Vegan Recipes and Plant Based Cooking

Completely inspired by the umami of mushrooms and the culinary clout of French brandy cream sauce. The mushrooms are dark and deeply caramelized like little slices of vegan steak. The mushrooms, caramelized onions along with the other ingredients in the pan come together to create the rich and creamy French style savory brandy sauce. It's easy too. All the magic happens inside one large frying pan. 1 pint sliced white mushrooms 1/4 medium yellow onion, sliced 1 poblano, julienned 1 jalapeno, sliced into rings 1 serrano, sliced into rings 3 cloves garlic, sliced thinly 1 can red beans/brine 1/4 cup brandy 3 tbls olive oil 3 tbls vegan mayo 1/4 cup water 2 tsps celery seed 2 tsps paprika 1 tsp cayenne 2 tsps salt 1 tsp black pepper Saute mushrooms and onion in 2 tbls of the olive oil and 1 tsp of salt until nicely caramelized. About 10 minutes. When mushrooms and onions are nicely browned on one side, turn over and brown the other side. It's this deep browning that will provide

A very simple,  but extremely tasty entree salad. Veg is tender, but still has bite. A dark, briny broth ties it all together. 1 large red bell pepper, sliced 1 poblano pepper, sliced 1 jalapeno pepper, deseeded, julienned 3 shallots, sliced 3 cloves garlic, sliced 1 cup spinach 1 can black beans and brine brine from 1 can garbanzos 2 tbls asian garlic chili sauce 3 tbls olive oil 2 bay leaves 2 tsps cumin seed 2 tsps coriander seed 2 tsps salt 1 tsps black pepper Saute shallots, peppers and garlic in olive oil until somewhat tender. About 10 minutes. Add black beans/brine, garbanzo brine, spices, chili sauce. Simmer 5 more minutes. Turn off heat. Stir in spinach and allow to wilt down for a few minutes. Serve with barley or rice.

This has elements of both asian and latin cusine. I always have great results when I pair those two. The beans are italian.I would've used black beans, but I didn't have any. Thankfully, most beans are versatile that way. They pretty much work across the board of all the different cuisines of the world. It's a very creamy and spicy sauce. It has a lot of different heat notes from a variety of different peppers. I really like how the different heat sources play on the foundation of the creamy base. The fattiness and richness marries all those flavors seamlessly. The subtle notes as well as stronger ones all play together in luscious, saucy harmony. 3 stalks celery, sliced 1/2 pint white mushrooms, sliced 1/2 bunch scallions, sliced 1 jalapeno, sliced 3 dry shishito peppers 2 chile de arbol 3 cloves garlic, sliced 2 tbls olive oil 1 can garbanzos and brine 1/4 cup white wine 2 tbls hot sauce 2 tbls vegan mayo 2 tsps paprika 2 tsps celery seed 1 tsp oni

This is kind of a riff on a classic piccata. I was going for the similar taste. Not really a replica, but more of an homage. We're going to make a deep broth and them we'll cook our lentils in that broth. We'll finish with some bright lemon and grassy parsley. 1 large carrot, chopped 3 stalks celery, chopped 1/2 pint sliced white mushrooms 1 bunch scallions, sliced 1 poblano, diced 1 jalapeno, diced 1 habernero, minced 5 cloves garlic, sliced 4 cups water 1/2 cup nutritional yeast 2 tbls olive oil 1 tbl spicy mustard 2 tbls capers 1/4 cup beer 2 1/2 tsps salt 2 tsps black pepper 1 tsp cumin seed 1 lemeon, zest and juice 1 punch fresh parsley 1/2 cup dry lentils Add all of the first set of ingredients to a large pot. Bring to a boil uncovered and then simmer for 15 minutes. Add lentils. Continue simmering until lentils are tender. Stir in lemon zest, juice and parsley. Turn off heat, but allow pot to rest on hot burner to steep the parsley and le

An Italian inspired creamy mushroom sauce over pasta. Totally vegan. Just a really simple thick and rich mushroom sauce over elbow pasta. Extremely cravable, yet very healthy. 1 pint cremini mushrooms, sliced 1 cup celery, diced 1 small yellow onion, diced 1 small poblano, diced 1 jalapeno, diced 3 cloves garlic, thinly sliced 1 can garbanzos, plus can brine 3 tbls nutritional yeast 3 tbls vegan mayo 1/2 cup white wine 2 tbls hot sauce 2 tbls olive oil 2 tsps dry basil 2 tsps dry oregano 1 tsps crushed pepper flakes 3 tsps salt 2 tsps black pepper Saute mushrooms, onions and celery in oil until tender. Deglaze with wine. Cook out wine for 5 minutes. Add poblano, jalapeno, garlic, garbanzos/brine, yeast, hot sauce, spices. Simmer 10 minutes. Stir in vegan mayo. Toss together warm cooked al dente pasta with the finished sauce.

Thick, rich and creamy. Packed with protein and veg. Sooo much flavor thanks to all the fresh ingredients. It simmers a while to coax out all the flavors from each of the components, but it's definitely worth the wait. You will be generously rewarded with an incredibly decadent feast of flavors. 3 vine tomatoes, chunked 4 large white mushrooms, sliced 3/4 medium yellow onion, diced 1 red bell pepper, sliced 1 poblano pepper, deseeded, sliced 1 jalapeno pepper, deseeded, sliced 6 cloves garlic, thinly sliced 3 dried shishito peppers, broken, deseeded 2 chile de arbol, broken, deseeded 2 tbls olive oil 3 tsps salt 2 tsps dry rosemary 2 tsps black pepper 2 1/2 cups water 1 vine tomato, chunked 1/2 block silken firm tofu 2 tsps paprika 1 tbl hot sauce 1/4 cup nutritional yeast flakes 2 tbls vegan mayo 1 tbl ap flour In a large sauce pot or stock pot bring the first set of ingredients to a boil and then lower to a simmer. Add tofu and single tomato to a ble

Salty, tangy, hot and sweet. This one hits every note. Everything is slowly simmered to create a deep broth that binds all the other components together in harmony. 1 can chick peas/brine 1/2 a medium yellow onion, diced 3 stalks celery, diced 1 poblano, diced 1 jalapeno, minced 1 serrano, minced 6 cloves garlic, minced 2 cups water 2 tbls pickle brine 1/2 cup white wine 1/4 cup brandy 2 tbls olive oil 1 tbl sriracha 1 tbl hot sauce 1 tbl spicy mustard 1 lime, zest and juice several handfuls fresh parsley leaves 2 tsps paprika 1 tsp celery seed 2 tbls nutritional yeast flakes Add it all to a pot, except the fresh parsley. Bring it to a boil and then keep it on a slow simmer for 30 minutes. Remove from heat. Stir in parsley. Rest 5 minutes.