Tag Archives: vegan recipe

Chocolate Chip Coconut Oatmeal Cookies – Vegan!

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Baked cookies

Simple cookie recipe for vegan chewy-on-the-inside cookies! With oats and no eggs or dairy, you can even pretend they are good for you.

Ingredients

  • ½ cup vegan butter at room temperature
  • 1 cup light brown sugar
  • 1.5 tbsp soy or oat milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1.5 cups oats
  • 1 cup flour
  • 1 cup dried coconut flakes
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • ½ to ⅔ cups chocolate chips
  • ½ cups walnuts chopped (optional)

Process

  1. Preheat the oven to 350°F
  2. Cream the vegan butter, brown sugar, vanilla, and maple syrup with a blender.
  3. In a separate bowl, combine the oats, flour, coconut, baking soda, salt, and cinnamon.
  4. Mix the dry and wet ingredients, either by hand or softly with a dough hook until the mixture is crumbly then mix in the soy milk.
  5. At that point, it should be wet enough that you can pick up a small handful and squish and pat it into a ball and then slightly flatten into a patty. If you can’t make it hold together at all, add a bit more soy milk.
  6. Place the cookies onto a baking stone or parchment lined pan.
  7. Bake for 15 minutes or until the edges are firm and the tops slightly browned. Don’t overcook – they will get firm as they cool!
  8. Allow to cool for a 5-10 minutes and then transfer to a wire rack to finish cooling.

Vegan Baked Ziti

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Image of ziti

Great for a cold day!

Ingredients

  • 1 box ziti
  • 1.5 large cans tomato sauce
  • 1 can petite diced tomatoes
  • ½ onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 T Italian seasoning
  • 1 container extra firm tofu
  • 2 T apple cider vinegar
  • 4 T nutritional yeast
  • 1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired.
  • Vegan mozzarella
  • Salt and pepper

Process

Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside.

Drain tofu. Place in a large bowl and mash with fork or potato masher until the consistency of cottage cheese or ricotta. Add vinegar, nutritional yeast, and a little salt and fold in. Set aside.

Saute onion, bell pepper, garlic, celery in olive oil until soft. Add tomato sauce, diced tomato, Italian seasoning. Salt and pepper to taste. Bring to a simmer and let simmer 15-20 minutes.

Preheat oven to 350. Add ⅓ of the sauce to the bottom of an 8×13 baking dish. Add a layer of ½ of the pasta. Add tofu mix in scoops and then use a spatula to spread across pan. Add ⅓ of the sauce over the tofu mix. Add the second half of the pasta in an even layer. If using meat substitute, add that here in an even layer. Add remaining sauce and vegan mozzarella.

Cover with lid or foil (I like to spray the foil with vegetable spray so it doesn’t stick to the vegan cheese). Bake for 40 minutes or until everything is hot and cheese is somewhat melted (to the extent that the brand you are using will melt).

Vegan Meatloaf That’s Beyond Good

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Beyond Meat Vegan Loaf

Beyond Meat Vegan LoafMeatloaf has always been a favorite around our house. My kids never understood people who didn’t like it. The vegans, however, missed it after the switch. With the advent of Beyond Beef®, that’s over! But enough nattering, the recipe (such as it is) is below…

Vegan Beyond Meatloaf Recipe

1 Package Beyond Beef®
½ Medium onion, diced
⅔ Sleeve saltines, finely ground
1/4 cup Just Egg egg replacer (or blended tofu with black salt)
Salt and pepper to taste
Ketchup to taste

Mix ingredients except ketchup. Knead briefly and create a loaf.

Bake at 350 until meat thermometer approaches the temperature you would use for ground beef. About 10 minutes before the end of cooking, add ketchup. Let stand for 5-10 minutes to settle, slice and serve.

It ends up looking and tasting surprisingly similar to a standard ground beef loaf. I’ve added an image below of both to compare, so don’t go on if you don’t want to see that!