VEGAN BREAKFAST LASAGNA (THE VEGAN BRINNER COLLAB!) by hot for food

Lauren demonstrates a breakfast lasagna with a tofu scramble, including chopped leaks, green onions, green peppers. garlic, shallots, a vegan hollandaise sauce, and a vegan maple flavored sausage substitute.  

This recipe would be excellent for breakfast, brunch, or dinner.  Enjoy her video and watch each step of the recipe after the break.

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Cheesy Veggie Lasagna by Plantiotic with Sarah’s Vegan Kitchen

Jackson got together with Sarah to make a vegan lasagna with a vegan mozzarella cheese substitute demonstrated by Sarah.  Jackson’s video also includes recipe demonstrations showing both a ricotta cheese substitute and a vegan parmesan cheese substitute.  Their lasagna recipe includes zucchini, spinach, and basil.  It looks delicious.

You can see their video after the break. Continue reading

VEGAN MOZZARELLA // Recipe & Taste Test by Sarah’s Vegan Kitchen w/ Plantriotic

Sarah invited Jackson from Plantriotic to make some vegan mozzarella cheese substitutes.  Sarah made 3 versions of vegan mozzarella cheese using recipes demonstrated by Miyoko Schinner and the Avocados and Ales website.  They then used it to make mozzarella appetizers and in a video on Jackson’s youtube channel to make a vegan lasagna.

You can see Sarah’s demonstration video after the break. Continue reading

Smoked Paprika “Cheese” by Anja

capture_22102014_141733Many non dairy cheese substitutes are made with nuts or soy products.  In this video recipe, Anja demonstrates how to make a non-dairy cheese substitute with oats, sweet potatoes, red bell peppers, nutritional yeast, smoked paprika and other spices, and lemon juice.  She blends the mixture.  She then makes an agar agar and water mixture, which she adds to and blends with the previous blended mixture.  She places this combination into molds, which she places in the refrigerator  After this “cheese” mixture has set up, she then enjoys her non-dairy “cheese”.  You can tell Anja enjoys creating and preparing vegan recipes.  You should try this too.  You can experiment with adding different herbs and spices.  I’ll bet you will be pleased with it. Continue reading

Lasagna with Tofu Spinach Ricotta and Cheese Sauce by Margaret Meyer

capture_21102014_125036Margaret doesn’t have a recipe for this lasagna.  She “just makes it.”  Watch the video, and you can follow along, and “just make it” too.  Although, she uses her own canned pasta sauce, you can substitute store bought pasta sauce, or fresh or canned tomatoes.   In this video, Margaret also shows how to make a vegan “cheese” sauce and a substitute for ricotta cheese using tofu.  Margaret says this is a family favorite and usually a “no fail” recipe.  It’s easy to make.  It can be made ahead for use later in the week.  Try it.  You’ll like it too. Continue reading

Tofu Cottage Cheese Stuffed Shells by Abby

capture_12102014_130215In this video, Abby prepares a tofu cottage cheese type filling in large pasta shells based on a recipe in the Naturally Gourmet cookbook.  The recipe uses store bought ingredients, so there is no need to make any special sauces, etc.  Like Abby says, this recipe is “quick, easy, and delicious”.  Enjoy. Continue reading

Philly Cheese Steak by Candice Hutchings

capture_09102014_154605A lot of people like cheese steak sandwiches.  In this video, Candice and her friend, Michael Nus, demonstrate how to make a vegan version of a Philly cheese steak sandwich.  While she and Michael have fun cooking together, she shows how easy it is to make a seitan replacement for real steak in these sandwiches.  She then tops her sandwich with sauteed mushrooms and onions.  She melts Daiya cheese for the cheese spread.  Once your seitan is made, this is a very easy sandwich to make, it is delicious, and a lot healthier than a sandwich made with animal protein.  You should try it.  It may become one of your favorite sandwiches. Continue reading

Dairy Free Macaroni and Cheese by Candice Hutchings

capture_07102014_103854Candice demonstrates an easy recipe for making a dairy free mac-and-cheese.  She uses a (Daiya brand) vegan cheese that can be bought in most supermarkets.  She creates a mixture of the vegan cheese with soy milk and spices.  After she heats up the ingredients, she adds it to the pasta.  Then, she places the mixture in a pan or casserole dish, tops it with breadcrumbs and bakes it.  This recipe is fast and easy to make, delicious, and a lot healthier than traditional dairy based mac-and-cheese. Continue reading

Vegan” Mac and Cheese by Isa Chandra Moskowitz

capture_28092014_123900Isa has created a recipe for a creamy, gooey, melty, lucious “cheese” that can be used in a mac and cheese type meal.  Her “cheese” recipe could also be used with other recipes such as a portobello or seitan “cheesesteak” sandwich.  It’s made with onions, garlic, vegetable broth, cornstarch, tomato paste, nutritional yeast, spices, and cashews.  It’s not hard to make.  Simply saute the vegetables,  combine all the ingredients and blend everything together, then, place it in a pot and cook it until it thickens and resembles melted cheese.  Isa mixes this “cheese” with pasta and tops it with roasted brussel sprouts for her version of “mac and cheese”.  Continue reading