Recipes
Vegan Salami and Cheese Rolls Recipe
If you're looking for a mouthwatering and satisfying appetizer that's completely plant-based, look no further! These Vegan Salami and Cheese Rolls are a delightful combination of savory flavors and textures that will please vegans and non-vegans alike. With crispy layers of flaky pastry, savory vegan salami, and vegan parm, these rolls are perfect for parties, game nights, or simply as a delectable snack. Let's get started on making these irresistible Vegan Salami and Cheese Rolls that are sure to impress your taste buds and your guests! Ingredients You'll Need: 1/4 cup Parsley, chopped 2 tbsp Vegan Butter, melted Pinch of Sea Salt & Black Pepper 8 oz tube vegan friendly Crescent Rolls Approx half package Hellenic Farms Fig Salami, thinly sliced (We used almond & black pepper flavour) 1/4 to 1/2 cup Shredded Vegan Parmesan Instructions: Preheat oven to 350 F. Combine butter, parsley, salt & pepper. Set aside. On a lightly floured surface, roll out crescent dough into a single rectangular sheet with no creases. Lightly brush the dough with the parsley mixture. Leave plenty left for the last step. Top with thin slices of vegan salami. Sprinkle Parmesan on top. Gently but tightly, roll the sheet from the long side up into a long roll. Cut into 16 even pieces and arrange in an 8x8 (or smaller) pan. Brush top with additional parsley butter mixture and a small sprinkle of Parmesan. Bake at 350 F until golden brown, about 15-20 minutes. Credit: @forfoodandforests.
Boursin Cheese and Ham Tortilla Roll Ups Recipe
This recipe is a perfect union of flavors and textures, marrying the creamy and garlicky notes of dairy-free Boursin spread with the savory, smoky essence of vegan ham and the melty goodness of plant-based cheese. With just a few simple steps, you'll be rolling up these delectable delights in no time, ensuring that every bite is a burst of dairy-free delight. So, let's dive in and create a truly satisfying appetizer that will leave everyone craving more. Ingredients You'll Need: 1 package of Boursin Dairy-Free Spread 1/2 cup Violife Grated Cheddar Shreds 2 flour tortillas 1/2 cup chopped green onion 1/2 cup chopped red onion 1/2 cup chopped cucumber 8 slices of Happy Veggie World Ham Slices Instructions: Heat a large pan over medium heat. Add the ham slices and cook for 2 to 3 minutes per side. Remove from heat and set aside. Spread Boursin Dairy-Free spread onto each tortilla in a 1/4-inch layer, leaving a small border around the edges. Sprinkle each tortilla with cheddar shreds, green onion, red onion, and cucumber, then add ham slices. Roll each tortilla tightly around the filling. Place the rolled tortillas in the refrigerator until fully chilled, about 1-2 hours. Once chilled, slice each tortilla into 1/2-inch wheels and serve.
Vegan Nachos with Fig Salami and Cashew Dip Recipe
Today’s recipe is vegan nachos made with fig salami with paprika, and cashew dip; a Mexican-inspired recipe with flavors from the Mediterranean and the Caribbean. These vegan nachos are a crowd-pleaser and the perfect easy appetizer idea. Ingredients You'll Need: Hellenic Farms Fig Salami with Paprika Plant-Based Beef Crumbles Cashew Cheese Dip Chopped Tomato Chopped Onions Chopped Peppers Double Roasted Tomato Salsa Avocado Slices Plantain Tostones or Tortilla Chips Instructions: Sauté the veggies, vegan crumble, and fig salami in some Yiayia and Friends Extra Virgin Olive Oil. Combine and arrange the plantain tostones (or tortilla chips) All those ingredients are on top of a bed of plantain tostones with lime, and cassava tostones with salt. Credit: Spoonabilities recipes with a few of our own additions.
Beyond Elote Burger Recipe
Picture this: a juicy Beyond Meat patty, sizzling on the grill, topped with a generous slather of slightly spicy and tangy elote, and creamy avocado. All of these delicious elements are lovingly sandwiched between a soft, toasted bun. Ingredients You'll Need: 1 package Beyond Burger Patties 1 avocado, halved and sliced Butter lettuce Plant-based buns 2 corn on the cob, kernels removed 2 tbsp vegan mayonnaise 2 tbsp vegan sour cream 1/2 tbsp olive oil 1/2 lime, zested and juiced 2 tsp chili powder 1/4 c. finely chopped cilantro Kosher salt 1/2 c plant-based shredded parmesan cheese Instructions - Elote: Grill corn until all sides are charred. Cut grilled corn kernels from cobs. In a small bowl, mix together mayonnaise, sour cream, olive oil, lime zest and juice, chili powder, cilantro, and parmesan. Add corn kernels and stir, seasoning generously with kosher salt. Instructions - Burger: Grill Beyond Burger® patties on a lightly oiled, heated gas grill. Grill on medium-high for 3 minutes on one side. Flip and grill for another 3-4 minutes. Top the bottom bun with lettuce leaf followed by Beyond Burger, sliced avocado, and the Mexican street corn mixture. Place top bun on and enjoy! Credit: Beyond Meat
Vegan French Toast Recipe
Craft the perfect start to your day with this Vegan French Toast recipe, made with the creamy delight of Milkadamia macadamia milk. In this guide, we're embracing the power of plant-based ingredients to recreate a classic breakfast dish that's not only vegan-friendly but also irresistibly delicious. Milkadamia is celebrated for its smooth, rich taste that pairs beautifully with the warm, cinnamon-infused toast. Its naturally creamy consistency makes it an excellent choice for vegan recipes, offering a luxurious mouthfeel that rivals traditional dairy products. Not to mention, macadamia milk is a heart-healthy alternative, packed with beneficial fats that support overall wellness. This vegan French toast is not only a testament to the versatility of vegan cooking but also an opportunity to indulge in a guilt-free breakfast classic. Perfect for leisurely weekend mornings or a special brunch, this recipe is designed to impress. With a few simple swaps and the magic of Milkadamia macadamia milk, you'll have a plate of golden, crispy-edged French toast that's sure to become a new favorite. Ingredients You'll Need: 6 slices sourdough bread 1 c. Milkadamia Unsweetened Macadamia Milk 3 tbsp. cornstarch 1 tbsp. cinnamon 1/2 tbsp. vanilla extract 3 tbsp. maple syrup 1 tbsp. vegan butter omit butter if you are oil-free Instructions: In a bowl combine milkadamia Creamy, cinnamon, vanilla, maple syrup and cornstarch. Stir well with a whisk. Heat up a non-stick skillet on medium heat and add in the vegan butter. Dip a piece of bread in the batter until both sides are coated well and the bread is saturated. It should be covered, but not so soggy that it is falling apart. Place the soaked bread on the skillet. Flip after about 4-5 minutes or until golden brown. Repeat these steps for all 6 slices. Top with maple syrup and berries or any toppings of choice and enjoy! Credit: Milkadamia.
Stroopwafel S'mores Recipe
Indulge in a delightful twist on the classic campfire treat with vegan stroopwafel s'mores! Elevating the traditional s'mores experience to new heights, these delectable delights feature a Dutch-inspired vegan stroopwafel as the perfect substitute for the conventional graham cracker. Imagine a luscious layer of gooey, dairy-free marshmallow sandwiched between two thin, crispy stroopwafels, with a rich, velvety chocolate square in the middle. The result? A heavenly combination of chewy, crunchy, and melt-in-your-mouth goodness that will transport your taste buds to a whole new realm of flavor. Ingredients You'll Need: 4 pieces of Dandies marshmallows 4 Stroop Club stroopwafels 1 cup dark chocolate chips Instructions: Melt the chocolate chips either in the microwave or on the stove with a double boiler. The easiest way to temper your chocolate is to melt and heat ⅔ of the chocolate first and then add the last ⅓ to your bowl. When it’s all melted and beautifully dark and smooth let it cool slightly again. Put a piece of marshmallow on a stroopwafel, dip the entire creation into the chocolate, covering the whole mount with chocolate. Let drip/cool on a rack. You can make it a tiny bit more complicated by getting a bigger slab of marshmallow, cutting out circles with a round cookie cutter and placing them in between 2 stroopwafels. Dip the sides in chocolate and voila. We like to cut these in triangles, somehow it makes them less sweet. (Yeah right).
Pumpkin Cauliflower Soup Recipe
Dive into the cozy embrace of autumn flavors any time of the year with this Vegan Pumpkin Cauliflower Soup, a creamy, dreamy concoction that's as nutritious as it is delicious. This heartwarming recipe takes the best of seasonal produce and pairs it with the luxurious creaminess of Milkadamia macadamia milk, creating a soup that's not only vegan and gluten-free but also incredibly satisfying. Crafted with a blend of rich pumpkin and tender cauliflower, this soup is a celebration of fall flavors that can be enjoyed year-round. The secret ingredient, Milkadamia, adds a subtle nuttiness and velvety texture that elevates the soup to new heights of deliciousness. It's an ideal recipe for those seeking a comforting meal that doesn't compromise on health or flavor. Plus, it's incredibly easy to make, requiring just a few simple ingredients and some basic kitchen skills. This Vegan Pumpkin Cauliflower Soup is perfect for meal prep, cozy weeknight dinners, or impressing your guests at any gathering. It's packed with vitamins, antioxidants, and fiber, making it as good for your body as it is for your taste buds. Follow this recipe to create a bowl of creamy, comforting soup that will become a staple in your kitchen. Let's get cooking and blend our way to a creamy, dreamy, dairy-free delight that's bound to become your new favorite! Ingredients You'll Need: 1 c. Milkadamia Unsweetened Macadamia Milk 1 tbsp. macadamia oil 1 yellow onion peeled and diced 4 large carrots peeled and chopped 1 head of cauliflower chopped ¾ cup unsweetened pumpkin puree 1 32 oz carton of veggie broth (4 c.) ½ tsp. pepper 1 ½ tsp. salt Fresh sage for garnishing Pumpkin seeds for garnishing Coconut cream for garnishing Instructions: In a soup pot, sauté onion in olive oil until translucent. Add the carrots, cauliflower and veggie broth. Bring to a boil then reduce heat to medium and cook for 20 minutes. Next, blend the soup in your blender or use an immersion blender. Blend until smooth. If you used a regular blender, pour the soup back into the pot. Stir in the pumpkin puree and macadamia Unsweetened Add in the salt and pepper. Heat for another 5 minutes until heated all the way through. Serve and garnish with pumpkin seeds, fresh sage and coconut cream. Enjoy! Credit: Milkadamia.
Mini Plant-Based Babybel Sandwiches Recipe
These mini plant-based Babybel sandwiches make the perfect appetizer for your get-togethers, a girl dinner, or for kid's lunch boxes. Ingredients You'll Need: Babybel Plant-Based Cheese Tofurky Peppered Deli Slices Roma Tomato Fresh Basil Leaves San Remo Organic Balsamic Vinegar Instructions Begin by slicing each Mini Babybel in half. On the bottom half of the cheese, place a few Tofurky Peppered Deli Slices, followed by tomato slices and basil leaves. Place the other half of the cheese on top of the sandwich. Insert a toothpick to secure the sandwich. Drizzle San Remo Organic Balsamic Vinegar over the sandwich.
Simple Vegan Caesar Salad Dressing Recipe
Gone are the days when Caesar salad was off-limits for vegans. Our recipe replaces traditional ingredients like anchovies, egg, and Parmesan cheese with wholesome, plant-based alternatives that capture the essence of the original dressing.
Vegan Chicken Alfredo Artichoke Pizza Recipe
A delicious twist on a classic Italian favorite! This pizza is the best homemade pizza we have ever had and it is so unbelievably easy to make. In this recipe, we'll use NONA's Alfredo Sauce that is smooth an decadent cashew cream with earthy oregano and savoury basil. We'll top our pizza with chunks of vegan chicken made from soy curls, fresh arugula, and hearty artichoke hearts! Ingredients You'll Need: Wholly Veggie Cauliflower Pizza Crust NONA Vegan Alfredo Sauce Butler Soy Curls Butler Chik-Style Seasoning San Remo Marinated Artichoke Hearts Arugula Instructions: First, prepare the Soy Curls by pouring 1-2 cups dry soy curls into a bowl. Immerse the soy curls in water and let soak for 10 minutes. Drain excess water. Coat in 4 tsp Butler Chik-Style Seasoning. Heat in a skillet on medium heat & stir until browned. While you are cooking the soy curls, prepare the pizza. Preheat oven to 400°C degrees Celsius. Remove Wholly Veggie Cauliflower Pizza Crust from packaging. Spread a layer of Nona’s Vegan Alfredo Sauce. Top crust with Arugula, San Remo Marinated Artichoke Hearts, and fried Soy Curls. Bake at 400°C for 15-17 minutes. Dip your pizza in remaining Nona Alfredo Sauce and enjoy!
Plant-Based Classic Breakfast Recipe
Introducing a plant-based twist on the timeless classic breakfast that will have your taste buds dancing with delight! This recipe combines all the comforting elements of a traditional breakfast while embracing the goodness of plant-based ingredients. We've reimagined your morning meal with a delectable medley of warm, toasty bread, sizzling vegan bacon, savory vegan sausages, and perfectly poached vegan eggs. Ingredients You'll Need: 2 slices of bread 2 tbsp Melted Earth Balance Vegan Cooking & Baking Sticks 4 strips of Happy Veggie World Bac'n 2 Beyond Meat Breakfast Sausage Classic Links 2 Happy Veggie World Poached Eggs Instructions: Brush one side of each bread slice with melted butter. Heat a pan over medium-high heat. Add the bread slices and cook for 3 minutes until golden on both sides. In the same pan, cook the bacon, sausage, and eggs over medium-high heat until browned on the bottom, about 3 to 4 minutes. Flip with tongs and cook until browned on the other side, about another 3 to 4 minutes. Assemble the cooked bacon, sausage, and eggs between the two slices of bread. Serve and enjoy your classic breakfast!
Cheesy Tomato Baguette Melt Recipe
This appetizer combines the rich and tangy flavors of ripe tomatoes with the creamy, gooey goodness of vegan cheese, all nestled atop a crusty baguette. Whether you're a dedicated vegan or simply looking to explore plant-based delights, this dish promises to satisfy your cravings and leave your taste buds dancing with delight. Get ready to experience the perfect harmony of textures and tastes as we guide you through crafting a sandwich that's bursting with mouthwatering satisfaction. Ingredients You'll Need: 1 baguette 2 garlic cloves, crushed 4 tbsp tomato sauce Salt and black pepper Italian seasoning 2 tbsp fresh basil Miyoko's Liquid Vegan Pizza Mozzarella Instructions: Preheat the oven to 375°F (190°C). Cut the baguette into slices and the tomatoes into half. In a heat pan, mix the crushed garlic, tomato sauce, and Italian seasoning until well combined. Spread the tomato mixture evenly over each baguette slice. Top each slice with the halved tomatoes. Spread Miyoko's Liquid Vegan Pizza Mozzarella over the tomatoes. Bake in the preheated oven for 10-15 minutes or until the mozzarella has begun to bubble slightly. Season with salt and black pepper to taste and garnish with a few basil leaves before serving.
