Plant Based Recipes

Plant-Based Snacks

 

At the moment, these are not in any particular order. Some of them are modified Pampered Chef recipes, some are ones that are common favorites that have been veganized, and some are those that I developed for my family.  

As more recipes are added, I will attempt to sort them. Please let me know if you have any favorite dishes that you want to make plant-based and if I am able, I will help you.

Homemade Vegan Black Bean Quick Cooker Chili

2 or 3 tsp canola oil
1 large onion, chopped
1 red, orange, yellow, or green pepper (I used 4 of the tiny red and yellow mini peppers)
2 garlic cloves, pressed
2 teaspoons salt
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
3/4 teaspoon black pepper
1  can (14.5 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup dried black beans, rinsed
1 pound - approximately 3 cups butternut squash, cubed
1 cube vegetable bouillon (the kind that makes two cups of bouillon)
2 1/2 cups water
Optional toppings: sliced green onions, jalapeno slices, tortilla chips, non-dairy shredded cheese or sour cream,

Directions

1. Set the Quick Cooker to SEAR and press START. Heat the oil for 2-3 minutes. Add the onion, red pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently. Press CANCEL.
2. Add the remaining ingredients. Lock the lid, select the STEW/CHILI setting, and press START.
3. When the timer is up, let the steam release naturally for 10 minutes. Press the steam-release button to release any remaining pressure. Press CANCEL.
4. Using the back of a long-handled, large spoon, mash the squash. This step is not necessary but it A) makes the chili a little less spicy because the squash is mixed throughout and B) hides the squash from picky eaters. Serve with optional toppings.

Stovetop version:
To make this on the stovetop, use a can of black beans instead of dried and use roasted or microwaved butternut squash.  Cook for at least 30 minutes to develop the flavors.

Egg Substitution Chart

Vegan Chocolate Chip Oatmeal Bars

Set your oven to 370 degrees (adjust the temperature according to how your oven bakes).

Ingredients

1 cup plant-based butter - softened

¾ cup granulated sugar

¾ cup brown sugar

1 teaspoon vanilla extract

6 tablespoons aquafaba or ½ cup applesauce

1 teaspoon salt

1 teaspoon baking soda

2 ¼ cups flour (whole wheat pastry, white whole wheat (soft wheat,) and/or all-purpose flour)

1 1/2 cups oatmeal

1 package of dairy-free chocolate chips (11-12 ounces)

1 cup chopped walnuts (for extra flavor, toast them at 350 degrees for 5 minutes)

Cream butter and sugars together to make a smooth, soft paste.  Add vanilla and applesauce. Stir to thoroughly combine. Add salt, baking soda, and flour. Mix until dry items are no longer visible. Stir in oatmeal, chocolate chips, and walnuts.  If you don't like walnuts, use pecans. Bake for 20-28 minutes - until a medium golden brown on top and a toothpick comes out not super gooey. For thicker bars, use a 7 x 11-inch pan. For thinner bars use a 9 x 13-inch or a standard bar pan which is 15 x 10 inches. Reduce the baking time when cooking in a larger pan.