Fed up eating vegan foods? But you are eagerly trying to be a Vegetarian? Ok ok, now you don’t need to worry about that. Here are some interesting vegan recipes that you will love to eat.
Bean & Cheese Enchiladas with Homemade Enchilada Sauce (serves 2)
Vegan recipes: Bean & Cheese Enchiladas with Homemade Enchilada Sauce
4 organic corn tortillas 1 can of your favourite beans (refried, black, pinto), or approx. ¾ cup fresh beans ½ package Daiya cheddar cheese Any other ingredients you fancy to add to your enchiladas (corn, sweet potato, zucchini, etc.) Or, just keep them OG and go with bean and cheese!
1 can tomato paste (use about 3 tbsp.) 1 tsp. cumin 2 tsp. chili powder 1 tsp. onion powder 1 ½ cup veggie broth 2 tbsp. vegan butter 2 tbsp. coconut or garbanzo bean flour (or any other gluten-free flour)
Preheat oven to 350 degrees.
Place a heaping spoonful of beans in the middle of each tortilla and top with a bit of Daiya. Fold in each side and place with the opening down in your casserole dish or I like to use a cast-iron skillet.
Make your enchilada sauce by first melting the butter. Next, add in the flour and mix to get sort of a paste consistency. Add in all your spices and mix until coated and fragrant.
Add in the remaining ingredients and mix.
Use this to pour over the enchiladas. Drench ‘em.
Top the enchiladas with cheese and place in the oven. Bake for 25-30 min uncovered.
Serve hot with vegan sour cream or guacamole!
*Loosely adapted from Oh She Glows
Mac ‘n’ Cheesiest (serves approx. 2)
Mac ‘n’ Cheesiest (serves approx. 2)
2 cups gluten-free pasta 1.5 tbsp. Earth Balance vegan butter ½ cup unsweetened non-dairy milk (I like to use almond milk) ½-3/4 cup nutritional yeast ½ cup cheddar Daiya cheese ¼ tsp garlic powder sea salt to taste Any veggies you want to add: broccoli, mushrooms, peas, etc. *Optional
Make pasta according to package instructions.
In a separate saucepan, melt the butter. Once liquid, add your milk, Daiya, nutritional yeast, garlic, and sea salt. Whisk or mix frequently to create a smooth and creamy sauce.
You can play with this recipe and add more of anything you like to taste; more Daiya or nutritional yeast for more “cheesy” flavour, more milk, if it’s too thick (although, if it’s thinking, you can also use this as a nacho cheese—just sayin’).
Mushroom & Pea Risotto
4 cups low sodium vegetable broth, warmed on the stovetop 2 tbsp. olive oil, divided 8 ounces your favourite mushrooms, brushed clean, sliced Sea salt to taste Black pepper to taste 3/4 cup frozen organic peas 1 cup arborio rice 1/4 cup dry white wine (or sub more vegetable broth) 2 tbsp. vegan butter 1/4 cup nutritional yeast
Fresh parsley for garnish *Optional
In a small saucepan, warm veggie broth over medium heat. Once simmering, reduce heat. Keep on low heat.
In the meantime, heat a large saucepan over medium heat. Once hot, add 1 tbsp. olive oil and mushrooms. Season with salt and pepper and sauté until tender and slightly browned. Stir frequently for roughly 3-4 minutes.
Remove from pan and set aside in a small dish.
Heat the same large saucepan over medium heat once more. Once hot, add 1 tbsp. olive oil and frozen peas. Sauté for 3-4 minutes, or until cooked through and soft. Remove the peas and add them to the bowl with the mushrooms and set aside.
Add arborio rice, and cook for 1 minute, stirring occasionally to coat.
Add dry white wine (or veggie broth) and stir gently. Cook for 1-2 minutes, or until all the liquid is absorbed.
Begin to add warmed vegetable broth ½ cup at a time, stirring frequently, giving the risotto little breaks to come back to a simmer. Cook on medium heat and allow time for the risotto to simmer, and then mix again, adding ½ cup more at a time until rice is cooked through and a bit “al dente”. Cook time will be roughly 20-30 minutes.
Once the rice is cooked through and al dente, lower the heat and add vegan butter (optional), nutritional yeast and the cooked mushrooms and peas. Stir to coat.
Taste and adjust flavour as needed, adding a pinch of salt and pepper to taste, more butter for creaminess, or more nutritional yeast to enhance the cheesiness.
To serve, divide between serving bowls and a sprinkle of parsley (optional).
Creamy Ranch Dressing (makes roughly 1.5 cup of dressing)
1 cup vegan mayonnaise such as Veganaise 1/2 cup unsweetened almond milk Garlic powder ½ tsp. ½ tsp. onion powder ½ tsp. dried dill 1 tbsp. fresh parsley
Blend everything together until smooth. If too thick, you can add more almond milk. Chill a bit before serving as a dressing or dip for veggies.
Store in a glass jar with a tightly fitting lid. Will keep for about a week.
Peanut Butter & Chocolate Nice Cream (serves 2)
2 frozen bananas 2 tbsp. natural peanut butter (or sunflower seed or almond butter, if you can’t have peanut butter) 1 tbsp. cacao powder
Using a high powered blender, such as a Vitamix, or a food processor, blend all ingredients until smooth and creamy. Also If using the Vitamix, use the tamper to push ingredients down. You’ll get a smooth and creamy “ice cream” after just a few moments.
Serve immediately as a “soft serve”, or for thicker ice cream, place in freezer in an airtight container for about 1 hour.
Zucchini Chocolate Brownies
1 medium zucchini, peeled and sliced 1/4 cup pure maple syrup or coconut nectar 1/2 cup creamy roasted almond butter 1/2 tsp. vanilla extract 1/4 cup oat flour 1/4 cup cacao powder (or unsweetened cocoa powder) 1/2 teaspoon fine sea salt 6 heaping tablespoons vegan chocolate chips (optional)
Preheat the oven to 350 F degrees.
Spray a nonstick 9×5 loaf pan with nonstick spray on the bottom and sides. Also, Peel and slice the zucchini.
Add all of the ingredients, except the chocolate chips, to a food processor and then process until smooth. Scrape the sides and process for another minute. It should be very smooth and runny.
The batter by itself is not super sweet since the recipe calls for chocolate chips to be added, but if you want a sweeter batter, you can add 1-2 tsp. coconut sugar.
Stir in the chocolate chips, but do not blend them into the batter. Pour the batter into the prepared pan.
Bake for 22-25 minutes until they have a dry/shiny look on top. Test with a toothpick and it should have some tiny crumbs or be totally clean—not wet!
Let them cool in the pan for about 30 minutes to an hour as they will firm up as they cool.