Vegan Chili Stuffed Acorn Squash

Some more comfort food for y’all in this chili weather. Get it? Chili! Haha. Alright, alright, I know. My jokes are terrible, but at least my food is tasty! Right?

ANYWAY, when I was a kid, my mom made the BEST chili. I know, I talk about my mom a lot. She was an amazing cook and is the person who got me interested in cooking. Before I was vegan I would prepare a lot of her recipes like jambalaya, chili mac, cabbage and noodles, and more. Since going vegan I’ve missed her food, so I have veganized a lot of it. My chili is no exception.

This simple and super easy chili recipe is a serious crowd pleaser. All you need to do for this killer recipe is toss everything but the squash in the crock pot before you head to work, or before you get busy with the kids, and 50 min before dinner time, pop the squash in the oven. And presto! A yummy meal the whole family will love.

Materials

Crockpot

Cutting board

Knives

Strainer

Ingredients

2 acorn squashes

Chili

1 cup dried black beans

1/2 cup dried lentils

1/2 cup dried chickpeas

1 15oz can crushed tomatoes

1 small yellow onion

1 Serrano chili, seeded and minced

4 cloves garlic, minced

1 small carrot, diced

1 rib celery, diced

1 small bell pepper, diced

1 cup chopped kale

1/2 cup frozen corn

1 tbsp chopped cilantro

1 tbsp cumin

1 tbsp smoked paprika

1 tsp turmeric

1 tsp black pepper

2 tsp lime juice

Vegetable broth

1 tbsp salt, plus more to taste

Toppings

Vegan cheese

Cilantro

Sliced cherry tomatoes

Green onions

Plain, unsweetened vegan yogurt (optional)

Instruction

Measure out your legumes and place in a strainer. Rinse thoroughly and place in your crock pot. Mix in all the veggies, EXCEPT THE KALE, spices, and tomato sauce then fill the crock pot the rest of the way with the vegetable broth. Cover and cook on low for 8 hours.

Preheat over to 400° F.

Wash the acorn squash then slice them lengthwise (from stem to end) and remove all seeds. Drizzle or brush with olive oik and place face down on a baking sheet. Bake on the middle rack for 50-60 minutes, or until soft.

While the squash is baking, chop the kale and place it i the crock pot. Prepare all other toppings.

Fill each squash with chili then cover with toppings. Enjoy hot!

Tips

To avoid having to wait an hour for your squash to cook, try cooking it the night before and warm it up in the oven before you plan to serve it.

Conclusion

This is one of my favorite cold weather meals! My partner loved it so much, he didn’t even realize it was 100% vegan, and was downright shocked when he found out. He claims that he won’t go vegan, but he sure isn’t complaining when I feed him all my yummy vegan dishes.

Thanks for reading another recipe by The Vegan Mom. Don’t forget to follow me on Instagram and tag @theveganmom1 in your posts!

Sweet Potato Tofu Scramble

After making my vegan jambalaya for dinner last night, I had a bunch of leftover sweet potato I had cooked, but not used in the dish. Because I hate throwing anything out, I popped it in the fridge planning to use it in something the next day. I wasn’t sure what that would be at the time, but when I woke up this morning and saw that sweet potato, I was inspired. A couple of days I week I like to make a big tofu scramble with lots of veggies and oftentimes potatoes. But I had never used sweet potato before.

So, I pulled out the sweet potato, and a few other veggies I had in the fridge, and the experiment commenced. One of my favorite dishes is candies yams with walnuts, so I thought, why not throw some chopped walnuts in there too? I also had some vegan maple breakfast sausages to toss in there.

I wasn’t quite sure if this would be any good, but I had a really stong feeling that it just might be a hit.

Serves 4 or 5

Sweet Potato Tofu Scramble

Ingredients

2 tbsp olive oil or vegan butter

1 sweet potato, cooked and cut into bite-sized squares

1 cup fresh spinach

3 tbsp nutritional yeast

4 cloves garlic, minced

1 cup chopped vegan sausage (optional)

4 large crimini mushrooms, sliced

1/2 cup chopped walnuts

2 tsp turmeric

1 16oz package extra firm tofu

Salt and pepper to taste

Cilantro

Instructions

In a large skillet, warm the butter or oil over a medium high heat. Place the sweet potatoes, garlic, sausage, and mushrooms in the pan. Cook for 5-7 minuted, or until crispy. Add 2 tbsp of the nutritional yeast and 1 tsp of the turmeric to the mixture. Cook for another 2 minutes, then add in the chopped walnuts and spinach. Once the spinach has wilted, remove from skillet and place in a bowl. Set aside.

Drain the liquid from tofu, then break into small pieces with a fork. Toss into the skillet and cook out all the water. This will take about three minutes. Once all the water is cooked out add the rest of the nutritional yeast and turmeric. Mix thoroughly and toss in the sweet potato mixture. Season with salt and pepper to taste.

Serve with avocado toast and fresh fruit.

Tips

Prepare your sweet potatoes ahead of time by peeling, chopping, and boiling them the night before. Store in the refrigerator in an airtight container. Leftover scramble can also be stored in the fridge for up to three days.

Conclusion

This scramble turned out even better than I imagined. And now, I have lots of leftover that I will happily eat for breakfast tomorrow and the next day. I am so excited to try some different variations of this yummy tofu scramble.

Stay tuned for more, and don’t forget to follow me on Instagram @theveganmom1 for more!

 

 

Vegan Comfort Food Recipes: Southwest Pasta

Alright, I know I’m not the only one out there whose partner isn’t vegan. It can be such a struggle sometimes to make meals that he and I will both enjoy. Oh, and did I mention that I’m the one who does All the cooking? Yup. And that means he expects me to cook meat for him. No thank you!

So lately I have been making him vegan meals without telling him they’re vegan until after he’s eaten them. This southwest pasta is one of those meals. He enjoyed it so much that now he frequently asks me to “make one of your vegan things”. His words exactly. He had no idea that the cheese sauce and chicken were both vegan and scarfed down every bite, then had seconds!

This pasta is creamy, cheesy, spicy, chock-full of delicious plant protein, and one of the best comfort foods for these cold nights. Oh, and did I mention how quick and easy it is to make? When I whipped this up for dinner last night it only took 20 minutes start to finish. It doesn’t get any better than that!

Easily serves a family of 5.

Southwest Pasta

Ingredients

2 cups frozen corn or the corn from four ears

2 (8-9oz) packages Rotini ( I like Barilla’s red lentil Rotini the best!)

1 package Gardein Chickenless Strips, OR 1 package extra firm tofu

1 (14-15 oz) can vegan chili (I used Amy’s Black Bean Chili)

2 TBSP olive oil

4 cloves of garlic, minced

1 small onion, diced

1 red or yellow bell pepper, diced

3 cups vegan queso

Cherry tomatoes and cilantro for garnish

Salt and pepper to taste

Instructions

1. Boil a large pot of water and cook pasta according to the instructions

2. While the water is boiling, prepare queso sauce. Click here for the recipe. Set aside.

3. Once pasta is cooked, drain all the liquid and place noodles back in pot. Mix the entire can of chili in with the pasta noodles and set aside.

4. In a large saucepan hear 1 Tbsp of the oil over medium heat. Add the diced bell pepper, onion, corn, and garlic. Cook until they are soft, then remove from pan and set aside.

5. Add the remaining 1 TBSP of oil to the pan, and cook chickenless strips until thawed. (If using tofu, make sure to drain and press the liquid before cooking. Cook until golden brown). Add the corn mixture back into the pan. Fry until the chicken or tofu are crispy, then mix in with the pasta.

6. Stir in the queso sauce and add salt and pepper to taste.

7. Garnish with sliced cherry tomatoes and cilantro if desired.

Recipe Notes

If cooking for small children, omit the chilies from the queso and add to your own plate after serving.

Conclusion

Your family will be so distracted by how delicious this pasta is that they won’t even realize it’s 100% vegan. Throw it together whenever you’re craving something cheesy. Toss it all in a baking dish, cover it with vegan breadcrumbs, and pop in the oven for a little extra yumminess. This pasta can be made in advance and warmed in the oven for a quick meal.

I hope you enjoyed my southwest pasta recipe! Don’t forget to tag me in all your Instagram photos @theveganmom1

Pumpkin Cream-Filled Chocolate Donuts

Looking for an easy vegan dessert that everyone will enjoy this Thanksgiving? These donuts are just the thing! They’re chocolaty, creamy, and full of yummy fall flavors such as pumpkin and cinnamon. And because they are small, you don’t have to feel guilty about having more than one!

Pumpkin Cream-Filled Chocolate Donuts

Materials

​1 large mixing bowl

1 medium mixing bowl

3 mini donut pans

Whisk

Measuring cups & Spoons

Blender​ or Food processor

2 Icing Bags

Ingredients

Donuts

2/3 cup cocoa powder

1 3/4 cups Unbleached All-Purpose Flour

1 1/4 cups light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder, optional

1 teaspoon baking soda

3/4 teaspoon salt

1 cup vegan chocolate chips, optional

Egg Substitute (6 tbsp pumpkin puree + 1/4 tsp baking soda)

3/4 cup plant milk

2 teaspoons vanilla extract

2 teaspoons vinegar, white or cider

1/2 cup (8 tablespoons) melted vegan butter or

1/3 cup vegetable oil

Filling

1 1/2 cup raw cashews​, softened

1 1/4 cup pumpkin puree

1/2 cup non-dairy milk (such as soy or almond, you can even use coconut milk to make it extra creamy)

1/2 cup organic raw cane sugar, or coconut sugar.

1 tsp vanilla extract

1/2 tsp all spice

1/2 tsp cinnamon

1/4 tsp salt

1 Tbsp corn starch

Instructions

1. Preheat the oven to 350°F. Lightly grease the wells of three mini doughnut pans​. If you don’t have donut pans, you can use muffin tins instead.

2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.

3. Whisk together the egg substitute, plant-milk, vanilla, and vinegar in a medium-sized mixing bowl. The milk may begin to curdle a bit, but that’s okay.

4. Fold the wet ingredients, along with the melted butter or vegetable oil, into the dry ingredients. Fill an icing bag with donut batter and set aside.

5. Place all the filling ingredients into a blender or food processor and blend until silky smooth. Once blended, fill an icing bag with cashew mixture. Set aside

6. A small amount of batter into the prepared pans, filling them about 1/4 of the way. Take your icing bag of cashew cream and pipe a small amount of the filling around entire donut, making sure to keep it in the very center of the circle. We don’t want the filling to ooze out. Cover the rest of the way with chocolate donut batter. Each well should only be filled about halfway to avoid spillover while baking  If using a muffin tin, fill halfway, then put 1 Tbsp of the filling in the center. Cover with chocolate batter.

7. Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean.

8. Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges and turn the pan upside down over a rack. Gently let the doughnuts fall onto the rack.

Recipe Notes

If you don’t have an icing bag, you can use a Ziploc baggie and just cut off one corner. You can also cut the donuts in half after they’re cooked and put filling between the halves like an Oreo cookie. If you had to use a muffin tin, you can even ice them with the filling after they’ve cooled.

Conclusion

These donuts turned out amazing all the different ways I made them. Whether cream-filled, iced, sandwiched, or made in muffin tins they were DELICIOUS! I am so excited for you guys to try them. They were especially yummy with some vegan chocolate chips in them. If you can’t find vegan chocolate chips, click here for a quick and easy recipe! Just chop the chocolate up into small pieces and mix into your donut batter.

As always, please share your photos and tag me on Instagram @theveganmom1

Chili Cheese Tofu Scramble

Getting tired of your usual breakfast? Try this amazingly simple and delicious tofu scramble featuring homemade vegan queso and the vegan chili of your choice. I like to use leftover chili that I had made the day before, but will use canned chili in a pinch.

Missing one of my favorite breakfast items, chili cheese omelets, I took my favorite tofu scramble recipe and altered it, creating this vegan masterpiece you see before you! For my vegan queso recipe, click here.

Chili Cheese Tofu Scramble

INGREDIENTS

Tofu

14 to 16 ounces extra-firm tofu, drained and patted dry

2 tablespoons olive oil or coconut oil

2 tablespoons nutritional yeast

2 teaspoons ground turmeric

Salt and pepper to taste

1/4 cup vegan chili

Toppings

1/4 cup halved cherry tomatoes

1 avocado, sliced

1/4 cup queso sauce

Fresh cilantro

INSTRUCTIONS

1. Place the tofu in a medium-size bowl and use a potato masher or fork to break it into small pieces.

2. Heat the oil in a nonstick or cast iron skillet over medium-high heat until. Add the tofu and cook until it has released some of its liquid, this will typically take about 5 minutes.

3. Next we add the nutritional yeast and turmeric. Cook, stirring frequently, until the tofu is completely yellow and piping hot. Quickly stir in the vegan chili. Before serving, top with vegan queso, sliced avocado, and halved cherry tomatoes then garnish with fresh cilantro. Add salt and pepper to taste. Serve alongside potatoes, vegan sausage, toast, and fresh fruit.

*Make sure you don’t add any salt or pepper before you’ve covered your scramble in the queso! The queso may have enough salt as is.

*Leftover scramble can be stored in an airtight container in the fridge for up to 3 days.

Conclusion

This simple tofu scramble recipe will be a new favorite of the whole family! Keep the spice down to a minimum if you’re serving kids, or those who Can’t handle the heat, and just add hot sauce or hot chilies to your own taste. If you make the queso ahead of time (it will keep in the fridge for up to a week), this is a great recipe you can quickly throw together for a delicious, protein-packed breakfast.

Let me know what you think, and don’t forget to share your pics and tag me on Instagram @theveganmom1

The Best Vegan Queso

I don’t know about you, but giving up cheese was one of the hardest things for me when I was first transitioning. And if you have ever had store bought vegan cheese you know that most of it tastes nothing like the real thing. After transitioning I began to miss cheesy nachos, cheesy pasta, and everything else I used to cover in cheese. That’s when I created this vegan queso recipe.

This is the vegan queso you have all been waiting for and it’s so easy to make! Most of us already have all these ingredients in our fridge and pantry. If not, the links below will take you to where you can buy them.

This queso is creamy, cheesy, spicy (if you want it to be), and oh so satisfying.

The Best Vegan Queso

Ingredients

2 cans coconut milk (full fat, Thai kitchen brand preferred)

1 tsp rice vinegar

4 Tbsp corn starch

1 tsp smoked paprika

1/4 tsp liquid smoke

2 tsp sea salt

1/4 cup nutritional yeast powder

1 tsp of turmeric

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne powder OR fresh minced Serrano chili, plus more to taste

1 Tbsp finely chopped cilantro

Instructions

1. Boil coconut milk until no longer separated. In a small bowl, thoroughly mix all dry ingredients with 1/2 cup of coconut milk mixture. Stir until smooth then slowly add to pot, whisking the whole time.

2. Bring to a boil. Place remaining ingredients in pot. Cook another 5-10 minutes until mixture is nice and thick.

Serve up with your favorite dishes right away, or store in the refrigerator for up to seven days. Before using, heat in the microwave or in a small sauce pan.

What Can I Use Queso On?

Vegan Burrito Bowl

Layer rice, black beans, sauteed onions, garlic, and bell peppers, lettuce, and guacamole smothered in this delicious queso for an easy lunch or dinner.

Vegan Nachos

Toss together your favorite vegan corn chips, beans, meat substitute, and guacamole with this queso. These nachos make an awesome snack!

Chili Cheese Tofu Scramble

Cover your favorite tofu egg scramble with my vegan queso, or click here for my chili cheese tofu scramble recipe.

Vegan Cheeseburger

This queso is so tasty on vegan burgers. My personal favorite is the beyond burger. I like to put onions, tomato, avocado, and queso on mine. Or you can make a chili cheese burger!

Southwest Pasta Bowl

With vegan noodles, vegan chicken, grilled bell peppers & onion, corn, and queso sauce, this is the perfect vegan comfort food. Click here for the recipe!

Conclusion

Who doesn’t love queso? Seriously!? And now with my vegan queso recipe you can finally enjoy it guilt free. Not only is this queso recipe super easy to make, but it’s so veratile! Because it’s (somewhat) healthy, you can smother all your favorite foods in it without feeling bad.

Tell me in the comments what you think of this recipe, and share your adaptations. And don’t forget to follow me on Instagram @theveganmom1 for more recipes!

 

 

 

 

Easy Vegan Pumpkin Cheesecake

With Thanksgiving fast approaching, we are all looking for the perfect vegan treat to serve our families. Well, look no further! This vegan pumpkin cheesecake is a showstopper. Just last week I made this cheesecake for a friendsgiving event that I hosted. My guests consisted of a group of omni friends who were not usually fond of vegan food. After trying my cheesecake they said it was so good they had no idea it was vegan!

When I first started my transition I was lamenting not being able to eat my favorite dessert, cheesecake, ever again. Seriously, I was devastated! How would I celebrate my birthday properly if there was no cheesecake!? I almost caved, like many others, but thinking about where the ingredients came from made me even more sad than not eating cheesecake. And so I was determined to find the best vegan cheesecake recipes possible. There were so many out there, but none nearly as tasty as this one.

Made with Maxine’s Heavenly pumpkin pecan spice cookies, fresh pumpkin puree, cinnamon, and blended cashews, this is the perfect fall treat. Your family will be begging you for more!

Why You will Love This Cheesecake

This cheesecake is chock-full of fall flavors, it’s sweet, creamy, and so versatile! Decorate with fresh cranberries, cranberry sauce (trust me), cinnamon, toasted pecans, chocolate sauce, vegan whipped cream… whatever you want! This recipe is sure to WOW everyone. Heck, double up the recipe and make two!! If you end up with leftovers (which I highly doubt will happen), put them in the freezer to enjoy at a later date.

Now what you have been waiting for, the best Vegan Pumpin Cheesecake recipe EVER!!!

Vegan Pumpkin Cheesecake

Ingredients

For the Cookie Crust:

1 1/2 cups cookie crumbs, about 6 cookies (I used Maxine’s Heavenly Pumpkin Pecan Spice cookies)

1/4 cup melted vegan butter (I use pure blends avocado oil butter)

For the Vegan Pumpkin Cheesecake:

1 1/2 cup raw cashews, softened

1 1/4 cup pumpkin puree (fresh is preferred, but you can use canned puree, just don’t get pumpkin pie filling!)

1/2 cup non-dairy milk (such as soy or almond, I decided to use coconut milk to make it extra creamy)

1/2 cup organic raw cane sugar, or coconut sugar.

1 tbsp corn starch, 2 tsp agar flakes, OR 1 tsp agar powder (I used agar powder).

1 tsp vanilla extract

1 tsp all spice

1/2 tsp cinnamon

1/4 tsp salt

Instructions

Preheat your oven to 350°F (180°C). Grease the sides and bottom of an 8-inch round baking dish or spring form pan (preferred) with vegan butter, then dust with flour. Tap the side of the pan to thoroughly cover it with flour. Make sure you get the sides as well! Dump any excess flour.

To Soften the Cashews:

Boil cashews for 10 minutes. OR soak the cashews for four hours or overnight. You want them to be nice and soft! Drain all the liquid before using.

To Make the Cookie Crust:

Crumble cookies, Maxine’s Heavenly are soft enough to do so with your fingers. In a small bowl, mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread evenly. The mixture may be soggy, but don’t worry. Just use a fork to spread it around. Bake for 7-10 minutes until the edges are lightly golden.

To Make the Vegan Pumpkin Cheesecake:

Add all the ingredients, EXCEPT THE NON-DAIRY MILK & AGAR POWDER, to a food processor or blender and blend until as smooth as possible. You may need to stop to scrape the sides. (If you have a cheap blender, you might have to wait until after the next step to blend.)

Once your mixture is blended, heat your non-dairy milk in a small saucepan until it’s at a simmer (small bubbles). Slowly add the agar powder, flakes OR corn starch (I prefer the agar powder), stirring the whole time. Simmer, continuing to whisk, until it has thickened (about 5 minutes). Remove from heat and pour into blender with cashew mixture. This is where you want to blend like crazy. We want that filling to be as smooth as possible!

Once it is silky smooth, pour the mixture over top of the cookie crust and spread evenly. Bake for 25 – 35 minutes until the top is slightly golden brown and the edges begin to crack. Let the cheesecake cool on the counter then transfer to the fridge. Chill uncovered for at least 4 hours or overnight until it has set. I get the best results when I make the cheesecake the night before I plan on serving it.

Before serving, I like to top it with my homemade spiced cranberry sauce and coconut whipped cream. You can also sprinkle it with a little more cinnamon. Vegan chocolate sauce is also quite good on this cheesecake! Yum!

Tips:

You can freeze this cheesecake batter for a delicious frozen treat. When freezing the batter, you can exclude the agar powder. Instead of baking the batter in a pie dish, you can place cookie crumbs and filling (you can even mix them together to make a cookies and cream ice cream bar) into a popsicle mold and put them dirextly in the freezer. If you do not have a popsicle mold, use an ice cube tray. First pour in batter, leaving a little room for cookie crumbs. Once you’ve covered the tops with  cookies, cover with plastic wrap and then poke toothpicks or popsicle sticks through. Freeze for 2 hours. Drizzle with vegan chocolate sauce and enjoy!!

You can even freeze the batter in a tub, then scoop it out to make ice cream sandwiches.

The batter and cookies can also be used as a vegan yogurt topper!

Conclusion

This recipe was so simple, and so easy to make a beginner could do it!! As you can see, the batter can be used in many ways other than just as a cheesecake. I absolutely love this delicious and versatile vegan cheesecake recipe! I promise that even your non vegan friends and family members are going to go nuts over it. What’s not to like about it? Its sweet, creamy, filled with yummy fall flavors, and also quite nice to look at.

Thank you for checking out my recipe. Please feel free to ask questions and post pics after you have tried it out. And don’t forget to tag me on Instagram @theveganmom1