Vegan Peanut Butter Banana Chocolate Chip Cookies

Adapted from Daily Vegan Meal

INGREDIENTS: 

• 1 cup whole wheat flour
• 1 cup quick oats, finely ground
• 2 teaspoons baking soda
• 4 bananas, mashed
• 1 cup peanut butter
• 1/3 cup brown sugar
• 1/2 cup almondmilk
• 2 teaspoons vanilla extract
• 1 cup vegan chocolate chips

METHOD: 

• Combine flour, oats and baking soda
• In a separate bowl blend mashed bananas, peanut butter, brown sugar, almondmilk and vanilla extract with an electric hand mixer
• Stir dry ingredients into wet ingredients until combined
• Stir in chocolate chips
• Scoop dough into  about 1.5 tablespoon mounds about 2 inches apart on parchment lined baking sheet
• Bake at 350 for 12 minutes
• Cool on racks
• Makes 3 dozen cookies

Instant Pot Italian Lentil Stew

Adapted from Allrecipes

INGREDIENTS: 

• 2 teaspoons oil
• 4 vegan Tofurky or Field Roast sausages
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup pearl barley
• 2 cups green lentils
• two handfuls soy curls
• 1 tablespoon dried parsley
• 6 cups water
• 3 heaping teaspoons no chicken broth powder
• 2 - 15 ounce cans garbanzo beans, drained
• 1 - 20 ounce bag frozen chopped spinach
• 1 - 16 ounce jar salsa

METHOD: 

• On SAUTE setting, heat oil, add onion and cook until translucent
• Add garlic and sausage and cook a little longer until sausage starts to brown
• Add pearl barley and stir 1 minute
• Add lentils, soy curls, parsley and water
• Change to MANUAL setting for 9 minutes
• Quick release when finished
• Stir in frozen spinach until melted
• Stir in garbanzo beans and salsa

Butternut Squash Mac and Cheez

Adapted from It's All Good Vegan

INGREDIENTS: 

• 1 butternut squash, peeled and cut into 2" cubes
• 2 tablespoons vegan margarine
• 1 teaspoon salt
• 1 1/2 cups water
• 2 heaping tablespoons No Chicken Broth powder

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• 1/2 teaspoon garlic powder
• 1 teaspoon dried sage
• 1 teaspoon onion powder
• 1 package vegan shredded cheddar cheese

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• 1 16-ounce package pasta, cooked

METHOD: 

• Combine the first 5 ingredients in an Instant Pot
• Set to sautee until margarine melts; stir to combine
• Seal Instant Pot and set to MANUAL for 3 minutes; quick release when finished
• Using an immersion blender, blend until smooth
• Add the rest of the ingredients, stir to combine then blend a little longer until smooth
• Stir in cooked pasta

Instant Pot Cabbage, Potatoes and Sausage

 

Adapted from Sidewalk Shoes

INGREDIENTS: 

• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 5 small - medium potatoes (about 1 pound)
• 1 small head of cabbage cut into 2" chunks
• 2 vegan Italian sausage links
• 1/2 cup water
• salt

METHOD:  

• Set Instant Pot to saute; add oil and onions and cook until onions are transluscent
• Add sausage and stir a few more minutes
• Add garlic and stir
• Add potatoes, stirring to coat
• Pour in water
• Seal the lid; set to manual for 6 minutes; quick release
• Place cabbage on top of potatoes
• Seal the lid; set to manual for 4 minutes; quick release
• Stir to combine and salt to taste

Eggplant and Chard Stir Fry

Adapted from Tasty Kitchen

INGREDIENTS: 

• 1 Tablespoon sesame oil
• juice from 1 lime
• 2 Tablespoons soy sauce
• 2 teaspoons cornstarch

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• 1 Tablespoon sesame oil
• 1 Tablespoon avocado oil
• 2 Tablespoons minced garlic
• 1 Tablespoon grated ginger

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• 1 large eggplant, peeled and cubed into 1/2 inch cubes
• 1 large bunch Swiss chard, separated stems diced and leaves sliced

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• Cooked basmati rice

METHOD: 

• Whisk first 4 ingredients and set aside
• Heat oils in large pot, add garlic and ginger and cook 30 seconds
• Add eggplant and chard stems and cook until eggplant is becoming tenter
• Add Swiss chard leaves and heat, covered, stirring often, until leaves are wilted
• Stir in soy sauce mixture, lower heat and stir until sauce thickens
• Serve over cooked rice

Just Egg Strata

 

Adapted from JUST Recipes

INGREDIENTS: 

• 4 cups 1" stale bread cubes
• 2 Field Road Smoked Apple Sage Sausages
• 1 tablespoon Earth Balance
• 1 onion, diced
• 1 green pepper, diced
• 3 cloves garlic, minced
• 1 - 6 oz. jar sliced mushrooms, drained
• 1 teaspoon dried sage
• 1 teaspoon rosemary, crushed
  
•  1/2 cup vegan milk or sour cream
• 1 - 12 oz bottle JUST Egg
• 1 cup grated vegan parmesan cheese
• 1 tomato, sliced

METHOD: 

• Preheat oven to 350 degrees; oil a 9 x 7 glass baking dish
• Place bread cubes in large bowl
• Finely dice sausages and add to bread cubes
• Add grated cheese and mushrooms
• Heat Earth Balance in skillet
• Add onion, green pepper and garlic and saute until onion is transluscent
• Stir in sage, rosemary and milk/sour cream
• Add sauteed vegetables to bread cube mixutre and toss
• Shake the bottle of JUST Egg, add to bowl and mix thoroughly
• Pour into oiled baking dish
• Arrange sliced tomato on top
• Bake for 50 minutes until browned and crispy on top
• Let stand for 10 minutes before serving; serve warm
  

Veggie Lentil Soup

Adapted from Life Made Simple

 

INGREDIENTS: 

• 2 tablespoons oil
• 1 large onion, diced
• 1 bunch celery, sliced
• 6 cloves garlic, minced
• 1 pound carrots, sliced
• 18 cups water
• 4 heaping tablepoons no chicken broth powder
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon marjoram
• 2 teaspoons rosemary
• 1/2 teaspoon paprika
• 4 teaspoons red wine vinegar
• 3 teaspoons salt 
• 1 - 16 ounce bag split peas, rinsed
  
• 1 - 16 ounce bag brown lentils, rinsed
• 1 butternut squash, cubed (about 6 cups)
• 1 celeriac, cubed
• 1 bunch kale, stems removed and frozen in plastic bag

METHOD: 

• In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
• Add garlic and cook until fragrant, about 1 minute.
• Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
• Reduce heat and simmer, covered, 30 minutes.
• Add butternut squash and celeriac; simmer for an additional 30 minutes.
• Pulse a few times with an immersion blender to make soup a little creamy.
• Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
• Simmer an additional 5 minutes.