Vegan BBQ Sauce

Vegan BBQ Sauce PinThis Vegan BBQ Sauce is thick, sweet, spicy and a little sweat inducing. It reminds me of the BBQ sauce I grew up eating in Kansas City. I guess that makes it a Kansas City style BBQ sauce.

We made this specifically for our BBQ Jackfruit, but it’ll go well on any type of BBQ dish if you like KC-style BBQ. It even tastes great as a topping on Baked or Boiled Potatoes, or as a dipping sauce for your Vegan French Fries.

We like our BBQ sauce thick, but you can add a little extra water if you like yours thinner. If it’s too spicy for you, cut back on the black pepper a little.

We used our Vegan Ketchup recipe to minimize the calories, preservatives and potentially non-vegan ingredients.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Sloppy Joes

Vegan Sloppy Joes PinThese Vegan Sloppy Joes are loaded with 16g protein thanks to the lentils, and they taste just like the Sloppy Joes I had as a kid. To be honest, though, I didn’t like sloppy joes as a kid. But loved them as an adult.

You could make these with Beyond Meat Beefy Crumbles. That would be delicious, but we prefer to stick to whole-foods whenever possible and the lentils are perfect for this recipe.

We ate ours the old fashioned way: on a bun. But they would taste great over pasta, Spaghetti Squash and especially over some Boiled Potatoes.

As a side dish, some Vegan French Fries and Green Beans would be very tasty!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Zucchini Bread

Vegan Zucchini Bread PinAmelia loves making dessert breads and I love eating them! And this Vegan Zucchini Bread is not exception!

We don’t make breads like this or our delicious Vegan Pumpkin Bread very often because we tend to eat them too quickly. But it’s a nice treat once in awhile, especially when we score some fresh organic zucchini.

Be sure to drain off as much moisture as you can from the zucchini. You can always add extra moisture with almond milk, but you don’t want the batter to be too runny.

This bread makes a nice dessert, but you can also eat it for breakfast with a little fruit or vegan yogurt.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Tofu Bacon

Tofu Bacon PinThis Tofu Bacon recipe is simple to prepare but tastes just like bacon. It’s perfect for your Vegan BLT or as a side dish for your Vegan Pancakes.

Real bacon is loaded with saturated fat and cholesterol. It’s one of the worst types of meat that people eat, and has been linked to cancer, heart disease and other serious illnesses.

This Tofu Bacon tastes like bacon, but without the harmful ingredients (and cruelty). Bacon gets its distinctive flavor primarily from the liquid smoke that’s poured over it during the curing process. By using the same liquid smoke along with maple syrup in this recipe, you get the same flavor.  It’s really challenging not to eat the whole batch!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Ketchup

Vegan Ketchup PinThis Vegan Ketchup recipe is easy and cheap. Plus, there’s no high fructose corn syrup or other nasty ingredients. It’s just delicious, healthy ketchup.

The world’s most popular ketchup (starts with an H) is made with high fructose corn syrup and corn syrup. These are the 3rd and 4th ingredients on the label so that tells us they’re primary ingredients. Unless it’s organic, we can assume it’s made with GMO corn, as well. And “natural flavoring” is always a mystery ingredient.

This ketchup recipe only takes a few minutes to prepare and only contains real ingredients. We include 1/2 tbsp organic sugar to cut the acidity of the tomato paste and make it a little sweeter, but you can omit that if you want to. You can also substitute stevia or another non-sugar sweetener.

This recipe makes a full cup (8 oz). If you eat ketchup on everything, you may want to make a double batch so it lasts longer.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Mushroom Risotto with Chia Seeds

Vegan Mushroom Risotto Chia Seed PinThis Vegan Mushroom Risotto with Chia Seeds recipe is a decadent and filling treat. It pairs well with a Hearty Side Salad, Roasted AsparagusSteamed Broccoli or anything green to add some color to your rich and creamy risotto.

Risotto is a traditional dish from Northern Italy made with Arborio rice. This type of rice is starchier than regular white rice, and the starch is released while cooking, giving the dish its creamy texture. Don’t use regular rice for this recipe or it won’t come out right.

Chia Seeds are a good source of Omega 3 so we try to mix them in whenever we can. According to Dr. Greger, a tablespoon of chia seeds or flax seeds is all you need to get your daily dose of Omega 3 fatty acids (sans saturated fat, cholesterol and mercury found in the most recommended source of Omega 3’s: fish). This recipe gets you halfway to your daily amount. We also like to throw half a tbsp of flax meal in our Rolled Oats Breakfast, too.

Note: Remember to soak your cashews ahead of time so your Vegan Cashew Cream is ready when your risotto is finished.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Stuffed Peppers

Vegan Stuffed Peppers PinThese Vegan Stuffed Peppers are amazing! Thanks to the lentils, the look, taste and texture are almost identical to traditional stuffed peppers made with ground beef. I bet you can fool people if you don’t tell them it’s vegan.

Stuffed peppers are loved around the world with slight variations in the recipes. If you come from an area that uses cheese, you can melt some Daiya on top of the peppers or sprinkle with some Nutritional Yeast.

You can also make these with Beefy Crumbles from Beyond Meat instead of using lentils. However, Daiya and Beyond Meat are both processed foods so they’re not as healthy as the whole plant alternatives.

This recipe calls for Grandpa’s Vegan Dipping Hot Sauce and Vegan Cashew Cream so you’ll either need to make these ahead of time or substitute them with a prepackaged alternative.

You can make a meal out of these, but they also pair well with Healthy Butternut Squash, a Side Salad, a slice of Whole Grain Bread, Steamed Broccoli or your other favorite side dishes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Tahini Salad Dressing

Tahini Salad Dressing PinThis Tahini Salad Dressing is rich and satisfying. In addition to using it as a salad dressing for your Falafel Salad, you can use it as a condiment on your Veggie Sandwich, Falafel Sandwich or as a dipping sauce for your plain old Vegan Falafel.

Tahini has a peanut buttery texture, but it’s made from sesame seeds. It’s a popular condiment in the Eastern Mediterranean and most of Asia. This recipe mixes it with lemon juice and water to thin it out and give it a tanginess. The Nutritional Yeast gives it a little cheese flavor and some B12.

It’s pretty high in fat, so if you’re trying to lose weight or lower your cholesterol, you should opt for a lower fat dressing like JP’s Italian Salad Dressing, or try No-Tahini Hummus or Salsa instead.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

 

Boiled Sweet Potatoes

Boiled Sweet Potatoes PinBoiled Sweet Potatoes make a quick and easy side dish with lots of healthy nutrients. You can bake them if you prefer, but we’ve found boiling them retains more of the sweet potato’s moisture and natural sweetness without the need for oil or aluminum foil.

There are several types of sweet potatoes: Jewel, Garnet, Purple, Hannah and my personal favorite, Japanese Murasaki. Mix and match them to get different nutrients and more variety.

Potatoes have gotten a bad rap from mainstream media and high-fat diets, but they’re extremely healthy and great for weight loss because they’re high fiber and low calorie. For detailed information about the health benefits of potatoes, read “The Starch Solution” by Dr. John McDougall.

Amelia likes to eat them plain, but I prefer them with a little agave, cinnamon and nutmeg. You can also top them with a little plain, non-dairy yogurt or if you like sweet & spicy, try some of Grandpa’s Dipping Hot Sauce.

Vegan Lentil Loaf

Vegan Lentil Loaf PinThis Vegan Lentil Loaf is a veganized version of the ever popular meatloaf. The lentils, brown rice and oats make this a hearty and nutritious meal while the generous amount of seasonings give it tons of flavor.

My mom’s meatloaf has always been one of my favorite dishes so after going vegan, it was something I really missed. Thankfully, Amelia figured out how to make a veganized version of meatloaf that tastes a lot like mom’s. That’s one more thing that was easily replaced with a cruelty free, healthy and environmentally friendly alternative!

This recipe pairs well with Green Beans, a Side Salad or Steamed Broccoli for your green dish. To make the meal even more filling without adding a lot of extra calories, try our Easy Polenta recipe, a Vegan Baked Potato or Boiled Potatoes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.