Vegan Matcha Cupcakes

Ingredients:
3 Cups Unbleached Flour
2 Tbsp. baking powder
1 Tbsp. Matcha powder
1 1/2 Cups Vegan Butter, Softened
6 "Eggs"
1 Cup Sugar or Sugar Replacement
2 Tsp. Vanilla Extract

"Buttercream" Frosting:
1/2-3/4 Cup Vegetable Shortening
2 Tbsp. Vegan Butter
Confectioners Sugar (added slowly until desired amount of frosting is achieved)
2 Tsp. Vanilla Extract
1 Tsp. Matcha powder

Steps:

1. Preheat the oven to 350

2. Place 24 cupcake wrappers into cupcake pans

3. Sift the flour, matcha powder and baking soda into a large bowl.

4. Add the butter, sugar, eggs and vanilla extract

5. Divide the batter among the cups and bake for approx. 20 minutes

Serves:
24

Vegan Lemon Poppyseed Cupcakes

Ingredients:
3 Cups Unbleached Flour
2 Tbsp. baking powder
1 Tbsp. Poppyseeds
1 1/2 Cups Vegan Butter, Softened
6 "Eggs"
1 Cup Sugar or Sugar Replacement
2 Tsp. Vanilla Extract
1 lemon (juiced)

"Buttercream" Frosting:
1/2-3/4 Cup Vegetable Shortening
2 Tbsp. Vegan Butter
Confectioners Sugar (added slowly until desired amount of frosting is achieved)
2 Tsp. Vanilla Extract
1 Tsp. Lemon Juice

Steps:

1. Preheat the oven to 350

2. Place 24 cupcake wrappers into cupcake pans

3. Sift the flour, and baking soda into a large bowl.

4. Add the butter, sugar, eggs, poppy seeds, lemon juice (1 lemon) and vanilla extract

5. Divide the batter among the cups and bake for approx. 20 minutes

Serves:
24

Vegan Oreo Ice Cream

Ingredients:

1 can coconut milk
2-3 tbsp of pure vanilla extract
2 tbsp. agave nectar
10-15 oreo cookies

Steps:

1. Blend coconut milk, vanilla extract and agave nectar together in a food processor.

2. Add mixture to ice cream maker, follow manufacturer's instructions

3. Crush oreo cookies and stir into finished ice cream

Serves 3-4

Vegan Mac N' Cheese (3)

Ingredients:

2 cups raw cashews
3 tablespoons extra-virgin olive oil, plus more for the baking dish
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 tablespoon white miso
1 clove garlic
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 pound whole-grain elbow pasta
1 cup daiya shredded cheddar cheese

Steps:

1. Soak cashews with enough water to cover for at least 4 hours. Drain.

2. Place cashews in bowl of food processor with oil, lemon juice, nutritional yeast, miso, garlic, salt, paprika and pepper. Pulse until cashews are finely chopped. With motor running, add 3/4 cup water and daiya cheese and process until smooth.

3. Meanwhile, preheat oven to 350°F and lightly oil a 9- x 13-inch shallow baking dish.

4. Cook pasta according to package directions. Drain and return to pot.

5. Add cashew mixture.

6. Transfer to baking dish and bake 30 minutes or until heated through and golden on top.

Serves: 8-10

Raw Vegan Chocolate Truffles

INGREDIENTS:

1 cup almonds
1 1/2 cups of coarsely-chopped madjool dates
2 tbsp or more of chocolate powder or cacao powder
a pinch or two of sea salt
agave (to bind the mixture)
shake of cinnamon (optional)

Steps:
1. Coarsely chop your dates.

2. In your food processor, process the almonds until they are a coarse powder.

3. Add chocolate powder, salt, and cinnamon.

4. Add the chopped dates and process until everything is finely chopped.

5. Gradually add agave nectar (probably a few tablespoons) until the mixture is sticky enough to clump together or until it starts to form a ball in the food processor.

6. Form little balls out of your mixture, then roll in a small bowl of chocolate powder.

Serves 5-10

Vegan Shepherd's Pie

Ingredients:

2 tablespoons canola oil
1 pound seitan, cubed
1 cup chopped carrots
1 cup chopped yellow onions
1 pound new potatoes, peeled and chopped
3 cups vegetable broth
3 tablespoons tamari or soy sauce
1/2 teaspoon finely chopped thyme
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
4 cups mashed cooked yams
1/2 cup sliced almonds

Steps:

1. Preheat the oven to 350°F.

2. Heat oil over in a large skillet over medium high heat. Add seitan, carrots, and onions and cook until onions are translucent, 3 to 5 minutes.

3. Add potatoes, broth, and tamari and simmer until potatoes are just tender, 15 to 20 minutes.

4. Stir in corn, peas, salt, and pepper and bring to a simmer.

5. Combine the cornstarch in a small bowl with 1/4 cup water, mix until smooth, and add slurry to simmering vegetables, stirring constantly.

6. Transfer potato mixture to a oven proof casserole dish.

7. Top with yams and spread out evenly. Sprinkle with almonds and bake until the yams and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.

Serves: 8-10

Vegan Tonkatsu

Ingredients:

1/2 Package tempeh, sliced into 1/4 inch wide pieces

4 "eggs"

At least 1 cup soymilk (more may be added)

1 1/2 Cups panko bread crumbs

8 Tbsps canola oil (for frying)

Salt and pepper

Hot cooked rice

Tonkatsu Sauce:

1/4 Cup ketchup

1 Tbsp. sugar

2 Tsp. mirin (Japanese sweet rice wine)

1 Tsp. Vegan Worcestershire sauce

1 clove garlic

Steps:

1. Prepare tonkatsu sause by combing all ingredients, set aside

2. Combine "eggs" and soymilk in a bowl. Pour panko bread crumbs in a separate bowl.

3. Dip each piece of tempeh into "egg" mixture, then into the panko bread crumbs.

4. Heat canola oil in large, nonstick skillet over medium heat.

5. Add as much tempeh to the pan as comfortably fits, do not crowd.

6. Cook over medium heat until cooked through, panko should be a golden brown.

Serves: 2-4

Vegan Po'Boy

Ingredients:

Baked Seitan
1/2 bell pepper, sliced thinly
1/2 white onion, sliced thinly
1/4 cup vegetable oil
1/2 cup vegetable broth
3 Tbsp. nutritional yeast
Vegan mayonnaise
Hoagie roll

season to taste:
salt
pepper
onion powder
garlic powder
chili powder

Steps:

1. Bake seitan according to recipe

2. Over medium heat, sauté bell pepper and onion.

3. Add vegetable broth and sliced seitan strips

4. Simmer, covered for approx. 5-8 minutes.

5. Add spices and nutritional yeast

6. Serve on roll with vegan mayo

Serves 2-4

Vegan Mac N' Cheese (2)

Ingredients:

Macaroni noodles (or your favorite type)
Approx. 1/4 Block silky tofu
Approx. 1/2 Can Butter Beans
2 Tbsp. Soy sauce
2 Tbsp. Vegan Butter
1 1/4 Cup plain soy milk
3 Tbsp. Nutritional yeast

(Spices: Add for taste, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt
Turmeric (a dash)
Nutmeg (a dash)

Steps:

1. Cook macaroni noodles

2. Blend together tofu, butter beans, "butter", soy sauce, nutritional yeast, spices, and 1/2 cup soy milk

3.Remove mixture from blender, and place in a saucepan on medium heat for 5-7 minutes

4. Gradually add remaining soy milk

5. Remove cheese sauce from heat and combine with macaroni noodles

Serves 2-3

Vegan Tuna Salad

Ingredients:

1 Can Chick Peas, Mashed
3/4 Cup Vegan Mayonnaise
1 Stalk Celery, Chopped
1/2 Dill Pickle, Chopped
2 Tbsp. Nutritional Yeast
Pepper to taste

Steps:

1. Combine all ingredients

Serves 4-5

Vegan Sand Dollar Cookies

Ingredients:

3/4 Cup Vegan Butter, Softened
1/3 Cup Confectioner's Sugar
4 1/2 Tsp. Vegan Sugar or Substitute
1 Tsp. Almond Extract
1 Tsp. Vanilla Extract
1 1/3 Cups Unbleached All-Purpose Flour
1/4 Tsp. Salt
Slivered Almonds and Cinnamon-Sugar

Steps:

1. Preheat oven to 325

2. In a large bowl, cream "butter" and sugars until light and fluffy.

3. Beat in extracts.

4. Combine the flour and salt; gradually add to creamed mixture and mix well.

5. Cover and refrigerate for 1 hour or until easy to handle.

6. Roll dough between waxed paper to 1/8-in. thickness. Cut with a floured 3 1/2 in. round cookie cutter (or cup). Using a floured spatula, place cookies approx. 1 in. apart on un-greased baking sheets.

7. Brush with melted "butter" or with water. Decorate with almond slivers and cinnamon-sugar.

8. Bake for 12-15 minutes, or until edges begin to brown.

Vegan Vanilla Chai Cupcakes

Ingredients:
3 Cups Unbleached Flour
2 Tbsp. baking powder
1 1/2 Tsp. Apple Pie Spice
1. Tsp. Cinnamon
1 1/2 Cups Vegan Butter, Softened
6 "Eggs"
1 Cup Sugar or Sugar Replacement
2 Tsp. Vanilla Extract
6 Tbsp. Vanilla Chai

"Buttercream" Frosting:
1/2-3/4 Cup Vegetable Shortening
2 Tbsp. Vegan Butter
Confectioners Sugar (added slowly until desired amount of frosting is achieved)
2 Tsp. Vanilla Extract

Steps:

1. Preheat the oven to 350

2. Place 24 cupcake wrappers into cupcake pans

3. Sift the flour, baking soda, apple pie spice, cinnamon and vanilla chai into a large bowl.

4. Add the butter, sugar, eggs, and vanilla extract

5. Divide the batter among the cups and bake for approx. 20 minutes

Serves: 24

Vegan Beef Stew

Ingredients:
Seitan (Baked)
1 small onion, chopped
1 clove garlic, minced
4-5 potatoes cubed
1 small can tomato sauce
water
1 can corn
cumin, chili powder, salt, pepper to taste

Steps:

1. Peel and cube potatoes, allow to boil until tender, but not soft

2. Strain potatoes and add all other ingredients (Add water to stew to make broth your chosen thickness).

3. Simmer for approx 5-10 minutes.

Serves 4-6

Vegan Sandies

Ingredients:
3/4 cup vegan butter, softened
1/2 cup sugar
1 "egg"
2 tsp. vanilla extract
2 cups flour
1/2 tsp. salt

Glaze/drizzle:
Confectioner's sugar
non-dairy milk
1 square vegan baker's unsweetened chocolate
1 tsp. vegan butter

Steps:

1. Preheat oven to 350.

2. In a large bowl, cream butter and sugar. Add "egg" and vanilla; mix well.

3. Combine the flour and salt; stir into creamed mixture.

4. Roll into 1-in. balls. Place 1 in. apart on an ungreased baking sheet.

5. Bake for 15-20 minutes

Glaze/Drizzle
1. In a small bowl combine about 1 cup confectioner's sugar with 1-3 Tbsp. non-dairy milk. (slowly increase liquid until desired consistency is reached)

2. Dip the cooled cookies in the glaze, and set onto a cooling rack.

3. Melt the unsweetened chocolate and vegan butter together in the microwave

4. Drizzle melted chocolate across cookies.

Serves: 10-15

Vegan "Steak" Fajitas

Ingredients:
Seitan (Baked)
1 yellow pepper, sliced in strips
1 onion, sliced in strips
1 tomato, chopped
Fajita seasoning packet
Canola oil
Tortillas

Steps:

1. In a small amount of canola oil, sauté the Seitan and add the fajita seasoning. Set aside in an oven-proof dish or skillet.

2. Sauté the pepper and onions separately for 2 to 4 minutes, then add it to the dish with the Seitan.

3. After each item has been added, place dish in a 250 degree oven to keep warm while you prepare the rest of the meal. Dice tomato and set aside.

Serves: 4

Vegan Spicy Pigs in a Blanket

Ingredients:
1cup unbleached flour
2 tbsp corn meal
2 tbsp oil
2 tsp sugar
2 tsp baking powder
5-8 jalapeño slices, diced
onion, garlic and chili powder to taste
5 vegan hot dogs, halved

Steps:
1. Preheat oven to 375 degrees F.

2. Mix together all ingredients (except vegan hot dogs).

3. Add water little by little until a slightly sticky dough ball is formed.

4. Dust cutting board with flour and thinly roll the dough out (it might be easier to cut the dough in half for this part)

5. Cut the dough into dog-length strips and wrap the dough around each dog 1/2.

6. Bake for 12-15 minutes until golden.

Serve with your favorite condiments.

Serves: 2-3

Vegan Seitan (Baked)

Ingredients:
1 cup vital wheat gluten
3 tablespoons nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1 tsp. chili powder
1/8 cup soy sauce
1 tablespoon oil
3/4 cup vegetable stock

Steps:
1. Preheat oven to 375 degrees.

2. Mix gluten, nutritional yeast, garlic powder, onion powder, pepper, and chili powder together in a bowl.

3. In a separate bowl, mix vegetable stock, soy sauce, and oil.

4. Pour the wet ingredients into the dry ingredients evenly, and stir together making the ball of gluten.

5. Knead for a few minutes. Dab any excess moisture from the gluten with a paper towel if you want to.

6. Form the gluten into a cylindrical shape. Press down and with a sharp knife, cut the gluten into thin strips. Cut the disks in half length-wise, to form strips.

7. Oil a cookie sheet, and place the strips on the cookie sheet. Bake for 10 minutes, then flip them over and bake for an additional 3-5 minutes.

Serves: 2-4

Vegan Chocolate Snowballs

Ingredients:
3/4 cup vegan butter, softened
1/2 cup sugar
1 "egg"
2 tsp. vanilla extract
2 cups flour
1/2 tsp. salt
1 cup vegan chocolate chips

Steps:

1. Preheat oven to 350.

2. In a large bowl, cream butter and sugar. Add "egg" and vanilla; mix well.

3. Combine the flour and salt; stir into creamed mixture.

4. Fold in the chocolate chips.

5. Roll into 1-in. balls. Place 1 in. apart on an ungreased baking sheet.

6. Bake for 15-20 minutes

Serves: 10-15

Vegan Spinach Artichoke Quiche

Ingredients:
1 pre-made pie crust
1 package frozen spinach
1 can artichoke hearts
1 medium onion, finely chopped
2 cloves garlic, minced
olive oil, as needed
1 pound firm tofu, drained
1/2 cup nondairy milk
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. turmeric (for color)
1/2 tsp. ground red pepper
1/2 cup grated vegan cheese

Steps:
1. Preheat oven to temperature directed on crust package. Pre-cook crust for 12 minutes.

2. Cook onion and garlic in olive oil until golden.

3. Thaw and drain spinach thoroughly.

4. In blender, puree tofu, milk, salt & pepper, turmeric, red pepper, and vegan cheese, until smooth.

5. Drain artichoke hearts and combine with quiche filling.

6. Pour pureed mixture into large bowl, and add the onion garlic mixture. Combine well.

7. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 25-35 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Serves: 6

Vegan Morning Glory Muffins

Ingredients:
2 "eggs"
3/4 cup canola oil
1/4 cup nondairy milk
2 tsp vanilla
2 cups unbleached flour
1 cup packed brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups shredded carrot
1/2 cup coconut
1/2 cup raisins
3/4 cup chopped pecans

Steps:
1. Preheat oven to 350. Place paper baking cups in muffin pan.
2. In large bowl, beat "eggs," oil, "milk," and vanilla with wire whisk until well blended.
3. Add flour, brown sugar, baking soda, cinnamon and salt; stir until dry ingredients are just moistened. Stir in carrots, apple, coconut, raisins, and 1/2 cup of pecans.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining pecans over batter.
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Serves: 18