Tag: Vegan Recipe

Vegan Lentil Sloppy Joes Recipe

March 10, 2022
INGREDIENTS
  • 2 cups cooked lentils drained
  • 1- 28 ounce can crushed tomatoes
  • 1 small onion diced
  • 1 green bell pepper diced
  • 1 carrot diced
  • 1 garlic cloved diced
  • 1 tablespoon ground chile powder
  • 1 teaspoon ground paprika
  • 1/2 – 1 teaspoon salt as preferred
  • 3 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon mustard
  • Oil for sautee
INSTRUCTIONS
  • Saute onion, pepper, carrot, and garlic over medium heat.
  • When soft, add the chile powder, paprika and salt.
  • Stir mixture until spices are dissolved (about 3-4 minutes).
  • Add lentils and remaining ingredients to mixture. Combine well.
  • Allow mixture to simmer over low to medium heat for 20-30 minutes.
  • Serve on hamburger bun, or over slices of artisan bread.

Vegan Recipe: Coconut Granola

January 23, 2022
INGREDIENTS
  • 3 Cups Rolled Oats
  • 1/4 Cup Whole Wheat Flour
  • 3/4 Cup Coconut Flakes
  • 3/4 Cup Sliced or Chopped Toasted Almonds
  • 1/2 Teaspoon Cinnamon
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Safflower or Sunflower Oil
  • 1 Teaspoon Vanilla
INSTRUCTIONS
  • Preheat oven to 300 degrees F.
  • Mix Oats, Flour, Coconut, Cinnamon, and Almonds, in a medium size bowl.
  • Mix Maple Syrup, Oil and Vanilla in a separate bowl.
  • Combine Syrup Mixture with Oat Mixture. Stir until evenly coated.
  • Pour mixture onto oiled baking sheet. Spread oil to cover evenly.
  • Bake for 30 minutes. Stir, and bake another 20 to 30 minutes until golden brown.
  • Remove from oven. Allow to cool before storing.
  • Placed granola in a storage container. Refrigerate.
  • Makes about 8 servings.

Vegan Recipe: Baked Coconut Lentils

January 23, 2022
INGREDIENTS
  • 1 Tablespoon Coconut Oil
  • 1 Yellow Onion, Chopped
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Tumeric
  • 1 Pound Dried Organic Black Lentils, Rinsed
  • 1 Cup Pitted Dates, Chopped
  • 1 Tablespoon Tamari Sauce
  • 1/2 Cup Shredded Coconut
  • 1/2 Cup Chopped Cilantro
INSTRUCTIONS
  • In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown (about 8 minutes). Stir in ginger and tumeric and cook 1 minute.
  • Add 6 cups water, drained lentils and dates, and bring to a boil. Reduce heat to medium-low and simmer 30 minutes.
  • Preheat oven into 350 degrees F. Stir in tamari sauce and transfer lentils to a greased 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut, and bake 15 to 20 minutes longer ,or until lentils are tender and coconut is golden. Garnish with cilantro before serving.
  • Serves 8
  • Nutrition: Black Lentils are high in fiber and protein. Also known as Beluga lentils, they are fast cooking and do not require presoaking.