October 2025

When we are looking for a quick and easy lunch we usually go for sandwiches or wraps (Oh how exciting), should I go on? Yeah I know it’s quick and easy but can’t it also be super delish too?? Sure it can! It’s great to eat your lunch and not feel bored while eating it. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and fun. The combo of sweet and savory flavors but vegan, no real chicken here. The almonds help give that nice crunch to help satisfy and the cherries are a sweet surprise that keep you wanting more. Not only good but beautiful and healthy to boot, you can’t beat that. You can make this recipe for a larger group by double or tripling (even half it for smaller recipe) OR make it ahead for the work week. Just whip up and store in the fridge and nibble as needed, it only gets better daily. You can’t go wrong when enjoying this for your next meal. Throw it together and let me know…I’ll wait, I know you’ll love it. Enjoy! 

Ingredients

1 Tortilla, Multigrain wrap, Pita (Lettuce wraps work great too)

6 strips (1 serving) Beyond Meat Chicken-Free Strips, chopped  

1 Tablespoon Slivered Almonds 

1 Tablespoon Just Mayo or vegan yogurt (plain) 

1-2 leaves romaine lettuce

2 Tablespoons Shredded red cabbage 

Sprinkle each: onion & garlic powder 

Salt & Black Pepper, to taste 

Directions

Prep the ingredients and combine in a bowl, season to taste with salt and pepper. Combine all in your wrap and roll tightly. Cut or leave whole for serving. Great made ahead for lunches or a quick dinner on the go. Enjoy! 

–Amy

“At Vegan Cuts, our goal is to make it fun and easy for our members to discover new vegan products and shop vegan.”

“Vegan Cuts is run by a vegan couple, John and Jill, who really want to see more people shopping with vegan ethics. A commitment to buying vegan food is a great start, but you can also make a positive difference by choosing vegan options when purchasing clothing, shoes, accessories, body care products and everyday household items. This is why Vegan Cuts features a range of vegan products and encourages members to shop vegan by promoting opportunities to save money while eschewing animal cruelty.”

They have a variety of products and categories, the products switch around a lot and the prices are much less than some other sites I have been on. They have specials from time to time, so sign up with your email and you can get those exclusive offers when they appear. Act quickly because the site is great and the prices even better, products tend to sell. 

Website: http://vegancuts.com/

Vegan Utica Style Greens

Utica Greens is a regional treasure in upstate NY. Consisting of various pepper combinations escarole, cheese, and variations of Italian meats. A popular dish is best described as “a smoky blend of earth and heat”. It should be noted that the dish differs little from traditional Greens & Beans but it’s equally as addicting. This recipe shows you how to take the same traditional steps that go into making this regional favorite and transforming it into a vegan favorite everyone can enjoy. These greens are great served along side your favorite main dish or on its own along side some crusty bread. Enjoy! 

Vegan Utica Style Greens

Ingredients

-2 Tablespoons olive oil

-1 large head Organic Romaine Lettuce, chopped 

-1 (1lb) bag frozen Organic Collard Greens (not traditional, but I love the texture it keeps)

-3 cloves Garlic, minced

-2 Tablespoons Vegan Bacon, minced 

-2 long italian hot peppers, seeded & julienned (optional) 

-1 cup Vegan Chicken Broth (or vegetable broth)

-1/2 cup Vegan Butter Crackers, pulverized (your favorite brand)

-1/4 cup Vegan ‘Go Veggie’ Parmesan Cheese 

-Salt & Freshly Ground Black Pepper, to taste

Directions 

1. To begin, clean and rinse your romaine. Once it’s ready, dry and chop in large pieces.
2. Prep your pan for the greens. Place olive oil in a saute pan and heat. Add chopped garlic and vegan bacon and cook for 2 minutes on a medium to medium-high heat. Do not burn garlic, you want it to be fragrant but not brown.
3. *At this point if you are using peppers, Add seeded peppers and cook another minute or so. I like my greens without today, so make it your own and add what you like. 
4. Next, Add the Collard Greens and Romaine to the pan with your broth. Stir to coat and cover with a lid to steam. Reduce your heat to low and let it cook for 10-15 minutes until it wilts down. 
5. Once your greens have wilted down and have a nice cooked but not mushy texture, you are ready to add the rest of your ingredients. Gradually add the bread crumbs and vegan cheese, tossing gently until blended. Lastly, taste for final salt and pepper seasoning. Serve along side your favorite main dish or on its own, even better the next day and scrumptious cold out if he fridge…shhh. Enjoy!  

–Amy 

Homemade Vegan Russian Dressing

Whether you like a little or a lot, we love to have dressing. These quick and easy sauces that you can make with just a few ingredients for your favorite recipes. This recipe shows you how to make a classic dressing that we all know and love, now vegan. Serves as a spread on our favorites like vegan reubens, burgers, sandwiches, and/or salads. Great made ahead of time for parties, BBQ’s, or even for a family night in. Remember to make enough for everyone, you can double or even triple the recipe for when you need it. You don’t have to be a vegan to love this sauce, just don’t forget extra napkins…this could get messy! Enjoy!

• Ingredients

-1/2 cups vegan mayo (I used Just Mayo)-1/4 ketchup (your favorite brand) -1 teaspoon chili garlic paste/sauce-1 1/2 teaspoons Dijon mustard-1 Tablespoons bundled parsley leaves-3 Tablespoon, small chunked dill pickle-1/2 to 1 Tablespoon capers-1/4 teaspoon grated horseradish-1/2 Tablespoon vegan Worcestershire sauce

-Salt & Freshly Ground Black Pepper, to taste

Directions

In a food processor fitted with a steel blade, add in all your ingredients for the dressing list above.

Vegan Asian BBQ Ribs

Chinese food is my ultimate comfort food and I think a lot of people feel the same way. Even if it is a late night craving, treat, or quick dinner decision…we love it and sometime wonder why we don’t make it for ourselves from time to time. The problem is a lot of places don’t have vegan friendly meat items on the menu. And WAY back in the day I have to admit one of my favorites was this very dish. So I thought to myself…why not make it?! So that’s just what I did! With a little day project and a few tricks, I concocted a lovely rendition of a familiar but vegan friendly favorite that will satisfy anyone’s craving for a Chinese night. Plus plenty of leftovers to boot but you won’t have to call anyone or tip a delivery guy with this recipe! Enjoy!

Ingredients

BBQ Sauce (Makes extra)

1 cup ketchup 1 large garlic clove, chunked up 1 Tablespoon Vegan Worcestershire sauce 1 Tablespoon Dijon mustard (Grey Poupon) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 teaspoon onion powder 1/2 cup brown sugar 1/2 cup balsamic vinegar 2 Tablespoons rice wine vinegar 1/4 cup molasses 2 Tablespoons agave 2 Tablespoons maple syrup 1/2 cup soy sauce 1/2 Tablespoon liquid smoke 2 teaspoons freshly ginger 1 Tablespoon sweet paprika 1/8 teaspoon hot pepper flakes 1 teaspoon cilantro 1 long stem of green onion chunked up

Asian BBQ Spice Rub (Makes extra)

1/4 cup brown sugar 2 Tablespoons smoked paprika

1 teaspoon garlic

1 teaspoon cilantro leaves 1 Tablespoons Kosher salt

1 1/2 teaspoons ground black pepper

1/2 teaspoon powdered ginger 1 Tablespoon dried parsley

Seitan Spare Ribs

2 cups vital wheat gluten 3 Tbs. dried onion powder 3 Tbs. dried garlic powder ¼ cup nutritional yeast ½ tsp. ground black pepper 2 cups water (Hot) ¼ cup hummus (plain) ¼ cup low-sodium soy sauce 2 tsp. liquid smoke

For Baking & Serving

1/4 cup Asian BBQ Sauce to spread on ribs for baking 1/2 to 1 Tbsp Toasted Sesame Seeds for sprinkling on top of ribs 2 Tbsp chopped green onions for garnish after the ribs come out of the oven

Directions

BBQ Sauce Put all ingredients, and cook on low to medium heat for 1 hours, stirring every 15 to 20 minutes. Once done, with a slotted spoon strain out the garlic and green onion pieces. Pour into a large enough container and chill for dinner.

For the Asian Rub

In a small bowl, combine the ingredients for the spice rub. Mix well and set aside.

Seitan Spare Ribs

Preheat the oven to 350 degrees. In a Kitchen-Aid Mixture, combine all the Ingredients (except the water) for the seitan and mix well lightly for 1 to 2 minutes. After the light mixing, add in the water slowly. Knead the dough lightly until everything is combined and the dough feels elastic (scrap down and around as needed). This could take anywhere from 3 to 5 minutes. Grease or spray a baking dish. Add the dough to the baking dish, flattening it and stretching it out to fit the dish. Cut the dough into 8 strips and then in half to make 16 ribs. (if you want the ribs thin, this is enough dough to fill baking sheets. If you want them thick, than there it enough for that as well). Top the dough with the spice rub and rub it is to coat it around (as much as you want). Bake the seitan for 40 to 50 minutes or until the seitan has a sturdy texture to it but not over baked and too crunchy on thick on top (thinner ribs will cook faster and get crispy quicker). Remove the dish from the oven, re-cut the strips and carefully remove them from the baking dish. Remove from the baking dish and transfer to a cookie sheet. Increase the oven to 400 degrees Slather the ribs with you Homemade Asian BBQ sauce and lay them on a baking sheet, sprinkle with a bit of toasted sesame seeds. Put the ribs back in the oven for just about 10 minutes so the sauce can get a bit sticky and glazed. Remove from the oven and place on a platter and serve with your favorite sides. Enjoy!

–Amy

Vegan Caramel Apple Pie Snickerdoodles

If your looking for a decedent and sweet tooth pleasing cookie then these are your cookies! They combine what we love the most…sugar, spice, & everything nice all rolled into a delicious cookie that delivers a pretty punch to boot. This cookie can please your family and make you look great at any event or just to your mother in law! give theses a try and your guaranteed to knock their socks off. The effort is worth the outcome…who doesn’t LOVE caramel?!

Vegan Caramel Apple Pie Snickerdoodles

Ingredients

For the topping:

-3 tablespoons Sugar -2 teaspoons Cinnamon

Filling:

-2 Apples, minced, I used Gala but use what you like -1/2 tablespoon of Vegan Butter or Margarine -2 tsp Orange Zest, finely minced -1/4 cup Vegan Cinnamon Caramel Sauce or enough to smoother apples (recipe to follow)

For the cookie dough:

-3 1/2 cups Flour -1 tablespoon Baking Powder -2 teaspoons Baking Soda -1/4 teaspoon Salt -1/4 teaspoon Cinnamon -1 cup Butter Flavored Crisco or Vegan Butter/ Margarine -2 cups Sugar -1 tablespoon Light Corn Syrup -2 1/2 teaspoons Vanilla Extract & for Eggs: 2 eggs, I use Ener-G Egg Substitute (3 tsp Egg Substitute and 4 Tbsp water) OR The Vegg (2 Tsp Vegg & 1/2 cup water)

Directions

In a small bowl, stir together the 3Tbsp sugar and 2 tsp cinnamon and set aside for cookies.

To make the Sauteed Apples:

Now you can get started on the filling. Heat the 3 apples, juice and saute for 10 minutes, or until softened. Stirring frequently. Stir in the 3/4 cup caramel sauce (BELOW) and continue to cook until it incorporated. Remove from heat and wait to use for cookies.

To Make Cookies:

To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the 1 cup earth balance butter. Add the 2 cups sugar and continue to mix, then add the egg substitute, 1 TBSP corn syrup, and 2 1/2 tsp vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it’s sticky or difficult to handle. Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut or 1inch ball then roll them in the cinnamon sugar to coat. Place on an ungreased sheet pan 2 1/2 inches apart.Use your index finger or 1/2 teaspoon measuring spoon create a depression in the center of each ball.Fill each indentation with nearly 1/2 teaspoon of the apple mixture. Bake for 10 to 15 minutes, they will puff up and the surface will slightly crack. Let cool on the sheet pan a few minutes before removing to a wire rack to cool. Makes: 35 to 40 cookies

Cinnamon Caramel Sauce Recipe

Ingredients
-1 cup Vegan Butter or Margarine -1 cup Brown Sugar -1 cup Corn Syrup -1/2 teaspoon Salt -1 teaspoon Vanilla Extract -1/8 teaspoon Cinnamon -1 teaspoon Baking Soda

Directions

Melt 1 cup vegan butter in a medium sauce pan over medium heat, add 1 cup brown sugar, 1 cup corn syrup, 1/2 tsp salt, 1/8 tsp cinnamon and 1 tsp vanilla, continually stir until the mixture simmers.Once it is simmering add the 1 tsp baking soda, remove from heat and keep stirring! The mixture will foam up, keep stirring until you achieve a smooth texture with no large bubbles. Now it is ready to use for the sauteed apples and to drizzle on the cookies, use a spoon and slowly zig & zag on each cookie. Let cookies cool in fridge so the caramel can set on top. Enjoy!

–Amy

Vegan Blueberry Streusel Muffins

In the AM we want to have something other than that coffee on the run. We always seem to be on the go and not much time to have a healthy and substantial breakfast. Muffins can be a great options but most on the go muffins are loaded with TOO MUCH fat, calories, and are not vegan to boot. This recipe shows you how to not only make a perfect and moist muffin, but it will give you a nice boost in the morning with its oats and fresh fruit, no wimpy muffins here. Combining those fresh ingredients, including lemon to make your muffin explode with flavor. A perfect spring and summer time recipe for you to try for your family. This muffin is great served with vegan butter and/or jam with your favorite beverage, as well as a great freezer item. Just freeze any leftover muffins and you have a make and take for your busy AMs, no hungry mornings here. Enjoy!

Vegan Blueberry Streusel Muffins

Yields: 15 to 18 Muffins

Ingredients

Muffins

3 cups all-purpose flour1 Tablespoon baking powder1/2 teaspoon baking soda 3/4 teaspoon fine salt1/8 teaspoon nutmeg 1/4 teaspoon cinnamon 2 cups plain vegan milk 1 cup blueberries1/2 cup Crisco, at room temperature1 1/3 cups sugar1 Tablespoon vanilla extract1 Tablespoon lemon juice 1 teaspoon fresh lemon zest, finely minced

Streusel Topping

1 cup quick cook or instant oats 1/4 cup Brown Sugar1/4 cup flour1/2 cup cold vegan butter

Directions

Heat Oven to 350 Degrees

MuffinsIn a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.

Dry Ingredients for Muffins

In the bowl of an electric mixer fitted with a paddle attachment, cream the Crisco and sugars on high speed until light, approximately 5 minutes.

Creamed Vegan Butter & Sugar

Add the vanilla, zest, and juice, mix well.

Lemon Zest

Creamed Ingredients with Juice & Zest

Measure out the vegan milk. On low speed, add the flour mixture and the vegan milk mixture alternately one at a time, beginning with the vegan milk mixture and ending with the flour mixture.

Flour into Batter

Vegan Milk going into Batter

Mix the batter only until blended. Scrap sides as needed through the process. Once you have the batter mixed, stir or lightly mix blueberries in until combined.

Blueberries

Blueberries mixed in

Finished Batter

Pour 1/4 cup of the batter into the prepared cupcake or muffin baking pans with cupcake wrapper or greased and floured surface.(I used Cupcake pans and yield more muffins later, with Muffin pans you will have less muffins. You still need to fill the pans up, you want each pan filled just about to the top.)

Filled Muffin Pans

Struesel ToppingAdd all your ingredients (except vegan butter or Crisco into a mixer, food processor, or bowl and mash to combine all the ingredients together.Once combined, add in vegan butter and mix to combine again until mixed is the sizes of peas.

Pre-Mixed Streusel

Finished Streusel

Assembly Take your already filled pan with muffin batter and place topping on top of each muffin. You can add 1/2 to 1 Tablespoons per muffin evenly distributed.

Streusel Topping

Streusel Topped, Ready to Bake Muffins

Bake in the center of the oven for 30 to 35 minutes, or until a toothpick comes out clean and cake springs back.

Muffins in the Oven

Finished Baking Muffins

Finished Baking Muffins

Cool to room temperature before removing from pan.

Vegan Blueberry Streusel Muffins

Serve along side your favorite beverage or coffee with vegan butter and/or jam. Tastes great warmed up slightly in the microwave and will freeze great for make and take breakfasts in the AM for the family. No stall leftover muffins here, just fresh, moist, and delish vegan muffins from now on. Enjoy!

Ready to Eat Muffins

–Amy

Ridiculously Creamy Vegan Mac & Cheese (Pressure Cooker)

The ultimate of ultimates in comfort food has got to be Mac & Cheese! Everyone young and old, vegan or non-vegan LOVE Mac & Cheese and are always looking for a taste of this traditional dish. I have made it a few different ways and there’s really no wrong way to enjoy Mac & Cheese. I’ve found that my only problem can be time. I don’t always have the time to stand over a stove, so I find that my pressure cooker really comes in hand when I’m super busy. If you don’t have a pressure cooker, please consider it. Even if you aren’t a super busy mom like me, you will find that it makes things super easy and fast. I love to make beans, seitan, rice, etc. in it and save myself tons of extra time I would rather use for more fun things. I found that this recipe is not only easy, but its super and yes RIDICULOUSLY Rich & Creamy texture that Mac & Cheese is supposed to have. I also give you info if you like to add a crunchy topping to just make the whole dish come together and keep you coming back for more. This is my sons all time favorites! I hopefully it will be yours as well. Enjoy!

Ridiculously Creamy Vegan Mac & Cheese
(Pressure Cooker)

Serves 6-8

Ingredients 1lb. Ziti or Elbow Macaroni 2 Tablespoons Vegan Butter 3 cups water 1 cup vegan milk (unsweetened) 1 Tablespoon dried ground Mustard 1 teaspoon Tabasco Sauce (Hot Sauce) 1/2 teaspoon Salt + more to taste as needed Freshly Ground Black Pepper, to taste (optional)

12 oz. Can Nature’s Charm Evaporated Coconut Milk (if you don’t have this item, you can sub in 12oz more unsweetened vegan milk of choice) 

2 1/2 cups (12 oz.) Vegan Cheddar Cheese, grated (I like Daiya Hard Blocks)
1/2 cup vegan Mozzarella or Parmesan grated or pre-shredded (I used Daiya Shreds)
5-6 slices Field Roast Chao Cheese (original creamy) OR Violife (cheddar)
1/4 cup Nutritional Yeast (optional), add more if you like

-Garlic Powder/Garlic Salt, optional to taste 

Directions Combine water, vegan milk, pasta, dry mustard, Tabasco, vegan butter, vegan cheeses, and salt & pepper in the pressure cooker, and stir. Lock the lid and set for 4 minutes on manual mode (high pressure). Do a quick release after cook time is done, and remove lid. The noodles will have absorbed the liquid and the cheese melts perfectly.

*It maybe a little liquidy if you use ziti noodles like it did. All I do is put the glass lid on it (under stay warm/rest mode) and let the rest of it absorb and set up. After 20 mins it’s perfect and super creamy.*

Optional Topping: If you prefer toasted breadcrumbs on top, just pour vegan mac and cheese in an oven safe casserole dish, top with bread crumbs, and toast in the oven using broiler. Or toast breadcrumbs separately on their own and top your bowls of pasta individually.

Note: Now the actual cooking time is closer to 20 minutes, because it takes some time for the machine to come to pressure and then it cooks. I still feel like it’s easier and more convenient than boiling water on the stove, especially on those busy nights with the family. If you don’t have a pressure cooker, you can cook your noodles on the stove first and then follow the rest of the instructions for the rest after. It will work out great either way! Enjoy!

–Amy

Homemade Vegan Marshmallow Creme

Childhood is made up of memories and one of those memories are food. Foods from childhood can take you back to that time no matter what age you are. One if those childhood favorites for some is Marshmallow Creme aka ‘Fluff’. This ooey gooey sticky goodness recipe is a great one to have whether vegan or not. It is a versatile concoction made up to use in many vegan recipes like s’more, Rice Krispie treats, Fluffer-Nutter Sandwiches, and much more. Nothing better than making your own recipe to use and make for your family, more comforting and more heartwarming. Enjoy!

Homemade Vegan Marshmallow Creme

(Makes: 2 1/2 to 3 Cups)

Ingredients

Dry

-1 1/2 cups powdered sugar-3/4 tsp xanthan gum powder-4 Tablespoons soya protein isolate
Wet
-3/4 cup cold water-1 Tablespoon white vinegar-1 teaspoon vanilla-2 Tablespoons soya protein isolate

Directions

In a small bowl whisk together the powdered sugar, xanthan gum and the 4 Tbsps soya protein. Set aside.

Powdered Sugar Mixture

In a kitchen aid mixer fitted with a whisk attachment, place the water, vinegar, vanilla and 2 Tbsps soya protein in the mixing bowl.

All Wet Ingredients in Mixer

Whisk on high speed for 10 minutes until it becomes fluffy and bubbly, it will get a bit lighter. 

(the highest setting on your mixer)

Whipping Mixture until Frothy

Once the mixer is done whisking for 10 minutes you are ready to add the powdered sugar mixture. Keeping the whisk on high add the powdered sugar mixture, a heaping 1 Tbsp at a time. This mixture will eventually turn white and leave stiff peaks when the whisk is lifted out of the mix. It will be the consistency of marshmallow creme. This sticky and delicious vegan marshmallow creme can be used in many recipes and stored in the fridge for later use. This recipe makes about 3 cups. You can also use this for sandwiches, eating, and/or vegan hot chocolate, etc. Enjoy!

Finished Vegan Marshmallow Creme

Vegan Marshmallow Creme in this Recipe

–Amy 

I’m 

Hi Everyone!! I want to thank everyone for their patience while I was away. It was worth the wait. ❤️

Welcome to The Comforting Vegan family…

Archer (A): 7lbs 0oz & Asher (B): 7lbs 11oz, both 20.5inches 👶🏼👶🏼 -39wks-

& now they are already 6 weeks today… 

Asher 

–Amy