Tag Archives: vegan

Vegan Mac & Peas

Ever since I turned vegan, I’ve been experimenting with different versions of mac & cheese. There are many ways to make it and I love our perfect vegan mac & cheese recipe made with cashews. But I’ve turned out a really quick version that doesn’t involve soaking nuts overnight! It’s still really creamy, kinda cheesy, healthy and kinda cute with the little green peas in it.

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Ingredients (serves 4):
1 x 454 g package Tinkyada brown rice spirals or approximately 5 cups of noodles of your choice
1/4 tsp sea salt
1 cup frozen peas
2 Tbsp tahini
2 Tbsp nutritional yeast
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp white miso
1 Tbsp gluten-free tamari
1 clove of garlic, minced
1 cup pasta water, reserved from boiling pasta
Ground pepper to taste

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Directions:
1. Bring a large pot of water to a boil with sea salt.
2. In a dish, mix together tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari and garlic. Set aside.
3. Once the water is at a rolling boil, add in brown rice pasta and cook for approximately 10 minutes or until al dente. Add frozen peas to the boiling water during the last minute of cooking.
4. Reserve 1 cup of pasta water right before draining. Then drain the pasta and peas, do not rinse. Put the peas back in the large pot.
5. Add the sauce and 1/2 cup of pasta water to start, and stir to combine with the noodles and peas over low heat on the stovetop. Stir constantly to allow the noodles to get coated, adding more pasta water as necessary to create a creamy consistency. Don’t heat for longer than 2-3 minutes.
6. Top with fresh ground pepper and serve immediately.

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The Vegan “Big Mac”

You know those nights when you just feel like a Big Mac? Well don’t go get one because you’ll hate yourself afterwards. Instead, make this vegan “Big Mac” at home in a flash and hate yourself a little less from the comfort of your own couch! I hope you know I’m joking — I haven’t hated myself after eating once since going vegan two years ago.

I made this burger using Gardein’s ultimate beefless burger patties and Fieldroast’s chao cheese, and I made a quick “Big Mac” sauce using vegan mayonnaise (recipe follows). I also have to admit: my vegan “Big Mac” looks a lot more alive than the one you get at the drive through!

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Ingredients (1 burger):
2 vegan burger patties
2 tsp barbecue sauce
2 slices of vegan cheddar cheese
1 1/2 large kaiser rolls

Use these ingredients to your liking:
Boston leaf lettuce
White or red onion, finely minced
Relish (or pickles)

Vegan “Big Mac” sauce ingredients:
1/4 cup vegan mayonnaise
1 Tbsp lime juice (or lemon juice)
1/2 Tbsp hot sauce (or ketchup)
1/2 tsp onion powder

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Directions:
1. Combine all the sauce ingredients together in a bowl and refrigerate until ready to assemble the vegan “Big Mac”.
2. Cook vegan burger patties in a pan on the stove or on a barbecue, and baste them in barbecue sauce as you go. Melt cheese slices on top during last minute of cooking.
3. Cut one kaiser roll in half and take another kaiser roll and cut a slice off the bottom for the middle piece.
4. Put vegan “Big Mac” sauce and relish (if using) on both sides of the middle pieces of the bun and the inside of the top and bottom bun. Add your burger patties with cheese between each piece of bun, and then add onions, lettuce and pickles to your liking.
5. Dive in and don’t forget lots of napkins!

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Gluten-Free & Vegan Coconut Pancakes

I thought pancakes would be the death of me! I could never get them cooked through without being burned on the outside, or they would just stick to the pan. I’m sure I’m not the only one out there who barely has the patience to watch batter bake, but this formula for gluten-free vegan coconut pancakes might just be fool proof. Feel free to leave out the coconut and add any other fillings you like.

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Ingredients (makes 6-8 pancakes):
1 cup rice flour
1 tsp baking powder
1/8 tsp cinnamon
1 tsp egg replacer powder
2 Tbsp water
1 cup unsweetened coconut milk (or unsweetened non-dairy milk)
2 Tbsp coconut oil, melted
1 tsp vanilla extract
2 Tbsp shredded coconut

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Directions:
1. Preheat your oven to 250°F and place a parchment covered baking sheet in the oven. This is where you’ll keep the finished pancakes warm until you’re done and ready to serve.
2. In a mixing bowl combine flour, baking powder and cinnamon with a fork until combined. In a separate mixing bowl whisk together egg replacer powder with water, then add the coconut milk, melted coconut oil, and vanilla extract and whisk until combined.
3. Add the liquid ingredients to the dry ingredients along with the shredded coconut and stir just a few times to get the mixture combined, but don’t over mix.
4. Heat a non-stick pan to medium and use a paper towel to spread a light coating of coconut oil on the surface, then scoop 1/4 cup of the pancake mixture into the pan. You’re looking for the surface to bubble, then flip. The other side should take 1-2 minutes.
5. Serve the pancakes with warm maple syrup, another sprinkling of shredded coconut and grated raw cacao on top with a bit of vegan butter. Happy stacking!

Tip: Let your maple syrup bottle sit in hot water while you make the pancakes! Then you’ll be serving warm syrup instead of cold.

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Vegan Grilled Cheese & Beef Sandwich with Sriracha Ketchup

Now this creation is going out to John who always tells me how he grew up on two things: beef and cheese. His mom once made these sandwiches that were made of cheddar cheese, ground beef, and white bread, because that’s all she had on hand. Of course, John and his siblings loved the sandwiches so it became a regular meal.

It’s about time we made a vegan version, but this one is spiced up a little, because we’re adults now!

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Ingredients (makes 1 sandwich):
1/4 cup finely chopped onion
1 tsp olive oil
1 Tbsp finely chopped pickled jalapeños
1/2 cup meatless ground round
1/4 tsp chili powder
Pinch sea salt
1/3 of a block, Daiya jalapeño havarti wedge
2 slices sourdough bread
2 tsp vegan butter
1 Tbsp ketchup
1-2 tsp Sriracha

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Directions:
1. In a pan over medium heat, sauté the onion and olive oil for 2 minutes until soft. Add pickled jalapeños, meatless ground round, chili powder and a pinch of sea salt, and cook for another 2-3 minutes. Push this mixture to the side of the pan to make room for the bread.
2. Butter one side of each slice of bread and place one slice, butter side down, into the pan.
3. Place thin slices of jalapeño havarti wedge on the bread, covering it generously. Then scoop the meatless ground round mixture on top. Place the other slice of bread, butter side up, on top of that.
4. Cook for 2-3 minutes, then flip the sandwich carefully and cook for another 2-3 minutes until crispy and golden brown.
5. Serve with ketchup mixed with Sriracha for dipping.

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Healthy Clubhouse Sandwich

Sandwiches are one of my absolute favourite things to eat! And it just so happens that this dish looks and tastes just like a classic clubhouse sandwich but without the greasy meat. Get your choice of hearty bread and start stacking this baby with all the fixins’.

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Mushroom Bacon Ingredients:

1 portobello mushroom, thinly sliced
1/4 cup tamari (can sub soy sauce)
1/4 cup water
2 tablespoons maple syrup
2 tablespoons liquid smoke
1/2 teaspoon smoked paprika

Directions:

1. Preheat oven to 325°F.
2. In a mixing bowl, whisk together tamari, water, maple syrup, liquid smoke and smoked paprika. Coat thin slices of portobello mushroom with the marinade and place onto a parchment lined baking sheet.
3. Bake for 15 minutes then remove the baking sheet from the oven, flip the slices and brush some remaining sauce on them. Bake for another 15 minutes. While the mushroom bacon is cooking, you can prep the remaining sandwich ingredients.

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Sandwich Ingredients (makes 2):

2 PC Blue Menu vegetarian chicken breasts
1 teaspoon oil (for frying chicken)
6 slices bread
1/4 cup vegan butte
1/3 cup vegan mayo
4-5 pieces iceberg lettuce
4 tomato slices
2 pickles, quartered
Pepper to taste

Directions:

1. Over medium heat, brown the vegetarian chicken breasts in a pan with 1 teaspoon of oil. This should take 5-6 minutes. Slice the cooked breasts into strips.
2. Toast the 6 slices of bread, and butter them while still warm.
3. To assemble one sandwich, add some mayo to the bottom slice then add a couple pieces of ice berg lettuce and then sliced chicken. The middle piece of bread should have mayo on both sides. Then stack 2 tomato
4. slices, add pepper to taste, place half the mushroom bacon on top and then the last piece of bread with more mayo on the inside.
5. Slice the sandwich into quarters with a sharp knife and place toothpicks in the centre of each quarter to hold the sandwich together.
6. Serve with pickle spears and chow down!

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Edamame Mash Sandwiches with Baked Fries

Veggie sandwiches don’t have to be dull and drab. Combining bright green edamame and fresh herbs makes for a delicious and beautiful sandwich filling. In this recipe we offer up some pretty pairings for your sandwich, but feel free to let your creativity fly and stack this sandwich with as many ingredients as you like. Bake up a batch of easy homemade fries and you’ve got yourself a meatless dinner the whole family can enjoy.

Serving Size: 4
Prep Time: 20 minutes
Cook Time: 65 minutes

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Ingredients:

Sandwich:
1 cup red cabbage, shredded
1/2 cup sauerkraut
8 slices of thick cut bread of your choice
4 tablespoons vegan mayonnaise
2 tomatoes cut into slices
1 1/2 cups baby spinach

Edamame Mash:
1 1/2 cups frozen shelled edamame
2 garlic cloves
1 tablespoon lime juice
1 tablespoon vegan mayonnaise
2 tablespoons fresh cilantro leaves
1 tablespoon fresh mint leaves
1 tablespoon fresh dill fronds
1/4 teaspoon ground mustard
1/4 teaspoon sea salt
1/4 teaspoon ground pepper

Baked Fries:
4 russet potatoes
1/4 cup sunflower oil
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika

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Directions:

1. Mix red cabbage with sauerkraut and let it sit in the fridge overnight. The cabbage will soak up the fermented liquid in the sauerkraut and soften.
2. Preheat the oven to 425°F for the fries.
3. Bring a large pot of water to a boil. Wash the potatoes and cut into approximately 1-centimetre sticks, leaving the skin on. Once the water is at a rolling boil, submerge the potato sticks in the water and                    cook for 10 minutes.
4. Drain the water from the pot and toss them in oil, sea salt, ground pepper, and paprika until evenly coated.
5. Lay the fries out on baking sheets without over crowding. Bake for 50-55 minutes, flipping halfway through. Meanwhile, prepare the edamame mash.
6. Place edamame in heat safe bowl. Bring 2 cups of water to a boil in a kettle and pour over edamame. Place a plate or lid on top of the bowl and let them sit for 5 minutes. Drain the hot water and rinse                     under cold water until they are no longer emitting heat.
7. Place edamame, garlic, lime juice, vegan mayonnaise, cilantro, mint, dill, ground mustard, sea salt, and ground pepper into a food processor.
8. Process until the mash is well combined but still has some texture to it. Refrigerate until ready to assemble sandwiches.
9. To assemble the sandwiches, spread vegan mayonnaise onto one side of each slice of bread, then add edamame mash to the other side
10. Top with the cabbage/sauerkraut mixture, tomato slices, baby spinach leaves, and top with another slice of bread.
11. Serve with baked fries right out of the oven.

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Homemade Vegan Calzones

We say, why bother with the big sloppy slices when you can fit a calzone nicely in your hand with no mess!

If you feel like making your pizza dough from scratch, check out our step by step post here.

Vegan Calzones

Cook Time: 30 Minutes
Yields: 6 Servings

Ingredients:

1 package of pre-made pizza dough from the deli section of your grocery store
1/3 cup all-purpose or whole-wheat flour (for rolling out your dough)
1 can pizza pasta sauce
1 package Daiya jack-style wedge or mozzarella-style shreds
1 1/2 cups sliced mushrooms
3/4 cup chopped green pepper
1/2 cup basil leaves
1 green onion, thinly sliced
1 Tablespoon dried chilli flakes
1/4 cup olive oil

 

Directions:

  1. Pre-heat your oven to 450°F.
  2. Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface.
  3. Cut the ball in half and each half into thirds, for a total of six smaller balls of dough.
  4. Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7-8 inches wide. It doesn’t have to be a perfect circle or oval.
  5. Place 1 to 2 Tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2 inch of space from the edge of the dough.
  6. Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you’re using the Daiya jack-style wedge, cut the whole wedge into 6 even strips or chunks and use one piece per calzone.
  7. Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the calzone. Then take a fork and press the prongs of the fork into the folded and pinched edge for extra reinforcement.
  8. Lightly oil a baking sheet with about 1 Tablespoon of olive oil. Place finished calzones on the baking skeet and brush each with another tablespoon of oil on the surface and the edges of the calzones.
  9. Bake for 15-18 minutes until crispy and golden brown on the edges.
  10. Once baked, let the calzones sit for a few minutes before serving or cutting in half.

Read the full post on the w dish blog here.

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No-Cook Vegan Chocolate Cheesecake Hearts

These sweet, raw vegan cheesecakes are perfect for Valentine’s Day, and are a snap to make. A blender is the only required equipment for this recipe. Just blend, freeze and enjoy. Your family and friends won’t even realize that these rich, decadent delights are dairy-free and raw vegan! These desserts melt quickly, so store them in the freezer at all times and eat immediately.

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Ingredients:
2 1/2 cups cashews (unsalted, unroasted)
1/2 cup cocoa powder
1/2 cup maple syrup
1/4 cup coconut oil
1 teaspoon pure vanilla extract
2 tablespoons lemon juice
1/8 teaspoon sea salt
3/4 cup water

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Directions:

    1. Place all ingredients into your blender.
    2. Blend. Start slow and gently increase the speed. You may need to stop and start your blender a bit if your blender is getting hung up. If your blades won’t move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low. Keep blending until it’s very smooth, like a creamy chocolate fudge with no cashew chunks.
    3. Pour smooth mixture into a wide pan (or into silicone molds) and place in freezer.*
    4. Freeze until it reaches a firm, slice-able consistency (8 hours or so).
    5. Store in freezer at all times. To eat, just open the freezer, slice into desired shape and eat immediately.

*Heart-Shape Tips: If you don’t have heart-shaped silicone molds, this simple solution works well. Pour the mixture into a wide pan or glass dish. Smooth the mixture out using the back of a spoon — not too thick and about an inch or less deep. Freeze then slice into heart shapes. This recipe (when frozen for at least 8 hours) is super easy to cut into shapes.

Note: If your blender isn’t very powerful, consider soaking cashews in warm water for 1-2 hours before blending to soften them. After soaking, rinse clean and blend immediately.

100x100_laura-jane-rawtarian Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw vegan recipes.

Vegan Scallops with Spaghetti, Crispy Kale and Pomegranates

It’s definitely a romantic move to cook your lover dinner on Valentine’s Day. But ain’t nobody got time for meat and dairy on this occasion, especially if you still want to have enough room for dessert! So open up your minds and hearts this holiday and cook a vegan meal together. You’ll be left feeling satisfied but not stuffed with this light and flavourful pasta dish.

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Vegan Scallops with Spaghetti, Crispy Kale and Pomegranates 

Prep Time: 40 minutes
Total Time: 60 minutes
Serves: 2, generously

Ingredients:

6 oyster mushrooms
3 cups hot water
1/3 cup rice wine vinegar
1 package brown rice spaghetti (approximately 340 grams – we recommend tinkyada organic brown rice spaghetti)
3 Tablespoons olive oil
1/8 cup finely chopped shallot
1 garlic clove, minced
1 cup finely chopped leek
1 cup white wine
1 cup pasta water (reserved from cooked noodles)
2 teaspoons sea salt
1/2 teaspoon ground pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried chilli peppers
1 Tablespoon lemon juice
3 cups roughly chopped lacinato kale (stems removed)
1/8 cup pomegranate jewels

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Directions:

  1. Preheat your oven to 350°F and start boiling your pasta water with 1 teaspoon sea salt.
  2. Trim the tops and woody bottoms of the oyster mushrooms, leaving the solid part of the stems. Cut the stems into medallions about 1-inch thick. You can cook the tops of the oyster mushrooms too (they just don’t look like scallops) or use them in another recipe. You should have about 14 medallions.
  3. In a bowl combine 3 cups of hot water with 1/3 cup rice wine vinegar and submerge the mushroom scallops in the mixture for 30 minutes at room temperature. Place a small bowl or plate bowl that fits within the main bowl on top of the mushrooms to ensure the mushrooms are submerged and not floating.
  4. While the mushrooms are marinating toss roughly chopped lacinato kale with 1 Tablespoon olive oil and 1 Tablespoon lemon juice. Bake for 12-14 minutes until crispy, but still green. Once baked turn the oven off and set the kale aside until you’re ready to assemble the whole dish.
  5. Cook your pasta until al dente and reserve 1 cup of the water for creating the sauce.  Drain the pasta (do not rinse it) and leave it to sit in a colander until the scallops and sauce are done.
  6. Heat a large pan to medium with 1 Tablespoon olive oil. Place the mushroom medallions in the pan and brown on one side for 3-4 minutes. Flip the medallions and season with 1/2 teaspoon sea salt and 1/4 teaspoon ground pepper. Brown on the other side for 3-4 minutes.  Remove the scallops from the pan and place on an oven safe plate/dish and place them in the oven to stay warm while you complete the sauce.
  7. Turn the heat under this pan down to medium-low if it’s become quite hot from cooking the scallops. Immediately add another 1 Tablespoon olive oil, 1/8 cup finely chopped shallot, 1 minced garlic clove, and 1 cup of finely chopped leek. Sauté this for 2-3 minutes until fragrant, stirring frequently being sure not to burn the garlic and shallot.
  8. Then mix in oregano, basil, and chilli peppers, cooking for another 1-2 minutes.
  9. Add in white wine and pasta water. Bring the heat back up to medium (if you need to) to simmer, stirring frequently for 10-12 minutes as the sauce reduces. Add 1/2 teaspoon sea salt and 1/4 teaspoon ground pepper near the end.
  10. Reduce the heat to low and toss the cooked spaghetti noodles in the sauce for 1-2 minutes until evenly coated and most of the sauce is absorbed.
  11. Transfer the pasta to serving dishes and top with crispy kale, scallops, and pomegranates. Drizzle with a little more olive oil if desired.

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Vegan Greek Salad with Mushroom Souvlaki

Just because you’re going meatless today doesn’t mean you won’t be satisfied. This recipe is Greek-inspired but instead of the traditional lamb souvlaki you might normally see in a dish like this, the star of this big salad is a flavourful mushroom walnut “meatless” patty. You could even make great meatballs with this recipe and use them in a simple spaghetti and tomato sauce.

NOTE: This recipe is for 4 servings with the exception of the tofu feta. But the tofu feta is a great thing to keep in the fridge and use for lunches and other dinner ideas.

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Tofu Feta Ingredients (make 1 day ahead):

1 x 350g brick extra firm organic tofu
½ cup rice vinegar
2 tablespoons lemon juice
½ cup almond milk (or soy milk)
1 teaspoon dried basil
½ teaspoon garlic powder
2 teaspoons sea salt

Directions:

  1. Remove the tofu from the packaging and drain the excess water.
  2. Cut it lengthwise in half, then into strips, and then cut the strips into cubes.
  3. Whisk the remaining ingredients together in a glass storage container that has a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container and refrigerate it.
  4. It is preferred to marinate the tofu at least overnight as it gives it a stronger flavour, but you could do it as for as short as 3 hours.

Creamy Cucumber Dressing Ingredients:

¼ cup olive oil
2 tablespoons white wine vinegar
1/3 cup shredded cucumber
2 tablespoons vegan mayonnaise
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
¼ teaspoon ground mustard
¼ teaspoon sea salt
¼ teaspoon ground pepper
½ teaspoon agave nectar (can substitute honey for non-vegans)

Directions:

  1. Make the dressing ahead of the mushroom walnut patties and leave it the fridge until you’re ready to serve the salad.
  2. You can either whisk all these ingredients together until combined or blend them in a blender for a creamier, smoother dressing.

Mushroom Walnut Patties Ingredients (makes 8 patties, 2 per serving):

1 tablespoon ground flax
3 tablespoons water
1/3 cup yellow onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms
2 teaspoons coconut or grapeseed oil (for frying)
1 teaspoon fresh thyme
1 cup raw walnuts
½ cup all-purpose or whole wheat flour
2 teaspoons tamari (or soy sauce)
2 tablespoons tomato paste
2 tablespoons fresh parsley leaves
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon ground mustard
¼ teaspoon smoked paprika
¼ teaspoon sage
¼ teaspoon ground pepper
¼ teaspoon sea salt
1-3 tablespoons coconut or grapeseed oil (for cooking the patties)

Directions

  1. In a small bowl whisk together ground flax and water. Place it in the fridge for 15 minutes to allow it to thicken.
  2. Heat a pan to medium and sauté onion, garlic, and mushrooms in 2 teaspoons of oil for approximately 5 minutes. In the last minute of cooking add in fresh thyme.
  3. Put the sautéed mushroom mixture in a food processor along with the thickened flax mixture, walnuts, flour, tamari, tomato paste, parsley, onion powder, cumin, ground mustard, smoked paprika, sage, pepper, and salt. Process the mixture until a smooth pâté-like consistency is formed.
  4. Form 2 ½ wide x ¼” thick patties with the mixture using your hands. You may need to dampen your hands with a little bit of water to keep the mixture from sticking.
  5. You can either bake the patties on a lightly oiled baking sheet for 10 to 12 minutes at 375°F and flip them half way through or pan fry them.
  6. To pan fry, heat a large pan to medium heat with 1 tablespoon of oil. When the oil is hot, place the patties in the pan and fry for 1 to 2 mins a side until golden brown. Don’t overcrowd the patties in the pan. Depending on the size of your pan you may want to only do 2 to 3 at a time. Add more oil to the pan for the next batch.

Greek Salad Ingredients:

8 to 9 cups arugula
1 cup cherry tomatoes
½ cup sliced kalamata olives
½ red onion, thinly sliced
1 cup tofu feta cubes (as per above recipe)

Directions:

  1. Assemble the salads starting with a bed of arugula and add in olives, halved cherry tomatoes, and top with thinly sliced onions.
  2. Place warm mushroom walnut patties on top of the salad.
  3. Crumble tofu feta on top and drizzle with the creamy cucumber dressing.
  4. Garnish with fresh ground pepper and serve immediately.

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