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Vegan Pepperoni Pan Pizza

Recipe: 

• 2 1/4 cup (295g) bread flour or all purpose flour
• 1 tsp (6g) salt
• 1 tsp (4g) instant yeast
• 1 cup (230g) warm water, ~100 ºF

• 2 tbsp olive oil
• 2 cloves garlic
• 1 tbsp sugar (optional)
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp crushed red pepper
• 1 28oz can tomatoes

• olive oil
• 8 oz vegan mozzarella
• vegan pepperoni
• 1-2 jalapeños, thinly sliced
• red onion, thinly sliced

1. In a large mixing bowl or the bowl of a stand mixer whisk together flour, salt, and instant yeast. Add the water and mix with a wooden spoon until it forms a shaggy dough and the dough rest for 10 minutes.
2. If kneading by hand, turn onto a clean and lightly floured surface and knead for 10 minutes until you have a soft and slightly sticky dough. Flour your hands and the counter as needed (but as minimally as possible) to keep it from sticking.
3. If kneading with a stand mixer, using the dough hook, knead on low speed for 10 minutes. Then turn the dough onto a clean lightly floured surface and knead for 1 minute making any final adjustments adding flour if needed to make a lightly sticky and soft dough.
4. Form the dough into a ball and then place in a lightly oiled bowl. Roll dough in the oil and cover the bowl. Set aside to rise for 1 1/2 to 2 hours, or until doubled in size.

1. Add the olive oil, garlic, sugar (if using), dried oregano, garlic powder, onion powder, salt, crushed red pepper, and a couple spoonfuls of the tomatoes to a blender. Process until smooth and emulsified. Add the rest of the tomatoes and blitz a few times until just ground up.
2. Pour the sauce into a saucepan and bring to a simmer over medium heat. Turn the heat to low, partially cover and simmer for 30 minutes, stirring occasionally. Turn off and set aside when done.

1. When the dough has risen, turn the oven to 550 ºF and set a rack one level below the center. If you have a pizza steel or pizza stone place on the rack.
2. Pour some olive oil into a 12" cast iron skillet to coat the bottom. Gently ease the dough into the skillet and stretch to fill. If the dough resists, let it rest a few minutes then try again until it covers the skillet. Let rise while the oven preheats, about 30-45 minutes.
3. Cover the dough with sauce working all the way to the edge. Then top with some of the vegan pepperoni. Sprinkle with a generous portion of vegan mozzarella, then top with more vegan pepperoni, sliced jalapeño, and red onion.
4. Bake the pizza for 12-15 minutes until the cheese is melted and turning golden. If needed, transfer the skillet to a higher rack and broil for 1-2 minutes until the cheese is nice and browned.

Prep time is mostly inactive and varies depending on how long the dough takes to rise.

Adapted from Serious Eats

 From (https://www.thecuriouschickpea.com

Vegan Chili

Note about Jalapeños: remove the seeds and membranes and/or use 1 pepper instead of 2. Chipotle peppers in adobo: use 1 chipotle pepper + 1 tsp adobo sauce. Homemade chili powder: omit the spicy chile de arbol peppers (or use just 1). *My homemade chili powder recipe is below. If using store-bought, I recommend an ancho chili powder (simply ground ancho peppers, in contrast to a standard chili powder which has other seasonings and is usually less flavorful). *Store-bought chili powder is not spicy, so you might want to make some adjustments: (1) you may not need as much maple syrup or lime juice to balance the flavors in step 8. (2) if you like your chili spicy(!), consider adding 3 jalapeño peppers. **Mexican oregano (citrus, bright, floral) is most traditionally used in chili and better suited to Mexican dishes than standard/Mediterranean oregano (bitter, mint, peppery). If you don’t have Mexican oregano, sub with 2 teaspoons marjoram or standard oregano. ***Need to clarify that this is just 2 peppers from a can of chipotle peppers in adobo sauce, not 2 whole cans (one reader has done that before in another recipe!!). If you’re looking for milder heat, use 1 pepper only and 1 teaspoon of adobo sauce. ****For quick pickled onions: li

Recipe:

INGREDIENTS

• ▢3 tablespoons olive oil
• ▢1 large yellow onion, diced
• ▢6 garlic cloves, chopped finely
• ▢2 jalapenos, diced (remove membranes for less heat)
• ▢2 tablespoons tomato paste
• ▢4 tablespoons homemade chili powder (recipe below), or store-bought ancho chili powder*
• ▢1 tablespoon ground cumin
• ▢1 ½ teaspoons smoked paprika
• ▢1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram) **
• ▢3/4 cup (180 mL) dry red wine, such as Malbec, Syrah or Pinot Noir
• ▢2 cups (480 mL) vegetable broth
• ▢2 (15-ounce/425g) cans of pinto beans, drained and rinsed
• ▢1 (15-ounce/425g) can of navy beans (or other small white beans), drained and rinsed
• ▢2 tablespoons cocoa powder (I prefer Dutch process cocoa powder)
• ▢2 bay leaves
• ▢1 ½ tablespoons tamari or soy sauce if you have vegan Worcestershire sauce, you can use that
• ▢2 chipotle peppers in adobo, chop the peppers + measure out 1 tablespoon adobo sauce**
• ▢1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand (include juices)
• ▢1 ½ teaspoons kosher salt plus more as needed
• ▢Freshly cracked black pepper to taste
• ▢1 tablespoon pure maple syrup, plus more to finish as needed***
• ▢1 to 1 1/2 tablespoons freshly squeezed lime juice
• ▢1 teaspoon red wine vinegar (or apple cider vinegar)
• ▢3 tablespoons masa harina (Mexican corn flour) (optional)
• ▢1 cup (12g) cilantro leaves and tender stems, chopped

• ▢Vegan sour cream or diced avocado
• ▢Sliced scallions or chopped cilantro
• ▢Shredded vegan cheese or Vegan Queso
• ▢Quick Pickled Red Onions****

• Read all the instructions and notes before getting started, especially about moderating the spiciness level.
• Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a few pinches of salt. Stir frequently and cook the onions until nicely golden brown, stirring occasionally, about 10 minutes. If they start to burn around the edges, stir more frequently and/or add a splash of water.
• Add the garlic, jalapeños, and tomato paste, and cook for 2-3 minutes, stirring very frequently, until tomato paste is darker in color. If it starts to dry out, add a splash of water and scrape up any browned bits.
• Stir in the chili powder, cumin, paprika, and oregano and stir vigorously for 30 seconds.
• Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer rapidly for 3 to 4 minutes, or until the smell of alcohol has cooked off and it's jammy.
• Pour in the vegetable broth, pinto beans, navy beans, cocoa powder, bay leaves, soy sauce, chopped chipotle peppers + adobo sauce, hand-crushed tomatoes + their juices, salt, black pepper to taste, and 1 tablespoon maple syrup. Stir well.
• Bring the chili to a boil over high heat, then reduce to a gentle simmer (this is lowest heat on my small burner). Take care to not boil or too rapidly simmer the chili, as it will break down the beans too much. Cook, stirring every 10 minutes, until thick and velvety and the flavors have melded together, about 1 1/2 hours (or up to 2 hours). Discard the bay leaf.
• Stir in the masa harina, if using. Simmer for 3 minutes, until the texture has further thickened.
• Stir in 1 tablespoon lime juice, the vinegar, and cilantro. Taste and add more lime juice as needed for tanginess and add up to 1 more tablespoon maple syrup for sweetness to balance any bitterness. Season with salt and pepper, as needed.
• Serve with toppings of choice, such as pickled onions, chopped cilantro, sliced scallions, vegan sour cream, avocado, tortilla chips, etc.

From
https://rainbowplantlife.com/

Black Bean and Mushroom Burger

Recipe:

• 2 Portobello Mushrooms (or 4 cups), chopped
• 1/2 yellow onion , chopped
• 2 garlic cloves , chopped
• 1 can (15 oz) Black Beans, rinsed and dried
• 3/4 cup Grated Parmesan Cheese
• Substitute for 2 eggs , beaten
• 1/2 cup Breadcrumbs
• 2 tablespoon Parsley
• Salt and pepper
• 1 tablespoon Worcestershire sauce (optional)
• 1 tablespoon of mixed seasoning (optional) (I used 21 Seasoning Salute from Trader Joe, but you can use any seasoning you like)
• 1 tablespoon of olive oil , and more for brushing

• In a sauté pan heat up the oil
• Add chopped onions and cook until soften, about 2 minutes
• Add garlic and cook for another minute
• Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
• Once mushrooms are cooked, remove from the heat and let them cool off
• In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
• In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
• Add all the remaining ingredients and mix well
• Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
• Heat up flat griddle, brush it with olive oil
• Place patties on a hot griddle and cook 2-3 minutes on each side
• Serve with your favorite burger toppings

Nutrition Facts

Amount Per ServingCalories 188Calories from Fat 72% Daily Value*Fat 8g12%Saturated Fat 4g25%Cholesterol 98mg33%Sodium 464mg20%Potassium 298mg9%Carbohydrates 14g5%Fiber 1g4%Sugar 3g3%Protein 12g24%Vitamin A 450IU9%Vitamin C 4.7mg6%Calcium 258mg26%Iron 1.7mg9%* Percent Daily Values are based on a 2000 calorie diet. 

Calories: 188kcal | Carbohydrates: 14g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 464mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 4.7mg | Calcium: 258mg | Iron: 1.7mg

From
https://thecheaplazyvegan.com/ 

Vegan Hotdogs

Note: I’ve pureed the lentils and veggies so they have a finer and more ‘veggie dog’-like texture. The smoked paprika and garlic powder give them that classic hot dog aroma and taste, but they’re full of goodness from pulses and veggies. I’ve made them with plain flour, but gluten-free flour works well if required.

Recipe: 

• 1 cup (200g) dried red lentils rinsed
• 3 cups (700ml) vegetable stock
• 1 teaspoon olive oil
• 1 onion finely diced
• 2 carrots (125g) grated
• 1 ½ teaspoon smoked paprika
• 1 teaspoon garlic powder
• salt and pepper
• 1 + ¼ cups (150g) plain (all purpose) flour
• 2 teaspoon olive oil

• Cook the lentils in the stock for 10 minutes or until tender, then drain.
• Meanwhile, heat the oil in a frying pan over a medium heat, then add the onion and sautee for a few minutes until translucent but not browned. Add the grated carrot and sautee for 3-5 minutes until soft.
• Add the cooked lentils, carrot mixture, spices, salt and pepper to a food processor and whiz until it’s thick and well combined.
• Tip the mixture into a bowl and mix in 3 tablespoons of the flour. Add more flour, a tablespoon at a time, until a thick and manageable consistency. You may not need all of the flour.
• Roll into hot dog-like shapes, place on a plate, cover and refrigerate for at least 30 minutes.
• Heat 1 teaspoon of the oil in a frying pan over a medium/low heat and add some of the hot dogs. Fry, gently turning often, until golden. Repeat in batches.
• Serve in a hot dog bun.

Calories: 189kcalCarbohydrates: 33gProtein: 8gFat: 2gSodium: 363mgPotassium: 340mgFiber: 8gSugar: 2gVitamin A: 2930IUVitamin C: 3.1mgCalcium: 25mgIron: 2.9mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

https://veggiedesserts.com/

KFC Chicken Nuggets (Vegan version).

Recipe: 

• 1 package of medium firm tofu (16 oz)
• 2 cups water 
• 2 no-chicken bullion cubes (or 2 cups of vegetable broth)
• 1 1/2 cups all purpose flour 
• 1 tablespoon Italian seasoning 
• 1/2 tablespoon paprika 
• 1/2 tablespoon mustard powder 
• 1/2 tablespoon garlic salt 
• 1 teaspoon celery salt
• 1 teaspoon ginger 
• 1 teaspoon black pepper 
• 1/2 teaspoon white pepper 
• 1 1/2 cups unsweetened plant milk 
• 1 1/2 tablespoons apple cider vinegar

• From https://sweetsimplevegan.com/

Crunchwrap Supreme

Recipe:

• ▢10-inch burrito-size flour tortillas
• ▢Vegan Taco Meat (recipe below)
• ▢Vegan Nacho Cheese Sauce (recipe below)
• ▢Tostada Shells (store-bought, or homemade recipe below)
• ▢Vegan Sour Cream (store-bought, or homemade recipe below)
• ▢Guacamole (recipe below)
• ▢Chopped tomatoes
• ▢Salsa of choice
• ▢Shredded iceberg lettuce
• ▢Cilantro leaves

• Place a flour tortilla on a flat surface. Reserve an extra tortilla and cut it into four wedges – you’ll use it to patch up the bottom of each crunchwrap (most burrito-size tortillas are not large enough; see notes and photos in blog post).NOTE: if you’re just making one crunchwrap, you can use your tostada shell to cut out a round of the flour tortilla of the same size and use it to patch up the bottom of the crunchwrap (this is the prettier option but more wasteful if you’re making more than one crunchwrap).
• Add all of the fillings, but do not overstuff or overfill! Spread out a layer of the Vegan Nacho Cheese Sauce in the middle, in roughly the same size as the tostada shell, but leave a generous border. Add some of the Vegan Taco Meat on top, spreading out to the border of the cheese sauce.
• Spread some Vegan Sour Cream onto a Tostada Shell. Place the tostada shell on top of the vegan ground beef, sour cream side face up.
• Top the sour cream with a small handful of chopped tomatoes, followed by a few spoons of salsa, a small handful of shredded lettuce, a few spoons of the Guacamole, and a few cilantro leaves. Place one of the extra tortilla cut-wedges on top of the fillings.
• To fold, start with the bottom of the flour tortilla and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the tortilla doesn’t unfold.NOTE: If your flour tortillas are dry, I recommend briefly microwaving them in a damp paper towel to add some moisture, as dry tortillas will start to unfold.
• Cook the crunchwraps. Heat a skillet with a bit of oil over medium heat. Add a crunchwrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and enjoy!

Cook Time:25minutes MINS

Total Time:25 minutes MINS

Cuisine: MEXICAN-INSPIRED, TEX-MEX

Diet Vegan Serving size:4 TO 6

• ▢⅔ cup (180g) green lentils or brown lentils
• ▢8 ounces (227g) mushrooms stems removed very roughly chopped
• ▢½ of a small-medium yellow onion very roughly chopped (~75g once chopped)
• ▢¼ cup (28g) walnuts toasted
• ▢1 tablespoon flaxseed meal
• ▢3 tablespoon nutritional yeast 
• ▢1 teaspoon kosher salt plus more to taste
• ▢freshly cracked black pepper to taste
• ▢1 teaspoon smoked paprika
• ▢2-3 tablespoon taco seasoning (start with 2 tablespoons)
• ▢½ teaspoon porcini mushroom powder add more as desired (optional but adds a concentrated pack of umami)
• ▢2 teaspoon vegan beef broth seasoning (optional but really makes this taco meat taste like beef)
• ▢olive oil or oil of choice for cooking

• Cook the lentils. Bring some water to a boil in a saucepan and lightly salt the water. Once boiling, add the lentils. Reduce the heat to a simmer and cook the lentils for just 8-10 minutes. The point is to slightly undercook the lentils: they should be mostly cooked but not fully cooked with a distinct bite, as they’ll get cooked later and the taco meat will get mushy if fully cooked. Drain the lentils thoroughly. 
• Transfer the cooked lentils to a food processor and blend a few times, followed by a few pulses, until the lentils are partially blended with a few pieces still intact. Transfer the lentils to a large bowl and set aside. Wipe out the food processor bowl.
• While the lentils are cooking, toast the walnuts. Add to a dry skillet over medium heat and toast for 5 minutes until they smell toasty and are darker in color.
• Back in the food processor, add the toasted walnuts. Blend briefly until you have fine crumbs, but don’t over-process, or it will start to turn into walnut butter. Add chopped mushrooms and onions to the food processor and blend a few times, followed by a few pulses until they are very finely chopped.
• Make the taco meat filling. Add the walnut-vegetable mixture to the bowl with the blended lentils. Then add the flaxseed meal, nutritional yeast, salt, pepper, smoked paprika, taco seasoning, porcini mushroom powder (if using) and beef broth flavoring (if using). Use your hands to mix the taco meat until the mixture comes together with your hands. It should easily come together but not be very sticky. If the mixture is too sticky, add a few tablespoons of all-purpose or gluten-free flour and toss to combine.
• Cook the taco meat. Heat a large (12-inch) nonstick skillet over medium/medium-high heat with a tablespoon of olive oil. Once hot, add about 1/3 to 1/2 of the mixture to the pan (do not overcrowd) and break the taco meat up with a wooden spoon or angled spatula into as small pieces as you can. Cook for 4-5 minutes, or until browned and slightly crispy. Repeat with remaining taco meat.

• 
  From https://rainbowplantlife.com