms at my local Asian markets with little luck, but easily found them on Amazon! I hear that many Asian markets do in fact carry them, so you may find them locally!

In all honesty I was cautiously optimistic when creating this recipe, for fear of once again being super disappointed by lofty internet food magic claims. Some things just seem too good to be true. But this recipe is not. It is all true and delicious and amazing!

I made sure to include a picture of the inside of one of these fillets so you could see just how convincing it looks. These things look, feel, and taste like fried fish!

Now i’m not swearing this recipe will blow your mind, but it did mine. Suffice to say that banana blossoms are now a staple in my pantry, and fish fry Friday is back in action in our house!

Ingredients:

  • 2 cans of banana blossoms in brine

  • 1 and 1/2 cup all purpose white flour

  • 1 teaspoon salt

  • 1 teaspoon old bay

  • 2 teaspoons dulse flakes

  • 3 teaspoons baking powder

  • 1 can of cold beer, any beer is fine as long as it’s not a dark, thick beer

  • Oil for frying (I used peanut)

Vegan Tartar Sauce:

  • 1/2 cup vegan mayo

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons lemon juice

  • 2 - 3 tablespoons diced dill pickles

  • 1 teaspoon sugar

  • 1 teaspoon dijon mustard

  • salt and pepper to taste

  • optional: 1 - 2 teaspoons capers

Instructions:

  1. Drain cans of banana blossoms and carefully remove the blossoms, laying them out on a paper towel to remove some liquid. They can easily fall apart so be careful. I found that only a few blossoms in each can were fully in tact. I simply took all of the loose leaves from each can and stacked them back together to resemble full blossoms. I have only been able to find one brand of blossoms on Amazon. I am uncertain if this is an issue with all canned banana blossoms, but stacking the leaves back together worked just fine for me.

  2. Transfer the blossoms to a shallow baking dish and sprinkle with the 2 teaspoons of dulce flakes and a dash of salt.

  3. For the batter, whisk together the flour, baking powder, 1 teaspoon salt, old bay, and the entire can of cold beer in a medium sized bowl. The batter will be thick.

  4. To make the tartar sauce, whisk all of the ingredients together in a medium sized bowl and set aside.

  5. Heat a deep skillet with a few inches of oil over medium/ high heat.

  6. While the oil is heating, begin carefully dipping the blossoms into the batter. For any blossoms that you had to reassemble, place them into the batter, and using a spoon, cover the top in batter. This will help keep the blossom in tact vs attempting to dip them. Carefully transfer the blossoms to the hot oil. TIP: if you are not sure if the oil is hot enough, place a chopstick into the oil, if tiny bubbles form around the chopstick, the oil is ready!

  7. Fry each blossom for a minute or two on each side, or until they are golden brown. If they seem to be browning too quickly, reduce your heat a bit. Transfer the finished blossoms to a wire cooling rack that has been placed on top of a paper towel lined cookie sheet.

  8. Serve finished banana blossoms with a few lemon wedges, homemade tarter sauce, french fries, or malt vinegar.

serves 4

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Vegan Reuben Latkes

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I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke!

Golden brown potato pancakes, fried up to crispy perfection.

Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan reuben latke is almost too much for me to handle.

Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut.

You can follow my recipes for your preferred seitan meat, or use your own favorite recipe, or store brand.

So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and reubens, I hope you enjoy them as much as I do!

Ingredients:

Vegan 1,000 Island dressing:

  • 1 cup vegan mayo

  • 1/4 cup ketchup

  • 1 teaspoon vegan Worcestershire sauce

  • 2 tablespoon diced dill pickles

  • salt and pepper to taste

Instructions:

  1. First, try and remove as much liquid from the shredded potatoes as you can. You can dump the shredded potatoes into a clean kitchen towel, and squeeze out as much liquid as you can, or you can put the shreds in a mesh sieve and press out the liquid that way. The more liquid you remove, the crispier the latkes will be.

  2. Remove as much liquid as you can from the sauerkraut using the same method.

  3. For the seitan, you can follow my recipe, or watch my video for making homemade seitan, or use store-bought. I used a kitchen mandolin to thinly slice mine then chop it up. If you do not have a mandolin, attempt to slice it as thinly as you can with a knife. You want thin small pieces.

  4. Once the liquid has been removed from both the potatoes and the sauerkraut, add both, along with remaining latke ingredients (minus the green onion,) to a large mixing bowl. Mix well.

  5. Heat a large skillet over medium heat with a few tablespoons of oil. I normally use grape seed oil for frying. Using a large spoon to scoop out about 1/4 cup portions of latke mixture. Add the latkes carefully to the hot oil and use a spatula to flatten them out. You do not want to over crowd the pan, so only cook 3 or 4 latkes at a time depending on your pan size. Let the latkes cook on the first side for a few minutes before flipping. Repeat on the other side. I normally repeat this a few times on each side just make sure they are nice and crispy. You want them to be brown, and crisp around the edges. If they seem to be burning, reduce the heat. You may also need to add more oil between batches. Place finished lakes on a wire cooling rack that has been placed on top of some paper towels.

  6. Prepare the 1000 island by mixing all of the ingredients in a medium sized bowl.

  7. To serve, stack 3 or 4 latkes on a plate and top with vegan 1,000 island, green onions, and extra sauerkraut if you like.

Serves 4 - 6.

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Savory Cranberry Vegan Meatballs with Mashed Potatoes

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I often make meatballs wth thawed Beyond Meat Burgers.

They work very well as a meat substitute in all kinds of recipes other than just using them as burgers.

Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory.

The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal.

The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes.

You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the Beyond Burgers! Or use whatever homemade seitan meatball you already make!

Ingredients:

  • 1 batch plant based meatballs (Use frozen or follow recipe below)

  • 1 can whole cranberry sauce

  • 1 cup water

  • 1 yellow onion

  • 2 teaspoons Vegetable Better Than Bouillon

  • 2 tablespoon balsamic vinegar

  • 1 teaspoon dried thyme

  • 2 teaspoons minced garlic

  • 2 teaspoons tapioca or corn starch

  • salt and pepper to taste

Mashed Potatoes:

  • 4 - 5 medium russet potatoes, peeled and diced

  • 2 tablespoons vegan butter

  • 2 tablespoons vegan cream cheese or plain vegan yogurt

  • salt and pepper to taste

  • a few splashes of plant based milk

Meatballs:

Instructions:

Preheat oven to 350 degrees.

  1. For the meatballs: If using frozen, bake to package instructions. If making meatballs with Beyond Meat Burgers, put sliced bread into a blender or food processor, and break them down to crumbs. Combine bread crumbs, thawed Beyond Beef patties, flax egg, and dried thyme in a bowl. Mix well. Form meatballs with a small scoop or spoon and place them on a parchment lined baking sheet. Bake for 25 minutes or until meatballs are cooked through.

  2. While meatballs are baking, thinly slice the onion. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil or vegan butter. Drop the onions in and sprinkle with a little salt. Let onions cook until they become translucent and soft. Add the cranberry sauce, balsamic vinegar, thyme, salt and pepper. Stir well and reduce heat to low.

  3. In a bowl, whisk together the water, Better Than Bouillon, and starch. Add to the pot of cranberry sauce and stir. Allow sauce to simmer and thicken while the meatballs finish baking. Once the meatballs are done baking, add them to the pot of cranberry sauce and let them simmer along with the sauce while you prepare the mashed potatoes.

  4. Bring another large pot of water to a boil, then add the diced potatoes. Let potatoes boil until they are soft enough to pierce with a fork. This should take about 10 - 15 minutes. Drain the water from the potatoes and return them to the pot you boiled them in. Using a hand masher or an electric hand mixer, begin to mash the potatoes. Add the butter, cream cheese or yogurt, salt and pepper. Begin adding milk, just a few tablespoons at a time, until the potatoes are your desired consistency.

  5. To serve, scoop some potatoes onto a plate and top with meatballs and sauce. Garnish with fresh time or parsley flakes.

Serves 4 - 6.

Stewed Sauerkraut with Lentil Meatballs

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I will find any way I can to incorporatesauerkrautinto a meal. So when I ran across a non vegan recipe for a dish similar to this, I knew it was something I would love. I mean come on, sauerkraut is so good for you and the tang mixed with the creamy tomatoes in this recipe is just perfection!

The lentil “meatballs” are tasty and filling, and the stew is warm and comforting. You could use any premade meatball you want if you are not in the mood to whip up some lentil balls, but they are pretty quick and easy to make.

The zesty kraut and tomatoes, coupled with the cream cheese and milk are a perfect combination. Trust me here. I just keep repeating myself about this perfect combo, but I seriously pretty much licked my plate the first time I made this meal. No lie, it was not my classiest moment. Moving on…..

This meal is delicious on its own and even better with some oven crisped potatoes. Well, because we all know crispy potatoes can make the worst day better, and an already great meal an absolutely fricking fantastic, rainbows and unicorns, kind of meal. So just go ahead and make the potatoes.

One thing I am certain of is this stewed sauerkrautand lentil meatball dish is definitely going into my regular winter dinner rotation and hopefully yours, too!

Ingredients:

Lentil Meatballs

  • 1 cup dried brown lentils

  • 1 cup old fashioned rolled oats

  • 1 medium onion

  • 2 tablespoons tapioca starch

  • 1 teaspoon garlic powser

  • 2 tablespoons tomato paste

  • 1 teaspoon liquid smoke

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

Stewed Sauerkraut

  • 1 25 oz jar of sauerkraut, store bought or homemade

  • 1 14.5 oz can diced tomatoes, drained

  • 2 tablespoons vegan cream cheese

  • 1/2 cup unsweetened plant based milk

  • 2 teaspoons smoked paprika

  • 1 teaspoon salt

  • pepper to taste

Instructions:

Preheat oven to 350 degrees.

  1. Add lentils to a medium sauce pan and cover with water. Bring to a boil then reduce heat to a simmer. Allow the lentil to cook 15 - 20 minutes. You want then soft enough to bite through but now mushy. Drain and set aside.

  2. Peel and cut onion in half. Pop it into a food processor or high speed blender, and blend until it is nice and minced up.

  3. Next, add the lentils, oats, and remaining meatball ingredients and blend until the mixture is well combined. It should be thick and a little sticky.

  4. Scoop up lentil mixture with a small scoop or spoon, and from 1 inch “meatballs”. Place the “meatballs” on a parchment lined cookie sheet and bake for about 20 minutes.

  5. In a large pot or dutch oven, while “meatballs” are baking, combine all ingredients for the sauerkraut stew, stirring well to incorporate the cream cheese. Heat over medium heat, reducing to low once the stew has come to a simmer.

  6. Once “meatballs” are done baking , add them to the sauerkraut stew pot, and allow them to simmer in the pot for 5 to 10 minutes.

  7. Serve in bowls topped with vegan sour cream, or with a side of oven crisp, or air fryer potatoes.

Serves 4 - 6.

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Vegan Chicken Divan

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To be honest, I had never even heard of Chicken Divan until I was married and my husband introduced me to this southern classic.

It was a staple and favorite in his house growing up! It is traditionally a creamy, cheesey, chicken, and broccoli comfort food that is often served with rice.

Since going vegan we haven’t been able to have this dish in years, so naturally it was one that needed veganizing! Using jackfruit in place of the chicken works very well as long a you cook the brine flavor out of the jackfruit first.

I took the suggestion of my friend Mike who said his grandmother always added curry powder, and he was right! It is a delicious addition!

So if you have never heard of this dish, or have had it in the past and miss it, go ahead and try this vegan version. I think you will be pleasantly surprised!

And thanks to my mother in law, Debbi, for introducing me to this southern classic!! We wouldn’t have this vegan version with you!

Ingredients:

  • 2 cans of jackfruit in brine, or 4-5 easy vegan chicken breast diced

  • 1 head of broccoli

  • 1 cup vegan sour cream or plain yogurt (I use Kite Hill plain almond milk yogurt)

  • 1 cup vegan mayo

  • 1 cup vegan cheddar shreds

  • 1 teaspoon Better than Bouillon, plus 3 tablespoons water

  • 1/2 cup cashews

  • 1 cup water

  • 2 tablespoons tapioca starch

  • 2 tablespoon nutritional yeast

  • 1/2 of a small yellow onion

  • 2 teaspoon curry powder

  • salt and pepper to taste

  • 1/2 cup soft bread crumbs (use whatever bread you have laying around, gf works fine too)

  • 2 tablespoon melted butter

  • 1 tablespoon lemon juice

Instructions:

  1. Drain jackfruit. Chop or use hands to break up the pieces to resemble shredded meat. if using the chicken, dice into small pieces.

  2. Heat a large pot or dutch oven over medium heat. Add the Better Than Bouillon and 3 tablespoons of water. Next, add in the jackfruit, and allow to cook until all of the liquid is absorbed (about 5 minutes). Cooking the jackfruit like this will help cut down on some of the brine flavor it has.

  3. Wash and chop up the head of broccoli. Add it to the pot with the jackfruit, and allow the broccoli to cook for 3-5 minutes, or until it begins to soften. Once it’s done remove the pot from the heat, set aside.

  4. Put the cashews in a microwave safe container. Cover them in water and microwave for 3 minutes. Place the 1/2 onion into a high speed blender or food processor and blend until it is broken down. Drain the water from the cashews and add them, plus the 1 cup of fresh water, nutritional yeast, starch, and lemon juice to the blender with the onion. Process until the mixture is completely smooth. Transfer mixture to a sauce pan and heat on medium/low heat, whisking the whole time, until the mixture begins to thicken into a thin pudding consistency.

  5. Pour the cashew mixture over the jackfruit, or chicken and broccoli. Add in the sour cream, mayo, curry powder, cheddar shreds, salt and pepper to taste, and stir until combined. Transfer mixture to a 9x13 baking pan.

  6. In your blender or food processor, break down the soft bread into crumbs. Stir in the melted butter and spread the mixture evenly over the casserole. Bake the casserole for 35 - 45 minutes on the middle rack of your oven.

  7. Serve “chicken” divan as is, or over rice, and sprinkle with vegan parmesan cheese.

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Crispy Coconut Tofu with Tropical Rice

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This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying.

My husband adores coconut, and even though I sit on the fence depending on the recipes, this is also one of my favorite tofu recipes. Even all of our kids happily eat it. And trust me in our house with 6 people what is no easy feat!!

The tofu is perfectly crispy and coated in delicious sweet shredded coconut. The tofu sits on a bed of basmati rice mixed with some savory veggies and topped with a sweet, creamy, spicy, citrus sauce.

This recipe actually comes together pretty quickly, especially if you own a rice cooker. I prefer cooking my tofu in an air fryer but an oven works just fine, too!

If you are not a fan of cilantro leave it off. (I truly don’t understand those who hate cilantro but I will respect your aversion!) If you are a fan DO NOT LEAVE IT OFF!! It is my favorite pop of flavor in the whole repine!

So if you are in need of a pretty easy and super delicious tofu recipe that is sure to please all the people, here you go!! And let me know if you love it too!! I love to hear when our favorites become your favorite, too!!!

Ingredients:

  • 1 block extra firm tofu

  • 4 cups cooked brown basmati rice

  • 1 carrot

  • 1/2 small red onion

  • 1/2 cup chopped cilantro

  • 1 can full fat coconut milk or coconut cream

  • 1 flax egg

  • 1/2 cup tapioca or corn starch

  • 1 cup unsweetened coconut flakes, or shredded coconut

  • 1/2 cup panko bread crumbs (make sure your the brand you are using is plant based)

Creamy citrus chili sauce:

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 2 tablespoons sweet chili sauce

  • juice from 1/2 a lime

  • 1 tablespoon orange juice

  • 1 teaspoon garlic powder

  • 1 teaspoon soy sauce or coconut aminos

  • black pepper to taste

Instructions:

  1. Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top for 15 minutes to press the tofu.

  2. Cook the rice according to package instructions on the stove top or use a rice cooker. You will need 4 cups cooked rice.

  3. Cut the pressed tofu into 1 inch by 1 inch cubes. Mix up you flax egg in a medium size shallow bowl. After the flax egg has thickened, add the can of count milk to the bowl and whisk. Add the starch to a large kitchen plate. On a separate plate mix together the coconut and panko.

  4. First dip the tofu cubes into the coconut milk mixture then into the starch. Dip again in the coconut milk mixture, then into the shredded coconut and panko, pressing the panko/coconut mixture into the tofu to ensure it sticks.

    OVEN INSTRUCTIONS: preheat oven to 400 degrees. Line a cookie sheet with parchment paper and place tofu on the pan. Light spray the tofu with some spray oil and cook for 10 minutes. After 10 minutes carefully turn the pieces over and bake another 10 minutes or until browned and crisp. I keep mine on the middle rack until the end of baking to avoid burning the coconut You can move the pan to the top rack the last few minutes of baking if the pieces are not browning to your liking.

    AIR FRYER INSTRUCTIONS: Place coated tofu into your Air Fryer basket. Light spray the pieces with some cooking oil. Set the fryer at 380 degrees for 15 minutes.

  5. Peel the carrot into ribbons with a vegetable peeler, then finely chop the ribbons into small pieces. Next, thinly slice the 1/2 onion. Once rice is done cooking pop the veggies in the pot and let them sit with the lid on until ready to serve.

  6. Whisk together all of the ingredients for the sauce in a small bowl.

  7. To serve, fill shallow bowls with 1/3, to 1 cup of rice. Sprinkle with chopped cilantro and top with 3 - 4 pieces of coconut tofu. Drizzle with sauce.

Serves 4 - 6.

Loaded Vegan Roasted Red Potatoes

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I love carbs and I love potatoes.

This potato dish is actually really easy to make.

You simply have to roast some little red potatoes, whip up a super easy vegan cheddar cheese sauce, and top it all of with some onions, vegan sour cream, vegan bacon.

This recipe is simple comfort food that everyone in my family loves.

Sever these potatoes with a nice healthy side salad and dinner is delicious and done!

Ingredients:

  • 4 cups quartered red potatoes

  • 1 batch vegan cheddar cheese sauce

  • 1/2 cup vegan sour cream, or plain yogurt ( I use plain Kite Hill Almond Milk Yogurt)

  • 3 diced green onions

  • salt and pepper to taste

  • optional: 1 teaspoon garlic salt

  • 1 teaspoon olive or grapeseed oil

  • optional: coconut bacon

Cheddar Cheese Sauce:

  • 1/2 cup cashews ( plus water for soaking)

  • 1 cup water

  • 2 teaspoons light miso paste

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca starch or corn starch

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • smoke paprika

  • turmeric

Instructions:

pre heat oven to 400 degrees

  1. Toss the quartered potatoes in a teaspoon of oil, sprinkle with a little salt, pepper, and garlic powder if you like, and place in an iron skillet or casserole dish. Bake at 400 degrees for about 30-40 minutes. You will need to stir the potatoes around a few times durning baking.

  2. While the potatoes are baking, prepare the cheese sauce by adding the soaked and drained cashews, 1 cup of water, and remaining ingredients to a highspeed blender or food processor. Blend on hight until the mixture is completely smooth.

  3. Transfer cheese mixture to a sauce pan, and heat on medium heat, whisking the whole time, until the sauce begins to thicken. Remove from heat once it has thickened. If it gets to thick you can thin it back out with a little water.

  4. Once potatoes are cooked through, and a little crispy on the edges, remove from the oven and drizzle a hearty portion of cheese sauce over the potatoes. Pop the potatoes back in the over for a few more minutes. ( you may have leftover cheese sauce. It can be refrigerated for about a week and used on nachos, as a chip dip, or any way you like)

  5. Remove Potatoes from the oven and top with diced onions, dollops of sour cream, and coconut bacon.

Serves 4

Vegan Cincinnati Pumpkin Chili

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I grew up in the south, so Cincinnati chili is not something I had ever even heard of until I was a teenager.

It seemed very odd to me to be topping pasta with chili and cheese, and I could not get behind this idea. That was until I was an adult and a friend served it to me. I HAD BEEN SO WRONG.

Not only does it work, but it’s delicious. I hate to admit it, but obviously we don’t know everything here in the south, because we didn’t know about this magic!

Also, don’t worry about the pumpkin in this Cincinnati chili recipe. It just makes it a little less acidic since we are using less tomato than usual. It adds a thickness we need, and along with the cauliflower and beans, makes for a super healthy and hearty chili!

So if you are from the south and have never had Cincinnati chili either, just do it. I promise we will not revoke your southern card!

Ingredients:

  • 1 package spaghetti noodles (regular or gluten free)

  • 2 cups vegan cheddar shreds (I use Follow Your Heart)

  • 1/2 diced yellow onion

  • I batch pumpkin chili

Pumpkin Chili

  • I 15 oz can of pumpkin puree

  • 1 14.5 oz can diced tomatos

  • 1 15 oz can of black beans

  • 1 15 oz can of red kidney beans

  • 1 small head of cauliflower

  • 1/2 yellow onion

  • 1 4 oz can green chilis

  • 1 cup water

  • 1 teaspoon Vegetable Better Than Bouillon

  • 2 teaspoons cumin powder

  • 1-2 teaspoons chili powder

  • 1/4 cup dark cocoa powder

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • pepper to taste

Instructions:

  1. Wash and finley chop the head of cauliflower. You can also take larger pieces and toss them in your food processor, pulsing a few times until its all chopped up.

  2. Dice the onion. Half will be used in the chil,i and the other half will be used to top the chili once it’s done.

  3. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil to the pot. Once oil is hot, add 1/2 of the onion and all of the cauliflower. Cook for a few minutes, until onions become translucent.

  4. Drain and rinse the beans and add along with the remaining chili ingredients to the pot. Reduce heat to low and let simmer for 35 to 40 minutes, stirring occasionally.

  5. While the chili is cooking, cook the noodles according to package instructions.

  6. Once chili and noodles are done, serve by topping noodles with the chili, cheese and 1/2 of the diced onions.

  7. The chili will freeze really well, so if you have any leftovers, just pop them in a gallon size freezer bag, and freezer for up to a month. You can quickly thaw it later for an even quicker Cincinnati chili weeknight dinner!

Serves 6

Vegan BBQ Cheddar Fries with Slaw

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If you know me at all, you know my love for fires. The worlds most perfect carb. The only way they could possibly be better is if you add cheese sauce.

I would eat them everyday and I am afraid to admit to you just how often I do eat them. I mean I air fry them half the time so that has to make it ok, right?!?!

Anyways, the only thing I love more than fries is loaded fries. Piled high with toppings and always some kind of cheese.

We make Bbq jackfruit pretty often because its cheap and easy. Dump two cans of jackfruit into a crock pot with some bbq sauce and leave it alone. Dinner when you get home that takes 5 minutes to prepare. We often have leftovers and once upon a time the leftovers yielded these glorious fries!!

Deliciously easy jackfruit bbq, easy vegan slaw, and the best vegan cheddar cheese sauce, ever. All piled high onto of homemade crispy fries!!

Remember if you don’t want to fry them in oil and own an air fryer, that will work just fine! I set mine to 400 degrees for about 10-15 minutes depending on how many fries I am making. I give the basket a little shake a time or two while they are cooking to help them not stick and to move them around a bit.

Also If you don’t feel like making them yourself you can just buy frozen! I won’t judge you. I have 3 bags of frozen Trader Joes fries in my freezer right this moment. Some days call for frozen foods. Thats all there is to it!

The cheese sauce is pretty easy to make and good on sooooo many things, if you happen to have any leftovers you can use it on lots and lots of stuff. It makes a tasty chip dip, its delicious on baked potatoes, in a quesadilla, on nachos, or even drizzled over chili!

So if you are looking for a new loaded fry and love bbq, look no further! These things are so good and pretty addictive. And if you eat fries more than twice a week, just know you are not alone in your love of the worlds most perfect carb.

Ingredients:

  • 4 - 6 russet potatoes

  • oil for frying

BBQ Jackfruit:

  • 2 cans jackfruit in brine

  • 1 bottle bbq sauce

Vegan Cheddar Cheese Sauce:

  • 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon turmeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

The Slaw:

  • 14 oz bag of shredded cabbage

  • 1 carrot

  • 1/2 small yellow onion

  • 1/3 cup vegan mayo

  • 1-2 tablespoon apple cider vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • optional, 1/4 cup chopped cilantro

Instructions:

  1. FOR THE BBQ JACKFRUIT; Drain both cans. Chop or shred the fruit. I find it easiest to just use my fingers to shred the jackfruit. Add the jackfruit and BBQ sauce to a crock pot on medium heat for 6 - 8 hours. You can also cook it on the stove top if you prefer. Just add jackfruit and BBQ sauce to a large pot and cook on medium/low heat for about an hour, stirring occasionally. The longer the BBQ cooks, the more flavorful and convincing it will be. I prefer the crockpot method for this reason, but it works fine to cook it on the stovetop.

  2. TO MAKE THE CHEESE SAUCE; Add all of the ingredients to a high speed blender or food processor, and blend until completely smooth.

  3. Transfer the cheese mixture to a medium pot and heat on medium/low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out.

  4. FOR THE FRIES; Wash your potatoes and cut them into fries. Heat a few inches of oil in a deep skillet (I use a cast iron skillet) on medium heat. Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice and crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

  5. FOR OVEN BAKING; Preheat oven to 400 degrees. Lightly coat fries in a few teaspoons of oil and place them on a cookie sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fries back in the oven for another 15 minutes, or until the fries seem fully crisp.

  6. FOR THE SLAW; Shred the carrot using a box grater and finely dice the onion. Add onion, carrot, and cabbage together in a bowl. In a smaller bowl combine remaining ingredients and mix well. Pour the wet mixture over the cabbage mixture and stir well.

  7. Top fries with BBQ jackfruit, cheddar sauce, and slaw to serve.

Serves 4 - 6.

If you like this recipe, try these

Southwest Black Beans and Cornbread

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Who doesn’t love a quick and easy weeknight dinner that will leave you full and satisfied?

A quick batch of vegan cornbread topped with some jazzed up canned beans, tomatoes, onions, avocado, and a tasty southwest dressing will become one of your new favorite simple dinners!

You can also replace the all purpose flour in the cornbread recipe with your favorite gluten free flour blend, making this a perfectly filling gluten free meal.

I love quick dinners that a filling, comforting, and inexpensive like this meal and pretty much everyone in the family happily eats this every time.

I just buy canned black beans and spice them up. If you are one of those people who have and love an instanpot, I assume you could cook up some dried black beans pretty quickly and just add the spices while they cook! You can also sub out the black beans for chickpeas or any other bean you may have on hand, as well.

Home cooked meals do not have to be overly complicated or expensive to be delicious, and beans and cornbread have never been so good!

INGREDIENTS:

  • 2 15 oz cans of black beans

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Low Sodium Better Than Bouillon

  • 1/2 cup water

  • Juice from 1 lime

  • 1 tomato

  • 1 avocado

  • 1/2 red onion

  • 1/4 cup chopped cilantro

  • 1 pan Perfect Vegan Cornbread

Southwest Dressing:

  • 1/2 cup vegan mayo

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon dijon mustard

  • 1 teaspoon each, smoked paprika, garlic powder, onion powder

  • 1/2 teaspoon each, salt, and chili powder

Instrucitons:

  1. Prepare cornbread according to instructions, baking in a prepared 9x13 baking dish or jelly roll pan.

  2. Pour both cans of beans, liquid included, into a medium pot. Add paprika, garlic, bouillon, juice from half of the lime, and water. Heat on medium heat until the beans begin to boil. Lower heat, and let simmer for 15 minutes.

  3. Dice the tomato, onion, and avocado into a small dice. Mix the diced veggies, cilantro, and juice from 1/2 of the lime in a bowl, with a dash of salt.

  4. Mix all ingredients together for the southwest dressing in a small bowl or mason jar.

  5. To serve, cut cornbread into rectangles. Top a few pieces of cornbread with a scoop of black beans, some of the diced veggie mix, and a drizzle of southwest dressing.

serves 4-6

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Jackfruit and Orzo Soup

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If you are missing classic chicken and rice or chicken noodle soup, this recipe is for you! We use jackfruit to mimic the chicken and orzo in place of noodles or rice! This soup is savory, delicious, comforting, and so easy to throw together. Perfec…

If you are missing classic chicken and rice or chicken noodle soup, this recipe is for you! We use jackfruit to mimic the chicken and orzo in place of noodles or rice! This soup is savory, delicious, comforting, and so easy to throw together. Perfect for chilly weather, or for helping mend a cold or flu. It also will freeze really well, so go ahead a make a double batch and freeze half. That way the next time you are feeling under the weather, you can easily thaw and heat a batch of this classic comforting soup!

Ingredients:

  • 1 can jackfruit in brine

  • 2/3 cups dried orzo

  • 2 carrots, diced

  • 3 stalks of celery, diced

  • 1 small yellow onion, diced

  • 1 teaspoon minced garlic

  • 8 cups water

  • 2 teaspoons Reduced Sodium Better than Bouillon

  • 1 teaspoons dried thyme

  • 1-2 teaspoons dried dill

  • 1 teaspoon dried parsley

  • 1 teaspoons salt

  • pepper to taste

Instructions:

  1. In a large pot or dutch oven, heat a few teaspoons of oil over medium heat. Add onion, carrots, garlic, and celery, and allow to cook until the onions are translucent.

  2. Drain jackfruit, and roughly chop the pieces, or use your hands to shred them. Add to the pot, along with 2 teaspoons of Better than Bouillon. Sauté the jackfruit with the veggies, and the bouillon paste for a few minutes.

  3. Add the water, and remaining ingredients. Stir well, then educe heat to low, and simmer for 25 - 30 minutes.

  4. Serves 4 - 6.

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Unstuffed Vegan Cabbage Rolls

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Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting.

I seriously love cabbage rolls, but my kids are not huge fans so there is no way I am going to take all that time rolling them up if only a few people in the house are going to enjoy them. And seriously this taste just the same as the rolled version but WAY faster, and WAY easier!!!

This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

I use Beyond rand meat, either the crumbles, 1 lb block of groud, or 4 thawed burgers. You can use any vegan ground you like, though.

So if you have 0 time to mess around with rolling cabbage rolls, but love them like I do, then this is the answer!! A super delicious, quick, and easy answer!

Ingredients:

  • 1 medium to large head of green cabbage; cored, and cut into strips

  • 1 bag meatless crumbles, or 4 Beyond Meat Burgers thawed

  • 1 large yellow onion, diced

  • 1 28 oz can crushed tomatoes

  • 1 14.5 oz can diced tomatoes

  • 2 tablespoons tomato paste

  • 2 cups cooked brown rice

  • 2 tablespoons brown sugar

  • 1/2 cup water

  • 1 teaspoon each dried thyme, dill, garlic powder, and salt

  • 2 teaspoons smoke paprika

  • pepper to taste

  • juice from 1 lemon

  • fresh, or dried parsley for garnish

Instructions:

  1. In a large, deep skillet, heat a few teaspoons of oil medium heat. Add diced onion, and meatless crumbles, or Beyond Burgers to the pan. Cook until the crumbles have cooked through.

  2. Next, add the cabbage, and water. Allow the cabbage to cook for about 5 minutes, just long enough for it to cook down a bit. Add the remaining ingredients, and give every thing a good stir.

  3. Once it begins to come to a simmer, reduce heat to low, and cover with a lid.

  4. Allow to cook for 30-35 minutes, stirring occassinsaly to keep anything from sticking to the bottom of the pan.

  5. Serve garnished with some fresh, or dried parsley.

This recipe will serve 6 - 8 people. If you are single, or a small family, you can easily freeze any leftovers portioned in freezer bags. I often freeze half for a quick week night dinner. Just leave out to thaw, and reheat in a pan on the stove top.

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Smoky Vegan Tomato Bisque Soup

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Ingredients:

  • 1 28 oz can of crushed tomatoes

  • 1 14 oz can of diced or crushed tomatoes

  • 1/3 cup cashews soaked for several hours, or covered in water and microwaved for 3 minutes, then drained

  • 2/3 cups water

  • 1 cup water plus 1 teaspoon low sodium Better Than Bouillon, or 1 cup vegetable broth

  • 1 large yellow onion

  • 2 teaspoons minced garlic

  • 1 teaspoons dried thyme

  • 1/2-1 teaspoon smoked paprika

  • 1 teaspoon dried parsley

  • 1 teaspoon salt

  • pepper to taste

Instructions:

  1. Dice onion. Heat a small sauce pan on medium heat with a teaspoon of oil. Add the onion and garlic and saute until the onion is translucent.

  2. Add the onion, and both cans of tomatoes to a high speed blender, or food processor. Blend until the mixture is smooth. Transfer mixture to a large pot, or dutch oven.

  3. If using Better Than Bouillon, whisk it into the the 1 cup of water and add to the pot. If using vegetable broth, add it to the pot. Bring the pot to a boil, then reduce heat to a simmer.

  4. In the same blender or food processor you used for the tomatoes, (no need to even rinse) add the soaked and drained cashews, and the 2/3 cups of water. Blend until completely smooth. Add the cashew cream to the pot with the tomatoes.

  5. Add the seasonings, and stir. Allow soup to simmer for about 20 minutes, stirring occasionally.

  6. Serve garnished with fresh herbs, or vegan parmesan cheese.

serves 4-6

Savory Vegan Noodle Kugel

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If you have ever had kugel then you know…if you haven’t, then you should, asap!!

Kugel can be savory or sweet, but I have always preferred savory. This recipe is kind of a mash up of mac and cheese, and a casserole, with the perfect blend of onion, and spices.

It might be tricky to find eggless ribbon noodles, but they do exist. I always get them at my local grocery store. They sell a store brand eggless wide ribbon noodle and that is what you need for this recipe.

Normally kugel is egg heavy. So we have replaced the egg with a combination of whipped aquafaba and starch to help bind the vegan kugel, but also keep it light and a little fluffy.

We use a combination of tofus to make a pretty convincing vegan cottage cheese, and add some savory onion and spices to round the kugel out.

If you are in the sweet kugel camp, I can not help you out there. I have never been a fan, but I am sure you could adapt the base of this recipe to create a really tasty sweet kugel.

So if it’s your first time making a kugel, please leave me a comment, and let me know what ya think!! But I think you are gonna love it!

Ingredients:

  • 1 1/2 cups vegan cottage cheese

  • 1 1/2 cups vegan sour cream

  • 1 large yellow onion, finely chopped

  • 1 1/2 cups aquafaba whipped ( you are measuring the whipped product, not the liquid)

  • 1/4 cup corn or tapioca starch

  • 1/4 cup melted vegan butter

  • 16 oz bag of egg-less extra wide pasta ribbons

  • 2-3 teaspoons minced garlic

  • 1 teaspoon smoked paprika

  • esalt and pepper to taste

Instructions:

  1. Cook noodles to package instructions. Drain and set aside.

  2. Heat a small skillet on medium heat with a teaspoon of butter. Once the butter has melted, add the onions and sauté until they are soft and translucent.

  3. In a large bowl mix the cottage cheese, sour cream, aquafaba, starch, and butter. Next add in the onions, garlic, seasoning. Finally, fold in the cooked and drained noodles.

  4. Transfeter mixture to a 9x13 baking dish, and bake for 30-40 minutes.

  5. Garnish with fresh or dried parsley, and extra paprika. Serve warm or at room temperature.

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Loaded Vegan Baked Potato Soup

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I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use wh…

I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

Ingredients:

  • 4-5 russet baking potatoes

  • 4 cups of plant based milk

  • 1/3 cup all purpose flour

  • 1 small yellow onion, finely diced

  • 2 cups water

  • 1/2 cup vegan sour cream

  • 2 teaspoons low sodium vegetable Better than Bouillon

  • 1/2 teaspoon black pepper

  • 3 tablespoons vegan butter

Optional Toppings:

  • chives, or diced green onions

  • vegan cheese shreds

  • coconut bacon

  • vegan sour cream

instructions:

  1. Wash potatoes. Pierce through each one a few times with a sharp knife. Place on a baking sheet, and bake at 400 degrees for 30 minutes, or until a knife will easily pierce through the potatoes. Remove from oven, slicing each potato open to allow to cool.

  2. Heat a large pot, or dutch oven on medium heat on your stove top. Add 1 tablespoon of butter, then add the onions, and cook until soft, and translucent.

  3. Add the other 2 tablespoons of butter allow to melt. Next, sprinkle the 1/3 cup of flour over the onions. Allow the flour to cook for a few minutes, and incorporate with the melted butter.

  4. Whisk in the milk, water, and Better Than Bouillon, and reduce heat to low. Let soup simmer, and thicken for about 15 minutes, stirring occasionally.

  5. Once the soup has thickened, scrape out the insides of the potatoes into the pot. Use the back of a wooden spoon to mash up the pieces of the potato a bit once in the pot.

  6. Stir in the sour cream, pepper, and extra salt if you think it needs it. Let simmer for another 10-15 minutes.

  7. Serve soup topped with diced green onions, more sour cream, vegan cheese shreds, or coconut bacon.

Serves 4-6

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Southwest Salad with Crispy Potatoes

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INGREDIENTS:

  • 1 head romain lettuce
  • 1 small bag mixed greens
  • 1 tomato
  • 1 cucumber
  • 1 avocado 
  • 1/2 - 1 yellow or red bell pepper
  • 1/2 cup crispy french fried onions (most brands are vegan, but be sure to check)
  • 2 medium to large red potatoes 
  • 1 can black beans, drained and rinsed

Southwest Dressimg

  • 1/2 cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon each, smoked paprika, garlic powder, onion powder
  • 1/2 teaspoon each, salt, and chili powder 

InstrucTions:

  1. Wash potatoes but don't peel them. Dice into cubes. Heat a medium sized skillet on medium heat with a few teaspoons of oil. Add the potatoes and a few shakes of salt, and cook until they begin to brown, and crisp. This takes anywhere between 10 and 15 minutes, depending on the pan you use. I have learned over time that they will cook, and crisp much faster in a cast iron skillet. Once potatoes are done, set aside.
  2. Wash and chop all of the veggies, and lettuce.
  3. In a large salad bowl, toss the lettuce, chopped veggies, rinsed black beans, crispy onions, and potatoes.
  4. In a small bowl, combine all of the ingredients for the dressing, and stir well.
  5. Serve salad topped with southwest dressing.

serves 4-6

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Southern Tofu Scallops and Grits

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Growing up, shrimp and grits were a favorite of mine. I am from the south and in the south we eat grits with just about anything!

Once we went vegan I longed for a bowl of delicious shrimps and grits and knew there had to be a way to mimic the classic without the shrimp or other animal products.

I quickly learned tofu makes a great scallop substitute and decided tofu scallops would be a close enough second for my favorite dish!

Well it worked well enough to satisfy my craving and now its my husband and oldest daughters favorite dish! It cooks up pretty quick and is the perfect comfort food any time of year!

The tofu scallops are savory with a kick of citrus. The grits are prefectly creamy with a zest of lemon. We add cream cheese to the grits because cheese grits reign supreme over any other grit ever!!

So if you have had a hankering for some shrimp and grits since going vegan, maybe this dish will hit the spot. If you have never had a grit, my sincerest apologies, and may I urge you to try them! I am pretty sure if you eat them this way, you are gonea love them!

INGREDIENTS:

  • 1 Package extra firm tofu

  • 2 cups sliced mushrooms

  • 1 small diced onion

  • 1 teaspoon minced garlic

  • 3 tablespoons butter

  • 1 teaspoon Better Than Bouillon

  • 2 tablespoons water water

  • 1/3 cup plus 2 tablespoons white wine, like chardonnay

  • 1 tablespoon vegan Worcestershire sauce

  • 1 tablespoon coconut aminos

  • Juice from 1 lemon

  • 1 teaspoon parsley

  • 1 teaspoon all purpose seasoning, I use Trader Joes 21 season salute

  • 1-2 green onions or chives for garnish.

The Grits

  • 1 cups of dried grits (not instant)

  • 2 cups plant based milk

  • 3 cups water

  • 1 tablespoon vegan butter

  • 1/2 teaspoon salt

  • 1/4 cup vegan cream cheese

  • 1-2 teaspoons lemon zest

  • pepper to taste

COOKING INSTRUCTIONS:

  1. Drain tofu, and wrap up in a clean kitchen towel, or some paper towels. Place a few books on top and let sit for 5 minutes to press out the excess liquid.

  2. Cut tofu in half length wise, and using an 1 inch circle cutter, cut scallops from the 2 pieces tofu. You can use the scraps as well or save them to make something else later, like tofu ricotta.

  3. In a shallow dish mix 2 tablespoons of wine, Worcestershire sauce, and aminos. Add the tofu and let marinade for 15 mintues.

  4. In a large pot or dutch oven, bring the milk and water to a boil for the grits. Once the liquid is boiling, add in the grits, salt, and butter. Lower the heat to low, and allow the grits to simmer until thickened, stirring occasionally to avoid sticking. This takes about 15- 20 minutes. The grits can cook and thicken while you prepare the tofu.  Once the grits are thick, stir in the cream cheese, pepper, and lemon zest.

  5. In large high side skillet, melt 1 tablespoon of butter on medium heat. Add the tofu scallops along with marinade and cook on each side for 3-5 minutes, or until they begin to brown and crisp, and all of the liquid is absorbed. Once tofu is done, remove from the pan and set aside. Add 2 tablespoons of butter back to the pan, along with the mushrooms, and onions. Cook until the onions become translucent, then add the wine, Better Than Bouillon, water, lemon juice, minced garlic, and seasoning. Allow the wine to cook down for several minutes, then add the tofu back to the pan. Let the tofu simmer on low heat in the sauce for 10-15 minutes.

  6. To serve, scoop some grits into each bowl and top with tofu scallops and sauce. Garnish with chopped green onions or chives.

serves 4-6

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Vegan Chili and Cheese Loaded Baked Potatoes

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We eat a lot of baked potatoes in our house!

They are cheap, filling, and tasty. I mean after all carbs are my love language, and potatoes and bread top the list of favorite carbs!

So the only thing better than a buttery baked potato, is a baked potato covered the THE BEST VEGAN CHILI, a perfect vegan cheddar queso, sour cream, and onions!

Y’all!! This is one of my all time favorite easy comfort foods to throw together on a busy week night. I try and always freeze any leftover chili so I will have some on hand for an occasion such as this. I also like to bake up some potatoes on a weekend so they are ready to go on busy weeknights! Just reheat and top!!! Easy peasy.

So if loaded baked potatoes are your jam, you gotta make this loaded baked potato. Just know you are gonna want to pour that vegan cheddar queso on just about everything, so you might want to double the batch.

NGREDIENTS:

  • 4 - 6 russet potatoes

  • 2 cups The Best Vegan Chili

  • 2 -3 teaspoons vegan butter

  • salt and pepper to taste

  • garlic powder to taste

  • vegan cheddar queso

  • optional toppings, vegan sour cream, diced onions, chives

Vegan Cheddar Queso:

  • 1/2 cups cashews soaked overnight or covered in water and microwaved for 3 minutes, then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon tumeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

  • 1/2 small can of green chilis

INSTRUCTIONS:

Preheat oven to 400 degrees

  1. Wash potatoes. You will also need 4 - 6 pieces of aluminum foil large enough to wrap around each potato.

  2. Add 1/2 teaspoon of butter to the middle of each piece of foil. Place potato on top of butter, and poke a sharp knife into each potato a few times. Sprinkle with garlic powder, salt and pepper, and tightly wrap foil around the potatoes.

  3. Place potatoes on a baking sheet, and bake for about 30-40 minutes, depending on size of potatoes. When you can easily poke a knife into the potatoes, they are done.

  4. While potatoes are baking, make the cheese sauce by adding all of the ingredients except the chilis to high speed blender or food processor, and blend until completely smooth.

  5. Transfer the cheese mixture to a medium pot, and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso constancy. This only takes a few minutes. If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.

  6. Allow potatoes to cool a little before carefully unwrapping the foil (careful not to burn yourself.)

  7. Top the potatoes with 1/4- 1/2 cup vegan chili, some cheddar queso, and whatever toppings you like to serve.

serves 4-6

 

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Vegan Chili Cheese Fries

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How do I love fries, let me count the ways….

I love them any way you give them to me!! I love them plain, I love them waffled, curly, seasoned, and most of all, I love them loaded with chili and cheese.

I don’t mean to toot my own horn, but I make a mean chili! My mom makes the best non vegan chili so once I became vegan I just swapped the meat for cauliflower and really changed nothing else. (ok that’s a lie, I added cocoa powder, but thats it, I swear!)

I also make a crazy good cheddar cheese sauce using cashews. It’s great as a dip, a filling for quesadillas, or a grilled cheese, and 100% the best cheese for chili cheese fries. So flipping good!

You can buy frozen fries and I won’t judge you. You can normally find a few bags of Trader Joe’s frozen fries in my freezer. But for this recipe, I always make my own. If I am going to eat chili cheese fries, I want THE BEST chili cheese fries, so the requires homemade fries in my mind. They are really not hard to make and far superior to frozen every single time!!!

I also suggest making chili and freezing any leftovers specifically for future fries. I will make for a quick dinner! Just thaw the chili, reheat, whip up a batch of cheese and fry some potatoes! TA-DA, dinner is ready!! I always have leftover chili and freeze with visions of future chili cheese fries.

I love comfort food and fries are my favorite of all the foods!

INGREDIENTS:

  • 4 russet potatoes

  • 2 cups of The Best Vegan Chili

  • 2 cups vegan cheddar queso

  • vegan sour cream, diced onion, or green onions (optional toppings)

  • oil for frying, OR you can oven bake them

Vegan Cheddar Queso:

  • 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon tumeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

  • 1/2 small can of green chilis

INSTRUCTIONS:

  1. Wash the potatoes, peels on.

  2. Cut potatoes into fries.

  3. FOR FRYING THE POTATOES, heat a few inches of oil in a deep skillet (I use a cast iron skillet)on medium heat.Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice a crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

  4. FOR OVEN BAKING, preheat oven to 400 degrees, Lightly coat fries in a few teaspoons of oil and place them on a cookies sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fires back in the oven for another 15 minutes, or until the fries seem fully crisp.

  5. TO MAKE THE CHEESE SAUCE add all of the ingredients except the chilis to a high speed blender or food processor, and blend until completely smooth.

  6. Transfer the cheese mixture to a medium pot and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.

  7. Portion fries between 4 - 6 plates, top with chili, cheese sauce, and whatever toppings you like.

serves 4-6