BBQ Veggie Burger with Caramelized Onions

Sometimes you just want a burger. This recipe is simple and delicious.  We use a similar process as with the garbanzo bean balls but with the added BBQ sauce and Caramelized Onions- it really satisfies.  If you are using Garbanzo beans with Salt added- you should omit the added salt.

Caramelizing the onion is a lot easier than it sounds. You just need to keep an eye on them, let the onion take the time to release it's natural sugars and you're good to go. If you want to cook without Salt, it will just take longer for the onions to caramelize. 

We used our cashew cream as "mayo" but you can add whatever favorite condiment you like.

BBQ Veggie Burger with Caramelized Onions

Makes 3 full size patties


  • 1 Can Garbanzo Beans- No Sodium
  • 3/4 Cup Oatmeal
  • 1/2 Cup Walnuts
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Light Yellow Miso
  • 2 Tablespoons Ketchup
  • 5 Tablespoons BBQ Sauce 
  • 1 - 3 drops of Liquid Smoke
  • 1 Tablespoon Vegan Worcestershire Sauce
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Granulated Garlic
  • 1/2 teaspoon Onion Powder
  • 1 Tablespoon Flax Meal
  • 1- 2 teaspoon Salt (optional) to taste
  • 1 Medium Onion- sliced thin
  • 3 Hamburger Buns
  • Lettuce, Tomato, Ketchup


  1. Preheat oven to 350 F
  2. Drain & rinse Garbanzo Beans, set aside.
  3. In a food processor, add Oats & Walnuts, blend until smooth. Remove to large bowl.  Add Paprika, Garlic Powder, Onion Powder, Flax & 1 teaspoon Salt (optional).
  4. In a food processor, combine the Garbanzo Beans, Miso, Tomato Paste, Ketchup, Vegan Worcestershire sauce, 2 Tablespoons BBQ sauce and Liquid Smoke. Blend until smooth.
  5. Mix the wet and dry ingredients together by hand.
  6. Let set for a minimum of 15 minutes. This will allow the Oatmeal & Flax to hydrate. (The longer it sets, the easier it is to form patties.) 
  7. Caramelize the onion: Place onions into a saute pan and season with salt. Use approximately 1 teaspoon per large onion.
  8. Cook on medium-high heat to draw the majority of the water out of the onions. This will take approximately 15 minutes depending on the amount of onions added and their water content. Stir to prevent the onions from sticking. Onions will begin to turn from a translucent white color to a golden color and will continue to darken as you cook them.
  9. Deglaze the pan with 1-2 tablespoons ofWater when the onions begin to stick to the bottom of the pan, but before they begin to burn. Scrape the bottom of the pan thoroughly. Repeat until the onions reach your desired level of caramelization.
  10. Form Garbanzo Bean mixture into patties, pour about 1 Tablespoon of BBQ sauce onto each patty and spread evenly onto patties. Place on a lined baking sheet. Cook for 20 - 25 minutes.
  11. Build burgers topped with caramelized onion and desired condiments.



Vegan Enchiladas

This Enchilada recipe is really easy and the combination of refried beans and whole black beans give the dish great texture.

Like many families, we battle with like and dislikes and this recipe reflects our concession to a dislike of traditional enchilada sauce. If you love enchilada sauce, go ahead and use it- most are vegan by design but not necessarily oil free. We use Salsa instead which give the dish a lighter feel.

When making the tofu, I recommend pressing as much water out as you can. I use a potato masher to crumble up the tofu, it makes a quick job of it. 

Vegan Nacho Cheese sauce is available at some larger retailers, online or you can make your own if you feel so inclined. We haven’t posted a recipe for Vegan Cheese Sauce as of yet but there are many recipes online.

The Chili Lime Seasoning Blend we use is from Trader Joes- it does have salt in it so use accordingly. If you are avoiding salt, you can use 1/2 teaspoon chili powder instead.

Vegan Enchiladas

Makes about 20 enchiladas


  • 20, 1 ounce Corn Tortillas
  • 1 Pack Firm Tofu
  • 1 Can Black Beans
  • 1 Can Refried Beans
  • 1 bag Frozen Corn (8 ounces)
  • 1 can Slice Black Olives (3.8 ounce)
  • 2 Jars of Salsa (12 ounce each)
  • 2 teaspoons Chili Lime Seasoning
  • Salt to taste (optional)
  • Vegan Nacho Cheese Sauce
  • Guacamole or Avocado Slices


  1. Preheat over to 350 degrees.
  2. Mash Tofu in a medium sized Pot. Season with 1 teaspoon Chili Lime Seasoning and salt to taste.
  3. Once warm and most liquid cooked away, transfer into a large bowl. 
  4. In a large Saute Pan, add corn and season with 1 teaspoon Chili Lime Seasoning.
  5. Add Black Beans, Olives & Corn to Tofu.
  6. Using 2, 12x8 Pyrex pans, pour a 1/2 inch layer of Salsa into each.
  7. Warm saute pan to medium heat, add a small amount of oil and warm tortilla on both sides. (The oil helps the tortilla not crack when rolling)
  8. Once warm, remove from Pan and add a layer of refried beans to a quarter of the tortilla, then press the Tofu mixture into the refried beans and roll. Place in pan with the seam side down.
  9. After all the tortillas are rolled, spoon more Salsa & Vegan Nacho Cheese Sauce over the top of the Enchiladas. 
  10. Cover pans with foil. Cook for about 25 minute, until hot.
  11. To serve, add more Salsa, Nacho Sauce and Guacamole/Avocado to taste.

Potato Salad

Potato Salad is one of those dishes that people have a strong set of opinions on. It usually has to do with how they had it growing up. I don’t really remember my mother making Potato Salad but I do remember having it at Church Pot Luck dinners and other group events. Where I grew up the “mayo” was really Miracle Whip which I still don’t understand the miracle of it, it’s not even Vegan! 

For this recipe I did not peel the potatoes. You can but it’s a matter of preference plus you can be lazy and say it’s good for you since there are loads of good vitamins in the skins! Also you really shouldn’t worry about cutting the potatoes uniformly as different sized pieces will help with the creaminess of the dish, but obviously you don’t want the pieces to big or it’s hard to eat.  Try not to overcook the potatoes or they fall apart when you mix in the other ingredients. In this recipe, the Cashew Cream acts as the “mayo”. I used 1/2 Cup but then added 1 Tablespoon more because I felt it needed a bit more moisture. As for the Salt- this is again a personal issue. I added about 1 1/2 teaspoons at the very end. Remember that the Capers and Relish have saltiness so be sure to taste before you add (and take a big bite so you get a good taste!), start with a little and add as needed. Potato Salad, like many things, is usually better on day 2 so make it ahead of time. 

Potato Salad

Yields Approx. 5 Cups


  • 2 lbs Potatoes (combo of red & gold) diced
  • 1/4 Cup scallion, sliced
  • 1/2 Cup Cashew Cream (see Recipe in Pantry)
  • 1 Tablespoon Chopped Jalapeno Peppers (Jarred, deli style)
  • 3 Tablespoons Capers, chopped
  • 2 Tablespoons Dijon Mustard
  • 3 Tablespoons Sweet Relish
  • 1 Tablespoon Lemon Juice
  • 1/4 Cup Fresh Parsley, Chopped
  • Salt to taste


  1. Dice the Potatoes (*see Pro tip), then boil until a fork can pierce them (do not over cook). Drain and spread on baking sheet(s) and allow to cool completely (you can do this a day ahead .
  2. Mix the remaining ingredients together. Gently fold the potatoes into the Cashew cream. Adjust the seasoning and serve.

*Pro Tip: Dice the potatoes in different sizes- this will make it so the smaller ones get crushed up a bit during the mixing process and helps with creaminess.

Vegan Snickers Bar

snickers bar edit2.jpg

I don’t eat candy much, especially after going Plant Based. Commercial candy as a rule usually has milk and other suspect ingredients. However, for our Pop Up Dinners I really like to give our guests a fun and surprising “gift” at the end of the meal. This month we made Vegan Snickers Bars and they've been a hit so I am posting the recipe. It does contain some oil but other than that it is not to bad. 

A word about dates: the fresher the dates, the creamier the “caramel” will be. If you can’t find fresh dates you can soak them to rehydrate them. 

I covered my dish in plastic wrap in order to remove the candy easier. It was a bit of a pain to spread the layers out but removing it was a breeze. I cut them into bars that were a bit larger than fun size bars.

Vegan Snickers Bar Recipe


  • 4 Tablespoon Coconut Oil, melted
  • 2 Tablespoons Plant Milk
  • 3 Tablespoon Maple Syrup
  • 1/2 teaspoon Vanilla extract
  • 2/3 Cup Oats, ground into flour 
  • 8 Dates, Medjool, soft
  • 2 Tablespoons Peanut Butter
  • 1 teaspoon Vanilla extract
  • 2 teaspoons Water
  • 1/2 Cup Peanuts, Whole
  • 1lb. Dark Vegan Chocolate


  1. Mix together the ingredients for the nougat layer until well combined.
  2. Pour the nougat layer onto a 7 x 5 inch Pyrex dish.
  3. Set in the freezer until the nougat layer is solid (1-2 hours).
  4. Process the ingredients for the caramel, except the Whole Peanuts,  until well combined.
  5. Spread the caramel mix atop the hardened nougat layer (wet and use your hands for this, as it is very thick.
  6. Press the Whole Peanuts into the caramel, scattering them across the entire layer. Freeze again until set (about an hour).
  7. Cut into 12 equal bars. Pat edges and place in freezer until chocolate is ready.
  8. Melt Chocolate in Microwave or over a double boiler.  I do recommend tempering your chocolate but it is not absolutely necessary. Here is a great link to learn how itís done:
  9. Dip Chocolates into melted chocolate to coat. Place onto parchment paper or silpat to set. 

White Bean Stew

It’s easy to get complacent, especially when your busy. And we are all busy right! But one thing I can’t live without is beans. Our family eats A LOT of beans. When we went on vacation over the holidays, we stayed in a condo so we could cook since traveling as a Vegan can be a challenge. When shopping in this foreign country, we couldn’t find canned Garbanzo beans although there was a vast selection of dried beans. I told Stefen we could make our own- This was met by “the look”. You know “the look”, translate - “No way are we going to do that”.  But I insisted and I’m so glad I did. 

I started making the beans that night and -as usual- Stefen stepped in to help. I clearly had no idea what I was doing. Plus the directions on the package were in Spanish.

Stefen made some of the best beans ever. And it was really easy (when he did it).But it really is.

Most beans will have recipes/ cooking directions on the package and I would recommend following these ratios. You can cook beans plain with just water and gussy them up when you cook dishes with them- not unlike simply opening a can. Alternatively, you can cook your beans with vegetable stock, sautéed onions, add herbs and spices to make your beans sing. A single Bay Leaf adds a lot of flavor. 

Even though I got “the look”, it was worth it since I converted Stefen to a “cook your own bean” believer. He now plans a bean of the week! So far we’ve made black beans which we ate with just about everything and white beans which we used in this weeks blog post recipe for White Bean Stew. 

White Bean Stew


  • 5 Cups Cooked Cannellini Beans
  • 2 Carrots -Peeled and Diced
  • 1/2 Cup Celery -Diced
  • 1 Onion -Peel and Sliced
  • 1 Bunch of Kale Tuscan 
  • 2 Cups Sweet Potatoes -Diced
  • 1 quart Vegetable Broth  
  • 1 teaspoon Granulated Garlic 
  • 1 teaspoon Smoked Paprika 
  • 2 Tablespoons Light Miso Paste
  • 2 Tablespoons Tamari
  • 2 Tablespoons Cornstarch

Basil Puree


  1. Heat a large stew pot over medium heat, add the sliced onions, cook and stir to make sure the onions do not burn. If the pan starts to turn dark brown reduce the heat to low. Cook the onions until the are a light brown.
  2. Add vegetable broth to the pot, bring to a boil and add the diced sweet potato, diced carrots and diced celery. Once the stock returns to a boil reduce the heat to low. 
  3. Add cooked, drained beans to the pot, along with the miso, Tamari, granulated garlic, smoked paprika and cornstarch. 
  4. Wash and remove the stem in kale leaves. Cut the leaves into strips and place in the stew. Cook for 20- 30 minutes. The sweet potatoes should be tender. If to the stew becomes to thick add a little more vegetable broth.  
  5. Bring a small pot of water to a boil, add the basil leaves to the water and cook just until all of the leaves have wilted, it should only take 15-20 seconds. Remove the leaves from the water and rinse under cold water. Gently squeeze the water from the basil leaves. Place the leaves and the cashew cream into a blender, puree until smooth and bright green.
  6. Serving: Portion Stew into bowls with a dollop of Basil Puree on top.


Although this recipe is not written for a crock pot, I love the idea of crock pot cooking but have not really done much of it so if you want to throw everything into the crock pot, you can. I did sauté the onion with a little vegetable stock before hand, otherwise I just put it all in the crock pot and went to yoga! You will want to add the cornstarch at the end when the liquid is hot, then stir it in and let cook for another 15-20 minutes.

The Basil Cream is way more than you’ll need to garnish your stew but it’s really impossible to make just a little in the Vitamix Blender. We made pasta and used it as the sauce which was delicious!

Avocado Chocolate Pie

I didn't really think this was going to work. Stefen was skeptical. We were wrong. This turns out to be one of the best chocolate pies I've ever made- And it was so easy.  It's oil free and gluten free.

Here are a few pointers to make this a successful pie.

  • Make sure the avocados are ripe but not over ripe- I realize that this can be a tough proposition but if they are over ripe- the avocado flavor is more pronounced.
  • Use the best Cocoa Powder that you can get your hands on.
  • If you can find fresh soft dates, you can soak them for a few hours or overnight. 
  • For best results in slicing- chill overnight. If you can't wait- I understand.

Avocado Chocolate Pie


For the crust:

  • 8 large Medjool dates, pitted (about 1 cup pitted dates)
  • 1 cup Raw Almonds
  • 1/2 teaspoon Salt (optional)

For the pie filling:

  • 3 large ripe Avocados, peeled and pitted
  • 1 Cup 100% pure Maple Syrup 
  • 1/2 Cup unsweetened cocoa powder
  • 2 teaspoons pure Vanilla Extract
  • 1/4 teaspoon Salt (optional)


  1. Place pitted dates and almonds in a food processor. Process until almonds, dates and salt until they form a thick paste (about 2 minutes). If itís too wet or dry, add more dates or almonds.
  2. Press into a 9 inch pie pan working your way up the sides. I use the bottom of a measuring cup to help press the crust against the sides. Set in the freezer to chill and solidify while you make the filling.
  3. In a clean food processor, add in pitted and peeled avocados, maple syrup, cocoa powder, vanilla and salt. Process until smooth and creamy, scraping down the sides if necessary. If youíre getting an avocado flavor, itís mostly because your avocados were too ripe. You can add a bit more maple syrup or cocoa powder to counter the flavor.
  4. Pour into the crust and smooth the top with a spatula. Cover and refrigerate for overnight or a minimum of 3 hours. 

Vegan Lasagna Rolls

This recipe is great for the whole family. It is also very versatile. If you're not a fan of eggplant, you can use zucchini, mushrooms, sweet potatoes, kale just to name a few alternatives. 

Vegan Lasagna Rolls


  • 2 Globe Eggplants, sliced into 12 slices lengthwise 
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Smoked Paprika 
  • 2 tablespoon Yellow Miso Paste
  • 1/4 Cup Basil, chopped
  • 2-4 Tablespoons Water 
  • 12 Whole Wheat Lasagna Sheets 
  • 2 12 oz. pack Firm Tofu, drained & pressed for 20 minutes 
  • 1 Lemon zested with a micro zester
  • 4 Tablespoons Lemon juice
  • 4 Cups Baby Spinach 
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Onion Powder 
  • 1/4 Cup Nutritional Yeast 
  • 1/2 Cup Roasted Red Pepper strips, jarred 
  • 1/4 Cup Basil, chopped 
  • 1 32 oz. bottle Tomato Sauce



  1. Preheat oven to 400 F 
  2. Bring a large pot of water to a boil.
  3. Line two baking sheets with parchment paper. Lay the sliced eggplant on sheets. In a small mixing bowl combine the miso, granulated garlic, paprika, basil and water. Using your fingers spread a thin layer onto each eggplant sliced. Place in the oven cooking for 10-12 minutes. Cook just until the edges start to turn light brown.
  4. Place the lasagna noodles into the boiling water. Reduce the heat to a rolling simmer and stir. 
  5. Cook until the noodle are al dente. (It's always best to follow the manufactures directions). Once cooked drain and rinse. Set the noodles and the eggplant aside. 
  6. Place the tofu, lemon juice, lemon zest, granulated garlic, onion powder, nutritional yeast in a food processor. Pulse to start combining the Tofu, scrape the side down and pulse again. Remove the Tofu from the food processor place into a large bowl. 
  7. Spread the spinach on a lined baking sheet and place in the oven. Cook for about 2-3 minutes, until the Spinach wilts. Rough chop the Spinach and Red Peppers. 
  8. Add the spinach, peppers and the chopped basil to the Tofu. Gently folding until well combined.
  9. Pour about 1 cup of tomato sauce into your oven proof baking dish, spread evenly. 
  10. On a cutting board place the lasagna sheet down, place the eggplant on top, then a generous scoop of the Tofu filling at the end and roll up. Placing the seam side down in the baking dish. Repeat until all ingredients are rolled up.
  11. Spoon more sauce over the lasagna rolls and bake at 375 degrees for 20-25 minutes.

Vegan Apple Pie

I've made my fair share of Apple Pie and this is the definitive favorite at our house. We had this at Thanksgiving to rave reviews and our son prefers my Apple Pie on his birthday in place of cake. So I think we have a winner!

I've tried different combinations of apples, cooked vs. uncooked apple filling and of course the crust can be very intimidating.  This recipe's crust is based on America's Test Kitchen's recipe using Vegan butter. I use Earth Balance buttery sticks- Not the spread! The spread has more water to make it spreadable. I really recommend giving this crust a try. 

The Apple's I find to work best are Granny Smith. They hold up to the cooking quite well. I used a mandolin slicer to slice the apples after I've peeled and cored them. I recommend slicing them on the thicker side- about 1/4 inch.  

As always, please comment below with any questions or share your pictures!


Vegan Apple Pie Recipe



  • 2 1/2 Cups all-purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons Sugar
  • 12 tablespoons Vegan Butter, cold unsalted, cut into 1/4-inch slices
  • 1/2 Cup chilled solid Vegetable Shortening, cut into 4 pieces
  • 1/4 Cup Vodka, cold
  • 1/4 Cup Water, cold


  1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a bowl.
  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two balls and flatten into a disks. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.


Apple Filling:

  • 2 1/2 lbs.  Apples, Granny Smith, Peeled, Cored, cut into thick slices
  • 1/4 teaspoon All Spice
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 3/4 Cup Sugar
  • 2 Tablespoons Flour
  • 2 teaspoons Cornstarch
  • 1 Tablespoon Apple Cider Vinegar


  1. Preheat oven to 425 degrees
  2. Heat a large saute pan to medium high heat and add Apples. Stirring occasionally. 
  3. Combine the spices, salt and sugar and add to the apples. Lower heat and continue to cook for another 5-7 minutes.  Apples should begin to soften. 
  4. Sprinkle the Flour and Cornstarch over the Apples and stir to combine completely. Continue to cook for another 5 minutes. Apples should be soft.
  5. Remove from heat and transfer into a bowl or spread on sheet pan to cool completely.
  6. Roll out dough into a pie plate, leaving a 1/2 inch of dough around the edge.  Allow dough to rest in refrigerator for at least 10 minutes.
  7. Once filling is cool and dough has rested, fill the crust with apple filling.
  8. Roll out top crust and cover pie. Crimp edges and cut vents in top with a sharp knife. 
  9. Place pie in oven on a baking sheet for 20 minutes. Reduce temperature to 375 and continue to cook for 30 - 40 minutes. 
  10. Allow to cool completely before serving.

Vegan Drunken Noodles

What kind of name is Drunken Noodle for a dish that has absolutely no booze in it?  There are several stories I found. Stefen finds the story of the drunk chef who "invents" the dish on a late night drinking binge to be the most appealing (cuz he's never done that- wink wink).  Second, it became a popular dish for late night party goers to eat after the bars close down. Third, the dish is so spicy it makes you feel drunk. I like all of the stories and mostly, enjoy making this simple dish at home- with or without a cocktail.

Vegan Drunken Noodle Recipe

Serves 4 -6


  • 1/4 Cup Rice Wine Vinegar
  • 1/3 Cup Tamari Soy Sauce
  • 1/3 Cup Vegetable broth
  • 1 Tablespoon Sriracha Hot Sauce (add more to taste)
  • 1/4 Cup Brown Sugar
  • Juice of 1 Lime
  • 2 Tablespoons Sesame seeds
  • 2 TablespoonsCorn Starch + 2 Tablespoons Water
  • 12-16 oz uncooked Rice Noodles
  • 1 Yellow Onion, sliced
  • 2 Tablespoons Garlic Powder
  • 3 Carrots, peeled and sliced thin
  • 1 Orange or Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 4 Roma Tomatoes, chopped
  • 1 cup of fresh Thai Basil chopped (can substitute Italian Basil)


  1. Cook the rice noodles according to instruction on package.
  2.  In a medium sized Pot, combine Rice Wine Vinegar, Soy Sauce, Vegetable Broth, Sriracha Hot Sauce, Brown Sugar, Lime Juice and Sesame seeds. Bring to a simmer.
  3. Combine the Corn Starch + 2 Tablespoons Waterto create a slurry.  Add to the sauce and stir until it begins to thicken
  4. Add Sauce to cooked noodles and fully coat with the sauce. Set aside. 
  5. In a large saute pan or wok on medium high, saute Onion, Garlic Powder and Carrots. 
  6. Cover with a lid to steam for a minute or two. Remove lid. Cook for 3-4 minutes, total. Add Peppers, Tomatoes and Basil. Cook for 3-4 minutes. 
  7. Add the sauce and noodle mixture and toss all together for a few more minutes until all the flavors are combined. 

Vegan Pancakes

Breakfast has always been my favorite meal. We actually have breakfast for dinner quite a bit and these are our "go-to" pancakes. Super easy to make and oil free. Some people will use oil for the griddle or pan, but if you have a good non-stick pan/griddle- you should be good to go!

Vegan Pancake Recipe


  • 1/2 Cup Oatmeal
  • 1 1/2 Cup Unbleached Flour
  • 2 Tablespoons Baking Powder
  • 2 Tablespoon Flaxseed meal
  • 1/2 teaspoon Salt-  (optional)
  • 1 Banana, Mashed
  • 2 Cup Soy or Almond Milk
  • 2 Tablespoons Maple Syrup + more to add when serving
  • 1/3 Cup Blueberries (optional)


  1. Add Oatmeal to a blender or food processor. Blend until you've made oat flour.
  2. Add the wheat flour, baking powder, flaxseed meal and salt together in the blender. Pulse to combine.
  3. Add the bananas and non-dairy milk & Maple Syrup and mix again. 
  4. Stir in the blueberries.
  5. Heat a non-stick griddle over medium heat. Pour mixture by 1/4 cup measure onto the heated griddle. Flip to turn over when bubbles start to appear on the surface of each pancake. Cook until brown on both sides. Repeat until all mixture has been used.
  6. Enjoy with warm Maple Syrup

HINT: We make this in a high speed blender and add the blueberries to each pancake individually. This helps with clean up as you have only the blender to clean.