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Smokey Pumpkin Bisque

Smokey Pumpkin Bisque

By

Place all soup ingredients, except for the salt, in a blender and puree until completely smooth

  • Smoky Pumpkin Soup
  • 1-15 oz. Can of Pumpkin Puree
  • 6 oz. Medium or Firm Tofu, Rinsed
  • 2 C. Vegetable Broth
  • 1 T. Maple Syrup
  • 1 1/2 tsp. Onion Powder
  • 1/2-1 tsp. Liquid Smoke (depending on how smoky you want it to be)
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Smoked Paprika
  • 1/4 tsp. Chipotle Powder
  • Salt to taste (I used 1/2 tsp.)
  • Kale Chip Garnish
  • 1 Leaf of Curly or Red Kale
  • Sesame Oil or other spray-able oil (optional)
  • Pinch of Smoked Salt
4.7/5 (3 Votes)

Smokey Spicy Pumpkin Hummus

Smokey Spicy Pumpkin Hummus

By

Add chickpea liquid and garlic to a food processor and blend until chopped fine

  • Options:
  • 1 can chickpeas, reserving 1 tbsp liquid, then drained and rinsed
  • 1 can pumpkin
  • 2 cloves garlic
  • Juice of one lemon
  • 1 heaping tbsp tahini
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp maple syrup
  • 2 tsp fresh oregano
  • salt and pepper
  • 1-2 tbsp EVOO
  • slash of water
  • chopped oregano
  • toasted chopped walnuts
  • Siracha
4/5 (1 Votes)

Baked Falafel

Baked Falafel

By

Carefully read the instructions as to prepare these falafel correctly

  • 2 15 oz cans low-sodium chickpeas, drained and rinsed
  • 1 cup finely chopped onion
  • 4 extra large garlic cloves, with skins still on (for roasting)
  • 2 1/4 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3 tablespoons smooth tahini
  • salt and pepper (Add 1 teaspoon salt and 1/4 teaspoon pepper)
  • 1/2 cup cooked, mashed and tightly packed gold or red potato
  • 3/4 cup packed flat leaf parsley (I just tore off a bunch of leaves and pressed them down in cup)
  • 2 tablespoons water
  • Optional for a kick of heat: 2 tablespoons hot sauce (so good!) (If you don't want to use hot sauce, then increase the black pepper to 1/2 teaspoon and add 1 additional tablespoon water)
  • To Serve
  • Recommended: Creamy Lemon Pepper Sauce
  • chopped tomatoes
  • avocado
  • Creamy Lemon Pepper Sauce
  • 1/2 heaping cup raw cashews soaked in boiling water for 10 minutes
  • 2 tablespoons fresh lemon juice
  • 6-8 tablespoons water, as needed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
4.6/5 (10 Votes)

Zoodle stir fry with cashew satay sauce

Zoodle stir fry with cashew satay sauce

By

Spiralize your zucchini and squash

  • 2 -3 zucchini and/or yellow squash (spiralized into noodles)
  • 2 handfuls of chopped napa cabbage (more if you want more veggies)
  • 1 shallot or 2 - 3 tbsp chopped red onion
  • 1 tbsp sesame oil
  • 2 -3 tbsp creamy cashew butter or tahini works too --> adjust according to how much zucchini you use.
  • 1/2 to 1 tsp red chili flakes
  • 2 tbsp tamari or gluten free soy sauce (add more if you like salty)
  • 1 tsp maple syrup
  • 1 tsp garlic (minced)
  • 1/4 tsp five spice asian seasoning
  • dash of sea salt
  • black pepper to taste
4.2/5 (6 Votes)

Vanilla Bean Cheesecake with Chocolate Mousse

Vanilla Bean Cheesecake with Chocolate Mousse

By

Preheat oven to 375° and line a spring-form pan with parchment paper Crust Crust In a small bowl, mix the gra...

  • Crust:
  • 1.5 cups graham crackers, crushed
  • 6 tablespoons vegan butter, melted (or margarine)
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla bean paste
  • Filling:
  • 16 oz. vegan cream cheese
  • 16 oz. silken tofu
  • 1.5 cups coconut sugar
  • 1 vanilla bean (beans extracted) or 1 tablespoon vanilla bean paste
  • 1/4 cup fresh lemon juice
  • 1 teaspoon corn starch
  • 1/2 cup flour
4.5/5 (19 Votes)

Vietnamese Style Vegetarian Curry Soup

Vietnamese Style Vegetarian Curry Soup

By

Heat oil in a large stock pot over medium heat

  • 2 tablespoons vegetable oil
  • 1 onion, coarsely chopped
  • 2 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 2 inch piece fresh ginger root, thinly sliced
  • 1 stalk lemon grass, cut into 2 inch pieces
  • 4 tablespoons curry powder
  • 1 green bell pepper, coarsely chopped
  • 2 carrots, peeled and diagonally sliced
  • 8 mushrooms, sliced
  • 1 pound tofu, cut into bite-size pieces
  • 4 cups vegetable broth
  • 2 cups water
  • 2 teaspoons red curry paste
  • 2 tablespoons vegetarian fish sauce (optional)
  • 2 teaspoons red pepper flakes
  • 1 bay leaf
  • 2 limes, zested and juiced
  • 8 small potatoes, quartered
  • 2 cans coconut milk
  • 2 cups fresh bean sprouts, for garnish
  • 8 sprigs fresh chopped cilantro, for garnish
4.5/5 (10 Votes)

Baby Bell Peppers With Tofu Feta and Mint

Baby Bell Peppers With Tofu Feta and Mint

By

Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; ...

  • 1 lb baby bell peppers
  • 2 Tbsp evoo
  • Salt and red pepper flakes
  • 1 Tbsp Evoo
  • chopped mint
  • juice of 1/2 lemon
  • Tofu Feta
4.3/5 (4 Votes)

Raw Chocolate Carrot Cake

Raw Chocolate Carrot Cake

By

Line a tall 6" springform pan or a 9" springform pan with plastic wrap along the base and walls

  • Base:
  • 6 raw carrots
  • 4 cups gluten-free quick oats
  • 10 soft medjool dates, pitted
  • 1/2 cup maple syrup
  • 2 tbsp apricot jam (I used St. Dalfour's fruit-sweetened jam. Or can use this homemade raw version)
  • 1 1/2 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 3/4 cup cacao powder
  • Frosting:
  • 2 ripe bananas
  • 12 soft medjool dates, pitted
  • 1 tsp pure vanilla extract
  • 1/3 cup water
  • 1/3 - 1/2 cup cacao powder (to taste)
  • 1/2 cup gluten-free quick oats, ground into a flour first (or for a smoother frosting use sweet sticky rice flour instead)
  • Optional Toppings:
  • dried edible rose petals and buds
5/5 (1 Votes)

Roasted eggplant and hummus pizza

Roasted eggplant and hummus pizza

By

Tahini Sauce : Mix all ingredients together until smooth (this works well with an immersion blender) Turn the oven...

  • 1 ball of pizza dough (homemade or store-bought)
  • 1 medium-sized Italian eggplant, sliced into 1/4 inch rounds
  • 1/2 of a purple onion, chopped
  • 3-5 tbs of garlicy hummus (homemade or store-bought)
  • a large handful of cherry tomatoes, sliced in half
  • a handful of kalamata olives
  • salt and pepper to taste
  • For the Tahini Sauce (you will only use a few tablespoons of this on the pizza, but the leftovers make an excellent salad dressing!)
  • 1/4 cup of tahini
  • 1/4 cup of water
  • 2 garlic cloves, minced
  • 5 tbs lemon juice
4.7/5 (6 Votes)

The Best Gluten-free Vegan Cinnamon Roll

The Best Gluten-free Vegan Cinnamon Roll

By

Warm up your nondairy milk and water together until lukewarm or at 100*F/38*C

  • Wet
  • 3/4 c. nondairy milk (I like to use soy milk in my baking, use whatever you like though)
  • 1/2 c water
  • 2 1/4 tsp dry active yeast
  • 2 Tbsp ground chia seeds (I used white, feel free to use black)
  • 2 Tbsp ground psyllium husk (or use more chia seeds OR flaxseed meal)
  • 4 Tbsp vegan butter, melted
  • 1 Tbsp apple cider vinegar (or lemon juice)
  • Dry
  • 3 c Cara's All-Purpose Flour Blend (see below)
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • Cinnamon Sugar Filling
  • 3/4 c brown sugar
  • 1/4 c granulated sugar
  • 2 tsp cinnamon
  • pinch of sea salt
  • 2 Tbsp vegan butter, melted
  • Icing
  • 2 c powdered sugar
  • 1 Tbsp coconut oil (or omit)
  • 1 Tbsp hot water
  • 1 tsp. vanilla
  • Caras Flour Blend
  • 3 c superfine brown rice flour
  • 3 c sorghum flour
  • 1 1/2 c potato starch
  • 1 1/2 c arrowroot powder
4.7/5 (6 Votes)