maximios

Vegan Ravioli in a Vegan Brown Butter Sage Cream Sauce

Pasta and refreshing do not usually go into the same category, but put butter in that equation and you are just being silly. But when your make this dish and pair it with the refreshing flavors of lemon and sage, you are going to be shocked at how refreshing it is. This recipe shows that you can do a commonly made none vegan dish and make it vegan. You also have a nice recipe that you can make during the summer months. It has a nice elegant look but without much effort, that in itself is a bonus but being so tasty makes it even better. Serve with a fresh garden salad and your favorite bread and you have a great meal…add some good vegan wine and you have an even better meal. Enjoy!

Vegan Raviolis in a Vegan Brown Butter & Sage Cream Sauce
Ingredients-2lbs Vegan Raviolis, of choice or homemade-1 stick vegan butter

-8 small sage leaves

-1 teaspoon dried or fresh parsley
-1/2 lemon, juiced

-1/4 cup full fat canned coconut milk
-Salt & White Pepper, to taste

-Vegan grated Parmesan, for serving

-Pinch Garlic Powder (optional)

Directions

While your raviolis cooking, melt butter in a saute pan over medium-high heat. 

Vegan Butter Melting in Pan

1 Stick Melted Vegan Butter

Continue cooking until golden brown color appears in the butter. It takes a little time and you don’t want to rush it, once it burns it burns and you have to start all over. Takes around 5 to 8 minutes 

Vegan Butter Beginning to Brown

Vegan Brown Butter

Add sage leaves and remove from heat. Add lemon juice and set aside. Be careful, the butter will spurt and splash up a little bit when you add the lemon juice and leaves. 

Vegan Butter with Lemon & Sage

Drain the raviolis and gently pour into saute pan and return to medium heat, so don’t want the sauce to bubble. Add in the coconut milk and heat to serve and combine with the butter. Taste for seasonings and if you want add in a pinch of garlic powder to taste, its optional but its a nice change sometimes. 

Cooked Vegan Raviolis Added to the Pan

Serve immediately with some vegan parmesan on top and pair with a fresh garden salad and your favorite bread. Don’t forget some vegan wine to make it even better, Enjoy!

Completed Dish

–Amy 

Vegan Coffee Cake

There wasn’t a moment I don’t remember growing up that I didn’t see coffee cake being served around the table while my mother entertained friends and family. Its a go to comfort food with your coffee and satisfies all your senses. This recipe combines sugar, spice, and everything nice…with a little crunch from the topping thrown into the mix. With all these lovely flavors together in the cake, all you have to do is put on a pot of your favorite coffee and sit back and enjoy your delightful morning treat. Enjoy!

Vegan Coffee Cake

Ingredients

-2 1/2 cups flour -1 1/2 cups brown sugar -2/3 cup Crisco or vegan butter/margarine -1 1/2 teaspoons The Vegg and 3oz hot water (Egg Substitute) -1 1/3 cup vegan milk, plus 1 teaspoon white vinegar (to make a vegan “buttermilk”) -1 teaspoon vanilla extract -1/2 teaspoon salt -1/4 teaspoon ground ginger -1/2 ground cinnamon -1/2 teaspoon ground nutmeg -2 teaspoons baking powder -1/2 teaspoon baking soda -1/2 cup chopped walnuts (you could also use pecans or almonds)

Directions

Heat Oven to 350 Degrees Grease and flour the bottom and sides of a 13x9x2 inch baking pan or for a round cake I used a large spring form cheesecake baking pan. Set aside to use later. In your stand mixer (or by hand) combine your flour, brown sugar, and salt. When mixture is together, add your vegan butter substitute and mix until it resembles coarse crumbs, set aside 1/2 cup of this for the topping and mix with your nuts. After setting aside the 1/2 cup & nuts, Add in baking powder, baking soda, cinnamon, nutmeg, and ginger into the remaining mixture. In a 2 cup mixing bowl, Add vegan milk and vinegar and sit to curdle (this makes your vegan “buttermilk”). In a food processor prepare your Vegg as with your water and pour it into the buttermilk mixture. Add vanilla and whisk together with the “Buttermilk” and Vegg. Once this mixture is all done, pour into the flour mixture to combine until moistened. Use spatula as needed to scrap sides and bottom to get all of the batter combined. Take your prepared baking pan and pour batter into the pan smoothing the top and sides to level it. Sprinkle your topping mixture evenly over batter.

Batter & Topping ready for the Oven

Bake for 45 to 50 minutes (if using the spring form pan) or 35 to 40 minutes (if using the 13x9x2 in baking pan) until a toothpick or knife inserted in the middle of the cake comes out clean. Remove from oven and cool slightly, serve warm or if you want cold with your favorite beverage. Enjoy!

Vegan Coffee Cake

–Amy 

Vegan Stuffed Italian Meatballs

Meatballs can changed up and seasoned every way till Sunday  Meatballs are a universal food that everyone enjoys, vegan or not. These little yummy morsels can also be stuffed…yes stuffed! This recipe shows that with a little extra prep, you can have a yummy twist on your families next meal. Not only a great stuffed meatball, but a homemade one at that! Sure to please any picky eaters or vegan hesitant guest, this bad boy will have everyone asking for seconds and how you made them. Easily switched up with different cheeses and seasoning, you can have a new recipe every week. Serve over you favorite pasta and sauce with a great salad and don’t forget the vegan wine! Enjoy! 

Vegan Stuffed Italian Meatballs

Ingredients

-2 Tablespoons extra virgin olive oil -1 cup TVP & 3/4 cup + 2 Tbsp water and 1 tsp vegan beef bouillon, 1/2 tsp vegan pork bouillon -1 Tablespoon vegan grated parmesan cheese -1 Tablespoon Vegan Worcestershire sauce -1 Tablespoon Roasted Garlic Hummus

-Salt & freshly ground black pepper, to taste
-Pinch garlic salt

-1 teaspoon Italian seasoning

-1/2 teaspoon dried basil 

-1 Tablespoon vegan cream cheese or vegan ricotta

Stuffing

-9 teaspoons or up to 1/4 cup Daiya vegan mozzarella cheese shreds

Directions

Heat oven to 350 Degrees 

Grease 9×13-inch baking dish with the 2 Tbsps of oil.

Prepare the TVP with your hot water mixed with the bouillon and mix to combine. Let sit for 10 to 20 minutes until the liquid is absorbed and the TVP is plump. When ready, drain and squeeze/strain until dry. 

Place the now hydrated TVP and the rest of the ingredients into a food processor and pulse until just combined. 

Ground TVP Mixture

Ready to Ball TVP

Take 2 to 3 Tbsps of the vegan beef mixture and press into center with your thumb to make room for the vegan cheese. Place cheese in middle then with hands enclose the cheese with the vegan beef, making sure the cheese is completely covered. 

Stuffed Meatballs (Pre-Baked)

Stuffed Meatballs  (Pre-Baked)

 Place meatballs onto prepared baking dish and bake for 25 to 30 minutes, until cooked through.

Ready to Bake Meatballs

Finished Stuffed Meatballs

Melted Stuffing

Serve over top your favorite pasta or inside a warm roll for a delicious meatball sandwich. Pairs nicely with a fresh garden salad and maybe a nice glass of vegan wine. Enjoy!

Vegan Stuffed Italian Meatballs

–Amy

Healthy Vegan Mini Meatloaves

Meatloaf isn’t always thought of as a healthy recipe. Its is usually made with a lot of fatty meat, sugary sauces or add ins, and has a very greasy outcome. Not the best option for anyone looking to keep that figure in swimsuit shape. But you can switch up that recipe and make a healthier and happier option for you and your family to enjoy on a regular basis. This recipe shows you how to make a healthy version of meatloaf…in mini form. This combines the vegan version of meatloaf with the healthy add ins that we all want when trying to watch our calories. A perfect recipe for little kids that may be picky, a sneaky way for them to get their veggies and vitamins…without them being the least bit suspicious, PERFECT! Great recipe for freezing and on the go reheating meals. Serve alone side your favorite traditional meatloaf sides and/or a fresh garden salad. You can switch this recipe up repeatedly and add new veggies each time to enjoy them in a whole new way. These cute little vegan meatloaves pack a healthy punch in a little package. Enjoy!

Healthy Vegan Mini Meatloaves
Yields: 15 to 17 Mini Meatloaves

Ingredients

Meatloaf

1 Gimme Lean Vegan Beef Log 1/2 Gimme Lean Vegan Sausage Log 1 cup oatmeal 1/2 to 1 cup whole wheat or gluten free vegan breadcrumbs 1 carrot, peeled and chopped 2 to 3 scallions, chopped 1 Tablespoon molasses

1 Tablespoon Dijon mustard 

2 Tablespoon vegan organic (The Wizard’s) Worcestershire sauce 2 teaspoons Thyme, dried or fresh Salt to taste, depending on what vegan meat you use Ground black pepper, to taste

2 cloves garlic

2 teaspoons The Vegg + 1/2 cup hot water (prepared) 

1 to 2 Tablespoon Nutritional Yeast
1 Tablespoon ground flax seed

1 cup prepared Ratatouille or cooked/roasted veggies of your choice (Recipe Below) 1 14 to 15oz can beans of choice (I used cannellini)

2 Tablespoons tomato paste

Topping

1/4 cup ketchup

1/4 cup barbecue sauce

Directions

Heat the oven to 350 degrees 

Grease cupcake tins.

*Make sure you have everything ready before the mixing because your hands will be too messy to do anything else…so hold your calls. In a food processor, add in your carrots, garlic, and scallions and process until finely minced. Remove and set aside until ready to you.

Again in a food processor, prepare the The Vegg as directed. Once The Vegg is prepared, add in the 1 can of beans. Process until smooth. When your mixture is smooth and combined, add in your already cooked or roasted veggies. I used 1 cup of a already prepared Ratatouille for easy reuse of a recipe. Again, process until blended and smooth.
Once this next mixture is smooth as well, add in your additional flavor ingredients. Worcestershire sauce, tomato paste, molasses, thyme, nutritional yeast, ground flax, salt & pepper to taste.
At this point you can pour vegan meat logs into a large bowl. Add all your smooth processed ingredients and mix with your hands until just combined with breadcrumbs and oatmeal. Once meat mixture is together and then add the processed veggies and mix to combine. This will take a little extra time and be messy for sure, great job for the kiddos. OR Add your vegan meat into the food processor and process until combined with the smooth mixture.

Once processed in the food processor, remove from container and place in a large measuring cup or bowl. Add in your oatmeal and breadcrumbs. Mix to combine until the mixture isn’t loose anymore and is thickened. If using the Ratatouille, your may need more breadcrumbs and/or oatmeal.
When you get your meat thick and combined with the oatmeal, add in your processed veggies and mix to combine for the last time before forming and baking. One by one, place the meat mixture into the greased cupcake tins and spread around until it meets the sides and is 1 inch thick or high in dish (1/2 to 1/3 cup each meatloaf). Be prepare to wash your hands after, you get a little messy.
Bake for 45 to 60 minutes. You want the meatloaf to be crusted on the outside and have a bit of a bounce bake texture, firm not mushy. Half way through the baking, place the a sauce topping of your choosing (1/4 cup ketchup or 1/4 cup barbecue sauce topping on top of the meatloaf, I did half and half: 1 to 2 teaspoons each).
When the meatloaf is done cooking, remove from the oven and let sit to cool for 10 to 15 minutes. Once set and cooled, arrange on a serving platter and serve with mashed potatoes and/or a green salad, or your favorite sides. Serves even better as a leftover meatloaf sandwich the next day on slider or vegan hamburger buns. These freeze great for quick take and reheat meals. Enjoy!

Easy Summery Ratatouille

Ingredients -1 can (28 ounces) tomato sauce or crushed tomatoes

-1 14 to 15 ounce can stewed tomatoes

-70 ounces water -3 Tablespoons extra-virgin olive oil or your favorite oil -2 Tablespoons tomato paste -1 large eggplant (1 pound), cut into 1-inch pieces -3 teaspoons salt

-Ground black pepper, to taste

-1 Tablespoons Herbes de Provence -1 large yellow onion, diced large -3 large garlic cloves, peeled and coarsely minced -2 bell peppers (any color), seeded and diced large (I used green & red)

-2 large zucchini (1 pound total), cut into 1-inch pieces

-1 large yellow squash (1 pound total),  cut into 1-inch pieces -4 Tablespoons chopped fresh basil -1 teaspoon fresh thyme leaves

Directions 

Preheat oven to 350 degrees. 

Prepare all your veggies as instructed. 

Squash

Zucchini

Eggplant

Peppers

Place all your veggies in a very large pot lined with oil. Add tomatoes, sauce, herbs, and seasonings on top of the veggies.  

Veggies in the Pot

Herbs Added

Sauced & Tomatoes in Pot

Place the pot, cover, into the oven and let it cook for 2 to 3 hours (remove lid half way threw) until the veggies are cooked threw and the liquid thickens slightly. 

When the veggies are cooked threw, remove the pot from the oven and let cool slightly before serving. Enjoy!

–Amy 

Vegan Maple Salted Caramel Popcorn

Caramel is always a comfort food when induldging and mixing with your favorite movie snack, you can’t go wrong. But what if you added to that already amazing flavor. This recipe shows you how to take caramel popcorn and not only make it vegan, but seasonal. This seasonal flavor of maple will give you a hint of awesome and make you crave this treat everyday. Serve by itself or add pecans or walnuts to bulk it up even more with a nice crunch. Your family will love that they are partacking in this homemade treat and forget that they have eaten half the bowl. Always a bonus to save money on the non-vegan version too…try NOT to sneak this into your next movie trip. Enjoy!

Vegan Maple Salted Caramel Popcorn

Ingredients

-7 Quarts or 28 cups plain air popped popcorn, favorite brand or grain-2 cups organic brown sugar-1/2 cups organic maple syrup-1 teaspoons salt-1 cup vegan butter or margarine, 2 sticks-1/2 teaspoons baking soda

-1 to 2 teaspoon maple syrup extract

Optional-2 cups pecans or walnuts, if desired (or other nuts of your choosing) 
DirectionsHeat oven to 250 Degrees

In batches pop the air popped popcorn into a VERY large bowl or 2 large bowls (enough to have room to toss popcorn with caramel later). Combine peanuts (if adding them) after all the popcorn is popped at this point.

Place a medium sauce pan, on medium heat. Combine brown sugar, maple syrup, maragrine, maple syrup, and salt. Bring mixture to a boil, stirring enough to mix all ingredients together. Once the mixture begins to boil, cook for 5 minutes, while stirring constantly. 

Remove the mixture from the heat and stir in baking soda and extract. The caramel with be light and foamy, don’t get nervous about the violant foam.

Next CAREFULLY (very hot) pour caramel over your popped popcorn & peanuts and stir to coat all the popcorn pieces. 

Once mixed completely, carefully devide the caramel corn to 2 lightly greased cookie sheets and bake for 1 hour, remove and give the caramel popcorn a good stirring every 15 minutes. 

While the caramel corn is baking, line your stove or counter with wax paper. When the caramel popcorn is done, dump it onto the wax paper and allow to cool down completely (if you can resist). This stores well in plastic resealable zip-locks or an air tight container. Enjoy! 

–Amy

Vegan Collard Greens

One of the most quintessential southern recipes has got to be collard greens…definitely not a vegan specialty. With the usual ham hock, stock, and/or bones…its not the first thing you think of when you think a vegan options. This recipe shows you how to get those tasty southern greens not only vegan but quintessential southern inspired. With its flavored “liquor”, tender greens, and veggies this dish will have you thinking you are in the south enjoying a traditional recipe. Serve as a side dish, great on their own, and perfect for any Sunday dinner or party. Freezes and reheats beautifully as needed…all you are missing is a southern sweet tea! Enjoy!

Vegan Collard Greens

Ingredients

-12 cups of water (I like a lot of extra “liquor”) 

-3 to 4 teaspoons vegan pork bouillon or paste 

-1 teaspoon vegan chicken bouillon or paste

-1/2 teaspoon liquid smoke

-1 medium onion, chopped -1/4 to 1/2 teaspoon red pepper flakes -3 clove garlic, finely chopped -2 pounds collard greens, chopped -1/2 Tablespoon parsley, dried or fresh -1 large red bell pepper, seeded and chopped -1 to 2 Tablespoons vegan bacon bits or minced pieces

-Salt and freshly ground black pepper, to taste

Directions
Prep and prepare your ingredients you will need for the greens.

Chopped & Minced Ingredients

Wash the collard greens thoroughly.

Washing Collards

Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand.

Collard with Rib Removed

Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices.

Stack

Roll

Half

Slice

Place greens in oiled pot with all the remaining ingredients.

Ready to Use Ingredients

Veggies going into Oil Pot

Collards in

Vegan Bouillon with Water to Follow

Cook for 45 to 60 minutes or until greens are tender, stirring occasionally. When done taste and adjust seasoning to your own taste. Serve by itself, as a side dish. Great for large crowds or perfect for the family for Sunday dinner, freeze and reheat as needed. Enjoy!

Ready to Serve Greens

–Amy

Sweet & Buttery Vegan Cornbread

It’s been a hot minute since there has been a recipe on this blog again. I think if I could explain what has gone down in my life since the last recipe…I’d have to serve you a slice of this bad boy to get ALL the tea out to fill you in. BUT long story short, I’m as busy as ever making yummy foods for the world to see. Showing that we are all here to eat good food without any harm and have it be even better for your soul. Remember: “Anything you can do I can do better. I can do anything better than you!”

Sweet & Buttery Vegan Cornbread 

Ingredients

• 2/3 cup Vegan Butter, melted
• 1 cup Sugar
• 3/4 cup Just Egg or your favorite vegan egg (equaling: 3 large eggs OR 1/4 cup vegan egg for each 1 large egg)
• 1 2/3 cups Vegan Milk 
• 2 1/3 cups AP Flour
• 1 cup Cornmeal, I used Bobs Red Mills *Whole Grain Stone Ground*
• 4 1/2 tsp Baking Powder
• 1 tsp Salt

Also included: 

• 1/4-1/2 cup Vegan Butter, separate for the pan 

Directions

Heat your oven to 400 degrees

Before I mix up my ingredients, I like to take my 13×9 pan with 1/4-1/2 cup of vegan butter (there’s never too much butter with cornbread in my opinion) added to the pan to melt. Place it into the oven to melt and get up to temperature while you make the batter mixture. This step is important for the yummy crust you want on the outside at the end. 

In a large mixing bowl, whisk together your melted vegan butter and sugar. Once incorporated, whisk in your vegan eggs and milk to combine. 

In a separate bowl blend flour, cornmeal, baking powder and salt. You’re ready to combined. You’re going to alternately —adding your *WET* vegan egg/milk mixture to your *DRY* flour mixture. Mixing after each addition. Scraping down the sides and bottom to ensure everything is combined. You’re now ready to bake! 

Take out your now VERY HOT (careful) 13″x 9″ pan. Evenly spread out your batter in the pan. Bake until toothpick inserted in center comes out clean and it’s golden brown around the edges, about 30-35 minutes depending on your oven. Serve warm and enjoy! 

-Amy 

*Tip* For a traditionally crispier crust: A cast iron skillet is the most desirable for epic crust! A large sized skillet or a couple regular ones would hold this amount of batter. Mine is no longer with us at this time sadly..RIP Buddy 😄😉

“Looking back today, i don’t think i could have predicted just how many people were also looking for such a product. ever since, it has been my life-long passion and pleasure bringing healthy, innovative and convenient plant based meat-like foods to people everywhere. Bon appetit!”

yves potvin 

founder and presiden

Their Vision:

“To see Gardein™ on menus and dinner plates nationwide – simply as the healthy protein option –as in, you can have the salad with chicken, fish or gardein™ – we’re committed to producing foods that people just love to eat, are good for you and are light on the planet.”

Their Ethics:

“Global food demand will grow 50% by 2030 and there will be significant need for more protein. we think gardein™ is part of the solution. we believe eating more plant-based foods builds good health and is good for our planet too. it’s part of the reason why we like to say, goodness grows. “

Their Manufacturing: 

“It’s an exciting time for all of us – as more and more people discover gardein™. making great tasting foods is something yves and the rest of the team here focuses on every day – that’s why we recently completed the safe quality foods (sqf) audit program, our facilities are haccp certified, and we even have kosher foods in our range.”

The Elvis ‘Don’t Be Cruel’ Vegan Cupcake

Elvis ‘The King’ was known for his living life with unlimited decadence. He didn’t do anything in moderation and when you look at his food, you can see how true that is. One of the main dishes he is known for is his infamous Fried Peanut Butter & Banana Sandwiches that made not only his mouth water but everyone else who tries it. Later the sandwich adapted the bacon topping and made it even more over the top and who can’t look at it and not think wow. I wanted to recreate it into a less messy, fattening, but just as scrumptious dessert that will make any lover of the infamous treat take notice. This recipe lives up to its name, its far from cruel and definitely delish. It packs a punch with its fluffy vegan banana cake, rich PB frosting, and addictive vegan coconut bacon on top. Perfect for any Elvis or food lover. Serve with a big glass of vegan milk and put on Elvis’s ‘Don’t Be Cruel’ because your about to feel like Elvis with this decadent dessert. Enjoy!

The Elvis ‘Don’t Be Cruel’ Vegan Cupcake

Yields: 14 to 17 cupcakes (Depending on Size)

Ingredients

Vegan Banana Cake

-3 cups all-purpose flour -1 Tablespoon baking powder -3/4 teaspoon salt -1 cups plain vegan milk (this has vanilla hemp milk) -1/2 cup Coconut shortening or Vegan butter, at room temperature -1 1/3 cups sugar -1 Tablespoon vanilla extract -2 large ripened Bananas, finely mashed -2 Tablespoons vegan sour cream
Vegan Peanut Butter Frosting -1/2 cup Crisco -1 1/3 to 2 cups powdered sugar (depending on PB Brand/texture) -1 Tablespoon vanilla extract -1 cup smooth peanut butter -Pinch Salt

Decoration

-1/3 cup to 2/3 cup Phoney Baloney’s Coconut Bacon (or any other brand/homemade), 1 to 2 tsp on each

Directions

Vegan Banana Cake

Heat Oven to 350 Degrees In a medium bowl, sift together the flour, baking powder, and salt. In the bowl of an electric mixer fitted with a whisk attachment, place the two large banana in and turn the mixer on medium-high to mash the bananas. This is a very simply way to mash the bananas without making another bowl dirty and no effort on your part…best part!

Mashed Bananas

Once your bananas are mashed, add in the coconut shortening or Crisco and sugars on medium-high speed until mixed, approximately 3 minutes.

Bananas with Coconut Shortening

Add the vanilla and vegan sour cream in and mix well. Measure out the vegan milk (I used vegan vanilla hemp in this recipe). 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.

1 cup Vegan Vanilla Hemp Milk

Dry Ingredients

Mix the batter only until blended. Scrap sides as needed through the process. You don’t want to over mix, you want a light and fluffy cake.

Banana Cake Batter

Pour the batter into the prepared cupcake baking pans with cupcake wrapper, smooth the top with the batter with a spatula.

Cupcake Station

Filled Cupcake Wrappers

Bake in the center of the oven for 30 minutes, or until a toothpick comes out clean and cake springs back. I check them half way threw (15 minutes) and before they come out.

Cupcakes in the Oven

Part way through Cooking

Fully Baked Cupcakes

Cool to room temperature before frosting. Tip: Take out of baking pan after resting for 5 minutes in cupcake tins. This ensures they don’t over cook, BE CAREFUL!

Cooled Cupcakes

Vegan Peanut Butter Frosting

In the stand mixer fitted with a whisk attachment, beat the Crisco and vanilla on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar and salt, mix until incorporated. Increase the speed to medium high and beat  and add in the Peanut Butter until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl.

PB Frosting Ingredients Combined

With the mixer on low, gradually mix in the powdered sugar. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 to 2 minute, stopping to scrape down the sides of the bowl.

Finished PB Frosting

Assembly When cupcakes are cooled completely, place on a clean decorating surface and frost the cupcakes with as much frosting as desired. In my case I used a flat frosting knife to decorating with a good amount of frosting on each.

Frosted Cupcakes

You could also use a piping bag fitted with a large tip (the frosting is thick). Either way with a piping bag or knife they will turn out fantastic and delish. Once you have added the frosting, sprinkle 1 to 2 tsp of vegan coconut bacon (Phoney Baloney’s) on each cupcake.

Vegan Coconut Bacon

Decorated Cupcakes

Store these cupcakes in the fridge and serve with a big glass of vegan milk. Enjoy!

–Amy

When we think about oatmeal, we probably think boring…mush…tasteless. It’s a breakfast item we all grew up with and don’t give it much thought, but what if we changed up our point of view on it. Oatmeal doesn’t have to be boring and making it delish and portable is a great reason to have it for breakfast or an on the go snack with a boost. We see oatmeal bars in stores and have enjoyed them but why buy them when we can make them just as fast as a trip to the store?

This recipe shows you how to make those familiar oatmeal bars that not only tote how healthy they are but also can be pricey. These bars are cheaper, have great vitamins, and vegan all wrapped in a sweet-oaty-treat. You can choose to eat it on the go in the AM or enjoy it as a afternoon pick me up. A great alternative to the store bought kind and much tastier, serve this bar with your favorite breakfast drink and change up the fruit for whenever your craving a specific bar. You can’t go wrong and you will change your view if oatmeal after the first bite. Enjoy! 

Vegan Strawberry Oatmeal Bars

Ingredients

1 cup vegan butter or coconut shortening1 1/2 cup All-purpose Flour1 1/2 cup Quick-Cook Oats 1 cup packed vegan Brown Sugar 2 Tablespoons ground flax seed2 Tablespoon toasted sesame seeds 1 teaspoon Baking Powder1/4 teaspoon Salt1/4 teaspoon ground cinnamon 1 cup organic Strawberry Preserves DirectionsHeat the oven to 350 degrees. Grease a 9 x 13 or 8 x 10 baking dish.

Using a stand mixer (or by hand), mix together the flour, oats, ground flax, sesame seeds, brown sugar, baking powder, and salt. Add in the butter until it resembles coarse crumbs. 

Sprinkle half the mixture into the prepared waiting pan and pat lightly to pack it in the pan as your bottom layer. 

Spoon strawberry preserves evenly over the surface, then use a spatula to evenly spread it around the first layer. 

Once your jam is on, sprinkle the other half of the oat mixture over the top and pat lightly again to make your top layer.

*Sprinkle with a little cinnamon. (Optional) 

Place pan in the oven and bake until light golden brown on top, about 30 to 40 minutes.  

-Amy