Vegan Thanksgiving Potato and Carrot Pirogies

Vegan Thanksgiving is approaching and there is practically no limit as to what you can stuff into a vegan pierogi (besides meat, of course…), but this combination is superb. Slightly sweet, perfectly crunchy and a little on the garlicky side- this vegan pierogi will have you asking for more. Simplified by the use of wanton wrappers (which can be purchased at any Chinese market), this recipe is yummy and fast to boot.

You Will Need:

• 4 of Your Favorite Vegan Wanton Wrappers (I use Spring Home Spring
  Roll/Wanton Wrappers)
• 3 Large Potatoes (Cubed and boiled)
• 6 Carrots (Peeled, diced and steamed)
• 2 Tsp. Vegan or Non-Dairy Butter (Earth Balance or Nucoa is good)
• 1 Tsp Garlic Powder (or one clove of garlic boiled with the potato)
• 1 Tsp Fresh Ground Black Pepper
• Salt to taste

Directions:

1. When your potatoes and carrots are cooked, place together in a medium mixing bowl with Butter, salt and pepper and garlic powder (or garlic clove). Mash, but leave slightly chunky.
2. Cut 4 wanton wrappers in half (if they are large). Place a tablespoon of filling on one end and roll. Wrap it like a present. Moisten the edges with hot water (wrappers will stick better). Get a frying pan lightly oiled and turn to medium high.



3. Fry the pierogi on each side for about 3 minutes or until golden brown. Serve with Vegan Sour Cream and chives!

Variations: Try using mashed cauliflower instead of potatoes for a lower carb version. Replace garlic with sauteed onions for even more flavor. Make a vegan pierogi stuffed with mashed chickpeas or butternut squash for Thanksgiving!

Vegan Banana Split Cupcakes

I love banana splits and cupcakes, so these cupcakes are great because they have the elements of both! The different textures in the batter and toppings make these really unique. I’ve made these for vegans and non-vegans and both told me how much they loved these vegan cupcakes. This recipe makes plenty of vegan frosting so I used a large star tip to pipe the frosting on high. Okay, let’s jump into how to make vegan cupcakes!

Ingredients:

• ½ cup pineapple preserves
• ½ cup very ripe banana
• 1¼ cups all-purpose flour
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar (or Pillsbury powdered brown sugar)
• 1/3 cup canola oil
• 2/3 cup rice milk
• 1½ teaspoons vanilla extract
• ¼ cup finely chopped dark chocolate (I used semi-sweet chocolate chips)

Toppings :

• ¼ cup finely chopped walnuts
• your favorite vegan Sprinkles
• 6 candied cherries cut in half.

Vegan Fluffy Buttercream

• ½ cup nonhydrogenated shortening
• ½ cup nonhydrogenated margarine (soy or non-dairy)
• 3½ cups confectioners’ sugar
• 1½ teaspoons vanilla extract
• ¼ plain soy milk or soy creamer

Beat the shortening and margarine together until fluffy. Add remaining ingredients and beat for 5-7 minutes until fluffy.

Quick Ganache :

• 3 tablespoons soy creamer or soy milk
• 1/3 cup semisweet vegan chocolate chips

Heat soy creamer or soy milk until it’s about to simmer, remove from heat and stir in chocolate chips until fully mixed.

Directions :

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. Stir pineapple preserves in a small saucepan over low heat till melted and pour easily. Remove from heat and set aside.
3. Blend the banana, oil, rice milk, and vanilla in a blender until smooth.
4. Sift the flour, baking soda, baking powder, salt, and sugar in a large bowl.
5. Create a well in the dry ingredients and mix in wet ingredients until combined- but don’t over mix.
6. Fill liners 2/3 full with batter. Top the batter with a teaspoon each of pineapple preserves and chopped chocolate.
7. Stir each cupcake 2 or 3 times. Bake for 20 to 22 minutes. Cool completely.
8. To assemble, top with frosting. Drizzle the ganache over the frosting and top with nuts, sprinkles, and a cherry half.

Enjoy!

Vegan Halloween Cupcakes

This recipe can be made anytime of year, but with some orange piping gel and some black pipe cleaners, you instantly have fun Halloween vegan cupcakes! Decorate these with kids, you’ll have a blast.

You will Need:

• 3 Cups Flour
• 2 Cups Unrefined Sugar (Beet is good, or use your favorite natural sweetener)
• 6 Tbs. Cocoa Powder (best quality possible)
• 2 Tsp. Baking Soda
• 1 Tsp. Salt
• 1 Cup Water
• 1 Cup Unsweetened Soy Milk (Almond or Rice work well, too!)
• 3/4 Cup Vegetable Oil
• 2 Ener-G ‘Eggs’ (or Flax ‘Eggs’)
• 2 Tsp. Pure Vanilla or Almond Extract

Directions:

1. First step is to pre-heat your oven to 350 degrees. Now we start the batter. This is a very simple dry/wet method. Mix up all the dry ingredients into one bowl and do the same to the wet in another. Blend them together with a mixer for about 3 minutes. Batter is done when smooth.

2. Get out your cupcake pan and just oil the top (so that if the cakes bake over the cups, they won’t stick.) Fill the cup liners about 2/3 the way full. You can fill them more or less depending on how big you like your cupcakes. Place in oven and let bake about 20 minutes. Cakes are done when a toothpick inserted comes out clean.
3. Let them completely cool before you go crazy decorating. This is where I can no longer help you, you must rely on *gasp* your own creativity to do this, my young padawans. Here is what I will tell you, you can never go wrong with lots of different natural food colorings mixed into vanilla vegan icing . Black pipe cleaners (for spider legs), crumbled up chocolate graham crackers (for dirt) or vegan chocolate chips (for eyes, etc). Below is a quick recipe for vegan vanilla frosting.

You will Need:

• 1/2 Cup Non-Dairy or Soy Margarine (Softened)
• 1/4 Cup Soy Milk (Rice or Almond)
• 3 Cups Powdered Sugar (Run your sugar of choice through a food processor with a little cornstarch)
• 1 1/2 Tsp. Pure Vanilla Extract

It’s best to use an electric mixer (or one of those fancy stand mixers). In a large bowl, cream the margarine and soy milk together. Add about 2 cups of the sugar and continue to whip. When smooth, add the extract and the rest of the sugar. Mix until fluffy.

Sweet Vegan Peppermint Patties

Does it seem like Halloween is sometimes awkward as a Vegan? I have found many times in my 2 years as a Vegan (and 5 years as an avoider of dairy and eggs) that Halloween, as much fun as it is, can feel hard. To much processed candy, sugar and chocolate sitting in that bowl and not enough for us Vegan folk. Below is a yummy recipe for a simple Halloween vegan candy (or anytime candy) that will make your party a success and will leave you with a treat.. not a trick. These delicious patties will impress even your most skeptic non-vegan friends. And don’t worry, you don’t need to attend a vegan cooking class to make these vegan treats.

You Will Need:

• 1/4 Cup Non Dairy Margarine (Try Nucoa or Earth Balance)
• 1/3 Cup Light Corn Syrup
• 1 Tbs. Pure Peppermint Extract (Please don’t use imitation)
• 3 Cups Powdered Sugar (I use Beet Sugar. Less refined and not processed through charcoal.)
• 8 Ozs. Your favorite Vegan Semi-Sweet Chocolate Chips
• 4 Ozs. 75% or better Dark Chocolate (Chopped)

Directions:

1. First step is to mix the margarine, corn syrup and peppermint extract. Whip until combined and smooth. Begin to add the sugar, half a cup and mix, half a cup and mix. Just like that. When all sugar is added, sample and see if it’s minty enough. Some might like it stronger. I personally like the 1 tablespoon. It’s up to you. If it is to minty, add another half cup sugar.
2. Get all of your chocolate together in a large metal bowl. If you have a ‘double boiler’, that’s great! If not, it’s not a big deal. Take your biggest pot and fill it 1/3 of the way with water. Put on to boil and put bowl over it as a lid. There, you have a ‘double boiler’.
3. While chocolate is melting, take 1 tablespoon (for medium patties!) of the peppermint mix and roll it into a ball. Flatten the ball between your palms and lay out on a pan lined with parchment or wax paper. Take a fork (dipped in powdered sugar) and make an X pattern on top. This is not just for aesthetics, it is also for flattening down the patty more and to help the chocolate stick better.



4. Take a patty and spoon a little chocolate over it. Spread it the best you can. Lay it back on the pan. Repeat until they are all coated. Shake and gently bang the the pan against the counter to help the vegan chocolate settle. Place in the freezer for 5-7 Minutes.



5. Remove from the freezer and flip them over. Repeat the process of spooning on the chocolate and shaking. Place in freezer for 10 minutes and remove. You now have peppermint patties which can be put away in bags, wrapped individually for candy give outs or eaten right away. Enjoy and have a safe and Happy Halloween!

These vegan patties also make for great additions to vegan gift baskets. Cheers to Vegan Halloween Candy!

Magnificent Vegan Macaroni Salad

Mom always made the very best salads to go with sandwiches, but over the years I simply couldn’t eat most of my favorites anymore or stomach the real mayonnaise she used. I figured out a simple way around it and now everyone in my house (including Mom) is eating this delicious, vegan Macaroni Salad.

You Will Need:

• 1/2 Lb. Elbow Macaroni Pasta, cooked to your liking. (Whole wheat is okay to use, too!)
• 2 Cups Vegenaise
• 4 Stalks of Celery (Sliced)
• 1/2 Small Onion (Diced)
• 1/4 Bag Frozen Peas (If you have fresh, God bless you. Use them)
• 1 Tsp Celery Seed (Or Celery Salt and omit the salt)
• Salt and Pepper to taste

Instructions:

1. This is a simple recipe that can be done in three steps. This first step is to boil the pasta. While it is cooking, use that time to prep all of the vegetables. Put them in a colander together and run warm water over them, just to defrost the peas a little.
2. Drain the pasta and rinse with warm water, to wash some of the starch off. Mix the vegetables in.



3. Mix in the vegenaise, celery seed (salt) and salt and pepper. Phew! Wasn’t that easy? This salad keeps for about 1 week and can be served with subs, sandwiches and pita wraps.

Variations: Try with Fresh Asparagus tips instead of celery. Or try
adding a little mustard for a deli like taste!

Hearty Vegan Pot Pie

Nothing like some hot and hearty Vegan Pot Pie It’s that time of year when something hearty and heavy hits the spot and warms the cockles (wherever they are) of the soul. This rich dish is a meal in one pot and only requires a few ingredients and a relatively small amount of time. Now let’s get to some good ol’ vegan cooking.

You Will Need:

• 5 Medium Potatoes (Quartered)
• 3 large Onions (Cut into large wedges)
• 1 Large Bag of frozen Diced Peas and Carrots
• 2 Cups Large TVP Chunks
• 6 Cups Vegetable broth (or 6 bullion cubes)
• 1/2 Cup Soy Sauce
• Water
• Salt and Pepper to Taste
• 1 Batter Batch of Your Favorite Vegan Biscuit Mix (Bisquick made with Soymilk works fine)

Directions:

1. When the potatoes and onions are cut and washed, put them in about a 1/3 full pot of water. Salt and bring to a boil. Cook for about 8 minutes. Add the vegetable broth (or cubes), soy sauce a little more water and the TVP chunks. If you don’t happen to be able to find large TVP chunks, you can also use cubed seitan. Continue to boil until the potatoes are cooked and the onion is translucent.
2. Add the frozen peas and carrots. This will stop the soup from boiling. At this point, turn down the heat and let simmer. Get out a large glass baking pan and get the Biscuit batter ready.
3. With a slatted spoon, get most of the vegetables in the glass baking dish and pour enough broth over it to just cover them. Leave the rest of the broth for when serving.
4. Using your hands (I find they are the best tool in the kitchen), just drop the batter over the top, cover it the best you can. There can be gaps- but it will rise and cover it all up.



5. Place in a preheated 350 degree oven and bake for about 20-25 minutes or until the top is golden brown. The topping, when cooked, will absorb most the liquid, so the broth that was set aside can be served with it. Perfect for cold and rainy days.

Add this one to you book of vegan recipes.

Amazing Vegan Eggplant Parmesan

You Will Need:

• 1 Large Eggplant (Sliced medium thin- I’ll explain about the peel later)
• 4 Cups your favorite bread crumbs (or homemade)
• 3 Ener-G Eggs
• 2 Cups your favorite tomato sauce (or homemade)
• 1/2 Medium Red Onion (diced)
• Dried Mixed Italian herbs
• Oil (optional)

The “Parmesan” part:

• 1 Block Extra Firm Tofu (Sunrise is a great brand)
• 1 Tbs. Lemon Juice (for the cheesy tang)
• 2 Tbs. Nutrition Yeast (for more cheesy taste)
• 1 Tbs. Garlic Powder
• 3 Tbs. Vegenaise
• 1 Tsp. Each fresh (or dried) Parsley, Marjarom, Basil and Chives

Instructions:

1. First, make up the Parmesan part. It’s really more like a ricotta, but this is a very simple mix I use in many dishes, and it goes perfect with this. Crumble the tofu. Make sure it is very fine, like ricotta would be. Once you have it ultra fine, add the herbs. You could just shake in some Italian seasonings until you’re happy, but I prefer the mix listed above. Add the Vegenaise, it makes the mix a little more creamy. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper. Mix it well.
2. Before you slice the eggplant, decide if you want the peel on or not. I know texturally it might be better for it to be off. But here’s the thing about the peel; The purple part of the eggplant is chalk full of antioxidants which, as we all know, are awesome for your body. So it comes down to this, if you don’t want the peel- take it off! But, if you want a little more of a nutritional bang, don’t peel your eggplant.
3. Once the big decision is made and the slices are sliced, get your breading ready. In two separate bowls, put the bread crumbs (also, herbs and salt and pepper) and Ener-G eggs and take each slice and coat in ‘egg’, then in crumbs.



4. There are two ways to cook the eggplant. You can either fry it (but that is the fatty way to do it) or you could broil it for 2 minutes on each side. This is effective, but the breading doesn’t always stick fantastically. Trial and error.
5. Get out your favorite glass baking dish and pour a little sauce in the bottom. Cover the bottom with layers of eggplant, onions, and finally the tofu ricotta. Pour on a little more sauce and a drizzle of olive oil (if desired) and repeat the process. When you have two layers, cover with tin foil (or a lid!) and bake for 25-30 minutes.
6. Dish is done when the sauce is a little bubbly and tofu on top has crisped up. Best served with spaghetti ala marinara, fresh baked french bread and a tossed salad.

Classic Vegan Stuffing

You Will Need:

• 2 Loaves of your favorite White Bread (Ripped into little pieces)
• 1 1/2 Sticks “Butter” (Willow Run or Earth Balance Smart Sticks. Also Nucoa is a non-dairy margarine.)
• 1 Bunch of Celery (Sliced)
• 2 Large Onions (Diced)
• 1/2 Cup Dried Thyme
• Sea Salt and Cracked Pepper

Instructions:

1. First comes the prep work. If you are are doing this the night before Thanksgiving, just cut up the onions and celery and store in the fridge. The rest can be done the next day. This dish as a whole does not reheat well.
2. Put the Onions and Celery in a large frying pan or electric pan with 3/4 stick of butter, keep the rest for later. I know it seems like quite a lot, but it is needed for the bread to help keep it moist. If you are afraid of that much, use half olive oil. Sautée the vegetables until the onion is translucent and the celery is still slightly crunchy but starting to give. Add the thyme, salt and pepper. Usually I would say salt to taste, but it is important to this dish because salt enhances the flavor of the thyme. Continue to cook.



3. Get the bread ready. Rip the loaves up into little pieces (depending on how you like it). Generally I would rip a slice into about 6 pieces. You are the chef, it’s up to you. Put the bread chunks into a colander and put in sink. Add little bits of water at a time, and keep mixing with your hands. Keep adding until you have evenly moistened bread (how moist is up to you.. there is a great divide in my house over how moist the stuffing should be. Seriously.) You can also use vegetable stock for a little more flavor.
4. Add the rest of the butter to the celery/onion/thyme mix. Let it melt a little and then add the bread– just a little at a time otherwise it is far to hard to mix in. When fully mixed, turn down the heat and continue to cook for about 10 minutes (until the bread starts to get a little golden brown). This stuffing is best served with Mashed Butternut Squash and Turnips. Also, it goes great with the Tofurky Roast and gravy (if you are into that kinda thing.)

Vegan Eggplant and Tomato Pie

About 3 weeks ago, not knowing any better, my boss gave me a recipe that called for both eggs, milk and cheese because she thought it looked good. Indeed it did, so I challenged myself to perfect this pie without the cruel usage of animal products. Flash forward to present day and EUREKA! I created a perfect, quiche-like vegan pie with roasted eggplant, layered tomatoes with yummy tofu “ricotta”, and delicious vegan pie crust. Try this. It’s a culinary masterpiece… if I do say so myself.

You will need (for the pie)

• 1 Pie Crust (Ready made or homemade)
• 1 Large Eggplant (Sliced thick)
• 3 Large Tomatoes (Sliced thick)
• 1/4 Cup Unsweetened Soy Milk
• Equivalent to 3 Eggs using Ener-G Egg Replacer
• Mixed Italian Herbs
• Salt (if desired) and pepper.

For Tofu “Ricotta”:

• 1 Block Extra Firm Tofu (Sunrise is a great brand)
• 1 Tbs. Lemon Juice (for the cheesy tang)
• 2 Tbs. Nutrition Yeast (for more cheesy taste)
• 1 Tbs. Garlic Powder
• 3 Tbs. Vegenaise
• 1 Tsp. Each fresh (or dried) Parsley, Marjarom, Basil and Chives

Instructions:

1. First step is to prepare the eggplant. It is very important to lay out your slices on paper towels (or a clean dish cloth), salt them, leave them sit for 10 minutes and pat them dry. Flip and repeat. This will help to get a lot of that acidy flavor out.
2. After the eggplant is done, pour a little olive oil on a baking pan and place your slices on it. Dab a little oil on the top of them and place in a preheated 350 degree oven for ten minutes.
3. Get the tomatoes sliced and ready to go. Try to use very ripe tomatoes, they offer the best flavor for this dish. After the eggplant comes out of the oven, place 1-2 slices of tomato on top of the slices (reserving about 4 for the top) . Sprinkle with herbs (any desired), salt and pepper and place back in the oven.



4. While they are roasting, make up the tofu. This is a very simple mix I use in many dishes, and it goes perfect with this. Crumble the tofu. Make sure it is very fine, like ricotta would be. Once you have it ultra fine, add the herbs. You could just sake in some Italian seasonings until you’re happy, but I prefer the mix listed above. Add the Vegenaise, it makes the mix a little more creamy. Then add the lemon juice, nutritional yeast, garlic powder and salt and pepper. Mix it well. Remove the eggplant/tomatoes from the oven.
5. Take your pie crust and put 2/3 of the “ricotta” mix in the bottom and up the sides a bit. Using a spatula, full the bottom with eggplant/tomato slices and sprinkle a little more the the “ricotta” on top. In a separate bowl, whisk together the soy milk and ener-G eggs. Pour over the top. Place 4-5 plain roasted eggplant slices on top. Sprinkle with herbs, fresh ground pepper and remaining tofu mix.

6. Bake for 35-40 minutes. Tip: If the vegan crust gets too brown and the pie isn’t done yet, cover crust with foil and continue to bake. Pie is done when it is firm to the touch. Remove and let sit for 10 minutes before serving. This is great for breakfast, too!

Variation: This filling also works awesome in a calzone!

The Best Vegan Burgers

Ever wonder how to make a veggie burger?This is a somewhat complicated, but very rewarding recipe for my famous veggie burgers. My father and I perfected these when I was about 10 and we make them every so often. This vegan burger recipe makes about 2 dozen burgers and they freeze well, so these are perfect for several meals! Try them, you’ll love this recipe.

You will need:

• 4 Cups Cooked Soybeans (Instructions below)
• 1 Cup Bulgur (Instructions below)
• 1/2 Block Silken Tofu
• 1 Small Onion (Diced)
• 3 Stalks Celery (Diced small)
• 1/4 Cup Barley (Cooked with the soybeans)
• 1 Cup Rolled Oats
• 1/4 Cup Onion Soup Mix
• 1/4 Cup Nutrition Yeast
• 1/8 Cup Wheat Germ
• 2 Tbs. Ground Flax Seed
• 1/4 Cup Vital Wheat Gluten
• 1 1/2 Cups Vegetable Broth
• Soy Sauce
• Olive Oil

Instructions:

1. Cooking the soy beans is the hardest and longest part. Starting them dried (with the barley), you must soak them in warm water for 3-4 hours then boil them for 2 hours, then soak for 6 additional hours and then finally boil them again for about 2-3 hours. I know, this seems ridiculous, but the beans have to be cooked well in order to use them as a base for these burgers.
2. When cooked soy beans are achieved, place 4 cups of them in a food possessor with silken tofu, olive oil and salt and pepper. After they are creamed, put in large bowl.
3. Add rolled oats, onion soup mix, nutritional yeast, wheat germ and flax seed. Mix very well. If dough is to solid to mix, add more silken tofu. Set aside. In smaller bowl, begin to soak bulger in vegetable broth and soy sauce. Leave sit for 10 minutes.
4. In a large, high walled frying pan; sauté onions and celery in olive oil and a little salt until onion becomes just translucent. Add bulgur and all the liquid and turn heat up to a boil. Cook until there is no fluid left and bulgur is plumped and not crunchy. This mixture is VERY yummy all by it’s self, by the way. Add to soy bean mix. Stir well.



5. Don’t be afraid to add different spices. I tend to shake things up a bit every time I make these. Sometimes I add a curry powder and make them a little spicy. Sometimes I throw in a little thyme, oregano and parsley for a more Italian mix. It’s really up to you and your imagination. Have fun.
6. When you finally have the perfect taste, add the vital wheat gluten (to help it stick together better) and you’re ready to form the burgers. These keep in the freezer for about 3 weeks. I have eaten them after 6 weeks in the freezer (out of desperation), but I don’t recommend that. Oh and… ENJOY!

Cooking Directions:

frying the veggie burger