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Vegan Crab Rangoon

by 13 Comments

 

Americanized Chinese food, love it or hate? I used to love it! I guess I still kind of do, it just depends. One thing I always loved as a kid was Crab Rangoon. Our special occasions usually consisted of either ordering a pizza or Chinese food. I would always ask for Crab Rangoon as an appetizer to share, and it is so bad and so good! I had not had Crab Rangoon in very long time, but I have been lying in bed at night thinking about food (as usual), and I have been pondering all my childhood favorites which is when I decided to veganize Crab Rangoon.

This morning, vegan Crab Rangoon was born! Thank me later, and I promise you will. I went through a bunch of different possibilities of how to go about this, and settled on something so incredibly easy, I am pretty sure any one can handle it! I used a vegan cream cheese, instead of a homemade cashew cheese, because I wanted it to taste as authentic as possible. I added shredded carrots to make it look like bits of crab, and then mixed in a bit of kelp powder to give it a little seafood like flavor!

After I decided on all that, I also wanted to give it more flavor, and added sesame oil, soy sauce, agave and scallions. These little pockets of heaven are insane! I dipped them into soy sauce and rice wine vinegar, and a sweet chili sauce. I don’t know which I liked better, all I can say is, I didn’t mean to eat so many! Ahhhh!

This recipe can be made in about 15 or 20 minutes, is only 10 ingredients and one of the tastiest things I have had in a long time. I folded mine into triangles to make it an even easier recipe, but you can fold them however you want! I am so excited I get to relive my childhood, these are perfect and taste exactly like I remember the real ones tasting. Have fun kids, and kids at heart!

Vegan "Crab" Rangoon
Serves 6
Crispy wonton shells with vegan crab(psst.....it's carrots) and cream cheese filling with other awesome stuff!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Filling
  1. 1/2 C. Vegan cream cheese, I used Daiya
  2. 1/4 C. Carrots, shredded fine
  3. 1 tsp. Kelp powder
  4. 1 tsp. Sesame oil
  5. 1 tsp. Agave nectar
  6. 1 tsp. Soy sauce
  7. 2 tsp. Scallions, chopped
  8. Dash of Salt and Pepper
Assembly
  1. 12-18 Vegan wonton wrappers
  2. Oil for frying
  3. Small bowl of water
Instructions
  1. In a medium mixing bowl, add all the filling ingredients and whisk, or beat with a hand mixer until fully combined.
  2. Heat about 1/2 an inch of oil in a frying pan on medium high heat.
  3. Assemble the crab rangoon by taking a wonton wrapper and placing about 1/2 tsp.-3/4 tsp. of filling in the center. Using your small bowl of water, wet all the edges of the wrapper and fold point to point making a triangle. Make sure all the edges are sealed together by pressing really well.
  4. Once the oil is hot, fry 2 to 3 rangoons at a time, fry for about 1 minute on one side, flip and fry for another minute on the other side until both sides are nice and brown.
  5. Serve immediately when all of them are done, I recommend serving with soy sauce and sweet chili sauce!
Notes
  1. You should be able to find kelp powder easily, in the International food section at the store. Or at any health food store.
  2. I found vegan wonton wrappers at my local Asian market, but if you don't have one, I have seen them at Whole Foods and other health food stores.
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

Vegan Chicken and Dumplings

by 14 Comments

 

Yes, I am from the South. Florida though, is different from the rest of the South, our food is definitely more seafood and Hispanic food than soul food and down home cooking. That being said, my Grandma grew up in Kentucky and my Dad also spent a significant amount of time there. So, I do know Southern food. One of my favorites was always chicken and dumplings. My Dad made a mean chicken and dumplings when I was a kid! My husband Chris and I talk a lot about our childhoods, the good and the bad, and this ALWAYS leads to conversations about food!

Making my happy memories vegan is a thing of beauty and pride for me. So, this vegan chicken and dumplings came together so perfectly, and warmed me inside and out. This is the PERFECT winter recipe! So steamy, a little spicy and so filling. 

Have you ever made chicken and dumplings? It is incredibly easy and totally brilliant. The dumplings act like built in biscuits for sauce dippin’! We worked with the dumplings a few times, the first time they were too dry, then a little too moist, but finally we got them just right! Underneath the fluffy amazing biscuit like dumplings, is a fabulous thick gravy and vegan chicken as well as some nice diced veggies. This dish is all around insanely delicious. You need to make this before winter is over!

Oh man, so steamy! This chicken and dumplings needs to be in your belly on a cold night! This recipe is incredibly easy, ready pretty quickly and will feed your whole family, and then some. This recipe will warm you up and make you so happy, I promise!

Super rustic with a gravy base and drop dumplings, you really can’t go wrong here! Spoon into a nice bowl, serve piping hot with some nice fresh parsley, there is literally nothing better. I hope you enjoy!

Vegan Chicken and Dumplings
Serves 8
Vegan chicken with a rich gravy and fluffy chive dumplings on top!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Dumplings
  1. 2 C. All purpose flour
  2. 2 tsp. Baking powder
  3. 1 tsp. Baking soda
  4. 1 tsp. Salt
  5. 3 Tbsp. Dried chives
  6. 2 Tbsp. Flax meal
  7. 3 Tbsp. Water
  8. 1 C. Almond milk
  9. 1 tsp. Apple cider vinegar
Chicken and gravy
  1. 1 Large carrot, diced
  2. 2 Stalks of celery,diced
  3. 1/2 an Onion, diced
  4. 2 Cloves of garlic,diced
  5. 1 Tbsp. Olive oil
  6. 1 C. White wine
  7. 1/4 C. All purpose flour
  8. 1/4 C. Vegan butter, I used Earth Balance
  9. 5 C. Vegan chicken stock or vegetable stock
  10. 2 C. Vegan chicken, I used Trader Joe's Chickenless strips
  11. 1 Bay leaf
  12. Salt and Pepper to taste
  13. 1/2 tsp. Cayenne pepper(optional)
Instructions
  1. Make the dumplings, whisk together all the dry ingredients in a medium mixing bowl, make a flax egg by mixing flax and water together and let sit for a minute. Make vegan buttermilk by mixing almond milk and apple cider vinegar together and let sit for a minute.
  2. Add the flax egg and vegan buttermilk to the dry ingredients, and stir until completely combined. Set aside.
  3. In a large soup pot , heat 1 tbsp of olive oil on medium heat, add the carrots, celery, onion and garlic. Sweat for a few minutes until the onion starts to become translucent.
  4. Add the white wine, stir and reduce for a few minutes. Pour veggies and remaining wine into a bowl and set aside.
  5. In the soup pot, add the vegan butter and flour and stir. Cook for a few minutes to make a roux.
  6. Add the stock and the veggies and wine back in. Stir together. Add the vegan chicken and bay leaf.
  7. Taste and season.
  8. Time to add the dumplings, scoop small scoops of dough into the liquid in the pot, until all the dough has been used.
  9. Cover and reduce heat to low, simmer for 25 to 30 minutes until the dumplings are cooked through.
  10. Serve with parsley!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

 

Vegan Huevos Rancheros Tostadas

by 5 Comments

I grew up in Miami, there were endless options for Mexican and Cuban food, as well as many other Hispanic restaurants. I was greatly influenced early on by my love of Hispanic food. There was an amazing little Cuban restaurant really close to my house when I was a teenager. My dad used to take us there at least once a week. It was astoundingly cheap and astoundingly delicious. I used to get a Cafe con Leche, and they had the most delicious plantains I had ever had or ever will have. My many hours spent at the cafe inspired a lot of mojo marinades! Huevoes Rancheros was one of my favorite Hispanic inspired dishes as well. I have never liked eggs over easy, but my brother and dad did, so I would make scrambled eggs for mine, and over easy for them. I had really been missing this wonderful dish recently, so of course, I made my own!

 

These “eggs” are a take on the scrambled eggs I used to make for my huevos rancheros, they are not just a crumbled tofu. I blended them with spices and a few other things to give them the flavor and texture of a real scrambled egg. It is incredibly easy, all you have to do it throw everything in a blender and then pour into a pan and cook like you would a real scrambled egg. Then all you need to do is fry up some corn tortillas and top with your favorite toppings! 

 

Why did I make this vegan version of huevos rancheros into a tostada, you ask? Because it is so freaking good! Why the heck not? It makes it portable, crunchable, and delectable.( I don’t think crunchable is a word, but it should be) This entire combination is amazing. I recommend using all the components I did. I have a mashed black bean layer, then the “eggs” then avocado smashed with lime, salsa, cilantro and green onions. I would also say adding some vegan cheese is a great idea!

 

This quick breakfast is perfect for any time of day! I do love me some breakfast for dinner, and this kind of already borders on breakfast and dinner! You can totally get creative with this one, and throw what ever you want on these babies, anything you would put on a taco would work on these as well! Vegan huevos rancheros tostadas are so perfect! Have fun everyone!

Vegan Huevos Rancheros Tostadas
Serves 6
Crispy corn tortilla topped with beans, vegan scrambled eggs and all the most perfect toppings!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Scrambled "huevos"
  1. 1 15oz. Block of Extra firm tofu
  2. 4 Tbsp. Coconut cream
  3. 1/2 C. Almond milk
  4. 1 Clove of Garlic
  5. 2 Tbsp. Nutritional yeast
  6. 3 Tbsp. Cornstarch
  7. 1 tsp. Mustard
  8. 2 tsp. Turmeric
  9. 2 tsp. Salt
  10. 1 tsp. Black pepper
  11. 1 tsp. Smoked paprika
Tostadas
  1. 6-8 Corn tortillas
  2. Oil of choice for frying
  3. 1 Can Black beans
  4. 1 Avocado
  5. 2 Limes
  6. 2 Tbsp. Cilantro
  7. Salsa of choice
  8. Salt and Pepper to taste
Instructions
  1. In a blender, add all the "huevos ingredients, and blend on high until creamy and smooth. This will take a few minutes.
  2. Once the huevos mixture is ready, heat a small non stick pan, sprayed with non stick spray, scoop about 1/3 of a cup of the mixture into the pan, and smooth out evenly. Let cook for a few minutes on one side, and then flip over, and you can break it up a bit to look like scrambled eggs. Move around and cook on each side just like you would with eggs. Once all of it has browned a bit and it looks cooked through, remove from the pan and repeat as many times as you want until you have as many eggs as you need, depending on how many tostadas you plan to make.
  3. Heat about half an inch of oil in a pan on medium high heat, and once the oil is hot, add your corn tortillas, one or two at a time, cook for a minute or each side. Until brown and crispy. Repeat until you have all your tortillas done.
  4. Smash the black beans down a bit with some salt and pepper, using a fork, warm them in a sauce pan for a few minutes.
  5. Put together the tostadas. Lay a crispy tortilla down, then the smashed black beans, then the "huevos" , then avocado mixed with lime juice, salsa, and cilantro. Squeeze a little more lime juice on top and you are ready to go!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

Vegan BLT Salad

by 14 Comments

The thing I hear a nauseating amount, is this, “I would be vegan, but I love bacon too much.” Well, if you have been following along with me, I have probably already informed you of how much I LOVE coconut bacon. If you feel like you will crave that sweet and salty crisp of bacon, I think this will help you make it through. Then one day, you will realize you don’t miss any meat at all. You will realize you feel so much better physically and can feel a lot better about how awesome you are!

I have been brainstorming about what else people put bacon on that I could create a vegan substitute for, and continue to make it so easy for people to live without animal products and salads are something I used to always put bacon bits on. Working off of that, I was thinking BLTs are pretty trendy, right? I don’t know. It seems like I have seen a lot of variations recently, so I thought why not come up with my own. Very often ideas come to me, and kind of actually wake me up, and I decide right then and there in the wee hours of the morning, that I am brilliant, and will work on my ideas upon becoming more lucid. Then once I have coffee, I can kind of determine if I am actually a genius or not.

It turns out, this time, it was a brilliant idea. This was one of the most delicious salads I have ever had. I really like sun dried tomatoes, but some beautiful cherry tomatoes, or really any kind you want would be amazing. I also made some of my cheesey garlic croutons, but if you want this salad to be gluten free, just nix the croutons and maybe add some pecans or something!

I have been toying around with the idea of a vegan creamy garlic dressing using tofu, and I finally felt like I found the correct vessel for said dressing. It was the perfect compliment to this salad. I think a balsamic vinaigrette would work great too, and be a lot less work, if you are not up to making the dressing, but I highly recommend it!

This a quick and easy week night meal, full of flavor and very filling! I hope you all enjoy, and as always, if you have any questions or feedback, I am happy to hear it!

Vegan BLT Salad
Serves 4
Perfect salad of greens, tomatoes, coconut bacon and creamy garlic dressing!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Coconut Bacon
  1. 1 C. Coconut flakes
  2. 1/2 Tbsp. Liquid smoke
  3. 1 Tbsp. Soy sauce or Tamari for Gluten free
  4. 1 Tbsp. Maple syrup
Creamy garlic dressing
  1. 15 oz. Block of extra firm tofu
  2. 1/2 C. Coconut oil, melted
  3. 2-3 Cloves of garlic
  4. 1/4 C. Soy sauce or tamari
  5. 1/4 C. Apple cider vinegar
  6. 1/2-3/4 C. Water
  7. 2 tsp. Agave
  8. 2 tsp. Nutritional yeast
  9. Salt and Pepper to taste
Salad
  1. Lettuce of choice
  2. Tomatoes, sun dried or cherry
  3. Croutons(optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Make the coconut bacon first, stir all the ingredients together in a bowl until the coconut is completely coated in the liquid smoke, maple syrup and soy sauce.
  3. Pour onto a prepared baking sheet and smooth out to a single layer.
  4. Bake at 350 degrees for 10-15 minutes until it is nice and crispy.
  5. While the coconut is baking, make the dressing.
  6. Place all the ingredients into a blender and blend until smooth, it will take a few minutes. You can add more or less garlic depending on your preference, and I would start with 1/2 Cup of water, and add more depending on how thin you want it.
  7. Once the coconut bacon is done, and the dressing is ready, toss together the lettuce, bacon, tomatoes and dressing.
  8. Enjoy!
Notes
  1. I used 3 cloves of garlic because I love garlic, but the choice is up to you.
  2. I also used about 1/2 cup of water because I like my dressing thick, but add more water if you want it to be easier to pour!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Red Curry Soup with Crispy Tofu

by 1 Comment

So here we are, what day is it? The 3rd of January? Okay, I am still at it. Clean eating that is. I decided to work on a soup since it is cold out(sort of) and I have also been craving something super spicy(probably since I have been so sick recently). What is the spiciest and most internally warming thing I could think of? Curry! I thought about green or red, and actually bought both green and red curry paste, but ultimately decided on red, but you can definitely use green curry if you want!

Let’s have a chat for a second, this soup is very spicy, so I put an option in the recipe for either 1 or 2 tablespoons of curry paste depending on how you like it. I added 2 tablespoons, and I loved it, but I could see how others might not like it that spicy, so ya know, just customize it for your tastes. I find with most soups, you have to keep tasting to adjust the seasoning, so just make it how you like it!

Let’s chat about one more thing, when I was perusing my local Asian market for curry pastes, several of them contained shrimp(and a bunch didn’t) so just make sure you are getting one that is vegan. I probably don’t have to tell you to check the label if you are vegan, that is probably something you do regularly, but I just want to make sure we were on the same page, are you picking up what I am throwing down? Great! You are ready to make one of the most delicious soups ever!

This soup is so surprisingly complex while still being quick and easy. I really believe if you can’t cook(or think you can’t), anyone can make soup. This is a great place to start, throwing everything in a pot is my kind of dinner. The crispy tofu also requires no skill. My husband found out a while ago that if you cut tofu thin, press it, and bake it at a high temperature for about 30-40 minutes, it becomes so crispy it is just like you fried it, but so much healthier!

This soup has everything, spice, sweetness, acidity, saltiness, it is so beautiful! I hope you enjoy!

Vegan Red Curry Soup with Crispy Tofu
Serves 4
Spicy red curry soup with coconut milk, topped with crispy tofu!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 Block of extra firm tofu
  2. 2 tsp. Salt
  3. 1 Tbsp. Coconut oil
  4. 4 Cloves of garlic,chopped
  5. 1 Tbsp. Fresh ginger,grated
  6. 1 Shallot,chopped
  7. 1-2 Tbsp. Red curry paste,vegan
  8. 4 C. Vegetable broth
  9. 1 C. Water
  10. 1 C. Coconut cream
  11. 3 Tbsp. Soy sauce
  12. 2 Tbsp. Agave
  13. 2 Tbsp. Rice wine vinegar
  14. Juice of 2 Limes
  15. 1 pk. Rice noodles
Instructions
  1. Cut the tofu into squares about 1/8 inch thick. Sprinkle tofu with salt and press between 2 paper towels. Let sit for about 15 minutes.
  2. Preheat oven to 450 degrees, and lay tofu in a single layer on a baking sheet that has been sprayed with non stick spray. Bake tofu for 30-40 until it is brown and crispy.
  3. While the tofu is baking, in a large soup pot, heat coconut oil on medium heat.
  4. Add the garlic, ginger and shallot. Stir and cook for about 2 minutes until the shallot starts to get translucent.
  5. Add the curry paste and stir.
  6. Add the broth, water, coconut cream, soy sauce, agave, and rice wine vinegar. Bring to a boil, then reduce heat to low.
  7. Stir and cook for about 20-30 minutes to develop flavor, stirring every few minutes and tasting to adjust seasoning, you can always add more soy sauce for salt and agave for sweetness.
  8. Add the lime juice and noodles.
  9. Finish cooking for as long as the noodles need to cook according to the directions.
  10. Once the tofu is done, serve the soup with the tofu on top!
  11. Garnish with cilantro, green onions and more limes!
Notes
  1. Remember while you are tasting during the long cooking process, that if it needs more acid, you will be adding lime juice at the end.
Rabbit and Wolves https://www.rabbitandwolves.com/

 

Vegan Bang Bang Broccoli

by 139 Comments

I feel like when the weather starts to get chilly is when I want to start frying things. This vegan bang bang broccoli is always the first thing on my mind! In the summer time, fried food just doesn’t appeal to me. It is heavy and greasy, which sucks in the heat of summer, but is an amazing comfort in the chill of winter and fall. Last week, I had the insane pleasure of going to Dirt Candy in New York City. It was hands down in the top 5 meals of my entire life. One of the many dishes I had was the Korean Fried Broccoli. So I immediately started brainstorming, and came up with a test for Bang Bang Broccoli!

This fried vegan bang bang broccoli is so good and filling and comforting, but still light and crisp. The perfect comfort food for a cold night in! The whole recipe has only 12 ingredients (including the oil for frying), the sauce is only 3! A customary Bang Bang sauce has sweet chilli sauce and honey. I thought that was WAY too much sugar, so I went with a simple Vegan mayo, chilli paste and agave. So easy, so sweet and spicy, but not too sweet:) The batter is only 5 ingredients, and everything is just thrown together. After dipping into the batter, you just toss it in panko, and it is ready to get nice and brown and crispy. 

What You Need To Make This Vegan Fried Broccoli:

  • Fresh Broccoli: It really is best to use fresh and not frozen
  • Vegan Mayo: This starts the bang bang sauce.
  • Chili Paste and Agave Syrup: I like to use garlic chili paste and light agave.
  • Non-dairy Milk: I used almond milk, but any unsweetened plant milk will do.
  • Apple Cider Vinegar, Cornstarch, Flour, Salt and Hot Sauce: Mixed with the milk, these create the wet batter.
  • Panko Bread Crumbs: To coat the broccoli in and make it extra crunchy.
  • Oil: For frying!

If you love broccoli, you should make my Vegan Crispy BBQ Broccoli Tacos!

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5 from 23 votes

Vegan Bang Bang Broccoli

Asian-inspired broccoli panko fried to perfection drizzled with a creamy sweet and spicy sauce. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Servings: 0
Author: Lauren Hartmann

Ingredients

Bang Bang Sauce

  • 1/4 C. Vegan mayo
  • 2 Tbsp. Chili paste
  • 1 Tbsp. Agave nectar

Batter

And the rest

Instructions

  • Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside.
  • Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.
  • Put the panko in a separate bowl.
  • Cut broccoli into florets, then heat the oil on medium high in a large pan, I like to use a cast iron skillet, you need about 1/2-1 inch of oil at the bottom of the pan.
  • Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.

Video

Notes

If you want to bake the broccoli instead of frying it, bake at 425 degrees for about 15-20 minutes or until it browns. 

Vegan Ricotta and Roasted Grape Crostini

by 2 Comments

A fairly new tradition my family has started is to have a cheese, wine and appetizer party on Christmas eve. We have been doing this for about 5 or 6 years, and I love it. I also love trying new vegan options to have, that not only I fall in love with, but that also keeps the omnivores coming back for more. I love making different cheese balls with various nuts, coming up with flatbread pizza, tiny skewers of delicious bite sized appetizers, and last year, my husband made vegan carrot and tomato soup shooters with vegan grilled cheese dippers. This year though, I may have developed something that will top all other years. A crispy baguette sliced and perfectly toasted, topped with outstanding cashew ricotta, roasted grapes and fresh thyme.

Literally a flavor explosion, I don’t think I have tasted much better. This year, these beauties will be placed alongside regular cheese and bread and crackers, and I promise it will hold it’s own. Crispy, creamy, chewy, sweet, and salty. The ultimate handheld food.  I like to peruse old Southern Living magazines and cookbooks, and a while ago I came across something similar, of course with regular ricotta. I though what a great appetizer to try to veganize, and what a perfect time to try. This would be great for any holiday party, and I am convinced it would be perfect for New Years Eve paired with crisp, bubbly champagne! 

What are your beloved holiday family traditions? Or do you love to spend the holidays with friends? Either way, give this a try. Just casually incorporate it into any holiday potluck, and be the biggest hit at the party. For real. 

This is a really easy recipe, it is just sightly time consuming and a bit involved. Just the cheese making process, the roasting of the grapes is a very quick and easy thing that you can do right before serving. The cheese though, I suggest making in the morning, or it would be very easy to make a day or two ahead of time and be kept in the fridge. Then you can just toast the bread, roast the grapes and take the cheese out when it is assembly time! The cashews also need to soak for at least 8 hours, but overnight would be better. So also something you can do a few days in advance. After the cashews soak though, all you have to do is throw everything in a blender. Easy peasy. Place in a cheesecloth and let drain. Ready to go!

I love bites of food I can have ready before guests arrive, so that I don’t have to spend time in the kitchen once friends and family are there. To me, the holidays are about remembering what and who are important to me. Make the best of my time with loved ones is the most important thing, and being ready at party time is a perfect way to do just that. These can be served room temperature, so you can do this when the time is best for you! I want a cocktail in my hand and my favorite people by my side! 

I hope you enjoy! Happy holiday parties to you, and here’s to showing everyone you can happily make it through the holidays living an all plant based life.

 

 

Tools I used:
Pure Acres Farm 100% Unbleached Cheese Cloth, 18 Sq Feet
Ninja Professional Blender (BL610)
Lodge L8SGP3 Cast Iron Square Grill Pan, Pre-Seasoned, 10.5-inch

Pour 

Vegan Ricotta and Roasted Grape Crostini
Serves 20
Crispy bread, creamy cashew ricotta and sweet roasted grapes make the perfect appetizer.
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Prep Time
10 hr
Cook Time
10 min
Total Time
10 hr 15 min
Prep Time
10 hr
Cook Time
10 min
Total Time
10 hr 15 min
Cashew cheese
  1. 2 C. Cashews, raw (soaked for 8-24 hours)
  2. 4 Tbsp. Apple cider vinegar
  3. 2 Tbsp. Lemon juice
  4. 4 Tbsp. Almond milk
  5. 3 tsp. Salt
  6. 2 tsp. Pepper
  7. 2 tsp. Garlic powder
Roasted Grapes
  1. 2 C. Purple grapes
  2. 2 tsp. Olive oil or grape oil
  3. 1 tsp. Salt
For serving
  1. 2 Baguettes (make sure they are vegan, there are also some good gluten free baguette options of you want)
  2. 2 Tbsp. Fresh thyme
Instructions
  1. Soak the cashews in water for at least 8 hours, I like to just leave mine over night.
  2. When the cashews are ready, drain and place in a blender with the remaining cheese ingredients.
  3. Blend on high for a few minutes until it starts to become creamy. You still want a little texture, so stop when it looks like there are no more cashew chunks, but not so creamy that it looks like sauce. This should only take a couple minutes.
  4. Pour into a cheesecloth and tighten, tie off and place in a colander over a bowl. Let drain at least three hours, but this can be done overnight as well.
  5. When the cheese has drained, you can squeeze a bit of liquid out yourself as well, it should look like a ricotta texture, place in the fridge.
  6. When you are ready to serve, preheat the oven to 450 degrees. Place the grapes on a baking sheet and toss evenly with oil and salt.
  7. Bake for 7-9 minutes.
  8. Slice and toast the baguette while the grapes are roasting.
  9. When grapes are ready, they will burst a bit.
  10. To assemble, spread cashew ricotta on toast, place a few grapes on top and top that with thyme, serve when ready!
Notes
  1. Want this to be gluten free as well? There are some really great gluten free baguette options as well!
Rabbit and Wolves https://www.rabbitandwolves.com/
 

 

 

Vegan Shepherd’s Pie

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I try really hard when I have an idea, to do some research and make sure there are not already a bunch of recipes already available that are pretty much the same recipe as what I want to work on. I prefer to not find any, but if I do, I make sure it is in no way similar to the recipe I have written. That being said, this is the exception. I have seen many vegan shepherd’s pie recipes. There is a very important reason that I went ahead and I am posting this recipe anyways. This is THE BEST vegan shepherd’s pie EVER. I have had several different vegan shepherd’s pie, and none compare to this one. 

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There is a reason that this is the best, my husband has been lovingly developing this for years. He has tried a million different combinations, and has ultimately come up with something so totally addictive, I have a very hard time just having one serving. It is so comforting and hearty, this is the perfect cold weather dish. It will also feed a crowd, which is great for this time of year! 

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This bad boy has not just ale in it, but a nice splash of whiskey for the ultimate warmth and comfort. My husband likes to to add corn and carrot as the veggies, but also sometimes does a little leek depending on the year, so that is something to consider if you want. This recipe just has carrots and corn, and it was amazing! However, I am a sucker for leeks! This is a great make ahead recipe, as you can make the separate components and then put together in a baking dish and bake when ready! I get so busy, I love to have these casserole thrown into an oven options!  

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This is definitely the ultimate plant based comfort food to share with your family on one of these long cold nights! So easy, and ready to be baked when you are. I hope you guys enjoy!

picmonkey-collage

Vegan Shepherd's Pie
Serves 8
Warm meaty filling with a hint of beer and whiskey, topped with delicious mashed potatoes!
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Filling
  1. 2 Carrots (grated)
  2. 1/2 An Onion (grated)
  3. 1 Can of Corn
  4. 3 Cloves of Garlic (finely chopped)
  5. 1 Tbsp. Olive oil
  6. 1 Pkg. Veggie Beef, I used Gimme Lean
  7. 1 C. Textured Vegan Protein (TVP)
  8. 2 Tbsp. Tomato Paste
  9. 2 C. Vegetable Broth
  10. 1 Bottle Vegan ale, I used Yuengling
  11. 2 Tbsp. Vegan Whiskey
  12. 1 tsp. Thyme
  13. Salt and Pepper to taste
Potato Topping
  1. 6-8 Yukon Gold Potatoes ( depending on size)
  2. 1/3 C. Vegan butter, I used Earth Balance
  3. 3 Cloves of garlic (chopped)
For the Filling
  1. In a large pot, heat the olive oil, and add the carrot.
  2. Sweat the carrot for a few minutes then add the onion, corn and garlic.
  3. Cook for a few minutes, then add the veggie beef. Using a spoon or smasher, smash the veggie beef and start to brown.
  4. Add the TVP, tomato paste and vegetable broth to the pot. Stir together. The TVP will start to absorb the liquid.
  5. Add the ale and whiskey, then the thyme.
  6. Reduce down for about 15 minutes, the filling will thicken up. Add salt and pepper to taste.
  7. Set aside while you make the potatoes.
For the Potatoes
  1. Peel and chop the potatoes.
  2. Boil until soft.
  3. Mash with the vegan butter and garlic.
  4. Salt to taste.
  5. Preheat oven to 375.
  6. In a large baking dish, scoop the filling into the bottom and smooth out.
  7. Scoop the potatoes on top and smooth out. Scrap with a fork to create texture.
  8. Bake at 375 for about 30 minutes. You can broil for a few minutes as well if you want to brown the top more.
Rabbit and Wolves https://www.rabbitandwolves.com/
 

 

Vegan Stuffing Fries

by 2 Comments

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Have you ever wished that your stuffing was a handheld, dip-able treat? Well fear not citizen, I present to you the vegan stuffing fry! From the brilliant mind of my husband, who decided this was the best side dish to my vegan holiday burger. He hypothesized that he could make stuffing a bit wetter than normal, press into a baking sheet, chill, cut and fry. He was correct and it was the best decision either of us has ever made.

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This is so easy, 7 ingredients, super creative, and something you can do with some of those holiday leftovers! You will never look at stuffing the same way again! We made a vegan mushroom gravy to dip it in, and good lord, it was magic! I recommend using this as the side dish to my Vegan Holiday Burger.

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So crispy and crunchy and filled with the taste of the holidays. Impress all your friends by showing them how clever you are. You can make this ahead of time, by mixing everything and pressing into a pan and saving it in the fridge until you are ready. We made the day before we ended up frying and devouring them .

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I hope you love these as much as we did, have a great Thanksgiving everyone!

pinterest

Vegan Stuffing Fries

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Created by Lauren Hartmann on November 23, 2016

  • Prep Time: 2h 15m
  • Cook Time: 15m
  • Total Time: 2h 30m
  • Serves: 6
  • Yield: 3 dozen fries
  • Category: ,

Ingredients

  • 4 tbsp. Vegan butter, I used Earth Balance
  • 1/2 an Onion, diced
  • 2 Carrots, diced
  • 1 Celery stalk, diced
  • 2 Cloves of Garlic minced
  • 6 1/2 c Bread crumbs, large
  • 4 c Vegetable stock

Instructions

  1. In a large pot,melt vegan butter, and sweat the carrots for about 5 minutes, then add the other diced veggies and garlic. Saute on low for about 10 minutes or until the veggies are soft and the onion is transparent.
  2. Take off heat and add the cooked veggies and bread crumbs to a large bowl. Slowly add the stock and mix until everything is evenly mixed. You want this a bit wetter than regular stuffing.
  3. Press stuffing evenly into a baking sheet that has parchment paper on it. Chill for 2 hours
  4. When ready, cut into strips and fry in oil of choice. A few minutes on each side. They will get nice and brown and crispy. Serve with a dipping sauce, I recommend and garlic aioli or mushroom gravy! They are delicious just by themselves as well!
Source: Rabbit and Wolves
 
 

Vegan Holiday Burger

by 2 Comments

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I had an idea, I think it may have been a really good idea. I was thinking about how much I love leftovers from Thanksgiving and Christmas. They may be my favorite thing. I like to put together all the leftovers on a sandwich, I’m sure this is something we all do, but isn’t it just the greatest thing? So, what if you could make a complete meal out of leftovers? I came up with something so totally delicious that is can definitely be a stand alone dish you make all year. Even if you don’t have these exact things as leftovers, this would be a great holiday entree to get you through the tough family times. The times where your grandma still thinks that chicken broth is vegetarian, and she is not really even 100% sure what a vegan is.

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The sweet potato patty is really simple and just a few ingredients. All thrown into a food processor. I added poultry seasoning to give it that totally holiday flavoring, a bit of garlic and bam! One of the greatest veggie burgers I have ever had. Topped with tart cranberry relish, creamy vegan mayo and peppery arugula and you have yourself one hell of a burger!dsc_0016

Here is another thing you will probably be really interested in. Wait for it…wait for it…vegan stuffing fries. Yes, my genius husband came up with the perfect side dish for a holiday burger, what else but fries made out of stuffing? They are so good, you will wonder how you ever lived without vegan stuffing fries. You don’t have to serve these burgers with stuffing fries, but I would recommend it. Here is recipe for Vegan Stuffing Fries.

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I promise you, you want to try this. Thrown together so easily, protein packed and a healthy way to recover from Thanksgiving and Christmas. Or a super healthy meal to serve for an holiday dinner you may be having! I hope you enjoy and have a great holiday season!

pinterest

Vegan Holiday Burger

No Comments

 

 

Created by Lauren Hartmann on November 23, 2016

  • Prep Time: 1h
  • Cook Time: 15m
  • Total Time: 1h 15m
  • Serves: 6
  • Yield: 6 Burgers
  • Category:

Ingredients

Burger

  • 1 Can of Chickpeas,drained
  • 3 c Sweet potato, roasted
  • 1 1/2 c Panko bread crumbs
  • 2 Cloves of garlic
  • 2 tsp. Poultry seasoning
  • 1 1/2 tsp. Salt
  • 1 tbsp. Water

Cranberry relish

  • 2 c Cranberries, fresh
  • 1/2 c Water
  • 1/2 c Agave

For serving

  • Buns
  • Vegan mayo
  • Arugula

Instructions

  1. Roast the sweet potatoes at 450 for about 1/2 an hour or until soft enough to scoop out and mash.
  2. While the potatoes are roasting, make the cranberry relish by adding all the ingredients to a medium sauce pan and simmer until all the cranberries have popped. Take off the heat and mash the cranberries with a fork. Set aside and let cool.
  3. When the sweet potatoes are done, add all the burger ingredients to a food processor and process until everything is fine and mashed together and starts to form a ball. It will probably take a few minutes.
  4. When everything comes together(it will look a little mushy,don’t worry) form patties with your hand. Heat a bit of oil of your choice in a skillet and cook the patties. They will take a few minutes per side.
  5. Build the burger with bun, vegan mayo, sweet potato patty, cranberry relish and arugula. Tastes just like Thanksgiving and Christmas!
Source: Rabbit and Wolves