Vegan Cauliflower Leek Soup Recipe

This is our take on the traditional potato leek soup.  Cauliflower is so much more nutritious than potatoes and they add a great flavor to the soup!  It's perfect for cold weather, and for sharing with friends and family.


Ingredients:
2-3 Qt. Vegetable Broth (depending on how thick you want your soup)
1 Head Cauliflower
3-4 Good Sized Leeks
1 Bunch Kale


Directions:
Be sure to clean your veggies before cooking.  Dice the leeks.  Chop up the cauliflower.  Remove the kale from the stems and coarsely chop it.  Drizzle some oil in the bottom of the pot, and heat on medium.  Once the oil is hot enough, add the leeks and saute for a couple minutes until they are tender.  Add the kale and saute for a couple minutes.  Add the cauliflower and the vegetable broth.  Turn the heat up to medium high, and bring soup to a boil.  Cook until the cauliflower is super tender.  You can check tenderness by using a fork--you should be able to poke through the cauliflower with relative ease.  Once the cauliflower is tender, turn off the oven.  Once the soup stops boiling, puree with a hand mixer or in a food processor.  Be mindful of splashes--it's hot!  Add garlic pepper seasoning and sea salt to taste.  Mix thoroughly and serve!

Vegan Seitan-Leek Pie Recipe

Pies, like casseroles, are so much fun to make!  All your delicious and healthy foods in one baking dish and served as a beautifully layered meal!  Or you can serve it in ramekins, which just makes casseroles cuter, if that's possible.


Ingredients:
10 Golden Potatoes
Carrots (equal to the volume of the potatoes)
Cheddar Style Daiya Vegan Cheese
2 Packages Cubed Seitan
2 Leeks
1  4oz Package Maitake Mushrooms
4 Tbsp Flour
1 Cup Sweet Corn
1 3/4 Cup Unsweetened Almond Milk


Directions:
Be sure to clean your vegetables before cooking.  Preheat oven to 350 degrees.  Bring a pot of water to a boil.  Dice the potatoes and carrots.  Once the water is boiling, add 2 pinches of sea salt.  Add the potatoes and carrots to the boiling water.  Boil the vegetables for 10-12 minutes, or until soft.  While that is boiling, dice the leeks and the maitake mushrooms.  Chop the seitan cubes into 1-inch chunks.  Once the potatoes and carrots are soft, drain them and return them to the pot.  Mash this mixture evenly.  Drizzle some oil onto a pan and heat over medium heat.  Once the oil is hot, add the leeks to the pan, stir, and cook for a couple minutes, until they are tender.   Add the seitan to the pan, stir, and cook for a few minutes.  Add the mushrooms, stir, and cook for a couple minutes.  Sprinkle flour evenly in the pan.  Pour in the almond milk, and stir evenly, and bring to a boil.  Cook 5 minutes, stirring occasionally.  Turn the heat down to low.  Season with crushed black pepper, minced onion, and garlic powder to taste.  Stir evenly.  Add sweet corn, and mix evenly.  Add 1 Cup cheddar Daiya, and mix evenly until the Daiya starts melting.  Scoop this mixture into individual ramekins (or a casserole dish).  Scoop the potato-carrot mixture on top of that.  Top it off with cheddar Daiya and bake for 10-15 minutes, or until the Daiya is melted.  Serve and enjoy!

Vegan Philly Cheese Recipe

My sister is in the Philly region, so we just had to make our own version of the Philly Cheesesteak!


Ingredients:
1 Cup Shiitake Mushrooms
1 Red Bell Pepper
Vegenaise (vegan mayonnaise)
1 Package Seitan
Mozzarella Style Daiya Vegan Cheese
Rolls
Sea Salt
Minced Onion
Black Pepper
Garlic Pepper Seasoning
Hot Sauce


Directions:
Be sure to rinse your veggies before cooking.  Remove the stems from the shiitake mushrooms and chop the caps into strips.  Remove seeds from the bell pepper and slice into strips.  Slice the seitan into thin strips.  Set these all aside.  Pour 3/4 Cup of Vegenaise into a medium mixing bowl.  Add 1 Cup Daiya and mix thoroughly.  Add a small amount of hot sauce, to taste, and mix thoroughly and set aside.  Drizzle a pan with oil and heat on medium.  Once it is nice and hot, add the bell pepper and mushrooms and stir.  Add the seitan and stir.  Sprinkle 2 pinches of sea salt in the pan.  Sprinkle minced onion, garlic pepper, and black pepper to taste and stir.  Add a little bit of water if the mushrooms start sticking to the pan.  Saute for a few minutes, until everything is fully cooked.  Add the sauce mixture to the pan and mix thoroughly.  Turn the heat down to low, and keep stirring as the Daiya melts.  Once the Daiya is all melted, put your cheesesteak mixture onto your rolls and serve!

Vegan Artichoke Dip Recipe

This dip is AMAZING!  We always serve this at a party, and EVERYONE loves it whether they are vegan or not!  If you serve it, make sure to make double the portions, because it will fly out of the dish.  Make sure you have extra chips or veggies to dip.  Better yet, make triple the portions.  It's that good.

Ingredients:
2  8.5 ounce Cans Artichoke Hearts in Water
1 Cup Vegenaise (vegan mayonnaise)
1 Cup Parma (vegan parmesan)
Black Pepper to taste


Directions:
Preheat the oven to 350 degrees.  Drain the water from the artichoke cans, and using a wooden spoon press as much water out of the hearts as possible.  Pour the hearts into a large mixing bowl and thoroughly mash with a wooden spoon.  Add the Vegenaise and mix evenly.  Pour the Parma into the bowl and mix thoroughly.  Add black pepper to taste.  Pour into a casserole dish.  Bake for 30 minutes.  Serve immediately, and be prepared to watch this dip go quickly!

Note:
There are a few different flavors of Parma.  Try each one for a slightly different tasting dip, and let us know which one you like best!

Vegan Mac(ro) and Cheese Recipe

A healthy take on the traditional mac 'n cheese.  This dish is super healthy and chock full of goodness!  And it tastes AMAZING.

Ingredients:
1/2 Head Cauliflower
1 Cup Shiitake Mushrooms
1 Package Cheddar Style Daiya Vegan Cheese
1 Box Quinoa Pasta (or any grain pasta)
Rice Milk


Directions:
Always clean your veggies before cooking.  First, bring a pot of water to a boil.  Take the stems off the mushrooms and slice the caps into strips.  Cut the cauliflower in half, and chop that half into chunky pieces.  Once the water is boiling, add a couple pinches of sea salt and the cauliflower.  Cover the pot and boil for approximately 5 minutes.  Add the box of pasta and the shiitake mushrooms and boil for approximately 8 minutes (or however long your pasta needs to cook).  Drain and return empty pot to stove.  Put 1 Cup of rice milk in the pot and turn the stove on low.  Add 1/2 bag of cheddar Daiya and stir until the Daiya melts and becomes creamy.  Add black pepper and minced onion to taste.  Pour the cauliflower, mushroom, pasta mixture back into the pot and mix evenly.  Serve this deliciousness immediately!

Vegan Ranch "Shiitocolli" Recipe

Here is a fun and super healthy saute for you to try!  Plus, it's fun to say.  (Go ahead, try it.  It's fun.)  If anyone asks, just tell them it's a mix of shiitake mushrooms and broccoli (because it is).


Ingredients:
3 Heads of Broccoli
1 Package Shiitake Mushrooms
1 Package Seitan
Homemade Ranch Dressing (Recipe HERE)


Directions:
Always clean your veggies before cooking!  Chop broccoli into bite-sized pieces.  Remove the stems of the mushrooms and dice the mushroom caps.  Cut the seitan into bite-sized pieces.  Coat bottom of pan with oil, and heat on medium heat.  Once the oil is heated, add the seitan and mushrooms.  Saute for a few minutes.  Add the broccoli.  Add 1/2 Cup of water, put lid on pan and cook for a few minutes, or until water is all absorbed.  Pour homemade ranch dressing on top and mix evenly.  Serve with brown rice (or your favorite whole grain).

Vegan Ranch Dressing Recipe

This is so easy to make!  You can use this as a dip for veggies or as a salad dressing.  Or if you're feeling adventurous, try it on a pasta salad, or put it on a sandwich!  Super versatile.


Ingredients:
1 Cup Vegenaise (vegan mayonnaise)
1/4 Cup Unsweetened Soy Milk
1 Tbsp Apple Cider Vinegar
3 Cloves Garlic
1/4 Tsp Sea Salt
1/4 Tsp Black Pepper
1/2 Tsp Dill
1 Tsp Minced Onion


Directions:
Pour ALL ingredients into a food processor.  Blend evenly.  Serve!  Easy, right?