This recipe will work with cooking apples, eating apples, or even apples that are beginning to lose their zest. No need to hover over the stove; you may tend to other chores while preparing this treat. Use as a dessert or breakfast treat. Freeze leftover applesauce to use in recipes as needed.
For two 16" pies, we use 2 cups (one recipe) of our homemade pizza sauce on this high protein pizza. We use a variety of fresh veggies on top. Good with or without a sprinkling of Parmesan cheese!!
What could be easier than using textured vegetable protein to make a high protein taco filling? This recipe will only take a few minutes to make and will fill a dozen or so tacos. Add plenty of chopped and shredded veggies to the top!
This dish is mildly hot. You are welcome to increase the amount of sriracha though, if you like it firey!
Vegan plant-based sausage casings may not hold up to the heat in this particular recipe, but I have had success with the cellulose casings as well as with aluminum foil. I make this large recipe using a sausage stuffing machine. The sausages are then frozen and ready for use. The seasonings in this recipe is mild so that they can be used for breakfast, in sandwiches and various ethnic dishes. Slice them for use in stews and casseroles as well!
This is such a simple, easy way to add high-quality protein to a vegan diet. The ground sumac adds a bit of welcome acidity to the smoky flavors.
I used plantains that had just gone completely black, and they were sweet and delicious, yet still firm. You may also use yellow plantains that have a few black spots on them.
Use this vegan pepperoni in omelets, casseroles, pizza, sandwiches and many other vegetarian dishes. It adds a spicy kick to your recipes.
For people with sensitivities to soybeans, this vegetarian sausage may be a welcome breakfast treat! Leftover patties freeze well too and can be reheated whenever needed.
I make my own tempeh so that I can save money and also be sure that it is organic and made from non-GMO soybeans. Whether you use homemade or store-bought tempeh, you will enjoy this down-home, back country recipe!