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Personal Blog Breakfast Recipes Questions? Submit a postGRILLED Sweet Potato Fries (easy!)
I just bought a grill, and I’m obsessed with it. Everything is being grilled these days, from normal things to some questionable items like fruit and pizza. I’ve been experimenting, and once heard that root vegetables are good grilled. I decided to try this out and put a spin on my favorite thing ever, sweet potato fries.
Feel free to put a spin on the recipe by adding minced garlic or whatever spices suit you! These would be pretty good curried. Oooh, that’s a good idea!
Ingredients:
- ½ a medium sweet potato
- Enough olive oil to coat fries lightly (½ tbsp?)
- Black pepper to taste
- Whatever seasonings your heart desires (rosemary, garlic, cayenne, curry, etc)
With grilling root vegetables, you have to pre-cook them ahead of time because otherwise, you’d never be able to get them cooked through without burning them in the process.
Boil a pot of water and add sweet potato. Cook sweet potato until soft but not consistency you’d be able to mash or anything. Enough so that they’re cooked but not quite done.
Blanch by draining into colander and then running cold water over. This stops the cooking process and firms them up.
Put fries into bowl and toss with olive oil and seasonings if desired.
Heat your grill up, spray it with grease spray, and put fries on grill, making sure they don’t touch. Grill fries on medium heat with the cover closed. When grill lines appear on the fries, flip them.
Of course, you could always grill them longer if you like them charred, as I do!
Lunch the other day… The fries, grilled tofu, and charred cauliflower and broccoli. Heaven.
Flatbread Barbeque Pizza for 1
I love anything spicy and infused with a combo of american and mexican seasoning! I’ve been experimenting quite a bit with pizza. It’s becoming an obsession.
Pizza Dough
Ingredients:
- ¼ tsp active dry yeast
- ½ tsp sugar or brown sugar/agave nectar/maple syrup
- ¼ cup all purpose flour, or whole wheat flour (for less fluffy crust)
- 2 tbsp warm water
- + Whatever herbs you’d like to infuse into crust (cumin, chili powder, cayenne, garlic/onion powder work well for BBQ)
Mix water, yeast, and sugar and dissolve into miso-soup like mixture. Wait ten minutes while yeast activates. When a foam has risen to the surface and it smells like beer, sift in flour and herbs. Stir until sticky dough ball has formed. Knead this ball by hand for 5 min. If the dough sticks to your hand, add a little more flour as needed.
Roll into ball, sprinkle with more flour, and place into flour’d bowl. Let rise for 1 hour or until dough has doubled in size. After 1 hour, punch down dough. Using a rolling pin (or press it by hand), roll dough onto parchment paper until ¼ inch thick, or to the size of whatever pizza you’d like. Let sit while you prepare your vegetables…
Pizza Sauce
Ingredients:
- 1/8th cup (2 tbsp) crushed tomatoes
- 2 tbsp + 1 tbsp your favorite BBQ sauce
- Cayenne/Black pepper to taste
Stir together crushed tomatoes with 2 tbsp BBQ sauce. Add cayenne/black pepper to taste. You could also add my fave mexican infusion, chili, cumin, garlic/onion powder, etc. Distribute sauce evenly onto pizza dough.
Toppings
Ingredients:
- 1/8th cup (2 tbsp) crushed tomatoes
- 2 tbsp + 1 tbsp your favorite BBQ sauce
- Cayenne/Black pepper to taste
- Your favorite color bell pepper, thinly chopped
- Jalapeno, seeded (or not if you like heat), chopped finely
- Crimini mushrooms, sliced thinly
- Red onion, sliced finely
- Daiya vegan mozzarella cheese
[Side note: You may have noticed I didn’t give measurements to your toppings. Making pizza is a game of how many toppings you can possibly balance onto your pie. To quote a revolutionary and thought-provoking movie, the limit does not exist.
So if you can’t get all your toppings on your pizza, never fear, just do what you can and estimate what is or isn’t possible.]
Oil up a pan and sautee green peppers on high until almost cooked. Set peppers aside. Turn down heat a little and sautee mushrooms. Cover pan. When mushrooms are almost fully cooked, turn off heat and add 1 tsbp of the BBQ sauce to coat them.
Distribute coated mushrooms, cooked peppers, and fresh jalapenos onto pizza. Shake Daiya cheese over them. Then place onions over everything (to ensure they get crispy). If you want, drizzle a bit more BBQ sauce over everything, or more cheese.
Place parchment paper on baking sheet. Bake for 20 min at 420 degrees in oven.
Vegan Spaghetti and Beanballs
This is the best meatless ball recipe I’ve ever made up. The tomato sauce was also fantastic. I’m proud of this one. The best part is, it only took me about 5 minutes to make each component! This recipe serves 1, and the sauce and balls combined totaled about 150 calories, plus whatever pasta you may use. Oil free too! :)
Pasta sauce
Ingredients:
- ½ cup unsalted crushed tomatoes
- 2 cloves minced garlic
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp dried basil
- A few chopped fresh basil leaves
- ½ tsp garlic powder (if you like it really garlic-y)
- Salt & Pepper to taste
Combine all ingredients and stir thoroughly. Heat in a sauce pan or microwave if you’re short on thyme. (lol I’m so great at jokes)
Meatballs (makes 5 smallish balls)
Ingredients:
- 1/3 cup cooked red beans (AKA chili beans, kidney beans)
- 3ish tbsp breadcrumbs or crushed pretzels
- ½ tbsp garlic powder
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp dried basil
- ½ tbsp apple cider vinegar
- 1 tsp soy sauce/steaksauce/Worcestershire sauce (whjatever you prefer)
- Salt & Pepper to taste
Blend red beans in food processor until an even, pasty consistency is reached. You may have to push down beans from sides of blender. Add all other ingredients and blend until all ingredients are evenly mixed. It should be the consistency of ground meat. If too crumbly, add a tsp of water or as needed. If too wet, add more breadcrumbs.
Once proper consistency is reached, crape sides of processor, collect dough into a single mass, and start rolling balls with your hands. Grease a skillet with olive oil, preheat on medium to high, and add balls. Turn balls every couple of minutes, or once each surface of ball has turned golden brown.
Putting it all together
Once balls are completely cooked, add to red sauce and continue to cook for a few minutes, coating each ball in sauce. Boil up some pasta and serve sauce over pasta. Parmesan cheese substitute optional! :)
Cheesy Chickpea Flour Omelette (ft. Caramelized Onions and Mushrooms)
Here’s a really filling recipe for omelette lovers. We use chickpea flour as an egg substitute in this case, but chickpea flour is very versatile. It can be used in pancakes, pizza crusts, flat bread, bread, and as a thickener for soup.
This was incredibly delicious. I had extra mushrooms and onion left over so I put them on the side as a hash.
Ingredients
¼ cup Chickpea Flour (I used Bob’s Red Mill)
3 tbsp warm water
1 tbsp Nutritional Yeast (For a cheesier, eggy flavor)
¼ cup Daiya mozzarella cheese (add more if you’re a cheese lover) <3
½ cup Red Onions
3 medium crimini mushrooms
2 tbsp Apple cider vinegar
1 tsp soy sauce (I reccomend reduced sodium)
1 tsp liquid smoke
Garlic powder, pepper, cumin, chili powder, &/or cayenne to taste (just some suggestions for your sauteed veggies)
Directions
Mushroom/Onion filling:
- Marinate mushrooms in apple cider vinegar, soy sauce, and liquid smoke while you sautee onion by itself in a greased pan on high heat until golden brown.
- Add mushrooms, marinade, and spices to pan and quickly cover pan with lid.
- When mushrooms have released all juices, uncover and add more spices if you choose. Let liquid in pan boil away.
- Turn off heat and set veggies aside.
Omelette:
- Mix chickpea flour and nutritional yeast in bowl
- Add warm water and mix until it’s a completely smooth thin pancake-like batter. You could also add spices to this. I’m a spice fanatic.
- Grease a pan and preheat it on high. Pour batter onto heated pan as if it’s a pancake. Spread batter as thinly as possible. It should start cooking immediately. Watch out, chickpea flour cooks super fast. You don’t want a flat bread.
- When bottom has crisped up but pancake is still bendable, add cheese over entire omelette and vegetables on half of it. Fold half w/out vegetables over half with vegetables and press gently down.
- When cheese has melted, turn off heat and serve.