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Recipes
Cranberry Brussels Sprout Stuffed Acorn Squash
By GuidingVegan
Preheat oven to 350°. Rub squash with EVOO, salt and pepper Place cut side down on a baking sheet
- 2 acorn squash, cut in half and deseeded
- 3 tbsp EVOO (divided)
- 3 cups brussels sprouts (quartered)
- 3 cloves garlic (minced)
- 1/4 cup mushroom "bacon" diced and uncooked
- 1/2 cup fresh cranberries
- 2 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Mushroom bacon
- 1 TB olive oil
- 1/4 tsp salt
- 3/4 tsp liquid smoke
- 1 tsp sesame oil
- 1/2 tsp smoked paprika (optional)
- 2 cups shiitake mushroom caps, sliced thinly
Fondue!
By GuidingVegan
Put all ingredients (except for the flour) in a pot and cook for about 5 minutes
- Cheese Fondue:
- 3/4 cup white wine
- 3/4 cup nutritional yeast
- 1/2 cup vegetable broth
- 3/4 cup unsweetend almond or soy milk
- 1 tablespoon white miso paste
- 1 clove of garlic, minced
- 1-2 tablespoons mustard
- 1 teaspoon tahini
- 1 pinch pepper
- 1 pinch salt
- 1 pinch nutmeg
- 4 tablespoons flour
- To dip:
- French baguette
- mushrooms
- grapes
Grilled Vegetable Chili
By GuidingVegan
1.Preheat a grill to medium-high
- 2 zucchini, sliced 1/2 inch thick
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 2 large portobello mushroom caps
- 1 red onion, sliced 3/4 inch thick
- 1/2 cup extra-virgin olive oil (EVOO)
- Salt and pepper
- 2 cloves garlic, grated or finely chopped
- 2 jalapeño chiles, seeded and finely chopped
- One 15-ounce can black beans, rinsed
- 1 tablespoon chili powder
- 3 tablespoons tomato paste
- 1 cup beer
- 1 cup vegetable broth
- 1/3 cup chopped cilantro
- 1/2 cup shredded vegan pepper jack cheese
- Lime wedges, for serving
- Flaxseed or other tortilla chips, for serving
Chanterelle Mushroom & Lentil Stew
By GuidingVegan
Clean the chanterelle mushrooms with a soft brush to remove any dirt
- 2 Tablespoons coconut oil
- 1 yellow onion, finely chopped
- 3 cloves of garlic, minced
- 3 stalks of celery, finely chopped
- 1 medium sweet potato, scrubbed clean and cut into 1/2 inch chunks (no need to peel)
- 1/2 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon fine sea salt + more to taste
- 1/4 teaspoon ground black pepper + more to taste
- 5 cups chanterelle mushrooms (or mushrooms of choice)
- 1 cup green lentils
- 4-5 cups vegetable stock
- chopped fresh parsley for serving
1-Pot Vegan Minestrone
By GuidingVegan
Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare
- 2 Tbsp water
- 1/2 white or yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced into thin rounds
- 1 1/2 cups green beans, trimmed, roughly chopped
- 1/4 tsp each sea salt & black pepper + more to taste
- 1 small zucchini , sliced into 1/4-inch rounds
- 1 15-ounce can diced fire-roasted tomatoes
- 6 cups vegetable broth
- 2 tsp dried basil (or 1 Tbsp fresh)
- 2 tsp dried oregano (or 1 Tbsp fresh)
- 1 Tbsp nutritional yeast
- optional: Pinch red chili pepper flake
- 1 Tbsp coconut sugar (or other sweetener to taste)
- 1 15-ounce can white beans or chickpeas, rinsed + drained
- 2 cups gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
- 1 cup kale or spinach (or other green), roughly chopped
Pumpkin & Chocolate Brownies
By GuidingVegan
Preheat oven to 350° F and line a baking dish with parchment paper
- 1/2 cup rolled oats, ground into a flour (or use oat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon freshly ground nutmeg
- 4 tablespoons cacao powder
- 3/4 cup coconut flour
- 1/2 cup coconut sugar
- 3 tablespoons coconut oil, melted
- 3 cups pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Chocolate-Dipped Pretzels
By GuidingVegan
1.Place chocolate in microwave-safe measuring cup or mug
- 8 ounce(s) non dairy milk chocolate, broken into pieces
- 27 (8-inch long) pretzel rods
- Flaked coconut and/or green, red, and white sprinkles (for topping)
Easy Thai Peanut Sauce Spaghetti Squash
By GuidingVegan
Spaghetti Squash: Preheat oven to 350 F
- Peanut Sauce:
- 1 medium spaghetti squash
- olive oil
- salt
- 1 garlic clove, minced
- 1/4 cup chopped parsley or cilantro
- 2 tablespoons crushed peanuts
- 1 can (14 ounces) coconut milk
- 2/3 cup natural, unsweetened peanut butter
- 1/4 cup coconut sugar
- 1/4 cup water
- 2 tablespoons soy sauce (substitute Tamari to make gluten-free)
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons sesame oil
- 2 teaspoons red curry paste
Pumpkin Pistachio Brownies
By GuidingVegan
pre heat oven to 350* In a medium mixing bowl add dry ingredients {flour through salt} - set aside
- for the brownies
- 1 cup all purpose or spelt flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 stick earth balance buttery sticks
- 3 oz vegan dark chocolate
- 1 cup pure pumpkin puree
- 1 cup coconut sugar or vegan cane sugar
- 1 tsp pure vanilla extract
- 2 tbsp roughly chopped pistachios
- for the espresso glaze
- 1 cup vegan powdered sugar
- 1/4 - 1/8 tsp espresso powder
- 1-2 tbsp almond or non dairy milk
Smoky Barbecue Sweet Potato Chickpea Burgers with Fat-Free Barbecue Sauce
By GuidingVegan
If making my barbecue sauce (recommended!!) then simply combine the "5 minute smoky barbecue sauce" ingredients in ...
- 1 15oz can chickpeas or garbanzo beans, drained and rinsed well (425 g, mine has added salt)
- 1 cup cooked, mashed sweet potato (230 g, either roasted whole or microwaved, don't steam)
- 1/2 cup + 2 tablespoons smoky barbecue sauce (either your favorite storebought or my recipe below is recommended!)
- 1/4 teaspoon salt
- 1 teaspoon chili powder (optional for kick of heat)
- Optional veggie add-ins: corn, green onions, chopped parsley (I didn't add any)
- 1/4 cup coarse medium-grind cornmeal, not corn flour (43 g)
- 5 Minute Smoky Barbecue Sauce: (makes about 1 1/4 cups)
- 1 cup tomato puree/sauce (mine has added salt only)
- 2 tablespoons pure maple syrup
- 4 teaspoons apple cider vinegar
- 1/2 teaspoon fine sea salt
- 2 teaspoons liquid smoke (don't omit!)
- 1 tablespoon worcestershire sauce (I use a vegan & gluten-free one from Whole Foods)
- 1 teaspoon garlic powder