Tag Archives: Vegan

Vegetarian TVP Beefy ‘Meatballs’

My friend Anne Marie and her little man Emmet were coming over today to hang out as their floors are being replaced in their home. I thought it might be nice to send my vegetarian friend home with some dinner as I’m sure her and husband Rick will be more inclined to move their furniture back in then cook a healthy meal. I scoured the internets to find a vegetarian ‘meatball’ that had a beefy flavour. I found one and decided to give them a try. They come from the blog A Vegan For Dinner  and due to her daunting request to reference her I thought it was in my best interest! 😉 “But this recipe is so fab, if I ever find out you stole it and didn’t give me credit, I will so figure out where you live and sign you up for weird sexual newsletters and/or incontinence catalogs through the mail. That’s a promise.”

These would be great with a simple tomato sauce over spaghetti or sweet and sour sauce over rice as she references. Anything with an asterix * beside it means I’ve either changed her recipe or made an addition to it. I’m hoping she won’t mind!?

Vegetarian TVP Beefy ‘Meatballs’

In a small bowl, mix:
1 cup hot water
1 teaspoon vegan Worcestershire Sauce
1 1/2 tablespoon ketchup
2 tablespoon soya sauce
2 tablespoon vegan beef bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
*1 teaspoon paprika
1/2 teaspoon thyme
*1/2 teaspoon oregano
*1/2 teaspoon basil
*1 teaspoon red pepper chili flakes
*1/2 teaspoon fennel seeds (optional)

*Saute in olive oil till translucent: (I couldn’t help but add a little fresh onion and garlic)
1/2 minced onion
2 cloves garlic crushed

Then Stir In:
3/4 cup TVP crumbles
Allow to sit until cool. *I reheated liquid in microwave before adding TVP.

Vegans: Mix 1 Tbsp ground flax *or chia seeds with 3 Tbsp water. Beat with a fork, then lit sit until it begins to gel. Set aside.
*Vegetarians: Wisk up one egg.

In a large bowl, mix:
2 tablespoon cornmeal
1/2 cup rolled oats
3/4 cup breadcrumbs
2 tablespoon flour
3 tablespoon vital wheat gluten flour

When TVP mixture is cool, stir it into the dry ingredients along with flax/or egg and water/TVP mixture. Mix well and knead dough into a solid ball. *Let this rest for around 5 minutes and allow the gluten fibers to form and relax.

Shape into 32 “meatballs” and fry in oil until brown. Alternately, you can bake on an oiled pan at 375 degrees for 15-20 minutes. *I divided the dough into 4. Then each of those into 8 small balls. I placed the salt shaker in the picture so you can see how small they are. I also forgot to add the chili flakes so i sprinkled them on the balls after putting them on the cookie sheet for baking.

Use as you would any other meatball, like spaghetti or sweet and sour sauce. Do not allow the meatballs to sit in the sauce for an extended period of time; add close to the end of the cooking period, just long enough to heat thoroughly. *I grated a ton of mozzarella and fresh chopped Italian parsley on mine. I seriously couldn’t tell it was not meat. Great recipe Tracy!!



Filed under Meats, Vegan, Vegetarian

Gluten Free Vegan Italian Sausages & Patties

SO – were have I been? Well, I had a baby! Jonah Alexandra was born on an early April morning at home. We had a great water birth and Jonah is doing great. Sleeping through the night already. Looks like she’s going to be a good sleeper and eater!

So here’s another version of my Spicy Italian Vegan Sausages but without the wheat, so this makes them Vegan AND Gluten Free. Super tasty in a grilled bun with all the fixin’s or maybe used for breakfast sausage and gravy?

Gluten Free Vegan Italian Sausages & Patties

1 cup TVP (Textured Veg. Protein)
1/2 cup nutritional yeast flakes
1/4 cup sorghum flour
1/2 tsp xanthan gum
2 tbsp vegetarian chicken bouillon
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional or 1/2 if you can’t handle heat
1 tsp ground smoked paprika
1/2 tsp dried oregano
1/8 tsp ground allspice (didn’t have and used Italian seasonings)
1/2 tsp salt
1 cup water
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil

Mix all of the dry ingredients well in a medium sized bowl.

Add wet ingredients and let sit for 5 minutes so TVP can absorb moisture. Form dough into patties or sausages.

Heat oil in a frying pan (enough so that the patties can ‘fry’).

Cook for around 3 to 4 minutes each side or until they are nicely browned and crispy.

Sauerkraut, Veganaise and Dijon and Deli mustard, melted Daiya cheese on a toasted bun… can’t go wrong. So good!


Filed under Meats, Sandwich, Vegan, Vegetarian

Meatless Chicken Nuggets

In my ongoing quest for meatless meals I decided to try to recreate one of my favorite junk snack foods – the chicken nugget. After seeing the Jamie Oliver special on how they are actually made (though I’m sure I already knew in some part of my brain) I have chosen to no longer eat them. I looked at a few online recipes and ended up with my own take on these tasty, crunchy little babies. I mostly just changed the spices and added salt. I find that not enough people out there visit the endless combinations of wonderful flavour that spices can offer to their dishes. So here they are – get out your dipping sauces!

Meatless Chicken Nuggets

15 ounce can of chickpeas, drained rinsed
1/2 cup textured vegetable protein (TVP)
1/2 cup vital wheat gluten
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey or agave
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 dash of thyme
1 dash oregano
1 dash cloves
1 dash paprika
1 teaspoon vegetarian chicken stock powder

1/2 cup non-dairy milk
1/2 teaspoon lemon juice
2 cups unsweetened corn flakes

Preheat oven to 350 F. Whisk non-dairy milk and lemon juice together until foamy with bubbles and set aside.

In a medium bowl, mash up the chickpeas with a fork or potato masher until coarse. (I ended up using my food processor and pulsed them a few times. You don’t want them to turn into a paste. Be sure they have a crumbly consistency.) Add in TVP, vital wheat gluten, spices and mix well.

Add mustard, honey, soy sauce and 1/4 cup water and mix with a fork or your hands. The gluten will start to firm up instantly. Knead for about a minute. Mold the mixture into nugget sized balls and set aside.

Pulse the cornflakes in your processor with a dash of paprika and 1/2 teaspoon of salt till they are just a little bit bigger bread crumbs. Re-whisk non-dairy milk and lemon juice. Dip nuggets into the milk mixture then press them into the flakes, coating each side.

Place them on a lightly greased pan or line with parchment paper. Bake nuggets for 10 minutes, flip and bake another 10-18 minutes, until nuggets are firm and crispy.

Serve with your favorite dipping sauce (I went with plumb sauce) and enjoy!


Filed under Meats, Vegan, Vegetarian

Strawberry Banana Raw Vegan Cheesecake

At one point in my father’s life he became quite quite sick. At the time I was attending Fashion Design school and found going to class quite stressful as weeks went by waiting for test results on my dad’s pending diagnosis. The word cancer was thrown around and this scared all of us. With a stroke of luck cancer was not the culprit – but 2 pots of coffee a day for the last 20 or so years was. He was put on a very VERY strict diet and has been on it for the past 6 or 7 years now with great success. There is an extensive list of things he is unable and able to eat. My mother keeps him on the straight and narrow and he is healthy and active and should last around 2 more years… Just kidding… he’ll last forever now. 😉

At family events and parties my dad is given a bowl of what appears to be the only thing my mum has figured out he can have for dessert, and though it is quite tasty I would go INSANE if that’s the only thing I ever got as an after dinner treat for the rest of my life. Yesterday I did some research and found a few raw vegan cheesecake recipes. I have had to alter them for my dad as he can have no type of sweetener aside from honey. He is also unable to have soy and wheat (and a million other things). This recipe is also great for the lactose intolerant (like myself). I can’t believe how much this tasted like cheesecake. Definitely a healthy version of one – but for being made purely out of nuts and fruits I am truly impressed!… This cakes for you dad!

Raw Banana Strawberry Vegan Cheesecake
Recipe adapted from here.


1 cup walnuts
1 teaspoon vanilla
1 1/3 cup of pitted dates
3 to 4 tablespoons cocoa (optional)

1 cup raw cashews soaked overnight
1/2 teaspoon vanilla
1/2 fresh or frozen banana mashed
3 strawberries (more for garnish)
pinch of salt
2 tablespoons of agave (honey for my dad)
1/2 lemon juiced (1 tsp)

Crust: Blend all ingredients in food processor. You don’t want any large nut or date chunks. Pour into 8 inch cake pan and press down evenly.

Filling: The cashews must be soaked overnight. Blend all ingredients in food processor or blender (I should have used our blender for a smoother consistency).

Pour on top of crust and spread evenly. Place in the fridge for several hours or the freezer (freezes very well) and let thaw 20 minutes before eating.

Garnish with fresh fruit and enjoy!


Filed under cheese, Desserts, Vegan, Vegetarian

Vegan Rosemary White Wine Sausages

While making these vegetarian/vegan sausages I feel I have a slight advantage – I still eat meat! My palette is not easily convinced and i want a certain taste in my mouth if I’m going to eat a meat substitute. I’ve decide that if i ever choose to become a vegetarian at some point I will need a roster of amazing food to fall back on when I’m craving the real thing. I’ve seen quite a few people fail when they go cold turkey and I can understand why if you have no idea how to replace the things you once loved so much. So here is another meatless option for you all. They were VERY tasty. Give them a go?

Vegan Rosemary White Wine Sausages


2 1/4 cup Vital Wheat Gluten flour
1/2 cup nutritional yeast
1/4 cup white flour or chick pea flour
1 tablespoon of minced fresh rosemary
1 teaspoon nutmeg
1 teaspoon thyme
2 teaspoons black pepper
1 teaspoon marjoram
1 1/2 teaspoon salt
5 cloves of garlic minced
1 small onion minced
3/4 cup white wine
1 1/4 cup vegetarian chicken or vegetable stock
2 tablespoons soy sauce or Brags
3 tablespoons olive oil

In a skillet saute onion and garlic with 1 tablespoon of olive oil on medium low heat until soft and translucent.

Mix dry ingredients well in a bowl.In your food processor place cooked onions and garlic and add wine, stock, soy sauce and 2 tablespoons of olive oil and pulse until the big chunks are gone.

Slowly add to dry ingredients with a fork and softly mix till all of the dry mix is incorporated. The dough will have a light and fluffy consistency. If dough mixture is too dry, you can add another tablespoon of water if needed. It will feel quite fluffy and light, not dense like a bread or cookie dough. Knead around 10 times and then let dough rest for close to 5 minutes. Knead again 10 15 times and let it rest again.

Cut out pieces of foil and roll sausages into the desired size, twisting the ends off. you could also make patties out of them, whatever you prefer. I wouldn’t go over 1 inch in diameter.

Place in your steamer (I used my big pasta pot with my old school veggie steamer on the bottom. Just be sure to check that there is constantly water on the bottom while steaming. I had to add water several times). Steam for 30 minutes.

Remove after cooking and let sit for 15 minutes or so till you are able to remove the sausage from the foil. Let them cool down before rolling in plastic wrap. Pop them into the freezer and pull out as needed! Be sure to fry them up in a little olive oil to give them a nice crispy edge. These are wonderful with an egg and toast in the morning… Had some this morning and forgot to take a picture of it!


Filed under Meats, Vegan, Vegetarian

Vegetarian Borscht

So it’s an ugly day outside here in Vancouver. The rain is pouring and the weather is getting colder each morning. What goes well with a rainy day? SOUP. A personal favorite of mine is borscht. There are many different varieties of this yummy dish and I plan to try many of them. I usually make mine with beef stock and chunks of stewing beef (I think this may be my own personal twist as I’ve never had it with meat before anywhere else) but today I decided to try the vegetarian version of it. You cannot go wrong with how healthy these ingredients are. Chalk full of veggies! I prefer my borscht with the zing of vinegar and a big dollop of sour cream just before serving. The beets give the soup a beautiful bright colour and the leftovers are always delicious… serves around 6.

Vegetarian Borscht


1/2 large or 1 small yellow onion, sliced into half moons
2 cloves of garlic, minced
1 pound beets, (2 large beets) shredded with a food processor or peeled and cut into matchsticks
2 medium red potatoes, cut into 1/4 inch cubes
1 large carrot cut into 1/4 inch cubes
2 tablespoons butter (omit and increase oil for vegan)
1 tablespoon olive oil
1/2 head cabbage (red or white), sliced into small pieces
4 cups vegetable stock
1 cup water
1 tablespoon dill
5 to 7  tablespoons white vinegar (add 5 and taste, add more if you like)
1 teaspoon salt and ground black pepper to taste
sour cream (use could vegan sour cream as well)

You can cut up your vegetables however you please. You could grate them all by hand or in your food processor, cut them up into matchsticks – whatever you like. I personally like having a little of both for different textures while eating the soup.

Sauté onions and garlic in the butter and olive oil for around 5 minutes on low to medium heat. Add beets, carrots, and potato, vegetable stock and water and bring to a boil. When the vegetables are soft (around 5 minutes), add the cabbage. Cover and bring to a boil and reduce heat and simmer for 20-30 minutes.

Season to taste with salt and pepper. Add the dill (you can use fresh, dry or the squeeze stuff I have) and then add the white vinegar, add more if you like it tangy. Serve hot with and a dollop of sour cream and a crusty piece of bread for dipping.


Filed under Soup, Vegan, Vegetarian

Baked Cheesy Kale Chips

Hmmmp. Healthy food. Why don’t I eat more of it? I find that when I choose to make something that has a meat alternative or in this case a starch alternative, I go out of my way to ‘up’ the flavour. The result is always remarkably enjoyable… who knew? A close friend of mine has decided to become vegetarian for a year and he got me thinking again about trying to substitute in some healthier options. Another friend is revisiting her vegan roots and posted a picture of the “cheesy kale chips” she’d just made on facebook today. I thought I’d give them a try with a little Dalyn twist. This is a reworked version of this recipe. They have a very nutty/citrus/cheesy flavour to them, nothing like what I expected! These chips are pretty much PURELY healthy – AND delicious!


1/2 cup of pistachios or cashews soaked
1 1/2 red bell peppers chopped
4 cloves garlic
1 tbs olive oil
2+ tbsp nutritional yeast
1/2 tsp paprika
1 tsp sea salt
1 lemon juiced
1 tbsp lemon zest
2 bunches of kale stems removed (all not shown)

Soak the nuts for at least 30 minutes and then drain. In a blender combine all of the ingredients aside from the kale. Give it a taste and add more salt if you think it needs it.

Remove the stems from the kale and tear into edible pieces.

Massage the blended mixture into the leaves and place them on cookie sheets and lightly sprinkle with a little extra nutritional yeast.

Now I don’t have a food dehydrator, so I turned on my oven to the lowest setting 250 degrees Fahrenheit. Bake for around 1 hour, turning the piece over half way through. Remove from the oven and after they cool place into an airtight container and try not to eat all of them in one sitting…


Filed under Appetizers, Vegan, Vegetarian