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Samosa Potato Cakes with Green Chutney

Samosa Potato Cakes with Green Chutney

By

Add potatoes to a large pot and cover with water

  • Cakes:
  • 3-4 pounds yukon gold potatoes, scrubbed clean + halved
  • 1-2 Tbsp vegan butter, plus more for cooking (or sub a neutral oil of choice)
  • 1-2 tbsp curry powder, plus more to taste
  • 1/4 th tsp ground cardamom, plus more to taste
  • Salt + pepper to taste (~ 1/2 tsp each)
  • 1 bag green peas (thawed if frozen)
  • 1 yellow onion diced
  • OPTIONAL: 1/2 cup panko bread crumbs (optional for coating)
  • Green Chutney
  • 1 bunch fresh cilantro (~3 ounces), stems mostly removed
  • 3 cloves garlic, crushed
  • Salt + pepper to taste (~ 1/4 tsp each)
  • 1 large lime, juiced (or sub lemon)
  • 1 Tbsp sweetener (such as maple syrup), plus more to taste
  • Water to thin (1-2 Tbsp)
  • OPTIONAL: 1-2 Tbsp ripe avocado for extra creaminess
4.3/5 (7 Votes)

Perfect Lemonade

Perfect Lemonade

By

Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith)

  • 2 lemons
  • 1 1/2 cups each sugar and water
  • 1/2 teaspoon salt
  • 2 cups each fresh lemon juice and water
  • lemon slices
4.5/5 (2 Votes)

Cheezy Cauliflower Broccoli Bake

Cheezy Cauliflower Broccoli Bake

By

Preheat oven to 375 degrees F (190 C) and lightly grease a 9x13 inch (or similar size) baking dish

  • VEGETABLES
  • 1 medium-large head cauliflower, shredded or grated into “rice”
  • 2 cups roughly chopped broccoli
  • 1 Tbsp veggie broth
  • 1/4 cup vegan parmesan cheese
  • Sea salt + black pepper to taste
  • SAUCE
  • 4 Tbsp veggie broth
  • 5 cloves garlic, minced
  • 1/4 cup arrowroot starch (if not gluten free, can sub all purpose flour)
  • 2 cups unsweetened plain almond milk
  • 1/4 tsp sea salt + black pepper, plus more to taste
  • 1/4 cup nutritional yeast
  • 1/2 cup vegan parmesan cheese, plus more for serving
  • MIX-INS optional
  • 1 cup cooked chickpeas or quinoa for added protein
  • 1 cup chopped curly kale
0/5 (0 Votes)

Lemon Orzo Salad with Asparagus, Spinach, and Tofu Feta

Lemon Orzo Salad with Asparagus, Spinach, and Tofu Feta

By

This salad is simple and fresh

  • 1 cup orzo
  • Salt-about 1/2 tsp. for boiling water
  • 2 cloves garlic, finely chopped
  • 1 teaspoon olive oil
  • 8 asparagus spears, cut into 1 inch pieces
  • 1 cup packed fresh spinach
  • Juice of 1 large lemon
  • 1/3 cup tofu feta cheese
  • Salt and pepper, to taste
4/5 (1 Votes)

Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

Zucchini Pasta with Mango, Avocado, and Black Bean Salsa

By

Make sauce. Add lime juice, zest, pepper, syrup and evoo

  • 2 ripe Haas avocados, halved, pitted, and cut into 3⁄4-inch cubes
  • 3 tablespoons freshly squeezed lime juice and zest of 1 or 2 limes
  • 2 ripe mangoes, peeled, pitted, and cut into 1⁄2-inch cubes
  • 1 bunch chopped fresh cilantro, plus more as garnish
  • 1 ⁄2 teaspoon sea salt *see notes
  • Freshly ground black pepper
  • 1 teaspoon pure maple syrup
  • 1 jalapeno diced
  • 3 scallions chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 can cooked black beans
  • 4 medium zucchini, spiralized and prepped
4.6/5 (8 Votes)

Pineapple Salsa

Pineapple Salsa

By

Mix all ingredients in a medium-sized bowl

  • 2 cups fresh pineapple, diced small (about 1/2 of a pineapple)
  • 1 red bell pepper, diced small (about 1 cup)
  • 1/3 red onion, finely diced (about 1 cup)
  • juice from 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1/4 piece of a jalapeño, finely diced (optional)
  • sea salt, to taste
4.8/5 (8 Votes)

Grilled Corn & Black Bean Salad

Grilled Corn & Black Bean Salad

By

Preheat a grill to medium

  • 4 ears fresh corn, shucked
  • 3 tablespoons EVOO
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • salt
  • 2 15 ounce can black beans, rinsed and drained
  • 1 bunch radishes, trimmed and thinly sliced
  • 3 scallions, thinly sliced
  • 1/3 cup chopped cilantro
  • 1 avocado, thinly sliced
4.4/5 (5 Votes)

Smoky Jalapeno Black Bean Dip

Smoky Jalapeno Black Bean Dip

By

First, drain and rinse your beans well

  • Two 15oz cans black beans, drained and rinsed well
  • 1/2 heaping cup finely chopped red bell pepper (75 g)
  • 1/2 cup finely chopped white onion (70 g)
  • 3 tablespoons water
  • 1 extra large clove garlic clove or 2 medium ones
  • 2 tablespoons fresh lime juice
  • Salt & Pepper (I used 1 teaspoon salt and 1/2 teaspoon black pepper)
  • 1 1/4 teaspoon ground cumin (I added 1 1/2 tsp total, start with 1 1/4 and add more to taste)
  • 1/2-1 teaspoon liquid smoke, to taste
  • 1-2 tablespoons fresh finely chopped jalapeno (fresh is much more mild than cooked, so use fresh! I used 1 heaping tablespoon 11g)
  • Garnish: Extra chopped jalapeno, fresh red bell pepper, lime wedges
4.5/5 (6 Votes)

Gingerbread Avocado Chocolate Mousse

Gingerbread Avocado Chocolate Mousse

By

Put all ingredients into a food processor and process until smooth

  • Mousse:
  • 2 ripe avocados
  • 1 large banana
  • 1/2 cup cacao powder
  • 6 dates
  • 1/2 cup almond milk or other plant-based milk
  • 1 teaspoon gingerbread spice
  • Topping:
  • coconut cream
  • fresh berries
  • dark chocolate
  • cinnamon
4.5/5 (2 Votes)

"Cream" of Mushroom Soup

Cream of Mushroom Soup

By

Heat the oil in a large soup pot

  • 2 tbs olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 sprig of fresh rosemary, or 1 tsp of dried
  • 1 pound of mushrooms. I used cremini, baby bellas, and button finely chopped
  • 2 14 oz cans of white beans (I used navy) drained and rinsed
  • 1/4 cup of dry white wine
  • 3 cups of veggie stock
  • Salt and pepper to taste
  • Parsley for garnish (or fresh rosemary)
4.5/5 (6 Votes)