Vegan Recipes

Vegan Pizza Crust

1/2 teaspoon of non-gmo active dry yeast

3/4 cup and 3 tablespoons of warm water (no tap)

Wisk together and let set for 10 minutes to activate the yeast

2 cups of organic white flour

1/4 cup of organic wheat flour

1 1/4 tsp of Himalayan sea salt

Mix the dry ingredients and then add 2 tablespoons of oil and the activated yeast. Form the dough into a ball and add a teaspoon of oil and let it rise in a bowl covered with a cloth for 1 1/2 hours. Press the air out and let rest for another 1 1/2 hours and you are ready to bake your vegan pizza pie and toppings.

Tip: Purchase a pizza stone and your crust will cook evenly as if in a brick oven!

Vegan Nacho Cheese Dip or Sauce

Take 1 cup of organic cashew pieces and soak for one hour. After one hour, remove the excess water and place nuts into a NutriBullet, blender or food processor. Add 1 cup of water (no tap), 3 tablespoons of nutritional yeast, 3 tablespoons of oil, salt and pepper and any other spices that tickle your fancy. Some other ideas: roasted jalapeno or red bell pepper, garlic, cayenne, curry, hot sauce, etc.

Have fun, get creative with this nacho style cheese that can be enjoyed with chips & salsa, added to soups, sauces, pasta, or veggies!

Vegan Bell Pepper Curry Rice

1/2 med organic yellow bell pepper

1/2 med organic orange bell pepper

1/2 med organic red bell pepper

1 cup of organic rice

1 1/2 cups of water (no tap)

2 vegan burgers cubed

1/2 tsp curry powder

3 Tbsp oil

Place water into a medium size skillet. Heat until boiling & add some Himalayan sea salt. Add rice then reduce heat to simmer. The cooking time varies according to the type of rice you are using.

Chop bell peppers and set in a medium size sauce pan. Add cubed vegan burgers, oil & bell peppers and marinate on low.

After the rice is cooked through, add all contents together into the skillet. Add curry and any other spices you prefer, then simmer on low for another ½ hour.

Cheesy Broccoli Soup or Dip

1 to 2 heads of organic broccoli

2 cups of non-sweetened organic almond or cashew milk

2 cups of Vegan Nacho Cheese Sauce

Himalayan sea salt & pepper to taste

1 tsp of garlic powder

Chop broccoli florets into small pieces. Place into a large pot with enough water (no tap) to steam the broccoli.

After the broccoli is cooked through, stir in the Almond or Cashew Milk and Vegan Nacho Cheese Sauce. Injoy!

For a dip, do not add the Almond or Cashew milk and the consistency will be thick enough to be used as a dip!

Vegan Breakfast Health Shake

1 Organic banana

2 tbsp organic flax seed

2 tbsp organic chia seed

2 tbsp organic hemp seed

Handful of organic walnuts

Dash of pepper

1 tsp of cinnamon

1/4 tsp cayenne pepper

1 serving of organic vegan protein powder

Ice and water or cashew/almond milk

Blend in NutriBullet or blender until smooth

Vegan Vegetable Soup

1 med organic onion chopped

3 med organic carrots sliced

4 organic stalks of celery sliced

3 organic garlic cloves minced

1/4 head of organic cabbage chopped

1 jar organic tomato sauce

4 cups of water (no tap)

4 tbsp organic chickpea miso

3 tbsp oil

Himalayan sea salt to taste

Pepper to taste

1 tbsp of organic dill

1 tbsp of organic basil

In a large Dutch oven take water and miso and bring to a boil until miso is fully disolved. Add carrots, celery, onions, cabbage and garlic and cook on medium heat until soft. Add tomato sauce, spices and oil and continue on medium heat for about 15 minutes. Reduce to a simmer for another 30 minutes.

Raw Vegan Avocado Veggie Soup

2 Ripe Avocados mashed

6 Cups Reverse Osmosis water

1/4 Head of chopped green cabbage

10 Chopped aspargus stalks

4 Choped Roma tomatoes

1/2 Onion chopped

5 Minced garlic cloves

1/2 Small jalepeno chopped (optional)

1/2 cup organic hemp seed

1 oz Apple cider vinegar

1 tbsp lemon juice

1 tsp ground turmeric

1 tbsp garlic powder

Salt and pepper to taste

Add all ingredients together and InJoy!

Vegan Pizza Crust

1/2 teaspoon of non-gmo active dry yeast

3/4 cup and 3 tablespoons of warm water (no tap)

Wisk together and let set for 10 minutes to activate the yeast

2 cups of organic white flour

1/4 cup of organic wheat flour

1 1/4 tsp of Himalayan sea salt

Tip: Purchase a pizza stone and your crust will cook evenly as if in a brick oven!

Vegan Sauerkraut with Sweet Peppers & Sausage

3/4 Head of medium size cabbage (sliced in shreds & diced in cubes)

1/2 Small Onion chopped

1 of Each Small Red, Yellow & Orange Bell Pepper chopped

1/2 Cup Apple Cider Vinegar

3 Cups of Reverse Osmosis Water

3 Teaspoons of oil

Salt & Pepper to taste

In large skillet combine all items and cook on medium heat at a slow boil until all items are cooked through.

In a small saucepan combine the following and cook on low until all items are cooked through.

1 Jalapeno chopped (optional)

2 Tofurkey Sausages chopped

3 Cloves of garlic chopped

1/2 Cup of RO water

2 Teaspoons of oil

Salt & Pepper to taste

When all items are cooked, combine and Enjoy!

Vegan Tofu Scramble

(Looks and tastes like scrambled eggs)

1 Package of organic firm tofu

(drain, then chop into small cubes)

1/2 Medium onion diced

1/2 Medium bell pepper chopped

2 Medium Jalapenos chopped

1/2 tsp of OrganicTurmeric

Himalayan Black sea salt to taste

(high sulfur content makes it taste like eggs)

1/2 tsp of garlic powder

1 tbsp Organic coconut oil

Add organic coconut oil to large saucepan and bring to medium heat. Sautee onion, bell pepper and jalapeno until soft. Stir in tofu cubes and cover for a few minutes until softened. Use a fork to break down the tofu to what looks like the consistancy of scrambled eggs. Add Himalayan Black sea salt, garlic powder and Turmeric and stir. Cook to the desired consistency and InJoy!

You can also let this cool, add Followr Your Heart Vegenaise and make Vegan Egg Salad Sandwiches or wraps!!!!

Vegan Chicken Pot Pie

1/2 med organic onion chopped

1 package organic tofu crumbled

1 bag organic frozen mixed vegetables thawed

2 cups vegan nacho cheese sauce

(see recipe above)

1 package Gardein teriyaki chick'n strips thawed (do not add teriyaki sauce packet)

1 8oz package organic crescent rolls

3 tbsp nutritional yeast

Salt & Pepper to taste

Place water into a medium size skillet. Heat until boiling & add some Himalayan sea salt. Add rice then reduce heat to simmer. The cooking time varies according to the type of rice you are using.

Chop bell peppers and set in a medium size sauce pan. Add cubed vegan burgers, oil & bell peppers and marinate on low.

After the rice is cooked through, add all contents together into the skillet. Add curry and any other spices you prefer, then simmer on low for another ½ hour.