Veggie Craving

Feed Your Plant Powered Life

Vegan Buffalo Dip (Dairy-Free)

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I have a love affair with hot sauce and I love putting it on….well, everything. I used to love the buffalo chicken dip people brought to parties, you know the stuff–so I decided to figure out if I could make a similar dip in a healthier, veganized form. I commenced to look up recipes and couldn’t believe the–excuse the French here–CRAP that is in that dip! I can’t believe I used to eat that stuff–but it was delicious crap so I decided to see what I could come up with and boy am I glad I did!

In the recipe below, I mention that I make my own yogurt, which really is super-easy, but if you don’t, no worries, you can buy some non-dairy plain yogurt and I’m sure that will be fine. When it comes to the yogurt and tofu, I’ve used a little bit less of each and it’s been just fine, so don’t sweat the measurements too much–this recipe is pretty forgiving.

Another bonus of this dip is that it’s good hot and cold. The first night I made it, we enjoyed it hot and then I put the leftovers in the fridge. I couldn’t wait to have the leftovers the next day and was thinking I was going to heat it up. I had set it on the counter and walked out of the room and when I came back my husband was eating it cold. I was like, “Ewww, is it any good cold??” His response, “Yep!”, as he munched away. It was thicker and completely tasty, so enjoy it either way!

I’ve eaten this dip with chips, pretzels, cracker and on a wrap–I can’t wait to hear how you enjoy it! You could add some jackfruit or some other meat replacer if you wanted, but all my taste-testers liked it just fine by itself.

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Vegan Buffalo Dip
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Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup water
  • 1 cup cashews
  • ½ cup nutritional yeast
  • ¾ cup hot sauce (I used Frank's Red Hot)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ cup plain non-dairy yogurt (I make my own in the InstantPot or you can use store-bought)
  • 6 oz. firm tofu (drained and squeezed, or pressed if you are ambitious)
  • smoked paprika
Instructions
  1. Preheat over to 350 degrees.
  2. Add all ingredients, except smoked paprika, in blender and blend until smooth. If you don't have a high-powered blender, you may want to let the cashews soak for a couple hours, rinse and then use. You can also boil the cashews for 10 minutes, drain and then use.
  3. After blending, put in oven-safe pan, sprinkle with smoked paprika.
  4. Bake for 20 - 30 minutes, until it's lightly browned and has become somewhat solid when you wiggle it.
  5. Let cool for at least 10 minutes before eating (please don't burn your mouth in your hurry to taste it!)
  6. Leftovers should be good for about a week in the fridge.

I always loved Buffalo Chicken Dip–and I couldn’t get enough of the stuff. I hope you feel the same!

Cheezy Potato and Broccoli Soup

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“I could never give up cheese!” I hear it all the time when I tell people I eat a whole foods plant-based diet, which means no dairy at all. It’s an understandable reaction. Heck, I know I used to react the same way when I met someone who didn’t eat dairy and am sure I meant it just as much as they mean it when they say it to me–which is why I love this recipe! Broccoli and cheese soup is a favorite—the creamier the better. This recipe is so thick, creamy and flavorful that you won’t even miss the dairy. I tried several different recipes and combined the best of all of them to come up with this one, but I hope this is the only one you’ll have to try!
Yummy--this picture doesn't nearly show the beautiful color of the soup.

Yummy–this picture doesn’t nearly show the beautiful color of the soup.

One of my friends tried the soup and loved it, but said it was more like a stew, which is why you’ll notice that the ingredients say the cornstarch is optional. I like my broccoli and cheese soup thick, so I put in two tablespoons cornstarch but it would honestly be fine without it, or maybe just one tablespoon. Add cornstarch according to how thick you like your soup!

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Cheezy Potato and Broccoli Soup
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Serves: 4 - 6
 
Ingredients
  • 7 cups vegetable broth
  • 2 - 3 large potatoes, cubed
  • 2 stalks celery, diced
  • 3 – 4 cloves minced garlic
  • 1 medium onion
  • 1 cup raw cashews
  • ½ cup nutritional yeast
  • 2 cups unsweetened almond milk
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp mustard powder
  • 2 T. corn starch
  • 1 tsp. smoked paprika
  • 1 tsp. sea salt
  • 1 – 2 T. cornstarch, OPTIONAL depending on how thick you want it (I recommend using organic, non-GMO cornstarch if available)
  • Pepper to taste
  • 4 – 5 cups chopped broccoli (I use frozen)
  • 1 teaspoon dried basil
Instructions
  1. In a large pan, add five of the cups of vegetable broth, potatoes, celery, garlic and onions and bring to simmer covered while completing the next two steps. Allow the pot to simmer about 15 minutes.
  2. Place the cashews and the remaining two cups of the vegetable broth in the blender. Blend until smooth. (Note: If you don’t have a high-powered blender, you may want to consider soaking the cashews in water for a couple hours. I’ve also boiled the cashews for about five minutes, drain them and use as described in the recipe).
  3. Add nutritional yeast, almond milk, garlic powder, chili powder, mustard powder, corn starch, smoked paprika and salt and blend until combined.
  4. Pour cashew mixture into the pan with the veggies and bring to a simmer until the soup thickens. This should only take a few minutes.
  5. Once the soup has thickened, add the broccoli and basil and bring to a simmer until potatoes and broccoli are fork tender.
  6. If you like a smoother soup, puree anywhere from half to the entire mixture, depending on your preference. I like chunks of potato and broccoli so I only puree part of it, sometimes I skip it altogether and typically just use an immersion blender.

 

Spicy Four-Bean Chili

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Let’s talk chili! No doubt there are those who will say that a good chili can’t be made without meat. I would say, “That’s bull ” or rather, no bull! I haven’t had chili with meat in it for years and yet, chili is still one of my favorite comfort meals. I’ve made lots of different recipes and like pizza, even bad chili is good. But none of them hit the spot as much as this recipe. It’s hearty and full of flavor! I could not stop eating and my hubby said multiple times, “This is really good!”—and he’s not easily impressed!

This recipe makes a LOT of chili, which is by design. I love recipes that make a large amount that will allow for leftovers or for the recipe to be used for two meals. When I made it the first time, we had it early in the week and then on Friday night, we enjoyed some chili pie—two meals for the price of one!

This recipe had just the right amount of spice for my family, but if you like it milder, you may want to delete the cayenne pepper or replace the ancho chili powder with just regular chili powder. So as the weather gets colder, cook up a pot of this and let me know what you think! I hope your family likes it as much as mine does!chiliJPG

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Spicy Four-Bean Chili
Prep time: 
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Ingredients
  • 1 large onion
  • 4 cloves garlic, minced
  • 1 chipotle chili in adobo sauce, chopped
  • 8 ounces mushrooms, coarsely chopped
  • One bag of beefless crumbles or package of seiten (optional, if you leave out, doubling the mushrooms would be a great idea!)
  • One six-ounce can tomato paste
  • 2 15-oz cans diced tomatoes
  • One cup of water
  • 1 Tablespoon smoked or regular paprika (I love smoked paprika, probably one of my favorite spices)
  • 1 Tablespoon chili powder
  • 1 teaspoon ancho chili powder
  • 2 teaspoons dried oregano
  • Dash cayenne pepper
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 2 15-oz cans chili beans
  • 2 15-oz cans kidney beans
  • 1 15-oz cans pinto beans
  • 1 15-oz can black beans
  • 2 Tablespoons Tamari or soy sauce
  • 1 Tablespoon vegan Worcestershire sauce
  • One to two cups frozen corn
Instructions
  1. Chop up onion and in a large pan, cook in water or veggie broth until soft, 7 – 10 minutes. Add garlic and cook for another minute or two. Throw in the chopped chipotle chili, stir and cook for just a minute.
  2. Next add mushrooms and crumbles/seitan, if using. Cook until mushrooms have reduced.
  3. While that’s happening, drain all your beans and rinse thoroughly. It helps to have a little minion here to open up all the cans of beans and tomatoes.I like to buy organic beans and my post here explains why.
  4. Now, just go crazy and dump all the other ingredients in your big, giant pan.
  5. Let it cook at least 15 minutes but the longer the spices are able to cook together, the better!

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My little “minion” hard at work!

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My little minion modeling her cans

chilibeans

Look how pretty all the beans look!

 

It’s So Yummy (and Easy) Gravy!

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When I switched to a plant-based diet, I thought it was the end of gravy, and I’m not going to lie, that made me really sad. But it turns out, not only can you still make tasty gravy, it’s super-easy! Not to mention, it’s much lower in fat so sometimes (shhhhhh), I just eat this with a spoon. I won’t tell if you want to do the same also!

 

Gravy

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It's So Yummy (and Easy) Gravy!
Author: 
Recipe type: Sauces/Condiments
Prep time: 
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Total time: 
Serves: 8
 
I love gravy--I mean, who doesn't love gravy?? Really, it should be a food group. And the great thing about gravy...it doesn't have to include any meat products or fat--making it even better! I have been known to eat this by the spoonfuls...by itself. Don't judge...at least until you've tried it.
Ingredients
  • ½ cup nutritional yeast
  • ¼ cup whole wheat flour
  • 2 teaspoons rubbed sage
  • 2 teaspoons dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup veggie broth or stock
  • 2 cups plant-based milk
  • 3 tablespoons tamari (soy sauce)
Instructions
  1. In a medium bowl, combine nutritional yeast, flour and herbs together. Whisk veggie broth, milk and tamari into the flour mixture. Pour mixture into a frying pan, bring to a boil and continue to cook until thick and gravy-like.
  2. Add salt and pepper to taste--and that's it's! Super yummy and easy!

Nutritional yeast can be found at many high-end grocery stores, but I buy it on-line. My favorite is Bob’s Red Mill, which I buy on Amazon.

Dairy-free Spinach Artichoke Dip

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Recipe type: Appetizer
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Serves: 4
 
Spinach Artichoke Dip is a pretty irresistible snack, until you really figure out what's in it....oh wait, maybe that's just me. When I cut dairy out of my diet, that didn't mean I lost a complete taste for a good spinach artichoke dip.....so I set out to come up with a great, new recipe that would satisfy this craving. I think this recipe does a pretty good job of doing just that. Be sure to eat it right out of the oven.
Ingredients
  • ¾ cups cashews
  • ¾ cup nondairy milk
  • ⅓ cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 - 2 cloves garlic
  • 1 teaspoon salt
  • freshly ground pepper to taste
  • 1 teaspoon onion powder
  • half an avocado
  • 1 13.75 can artichoke hearts
  • 2 cups fresh spinach
Instructions
  1. Preheat oven to 375 degrees.
  2. In a blender, thoroughly blend cashews, milk, nutritional yeast, lemon juice, garlic, salt, pepper, onion powder and avocado.
  3. Blend until creamy, smooth and cashews are thoroughly blended. This may take a few minutes.
  4. Once blended, add artichoke hearts and spinach and pulse until the artichoke and spinach are blended, but it's OK to have some yummy chunks.
  5. Scrape into oven-proof dish or pan and bake for approximately 15 - 17 minutes.
  6. Serve with tortilla chips or bread....and enjoy!

 

Spicy Sriracha Hummus

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If you hear a man yelling about how this recipe is stolen, just ignore him–that’s just my husband and I think he doth protest too much! Seriously–if he was so concerned about it being snagged, he should have gotten a copyright on it or something, and he certainly shouldn’t have made it so delicious so that all our friends wanted the recipe. I mean, if you want to keep a recipe to yourself, make it horrible so nobody else wants it. The way I see it, I’m doing my civic duty by sharing this recipe with the masses. Not only is it incredibly delicious, but it’s oil-free so it’s super-good for you…which is kinda convenient because you’re going to be eating a lot of this stuff once you make it. Now, if you’re not into spicy recipes, that’s cool, but don’t make this and then complain to me that it’s too spicy because consider yourself warned–it’s got some heat, but not so much that you can’t appreciate the awesome flavors!

 

hummus vitamixCloseup Vitamix hummus

 

 

 

 

 

 

 

 

For a long time, we made it in our food processor, but then we got a Vitamix and it makes it so nice and smooth. Either way, it’s very versatile and is good with pita chips or veggies, or a great base for a veggie pizza! Enjoy! If your house is anything like ours, it won’t last long!

Hummus closeup

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Author: 
Recipe type: Snack
Prep time: 
Total time: 
 
The wonderful thing about hummus is there are so many ways to make it--so many flavors!! This is a family favorite--my husband's creation and for awhile, the only hummus my daughter would eat. We hope you enjoy it!
Ingredients
  • 2 cans chickpeas, drained and rinsed, reserve the juice
  • ⅓ cup nutritional yeast
  • 2 tablespoons Sriracha sauce
  • 2 cloves of garlic
  • 2 tablespoons of lemon juice
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • a pinch or two of cayenne pepper
  • salt and pepper to taste
Instructions
  1. Drain the cans of chickpeas but be sure to reserve the juice--you will use this later to smooth out your hummus and help to process it.
  2. Peel garlic cloves.
  3. Add all ingredients to a food processor, blending until smooth. Add chickpea juice as needed to get to the perfect hummus consistency.
  4. Spoon into a bowl and enjoy with pita chips, tortilla chips, carrots, pretzels, your finger....take your pick!