Menu Enter a recipe name, ingredient, keyword...

GuidingVegan's profile page

Recipes

Cinnamon Roll Cookies

Cinnamon Roll Cookies

By

Heat milk to 110˚. Add 1/2 teaspoon coconut sugar and the yeast

  • Filling:
  • Cookie Rolls
  • 1/2 1/2 1/2 cup almond milk (or other non-dairy milk)
  • 1 1/2 1 1/2 1/2 teaspoons active dry yeast
  • 1/4 1/4 1/4 cup melted vegan butter
  • 1 1 1 teaspoon vanilla extract
  • 1/4 1/4 1/2 cup + 1/2 teaspoon coconut sugar (or vegan brown sugar), divided
  • 2 2 2 cups whole wheat pastry flour
  • 1/2 1/2 1/2 teaspoon salt
  • (2 apples, see notes*)
  • 2 2 2 tablespoons melted vegan butter
  • 2 2 2 tablespoons coconut sugar (or vegan brown sugar)
  • 2 2 2 teaspoons ground cinnamon
  • Icing
  • 1 1 1 cup powdered sugar
  • 3-5 3-5 3-5 teaspoons almond milk
4.5/5 (13 Votes)

Jalapeño Popper and Havarti Dip

Jalapeño Popper and Havarti Dip

By

Soak the cashews in warm hot water for 2-4 hours

  • Ingredients:
  • Cashew Bean Cream base:
  • 1 cup raw cashews (soaked for 2-4 hours)
  • 1/2 cup northern beans, cooked or canned ( or use another 1/3 cup of soaked cashews to make it raw/bean-free)
  • 1 Tablespoon Extra virgin olive oil (evoo. can be omitted)
  • 1/2 + cup water
  • For Cream cheese Jalapeno dip:
  • 2/3 portion of the above blended cashew and bean mixture
  • 3/4 tsp raw sugar or other sweetener
  • 3/4 tsp salt or to taste
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1 Tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 - 1 Jalapeno (to spice preference)
  • 1 small pickled Jalapeno (6-8 slices if using sliced)
  • For Havarti dip:
  • 1/3 of the above blended cashew and bean mixture
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder or 1/4 tsp onion flakes
  • 1 Tbsp nutritional yeast
  • a generous dash of black pepper
  • 1/4 tsp red pepper flakes or to taste
  • 2 tsps chickpea or yellow miso (use chickpea miso to make soy-free)
  • 1 Tablespoon beer (optional)
  • Other:
  • 1/2-1 Jalapeno chopped small
  • 1 pickled jalapeno chopped small (6-7 slices chopped)
  • 2-3 Tablespoons bread crumbs
  • 2 tsps evoo or vegan butter
  • a generous dash of salt and pepper
4.3/5 (11 Votes)

The Plant Cafe mock best vegan burger

The Plant Cafe mock best vegan burger

By

* Preheat oven to 450 degrees

  • 2/3 c. quick cooking wheat bulgur (measure dry and then soak in water for 4-6 hours)
  • 3/4 c. dry red lentils (measure dry and then soak in water for 4-6 hours)
  • 2/3 c. raw cashews (blended into a powder)
  • 2 cups beets, washed
  • 8 oz. white mushrooms, sliced
  • 1.5 tsp. sea salt
  • 4 Tbsp. olive oil
4.7/5 (6 Votes)

Gluten-Free Banana & Macadamia Bread

Gluten-Free Banana & Macadamia Bread

By

Preheat oven to 300˚F Mix all bread ingredient together except for the flour and macadamia on a med setting in a...

  • 1 cup young coconut meat (alternatively use shredded coconut)
  • 3 ripe bananas
  • 3/4 cup coconut flour
  • 1/3 cup apple sauce
  • 6 Medjool dates
  • 1/2 tsp. vanilla essence
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/8 tsp. Celtic sea salt
  • 3/4 cup macadamia nuts
4/5 (1 Votes)

Spiced Butternut squash soup

Spiced Butternut squash soup

By

Preheat the oven to 400°F (200°C)

  • 1 medium / large butternut squash
  • 3 carrots
  • 4 cups veggie stock
  • 1/2 cup coconut milk
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • Salt and pepper, to taste
  • Melted coconut oil or other fat of choice
4.6/5 (5 Votes)

Nutty Tofu Noodles

Nutty Tofu Noodles

By

Bake tofu at 425 degrees on parchment-lined baking sheet for 10 minutes

  • 16 ounces firm tofu, cubed
  • 1/4 cup peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 pound linguine
  • 1 head bok choy, washed thoroughly and strip it down off of the roots and base of the plant.
  • Peanuts
4.5/5 (4 Votes)

Lime Coconut Cheesecake Cups

Lime Coconut Cheesecake Cups

By

Crust: Line a cupcake pan with 12 cupcake liners and set aside

  • Crust:
  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 2 tsp. coconut sugar
  • 1 tsp. pink Himalayan sea salt (or any sea salt is fine)
  • 2 tbsp. shredded coconut flakes (I used unsweetened)
  • 2 tbsp. maple syrup (or honey or agave)
  • 1 cup pitted Medjool dates, chopped (about 5 dates)
  • Filling:
  • 1 can coconut milk (refrigerated overnight, I used full-fat)
  • 1 cup cashews (soaked in water for at least 1-2 hours, preferably overnight)
  • 2 tbsp. shredded coconut flakes
  • 2 tbsp. coconut sugar
  • 2 tbsp. raw, unrefined coconut oil
  • 1 tbsp. lime zest
  • freshly squeezed lime juice from 2 large limes
4.6/5 (17 Votes)

Vegan Portobello and Poblano Enchiladas with Smoky Poblano Queso

Vegan Portobello and Poblano Enchiladas with Smoky Poblano Queso

By

Vegan Portobello and Poblano Enchiladas with Smoky Poblano Queso is a completely meatless meal that your family is ...

  • QUESO SAUCE:
  • 3 poblano peppers
  • 1 tablespoon coconut oil
  • 3 garlic cloves, minced
  • 1 large diced yellow onion
  • 1 pound cremini mushrooms, diced
  • 2 yellow zucchini, diced
  • sea salt to taste
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 tablespoon water
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • dash of cayenne pepper
  • 12 corn tortillas
  • 1/2 cup raw cashews, soaked in water for 30 minutes
  • 1 cup water
  • 2 diced yellow squash
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons arrowroot powder
  • 3/4 teaspoon sea salt
  • pinch of cayenne
  • AVOCADO SAUCE:
  • 1 avocado
  • 1 lime
  • OPTIONAL GARNISHES:
  • green onions, cherry tomatoes, cilantro, to taste
4.6/5 (5 Votes)

Vegan Peanut Butter Chocolate Chip Cookies

Vegan Peanut Butter Chocolate Chip Cookies

By

Preheat oven to 350 degrees and line cookie sheet with parchment paper

  • 1/4 cup coconut oil (expeller pressed or refined if you are not down with the coconut taste that extra virgin will impart)
  • 1 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips
4.2/5 (9 Votes)

Buffalo Cauliflower Bites & Ranch Dip

Buffalo Cauliflower Bites & Ranch Dip

By

Instructions Preheat oven to 450 degrees F Line a baking sheet with foil or parchment paper

  • 1 large head of cauliflower (about 5-6 cups raw)
  • 1/2 cup almond milk (or of choice)
  • 1/2-1 cup water (more to create a thinner coating)
  • 3/4-1 cup red hot sauce (I used Frank’s)
  • 3/4 cup gluten-free all purpose flour
  • 1 tablespoon butter (grass-fed or vegan)
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon cumin powder
  • dash of cayenne pepper
  • ground black pepper and sea salt
  • Non-dairy Ranch dip
  • 1/2 cup cashews, soaked for at least 1 hour
  • 1/2 cup unsweetened almond milk (may thin out to desired consistency)
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoon fresh chives
  • 1 tablespoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • sea salt and ground black pepper to taste
4.7/5 (11 Votes)