BBQ Jackfruit

Ingredients

• 2 cans Young Green Jackfruit, in brine (20 oz. each)
• 1 T dark brown (muscovado) sugar
• 1 t garlic powder
• 1 t onion powder
• 1 t smoked paprika powder
• ¼ t dry mustard powder (optional)
• pinch cayenne pepper (or to taste)
• vegetable oil for pan frying
• 1 cup BBQ sauce, plus more for serving
• water to thin as necessary (up to ¼ cup)
• 1 t molasses (optional for rich color and deeper flavor)
• 1 t liquid mesquite smoke (optional)

Directions

Drain and rinse jackfruit. Cut off the center “core” portion of each piece of jackfruit. Squeeze with hands to remove excess water in jackfruit. Pat dry with paper towels and place in a large mixing bowl. Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine. Heat 1 or 2 tablespoons vegetable oil in a skillet on medium high heat. Add jackfruit, and toss to coat with oil. Cook, stir-fry style for 4 or 5 minutes, until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water as necessary or desired. Turn down heat, cover and cook for 25 minutes, stirring occasionally. Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly. Remove from heat. Enjoy!!

- Acooba

Inspired by Blissful Basil & Minimalist Baker

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Classic Scrambled Tofu

Ingredients

• 1 package (14oz) firm tofu
• 1 tbsp Braggs Liquid Aminos
• ¼ - ½ tsp turmeric (depending on how yellow you want your “eggs”)
• ¼ tsp paprika (or smoked paprika)
• ¼ tsp granulated garlic
• black pepper to taste
• pinch kala namak / black salt (optional - if “eggy” taste is desired)
• assorted veggies: mushrooms, peas, bell peppers, onions, etc. (optional)
• vegetable oil for cooking

Directions

Open and drain tofu. Rinse with fresh water if desired. Using hands, crumble tofu over oiled pan and turn fire on to medium-high heat. Add Braggs, spices, and veggies if desired. Stir with spatula until seasonings are well combined. Spread tofu evenly across pan and allow to simmer, stirring occasionally. As soon as the seasonings are absorbed and the veggies are cooked tofu may be served, or you can continue cooking tofu until it reaches your desired firmness. (We like our tofu quite firm and a little on the browned side)

Serve alone or with hash browns and mock breakfast meats. Garnish as desired with black pepper, fresh herbs, and/or nutritional yeast.

Serves 2-4

- Acooba

Related Recipes: Potato Omelets, Oatmeal Pancakes, Cottage Style Scrambled Tofu.

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Brazil Nut Parmesan

Ingredients

• 1 cup brazil nuts
• 2 tbsp nutritional yeast
• 1-2 tsp celtic sea salt
• 1 tsp onion powder
• 1 tsp garlic powder

Directions

Combine all ingredients in food processor and process to desired texture. Store in an airtight container. Keep refrigerated.

- Marina K.

Vegan French Toast

Ingredients

• Good quality bread (our favorite is Trader Joe's Tuscan Pane)
• Earth Balance or other vegan margarine (for cooking)

TOFU MIXTURE

• ½ 19oz block medium tofu
• 1 tsp vegetable oil
• 1 tsp sugar (or sweetener of choice)
• ¼ - ½ tsp vanilla
• pinch cinnamon
• pinch nutmeg
• pinch salt
• alternative milk (for thinning)

RECOMMENDED TOPPINGS

• powdered sugar + cinnamon
• cherry or apple pie filling + So Delicious CocoWhip
• maple syrup + vegan “ham” slices + vegan cheddar shreds

Directions

In blender or food processor combine tofu, oil, sugar, spices, and vanilla. Blend/process, adding milk as needed until mixture is smooth and consistency resembles that of yogurt.

Pour tofu mixture into a shallow dish. Turn frying pan on to medium-high and coat with Earth Balance.

Batter both sides of bread with tofu mixture, gently using a cake spatula or knife to remove excess batter from bread. Place battered bread on pan and cook each side for 3-4 minutes, or until golden brown. Butter pan in between each batch.

Top and garnish as desired (see recommended toppings).

Makes 10 large slices of french toast.
 

- Acooba

Related Recipes: Cottage Style Scrambled Tofu, Homemade Apple Syrup.

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Peanut Butter Overnight Oats

Ingredients

• ⅓ cup quick or old fashioned oats
• ⅓ cup alternative milk
• 1-2 tbsp soy creamer (optional, can be subbed for more milk)
• 1 tbsp peanut butter
• 1 tsp coconut sugar
• ⅛ tsp cinnamon
• ⅛ tsp sea salt
• splash vanilla extract
• splash almond extract (optional)

Directions

Add all ingredients to bowl and stir until well combined. Cover and refrigerate overnight. Garnish if desired and enjoy!

Chocolate Peanut Butter Overnight Oats garnished w/ Banana Slices & Chopped Dark Chocolate

Tip:  Add 2 tsp unsweetened cocoa or cacao powder for Chocolate Peanut Butter Overnight Oats :)

Serves 1

- Marina K.

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Vegan Pumpkin Pancakes

Ingredients

• 3 cups unbleached, all-purpose flour
• 1 cup quick cooking rolled oats
• 2 Tablespoons brown sugar
• 2 Tablespoons granulated sugar
• 2 Tablespoons baking powder
• 1 Tablespoon EnerG Egg Replacer powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• 1 cup organic pumpkin puree
• ½ cup cold-pressed sunflower (or vegetable) oil
• ¼ cup water
• 1 Tablespoon vanilla extract
• extra oil for cooking
• Optional add-ins:
  • 1 cup chocolate chips
  • 1 cup blueberries (fresh or frozen)
  • ¾ cup walnuts
  • ¾ cup dried cherries, cranberries, or raisins

Directions

Combine flour, oats, sugars, baking powder, Egg Replacer, baking soda, cinnamon, salt, and nutmeg in a large mixing bowl. Stir to combine. Make a well in the center. Add the pumpkin puree, oil, water, and vanilla extract. Stir just until well blended; do not over mix. Stir in add-ins as desired.

Heat griddle or pan, lightly greased with oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside is lightly browned and edges appear to dry out a bit. Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using oil to lightly grease the grill between batches.

Serve warm with your favorite vegan margarine (I’m partial to Earth Balance Whipped Organic or Coconut Spread) and maple, chocolate, or apple syrup. Enjoy!

Makes about 2 dozen

- Acooba

Related Recipes: Fluffy Peanut Butter Pancakes, Oatmeal Pancakes, Homemade Apple Syrup.

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Tofu Pate

Ingredients

• 19 oz. package firm tofu, drained & crumbled
• 1 cup plain panko breadcrumbs*
• 1 tbsp Bragg Liquid Aminos (may substitute soy sauce to your taste)
• 1 Edward & Sons Vegan “Not-Beef” Bouillon Cube
• ½ tsp granulated garlic
• ¼ tsp turmeric powder
• ¼ tsp lemon pepper

Garnishes (optional)

• 1 tbsp extra virgin olive oil
• 2 tsp fresh or frozen basil, finely crushed (or 1 teaspoon dried, crumbled)
• smoked paprika
• kalamata olives
• freshly ground cracked lemon pepper
• tahini sauce

Directions

Combine all ingredients (except garnishes) in a mixing bowl and knead with fingers until bouillon cube is completely incorporated and mixture forms a soft doughy mass. Shape into a ball, flatten slightly, and top with garnishes as desired. Refrigerate until ready to serve. Enjoy!!

*Tip: Want gluten free Tofu Pate, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice :-)

- Acooba

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Vegan Potachos

Ingredients

• 1 bag (10oz) classic potato chips
• 1 can refried beans (make sure the beans don’t have any unwanted additives like lard!)
• 1 recipe J. Kenji López-Alt’s Vegan Nacho Cheese Sauce
• Assorted toppings
  • onions
  • chives
  • salsa
  • olives
  • vegan ground “meat” (Tofurky, Gardein, Beyond Meat)
  • avocado / guacamole

Directions

Make nacho cheese sauce. Heat beans and prepare toppings of choice. Assemble potachos as desired. Enjoy!!

Serves 6-8

Totchos

Turn Potachos into Totchos by replacing potato chips with tater tots!

- Acooba & Her Girls

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Vegan Puff Pastry Pizzas

Ingredients

• 6 5x5” vegan puff pastry squares, thawed
• Assorted sauces/spreads
  • marinara sauce
  • vegan nacho cheese
  • roasted red pepper spread
  • pesto
• Assorted toppings
  • grilled veggies
  • roasted garlic
  • vegan mock meat(s)
  • olives
• Daiya Shreds (or other vegan cheese, shredded)

Directions

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Place pastry squares on prepared baking sheet. Prick pastry with fork, leaving a 1-inch unpricked edge around each square. Bake pastry for 10 minutes. Remove from oven and using fork, gently press down center of puffed up pastry. Spread with sauce of choice and top as desired. Sprinkle with “cheese” and return pizzas to the oven for 10-15 minutes until “cheese” is melted and pastry is browned.

Hot 'n Spicy Buffalo Pizza

Pastry spread w/ Vegan Nacho Cheese and topped w/ Cauliflower Buffalo Wings and Daiya Shreds

Nacho Pizza

Pastry spread with Refried Black Beans and topped with Cauliflower Buffalo Wings and Vegan Nacho Cheese Sauce

Garlic Spinach Pizza

Pastry Spread with Garlic Cashew Cheese Sauce and topped with Garlic Spinach

Grilled Veggie Pizza

Pastry spread w/ Marinara Sauce and topped w/ Grilled Veggies and Daiya Shreds 

Tomato Basil Pizza

Pastry spread with Basil Pesto and topped with Tomatoes

Save for later: If desired, after assembling pizzas instead of baking them the rest of the way, allow pan to cool. Once cool, place pan in freezer for 20-30 minutes to “flash freeze” pizzas. Remove pizzas from pan and place in freezer bags or stack in tupperware containers. To bake pizzas at a later date, simply remove from freezer and bake at 400° F. for 18-20 minutes or until “cheese” is melted and pastry is browned.

- Marina K.

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Potato Omelets

Ingredients

• 4 medium yukon gold potatoes

• ½ sweet yellow onion

• assorted fillings, such as:

  • fresh spinach

  • olives

  • scrambled tofu

  • vegetarian or vegan “bacon”

  • vegetarian or vegan “sausage”

  • cheese or vegan cheese as desired

  • sauteed mushrooms

  • roasted vegetables

• cold pressed vegetable oil for cooking
• salt & pepper to taste (if desired)

Sriracha Cream

• 2 tbsp vegan cream cheese

• 1 tbsp Sriracha Sauce

Directions

1. Prepare the potatoes - peel the potatoes and coarsely grate. You should have about 3 cups of shredded potato. Put the potatoes in a bowl and cover them with cold water. Drop in a few ice cubes. Let the potatoes soak while preparing the desired fillings.

2. When fillings are prepared and set aside, drain the potatoes. Spread out on a tray lined with paper towels to absorb excess water, and pat dry with more paper towels. Transfer to a large mixing bowl.

3. Finely grate onions, squeeze out excess water, and gently mix in with the potatoes to thoroughly combine.

4. Lightly oil an 8 to 10 inch skillet. For best results, use a non-stick or very well seasoned cast iron skillet. Sprinkle enough potato mixture to cover the skillet with a very thin layer. Use a spatula to press down into a flat layer covering the surface of the pan. Cook until golden brown, about 4 or 5 minutes over medium-low flame. Watch carefully to prevent scorching. Use spatula to loosen edges.

5. Cover the skillet with a sheet of parchment paper, then a large plate or baking tray. Flip the skillet over to invert the potato omelet onto the plate or tray.

6. If necessary, lightly re-oil the skillet. Slide the potatoes back in, with the cooked side up. Press down with the spatula and cook until golden brown on the underside, about another 3 to 4 minutes.

7. Assemble the omelet by sliding the potato “jacket” onto a serving plate, placing fillings as desired down the center, and then folding up the sides envelope style. Or, place desired fillings in the center while potatoes are still in the pan. Fold one side up to cover the fillings. Flip the omelet over so the seam side is down. Cook for another minute or so to seal the omelet, then slide onto a serving plate.

8. Garnish as desired.

Makes 4

Sriracha Cream

Combine vegan cream cheese with sriracha sauce and stir until smooth. Drizzle over omelets as liberally as you like. Enjoy!!

- Acooba

Related Recipes: Cottage Style Scrambled Tofu

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Cottage Style Scrambled Tofu

Ingredients

• 1 package (14oz) organic firm tofu, crumbled
• ¼ cup unsweetened original almond milk
• 1 tbsp Bragg Liquid Aminos
• 2 tsp cold-pressed vegetable oil
• 1 tsp yellow miso
• ½ tsp turmeric
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• pinch of black pepper
• pinch of nutmeg
• pinch of kala namak / black salt (optional - if “eggy” taste is desired)
• Earth Balance Buttery Spread, or vegetable oil for cooking

Directions

Place all ingredients (except Earth Balance or Oil for cooking) in blender or food processor. Blend or process until smooth.

Lightly coat a skillet with Earth Balance or vegetable oil. Scrape contents of blender in, and cook over medium heat, stirring regularly, until large curds form and mixture dries out a bit. For best results, use a flexible, heat resistant spatula.

Serves four as part of a delicious, balanced breakfast. May be stirred into fried rice, noodles, and soups, or used to garnish many dishes, including salads. Also makes a great filling for pastries or sandwiches, and is delicious used as a spread for crackers or eaten all on it’s own. Enjoy!

- Acooba

Related Recipes: Potato Omelets, Oatmeal Pancakes, Tofu Pate.

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Garlic Sesame Brussels Sprouts

Ingredients

• 1 bag frozen baby brussels sprouts
• 1 tbsp vegetable oil or Earth Balance Buttery Spread
• 2 cloves garlic, crushed (or 2 cubes Dorot frozen garlic)
• 1 tsp sesame oil
• Toasted sesame seeds (optional)

Directions

Prepare brussels sprouts to package directions. In saute pan, combine oil / Earth Balance and garlic together over medium heat. Add in brussels sprouts and sesame oil and toss together. Saute for 2-3 minutes, allowing flavors to meld. Remove to serving dish and garnish with sesame seeds if desired.

- Acooba

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Fluffy Peanut Butter Pancakes (Vegan)

Ingredients

• 1 ½ cups Unbleached all-purpose flour
• 1 Tablespoon EnerG Egg Replacer powder
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 ¼ cups unsweetened vanilla almond milk
• ¼ cup water
• 3 Tablespoons coconut oil
• 2 Tablespoons peanut butter (I used homemade peanut butter by my dear friend Mary Kay)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ⅓ to ½ cup chocolate chips (optional)
• 1 banana, thinly sliced (optional)
• coconut oil for cooking

Directions

Combine dry ingredients. Stir to mix well, then make a well in the center. In a separate bowl, stir some of the milk, warmed, together with the peanut butter, and if solid, the coconut oil, until smooth. Stir in the rest of the milk, the water, vanilla, and almond extract (if using). Add mixture to the dry ingredients, and stir gently to blend. If desired, stir in chocolate chips.

Heat griddle or pan, lightly greased with coconut oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside seems golden brown (it will show around the bottom edges). Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using coconut oil to lightly grease the grill between batches.

Makes 10 - 12 fluffy, delicious pancakes.

Tip: For Peanut Butter (caramelized) Banana pancakes, place a few thin slices of banana on the grill then pour ¼ cup of batter over for each pancake. Proceed as directed above. Wipe grill with a damp paper towel between batches to avoid making “burnt banana” pancakes!! :-) Serve with chocolate peanut butter syrup and extra caramelized bananas.

Chocolate Peanut Butter Syrup

• 1 Tablespoon coconut oil
• 1 Tablespoon peanut butter
• ⅓ cup chocolate chips

Combine all ingredients in a bowl atop a double boiler. Make sure that no steam escapes around the sides of the bowl. Turn off heat and stir until syrup is completely melted and pourable. Enjoy!!

- Acooba

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Moroccan Veggie Meatballs

Ingredients

• 1 roll Gimme Lean (beef style)
• 2 tbsp parsley, chopped
• 1 tbsp cilantro, chopped
• ½ sweet onion, chopped finely
• ½ tsp cumin
• ¼ tsp cayenne pepper
• ½ tsp salt (optional)
• Olive oil for pan-frying

Directions

Combine all ingredients (minus oil). Mash well and form into 1-inch balls. Heat oil in skillet and pan fry “meatballs”, turning as necessary to brown on all sides. Serve warm with couscous and tomato or red pepper sauce.

- Acooba

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Vegan Hand Pies

Ingredients

• 1 recipe Smokey Marinara “Meatballs”
• Up to 12 squares (5 x 5 inches) of vegan puff pastry, thawed
• water (for sealing pastry)

Directions

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Spoon 2-3 meatballs onto middle of each square of puff pastry. Using finger, line edges of pastry with water. Fold squares in half to make a triangular shape. Using fork crimp edges of pastry together. Take fork and prick tops of pastries. Transfer to baking sheet and bake for 20 to 25 minutes or until tops and bottoms are golden brown. Overbake, rather than underbake these. Allow pastries to cool for 10 minutes on pan before serving.

Makes 8-12 pastries.

Tip: Have leftover filling? Try adding some grilled veggies and serve in sub sandwiches.

- Acooba

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Oatmeal Pancakes

Ingredients

• ½ cup unbleached all-purpose flour
• ½ cup quick rolled oats
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup buttermilk*
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

*To make pancakes vegan, replace buttermilk with almond milk and add 1 tablespoon EnerG Egg Replacer powder to dry ingredients. 

Directions

Combine dry ingredients in a large mixing bowl. Stir together with a wire whisk until well mixed. Stir in remaining (wet) ingredients. Set aside for 10 minutes. Heat oiled griddle or skillet to medium hot. Test by sprinkling lightly with water. When pan is hot, stir batter briefly and drop ¼ cup of batter for each pancake onto oiled griddle. Cook until underside is lightly browned, then flip over with a spatula and cook the other side. If necessary, add additional flour or milk to batter to achieve preferred thickness and texture. Serve pancakes hot with butter or margarine and syrup.

Makes 10-12 pancakes.

Tip: Try with my Homemade Apple Syrup :-)

- Acooba

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Homemade Apple Syrup

Ingredients

• ½ cup apple juice
• ½ cup water
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• ¼ tsp ground cinnamon
• 1 tbsp butter or margarine
• Optional add-ins
  • 2 apples, sliced
  • 1/4 cup dried tart cherries
  • 1/4 cup dried cranberries

Directions

Combine all ingredients (except butter) in a small saucepan. Stir to dissolve sugar and cornstarch. Turn heat on to medium and bring to a boil, stirring frequently. Remove from heat. Stir in butter or margarine and serve warm over pancakes or waffles.

Tip: Feeling adventurous? Try replacing the apple juice with pear juice :-)

- Acooba

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Smokey Marinara "Meatballs"

Ingredients

• 1 package meatless meatballs
• 1 jar (20-26oz) marinara sauce
• 1 tbsp Frank’s Buffalo Wing Sauce
• ⅛-¼ tsp liquid smoke

Directions

Thaw meatballs in microwave per package directions. In large saucepan combine all other ingredients and cook over medium heat until hot. Gently stir in thawed meatballs and heat through. Serve over noodles or use as filling in sub sandwiches.

Serves 6

- Acooba

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Vegan Tofu Omelets

Ingredients

• 1 package (14oz) firm tofu
• ½ cup unsweetened, plain almond milk
• 1 tbsp besan flour
• 1 tsp yellow miso
• ¼ tsp turmeric
• ¼ tsp paprika or smoked paprika
• 1 tbsp Bragg’s Liquid Aminos
• 1 tbsp cooking oil
• Dash kala namak aka “black salt” (Optional! This will give the omelet that sulfuric “eggy” taste.)
• Fillings of choice (baby spinach, grilled veggies, mushrooms, etc.)

Tools

• Blender or food processor
• Non-stick Skillet
• Silicone Spatula

Directions

Combine all ingredients in blender or food processor. Blend until smooth. Pour a portion of the tofu mixture into a preheated skillet, greased with a little oil or margarine, or sprayed with non-stick cooking spray. Spread mixture evenly with spatula or the back of a spoon. Cook for 3-5 minutes, gently moving the sides of the omelet away from the pan every so often to prevent sticking. Add fillings of choice (our favorite is baby spinach and kalamata olives). Fold omelet in half and carefully slide onto plate. Repeat with the rest of the mixture, greasing pan in between each omelet.

Makes 3-4

- Acooba

Related Recipes: Potato Omelets, Cottage Style Scrambled Tofu.

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Spicy Vegan Mac 'n Cheese w/ Broccoli

Ingredients

Noodles

• 12 oz. macaroni noodles
• 1 teaspoon salt
• 1 teaspoon olive oil

Broccoli

• 1 bag frozen broccoli florets (16 oz.), or 2 cups fresh broccoli florets
• 1 vegan chicken style bouillon cube

“Cheese” Sauce (adapted from J. Kenji López-Alt's Vegan Nacho Sauce)

• ⅓ cup sunflower oil
• 1 medium Yukon Gold potato, peeled and diced
• ½ large onion, diced
• 1 canned chipotle pepper (packed in Adobo sauce), chopped
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon lemon pepper
• ¼ teaspoon dry mustard powder
• pinch freshly ground black pepper
• ⅔ cup raw cashews
• ¾ cup unsweetened almond milk (original, not vanilla flavor)
• ½ cup water
• 1 vegan chicken style bouillon cube
• lemon pepper to taste (opt.)

Directions

Bring a large pot of water with salt and olive oil to a boil, and prepare the noodles according to package directions.

Meanwhile, in a separate saucepan over medium-low heat, saute potato in sunflower oil until heated through. Add onions and continue to saute gently until the onions are translucent, and the potato is softened and almost cooked through (about 5 minutes). Add the chipotle pepper and spices, and stir to combine completely. Add the cashews and saute for a few minutes. Add the almond milk and water, and the vegan bouillon cube. Bring to a simmer, stirring occasionally. Remove from heat and transfer to a heat tolerant blender. Cover and blend until smooth. Strain mixture, if desired, for added smoothness.

Drain pasta when just tender (al dente), reserving ½ cup of the water, and set aside. Use the reserved ½ cup of water to cook the broccoli along with the vegan bouillon cube until just tender. Use a spatula to break up the florets if they are very large.

Stir the cooked macaroni noodles into the broccoli. Gently stir in the sauce, until well combined. Garnish with additional lemon pepper, if desired, and serve hot. Enjoy!

Serves 6-8

- Acooba

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