Veg Power

I'm planning on attacking you with some vegetarian and vegan recipes.

Expect striking snacks, murderous meals, and malicious munch.

Vegan quinoa burgers!
Here are two different types of homemade quinoa burgers I made.
Black bean quinoa burger 
1 can rinsed black beans
1/2 cup chopped onions
1 1/2 cup cooked quinoa
Chop up the onions and saute with 1/2 the beans. Add spices (2 tsp steak sauce or steak seasoning, garlic powder, salt n pepper, chili flakes). 
After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency. 
Mix with the other half of the beans and stir together until consistently thick. 
Make 2” diameter patties 1” thick and place on well oiled cookie sheet. 
Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!
Garbonzo bean curry quinoa burger
1 1/2 cup cooked quinoa
1 tbsp Curry powder 
1/2 cuo chopped onions
1tbsp flax seeds/3tbsp water mixed
Chop up the onions and saute with 1/2 the beans. Add spices (1tbsp curry powder)
After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency. 
Mix with the other half of the beans and stir together until consistently thick. 
Lastly mix in water/flax combination (for consistency and to hold burgers together).
Make 2” diameter patties 1” thick and place on well oiled cookie sheet. 
Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!
Top with condiments of choice. I went with a tahini sauce for the curry patty and a thousand island sauce for the black bean burger.  View high resolution

Vegan quinoa burgers!

Here are two different types of homemade quinoa burgers I made.

Black bean quinoa burger
1 can rinsed black beans
1/2 cup chopped onions
1 1/2 cup cooked quinoa

Chop up the onions and saute with 1/2 the beans. Add spices (2 tsp steak sauce or steak seasoning, garlic powder, salt n pepper, chili flakes).

After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency.

Mix with the other half of the beans and stir together until consistently thick.

Make 2” diameter patties 1” thick and place on well oiled cookie sheet.

Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!

Garbonzo bean curry quinoa burger
1 1/2 cup cooked quinoa
1 tbsp Curry powder
1/2 cuo chopped onions
1tbsp flax seeds/3tbsp water mixed

Chop up the onions and saute with 1/2 the beans. Add spices (1tbsp curry powder)

After onions are soft, put mixture in food processor with quinoa. Blend til it becomes a batter consistency.

Mix with the other half of the beans and stir together until consistently thick.

Lastly mix in water/flax combination (for consistency and to hold burgers together).

Make 2” diameter patties 1” thick and place on well oiled cookie sheet.

Cook on 350 degrees on one side for 20 minutes then flip them over for another 10 minutes and done!

Top with condiments of choice. I went with a tahini sauce for the curry patty and a thousand island sauce for the black bean burger. 

Omega up!!!
Chia seeds
Flax seeds
Hemp oil View high resolution

Omega up!!!

Chia seeds
Flax seeds
Hemp oil

Quick and painless vegan roast!
Faux beef tips
Vegan sausage
Broccoli
Peas
Carrots
Potatoes
Mushrooms
Butternut squash
Brussel sprouts
Onions
Garlic
Drizzled in olive oil 
Marinade (3tbsp olive oil, 3tbsp Worcester,  1tbsp steak sauce, 2tsp seasoning)
Covered in aluminum foil and baked on 375 for an hour.
Uncover and baste with marinade and let cook another 10 or so. View high resolution

Quick and painless vegan roast!

Faux beef tips
Vegan sausage
Broccoli
Peas
Carrots
Potatoes
Mushrooms
Butternut squash
Brussel sprouts
Onions
Garlic
Drizzled in olive oil

Marinade (3tbsp olive oil, 3tbsp Worcester,  1tbsp steak sauce, 2tsp seasoning)

Covered in aluminum foil and baked on 375 for an hour.

Uncover and baste with marinade and let cook another 10 or so.

Hearty kale salad with a fresh homemade peanut dressing.
This is the epitome of a healthy and filling salad with a fresh twist on the mundane.  
What you need…
4 cups chopped kale (I used red and green)
1/2 cup diced or thinly sliced onions (red is better but white works too)
1 heaping tbsp of peanut butter or almond butter
2 tbspoons water
2 tbspoons apple cider vinegar
2 tspoons Braggs liquid aminos (or soy sauce)
2 tspoons hoisin sauce
1 clove minced garlic
1 pinch black pepper
1tspoon sriracha or chili sauce (optional)
Mix everything in a large pot, there isnt much liquid but trust me its enough. Covrer and put on stove on high for 2-4 minutes. Then shake it up (with lid on). Pull off stove and uncover immediately. The kale should be only slightly wilted, it’ll wilt a bit more as it cools.
Let sit a few minutes and serve warm. Or put in fridge and serve cold. 
Serve with another moderately light side like cubed tofu or faux chicken breast. View high resolution

Hearty kale salad with a fresh homemade peanut dressing.

This is the epitome of a healthy and filling salad with a fresh twist on the mundane. 

What you need…
4 cups chopped kale (I used red and green)
1/2 cup diced or thinly sliced onions (red is better but white works too)
1 heaping tbsp of peanut butter or almond butter
2 tbspoons water
2 tbspoons apple cider vinegar
2 tspoons Braggs liquid aminos (or soy sauce)
2 tspoons hoisin sauce
1 clove minced garlic
1 pinch black pepper
1tspoon sriracha or chili sauce (optional)

Mix everything in a large pot, there isnt much liquid but trust me its enough. Covrer and put on stove on high for 2-4 minutes. Then shake it up (with lid on). Pull off stove and uncover immediately. The kale should be only slightly wilted, it’ll wilt a bit more as it cools.

Let sit a few minutes and serve warm. Or put in fridge and serve cold.

Serve with another moderately light side like cubed tofu or faux chicken breast.

Thanks again Whole Foods! 
Vegan roasts.  Some potatoes,  onions, carrots, herbs, and you have a great dinner! View high resolution

Thanks again Whole Foods!

Vegan roasts.  Some potatoes,  onions, carrots, herbs, and you have a great dinner!

Vegan Caesar Salad! 
It’s been a long time since I’ve had this. What a treat to find the dressing. With faux chicken breast strips and homemade croutons.  View high resolution

Vegan Caesar Salad!

It’s been a long time since I’ve had this. What a treat to find the dressing. With faux chicken breast strips and homemade croutons. 

Sriracha and sesame brussels sprouts with tofu.

Followed recipe below but added cubed tofu for some more substance. 

Only recommendation would be adding a tsp or corn starch to thicken it up. View high resolution

Sriracha and sesame brussels sprouts with tofu.

Followed recipe below but added cubed tofu for some more substance.

Only recommendation would be adding a tsp or corn starch to thicken it up.

theboredvegetarian:

Sriracha & Sesame Brussels Sprouts
1 lb Brussels Sprouts, trimmed3/4 cup Rice Wine Vinegar2-3 Tbsp Sriracha2 1/2 Tbsp Brown Sugar1 1/2 Tbsp Sesame Oil1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)1 Tbsp Extra Virgin Olive OilSalt to tasteDepending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds.

Looks great! Can’t wait to make! View high resolution

theboredvegetarian:

Sriracha & Sesame Brussels Sprouts

1 lb Brussels Sprouts, trimmed
3/4 cup Rice Wine Vinegar
2-3 Tbsp Sriracha
2 1/2 Tbsp Brown Sugar
1 1/2 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)
1 Tbsp Extra Virgin Olive Oil
Salt to taste

Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds.

Looks great! Can’t wait to make!

Flesh-eating by humans is unnecessary, irrational, anatomically unsound, unhealthy, unhygienic, uneconomic, unaesthetic, unkind and unethical. May I elaborate?
— HELEN NEARING, Simple Food for the Good Life
Vegan “chicken” pho!

This is the ultimate winter feel good soup and pretty easy to make.

Add some freshly juiced fruits and vegetables on the side and this is a health boost powerhouse. View high resolution

Vegan “chicken” pho!

This is the ultimate winter feel good soup and pretty easy to make.

Add some freshly juiced fruits and vegetables on the side and this is a health boost powerhouse.

yackattack:

Cocoa-nut Quinoa Bites
Delicious and easy-to-make, no-bake, Cocoa-nut Quinoa Bites! They even have peanut butter in them. ;)
Find this recipe at Vegan Yack Attack!

Holy crap, I love quinoa, but never even considered it like this!

yackattack:

Cocoa-nut Quinoa Bites

Delicious and easy-to-make, no-bake, Cocoa-nut Quinoa Bites! They even have peanut butter in them. ;)

Find this recipe at Vegan Yack Attack!

Holy crap, I love quinoa, but never even considered it like this!

Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.
— ALBERT EINSTEIN
Vegan spaghetti and meatballs!
Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…
What you need…
1 box spaghetti(I use multigrain)
2 cans crushed tomatoes
3/4 cup kalamata olives
1/4 cup green olives
2-4 cloves garlic(depending on taste)
2 tbsp olive oil
2 Italian veg sausage links(I prefer Tofurkey brand)
1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)
1 cup frozen peas
1 cup chopped spinach
How to make it…
Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.
While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.
Add peas, olives, spinach and simmer another 10 minutes or so.  
Add sauce to pasta as desired and devour.   View high resolution

Vegan spaghetti and meatballs!

Well, I was going to make a pasta puttanesca, but went with a hybrid standard spaghetti and meatballs instead.  I like to load up pastas so they’re not so boring and there are some added nutritional benefits.  Thinks like faux meatballs and veg sausage add some extra protein.  The peas and spinach add some extra greens into the mix.  Here’s what I made tonight…

What you need…

1 box spaghetti(I use multigrain)

2 cans crushed tomatoes

3/4 cup kalamata olives

1/4 cup green olives

2-4 cloves garlic(depending on taste)

2 tbsp olive oil

2 Italian veg sausage links(I prefer Tofurkey brand)

1 package of vegan meatballs(frozen or I made my own using ground “meat” by Gimme Lean, rolling them up into little balls and baking at 400 for 10 minutes)

1 cup frozen peas

1 cup chopped spinach

How to make it…

Boil the pasta, I take it off when it’s considered “al dente” or somewhat still firm.

While that’s happening, chop and sautee the garlic in the olive oil.  When the smell gets strong and the garlic starts to turn gold, add in crushed tomatoes. Add the meatballs and sausage and simmer sauce on medium for 10 minutes.

Add peas, olives, spinach and simmer another 10 minutes or so.  

Add sauce to pasta as desired and devour.  

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