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A copy cat recipe of one of my favorite recipes growing up! The sauce is only a few ingredients and no fancy ingredients. You can put the sauce over any of your favorite vegan chicken brands or tofu!

Ingredients/ shopping list:

• Green beans
• Gardein tenders (breaded) you can also use a boca chicken patty sliced
• White rice

For the sauce:

• 1/2 cup lemon juice
• 2/3 cup water
• 1/4 cup sugar
• 2 tsp soy sauce
• 2 tbs cornstarch

Cooking Instructions:

Step 1.

Heat your gardein tenders in the microwave for 2 minutes then fry in pan with olive oil.

Step 2.

While those are frying you can you two pots one to make your rice and one to boil your green beans.

Step 3.

For the sauce in a small pot add lemon juice, water, sugar, and soy sauce in a pan and whisk on medium heat. Add cornstarch one tablespoon at a time and continue to whisk until it thickens.

Step 4.

Add sauce to your gardein strips and let simmer on low for 2-3 minutes.

Step 5.

Finally i seasoned my green beans with salt pepper and garlic powder.

Wrap Up:

Try this vegan take on a classic Chinese dish 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

I mostly made this recipe as an excuse to make this vegan Alfredo again because it’s my favorite thing EVER. The chopped up lasagna noodles also make it a bit different than a normal pasta which i love! Hope you enjoy!

Ingredients/ shopping list:

• 1/2 pack lasagna noodles
• Broccoli 1 small bag or one head
• 1/2 pack gardein strips

For the alfredo sauce:

• One 12 oz pack of silken tofu
• 1/2 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.

Bring pot of water to boil and start cooking your lasagna noodles, i only used 4 pieces or about half the box.

Step 3.

While your noodles are cooking, in a large skillet cook your broccoli in olive oil on low and cover skillet to steam. Heat your gardein strips in the microwave and add to the skillet.

Step 4.

After your noodles are cooked i slices each strip into three pieces long ways and three pieces sideways and added to the skillet.

Step 5.

Finally add your Alfredo sauce and heat.

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 great dinner recipe for you guys! This vegan take on a traditional Chinese meal is so flavorful, delicious, and quick to make! I made a half portion for my dinner for one tonight so the picture attached may look a like a small portion but i am adding the full recipe below, it feeds about 4 people. Hope you enjoy as much as I did!

Ingredients/ shopping list:

• Gardein meatless strips
• 1 zucchini
• 3 large carrots
• 1/4 chopped cabbage
• 1 cup cashews or peanuts
• Jasmine/ white rice
• 1 tbs cornstarch
• 2 tsp sesame oil
• 3 tbs green onion chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp ground ginger
• 2 tbs rice wine vinegar
• 4 tbs soy sauce
• 2 tsp sugar

Cooking Instructions:

Step 1.

Start by chopping your carrots, zucchini, and cabbage. I used a wok to cook everything but you can use your largest skillet as well. Drizzle wok with fair amount of olive oil, heat, and start by adding the carrots. Mix carrots and when you see them starting to fry up or brown add zucchini, repeat and add cabbage, then nuts. Once everything is cooked and browning, set veggie and nut mixture aside.

Step 2.

Next, heat your gardein strips in the microwave for 3-4 minutes. Chop them into squares and place in bowl. Add 1 tablespoon of con starch and mic until coated. Drizzle your pan again with oil and fry up your strips until crispy and browned. Then add back in your vegies and reduce heat to simmer.

Step 3.

Add to wok or skillet your green onion, garlic, red pepper, and ginger. Turn heat back to medium and stir mixture.

Step 4.

In small bowl mix your sesame oil, rice wine vinegar, soy sauce, and sugar. Then add mixture to your skillet or wok. Let the entire mixture fry up for another 2-3 minutes with sauce.

Step 5.

Serve over white rice!

Wrap Up:

Give this vegan kung pow a try as opposed to a chicken option ( you will not be disappointed) 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

Say hello to your new favorite veggie sandwich! A good vegetable sandwich is one of my favorite lunches to have during work and this sweet potato sandwich is perfect for fall when you want something a little warmer and more comfort food-ish. I made the sweet potato and hummus at home and then brought all the ingredients to work to put together fresh in the break room each day. You can also just use store bought hummus if you want to make it easier! This recipe will provide enough for lunch all week.

Ingredients/ shopping list:

• 3 large sweet potatoes
• 1 loaf of bread (I use Dave’s Killer whole grain and seed)
• Spinach or spring salad mix
• 2-3 large avocados
• 1 pack garlic hummus
• Optional: 1 pack Chipotle Bitchin Sauce or your favorite vegan sauce for dipping (you can use follow your heart ranch or just eat plain)

Cooking Instructions:

Step 1.

Peel your sweet potatoes and chop into thin rectangle or square pieces. Place on baking sheet, brush with olive oil, and season with salt and pepper. Bake these at 400 for 10 minutes, flip your sweet potato pieces, and then cook for another 10 minutes.

Step 2.

Gather your topping to bring with you on the go! Bread of your choosing, avocado, spinach/ greens, and garlic hummus.

Step 3.

Now lets assemble the sandwich! Start by toasting your bread, add hummus to one side, add 2-4 pieces of sweet potato depending on the size of your pieces, add your greens, and finish by add avocado slices to the top layer.

Step 4.

Enjoy this delicious and filling sandwich on the go or at work! I paired mine with the Chipotle flavor Bitchin Sauce and it was amazing, however not everywhere sells this, you can substitute your favorite sauce or just enjoy plain!

Wrap Up:

Swap our a “BLT” for this “HASS” and help save the lives of pigs just like the smart and loving babies here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

Another taco Tuesday recipe for the week! These are made from a tofu base and they are so flavorful and delicious! They only take about 15 minutes or so to make and can feed 4-5 people!

Ingredients/ shopping list:

• 1 block extra firm tofu
• 1 bottle Korean bbq sauce
• 1 pack flour tortillas
• Cabbage chopped
• Carrots shredded
• Vegan mayo
• Sriracha

Cooking Instructions:

Step 1.

Let’s start by cooking up the tofu! Drain out the water and either shred tofu with fork or you can just shreds by hand as well. Heat up skillet with olive oil and fry up tofu until it starts to get brown and crispy.

Step 2.

Then add about 1/3 bottle of bbq sauce and 1/8 cup cornstarch, mix, and let simmer until mixture hardens.

Step 3.

Now let’s get the toppings together! Chop up cabbage and shred carrots. For the spicy mayo all you need to do is mix vegan mayo and sriracha.

Step 4.

Put your taco together on a flour tortilla with your tofu “meat”, cabbage, carrots, and spicy mayo.

Wrap Up:

If you try a vegan taco Tuesday every week rather than a meat option you can help to do you part 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

First off, i myself was skeptical to make homemade ravioli because i thought it would be way too hard! But these were so much easier than anticipated and turned out delicious! This would be a perfect date night recipe as it is faster if you have someone to help roll the ravioli dough.

Ingredients/ shopping list:

• 1 3/4 cup flour
• 2 tbs olive oil
• 1 can pumpkin purée
• 1 can chickpeas
• 1 tbs non dairy milk (I tried the new country crock plant based option and it was really good!)
• 2 tbs nutritional yeast (optional)
• 1 pack tofurky Italian sausage
• Spinach
• 1 stick non diary butter
• Fresh sage
• 4 cloves garlic

Cooking Instructions:

Step 1.

Starting with the ravioli dough, mix 1 and 3/4 cup flour, 1/2 cup water, and 2 tbs olive oil in a large bowl. Stir and kneed dough until smooth, then set aside in fridge while we make filling.

Step 2.

For the pumpkin filling mix 1 cup pumpkin, 1 cup chickpeas, 2 tbs nutritional yeast, and 4 cloves of garlic sautéed. Mix until smooth.

Step 3.

Next we’re going to roll out the dough into circles for raviolis. I took a small ball, rolled it out, and then used the chickpea can to cut to size. Once your doug is all cut, place small spoonful pumpkin filling into each piece of dough and seal sides with fork.

Step 1.

Boil water and cook for 5 minutes until the raviolis float. While those are cooking i sautéed the sliced tofurkey sausage and spinach in separate pan. I also sautéed the raviolis quickly in olive oil after boiling to crisp up.

Lastly make your brown butter sauce by melting a stick of butter in a small pan. Continue to stir for about 4 minutes until the butter starts to brown. Then turn off burner, add chopped sage, garlic powder and salt and pepper.

Add all ingredients and sauce to one pan and serve!

Wrap Up:

Give these delicious fall ravioli a try this week and help to save animals like the ones here at FAR! Share your recipes with me on Instagram if you try them out! @carlye_lavonne_14

I’m from San Diego so I see fish tacos on the menu everywhere, that inspired me to make some vegan ones this taco Tuesday!! This recipe will make 12 mini tacos! All the ingredients can be found at Vons/ Safeway so give these a try with family or friends this week!

Ingredients/ shopping list:

Tacos:

• 1 pack of Gardein fishless filets
• 1 pack corn tortillas
• 1 packet of coleslaw mix

Sauce:

• 1 cup vegan mayo
• 1/2 lemon
• 1 tsp garlic powder
• 2 tsp Sriracha

Cooking Instructions:

Step 1.

Bake your fishless filets in the oven on 425 degrees for 12 minutes.

Step 2.

While those are baking go ahead and and mix in a smal bowl the vegan mayo, 1 tsp garlic powder, 2 tsp sriracha, and 2tbs lemon juice. Set asid for later.

Step 3.

Once your filets are done in the oven i like to fry them up in a skillet a little more so they get crispy. Drizzle skillet with a little olive oil and fry up filets on each side until browned. Then i cut the filets each in half to fit into the corn tortillas.

Step 4.

Time to put the tacos together! I like to heat up the tortillas on the open stovetop for a bit first. Then add the half fish filet, a little coleslaw, and top with your sauce!

Wrap Up:

Try these tacos this week and skip out on the meat to help save animals just like the ones here at Farm Animal Refuge! Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14

This is a great vegan dinner when you need something quick but want something a little better than just plain marinara pasta! All the ingredients can be bought at Vons/ Safeway so it makes it accessible to almost everyone. This recipe can feed about 4 people.

Ingredients/ shopping list:

• 1 package DeCecco potato gnocchi (find in the dry pasta isle)
• 1 jar marinara sauce (I like to get a garlic seasoned sauce normally)
• 2 spoon fulls vegan cream cheese ( about 1/4 cup)
• 1 zucchini
• 1 yellow squash
• Cherry tomatoes
• Gardein “chicken tenders” (You can substitute with boca patties if they are out of gardein)
• Salt and pepper to season

Cooking Instructions:

Step 1.

Chop your veggies, heat large pan, and drizzle with olive oil. When pot heats up, add your veggies and stir.

Step 2.

While your veggies star to soften in the olive oil pan, microwave your vegan chicken per instructions on packaging. Once your vegan chicken is heated, chop up and add to your veggies in large pot. Season with salt and pepper.

Step 3.

In medium sized pot, boil water, add gnocchi, and let cook. This only takes about 4 minutes to cook. Drain gnocchi and add to large pot with other ingredients.

Step 4.

You can use your now empty medium sized pot to now make the vodka sauce. Turn on burner, add two large spoon fulls of vegan cream cheese, and let melt slightly while stirring. Then add about half jar of your marinara sauce and stir until the sauce is a smooth burnt orange color.

Step 5.

Add sauce to large pot with gnocchi, veggies, and chicken. Enjoy!

Wrap Up:

Try this vegan vodka sauce instead of traditional heavy cream vodka sauce and help to save the lives of dairy cows just like sweet Gracie hear at FAR! Give this recipe a try and share your results with me on instagram by tagging me! @carlye_lavonne_14