Average Betty's Potato Tacos | Veganize It!

Delish!! I used vegan Monterey jack cheese instead of the cheese in the recipe.

Read Average Betty's full recipe here.

Watch the video tutorial below

Veganize it! Deviled Eggs

I was on Google+ a few weeks ago and came across this link for vegan deviled eggs.  My first thought was, why didn't I think of that?! Then I reposted the link and exclaimed that I had to try it ASAP!

Fortunately, this recipe didn't disappoint.

Since tofu is tasteless (like a boiled egg with no seasoning), it was very easy to get the same texture as a traditional deviled egg.  The "egg yolk" doesn't taste exactly like a deviled egg but the consistency is fabulous and taste pretty similar.  

The original recipe calls for about a cup of silken tofu but it made the "egg yolk" too watery.  I reduced it to 1/3 cup and the result was perfect creamy deliciousness!

Let me know if you try this recipe.

Read the full recipe here and watch me make it below.

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Veganize It! Vegan Pineapple Coffee Cake

Vegan Pineapple Crumb Cake

by Brown Vegan

Prep Time: 10

Cook Time: 25

Ingredients (serves 5)

• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 3/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup vegan margarine, melted
• 1 (20 oz.) can pineapple chunks in juice, drained

Instructions

Preheat oven to 375°F. In a bowl, mix flour, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a baking dish and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes.

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Original recipe

Veganize It: Cheesesteak

 A1 sauce was always in the refrigerator growing up, so I figured it would be cool to experiment with it for a cheese steak recipe. It rocks! This simple marinate carries the recipe and is perfect for a 30 minute weeknight dinner.

Portobello Cheese steak

by Brown Vegan

Prep Time: 5

Cook Time: 17

Ingredients (6 sandwiches)

• 4 large Portobello mushroom caps
• 1 small onion, chopped
• 1 bell pepper, chopped
• ½ cup A1 sauce
• 1 teaspoon garlic powder
• 1 cup vegan cheese of choice
• 6 sandwich rolls, split in half crosswise

Instructions

Clean mushrooms with a damp cloth. Remove the stems and gills with a spoon. Cut mushrooms into strips and marinate in a large bowl with garlic powder and A1 sauce. Add oil to a large skillet on medium heat and saute bell pepper and onion for 4 minutes. Add in mushrooms and cook for 7 more minutes.

Preheat oven at 350 degrees. Spoon mixture on rolls and top with vegan cheese. Bake for 6 minutes. Then broil for 2 minutes on HI to allow cheese to melt.

Enjoy immediately.

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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)

Instructions

Preparation

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. :-)

Song Playing While I Cooked...

Zapp & Roger-More Bounce to the Ounce