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Pecan Pie Bars

Pecan Pie Bars

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Preheat oven to 350 degrees

  • Crust:
  • 1 cup vegan butter (we used Earth Balance)
  • 1/2 cup packed brown sugar
  • 2 1/2 cups whole wheat flour
  • 1/2 teaspoon salt
  • Topping:
  • 1/2 cup vegan butter
  • 1 cup packed brown sugar
  • 1 tablespoons coconut cream*
  • 1 teaspoon vanilla
  • 2 cups chopped pecans
  • Whipped coconut cream, for serving
  • sprinkle of ground cinnamon, for garnish
4.4/5 (11 Votes)

Portobello Pumpkin Ravioli With Sage and Walnut Pesto

Portobello Pumpkin Ravioli With Sage and Walnut Pesto

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To Make the Pasta Dough: Combine flour and salt in a bowl, make a well in the middle, and add pumpkin puree and wa...

  • Pumpkin Pasta :
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup pumpkin purée
  • 2 tablespoons water
  • Portobello Filling:
  • 5 ounces baby portobello mushrooms
  • 1/2 teaspoon rosemary
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • Sage Walnut Pesto:
  • 1 1/2 ounces sage leaves
  • 1 cup spinach
  • 1/4 cup walnut pieces
  • 1/4 cup olive oil
  • 1 teaspoon salt
4.5/5 (4 Votes)

Artichoke Pesto Spaghetti Squash

Artichoke Pesto Spaghetti Squash

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1. Heat oven to 375 degrees

  • 1 Spaghetti Squash, baked and shredded
  • 1 Pkg Button Mushrooms, chopped
  • 1 Yellow Onion, chopped
  • 8 Carrots, chopped
  • 2 Large Zucchinis, chopped
  • 3 Garlic Cloves, minced
  • 1 Tsp Black Pepper
  • 2 Jars Reese Artichoke Hearts, and 1/2 C liquid
  • 1 Lemons, juiced and zested
  • 1 C Parsley, chopped
  • 4 Garlic Cloves, smashed
  • 1 Tbsp Dried Oregano
  • 1/2 Tsp Salt
  • 1 Tsp Black Pepper
4.7/5 (3 Votes)

French Fries

French Fries

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These french fries are incredibly easy to make, require no unusual preparation, are crispy, crunchy and perfect for...

  • 3 medium Yukon Gold Potatoes
  • Olive Oil
  • Sea Salt to taste
  • Fresh Black Pepper to taste
4.3/5 (18 Votes)

Pumpkin Almond Butter

Pumpkin Almond Butter

By

Fold all of the ingredients together until well blended

  • 1/2 cup nut butter (homemade or store bought) * I made homemade with 2 cups almonds and 1 cup walnuts
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 Tbsp pumpkin pie spice
  • 3 Tbsp coconut sugar or date paste (optional)
4.7/5 (10 Votes)

Chickpea Salad Sandwich

Chickpea Salad Sandwich

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Drain and rinse chickpeas thoroughly

  • 2 Cups Cooked Chickpeas (1 19oz Can)
  • 2 Stalks of Celery
  • 1/4 of a Medium Red Onion
  • 3 Tablespoons Vegan Mayonaise (Such as Vegenaise)
  • 1 Tablespoon Dijon Mustard
  • 2 teaspoons Capers (optional)
  • 1/4 teaspoon Salt
  • Several Grinds of Pepper
  • Lettuce or other toppings
  • Slices of Bread or a Tortilla
4.4/5 (7 Votes)

Spinach Artichoke Soup

Spinach Artichoke Soup

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In a high speed blender or food processor, combine the ingredients for the cream and blend until smooth

  • For the cream:
  • 1 can of great northern white beans, rinsed and drained
  • 1 cup unsweetened almond milk
  • 4 tablespoons freshly squeezed lemon juice
  • 2 1/2 tablespoons nutritional yeast
  • 1 1/2 teaspoons white miso
  • 1/2 tsp mustard powder
  • For the Soup:
  • 1 teaspoon olive oil
  • 2 shallots, chopped
  • 1-2 medium-large cloves garlic, minced
  • 2 cups canned or frozen (thawed) artichoke hearts
  • 2 cups spinach leaves
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3 cups vegetable broth
  • 1 cups water
  • salt and pepper to taste
4.8/5 (5 Votes)

Black Bean Pumpkin Brownies

Black Bean Pumpkin Brownies

By

Pre-heat oven to 350F/180C and grease a 9x9 brownie pan with coconut oil or non-stick spray

  • 1 cup small flake, large flake or quick oats
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tbsp instant coffee (optional but recommended)
  • 2 14oz cans kidney or black beans
  • 3 tsp vanilla extract
  • 2/3 cup maple syrup, agave syrup or honey*
  • 1/4 cup melted coconut oil*
  • 1/4 cup pumpkin puree*
  • 6 tbsp cocoa powder
  • Mi-ins
  • 1/4 cup walnuts, chopped*
  • 1/4 cup dark chocolate chunks or chocolate chips*
5/5 (3 Votes)

Coconut Flour Brownies

Coconut Flour Brownies

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Preheat the oven to 365 degrees F

  • 1/2 cup 70 to 85% dark chocolate like Theo (or use semi sweet to make less bitter)
  • 1/2 cup vegan semi sweet chocolate chips like Enjoy Life
  • 1 cup light coconut milk or almond milk or other non dairy milk
  • 1/2 cup maple syrup
  • 2 Tbsp ground sugar or 12 drops stevia
  • 3 Tbsp oil (coconut or organic canola)
  • 2.5 tsp vanilla extract
  • 3 Tbsp flaxmeal
  • 2 tsp psyllium husk (or use flaxmeal)
  • 3/4 cup + 2 Tbsp Tbsp coconut flour
  • 3 Tbsp cornstarch (or arrowroot or tapioca starch)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp pinch of salt
  • 1/4 cup vegan mini chocolate chips or regular size chocolate chips (to fold into the batter)
4.6/5 (13 Votes)

2-Ingredient Chocolate Fudge Frosting

2-Ingredient Chocolate Fudge Frosting

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1. Chill can of full-fat coconut milk in the fridge overnight

  • 1 can full-fat coconut milk
  • 1 bag dark, non-dairy chocolate chips
4.7/5 (23 Votes)