Vegan Recipes from Cassie Howard

Vegan Insanity >> Vegan recipes that are delicious and easy to make. Plus, kitchen, cooking & shopping tips!

Loaded Breakfast Potatoes with Mushroom Gravy

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Loaded-Breakfast-Potatoes

I have a thing for big, hot, savory breakfasts. They’re what I look forward to every morning! First, my daily smoothie, then a big plate of something yummy – usually potatoes.

Yesterday morning was no different. I woke up craving potatoes – but not my usual hash browns with veggies. No, I wanted something a bit more elaborate.

Enter – loaded breakfast potatoes (with some mushroom gravy inspiration from Jackie)!

Breakfast-Potatoes

You know, I’ve never been a big fan of mushrooms, but I love them in vegan gravy. So when I saw a bunch of cremini mushrooms on sale this past weekend, I snatched them up, knowing that a pot of mushroom gravy was in my future.

And what’s the best thing to do with gravy? Pour it over potatoes, of course!

So, that’s just what I did with this breakfast dish.

Vegan-Breakfast-Potatoes

Loaded-Vegan-Breakfast-Potatoes

I suggest cooking the gravy first, then keeping it warm on the stove while you prepare your potatoes. Or you can cook them at the same time, if you’re good at multi-tasking!

Use any ol’ greens you like in this dish – I used dandelion greens because I thought they’d work well, but I also think spinach, kale, arugula and even collards would be very tasty!

Pile your loaded potatoes on a plate and drown them in mushroom gravy. Then go ahead and stuff your face. It will be hard not to!

Breakfast-Potatoes-Vegan

Adapted from Vegan Yack Attack.

Loaded Breakfast Potatoes with Mushroom Gravy
Recipe Type: Breakfast
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 3 large servings
Ingredients
  • Mushroom Gravy
  • 1 1/2 cups coconut milk, light or full-fat (I used full-fat)
  • 1/4 cup onion, minced
  • 2 garlic cloves, minced
  • 1/4 cup cremini mushrooms, chopped very small
  • 1 tablespoon corn starch
  • 2 1/2 tbsp nutritional yeast
  • 1 tbsp tamari
  • Salt & freshly ground black pepper, to taste
  • Potatoes
  • 1 tbsp olive oil
  • 3 cups russet potatoes, chopped into small cubes
  • 1/4 cup onion, minced
  • 1/4 cup tomato, diced
  • 1/4 cup red bell pepper, diced
  • Salt & freshly ground black pepper, to taste
  • 3/4 cup dandelion greens, chopped
Instructions
Mushroom Gravy
  1. In a small pot, add 1/4 cup of your coconut milk, and bring it to a simmer over medium heat.
  2. Next, add the onion, saute for 2-3 minutes, then add in the garlic. Cook for another 2-3 minutes, or until the onions are slightly clear.
  3. Add the mushrooms and saute until they have darkened and reduced in size, about 7 minutes.
  4. Add the corn starch and mix it in very well.
  5. Add the rest of the coconut milk, the nutritional yeast and the tamari. Bring to a boil, then cook on low, stirring occasionally, until the gravy reaches the consistency you like (took about 5 minutes for me). Season with salt & pepper and serve over your cooked potatoes.
Potatoes
  1. Heat olive oil in a large pan over medium heat. Once it’s hot, add the potatoes, cover, and cook for about 12 minutes, stirring occasionally.
  2. Add the onions, and cook for about 5 minutes more.
  3. Add the tomatoes and bell pepper. Cook, uncovered, 5-10 minutes more, or until the potatoes are crispy and browned.
  4. Fold in the dandelion greens, and then season with salt and pepper.

 

Vegan Poutine That Will Knock Your Socks Off

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Vegan-Poutine

This is one of my favourite comfort foods. When I’m having a bad day, I don’t want a bowl of salad. I want a big plate of fries, smothered in gravy and cheese.

I rarely eat this way, but when I do, I don’t scrimp.

Homemade-Vegan-Poutine

This vegan poutine is really simple, mostly because I cheat by using vegan cheese shreds. The only thing I have to make myself are the fries and gravy.

Which, thankfully, are very, very easy.

Poutine-Vegan

So, if you’re having a bad day, dig in to a plate of vegan poutine. And enjoy every scrumptious minute of it. Then – start eating healthy again immediately afterward!

Vegan Poutine That Will Knock Your Socks Off
Recipe Type: Snacks
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 2-4
Easy vegan poutine!
Ingredients
  • Fries
  • 2 large or 3 medium russet potatoes, cut unto wedges or thin strips
  • 2 tbsp olive oil
  • salt & pepper, to taste
  • Gravy
  • 3 tbsp vegan butter (I used Earth Balance)
  • 2 tbsp flour (I used whole wheat)
  • 2 cups vegetable broth
  • 2 tbsp yellow mustard
  • 2 tbsp soy sauce
  • Other Items
  • 1/2-1 cup vegan cheese shreds (I used Daiya mozzarella shreds)
Instructions
Fries
  1. Pre-heat your oven to 425F.
  2. In a large bowl, drizzle the olive oil over your fries, and mix together well. Sprinkle with a bit of salt and pepper.
  3. Arrange on a baking sheet and cook for about 20-30 minutes (depending on how thick you made your fries), turning once. Remove from oven once they are cooked and divide between 2-4 plates.
Gravy
  1. Heat a small pot over medium heat.
  2. Add in the vegan butter, and once it has melted add in the flour. Whisk together until no clumps remain, and cook for about 1-2 minutes.
  3. Add in the vegetable broth, mustard and soy sauce and whisk again.
  4. Let the gravy thicken for a few minutes.
Putting it all together
  1. On top of your cooked fries, add vegan cheese shreds, then pour the thickened gravy over top. Enjoy immediately.

 

Vegan Chocolate Chip Cookies

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Vegan-Chocolate-Chip-Cookies

The other night I had a craving for chocolate (what else is new?), but I didn’t feel like going too heavy on the chocolate – just a hint of it would satisfy my cravings.

Chocolate chip cookies were the answer of course. Nothing is better than a homemade, fresh-from-the-oven chocolate chip cookie.

Am I right?

Chocolate-Chip-Cookies-Vegan

I’ve made quite a few vegan chocolate chip cookies, and they would either come out too crispy and flat, or too cake-like. Never anything right in the middle.

With a bit of experimentation, I landed on this recipe. And it’s been my go-to recipe every since. Everyone that eats these cookies loves them, and they can’t even tell that they’re vegan!

Vegan Chocolate Chip Cookies
Recipe Type: Cookies
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 12 cookies
The most delicious vegan chocolate chips cookies I’ve ever had. They’re perfect!
Ingredients
  • 1/2 cup vegan butter (I used Earth Balance)
  • 1/2 cup packed brown sugar
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup kamut flour (or all-purpose)
  • 1/2 cup vegan chocolate chips (I used Enjoy Life)
Instructions
  1. Preheat oven to 350F and line a baking sheet with a baking mat or parchment paper. In a small bowl, mix together the ground flax seed + water for the flax egg, and set aside to thicken (at least 5 minutes).
  2. Add the brown sugar and butter to a large bowl and using an electric mixer, beat them together until creamy. Beat in the flax egg, vanilla, baking soda and salt.
  3. Beat in the flour, 1/4 cup at a time, and then fold in the chocolate chips.
  4. Form the dough into small balls and place on your prepared baking sheet. Flatten slightly with the palm of your hand.
  5. Bake for 12-14 minutes. Allow to cool for at least 10 minutes before eating.

 

Sweet & Salty Vegan Caramel Corn

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Caramel-Corn

If you’re craving something sweet today, I’ve got you covered. If you’re craving something salty – well, I’ve got you covered, too!

Enter – sweet & salty caramel corn.

Vegan-Caramel-Corn

As someone who has tried to make caramel corn many, many times (and failed every time), I can tell you that this recipe is foolproof. The recipe comes from a non-vegan friend of mine, who uses butter in her recipe, so the only thing I changed is that I used vegan butter instead.

And it worked! It actually worked! I made caramel corn and it didn’t turn into a soggy, mushy mess!

Caramel-Corn-Vegan

If you’ve never made caramel corn before – or if you did, but it didn’t turn out right, I beg you to give this recipe a shot. It’s perfect, it’s easy, and it’s freakin’ delicious.

Sweet & Salty Vegan Caramel Corn
Recipe Type: Snack
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 10-12 cups
Ingredients
  • 1/2 cup popcorn kernels, popped and ready to eat
  • 1/3 cup vegan butter (I used Earth Balance)
  • 1 tsp salt
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1/2 cup maple syrup
  • 1/2 tsp baking soda
Instructions
  1. Preheat your oven to 250F and lay a Siplat baking mat down on 2 large baking sheets (or you can lightly oil them). Make sure your popcorn is in a large bowl, waiting to be covered in this yummy caramel sauce.
  2. In a medium pot, melt the vegan butter over medium heat, then add in the salt, brown sugar, vanilla and maple syrup. Bring to a boil.
  3. Allow to boil for about 5 minutes, then remove from heat and add in the baking soda. Mix well, and pour over your popcorn right away.
  4. Mix in the caramel, making sure to cover all of the popcorn. Then, pour the popcorn onto the 2 baking trays and bake for 30 minutes.
  5. Remove from oven and stir, then allow to cool for about 15 minutes.

 

Potato, Black Bean & Avocado Burritos

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Burritos-Vegan-Beans

I’ve never really been big on burritos. In the past, the ones I’ve eaten have been bland, flavorless and in all honesty, a pain in the ass to prepare.

So a few weeks ago, I made it my mission to make the perfect vegan burrito.

And I think I’ve done it.

Bean-Potato-Burrito

I filled this burrito with all of my favourite things: potatoes, red pepper, black beans, tomato and avocado. I added some spicy seasonings, and that was it! Easy to make, and it was mighty delicious.

Finally – a burrito I actually want to eat!

Potato-Bean-Burrito

Potato, Black Bean & Avocado Burritos
Recipe Type: Entree
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 medium potatoes, chopped into small pieces (I used organic red potatoes)
  • 1 tsp olive oil
  • 1/2 small red pepper, seeded & chopped small
  • 1 small tomato, chopped small
  • 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tbsp lime juice
  • 1 1/2 cups cooked black beans (if using canned, drain and rinse the beans first)
  • Salt & freshly ground black pepper to taste)
  • Tortillas
  • 1 small avocado, sliced
  • Fresh parsley (optional)
  • Vegan sour cream (optional)
Instructions
  1. Cook your chopped potatoes in a large pot of boiling water for about 5 minutes minutes, or until softened. Drain and set aside.
  2. Preheat a large skillet over medium heat, add your oil and potatoes and cook for another 5 minutes. Add in the red pepper, tomato, chili powder, cumin and lime juice. Mix well, and cook for a few minutes more. Add salt & pepper to taste.
  3. Stir in the black beans and cook just until heated through.
  4. Scoop mixture onto tortillas, top with avocado and chopped, fresh parsley, wrap up your burrito, cut in half and serve (with a dollop of vegan sour cream, if so desired!).
Notes
*Add any other toppings you wish, such as salsa or other fresh herbs.

 

Chocolate Covered Pretzel Sticks with Vegan Sprinkles

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Chocolate-Pretzel-Sticks

Mmm, pretzels and chocolate. What could be better?

I made these for my 2 year old’s birthday party and they were a huge hit with the kids and the adults! They’re super simple to make, and you can change up the toppings, too, if you want. Chopped nuts, shredded coconut.. even just the chocolate and no sprinkles would taste yummy!

Chocolate-Covered-Pretzel-Sticks

Chocolate Covered Pretzel Sticks with Vegan Sprinkles
Recipe Type: Dessert, Snacks
Author: Vegan Insanity
Prep time:
Total time:
Serves: 20 pretzel sticks
Put these out at a party and I can almost guarantee there won’t be any left when the party is over! Easy and delicious – my favourite.
Ingredients
  • About 20 large pretzel sticks/rods
  • 1 cup vegan chocolate chips or chunks (I use the Enjoy Life brand)
  • Vegan sprinkles
Instructions
  1. Put a sheet of parchment paper on a large platter or cutting board and set aside.
  2. Using a double broiler on the stove, melt your chocolate. You could also stick your chocolate in a bowl and melt it in the microwave. Just be sure to mix often, and keep an eye on it so that it doesn’t burn.
  3. Dip about 1/2 of each pretzel in the melted chocolate, and immediately roll in sprinkles.
  4. Place on your parchment paper.
  5. Continue until all pretzels are covered, then stick them in the fridge for at least 30 minutes, or until the chocolate has hardened.
  6. Serve at room temperature (serve them too cold and they will be very hard to bite into).

 

 

Vegan Cauliflower Parmesan

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Vegan-Cauliflower-Parmesan

Cauliflower is a miraculous food, isn’t it? On it’s own, it’s bland as hell, but that’s what makes it so awesome – because you can use it as a base for so many different dishes, such as:

Cauliflower Alfredo Sauce
Cauliflower Pizza Crust
Cauliflower “Chicken” Wings

And now, this cauliflower parmesan.

Cauliflower-Parmesan-Vegan

I am in love with this dish. It is so yummy! I first saw it on Cara’s site awhile ago, and had it on my “to-make” list for weeks. This week, I finally made it, with a few small changes, and it came out even better than I’d hoped.

It does take a bit of time to prepare, but I promise you that it’s worth it!

Vegan Cauliflower Parmesan
Recipe Type: Entree
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 3-4
If you’re looking for an incredibly satisfying meal, you’ve found it! This dish is one of my favourites because not only is it satisfying, but it is delicious and, of course, vegan. The breaded cauliflower is just mouth-watering. So good!
Ingredients
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
  • Pasta of choice
  • 1/3 cup flour (I used whole wheat)
  • 1/4 cup water
  • 1 tsp ground flax seeds
  • 1 cup bread crumbs (I used Panko)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 small head cauliflower, cut into chunks
  • 1/2 tbsp olive oil
  • Marinara pasta sauce of choice (homemade or store-bought)
  • Non-dairy cheese (optional, but strongly encouraged – I used a mix of Daiya chedder and mozzarella shreds)
  • 1 tbsp vegan parmesan cheese
Instructions
  1. Combine flax egg ingredients (1 tbsp ground flax seeds + 3 tbsp water) together and allow to stand until thickened, 5-10 minutes.
  2. Cook pasta according to package directions and set aside, keeping warm.
  3. Once your flax egg is ready, add it, as well as flour, water and another tsp ground flax seeds to a shallow bowl. Whisk together. Set aside.
  4. In another shallow bowl, add bread crumbs, oregano, basil, garlic powder, onion powder and salt. Mix together.
  5. Dip each cauliflower piece into the flax mixture, then the bread crumbs, and place on a large plate. Continue until all cauliflower pieces have been coated.
  6. Pre-heat oven to 450F and also warm up a large skillet (the biggest one you’ve got!) over medium heat.
  7. Lightly oil your skillet, and cook the cauliflower in the skillet until both sides are lightly browned (5-10 minutes each side).
  8. Spread a thin later of marinara sauce in the bottom of a 9×13 baking dish, then add in the cooked, breaded cauliflower. Top with a bit of non-dairy cheese, if desired, and bake for 10 minutes, or until cheese has melted. Serve over cooked pasta and sprinkle on some vegan parmesan cheese.
Notes
[i]Recipe adapted from [url href=”http://www.forkandbeans.com/2013/05/24/cauliflower-parmesan/” target=”_blank”]Fork & Beans[/url].[/i][br]*Use gluten-free pasta, flour and bread crumbs to make this a gluten-free dish.

 

The Big Vegan Breakfast (Scrambled Tofu, Roasted Potatoes & Fruit)

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Big-Vegan-Breakfast-Plate

Yep. I love this breakfast.

I’ve always loved savory dishes way more than sweet, especially for breakfast, and this is just another example of how I eat in the morning.

It does take awhile to prepare this dish, but it’s worth it. Pinky swear.

Vegan-Breakfast-Plate

Just look at the colour of that tofu! So bright and cheery, don’t ya think? How can you not feel happy when you’re eating something like that?

Vegan-Scramble-and-Potatoes

I always use the Bob’s Nutritional Yeast in my tofu (and other cooking) because it includes the B12 vitamin that we all need (especially vegans). Not only that, but it’s inexpensive, and I can find it pretty much anywhere.

This is an incredible vegan breakfast, loaded with goodness!

Big Vegan Breakfast
Recipe Type: Breakfast
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 2
If you haven’t tried scrambled tofu yet, you need to make this recipe. It’s amazing! Not only does the tofu taste good, but the baby roasted potatoes will make your mouth water, too. Yum!
Ingredients
  • Baby Roasted Potatoes
  • 2 small potatoes, chopped small (I used organic red potatoes)
  • 1/2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly grated black pepper
  • Scrambled Tofu
  • 1 block extra firm tofu, pressed for at least 20 minutes
  • 1 tsp turmeric
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • 1/2 tbsp olive oil
  • 1/4 cup bell pepper, chopped small (I used orange)
  • 1/4 cup tomato, chopped small
  • 2 green onions, chopped small
  • 1 medium garlic clove, minced
  • Fruit
  • Fruit of your choice
Instructions
Baby Roasted Potatoes
  1. Pre-heat your oven to 375F and get out a large baking sheet.
  2. Add the chopped potatoes, oil, salt and pepper to a large bowl and mix well, making sure that each potato is covered completely.
  3. Dump the potato mixture on your baking sheet, and bake in heated oven for about 15-20 minutes, or until potatoes are tender.
Scrambled Tofu
  1. Crumble the pressed tofu in a medium bowl. Add in the turmeric, nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
  2. Heat the oil in a medium pan over medium heat.
  3. Once warmed, add the chopped pepper and pepper to the pan. Allow to cook for about 5 minutes, turning down the heat if they start to get dark too quick. You want them to soften a bit, so they need to cook for a few minutes.
  4. Add the chopped green onion and minced garlic and cook for another minute or so, or until the garlic has browned lightly.
  5. Add in the tofu mixture and cook for about 5-7 minutes, stirring often.
Fruit
  1. Add fruit to a small bowl or put directly onto your large plate.
Putting it all together
  1. Add a serving of scrambled tofu, baby roasted potatoes and fruit to each plate. Eat, and enjoy!
Notes
*Since the potatoes are small, make sure you check them often to ensure they don’t burn.[br]*Start the potatoes first, and while those are cooking you can work on the scrambled tofu.