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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

Did someone say comfort food? This recipe was partly inspired by Thanksliving coming up and also partly inspired by my childhood addiction to KFC mashed potato bowls! If you are cooking for one this holiday this might be a yummy option for you, it also works great for regular dinners as well on these colder fall nights. Hope you guys enjoy as much as I did!

Ingredients/ shopping list:

• 4-5 potatoes (I used red but russet works well too)
• 1 pack brussel sprouts
• 1 can sweet corn
• 1 pack extra firm tofu
• Non diary milk, about 1.5 cup in total
• bread crumbs
• 4 tbs vegan butter
• 3/4 cups flour
• 1/2 cup corn starch
• 1 or 2 packs of brown gravy mix ( I used whole foods vegetarian brown gravy but another option is Campbells canned mushroom gravy or simply organic brown gravy)

Cooking Instructions:

Step 1.

Start by boiling your potatoes in a large pot with water until they are soft. Before boiling I used a fork to poke holes allowing them to cook in the middle more quickly. You will also want to preheat your oven to 375 for the next step.

Step 2.

Next we are going to bake our tofu and brussel sprouts. For the brussels just chop into halves and place on baking sheet with a little olive oil, salt, and pepper. Now for the tofu. In a large bowl mix 3/4 cups flour and 1/2 cup corn starch, add in 1 cup of non diary milk and whisky until it becomes a smooth batter. Chop up your tofu into squares and prepare a medium sized bowl with breadcrumbs. Dip each piece of tofu in the batter then in the breadcrumbs, and place on baking sheet. Bake the veggies and tofu on 375 for 25 minutes, flip your tofu and brussel half way through to brown on both sides.

Step 3.

While those are baking hopefully your potatoes are softened. In a large bowl place your cooked potatoes and mash, I used a large spoon and a fork. Once potatoes are slightly mashed add 3 tbs butter, 3/4 cups non-diary milk, salt, pepper, garlic powder, and onion powder as you see fit for taste. Just keep trying them and add what you’d like!

Step 4.

Lastly I made the corn and gravy. For the corn drain the can and heat in a skillet with 1 tbs butter and some pepper until warm. The gravy mixs are just add water or if you go with the canned mushroom gravy, just heat in a small pan!

Step 5.

Combine your mashed potatoes, tofu, brussels, and corn in a bowl and top with gravy!

Wrap Up:

Give this crispy tofu a try as opposed to a chicken option and help to save animals just like the chickens who get to live out their days here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

I have tried countless vegan alfredo sauces before with a cashew base or a cauliflower base and let me tell you, you will never find one this good!! The secret ingredient here is silken tofu, it makes the sauce so creamy and delicious! You also do not need to worry about your food processor not doing a good enough job breaking down the cauliflower or cashews. Even if you are not a gnocchi fan you can air this alfredo sauce with any of your favorite pasta noodles and whatever veggies you want!

Ingredients/ shopping list:

• 1 pack of potato gnocchi
• 1 bad gardein crispy tenders
• 1 head broccoli
• 1 pack follow your heart vegan parmesan (optional)

For the alfredo sauce:

• One 12 oz pack of silken tofu
• cup nutritional yeast
• 1.5 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp chipotle powder (optional)
• 2 tsp dijon mustard
• 1 tsp salt
• 1/2 cup non- diary milk (I used oat milk)

Cooking Instructions:

Step 1.

Lets start with the alfredo sauce. Add your tofu, nutritional yeast, seasoning powders, mustard, and milk to food processor and blend. Yes, that it is literally the extent of the sauce recipe and it tastes like you spent hours on it!

Step 2.

Next we are going to bake our Gardein strips! Per instructions bake at 430 for 16-20 minutes, I went for 20 to make them extra crispy. Flip the tenders half way through.

Step 3.

While those are baking we are going to prepare the gnocchi and broccoli. The gnocchi just needs to be boiled for a few minutes until they float. The broccoli I just cooed in a skillet with a little olive oil to soften, if you like your broccoli softer you can boil it.

Step 4.

Once your Gardein strips are out of the oven, chop them up and combine them with your broccoli and gnocchi in a baking pan or casserole dish. Add the amount of alfredo of your choosing depending on how saucey you want your dish! I saved a bit of the alfredo to add after baking as the sauce harded a bit in the oven and i wanted to to be served creamy. Bake on 400 for about 15-20 minutes and enjoy!

Wrap Up:

Swap our this vegan alfredo for a store bought option with milk and help to save the lives of darm cows just like our precious Gracie here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14