I wanted to make a matzo ball soup that was vegan and super easy to make!

Related Recipe: Vegan Passover Recipes

Vegan Matzo Ball Soup

This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

This vegan soup is comforting as well as delicious and features soft and fluffy matzo balls that are served in a flavorful, warm broth. You can make my vegan matzo balls recipe or make your own from a box or maybe your family’s recipe! You can then continue with the instructions on how to make vegan matzo ball soup!

This matzo ball soup is vegan, nut-free, dairy-free and could be made gluten-free with gluten-free matzo balls.

INGREDIENTS:

• Vegan matzo balls
• Onion
• Carrots
• Celery
• Dill
• Vegetable Broth
• Oil

HOW TO MAKE MATZO BALL SOUP (VEGAN):

1. Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.

2. Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.

3. Then, add dill and mix with veggies for 30 seconds until aromatic.

4. Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.

5. In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.

6. After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

Tip: If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container. When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.

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VEGAN Matzo Ball Soup

This is truly the best vegan matzo ball soup recipe you'll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used.

This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

Course Main Course

Cuisine Vegan

Keyword Matzo ball, passover, Soup

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 5

Equipment

• 1 Pot Large
• 1 Knife
• 1 Cutting Board
• Measuring Spoons
• Measuring Cup
• 1 Soup Ladle

Ingredients

• Vegan matzo balls
• 1 onion finely chopped
• 2 carrots chopped into half-circles
• 2 celery stalks chopped
• 1 tsp dill handful of chopped fresh dill or ½ tsp-1 tsp dried dill to taste
• 7 cups vegetable broth
• 2 Tbsp coconut oil or whatever oil you like to cook with
• salt to taste
• pepper to taste

Instructions

• Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.
• Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.
• Then, add dill and mix with veggies for 30 seconds until aromatic.
• Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.
• In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.
• After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

Notes

Tip: If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container. When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.

Hi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Recipes?

• Vegan Miso Cabbage Soup
• Vegan Dill Pickle Soup
• Vegan Mushroom Soup

Made this recipe? Let me know what you think by leaving a ★★★★★  star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

Share My Recipe on Pinterest!

The post Vegan Matzo Ball Soup Recipe appeared first on The Edgy Veg.

This recipe is made with dill pickles, brine from dill pickle jar, diced vegetables and other healthy simple and tasty soup ingredients!

Related Recipe: Vegan Hungarian Mushroom Soup

Dill Pickle Soup

VEGAN | DAIRY-FREE | NUT-FREE

This dill pickle soup recipe is a vegan version of the classic Eastern European dish, traditionally made with a creamy base using sour cream or yogurt, giving it a rich and tangy flavour.

In this vegan dill pickle soup, coconut milk replaces the traditional dairy, and the base consists of vegetable broth. You can choose to blend the vegetables to make a blended pureed soup or leave the soup chunky with vegetables.

INGREDIENTS FOR DILL PICKLE SOUP (VEGAN):

• Dill Pickles + brine from jar
• Olive oil
• Garlic
• Onion
• Carrot
• Celery
• Potatoes
• Vegetable Bouillon Cubes
• Coconut Milk
• Flour (GF if you want gluten-free)
• Fresh Dill

KITCHEN EQUIPMENT I USED:

• Saucepan / Pot
• Measuring Utensils
• Wooden Spatula
• Chef’s Knife
• Blender

5.0 from 1 reviews

Vegan Dill Pickle Soup

 

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Prep time

5 mins

Cook time

32 mins

Total time

37 mins

 

I'll show you how to make vegan dill pickle soup! This recipe is made with dill pickles, brine from dill pickle jar, vegetables & other simple soup ingredients!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

• ½ cup dill pickles, grated
• ¼ cup dill pickle brine from the jar
• 2 Tbsp Olive Oil
• 4 garlic cloves, minced
• 1 small onion, diced
• 1 large carrot, chopped
• 2 celery stalks, finely chopped
• 2 russet or large yellow potatoes, peeled and chopped
• 4 vegetable bouillon cubes (or 4 tsp powder)
• 5 cups water
• ½ cup coconut milk
• 2 tbsp all-purpose flour
• Salt & black pepper to Taste
• 1 Tbsp fresh dill, chopped & divided (half for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrot, celery, and a pinch of salt, and cook until onions are translucent, about 3-5 minutes.
2. Add the potatoes, and cook stirring constantly for about 2 minutes.
3. Stir in the broth and pickle brine and bring to a boil. Reduce heat to a gentle simmer and simmer for about 20 mins or until potatoes are fork-tender.
4. Meanwhile, in a tall measuring up, blend together the coconut milk and flour with an immersion blender and set aside.
5. If you want a blended soup, use an immersion blender and puree the soup. You can also puree only some of the soup and leave some of the veggie chunks for texture.
6. Stir the coconut milk mixture into the soup until well combined.
7. Stir in the pickles and cook for another 5 mins or so until everything is heated through. Then stir in the fresh dill and season with salt and black pepper to taste.
8. Serve soup with fresh dill as garnish and some garlic or onion bread on the side.

3.5.3251

Hi! I’m Candice aka The Edgy Veg

Looking For More Vegan Dinner Recipes?

• Vegan Stuffed Shells with Tofu Ricotta
• Vegan Hot Pot
• Vegan Chicken Fried Steak

Made this recipe? Let me know what you think by leaving a ★★★★★  star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

Share My Recipe on Pinterest!

The post Vegan Dill Pickle Soup Recipe appeared first on The Edgy Veg.

This recipe is made with vegan cheese, lentils, lasagna sheets and other healthy, simple and tasty ingredients!

Related Recipe: Vegan Sausage Lasagna

Vegan Lentil Lasagna

DAIRY-FREE | MEAT-FREE

Vegan lentil lasagnas offer a comforting, savory, and satisfying dish that’s not only delicious but also packed with fiber and protein from the lentils, making it a nutritious option for vegetarians, vegans, or anyone looking to enjoy a meatless meal.

For this recipe, I will show you how to make a lentil filling for your lasagna and how to assemble it using lasagna sheets! This is a simple cheap and easy lasagna recipe making it great for beginners!

INGREDIENTS FOR LENTIL LASAGNA (VEGAN):

• Lentils
• Lasagne Sheets
• Olive Oil
• Carrots
• Celery
• Onion Powder
• Garlic Powder
• Italian seasoning
• Red Pepper Flakes
• Vegetable Bouillon Powder / Cubes
• Crushed Tomatoes
• Soy Milk (unsweetened) or Canned Coconut Milk
• Spinach
• Dairy-free Mozzarella Shreds

KITCHEN EQUIPMENT I USED:

• Oven
• Casserole Dish 13-inch x 19-inch (33 cm x 23 cm)
• Measuring Utensils
• Pot
• Whisk
• Wire cooling rack

Vegan Lentil Lasagna

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

This truly is the best vegan lentil lasagna recipe you'll ever try! Lentil lasagna is a delicious twist on the classic Italian lasagna dish made vegan.

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

• 1 tbsp olive oil
• 2 carrots, peeled & diced
• 2 stalks celery, diced
• sea salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 tbsp Italian seasoning
• pinch red pepper flakes (optional)
• black pepper
• 1 cup red or brown lentils (or both)
• 3 cups water
• 2 tsp vegetable bouillon powder (or 2 cubes)
• 1-14oz can crushed tomatoes
• 6 Lasagne Sheets (approx)
• ½ cup unsweetened soy milk or canned coconut milk, optional
• 1½ cups frozen chopped spinach
• 3 cups dairy-free mozzarella shreds

Instructions

1. Preheat oven to 400F
2. In a large pot, heat 1 tbsp olive oil over medium-high heat and saute carrots and celery with a pinch of salt for 3 to 5 minutes, or until softened slightly.
3. Stir in onion powder, garlic powder, Italian seasoning, red pepper flakes (if using), and black pepper, and cook for 2 minutes, or until fragrant.
4. Stir in lentils, bouillon cubes or powder, and water. Bring to a boil, then reduce heat to a simmer. Simmer for about 20 to 25 minutes, or until the lentils are tender.
5. Add crushed tomatoes and bring to a boil, then reduce heat to a simmer.
6. Stir in the lasagna pieces, soy milk (if using), and spinach. Cover the pot, and simmer for 5 minutes, stirring frequently until the liquid has reduced and the pasta is beginning to soften.
7. Mix in 1 cup of cheese and transfer the pasta mixture to the casserole dish.
8. Spread out the mixture evenly, then top with the remaining dairy-free cheese, and cover with foil.
9. Bake for 20 minutes. Uncover, and bake for an additional 10 minutes, or until the cheese is melted, the sauce is bubbly and the pasta is tender.
10. Transfer to a wire cooling rack, and let stand for 5 minutes before serving. Then cut into squares and serve!

3.5.3251

Looking For More Vegan Dinner Recipes?

• Vegan Stuffed Shells with Tofu Ricotta
• Vegan Hot Pot
• Vegan Donair & Sauce
• Vegan Chicken Fried Steak

Made this recipe? Let me know what you think by leaving a ★★★★★  star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

Share My Recipe on Pinterest!

The post Vegan Lentil Lasagna Recipe appeared first on The Edgy Veg.

I’m going to show you how to cook vegan Worcestershire sauce in 20 mins using 11 ingredients. You can store this in the fridge for up to 3 months!

Related Recipe: Guinness BBQ Sauce

How To Make Vegan Worcestershire Sauce

Vegan Worcestershire sauce is a plant-based alternative to traditional Worcestershire that is commonly used as a condiment and flavor enhancer in various dishes.

Traditional Worcestershire sauce contains anchovies, which are not suitable for vegans so this recipe is formulated to provide a similar flavor profile using plant-based ingredients.

Full Recipe Down Below

INGREDIENTS FOR WORCESTERSHIRE SAUCE (VEGAN):

• Apple Cider Vinegar
• Balsamic Vinegar
• Soy Sauce
• Brown Sugar
• Ground Ginger
• Dijon Mustard
• Garlic Powder
• Onion Powder
• Peppercorn / Pepper
• Kelp granules, nori or kombu
• Liquid Smoke

KITCHEN EQUIPMENT:

• Whisk
• Pot
• Fine Mesh or Sieve/Strainer

FULL RECIPE DOWN BELOW!

Vegan Worcestershire Sauce

 

Save Print

Prep time

3 mins

Cook time

20 mins

Total time

23 mins

 

Did you know Worcestershire Sauce isn't vegan? You probably did, which is why you came here for a tasty Vegan Worcestershire Sauce recipe!

Author: The Edgy Veg

Recipe type: Sauce

Cuisine: Vegan

Serves: 1 cup

Ingredients

• 1½ cup apple cider vinegar
• ¼ cup balsamic vinegar
• ¼ cup soy sauce
• 2 tbsp brown sugar
• ¼ tsp ground ginger
• ½ tsp dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• 6 black peppercorn
• 1 tsp kelp granules/ nori/kombu
• ½ tsp liquid smoke

Instructions

1. Add all the ingredients to a small pot.
2. Bring everything to a boil over medium-high heat, then reduce the heat to a gentle simmer, and cover.
3. Simmer, covered until the liquid is reduced by half, about 15-20 mins. Check it periodically.
4. Remove the pot from the heat and immediately strain through a fine-mesh sieve into a jar or bottle.
5. Allow the Worcestershire sauce to cool, then place it into the fridge.

Notes

store in the fridge, in an airtight container, for up to 3 months.

3.5.3251

Looking For More Vegan Recipes?

• Vegan Steak Strips
• Vegan Beef Stroganoff
• Grilled Caesar Salad

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

Share My Recipe on Pinterest!

The post Vegan Worcestershire Sauce Recipe appeared first on The Edgy Veg.

This recipe is made with vegan cheese, sweet potato, lentils and other healthy, simple and tasty ingredients!

Related Recipe: Vegan Pulled Pork Tacos

Vegan Cheese Enchiladas

DAIRY-FREE | MEAT-FREE

This enchiladas recipe is a vegan version of the classic Mexican dish, traditionally made with corn tortillas rolled around a filling and covered in a savory sauce.

In these vegan enchiladas, vegan cheese replaces the traditional cheese, and the filling consists of vegetables, lentils, and Mexican spices. The enchiladas are then baked until the tortillas are soft and the vegan cheese is melted, resulting in a delicious and satisfying Mexican-inspired meal for vegans and non-vegans alike.

INGREDIENTS FOR ENCHILADAS (VEGAN):

• Sweet potato
• Cumin
• Paprika
• Lentils (brown or green)
• Vegetable bouillon
• Olive oil
• Onion
• Chili powder
• Garlic powder
• Onion powder
• Tomato paste
• Red enchilada sauce
• Tortillas
• Shredded vegan cheese

KITCHEN EQUIPMENT I USED:

• Oven
• Baking Sheet
• Baking Mat
• Measuring Utensils
• Saucepan or Pot
• Whisk
• Wooden Spatula
• Chef’s Knife
• 13×19 Baking or Casserole Dish

Print

Vegan Cheese Enchiladas

This truly is the best vegan cheese enchiladas recipe you'll ever try! The vegan enchilada sauce is super easy to make and a household favourite.

Course Main Course

Cuisine Vegan

Keyword american, enchiladas, mexican

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4

Equipment

• Oven
• Baking Sheet
• Baking Mat
• Measuring Utensils
• Saucepan or Pot
• Whisk
• Wooden Spatula
• Chef’s Knife
• 13×19 Baking Dish or Casserole Dish

Ingredients

• 2½ cups sweet potato cubes
• 2¼ tsp ground cumin divided
• 1¼ tsp paprika divided
• 1 cup green lentils or brown lentils, rinsed and sorted
• 3 tsp vegetable bouillon
• olive oil
• ½ onion diced
• ½ tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp tomato paste
• 2 cups red enchilada sauce
• 8 small flour tortillas about 6- 8inch (8-10 tortillas)
• 1½ cups vegan cheese shredded, your choice
• cilantro or green onion for garnish

Instructions

• Preheat oven to 400F and line a baking sheet with parchment or a silicone baking mat.
• Add sweet potato and drizzle with roughly 1 tbsp olive oil. Toss to coat and then season with ¼ tsp cumin, ¼ tsp paprika, and salt and pepper to taste, and toss.
• Bake for 20-25 minutes or until sweet potatoes are fork-tender.
• Reduce oven to 350F.
• Meanwhile, in a small saucepan add lentils, 3 cups of water and 3 tsp bouillon. Bring to a boil, then reduce heat to a simmer. Simmer for about 20 to 25 minutes, or until the lentils are tender. Drain and reserve excess liquid. Set lentils aside.
• In the same pan, heat 1 tbsp oil. Add onion and cook until translucent, about 3 minutes.
• Add ½ tsp chili powder, 2 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder, and stir constantly for 1 minute or until fragrant.
• Add the tomato paste and stir and saute for another 1 minute. Add ¼ cup of the reserved cooking liquid, and stir to create a sauce.
• Add lentils, and sweet potatoes to the pot and stir to combine, adding reserved cooking liquid as needed.
• Warm the enchilada sauce. Then, wrap the tortillas in a clean kitchen towel and warm them in the microwave for about 30 seconds.
• Add a small layer of enchilada sauce to the bottom of your baking/casserole dish to prevent the tortillas from sticking. Make sure you're reserving enough to cover them with.
• One at a time, scoop equal amounts of the sweet potato/lentil mixture onto the center of each tortilla and roll it up. Place seam-side down into the dish width-wise.
• Pour the rest of the enchilada sauce on top of all the rolled tortillas and smooth out.
• Top with vegan cheese of choice, cover and bake for 15 mins. Uncover, and bake for another 5-10 minutes, or until cheese is melted and bubbling.
• Garnish with cilantro or green onions and serve.

Notes

TIPS:
- freeze for up to 1 month
- Instead of vegan cheese, try pouring my homemade vegan cheese sauce recipe

Hi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Dinner Recipes?

• Vegan Stuffed Shells with Tofu Ricotta
• Vegan Hot Pot
• Vegan Donair & Sauce
• Vegan Chicken Fried Steak

Made this recipe? Let me know what you think by leaving a ★★★★★  star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

Share My Recipe on Pinterest!

The post Vegan Cheese Enchiladas Recipe appeared first on The Edgy Veg.

Tan Tan Ramen, also known as Dan Dan Ramen or Tantanmen, is a popular and flavorful Japanese noodle dish that combines both Japanese and Chinese flavors, resulting in a delicious and spicy soup-based ramen.

Related Recipe: Crispy Breaded Tofu

The main components of tan tan ramen are typically ramen noodles, toppings like stir-fried vegetables, ground meat and a soup base (traditionally made with chicken or pork broth) which is why I’m sharing my vegan tan tan ramen recipe for you to make!

What’s great about this vegan recipe is you can control the spice level! The dish can vary in spiciness, depending on the amount of chili oil and other spices you want to use. Tan tan ramen is known for its rich and spicy flavor profile, but the level of heat can be adjusted to suit your individual preferences.

Related Recipe: Vegan Hot Pot

Vegan Tan Tan Ramen

MEAT-FREE | DAIRY-FREE | EGG-FREE

Today I’m sharing with you my easy and delicious tan tan ramen vegan recipe. This recipe uses simple, pantry staple ingredients, and you probably already have them in your kitchen. This ramen dish is rich, creamy and deliciously spicy!

INGREDIENTS FOR TAN TAN RAMEN (VEGAN):

• Instant Ramen
• Protein of choice like tofu cubes, soy chunks, ground soy meat, sliced seitan, etc.
• Fresh Vegetables (you can choose/customize):
  • Bok choy
  • Broccoli
  • Cabbage
  • Slaw mix
• Frozen Corn
• Peanut Butter
• Chili oil or Chili sauce like Sriracha or Rayu
• Sesame Oil

Optional garnishes: chopped peanuts, sesame seeds, sliced green onions, additional chili oil

KITCHEN EQUIPMENT I USED:

• Pot
• Serving Bowl
• Measuring Utensils

Full Recipe Measurements & Instructions are down below!

How To Make Tan Tan Ramen?

First, find Instant ramen that is vegan! Many instant ramen noodles don’t have any animal products in them but always look at the ingredient list just to make sure. The package of Mr Noodles Vegetable Flavour Instant noodles I use is vegan.

To make tan tan ramen, you want to prepare your vegan “ground meat” alternative. If using soy chunks, rehydrate them in broth & allow them to soak. Then toss them with soy sauce, and fry them in hot oil until they are slightly crispy. Set aside. Next cook your ramen, and vegetables and make your soup base. In your ramen-sized bowl, add your vegan meat substitute with your veggies and ramen noodles. Pour the broth (soup base) over the ramen and voila! That’s how you make tan tan ramen!

5.0 from 1 reviews

Vegan Tan Tan Ramen

 

Save Print

Cook time

10 mins

Total time

10 mins

 

Vegan tan tan ramen is a tasty and easy meal to make. I’m going to show you how to make tan tan ramen vegan in 10 minutes!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 1

Ingredients

• 1 pack of instant Ramen of choice
• ½ cup protein of choice like; medium or soft tofu, soy chunks, or ground soy meat
• 1¼ cups fresh veggies of choice like; bok choy, chopped broccoli, cabbage, or slaw mix
• ¼ cup frozen corn
• 1½ tbsp Peanut Butter
• 1 tbsp chili oil or chili sauce like sriracha or rayu
• 1 tsp sesame seed oil

Instructions

1. If using soy chunks, rehydrate them in broth & allow to soak. Then toss them with soy sauce, and fry them in hot oil until they are slightly crispy. Set aside.
2. Meanwhile, bring 2 cups of water to a boil in a small pot. Remove from heat and add the ramen noodles, allow them to soak for about 3 minutes or until softened, but al dente. Remove from the pot and place into a serving bowl, keeping the hot water in the pot still.
3. Add the veggies of choice to the boiling hot water, and place back onto the heat. Cook for about 4 minutes, or until tender. About 2 minutes into cooking the veggies add corn.
4. Remove the veggies and the corn from the pot and place them into the serving bowl.
5. Make sure you have roughly 1¾ cups water in the pot, and add the seasoning packet, peanut butter, and sesame oil and whisk to combine. Add tofu and cook until heated through.
6. Place tofu into the serving bowl with veggies and noodles. Then pour the broth over the ramen and arrange garnishes if using. Optional garnishes include chopped peanuts, sesame seeds, sliced green onions, additional chili oil, etc.

3.5.3251

___________

I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Noodle Recipes?

• Vegan Pad Kee Mao
• Vegan Hot Pot
• Vegan Italian Wedding Soup

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

Share My Recipe on Pinterest

The post Vegan Tan Tan Ramen Recipe appeared first on The Edgy Veg.

Tofu takes n the flavours of seasoning you prefer, making it the perfect canvas to season your tofu however you want! I’ll show you the best breading ingredients and a simple hack to do before frying your tofu!

Related Recipe: Vegan Fried Chicken with Tofu Skin

CRISPY BREADED TOFU

DAIRY-FREE | NUT-FREE | VEGAN

This easy crispy breaded tofu recipe is a simple way to turn your plain soft tofu into crispy tofu bites!

The secret to getting crispy tofu is to season and bread your cubed tofu in batter and then dip it in water before putting it into hot oil to fry! There’s food science behind why dipping your seasoned tofu in water before frying in oil to get your tofu to be crispier than if you just fried in oil.

How To Make: Crispy Breaded Tofu

INGREDIENTS FOR BREADED TOFU (CRISPY):

• Firm tofu
• Paprika
• Salt
• Garlic Powder
• Onion Powder
• Cornmeal
• Flour
• Cooking Oil

KITCHEN EQUIPMENT I USED:

• Measuring Cups and Spoons
• Deep Fryer or Large heavy-bottomed pot
• Tofu Press (optional)

5.0 from 1 reviews

Crispy Breaded Tofu

 

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Prep time

3 mins

Cook time

10 mins

Total time

13 mins

 

Crispy breaded tofu is super easy to make & will show you tips on how to get the crispiest tofu ever by using water to fry your tofu!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

• 1 package firm tofu, pressed, cut into cubes & marinated in broth or marinade of choice) for at least 15 mins
• juice of ½ lime
• ½ paprika
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 1 cup cornmeal
• 1 cup unbleached all-purpose flour
• pinch of salt

Instructions

1. Heat oil in a deep fryer or large heavy-bottomed pot over medium-high heat to 375F.
2. Add cubed tofu (pressed if you want) to a bowl and season with; lime juice, paprika, salt, onion & garlic powder.
3. In a small bowl whisk together; cornmeal, flour, and salt.
4. Fill a tall glass with cold water.
5. Using a toothpick, one at a time, coat each cube in the cornmeal mixture, then dip into the water. When the water stops dripping, place the cub into the hot oil and fry for a couple of minutes on each side to get the most crispy breaded tofu you'll ever have!
6. Enjoy dipping your crispy tofu in a vegan dill dip or vegan caper aioli sauce!

3.5.3251

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Chicken Recipes?

• Best Vegan Chicken
• KFC Popcorn Chicken
• KFC Vegan Chicken Breast

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

Share My Recipe on Pinterest

The post Crispy Breaded Tofu appeared first on The Edgy Veg.

Marry me chicken is a popular recipe and wanted to make a vegan version for everyone to enjoy! It’s a creamy, seasoned dish that is known for its simplicity and delicious taste. The name “Marry Me Chicken” is often used because the dish is so tasty that it could potentially convince someone to propose marriage!

So here’s a vegan version to convince someone to marry you after making this tasty vegan dish!

Related Recipe: Vegan Fried Chicken

Vegan Marry Me Chicken

Sometimes, my best recipes are a result of the inspiration I take from years of my own recipe development. I’ve been using soy curls as a “chicken” replacement making them the perfect meat alternative for making a vegan marry me chicken in a creamy sun-dried tomato cream sauce.

I serve my marry me “chicken” with pasta, but you can also serve it with potatoes!

Related Post: 15+ Vegan Chicken Recipes

INGREDIENTS FOR MARRY ME CHICKEN (VEGAN):

• Pasta

• Soy curls
• No-chicken or vegetable bouillon
• Olive oil
• Garlic
• Coconut milk
• Vegan parmesan cheese
• Oil-packed sun-dried tomatoes
• Oregano
• Crushed red pepper flakes
• Basil

KITCHEN EQUIPMENT:

• Cast-iron Skillet or Oven-safe skillet
• Measuring Utensils
• Chef’s Knife
• Whisk

Full Recipe Down Below!

5.0 from 1 reviews

Vegan Marry Me Chicken

 

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Prep time

2 mins

Cook time

15 mins

Total time

17 mins

 

I'm going to show you how to make vegan marry me chicken in under 20 minutes! Marry me chicken is a popular recipe and wanted to make a vegan version for everyone to enjoy!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 2 servings

Ingredients

• 1½ cups dried pasta of choice
• 2 cups (dry) soy curls
• 2 cups boiling water
• 2 tsp no-chicken or vegetable bouillon
• freshly cracked black pepper to taste
• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 cup water
• 1 tsp no-chicken or vegetable bouillon
• ½ cup coconut milk
• ½ cup plant-based parmesan cheese
• ¼ oil-packed sun-dried tomatoes, chopped
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes
• fresh basil chiffonaded, for garnish

Instructions

1. In a medium-size bowl, whisk together hot water and 2 tsp bouillon. Soak the soy curls in 2 cups broth for 10 minutes, or until they are hydrated completely.
2. Meanwhile, bring a large pot of salted water to a boil, and cook the pasta in the boiling salted water.
3. Meanwhile, heat olive oil in a cast-iron skillet over medium-high heat.
4. Sear soy curls for 3 to 4 minutes, or until lightly golden in spots. Transfer to a plate and set aside.
5. In the same skillet, reduce heat to medium-low, add 1 tbsp olive oil, minced garlic and red pepper flakes. Sauté garlic 1 to 2 minutes, or until garlic is just fragrant.
6. Add 1 cup water, and 1 tsp bouillon, whisk and bring to an almost simmer.
7. Whisk in coconut milk, until heated. Then stir in the vegan cheese of choice until melted.
8. Stir in sun-dried tomatoes and dried oregano, and season to taste.
9. Squeeze soy curls gently to remove excess liquid and add to skillet. Stir to coat in sauce.
10. Using tongs, transfer the pasta to the skillet with the soy curls and sauce, and allow to cook for 1-3 minutes, adding starchy pasta cooking liquid as needed 1 tbsp at a time to create a luscious velvety sauce.
11. Transfer to serving plates plate and garnish with basil.
12. Tip: To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll lengthwise. Slice the roll into thin ribbons.

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Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Chicken Recipes?

• Best Vegan Chicken
• KFC Popcorn Chicken
• KFC Vegan Chicken Breast

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

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The post Vegan Marry Me Chicken Recipe appeared first on The Edgy Veg.

You may have seen Big Mac tacos on Tiktok going viral and everyone making them, but there was no vegan version, so I decided to create a vegan recipe for everyone to enjoy and try! And WOW, this trendy food is worth trying – it’s incredibly delicious and worth the hype.

Related Recipe: Vegan Big Mac Sauce

How To Make Big Mac Tacos (Vegan)

For this recipe, you’ll want to make my easy vegan big mac sauce (literally mixing vegan mayo, ketchup, mustard, sweet pickle relish, garlic powder & paprika), choose your preferred veggie ground beef, small tortillas (think hamburger bun-sized), plant-based cheddar or Mexican-style cheese, with shredded lettuce, sliced dill pickles and onion for that Big Mac taste.

Now, I definitely get comments that Big Mac sauce does not traditionally use ketchup (which I know they use vinegar and sugar instead), but those two ingredients are in ketchup and I think it’s better with ketchup (trust me I’ve perfected my vegan big mac sauce which is why it’s the most popular recipe). The ketchup makes it faster and easier to make since vinegar and sugar are already in it.

Full Recipe Down Below

INGREDIENTS FOR BIG MAC TACOS:

• Vegan Big Mac Sauce
  • Relish (sweet pickle)
  • Mustard
  • Ketchup
  • Garlic Powder
  • Paprika
  • Mayo (plant-based)
• Small Tortillas (use gluten-free option if GF)
• Veggie ground beef or veggie burgers
• Onion
• Iceberg Lettuce
• Pickle Slices
• Vegan Cheddar Cheese (or Mexican-style plant-based cheese)

KITCHEN EQUIPMENT:

• Knife
• Large Pan & Cover
• Whisk
• Bowl
• Salad Spinner (optional)
• Taco holders/stand (optional)

FULL RECIPE DOWN BELOW!

5.0 from 1 reviews

Vegan Big Mac Tacos

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

These delicious vegan big mac tacos, aka smash burger tacos can be made in 15 mins at home including big mac sauce!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 3

Ingredients

• 0.5 lb veggie ground beef, or veggie burgers
• 6-8 small flour tortillas
• 3 tbsp plant-based mayonnaise
• 1 tbsp ketchup
• 1 tbsp yellow mustard
• 1½ tsp sweet pickle relish
• ¼ tsp garlic powder
• ¼ tsp paprika
• ¼ cup plant-based cheddar-style or Mexican-style plant-based cheese, or 6-8 slices
• 2 lettuce leaves, shredded
• 2 tbsp finely chopped dill pickles
• 2 tbsp finely chopped white onion

Instructions

1. Make Big Mac Sauce: In a small bowl whisk together vegan-friendly mayo, ketchup, yellow mustard, sweet pickle relish, garlic powder, and paprika. Place into the fridge until ready to use.
2. Preheat a large pan or skillet over high heat.
3. In batches of 3-4: press a thin layer of veggie ground beef onto the tortillas to make sure the smash burgers are the right size.
4. Lay down the smash burgers, and cook for 1 min.
5. Lower heat to medium, flip the burgers, and sprinkle with cheese of choice,
6. Add a couple of drops of water & cover to steam & melt the cheese.
7. When the cheese has melted, top with tortillas, and transfer to a cutting board.
8. Spray the pan with a bit of oil and add the burgers back, tortilla side down, until they're lightly browned.
9. Serve spread with Big Mac sauce, and sprinkled with lettuce, onions and pickles.
10. If making a larger batch of tacos, preheat your oven to 250F, and transfer them into the oven after step 8 to keep them warm until you're ready to dress them with sauce, lettuce, onions and pickles.

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Looking For More Vegan Fast-Food Recipes?

• Vegan Big Mac Sauce
• Vegan Big Mac Recipe
• Vegan McDonalds Double Cheeseburger

Made this recipe? Let me know what you think by leaving a  star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

Share My Recipe on Pinterest!

The post Vegan Big Mac Tacos appeared first on The Edgy Veg.

What is Barbacoa? Barbacoa is all about slowly cooking meat with seasonings to fill in tacos, burritos, etc so to make vegan barbacoa, we are going to slowly cook jackfruit and make it taste SO GOOD. Slow-cooking does take time, so don’t be scared off by how long you have to slow cook for because trust me… these tacos are worth it!

Related Recipe: Vegan Steak Tacos

How To Make Vegan Barbacoa

Vegan barbacoa tacos are typically made with meaty ingredients, such as jackfruit or seitan, cooked in a flavorful, spicy sauce made with chili peppers, garlic, onion, cumin, and other seasonings. The meat substitute is slow-cooked until it becomes tender and flavorful, similar to the texture of traditional beef barbacoa.

The tacos are usually served on soft corn tortillas, topped with fresh cilantro, chopped onions, and a squeeze of lime juice. The flavor of the barbacoa is spicy, savoury and delicious. The texture of the jackfruit is chewy and satisfying, similar to the texture of shredded beef.

Overall, vegan barbacoa tacos are a delicious and satisfying plant-based alternative to traditional barbacoa tacos!

Full Recipe Down Below

INGREDIENTS FOR BARBACOA (VEGAN):

• Jackfruit (canned)
• Bouillon powder
• Two types of Peppers: Guajillo, Ancho, Pasilla, Arbol, etc.
• Chipotle pepper with sauce (canned)
• Bouillon cube
• Maple Syrup
• Onions
• Garlic
• Cumin
• Oregano (Mexican or regular)
• Bay Leaf

Taco options:

• Tortillas
• Cilantro
• Pickled onion
• Jalapeno
• Vegan cheese
• Chimichurri
• Hot sauce

KITCHEN EQUIPMENT:

• Measuring Utensils
• Strainer
• Pot
• Mixing Bowls
• Whisk
• Blender or food processor
• Saucepan (that’s oven-safe)
• Oven

Vegan Barbacoa

 

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Prep time

5 mins

Cook time

1 hour 40 mins

Total time

1 hour 45 mins

 

This is how to make vegan barbacoa (jackfruit tacos)! What is Barbacoa? Barbacoa is all about slowly cooking meat with seasonings to fill in tacos, burritos, etc!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 2

Ingredients

• 2 ½ tsp bouillon powder
• 1 lb (1 large can) jackfruit
• 1 chipotle pepper with sauce (canned)
• 1 tbsp olive oil
• 1 guajillo pepper (or other chili pepper of choice)
• 1 ancho pepper (or other chili pepper of choice)
• ½ cup water
• 1 tsp or 1 cube bouillon
• 1 tbsp maple syrup
• ½ small onion, chopped
• 2 garlic cloves, roughly chopped
• 1 tsp Mexican oregano (or regular oregano)
• 1 tsp cumin
• 1 bay leaf
• Salt and ground pepper to taste
• For Tacos:
• 4-6 corn or flour tortillas
• Fresh cilantro, chopped
• Chopped or pickled onion (link ours)
• Fresh or pickled jalapeno, sliced or chopped
• Crumbly white vegan cheese of choice
• chimichuri (link ours)
• Hot sauce

Instructions

1. Place the jackfruit into a colander/strainer and rinse well.
2. Squeeze out as much liquid as possible and place into a small - medium sized pot with 1 tsp vegetable bouillon, and 2 cups water, or just enough to cover.
3. Bring to a boil, then reduce the heat to a simmer. Simmer for 45 minutes, adding water as needed.
4. Drain the jackfruit in a colander and rise well.
5. Optional: For the best tasting jackfruit, I recommend placing the jackfruit back into the pot with 1 ½ tsp bouillon and 2 cups water, or just enough to cover. And bring to a boil again, reduce the heat and simmer for 45 minutes, adding water as needed. Drain and rise in a colander. The jackfruit should be very soft, and like pulled pork should come apart easily. Remove any seeds.
6. Meanwhile, boil some water and remove the steams and seeds from the peppers (ex: guajillo and ancho) and place them into a bowl. Cover with boiling water and soak for 10-15 mins or until soft.
7. Add the soaked peppers (reserve the watar) and chipotle peppers (with sauce) to a food processor and process until smooth, adding soaking water as needed.
8. In a large bowl, break apart the cooked jackfruit and toss with the blended chilis.
9. Add ½ cup soaking water, 1 tsp bouillon cube, onion, garlic, oregano, cumin, bay leaf and salt and pepper.
10. In a large cast iron pan, heat 1 tbsp oil to medium-high heat.
11. Add the jackfruit and marinade, and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, and the jackfruit has absorbed all the sauce. Deglazing the pan as needed with vegetable stock if necessary.
12. Preheat oven to 450F.
13. Shred the jackfruit with 2 forks and transfer it to a well-oiled and lined baking sheet. Bake for 20 minutes, or until it is crisp and slightly charred on the edges.
14. Finally, make your barbacoa tacos by serving the shredded jackfruit on lightly toasted tortillas, then top with your favorite toppings.

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Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!

Want More Vegan Recipes?

• Vegan Tuna Rolls
• Vegan Tuna Salad Sandwich
• How To Make Vegan Sushi

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

The post Vegan Barbacoa Recipe appeared first on The Edgy Veg.

Cheese Stuffed Garlic Bites

If you are looking for a finger-licking, delicious cheese recipe, this one is for you! You can make these delicious appetizers for upcoming sports games, movie nights, or for any of your favorite occasions for an extra special night. Whether you have kids or a secret lover, these cheese-stuffed garlic bites are so fun and easy to make and guaranteed to satisfy your cheesy cravings.

Related Recipe: Vegan Breakfast Pastry

 Pro Tips:

• You can use any dipping sauce you’d like.
• You can either air-fry, deep-fry, or bake this recipe. Ensure to coat the bread with a fair amount of vegan butter when air frying.
• You can turn this recipe into any shape – mold it into a square, a cylinder, or even into a large pizza shape!

Other Recipes to pair with this recipe:

• Pizza Hut Stuffed Crust Pizza – if you want the full pizza experience, you have to check out this recipe.
• Vegan Lahmacun- Use the same dough to make more awesome recipes.
• Vegan Habanero Ranch Dressing Sauce – You can make a spicier version of the sauce with this recipe if you are not a big fan of marinara sauce! Who doesn’t like creamy and spicy?

Related Post: Vegan Pepperoni Pizza

INGREDIENTS:

• pizza dough, store-bought or homemade
• 1 block plant-based cheese of choice, cut into cubes.
• 1/3 cup melted plant-based butter
• 4 garlic cloves, grated
• 1/4 tsp Basil
• 1/4 tsp oregano
• 1/3 cup marinara to dip

KITCHEN EQUIPMENT:

• Deep Fryer
• Tongs
• Airfryer
• Cooking Bowl

The Cheesiest Stuffed Garlic Bites

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Finger-licking good food brings people together.

Author: The Edgy Veg

Recipe type: Appetizer

Cuisine: American

Ingredients

• pizza dough, store-bought or homemade
• 1 block plant-based cheese of choice, cut into cubes.
• ⅓ cup melted plant-based butter
• 4 garlic cloves, grated
• ¼ tsp basil
• ¼ tsporegano
• ⅓ cup marinara to dip

Instructions

1. In a small bowl whisk together butter, grated garlic, basil, and oregano. Set aside.
2. Preheat your air fryer to 400F, or oven to 350F.
3. Flour a clean surface and roll out your dough. Knead to form a smooth ball, and then divide the dough into roughly 30-gram balls.
4. Flatten each ball, wrap it around a cube of cheese, and roll back into a ball.
5. Oil the bottom of the air fryer, or air fryer pan with cooking spray or oil, and arrange the dough balls about ¼ inch apart. If using an oven, line a baking sheet with parchment or a silicone baking mat.
6. Brush the top of each dough ball with some garlic butter.
7. Bake for 5-7 mins, then brush with more garlic butter and bake for another 5 mins, repeat until your balls are golden.
8. Meanwhile, heat your marinara in a small pot or pan, then transfer to a small bowl.
9. Brush the balls with the remaining garlic butter, top with coarse sea salt, and serve on a serving plate with the marinara.

Nutrition Information

Serving size: 4

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Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!

Looking For More Appetizer Recipes?

• Vegan Butter Board 
• Budget-friendly Vegan Meatball Glaze
• Vegan Dill Pickle Pizza Recipe

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

The post The Cheesiest Stuffed Garlic Bites appeared first on The Edgy Veg.

Vegan Unagi Nigiri

Unagi is known for its smokey, sweet taste with a rich fatty flavor that perfectly melts in your mouth. The fun thing about creating a vegan version is that no fish were harmed in the process and you can get the same flavor palette you love and enjoy in an unagi nigiri! Grab an eggplant because you can make this dupe in less than 30mins and still satisfy your sushi cravings.

Related Recipe: Watermelon Sushi Tuna

 Pro Tips:

• You can omit the sake in this recipe and add 3 tbsp of mirin or rice vinegar instead.
• You can replace the cane sugar with white sugar if you don’t have cane sugar (something dissolvable is ideal).
• If you cannot find mushroom seasoning for this recipe, you can mimic the umami flavor using vegan oyster sauce, dried mushrooms, miso, or sun-dried tomatoes.

Other Recipes to pair with this recipe:

• Vegan Flaked Salmon – What is a complete sushi meal without some salmon on the side? This is a no-brainer recipe to pair with this delicious nigiri!
• The Best Vegan “Shrimp” Tacos – It’s a seafood haven and we are throwing in some “shrimp” tacos with some heart of palms.
• Vegan Scallops & Garlic Butter Sauce – Everyone loves this infamous recipe because sushi is not complete with some mushroom scallops to bring out the umami flavors. Now this is a fiesta!

Related Post: Vegan Seafood Recipes

INGREDIENTS:

• 2-3 cups sushi rice
• 2 Chinese eggplants, peeled & ends removed
• salt, as needed
• 1/4 cup + 2 tbsp soy sauce
• 3 tbsp sake
• 3 tbsp mirin or rice vinegar
• 1/4 tsp mushroom seasoning (optional)
• 3 tbsp cane sugar
• nori seaweed, cut into thin strips
• toasted sesame seeds
• sliced green onion, to garnish

KITCHEN EQUIPMENT:

• Cutting Board
• Knife
• Sauce Bowls
• Baking Sheet

How to Make Vegan Sushi - Eggplant Unagi Nigiri

 

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Prep time

8 mins

Cook time

22 mins

Total time

30 mins

 

who siad you have to give up on sushi just because you went vegan? This delicious unagi nigiri sushi dish is one to remember to satisfy those sushi cravings. You can thank me later~

Author: The Edgy Veg

Recipe type: Dinner

Cuisine: Asian

Ingredients

• 2-3 cupssushi rice
• 2 Chinese eggplants, peeled & ends removed salt, as needed
• ¼ cup + 2 tbspsoy sauce
• 3 tbsp sake
• 3 tbsp mirin or rice vinegar
• ¼ tsp mushroom seasoning (optional)
• 3 tbsp cane sugar
• nori seaweed, cut into thin strips
• toasted sesame seeds
• sliced green onion, to garnish
• extra sauce, optional

Instructions

1. Cook your sushi rice according to the instructions on the package.
2. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
3. Slice the eggplant lengthwise, into ¼inch thick long slices.
4. Sprinkle salt over both sides and let them sit for about 20 mins.
5. Rinse each eggplant and pat dry completely with a clean kitchen towel or paper towel.
6. In a small pot, whisk together soy sauce, sake, mirin, mushroom seasoning and sugar. Bring to a boil and then reduce heat to a low simmer. Simmer until the sauce begins to thicken, and remove from heat.
7. Brush each eggplant slice with the sauce and bake for about 10–12 minutes on each side.
8. During the last 5 minutes of baking, warm up the remaining sauce.

To assemble:!

1. Scoop out about 2 tbsp of rice into your hand and form it into an oval shape.
2. Cut the eggplant into 4-5-inch pieces, and brush each piece with a small amount of sauce.
3. Add 1 eggplant piece on top of each rice ball, brush with sauce, and wrap with strips of seaweed.
4. Garnish with roasted sesame seeds and green onion if desired and serve with wasabi & soy sauce/extra eel sauce on the side.

Nutrition Information

Serving size: 4

3.5.3251

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!

Looking For More International Vegan Recipes?

• Vegan Broccoli Potato Soup Recipe
• Vegan Potato Leek Soup
• Vegan Noodle Soup

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

The post How to Make Vegan Sushi – Eggplant Unagi Nigiri appeared first on The Edgy Veg.

What are you looking forward to the most during the Holidays? I love getting together with my family and friends, playing fun games, and eating an endless amount of good food. As a vegan recipe creator, my mission is to create a safe place with the BEST dinner parties and get-togethers without ever feeling excluded for being YOU! There is so much life to celebrate and food is an essential part of connecting with your loved ones who you haven’t seen for a long-time.

I have compiled a list of stress-free easy holiday recipe ideas that you and your guests will love!

Appetizers

1. Vegan Sausage Rolls

Appetizers should be simple, and savory to kick-start your appetite. Hence it’s name. This bite-size sausage-wrapped pastry is the perfect starter to welcome your guests. Depending on the size of your party, you can make these a day in advance and heat them up in the oven before serving.

The “sausage” in this vegan sausage roll is made from a combination of seitan meat and raw nuts, giving it a fantastic meaty and cheesy taste and texture. Then wrapped in a soft puffed pastry adding even more dimension to the texture and overall mouth-feel.

2. Vegan Spanakopita

I absolutely love spanakopita! They are so easy to make and so addicting! From the crispy textures of the phyllo sheets to the creamy, warm, and cheesy stuffing, life is so much better with finger-licking good appetizers. Using vegan substitutes, you don’t have to feel left out at your big fat Greek Holiday party! Inspired by Mama Voula’s vegan recipes, your guests are guaranteed to ask for more.

3. Spicy Vegan Artichoke Dip

Artichoke dip is always the life of the party.  Traditionally, this party-favourite is ooey-gooey-cheesy rich, served with flatbread or veggies. This artichoke dip has a sinful, decadent flavor and texture followed by a spicy kick. It is a great base for any other vegan dip creation that’s been lingering in your brain! Try it with spinach, for a more traditional spinach-artichoke dip, or throw some vegan cheese in the mix and bake it for a hot variety.

4. Budget-Friendly Vegan Meatball Glaze Recipe

Meatballs are classic appetizer dishes that you can serve as samplers. There are endless combinations you can pair with these delicious meatballs. The balance of the sweet and juicy meaty texture of this recipe is almost shocking when you share it with your non-vegan friends!

5. Vegan Ricotta Toast (Broccoli & Garlic)

This vegan ricotta toast is the bread and butter of a great holiday dinner. This simple and delicious starter is super easy to make and great for anyone who needs a dairy-free option due to dietary restrictions.

Main

6. Smoked Cauliflower Recipe

Who said you can’t BBQ in the winter? This is a great recipe for any dinner party and makes a great plant-based “roast” option for the veggies in your family. Plus, since it’s made on a barbecue, so you can walk away while it cooks and focus on preparing other things inside the kitchen. This recipe is unique, and well-balanced. It’s the perfect centerpiece and conversation starter, and pairs perfectly well with other dishes like mashed potatoes and brussels sprouts. However, if you don’t have access to a barbeque, you can also make this in the oven.

7. Vegan Glazed Ham Roast

When you thought your holiday couldn’t get any better, I created the ultimate vegan glazed ham roast so you definitely don’t have to miss out. This sweet, smokey, clove-pinned, pineapple-glazed ham is divine. It’s made from pork-flavored seitan, covered in a sweet sticky glaze, and roasted to perfection using my Napoleon BBQ – You can also do this in the oven!

8. Vegan Beef Wellington

This vegan beef wellington recipe uses 15 ingredients and is super easy to make for any holiday or dinner party. I will show you how to make this easy vegan wellington using an easy meaty filling & puff pastry. The trick is to roll all the meat into a burrito! The bigger the better!

9. Easy Vegan Roast

This is a secret recipe for making the easiest vegan roast. There is no shame in cooking smart because this $5.00 store-bought vegan roast (like Tofurkey) is all you need to save time and make any meal taste great! However, if you do have some extra time, you can also check out my homemade vegan holiday roast recipe if you want to make vegan roast made from scratch!

10. Vegan Tourtiere Recipe

Tourtière is a Canadian meal from Quebec, traditionally eaten on Christmas Eve or New Year’s Eve. This meat pie is filled with minced vegan meat and potatoes baked in a pie crust for that crispy and savory texture we all love in a “meat” pie. This dish will definitely get you in the mood for the Holidays.

11. Lazy Vegan Butternut Squash Lasagna Recipe

You can make this awesome butternut squash in under an hour with minimal effort. All you need is a blender, a pot, and your favorite baking pan to make this delicious dish, especially during Christmas preparations! The sweet, creaminess of this dish is guaranteed to be one of your favorite vegan dishes of all time.

12. Vegan Shepherd’s Pie Recipe

Meaty, hearty, and easy vegan Shepherd’s Pie; made with saucy mushrooms and ground round stew, filled with corn, peas and carrots, and topped with fluffy mashed potato. Who on earth doesn’t love Shepherd’s pie? This recipe rivals even the meatiest Shepherd’s pie dishes out there. It’s a classic comfort food that everyone will remember all year round.

Sauces

13. Cranberry Sauce

Cranberry sauce is like the black sheep of the family, often overlooked and not given enough credit. Step away from the canned cranberry sauce. There is no glory in using a can-opener as a prepping tool. Making cranberry sauce from scratch is insanely easy. This basic all-natural homemade cranberry sauce is the perfect topping for Christmas dinner. Just a few quick and simple ingredients.

14. Mushroom Gravy

Gravy has its place all year round, but it really shines during the holidays. Gravy is also a great way to mask any cooking flops, so if something doesn’t turn out quite right, it’s all gravy baby! I put that stuff on everything.

15. Hot Honey Recipe

Drizzle on that kick of sweet and spicy you love on your favorite dishes! Honey is one of the controversial topics in veganism. This is because honey is made by bees and bees eat it to survive the winter season, and eating honey will eliminate the food supplies for the bees. As a result, we coined the term “beegans” for vegans who still eat honey in their diets as an exception. However, if you would like to eliminate honey in your diet and are curious about the “no-bee alternative”, this recipe is a great way to start. Don’t forget to try this on pizza, vegan fried chicken, or even as salad dressings.

Sides

16. Vegan Cheesy Cornbread

Cornbread has been a family tradition for some time. We love a dense, cheesy cornbread that you can dip in any of the saucy meat dishes from your main. Was it really a Christmas party without side dishes to munch on?

17. Vegan Bacon Wrapped Tater Tots

Using my Viral Rice Paper Bacon recipe, we can make the perfect snacks for any occasion, especially during Christmas, this is a great finger food to snack on in between your meals and a great conversational starter with your new and old family members.

18. Vegan Cobb Salad

Gluten-free, dairy-free and soy-free! This cobb salad is the ultimate dish for that family member or friend who is allergic to almost everything. Luckily, most vegan dishes offer a great variety of dishes that is suitable for most dietary restrictions.

Dessert

19. Pumpkin Pie

Without a doubt, pumpkin pie is standard for holiday dinners. This is the easiest vegan pumpkin pie you will ever make! Perfect for a vegan Christmas dinner. This recipe also includes the directions for making a vegan pie crust. Top this pie off with some vegan whipped cream and you will have the vegan pumpkin pie of your dreams.

20. Vegan Cream Cheese Frosting

What is smoother and creamier than cream cheese frosting? Homemade vegan cream cheese of course! The best part about this “lactose-free!” alternative is that it can go on any dessert. This cream cheese frosting is made with tangy and sweet flavors that pair perfectly with my two favorite cake flavors: carrot cake and red velvet.

21. Pecan Pie

Let’s face it, the holidays can make us all a little bit nuts, so take the nuts into your own hands and serve them up hot! Turning the traditional pecan pie recipe into a vegan-approved dessert is not just ‘pie in the sky talk here. This delightful, down-to-earth dessert is easily achievable AND it’s heavenly! What makes this recipe different from the traditional pecan pie recipe is the vegan pastry dough base, the brown rice syrup to replace corn syrup, coconut sugar to replace regular refined sugar, and flax meal to substitute for eggs. I also highly recommend the vegan whipped cream to top it off.

22. Vegan Deep Fried Ice Cream Burrito

DId you know that you can enjoy ice cream in the winter? If you deep fry them of course. This burrito-style deep-fried ice cream uses phyllo’s pastry sheets, which are way crispier and lighter than your average ice cream ball! Remember to make extras because your friends will devour them when they see this.

23. No Bake Pumpkin Spice Mini Cheesecakes

You can never have enough pumpkin spice when it comes to cozy up in the winter months. These mini pumpkin cheesecakes will be a crowd pleaser and a life saver because it requires no bake, no hassle and everyone can get their own! No sharing required.

24. Easy Vegan Chocolate Chip Cookie Squares

Have you ever wanted to try those blondie brownies at cafes but couldn’t because it wasn’t vegan? Well, now you make these right at home! When there’s a will, there is always a way.

25. Vegan Ginger Molasses Cookies

Every Christmas season, Starbucks sells ginger molasses cookies that people line up for. However, vegans truly miss out on these options because it contains eggs and butter. You can be rest assured, I have got a vegan alternative to your favorite Ginger Molasses cookies! Going vegan ain’t so hard when you are part of the EdgyVeg community.

26. Snowball Cookies 

You don’t always have to wait for Christmas to enjoy these snowball cookies. Whenever you are craving the buttery flavors of cookies with a powdered sugar aftertaste, these cookies are made for you. Perfect to pair with a latte or a black coffee in the morning or between your snack breaks, you can never go wrong with these bite-sized snowball cookies.

27. Vegan Sugar Cookies

What is a sugar cookie without the icing on top? This fun vegan sugar recipe is a go-to recipe for you and your family. When you have the young ones over, you can always count on simple sugar cookies to put a smile on their faces.

28. Gingerbread Man Recipe

A Christmas without gingerbread man cookies is just a sad one. Let’s be real, no matter how many years have passed, gingerbread man cookies are a staple dessert for the Christmas tradition. It’s nostalgic and brings people together of their fondest childhood memories.

29. Peppermint Bark Recipe

Vegan peppermint bark is dairy free and you can make them without the 40$ price tag! It’s as simple as melting your favorite chocolate and popping them in the fridge overnight.

30. Vegan Shortbread Cookies

Most shortbread cookies are made with a ton of butter and eggs, but this time you can make it completely vegan without using any dairy! This recipe is a must to bring to your kid’s holiday parties or even work parties for anyone with a dietary restriction to soy or dairy. Although it may have a low percentage of gluten, this 4 ingredient cookie recipe is a total treat for any occasion.

31. Homemade Peppermint Patties

This 6-ingredient dessert recipe will have you wondering why you never made these with ingredients you already have at home! What is Christmas without some peppermint and chocolate to go together?

Cocktails and Mocktails

32. Vegan Baileys Irish Cream Recipe

34. Gluhwein or German Hot Mulled Wine

Mulled wine is a classic cocktail for a fabulous Christmas feast! End the night on a high note with this unforgettable concoction. This is how classy people get wasted.

35. Vegan Egg Nog

Looking for an egg-free dairy-free alternative to your favourite boozy holiday drink?! Perfect! This vegan egg nog is the perfect substitute, made with creamy cashews, cinnamon, nutmeg and rum to give you that signature flavour. Serve it chilled or warmed, spiked or virgin, this eggnog will get you egg-cited for the holidays!

36. Vegan Whiskey Sour

A Whiskey Sour is traditionally not vegan, because of the egg whites. However, I’ll show you how to make a vegan whiskey sour recipe using aquafaba!

37. Vegan Dalgona Coffee (non-alcoholic)

To make the Tiktok whipped coffee (aka dalgona coffee) vegan, all you need is instant coffee, sugar, and plant-based milk!

If you’re looking to make your morning coffee more magical and fluffy than ever before, use this recipe to make velvety smooth, sweet coffee foam to your mug. Most popular coffee trends are originally made non-vegan, but leaving out dairy will not take away from the flavour and texture of this cold latte cloud. Spike this delicious coffee into a White Russian with some vodka. I promise you won’t regret it!

*No animals were harmed for this feasting. Party animal approved.*

Summary of Recipes

1. Vegan Sausage Rolls

2. Vegan Spanakopita

3. Spicy Vegan Artichoke Dip

4. Budget-Friendly Vegan Meatball Glaze Recipe

5. Vegan Ricotta Toast (Broccoli & Garlic)

6. Smoked Cauliflower Recipe

7. Vegan Glazed Ham Roast

8. Vegan Beef Wellington

9. Easy Vegan Roast

10. Vegan Tourtiere Recipe

11. Lazy Vegan Butternut Squash Lasagna Recipe

12. Vegan Shepherd’s Pie Recipe

13. Cranberry Sauce

14. Mushroom Gravy

15. Hot Honey Recipe

16. Vegan Cheesy Cornbread

17. Vegan Bacon Wrapped Tater Tots

18. Vegan Cobb Salad

19. Pumpkin Pie

20. Vegan Cream Cheese Frosting

21. Pecan Pie

22. Vegan Deep Fried Ice Cream Burrito

23. No Bake Pumpkin Spice Mini Cheesecakes

24. Easy Vegan Chocolate Chip Cookie Squares

25. Vegan Ginger Molasses Cookies

26. Snowball Cookies 

27. Vegan Sugar Cookies

28. Gingerbread Man Recipe

29. Peppermint Bark Recipe

30. Vegan Shortbread Cookies

31. Homemade Peppermint Patties

32. Vegan Baileys Irish Cream Recipe

33. Candy Cane Martini

34. Gluhwein or German Hot Mulled Wine

35. Vegan Egg Nog

36. Vegan Whiskey Sour

37. Vegan Dalgona Coffee (non-alcoholic)

The post 37+ Full Course Vegan Christmas Recipes Ideas for 2022 appeared first on The Edgy Veg.

Whole Roasted Cauliflower

If you have a BBQ grill at home, it is time to experiment with your favorite plant-based recipes. For this recipe, we are turning a plain cauliflower into a whole roasted cauliflower rotisserie. You don’t have to just roast chicken on a spit anymore (yes, really, that is what it’s called), you can still get all that smokey, juicy, and herby flavors we all love in a BBQ. When cauliflower is cooked with the right cooking method, it can absorb so much different flavors and create this beautiful buttery texture.

Related Post: 40+ Best Thanksgiving Recipes 2022

 Pro Tips:

• Evenly brush over the cauliflower while roasting every 5-mins until golden brown.
• Toasting the fennel and cumin seeds in a pan will enhance the flavors prior to mixing all the spices together.
• If you don’t have a BBQ grill, you can use an oven instead.

Other Recipes to pair with this recipe:

• Vegan Ribs + BBQ Sauce  – There are so many recipes you can create with tofu! Especially turning it into “ribs”, so you can get your full BBQ experience.
• Vegan BBQ – Grilled Salted Oatmeal Chocolate Chip Cookies – What is dinner without dessert? You can make all your favorite plant-based recipes in the same place.
• Vegan BBQ Recipes – Grilled Pizza & Pimento Pizza – This sweet pizza on a grill is the perfect complimentary appetizer to pair with the kick of spices used in this recipe.

Related Post: Smoked Cauliflower Recipe

the best vegan bbq

5.0 from 2 reviews

Vegan BBQ Recipes - Rotisserie Cauliflower

 

Save Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

BBQ grills are not just made for grilling meat, but grilling vegetables! There are so many great ways you can cook with plant-based ingredients and cauliflower is no stranger to the BBQ grill. In under 35-mins, I will show you how you can transform a simple cauliflower into a juicy, buttery rotisserie fiesta.

Author: The Edgy Veg

Recipe type: Lunch

Cuisine: American

Ingredients

• 1 large cauliflower head, leaves and most of the stem removed but keeping the head intact
• 10 cups vegetable stock
• 3 tbsp dried turmeric
• ½ tsp fennel seeds
• ½ tsp cumin seeds
• ¼ tsp onion powder
• 1 tsp paprika
• ¾ cup dairy-free butter ormargarine
• 2 garlic cloves, smashed
• ¼ cup maple syrupor agave
• black pepper, to taste
• ¼ tsp salt, unless the butter is salted
• 3 tbsp olive oil
• 1 tbspred wine vinegar
• 1 garlic clove, grated
• pinch chili flakes
• 1 cup arugula
• 1 cup herbs, such as parsley,basil, dill, and cilantro,chopped
• ¼ cup mixed toasted nuts/seeds, such as pistachios, almonds, walnuts,sunflower seeds, chopped
• sea salt, to taste

Instructions

1. Fix your barbecue with your rotisserie kit, and pre-heat your grill or barbecue to medium heat 375F.
2. In a small pan, toast fennel and cumin seeds for a minute over low-medium heat. Remove from heat and crush with a mortar and pestle.
3. Reduce heat to low, add crushed seeds and butter and melt. Add 2 smashed garlic cloves, and cook for about 5 minutes, infusing the butter. Remove from heat. Whisk in onion powder, paprika, maple syrup, black pepper, and salt, and set aside.
4. Bring vegetable broth to a boil in a large pot, add turmeric, and add the cauliflower head. Boil for 2-3 mins, and remove from the pot. Allow it to drain and cool slightly in a colander.
5. Place one holding fork on the spit rod tines and slowly and carefully insert the stem end of the cauliflower head. Place another holding fork on rod and carefully and slowly insert through the other side of the cauliflower. Adjust the forks and tighten screws, testing the balance. Fine-tune as necessary. Attach spit over grill. Turn on motor. Close lid.
6. Rotisserie the cauliflower, basting with the garlic butter every 5 mins or so for 15-20 mins, or when tender and golden brown.
7. Meanwhile, in a medium-large bowl, whisk together olive oil, vinegar, garlic, and chili flakes. Add arugula, herbs of choice, nuts/seeds, and whisk to combine. Taste and season with salt.
8. Carefully remove heads of cauliflower from rod tines. To serve, arrange the arugula on a large plate, serving dish or tray. Top with whole cauliflower, or cut in half or quarters. Sprinkle with the herb salad.

Notes

Serve with Vegan Brisket (BBQ), Vegan Club Salad, andVegan Mexican Street Corn

Nutrition Information

Serving size: 4

3.5.3251

INGREDIENTS:

• 1 large cauliflower head, leaves, and most of the stem removed but keeping the head intact
• 10 cups vegetable stock
• 3 tbsp dried turmeric
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1/4 tsp onion powder
• 1 tsp paprika
• 3/4 cup dairy-free butter or margarine
• 2 garlic cloves, smashed
• 1/4 cup maple syrup or agave
• black pepper, to taste
• 1/4 tsp salt, unless the butter is salted
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove, grated
• pinch chili flakes
• 1 cup arugula
• 1 cup herbs, such as parsley, basil, dill, and cilantro, chopped
• 1/4 cup mixed toasted nuts/seeds, such as pistachios, almonds, walnuts, sunflower seeds, chopped
• sea salt, to taste

KITCHEN EQUIPMENT:

• Saucepan
• BBQ Grill with a Spit or Rotisserie Kit
• Cooking Brush
• Whisk
• Medium Bowl

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are on a mission to prevent animal cruelty! We hope you enjoy this tasty vegan recipe!

Looking For More Vegan BBQ Recipes?

• Korean Cauliflower Wings BBQ Skewers

• Vegan Brisket – BBQ Style

• Sweet Potato Burger

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

The post The Best Vegan BBQ – Whole Roasted Cauliflower appeared first on The Edgy Veg.

Lazy Vegan Butternut Squash Lasagna

Do you love lasagna but haven’t been eating it as often as you would like to because of all the work that goes behind it? I totally get it! That is why I have created this lazy butternut squash lasagna recipe that you can make in under an hour with minimal effort. All you need is a blender, a pot, and your favorite baking pan to make this delicious dish whenever you are feeling lazy! The sweet, creaminess of this dish is guaranteed to be one of your favorite vegan dishes of all time.

Related Post: Best Vegan Lasagna Recipe

 Pro Tips:

• If you are not a big fan of squash, you can use any type of winter squash that are in season. Buttercup and Green Kabocha squashes are also great alternatives.
• You can use any non-dairy milk alternative for this recipe.
• If you don’t have lasagna noodles at home, you can use any pasta noodles instead.

Other Recipes to pair with this recipe:

• Pumpkin & Sage Soup – ‘Tis the season with more pumpkin! Seasonal ingredients are key to making great recipes come to life!
• No-Bake Pumpkin Mini Cheesecake – While you are waiting for your lasagna to cook, prepare your sweet tooth with this no-bake dessert recipe.
• Kale Sweet Potato Quinoa Salad – Make a side salad with leftover squash pieces, you can replace the sweet potatoes with butternut squash to double-dip on your ingredients.

Related Post: Butternut Squash Mac & Cheese

5.0 from 2 reviews

Butternut Squash Lazy Lasagna

 

Save Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

If you love lasagna as much as I do, but haven't found the perfect vegan lasagna replacement yet, this just might be your next favorite dish. I have made many different types of pasta dishes, and I must admit, this butternut squash adds in that extra sweetness and cheesy texture you will love and enjoy in a classic lasagna recipe.

Author: The Edgy Veg

Recipe type: Dinner

Cuisine: Italian

Ingredients

• 2 tbsp olive oil
• 2 stalks of celery, diced
• 1 lb (about 1 whole) butternut squash, small dice
• sea salt, to taste
• ½ cup water
• 1 block firm or extra firm tofu, pressed
• 1 tbspnutritional yeast
• 4 cups chopped spinach
• ¼ cup fresh basil, chopped
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 tbsp Italian seasoning
• pinch of red pepper flakes(optional)
• ½ tsp freshly cracked black pepper
• 1-28oz can/jar tomato sauce
• ¾ cup water
• 11 uncooked, oven-ready lasagna noodles, broken into bite-size pieces
• ½ cup unsweetened soy milk
• 3 cups dairy-free mozzarella shreds
• ¼ cupfresh Italian parsley, to garnish

Instructions

1. Preheat oven to 400F.
2. In a large pot, heat olive oil over medium-high heat and saute celery with a pinch of salt for 1-3 mins, or until slightly softened. Remove from the pot and set aside.
3. Add the squash to the same pot and cook for 1-2 minutes. Add ½ cup water, cover and simmer until squash is tender, stirring occasionally, about 15 mins.
4. Meanwhile, in a food processor, add the pressed tofu, 1 tbsp nutritional yeast, 2 cups of spinach, basil, and a salt to taste. Blend until smooth, and ricotta-like in texture.
5. Transfer half of the squash to a food processor or blender, along with onion powder, and garlic powder and blend until smooth, adding small amounts of water as needed.
6. Add the puree back into the pot, along with the set aside celery, Italian seasoning, red pepper flakes (if using), black pepper, tomato sauce, and ¾ cup water. Bring to a boil, reduce heat to a simmer.
7. Stir in the lasagna pieces, soy milk and 2 cups spinach. Cover the pot, and simmer for 5-7 minutes, stirring frequently until the liquid has reduced and the pasta is beginning to soften.
8. Mix in 1 cup of cheese and transfer half of the pasta mixture to a tall 11-inch x 9-inch or a short 13-inch x 9-inch casserole dish. Spread out the mixture evenly.
9. Top with an even layer of the tofu-basil ricotta.
10. Transfer the other half of the pasta mixture onto the ricotta, and smooth the top.
11. Top with the remaining dairy-free cheese, cover with foil, and bake for 15 mins.
12. Uncover, and bake for an additional 10-15 minutes, or until sauce is bubbly, the cheese has melted and pasta is tender.
13. Transfer to a wire cooling rack, and let stand for 5 minutes before serving. Serve garnished with fresh parsley.

Nutrition Information

Serving size: 7-8 servings

3.5.3251

INGREDIENTS:

• 2 tbsp olive oil
• 2 stalks of celery, diced
• 1 lb (about 1 whole) butternut squash, small dice
• sea salt, to taste
• 1/2 cup water
• 1 block firm or extra firm tofu, pressed
• 1 tbsp nutritional yeast
• 4 cups chopped spinach
• 1/4 cup fresh basil, chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp Italian seasoning
• pinch of red pepper flakes (optional)
• 1/2 tsp freshly cracked black pepper
• 1-28oz can/jar of tomato sauce
• 3/4 cup water
• 11 uncooked, oven-ready lasagna noodles, broken into bite-size pieces
• 1/2 cup unsweetened soy milk
• 3 cups dairy-free mozzarella shreds
• 1/4 cup fresh Italian parsley, to garnish

KITCHEN EQUIPMENT:

• Blender
• Saucepan
• Baking dish
• Wire Cooling Rack
• Wooden spoon

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are on a mission to prevent animal cruelty! We hope you enjoy this tasty vegan recipe!

Looking For More Pasta Recipes?

• Vegan Creamy Garlic Pasta
• Creamy Tomato Pasta
• Walnut Pasta Sauce

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

The post Lazy Vegan Butternut Squash Lasagna Recipe appeared first on The Edgy Veg.