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Gluten-Free Recipes Side Vegan

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad

With Nutritional Yeast Vinaigrette

With all the extra treats of the holiday season making their way into our bellies, we definitely need to work in salad for dinner every now and then. This kale and Brussels sprout salad is hearty enough for a full meal! And the options are endless, as you can switch out whatever fruits you have on hand. Since it’s currently in between fall and winter, our grocery store had the best prices on apples and pears. So that’s what we used.

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Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad
Author: 
 
Ingredients
  • 1 lb. Brussels sprouts
  • 1 small bunch kale - de-ribbed, shredded
  • 4 radishes - cut into eighths
  • 1 apple - diced
  • 1 pear - diced
  • 5 Tbsp. lemon juice - separated
  • ½ cup golden raisins
  • ¼ cup cider vinegar
  • ¼ cup agave nectar
  • 2 tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. sugar
  • ¼ cup nutritional yeast
  • ¼ cup grapeseed oil
Instructions
  1. Slice off the stems of the Brussels sprouts and remove outer leaves individually. Then thinly slice the inside, so there is nearly no waste. Once you dice the apple and pear, immediately toss them in 2 Tbsp. lemon juice to prevent discoloration. In a large bowl, combine Brussels sprouts, kale, radishes, apple, pear, and raisins. Give a good toss!
  2. In a medium bowl - whisk together the 3 Tbsp. lemon juice, vinegar, agave nectar, nutritional yeast, sugar, salt, and pepper until the liquid appears creamy. Then slowly whisk in the oil.
  3. Pour dressing over salad and toss well to evenly coast all the ingredients. Let stand for at least 15 minutes (and up to an hour refrigerated) before serving. This will help the hearty greens "soften" just a little bit.
  4. Serve and enjoy!


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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I can eat a bowl of these for breakfast, and I often do. That being said… there’s something so convenient about being able to (sometimes) cook without thinking. Well, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

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Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans
Author: 
 
Ingredients
  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water (really just enough to cover beans)
  • ½ tsp. black pepper
  • 2 Tbsp. butter (can sub vegan butter)
  • 1 bay leaf
  • 1 tsp. salt
Instructions
  1. Place beans, water, black pepper, and butter in IP. Lock lid, close vent, and set manual time for 7 minutes.
  2. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!
Notes
If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule of thumb to always add salt to beans AFTER they are cooked.


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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John

Vegan or Not!

With the new year approaching, I feel it’s only right that we share a southern tradition with you: black-eyed peas! And the legend says that eating them for New Year’s Day will bring good fortune. Well, I may not be a big believer in luck, but I am one who loves traditions. So please enjoy this incredibly easy Instant Pot Hoppin John recipe. And if you make two minor adjustments, it becomes as vegan as it gets!

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Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John
Author: 
 
Ingredients
  • 1 medium onion (about ½ cup) - diced
  • 1 carrot - peeled, diced
  • 2 celery ribs - diced
  • ½ jalapeno - diced
  • 2 Tbsp. bacon grease (or olive oil)
  • 2 tsp. garlic - minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup rice
  • 2½ cups chicken or vegetable stock
  • 6 sprigs thyme (leaves only, about 1 tsp.)
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps
Instructions
  1. Using sauté setting - heat oil, then add onion, carrot, celery, and jalapeno. Cook for 4 minutes, stirring frequently. Then add garlic and vinegar and cook 30 seconds. Next, add the rice and cook for another 30 seconds, stirring constantly.
  2. Add stock, thyme, bay leaf, and salt and mix well. Then add peas and mix again.
  3. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  4. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  5. Serve and enjoy!


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Instant Pot Side Starter Vegan

Instant Pot Sushi Rice

Instant Pot Sushi Rice | The Foodie Eats

Instant Pot Sushi Rice

There are few foods that have me doing the happy dance as much as sushi rolls. But let me tell you, it can be an expensive habit! So over the past year and a half, I’ve been learning and trying to perfect making it at home. And little did I know that the key is the rice! So when you combine this new mission with my slight obsession with my Instant Pot, you get this perfect Instant Pot sushi rice! I’m very happy about it.

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Instant Pot Sushi Rice | The Foodie Eats

5.0 from 1 reviews
Instant Pot Sushi Rice
Author: 
 
Ingredients
  • 2 cups short-grain Japanese rice
  • 2 cups water
  • ¼ cup white wine vinegar
  • ¼ cup seasoned rice vinegar
  • 1 Tbsp. salt
  • ¼ cup sugar
Instructions
  1. In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
  2. Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
  3. Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
  4. Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.
  5. Let cool, the use in your favorite rolls. Enjoy!


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Gluten-Free Recipes Side Vegan

Vegan Cauliflower Stuffing

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Cauliflower Stuffing

Vegan & Gluten-Free

I’m very excited to bring this cauliflower stuffing to our next holiday meal. Especially since my sister-in-law has been eating plant-based for quite some time now. And since she won’t be eating the macaroni and cheese, at least she can enjoy some delicious stuffing. And believe me, this tastes every bit as good as a traditional one.

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Vegan Cauliflower Stuffing
Author: 
 
Ingredients
  • ¼ cup olive oil (could sub veg stock)
  • 1 medium yellow onion - diced
  • 3 medium carrots - peeled, diced
  • 1 green bell pepper - diced
  • 2 celery stalks - diced
  • 1 head cauliflower - chopped
  • 8 oz. mushrooms - diced
  • 3 tsp. sea salt - separated
  • 1 tsp. black pepper
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. poultry seasoning
  • ¼ cup fresh parsley - finely chopped
  • 1 Tbsp. fresh rosemary - finely chopped
  • ½ cup vegetable broth
Instructions
  1. In a large skillet - Add oil, onion, carrot, bell pepper, and celery. Season with one tsp. salt and one tsp. black pepper. Sauté for 5 minutes, then add vinegar and continue cooking for 2-3 more minutes.
  2. Add cauliflower and mushrooms and mix well to combine. Season with 2 tsp. salt and poultry seasoning. Cook until tender, 5-7 minutes more, stirring frequently.
  3. Add parsley, rosemary, and vegetable broth and mix well. Cover and cook for about 10 minutes (or until vegetables reach desired tenderness), stirring occasionally.
  4. Serve and enjoy!


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Gluten-Free Recipes Side Vegan

Vegan Green Bean Casserole

Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole

(And it’s Gluten-Free!)

One of the saddest things things I’ve ever experienced was seeing the look on my wife’s face last Thanksgiving when she realized she couldn’t eat the green bean casserole. So it was my mission to create a vegan green bean casserole that our whole family would enjoy, without it tasting like… well, vegan and gluten-free. The secret: was the homemade cream of mushroom soup that has no dairy or flour. It’s so, so good!

You’ll Need to Get Some of These

My Local Grocery Store Carries a Different Brand.

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Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole
Author: 
 
Ingredients
  • 2 cups vegan cream of mushroom soup
  • 4 14.5oz cans green beans - drained
  • 12oz gluten-free french fried onions
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium casserole dish - combine soup, green beans, and half of the onions. Mix well to combine. Bake for about 25 minutes (should be hot and bubbling).
  3. Remove dish from oven. Mix well, then top with remaining onions.
  4. Bake for another 10 minutes.
  5. Serve and enjoy!


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Gluten-Free Recipes Soup Vegan

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup | The Foodie Eats

Vegan Cream of Mushroom Soup

I don’t know if there is any ingredient as versatile and beloved as a can of condensed cream of mushroom soup. It can be gravy, sauce, or my personal favorite… the perfect bechamel for pretty much any casserole (like this vegan green bean casserole). There’s just a couple of problems: My wife can’t have gluten and neither of us can have the cream. So what does that mean? I need to create a vegan cream of mushroom soup recipe that is also gluten-free. Not to mention DELICIOUS! Challenge accepted.

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Vegan Cream of Mushroom Soup | The Foodie Eats

Vegan Cream of Mushroom Soup
Author: 
 
Ingredients
  • 24oz. baby bella mushrooms - diced
  • 3 Tbsp. olive oil
  • 1 Tbsp. sea salt
  • ½ tsp. black pepper
  • 1 Tbsp. garlic - minced
  • 3 cups soy milk (or plain almond milk)
  • 2 tsp. onion powder
  • ¼ cup cornstarch
Instructions
  1. In a large sauce pan - add oil, mushrooms, garlic, salt, and pepper. Sauté over medium-high heat for 10-15 minutes, until mushrooms have released their juices and mostly evaporated.
  2. Meanwhile - in a medium bowl, combine soy milk, onion powder, and cornstarch. Mix well, making sure there are no lumps.
  3. Add milk mixture to mushrooms and reduce to medium-low heat. Cook until desired thickness is reached, probably about 5 minutes.
  4. Refrigerate and use in your favorite casserole recipe. Enjoy!


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Air Fryer Entrée Recipes Vegan

Air Fryer Portobello Burger with Basil Pesto-Mayo

Air Fryer Portobello Burger | The Foodie Eats

Air Fryer Portobello Burger with Basil Pesto-Mayo

You ever have one of those amazing ideas for dinner while eating breakfast? Then you can’t stop thinking about it until it comes to life? Yeah, that happened today. This air fryer portobello burger is everything you want in a burger: flavorful, juicy, messy!

Have Some Fun with the Toppings

Since beginning our plant-based eating, I’ve been dying for mayo. Just Mayo is the best vegan brand I’ve found so far. My wife has also been wanting pesto. So I combined the Minimalist Baker’s Easy Vegan Pesto with the Just Mayo for an INCREDIBLE sauce. I literally ate about 3 spoonfuls. Just because.

And this may seem a little out there, but sautéed spinach on a burger is pretty amazing. It was so much more enjoyable than boring romaine or iceberg lettuce. Not to mention the added value of nutrition.

Bonus: I just learned a new (to me) trick for taming onions. If you soak them in vinegar and water, they become so much more palatable, while maintaining their crunchy texture.

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Air Fryer Portobello Burger | The Foodie Eats

Air Fryer Portobello Burger with Basil Pesto-Mayo
Author: 
 
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • ½ tsp. Kosher salt
  • 2 portobello mushroom caps - stems removed
  • 2 ciabatta buns - grilled
  • 1 roma tomato - sliced
  • 2 cups fresh spinach - sautéed
  • ½ red onion - thinly sliced
  • 1 cup basil pesto
  • 2 Tbsp. mayo (we used Just Mayo)
Instructions
  1. In a small bowl - whisk together balsamic vinegar, olive oil, lemon juice, mustard, and salt.
  2. Place mushrooms in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat thoroughly. Let marinate for 30 minutes, turning once halfway through.
  3. Add portobellos to air fryer basket and cook at 370 degrees for 7 minutes.
  4. Meanwhile, combine pesto and mayo - spread on toasted bun.
  5. Once cook time is complete, remove mushrooms and allow to rest on separate plate for a few minutes. (They will give off quite a bit of liquid, so don't place it on bun too quickly or your buns will go soggy.)
  6. Build your burger just the way you like it. And don't be afraid to switch the toppings! Enjoy!


Air Fryer Portobello Burger | The Foodie EatsAir Fryer Portobello Burger | The Foodie Eats

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Air Fryer Gluten-Free Starter Vegan

Air Fryer Cauliflower Wings

Air Fryer Cauliflower Wings | The Foodie Eats

Air Fryer Cauliflower Wings

Just in time for football season! We know how frustrating it can be eating a plant-based diet and having to watch everyone eat all this “great” food at a party – while their idea of vegan food is a vegetable tray from Publix. Well, I refuse to be on the sidelines any longer! So here’s our first of many great snack ideas for your tailgate parties: Air Fryer Cauliflower Wings!

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Air Fryer Cauliflower Wings | The Foodie Eats

5.0 from 1 reviews
Air Fryer Cauliflower Wings
Author: 
 
Ingredients
  • 1 head of cauliflower - florets
  • ½ cup milk (we used soy milk)
  • ½ cup water
  • ¾ cup all-purpose flour (we used Bob's Red Mill gluten-free baking 1-to-1)
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. smoked paprika
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup frank's red hot sauce
  • 2 Tbsp. butter (we used earth balance buttery spread)
  • ¼ cup molasses
Instructions
  1. In a mixing bowl - combine all dry ingredients (flour, garlic powder, onion powder, smoked paprika, salt, black pepper) then whisk in water and milk until batter has no lumps.
  2. Add cauliflower florets to batter and mix well to evenly coat with batter. Remove florets on at a time and transfer to a separate dish so that excess batter can run off.
  3. Add battered florets to air fryer basket in a single layer. Also, try to keep them from touching (if possible) so that all sides can get direct heat.
  4. Cook at 350 degrees for 15 minutes (You can shake basket about halfway through, but not necessary).
  5. Meanwhile, in a small pot (or in microwave) - bring hot sauce, butter, and molasses to low simmer, mixing well to combine. Then remove from heat.
  6. Once cauliflower is done cooking, transfer to a bowl and cover with sauce, then toss to coat.
  7. Serve with your dipping sauce of choice, or none at all. Enjoy!

Air Fryer Cauliflower Wings | The Foodie Eats

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Air Fryer Entrée Gluten-Free Recipes Vegan

Air Fryer Tofu Buddha Bowl

Air Fryer Tofu Buddha Bowl | The Foodie Eats

Air Fryer Tofu Buddha Bowl

We’ve been waiting for months to splurge on an air fryer. That time finally came! And we couldn’t be any more excited to share things with you as we begin experimenting. First up on the list is this delicious air fryer tofu buddha bowl recipe. We hope you enjoy it as much as we did.

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Air Fryer Tofu Buddha Bowl | The Foodie Eats

Air Fryer Tofu Buddha Bowl
Author: 
Serves: 4
 
Ingredients
  • 1 14­ounce package extra firm tofu
  • 2 Tbsp. sesame oil
  • 1⁄4 cup soy sauce
  • 3 Tbsp. molasses (or maple syrup)
  • 2 Tbsp. lime juice
  • 1 Tbsp. Sriracha
  • 1 lb. fresh romanesco (or broccoli) - florets only
  • 3 medium carrots - peeled, thinly sliced
  • 1 red bell pepper - thinly sliced
  • 8 oz. fresh spinach - sautéed with garlic and olive oil
  • 2 cups cooked red quinoa
Instructions
  1. Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces).
  2. Add sesame oil, soy sauce, molasses, lime juice, and Sriracha to a large bowl and whisk until incorporated.
  3. Add tofu to the sauce and let marinate for 5­-10 minutes, stirring occasionally.
  4. Preheat air fryer to 370 degrees for 3 minutes.
  5. Remove tofu from bowl and add to air fryer basket, leaving all marinade in bowl. Cook tofu for 15 minutes, shaking basket every 5 minutes.
  6. Meanwhile, add romanesco, carrots, and bell pepper to bowl with marinade and mix well every few minutes.
  7. Once tofu is done, remove from air fryer and set aside. Then add vegetables to air fryer basket, again leaving marinade in bowl. Cook vegetables for 10 minutes, giving the basket a good shake halfway through cook time.
  8. In a large serving bowl - begin to build your Buddha Bowl. First add cooked quinoa, then spread the cooked veggies evenly. Next add the cooked spinach, and finally the tofu. Pour over remaining marinade and garnish with sesame seeds.
  9. Bring to the table for everyone to dig in. Enjoy!

 


Air Fryer Tofu Buddha Bowl | The Foodie Eats

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