Summer can be rough on vegans (and vegetarians), who can get stuck eating only salads, and popsicles at cookouts. Not even the baked beans are safe (they’re usually made with bacon, pork, or other animal-based additives). So what’s a rabbit-food-lover to do?
Thankfully, there are in fact plenty of options. Vegans can happily crowd around the grill and wait for delicious plant-based burgers, pulled “pork” sandwiches, and veggie dogs made out of actual vegetables instead of processed soybeans.
Are you craving a more traditional “veggie” dog? Finding a decent veggie hot dog is no easy task, so why not save some time—and your taste buds.
No worries, you can grill up the next-best-thing with portobellos. The mushrooms, sliced in strips, grill more evenly and faster than a plain portobello burger, and with all the fixings, you’ve got yourself a classic dog in minutes.
Try out this simply vegan recipe at your next outdoor party.
Portobello Hot Dogs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- salt & pepper
- 2 large portobello mushrooms, sliced into 4 long slices each
- ½ cup red onion, chopped
- ½ cup chopped tomatoes
- squeeze of lime
- salt & pepper
- 4-5 hot dog buns
- optional: ketchup on the side
- optional: 1 serrano pepper, thinly sliced
- In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.
- Preheat your grill or grill pan.
- In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.
- Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side).
- Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and mustard.
Recipe from Love and Lemons
If you haven’t tried a kale and black bean burrito yet, then you’ve got to give these burritos a try and see what you’ve been missing!
Avocado is a great substitute for cheese or sour cream, as you get all the creaminess with none of the dairy. And, the red onions offer a little crunch.
Kale and Black Bean Burritos (Servings: 4)
- 1 large bunch of kale, de-stemmed and roughly chopped into bite-sized pieces
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 Tbsp. of extra virgin olive oil
- 1/2 tsp. of cumin powder
- 1/4 tsp. of chili powder
- 1/4 tsp. of Himalayan sea salt
- ½ teaspoon seeded and finely chopped fresh jalapeño (optional)
- 1-2 garlic large cloves, minced
- 2 (15 oz.) cans of black beans, rinsed and drained
- 4 large burrito-sized flour tortillas
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeño, cilantro and kale. Toss to mix well and set the bowl aside to marinate.
- Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in a small sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans). Add small amounts of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
- Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, diced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). Top with red onion.
- Roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and place the burrito seam side down on a plate.
- Slice in half and serve with guacamole or hummus on the side, if desired.
Recipe adapted from Cookie and Kate
Are you looking for a healthy pumpkin recipe to try? How about pumpkin risotto? Today’s recipe is a twist on classic Italian risotto – pumpkin! Why not? Pumpkin adds a sweet and unique flavor that’s perfect for fall. This Italian risotto recipe is both vegetarian and vegan.
Pumpkin Risotto (Yield: 4-6 servings)
- 1 small yellow onion, diced (approx. 1 cup)
- 1 Tbsp olive oil
- 2 cups arborio (risotto) rice
- 1 cup white wine
- 4 cups vegetable broth (low sodium)
- 1 cup organic pumpkin purée
- 1 tsp fresh ginger, grated or minced
- 3 Tbsp nutritional yeast
- 1 tsp nutmeg
- 1 Tbsp chopped fresh basil
- 1 Tbsp nondairy margarine
- salt and pepper to taste
- Sauté the onion in olive oil over medium heat for 3-5 minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.
- Start to add the low-sodium vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
- Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.
Today’s Meatless Monday recipe calls for this creamy, vegan version of cauliflower au gratin. So if you’re looking for a reduced fat and dairy-free version of this classic side dish, try this easy recipe.
Creamy Vegan Cauliflower Au Gratin
- 2 large (or three small) cauliflowers, chopped into bite-sized pieces
- water for steaming
- 3 Tbsp. vegetable oil
- 3 Tbsp. unbleached flour
- 1 cup liquid nondairy creamer or almond milk
- 1 cup nondairy vegan sour cream
- 2 Tbsp. chopped fresh parsley
- 2-3 Tbsp. nutritional yeast flakes
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/8 tsp. nutmeg
- 1/3 cup breadcrumbs or French fried onion
- Preheat oven to 375 degrees.
- Steam cauliflower for just 3-4 minutes until starting to soften up, just to give it a head start cooking.
- Place cauliflower in a lightly greased casserole or gratin dish.
- Whisk together the oil and flour over low heat until a paste forms, then add in nondairy creamer until thick and creamy, about 3-4 minutes.
- Remove from heat then stir in sour cream, parsley, and nutritional yeast.
- Season with salt and pepper, then pour sauce over cauliflower, tossing lightly to coat cauliflower.
- Sprinkle bread crumbs (or French fried onions) nutmeg and paprika over the top.
- Bake for 20-25 minutes, or until bubbly and the top begins to brown. Turn the oven on broiler for 1-2 minutes to really crisp up the top. Let sit for a few minutes to set before serving.
- Enjoy your vegan cauliflower gratin!
To say I’m excited about fall would be a bit of an understatement. It’s September, and while I understand that it’s technically summer for another two weeks or so, I’m ready to crank up my oven, and start baking pumpkin muffins!!!
Pumpkin Muffins (Yield: 12 muffins)
- 1 3/4 cups all-purpose flour
- 1 1/4 cups organic sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup pureed pumpkin (fresh or from a can)
- 1/2 cup unflavored almond milk
- 1/2 cup vegetable oil
- 2 tablespoons molasses
- Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
- Sift together flour, sugar, baking powder, salt, and spices.
- In a separate bowl, whisk together pumpkin, almond milk, oil, and molasses.
- Pour the wet ingredients into the dry and mix.
- Fill the muffin cups two-thirds full.
- Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
These vegan lemon squares are tart, sweet and delicious. They are the perfect vegan dessert!
1 3/4 cups all-purpose flour
2/3 cup powdered sugar
1/4 cup cornstarch
1 cup Earth Balance nondairy margarine
1 1/3 cups water
3 tablespoons agar agar flakes
- 1 1/4 cups organic sugar
1/8 teaspoon turmeric
2/3 cup fresh lemon juice
3 tablespoons arrowroot powder
1 tablespoon finely grated lemon zest (from two large lemons)
1/4 cup almond milk
Extra powdered or confectioners’ sugar to decorate finished bars
- Preheat oven to 350°F (176°C). Lightly grease a 13 x 9 inch baking pan.
- Pulse flour, powdered sugar and cornstarch in food processor. Add margarine in spoonfuls and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal.
- Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling.
- Refrigerate for about 30 minutes and then bake for 40 minutes; remove from oven and let cool.
Meanwhile, prepare the filling…
- In a sauce pot, soak the agar agar in the water for 15 minutes. While the agar agar is soaking, zest your lemons and squeeze your lemon juice. Mix the arrowroot into the lemon juice to dissolve.
- When the agar has been soaking for 15 minutes, turn the heat up and bring to a boil.
- Boil for about 10 minutes, or until the agar is completely dissolved.
- Add the sugar and turmeric and boil until dissolved, about 3 minutes.
- Lower the heat to medium and add the arrow root and lemon juice mixture, then add the lemon zest and almond milk.
- Whisk constantly until the mixture thickens, about 5 minutes. It should not be rapidly boiling, but lowly bubbling is ok.
- Pour the mixture into the prepared crust, let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and set.
- Use a sifter or a fine mesh strainer to sprinkle the bars with powdered sugar.
- Slice into squares and serve.
Sautéed cauliflower topped in a tangy, sweet and sour sauce served over brown rice. This dish is incredibly healthy and delicious.
Ingredients for the Sauce
- 1 Tbsp. sesame oil
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp. fresh ginger, grated
- 1 cup diced pineapple
- 3 Tbsp. brown rice vinegar
- ¼ cup ketchup
- ½ – 1 tsp. Sriracha hot sauce (depends on how hot you like it)
- 1 Tbsp. gluten-free tamari
- 2-3 Tbsp. brown sugar (depends on how sweet you like it)
- ¼ cup water
- 2 tsp. cornstarch
Instructions for the Sauce
- Heat the oil in a saucepan over medium heat. Add the onions and cook 2 minutes until softened. Add the ginger and garlic, stirring for 30 seconds. Add the pineapple, brown rice vinegar, ketchup, chile sauce, tamari and sugar. Bring to a simmer and cook, stirring, about 3 minutes.
- In a small bowl, mix the water and the cornstarch until smooth. Add to the sauce and bring to a boil. Cook for 1 minute and turn off the heat. Set aside until ready to eat.
Ingredients for the Cauliflower
- 1 head of cauliflower, cut into florets
- 1 Tbsp. sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp. turmeric
- ½ cup pineapple juice
- sesame seeds, for garnish (optional)
- spring onions, for garnish (optional)
Instructions for the Cauliflower
- Heat the oil in a skillet over medium heat. Add the garlic and let brown for 30 seconds. Add the cauliflower to the pan and cook until softened and browned, anywhere from 10 to 15 minutes, depending on your stove and how al dente you like it (you should definitely go by the texture of the cauliflower, not the time). Add salt, pepper and turmeric to the skillet. Mix well. Add the pineapple juice to the skillet and heat through.
- Plate the cauliflower and top with the sweet and sour sauce. Garnish with spring onions and sesame seeds.
- Serve over brown rice. Enjoy!
Recipe adapted from www.onegreenplanet.org