Vegan Overnight French Toast Casserole

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Vegan Overnight French Toast

  • Servings: 6 but let's be real, I ate all this in one sitting
  • Difficulty: easy
  • Rating: ★★★★★
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What's better than french toast? French toast that you can make by just popping in the oven on a Sunday morning

Ingredients

  • 1 baguette, sliced into about 3/4 inch pieces, ends discarded (eaten)
    • Batter:
  • 1/2 cup plant mylk
  • 2 tbsp melted butter
  • 2 tbsp maple syrup
  • 3.5 oz silken soft tofu
  • 1 tsp vanilla extract
  • 2 tbsp nutritional yeast
    • Toppings:
  • berries, nuts, maple syrup

Directions

  1. Place baguette slices into casserole dish.
  2. Combine all batter ingredients in a high speed blender, until creamy.
  3. Cover all sides of the baguette slices evenly with the batter.
  4. Decorate with toppings.
  5. Cover and place in the fridge overnight.
  6. In the morning, preheat oven to 180 degrees Celsius (or 350 degrees Fahrenheit).
  7. Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for 10 minutes more until the top is golden.
  8. top with maple syrup and serve.

Vegan Lobster Mushroom Rolls

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So for my 25th birthday this year, this nerd/treehugger decided to go mushroom foraging in a Kingston, Ontario forest. And it was so much fun??!

We found mostly chanterelles and the expensive ($50 CAD/lb??) lobster mushroom. It’s technically a parasitic fungus (Hypomyces lactifluorum) that parenthesizes the less tasty Rusula and Lactarius spp mushrooms and turns them into lobster-looking and lobster-tasting deliciousness.

And they’re also rich in vitamin D, iron, and contain calcium, B complex vitamins, vitamin C, and are rich in ergothioneine.

And after trying these mushrooms in this recipe, I’m pretty damn sure that no one needs to eat meat or seafood when all the flavours can be found in plant based foods?? And yes, they’re expensive at the farmer’s market but they’re free if you pick them in a forest (safely, with a field guide and/or guide). They tend to grow in forests all over the country mid-summer and supposedly tend to come up more after rainfall.

Vegan Lobster Mushroom Rolls

  • Servings: 6
  • Difficulty: easy
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Cusine: Canadian Maritimes, New England

Ingredients

  • 6 vegan hot dog buns
  • 1 lb lobster mushrooms, cleaned and diced
  • 4 cloves garlic, minced
  • 2+ tbsp vegan butter (I used Melt), potentially more for toasting buns (optional)
  • 3+ tbsp vegan mayonnaise (I used Vegenaise but you could make your own)
  • 1 large stalk celery, chopped
  • 1/2 tsp old bay seasoning (optional)
  • 1 small shallot, diced
  • 1 tsp fresh dill, chopped
  • salt and pepper to taste
  • fresh dill and shallot to garnish, chopped lettuce in the buns to serve

Directions

  1. If toasting buns, do this and set them aside
  2. Clean your lobster mushrooms: first with a brush and then wash under running water; you may need to cut them in order to reach into the creases better. Cut into lobster claw-sized pieces.
  3. Sauté garlic with some of the butter for 2 minutes.
  4. Add the lobster mushrooms and sauté for another 10-15 mins on low-medium heat or until the mushrooms are softened, with the remaining butter. They will release some moisture but not a ton – you may be best half-covering them with a lid.
  5. Place the mushrooms in a bowl and mix with the remaining ingredients except for the lettuce and garnish.
  6. Serve in buns with lettuce and garnish.
Can be served hot or cold.

Vegan Oil-free Stir Fry with Lotus Root

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A stir fry? That’s oil-free? I guess that sounds better than “braised vegetables on rice”! There’s so much going on here I’m not even sure what to call it. No particular Chinese dish, just everything I was craving all in one – braised lotus root, tofu, bok choy, rice, and seasoned nori sheets.

Vegan Oil-free Stir Fry with Lotus Root

  • Servings: 4-6
  • Difficulty: medium
  • Rating: ★★★★★
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Chinese-inspired comfort food

Ingredients

    For the lotus soak:
  • boiling water to cover
  • 1 tsp salt
  • 3 tbsp vinegar
    • For the braising liquid:
  • 10 tbsp soy sauce
  • 3 cloves garlic, minced
  • 4 tbsp sugar
  • 1/4 cup mirin (rice wine, or substitute white wine)
  • 1 tbsp rice vinegar
  • 2 tsp maple syrup
  • 2 tbsp ketchup
    • For the stir fry:
  • 2 segments of lotus root, peeled and cut into ~1cm thick discs
  • 1 package of tofu, about 400g
  • 3 large shiitake mushrooms, cut into thin strips
  • 3 heads bok choy
  • 1 large bell pepper, diced
  • 2 small chilli peppers, diced
  • 1 tbsp corn starch
  • rice, for serving
  • toppings: scallions, red pepper flakes, black sesame seeds, cut up/torn seasoned nori sheet.

Directions

  1. In a large saucepan, place lotus root and cover with boiling water. Add 3 tbsp of vinegar and 1 tsp salt. Simmer for 10 minutes. Rinse lotus & discard the water.
  2. Mix braising liquid ingredients together. On a medium-high heat, add in the lotus root and simmer for 15 mins after braising liquid begins to boil, stirring occasionally.
  3. Pour some of the liquid into a small bowl (about 1/2 cup of the liquid and set aside to cool.
  4. Add tofu and mushrooms into the saucepan and simmer for another 5 minutes, stirring occasionally.
  5. Add the peppers and simmer for another 3 minutes.
  6. In your cooled braising liquid that you had set aside, whisk in the cornstarch until fully combined. Add this to your saucepan, stirring for another 2 minutes.
  7. Add bok choy and cook for an additional 1-2 minutes on low heat.
  8. Serve over rice and with toppings of choice – I think scallions and seasoned nori sheets torn apart go really well here!

Vegan Cheddar Bacon Scones with Chives, Tempeh, and Mushrooms

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Vegan Cheddar Bacon Scones with Chives, Tempeh, and Mushrooms

  • Servings: 6-8
  • Difficulty: easy
  • Rating: ★★★★★
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Easy 'running out of the door' breakfast

Ingredients

  • ¾ cup plain unsweetened plantbased milk + 1 tsp apple cider vinegar for your “buttermilk”
  • 2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tbsp baking powder
  • 2 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ cup vegan butter, cubed and cold
  • 1 cup Dairy-Free Cheddar Shredded cheese
  • 2 tbsp chives
  • 1/4 cup diced cremini mushrooms
  • 1/3 cup “maple bacon” marinated tempeh

Directions

  1. Mix your plantbased milk + apple cider vinegar in a bowl and set aside for 10 mins to make buttermilk.
  2. Preheat oven to 218°C or 425°F.
  3. In a large bowl, mix together the dry ingredients (flour, sugar, nutritional yeast, baking powder, garlic powder, onion powder, salt).
  4. Then, mix in the cubed vegan butter roughly.
  5. Mix in ‘buttermilk’ mixture, chives, tempeh, and cheddar shreds.
  6. Knead dough 3-4x.
  7. Roll out into an oval/circle that fits whatever baking sheet you’re using as long as it’s about 1 inch thick, and cut into 6-8 pieces.
  8. Bake for 20-30 minutes.
  9. Enjoy!

Vegan Macaroni and Cheese Pies

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Vegan Macaroni and Cheese Pies

  • Servings: 12
  • Difficulty: easy
  • Rating: ★★★★★
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Cuisine: Scottish.

Ingredients

    For the cheese sauce:
  • 1 1/4 cup unsweetened plant milk of your choice
  • 2 tbsp olive oil
  • 3 tbsp all purpose flour
  • 1/2 cup nutritional yeast
  • 1 tsp garlic powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • salt and pepper, to taste
    • For the pies:
  • 12 mini tart shells (homemade or store bought)
  • ~8oz macaroni shells
  • bread crumbs (optional)

Directions

  1. Preheat oven to 200 degrees Celsius/390F
  2. Cook macaroni according to package instructions, minus about a minute.
  3. Make the cheese sauce: Whisk all ingredients together in a small pot on medium heat for about 2-5 minutes until it thickens.
  4. Combine macaroni with sauce and place into tart shells, sprinkle with breadcrumbs.
  5. Bake for 15 mins or according to tart shell instructions.

Easy Vegan Shiitake and Bok Choy Ramen

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Tofu:

1 block extra firm tofu

1 tbsp soy sauce

1 tsp red curry paste

2 tbsp water

Soup base:

2 cups shiitake mushrooms (stems removed)

4 garlic cloves, minced

1 inch piece fresh ginger, minced

2 carrots, grated

2 cubes vegetable bouillon + water (~6-7 cups)

3 portions of spinach ramen noodles if using bulk pack or 2-3 packages of ramen noodles without flavour pouches.

2 small bunches of bok choy

For the tofu: slice tofu lengthwise, into strips. Mix together soy sauce, curry paste, and water and pour into a plastic bag. Toss tofu in the mixture and (optional) let marinate for 30 mins. Sauté on a non-stick pan.

For the soup: Sauté garlic, mushrooms, and ginger for 1 minute, then add carrot and sauté for about 3 minutes. Add in the water and bouillon, bringing to a boil. Once the water is boiling, add in the noodles and cook until al dente. In the last 2 minutes of cooking, add the bok choy so that it wilts. Serve with the tofu, garnish optional.

Vegan Red Velvet Borscht-inspired Cupcakes

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Borscht vibes, but cupcake 😋 okay, that sounds a little gross but you barely taste the beets and they’re naturally sweet 😋😌 it’s good, I promise (I should go into advertising clearly) 😂 also forget-me-not flowers are edible and make pretty cupcake decorations? What’s your favourite edible flower? Recipe will be posted tomorrow on theseitanist 💜💜

Borscht-inspired Red Velvet Cupcakes

Ingredients

    Cupcakes:

  • 3 small beets, puréed
  • 3/4 cup plant milk
  • 1 tsp apple cider vinegar
  • 1/3 cup grape seed oil
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt

    • Topping:

  • Vegan sour cream
  • Coconut whipped cream
  • Sprinkles
  • Edible flowers

Directions

Preheat oven to 350 and line cupcake tins with muffin liners (I use reusable silicone ones). Mix plant milk and ACV together and set aside for 5 mins. Combine wet ingredients. Combine dry ingredients. Mix the two together with a stick blender. Pour into muffin tin and bake for 20-25 mins until toothpick inserted into the middle comes out clean. Spoon out the top and add a little bit of vegan sour cream. Top with coconut whipped cream, sprinkles, and edible flowers (I used forget-me-nots).

Roasted Pizza Nuts (vegan!)

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Vegan Roasted Pizza Nuts

  • Servings: 5
  • Difficulty: easy
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healthy and indulgent-tasting snack

Developed from frommybowl

Ingredients

  • 1.5 cups nuts (I used almonds and cashews)
  • 1 tbsp marinara sauce
  • 2 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 2 tbsp filtered water
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. In a medium bowl, mix together all the ingredients except for the nuts. When evenly combined, add the nuts and coat with the mixture evenly.
  3. Place on a baking sheet and bake for 10-12 minutes, stirring every 3-4 minutes.

Miso Oyster Mushroom “Scallops”

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Miso Oyster Mushroom 'Scallops'

  • Servings: 2-3
  • Difficulty: easy
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Vegan 'scallops'

Ingredients

  • ~1 lb large King Oyster mushrooms
  • 1 tbsp vegan butter (I used Earth Balance)
  • 4 tbsp mirin
  • 1 tbsp ume plum vinegar
  • 2 tbsp low sodium miso
  • 1 tbsp agave syrup
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp thyme
  • salt and pepper to taste

Directions

  1. Wash and cut the mushrooms into 3/4-1 inch slices. 2. Heat the vegan butter in a saucepan 3. Cook the mushrooms on both sides until both sides are golden. 4. Add the remaining ingredients and cook until thick, about 5 minutes.
Serve in a salad, as a side, in rolls, and in rice or noodle bowls.

Vegan, Gluten-free Black Bean Brownies (refined sugar-free option)

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Healthy, fudgey, decadent. Both vegan and gluten free and very little prep time!

I know a lot of people are doing Veganuary/ trying to eat healthier as a resolution, SO…

Omega-3s, fibre, protein (post-gym treat??), high in iron and magnesium. Can you get a more perfect dessert?

Pickiest omnivore friend approved. Since there’s no refined sugar, these have more of a “dark chocolate” taste.

Vegan Black Bean Brownies

  • Servings: 12
  • Difficulty: easy
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Healthy, fudgey, refined sugar-free vegan treat

Ingredients

  • 1 430 gram/15-oz. can black beans, rinsed.
  • 1 heaping cup medjool dates (very important that they’re medjool specifically).
  • 3/4 cup cocoa powder
  • 2 flax eggs (2 heaping Tbsp ground flaxseed + 6 Tbsp water)
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 cup chocolate chips (omit if you want this to be refined sugar-free)
  • Toppings e.g. nuts, chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees F/ 176 C.
  2. Line a muffin pan with muffin wrappers or silicone molds.
  3. Prepare your flax eggs in your food processor. Meanwhile, get all the other ingredients and rinse your beans.
  4. Add all ingredients besides toppings to the food processor and puree until reasonably smooth. Scrape down the sides as needed. Add water or plant milk if the batter seems too thick. The batter should be a little thick – think chocolate ganache (as opposed to cream cheese, which is too thick), but definitely not runny.
  5. Scoop into muffin tin – a silicone spatula works best for this. Add toppings and bake for about 25 minutes.
  6. Let cool and then store in the fridge (the brownies taste best when they’re cool).
Serve with fruit and ice cream.