Vegan Garlic Naan/Flatbread

Vegan Garlic Naan served with Indian-Spiced Cauliflower and Potato Casserole

This recipe doesn’t use yeast which means no waiting for the dough to rise. When serving with a casserole like the one in the photo above, this bread can easily be prepared while the casserole is in the oven.

Dough divided into 4 portions

Once the dough has rested for around 15 minutes, divide it into 4 portions.

Dough rolled out of a floured surface

I prefer the dough rolled out fairly thin, it does puff up a bit in the skillet. You can brush the naan with butter, or sprinkle with additional garlic or cilantro if desired.

Vegan Garlic Naan/Flatbread

  • Servings: 4 Flatbreads
  • Difficulty: easy
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A quick and easy no yeast, no waiting, vegan flatbread/naan


Ingredients

  • 1 cup all-purpose flour + more if needed
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. vegan butter, melted
  • 1/2 cup water
  • 1 tsp. minced garlic (optional)
  • addition melted butter, garlic, and cilantro if desired

Directions

  1. Mix flour, salt and baking powder in a bowl.
  2. Combine vegan butter, water and minced garlic. Add to the bowl, mixing until a soft dough forms.
  3. Add more flour and knead into the dough until the surface is non-sticky.
  4. Cover bowl with a clean kitchen towel and let dough rest for about 15 minutes.
  5. Divide dough into four portions and roll out on a floured surface.
  6. Heat a flat pan, or skillet and place one portion of dough in it.
  7. Flip when bubbles show on the surface and brown spots appear on the bottom, finish cooking.
  8. Repeat for other portions of dough.
  9. Brush flatbread/naan with melted butter and sprinkle with minced garlic and/or cilantro if desired.
  10. Serve warm.


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Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Homemade cinnamon rolls have long been a holiday and special gathering favorite. It is a long process, but the wait and the work is worth it. Over the years I have discovered that you can make them ahead and freeze them before they are frosted. Then you just need to pop them in the oven until they are warmed, take them out and frost them. Still there is nothing like fresh warm homemade cinnamon rolls and a cup of coffee on a cold winter morning.

Traditionally my recipe called for eggs, real butter and real cream cheese. It wasn’t until I was told about pureed silken tofu as an egg substitute that I was able to “veganize” this recipe and have it turn out so close to the original no one could tell the difference.

I must admit that these do not fit in the category of plant based with all of the vegan butter, vegan cream cheese, vegan vanilla pudding, and sugar, these are simply vegan. Much like Oreo cookies are accidentally vegan and not the healthiest of snacks we realize the same about the beloved cinnamon rolls. This puts them in the category of a special treat, much like that favorite dessert.

This recipe does make a lot and the first few times I made these many years ago, I ended up with oodles and we went knocking on doors looking for neighbors who wanted to be test tasters. So if you end up with bunches, share with your neighbors. Enjoy!

Vegan Cinnamon Rolls

  • Servings: Makes about 24 rolls
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A family gathering breakfast favorite. Watch them disappear!


Ingredients

  • 1/2 cup lukewarm water 110F (45C)
  • 2 Tbsp dry yeast
  • 2 Tbsp sugar
  • 1 package Simply Delish vegan vanilla pudding mix
  • 1 1/4 c. plant based milk
  • 1/2 cup Earth Balance Vegan Butter – melted
  • 1/3 heaping cup pureed silken tofu
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 5 cups flour

filling ingredients

  • 1 cup softened vegan butter
  • 2 cups brown sugar
  • 4 tsp. cinnamon

frosting ingredients

  • 8 ounces vegan cream cheese
  • 1/2 cup Earth Balance Vegan Butter – melted
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1 Tbsp. plant based milk

Directions

  1. Dissolve yeast in warm water, add sugar and stir until dissolved, set aside.
  2. Prepare pudding mix according to directions using the 1 1/4 cup milk.
  3. Add 1/2 cup melted vegan butter, pureed tofu, baking powder and salt to pudding mix. Stir.
  4. Add yeast mixture to pudding mixture and mix well.
  5. Gradually add flour and knead until smooth.
  6. Place in a (vegan) buttered bowl, turning dough to butter the top.
  7. Cover dough with a warm damp towel and let rise in a warm place until doubled.
  8. Prepare 2 baking sheets with silicone mats.
  9. Punch down dough and let stand 10 minutes.
  10. On a lightly floured surface, roll out dough to aproximately 34″ x 21″
  11. Brush surface with softened vegan butter, sprinkle on brown sugar and cinnamon mixture.
  12. Roll dough tightly like a jelly roll and cut into 1″ slices
  13. Place on prepared baking sheets 2″ apart.
  14. Take heel of hand and lightly press down on each roll.
  15. Cover with warm damp towels and let rise until doubled.
  16. Bake at 350º for 15-20 minutes. Remove when they start to turn golden.
  17. Do not over bake.
  18. Prepare frosting: In a small bowl mix all ingredients.
  19. Frost warm rolls with cream cheese frosting.


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Vegan Seitan Log

Vegan Seitan Log

This has been a labor of making and tweaking and making and tweaking. I have pages of crossed out notes and things that I added and tried. Finally this is it! The finished product!

In our meat eating days, we enjoyed Hickory Farms turkey sticks. They were sold as a seasonal item and we waited with anticipation. Let me just say its been a long time since those days but this is a similar taste to what my family and I remember, albeit not as rich.

This recipe makes two medium sized logs. They are easy to slice for sandwiches and wraps. I recently added slices to a veggie stir-fry. We have served slices with crackers and vegan cheese as a game snack. I’ve put chunks into vegan Mac and cheese. The possibilities I am discovering are endless. Anywhere you would typically have used processed meat, this is a perfect plant-based alternative.

The recipe calls for a block of tofu drained. Drain the tofu, wrap it in paper towels to pull off the excess water, it doesn’t need to be pressed. There are two flavors of liquid smoke available I have used both, so you can use whichever you prefer. The more flavorful BBQ sauce you use the more flavorful your logs will be, so select based on your tastes.

I froze seitan log in slices and it thawed just fine. The pieces I thawed I used in a stir-fry so perhaps the best way to use seitan log that you have frozen is in something you are cooking.

Begin by placing a large pot of water on medium heat so its heating while you are preparing the seitan logs. In a food processor, add everything except for the vital wheat gluten. Once you have the tofu and the seasonings pureed add in the vital wheat gluten and just pulse until it’s incorporated. Take it out and knead it just a bit until it’s not crumbly and its more like dough.

Seitan log dough before kneading

Once you knead it a few times, it gets a smoother surface. Don’t knead it too much as it will make the meat log have a rubbery texture. Tear off two sheets of aluminum foil, and divide the dough into two equal portions.

Two equal portions of seitan log dough.

Roll the dough with your hands until you have two log shaped pieces.

Two log shaped pieces.

Wrap each log in aluminum foil, twisting the ends closed. If you don’t roll it up and seal by twisting the ends the cooked log looks more like a loaf than a meat log, so twisting the ends is an important step.

Seitan logs with the ends twisted and folded down.

Place the seitan logs in boiling water and allow to simmer on a low boil for 1 hour. Then just cool and enjoy. Store them in the refrigerator or freeze in an airtight container.

Boiling seitan logs.

Vegan Seitan Log

  • Servings: 2 logs
  • Difficulty: easy
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A substitute for processed meat in snacks, sandwiches, wraps, stir-fries, pastas, etc.


Ingredients


• 1 block of tofu, drained
• 1/2 c. BBQ sauce (the more flavorful the sauce, the more flavorful the seitan)
• 1/4 cup nutritional yeast
• 3 Tbsp. soy sauce
• 1 1/2 Tbsp. garlic powder
• 1 1/2 Tbsp. onion powder
• 1 Tbsp. smoked paprika
• 2 Tbsp. Worcestershire sauce
• 1/4 tsp. nutmeg
• 1 Tbsp. mustard powder
• 1 Tbsp. cumin
• 1 Tbsp. maple syrup
• 1 Tbsp. liquid smoke
• 1 3/4 cup vital wheat gluten

Directions

  1. Fill a large pot with water and set to medium heat.
  2. In a food processor add all ingredients except for the vital wheat gluten. Mix until smooth, you may need to stop and scrape down the sides.
  3. Add in the vital wheat gluten and pulse a couple of times until it’s incorporated into the mixture.
  4. Remove from the food processor and knead a couple of times until it forms a dough and isn’t crumbly anymore.
  5. Divide dough into two equal portions and shape each into a log.
  6. Wrap each log up in foil, twisting the ends to seal.
  7. Place wrapped logs in boiling water and allow to simmer on a low boil for 1 hour.
  8. Remove from water and allow to cool. Refrigerate or freeze. Enjoy.


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Stir-Fry Sauce

Stir-fried veggies and seitan in my special stir-fry sauce

I love to just toss some veggies in a skillet, sauté them, add some pre cooked chunks of seitan and when the veggies are cooked add in my special stir-fry sauce.

I always start with garlic and onion, letting it cook until the onion is a bit translucent. I use minced garlic, probably 2 teaspoons worth, more or less depending on your taste for garlic. Typically I slice up one onion, I like for the slices to be long rather than diced, you can seem them in the photo. Add a bit of water by the tablespoon full if you need to, to keep things from sticking.

This particular stir-fry I added about 8 ounces, (1 small package) of mushrooms sliced, and 3 or 4 small colored peppers, also sliced in strips. I had a bag of asparagus I chopped into bite size pieces and added next. I just keep chopping up veggies and adding them, turning to stir what’s already sautéing as I go. I then added half of a bag of spring mix salad blend…yes it’s fine you can cook it too.

Once everything is coming along in the skillet, I start working on the sauce. I typically use the same sauce, you can vary the recipe with ginger or even orange juice, use your imagination and your favorite spices. I usually whisk the cornstarch and water together so it’s not clumpy and add it to the rest of the ingredients. I have used white wine vinegar as a substitute for rice vinegar. Tamari is a good low salt alternative to soy sauce. Enjoy!

Stir-Fry Sauce

  • Servings: 1
  • Difficulty: super easy
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A quick and easy sauce you can whip up while your vegetables are cooking.


Ingredients


• 3 cloves garlic, minced or 3 tsp. minced garlic
• 3 Tbsp. soy sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. maple syrup
• 1/2 cup warm water
• 1 1/2 Tbsp. cornstarch

Directions

  1. Stir garlic, soy sauce, rice vinegar, and maple syrup together.
  2. Mix warm water and cornstarch in a separate dish.
  3. Add cornstarch mix to the soy sauce mix and stir.
  4. Add to cooked veggies, and heat through, it should start to thicken as it heats.


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Veggie Barley Soup

Veggie Barley Soup

This is a soup I have come to love. Before heading down this heart healthy path, I could count on one hand the number of times I had used barley. I think both of those times it was for a soup and I only purchased what I needed for that particular day. Today, barley has become a staple in my pantry. I buy it in bulk and then store it in my own Rubbermaid container.

Last Friday I spent the day making food to take to my college aged son. It makes me feel good to make up healthy little packages for him. I make things for him that are easily frozen and taste good after having been frozen. We discovered vegan macaroni and cheese doesn’t unfreeze well. Veggie Barley soup is perfect for freezing in small containers. I was able to get 4 small containers from this batch of soup. Each container has about 2 1/2 servings of soup.

Freezer ready Veggie Barley soup

I use a homemade vegetable broth when I make this soup. I keep it written in the front of one of my cookbooks because I make it all the time. I usually make up a double batch and keep it in a large spice container in my spice cabinet. This is not my recipe and I cannot remember where it came from but this is a photo. You can always use a store bought vegetable broth if you prefer.

Veggie Broth recipe

Veggie Barley Soup

  • Servings: 12
  • Difficulty: easy
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A hearty barley soup packed with veggies.


Ingredients


• splash of water (to sauté)
• 1 medium onion, diced
• 2 carrots, thinly sliced
• 1 large stalk celery, thinly sliced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced (2 tsp. minced garlic)
• 8 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (I use chili ready diced tomatoes)
• 2 cups frozen cut green beans
• 1 cup pearled barley
• 1 cup frozen corn
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 bay leaf
• 1 cup frozen peas
• salt and pepper to taste

Directions

  1. In a non-stick large pot over medium heat, add water, onions, carrots, and celery. Sauté until veggies are softened, about 5 minutes. Add additional water to prevent sticking if necessary.
  2. Increase heat to medium-high and add mushrooms and cook until lightly browned, stirring frequently.
  3. Stir in garlic and cook, stirring constantly.
  4. Add broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
  5. Bring soup to a boil, then reduce to a simmer and cover.
  6. Cook soup until barley is tender, stirring occasionally, about 30 minutes.
  7. Mix in peas and cook until tender and hot, 1 to 2 minutes.
  8. Remove soup from heat and discard bay leaf. Season with pepper to taste.


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Chipotle and Black Bean Hummus

Chipotle and Black Bean Hummus with Carrot Sticks

We were out to dinner a few weeks ago and ordered one of the restaurants vegan appetizers, chipotle and black bean hummus with pita and veggies. It was so yummy with just the right amount of spice, I immediately knew I wanted to work on figuring out the recipe. After several tries, (none were throw aways, just not the exact flavor) I figured it out, or as near to it as my taste buds remember.

Very easy to make! Probably why it was easy to have so many different practice dips. Everything goes into the Vita Mix and it all gets pureed. The liquid from a can of chickpeas is called aquafaba and there are tons of recipes out there using this fun liquid. I use aquafaba in place of oil in my hummus recipes.

Chipotle and Black Bean Hummus

  • Servings: 8-10
  • Difficulty: easy
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A spicy black bean hummus that gives a zip to fresh veggies or pita


Ingredients


• 1 15 ounce can of chickpeas, drained, rinsed and liquid reserved
• 1 15 ounce can of black beans, drained and rinsed
• 3 teaspoons of minced garlic
• 1/2 cup of tahini
• 3 tablespoons aquafaba
• 1 lemon, juiced (approximately 2 tablespoons)
• 1 1/2 teaspoons chipotle powder
• 1/2 teaspoon cumin
• sea salt to taste

Directions

  1. Drain and rinse the chickpeas, reserving the liquid (aquafaba).
  2. Drain and rinse the black beans.
  3. Add chickpeas, black beans, garlic, tahini, aquafaba, lemon juice, chipotle powder, cumin and sea salt to Vita Mix and blend well.
  4. Add additional aquafaba until hummus reaches desired consistency.
  5. Enjoy with veggies, pretzels, chips, etc.!


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BBQ Lentil and Sweet Potato Burger

BBQ Lentil and Sweet Potato Burger with spinach, red onion, avocado, and “cheesy” sauce

It’s been awhile since I tried a new burger recipe. My guys already have their favorites and don’t like the idea of a possible flop aka the beet and black bean burgers. The beet and black beans never made it to blog worthy status, more like a horror show, complete with blood (beet juice) everywhere.

So for this burger it’s important to know what has to occur before the assembly starts. I have made this mistake more than once. The flax egg needs to be mixed and set aside, the lentils need to be cooked, the sweet potatoes need to be mashed. I cook my lentils in my rice cooker and my sweet potatoes in my microwave. After cooking the sweet potato, cool, peel and smash with a fork. I found that one sweet potato is plenty for the 1/3 cup called for here.

I processed the onion, carrots, walnuts and sunflower seeds each separately in my Vita Mix, and added them to a large bowl. Then I did the same with the lentils. I really only pulsed them quickly because I just wanted them to be finely chopped and not liquid or mush.

BBQ Lentil and Sweet Potato Burgers

  • Servings: 8-10
  • Difficulty: easy
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A meaty textured, BBQ flavored burger, packed with nutrients.


Ingredients


• 2 1/2 cups cooked lentils (1 cup uncooked)
• 1/3 cup mashed sweet potato (1 medium sweet potato)
• 1 flax egg (1 tablespoon flax meal plus 3 tablespoons water)
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 2 teaspoon minced garlic
• 1/3 cup sunflower seeds
• 1/3 cup walnuts
• 1 1/4 cup breadcrumbs
• 1/4 cup flax meal
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup BBQ sauce
• 1/4 cup white whole wheat flour if needed

Directions

  1. Start by cooking the sweet potato and the lentils. Set aside and let them both cool. Mix together the flax egg and set aside.
  2. Using a food processor, finely chop the onion, carrots, garlic, sunflower seeds and walnuts, process each individually and place in a large bowl.
  3. Process the lentils, just a light pulse, don’t turn them into mush. Add them to the large bowl.
  4. Add sweet potato, bread crumbs, flax meal, smoked paprika, chili powder, dried oregano, dried parsley, salt and pepper then stir until combined.
  5. Pour in BBQ sauce and flax egg and stir well. If the mix is too wet to form into patties add flour a little at a time as you continue to stir as needed.
  6. Using 1/2 cup measure form mix into patties and place on a prepared baking sheet (covered with parchment paper or a silicone mat)
  7. Bake in a 350° oven for 15 minutes, flip and bake for an additional 15 minutes.
  8. Serve on buns with greens, avocado, red onion, “cheese” sauce etc.


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Plant Based Lentil Stuffed Peppers

Lentil Stuffed Peppers

These beautiful lentil stuffed peppers were so easy to make, and the stuffing is so tasty that you can almost forget how healthy they are.

Cooked peppers drying on a paper-towel

First cut the tops from the peppers. I used yellow and red but any color will do. Discard the seeds and the membranes. Throw out the stems and cut up the tops to be added to the filling later. Cook the whole peppers, uncovered, in boiling water for 5 minutes, then invert to drain them well. I place them on a paper towel and just let them sit while I work on the stuffing.

Lentil filling for the peppers

The filling is cooked in a large skillet. The recipe called for 4 cups of cooked lentils, which is approximately 2 cups of dry lentils. I use green lentils and cook them in my rice cooker. In the rice cooker I combine 2 cups of dry lentils with 5 cups of water. Make sure your rice cooker is large enough to accommodate that quantity. I have used a small rice cooker in the past and needed to do the lentils in batches. They can always be prepared on the stove according to the package instructions. If you cook up more lentils than you need, they can be refrigerated for up to a week. I typically have cooked lentils in my fridge for use in buddha bowls.

Vegan cheese is optional, I typically use nutritional yeast. Mushrooms are also optional, if I have some on hand I toss them in, if not I just leave them out. Stuffed peppers pair nicely with a green salad, for a filling family dinner. Enjoy!

Plant-Based Lentil Stuffed Peppers

  • Servings: 6
  • Difficulty: easy
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A delicious stuffed pepper recipe that is packed with nutrients and filling for the whole family


Ingredients


• 6 large peppers
• 1 large onion, diced
• 2 cans chili ready diced tomatoes
• 4 cups cooked lentils
• 8 ounces chopped mushrooms (optional)
• 2 tsp. Worcestershire sauce
• 1 can tomato sauce 15 ounces
• 1/3 cup nutritional yeast + extra to sprinkle on top
• no salt seasoning
• vegan shredded cheese (optional to sprinkle on top)

Directions

  1. Cut tops from peppers; discard seeds and membranes. Chop up the tops. Set aside.
  2. Cook the whole peppers; uncovered in boiling water for 5 minutes. Invert to drain well. Sprinkle insides lightly with no salt seasoning.
  3. In a skillet cook onion, chopped up pepper tops, garlic and mushrooms (if desired) until tender. Use water as needed to prevent sticking.
  4. Add cooked lentils, diced tomatoes, tomato sauce, Worcestershire sauce and nutritional yeast . Bring to boiling and simmer for 15 minutes
  5. Stuff peppers with lentil mixture.
  6. Place in a baking dish. Sprinkle with additional nutritional yeast, or vegan cheese if desired. Bake, covered in a 350° oven for 30 minutes.


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Jackfruit Fajitas

Jackfruit Fajitas with Plant Based Avocado Crema

If you haven’t tried jackfruit yet, it is definitely worth a look. I have tried both the canned jackfruit and I bought fresh jackfruit at my local Whole Foods. The canned is what I prefer because its “young green”, its tender and its texture resembles shredded chicken or pork when you tear it up. I had difficulty with the fresh and it was expensive, so in the future I am sticking with canned. I have found jackfruit at Whole-foods, Fresh Market, Earth Fare and Trader Joes, I’m sure its found in many other stores as well. I use two cans of Jackfruit for this recipe and they need to be drained and lightly rinsed. Once rinsed I toss the pieces into my big skillet.

Young jackfruit fresh from the can

Once in the skillet, I use my fingers to gently tear the chunks and the soft seeds apart until it resembles shredded pork. Turn the skillet to medium heat and add water as needed to prevent sticking. I then add half of the packet of fajita seasoning, (typically I use Old El Paso brand), and 2 Tbsp. of Pickapeppa Sauce. Stir continuously and add water as needed for the next 10 min. Then add the rest of the fajita seasoning packet and the remaining 2 Tbsp. of Pickapeppa Sauce. Continuing stirring and adding water as needed for the next 10 minutes until the jackfruit is tender.

Tender sautéed jackfruit with fajitas seasoning and Pickapeppa Sauce

Once the jackfruit is tender, add in the pepper and onion slices, continue to stir until the onions are translucent.

Onions and peppers added to the jackfruit

At this point remove from the heat and set aside. I serve jackfruit fajitas with a plant based avocado crema on heated tortillas. Enjoy and ❤️ur❤️

Jackfruit Fajitas

  • Servings: 4-6
  • Difficulty: easy
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A delicious, meaty textured vegan fajita.

Ingredients

  • 2 (16 oz) cans young green jackfruit (in water), drained
  • 1 red bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 red onion, cut into this strips
  • 4 Tbsp. Pickapeppa sauce
  • 1 Packet fajita seasoning
  • water as needed

Directions

  1. Drain and rinse the canned jackfruit and place in your skillet.
  2. Shred the jackfruit until it resembles pulled pork
  3. Heat the skillet to medium, add water as needed to prevent sticking. Add half of the fajita seasoning and 2 Tbsp. of the sauce.
  4. Continue to brown the jackfruit stirring continuously, after 10 min. add the remaining fajita seasoning and the remaining 2 Tbsp. of the sauce. Cook for 10 more minutes.
  5. Once tender, add in the pepper and onion slices. Continue to stir and add water as needed until the onions are translucent.
  6. Remove from heat and set aside
  7. Heat tortillas and serve with your favorite fajitas sauce.

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