Vegan French Onion Soup

Vegan French Onion Soup


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Vegan French Onion Soup
The vegan mozzarella cheese sauce and homemade croutons that top this French onion soup create a trifecta of flavor. It's as good as you want it to be. It's a bit labor intensive. And worth it. You can skip the homemade croutons if you have good bread.
Vegan French Onion Soup
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
French onion soup
Vegan Mozzarella Cheese Sauce
Homemade croutons
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
French onion soup
Vegan Mozzarella Cheese Sauce
Homemade croutons
Vegan French Onion Soup
Instructions
  1. Cut onions in half, then into thin slices. Place in a soup pot and caramelize on high for about 30 minutes, adding splashes of water as needed to avoid sticking. Onions are done when they are deep brown and stringy.
  2. Meanwhile, whisk the remaining ingredients into a large bowl. Set aside. Don't forget to stir the onions regularly!
  3. Place all of the ingredients for the vegan mozzarella cheese sauce into a high speed blender. Yes, there are a lot of them. And the end result is worth it. But don't worry if you are missing something. Use what you have, taste at the end, and adjust as needed.
  4. Don't forget to keep stirring the onions. Blend the vegan mozzarella cheese sauce ingredients for at least 10 minutes. At some point, you will see steam--that's the blender cooking for you! Keep blending until you hear the motor starting to work harder. The sauce is thickening. Give it a few more minutes.
  5. Once the onions are caramelized, pour the seasoned vegetable broth mixture into the pot. Bring to a boil, reduce heat to low and simmer for 15 minutes. Remove bay leaves.
  6. Unless you have awesome sourdough bread and prefer to serve thin slices topped with the cheese sauce in the soup, make the homemade croutons (What's another few minutes of effort?) Preheat the oven to 400 degrees. Rip your favorite bread into small pieces and place in a bowl. Whisk together the rest of the ingredients and pour over the bread, stirring to thoroughly coat. Line a baking sheet with parchment paper and bake croutons for 15 minutes, stirring periodically.
  7. Bon appetite! Serve soup in bowls and top with croutons and cheese sauce. If you want to get fancy, place under a broiler for a few minutes to get the cheese sauce bubbly and bread or croutons extra crispy.
Recipe Notes

As this recipe has a lot of ingredients and takes a lot of time, consider doubling it. Delicious leftovers are so convenient, and you can freeze it. The cheese sauce can be used in another meal (or eaten solo) . . .

Dairy Free Blue Cheese Dressing

Dairy Free Blue Cheese Dressing


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Dairy Free Blue Cheese Dressing
Dairy free blue cheese dressing is rich and decadent. I can't say that it would pass in a blind taste test, but after fine-tuning this recipe with multiple trials, I don't think it matters. 
Vegan Blue Cheese Dressing
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Vegan Blue Cheese Dressing
Instructions
  1. Mix ingredients in the food processor until super creamy. If you want chunks in your dressing, reserve half of the tofu (or beans), yeast flakes and garlic salt. Mash with a fork. Sprinkle with the yeast flakes and garlic salt. Add the chunks to the creamy mixture.
  2. Store in refrigerator for up to one week.
    Vegan Blue Cheese Dressing
Recipe Notes

Serve with my buffalo cauliflower recipe or however you chose.

Vegan Crab Cakes

Vegan Crab Cakes


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Vegan Crab Cakes
"OMG, these are amazing," said my husband. To be fair, he had low expectations for vegan crab cakes. But these have exceptional flavor, thanks to the tofu being spiced with Old Bay seasoning. I've made them multiple times for omnivorous crowds, and they are always a hit when served with vegan tartar sauce.
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
patties
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
patties
Ingredients
Instructions
  1. Preheat the oven to 400 degrees.
  2. Saute the onion and carrot for about 3-5 minutes, until soft. Add splashes of water or olive oil to prevent sticking. Add garlic and cook for one more minute.
  3. In a small mixing cup, place 1 Tbsp. flax seed in 1 Tbsp. water. Allow flax to absorb the water (takes only a few minutes).
  4. In a large bowl, crumble the tofu. Add yeast flakes, white wine, lime juice and hydrated flax seed. Mix thoroughly. Adding dulce, kelp or other seaweed flakes will add a "fishy" flavor and a power-pack of minerals.
  5. In a separate bowl, combine breadsticks and Old Bay Seasoning. (You can substitute with other creole seasoning, but honestly, this was worth an extra trip to the store (and searching through the spice and baking isles, only to find it hidden on a random shelf in the back of the store).
  6. Mix the seasoned bread crumbs into the tofu. Form into patties and place onto parchment paper on a baking sheet. Optional: brush with avocado or olive oil to achieve a crunchy fried exterior.
  7. Bake for 30 minutes, flipping halfway (brush with extra oil if desired). The exterior will be slightly crunchy and browned.
  8. Serve with lemon wedge and tartar sauce. (See my recipe: https://colleenkachmann.com/recipe/vegan-tartar-sauce/
Recipe Notes

This recipe does not require pressing or drying of the tofu because baking on parchment paper does a great job eliminating excess water. Plus, easy peasy clean up.

Macaroni & Cheese (Nut-Free Version)

Macaroni & Cheese (Nut-Free Version)


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Macaroni & Cheese (Nut-Free Version)
This fast and easy vegan macaroni and cheese recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. You can even take a short cut and use canned pumpkin puree!
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bake sweet potatoes at 425 degrees until done (~45 minutes, depending on size). If baking a squash, remove the sticker (lest there be fire) and bake whole on a baking sheet. Slice open and allow to cool. Remove seeds and skin--easy peasy! You can also shortcut with canned pumpkin puree.
  2. Prepare pasta according to directions. Add about 1 Tbsp. of salt to boiling water to improve pasta flavor. Don't overcook--best to serve al dente.
  3. Add all of the ingredients except croutons and pasta to a high speed blender.
  4. Pour sauce over the pasta and top with croutons. Salt and pepper as desired.
Macaroni & Cheese (Dairy, Gluten and Soy Free)

Macaroni & Cheese (Dairy, Gluten and Soy Free)


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Macaroni & Cheese (Dairy, Gluten and Soy Free)
This fast and easy recipe is the perfect blend of classic comfort food and clean eating. Baked squash or sweet potato adds depth to the flavor and a sharp cheddar color to the sauce. Substitute canned pumpkin and make this in less than 20 minutes.
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Bake sweet potatoes at 425 degrees until done (~45 minutes, depending on size). If baking a squash, remove the sticker (lest there be fire) and bake whole on a baking sheet. Slice open and allow to cool. Remove seeds and skin--easy peasy! You can also shortcut with canned pumpkin puree.
  2. Prepare pasta according to directions. Add about 1 Tbsp. of salt to boiling water to improve pasta flavor. Don't overcook--best to serve al dente.
  3. Add all of the ingredients except croutons and pasta to a high speed blender. Taste sauce and adjust seasonings as desired. Sometimes, another dash of salt or clove of garlic makes all the difference.
  4. Pour sauce over the pasta and top with croutons. Salt and pepper as desired.
Dairy Free Cream Cheese for Sauces, Dressings and Dips

Dairy Free Cream Cheese for Sauces, Dressings and Dips


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Dairy Free Cream for Sauces, Dressings and Dips
Giving up dairy cream and butter is not a sacrifice when there are so many nutritious alternatives that are easy and delicious. Follow this recipe exactly, or play around with various combinations of nuts, beans, and vegetables. You can't get it wrong . . .
Prep Time 10 min
Cook Time 0 min
Servings
Ingredients
  • 15 oz canned white beans of choice substitute riced cauliflower, tofu, pumpkin or squash
  • 1 cups raw cashews, soaked substitute almonds, walnuts or other nut; pumpkin, sesame or sunflower seeds; tahini or unsweetened yogurt/kefir
  • 1/2 cup red onion substitute sweet or green onion, or 1 Tbsp. onion powder
  • 2 cloves garlic substitute 1 Tbsp garlic powder
  • 1/2 cup nutritional yeast flakes
  • 4 tsp. apple cider vinegar substitute other vinegar or lemon juice
  • 1 tsp sea salt
  • 1 Tbsp spices optional: consider Italian seasoning, curry or chili powder, cumin, dill, ginger, horseradish, turmeric, cilantro, etc.
  • 1 cup water optional: amount will vary based on desired consistency
Prep Time 10 min
Cook Time 0 min
Servings
Ingredients
  • 15 oz canned white beans of choice substitute riced cauliflower, tofu, pumpkin or squash
  • 1 cups raw cashews, soaked substitute almonds, walnuts or other nut; pumpkin, sesame or sunflower seeds; tahini or unsweetened yogurt/kefir
  • 1/2 cup red onion substitute sweet or green onion, or 1 Tbsp. onion powder
  • 2 cloves garlic substitute 1 Tbsp garlic powder
  • 1/2 cup nutritional yeast flakes
  • 4 tsp. apple cider vinegar substitute other vinegar or lemon juice
  • 1 tsp sea salt
  • 1 Tbsp spices optional: consider Italian seasoning, curry or chili powder, cumin, dill, ginger, horseradish, turmeric, cilantro, etc.
  • 1 cup water optional: amount will vary based on desired consistency
Instructions
  1. Place all ingredients except for the optional spices in a high speed blender. Omit the water if you want to create a thick dip similar to cream cheese. Blend until creamy and smooth. Add water to achieve desired consistency.
  2. Taste test. If it doesn't "WOW!" your taste buds, add another pinch of salt. Once you are satisfied with the base, add desired spices to create Asian, Mexican or Italian flare.
  3. Taste test again and add more seasoning if desired. Caution: let it sit for a minute between tastings. Allow the flavor to linger on your tongue. Take your time. Depending in how spicy your food is, less can be more. Cream sauce is meant to enhance the richness of your food, not stand alone for flavor (unless you're making a dip for raw veggies or bread--in that case, go for it!).
Lasagna Alfredo

Lasagna Alfredo


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Lasagna Alfredo
Nothing about this recipe screams "vegan." You can serve it to omnivores with confidence. It's just as creamy and flavorful as a traditional lasagna, and far superior in nutrition.
Course Main Dish
Cuisine Italian
Prep Time 30
Cook Time 30
Servings
Ingredients
Lasagna
Cream sauce
Course Main Dish
Cuisine Italian
Prep Time 30
Cook Time 30
Servings
Ingredients
Lasagna
Cream sauce
Instructions
  1. If oven ready lasagna noodles are frozen, thaw package in warm water. Preheat oven to 400 degrees.
  2. In large soup pot, caramelize onion for about 15 minutes, until golden brown and stringy. Add splashes of water to prevent sticking.
  3. While onion is cooking, add "ricotta" ingredients to a high speed blender. Make sure to taste the flavor and add more herbs and spices if desired (Hmmm: maybe some Italian seasoning?)
  4. Once onions have caramelized, add chopped garlic and mushrooms to the pan. Add thyme, salt and pepper as desired. Once mushrooms are done, add greens and remove from heat, stirring as greens wilt.
  5. Rub a touch of olive oil into a 9 x 13 inch baking pan. Lay the first layer of pasta. Smooth "ricotta" over the pasta and top with chopped artichoke hearts (or substitute tomatoes). Do not bother to wash the blender, as the cream sauce ingredients go in next.
  6. Add the cream sauce ingredients to the blender. Blend on high until creamy and smooth. Be sure to taste for flavor, and add more herbs and spices if desired (Hmmm . . . maybe some oregano, basil or chives, or a chunk of red onion?)
  7. Top "ricotta" and artichokes with another layer of pasta. Cover with all of the onion, mushroom and greens from the pot. Pour the cream sauce over all of it.
  8. Finish with another layer of pasta and top with shredded vegan cheese. Sprinkle Italian seasoning or other green herb to add a splash of color.
  9. Bake at 400 degrees for about 30 minutes, until cheese on is melted.
Recipe Notes

If looking for a less expensive, lower calorie dish, substitute cauliflower for some or all of the nuts in the cream sauce. You can buy frozen cauliflower or use fresh. Amounts will vary depending on whether it's raw or has been cooked. I have used a 5 cup bag of frozen diced cauliflower in this recipe and did not need to add any water. The final cream sauce should be pourable, and not too thick. Add water or plant-based milk as needed. Be sure to taste for flavor and add more salt or seasonings as desired.