plant based recipe | Avocados and Ales

Tag Archives: plant based recipe

Roasted Tomato Soup with Follow Your Heart Grilled Cheese

Apparently there’s a huge trend in the video world of social medias for one pan meals. Now, I’ve never been one to jump on a trend, but when it involves an easy one pan comfort meal, and I can pair it with my favorite Follow Your Heart grilled cheese sandwich? Well, yea, I’m going to jump on that. My inner millennial is cringing at my newfound coolness, but I promise even if you make this you won’t start doing TikTok dances.

This recipe was inspired by a video on Instagram where all the vegetables are roasted with some olive oil, herbs, and spices, then blended with a can of coconut milk for a rich and creamy tomato soup. Obviously, I had to put a bit of a spin on it by adding some sugar and nutritional yeast, but you can leave this as simple as you want it. Feel free to add any fresh summer vegetables you have-carrots, yellow peppers, shallots, multicolor tomatoes, and squash all make an excellent addition.

I’m using Follow Your Heart Vegenaise to coat my bread for these grilled cheese sandwiches. Seems a bit odd if you’re used to butter but the flavor is incomparable and it cooks up nice and brown. I highly recommend using a cast iron skillet for the best grilled cheeses, plus covering it with a lid.

The new finely shredded cheddar works perfectly for melting and is just phenomenal straight from the bag. I’ve always found most other vegan cheddar shreds a bit thick for melting, so I’m really excited to have a thinner alternative. Plus, the new packaging is just so springy and adorable!

Continue reading →

Tags: box, Follow Your Heart, food, grilled cheese, one pan meals, plant based, plant based recipe, recipe, roasted tomatoes, soup recipe, tomato soup, vegan, vegan cheese, veganuary, vegetarian

Comments Leave a Comment
Categories american, home, soups, vegan

Faux King Crab

24 Jan

I could tell a pretty embarrassing story about crab here. I’ll spare you the details and just share this recipe for faux King crab instead. If you say it three times fast, you’ll laugh just as much as you would have at my embarrassing story.

Algal oil is pretty essential for the ocean flavor of this recipe. I don’t really recommend skipping it and it will give you a good DHA boost for the day, but in a pinch you could use a similar amount of kelp powder. It can be found in the Amazon link below or at your local natural food store in the supplement section as vegan DHA or Omega-3. Please see my notes below the recipe regarding tofu/agar.

If you don’t have an Instant Pot, I recommend steaming on the stove or in a conventional steamer for the same amount of time. A stove top pressure cooker could also be used.

If you make this recipe, be sure to use the hashtag #fauxkingcrab on Instagram or Facebook, I would love to see your results!

Many, many thanks to Somer McGowan of Vedged Out for assisting in recipe testing for this recipe.

Continue reading →

Tags: american, asian, cooking, copycat recipe, cruelty free, dairy free, dinner, homemade, instant pot, meat alternative, meat substitute, meatless, plant based diet, plant based recipe, plant-based, recipe, seitan, sushi, tofu, vegan, veganuary, vegetarian, vegetarian food, what vegans eat

Comments 27 Comments
Categories asian, meat alternative, vegan

Vegan Calamari

18 Jan

A few months ago I made the Vegan Oxtail recipe by Korenn’s Vegan World of Food and was very impressed by the texture of the oyster mushrooms. Oyster mushrooms are kind of an old card in the vegan world, they work excellent as scallops or pulled barbecue on sandwiches. I thought it would be fun to use their shreddy texture for vegan calamari, and I was not disappointed. The mushrooms take a little oceany flavor on during a bit of marinating time, and get battered in a simple flour mixture. Feel free to use a more advanced batter recipe if you prefer. You can usually find large oyster mushrooms at bigger grocers and international markets. If you can’t find large ones, smaller ones will work just as well, but the calamari rings will be smaller.

Continue reading →

Tags: appetizer, cruelty free, dairy free, dinner, easy, finger food, food, fried food, italian, meat alternative, meatless, mushroom, plant based recipe, plant-based, recipe, vegan, veganuary, vegetarian, vegetarian food, what vegans eat

Comments 1 Comment
Categories greek, Italian, meat alternative, vegan

Tofu Pad Kee Mao

13 Jan

By popular request on my Facebook page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two pound packages in sheets which I cut into smaller portions. If you can’t find fresh noodles, you can absolutely use dried wide rice noodles.

Traditionally this recipe is made with Thai birds eye chili peppers. I’m currently catering to palates that don’t appreciate spice, so I choose to omit the peppers. If you want to use them, add about 5 or 6 during the cooking step with the other vegetables.

I love using Beyond Meat crumbles for this dish, but they’re not a necessity. Feel free to omit or substitute with your favorite seitan recipe.

Algal oil adds a similar fishy flavor that fish sauce usually adds to the recipe. Flax or hemp oil can totally be substituted for a similar flavor, or you can add your favorite vegan fish sauce.

Continue reading →

Tags: basil, Beyond Meat, cruelty free, dinner, easy, egg free, food, meal, meat substitute, meatless, mushroom, noodles, plant based diet, plant based recipe, plant-based, recipe, rice noodles, seitan, soy, thai, tofu, vegan, veganuary, vegetarian

Comments Leave a Comment
Categories asian, thai, vegan

Blackbeet Beef

8 Jan

Sundays usually make me crave a big hearty meal. During football season, we usually have a giant feast of nachos but the cold this week had me craving something more hearty. I’ve had a lot of great feedback on my recent post for chickwheat shreds and some innovative people have been using black beans instead of chickpeas to create a ‘beef’.

Today seemed like a good day to test this recipe, and it was definitely a hit. I used roasted white mushrooms to create a beefy flavor and beets for more earthy undertones. The dark soy sauce helps turn the roast a nice deep brown, but if you can’t find it, you can use regular soy sauce with added browning sauce.*

Kneading in the food processor is what gives it the characteristic shredded texture, so be sure not to skip this step or cut it short. If you don’t have a dough hook, you can use your regular blade to knead. If you don’t have an Instant Pot, this can also be steamed in a conventional steamer for the same amount of time.

Continue reading →

Tags: american, beans, beets, food, instant pot, plant based recipe, recipe, seitan, vegan, vegetarian

Comments 37 Comments
Categories american, meat alternative, vegan

Eggplant and Spicy Tofu Spring Rolls

28 Sep

I love spring rolls. I love eggplant. And I love tofu. The combination of all three is pretty much the perfect meal for me.

This recipe is definitely a fusion of many different cuisines so don’t take it as anything authentic. It was basically born out of my attempt to use up a bunch of different bottles in my fridge. I used the same marinade I use in my baked tofu on the eggplant, and I still LOVE the flavor. Black vinegar is just something else!

You can definitely change any of the fillings in this recipe. I would highly recommend adding rice noodles as well, because we can all use more carbs. Carrots would be really tasty too, but only the good carrots, not those ones that taste weird. Does anyone else ever get weird tasting carrots?
Now I’m rambling. Here’s the recipe!