• ARTISTIC VEGAN
    • Blog
    • Recipes
      • Appetizers and Sides
      • Drinks - Elixirs!
      • Bread
      • Breakfast >
        • Muffins
        • Bars
        • Oatmeal / Porridge
        • Pancakes & Waffles
        • Skillet & Baked
        • Smoothies & Smoothie Bowls
      • Condiments
      • Dessert >
        • Bars
        • Chocolate
        • Cookies
        • Frosting
        • Frozen Desserts
        • Pies & Cakes
      • Main Dishes >
        • Baked / Grilled
        • Beans / Legumes
        • Burgers/Wraps/Sandwiches
        • Healthy Grains
        • Mexican Food
        • Noodles/Pasta
      • Salad
      • Soup & Stew
      • En Français
    • Store
    • Cookbook
    • Videos
    • About
      • Disclosure
    • Contact
  • ​COOKBOOK​
  • PREMIUM
  • ​Recipes   COOKBOOK   PREMIUM

TVP Tostadas

10/24/2012 0 Comments
 
TVP is such a great staple, it's so quick and easy. Last night we made tostadas and tonight we had the leftovers. Heat some corn tortillas, add some cheese, TVP, beans, fresh vegetables and vegan sour cream and dinner is ready. "Absolutely delicious" my husband raved. Enjoy!
Picture
Ingredients:
  • 6 corn tortillas
  • 6 pieces of vegan cheese
  • 1 cup of water - boiled
  • 1 cup of TVP
  • 1 can red kidney beans - or black beans - rinsed and drained
  • 1/2 package taco seasoning
  • Dash of cumin
  • 1/4 white onion - sliced
  • 2 jalapenos - sliced and/or hot sauce to taste
  • 1 can sliced olives - drained
  • 1 ripe avocado - sliced
  • Vegan sour cream - I use tofutti
  • Few spinach leaves to garnish
Directions:
  1. Preheat oven to 350 degrees
  2. Pour water over TVP. Add taco seasoning. Mix together and set aside.
  3. Heat kidney beans on stove over low heat, add dash of cumin to taste.
  4. Place tortillas on pan, heat until crisp. 5+ minutes.
  5. Add vegan cheese and heat until melted.
  6. Remove from oven, place on plates.
  7. Load with TVP, beans, veggies and sour cream. Yum!
0 Comments

Homemade Vegan Wheat Bread - Yeast Free

10/20/2012 0 Comments
 
Homemade wheat bread, warm from the oven, sliced fresh.
Picture
The aroma is to die for. Is it worth it? Yes! There is something so satisfying about making things from scratch, seeing how simple ingredients make such a delicious and nutritious staple for the house. This bread is vegan, yeast free, whole wheat, moist and absolutely delicious! Enjoy!
Picture
Ingredients:
  • 1 ½ cups Almond Milk
  • 2 tablespoons Rice Vinegar
  • 2 cups whole-wheat flour
  • 1/2 cup unbleached flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup Coconut Nectar (Low Glycemic Index)
  • ½ cup cranberries
Directions: 
  1. Preheat oven to 350 degrees.
  2. Spray loaf pan with olive oil spray or other nonstick spray
  3. Mix almond milk and vinegar and set aside.
  4. Mix the dry ingredients in a large bowl.
  5. Add the milk and vinegar mixture, coconut nectar and cranberries. Stir until combined.
  6. Bake for one hour.
  7. Remove from pan, cool on rack, slice and dig in!
0 Comments

Vegan Grilled "Cheese" Sandwich

10/8/2012 0 Comments
 
Fall is here and nothing beats having a bowl of warm tomato soup served with a grilled "cheese" sandwich. I added a simple spinach salad to top it off. It's one of our favorites and makes for a very quick and easy vegan dinner!
Picture
Soup -
  • 4 cups tomato soup (I used 1 carton from Trader Joe's)
Heat soup on medium in a saucepan stirring frequently.

Sandwich - 
  • 4 pieces bread - buttered with earth balance spread 
  • Pepper-jack soy cheese
  1. Lightly grease a pan
  2. Place sandwich on pan (Bread, "cheese", bread) 
  3. Cook over medium heat until cheese melts. Cover with lid to help cheese melt.

Salad - 
  • 1 small handful of spinach
  • Few slices chopped onion
  • 1 tomato - sliced
  • 1/4 yellow bell pepper - sliced
  • Salt and pepper to taste
Prep and place on side of plate, serve with your favorite dressing.

EnJoY!
0 Comments

Homemade Lentils served with Smoky Tempeh

10/7/2012 0 Comments
 
Picture
Homemade Lentils
  • 1/2 pound green Lentils
  • 1/4 cup good olive oil (sub vegetable broth for oil-free)
  • 1 large white onion chopped
  • 1 large leek - chop white and light green parts only
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh curry plant
  • 2 teaspoons garlic salt
  • 1 teaspoon black pepper
  • 5 garlic cloves - chopped
  • 1/4 green cabbage - chopped
  • 3 large carrots - peeled and chopped
  • 1/4 cup soy sauce (low sodium or tamari for gf)
  • 1 1/2 cups low sodium vegetable broth
  • 2 cups fresh spinach - chopped
  • 3 Roma tomatoes - chopped
  • 1 slice lemon
Smokey Maple "Bacon" Tempeh 
  • 2 tbsp + olive oil
  • 1 package tempeh
  • 1/4 cup maple syrup
  • 1-2 tsp liquid smoke
  • garlic salt
  • pepper
  • Opt: paprika or smoked paprika
Homemade Lentils
  1. Place lentils in a pot and cover with boiling water. Set aside while prepping (15+ min) then drain.
  2. Heat oil in a sauté pan, add the onions, leeks, thyme, curry, salt and pepper and cook over medium heat for 8 minutes. Add the garlic and cook for 2 more minutes.
  3. Add the cabbage, carrots, soy sauce, vegetable broth and drained lentils. Cover and simmer on low for 20 minutes or until lentils are tender. Add salt, pepper and lemon to taste.
Smokey Maple "Bacon" Tempeh 
  1. Heat olive oil in sauté pan
  2. Place tempeh in hot oil, fry each side until seared. Lower heat to medium-low.
  3. Add syrup over tempeh, step away as may splatter. Turn each side and add l liquid smoke. Flip each side to mix well.
  4. Season both sides with salt and pepper to taste. Cook until browned. Enjoy!

"Bacon" Tempeh adapated from Kathy Patalsky from Healthy Happy Life 


0 Comments
    Picture
    Follow
    Picture

    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

    More about Christa
    Search Artistic Vegan 

    Current Reader Favorites
    Picture
    Stuffed Poblano Peppers
    Picture
    Homemade Vegan Italian Spiced Sausages
    Picture
    Vegan Chicken
    Picture
    Cauliflower Pizza Crust
    Picture
    Vegan Empanada Dough
    FIND RECIPES
    Picture
    Shop
    Shop
    Shop


    Best Food Blogs

    ​ ​
    FEATURES
    Picture
    Picture
    Picture
    The man who lights my fire!
    www.geraldclark77.com
    Picture
    Picture

    The Artistic Vegan Cookbook - eBook

    $9.99
    View Details
    Shop
    Shop
    Shop
    Picture

    Categories

    All
    30 Day Cleanse
    Appetizers / Sides
    Bars
    Beans
    Beverages
    Bread
    Breakfast
    Burgers
    Cake
    Condiments
    Cookies
    Chocolate
    Desserts
    Eating Out
    Frosting
    Frozen Desserts
    Gardening-mother-earth
    Gluten Free
    Main Dishes
    Meat Alternatives
    Most Popular
    Muffins
    Noodles / Pasta
    Oatmeal
    Omelettes
    Pancakes
    Pie
    Pizza
    Raw
    Rice Grains
    Rice-grains
    Salads
    Sandwich
    Sauces Dressings
    Sauces-dressings
    Seasonal
    Side
    Smoothies/Smoothie Bowls
    Snacks
    Soups
    Spreads
    Tacos
    Wellness
    Yoga

logo
Health Ads by
Theme by ROOMY THEMES

Search hundreds of recipes:

Join thousands of followers!

Remember that wherever your heart is, there you will find your treasure. - Paul Coehlo "The Alchemist"
© 2012-2019 artisticvegan.com
Theme by ROOMY THEMES

  • Blog
  • Recipes
    • Appetizers and Sides
    • Drinks - Elixirs!
    • Bread
    • Breakfast >
      • Muffins
      • Bars
      • Oatmeal / Porridge
      • Pancakes & Waffles
      • Skillet & Baked
      • Smoothies & Smoothie Bowls
    • Condiments
    • Dessert >
      • Bars
      • Chocolate
      • Cookies
      • Frosting
      • Frozen Desserts
      • Pies & Cakes
    • Main Dishes >
      • Baked / Grilled
      • Beans / Legumes
      • Burgers/Wraps/Sandwiches
      • Healthy Grains
      • Mexican Food
      • Noodles/Pasta
    • Salad
    • Soup & Stew
    • En Français
  • Store
  • Cookbook
  • Videos
  • About
    • Disclosure
  • Contact