3 Vegan Crispy Veggie Nuggets (Gluten Free)

3 Vegan Crispy Veggie Nuggets (Gluten Free) - High Protein, Chickpea Flour, Garbanzo Flour, Red Lentil - Cabbage, Baked or Fried, Kid Friendly, Easy, Lazy, Budget + Cheap, Whole Food Recipe

I’m not sure how much these veggie nuggets resemble chicken nuggets because these are super vegetabled out! If you want some too good to be true Vegan Fried Chicken then check out my seitan recipe. It rocked my world and was way easier to make than I would have guessed.

Who doesn’t need some crispy veggie patties to dip into vegan ranch and BBQ sauce?!

  • Vegan
  • Kid Friendly (sneaky veggie dish)
  • Gluten Free
  • Baked or Fried!
  • High Protein (if you use bean flour like besan or garbanzo)
3 Vegan Crispy Veggie Nuggets (Gluten Free) - High Protein, Chickpea Flour, Garbanzo Flour, Red Lentil - Cabbage, Baked or Fried, Kid Friendly, Easy, Lazy, Budget + Cheap, Whole Food Recipe

Crispy Red Lentil Nuggets
I love red lentils. I even made a whole Vegan Red Lentil recipe post of different things you can make with red lentils that isn’t soup (image pizza!).

1 cup red lentils (200g), 1/2 cup flour (50g, I used besan bean flour, any works), about one cup of each: 1 grated onion, 1 grated carrot, grated potato + spices, oil for cooking and frying

  1. Soak 1 cup lentils for 20-25 minutes
  2. Cook grated and diced veggies in 1 TB oil with salt. Cook in skillet for about 15 minutes. It did stick in the skillet a bit while cooking.
  3. Blend spices, flour and soaked lentils in food processor. Pulse to break everything up but leave some texture.
  4. Mash cooked veggies with the chunky dough
  5. Coat hands with oil and form nugget shapes from the mixture. Fry in oil. Or bake at 375 for 30-40 or until golden. Flip while cooking to make both sides crispy. ENJOY

Inspired by Food Impromptu

3 Vegan Crispy Veggie Nuggets (Gluten Free) - High Protein, Chickpea Flour, Garbanzo Flour, Red Lentil - Cabbage, Baked or Fried, Kid Friendly, Easy, Lazy, Budget + Cheap, Whole Food Recipe

Crispy Lazy Protein Chickpea Nuggets
You could mix shredded veggies into this but this recipe is for lazy people who just need to start dipping nuggets into something delicious. If you have a bag of chickpea flour and have no idea what to do with it then this is the recipe for you!

4 cup chickpea flour (400g), 1 cup water, salt + spices (I used paprika, Italian seasoning, seasoning salt, dried chives) + oil

  1. Mix dry ingredients together then add water. This batter will be thick so use a wooden spoon instead of a whisk.
  2. To bake coat the baking sheet with oil
  3. Scoop batter onto oiled baking sheet. Dip fingers in oil and flatten nuggets.
  4. Cook in 375 degree oven for 30. Flip halfway through (I oiled the film side at this point). Done once golden on each side. ENJOY

Inspired by SomethingVegan

3 Vegan Crispy Veggie Nuggets (Gluten Free) - High Protein, Chickpea Flour, Garbanzo Flour, Red Lentil - Cabbage, Baked or Fried, Kid Friendly, Easy, Lazy, Budget + Cheap, Whole Food Recipe

Crispy Cabbage Nuggets
These could be made with an Asian or Indian flare! But any flavor would work. I like to pick my flavors based on what dipping sauces I want. I don’t say it enough but I freaking love cooked cabbage. I always forget that because cabbage isn’t glamours but is so good. These were my absolute favorite of the three nuggets.

1/2 med cabbage (250g), 1 cup flour (120g, I used besan bean flour, any works), spices, salt, water, oil

  1. Shred cabbage and mix with spices and flour (I used half the flour at first)
  2. I set my mixture in the fridge to let the salt inside the mixture breakdown the cabbage. Then I added a more flour. I used a total of 1 cup. You can possibly skip this step of letting it sit in the fridge.
  3. Fry in oil. Or bake at 375 for 30-40 or until golden. Flip while cooking to make both sides crispy. ENJOY

Inspired by Budget Bytes

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3 Vegan Keto Flax Hacks

3 Vegan Keto Flax Hacks - Flax Meal Crackers - 2 Ingredients - Flax Tortilla Wraps - Vegan Keto Oatmeal - Grain Free Breakfast - Gluten Free, Grain Free, Low Carb, Paleo, Whole30, Whole Food - Modest Dish Blog

I 100% thought these recipes were going to bland or maybe even gross. Let me tell you these recipes will impress your non-keto friends and family (as long as they have hippie taste buds).

3 Vegan Keto Flax Hacks - Flax Meal Crackers - 2 Ingredients - Flax Tortilla Wraps - Vegan Keto Oatmeal - Grain Free Breakfast - Gluten Free, Grain Free, Low Carb, Paleo, Whole30, Whole Food - Modest Dish Blog

I have a handful of vegan keto recipes. This Vegan Keto Lasagna is amazing! Or this Low Carb Vegan Pizza!

3 Vegan Keto Flax Hacks - Flax Meal Crackers - 2 Ingredients - Flax Tortilla Wraps - Vegan Keto Oatmeal - Grain Free Breakfast - Gluten Free, Grain Free, Low Carb, Paleo, Whole30, Whole Food - Modest Dish Blog

Vegan Flax Wraps – 3g net Carbs
My didn’t come out perfectly but dang these are good! Spread some almond cream cheese on these and you will be shocked. I accidentally used the wrong water to flax ratio. There for my flax tortillas didn’t come out flawless. The recipe makes 4 and only the 4th one came out. I’m guessing this has to do with the fact that I used too much water by accident. I have the original recipe below. Proper measurements are listed. I wonder if my 4th try worked out was because the mixture had longer to gel up.

1 Flax Tortilla (1/4 of recipe): 170 calories, 6g protein, 12g fat, 10g carbs, 7g fiber, 3 net carbs

1 cup flax meal, 2/3 cup water, salt and any spices (I filled with chive almond cream cheese and spinach)

  1. Boil water, mix in flax meal, salt and spices
  2. Remove from heat and mix mixture thoroughly
  3. Let cool for a few minutes
  4. Divide into 4 pieces and roll super thin between 2 sheets of parchment paper
  5. Grill in skillet on high heat. Grill each side until the flax tortilla changes from looking wet to drier. Maybe a minute or two. ENJOY

Inspired by Nutrition Refined

3 Vegan Keto Flax Hacks - Flax Meal Crackers - 2 Ingredients - Flax Tortilla Wraps - Vegan Keto Oatmeal - Grain Free Breakfast - Gluten Free, Grain Free, Low Carb, Paleo, Whole30, Whole Food - Modest Dish Blog

Vegan Keto Oatmeal – Grain Free – 11g net Carbs
The carb count includes all the toppings so feel free to limit the extra goodies if you’d like this to be even lower carb. This recipe I also thought would be bland or maybe even not good. Dude this was SOOOO good. So filling and comforting. This is the vegan keto breakfast of your dreams!

Whole recipes including toppings: 723 calories, 59g fat, 24g protein, 30g carbs, 19g fiber, 11g net carbs

1 cup almond milk, 1/4 cup hemp seed, 1/4 cup flax meal, 1 TB chia seed, 1 TB coconut flour, 1 TB sweetener (I used powdered swerve), 1 TB coconut oil, dash vanilla extract & cinnamon powder + toppings (25g raspberries, 4g sliced almonds, 2.5g cacao nibs, 3g coconut flakes)

  1. Mix everything (not the toppings) in a bowl. Microwave 2 minutes and mix again.
  2. Add toppings. ENJOY

Inspired by Jacqueline Wheeler

3 Vegan Keto Flax Hacks - Flax Meal Crackers - 2 Ingredients - Flax Tortilla Wraps - Vegan Keto Oatmeal - Grain Free Breakfast - Gluten Free, Grain Free, Low Carb, Paleo, Whole30, Whole Food - Modest Dish Blog

2 Ingredient Flax Meal Crackers – 11g carbs
I actually love flax crackers. I’ve made flax crackers more with seeds. This might have been my first time making the crackers with flax meal. All you need is 2 part flax meal and 1 part water. Any salt and spices are up to you! Wow this are high in protein!

Whole batch of crackers: 622 calories, 43g fat, 22g protein, 36g carbs, 25g fiber, 11g net carbs

1 cup flax meal (110g), 1/2 cup water, salt & spices

  1. Mix water and flax meal into a paste (add spices & salt now or on top)
  2. Roll as thin as you can between 2 sheets of parchment paper
  3. Score lines in the dough
  4. Bake 280 degrees (or as close to this low temperature as you can) for 2 hours and flip half way through. Bake longer or shorter depending on how thick your crackers are. These are done once crispy. ENJOY

3 Vegan Butternut Squash Recipes

Butternut squash I LOVE YOU! Butternut squash is speaking right to my High Volume Low Calorie heart! The soup recipe is whole30 friendly. If you use gluten free pasta then all of these recipe are gluten free. Butternut squash is also amazing because it’s a mountain of food for so cheap. Less than $1 for a pound a food! I made these three recipes from 1 squash!! I need more asap.

Vegan Butternut Mac & Cheese, Butternut Fritters, Roasted Butternut Soup - Dairy free, Egg free, Gluten Free, Crispy, Roasted Vegetable Dish - Easy! Soup is whole30 friendly - Rich Bitch Cooking Blog

Vegan Butternut Squash Fritters – Gluten Free
So good! And I air fried the leftovers the next day. Dude both Mark and I thought they tasted like potatoes. That must have been the bean flour I used. I have besan flour from the Indian store that was just taken up space. Good choice and high in protein. You can use whatever flour you have. The main thing is the more flour you use the crispier the fitters will come out. I cooked mine in a skillet. Feel free to bake. My guess is 375 degrees in the oven for 15 minutes each side? Try that but keep an eye on them. The photo doesn’t disclose that I ate these with ketchup.

1/3 of peeled butternut squash grated (450g), 2 TB flax meal (15g) with 5 TB water (2.5 oz), spices & salt (I used tried joe’s onion salt), 1 cup flour (about 100g, besan flour) + oil

  1. Mix flax meal with water and let gel up (about 15 minutes)
  2. Mix everything together
  3. If too dry add tiny amounts of water, if too wet add more flour
  4. Cook in a skillet with oil. Cook each side about 3-4 minutes or until golden. ENJOY

Inspired by Dash of Meg Nut

Vegan Butternut Mac & Cheese, Butternut Fritters, Roasted Butternut Soup - Dairy free, Egg free, Gluten Free, Crispy, Roasted Vegetable Dish - Easy! Soup is whole30 friendly - Rich Bitch Cooking Blog

Vegan Butternut Mac & Cheese
Dude add hot sauce to this. It’s EPICCCCCCCCCCCCCCC! So freakin good. I’m not sure if this is better than the epic Vegan Potato + Carrot Chz sauce recipe on the blog that everyone loves. To be fair this wasn’t supposed to be a mac & chz recipe but it’s really on that level. I need more PLEASE!

1/3 of butternut squash peeled & cubed (350g), 1/4 cup of canned coconut milk, 1/8 ts garlic powder, 1/4 ts onion powder, 2 TB nutritional flakes (5g), 1/4 ts salt, 1/4 ts chipotle powder + 6 ounce dry pasta & hot sauce

  1. Boil squash until soft then drain. About 20 minutes.
  2. Add everything to the blender. Add more or less coconut milk to get desired thickness.
  3. Mix sauce with cooked pasta and hot sauce. ENJOY
Vegan Butternut Mac & Cheese, Butternut Fritters, Roasted Butternut Soup - Dairy free, Egg free, Gluten Free, Crispy, Roasted Vegetable Dish - Easy! Soup is whole30 friendly - Rich Bitch Cooking Blog

Vegan Roasted Butternut Squash Soup – Gluten Free
YESSSSSSSS. Dude how have I not fallen in love with butternut squash sooner? It’s like a cross between a potato and a carrot. Crazy, I know. Don’t quote me. I used garlic and ginger paste I bought from the Indian store but feel free to just use fresh.

1/3 butternut squash peeled and cubed (526g), 1 TB oil, salt, 1/2 cup canned coconut milk, 1 ts bouillon (I love better than bouillon vegan chicken), 1/2 ts garlic paste (or fresh), 1 ts ginger paste (or fresh), 1 cup water (more or less) + cashew yogurt topping

  1. Mix cubed squash with oil and sprinkle with salt. Bake in oven until golden. I did 400 degrees for an hour. Flipped cubed squash half way through.
  2. Blend with everything. Top with cashew yogurt. ENJOY

3 Vegan Keto Recipes

I’ve made a handful of low carb/keto vegan recipe posts. I’ve read somewhere that if you’re doing vegan keto your carbs are just going to be higher than someone doing traditional keto. I don’t make the rules (or even follow them) but if you see something in my low carb posts that inspire you feel free to tweak them to get them as low carb as you need πŸ™‚ More vegan keto recipes to come!

Even if you don’t have a low carb life style I still highly recommend these recipes to anyone looking for more whole food recipes. I bet these would even work for whole 30.

3 Vegan Keto Recipes - Lasagna, Tacos, Sushi - Whole Food, Low Carb, Whole30, High Fat, Easy, Fast, Quick, Healthy Ideas - Rich Bitch Cooking Blog

Previous Vegan Keto Posts: 4 Epic Vegan Keto Recipes (including pizza & cereal), 3 Vegan Keto No-Bake Desserts, 3 Vegan Keto Recipes (including stuffed bell peppers) 

3 Vegan Keto Recipes - Lasagna, Tacos, Sushi - Whole Food, Low Carb, Whole30, High Fat, Easy, Fast, Quick, Healthy Ideas - Rich Bitch Cooking Blog

Vegan Cheese Lasagna – Keto/Low Carb
Dude this was so good I can’t even tell you. This is something I could eat every damn day. This was so fresh & light and the flavors were out of this world. I did use store bought almond cream cheese but you could easily make your own. I used a small little casserole dish that I could honestly eat all by myself in one sitting. The nutritional count is for 1/3rd of the recipes. The portion is small so I’d suggest pairing this with a massive salad. You will not regret this! You might want to double or triple the recipe to make enough to share.Β 

1 serving (of 3): 247 calories, 18 fat, 8 protein, 14 carbs, 3 fiber, 11 net carbs

1 zucchini (140g), salt, 6 oz almond cheese (I used kite hill), canned crushed tomato (I used 80% of the can), 6 oz mushrooms (200g), 1 TB oil, spices, fresh herbs (i used dried Italian spices, fresh basil, fresh parsley, ground fennel, onion and garlic powder

  1. Slice zucchini into thin slices. I used vegetable peeler for ultra thin slices. Any size  will work.
  2. Lay zucchini slices on paper towel and salt. Let them sweat for 30 minutes. 
  3. Pulse mushrooms in a food processor to get crumble texture. Cook crumbles with oil, salt and Italian spices in a pan for a few minutes.
  4. Mixed crushed tomatoes with fresh or dried herbs & spices.
  5. After 30 minutes of sweating the zucchini pat each piece down with a fresh paper towel to remove as much liquid as possible.
  6. Layer zucchini, nut cheese, fresh herbs and spices, mushroom crumbles & almond cheese. 
  7. Bake at 350 for 30 minutes. ENJOY

Inspired by: Perfect Keto

3 Vegan Keto Recipes - Lasagna, Tacos, Sushi - Whole Food, Low Carb, Whole30, High Fat, Easy, Fast, Quick, Healthy Ideas - Rich Bitch Cooking Blog

Vegan Cream Cheese Sushi – Keto/Low Carb
These are not only super good but they’re wicked easy to make. You do need to cut these into bit size pieces. If you don’t you will make a mess trying to nibble a bite off of a bigger sized roll. These aren’t massive rolls so you may want to pair these with something more voluminous. I imagine I’ll be making more keto roll recipes in the future. Dude, so good!

1 Roll: 247 calories, 23 fat, 7 protein, 6 carbs, 2 fiber, 4 net carbs

2 rolls: 2 nori sheets, 6 oz almond cream cheese (I used kite hill chive), 4 slices each of carrot, cucumber, avocado

  1. Spread a couple ounces of almond cheese on nori sheet leaving a boarder empty at the top to seal with
  2. Add veggies inside
  3. Roll tight but stop before you get to the boarder. Dab your finger in water and wet the nori sheet board with water. Once wet finish rolling the nori. 
  4. Cut into bite sized pieces. ENJOY
3 Vegan Keto Recipes - Lasagna, Tacos, Sushi - Whole Food, Low Carb, Whole30, High Fat, Easy, Fast, Quick, Healthy Ideas - Rich Bitch Cooking Blog

Vegan Mini Street Tacos – Keto/Low Carb
The internet told me I could make soft taco shells from celery root. The celery root I found at the store looked average size to me but I can assure you that you’d like a mammoth root. My average root made mini tacos. Celery root doesn’t have a strong taste once cooked in case you’re wondering. Grilled celery root looks just like a grilled tortilla. I’ll link below to the recipe that inspired this. Dude, her’s came out looking pinterest worthy so don’t let my tiny tacos give you the wrong impression.Β 

Total calories (for everything including avo + pico):
281 calories, 19 fat, 6 protein, 23 carbs, 7 fiber, 16 net carbs

celery root (I used 160g), 1 portobella mushroom (140g), 1/2 ts cumin, 1/2 chili powder, salt, 1 TB oil, water, Pico (64g tomato, 4g onion, lime, cilantro, 1/4 avocado)

  1. Slice mushrooms and mix with spices and salt. Saute with oil. After a few minutes add water to allow the mushrooms to soften. I added small amounts of water a couple times over the cooking time. They’re done once soft.
  2. Peel and slice celery root. Feel free to experiment with different thickness. Grill in pan or on george foreman grill until the root softens. Mine got grill marks (fancy).
  3. Chop and mix veggies for pico
  4. Assemble tacos. ENJOY

Inspired by Every Last Bite


9 Vegan-ized Snoop Dogg Recipes From Crook to Cook Cookbook

I woke up and saw Snoop Dogg’s cookbook online. I got my ass up and made it my life’s mission to buy his cookbook and share the recipes with you. I veganized the recipe so shouts out to me. Obviously the actual cookbook isn’t vegan.

I was so pumped to get this cookbook that I walked to the closest Barnes and Noble then walked to the train station then hiked my ass home. Dude the adventure to get this book was 19,213 steps (8.7 mile). I could have biked it in a fraction of the time or taken public transportation but I needed the adventure to be apart of the process.

Below all of the videos are music only. I will be posting a video of these recipes with me talking about my love of Snoop Dogg in a few days in case you enjoy my chit chat.

Below are 9 recipes: 3 breakfast, 3 dinner, 3 desserts


BREAKFAST

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Ccoking Blog

“Tha Smoovie” – Vegan Green Smoothie
I bought coconut water from aldi with pineapple juice in it. Dude that shit is legit.

2 cups spinach (40g), med orange (peeled), 1 banana, 2 cups coconut water (or less)

  1. Blend everything up. Less liquid will make this thicker. ENJOY

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Ccoking Blog

“Billionaire’s Bacon” – Sweet, Spicy Smokey Mushroom Bacon
I’ve made two other batches of mushroom bacon here on the blog. This was THE best version I’ve made. In the past I tried to cut the mushroom thinner to make it crispy. I figured out 2 things.

1) If you cut these thicker they’re surprisingly better (though not crispy). 2) Don’t over sugar these bitches or they will taste like candied mushrooms (not good). A little sweetness is amazing.

large mushroom caps, oil, salt, paprika, liquid smoke, brown sugar, red chili flakes

  1. Cut mushrooms into slices. I cut off the gills on the underpart for visual purposes only. Don’t cut too thin or they’ll dry out.
  2. Coat a plate with oil. Sprinkle salt, paprika over the oil. Put a few drops of liquid smoke in the oil (a little goes a long way). Mix well.
  3. Lay mushroom slices over the oil mixture. Flip mushrooms and try to coat all sides.
  4. Sprinkle a little brown sugar over the mushroom and rub the sugar into both sides of the mushroom slices
  5. Dust a little red chili flakes over the top
  6. Bake mushrooms at 375 for 30-40 minutes flipping halfway through
  7. Once mushroom bacon is cooked dab oil over the mushrooms to prevent them from drying out. ENJOY

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Cooking Blog

“Stack’d Up Flap Jacks” – Vegan Fluffy Pancakes
Dude these are some of the best pancakes I’ve had. After making these pancakes I realized that all of other pancake recipes on my blog are way too sweet. These are perfect! This makes 2 huge stacks of pancakes.

*HOW I COOK PANCAKES: I’m not an expert at cooking pancakes. I pour the batter and watch the bubbles come through. When the bubbles stop popping and refilling with batter (the bubbles pop and stay open) then I’ll flip my pancake and cook the other side. If the bubbles keep refilling with batter than the pancake is still too raw to flip. Let me know if you have a better pancake technique.

2 cups flour (300g), 2.5 TB baking powder, 1+3/4 cup almond milk, dash salt, 2.5 TB sugar, dash vanilla, 6 TB oil, 1 TB vinegar + oil for cooking

  1. Mix dry ingredients in a bowl
  2. Mix oil + almond milk and pour over dry ingredients
  3. Throw in the vanilla extract & vinegar and mix batter together
  4. Heat skillet with a little oil and cook pancakes one at a time
  5. I served mine with vegan butter & “lite” corn syrup aldi pancake syrup. ENJOY

LUNCH/DINNER

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Cooking Blog

“The Soft Touch Taco” – Vegan Soft Shell Tacos
Why haven’t I make this before?! Seriously the best thing ever. I ate these with some homemade spicy tomatillo salsa. I could eat these everyday for the rest of my life!!!!!! More soft taco recipes to come πŸ™‚

1 vegan sausage (I used field roast chipotle), 5 corn tortillas, 1/4 ts cumin, 1/4 ts chili powder, 1/4 small onion, tiny bit raw garlic, 1 TB oil, dash water, + toppings: vegan cheese (i used daiya), fresh tomato, avocado, lime, cilantro, lettuce

  1. I chopped 1 vegan sausage into 3 parts and put in food processor. I pulsed until it looked like veggie crumbles.
  2. Saute onions, garlic and sausage crumbles in oil. Mix in cumin and chili powder. Cook until onions are soft. Add addition oil or a dash of water if mixture starts to dry up in the skillet.
  3. I toasted my corn tortillas on low directly over the stove top flame
  4. Top tortillas with a little of everything. ENJOY

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Cooking Blog

“Dirty South Gumbo” – Vegan Sausage Gumbo
I’m pretty sure this was first time I’ve eaten gumbo. HOLY SHIT. This was soooooooo freaking flavorful. I need to make this again. I was on the fence about making this because the roux takes fricking 30+ minutes of constant stirring. Like what the actual hell?! THEN hour of letting the gumbo simmer. Soooo worth the time. I watched the 6ix9ine breakfast club interview while cooking this dish. I can not stress how good this was. YOU NEED THIS!

Roux: 1/4 cup oil + 1/4 cup flour
Chopped veggies: 1/4 onion, 1/4 bell pepper, 1 celery stalk, garlic clove
Spices: 1 ts creole seasoning, 1 bay leaf
Broth: 2 cups (I did 2 cups water + 2 ts vegan chicken better than bouillon)
3 chopped vegan sausage (I used field roast chipotle)
Garnish: fresh parsley + serve with rice

  1. Have everything prepped and ready to go
  2. Make roux. Whisk oil & flour for 30-45 minutes on med (or med-low) heat. Whisk the entire time and have everything you need in arms reach. Do not burn this by leaving unattended for even a minute.
  3. After roux darkens add chopped veggies. Stir for 3-4 minutes while veggies cook.
  4. Pour in broth, veggie sausage and spices. Simmer for an hour.
  5. Once cooked mix in fresh chopped parsley and serve with rice. ENJOY

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Cooking Blog

“Orange Chicken with White Rice” – Vegan Orange Cauliflower with Rice
AH! I forgot to add the sriracha when I made this! I knew it was missing something. And I just bought a new bottle of the stuff just for this recipe. YOLO.

1 cauliflower
Cauliflower batter: 1.25 cup flour (any kind of flour), 1 cup water (more or less)
Sauce: 3/4 cup orange juice, 3 TB soy sauce, 1 TB agave, 1 ts sesame oil, 1 TB sriracha, 1/2 ts red chili flakes, 2 ts corn starch + 1.5 TB water

  1. Chop cauliflower into bite sized pieces
  2. Make batter. Mix flour and water. If batter is too wet add extra flour, if too dry add extra water. You can season batter with any salt and spices you’d like.
  3. Mix cauliflower with batter. One by one put battered cauliflower on a baking sheet and bake til batter is 100% dry. I did 375 degrees for 35-45 minutes. Flip cauliflower bites half way through. Bake longer if batter isn’t fully cooked.
  4. Make sauce. Mix everything in a skillet. Dissolve corn starch in a little bit of water before adding it to the mixture. Bring sauce to a boil then simmer for a 1-2 minute.
  5. Mix cauliflower with sauce and serve with rice. ENJOY

DESSERTS

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Cooking Blog

“Rolls Royce Peanut Butter Chocolate Chip Cookies” – Vegan PB Chocolate Chips Cookies
This recipe makes like 4 trays of cookies. And these cookies are unstoppable. These are some of the best cookies I’ve made. I’d recommend using unsalted vegan butter but I just used the salted one I had. These are sweet and salty cookies. Again, sooo good!

1.5 cups flour (210g), 1 ts baking soda, 2 little sticks vegan butter (220g, soft/room temp), 1/2 cup creamy peanut butter (130g), 1/2 cup brown sugar (100g), 1/2 cup white sugar (100g), 1 ts vanilla extract, 2 cups chocolate chips (360g)

  1. Cream vegan butter, vanilla, peanut butter and sugar together. I did this by hand, you can use a mixer. Mix until sugar is dissolved and there’s no grainy feeling.
  2. Add flour and baking soda to the same bowl. Try to mix baking soda through out the flour then mix everything together.
  3. Pour in chocolate chips
  4. Scoop cookie dough on to baking sheet. Bake at 375 degrees for 8-10 minutes. ENJOY

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Cooking Blog

“Hustle Hard Chocolate Cheesecake” – Vegan No-Bake Chocolate Cheesecake
I’m not sure if I’ve had chocolate cheesecake before. This stuff was like creamy ganache! This was so rich and silky smooth and very easy to throw together.

Cookie crust: 12 oreos, 1 TB agave, 2 TB vegan butter
Chzcake filling: 24 oz vegan cream cheese (3 containers, I used daiya), 150g powdered sugar, 270g chocolate chips + 1 TB coconut oil, 4 TB coconut cream (from a can), 1 ts vanilla

  1. If using a spring foam pan line with parchment paper
  2. Put cookies in a food processor and grind into sand. Add agave and melted vegan butter and blend til mixed in.
  3. Pour crust into your cheesecake tin. Push crust with the bottom of a cup to pack in down. Place in fridge.
  4. Whip food processor clean. Add vegan cream cheese, powdered sugar and vanilla. Blend smooth
  5. Melt chocolate chips with oil and coconut cream. Blend with cream cheese filling in food processor.
  6. Pour filling on top of crust and chill overnight in fridge (or until solid). ENJOY

9 Vegan Recipes - Breakfast, Lunch, Dinner, Desserts - Green Smoothie, Fluffy Pancakes (eggless), Mushroom Bacon, Orange Cauliflower Chicken, Vegan Gumbo, Soft Beefy Tacos (Seitan), Peanut Butter Chocolate Chip Cookies (BEST!), No Bake Chocolate Cheesecake, Vegan Brownies - Easy, Fast, From Snoop Dogg's Cookbook - VEGANIZED - From Crook to Cook - Rich Bitch Cooking Blog

“Bow Wow Brownies” – Vegan Double Chocolate Brownies
These are so rich and dark. I wanted to mention a mistake I made. I wasn’t supposed to melt all 450g of chocolate for the batter. I was supposed to reserve 180g of it to sprinkle on top. I’m just going to write the recipe below for what I did. I’m the worst brownie maker ever! I always overcook mine because I’m not sure what the hell I’m doing.

2/3 cup flour (90s), 1 ts baking soda, 1/2 cup sugar (100g), 3 TB vegan butter, 2 TB vegan milk, 450g chocolate chips (+ more for topping), 2 vegan eggs (I used follower your heart), 1/2 ts vanilla

  1. Mix flour & baking soda together
  2. Put vegan butter, vegan milk and sugar in a pot. Bring to a boil then let simmer for a minute to dissolve the sugar. Remove from heat and add chocolate chips & vanilla. Mix til everything is melted together.
  3. Add vegan eggs to chocolate and mix. Add flour and mix.
  4. Pour brownie batter into a pan. Top with chocolate chips.
  5. Bake 325 for 30 minutes. I ended up cooking them an additional 15 minutes because the center was still batter. Not sure if that was correct or not.
  6. Let cool before cutting. ENJOY