RSS Feed

Category Archives: Vegan Recipes

Vegan Recipe – Thug Kitchen Buffalo Falafel Balls

Posted on

If you haven’t heard of Thug Kitchen, do yourself a favor and head over to Facebook and like the page, where recipes and healthy eating advice are presented in a really frank and funny way.  Each post is accompanied with a recipe in the caption.

The other day I saw this post for Buffalo Falafel Balls and realized that we had almost all of the ingredients for it and what we didn’t have, I could get at the Sherman Oaks Farmer’s Market that night.  The original recipe can be found here.

Thug Kitchen Buffalo Falafel Balls | A Vegan in Progress

I used the Thug Kitchen recipe, but I wasn’t sure how much cauliflower I would need for 1/3 pound.  I rationalized that a head of cauliflower would weigh about a pound (that could be totally off), so I pulverized 1/3 of a cauliflower head in the food processor.  Then I started to think that this would be way too much cauliflower and had visions of really dry, crumbly falafels, so I held back a little.  This turned out to be a mistake.  I would recommend either following the recipe exactly or adding more and more cauliflower until you reach the desired consistency.  You don’t want it to be too dry and not hold together, but if it’s so wet that it’s sticking to your hands more than forming into balls, it needs more cauliflower.  I ended up letting them cook much longer because mine were so wet.  They were really hard to flip over halfway through without losing their shape and came out much softer and flatter than they should have been, but they still tasted great.  I will be making this again and experimenting with the ratios.

I didn’t have bread crumbs, so I used Corn Flake crumbs, which worked just fine.  I used 1 tsp pizza seasoning and 2 tsp cajun seasoning since I didn’t have any all purpose seasoning and felt that the original measurements seemed like too little seasoning.  Since I didn’t have a lot of time after fighting an hour of traffic to get to Sherman Oaks to go to the Farmer’s Market with my sisters, I didn’t have a lot of time to cook, I ended up using store bought buffalo sauce.  I just made it less hot by mixing one part buffalo sauce and one part vegetable oil.

Buffalo Falafel Balls Pita | A Vegan in Progress

These falafel pitas were delicious and relatively easy to make considering what you get.  Eric liked them a lot as well, but said they didn’t hold up too well after refrigerated overnight.  We will definitely have these again.

Vegan Recipe – Soyaki Sliders

Posted on

Well, I kind of stole this recipe from my mom.  As you may remember from previous posts, my mom’s meatless meatball sliders are pretty famous with our friends and family.  They are great little bites of party food and pretty simple to make.  I will post her recipe one of these days, but for now, here’s my quick version.

Soyaki Sliders | A Vegan in Progress

INGREDIENTS:

All ingredients can be purchased at Trader Joe’s, making this a one stop shopping trip.

soyaki sliders | A Vegan in Progress

  • Bag of Mini Sesame Seed Buns
  • Bottle of Soyaki sauce
  • Bag of frozen Meatless Meatballs (these meatballs are great for anything, including smushing and using as meatless ground beef, because they are so soft)

DIRECTIONS:

  • Put the meatballs on a plate and microwave for one minute.
  • Put the, now mostly warm, meatballs in a small saucepan.  Add enough Soyaki to coat the meatballs thoroughly.  The ton of sesame seeds in the Soyaki sauce add a great texture.
  • Simmer the meatballs for 5-10 minutes until warm all the way through.
  • Place one or two meatballs on each slider bun and enjoy!

Vegan Recipe – Roasted Red Pepper Sandwich

Posted on

Sandwiches are a really tough thing to wrap your head around once you go vegan.  We’re used to sandwiches built around meats and cheeses, so it’s often a challenge to think of alternatives.  This is a quick, filling, tasty sandwich that doesn’t require fake meats to make it satisfying.  I made it with stuff I just happened to have on hand.

Roasted Red Pepper Sandwich | A Vegan in Progress

Roasted Red Pepper Sandwich

INGREDIENTS:

  • 1 bread bowl sized sourdough loaf (I got mine at Trader Joe’s)
  • 1 or 2 roasted red peppers (the kind that come marinated, in a jar)
  • Tofutti Better Than Cream cheese (or any other imitation cream cheese)
  • A handful of spinach leaves

DIRECTIONS:

  • Simply cut the loaf in half, spread cream cheese on one side, cut red peppers into strips, and pile peppers and spinach on the sandwich.

My sandwich was a little bread-heavy, so I would suggest maybe cutting a slice or two of bread out of the middle of the loaf to make it more manageable.

Sourdough bread sandwich | A Vegan in Progress

Vegan Recipe – PPK Fronch Toast

Posted on

Breakfast can be difficult for new vegans.  So much of what we are used to eating for breakfast involves some type of animal product or another.  It’s a very tough meal to eat out at a restaurant without resorting to fruit or potatoes only.  However, at home, it’s a different story.  There’s a variety of meal options that aren’t difficult to make yourself.  One of my favorite easy recipes is Isa Chandra Moskowitz’s Fronch Toast from the Post Punk Kitchen website.  Click here for the recipe.

PPK Fronch Toast | A Vegan in Progress

You can use many types of vegan bread, by my favorites are sourdough and French bread.  They take the batter well without getting soggy.  When I was a kid, my mom always made French toast using an egg and milk wash as opposed to a flour based batter, but this is a great version as well.  In fact, Eric prefers it!

Also pictured are some slices of Tofurkey Italian Sausage.  They are really tasty and go well as a side to Fronch Toast.  I have since found that slicing the sausage in larger chunks works better.  Slicing too thin causes the sausages to overcook.

Try this out with some orange juice.  It makes a terrific weekend meal!

Vegan Recipe – Soy Chorizo Skillet

Posted on

I realize that have been sorely behind on my posts of vegan recipes that I have tried.  I haven’t had much time or need to cook recently, but here’s a simple recipe that I adapted from my husband’s breakfast skillet recipe.

Vegan Recipe of the Week – Soy Chorizo Skillet | A Vegan in Progress

Action shot – you can see the steam coming off of it!

Funny enough, he’s the Mexican one, but I like things a lot spicier than he does.  I would say that this recipe comes out to medium spiciness.  If you like medium strength salsa, you will probably like it.  Feel free to adjust it to your tastes.

Soy Chorizo Skillet | A Vegan in Progress

INGREDIENTS:

  • 2 russet potatoes
  • Olive oil – enough to coat the bottom of the pan
  • About 1/3 of a bell pepper, chopped
  • 2 handfuls of baby spinach (I only used one, but it shrinks a lot, so a second handful would have been good)
  • About 1/3 of a package of soy chorizo (a textured vegetable protein with Mexican spices)
  • 1/4 cup of chunky salsa (I used Trader Joe’s chunky salsa)
  • A sprinkling of Chef Merito Chicken Seasoning, which is actually vegan (I purchase this at the local Vallarta Supermarket, found only in California, but any Mexican market would likely have it)

DIRECTIONS:

  1. Add oil to the pan and let it heat up while you peel and cube the potatoes.
  2. Add potatoes to the pan and stir.
  3. Sprinkle Chicken Seasoning over potatoes, stir them so that all potatoes get a golden tint.  You don’t want more than that because the seasoning is pretty salty.
  4. Add chopped bell pepper.
  5. Toss spinach in skillet and stir.
  6. Taste-test a piece of potato.  If it is soft, mix in the chorizo and salsa, if it is still firm, let it cook a while longer.
  7. Wait for chorizo and salsa to warm up to the temperature of the potatoes, then serve.

This makes a delicious, slightly spicy breakfast that is great in a bowl with a glass of orange juice.  I would imagine that it would also be great wrapped in a tortilla.

Update and Spicy Juice Recipe

Posted on

Sorry everyone!  I have been unforgivably absent from A Vegan In Progress for a while now.  I’m not done – I promise!  I have a lot more that I would like to write about.  I am just really, really busy with my last semester of college.  I’m taking 16 units, while working, so I haven’t had the time to update as much as I would like.

I am also in the process of a juice fast.  I’m trying to reboot my system and detox to heal my body from the damage done by all the crap food I used to eat.  I am also in it for the weight loss, which has been great so far.  I have lost 31 pounds to date.  I’ll keep you updated on any major weight loss milestones as well as a few juice recipes here and there.  Until I’m done, I’m obviously not cooking or going out to eat, so any posts that you see (and I do have a few already planned) were from meals before my fast.

Now for my spicy juice recipe… (“recipe” is kind of used loosely here).

Amounts are up to you, depending on the number of ounces you are going for.

Juice carrots, cucumber, lime, spinach, red bell pepper, and jalapeno.  Mix it together well.

Spicy Juice | A Vegan in Progress

Vegan Recipe – Chocolate Chip Cookies

I am a big fan of Isa Chandra Moskowitz’s cookbooks… her Fronch toast recipe is the best French toast I’ve ever had.  So when I felt like trying my hand at a vegan chocolate chip recipe, I went directly to her website for a recipe.

These cookies are actually quite simple to make and come out very soft and puffy rather than other cookie recipes that come out crispy and flat.  They were very tasty as well – try them out!

Chocolate Chip Cookies | A Vegan in Progress

INGREDIENTS:

  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2/3 cup canola oil
  • 1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
  • 1 tablespoon tapioca flour (you can use cornstarch or arrowroot instead – I used cornstarch)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups chocolate chips (I used chocolate chunks)

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C).  Lightly grease two large light metal baking sheets.
  2. Mix together sugars, oil, milk, and tapioca flour in a mixing bowl.  Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel (or beat it in your mixer as I did).  There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
  3. Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
  4. For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
  5. For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

Vegan Recipe – Teriyaki Cauliflower “Wings”

You may recall that in my post, Copycat Mohawk Bend Buffalo-Style Cauliflower “Wings”, I said that the baked cauliflower could potentially be tossed in any kind of sauce to make different appetizers.  A week or two ago I tested that theory.  I followed the same steps for the coating and baking of the cauliflower, but when it came to tossing them in sauce, I used Lawry’s Teriyaki 30 Minute Marinade (which didn’t have to be thinned with oil).Teriyaki Cauliflower "Wings" | A Vegan in Progress

The resulting wings were fantastic.  I imagine that an assortment of them made in different flavors would be great for a party.  I’m on the hunt for different marinades and sauces to try.  Next time I’m going to try the Chipotle Lime Grilling Sauce from the Archer Farms brand at Target.  Stay tuned!

Teriyaki Cauliflower Wings | A Vegan in Progress

Vegan Recipe – Copycat Mohawk Bend Buffalo-Style Cauliflower “Wings”

Hey everyone!  This week’s recipe is a copycat of a popular veganized bar favorite, buffalo wings!  The original Buffalo-Style Cauliflower “Wings” can be found at the hipster bar, Mohawk Bend, in LA.  I have never personally been to Mohawk Bend… I keep missing out on every opportunity!  However, Eric went with a friend since it is very close to where he grew up.  It was a vacant movie theater and home to many squatters for as long as he could remember, but it has since been revived into a cool pub.  Their food and drinks are made mostly with California-based products and their website boasts a menu for everyone – offering “vegan, vegetarian, and non-vegan options.”  I really want to swing by on a Monday for their three course meatless Monday meal.

Ever since their visit to Mohawk Bend, Eric’s friend was dying to try out some buffalo-style cauliflower “wings”.  After finding a recipe on pinterest (originally posted here), I have tried it out a few times and am ready to give you a full report.  I altered the recipe a bit, mainly so that it would result in more, and a little thinner, batter to more easily fully coat the cauliflower pieces.  I ended up with a little too much batter and a little too much buffalo sauce, but I thought it was worth it to make it easy to evenly coat every piece in comparison to the time I followed the recipe exactly.  They turned out deliciously crispy on the outside, but soft on the inside.

Vegan Copycat Mohawk Bend Buffalo-Style Cauliflower “Wings” | A Vegan in Progress

INGREDIENTS:

  • 1 head of cauliflower, cut into florets
  • 1 cup whole wheat flour (any flour works, but I had whole wheat at home)
  • 1 cup water + more if needed
  • Pinch of salt
  • 1/2 cup hot sauce (Frank’s brand of hot sauce works well)
  • 1/2 cup vegetable oil or earth balance (I used oil)

DIRECTIONS:

  1. Preheat the oven to 400º and oil/butter up a baking sheet.
  2. Mix the flour, water and a pinch of salt into a batter.
  3. Coat each cauliflower floret in the batter making sure it’s not too thick (add more water here if needed) so it crisps up in the oven like fried batter on chicken wings. Arrange on baking sheet then pop in the oven for 30 minutes or until edges brown slightly.
  4. Mix vegetable oil or earth balance with hot sauce.  If you like them super fiery, just toss them in straight hot sauce, omit the oil.
  5. When florets are done and cool, toss them in the hot sauce mixture.

The original blog post also has a recipe for Vegan Blue Cheese Dressing, which I did not try.  If you’re interested, follow the link found here.

Here’s a peak at the “wings” before they were tossed in the buffalo sauce mixture.  You could potentially toss them in other sauces to make teriyaki “wings” and other fun appetizers.

Copycat Mohawk Bend Buffalo Cauliflower Wings | A Vegan in Progress

Vegan Recipe – Easy Vegan Brownies

Posted on

I promised a brownie recipe and I am here to deliver!  This recipe (originally found here) is relatively simple and is made mostly with regularly stocked pantry ingredients.  I added a melted chocolate topping to the brownies because that is how my mom has made them since I was a child and her brownies are loved by everyone who is lucky enough to try them.  They were yummy and gooey and certainly curbed my chocolate cravings.  My only complaint is that they were pretty crumbly and definitely needed something to get them to stick together.  I have added an egg replacer to the recipe below.  You could easily use different types of sugar and flour to make this sinful recipe a bit healthier.

Easy Vegan Brownies | A Vegan in Progress

INGREDIENTS:

  • 2 cups of all-purpose flour
  • 2 cups of sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 tsp Ener-G egg replacer + 2 tbsp warm water
  • Handful of vegan dark chocolate chips or a few pieces of vegan dark chocolate bar (optional)

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix together egg replacer and warm water. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil, vanilla, and egg replacer; mix until well blended. Spread evenly in a 9×13 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny.
  4. (Optional) Sprinkle chocolate chips /place chocolate bar pieces evenly on top of warm brownies.  Let them melt on the hot brownies, then smooth with a butter knife.
  5. Let cool for at least 10 minutes before cutting into squares.