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Carrot Cupcakes with cashew frosting

Carrot Cupcakes with cashew frosting

By

Preheat your oven to 350F/180C and grease 15-18 muffin tins with cooking spray or use silicone muffin liners

  • Frosting:
  • 2 cups shredded carrots
  • 1 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup non-dairy milk
  • 2/3 cup apple sauce
  • 2 1/4 cup flour*
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/4 tsp salt
  • pinch nutmeg
  • 1/2 cup raisins
  • 2 cups raw cashews, soaked for 4+ hours
  • 1/2 vanilla bean pod seeds
  • 1/4-1/2 cup water
  • 1 cup powdered sugar**
4.6/5 (16 Votes)

Cranberry-Sage Champagne Cocktails

Cranberry-Sage Champagne Cocktails

By

These festive cocktails are flavored with a delicious mixture of cranberries, honey, orange juice, and sage

  • 1 1/2 cups fresh cranberries
  • 1/2 cup honey (or cane sugar)
  • 1/2 cup water
  • 1/4 cup fresh orange juice
  • 5 to 6 fresh sage leaves, roughly chopped plus additional whole leaves for garnish
  • 2 teaspoons orange zest, freshly grated
  • 2 bottles of your favorite bubbly
4.5/5 (10 Votes)

Sesame Ginger Teriyaki Sauce

Sesame Ginger Teriyaki Sauce

By

Add all of the ingredients, except the rice flour, to a small pot and whisk together well

  • 3/4 cup coconut aminos (this is sweeter and less salty than soy sauce and important)
  • 1/4 cup + 2 tablespoons pure maple syrup
  • 1/4 cup water
  • heaping 1/2 tablespoon minced ginger (make sure to really finely chop)
  • 1 teaspoon minced garlic
  • 1 tablespoon finely chopped chives
  • 1/2 tablespoon toasted sesame seeds
  • 1 tablespoon brown rice flour
  • 1/16 - 1/8 teaspoon cayenne pepper (depending on how spicy you like it, an 1/8 will give a noticeable heat, whereas 1/16 just gives depth of flavor without being spicy, I used 1/8 b/c I like spicy)
0/5 (0 Votes)

Sweet Potato Peanut Burgers

Sweet Potato Peanut Burgers

By

Preheat the oven to 400 degrees F

  • 1/2 cup peanuts
  • 1/4 cup oats
  • 1.5 inch ginger
  • 3 cloves of garlic
  • 1 15 oz can chickpeas, drained or 1.5 cups cooked chickpeas
  • 2 Tbsp packed cilantro
  • 1 tsp soy sauce or use coconut aminos to make soy-free
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 3/4 tsp salt
  • red pepper flakes or sriracha
  • 2 Tbsp flax seed meal or chia seeds
  • 1/2 cup sweet potato puree or mash
  • Oat flour or chickpea flour or breadcrumbs as needed
  • Almond Sriracha Sauce (use Peanut butter or seed butter for variations)
4.7/5 (6 Votes)

Easy fruit cobbler

Easy fruit cobbler

By

1. Preheat oven to 400F and grease a medium-sized casserole dish, square pan, or large pie dish

  • Fruit base:
  • 5 cups sliced peaches
  • 3 cups sliced apples
  • 1/2 cup white or brown sugar
  • 2 tbsp arrowroot powder (or cornstarch)
  • 1/2 tsp cinnamon
  • 1/3-1/2 cup water
  • 1 tsp vanilla extract
  • Biscuit topping:
  • 1 cup gluten-free rolled oats, ground into a flour* see note
  • 1/4 cup almond flour/meal (or more oat flour)*
  • 1.5 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tbsp white or brown sugar
  • 1/2 tsp cinnamon
  • 3 tbsp Earth Balance (or other non-dairy butter replacer)
  • 1/2 cup almond milk (or other non-dairy milk)
4.8/5 (13 Votes)

Bucatini With Olive-Caper Sauce

Bucatini With Olive-Caper Sauce

By

Bring a large pot of salted water to a boil

  • Kosher salt
  • 12 ounces bucatini or spaghetti
  • 1 small clove garlic
  • 2 tablespoons capers, drained and rinsed
  • Pinch of red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 pound tomatoes, diced
  • 2/3 cup pitted kalamata or nicoise olives, chopped
  • 3 tablespoons vegan butter, cut into pieces, at room temperature
  • 3 tablespoons chopped fresh basil
  • 8 ounces vegan mozzarella cheese, finely chopped (optional)
4.6/5 (27 Votes)

Acorn Squash Ravioli

Acorn Squash Ravioli

By

to make the ravioli dough in a medium bowl combine flour, water and olive oil - mix with your hand or a wooden sp...

  • homemade ravioli dough
  • 2 cups all purpose flour or white spelt flour + more for dusting
  • 1/2 cup water
  • 1 tbsp olive oil
  • filling
  • 1 small acorn squash/ peeled & cubed (about 2 cups) -steamed
  • 1 tbsp maple syrup
  • 1 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp salt
  • butter
  • 1 tbsp fresh thyme - woody stems removed
  • 2 tbsp earth balance
  • 2 tbsp pistachios, roughly chopped
4.8/5 (8 Votes)

Tomato Soup

Tomato Soup

By

Preheat oven to 425. Line a baking sheet with parchment paper and set aside

  • 2 tbsp olive oil
  • 1 small white onion, peeled and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 1 (28 oz) can whole peeled tomatoes
  • 1/2 cup vegetable stock
  • 1/2 cup cashew cream, recipe follows
  • 2-3 tsp. granulated sugar
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes, optional
  • salt and pepper, to taste
  • Cashew Cream
  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • Croutons
  • 1 1/2 cups French baguette, cubed into 1" pieces
  • 1 tbsp. olive oil
  • 1/4 tsp. salt
0/5 (0 Votes)

Portobello Chili with Shiitakes & Fennel

Portobello Chili with Shiitakes & Fennel

By

Heat the oil in a large pot over medium heat

  • 1 teaspoon olive oil
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 fennel bulb, fronds removed, halved, and sliced
  • 1 red or orange bell pepper, chopped
  • 4 large portobello mushrooms, chopped into 1-inch chunks
  • 5 shiitake mushrooms, sliced
  • 4 tablespoons tamari
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayanne
  • 1/2 teaspoon chili powder
  • 1 4oz container fresh basil
  • 3 tablespoons fresh oregano
  • 1 bunch fresh parsley **
  • 2 cups vegetable broth
  • one 14-ounce can unsalted tomato sauce
  • one 15-ounce can unsalted diced, fire-roasted tomatoes
  • one 30oz can navy beans, rinsed and drained
  • 2 tablespoons maple syrup
  • 2 tablespoons tomato paste
  • 1 to 2 tablespoons sriracha sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon liquid smoke
  • zest and juice of a lemon
  • salt and pepper to taste
  • sliced green onions, for topping (optional)
  • fresh cilantro or parsley for topping (optional)
4.5/5 (4 Votes)

Fall Veggie Slaw w/sweet ginger dressing

Fall Veggie Slaw w/sweet ginger dressing

By

Make the dressing: combine all of the ingredients in a blender and flip to high for 30 seconds

  • dressing:
  • 1-2 inch piece of ginger, peeled and minced
  • juice of 1 lemon
  • 2-3 tbsp honey or agave nectar
  • pinch of cayenne (as much as you want)
  • salt and pepper
  • 1/2 cup grapeseed or other neutral oil
  • slaw:
  • 1/2 head red cabbage, cored and shredded
  • 1/2 lb brussels sprouts, shredded
  • 2 kale stalks, stems removed and finely sliced
  • 2 green onions, thinly sliced
  • 10 sprigs of parsely, leaves sliced
  • 1 small fennel bulb, halved, cored and shaved thin
  • 1 semi-ripe bosc pear, cored and thinly sliced
  • 1/3 cup sunflower seeds, toasted
  • salt and pepper
4.7/5 (7 Votes)