 I was about to purchase a veggie bowl at Whole Foods the other day. They had brown rice, tofu, brussel sprouts, green beans, and several other items to add. Everything was great until I asked how the tofu was prepared. I was disappointed to find out that it was cooked in the same oil as the meat items. This should not be! Needless to say, I walked away and decided to make my own stir fry instead. I found the perfect veggies for my family meal, and picked up some Gardein Chick'n to add to the recipe as well.  Gardein Crispy Chick'n Gardein products are absolutely superb. Before my husband became vegan I would use Gardein products in my recipes, and he didn't even know he was not eating meat. When I talk to people about becoming vegan, one of the excuses I often hear is "but I can't live without meat!" It doesn't phase me, and I assure them that they can. I tell them that they like the taste of meat and like how it's seasoned and prepared. Then, I usually explain how true carnivores in their natural habitat don't season their meat. They catch their meat with their teeth and claws while ripping through fur and crushing through bones. Those are true meat eaters. They don't season their meat with herbs and spices made from plants. There are hundreds of vegan products on the market today that look and taste like meat. You can have the taste without the cruelty or animal abuse involved. Some of my favorites are Tofurky, Beyond Meat, Hilary's, and Dr. Praeger's products.  Protein-packed, colorful, savory, and only six ingredients!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 10 Ingredients:
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 Last week was an exciting week. It's always great to receive product samples, and I was anticipating my package from VIVOTRIBE. The company makes ready-to-eat organic beans with flavors like Chimichurri, Pad Thai, and Miso Ginger. I was extremely impressed with the products, and I will do a seperate review post soon. The first one I sampled was the Chimichurri. It's high in protein and packed with fresh flavors like organic parsley, organic cilantro, organic garlic, and fresh organic black beans. The delicious flavors immediately reminded me of tacos, but I had decided to make vegan pizza for dinner. So, I decided to combine my love for both foods, and I created a taco pizza. This is a quick and easy vegan recipe. You can use your creativity to customize it, and make it your own. I look forward to hearing from you!  Festive, flavorful, speedy, spicy, and only nine ingredients to make!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 2 Ingredients
Nutrition Information Serving size: 1/2 Naan Calories: 259 Fat: 10.8g Saturated Fat: 2.9g Carbohydrates: 28g Sugar: 3.2g Sodium: 437mg Fiber: 4g Protein: 7g  I have been on a seitan kick lately. We made vegan quesadillas using it, and that was a huge success. Since it was pizza night, I thought, why not give it a try on a pizza? The results had me thinking, "Why didn't I think of this sooner?" I mean, my BBQ chick'n pizza was the best by far, until I made this pizza. It is now my favorite and my husband's absolute favorite as well. He actually asked me to make it for lunch the next day, too. Although this dish tastes absolutely amazing, I had to change a few things once I started calculating the nutrition information. The only thing I do not like about the recipe is that it is 900 mg of sodium per serving. YIKES! When I am shopping in stores, if I want to buy a packaged meal I always make sure the sodium is less than 500 mg per serving, If it's more than that, then I won't buy it. So basically, I would not purchase this pizza at the store because of the sodium content. Granted, we barely consume sodium in our diet. The recommended daily allowance for sodium is between 1500 mg-2300 mg per day according to the American Heart Association, but then again that same organization also recommends eating meat and dairy so....Anyway, since I don't consume much sodium daily, I was not worried too much about the sodium content this time. But, for those watching their sodium intake I would: (a) cut the serving of cheese and seitan in half the next time I make it and use a different crust (the Stonefire Naan crust was 440 mg of sodium per serving) (b) make my own seitan and crust. The best thing about this pizza is what I top it with after it comes out of the oven, Ol' Dirty Sheets Hot Sauce! I received a bottle of it in my swag bag when I spoke at The Cleveland Vegfest in Ohio. This stuff is the absolute truth! I use it on pizza, burritos, steamed veggies, etc. I need to get more because my bottle is on it's last leg. If you love hot sauce, this brand is unlike any brand I have ever tasted. You have to try it for yourself. You''ll thank me later.  Of course, I cannot leave out my daughter! This is the pizza she made. She loves cooking and made this spinach and vegan cheese pizza.  Sweet, spicy, cheesy, packed with protein, and only six ingredients to make!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 4 Ingredients
Nutrition Information Serving size: 1/2 Naan Calories: 440 Fat: 14.5g Saturated Fat: 3.5g Carbohydrates: 55g Sugar: 13.7g Sodium: 900mg Fiber: 5g Protein: 21g  I was standing in Whole Foods the other day waiting on the person in front of me to choose their item out of the mock meat section. As they blankly stared into the glass, I knew they would be a while. I finally said "excuse me" and proceeded to grab two packages of seitan. They looked at me and said, "What are you gonna do with that?" I love when people ask me food questions! I proceeded to let them know and educated them about the product. They were so excited, I was happy, and I was feeling great about gaining a few new followers to my blog. Seitan is such a quick, versatile, inexpensive, and high-protein ingredient. It is made from cooked wheat gluten. I have used it in many meals, and on this particular day I wanted to make vegan quesadillas. My husband liked the idea, so we made it a family event. My husband, daughter, and I had a blast creating this meal, and I hope you enjoy the recipe!  Flavorful, filling, guac-tastic, nutritious, and only seven ingredients to make!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 6 Ingredients
Nutrition Information Serving size: 1 whole quesadilla Calories: 398 Fat: 11g Saturated Fat: 3.5g Carbohydrates: 70.5g Sugar: 2g Sodium: 430mg Fiber: 10.3g Protein: 23.2g  Burrito bowls, burritos, nachos, and salads are some of my favorite vegan recipes to make. I just finished my 21 Day Vegan Challenge group, and during the last week of the group I ate only a raw vegan diet. I felt really great, and I decided to start incorporating more raw meals into my week. I had decided to make taco salad for dinner, so I made a raw version and another version with tofu as well. Normally I make walnut meat, but I was out of walnuts. So, I improvised and hoped for the best. I used cashews instead, and I am so glad that I did! I will probably use cashews for this recipe from now on. The sweetness of the cashews combined with the seasoning that I used made the salad extraordinary.  I don't know why I didn't think of making cashew meat before now! Sometime the best recipes happen accidentally. Occasionally I have a bunch of ingredients to put together, and I think it's going to make the best recipe...and it doesn't happen. I don't do that often, but sometimes what I think is great in my head doesn't translate as greatness to my taste buds with the finished product. Trial and error. Anyway, if you like cashews I think you will be pleased with this recipe.  Fresh, zesty, packed with protein and fiber, and only 10 ingredients to make!
Author: The Sensible Vegan Recipe Type: Raw Salad Cuisine: Vegan Serving: 1 Ingredients
Nutrition Information Serving size: 1 salad Calories: 187 Fat: 12g Saturated Fat: 2g Carbohydrates: 25g Sugar: 3.7g Sodium: 171mg Fiber: 12g Protein: 8.5g  The idea started with a challenge I posted to my 21 Day Vegan Challenge Facebook page. Participants were required to list an ingredient and choose three ingredients off of the list to create a meal. Kale and sweet potatoes were both on the list, and as I was walking through the grocery store last night the idea hit me: Why not make some type of burger? So I did.  So, I put my ingredients together and hoped for the best. A lot of my recipes are trial and error, and most of the time they turn out well. I didn't want to use black beans like I did in my previous vegan burger recipe, and I figured chickpeas would work just as well! They tasted great! They had just the right amount of crunch on the outside, and they were firm and exploding with flavor on the inside. I knew I would be on to something if they passed the husband taste test...  My husband is one of the hardest working people I know. He was exhausted going to work this morning and packed two burgers for breakfast. I got a call from him at 8:00 a.m., and he was fired up. He said, "I don't know what you put in those burgers, but they gave me so much energy!" I was so happy because not only did he like them, the superfood ingredients gave him a great energy boost for the day. Not caffeine. Not supplements. Just a fabulous plant based meal. When I started my vegan journey, he was so supportive, and encouraging, and I enjoy cooking great meals for such a great man.  Savory, filling, tasty, energy-boosting, and only ten ingredients to make.
Author: The Sensible Vegan Recipe Type: Burger Cuisine: Vegan Serving: 5 Ingredients
Chips Vegan Cheese Lettuce Ketchup Buns or Rolls Nutrition Information Serving size: 1 burger Calories: 143 Fat: 1g Saturated Fat: 0g Carbohydrates: 27.2g Sugar: 4.1g Sodium: 123mg Fiber: 4.4g Protein: 6g  One of my favorite things to order at Vito's Pizzeria and Ristorante is the apple walnut salad. If you are ever looking for vegan food in Alpharetta, GA, you should definitely check them out. Their salad truly inspired my recipe. It's quick and simple to make, and it is packed with nutrition. There are so many health benefits to list, but I will just name a few. With ingredients like walnuts, apples, avocado, and mixed greens you get a heart healthy, protein-rich, fiber filled salad that is healthy, filling, and delicious.  Sweet, crunchy, creamy, nutritious, and only seven ingredients to make.
Author: The Sensible Vegan Recipe Type: Salad Cuisine: Vegan Serving: 2 Ingredients
Nutrition Information Serving size: 2 cups Calories: 278 Fat: 20g Saturated Fat: 3.5g Carbohydrates: 21g Sugar: 8g Sodium: 55mg Fiber: 10.2g Protein: 6.2g  According to statistics, over 3 billion pizzas are sold in the U.S. each year. I know I have eaten a lot of pizza in my lifetime, but after becoming vegan I gained a whole new appreciation for pizza pies. I enjoy making vegan pizza recipes and experimenting with different ingredients so I was really looking forward to incorporating guacamole instead of using traditional pizza sauce.  We always look forward to pizza night, and this is the pizza my five year-old daughter made. I have had several people contact me asking how they can get their children to eat the vegan food they prepare. One of the main suggestions I give is to allow them to be part of the entire process. Whether it's shopping for ingredients or preparing the meal, allow them to help! Pizza is a great kid-friendly vegan recipe, and fun for the entire family. Everyone can customize their own pizza.  Spicy, flavorful, filling, protein-packed, and only six ingredients to make.
Author: The Sensible Vegan Recipe Type: Main Cuisine: Vegan Serving: 2 Ingredients
Instructions
Nutrition Information Serving size: 1/2 Naan Calories: 280 Fat: 9g Saturated Fat: 1.5g Carbohydrates: 44g Sugar: 6g Sodium: 443mg Fiber: 6g Protein: 9.3g  The first time I had broccoli salad was about three years ago, and it was pretty good. The only problem is that back then I was not vegan, and the salad contained cheese. Yesterday, I decided to make my own broccoli salad, and it turned out very well. Most traditional broccoli salads contain cheese and bacon, but this vegan broccoli salad is divine, and meat and dairy free.  Broccoli has a long list of great health benefits. It contains sulforaphane, and it's what gives cruciferous vegetables their bitter bite. It is also what gives them their cancer-fighting power. Broccoli is also a great source of calcium, antioxidants, and many other vitamins and minerals.  Crunchy, nutty, filling, tasty, and only five ingredients!
Author: The Sensible Vegan Recipe Type: Main, Side, or Appetizer Cuisine: Vegan Servings: 10 Ingredients
Instructions
Serve with your dressing of choice. I used organic ginger soy sauce. Nutrition Information Serving size: 10 Calories: 75 Fat: 4.2g Sat Fat: 0.3g Carbohydrates: 8g Sugar: 5g Sodium: 16mg Fiber: 3g Protein: 5g  It was an early morning for me today. I arrived at the gym at 4:30 a.m. and did a cardio and biceps/back workout. When I got home I was pretty hungry, and as I looked in the fridge the zucchini stood out. I was going to just slice it up and eat it raw, but I decided to try something new. I decided to fry it. I do not eat many fried foods, so this was a splurge for me. When I really want to go all out, I do a tofu scramble for breakfast, but today I needed something quick and simple.  Zucchini is such a versatile ingredient. It can be steamed, fried, or eaten raw. It is a great addition to salads, soups, and pastas, and the health benefits of zucchini are outstanding! It's loaded with vitamins and minerals, and studies show that it helps with the management of diabetes and helps reduce blood pressure as well.  Quick, tasty, crispy, amazing, and only five ingredients! Author: The Sensible Vegan Recipe Type: Main, Side, or Appetizer Cuisine: Vegan Servings: 2 Ingredients
Instructions
Nutrition Information Serving size: 2 Calories: 195.5 Fat: 2.9g Sat Fat: 0g Carbohydrates: 17g Sugar: 1.8g Sodium: 247mg Fiber: 1.1g Protein: 3g |
About Tabatha JamesTabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less! Vegan Archives
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