Tag Archives: Vegan

Vegan & Gluten Free Lasagne

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Lasagne

Ingredients

  • 1 cup of cooked quinoa
  • 2 jars marinara/pasta sauce (I use Amy's)
  • 1/4 cup finely chopped onions
  • 1 chopped bell pepper
  • 1 can of sliced black olives
  • 1 can pinto beans, rinsed and drained
  • 1 teaspoon vinegar
  • 1 clove of crushed garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • box of no boil GF lasagne noodles
  • 1 bag of shredded vegan cheese

Instructions

  1. Preheat oven to 375.
  2. Cook quinoa.
  3. Spread 1/2 cup of pasta sauce in the bottom of a 7 x 11 baking dish.
  4. In a large bowl, combine remaining pasta sauce with remaining ingredients, except noodles and cheese. Mix well.
  5. Arrange a layer of noodles over sauce in dish. Spread 1/2 of mixture over the noddles. Sprinkle with 1/2 cheese.
  6. Repeat one more time using remaining noodles, mixture, and cheese.
  7. Cover with foil and bake 20 minutes. Uncover and continue baking 15 more minutes or until noodles are tender.
  8. Let stand 5 minutes prior to serving.
https://www.sinfultidbits.com/2018/11/lasagne/

Vegan & Gluten Free Blueberry Oat Muffins

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Blueberry Oat Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Ingredients

  • 1 cup GF Oats
  • 1 cup oat or nondairy milk
  • 2 TBSP apple cider vinegar
  • 1 cup GF flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup sunflower oil or melted DF butter
  • 1 cup blueberries

Instructions

  1. Preheat oven to 375°F.
  2. Place 2 TBSP of apple cider vinegar in a medium-sized liquid measure cup, then fill will nondairy milk to 1 cup, add oats, and let stand.
  3. Line 12 muffins cups with liners.
  4. Combine the remaining dry ingredients in mixing bowl. Stir well to blend.
  5. Add oil or melted butter to oat mixture. Mix well. Add to dry ingredients, stirring just until moistened.
  6. Gently fold in blueberries.
  7. Fill prepared muffin cups.
  8. Bake for 25 minutes or until top springs back when lightly touched.
https://www.sinfultidbits.com/2018/11/blueberry-oat-muffins/

Coconut-Pumpkin Pie

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Coconut-Pumpkin Pie

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings (1 pie)

Ingredients

  • 1 15-ounce can pumpkin puree
  • 1 7-ounce can sweetened condensed coconut milk
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 GF vegan piecrust
  • 1 can of coconut milk for whipping cream
  • 2 TBSP icing sugar

Instructions

  1. FOR THE PIE:
  2. Preheat oven to 350° F.
  3. Combine pumpkin, coconut milk, sugar, cornstarch, vanilla, pumpkin pie spice and salt in a blender. Pulse until smooth.
  4. Pour pumpkin mixture into pie crust. Place on a rimmed baking sheet and bake until the center is slightly wobbly and the edges are cracked (about 60 minutes).
  5. Remove from the oven and let cool. Transfer to the refrigerator and chill 4 hours or overnight.
  6. FOR THE COCONUT WHIPPED CREAM:
  7. Put 1 can of coconut milk in refrigerator overnight.
  8. Whip cold coconut milk with icing sugar in a mixer.
https://www.sinfultidbits.com/2018/11/coconut-pumpkin-pie/

Roasted Red Pepper, Cauliflower & Garlic Dip

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Roasted Red Pepper, Cauliflower & Garlic dip

Ingredients

  • 6 cups chopped cauliflower (about 1 small head of cauliflower)
  • 2 red bell peppers quartered
  • 4 cloves peeled garlic
  • 1/4 cup olive oil, plus more as needed and for drizzling to serve
  • 2 teaspoons salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 2 tablespoons apple cider vinegar
  • 1/3 cup tahini
  • 1 pinch cayenne pepper
  • 3 tablespoons water
  • 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)

Instructions

  1. Heat oven to 450°F.
  2. Toss cauliflower, peppers, and garlic together with olive oil, salt, and pepper, and spread out into an even layer on a baking sheet or baking dish.
  3. Roast in oven for about 30 minutes, stirring once midway through, until the cauliflower is tender enough that you can squash a floret easily with the tines of a fork. Let cool for a few minutes.
  4. In a food processor, blend roasted cauliflower, peppers, garlic, apple cider vinegar, tahini, cayenne, and a big pinch of salt. Add the water and blend for another couple of minutes until it’s smooth and light. Taste and adjust seasoning with additional salt, pepper, and apple cider vinegar as needed.
  5. Drizzle with your favorite toppings.
  6. You may store it for up to a week in the refrigerator.
https://www.sinfultidbits.com/2018/11/roasted-red-pepper-cauliflower-garlic-dip/

Vegan Sweet Potato Stew

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Vegan Fall Stew

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4

Ingredients

  • 1 TBSP Olive Oil
  • 1 diced yellow onion
  • 2 crushed cloves of garlic
  • 1/2 tsp minced ginger
  • 2 pounds yams chopped into one-inch chunks
  • 1/2 cup dry red lentils, rinsed and drained
  • 3 ripe vine tomatoes, peeled and chopped or 1 can/jar of diced tomatoes
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • dashes of cayenne pepper
  • 1/2 tsp salt
  • 4-5 cups vegetable stock & extra as needed
  • 1/4 cup creamy peanut butter
  • 4 cups curly kale chopped into small pieces
  • 1/4 cup chopped green onions
  • 1/04 cup chopped roasted and salted peanuts

Instructions

  1. Heat olive oil in a large pot set on medium heat.
  2. Add the onion and sauté until translucent (about 3 minutes). Add garlic and ginger and sauté another 3 minutes. Add the yams, red lentils, tomatoes, and spices and stir.
  3. Add 4 cups of vegetable broth or more to cover everything by 1 inch. When soup boils, reduce to a simmer and cook for 40-45 minutes or until sweet potatoes and lentil are tender. If you need more broth as the mixture cooks, add it.
  4. Add peanut butter and stir well.
  5. Either use an immersion blender to blend about half the soup so that it's still chunky or scoop out half the soup and blend it in a blender.
  6. Stir in kale and season to taste with pepper and salt.
  7. Serve each bowl topped with a TBSP of green onion and crushed peanuts.
https://www.sinfultidbits.com/2018/11/vegan-sweet-potato-stew/

Vegan GF Cranberry Maple Lentil Loaf

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Cranberry Maple Lentil Loaf

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-7 servings

Ingredients

  • FOR THE LOAF
  • 2 cups cooked lentils
  • 3 TBSP chia seed
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped walnuts
  • 1 TSP minced garlic
  • 1/2 TSP salt
  • 1 cup dried or fresh cranberries
  • 3 sprigs fresh thyme or 1/4 TSP dried thyme
  • 1/2 cup water
  • 2 TBSP olive oil
  • 1 cup GF oats
  • 2 small pieces of GF bread
  • FOR THE MAPLE GLAZE
  • 1 TBSP olive oil
  • 1 TBSP Balsamic vinegar
  • 1/4 cup maple syrup
  • 2 TBSP dijon mustard
  • dash of pepper

Instructions

  1. TO MAKE THE LOAF:
  2. Cook lentils. Measure out 2 cups and set aside.
  3. Combine your chia and water and set aside.
  4. Preheat oven to 350F.
  5. Combine your lentils, seasoning, cranberries, and vegetables in a cast-iron pan with oil and cook on medium until onions are cooked and lentils are soft. (Approx. 10 minutes)
  6. Combine your oats and bread in a food processor until you get a flour texture.
  7. Combine your oat flour to your lentil mixture, then add your chia mixture, and then add your chopped walnuts.
  8. Mash and mix everything together with hands or spoon, and then press into a 9x5 greased baking pan or muffin tin.
  9. Bake at 350F for 45 minutes.
  10. TO MAKE THE GLAZE:
  11. Combine the ingredients in a bowl and whisk until smooth.
  12. Remove the lentil loaf from the oven and coat with maple glaze. You will probably have extra glaze.
  13. Serve and enjoy!

Notes

To cook the lentils, use 3 cups of liquid (water or broth) to 1 cup of rinsed lentils. Bring to a boil, cover tightly, reduce heat, and simmer for 15-20 minutes. Drain the lentils and set aside.

https://www.sinfultidbits.com/2018/11/vegan-gf-cranberry-maple-lentil-loaf/

Apple & Oat Blender Pancakes

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1 1/4 cup rolled oats
1 TBSP ground flax seeds
1 TSP baking powder
1 TSP baking soda
1/2 cup nondairy milk (oat, quinoa or sunflower work best)
1/2 cup unsweetened applesauce
2 TSP apple cider vinegar
2 TBSP maple syrup
1 TSP vanilla extract

Coconut oil (sunflower oil works great, too)

1. Grind oats in a blender to make oat flour.
2. Add all other dry ingredients and mix with a spatula.
3. Add all the wet ingredients and blend until combined.
4. Heat coconut oil on a cast iron skillet over low-medium heat on a gas stovetop.
5. Pour 1/4 cup of batter into the pan. Cook for about 3 minutes on each side. Repeat until all batter is gone.

Top with your favorite pancake toppings and enjoy!

Curry ‘n’ Chips

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Curry 'n' Chips

Ingredients

  • 1c red lentils
  • 4c veg broth
  • 1 small onion minced
  • 4 cloves garlic crushed
  • 1 medium sweet potato diced
  • 1 jar/can diced tomatoes
  • 2-4 dried whole red chilies
  • 1 tsp salt
  • 2 tbsp oil
  • 2lbs potatoes cut thin to your liking
  • oil for deep frying
  • salt
  • 2 tbsp curry powder

Instructions

  1. In a large pot with a lid fry garlic, onions, sweet potatoes and chilies oil for a bit
  2. Add lentils and fry a bit more
  3. Add tomatoes and broth stir it up and heat to boil
  4. Cover the pot and turn it down to low
  5. Cook for 30min
  6. Add salt and mash the curry with a potato masher until the sweet potato mixes in well
  7. While curry is cooking, steam the potatoes in a veggie steamer for 10 minutes
  8. Deep fry the potatoes in hot oil(375d) until just brown then remove and cool
  9. Wait for oil to reheat to 385d then fry the potatoes again
  10. Remove from oil
  11. Sprinkle curry powder and salt on fries and toss it to coat them
https://www.sinfultidbits.com/2016/07/curry-n-chips/

Channa Masala

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Channa Masala

Ingredients

  • 1/4c coconut oil
  • 1 tbsp mustard seeds
  • 1 inch fresh ginger
  • 1 small onion sliced
  • 4 garlic cloves
  • 1/4c vinegar
  • 1/2c water
  • 2x25oz cans garbanzo beans
  • 15oz full fat coconut milk
  • 1 tbsp sugar
  • 4oz tomato paste
  • 2tsp garam masala
  • 1 tsp salt

Instructions

  1. In a blender combine garlic, ginger, garam masala, vinegar and water until smooth. Put in the half of the onion towards the end and blend more.
  2. In a 12" skillet, heat the coconut oil. When hot, add the mustard seeds then add the contents of the blender a few seconds later. Fry for a bit then add the garbanzo beans to the pan with the salt.
  3. While frying, blend the coconut milk, sugar, and tomato paste in the same blender jar.
  4. After it's thoroughly blended together, add the contents to the frying pan and cook for 5-10 minutes until the appearance changes a darker red.
https://www.sinfultidbits.com/2016/05/channa-masala/

Vegan & Gluten Free Scones

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Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 scones

Serving Size: Four

Ingredients

  • 1 C Bob's Red Mill GF 1 to 1 flour (Blue Label)
  • 1 C Bob's Red Mill GF All Purpose Baking Flour (Red Label)
  • 2 TBSP Cane Sugar
  • 2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/2 TSP Salt
  • 1.5 TBSP Apple Cider Vinegar
  • 3/4 C Original Oat Milk or other DF milk (unsweetened/unflavored)
  • 1 stick Earth Balance Soy-Free Butter

Instructions

  1. Place apple cider vinegar in a liquid measure cup and add oat milk so that you have 3/4 cup of "buttermilk." Tip: Oat milk or Milkadamia works best.
  2. Combine all dry ingredients in food processor.
  3. Cut the butter stick into chunks and add to dry ingredients until the mixture is crumbly.
  4. On a low setting, slowly add the "buttermilk."
  5. Knead gently 2-3 times on a lightly floured piece of parchment paper.
  6. Pat out into a circle and cut into wedges with a pizza cutter and separate.
  7. Pick up the parchment paper and place on a baking sheet.
  8. Bake at 425 degrees for 13-15 minutes.

Notes

Variations: Add currents, chocolate chips, grated lemon, or orange rind.

https://www.sinfultidbits.com/2015/11/scones/