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

Lighter Eggplant Parmesan by Sarah Carey

capture_23102014_132851Sarah bakes her eggplant instead of frying it.  She uses a flour, milk, and tomato sauce mixture as a creamy filling replacing the ricotta cheese typically used in other recipes.  After she layers her pre-baked eggplant, she tops it with mozzarella and parmesan cheese.  This is an easy recipe for a healthier makeover by replacing the milk, mozzarella and parmesan cheese with vegan alternatives.  This is another easy to make and healthy recipe that can be made ahead for use later in the week. Continue reading

Baked Eggplant Parmesan by Dani Spies

capture_23102014_131437In this video recipe, Dani bakes her eggplant instead of frying it, which eliminates a lot of calories from frying.  She uses 3 dairy cheeses, a ricota mixture with an egg, parmesan, and mozzarella.  All three of those dairy cheeses and egg binder can be replaced with non dairy alternatives and an egg substitution.  This is a great basic candidate for an easy recipe makeover, replacing all the animal products with vegan alternatives.  This is an easy and delicious recipe to make, and it can be made ahead for use later in the week.  With the vegan substitutions, it is also a low fat and healthy recipe. Continue reading

Penne Pasta with Eggplant and Mozzarella by Renee Pepino

capture_13102014_134321Renee Pepino demonstrates how to prepare Penne Pasta with Eggplant and Mozzarella from her book, More Than Pasta.  This is an easy recipe.  Simply sautee chopped eggplant with garlic.  Add tomato sauce, basil and oregano to make a sauce.  Top penne pasta with this eggplant-tomato sauce.   Then add pieces of mozzarella cheese and shredded parmesan cheese to the dish.  This dish can be transformed into a vegan meal by substituting vegan cheese for the dairy cheese.  It looks good.  Enjoy. Continue reading

Baked Penne with Sausage and Kale by Casserole Queens

capture_05092014_174507This video contains a great candidate recipe for a makeover.  The Casserole Queens prepared this recipe with turkey sausage, dairy milk and cheese.  The sausage can be replaced by vegan sausage, and the dairy milk and cheese can be replaced with non-dairy plant based alternatives.   There is a lot of cheese in this recipe.  I’ll bet if it were made with less non-dairy cheese, it would still taste wonderful.

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Lasagna Stuffed Portobello Mushrooms (Main Dish) by Rocky Barragan

capture_30082014_122443Portobello mushrooms are a favorite ingredient in many healthy vegan recipes.  They have a meaty flavor, good texture, and can be included in many types of preparations and with different toppings.  This delicious recipe includes ingredients typically found in lasagna recipes, including several different cheeses.  These cheeses can easily be replaced by vegan alternatives.  Try it.  I know you’ll like it. Continue reading

Stuffed Veggie Peppers by Sorted Food

capture_22082014_200912Here is another vegetarian classic, stuffed peppers as interpreted by Sorted Food.  This recipe features red peppers, balsamic rice, sun blushed tomatoes, olives, red onions, mozzarella cheese, spices and herbs. Continue reading