Some recipes are a labor of love, this one is no different. When you mix caramel with the yummy goodness that is a decadent pie, you are destined not to fail! This pie will be a crowd pleaser and make you look like a vegan Martha Stewart. Who doesn’t LOVE caramel?! …If they don’t, they are not to be trusted!
Vegan Salted Caramel Banana Pudding Pie
Ingredients
-1 box vegan graham crackers or 1 bag vegan vanilla cookies -3/4 stick butter, melted -3 large ripe bananas -1 cup homemade vegan salted caramel sauce, recipe follows, -1 container vegan whip cream topping *Vanilla Pudding, recipe below as followed *Homemade Vegan Salted Caramel Sauce, recipe below as followed
Directions
Preheat the oven to 350 Degrees Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes. Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla cookies (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla cookies.
Vegan Vanilla Pudding
-4 tbsp cornstarch -2½ c vegan milk, divided -⅔ c sugar -1/8 tsp salt -2 tbsp vegan butter, softened -2 tsp vanilla extract
Instructions
In a small bowl, whisk together ½ c vegan milk and cornstarch. Set aside. In a medium saucepan over medium-low heat, whisk together remaining vegan milk and sugar. When mixture begins to steam, add cornstarch mixture. Cook, stirring occasionally, until mixture begins to thicken and just reaches a boil, about 5 minutes. Turn down heat to very low and cook another 5 minutes, stirring occasionally until thick. Turn off heat and stir in butter and vanilla extract.
Vegan Salted Caramel Sauce
-1 cup Vegan Butter or Margarine -1 cup Brown Sugar -1 cup Corn Syrup -1 teaspoon Salt -1 teaspoon Vanilla Extract -1 teaspoon Baking Soda
Instructions
Melt the vegan butter in a medium sauce pan over medium heat, add sugar, corn
syrup, salt and vanilla, continually stir until the mixture simmers. Once it is simmering add the baking soda, remove from heat and keep stirring! The mixture will foam up, keep stirring until you achieve a smooth texture.
When you think lasagna, we typically think Italian. But we can change it up from time to time and mix and match flavors. With any number or fillings and vegan cheeses, you can have a different one whenever you want. In some cases you can be creative and make it gluten free, great for anyone that likes gluten free, wants to try it, or making it for a loved one, this is your lasagna. This recipe shows you how to take that typical lasagna and turn it into a fiesta of flavors and colors. With lots of textures and different goodies in the filling, you are sure to want seconds. Made gluten-free or regular, you are sure to have a treat for any occasion and for any member of the family. Perfect for parties, Sunday dinner, and/or a weeknight meal. Serve it along side a fresh garden salad, your favorite bread, and maybe a glass of vegan wine for the adults. You are now prepared to celebrate any moment in your lives, big or small with this recipe. Enjoy!
-1 Tablespoon oil (1/2 to cook filling & grease dish) + more to drizzle on top of lasagna
-1 14 to 15oz can stewed tomatoes, lightly chopped. with juice -1 14 to 15oz can organic black beans
-1 cup organic corn, fresh or frozen
-2 cups fresh organic red bell pepper, thinly sliced -1 cup fresh organic green bell pepper. thinly sliced -3 garlic cloves (medium sized), minced
-1 cup onion, diced
-1/2 Tablespoon Parsley, dried
-1/3 cup fresh cilantro
-1 teaspoons chili powder
-1 1/2 to 2 cups vegan cheese (I used Mozzarella Shreds)
-1 to 2 Tablespoons Nutritional Yeast
-1 teaspoon Salt -Freshly Ground Black Pepper, to taste -Pinch Cayenne pepper (powdered)
-1 can (4.5 oz) chopped green chiles, undrained
-1 package vegan-gluten free Lasagna noodles (regular for none gluten)
-5 to 6 cups homemade vegan chile con queso (Recipe Below) -6 small gluten free corn tortillas (regular can be used)
Optional Add-ins
*If you want to make the recipe gluten-free you can skip the vegan chicken and add extra of your veggies and/or gluten-free tofu.* -1 package (4 cutlets) vegan chicken cutlets, thawed and chunked (was used in this recipe) -Slice Mushrooms -Zucchini and/or squash -Gluten-Free Tofu
-Favorite veggies
Directions
Heat the oven to 350 Degrees Prepare a casserole baking dish by greasing it lightly. Prepare your veggies and herbs according to the ingredient list.
For Filling
In a saute pan with oil, heat to medium-high heat. Add in your prepared chopped/sliced/minced veggies and add to the saute pan.
Sauteing Veggies
Once the mixture cooks for about 8 to 10 minutes or onions are translucent. Add in your chiles.
Add Chiles
Mix to combine in the chiles and continue to add your remaining ingredients one by one until combined.
Chopped Cilantro
Add Seasonings
(Cumin, Chili Powder, Salt/Pepper, Cayenne)
Add Beans
Add Stewed Tomatoes
Once all your ingredients have been added to the saute pan, mix to combine them all. Cover the mixture and let it cook on medium-low heat for 20 to 25 minutes or until veggies have softened and the mixture stews.
Combined Mixture
Stewed Filling
For Lasagna Cook your lasagna noodles according the package directions for al dente. Same goes for the gluten-free pasta as well, it has specific instructions different from the regular pasta you may buy.
Cooking Pasta
Cooked Pasta
Ladle 1/2 of the sauce into a casserole baking dish, spreading the sauce over the bottom of the dish.
Saucing the Baking Dish
Then add the layers as follows:
4 to 5 cooked lasagna sheets and 2 to 3 tortillas (gluten-free used here) slightly overlapping to ensure the lasagna stays secure.
Top the pasta, add half the filling on this layer.
On top of the filling, add on 1/2 cup of the frozen or fresh corn. Don’t worry, the corn will cook in the oven with the lasagna. Once the filling has been added, add on another 1/2 to 1 cup vegan queso and distribute around.
Place another layer of 4 to 5 lasagna sheets and 2 to 3 tortillas slightly push down.
Add the remaining sauce on top of the last pasta layer and spread to evenly distribute around the lasagna.
Once you are done layering and the sauce is on top, you can add the shredded cheese, nutritional yeast, and remaining herbs sprinkled all over the top. When you place the remaining ingredients, the last thing you need to do is sprinkle a little salt and pepper around the cheese to taste. I also sprinkle with a little cumin and chili pepper powder (optional). Right before it goes in the oven drizzle with a little oil to help the cheese brown and melt evenly.
Bake for 35 minutes covered, until the sauce is bubbling and the cheese has melted down.
Baking Lasagna
Cooked Lasagna
After 35 minutes, remove the lid of the lasagna and on a low broil brown the top of the lasagna until cheese has browned slightly. This should take around 5 minutes depending on oven, do not walk away, you don’t want it to burn or over brown.
Browned Lasagna
When the lasagna has cooked completely, take out of the oven and let it sit to cool slightly and rest to set up before cutting. Cut into pieces and serve with your favorite bread, a fresh garden salad, and maybe a nice glass of vegan wine. Store the rest of the lasagna in the fridge or store in individual containers in the freezer for future meals. Enjoy!
-1 cup grated jack or mozzarella cheese
-1 cup prepared organic vegan salsa (mild/medium/hot, your favorite can be use)
Optional
-2 Tablespoons to 1/4 cup diced Jalapeno peppers (pickled)
Directions
First off, shred your vegan cheese and set it aside for later use in the recipe. You can mix and match your cheeses and add anyone you like to customize your dip.
Shredded Vegan Cheese
Melt the vegan butter in a medium-large saucepan over medium heat.
Melting the Vegan Butter
Whisk the flour into the pan and cook for about 30 seconds.
Flour Added
Slowly pour the warmed vegan milk into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickens, about a couple minutes. If you do not warm the vegan milk beforehand, the mixture will not turn out smooth, the heat helps dissolve the flour away evenly.
Vegan Milk going in
Smooth Sauce Base
Slowly add in the cheese a little at a time, stirring continuously. The cheese will take some time to smooth out. Reduce the heat to low, add in salsa and stir in to combine.
6 Cups Vegan Cheese Blend
1 Cup Organic Vegan Salsa
Cheese Added, keep cooking
Cover the sauce with a lid, stirring occasional until it is completely melted. The mixture will take about 15 to 20 minutes to melt down. Once the mixture has melted completely, add in cilantro and optional jalapenos.
*If you want it spicy, add jalapenos or leave out for mild. You can also seperate the dip at the end and make half spicy and half regular for family & friends.*
Ready to Serve Smooth Dip
Can be refrigerated and then reheated when you’re ready to serve again or used for lasagna. Enjoy!
When I think about summertime, which is months away (tear), I think of fresh flavors and seasonal ingredients. I also think comfort food, which is a shock I know..hint hint my name. But what many vegans don’t eat during those months is seafood…but it doesn’t mean we don’t have some amazing vegan seafood options at our disposal. Gardein make a wonder selection of products that alway help cure that hankering. Between fish fillets and crab cakes, you are more than satisfied. This recipe shows you how to make a summertime classic with a spicy twist. It combines flavors of your favorite sushi and your classic take on non-vegan crab roll. These two pairs help balance each other out, between the spicy mayo, creamy Avocado, a refreshing crunch from fresh veg. It will make you wonder where it’s been all your life. Perfect in summertime but even better during the winter when we want to fantasize about warmer months. Also a vehicle for an icey cold beer or any cold favorite you are also craving. This recipe makes 2 rolls, but you are under no obligation to share. Enjoy!
Spicy Vegan Crab & Avocado Roll
Serving: 2 BIG Rolls
Ingredients
2 Split-top Hot Dog Rolls, Toasted
4 leaves Boston Bib Lettuce
5 Gardein Vegan Crab Cakes (cooked and cooled), shredded
2 Tablespoons Hampton Creek Sriracha Mayo
1 stalk Celey, minced
1/2 Avocado, diced
1 Tablespoon Parsley, minced
1 Tablespoon Chives, chipped
2 teaspoons Lemon juice
Salt & Freshly Ground Black Pepper, to taste
*If you don’t have access to Gardein or don’t like meat substitutes, you can use sautéed & cooled oyster mushrooms or Shredded Jackfruit*
Directions
Before starting your crab salad, toast your roll.
*Using melted vegan butter, spread it on each side of the roll and grill in a pan or flat top grill until golden brown and toasted*
Once you’ve toasted your buns. Start your roll by shredding your vegan crab cakes, making sure they are cooled down and not hot.
Prep your other ingredients. Dice your veggies, herbs, and avocado.
Add in all your remaining ingrednts but your Avocado to the mixture. You don’t want to mash it up too much, so I leave it to fold in at the end.
Fold in your Avocado and fold in to combine. Taste for seasoning, add in salt and/or pepper as desired.
Once your mixture is combined, add 2 leaves of bib lettuce inside your toasted rolls and add in half your crab salad mixture to each roll. Serve immediately before you eat both. These rolls go great with an Ice Cold Beer or your favorite frosty drink. Pair with a side of chips or fries because why not! Enjoy!
