Author: administrator

These no-bake peanut butter chocolate chip oatmeal balls need just 6 ingredients to make. Keep them in your fridge for an easy and delicious snack!

Ingredients/ shopping list:

• 1 ½ cups oats
• ½ cup ground flaxseed
• 1 cup peanut butter
• ½ cup maple syrup or agave
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips (I get mine from Trader Joe’s)

Cooking Instructions:

Step 1.

In a large mixing bowl, add ingredients and use a spatula to combine the mixture until it is sticky and forms a dough.

Step 2.

Refrigerate for 20 minutes to set (this will make it easier to roll into balls).

Step 3.

Use a 1-inch cookie scoop to scoop the oatmeal mixture into evenly sized balls. Roll the balls gently between your hands to make them perfectly round (or lumpy. I won’t judge).

Step 4.

Place the oatmeal balls on a separate tray or plate for serving. Enjoy them immediately, or place them in the fridge to enjoy them later if you have more self control.Add spices, broth, and rinsed lentils. Bring to a boil, then cover and let simmer for 20 minutes or until lentils are cooked and tender.

Step 5.

Store leftovers in an airtight container at room temperature, or in the fridge or freezer to last longer.

Step 6.

Enjoy!

Quick tip: want to boost your protein intake? Add a scoop or two of your favorite vegan protein powder before mixing!

Hearty, inexpensive, nutrient-rich, and cozy, this lentil soup is a go-to in my kitchen! Plus, it can all be made in one pot for simple cleanup.

Ingredients/ shopping list:

• 1 tablespoon olive oil
• ½ onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and chopped
• 3 celery ribs, chopped
• 2 cups yellow, red, or sweet potatoes, diced
• 2 cups dry green or brown lentils
• 6 cups vegetable broth or vegan chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• 2 tablespoons nutritional yeast
• optional: fresh parsley, 1 lemon

Cooking Instructions:

Step 1.

Chop, peel, mince, and dice your onion, garlic, carrots, celery, and potatoes. Rinse lentils.

Quick tip: save your veggie scraps in a freezer bag to make homemade veggie broth. Sustainable and free!

Step 2.

Heat a large pot over medium heat. Once hot, add oil, onion, carrots, celery, and potatoes. Season with a pinch of salt and pepper and stir.

Step 3.

Sauté vegetables for 3-5 minutes or until slightly tender and golden brown. Then, add minced garlic and cook for 30 seconds until fragrant.

Step 4.

Add spices, broth, and rinsed lentils. Bring to a boil, then cover and let simmer for 20 minutes or until lentils are cooked and tender.

Step 5.

Taste and adjust flavor as preferred. Garnish with fresh parsley and lemon juice (optional), and serve as is or with your favorite toasted bread.

Step 6.

Store leftovers in the fridge for up to 1 week, or in the freezer for up to 1 month.

Step 7.

Enjoy!

Tofu scramble is a great vegan substitute for scrambled eggs that I eat almost daily! Simple and nutritious, this scramble is perfect for topping on toast, stuffing into a burrito, or eating by itself (it really is that good).

Ingredients/ shopping list:

• 1 tbs avocado, olive, or vegetable oil
• 1 16-oz block tofu (I recommend medium or firm for the best texture)
• 2 tablespoons nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• pinch of salt and pepper, to taste
• ½  teaspoon kala namak (black salt), optional

Cooking Instructions:

Step 1.

Heat oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. 

Step 2.

Cook, stirring frequently, for 3-4 minutes or until the water from the tofu is mostly gone.

Step 3.

Add the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Cook and stir for another 3-4 minutes. Remove from heat.

Step 4.

Optional: after removing your scramble from the heat, add a pinch of kala namak (black salt) for a more eggy, sulfuric flavor.

Step 5.

Serve immediately on toast, in a burrito, or as-is with your favorite sides. Enjoy!

Quick tip: Want to turn up the heat? Try adding soyrizo, peppers, hot sauce, or extra spices to your scramble. Feel free to play around with other vegetables and ingredients to make it your own!

A vegan version of the viral TikTok salmon bowl! Combine tofu with a simple marinade to make a delicious and impressive meal that leaves the fish alone.

Ingredients/ shopping list:

• 1 block tofu (I recommend extra or super firm)
• 3 tablespoons soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon kelp granules (optional, for fishy flavor)
• 1 tablespoon beet juice (optional, for color)
• ¼ cup vegan mayonnaise 
• 2 tablespoons sriracha 
• 1 cup cooked rice
• ½ avocado 
• 1 package roasted seaweed

Cooking Instructions:

Step 1.

Cook your rice (I recommend long grain or jasmine). You know what to do!

Step 2.

Remove tofu from container, drain and pat dry. Slice diagonally into triangles, then cut the top corner to resemble a fillet. Add slits ¾ way through the tofu to add texture and help soak up more marinade.

Step 3.

Combine soy sauce, rice vinegar, and (optional) kelp and beet juice to a large bowl. Add tofu and let marinate for 30 minutes. 

Step 4.

While marinating, make spicy mayo by combining vegan mayonnaise and sriracha. Taste, and add more sriracha for more spice if desired.

Step 5.

After marinating, grill or pan-fry tofu for 2-3 minutes on each side or until browned.

Step 6.

Plate the rice and tofu, and add your favorite toppings (I recommend sliced avocado and roasted seaweed). Enjoy!

With only 10 minutes and 4 ingredients needed, this easy chia berry jam is a staple in my kitchen! Delicious on vegan cheesecake, french toast, or even just on a classic PB&J.

Ingredients/ shopping list:

• 10 oz berry of choice, fresh or frozen
• ½ lemon, juiced
• 1 tablespoon agave syrup or sweetener of choice
• 2 tablespoons chia seeds

Cooking Instructions:

Step 1.

Heat berries on stove or in microwave until softened.

Step 2.

Once softened, use a fork or potato masher to mash the berries to your desired consistency.

Step 3.

Remove from heat, and add a squeeze of lemon juice, sweetener of choice, and chia seeds.

Step 4.

Mix and let sit for 15-20 minutes until chia seeds are soaked and jammy.

Step 5.

Keep in the fridge for up to one week. Enjoy!

Making a vegan cheesecake might sound like a daunting task, but this one is easy AND delicious! All you need is a blender and a bit of patience for a sweet and creamy dessert that cows like Gracie will thank you for.

Ingredients/ shopping list:

• Vegan pie crust (or make your own with vegan graham crackers and vegan butter)
• 1 ½ cups raw cashews
• 16 oz silken tofu
• ½ cup maple syrup or agave (I used half and half)
• ½ cup dairy-free yogurt
• ¼ cup dairy-free milk
• ½ lemon, juiced
• 1 tablespoon cornstarch
• 1 tablespoon vanilla extract, or to taste
• 1 teaspoon salt, or to taste
• Optional toppings: berries, jam, chocolate chips, peanut butter – whatever your heart desires!

Cooking Instructions:

Step 1.

Soak the cashews in room temperature water overnight, or in boiling water for 5 minutes to soften. This will make sure your cheesecake is not gritty.

Step 2.

Add all ingredients (besides the pie crust and toppings) to a blender and blend for 2-3 minutes or until smooth.

Step 3.

Taste test the mixture and adjust the level of sweetener, lemon juice, vanilla, and salt, if desired.

Step 4.

Pour the cheesecake filling into the crust, then tap the cheesecake firmly on the counter a few times to remove any air bubbles.

Step 5.

Cover the cheesecake with foil to prevent browning, and bake for 45-50 minutes or just before the filling sets.

Step 6.

Remove the cheesecake from the oven. Let it come to room temperature, cover the cake pan and chill in the fridge for at least 6 hours or overnight to fully set.

Step 7.

Add your favorite toppings and enjoy!

Who doSweet and vibrant, these zesty lemon blueberry muffins are a perfect summer snack! Try adding a lemon zest crumble to take them to the next level.

Ingredients/ shopping list:

Muffins:

• 1 ½ cups blueberries
• 2 tablespoon cornstarch
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup oat milk (or any plant-based milk)
• 1/4 cup + 2 tbsp. canola oil (or any neutral flavored oil)
• 1/2 lemon, juiced
• 1 tablespoon fresh lemon zest
• 1 teaspoon vanilla extract

Crumble topping:

• 3 tablespoons vegan butter softened
• 1 tablespoon fresh lemon zest
• 3 tablespoons granulated sugar
• ¼ cup all-purpose flour

Cooking Instructions:

Step 1.

Preheat oven to 350 degrees.

Step 2.

In a small bowl, coat blueberries with cornstarch (this will help prevent the juice from dying the batter). Set aside.

Step 3.

Create dry mixture by combining flour, sugar, baking powder, baking soda, and salt in a large bowl.

Step 4.

Create wet mixture by combining milk, oil, lemon juice, lemon zest, and vanilla extract in another large bowl.

Step 5.

In another small bowl, combine crumble topping (this is the last bowl, I promise).

Step 6.

Pour the wet mixture into the dry mixture, and stir to combine. Gently fold in blueberries.

Step 7.

Pour batter into lined muffin tins, and sprinkle crumble topping on top. Bake in oven for 20 minutes or until perfect.

Step 8.

Let cool, add extra zest on top (optional), and enjoy!

Who doesn’t love a hot slice of fresh pizza? Being vegan doesn’t mean having to miss out on your favorite foods, pizza included. Here are two of my favorite vegan pizza recipes to help you get started, but feel free to make it your own with your favorite toppings!

Ingredients/ shopping list:

Bacon Buffalo Chicken:

• Pizza dough
• Vegan mozzarella (I used Vevan)
• Jackfruit
• Vegan bacon (I used Sweet Earth)
• Buffalo sauce
• Green onions or thinly sliced red onions
• Cilantro for garnish
• Vegan ranch for garnish (if you are local, Veg’n out makes my personal favorite!)

Meatball Marinara:

• Pizza dough
• Vegan mozzarella (I used Vevan)
• Marinara sauce
• Parsley for garnish






Cooking Instructions:

Step 1.

Prepare your dough or if using store-bought dough (I used Trader Joe’s!), let your dough relax at room temperature to make it easier to roll out later.

Step 2.

Cook your vegan bacon and/or meatballs until warmed through (they will finish crisping up in the oven).



Step 3.

For buffalo chicken, rinse and drain jackfruit. Break jackfruit apart, then add buffalo sauce and mix.



Step 4.

Roll out pizza dough using flour if needed, then place dough on an oven-safe pan.



Step 5.

Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.



Step 6.

Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.



Step 7.

Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.

Hello!

This blog post is completely dedicated to an all vegan thanksliving or holiday dinner! Below we have recipes for vegan mashed potatoes, mushroom gravy, green bean casserole, pumpkin pie, as well as some of our recommendations for holiday roasts and other essentials! We hope that you enjoy whether this is your first vegan holiday or you have a few under your belt already!

Vegan mashed potatoes:

Vegan mushroom gravy:

Green bean casserole:

Vegan pumpkin pie:

Holiday roast guide:

My absolute favorite holiday roast is the first picture below available at Trader Joe’s. Unfortunately not everyone has a Trader Joe’s best them so two other great alternatives are field roast and garden roasts! Both available at most grocery stores in the frozen non-meat section!

Other essentials:

Of course you’ll need vegan whip to top your pumpkin pie, right? Below are my two favorite options available at most grocery stores! The reddi whip is found by the normally whipped cream in the dairy section and the coconut whip is found in the frozen dessert section!

Lastly, what’s a holiday meal without stuffing? Below are two store bought options both are vegan! Keep in mind only the “pork flavor” stove top is vegan, not the other flavors. Don’t ask me why i know this doesn’t make any sense!

Hope you all enjoy your cruelty free holiday!!

This recipe is very simple, healthy, and delicious! All the ingredients are Whole Foods plant based and the recipe makes 18 enchiladas with corn tortillas, or about 8 with flor tortillas!

Ingredients/ shopping list:

• 2 cans of beans ( i used black beans)
• 1 can corn
• 2 cups mushrooms
• 2 tbs green chilies
• Spinach (optional)
• Corn/flour tortillas
• 1 tsp Onion powder
• Salt and pepper

For the enchilada sauce:

• 2 eight oz cans tomato sauce (see picture below for options, i like to use one Mexican style, one plain)
• 3 cups water
• 3 Tbs chili powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt
• 4 Tbs corn starch






Cooking Instructions:

Step 1.

In large skillet add drizzle of olive oil and sauté your chopped mushrooms and spinach. Add your beans, corn, onion powder, salt, and pepper. Let simmer for about 5 minutes for all the flavors to mix and veggies to soften.



Step 2.

For the sauce you just add all the ingredients to a pot and simmer, mixing in the cornstarch last one tbs at a time!



Step 3.

Add about 1/3 sauce at the bottom of a casserole dish.

Step 4.

Add spoonful of bean mixture to tortillas and roll up one by one, placing into a casserole dish. TIP: if you are using corn tortillas you will need to steam them first so they don’t break. Just wrap tortillas in wet napkin or cloth and microwave for about a minute.



Step 5.

Add the rest of the sauce on top of your enchiladas, add two tbs green chilies on top, and cover in tin foil. Bake at 350 for 35 minutes!



Wrap Up:

Try this yummy plant based meal this week with your family or friends and help to save animals just like the ones here at FAR. Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Only 4 ingredients needed for this delicious and filling dinner!

Ingredients:

• large sweet potatoes
• 1 can black beans
• 1 pack taco seasoning
• 1 pack Flour tortillas

Cooking Instructions:

Step 1.

The only time consuming park of this recipe is cooking sweet potatoes so if you want you can cook them the night before or just start these about 1 hour before you will be ready fro dinner. Wash your sweet potatoes, poke holes with fork, drizzle with olive oil, and bake at 400 degrees for 45-60 minutes (60 minutes for large sized)

Step 2.

Once your potatoes are baked, scoop filling into a medium to large bowl. You can add skins or leave them out, I left them out of mine. In bowl combine 1/2 pack of taco seasoning (add more or less depending on your style, taste as you go), then add 1 can of black beans and mix.

Step 3.

Add 3-4 spoon fulls of mixture to center of tortilla and roll up. Place all rolled up tacos into baking sheet and bake at 400 degrees for about 15 minutes or until tacos start to brown and feel crispy to the touch.

Wrap Up:

Give these veggie rolled tacos a try rather this week and help to save cows and chickens just like the animals here at Farm Animal Rescue!!
@carlye_lavonne_14

These sound very intimidating but they were actually pretty simple! You basically just have two parts, the outside dough and the inside cinnamon filling. Grab a large bowl and medium sized bowl and let’s get started!!

Ingredients:

Dough:

• 2 cups flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 tablespoons of non-diary butter
• 3/4 cups non diary milk

Cinnamon filling:

• 2/3 cup & 3 table spoons white sugar
• 2 teaspoons cinnamon
• 4 tablespoons butter softened
• 1 teaspoon vanilla extract (you can leave this out or substitute maple syrup)

Cooking Instructions:

Step 1.

In your large bowl mix all dough ingredients and mix. I then like to knead the dough by hand until it full forms into the dough. Then in medium bowl mix all the ingredients for the filling with a spoon.

Step 2.

Roll out your dough using cutting board, flour and rolling pin. Cut your dough into long ruler like slices. I did this by rolling out a large oval, cutting it into rectangle and then slicing that into fours.

Step 3.

Using a spoon, add about 2 spoon fulls cinnamon filling to each slice of dough, then roll up. I used the rolling pin to smash them down a bit after rolling them to give them more of a cinnamon roll shape.

Step 4.

Bake at 375 degrees for 28-30 minutes. You will know they are ready when they start to brown around the edges.

Wrap Up:

Make these easy switches to non-dairy butter and milk and dairy cows just like Gracie here at Farm Animal Rescue thank you!!
@carlye_lavonne_14

Super easy 1 bowl recipe & I bet you already have all these ingredients in your house!!

I cant help but bake when I am home all the time so I thought I would break from the dinners for a couple breakfast/baking recipes for you all! Wake your family up with these muffins this weekend and they will be forever grateful!

Ingredients:

Muffins:

• 2-3 mashed bananas ( 1 & 1/4 cup)
• 1 cup non diary milk
• 1/3 cup oil
• 1 cup sugar
• 2 teaspoon apple cider vinegar or lemon juice
• 2 1/4 cup flour
• 1 tablespoon baking powder
• 3/4 tsp salt

Crumble topping:

• 1/3 cup brown sugar (i actually substituted regular sugar and it turn out great still)
• 2 tablespoons flour
• 2 tablespoons vegan butter

Cooking Instructions:

Step 1.

Pre-heat oven to 400 degrees & spray muffin pan with nonstick spray or insert muffin liners.

Step 2.

In large bowl mix all muffin ingredients in the order they are listed above. Mix until smooth but slightly chunky still due to bananas.

Step 3.

Pour mix into muffin tin, this recipe should make 12.

Step 4.

Now to make the crumble topping. Add 1/3 cup sugar, 2 tbs flour, and 2 tbs softened butter to bowl and stir .

Step 5.

Ad a few drops of crumble on each muffin and bake for 20-25 minutes.

Wrap Up:

Skip the eggs this weekend and try these muffins instead! (they are way better trust me) The chickens here at Farm Animal Refuge thank you!
@carlye_lavonne_14

If you haven’t noticed by now, yes pasta is my favorite meal. This sauce is creamy and flavorful and you only need one pot! Hope you enjoy .

Ingredients/ shopping list:

Pasta noodles i used bow tie

For the sauce:

• garlic one head
• Artichoke hearts
• Spinach (fresh or canned)
• Vegan butter
• Non dairy milk
• Flour
• Nutritional yeast and vegan parmesan (optional)

Cooking Instructions:

Step 1.

In large bot boil one box of pasta noodles.

Step 2.

While those are cooking let’s make the sauce. In medium pot, start by adding 4 tbs butter then add 6 cloves garlic (minced) and simmer. Then add 1 cup artichoke hearts, 3 large handle fills of spinach.

Step 3.

Allow that mixture to cook for about 5 minutes on medium heat. Then add 3 cups non dairy milk and 6 tbs flour. Add flower 2-3 tbs at a time and mix well.

Step 4.

Once your sauce starts to thicken you can taste and see if the flavoring is right for you. I wound up adding 3 tbs nutritional yeast, pepper, and salt.

Step 5.

Finally add your sauce to your adorned and cooked noodles and serve!

Wrap Up:

Try this delicious creamy pasta and help to save the lives of dairy cows just like Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Description:

I have been wanting to do a stuffed sweet potato recipe for a while now and this savory BBQ vegan chicken center did not disappoint! If you don’t want to use a chicken replacement you can also do BBQ chickpeas. Hope you give this recipe a try and enjoy it as much as i did!

Ingredients/ shopping list:

• Sweet potato
• Gardein strips
• BBQ sauce
• Canned corn
• Canned black beans
• Follow your heart vegan ranch ( optional to drizzle on the top )

Cooking Instructions:

Step 1.

Preheat oven to 400. Slice sweet potatoes in half, poke holes in back of sweet potatoes and bake for 40 minutes. You can also poke holes, bake, then cut in half if you prefer.

Step 2.

While those are baking. Microwave your gardein strips and sauté in olive oil until browned. Then slice up your strips and add some bbq sauce to the pan.

Step 3.

You should still have some time before your potatoes are done so go ahead and drain and rinse your beans and corn.

Step 4.

Once your sweet potatoes are done, scoop out about 2/3 of the filling and place in bowl. Mix in your corn, black beans, and corn and stir.

Step 5.

Finally place your mixture into the sweet potatoes and top with ranch if you want!

Wrap Up:

Try this dinner and help to save animals just like the chickens that get to live out their lives here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Yum! This was a great alternative to the same pasta over and over again, and so easy! The sauce is only 3 ingredients, but free, and all you need is a food processor. Hope you guys enjoy!

Ingredients/ shopping list:

• 1 pack fettuccine
• 1 pack vegan cream cheese
• 1/2 cup Soy/almond/ oat milk
• 1/2 cup sun dried tomatoes
• Gardein strips
• Zucchini
• Salt, pepper, garlic powder
• Optional nutritional yeast

Cooking Instructions:

Step 1.

Boil large pot of water and cook your fettuccine noodles.

Step 2.

While those are cooking take out your food processor to make the sauce. Add 1/2 cup non diary milk, 1/2 package cream cheese, and 1/2 sun dried tomatoes(in oil). Mine came out a bit thick, if this happens use about 1/4 cup of your pasta water to thin! Optional 3 table spoons nutritional yeast.

Step 3.

Next for the gardein strips. Microwave for 1.5-2 minutes or until thawed then Sauté in olive oil until browned.

Step 4.

Set strips aside and chop. While doing this you can sauté your zucchini in olive oil until browned as well.

Step 5.

Combine all ingredients in large pot & serve!

Wrap Up:

Give this creamy pasta a try instead of a dairy version and help to save dairy cows just like Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Another delicious taco Tuesday option for you guys! This recipe makes enough to feed a TEAM, if your having a bunch of people over and don’t want to spend a lot of money here’s your perfect recipe! Or you can do what I’m doing and bringing leftovers for lunch at work all week because this is great re heated as well. You can also make half a batch if you only want it for one meal! Enjoy!

Ingredients/ shopping list:

• 2 sweet potatoes
• 1 can black beans
• 1 can corn
• 1 pack of soyrizo (sold at all grocery stores now a days)
• Salt, pepper, and cooking oil for taste (I use olive oil)
• One avocado for topping

Cooking Instructions:

Step 1.

This is the only time consuming part of the recipe. If your in a hurry, Trader Joe’s selling sweet potato ribbons pre chopped. Peel your sweet potatoes and then use a peeler to slice up potatoes. Some pieces may come out longer, just chop up with a knife.

Step 2.

Next, heat up a large skillet pan with olive oil and add your sweet potatoes. Cover and cook for about 10-12 minutes. Season with salt and pepper and stir occasionally so they don’t stick.

Step 3.

Drain and rinse your black beans and corn from can and add to skillet, then set aside while we cook the soyrizo.

Step 4.

In another skillet, cook soyrizo in olive oil for about 10 minutes and stir occasionally until it starts to brown.

Step 5.

Combine all ingredients in one skillet and mix evenly. Add to tortillas and top with avocado!

Wrap Up:

Taco Tuesday is a great way to start incorporating one vegan meal a week! Give this one a try this week rather than regular chorizo and help save pigs just like firecracker, diamond, and harmony here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14