Every texas girl loves potatoes and gravy. This vegan option will make you want to square dance it’s so darn good!!
2 small organic russet potatoes
4-5 cremini mushrooms sliced
Handful of greens of choice (I used watercress. Other options include arugula, spinach, and kale)
1 cup mushroom broth (I used Pacific brand)
1 tbs garbanzo bean flour
4 stalks of green onions (1 reserved for garnish)
Salt and pepper
Cooking spray (I used Trader Joe’s coconut oil spray)
Preheat oven to 425 degrees. Cut potatoes in half and spray with coconut oil, salt and pepper to taste. Bake face down for 15-20 minutes depending on size and desired crispness.
Spray medium skillet with cooking spray and add sliced mushrooms. Sauté on medium low until slightly brown and then add broth. Sprinkle the top with 1 tbs garbanzo bean flour (adding more flour will make it thicker) whisk and bring to a simmer. Add greens and 3 stalks of the sliced green onions and whisk until thickened about 3-5 minutes.
Mash the potatoes and pour the gravy on top. Mix and top with the last stalk of sliced green onion.
1 spaghetti squash
2 cups arugula
1 bag of sliced cremini mushrooms
2 shallots or 1 onion
3 cloves garlic
1 tbs avocado oil
2 cups veggie broth
Garbanzo bean flour
Salt, pepper, and nutmeg to taste
2 tbs vegan butter
Preheat oven 350 degrees
Cut spaghetti squash in half, deseed, and place face up on baking sheet. Bake 350 degrees for 45min
Put 1tbs avocado oil in skillet on medium-low. Add garlic, shallot, and mushroom. Sauté 2-3 min then add arugula sauté until soft and arugula wilted.
In sauté pan, sprinkle top of veggies with garbanzo bean flour and mix in.
Add 2 cups veggie broth and bring to a simmer. Use a whisk to break up chunks of flour. Add more garbanzo bean flour to thicken as desired, remove from heat.
Salt, pepper, and nutmeg to taste
Pull squash out of oven and use a fork to separate and place in a bowl. Mix with 2tbs vegan butter, salt and pepper to taste.
Place spaghetti squash on plates and top with veggies.
Fun vegan breakfast devoid of soy is a rare find. Enjoy my Vegan Hash soy free, gluten free, and delicious!
- Trader Joe’s Shredded Hash Browns
- Hilary’s black rice burger
- Salt and pepper to taste
If you don’t have a griddle…I highly recommend getting one! We have a cheap one that’s lasted a decade. Spray griddle with coconut oil, heat to 400 degrees. Place hash browns on griddle, flip at 7 minutes then cook another 7-10 minutes (until they are as crispy as you’d like). Add the rice burger to the griddle and heat through after the first hash flip. Smash an avocado and mix with salt and pepper. Avocado is nature’s runny egg, butter, and cheese…it gives juuusst the right breakfast texture and adds some a.m green!
If I’m going to feed my husband salad for dinner it better be hearty AND you know it’s gonna be VEGAN! Gigantic Monster Salad doesn’t sound as fancy, so here’s my Cobb Salad.
- Artichoke hearts–ours were frozen from Trader Joe’s obviously thawed
- Shredded carrots
- Eggplant bacon
- Bagged lettuce of your choice
- Any vegan dressing of your choice–we used olive oil and vinegar
- Salt and cracked pepper to taste
Recipe (so simple):
Chop everything up and put on bed of lettuce, dress, and eat up! Make a batch of the eggplant bacon and freeze what you don’t use for recipes like this or Sunday breaky! We simply thaw it or quickly crisp it in a pan with coconut oil.
Oh no! Forgot the sour cream!!!! The baked potatoes, chili or taco salad just won’t taste the same! Problem solved in 5 minutes:
- 1/3 to 1/2 cup cashews
- 1T apple cider vinegar
- Juice of one lemon
- 1T nutritional yeast
- Salt to taste
Add all ingredients into a food processor or blender. Add water a little at a time and blend until the desired consistency is reached. Sometimes I like my sour cream thick, sometimes runny, it really depends on what I’m using it for! Pictured below is a thicker version I used in chili.
Never fret again about being out of almond milk. Whip up a batch in a flash and enjoy all week long. Almonds help fight muscle soreness, constipation, blood pressure, and provide a nice source of protein and fat.
- 1 cup unsalted almonds*
- 3-4 cups water
- Dash of sea salt
- 2 tbs Raw unfiltered honey or to taste
*roasted unsalted almonds provide a nuttier taste.
Place all ingredients into a high speed blender and blend until liquid appears white (approximately 1 minuet). Strain the liquid through a cheese cloth or nut bag to filter out the almond meal. Enjoy!
- 3-4 pitted dates (adds sweetness)
- Cacao powder for chocolate almond milk
I love plantains and in my opinion, they are best done savory instead of sweet.
- 1 plantain sliced or chopped
- 1tbs garbanzo flour (or other GF flour)
- 1tbs nutritional yeast
- 1 flax egg (1tbs ground flax mixed with 3tbs hot water)
- 1/4th cup chopped kale
- 2tbs grape seed oil
- salt and pepper to taste.
In skillet over low/medium add grape seed oil and plantain, mash. Next add all ingredients except kale and mash again. Add kale on top and cook 3-5 minutes, gently break apart with spatula and flip. Cook another 3-5 minutes. Break apart with spatula again and serve!
I found Namaste Perfect Flour Blend baking mix and used it to make vegan, gluten free pumpkin biscuits. I figured the pumpkin would make a great egg substitute!
- 2 cups Namaste Perfect Flour Blend baking mix
- 1T Apple cider vinegar (ACV)
- 1/3 cup unsweetened almond milk
- 3/4 cup pumpkin purée
- 2T coconut oil or grape seed oil, additional for brushing tops of biscuits.
Preheat oven to 400 degrees. Whisk together ACV and milk and set aside 5-8 minutes to curdle. Place flour in large mixing bowl.
After the milk has curdled, whisk in pumpkin purée and oil. Fold into baking mix and incorporate until dough forms.
Place a piece of parchment paper on a counter top and dust with flour. Put dough in the middle and knead about 3-5min sprinkling with flour to avoid sticking.
Roll to 1inch thick with rolling pin (use flour as needed to dust pin to prevent sticking). Use a round cookie cutter to cut circles of dough and place on oiled baking sheet. Brush tops of biscuits lightly with oil (I used home made vegan butter) and bake 10-15minutes (depending on size).
The Simple Mills factory is at it again! Rocking my breakfast world with these super clean pancakes. Of course I use my vegan butter on top, pure maple syrup, and OF COURSE I substituted vegan ingredients (including a flax “egg” substitute* and almond milk for cow’s milk). Whipped ’em up on the griddle and #donelikedinner!
*you can totally leave out the egg or flax “egg” substitute, add a tiny bit more almond milk, and it’s JUST AS GOOD.