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Black bean and green chili soup

Black bean and green chili soup

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Add water to a large pot or dutch oven and bring to a boil

  • 12 cups water
  • 2 cups uncooked brown rice (I used long grain)
  • 2 (4 oz) cans diced green chilis
  • 1/2 cup Dry Broth Mix
  • 1/2 Tbsp sea salt
  • 1/2 a diced onion (optional)
  • 1 cup corn (optional, fire roasted corn would be amazing)
  • 3 cups cooked black beans (or 2 cans of drained and rinsed beans)
  • juice and zest from 1 lime
  • 1 handful of cilantro
4.3/5 (3 Votes)

Best Breakfast Potatoes Ever

Best Breakfast Potatoes Ever

By

Preheat the oven to 425 degrees F

  • 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
  • 4 cloves Garlic, Minced
  • 1 whole Onion, Peeled And Roughly Chopped
  • 2 whole Green Bell Pepper, Seeded And Roughly Chopped
  • 2 whole Red Bell Pepper, Seeded And Roughly Chopped
  • 1/4 cup Olive Oil
  • 1/2 stick Butter, Melted
  • 1 teaspoon Seasoned Salt
  • 1/2 teaspoon Cayenne Pepper
  • Kosher Salt And Freshly Ground Black Pepper
4.7/5 (30 Votes)

Healthy No-Bake Cookies {Vegan & Gluten-Free}

Healthy No-Bake Cookies {Vegan & Gluten-Free}

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1. In a medium saucepan, mix together agave and cocoa powder

  • 1/2 cup agave nectar
  • 1/3 cup Dutch-process cocoa powder
  • 1/4 cup unsweetened almond milk
  • 1/4 cup coconut oil
  • 1/4 cup almond butter
  • 2 cups gluten-free oats
  • 1/3 cup shredded coconut
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
4.5/5 (20 Votes)

Portobello and Pineapple Teriyaki Veggie Burgers

Portobello and Pineapple Teriyaki Veggie Burgers

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Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom

  • 4 portobello mushrooms, stemmed
  • 1 (20-ounce) can pineapple rings, juice reserved
  • 3 tablespoons low-sodium soy sauce or wheat-free tamari
  • 2 tablespoons light brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • Canola oil
  • 1 tablespoon cornstarch
  • 4 whole wheat hamburger buns, toasted
  • Green or red leaf lettuce
4.5/5 (13 Votes)

Pinwheels with Roasted Veggie Sauce

Pinwheels with Roasted Veggie Sauce

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Preheat the oven to 400 degrees

  • 1 large red pepper (cut into chunks)
  • 1 medium eggplant (peeled + cut into chunks)
  • 1 medium onion (peeled + cut into chunks)
  • 1 cup baby carrots
  • 2 tomatoes (cut into chunks)
  • 3 garlic cloves (peeled)
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • salt & pepper
  • 1 pound mini pinwheel pasta
0/5 (0 Votes)

Oatmeal pumpkin spice muffins (Vegan)

Oatmeal pumpkin spice muffins (Vegan)

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Preheat oven to 375 degrees

  • 3 cups old-fashioned rolled oats
  • 1.5 cups pumpkin puree (We made our own but you can buy canned pumpkin too!)
  • 3 TBS sunflower seed butter
  • 1/4 cup pure maple syrup
  • 1.5 cups unsweetened almond milk
  • 3 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 tsp ground nutmeg
  • 2 TBS ground flax seeds
  • a few walnuts for topping
4.3/5 (6 Votes)

Fig and Fennel Caponata

Fig and Fennel Caponata

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Heat the olive oil over medium heat in a 10-inch saute pan

  • 3 tablespoons good olive oil
  • 1 1/2 cups (1/2-inch-diced) red onion
  • 2 cups (1/2-inch-diced) fennel (1 large)
  • 3 garlic cloves, thinly sliced
  • 1/3 cup good sherry vinegar
  • 1 cup canned crushed tomatoes in puree, such as Redpack
  • 8 dried Calmyrna figs, stems removed and 1/4-inch-diced
  • 2 1/2 tablespoons light brown sugar, lightly packed
  • 2 tablespoons drained capers
  • 1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
  • 1 teaspoon grated orange zest
  • Kosher salt and freshly ground black pepper
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons chopped flat-leaf parsley
  • Grilled bread for serving
5/5 (2 Votes)

Butternut squash mac n cheese with crispy sage breadcrumbs

Butternut squash mac n cheese with crispy sage breadcrumbs

By

Pre-heat oven to 400 degrees Fahrenheit

  • 1 butternut squash, peeled, seeded and cut into 1 inch chunks (9-10 cups)
  • 3 cloves garlic, peeled
  • 3 teaspoons olive oil
  • 1/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon paprika
  • 1/2 teaspoon herbs de Provence or other dried herbs
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon onion powder
  • 2 1/2 cups plain unsweetened almond milk
  • 12 ounces dried pasta
  • 1/2 cup breadcrumbs, gluten free if necessary
  • 2 tablespoons earth balance or butter
  • 2 tablespoons finely chopped sage leaves
4.6/5 (7 Votes)

Black bean, quinoa tacos

Black bean, quinoa tacos

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Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips

  • Lettuce ( prefer a mix of greens and romaine)
  • Cooked Beans (I use pinto, black beans or Taco Lentils)
  • Cooked Grains (I use leftover rice, quinoa or Quinoa Tacos)
  • Cooked Corn (I just buy organic frozen corn)
  • Pico de Gallo or salsa
  • Avocado, sliced
  • Lime Juice
  • Crispy Corn Tortillas* or Tortilla chips (Optional)
4.4/5 (5 Votes)

Zucchini lasagna with cashew cheese

Zucchini lasagna with cashew cheese

By

Basil-Cashew Cheese Soak the cashews in a bowl of water for 30 minutes

  • Basil-Cashew Cheese
  • 1 cup unsalted cashews
  • 1/2 cup unsweetened almond milk
  • 1/4 cup fresh basil leaves
  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • Artichoke-Tomato Sauce
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 14.5-ounce can no-salt-added diced tomatoes
  • 8-ounce can no-salt-added tomato sauce
  • 1 cup chopped marinated artichoke hearts
  • 1/4 cup fresh basil leaves, torn into pieces
  • Red pepper flakes, to taste
  • Sea salt, to taste
  • Freshly-ground black pepper, to taste
  • Zucchini Lasagna
  • 6 medium zucchinis
  • Coarse salt
  • Fresh basil, for garnish
  • Olive oil, for drizzling
4.6/5 (5 Votes)