Theveganlicious

Maple-Pecan Stuffed Baked McIntosh Apples

noreply@blogger.com (Theveganlicious) — Fri, 30 Oct 2026 18:23:04 +0000

Ingredients

4 large McIntosh apples

1/4 cup gluten-free rolled oats

2 tbsp chopped pecans or walnuts

1tbsp organic coconut oil (melted) or vegan butter substitute

2 tbsp pure maple syrup or agave syrup

1/2 tsp teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

A pinch of sea salt

2 tbsp dairy-free vanilla yogurt or coconut whipped cream (for serving, optional)

Instructions

1. Preheat and Prep:

Preheat your oven to 375 degrees.

Lightly grease a baking dish or iron skillet large enough to hold the apples comfortably.

2. Core the Apples:

Wash the McIntosh apples thoroughly.

Using a paring knife or an apple corer, remove the core from each apple, stopping about inch before the bottom so the base stays intact to hold the filling.

3. Mix the Filling:

In a small mixing bowl, combine the gluten-free rolled oats, chopped pecans, melted coconut oil (or vegan butter), maple syrup, cinnamon, nutmeg, and a pinch of sea salt. Stir until the mixture is evenly moistened and fragrant.

4. Stuff the Apples:

Spoon the oat and pecan mixture tightly into the core cavity of each apple, pressing down gently.

5. Bake:

Place the stuffed apples in your prepared baking dish. Pour about

2 tablespoons of water into the bottom of the dish to keep the apples moist as they steam and bake.

Bake uncovered for 30 to 35 minutes, or until the apples are fork-tender and the skins are slightly wrinkled, but still holding their shape. (Note: Because McIntosh apples soften quickly, keep a close eye on them around the 25-minute mark so they don't collapse completely.)

6. Serve:

Remove from the oven and let cool for a few minutes. Spoon any warm pan juices back over the tops.

Serve warm on its own, or top with a dollop of dairy-free vanilla yogurt or coconut whipped cream.

Pumpkin filling Recipe for thumbprint cookies

noreply@blogger.com (Theveganlicious) — Mon, 26 Oct 2026 02:08:07 +0000

1 cup pumpkin puree

1/4 cup brown sugar

1/2 tsp cinnamon

1/4 tsp ginger

Pinch nutmeg

salt1 tsp cornstarch

1 tsp vanilla extract

Stir all in a small pan on medium 4 to 5 minutes until thick and spoonable. Cool completely. It should hold its shape in the thumbprint.

For your cookies: Fill after baking, not before. These fillings are wetter than curd, so bake the cookies plain, re press the centers while warm, cool, then add 1 tsp filling to each.

Strawberry filling Recipe for thumbprint cookies - Gluten Free/Vegan

noreply@blogger.com (Theveganlicious) — Mon, 26 Oct 2026 01:50:47 +0000

Strawberry filling

Makes enough for 18 cookies.

1 cup thawed strawberry puree
1/4 cup agave, adjust to tartness
1 Tbsp cornstarch mixed with 1 Tbsp water
1 tsp lemon juice from your fresh lemons

Instructions

Simmer puree and sugar on medium 5 minutes. Stir in cornstarch slurry and cook 2 minutes until thick like jam. Stir in lemon juice. Cool completely before filling.

Gluten Free - Vegan - Thumbprint Cookies

noreply@blogger.com (Theveganlicious) — Sun, 25 Oct 2026 23:18:39 +0000

For the lemon curd filling:

Zest and juice from 2 of your lemons

1 Tbsp zest and 1/4 cup juice
1/3 cup agave
2 Tbsp cornstarch
1/2 cup water
1 Tbsp dairy free butter

For the cookies:

Zest from remaining 1 lemon, about 1 tsp
2 cups gluten free 1 to 1 flour blend with xanthan gum
1/2 tsp baking powder
1/4 tsp salt
1/2 cup dairy free butter, softened
2/3 cup sugar
2 Tbsp lemon juice from above
1 tsp vanilla extract

Steps
Make curd: Whisk sugar and cornstarch in small pan. Add water, lemon juice, zest. Cook on medium, stirring, until thick and glossy, about 3 to 4 minutes. Stir in butter. Cool completely.
Make dough: Whisk flour, baking powder, salt. In separate bowl, beat butter and sugar until fluffy. Mix in lemon zest, lemon juice, vanilla. Add dry mix to form soft dough. Chill 20 minutes.
Shape: Heat oven to 350°F. Roll 1 Tbsp balls. Place on lined sheet. Press thumb in center of each.

Bake: Bake 12 to 14 minutes until edges are set. Re press centers while warm. Cool fully.
Fill: Spoon cooled curd into each center.

Notes:

Curd thickens more as it cools. Store filled cookies in fridge up to 5 days in a single layer.

No egg, dairy free Chocolate Cake

noreply@blogger.com (Theveganlicious) — Wed, 14 Oct 2026 15:01:40 +0000

Ingredients

1/2 cup gluten free flour

6 tbsp cocoa powder

2 tsp baking soda

1/2 tsp salt

1 tbsp vinegar

1 tsp vanilla

1 cup chocolate almond milk

1/4 cup vegetable oil

Mix all dry indregients in a medium size bowl. In another small bowl mix all wet ingredients. Pour wet ingredients into dry ingredients and mix until combine and smooth mixture. Pour mixture into a 6" bundt pan and bake for about 40 minutes. Check at 30 minutes with a tooth pick

Homemade Gluten Free - Vegan Flatbread

noreply@blogger.com (Theveganlicious) — Wed, 14 Oct 2026 02:13:33 +0000

1 cup dry yellow split pea rinse and soaked overnight. Next day drain water from split peas and place them in a blender with 1/2 cups of water. Fill 1 cup of the split pea mixture into a nonstick medium hot pan and spread the batter enough flat make one round flat bread. Cook for about 4 minutes on each side. Once the flatbread has cooled, I roll, wrap them individually in parchment paper and place them into a

plastic airtight container for later use.

My Instant Pot Vegan Baked Beans Recipe

noreply@blogger.com (Theveganlicious) — Mon, 05 Oct 2026 19:47:53 +0000

Ingredients - Exactly As I Made Them:

• 1 lb navy beans, rinsed and sorted

• 4 cups water (to cook beans)

• 1 small yellow onion, diced + sautéed with pinch of salt

• 1/2 cup Grandma's Molasses - Original

• 1/3 cup organic brown sugar, packed

• 1/3 cup ketchup

• 1 tsp musturd

My Method - 25 Min + Sauce:

Step 1 - Cook the beans:

1. Add rinsed navy beans + 4 cups water to Instant Pot.

2. Seal and pressure cook HIGH 25 minutes.

3. Quick release, drain beans but SAVE 1 cup of the bean cooking liquid.

Step 2 - Mix sauce & finish:

1. In a bowl, whisk Grandma's Molasses, brown sugar, ketchup, musturd.

2. Set Instant Pot to Sauté, add a little olive oil and sauté your diced onion with a pinch of salt until soft.

3. Add the cooked beans back in, pour the sauce over, add 3/4 cup of the reserved bean liquid and stir.

4. Seal again and pressure cook HIGH 10 minutes to let the sauce soak in.

5. Natural release 10 minutes, then open. Set to Sauté 5-8 minutes to thicken to that spoon-coating thickness in your photo.

Why this 2-step method works: Cooking the beans first in water makes them creamy inside. Adding the molasses/sugar after keeps them from staying hard, sugar and musturd can toughen beans if added too early.

Taste tip: If you want more smoky like Boston beans, next time add 1 tsp smoked paprika to your sauce mix

Easy peezy Roasted Garlic Spicy Veggies

noreply@blogger.com (Theveganlicious) — Sun, 04 Oct 2026 19:51:02 +0000

1 head broccoli

1 head cauliflower

2 medium carrots

green onions

mushromms

chili oil

Sauce

1/4 cup liquid amino acid

1/4 tsp ginger

1/4 cup agave

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 black pepper

I used a round 9" roasting pan with top cover. Slice green onions, carrots, and add to the roasting pan.

Slice mushrroms, pull apart the cauliflower, broccoli and add them to the roasting pan. Toss veggies with chili oil and seasonings. I roasted these veggies for about 25 minutes because I like my veggies aldente

Easy - Rustic Leek, Potato & Chickpea Stew

noreply@blogger.com (Theveganlicious) — Wed, 30 Sep 2026 18:02:14 +0000

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 2–3

Ingredients

Leeks: 4 leeks, washed thoroughly and sliced into half-inch rounds

Tomato: 1 fresh tomato, diced

Red Potatoes: 2 small red potatoes, quartered

Rutabaga / Turnip: 1 small, peeled and diced

Chickpeas: 1 jar (or can), drained and rinsed

Pantry Staples: 1 tbsp olive oil, 3 to 4 cups vegetable broth (or water), salt, black pepper, and optional garlic or herbs (like thyme, oregano, or basil)

Instructions

1. Prep the Vegetables: Cut off dark green leek tops and root ends. Slice the white and pale green parts into half-inch rounds and rinse well. Dice the fresh tomato.

2. Sauté Leeks & Tomato: Heat olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook 4 to 5 minutes until soft. Stir in the diced tomato and cook for another 2 to 3 minutes until it breaks down and releases its juices.

3. Simmer the Root Vegetables: Add the diced rutabaga and red potatoes. Pour in 3 to 4 cups of broth or water (just enough to cover everything). Bring to a gentle boil, cover, and simmer on low for 15 minutes until the potatoes and rutabaga are tender.

4. Add Chickpeas & Season: Stir in the chickpeas and simmer uncovered for 5 minutes. Season to taste with salt, black pepper, and herbs.

5. Serve: Ladle warm into bowls, optionally finishing with a drizzle of olive oil or a pinch of red pepper flakes.

🍁 Japan Festival Boston: A Veganlicious Fall Guide to Culture, Flavor & Festival

noreply@blogger.com (Theveganlicious) — Wed, 09 Sep 2026 16:47:52 +0000

Boston’s biggest Japanese celebration and the largest on the East Coast continues to be one of the most joyful cultural moments of the year. Since its start in 2012, Japan Festival Boston has transformed Boston Common (139 Tremont Street) into a world of lanterns, taiko drums, handmade crafts, and some of the best vegan‑friendly Japanese street food you can find. It’s free, open to the public, and a dream for anyone who loves the blend of food + culture.

🌱 Vegan Japanese Bites to Hunt For

These vendors rotate, but the staples rarely disappear and most can be made vegan with one simple phrase: “Dashi nashi?” / No fish stock?”
Onigiri umeboshi or kombu; clean, photogenic, reliable.
Yaki Onigiri & Vegetable Yakisoba ask for no bonito flakes.
Nasubi Dengaku miso-glazed eggplant over charcoal.
Vegan Takoyaki / Okonomiyaki mushroom or konjac versions are becoming common.
Mochi, Warabi Mochi, Matcha naturally vegan; matcha lattes with oat milk have been everywhere the last two years.
Kakigori matcha or yuzu syrup melting in the fall air.
Pro tip: Bring a small card that says “I am vegan no dashi, katsuobushi, egg, dairy” in Japanese. Vendors appreciate the clarity and often point you toward hidden vegan sauces.

🍂 Fall 2026 Festival Notes

The flagship festival happened April 25–26 this year, but organizers often run a second fall edition. Keep an eye on Japan Festival Boston for announcements.

Meanwhile, Boston’s fall Japanese cultural circuit is already in full swing:

Showa Boston Cultural Festival - Nov 23, Jamaica Plain. Intimate, peaceful, and perfect for tea ceremony and craft photography.
O-Bon / Fall Matsuri - early September. Lanterns, dance, and small food stalls that are easy to navigate as a vegan.
1. Main Stage Taiko, Soranbushi, Koto
Arrive at 11am for soft light and lighter crowds. The movement shots here set the tone for your whole post.
2. Workshop Row Origami, Calligraphy, Tea
This is your hands‑in‑frame zone. Calligraphy artists will write your name in Japanese — a beautiful detail shot.
3. Booth Alley Ceramics, Incense, Kyoto Gifts
Slow browsing, warm textures, and perfect B‑roll. Shoyeido incense and handmade ceramics always photograph beautifully.
4. Cosplay Parade
The parade usually starts near Downtown Crossing and flows into the Common. Great for dynamic, colorful storytelling.

🎉 FREE VEGAN YOGURT POP AND POPSICLE TASTE TEST! 🎉

noreply@blogger.com (Theveganlicious) — Thu, 11 Jun 2026 19:19:18 +0000

I've been working on a new homemade treat and I'm looking for a few honest taste-testers!

🥥 Dairy-Free (DF)
🌱 Vegan (V)
🌾 Gluten-Free (GF)
🍦 Homemade Yogurt Pops

I'm giving away trial-size yogurt pops to the first 25 people who live nearby and are willing to provide an honest review.

In exchange, I'd love your feedback on:

✔️ Flavor
✔️ Texture
✔️ Sweetness level
✔️ Overall impression
✔️ Whether you would buy them

No sales pitch—just looking for real opinions as I continue developing my recipes.

If you're interested, send me a private message and I'll arrange pickup details.

Thank you for helping support a local small-batch creator! 💚

Priority will be given to nearby residents for easy pickup.

Theveganlicious Event Calendar

noreply@blogger.com (Theveganlicious) — Tue, 17 Mar 2026 05:27:49 +0000

NoBeeHoney

noreply@blogger.com (Theveganlicious) — Sun, 14 Dec 2025 01:13:00 +0000

Say hello to NoBeeHoney — our homemade, bee-free golden nectar that’s 100% vegan and 1000% delicious. Crafted with love and compassion, it’s the perfect gift, party favor, or pantry staple for anyone who craves sweetness without compromise.

🌼 Why you'll love it:

• No bees harmed — ever

• Smooth, golden, and naturally sweet

• Delicious in our homemade non-dairy yogurt

• Beautifully packaged with charm and care

• Ideal for tea, toast, baking, or gifting

💛 Featured here: our signature jar with a golden ribbon, bee charm, and honey dipper — a little jar of joy that says “Thank you for BEE-ing here” in the most vegan way possible.

📦 Available in limited batches. DM to order

Ensenada Mexico bus Tour and 🌮 Staying Vegan in Ensenada: My Megaburros Restaurant Experience

noreply@blogger.com (Theveganlicious) — Sun, 07 Sep 2025 21:40:00 +0000

Vegetables Corn Tacos

Traveling as a vegan can be a beautiful adventure—and sometimes, a bit of a challenge. But during my recent cruise stop in Ensenada, Baja Mexico, I was thrilled to discover that staying true to my plant-based lifestyle didn’t mean sacrificing flavor or cultural experience.

After our guided bus excursion through the city you can watch the full tour here - (📍 Ensenada, Mexico Bus Excursion & Shopping Tour – August 27, 2025) We dined at Megaburros Restaurant, a casual spot with a surprisingly accommodating menu. I ordered a plate of soft tacos filled with sautéed vegetables, spinach, zucchini, mushrooms, carrots, and bell peppers, served alongside Mexican-style rice and refried beans topped with vegan-friendly cheese. A side of salsa added the perfect kick. It was colorful, hearty, and absolutely satisfying.

🍽️ What I loved most was how easy it was to customize the meal. The staff was friendly and open to adjustments, and the flavors were fresh and vibrant. It reminded me that with a little creativity and communication, vegan dining is possible almost anywhere even in places where plant-based options aren’t the norm.

If you’re planning a cruise or a visit to Ensenada, don’t hesitate to explore local spots like Megaburros. You might just find a meal that nourishes both your body and your travel spirit.

Getting ready for a Mexico Trip

noreply@blogger.com (Theveganlicious) — Tue, 29 Jul 2025 04:26:00 +0000

Get ready to indulge your taste buds and camera lens—Theveganlicious Blog is cruising into flavor and color with just 22 days until the adventure begins! On board, we’re on a mission to uncover the best vegan options, from smoothies to savory bites, and once we dock in Ensenada, we’ll be exploring vibrant local spots,

Food carts, and cozy cafés that celebrate plant-based living.

Stay tuned—we’ll be sharing exciting videos and photos of the bustling city streets, beach views, artisan markets, and of course, every delicious vegan moment. Ensenada's energy is electric, and we can’t wait to capture it all! 📸🍽️🛳️

Stuffed Potatoes with Spinach, Mushrooms & Vegan Cheddar Cheez

noreply@blogger.com (Theveganlicious) — Mon, 14 Jul 2025 13:00:00 +0000

Recipe

Ingredients

• 4 medium potatoes, peeled
• ¼ cup cornstarch (plus more as needed)
• 1 lb baby spinach
• 16 oz mushrooms, sliced
• ½ cup fresh green onions or scallions, chopped
• 1 cup dairy-free cheddar cheese
• 2 tbsp grapeseed oil (plus more for frying)
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper

Vegetable Filling

1. Heat 1 tbsp grapeseed oil in a large frying pan over medium heat.
2. Add sliced mushrooms and sauté until browned and tender.
3. Stir in spinach and scallions, then add seasoned salt, garlic powder, onion powder, and black pepper.
4. Cook until spinach is wilted and everything is well combined. Remove from heat and set aside.

Potato Dough

1. Place peeled potatoes in a large pot of water and boil until fork-tender.
2. Drain and rinse under cold water until cool. Drain thoroughly.
3. Pass the cooled potatoes through a potato ricer into a large mixing bowl.
4. Add cornstarch and all the seasonings (seasoned salt, garlic powder, onion powder, black pepper).
5. Mix gently by hand until a soft, non-sticky dough forms. Add more cornstarch (1 tbsp at a time) if needed.

Assembly

1. Scoop about ½ cup of potato dough and roll into a ball.
2. Flatten it and place about 2 tbsp of vegetable filling and 1 tbsp vegan cheddar cheese in the center.
3. Fold the edges over to enclose the filling and gently shape into a patty about ½ inch thick.
4. Heat the remaining grapeseed oil in a skillet over medium heat.
5. Pan-fry the patties until golden and crispy on both sides.

Serving Ideas

Try serving these with a tangy avocado lime sauce or a side of smoky tomato salsa for extra flavor!

The Incredible Benefits of Ginger Root

noreply@blogger.com (Theveganlicious) — Wed, 07 Aug 2024 02:32:00 +0000

Nature's Health Booster"Ginger root offers numerous health benefits. It aids digestion, reduces nausea, and can help fight the flu and common cold. Ginger root also has anti-inflammatory and antioxidant properties, which can improve brain function and protect against heart disease. Additionally, it helps reduce muscle pain and soreness. I enjoy making ginger tea by boiling three pieces of fresh ginger root in a cup of water. This simple recipe is not only delicious but also maximizes the health benefits of ginger root. Sometimes, I also add Agarve for extra flavor

3 pieces of peeled fresh ginger

1 cup boiling water

1 tsp agarve (optional)

Taco Bowl

noreply@blogger.com (Theveganlicious) — Sun, 10 Dec 2023 17:49:00 +0000

My black bean recipe here

boco grounds

taco seasoning

field roast chao cantina style cheese

My spicy rice recipe

Tacos

In a nontsick pan on very low heat add about a tbps of olive oil to the pan and add the grounds, spinkle about half of the taco seasoning and add about 3 tbps of water. Cook until done. Add you rice to a large bowl, cooked boco grounds, tacos and cantina style cheese.

Enjoy!

Tart Cherries May Improve Sleep.

noreply@blogger.com (Theveganlicious) — Tue, 08 Aug 2023 16:04:00 +0000

Tart cherries contain high concentrations of phytochemicals including melatonin, which is involved in the regulation of our sleep cycles. There has been mixed research as to whether cherries, and specifically cherry juice, is of benefit to those who have trouble sleeping but the signs are encouraging. I have difficulties getting and staying asleep so, I've decided to give these fresh cherries a try to find out if if will help me sleep. I ate about 8oz cup of cherries just before bedtime and about 25 minutes later I notice I became very tired and relaxed. I was trying to fight it off by staying up to finish a project I started on my pc but my eyes became to heavy to stay awake. I jumped into bed and dosed off in minutes, lol. They work for me!

Cherries are not for everyone!

Not everyone is able to enjoy cherries, as some people may have an allergy to the fruit. This can be a primary allergy, whereby you are allergic to the fruit, or secondary, when you are allergic to pollens from the same family of plants. A secondary allergy occurs as a result of cross reactivity, for example, if you are allergic to birch tree pollen you may experience an allergy to fruit such as cherries as well as others including apples, plums and peaches.As long as you do not have an allergy to the fruit, cherries make a valuable addition to the diet. Enjoy fresh when in season, or as a juice or dried.

Caution

Cherries are a natural source of salicylates, which some people may be sensitive to. Eating a lot of cherries may lead to diarrhea, gas, or bloating for those who have a salicylate sensitivity," cautions Leah Johnston, RDN

Fried Sweet Plantains with Maple Syrup

noreply@blogger.com (Theveganlicious) — Thu, 16 Mar 2023 21:35:00 +0000

Ingredients

2 ripe plantains

3 tbsp of olive oil or vegan butter

pure maple syrup

Instructions

Peel and slice plantains. In a frying pan, add the olive oil or vegan butter. On medium heat fry the plantains until golden brown. Pure maple syrup over the plantains serve warm.

Watch how I made my Lasagna!

noreply@blogger.com (Theveganlicious) — Sat, 04 Mar 2023 00:55:00 +0000

Watch how I made my Lasagna!

Recipe below

Vegan Lasagna

1 16 oz lasagna noodles

1 onion, chopped

1cup green, yellow, red bell bell pepper, chopped

3 glove garlic, chopped

1 cup mushrooms, chopped

1 bag frozen beef-less crumbles

large jar marinara sauce

1 tbsp olive oil

1 package dairy free mozzarella chees

8 oz Kite Hill ricotta cheese

¾ cup non dairy grated Parmesan cheese

Instructions

In a large pan add the needless crumble on low heat. Stir and cook until done for about 10 minutes.

In a extra large frying pan, add olive oil on med heat. Add the onions, peppers, mushrooms and garlic. Stir-fry until done. Add the marinara sauce and simmer for about 10 minutes. Turn off burner.

In a large pot add water and boil lasagna noodles according to package. Drain in cold water, leaving enough cold water in the pot to cover noodles until ready to prepare layers of lasagna.

In a small bowl add the non dairy ricotta cheese and the grated Parmesan cheese, will until combine.

Grease a extra large glass bread and add 2 lasagna noodles side by side. Add the meatless sauce mix, cheese mix and sprinkle the mozzarella cheese. Repeat layers, topping with mozzarella cheese. Cover the pan with foil and Bake at 350 degrees ov for about 25 minutes

Plant-Based American Chop Suey

noreply@blogger.com (Theveganlicious) — Thu, 12 Jan 2023 01:54:00 +0000

2 plant-based tofurki Italian sausage, ground

1 large onion, chopped

1 medium red and green bell pepper, chopped

1 cup chopped mushrooms, optional

1 tbsp olive oil

1/3 vegan red wine, non alcohol is optional

My Tomatoe Sauce Recipe here

Instructions

In a frying pan, add olive oil and onions, peppers. Fry until done. Remove onions and peppers from the pan into a side dish. Add the tofurki Italian sausage to a food processor and ground them into chucks then add the ground tofurki into a frying pan with 1 tbsp of olive oil. Fry until brown.

Boil about 2 cups of elbow macaroni until al dente. Drain into a strainer and rinse with cold water. In a large pot add the onions and peppers, cooked ground tofurki, add the red wine to the pasta sauce and add the sauce. Simmer for about 3 minutes and add the macaroni noodles.

Fried Apples Tortillas

noreply@blogger.com (Theveganlicious) — Tue, 14 Jun 2022 19:14:00 +0000

Ingredients

2 granny smith apples

2 tbsp. brown sugar

1 tsp. cinnamon

2 tortillas

1 tsp. plant-based butter

vegan whipped cream (optional)

Instructions

Wash, dry and core apples. Use a mandolin to thinly slice apples. In a pan, add the butter and add apples. Fry the apples for about 5 minutes or until soft. Add the brown sugar, and cinnamon. Remove apples into a dish. Wipe, clean the frying pan and add about 1/2 tsp of butter. Add one tortilla and fry for about a minute or until a little brown. Depending on the size tortilla you use, fill the tortilla with the apple filling. Use a spatula to lift up the tortilla and add a little more butter. Add the tortilla back in the pan and add another tortilla on top. Flip and fry for another minute or two until brown. Remove the apple filled tortilla from the pan onto a cutting board and use a pizza cutter to slice. Add whipped cream

Myfried Rice

noreply@blogger.com (Theveganlicious) — Mon, 13 Jun 2022 22:26:00 +0000

Ingredients

2 cups jasmine rice

1 head fresh broccoli, steamed

2 green onions/scallions

1/2 cup just-egg, plant based

1 1/2 tbsp. sesame oil

2 tbsp. amino acid

1 1/2 tbsp. seaweed seasoning

Instructions

First rinse and steam your broccoli in a pot with an extended steamer until al-dent. In a frying pan add the just-egg and scrambled until done. Place aside in a bowl. Clean frying pan and add sesame seed oil and green onions. Fry for about a minute then add the rice, and fry it for another two minutes, stir in the amino acid and add the seaweed seasoning and broccoli and onions

Fried clementeennies and bananas

noreply@blogger.com (Theveganlicious) — Sat, 21 May 2022 17:39:00 +0000

Ingredients

2 tbsp non dairy butter

2 clementeenies, peeled

1 non-riped banana

1/4 cup maple syrup

Instructions

Peel the clementeenies and separate them. Peel the banana skin and slice the banana into 1/2 " slices. In a frying pan add the non-dairy butter on medium heat. After the butter is melted add the clementeenies and bananas, fry for about 2 to 3 minutes. Add the syrup and simmer for about 1 minute more. L

Theveganlicious

Maple-Pecan Stuffed Baked McIntosh Apples

Pumpkin filling Recipe for thumbprint cookies

Strawberry filling Recipe for thumbprint cookies - Gluten Free/Vegan

Gluten Free - Vegan - Thumbprint Cookies

No egg, dairy free Chocolate Cake

Homemade Gluten Free - Vegan Flatbread

My Instant Pot Vegan Baked Beans Recipe

Easy peezy Roasted Garlic Spicy Veggies

Easy - Rustic Leek, Potato & Chickpea Stew

🍁 Japan Festival Boston: A Veganlicious Fall Guide to Culture, Flavor & Festival

🌱 Vegan Japanese Bites to Hunt For

1. Main Stage Taiko, Soranbushi, Koto

2. Workshop Row Origami, Calligraphy, Tea

3. Booth Alley Ceramics, Incense, Kyoto Gifts

4. Cosplay Parade

🎉 FREE VEGAN YOGURT POP AND POPSICLE TASTE TEST! 🎉

Theveganlicious Event Calendar

NoBeeHoney

Ensenada Mexico bus Tour and 🌮 Staying Vegan in Ensenada: My Megaburros Restaurant Experience

Getting ready for a Mexico Trip

Stuffed Potatoes with Spinach, Mushrooms & Vegan Cheddar Cheez

The Incredible Benefits of Ginger Root

Taco Bowl

Tart Cherries May Improve Sleep.

Fried Sweet Plantains with Maple Syrup

Watch how I made my Lasagna!

Plant-Based American Chop Suey

Fried Apples Tortillas

Myfried Rice

Fried clementeennies and bananas