Delicious Plant-Based Recipes from our Volunteers!
Did you know that you can make all your favorite meals and dishes in vegan form? Check out some great recipes submitted from our volunteers below!
P.S. If you come for a tour you might be lucky and get to try some of these homemade goodies!
Main & Side Dishes
1 bag Gardein beef tips
4 T Earth Balance butter
1 med onion chopped
2 pkgs sliced fresh mushrooms
4 T flour
1 not-beef bouillon (Whole Foods)
1 cup Tofutti Sour Cream
Toss frozen beef tips in flour and brown in pan with 4 T butter. Remove when browned. Add onion and mushrooms to pan until tender. Add more butter if needed. Add 4 T flour and beef to pan with onions and mushrooms. In a bowl, whisk one not-beef bouillon cube in with 2 C boiling water. Add to pan. Add flour to thicken, if necessary, 1 T at a time. Add 1 c sour cream. Serve over fettucine noodles.
1 package (10 oz) frozen mixed vegetables
1/3 c Earth Balance butter
1/3 c flour
1/3 c chopped onion
½ tsp salt
¼ tsp pepper
1 ¾ c vegetarian chicken broth (from Whole Foods or co-op)
2/3 c milk alternative
3 c cut up Beyond Meat Chicken strips (Target, Whole Foods, co-op)
2 frozen vegan pie shells (from Whole Foods co-op or Kowalski’s)
Rinse and drain veggies. Heat butter over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Pour mixture into pie shell. Cover with other pie shell. Bake at 425 for 35 min.
2 bags of Beyond Meat or Gardein unbreaded chicken strips
1 med onion, chopped fine
½ Bell Pepper, chopped fine
1 tsp. Salt
1 tsp Pepper
1 tsp Sugar
Saute chicken strips in frying pan. Cool. Chop in food processor until finely chopped. Add remaining ingredients. Spread into tortillas, roll and cut into 1-2 inch slices.
1 package Gardein crumbles
16 oz vegan sh mozz
2 T bbq sauce
1/4 c vegan parmesan cheese
1 can vegan tomato soup
1 T oregano
1 tsp Italian Seasoning
1 tsp garlic powder
dash of salt and pepper
Earth Balance buttery spread
Brown crumbles. Combine all ingredients except 1/2 of the cheese. Butter buns with Earth Balance and spread on mixture. Bake at 350 for 20 min. Add remaining cheese and put back in for 5 min or until melted.
1 bag Gardein crumbles sauteed with a little oil in frying pan
3/4 c chopped onion
1/3 c chopped bell pepper (I use yellow or orange)
1/3 c chopped celery
Mix together in a bowl and then add to crumbles:
12 oz tomato sauce
1/3 c ketchup
1 1/2 T vinegar
1 1/2 T sugar
2 1/4 tsp Amy’s Organic vegan Worcestershire sauce
1 tsp salt
1/4 tsp pepper
Add when done cooking:
2 T sweet pickle relish
VEGAN FOR EVERYBODY – America’s Test Kitchen
Chickpea Salad Sandwiches
2 (15 ounce) cans chickpeas, rinsed
½ cup vegan mayonnaise
¼ cup water
1 tablespoon lemon juice
Salt and pepper
2 celery ribs, finely chopped
1/3 cup dill pickles, finely chopped
2 scallions, sliced thin
2 tablespoons minced fresh parsley, dill, or tarragon
12 slices hearty multigrain bread, toasted
1 – Process ¾ cup chickpeas, mayonnaise, water, lemon juice, and ½ teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.
2 – Add remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses.
3 – Combine chickpea mixture, celery, pickles, scallions, and parsley in a large bowl and season with salt and pepper to taste. Spread chickpea salad evenly over 6 bread slices. Top with remaining bread slices and serve.
Variation – Curried Chickpea Salad Sandwiches
Add 1 tablespoon curry powder to chickpea mixture in food processor in step 1 and substitute ½ cup golden raisins for pickles.
Why This Recipe Works. A creamy deli-style salad makes for a satisfying sandwich that’s hard to beat when lunchtime rolls around. Chicken, egg, and tuna salads are classics, but we wanted to put a vegan spin on this category by using protein-packed chickpeas as our base. When we simply mashed our chickpeas, and stirred our ingredients together, however, our salads turned out dry, crumbly, and pasty. We wanted the richness and almost saucy texture of a traditional deli salad. Vegan mayonnaise helped the cause, lending a rich smoothness, but too much of it masked the savory chickpea flavor. Since we were already opening cans of chickpeas, why not make a hummus-style puree for creaminess? We buzzed a portion of the chickpeas with vegan mayo, water, and lemon juice in the food processor for the perfect creamy binder. Then we added the remaining chickpeas to the mixture and briefly pulsed them to give us just the right textural contrast. To round things out, we turned to classic flavors; chopped celery provided crunch, dill pickle brought a salty brininess, and scallions and herbs finished the salad with bright, fresh flavor. Served on toasted bread, this salad makes a creamy, luscious sandwich sure to satisfy any lunchtime craving. We strongly prefer our favorite vegan mayonnaise, Just Mayo, or our homemade version. Serve with lettuce, tomato, sliced avocado, and/or sprouts, if desired. This salad is also delicious served in lettuce wraps.
4 large apples, sliced
1 cup sugar
1 tbsp flour
1 tsp cinnamon
½ tsp salt
Combine above ingredients and arrange in a 9 x 13 pan.
1 cup brown sugar
1 ½ cups flour
1 cup quick oatmeal
1 cup Earth Balance Buttery Spread, softened
Mix topping ingredients until crumbly. Sprinkle over apples and back at 350 for 45 minutes.
1 1/3 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 c Earth Balance Buttery Spread
2/3 c sugar
2 large ripe bananas mashed
4 Tbsp Veganegg
1 c very cold water
5 T just boiling water
1 c chopped pecans
1 c Enjoy Life mini chocolate chips
Preheat oven to 325. Grease and flour a 9x5 loaf pan or grease mini muffin tins.
Mix together flour, baking soda, salt, cinnamon and ginger.
Beat the butter with electric mixer until light and creamy. Gradually beat in sugar until light and fluffy. On low speed, beat in bananas and then the veganegg mixture. Stir in flour alternately with hot water until just combined. Stir in pecans and chocolate chips.
In loaf pan, bake for 1 hour and 10 minutes. For mini-muffins, bake for 30 minutes.
2/3 cup cashews (I use raw, unsalted, whole from Trader Joe’s)
1/3 cup unsweetened natural cocoa powder
1 cup soft, moist medjool dates, pitted and loosely packed (I used 20 medium dates)
1 tablespoon vanilla extract
1 to 4 tablespoons agave nectar, or as necessary (maple syrup, honey, yacon, or corn syrup may be substituted but all impart more flavor than agave)
sprinkles for dredging, optional (many brands are inherently vegan)
- To the canister of a food processor or Vita-Mix (I prefer my food processor for this job), add the cashews, cocoa powder, and blend to pulverize into fine crumbs, about 15 seconds. Do not over-process because you will make chocolate-cashew butter very quickly.
- Add the dates, vanilla, and process until mixture begins to combine. It’s likely the mixture will be sandy, coarse and not combining. As necessary to get it to combine, add agave, one tablespoon at a time, pulsing to incorporate after each addition.
- You’ll know the consistency is right when the dough combines into a softball-sized mound and the mound travels around the canister in one big ball. It will still be tacky and sticky, but it shouldn’t be wet and sloppy. Dough that resembles the consistency of nut butter is too runny and loose and dry ingredients must be added to help it solidify. Add a tablespoon or two more cocoa powder or cashews, as necessary, to dry out the dough. Dough that’s too pebbly, dry, or sandy will benefit from anther couple dates or tablespoon of agave, as necessary, to moisten it.
- Transfer dough to a plate or bowl, cover with plasticwrap, and refrigerate for at least 2 hours, up to 1 week, before rolling into balls. Dough that’s warm is difficult to work with; it’s stickier, messier, and it leaves a chocolate paste-like layer on your hands. Wait until it’s chilled before pulling off small hunks and rolling between palms until smooth. Work quickly because the warmer the dough gets, the harder it is to roll. I roll the balls about 3/4-inch in diameter, up to 1-inch.
- Optionally, dredge balls through sprinkles. This has the added benefit of absorbing some of the tackiness or stickiness of the dough.
- I prefer the bites chilled and store them in the refrigerator. Bites will keep in an airtight container at room temperature for many weeks, or in the refrigerator for many months, or in the freezer for 6+ months.
Peanut Butter Cups Balls are a little different in looks but they are just as delicious as the original and without the extra additives and preservatives.
Recipe Type Candy
Prep Time 30 minutes
Total Time 30 minutes
Servings 48 Balls
Calories 108 kcal
Author Ginny McMeans
- 1/4 cup dairy free butter melted
- 1 1/4 cup peanut butter creamy
- 2 cups powdered sugar organic
- 12 ounce semi-sweet chocolate package
- Mix the melted non dairy butter and the peanut butter together.
- Work in the powdered sugar.
- It will be pretty stiff but that is good.
- Make into 48 balls. I divide the dough in half - then each half into half - and so on until you get 48 little chunks. Then I roll them in the palms of my hands and place in a large bowl.
- Refrigerate for about an hour.
- Put a piece of waxed paper on a baking sheet. I cut the piece to fit inside the pan so that it lays flat.
- Melt the chocolate over a hot water bath or in a double boiler.
- Take the peanut butter balls out of the fridge and work with about 6 at a time. Put the unused balls back in the fridge while you are working.
- Roll each ball in the chocolate and pick up with two forks. Swipe the bottom of the ball against the top rim of the bowl as you lift out so you don't get a blob of chocolate, under the ball on the wax paper. Lay on the wax paper on the cookie sheet.
- When all the balls are finished place the pan in the refrigerator (or freezer) to harden up. About an hour.
- You can place each ball in a mini paper cup for looks or just pile in a stack.
I keep them in the refrigerator because the chocolate can get 'melty' here in the desert. If your house if coolish you can leave them out. You can even store them in the freezer and they will be ready to eat within a half an hour of removing.
2 cups old fashioned oats
1 cup extra crunchy peanut butter
1/2 cup agave nectar
1/2 cup raisins or dried cranberries
1/2 sunflower seeds
2 T flax seed
Mix together in food processor or with electric mixer. Once mixed, put in the fridge for about 20 minutes to firm it up to more easily ball.
1 can pumpkin puree
10 T vegetable oil
1 3/4 tsp vanilla
1 3/4 c flour
1 3/4 c sugar
1/2 tsp cinnamon
1 3/4 tsp baking powder
1 tsp baking soda
Mix dry and wet ingredients together. Bake in 9x11 greased pan at 350 for 20-25 min.
6 T Earth Balance butter
4 T vegan cream cheese
1 tsp vanilla
1 T vegan milk
2 C powdered sugar
Wait until bars are cool and frost.
- 1 ½ cups powdered sugar
- 1 cup Earth Balance buttery spread
- 1 tsp vanilla
- ½ tsp almond extract
- 2 tablespoons Veganegg
- ½ cup cold water
Add that to ingredients above.
2 ½ cups flour
1 tsp baking soda
1 tsp cream of tartar
Refrigerate for 2 hours or until firm. Roll into balls and place on baking sheet. Bake on 375 for 8 min.
VEGAN FOR EVERYBODY – America’s Test Kitchen
Chocolate Chip Cookies
2 cups (10 ounces) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 1/3 cups packed (9 1/3 ounces) organic light brown sugar
½ cup coconut oil, melted and cooled
6 tablespoons water, room temperature
1/3 cup unsalted creamy almond butter
2 teaspoons vanilla extract
1 ¼ cups (7 ½ ounces) semisweet vegan chocolate chips or chunks
1 – Whisk flour, baking powder, baking soda, and salt together in bowl. Whisk sugar, melted oil, water, almond butter, and vanilla in large bowl until well combined and smooth. Using rubber spatula, stir flour mixture into oil mixture until just combined, fold in chocolate chips.
2 – Cover bowl with plastic wrap and let rest at room temperature for a least 1 hour or up to 4 hours. (Dough can be refrigerated for up to 24 hours; let sit at room temperature for 30 minutes before portioning.)
3 – Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Divide dough into portions (1, 2, or 3 tablespoons per cookie depending on how many cookies you want) then arrange dough mounds 2 inches apart on the prepared sheets.
4 – Bake, 1 sheet at a time, until light golden and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet. Serve. (Cookies can be stored at room temperature for up to 3 days.)
Why This Recipe Works. When it came to developing a vegan version of the classic chocolate chip cookie, we’d settle for nothing less than perfection. The recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee. We started by baking 11 popular recipes, and we were shocked at the assortment of hockey pucks in front of us. Some cookies didn’t spread at all, while others melted into greasy wafers; some tasted like cardboard, while others had funky off-flavors; and some were gelatinous, while others crumbled apart. We had our work cut out for us. Starting with the test kitchen’s classic recipe, we removed the egg and found that we simply didn’t need a substitute for it. While many cookie recipes call for a mix of white and brown sugars, we opted to use all brown; it gave the cookies a richer flavor and its moisture provided a softer center. But tasters wanted more chew. As it turned out, to achieve a chewier cookie, we had to leave it alone. Letting the mixed dough rest for 1 to 4 hours (no longer) gives the proteins and starches in the flour a jump-start at breaking down; meanwhile, the sugar dissolves, hydrates, and later retains this moisture better during baking, preventing the cookie from becoming brittle. Lastly, the surprising addition of a little almond butter added the toffee-like richness that butter typically provides a cookie. Not all semisweet chocolate chips are vegan, so check ingredient lists carefully. Use processed almond butter for the best texture; natural almond butter will make the cookies too greasy, and they will spread too much.
1 cup natural peanut butter
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 cup cacao powder
1 cup shredded unsweetened coconut
1 cup old-fashioned / rolled oats
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips or chunks (make sure they’re vegan - a good choice is Enjoy Life Chocolate Chips)
Preheat the oven to 325 °F and prepare a baking sheet with a non stick mat or a piece of parchment paper.
- Using a hand mixer, mix all the ingredients through salt together in a large bowl. Add in the chocolate chips.
- Using a 1 tbsp measuring spoon, scoop out tablespoons of dough and place about 1" apart on the prepared baking sheet. They will not spread very much.
- Bake for 12 minutes or until the surface no longer appears wet. When you remove them from the oven, they'll be very soft but will firm up as they cool.
- Store in an airtight container for up to one week
1 and 1/2 cups Bob’s Red Mill Teff Flour
1/2 tsp salt
1/2 cup maple syrup
1 tsp vanilla
1 cup peanut butter
~1/4 cup non dairy milk
Preheat oven to 350.
In large blown combine all ingredients
Add more non dairy milk if needed
Roll in to balls and flatten on cookie sheet. Use parchment paper or non stick mat
Bake for 13-15 minutes