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vegan dinner ideas

Sweet Tempeh & Bell Pepper Stir-fry Recipe

It's recipe time!


Tempeh is one of those foods that you either love or hate.  I happen to love it. It's an awesome meat alternative, made from fermented soybeans and then formed into a patty. Tempeh is also a great source of protein and helps to lower cholesterol.


Print & share the full recipe at the bottom of this post.

Since tempeh tends to have a bitter taste, I always cut it into thin cubes and steam for about 20 minutes before marinating.


We're using maple syrup, soy sauce and garlic as a simple and flavorful marinade. Marinate the tempeh covered for at least 30 minutes.

You can also save time by steaming and marinating the night before.


Saute onion & red bell pepper on medium-high heat. Then add in tempeh and cook for an additional 5 minutes. Serve with rice or quinoa. 


Instead of using rice, I served my stir-fry with a cauliflower "rice" for the first time.  I'll post about that experience later this week.


Sweet Tempeh & Red Bell Pepper Stir-Fry

by Brown Vegan

Prep Time: 60 mins

Cook Time: 14 mins

Ingredients (serves 3)

  • 8 oz pack of tempeh, cut into small cubes
  • 1/3 cup soy sauce
  • 1/4 cup maple syrup
  • 1 garlic clove, minced
  • 1 tsp cooking oil
  • 1 small onion, chopped
  • 1 red bell pepper, cut into strips


Steam tempeh for 20 minutes.

In a medium bowl, mix together soy sauce, maple syrup & garlic.

Add in tempeh and marinate for at least 30 minutes.

In a large pan heat oil on medium-high heat.

Saute onion for 5 minutes, stirring frequently.

Add in bell pepper and cook for 4 more minutes.

Finally add in tempeh with marinade and cook everything together for 5 more minutes, stirring occasionally.

Serve with rice or quinoa

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What's for Dinner? #1 Mashed Potatoes, Vegetable Roast, Asparagus

I used to struggle with what to feed my non-vegan family.  Since I refuse to make more than one meal each night (been there, done that as a vegetarian), I had to do a lot of experimenting to see which meals are popular; which meals need to be altered; and which need to never be made again.


I just started a What's for Dinner? series on my Youtube channel to help new vegans and families interested in eating more plant-based meals. Woohoo!

The first episode features garlic mashed potatoes, a Field Roast vegan roast, and sauteed asparagus.


Field Roast offers amazing meat-alternatives made from ingredients such as squash, wheat, apples, mushrooms and various spices.  Check and see if their products are available in your area, then run out and get some. It's perfect for those family members who need to feel like there's "meat" on their plate. My husband said the texture is similar to traditional hamburger and that the patties are flavorful.

This meal is delicious and my family really enjoys it. If you make it, please update me. :-)

Watch me make the whole meal in the video below.

Garlic Mashed Potatoes

by Brown Vegan

Keywords: entree vegan

Ingredients (serves 6)

  • 6 large potatoes, skin removed and cubed (I used butter potatoes in the video but yukon & russet work just as well)
  • ½ cup vegan margarine
  • 4 cloves of garlic, minced
  • 1 cup unsweetened non-dairy milk (coconut, almond, soy)
  • ½ cup vegetable broth (if you don't have vegetable broth-use more non-dairy milk)
  • 2 teaspoons all-purpose salt/all-seasons salt
  • 1 teaspoon black pepper


Boil or steam potatoes until tender. In a small saucepan, combine vegan margarine, garlic and non-dairy milk on medium heat. Simmer for about 5 minutes.

Once the potatoes are done, drain the water and return to the same pot. Season the potatoes with all-season salt & black pepper. Add in the milk mixture and mash it all together until creamy.

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Southern Fried Chicken | Veganize It! (Video)


Jason has been asking for fried chicken lately, so I was super excited when I came across this recipe from Chef Robert Martin.  It has the perfect texture of regular fried chicken-crispy on the outside tender on the inside.

The taste is pretty close to conventional fried chicken and everyone in the house gave it a thumbs up. I even had to make another bag because they asked for more. :-)


Watch me make the recipe here…

Fried Chicken

by Brown Vegan

Keywords: fry entree vegan vegetarian

Ingredients (Serves 4)

  • Two 10-ounce packages frozen Gardein Chick’n Scallopini, defrosted
  • 1 1/2 cups organic, unbleached, all-purpose flour
  • 1 tablespoon blackening spice or Chef Paul Prudhomme’s Blackened Redfish Magic
  • 1 tablespoon garlic powder
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon onion powder
  • 2 tablespoons kosher salt
  • 1 package spring roll wrappers (rice paper)
  • 2 cups cashew cream
  • 3 tablespoons Tabasco sauce
  • High-heat oil such as safflower or grapeseed oil, as needed (maximum 2 cups)



It is important to prepare all the ingredients and have them ready to go before you start the cooking. In a medium bowl, mix together the flour, blackening spice, garlic powder, Old Bay Seasoning, onion powder, and salt until well incorporated. In a separate bowl, mix the cashew cream and the Tabasco sauce and set aside. Roll each Gardein Chick’n fillet into a ball and then shape it into a 1-inch-thick, oval patty. Place the 8 patties on a plate and set aside.

Put the “skin” on the Chick’n:

Select a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard any sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper has softened but has not become completely soft.

Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water. Place the Gardein patty on the rice paper, slightly below the center, working from the edge closest to you. Pick up the edge closest to you and fold the rice paper up and over the patty. Fold the right and left sides toward the center. Working from the edge closest to you, gently roll up the patty burrito style.

Repeat the process with the remaining patties. Lightly dust a baking sheet with a bit of the seasoned flour. Roll a patty in the flour, then in the cashew cream, and then dredge it again in the seasoned flour. Place it on the floured baking sheet. Repeat the process with the remaining patties.

A cast-iron skillet performs best for frying Chick’n, but if you don’t have one, use a heavy-bottomed pan with sides that are at least 3 inches high. Pour enough oil into the pan to come halfway up the side of the Chick’n patty. Heat the oil over medium heat until it looks thin like water and shimmers. Using metal tongs, panfry 4 patties at one time, for about 2½ minutes per side. Do not turn the patties more than once. Transfer the fried patties to a baking sheet fitted with a wire rack or lined with paper towels. Repeat the frying process with the remaining patties.

Serve hot and crisp.

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Additional info:

Here's what the Gardein chicken fillets look like....


*Gardein is a very popular brand of vegan chicken and most grocery chains carry their products.

*You don't have to wrap your chicken in rice paper but it does make it nice and crispy. You can find rice paper in the international section of your grocery store.

*I made my own nut butter by blending together 2 cups of cashews and 1/3 cup of soy milk. 

*I only used 1 cup of flour for the batter and that was plenty.

*I skipped the 1 tablespoon of blackening spice because I didn't have any

*The chicken is best served hot

*Here's the mac n cheese recipe I used


This recipe is from Chef Roberto Martin, who just released a new vegan cookbook, Vegan Cooking for Carnivores. Martin told the Today show that he never experimented with vegan cooking until Ellen hired him. He just took all of Ellen & Portia de Rossi's favorite meals and replaced the dairy and meat with vegan alternatives.  This is the best way to approach vegan cooking. :-)

Let me know what you think when you try this recipe. :-)

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