Sam Turnbull's Blog, page 39

Vegan Deviled Potatoes

Easter is coming up and I wanted to give you an easy but super cute little appetizer to celebrate. I bring you Vegan Deviled Potatoes! Aren’t they just the cutest?

Yes, yes they are.

I thought about doing a more complicated take on vegan deviled eggs by making an egg white using some sort of combination of non-dairy milk and agar or kappa carrageenan. But then upon further thought, I knew I wanted my appetizer to be really easy to make with easy to find ingredients, and not too weird so that I don’t scare away the less adventurous foodies in the family.

My thoughts: everyone likes potatoes, no one is afraid of potatoes (except those carb fearing types), everyone likes cute handheld appetizers, and these vegan deviled potatoes are just so darn cute and tasty, I’m pretty sure no one will be able to resist enjoying at least one.

These vegan deviled eggs are easy to make and can be made ahead of time, making them the perfect party finger food. The yellow filling has a surprisingly rich eggy taste, thanks to the power of black salt (kala namak) which I also use in other egg-y type recipes such as my vegan toast dipping sauce (vegan egg yolk). A little garnish of paprika and presto, gorgeous little vegan deviled potatoes.

To make vegan deviled potatoes: add the potatoes to a pot of water and bring to a boil for 12 – 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.

When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg. The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.

When the potatoes are cool enough to handle, cut each one in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato.

Put the scooped out potato flesh in a medium bowl.

Now take the bowl of potato flesh and add the vegan mayonnaise, dijon mustard, apple cider vinegar, black salt, and turmeric. Mix together with a potato masher or fork until completely smooth and mixed well. As the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.

You can either use a pastry bag or just a spoon to fill each potato.

If using a pastry bag: attach a large star tip and fill a pastry bag with the mashed potato mixture. Squeeze a dollop into the crater of each potato half.

If using a spoon: simply scoop a small spoonful of the mashed potato mixture into the well of each potato half.

Garnish the filled potatoes with paprika as desired.

Serve right away, or cover and store in the fridge until ready to serve.

Bon appetegan!

Sam.

Vegan Deviled Potatoes

The perfect make ahead, easy-to-make appetizer for Easter or any party. Only 7 ingredients to make this vegan-friendly take on deviled eggs. They even taste like eggs! 

12 small yellow or white potatoes
6 tablespoons vegan mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon apple cider vinegar
1/2 teaspoon black salt ((also called kala namak))
1/4 teaspoon turmeric
Paprika or smoked paprika, (for garnish)

Add the potatoes to a pot of water and bring to a boil for 12 – 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.

When the potatoes are cool enough to handle, cut each on in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato. Put the scooped out potato flesh in a medium bowl.

Now take the bowl of potato flesh and add the vegan mayonnaise, dijon mustard, apple cider vinegar, black salt, and turmeric. Mix together with a potato masher or fork until completely smooth and mixed well. As the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.

You can either use a pastry bag or just a spoon to fill each potato. If using a pastry bag: attach a large star tip and fill a pastry bag with the mashed potato mixture. Squeeze a dollop into the crater of each potato half. If using a spoon: simply scoop a small spoonful of the mashed potato mixture into the well of each potato half.

Garnish the filled potatoes with paprika as desired. Serve right away, or cover and store in the fridge until ready to serve.

When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg. The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
Black salt (also called kala namak) is a salt commonly used in South Asian cuisine. It is actually pink in colour, but it has an amazingly egg-like flavour. Using it in this recipe will give the potatoes an eggy taste. If you don’t want this you can substitute regular salt. 

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The Best Vegan Mozzarella!!!

So many people have been enjoying my Melty Stretchy Gooey Vegan Mozzarella recipe for years. It’s a fan favourite with almost 150 thousand shares and over 800 comments. Woah! But there were two questions about that vegan mozzarella that I’ve received over and over again that I wanted to answer with a brand new recipe.

Is there a way to make this vegan mozzarella nut free?
Is there a way to make this cheese firm so I can grate it?

I’m happy to report that I was able to solve both of those problems, which is why I dub this recipe, The Best Vegan Mozzarella!!!

But those aren’t the only two reasons this vegan mozzarella recipe is the best. This mozzarella is the best because:

It takes about 5 minutes to make. That’s it! Then just pop it in the fridge to chill and set. SO easy peasy.
It requires only 9 ingredients… and one of them is water!
It can be made ahead of time and stored in the fridge so grateable vegan mozzarella will be at the ready!
It melts wonderfully, better than most store-bought vegan mozzarellas.
It tastes super creamy cheesy gloriously delicious.
It’s 100% nut-free, gluten-free, dairy-free, and of course vegan.

See, it really is the best!

For the firming agent in this vegan mozzarella recipe, I provide you with two different options and they yield very different results.

Kappa Carrageenan (I ordered mine on amazon here), is a powder derived from seaweed. Using kappa carrageenan in this recipe is easier and results in a creamier meltier cheese texture so it’s my preference. Some people are concerned about the health effects of kappa carrageenan but according to nutritionfacts.org, the science isn’t there yet. Popular vegan brands such as Follow Your Heart use it in their products and they provided this article about it stating that as long as it’s food grade carrageenan, it is safe to cosume. So for me, I’m 100% cool about using it, but if you’d prefer to avoid it, I wanted to provide you with another choice.

Agar- also called agar agar (I ordered mine on amazon here), is also a powder derived from seaweed. It takes slightly more work to use, but the real difference is in the finished mozzarella. You can see from the photo below that it doesn’t melt as well, and the taste is ever so slightly less delicious when compared to the kappa carrageenan version. That said, if I didn’t have the two side by side, I would have been totally happy with the results using agar. I also found that when you add toppings over the cheese, I got a little meltier and creamier. Or if you were making a different type of recipe, the cheese gets very melty in the microwave.

For both of these, it’s important to note that this vegan mozzarella recipe is intended to be grated or sliced, and then melted. While the cheese is totally edible sliced cold from the block, neither the kappa carrageenan or the agar provided a texture close to traditional cheese, so it isn’t my favourite for snacking. But if you’re into the texture, by all means, snack away!! My favourite cheese for snacking is my cranberry and thyme vegan cheese ball.

Now lastly, before we get into the method I wanted to breakdown some of the other ingredients in this recipe. You know I’m all about using easy-to-find ingredients in my recipes, but this vegan mozzarella recipe requires a lot of tricks- it needs to turn into a firm block of cheese, it needs to be grateable, it needs to melt, and get stretchy so this recipe required some special ingredients you might not find in your local grocery store, while other ingredients should be easy to find.

Soft tofu provides creaminess while keeping the cheese light and nut-free.
Coconut oil has the unique quality of being solid at room temperature but melts very easily which helps with the firming and melting of this cheese. I recommend refined coconut oil which is flavourless as opposed to unrefined which will add a coconut taste.
Tapioca starch (also called tapioca flour) provides the stretchy texture to the cheese. You can sub another starch if preferred but the resulting mozzarella will not have the stretchy texture.
Nutritional yeast is a non-active yeast which provides a cheesy flavour.
Sauerkraut, yep, regular old sauerkraut is my secret ingredient hack for instantly providing an aged fermented flavour to the cheese. Check to make sure the sauerkraut is vegan (some of them contain meat bits). If you want to experiment you can sub sauerkraut for equal amounts of the brine from a jar of green olives or white miso paste for other great aged flavours.

Now onto cheese making!

To make the best vegan mozzarella: if you are using kappa carrageenan, simply add everything to a blender, combine until smooth, and pour into a mold to set. BOOM! It’s that easy. Kappa carrageenan must reach 158F to set. Because of this, it’s very important that the water is at a full boil, that you add it to the blender last, and that you blend right away to ensure that nothing cools down.

If using agar it takes a little more effort to make the agar set properly, so add everything to the blender except for water and the agar. Whisk together the water and agar in a small pot and bring to a boil over medium heat while continuing to whisk until the mixture thickens and forms a gel. Working quickly, add the agar mixture to the blender along with the rest of the ingredients, and blend until smooth. Pour into a mold to set. Done!

Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Keep the chilled and set cheese in an air-tight container in the fridge for up to a week.

Use anywhere you desire! On pizza, in lasagna, garnish hot soups, to make grilled cheeses, the options are endles.

Bon appetegan!

Sam.

The Best Vegan Mozzarella!!!

5 minutes and only 9 ingredients to make dairy-free mozzarella that is perfect for your pizza! It grates, melts, stretches and tastes super delicious. Perfect for lasagna, pizza, soups, grilled cheese, the options are endless.

This recipe goes quickly so be sure to read all of the instructions before you begin.

Method adapted from Vegan Blueberry. Flavours adapted from my mozzarella in Fuss-Free Vegan cookbook.

1/2 cup soft or silken tofu
1/4 cup tapioca starch ((also known as tapioca flour))
1/4 cup refined coconut oil
2 tablespoons nutritional yeast
1 1/2 tablespoons kappa carrageenan ((or substitute 2 tablespoons agar powder))
1 tablespoon sauerkraut
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 1/2 cups boiling water ((or use cold water if you are using agar))


If using kappa carrageenan:

Add all of the ingredients to the blender, and blend until completely smooth and creamy. Kappa carrageenan must reach 158F to set. Because of this, it’s very important that the water is at a full boil, that you add it to the blender last, and that you blend right away to ensure that nothing cools down. Quickly pour into your mold of choice, the cheese sets very fast so work quickly.

Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week.

If using agar:

Add everything to the blender except for water and the agar. Set the blender aside. 

Whisk together 1 1/2 cups cold water and 2 tablespoons agar in a small pot and bring to a boil over medium heat while continuing to whisk until the mixture thickens and forms a thin gel, about 1 – 2 minutes at a full boil. Working quickly, now add the agar mixture to the blender and blend until smooth. Quickly pour into your mold of choice, the cheese sets very fast so work quickly.

Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week.

For the mold, you just need a container that holds 2 cups or more. You can use a small baking dish, a silicone mold, or even just a bowl as a mold to make this cheese. I used a glass storage container like this one to make mine. 

 

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25 of the Best Vegan Pizza Recipes!

25 of the Best Vegan Pizza recipes coming at you! Whether you prefer classic toppings such as melty vegan cheeses, tomato sauces, and basil, or you’re into more adventurous pizza toppings like nacho pizza, coconut pizza, jalapeno popper pizza, and breakfast pizza, I’ve got the best vegan pizza recipes on the net for you right here.

Sure, delivery is fine, but it’s so much more fun to make your own vegan pizzas so you can really go adventurous with the toppings. If you’re up for making your own pizza dough, my favourite recipe is in my cookbook, then just top to your heart’s content! You can follow any of these recipes exactly, or feel free to be inspired by the recipes and have a DIY pizza assembly station where everyone can make their own pizzas and top them how they choose.

Check out all of the glorious vegan pizzas below. To view the full recipe click on the picture of the pizza you like or the title of the recipe, to take you to the full recipe write up. Some pizzas are my own recipes, but many are from amazing food bloggers across the net. Endless vegan pizza deliciousness to discover!

My Quiet Kitchen: Vegan Stuffed Crust Pizza With Homemade Mozzarella and Herb Crust

The Stingy Vegan: Vegan Nacho Pizza

It Doesn’t Taste Like Chicken (that’s me!): Creamy Vegan Coconut Pizza

Vegan Yack Attack: Grilled BBQ Lentil Pizza

Connoisseurus Veg: Vegan Greek Pizza

Rabbit and Wolves: Vegan Jalapeno Popper Pizza

My Darling Vegan: GRILLED VEGAN PIZZA MARGHERITA

It Doesn’t Taste Like Chicken: Vegan BBQ Chickpea Pizza

Connoisseurus Veg: PINEAPPLE & SMOKY BAKED TOFU PIZZA WITH SPICY HOISIN BARBECUE SAUCE

Homemade Vegan: BBQ CAULIFLOWER PIZZA

Vegan Heaven: BBQ PIZZA WITH CRISPY CAULIFLOWER (VEGAN)

The Savory Vegan: VEGAN ROASTED CAULIFLOWER BBQ PIZZA

It Doesn’t Taste Like Chicken (that’s me!): Vegan Creamy Pesto Pizza

Contentedness Cooking: VEGAN PEPPERONI PIZZA

Elephantastic Vegan: Vegan Breakfast Pizza

ElaVegan: VEGAN DEEP DISH PIZZA

The Curious Chickpea: CRISPY KALE, ROASTED TOMATO, AND VEGAN CHICKEN WHITE SAUCE PIZZA

Vegan Richa: EASY VEGGIE VEGAN PIZZA

It Doesn’t Taste Like Chicken (that’s me!): Roasted Butternut Squash Pizza

The Curious Chickpea: VEGAN CARAMELIZED MUSHROOM PIZZA

Blissful Basil: VEGAN CAPRESE PIZZA

Vegan Heaven: SPINACH ARTICHOKE PIZZA (VEGAN)

Blissful Basil: SWEET POTATO PIZZA CRUST | VEGAN & GLUTEN-FREE

Create Mindfully: VEGAN HAWAIIAN BBQ PIZZA

Minimalist Baker: MY FAVORITE VEGAN PIZZA

Vegan pizza add-ons!

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The Best Vegan Lasagna Soup

I’m going to let you in on a little secret: I’ve never had lasagna soup before. It’s just not really thing I’d ever grown up with. But it’s apparently a thing that some of you have grown up with because I’ve been getting requests to veganize this recipe for some years now.

I admit it, I put it off, it just didn’t really sound super yum to me. Well, I finally decided to give it a go this week, and let me tell you, it’s actually the best. It’s THE BEST!!! Vegan lasagna soup is this marvellous combination of all my favourite things and I didn’t even realize it: pasta, tomato sauce, my beefy tofu crumbles, and melty vegan cheese, all in a bowl of pure comfort food bliss. I have totally fallen in love and this will become a new go-to meal for me. I introduce you to the best vegan lasagna soup ever! (In my opinion).

…and in my boyfriend Adam’s opinion too. He’d never had lasagna soup before either but was blown away by its scrumptiousness. We both agreed that we like vegan lasagna soup even more than actual lasagna! No for real. It’s so saucy delicious. If you are one of those people who would add extra sauce to your serving of lasagna, then this dish is for you. Adam was delighted when I told him we would be having it for dinner two nights in a row, and you know a dish has got to be really good when it’s on repeat in a cooks house!

This isn’t the quickest recipe to prepare and it’s not the shortest list of ingredients either, but every step is super easy and is totally worth the effort. I use my tofu crumbles, a technique I have used in my bolognese, chili, and tacos, so you may already be familiar with it. Then from there, it’s just a very simple tomato soup base, the pasta noodles get cooked right in the soup, and you can decorate the soup with whatever toppings you like! Vegan cheeses, fresh basil, or crushed red chili flakes.

To make the best vegan lasagna soup ever: mix the nutritional yeast, soy sauce, olive oil, chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture. Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated.

Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture.

If you want to see a few more pictures on how to do this, hop over to my Tofu Bolognese recipe which uses the exact same crumbles.

In the meantime, in a large soup pot, heat the oil over medium-high heat. When hot, add the onion and garlic and sauté for about 5 minutes until the onions have turned translucent and begin to brown. Stir in 6 cups of vegetable broth, the crushed tomatoes, oregano, and basil. Bring to a simmer and cook for 10 minutes.

After 10 minutes, stir the broken lasagna noodles into the soup and continue to cook for 7 – 10 minutes until the noodles are al dente, stirring often so they don’t stick to each other.

*If you are using a gluten-free noodle, cook the noodles separately according to the package directions and then stir them in. Some gluten-free noodles can get kind of slimy when cooked straight in the soup.

*If you plan to prepare this soup ahead of time, I also recommend cooking the noodles separately closer to when you are ready to serve, as they will continue to get softer the longer they sit in the soup.

Lastly, stir in prepared tofu crumbles and cook for 1 more minute to heat through. The tofu crumbles and pasta will soak up the soup so if it gets too thick, feel free to add more vegetable broth or water as needed to reach the desired consistency. I found that I didn’t need any added salt or pepper as there was plenty in the vegetable broth I used, but of course, feel free to season to taste.

To serve, divide among bowls and garnish with toppings of choice. I topped mine with dollops of my vegan mozzarella, a sprinkle of parmegan, and fresh basil. But this vegan lasagna soup is so tasty that I have enjoyed it as is without any added toppings.

Bon appetegan!

Sam.

The Best Vegan Lasagna Soup

This easy to prepare soup is made with homemade beefy tofu crumbles, a simple tomato soup base, and lasagna noodles cooked right in the soup. Top with melty dairy-free cheese and fresh basil, all in a bowl of pure comfort food bliss! 

For the tofu crumbles:

2 tablespoons nutritional yeast
1 tablespoon soy sauce ((gluten-free if preferred))
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon liquid smoke
350g block extra-firm tofu, (crumbled)

For the soup:

1 tablespoon olive oil
1 yellow onion, (chopped)
4 cloves garlic, (minced)
6 cups vegetable broth (1 1/2 litres), (plus more if needed)
1 (28oz) can crushed tomatoes (3 1/4 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
10 uncooked lasagna noodles (215g), (broken into large pieces *see notes)

Optional toppings:

Melty Stretchy Gooey Vegan Mozzarella ((or store-bought vegan mozzarella))
Parmegan (vegan parmesan)
Fresh basil leaves


To make the tofu crumbles:

Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.

Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture. Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. 

Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture.

To make the vegan lasagna soup:

In the meantime, in a large soup pot, heat the oil over medium-high heat. When hot, add the onion and garlic and sauté for about 5 minutes until the onions have turned translucent and begin to brown. Stir in 6 cups of vegetable broth, the crushed tomatoes, oregano and basil. Bring to a simmer and cook for 10 minutes. 

After 10 minutes, stir the broken lasagna noodles into the soup and continue to cook for 7 – 10 minutes until the noodles are al dente, stirring often so they don’t stick to each other. Lastly, stir in prepared tofu crumbles and cook for 1 more minute to heat through. The tofu crumbles and pasta will soak up the soup so if it gets too thick, feel free to add more vegetable broth or water as needed to reach the desired consistency. To serve, divide among bowls and garnish with toppings of choice.

If you are using a gluten-free noodle, cook the noodles separately according to the package directions and then stir them in. Some gluten-free noodles can get kind of slimy when cooked straight in the soup.

If you plan to prepare this soup ahead of time, I also recommend cooking the noodles separately closer to when you are ready to serve, as they will continue to get softer the longer they sit in the soup.

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The Best Cashew Coffee Creamer

This past week there was a coffee creamer shortage across Canada. I have no idea why, but I sure know that I didn’t like it. My sweet creamy coffee is a daily joy for me. Black coffee is not my thing (I don’t know how you people do it). Regular non-dairy milks are too thin and sometimes even curdle when you add them to coffee… ew.

This was a problem I had to resolve immediately, and so I hit the kitchen and set to making my own coffee creamer. And then it happened. Somehow, a magical combination of morning pre-coffee haze and a toss-things-into-the-blender approach resulted in the best cashew coffee creamer ever!! No seriously, no more store-bought for me, homemade cashew coffee creamer from now on. Yassssss!!

This is legit. This cashew coffee creamer is incredibly rich and creamy, so easy to make, totally customizable to your own taste preferences, and if you are lucky enough to have a high-powered blender (such as a Blendtec, Vitamix, or Breville) you can whip this up in the time it takes to boil the kettle. So as long as you have raw cashews on hand, you will never run out of delicious coffee creamer again!

Don’t worry, if you have a regular blender that isn’t quite as strong, you can still make cashew coffee creamer too, you will just need to set some time aside for soaking cashews.

If you do own a high-powered blender, this step isn’t necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.

To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.

Add the cashews, water, sweetener (if using), vanilla extract (if using), and salt to a blender. Blend until completely smooth and super creamy with no graininess.

The key is to blend way more than you think you need to. I blend mine for 3 – 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I’m done the cashew cream is actually a little warm from the friction.

Pour into a bottle and store in the fridge until ready to use. That’s it! No straining needed. The cashews are a soft enough nut that they should turn into smooth creaminess and blend right in. Just give the creamer a shake before using, and stir into your coffee for dreamy perfection.

The Best Cashew Coffee Creamer

Make your own homemade non-dairy easy coffee cream recipe in just 5 minutes. Super rich and creamy. Customize to your own taste preferences for the best coffee creamer you’ll ever taste!

1 cup raw cashews, (softened if needed (see instructions))
1 1/4 – 2 cups water (*see notes)
1 – 6 tablespoons sweetener of choice- agave, maple syrup, brown sugar, white sugar, low calorie sweetener ((optional) *see notes)
1/2 – 1 teaspoon vanilla extract ((optional))
1/8 teaspoon salt


To soften the cashews (optional):

If you do own a high-powered blender, this step isn’t necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.

To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using. 

To make the cashew coffee creamer:

To make the best cashew coffee creamer: Add the cashews, water, sweetener (if using), vanilla extract (if using), and salt to a blender. Blend until completely smooth and super creamy with no graininess. The key is to blend way more than you think you need to. I blend mine for 3 – 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I’m done the cashew cream is actually a little warm from the friction.

Pour into a bottle and store in the fridge until ready to use. Always give the creamer a shake before using. 

For the water: I recommend starting with 1 1/4 cups water which will make a very rich cream, and adding more water if needed to reach desired consistency. 

For the flavourings: sweeteners and vanilla are optional. I recommend starting with smaller amounts of sweetener and vanilla to start as you can always add more to taste later. 

My personal favourite proportions are 1 1/4 cups water, 4 tablespoons sweetener, and 1 teaspoon of vanilla extract for an extra-rich sweet French vanilla creamer. 

Bonus flavours:  pick different coffee syrups or extracts for endless flavour combinations. Hazelnut, chocolate mint, and peppermint all sound super delish! Just make sure to check that it’s vegan before purchasing. 

*Calories are based on one serving (about 2 tablespoons) without added sugars since they can vary in calories.

Bon appetegan!

Sam.

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3 Vegan Pizza Dips – Creamy Garlic, Spicy Marinara, and Garlic Butter

While ordering vegan pizza has gotten pretty easy these days with so many pizzerias providing dairy-free cheese options (yay!), vegan pizza dips on the other hand, are not nearly as common. Especially the creamy or buttery variety. If you don’t have vegan pizza dips whatever do you do with the crust!? I knew I must remedy this problem so I whipped up these 3 vegan pizza dipping sauces to save the day!

Super quick and easy to make with just a few ingredients each, you can make all three in the time it takes to order a pizza or cook your own! And that is exactly what I do.

No crust shall be left un-dipped!

First up, vegan creamy garlic. The fan favourite for dipping your crusts. This can be whipped up in less than 5 minutes. You can use a store-bought vegan mayonnaise which is easily found in stores or online, or you can use my homemade vegan mayonnaise recipe from Fuss-Free Vegan.

Second, we have spicy marinara. I always have leftover tomato sauce somewhere in the fridge from using it as a pizza base, or from pasta nights. This is the perfect way to use up that sauce! I just give it a flavour boost for dipping perfection.

And last we have garlic butter (probably my favourite if I had to choose). Only 3 ingredients, takes 5 minutes, and if you have a handy dandy garlic press it can be even quicker!

To make creamy garlic dip: mix all of the ingredients together in a small bowl. Done!

For the spicy marinara dip: if your tomato sauce is lumpy, you might want to start by using an immersion blender or small standing blender to make a smoother sauce for easier dipping. Then simply add all of the ingredients together in a small bowl and stir to combine. Optionally, you can heat it in the microwave or in a small pot on the stove before serving.

To make garlic butter: melt the vegan butter in a small saucepan over medium heat. Once melted, add the garlic and cook for 1 – 2 minutes until fragrant. Remove from heat and stir in the parsley.

Serve with pizza or breadsticks and dive in!

3 Vegan Pizza Dips – Creamy Garlic, Marinara, and Garlic Butter

Quick and easy to make with just a few ingredients each, you can make all three in the time it takes to order a pizza or cook your own! 

Creamy Garlic:

1/2 cup vegan mayonnaise
2 cloves garlic, (finely minced or pressed)
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dried basil
1/4 teaspoon salt

Spicy Marinara:

1/2 cup tomato sauce, ((leftover sauce from pizza or pasta works great))
1/4 – 1/2 teaspoon crushed red chili flakes ((optional for spicy marinara))
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Garlic Butter

1/2 cup vegan butter
4 cloves garlic, (minced or pressed)
2 teaspoons fresh parsley, (chopped)


For the Creamy Garlic:

Mix all of the ingredients together in a small bowl.

For the Spicy Marinara:

Optionally, if your tomato sauce is lumpy, you might want to start by using an immersion blender or small standing blender to make a smoother sauce for easier dipping. Then simply add all of the ingredients together in a small bowl and stir to combine. If you prefer a hot marinara, heat it in the microwave or in a small pot on the stove before serving.

For the Garlic Butter:

Melt the vegan butter in a small saucepan over medium heat. Once melted, add the garlic and cook for 1 – 2 minutes until fragrant. Remove from heat and stir in the parsley.

*2 tablespoons of the creamy garlic is 182 calories. 2 tablespoons of spicy marinara is 8 calories. 2 tablespoons of garlic butter is 169 calories.

Bon appetegan!

Sam.

This post 3 Vegan Pizza Dips – Creamy Garlic, Spicy Marinara, and Garlic Butter appeared first on It Doesn't Taste Like Chicken

Easy Vegan Seitan Pepperoni

I’ve been on a seitan roll!!! First with my vegan seitan steaks, then my seitan tenders, followed by sticky garlic & buffalo seitan bites. It took me a while and a whole lot (like a really a whole lot… (like I’m talking years)) of recipe testing before I got the hang of making my own seitan. But now that I’ve nailed the technique, I just can’t stop making vegan meaty deliciousness! Luckily, you guys seem to be loving it too, as my steak recipe has become one of my most popular recipes on the blog, and the tenders are quickly catching up. All hail seitan!

Next up, my Easy Vegan Seitan Pepperoni recipe. I had a craving for a classic pepperoni pizza, and normally my go to would be my Smoky Sun-Dried Tomato Pizza in Fuss-Free Vegan cookbook, which is a super easy recipe where the sun-dried tomatoes are soaked in a marinade to make them taste like pepperoni. Perfect for if you are gluten-free or for a quick vegan pepperoni hack. But for a classic pepperoni taste, texture, and look, it was time to make vegan seitan pepperoni.

This recipe is my easiest seitan recipe yet, no food processor involved and no need to marinade. Just mix everything together in a bowl, roll up in foil, steam, cool, and enjoy! This can be made ahead of time and stored in the fridge for up to two weeks, or freeze them to save for another time.

It’s sensational on a pizza, but it’s also great to enjoy as a snack on a vegan cheese board or even just with some crackers.

To make easy vegan seitan pepperoni: mix together all of the ingredients in a large bowl.

This recipe makes 2 vegan pepperoni logs, but feel free to half or multiply the recipe as needed to make however many pepperoni logs you like!

Once the mixture starts to come together, finish mixing by hand, kneading the dough for 2 – 3 minutes to make sure it’s combined well. Kneading will also make the seitan have a chewier texture which works well with this pepperoni recipe.

Divide the dough into two pieces then roll the dough pieces into two logs about 6 inches long each. Roll each log up loosely in a piece of aluminum foil then twist the ends closed.

Add several inches of water to a large pot with a steamer basket and bring to a boil. Steam for 30 minutes. Oil may release during steaming and appear in the steamer basket and water, and that’s ok. After 30 minutes, remove the logs from the steamer and allow to cool completely in the fridge. The logs will have puffed up in the foil and become tight. Once cooled, remove the foil and they are ready to slice and enjoy as you like!

This vegan pepperoni works great on a pizza or served on a snack board.

Easy Vegan Seitan Pepperoni

Perfect to top your pizza. It’s surprisingly easy to make, tastes way better than store-bought. Can be stored in the fridge or freezer so you have it on hand whenever you need vegan pepperoni. 

Recipe adapted from my Vegan Seitan Steaks, but shout out goes to The Easy Vegan‘s version for the funniest video. 

1 1/2 cups vital wheat gluten
1/3 cup tomato paste
1/3 cup soy sauce
1/4 cup refined coconut oil, (cooled so that it's solid)
1/4 cup water
1 tablespoon whole fennel seeds
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoon crushed red pepper flakes ((reduce or omit for less spice))

Add several inches of water to a large pot with a steamer basket and bring to a boil.

In the meantime, mix together all of the ingredients in a large bowl. Once the mixture starts to come together, finish mixing by hand, kneading the dough for 2 – 3 minutes to make sure it’s combined well. Kneading the seitan will also give the vegan pepperoni a chewier texture.

Divide the dough into two pieces then roll the dough pieces into two logs about 6 inches long each. Roll each log up loosely in a piece of aluminum foil then twist the ends closed. Steam for 30 minutes. Oil may release during steaming and appear in the steamer basket and water, and that’s ok. After 30 minutes, remove the logs from the steamer and allow to cool completely in the fridge. The logs will have puffed up in the foil and become tight. Once cooled, remove the foil and they are ready to slice and enjoy as you like. 

*The coconut oil should be solid to make this recipe and get the best texture. To make sure your coconut oil is solid, store it in a cool place or the fridge. If needed you can replace the coconut oil for olive oil. If you use olive oil, omit the water. The olive oil pepperoni will have a grainier texture but will still taste good.

*Make these pepperoni’s ahead and store them in the fridge for up to 2 weeks or in the freezer for longer. 

*If you prefer, you can wrap the logs in parchment paper before wrapping them in the foil. 

*666 calories are for 1 whole log of pepperoni.

Bon appetegan!

Sam.

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Easy Vegan Caramel Corn

Popcorn is by far one of my most favourite treats. I love it plain with just vegan butter and salt. Sometimes I add a pinch (ok fistful) of nutritional yeast. Occasionally I go fancy with my rosemary and lemon popcorn, and other times I’m all about my sweet and salty peanut butter popcorn recipe. Today, inspired by the Oscars, I wanted to make golden easy vegan caramel corn!

Caramel = liquid gold.

Popcorn = addictive snack.

Caramel + popcorn = sweet crispy bliss.

Crunchy, candied popcorn with a pinch of salt, this easy vegan caramel corn is so incredibly tasty that I may or may not have eaten an entire batch myself. Sorry/ not sorry.

I’ll be enjoying this vegan caramel corn during the Academy Awards, but you could also put it in a nice container for a fantastic homemade gift, or save it for yourself for a scrumptious snack.

I like my caramel corn mostly coated with caramel but with a few pieces that have less caramel on them which, to me, is the perfect balance of sweet, (as seen in the photo above). But if you prefer your caramel corn heavily coated, you can double the caramel sauce while keeping the popcorn amount the same for some seriously candy coated corn.

This recipe is surprisingly easy to make. It does take some time to make, a little over 1 hour, but it should stay crisp for up to a week when kept in an airtight container or sealable bag, so it’s great for a make-ahead treat.

To make Easy Vegan Caramel Corn: pop the popcorn in an air popper, or pop with whatever method you normally use (stove top or in the microwave works fine too). Spread the popcorn over the baking sheets. Pick out and discard any unpopped kernels.

In a small saucepan, mix together the brown sugar, vegan butter, agave, salt, and cream of tartar. Put over medium heat and once you reach a foamy boil (as seen above), cook for 1 to 2 minutes longer, stirring often with a non-stick spatula, being careful not to burn the sugar. Remove from heat and stir in the baking soda. The caramel will get lighter in colour and become very foamy. (The photo above is before adding the baking soda).

Pour the caramel over the popcorn, then stir the popcorn to coat. It’s ok if the caramel isn’t evenly distributed yet, you can continue to mix it as it bakes.

Bake to popcorn for 1 hour, stopping to stir every 20 minutes to help evenly coat the popcorn. Let cool on the baking sheet, then break apart and store in an airtight container. It should stay fresh for up to a week… but I doubt you can resist it that long.

Cheesy Vegan Garlic Bread

Health food? Nah. Amazing gooey vegan cheese on top of crispy on the outside, tender in the middle fluffy bread, smothered with garlic infused butter? YES!

Cheesy Vegan Garlic Bread is happening right now, and I’m happy about it. VERY happy about it.

I used my Melty Stretchy Gooey Vegan Mozzarella recipe to top this loaf in vegan cheese yumminess, but if you prefer a classic vegan garlic bread, simply omit the cheese. It’s fantastic either way, and will be devoured immediately.

To foil or not to foil? I prefer baking my garlic bread without foil which results in a crispy crust on the outside and fluffy bread on the inside. If you prefer bread that soft all the way through then you can cover the pan in foil before baking, making sure to leave a bit of space so the foil doesn’t stick to the cheese.

This cheesy vegan garlic bread pairs perfectly with soups, chili, and of course with your favourite pasta. I like to have it prepped with the oven preheated and ready to go, Then when there is about 12 minutes left of cooking time on the pasta, I pop it in the oven so that they are both ready to serve at the same time.

To make cheesy vegan garlic bread: in a small bowl, mix together the vegan butter, garlic, parsley, and salt.

Spread the butter evenly over the surface of each loaf half. For cheesy vegan garlic bread, divide the Melty Stretchy Goeey Vegan Mozzarella evenly among the two loaf halves and spread the cheese. It’s ok if it isn’t perfect, it will be easier to spread once baked a little.

This time, I decided to do one half covered in vegan cheese, and the other half as classic garlic bread without the cheese.

Bake uncovered for 10 minutes. If needed you can use a knife or spoon to spread the cheese a little more after baking. You can optionally brown the cheese by turning your oven to broil, and placing it under the broiler for 1 – 2 minutes. Keep a close eye on it so it doesn’t burn. There is no need to broil the classic cheeseless version. Slice into strips and serve alongside your favourite pasta, or soup, or chili.

Cheesy Vegan Garlic Bread

This dairy-free garlic bread is quick and easy to make. Smothered in a homemade vegan cheese, perfect paired with your favourite Italian pasta dish. There’s also an option for classic garlic bread (without cheese). 

6 tablespoons vegan butter, (softened if needed)
6 cloves garlic, (minced or pressed)
2 tablespoons fresh parsley, (finely chopped )
1/4 teaspoon salt ((or to taste))
1 loaf French bread or similar loaf, (cut in half lengthwise (gluten-free if preferred) )
1 batch Melty Stretchy Gooey Vegan Mozzarella (or sub 1 1/2 cups store-bought vegan cheese (optional for cheesy garlic bread))

Preheat your oven to 350F (180C). 

In a small bowl, mix together the vegan butter, garlic, parsley, and salt. Spread the butter evenly over the surface of each loaf half. For classic garlic bread without the cheese, skip to the baking step. For cheesy vegan garlic bread, divide the Melty Stretchy Goeey Vegan Mozzarella evenly among the two loaf halves and spread the cheese. It’s ok if it isn’t perfect, it will be easier to spread once baked a little.

Bake uncovered for 10 minutes. If needed you can use a knife or spoon to spread the cheese a little more after baking. You can optionally brown the cheese by turning your oven to broil, and placing it under the broiler for 1 – 2 minutes. Keep a close eye on it so it doesn’t burn. There is no need to broil the classic cheeseless version. Slice into strips and serve alongside your favourite pasta, or soup, or chili.

To foil or not to foil? I prefer baking my garlic bread without foil which results in a crispy crust on the outside and fluffy bread on the inside. If you prefer bread that soft all the way through then you can cover the pan in foil before baking, making sure to leave a bit of space so the foil doesn’t stick to the cheese. 

Bon appetegan!

Sam.

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Easy Vegan Mushroom Stroganoff

Hot pasta + tender and juicy mushrooms + creamy vegan sauce = February comfort food heaven.

Am I right!? I’m right. This Easy Vegan Mushroom Stroganoff is the belly-warming goodness that I need in this fridged February weather. (Currently typing away during yet another severe weather warning in Toronto). But this vegan mushroom stroganoff makes everything feel a-ok.

I come up with this recipe when I had nothing left in the fridge but mushrooms. I certainly was not going to brave the ice storm to go get more groceries, so I took to the pantry to see what I could cook up for dinner. Well, let me tell you, this decadent pasta was just what I needed to combat ice storm woes. It’s every bit as rich and luscious as it looks, but of course, in my most favourite style of cooking, it’s super easy to make too and only takes 25 minutes. Yas!

Whether you want to make this for a special occasion (Valentine’s day is just around the corner) or you want to make this for some serious binge TV watching, this easy vegan mushroom stroganoff will be the perfect warming dish.

To make easy vegan mushroom stroganoff: bring a large pot of water to a boil and cook the pasta according to package directions. Traditionally, stroganoff is served over egg noodles which aren’t vegan, so I just subbed for an egg-free pasta noodle. Today I used tagliatelle. You could alternatively serve this over rice.

In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.

Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms.

Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.

Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens.

If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.

Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste.

Easy Vegan Mushroom Stroganoff

This comfort food recipe only takes 25 minutes to make. Perfectly creamy and luscious all while being dairy-free with a gluten-free option. Serve over pasta or rice. 

For the vegan mushroom stroganoff:

250 g pasta of choice, ((check to make sure it's vegan, use gluten-free if preferred))
1 cup vegetable broth ((plus more if needed))
1 cup non-dairy milk, ((such as soy or almond))
1/4 cup all-purpose flour ((use gluten-free if preferred))
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegan butter ((sub olive oil if preferred) )
1 yellow onion, (chopped)
4 cloves garlic, (minced)
454 g brown or white button mushrooms (, sliced (about 6 cups sliced))

For garnish:

1 handful fresh parsley, (roughly chopped)
Parmegan (vegan parmesan)

Bring a large pot of water to a boil and cook the pasta according to package directions.

In a large measuring cup or medium bowl whisk together the vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. Set aside.

Melt the vegan butter in a large skillet or pot. When hot add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Reduce the heat to medium and add the mushrooms. Continue to cook for about 5 minutes until the mushrooms have softened and begin to release their juices.

Pour in the broth and non-dairy milk mixture and continue to cook, stirring as needed for about 3 to 5 minutes until the sauce thickens. If the sauce gets too thick, add more vegetable broth or water if needed to thin. If the sauce is too thin, simply cook a little longer until you reach desired consistency.

Add in the cooked pasta and toss well to combine. Divide among plates and serve, garnishing with parsley and Parmegan to taste. 

Traditionally stroganoff is served over egg noodles which aren’t vegan, so I just subbed for an egg-free pasta noodle. Today I used tagliatelle. You could alternatively serve this over rice. 

Bon appetegan!

Sam.

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