Recettes
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.
Recette de biscuits aux pépites de chocolat farcis au fudge
Ces biscuits végétaliens classiques aux pépites de chocolat ont des bords croustillants, un centre moelleux et une sauce au fudge chaud au milieu ! Ces cookies sont aussi parfaits que les cookies végétaliens ! Vous aurez besoin de quelques ingrédients de base pour les fabriquer. Pas d'ingrédients rares et pas de substituts d'œufs ! Ingrédients des biscuits ¾ tasse (140 g) de cassonade ⅓ tasse (75 g) de beurre végétalien, fondu mais à température ambiante (nous recommandons la brique non salée à base de plantes Becel) 3 cuillères à soupe (45 g) de lait de coco évaporé Nature's Charm 1 cuillère à café d'extrait de vanille 1 ¼ tasse (155 g) de farine ordinaire tout usage ¼ cuillère à café de bicarbonate de soude Une pincée de sel de bonne qualité, si vous utilisez du beurre non salé 1 tasse (100 g) de chocolat végétalien grossièrement haché ou de pépites de chocolat (nous recommandons les pépites de chocolat Cuisine Camino) Ingrédients de la garniture au fudge ⅓ tasse (80 g) de sauce au fudge au chocolat Nature's Charm 2 cuillères à soupe (20 g) de chocolat végétalien grossièrement haché ou de pépites de chocolat (nous recommandons les pépites de chocolat Cuisine Camino) Pour faire la garniture au fudge (la veille ou quelques heures avant) : Ajouter les deux ingrédients dans une petite casserole à feu doux et mélanger jusqu'à ce qu'ils soient combinés. Verser le mélange dans un bol/récipient allant au congélateur et congeler pendant au moins 1 heure. Le mélange doit s'épaissir et être presque scoopable. Pour faire les biscuits végétaliens aux pépites de chocolat : Ajouter le sucre, le beurre fondu et le lait dans un bol à mélanger de taille moyenne. Mélanger jusqu'à consistance homogène. Ajouter la farine et le bicarbonate de soude et mélanger jusqu'à ce qu'ils soient combinés. Incorporer les pépites de chocolat. Pour façonner les cookies : Préchauffer le four à 180°C (350°F). À l'aide d'une petite cuillère à glace, prélevez la pâte à biscuits. Appuyez votre doigt au milieu de la pâte et versez la garniture au fudge à l'intérieur. Obtenez un peu de pâte à biscuits supplémentaire et appuyez dessus sur votre biscuit pour couvrir la garniture. Lisser les bords pour que la garniture ne s'échappe pas. Si vous le souhaitez, roulez délicatement la boule de pâte à biscuits entre vos mains pour lisser la forme. Cuisson des biscuits : Disposez les boules / boules de pâte à biscuits sur deux plaques à pâtisserie tapissées avec environ 5 cm (2 pouces) entre chaque biscuit. Cuire au four environ 10-12 minutes ou jusqu'à ce que les biscuits soient légèrement dorés. A la sortie du four, ils continueront à cuire ! Dégustez les biscuits chauds ou conservez-les dans un récipient hermétique jusqu'à 3 jours... même s'ils ne durent jamais aussi longtemps chez moi ! Avec l'aimable autorisation de @rainbownourishments !
Plant-based Tuna Mayo Onigiri Recipe
This vegan tuna mayo onigiri seamlessly blends Japanese tradition with a contemporary twist. Each bite of these meticulously handcrafted triangular delights showcases the synergy of textures and tastes. Embark on a culinary journey that celebrates innovation, flavor, and ethical dining choices. By embracing the culinary prowess of Vegan Tuna Onigiri Pockets, you're not only paying homage to tradition but also savoring a contemporary approach to mindful eating that resonates with modern sensibilities. This recipe uses Urbani Foods Plant Based Tunah which has all the flavour and texture you love. It is made out of non-GMO plant protein and is 100% natural, 0% ocean. It is available in four varieties: plain / regular, garlic, lemon pepper, and sriracha! Feel free to substitute it with other vegan tunas of your choosing. Ingredients You'll Need: 2 cup of Cooked Sushi Rice 1 can of Urbani Foods Plant Based Tunah3 tbsp of Simply Simple Vayonnaise MayonnaiseBlack PepperSaltRoasted Seaweed Instructions: In a bowl, mix the canned Urbani Foods Plant Based Tunah, 3 tbsp of Simply Simple Vayonnaise Mayonnaise, black pepper, and salt until well combined. Using a rice mold, add 2 tbsp of cooked sushi rice to the bottom of the mold, followed by 1.5 tbsp of the tuna mixture, and then 2 more tbsp of rice on top. Press the mold down firmly for 3-5 seconds to make sure the rice is tightly packed. Push the back button to pop the rice ball up and remove it from the mold. Repeat the process until you have used up all the rice and filling. Serve the onigiri with roasted seaweed and enjoy!
Plant-based Pepperoni Pasta Recipe
Indulge in a symphony of flavors with our tantalizing Plant-based Pepperoni Pasta recipe! This delightful dish combines the savory allure of Field Roast pepperoni with a wholesome medley of pasta and zucchini noodles. Bursting with both creativity and nourishment, this recipe offers a modern twist on a classic favorite, embracing the goodness of plant-based ingredients. Ingredients You'll Need: 2 tablespoons CampoSur Organic Extra Virgin Olive Oil1 package Field Roast Plant-Based Pepperoni Slices3 cloves garlic, choppedSalt and pepper1 cup pasta sauce1 serving pasta of your choice (We used half zucchini noodle and half linguine)Fresh chopped basil for garnish Instructions: Heat a pan over medium-high heat with olive oil. Add Field Roast Plant-Based Pepperoni Slices to the pan and cook for a few minutes until it begins to crisp. Set aside. Using the same pan, heat olive oil, add garlic, and cook until fragrant. Season with salt and pepper. Add the pasta sauce and stir until simmering. Cook the pasta according to package instructions. Drain and set aside. Add the cooked pasta, zucchini noodle, and pepperoni slices to the pan with the sauce. Toss to combine and continue cooking until the sauce has thickened and sticks to the pasta. Serve hot with fresh basil leaves as a garnish.
Croissant Breakfast Sandwich Recipe
Imagine sinking your teeth into a buttery, flaky croissant that's warm and fresh from the oven, filled with scrumptious layers of vegan scrambled eggs and savory vegan ham. Doesn't that sound like the perfect way to start your day? Come along on this Parisian journey with us as your kitchen fills up with the smell of a boulangerie in the heart of Paris. Ingredients You'll Need: 4 Steve's Frozen Vegan Croissants1/4 cup Becel Plant-Based Salted Brick, melted1 package of Hodo All-Day Egg Scramble 2 slices Field Roast Creamy Original Chao Slices, cut in half6 slices of Happy Veggie World Ham SlicesHandful of spinach1 medium tomato, sliced Instructions: Preheat the oven to the temperature recommended on the package of Steve's Frozen Vegan Croissants. Bake the croissants according to the instructions on the package. While the croissants are baking, grease a frying pan with oil and pour in the Hodo All-Day Egg Scramble. Cook over medium-high heat for 2-3 minutes, or until cooked through. In the same frying pan, cook the ham slices over medium-high heat until browned on both sides. Slice the croissants lengthways and brush one side with melted Becel Plant-Based Salted Brick. For the scrambled egg croissant sandwich, stuff spinach, mashed avocado, and scrambled egg into the croissant. For the ham and cheese croissant sandwich, take a slice of Field Roast Creamy Original Chao Slices that has been cut in half, top with a folded slice of ham, and top with spinach and tomato slices. Enjoy!
Gochujang Soy Curls Recipe
In this recipe, we're about to embark on a journey to create Gochujang Butler Soy Curls – a dish that marries the deep, spicy richness of gochujang with the satisfying chewiness of soy curls. Ingredients You'll Need: 2 cups Butler Soy Curls3 tbsp Gochujang (Korean red chili paste)2-3 tbsp oil2 tbsp The Acorn Market Wild Harvest Syrup or any syrup1/4 cup ketchup1 tbsp Bragg All-Purpose Liquid Soy Seasoning or soy sauce2 tbsp water2 green onions, chopped1/2 tsp sesame seeds Instructions: Soak 2 cups of Butler Soy Curls in a bowl of water for 10 minutes. Drain the excess water from the soy curls. Preheat the air fryer to 350F (or heat a pan on medium-high heat). Add the soaked soy curls to the air fryer (or pan) and cook for 5 minutes, or until slightly crispy on the outside. In a separate bowl, combine the gochujang, The Acorn Market Wild Harvest Syrup (or any syrup), ketchup, Bragg All-Purpose Liquid Soy Seasoning (or soy sauce), and water. Mix until well combined. Heat 2-3 tbsp of oil in a pan and add the sauce and soy curls. Stir fry until well coated. Serve the gochujang soy curls over rice and garnish with green onions and sesame seeds. Enjoy!
Taco Crumble Salad Recipe
This taco salad with a creamy avocado crema sauce on top is a quick and easy lunch for summer. It is a mouthwatering fusion of vibrant flavors and satisfying textures that's sure to become a household favorite! This dish combines the best of two worlds: the bold, zesty essence of tacos and the crisp, refreshing goodness of a salad. Whether you're looking for a quick weeknight dinner or a crowd-pleasing party dish, this recipe has got you covered. To tie it all together, we've crafted a tantalizing dressing that's both creamy and spicy, adding just the right amount of kick to each bite. And don't forget the finishing touches – a sprinkle of shredded cheese, a dollop of sour cream, and a handful of crunchy tortilla chips for that irresistible textural contrast. Ingredients You'll Need: Butler Sam’s Taco Crumbles 1 Avocado 1 Head of Lettuce Tomatoes Cilantro Red Onion Avocado Crema Ingredients: 1 Avocado ¼ c. Tofutti Sour Supreme ¼ c. Unsweetened plant milk (such as Oatly Oatmilk or Elmhurst Unsweetened Cashew Milk) Splash of lime juice Salt & Pepper to taste. Instructions: First, prepare the Taco Crumbles. Add 1 cup taco crumbles to a bowl. Immerse in water and let sit for 8 minutes. Drain. Heat cooking oil in a skillet and cook crumbles on med-high heat to brown crumbles evenly. While the Crumbles are browning in the pan, blend together the ingredients of the Avocado Crema. You can use less or more plant milk depending on how thick you like the consistency. In a bowl, add: Chopped lettuce, desired amount of taco crumbles, 1 cup of sliced cherry tomatoes, 1-2 tbsp diced red onion, 1-2 tbsp chopped cilantro, and 1-2 dollops of the avocado crema on top. Finish off with salt & pepper, as needed. Enjoy!
Vegan Steak with Mashed Potatoes and Asparagus Recipe
Our team has crafted this recipe to bring together the traditional "meat and potatoes" dinner but with an entirely animal-free approach. Prepare to be amazed as you sink your teeth into succulent "steak" that's tender, juicy, and exploding with umami goodness! Ingredients You'll Need: Steak: 2 Misteak Plant-Based Vegan Steaks 2 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Asparagus: 1 bunch asparagus, trimmed 2 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Mashed Potatoes: 4 gold potatoes, cut into large cubes1/2 cup unsweetened plant-based milk 4 tbsp Earth Balance Vegan Cooking & Baking Sticks Salt and Black Pepper Gravy: 1 packet Road's End Organic Savory Herb Gravy Mix 1 cup water Instructions: Preheat a large pan over medium-high heat and coat it with 2 tbsp of vegan butter. Season both sides of the Misteak Plant-Based Vegan Steaks with salt and black pepper. Sear the steaks on both sides until a brown crust forms, approximately 8 minutes in total. Once done, remove the steaks from the pan and add vegan butter to finish. For the asparagus: In another large pan, coat it with 2 tbsp of vegan butter and heat over medium heat. Add minced garlic and cook until fragrant, then add trimmed asparagus and cook until heated through, around 10 minutes. Season with salt and black pepper. For the potatoes, add the diced gold potatoes to a small pot of salted cold water. Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender, approximately 20 minutes. Drain the potatoes and return them to the pot. Heat 4 tbsp of vegan butter in a small saucepan over low heat until melted. Slowly add warm plant-based milk to the pot, blending it in with a fork or potato masher until the potatoes are smooth and creamy. Season with salt and pepper. For the gravy, in a saucepan, combine water and gravy mix packet. Cook over medium heat, stirring constantly until gravy comes to a boil; simmer for 1 minute. Arrange the Misteak Plant-Based Vegan Steaks, asparagus, and mashed potatoes on a plate. Pour the savory herb gravy over the steak. 11. Serve and enjoy your delicious plant-based meal!
Tom Yum Fried Noodles Recipe
Get transported to Thailand with this Tom Yum Fried Noodle dish featuring vegan shrimp! A mouthwatering and compassionate culinary adventure that captures the authentic flavors of Thailand in every delightful bite that's the perfect mix of savoury, sweet, and spicy! You'll need these ingredients: 1 serving vermicelli noodles 2 tbsp vegetable oil 1 cup Happy Veggie World Shrimp 1/2 onion, sliced 2 cloves garlic, sliced 1 tomato, cut into wedges 1 tbsp Chef's Choice Tom Yum Paste1 tbsp Nature's Charm Vegan Fish Sauce 1/4 cup water Green onion, cilantro, Thai chili (optional), and lime to garnish Instructions: Soak the vermicelli noodles in warm water for 20-30 minutes until they soften. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the shrimp and cook until browned, then set aside. In the same skillet, sauté onion and garlic until fragrant. Add tomato and stir until it releases some water. In a cup, mix tom yum paste, fish sauce and water. Add the mixture to the skillet and keep stirring to combine. Add the shrimp and softened noodles, and cook until they are thoroughly combined. Add green onion, cilantro and Thai chili (optional) and stir until just cooked. Finally, serve with a squeeze of fresh lime juice.
