Vegan | Gluten-free

#VeganizedPuertoRican is BACK! In the USA, people usually slater buffalo sauce in their chicken dip and call it a day. We don’t do that here, in Puerto Rico is all about the herbs & spices. I grew up seeing this dip at family gatherings, parties, school/university activities, beach days & work events. I used to love it so much that when I went vegan, my mom made a version with soy ground. Little did we know, that jackfruit would do the trick to make it fully authentic. This Vegan Chicken Dip is nothing but delicious1

This appetizer is traditionally made with chicken (obvs!), cream cheese, garlic, onion, parsley & red bell pepper. With only two ingredients being non-vegan, it ended up being super easy to veganize.

Just swap out the chicken for jackfruit & the cream cheese for vegan cream cheese!

Here’s how I make the Vegan Chicken Dip:

This is a video done in collaboration with 623 Foodie Studio, see it here.

Pin Print

Vegan Chicken Dip

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 30 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (15 oz) can or 2 cups of jackfruit, drained & rinsed
• ¾  cup vegan cream cheese, softened
• ½ red bell pepper, chopped
• ½ cup white or red onion, chopped
• ½ tsp garlic powder
• ½ tbsp nutritional yeast
• Salt & pepper to taste
• Splash of white vinegar (or ½ lemon juice)
• A handful of parsley flakes

Procedure

1. Drain jackfruit, rinse well & place in water for about 20 minutes. This allows the jackfruit to soften up & release any brine that’s left from the can.
2. Drain jackfruit, and remove seeds. Set jackfruit aside.
3. To a food processor, add the vegan cream cheese, red bell pepper, garlic powder, nutritional yeast, and salt & pepper. Blend until the bell pepper is completely combined.
4. Blend in the jackfruit, chopped onion & parsley.
5. Serve with multi-grain chips, carrot, or celery sticks, and ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Chicken Dip appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free |

Dr. Praeger’s products were provided to facilitate this post. See below for more details.

Dr. Praeger’s dropped a new meatless product line: Pure Plant Protein. The created flavorful soy-free plant-based burgers, breakfast sausage and chickenless tenders that deliver a great texture, 10g of plant-based protein & loads of fiber with all the veggies and clean ingredients for which the brand is known. All while being soy and gluten-free!

For years I’ve been a Dr. Praegers stan, their veggie burgers are the only frozen veggie burgers that I’ve bought for years. That’s why, when the opportunity to work with them was presented, I didn’t think it twice. However, instead of going with a burger, I decided to challenge myself into creating a meal with their plant-based tenders.

Hence: Caesar Salad Tacos! Which has become my favorite quick lunch lately? Years ago, I used to love caesar salad; I would go to Costco just to get their huge bowls. That love quickly went away when I started transitioning to veganism and figured out what is actually in a caesar dressing: SO MUCH JUNK. However, a couple of weeks ago, I found Vegan Caesar by Follow Your Heart at my local supermarket. This drove me to create these tacos, but with a twist!

I used lettuce from my grandmother’s garden, roma tomatoes, plantain croutons, red onions Dr. Praegers Classic Chick’n Tenders & vegan caesar dressing. If you can’t find the vegan caesar or if you feel like making your own, here’s a foolproof caesar dressing recipe.

Pin Print

Vegan Caesar Salad Tacos

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-4 whole-wheat tortillas
• 3 Dr. Praeger's Classic Chick’n Tenders
• ½ cup cherry tomatoes, sliced
• 1 cup lettuce, chopped
• ⅓ cup red onion, chopped
• Vegan croutons of choice
• Vegan caesar salad dressing
• Optional: vegan parmesan

Procedure

1. Cook the tenders according to instructions on the package.
2. While the tenders are cooking, warm up your tortillas on a pan.
3. When the tenders are done, slice each piece in half & group the pieces in three.
4. Assemble your tacos & top with dressing & croutons. Enjoy!

Disclosure: This recipe was created in partnership with Dr. Praegers. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegan recipes you see every week.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Caesar Salad Tacos appeared first on VeggieJeva.

To carry out a healthy and balanced diet in all the senses is a very feasible reality for the vegan people. This balance comes together with the combination of nutrients, especially three macronutrients, one of them being Protein. Believe it or not, Vegans and Vegetarians are still under fire from the protein hype, due to the common misconception that protein is only obtainable from animals. Thankfully, this view is becoming increasingly outdated, but people still have questions about plant-based protein sources.

What’s protein?

Protein needs little to no introduction. You likely already know it as one of the three major macronutrients that make up your diet (the other two being fat and carbohydrates).

Pro·tein /ˈprōˌtēn/

noun

1. any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies.

So basically, protein is considered the building block of life and is found in every cell of the body. Proteins play a role in:

• Transporting molecules throughout the body
• Helping repair cells and make new ones
• Protecting the body from viruses and bacteria
• Promoting proper growth and development in children, teenagers, and pregnant women

Information from: Everyday Health

How much protein do I need?

The Academy of Nutrition and Dietetics recommend a daily protein intake of 0.8 grams of protein per kilo of body weight. About 60 grams of protein for a person who weighs 165 pounds. People aiming to build muscle, pregnant or nursing women, and older adults may need more protein consumption; consult with your health specialist.

Plant-based protein vs. Animal protein

Plant-based protein has been shown to be much more beneficial to the body than animal protein. This is because it also contains healthy combinations with carbohydrates, fiber, vitamins, and minerals, making it the “package deal” of foods.

Animal protein, on the other hand, lacks of fiber, is high in fat and cholesterol, which leads to poor digestive health, weight gain, and cardiovascular disease. Animal protein also comes with an increased cancer risk due to their higher proportions of essential amino acids which causes our bodies to produce higher levels of the hormone insulin-like growth factor, leading to cancer growth. One of the proteins found in dairy, casein, is also strongly linked to several types of cancer.

So as you can see, animals are not the best sources of protein. On the other hand, there are so many plant-based meats, milks and other foods derived from plants that are high in protein, incredibly delicious and so healthy that you will not even want to eat animals, eggs or milk.

“Where can I get my protein?”

There is protein in almost everything. For example, a boring bagel has 10 grams of protein, seriously, google it! Vegans and Vegetarians don’t need to worry about where they’re getting their protein or whether they’re getting enough because it can be found in every single whole plant food. Yep, that’s right; even those fruits and veggies you’re eating contain some grams of protein.

Grains and legumes are good sources of proteins of vegetable origin. Seitan, made with wheat gluten contains more protein per gram than beef and pork. The same happens with other foods rich in plant proteins such as tempeh and tofu.

Retrieved from: https://www.arespectfullife.com/2017/08/11/vegan-fit/

Types of plant-based protein:

1. Soy (in its different forms): Whole soy products are among the richest sources of protein in a plant-based diet. These are products also contain good levels of calcium and iron, which makes them healthful substitutes for dairy products. The protein content varies with how the soy is prepared:
   • Edamame beans (immature soybeans) can contain 8g of protein per ½ cup
   • Firm tofu (soybean curds) can contain about 10g of protein per ½ cup
   • Tempeh can contain about 15g of protein per ½ cup
2. Seitan: A complete protein made from mixing wheat gluten with various spices. The high gluten content means that it should be avoided by people with gluten intolerance.
3. Grains & Legumes:
   • Legumes: They can contain plenty of protein, fiber, and key nutrients, including iron and potassium, when cooked, they can contain 8g of protein per ½ cup.
   • Grains: are super versatile, some may contain around 7g per ½ cup.
   • Quinoa: Surprisingly enough, quinoa is a grain with high protein content, when cooked, it can contain 8g of protein per cup.
4. Nuts & Seeds:
   • Peanuts: They’re protein-rich, full of healthful fats, and may improve heart health. They contain around 20g of protein per ½ cup.
   • Almonds: They offer 16g of protein per ½ cup, and a good amount of vitamin E, which is great for the skin and eyes.
   • Walnuts: These offer about 15g of protein per ½ cup, and full of healthy fats & fiber.
   • Cashews: You’ll get roughly 18g of protein per ½ cup of cashews, as well as magnesium, potassium, iron, and zinc.

   • Chia seeds: These are a complete source of protein that contains 2g of protein per tablespoon, they’re also rich in fiber and heart-healthy with Omega-3 fatty acids.
   • Hemp seeds: Similarly to chia seeds, hemp seeds are a complete protein. They offer 5g of protein per tablespoon.
   • Nut butters are also rich in protein with 8g per tablespoon, depending on which nut butter.
5. Leafy greens: Many dark-colored, leafy greens. Eaten alone, these foods are not enough to meet daily protein requirements, but when combined with other protein-rich foods.
   • Broccoli: a single stalk of broccoli contains about 4g of protein
   • Spinach:
   • Kale offers 2g of protein per cup
6. Mushrooms: 5 medium mushrooms offer 3g of protein
7. Potatoes: A large potato offers 8g of protein per serving, they’re also high in other nutrients, such as potassium and vitamin C.
8. Spirulina: This is blue or green algae that contain about 8g of protein per 2 tablespoons. It is also rich in nutrients, such as iron, B vitamins like B12.
9. Bread: Ezekiel Bread is a nutrient-dense alternative to traditional bread that offers 4g of protein per slice. It is made from barley, wheat, lentils, millet, and spelt.

Information retrieved from Healthline

The post “Dude, Where Do You Get Your Protein?” appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

Welcome to March! This months topic is… drumroll, please… Plant-based Protein!

And before you say “SNOOZE FEST”, protein is still, believe it or not, a very controversial topic in 2019. Why you may ask? Well because apparently Google does not exist, and most people still believe that the human suggested protein intake is a billion grams per day when in reality it’s just about 56g. Also, there’s a lot of misinformation out there about where you can find plant-based protein and the different types, as part of this months topic.

Let’s get on to this recipe!

Here’s another Veganized Puerto Rican: Vegan Chicharrones de Pollo (improper translation: chicken chicharrones???) HOW IS THAT POSSIBLE??? We’ll get into that in a sec.

I have come to the conclusion that the definition of comfort food is vegan junk food; fried, full of flour, and salty! All within balance Also, that jackfruit is the BOMB for veganizing Puerto Rican food, which is why it has become a staple in my kitchen.

Here’s another Veganized Puerto Rican for you: Vegan Chicharrones de Pollo. But, what are Chicharrones de Pollo? Basically, crispy fried chicken bites, that are very popular in Puerto Rico, you can find them anywhere where traditional food is served. So how do we veganized this? With Jackfruit of course!

Just like in my Vegan Bacalaitos recipe, it’s all about the marinade; this is what’s going to give it the “chicken” flavor. And the crispness comes from the batter. At the beginning of the post I was talking about types of vegan protein, so I decided to incorporate Chickpea flour to the batter as a form of adding protein to this recipe! Also, Chickpea flour combined with gluten-free bread crumbs makes this recipe completely gluten-free.

411 on Chickpea Flour

Chickpea flour, also known as garbanzo bean flour or besan, is made from ground, dried chickpeas. Unlike all-purpose flour, chickpea flour is high in protein, fiber and micronutrients, while being low in carbohydrates and calories. Half a cup of chickpea flour can contain 11 grams of protein, 5 grams of fiber, and nutrients like iron, magnesium, and zinc.

For more information visit: Chatelaine

These go well with tons of sauces: hot sauce, bbq sauce, mustard, ketchup, you name it! But I decided to go the traditional route and make mayoketchup, using vegan mayo of course. Also, pair these up with some fried plantains, tostones de pana, or even better mofongo!

Notes:

• If you don’t have a gluten-free restriction, or can’t find gluten-free panko crumbs, you can use regular vegan-friendly panko. Works just as well.
• Also, you can use regular flour, but you’ll take away the protein portion of the recipe.
• You can make this recipe two ways: fried or baked. I went ahead and tried both of these methods out for you, and to be honest, the fried version is so much better and crispy.

Pin Print

Vegan Chicharrones de Pollo

Rating: 4.3/5

( 10 voted )

Serves: 1-2 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cans young green jackfruit in brine, rinsed
• vegetable oil, for frying

Seasoning:

• ½ tbsp smoked paprika
• ½ tbsp onion powder
• ½ tbsp garlic powder
• ½ tbsp parsley
• ½ tbsp cumin
• 1 tsp turmeric
• Salt & pepper to taste

Batter:

• 1 cup chickpea flour
• 1 cup plant-based milk of choice
• ½ tbsp onion powder
• ½ tbsp garlic powder
• ½ tbsp parsley
• Salt & pepper to taste

Crisp:

• 1 cup panko bread crumbs, gluten-free or regular

Mayoketchup:

• Equal parts of vegan mayo & ketchup
• 1 tbsp garlic, blended

 

Procedure

1. Preheat the oven to 350 F and line a baking tray with baking paper.
2. Drain and rinse the jackfruit, then slice each piece into bite-sized pieces and remove the seeds without breaking the pieces.
3. Then add to a mixing bowl along with all the ingredients for the seasoning and stir until fully combined.
4. Transfer the jackfruit to the lined baking tray and bake for 15 minutes, turning the jackfruit pieces halfway through.
5. Meanwhile, combine the batter ingredients in a separate mixing bowl until smooth and runny; you want pancake batter consistency. Set aside.
6. Next, add a few tablespoons of the panko bread crumbs.
7. Then place a frying pan on medium-high heat and pour enough vegetable oil in so that the oil is 1 cm deep. Once the jackfruit has finished baking, test the oil is hot enough by dropping a small amount of the batter into the pan. If it sizzles it is ready for the jackfruit.
8. Dip the jackfruit pieces in the batter, then roll in the panko until fully covered. Place in the hot oil and fry until crispy and golden brown on each side. Place on kitchen towel to soak up the oil.
9. Baking Instructions: Crank up the oven heat to 450 F. Line the baking tray with a new parchment paper. Drop the jackfruit in the batter and roll in the panko bread crumbs. Place on the baking tray, leaving space in between pieces. Bake for 15-20 minutes or until golden brown.
10. Mayoketchup: add all ingredients in a small mixing bowl, and mix until fully combined.
11. Serve with your favorite side & dipping sauce, and enjoy!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below. If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Chicharrones de Pollo appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

Grilling season approaches! And contrary to popular belief, there are tons of veggies that you can grill: brussel sprouts, asparagus, eggplants, avocados (!), and mushrooms. Which brings me to: have you ever heard of portobello steaks? Because that’s a thing!

Really? But the taste & the texture??? Luckily mushrooms are the type of vegetable that basically absorbs any flavor that you put into them. So, I decided to give them a try with all of the seasonings that my family used when they marinated steak when I was younger. I was blown away, everything was on point! Look, smell, taste & texture.

Notes:

• Big portobello mushrooms work best for this recipe.
• Want to grill them instead? Minimalist Baker has a great grilled recipe.
• Want to meal prep them? These will last, covered and refrigerated, for about 5 days.

sauteed potatoes with white onion, garlic & rosemary, red cabbage salad & portobello steaks with chimichurri. 

Recipe: Portobello Steaks

Ingredients

Mushrooms:

• 3-4 large portobello mushrooms (stems removed, wiped clean)
• ½ cup veggie broth
• ⅓  cup balsamic vinegar
• ¼  cup olive oil
• 2 tsps liquid smoke
• 1 tbsp liquid aminos (sub for: soy sauce or tamari)
• Spices to taste: salt, pepper, cumin, garlic powder, onion powder, paprika

Chimichurri:

• 1 ½  cups parsley (finely chopped // either kind will work, but flat leaf Italian parsley is best)
• 3 cloves garlic (minced)
• 1 shallot (minced)
• 3-4 tbsps olive oil (extra virgin when possible)
• 3 tbsp lemon juice
• ½  tsp each sea salt and black pepper

Procedure:

1. Preheat oven to 400F.
2. Combine all of the mushroom ingredients to a bowl (except for the mushrooms) and whisk together to create the marinade.
3. Add mushrooms to a shallow baking pan, the bottom part facing down. Allow the mushrooms to have space in between them, don’t overcrowd the pan.
4. Pour the marinade over the mushrooms.
5. When the oven is preheated, bake the mushrooms for 20 minutes, uncovered. When done, flip them and bake for 10 more minutes.
6. Serve with your favorite sides, and enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Portobello Steaks appeared first on VeggieJeva.

Vegan | Gluten-free | Soy-free

Sandwiches de Mezcla are the most famous Puerto Rican finger food that I can think of. This staple can be found in practically in every single gathering; birthday parties, office parties, funerals, beach days, road trips, Christmas parties, school parties and way more. This is a phenomenon that everybody in Puerto Rico grows around with, and dare I say that a vast majority of people love them.

Puerto Ricans love these little sandwiches so much, it’s always the first appetizer to go; seriously put a plate of these on the party table, and they get attacked… Ever seen Animal Planet documentaries? It looks a lot like that, not joking! I have to admit, when I used to eat meat & cheese, I was all about the sandwichitos and probably ate unholy amounts; they’re kind of addictive. Guilty as charged!

My problem with them now? The original recipe is made with Spam (jamonilla or luncheon meat) & Cheez Whiz, two things that I haven’t eaten in years! Canned ground meat & fake cheese, yuuuuum (barf). But hey, this is why VeggieJeva & my series Veganized Puerto Rican exists! This is a recipe that I’ve been doing for quite a while, but haven’t gotten around to share: Vegan Sandwichitos de Mezcla.

How to: VeggieJeva’s version on this classic appetizer is clean, healthy & just as addictive. The ingredients used are super simple & you probably already have them in your kitchen; white beans, red bell pepper, cashews or walnuts, garlic & vinegar. So let’s talk about the texture of these? A lot of people like the mixture to be really chunky, and other people, like me, rather have the texture to be super smooth. To be able to nail the texture of your preference, it all comes down to how you blend this. I’ll explain more of this in the procedure.

Notes:

• For a gluten-free version, just use gluten-free bread.
• The color that you’re looking for while making this recipe is a redish-orange (blood orange?). Please don’t make the mistake of adding too much turmeric, as it can make your mixture yellow.
• Texture: The way to get the texture that you want (chunky or smooth) will depend on when you add the white beans. This batch is enough to make approximately 48 sandwichitos, maybe even more. This will depend on the amount of mixture that you put into each sandwich.
• It doesn’t matter how many of these you make, it will never be enough!

Pin Print

Sandwichitos de Mezcla

Rating: 3.1/5

( 27 voted )

Serves: 15 Prep Time: 5 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• ½ cup cashews or walnuts, softened
• 1 (10 oz.) can white beans
• 1 red bell pepper, chopped (about ½ cup)
• Splash of plant-based milk of choice
• 1-2 cloves of garlic
• Salt & pepper, to taste
• Dash of turmeric
• Splash of white vinegar or lemon juice
• 1-2 bags of sliced bread of choice

Procedure

1. Smooth Texture: Add softened cashews, white beans, bell pepper, cloves of garlic & a splash of plant-based milk to a food processor, blender or bullet. Blend until smooth, but make sure to make some stops along the way to see if more milk is needed. You want the consistency to be thick & creamy, not at all runny. When you reach the desired creaminess, add salt, pepper, a dash of turmeric (for color), and a splash of white vinegar, and blend again.
2. Chunky Texture: Add softened cashews, bell pepper, cloves of garlic & a splash of plant-based milk to a food processor, blender or bullet. Blend until smooth, but make sure to make some stops along the way to see if more milk is needed. You want the consistency to be thick & creamy, not at all runny. When you reach the desired creaminess, add the white beans, salt, pepper, a dash of turmeric (for color), and a splash of white vinegar, and blend again.
3. Pair up your sliced bread, and remove the edges. Spread on the mixture into each of the pairs to make sandwiches. Cut each sandwich into fours to make the Sandwichitos de Mezcla.
4. Serve and enjoy!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below. have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Sandwichitos de Mezcla appeared first on VeggieJeva.

This recipe has been UPDATED, check out the new version HERE!

First of all, announcement:

Today’s recipe is a quick one! I’m all over the place packing & buying last-minute items for Sunday’s Trip. Back in April, I ran an Instagram poll on which vegan-friendly city I should visit, on all three polls the same city won.

So if you want to follow all of the vegan finds during the trip, you can follow VeggieJeva’s Instagram account, where I’ll be posting everything related to food; if you want to see the more of the city you can follow my personal account & Dann’s account. You might be wondering, which city won, you’ll have to wait!

Now, onto the recipe:

A couple of days ago I posted on Instagram a photo of some nachos that I made. The “cheese” that I made looked so cheesy that my inbox flooded with questions about it. Honestly, I didn’t think that so many readers & followers, would be interested in the nacho cheese sauce, but the longer I stared at the photo, the more I realized how t looked exactly like dairy nacho cheese.

Most of the messages were requests for a blog post about it. So here it is!

And although I did post a similar recipe before, this is a new & improved version. For this nacho cheese sauce I used: cashews, plant milk, turmeric, garlic, and the new ingredient, nooch (or nutritional yeast). This is literally the easiest recipe on here, as well as the one the closest to taste. It’s also really versatile, you can add this sauce to your favorite cheesy meals:

• Nachos
• Quesadillas
• Mac & Cheese
• As a dip!
• As a spread
• Loaded Fries!

EXTRA BONUS! Surprise! I have two recipes for you instead of one! Turns out you guys also wanted to know how I made the homemade tortilla chips. My family tried them & they’re a hit! The tortilla chips in this recipe are the simplest, salt & pepper, but you can definitely try other flavorings; try adding cayenne pepper, garlic powder, cumming, etc.

Recipe: Cashew Nacho Cheese & Homemade Tortilla Chips

Ingredients

For cheese:

• ½ cup cashews, soaked
• 1 tbsp turmeric
• 1 clove of garlic
• ⅓ cup plant-based milk, unsweetened
• Salt & pepper to taste

For tortilla chips:

• 5 whole grain tortillas, cut into 4 triangles
• 2 tbsp coconut oil (or any oil)
• Salt & pepper to taste

Method

For tortillas:

1. Add the cut tortilla chips into a bowl, add the oil and your seasoning ingredients. Mix well, make sure that they’re all coated.
2. Oven method: Preheat oven to 350 F, line baking tray with parchment paper. Spread the tortillas onto the tray, and bake for 15 minutes.
3. Air-fryer method: Place tortillas onto the air-fryer, cook for 10 minutes to 350F, or until golden brown.

For Cheese:

1. To a high-speed blender or food processor, add all of the cheese ingredients and blend until smooth.
2. Optional: warm up to low heat in a pan.
3. Serve with the tortilla chips & enjoy!

My mom let me borrow her hand <3

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Nacho Cheese appeared first on VeggieJeva.

I went m.i.a. last on social media last week, I was really busy working, finishing off some classes & being sick as hell. After a week of fighting off a throat infection, it feels nice to enjoy food again without being in so much pain. I’m still fighting it, but it’s waaaay better now. Today I was finally able to go to the doctor & also prepare this recipe, hence this blog post.

Drum roll, please! Lemon-Garlic Fettuccine with Vegan Scallops.

It has been a while since I’ve prepared a really elaborated dish for the blog, and also pasta; the last one was my Cashew Carbonara back in February. Plus I’ve been loving creating summer dishes for the blog; they’re always so refreshing and mouthwatering. But it seems like everyone has insane schedules these days (or are we just growing up?), so quick and easy recipes are a key to getting everyone’s attention. In less than 30 minutes you can have this Lemon-Garlic Fettuccine with Vegan Scallops ready and served, as a weeknight dinner or as a night-in dinner date.

This pasta was inspired by one of my favorite veggies: garlic!

I love garlic, I put it in everything. The lemon & herbs marry perfectly together in this dish to create a flavor combination I can’t get enough of, it’s just amazing. Garlic is packed with Manganese, Vitamin C and Calcium, which are great for combatting sickness (maybe I should have eaten more garlic, *insert eye roll here*).

Now for the scallops, I used the stems of mushrooms and cut them into medallions. King oyster mushrooms work best for this recipe, but I just decided to prepare this with the ones that I had on hand.

Why make this dish? It’s

• Simple
• Light, yet satisfying
• Savory
• Loaded with herbs
• Quick-but-healthy full meal

Notes & Tips:

• Want an even healthier version of this? Try using zucchini noodles.
• Be sure to save about 1 cup of pasta water before draining the noodles. The starch from the pasta will help the sauce come together perfectly.
• Want a bolder flavor? Roast the garlic!
• One thing that really kicks the flavor of this dish up a notch is lightly toasting the herbs & lemon zest in olive oil along with the garlic.

My favorite thing about pasta? Leftovers are always a dream. If you’re anything like me, leftover pasta is a welcome midday treat when on lunch break. So be sure to make extra to pack for lunches during the week.

Recipe: Lemon-Garlic Fettuccine with Vegan Scallops

Serves: 2-4

Ingredients

• 6 to 8 mushroom
• Water & apple cider vinegar, equal parts
• 1 pkg fettuccine, of your choice
• 3 tbsp olive oil (for cooking the scallops)
• 6 garlic cloves, peeled
• 1 cup pasta water (reserved from cooking noodles)
• ½ cup dry white wine
• Juice of one lemon
• 1 tbsp lemon zest
• Dry parsley, thyme & oregano
• Fresh basil & rosemary
• Salt & pepper to taste

Procedure

1. Start boiling pasta water with 1 tsp sea salt, and cook the fettuccine until al dente.
2. Remove the stems from the mushrooms. Cut the stems into 1 inch thick medallions, and save the top parts for another recipe.
3. In a bowl, combine equal parts of hot water with apple cider vinegar, and submerge the scallops in the mixture while the pasta is cooking.
4. Reserve 1 cup of water for the sauce, drain the pasta and let it sit in a colander until the scallops and sauce are done.
5. Heat a large pan to medium with 1 tbsp olive oil, salt & pepper to taste. Place the mushroom medallions in the pan and brown on each side for 4 to 6 minutes. Remove the scallops from the pan and place in a plate on the side.
6. In the same pan, turn the heat to low-med, add another 1 tbsp olive oil along with garlic, zest, dry parsley, thyme, and oregano. Sauté this for 2-3 minutes until fragrant, stirring frequently being sure not to burn the garlic. Add the scallops back into the pan.
7. Add in the reserved pasta water with the dry white wine, and the lemon juice. Bring the heat back up to medium to simmer, and stir frequently for 10-12 minutes until the sauce reduces.
8. Add in the fresh basil and rosemary, lemon slices, along with salt & pepper to taste, near the end.
9. Reduce the heat to low and toss the cooked fettuccine in the sauce for 1-2 minutes until evenly coated and most of the sauce is absorbed.
10. Serve & enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Lemon-Garlic Fettuccine with Vegan Scallops appeared first on VeggieJeva.

Because it’s basically flavorless, I consider tofu to be a perfect canvas for creating in the kitchen. It’s such a fantastic plant-based replacement for traditional plates, and for this recipe, it’s no exception. When Mother’s & Father’s Day comes around, I’m always in charge of breakfast/brunch duties, so I decided that a simple tofu scramble is the way to go.

I’ve been making tofu scramble since before I was vegan, yet I never shared the recipe on my blog. So I thought this year I could share the recipe just in time for you guys to get the ingredients and prepare it this Sunday for your parents, spouses and/or friends. This simple yet complete breakfast, is protein-packed, flavorful, and satisfying, since it definitely keeps me full for hours after. Tofu is super high in calcium, along with manganese, copper, protein, omega-3 fats and iron.

“But wait, which tofu? There’s tons of tofu”

• You can use the firm or extra firm. I prefer to use extra firm because it holds easier.
• SUPER IMPORTANT: Just be sure to get non-GMO organic tofu.

To the scramble, I added: mushrooms as a source of B vitamins & potassium, tomatoes (from my boyfriend’s garden yay!) which are high in vitamin C & vitamin K, and baby kale as a source of iron & antioxidants. I also added onions, red & green bell peppers, and used turmeric to give it the yellow “egg-like” color. I would usually add chopped, sauteed potatoes, but this time I decided to keep it simple and just pair it with some hash-browns, and added as a side half of an avocado.

Did I mention that this can be done in 20 minutes? Because YES!

As a finishing touch, I topped the scramble with some coconut bacon from the Avant-Garde Vegan Cookbook & home-made garlic sauce. And let me just tell you, right now, that everything paired together so well; the garlic sauce was flavorful enough without overwhelming the other flavors. But you can also top it with some sriracha, or even some pesto. And the coconut bacon has quickly become one of my favorite toppings for most meals; on baked potatoes, mac & cheese, salads, etc.

Recipe: Sunday Tofu Scramble

Serves: 4-6 people

Ingredients

• 1 block of extra-firm tofu, drained & pressed
• ¼ onion, chopped
• ½ cup red & green bell peppers, chopped
• 1 clove of garlic, minced
• 1/2 cup halved cherry tomatoes
• Greens of choice, a handful
• 1 tsp turmeric
• ¼  tsp cumin
• 1 tsp smoked paprika
• 1 tsp parsley
• Salt & pepper to taste

Toppings & Sides

• Coconut bacon
• Garlic sauce
• Avocado
• More tomatoes!
• Hash-browns

Procedure

1. In a pan over medium heat, sauté onion, bell peppers, mushrooms, and garlic in a drop of olive oil for a few minutes until soft. Set aside
2. Crumble the tofu into the pan, add in all of the herbs & spices, stir until completely combined. Cook for a few more minutes to heat through until there’s no water from the tofu left, and let the flavors meld.
3. Add in the mushroom mix, as well as the greens & chopped tomatoes.
4. Serve hot & top with your favorite toppings. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Sunday Tofu Scramble appeared first on VeggieJeva.

One thing that I’ve enjoyed throughout my life, is Mexican Cuisine; tacos, chilaquiles, burritos, nachos, guacamole, you name it! But since becoming vegan, finding vegan authentic Mexican Cuisine has been a challenge, there’s only one place that I’ve found that check all those boxes. So the majority of the time, I’ve resorted to cooking because of 1. I love cooking (that’s the whole point of this blog lol), and 2. I like knowing what exactly goes into the food that I’m eating.

I’m sharing these nachos supreme with you today because it’s an incredibly flexible dish, that you can throw together with an array of ingredients, and you really don’t have to measure anything, making these perfect to whip up when you’re in a hurry, for a party, or even as a full meal (yes, really).  

These nachos were inspired by my college days when I used to frequent Taco Bell with my housemates; I always got nachos supreme with refried beans instead of beef. Obviously, this is the next level version of that, with completely plant-based ingredients, way better quality, and taste. I actually started working with this recipe a couple of months ago, but I found that homemade tortilla chips were way better than using store bought, and then I started working on the different flavor combinations to make the perfect one.

Once you have your tortilla chips ready, you just need to heat up your beans, cashew queso and mash your avo into guacamole and top the chips with your favorite ingredients. My ideal nacho toppings are: spicy black beans, non-dairy nacho queso, guacamole, red onions, jalapenos, red peppers, tomatoes, spinach & arugula, and parsley. Feel free to mix it up, make your version and tag VeggieJeva using the hashtag #veggiejevaskitchen.

Recipe: Black Bean Nachos Supreme

Ingredients

For the Chips:

• Tortillas cut into triangles (I used 10 small tortillas, cut into 4 triangles)
• 2 tbsp vegetable oil
• Salt & pepper to taste

For the Nacho Cheese:

• ½ cup cashews, softened
• ¾ cup plant milk of choice
• 1 clove of garlic
• 2 tbsp ground turmeric

For the Black Beans:

• 1 tbsp coconut oil
• 1 can black beans, rinsed & drained
• 1 tsp sriracha
• 1 tsp cumin
• 1 tsp onion powder
• ½ lemon juice

For the Guacamole:

• ½ avocado
• 2-4 baby tomatoes, chopped
• ¼ red onion, chopped
• Salt & pepper to taste

Other toppings:

• ½ red bell pepper, chopped
• 5 baby tomatoes, chopped
• ½ red onion chopped
• 2 jalapeños, sliced
• Greens of choice, chopped

Procedure

1. Preheat oven to 350 F and line baking sheet with foil or baking paper.
2. Add the tortilla triangles to a bowl, mix in the oil, salt & pepper. Spread the tortillas over the baking sheet and bake for 10-15 minutes, until crisp.
3. Now, onto the nacho sauce, add the softened cashews to a blender with the rest of the nacho ingredients. Blend until completely smooth, and set aside until ready to use.
4. For the black beans: Add the coconut oil to a saucepan, then add in the beans with sriracha, stir together. Then mix in the rest of the herbs & spices, along with the lemon juice. Stir over low-medium heat until there’s no more liquid.
5. Assemble: In a baking sheet, place the first layer of the crispy tortilla chips, with the black beans, bell pepper, tomatoes, onions, greens and drizzle the nacho cheese on top. Repeat for 2-3 more layers, drizzle the rest of the nacho cheese and the jalapeños. Place in the oven for 5 minutes.
6. Serve along with the guacamole. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Black Bean Nachos Supreme appeared first on VeggieJeva.