My Top Recipes

So this year has been a crazy one for me. Both good and bad. I had a crazy relationship that began and ended pretty quickly, I had the typical issues of being a broke millennial, I had a slew of family issues, as well as job situations (if I can be completely transparent with you, my faithful followers. Thankfully I was able to find solace in cooking and baking. When I prepare food, especially bake, I go into a space of peace, knowing that 9/10 the food that I make is going to be solid. So Here are my top vegan recipes that I put together myself, that bring me peace, happiness, and a full tummy.

  1. Hearts of Palm Ceviche

Ceviche Is delicious. I eat it with a fork, some others eat it with chips, I just know that over the years, I have had ceviche that I loved and some that I could do without. So this recipe is something that I threw together and I absolutely loved it. 

  1. 1 Can of Hearts of Palm Sliced into 1 Inch Pieces
  2. 2 Avocados Diced
  3. 3 Tbsp Cilantro 
  4. 2 Limes for Lime Juice
  5. ¼ Red Onion Chopped
  6. ½ Red Pepper Chopped

Instructions:  Take your Sliced Hearts of Palm, Diced Avocados, and Chopped Red Onions and Peppers to the side while you get your cilantro and lime juice together. Combine all of the ingredients and toss until everything is completely covered and let it marinate for at least 30 minutes. Chill and Serve by itself or with Tortilla Chips.

2. Meatballs (BBQ and Teriyaki)

Years ago when I first began my transition into veganism, the only meatballs that were available were meatballs that already seasoned with Italian seasoning. I attempted to make Teriyaki Meatballs with them it it tasted terrible, So fast forward to a few weeks ago, I went to a gender reveal and  I wanted for there to be meatballs for me so bad, but there wasn’t. So I went to the store, and bought the ground meat that I needed for my own meatballs, and they came out perfectly.

BBQ Meatballs

  1. 1 Pack of Plant-Based Ground Meat (I use Beyond Ground Meat, but I have also taken a liking to Lightlife, So I use them as well).
  2. 2 tsp Meat Tenderizing Seasoning (Optional)
  3. 1 tsp of Onion Powder
  4. 1 tsp of Garlic Powder
  5. 1 Tbsp of Steak Sauce (Optional)
  6. 1 tsp of Liquid Smoke (Optional)
  7. 1 Tbsp black Pepper
  8. 2 tsp of salt 
  9. 2 Tbsp of Brown Sugar
  10. 1 ½ cups of your favorite BBQ Sauce 

Instructions: Take your plant-based ground meat and your seasonings as well as your brown sugar and steak sauce, and mix together until well combined. Form your seasoned ground meat into balls, and place onto your oiled pan at medium heat. Once fully cooked, add your BBQ sauce to your pan and take your heat to low, and simmer. Cook until the BBQ Sauce has cooked its way into your meatballs (It’s important to know the difference between a BBQ Meatball and a Meatball with BBQ sauce on it). Taste test and Serve.

Teriyaki Meatballs

  1. 1 Pack of Plant-Based Ground Meat (I use Beyond Ground Meat, but I have also taken a liking to Lightlife, So I use them as well).
  2. 1 tsp of Garlic Powder
  3. 1 tsp of Ginger Powder
  4. 1 tsp of salt
  5. 1 tsp of black pepper
  6. 2 Tbsp of Brown Sugar
  7. ½ Cup of Hoisin Sauce (Optional)
  8. 1 ½ cup of Teriyaki Sauce

Instructions: Take your plant based ground meat and your seasonings as well as your brown sugar and mixed everything together until well combined. Form your Seasoned Ground Meat Into Meatballs and place onto your oiled pan at medium heat. Once Fully Cooked, add your Hoisin and Teriyaki Sauce and take your heat to low, and simmer. Cook until the Teriyaki Sauce has Cooked its way into the meatballs (Because I can not stress enough the difference between a Teriyaki Meatball and a Meatball with Teriyaki Sauce on it. Taste test and Serve. 

3. Penne with Sausage and Vodka Butter Sauce

I made this two days after Thanksgiving after my father was making sausage and meatballs for everyone else and I asked my father to make me some. He went to the store and picked up a few more things in addition to Lightlife Italian Sausages. I went to work and came back to see that my father did not make them, so I had a pack of Italian Sausage, but Trust I was going to make Sausage and Peppers or Something! So the Saturday after Thanksgiving, I went to work and came back and decided that even though I was so thankful to have Vegan Sides on Thanksgiving, I did not want to eat Leftovers, So I came home and successfully threw this together.

  1. 1 Pack of Plant-Based Italian Sausages
  2. 1 Box of Penne Pasta
  3. ⅓ Cup of Plant-Based Butter
  4. 1 Tbsp Minced Garlic
  5. 2 Tbsp Finely Chopped Onion
  6. 1 tsp of Parsley
  7. 1 tsp of Oregano
  8. 2 Tbsp Sea Salt (Or to taste)
  9. 2 tsp Black Pepper
  10. 1 Cup of Vegan Mozzarella
  11. ¼ Cup of Vodka

Instructions. Sliced your plant-based sausages to your preferred size, and begin to cook them on medium with your plant-based butter, Garlic, Onion, Parsley, and Oregano while you cook your pasta. The Melted Butter should have a red or bright orange color from the sausage (I use the Spicy Italian). On The lowest heat, add your vodka (I added the cheese and Vodka After I had already combined the Pasta, Butter, and Sausages, and worked that way too) and slowly stir. Combine your Cooked and Drained Pasta with the Vodka Butter Sauce and Toss in your Mozzarella Cheese (The heat from the Cooked Pasta will melt the cheese). Serve as is, or Garnish with Parsley, and Enjoy.

4. Vegan Chicken Parmesan

Now I don’t know a person who does not like Chicken Parm. Before I made this, I was craving it for forever and was not going to have a peaceful sleep until I had it. So I went to Whole Foods, grabbed their brand of Soy-Free Chicken Patties, and Decided to work My Magic. I made this recipe to feed myself for a couple of days, but this recipe could feed a family.

  1. 2 packs of Plant-Based Breaded Chicken Patties
  2. 2 Jars of Tomato Sauce
  3. 2 Bags of Plant-Based Mozzarella Cheese
  4. 1 Block or Pack of Plant-Based Parmesan
  5. 2 Boxes of Spaghetti or Fettuccine
  6. 2 Tbsp Salt
  7. 3 tsp Black Pepper
  8. 2 tsp Minced Garlic
  9. 4 Tbsp Chopped Onion
  10. 1Tbsp Oregano

Instructions: Preheat Oven to 350. While you cook and prepare your pasta, Prepare your Tomato sauce by sauteing your Onion, Garlic, Black Pepper, and Oregano in your Olive Oil. Once cooked, add your tomato sauce and cook until it’s bubbling. Once your sauce and pasta are fully cooked, combine and place into a baking dish. Place the plant-based chicken patties over it, and top with Mozzarella and Parmesan (plant-based of course). Cook in the oven on 350 until the Cheese is Completely Melted. Cool and Serve.

5. Vegan Eggplant Parmesan

Growing up, my dad made Eggplant Parmesan for us, and when he did, it was a whole thing because he put so much love into it. So when I get to make it now, I do my best to do my father’s recipe justice. 

  1. 1 Pack of Plant-Based Ground Meat
  2. 1 Pack of Plant-Based  Parmesan
  3. 1 Jar of Tomato Sauce
  4. 1 8 Pack of Breaded Eggplant Cutlets
  5. 2 Tbsp Salt
  6. 1 Tbsp Black Pepper
  7. 2 tsp Oregano
  8. 2 tsp Ground Sage
  9. 1 tsp Parsley
  10.  1 tsp Minced Garlic
  11. 2 Tbsp Chopped Onion
  12. 5 Tbsp Olive Oil

Instructions: Preheat Oven to 350. In a pan, Combine Olive Oil, Onion, Garlic, Salt, Black Pepper, Oregano, Ground Sage, and Parsley, and Cook until the Onions Are completely cooked through. Add Plant-Based Ground Meat and Cook Through Completely and then add Tomato Sauce. In a baking dish, layer Meat Sauce, and Eggplant Cutlets, and Top with Plant-Based Parmesan. Bake at 350 until the Parmesan is Melted. Cool and Serve.

6. Hearty Chili

Chili has been something that my family has loved and become amazing at doing. Its something that brings us together, and its something that we use to bring other people together. We love Chili so much that my sister and I had a cat that we named Chili. As I’ve gotten older and better in the kitchen, I’ve mastered it. This is a bulk recipe and has about a million ingredients, just like how Chili should be. 

  1. 2 Packs of Plant-Based Ground Meat
  2. 1 White Onion
  3. 1 Red Pepper Chopped
  4. 1 Yellow Pepper Chopped 
  5. 1 Orange Pepper Chopped
  6. 1 Large Tomato Chopped
  7. 2 Cans of Corn
  8. 2 Cans of Black Beans
  9. 2 Cans of Red Beans 
  10. 2 Cans of Crushed Tomato
  11. 2 tsp Chilli Powder
  12. 1 tsp Red Pepper Powder
  13. 2 tsp Garlic Powder
  14. 2 tsp Onion Powder
  15. ¼ Salt (I know my dad has high blood pressure, so I skim the salt on a lot of dishes, so add salt to taste)
  16. 3 Tbsp Olive Oil

Instructions: In a pan, take your Oil, and cook down your Onions, Chopped Peppers, and seasonings. Once Your Onions are Clear and the Peppers are soft. Add your Plant-Based Ground Meat and Cook Through Completely. In a Pot, Add your cooked Meat, Onions, and Peppers, as well as your cans of corn, beans, crushed peppers, and your chopped tomato. Cover and cook on medium. Cook  until Beans are completely soft and the sauce is completely cooked. Cool and Top with Nutritional Yeast or Vegan Cheddar Cheese and Serve over Rice, Quinoa, or with some Vegan Cornbread.

7. Best Salad Ever

Now this salad came together while I was in the store on my break from work, and I decided that I was going to make a salad with a bunch of stuff that I was going to put together. Once I put it together, I shared it and everyone loved it, So I knew I created something super lit.

  1. Can of Grilled Artichokes Quartered)
  2. 1 Can/ Jar Hearts of PalmSliced
  3. 1 Large Avocado Cubed
  4. I Bag of Kale
  5. 2 Lemons for Lemon Juice

Instructions: Take your Kale and Wash (Of Course), and Place into a Bowl. Add yout Grilled Marinated Artichokes with the oil. Add your Sliced Hearts of Palm as well as the cubed Avocado. Add your lemon juice and toss all ingredients until the Avocado Coats everything. Serve.

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