Amanda Kelly, Los Angeles, CA (2025)

07/25/2025

🌱 Vegan BBQ Glazed Meatballs
Ingredients
For the Vegan Meatballs:
1 ½ cups cooked lentils (green or brown), drained

1 cup cooked brown rice or quinoa

1/2 cup breadcrumbs (use gluten-free if needed)

1/4 cup finely chopped onion

2 cloves garlic, minced

2 tbsp ground flaxseed + 5 tbsp water (flax egg)

1 tbsp soy sauce or tamari

1 tsp smoked paprika

1 tsp Italian seasoning

Salt & pepper to taste

For the Sticky BBQ Glaze:
1 cup BBQ sauce (vegan-friendly)

2 tbsp maple syrup or brown sugar

1 tbsp apple cider vinegar

1 tsp hot sauce (optional)

Instructions
1. Prepare the Flax Egg:
Mix flaxseed with water and let it sit for 10 minutes to gel.

2. Make the Meatball Mixture:
In a large bowl, mash the lentils until mostly smooth.

Add rice, breadcrumbs, onion, garlic, flax egg, soy sauce, and seasonings.

Mix thoroughly until the texture is firm and holds together.

Chill the mixture for 15–20 minutes (helps shape better).

3. Shape and Bake:
Preheat oven to 400°F (200°C).

Roll the mixture into small meatballs and place them on a parchment-lined tray.

Bake for 25 minutes, flipping halfway through, until browned and firm.

4. Make the Sticky Glaze:
In a saucepan, combine BBQ sauce, maple syrup, vinegar, and hot sauce.

Simmer for 5–7 minutes until thick and sticky.

5. Coat and Serve:
Toss the baked meatballs in the glaze until well coated.

Serve in a foil tray or over rice, or with toothpicks as an appetizer.

🔄 Optional Variations:
Use shredded jackfruit or textured vegetable protein (TVP) instead of lentils.

Add liquid smoke for a smokier finish.

Serve with mashed potatoes or vegan mac and cheese for a full meal.

07/25/2025

🥣 Vegan Roasted Veggie & Rice Bowl
Ingredients
For the Bowl:
1 cup cooked white or brown rice

1 cup sweet potatoes, cubed

1 cup broccoli florets

1/2 cup black beans (cooked or canned, rinsed)

1/2 cup firm tofu, crumbled or cubed

1/4 cup cherry tomatoes, halved

1 tbsp olive oil

1/2 tsp smoked paprika

1/2 tsp garlic powder

Salt & pepper to taste

For the Creamy Drizzle:
1/4 cup vegan mayo or soaked cashews (blended)

1 tbsp lemon juice

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp turmeric (for color)

Salt & pepper to taste

Optional: splash of water to thin

Instructions
Prep & Roast Vegetables:

Preheat oven to 400°F (200°C).

Toss cubed sweet potatoes and broccoli with olive oil, paprika, garlic powder, salt, and pepper.

Spread on a baking tray and roast for 20–25 minutes, flipping halfway, until golden and tender.

Prepare Tofu:

Sauté crumbled tofu in a nonstick pan with a pinch of salt and pepper for 5–7 minutes until slightly crispy.

Optionally add a sprinkle of nutritional yeast or cumin.

Make the Creamy Drizzle:

Mix all sauce ingredients in a bowl or blend (if using cashews) until smooth.

Adjust thickness with water if needed.

Assemble the Bowl:

In a large bowl, layer cooked rice, roasted veggies, tofu, black beans, and cherry tomatoes.

Drizzle with the creamy sauce.

Finish with a sprinkle of black pepper or dried herbs.

💡 Tips:
Add avocado slices for creaminess.

Use quinoa instead of rice for extra protein.

Swap tofu with tempeh or chickpeas if desired.

07/25/2025

It feels good knowing my dinner didn’t cost a life.

07/25/2025

🌱 Vegan Creamy Broccoli Penne
📝 Ingredients
For the pasta & veggies:

2 cups penne pasta (gluten-free if desired)

2 cups broccoli florets

1 tsp olive oil

½ tsp chili flakes (optional, for heat)

Salt to taste

For the creamy sauce:

1 cup raw cashews (soaked in hot water for 20 mins)

¾ cup water or unsweetened plant milk

2 tbsp nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1 tbsp lemon juice

½ tsp salt

½ tsp smoked paprika (optional)

🍳 Instructions
Cook the pasta:
Boil penne pasta according to package instructions. Drain and set aside.

Steam or roast broccoli:
Lightly steam or roast broccoli florets until tender but still bright green. Toss with a little olive oil and a pinch of salt if roasting.

Make the sauce:
Blend soaked cashews with water/plant milk, nutritional yeast, garlic powder, onion powder, lemon juice, salt, and paprika until completely smooth and creamy.

Combine:
In a pan over low-medium heat, combine pasta, broccoli, and sauce. Stir until evenly coated and heated through.

Serve:
Top with red pepper flakes and crushed roasted nuts (like almonds or cashews) for extra texture.

07/25/2025

🥘 Vegan Broccoli Sweet Potato Casserole
🌱 Ingredients
Base:
3 large sweet potatoes, peeled and cubed

1 tbsp olive oil or vegan butter

Salt & pepper to taste

2 tbsp nutritional yeast (optional, for cheesy flavor)

½ tsp garlic powder

Veggie Filling:
2 cups broccoli florets (fresh or frozen)

1 small red onion, chopped

2 tbsp olive oil

1 tsp smoked paprika

Salt and pepper to taste

Topping:
2–3 tbsp breadcrumbs or crushed crackers (optional)

Sprinkle of paprika or more nutritional yeast

🔪 Instructions
Cook Sweet Potatoes:
Boil sweet potatoes in salted water for 15 minutes or until fork tender. Drain and mash with olive oil, salt, garlic powder, and nutritional yeast.

Roast Veggies:
Toss broccoli and red onion with olive oil, smoked paprika, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes until tender and slightly crispy.

Assemble Casserole:
In a greased baking dish, layer mashed sweet potatoes at the bottom. Spread roasted veggies evenly on top. Optionally, sprinkle breadcrumbs or nutritional yeast for a crunchy top.

Bake:
Bake uncovered at 375°F (190°C) for 15–20 minutes or until lightly golden on top.

Serve Warm:
Great as a main dish or side for cozy dinners!

07/25/2025

🥗 Vegan Creamy Macaroni Pasta Salad
🍝 Ingredients
Pasta & Veggies:
2 cups elbow macaroni (or gluten-free pasta)

½ cup red bell pepper, diced

½ cup yellow bell pepper, diced

½ cup frozen green peas (thawed)

¼ cup red onion or green onion, finely chopped

1 tbsp dried dill or fresh chopped dill

Salt & pepper to taste

🧄 Creamy Vegan Dressing:
½ cup raw cashews (soaked in hot water for 15 minutes, then drained)

¼ cup water

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

1 tbsp Dijon mustard

½ tsp salt

Freshly ground pepper

Optional: Add 1 tbsp nutritional yeast for cheesy flavor.

🔪 Instructions
Cook Pasta:
Cook macaroni according to package instructions. Drain and let cool.

Blend Dressing:
Blend all dressing ingredients until smooth and creamy.

Combine:
In a large bowl, mix pasta, diced veggies, and peas. Pour dressing over and stir to coat evenly.

Chill & Serve:
Refrigerate for at least 30 minutes for best flavor. Garnish with extra dill before serving.

07/24/2025

🥔 Vegan Gnocchi with Tomato Basil Sauce
🧄 Part 1: Homemade Vegan Gnocchi
🌱 Ingredients:
2 large russet potatoes (about 500g)

1 to 1½ cups all-purpose flour (plus more for dusting)

1 teaspoon salt

👨‍🍳 Instructions:
Cook the Potatoes:

Boil whole unpeeled potatoes in salted water until fork-tender (about 20–30 minutes).

Let them cool slightly, then peel and mash or rice them while still warm.

Make the Dough:

On a floured surface, combine mashed potatoes with salt and about 1 cup of flour.

Gently knead until a soft, non-sticky dough forms. Add more flour only if necessary.

Shape the Gnocchi:

Divide the dough into sections, roll each into long ropes about ¾-inch thick.

Cut into 1-inch pieces and optionally roll over a fork or gnocchi board for ridges.

Cook the Gnocchi:

Bring a large pot of salted water to a boil.

Add gnocchi in batches; they are done when they float (1–2 minutes).

Scoop out with a slotted spoon and set aside.

🍅 Part 2: Simple Vegan Tomato Basil Sauce
🍅 Ingredients:
1 tablespoon olive oil

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 tablespoon tomato paste (optional, for depth)

Salt and pepper to taste

1 teaspoon sugar (optional, to balance acidity)

½ teaspoon chili flakes (optional)

Handful of fresh basil, chopped

🧑‍🍳 Instructions:
Heat olive oil in a pan over medium heat.

Add garlic and cook for 1–2 minutes until fragrant.

Stir in crushed tomatoes, tomato paste, and seasoning.

Simmer uncovered for 10–15 minutes, stirring occasionally.

Add fresh basil just before turning off the heat.

🍽️ To Serve:
Toss the cooked gnocchi into the hot tomato basil sauce.

Mix gently to coat.

Garnish with more fresh basil or vegan parmesan if desired.

07/24/2025

Have you ever made your own vegan cheese or yogurt?

07/24/2025

🥢 Vegan Asian Rice Bowl with Dumplings, Spring Rolls, Sesame Glazed Bites & Broccoli
🍚 Ingredients
For the Bowl Base:
1 cup jasmine or basmati rice (cooked)

1 cup steamed broccoli

🥟 Vegan Dumplings
Filling:

1 cup shredded cabbage

½ cup shredded carrots

¼ cup chopped green onions

1 tbsp soy sauce

1 tsp sesame oil

1 tsp grated ginger

½ tsp garlic powder

Dumpling wrappers (vegan)

Instructions:

Mix all filling ingredients.

Place 1 tsp filling in each wrapper, fold and seal.

Steam dumplings for 10 minutes or until translucent.

🥠 Vegan Spring Rolls
1 cup shredded cabbage

½ cup julienned carrots

½ cup bean sprouts

1 tbsp soy sauce

Spring roll wrappers (vegan)

Instructions:

Stir-fry vegetables until softened.

Fill wrappers, roll tightly.

Fry or air-fry until golden brown.

🍡 Sesame Glazed Tofu Balls
1 block extra-firm tofu (pressed & crumbled)

1 tbsp soy sauce

1 tbsp cornstarch

1 tsp garlic powder

1 tbsp sesame seeds

Glaze:

2 tbsp soy sauce

1 tbsp maple syrup

1 tbsp rice vinegar

1 tsp cornstarch + 2 tsp water (slurry)

Instructions:

Mix tofu, soy sauce, garlic powder, cornstarch; form into balls.

Bake or air-fry until crisp.

In a pan, heat glaze ingredients until thickened. Toss tofu balls.

🧄 Assembly
Place a scoop of rice in a bowl.

Add steamed broccoli, dumplings, spring rolls, and tofu balls.

Garnish with sesame seeds and sliced green onions.

07/24/2025

🥣 Vegan Ranch Dressing (Creamy & Herb-Packed)
🧾 Ingredients
1 cup raw cashews (soaked in hot water for 15–20 mins)

¾ cup water (or as needed for consistency)

1½ tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp olive oil (optional for richness)

1½ tsp garlic powder

1½ tsp onion powder

¾ tsp salt (adjust to taste)

2 tsp dried dill

1 tsp dried parsley

1 tsp dried chives

Freshly ground black pepper to taste

🥄 Instructions
Blend Base:
Drain soaked cashews and place in a blender with water, lemon juice, apple cider vinegar, and optional olive oil. Blend until very smooth.

Add Seasonings:
Add garlic powder, onion powder, salt, and pepper. Blend again briefly.

Stir in Herbs:
Transfer to a jar and stir in dill, parsley, and chives by hand (or pulse in blender for a smoother finish).

Chill & Serve:
Refrigerate for at least 30 minutes to thicken and let flavors meld. Shake or stir before serving.

🌱 Notes
For a nut-free version, substitute sunflower seeds or use vegan mayo as the base.

Use as a dip, salad dressing, or sandwich spread.

07/24/2025

🥧 Vegan Pot Pie
🧾 Ingredients
For the Filling:
2 tbsp olive oil or vegan butter

1 medium onion, diced

3 cloves garlic, minced

1 cup diced carrots

1 cup diced potatoes

1 cup chopped mushrooms

½ cup frozen corn

½ cup frozen peas

½ tsp dried thyme

½ tsp dried rosemary

Salt & pepper to taste

For the Sauce:
3 tbsp all-purpose flour

1½ cups unsweetened plant-based milk (like almond or soy)

1 cup vegetable broth

For the Crust:
1 sheet vegan puff pastry (store-bought or homemade), thawed

🔪 Instructions
Prepare the Filling:

Heat olive oil in a large skillet. Sauté onion and garlic for 2–3 minutes.

Add carrots, potatoes, mushrooms, salt, pepper, and herbs. Cook for 8–10 minutes until softened.

Stir in corn and peas.

Make the Sauce:

Sprinkle flour over the vegetables. Stir and cook for 2 minutes.

Gradually add plant milk and broth, stirring continuously until thickened (5–6 minutes).

Remove from heat and let cool slightly.

Assemble the Pie:

Pour filling into a greased pie dish or casserole.

Cover with puff pastry, sealing the edges. Cut small slits for steam to escape.

Bake:

Preheat oven to 400°F (200°C).

Bake for 25–30 minutes or until the crust is golden and flaky.

🌿 Tips
For a richer flavor, add a splash of soy sauce or white wine to the filling.

You can substitute jackfruit or seitan for a meaty texture.

07/24/2025

🥣 Vegan Leek & Carrot Noodle Soup
🌱 Ingredients:
1 large leek (white and light green parts only), sliced and washed well

2 large carrots, sliced or diced

2 tablespoons olive oil

2 cloves garlic, minced

1 medium potato, peeled and diced (optional for extra heartiness)

1/2 teaspoon turmeric (for golden color and subtle earthy flavor)

Salt and pepper to taste

6 cups vegetable broth

1 cup short vermicelli or soup noodles

2 tablespoons chopped fresh parsley (or dill, for extra flavor)

1 teaspoon lemon juice (optional, for brightness)

👨‍🍳 Instructions:
Prep the veggies:

Clean and thinly slice the leek. Dice the carrots and potatoes.

Sauté the base:

In a large pot, heat olive oil over medium heat.

Add garlic and leeks. Cook for 2-3 minutes until softened and fragrant.

Stir in carrots and potatoes. Cook another 5 minutes.

Spice and simmer:

Add turmeric, salt, and pepper. Stir to coat the vegetables.

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender.

Add noodles:

Stir in the noodles and cook according to package directions (usually 5–7 minutes).

Finish and serve:

Turn off heat. Stir in fresh parsley and a dash of lemon juice.

Taste and adjust seasoning.

🥄 Serving Tips:
Serve with crusty bread or garlic toast.

You can add chickpeas or tofu for a protein boost.

Great for meal prep — it tastes even better the next day!

Amanda Kelly

07/25/2025

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