Rescue Dog Kitchen - Dog Hair Included

Vegan Sausage Chili

This vegan sausage chili is a hearty recipe that will warm your soul! It’s easy to make in one pot using mainly ingredients found in your pantry! With a shot of espresso and topped with vegan sour cream and avocado this recipe is sure to fill you up and leave you with leftovers for the rest of the week!

There’s no better time to have a nice bowl of chili than during a snowstorm and you’re stuck inside all day. Even better if you were stuck outside shoveling in the snow!

The Details

Chili is my go-to meal for so many different reasons. It’s easy to make, requires very few dishes, is almost impossible to screw up, and can be incredibly healthy! Every time we make chili we change a couple of ingredients depending on what we have on hand. It’s a household favorite during the winter months in Canada!

I thought I was done making chili for a little bit because it was starting to warm up in Winnipeg, and then things took a turn for the worse when we were hit with a “storm of the century” in mid-April. We received over 2 feet of snow in 24 hours, and many places outside Winnipeg received 3-4 feet of snow. The storm brought the city to a standstill so I decided to fire up the old pot and made a big pot of vegan sausage chili!

Bonhomme and Bailey certainly weren’t upset about the fresh powder, and it gave me a reason to make chili but I am getting a little tired of spending all of my time indoors. I’m thinking that a change of location may be in order.

How To Make Vegan Sausage Chili
This vegan sausage chili is easy to make in one pot using ingredients found in your pantry. You can easily mix and match ingredients as we normally do as well but this is a good base!

Ingredients for Vegan Sausage Chili
Vegan Sausage (we used Beyond Meat Hot Italian Sausages)
Diced Tomatoes
Garlic
Onion
Mushrooms
Red Kidney Beans
Six Bean Medley
Corn
Vegan Beef Broth
Espresso
Tomato Paste
Spices
Liquid Smoke (optional
To Serve

Bread (to make garlic toast)
Avocado
Vegan Sour Cream
Vegan Cheese Shreds
Cilantro
Lime

Kitchen Equipment I used for recipe:

No Beef Vegan Beef Broth – Better Than Bouillon is a top-of-the-line broth with deep rich flavors, but the vegan versions can sometimes be hard to track down. In Ontario you can find them at Costco in Winnipeg I usually order them here.
Instructions for Vegan Sausage Chili
Start by dicing your onion, mincing your garlic, and removing the casings from the sausages and set aside.
Heat a large pot on medium-high heat and add olive oil. Once olive oil is heated and onion and garlic and cook until softened, about 3 min. Next, add your vegan sausage and break it apart with a spatula.
Once the sausage is cooked add your spices and mix to combine and then add the mushrooms. Cook until mushrooms are softened, about 5 minutes.
Next, add diced tomatoes, espresso, vegan beef broth, six bean medley, red kidney beans, corn, liquid smoke, and tomato paste. Stir well to combine everything. bring the chili to a boil and then reduce heat to simmer for 20 minutes or until the chili thickens.
While the chili cooks prepare some homemade garlic bread.
Ladle the chili into a large bowl and top with vegan sour cream, avocado, vegan cheese shreds, lime, and cilantro

Full Measurements & Instructions Below!

Commonly Asked Vegan Sausage Chili Questions
Can you make this ahead of time?

Yes, you can make this vegan sausage chili ahead of time. Allowing the ingredients time to mingle in the pot will actually allow a lot of flavors to come out. I often make this recipe at least one day ahead of an event or gathering to allow all of the ingredients to mingle.

How do you store vegan sausage chili?

You can easily store the vegan sausage chili in an airtight container for up to 5 days. It’s important to let the chili cool before placing it in the fridge or else it will heat the contents of your fridge.

What else goes with vegan chili?

One of the beautiful things about chili is you can make it completely your own by putting whatever you want in it. Here are some of my personal favorite things I love to pair with vegan chili;

Rice
Potatoes
Garlic Toast
Avocado
Vegan Sour Cream
Vegan Cheese Shreds
Baked Potatoes
Cornbread
Vegan Sausage Chili
Vegan Sausage Chili
John Rush
This vegan sausage chili is a hearty recipe that will warm your soul! It’s easy to make in one pot using mainly ingredients found in your pantry!

Equipment
Pot
Laddle
Cutting Board
Knife
Ingredients

1x
2x
3x
Vegan Sausage Chili
4 Vegan Sausages casings removed
1 can Diced Tomatoes (796 ml)
5 Garlic Cloves minced
1 small Onion diced
2 tablespoon Olive Oil
2 cups Mushrooms quartered
1 can Red Kidney Beans (540 ml)
1 can Six Bean Medley (540 ml)
1 cup Corn
2 shots espresso
2 cups Vegan Beef Broth
1 can Tomato Paste (156 ml)
2 tablespoon Chili Powder
1 tablespoon Garlic Powder
1 tablespoon Ground Cumin
1 tablespoon Oregano
1 teaspoon Paprika
1 teaspoon Red Chili Flakes
2-6 drops Liquid Smoke optional
To Serve
6 slice Bread toasted
2 Avocado
1 cup Vegan Sour Cream
1 cup Vegan Cheese Shreds
1 Lime juiced
1 tablespoon Cilantro
Instructions

Start by dicing your onion, mincing your garlic, and removing the casings from the sausages and set aside.
4 Vegan Sausages,5 Garlic Cloves,1 small Onion
Heat a large pot on medium-high heat and add olive oil. Once olive oil is heated and onion and garlic and cook until softened, about 3 min. Next, add your vegan sausage and break it apart with a spatula.
4 Vegan Sausages,1 small Onion,2 tablespoon Olive Oil,5 Garlic Cloves
Once the sausage is cooked add your spices and mix to combine and then add the mushrooms. Cook until mushrooms are softened, about 5 minutes.
2 tablespoon Chili Powder,1 tablespoon Garlic Powder,1 tablespoon Ground Cumin,1 tablespoon Oregano,1 teaspoon Paprika,1 teaspoon Red Chili Flakes,2 cups Mushrooms
Next, add diced tomatoes, espresso, vegan beef broth, six bean medley, red kidney beans, corn, liquid smoke, and tomato paste. Stir well to combine everything. bring the chili to a boil and then reduce heat to simmer for 20 minutes or until the chili thickens.
1 can Diced Tomatoes,1 can Red Kidney Beans,1 can Six Bean Medley,1 cup Corn,2 shots espresso,2 cups Vegan Beef Broth,1 can Tomato Paste,2-6 drops Liquid Smoke
While the chili cooks prepare some home made garlic bread.
6 slice Bread
Serve
Ladle the chili into a large bowl and top with vegan sour cream, avocado, vegan cheese shreds, lime, and cilantro.
2 Avocado,1 cup Vegan Sour Cream,1 cup Vegan Cheese Shreds,1 Lime,1 tablespoon Cilantro
Nutrition
Serving: 1serving
Calories: 470kcal
Carbohydrates: 61g
Protein: 30g
Fat: 13g
Saturated Fat: 2g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 6g
Sodium: 1437mg
Potassium: 1981mg
Fiber: 14g
Sugar: 10g
Vitamin A: 1318IU
Vitamin C: 16mg
Calcium: 142mg
Iron: 22mg

Vegan Protein Pancakes

These vegan protein pancakes are ready in under 20 minutes, have 24 grams of protein per serving and best of all they’re delicious! Make these for breakfast, brunch, dinner, a late-night snack or meal prep for the week!

I love breakfast, like really love breakfast. I would regularly eat it 3 times a day before going vegan. Pancakes are just little cakes that are acceptable to eat first thing in the morning. But these can be enjoyed any time of day. Since they’re so easy to make they can be enjoyed as a quick high protein snack or as part of a larger meal.

Why I Made Vegan Protein Pancakes

I have never been a huge pancake guy. I have always loved breakfast (it was the hardest part about going vegan) but was never that into pancakes. I have no idea why, it’s basically acceptable cake to eat in the morning, what’s not to love!?

Fast forward 20 plus years and I’ve rediscovered the glory of eating cake in the morning, afternoon, and snack. Although this time it’s packed with protein to give it a little extra kick!

How To Make Vegan Protein Pancakes

This vegan protein pancakes recipe is made using vegan vanilla pea protein. We found that pea protein was better suited for this recipe, as opposed to a hemp heart, or seed protein. They don’t give the same baking properties unfortunately so you’re breakfast cakes, I mean pancakes won’t be as fluffy. Still usable but just not as good.

Ingredients for Vegan Protein Pancakes

1 cup All-Purpose Flour
1.25 cups Unsweetened Soy Milk
⅓ cup Vegan Protein Powder around 1 scoop
2 tbsp Sugar
1 tbsp Baking Powder
1 tsp Vanilla
½ tsp Salt

Kitchen Equipment I used for recipe:

“Naked” Pea, Vegan Protein – A lot of proteins have a lot of additives and fillers, this vegan protein has none of that. It’s gluten-free, certified vegan, and “informed-choice” trusted for athletes.
Square Non-Stick Pancake Skillet – Having the right tools for cooking is half the battle. This square non-stick skillet is perfect for making pancakes.
Instructions for Vegan Protein Pancakes
Mix all of the ingredients in a bowl, being careful not to overmix (some lumps are good). Let sit for 10 minutes.
Heat a non-stick skillet on med-high with vegan butter. Once the butter is melted and spread on the pan, use a ⅓ cup to scoop and pour the pancake mix into the skillet. Cook for about 4-5 minutes, until bottom starts to get golden brown, flip and cook another 3 minutes until the edges begin to brown.
Serve with vegan butter, maple syrup, fresh fruit, coconut whipped cream

Full Measurements & Instructions Below!

Commonly Asked Questions for Vegan Protein Pancakes
How to store vegan protein pancakes?

These vegan protein pancakes can be stored in an airtight Tupperware container in the fridge for up to 5 days. It would be best to store them before any additional toppings were added to prevent them from going soggy and rancid sooner.

Can you make vegan protein pancakes ahead of time?

Yes, you can make these vegan protein pancakes ahead of time. This is a great recipe to use for meal prep for the week or so you can grab a vegan high-protein snack on the go! It’s best to store these fresh before any additional toppings are added to keep them fresh.

Sides to go with vegan protein pancakes?

These vegan protein pancakes are high in protein but aren’t a complete meal. Some ways to add some more nutrition, like vitamins and minerals would be to add one or more of these sides:

Fruit salad
Just Egg Quiche
Breakfast Skillet
Fruit Smoothie
Acai Bowl
Can you use different flours to make this recipe?

Ues you can use oat flour, gluten-free flour, or any other alternative flour to make this instead of all-purpose flour. Most flours have a 1:1 ratio but be sure to google the conversion ratio before cooking. It’s important to note that gluten gives structure and rise in cooked foods so any flour used that is gluten-free won’t be as firm or thick.

Vegan Protein Pancakes
Vegan Protein Pancakes
John Rush
These vegan protein pancakes are ready in under 20 minutes, have 24 grams of protein per serving and best of all they’re delicious!

Equipment
Mixing Bowl
Whisk
Non-Stick Pancake
Spatula
Ingredients

1x
2x
3x
1 cup All-Purpose Flour
1.25 cups Unsweetened Soy Milk
⅓ cup Vegan Protein Powder around 1 scoop
2 tablespoon Sugar
1 tablespoon Baking Powder
1 tablespoon Lemon Juice
1 teaspoon Vanilla
½ teaspoon Salt
Instructions

Mix all of the ingredients in a bowl, being careful not to overmix (some lumps are good). Let sit for 10 minutes.
Heat a non-stick skillet on med-high with vegan butter. Once the butter is melted and spread on the pan, use a ⅓ cup to scoop and pour the pancake mix into the skillet. Cook until bubbles begin to form on top (about 4-5 minutes) flip and cook another 3 minutes until the edges begin to brown.
Serve with vegan butter, maple syrup, fresh fruit, coconut whipped cream.
Pups Notes
Important to note that these pancakes won’t bubble on top like normal pancakes would, so it’s important to keep an eye on them so that they don’t burn.
Nutrition
Calories: 399kcal
Carbohydrates: 65g
Protein: 24g
Fat: 4g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 1g
Sodium: 1455mg
Potassium: 254mg
Fiber: 2g
Sugar: 13g
Vitamin A: 314IU
Calcium: 562mg
Iron: 8mg

Keyword
air fryer breakfast potatoes, buttermilk pancakes, high protein, protein, protein pancakes, vegan, vegan breakfast, vegan protein pancakes

Vegan Pigs In A Blanket Recipe

This recipe for vegan pigs in a blanket is so easy to make and they’re the perfect finger food for any occasion! The whole party will love these tasty vegan appetizers (and the pigs will thank you too!)

You can make these vegan pigs in blankets using an oven or air fryer!

Pretty much every party I’ve ever been to pigs in a blanket were served. They’re sadly very popular so I wanted to make easy vegan pigs in a blanket that you can make for your party or get-together.

I’ve been trying to create vegan pigs in a blanket for a while but all of the vegan hot dogs I tried weren’t very good, to say the least.

That was until I found the Field Roast Signature Stadium Style Dogs (at Sobeys). This isn’t a sponsored post I just really love them. They are hard to find so use your favourite vegan hot dogs.

If you want to make these fast, grab Pillsbury wiener wraps as they are accidentally vegan so that makes it even easier to make pigs in blankets that are vegan!

How To Make Vegan Pigs In A Blanket
This recipe is pretty straightforward to put together. There are only a few ingredients and can be prepped in 5 minutes and cooked in under 10! I personally use my air fryer to cook basically everything in my life at this point because I’m addicted but I made sure to make these both in the oven and air fryer so that I could know time measurements and temps for both, (hint; it takes about half the time in the air fryer, you’re welcome)

Take your roll of Pillsbury Wiener Wraps (or vegan puff pastry) and open them and unravel them. Seperate them at the perforate seams. You’ll have 6 sheets, cut each sheet into thirds so you have 18 wraps now. Next take you vegan wieners out of the package and cut them into thirds. Take a piece of wiener and place on one end of one piece of wrap. Roll them up until the seam attaches at the other end. Repeat process for other 17 wiener pieces.
*optional step* melt some vegan butter in a saucepan and add minced garlic. Use a brush to brush the vegan garlic butter on top of vegan pigs in a blanket.
Air Fryer Instructions: Place the wraps in your air fryer basket and turn the air fryer to 390 F for 7-10 minutes or until golden brown. (be careful they can burn easily in the air fryer)
Oven Instructions: Preheat oven to 375 F. Line a cookie sheet with parchment paper and space the wraps evenly out on sheet. Place in oven for 15-18 minutes or until they are golden brown.
Serve hot to your guests, with dijon mustard and BBQ sauce.

Dipping sauces for vegan pigs in a blanket
Dijon Mustard
BBQ Sauce
Vegan Chipotle Mayo
Cranberry Jam

itchen Equipment I used for recipe:

Ninja Foodie 9-1 Air Fryer Unit – Okay I’ll be the first to admit I was an air fryer hater before but now I am the ultimate air fryer truther! This is the unit I use and it’s unreal because it comes with an instant pot, steamer, dehydrator, sautee, and more all in one unit! It comes in a couple of different sizes (I got the 8 quarts and it’s huge but I love it).
Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
Vegan Pigs In A Blanket
Vegan Pigs in a Blanket
John Rush
These vegan pigs in a blanket are so easy to make and they’re the perfect holiday appetizer or snack! Vegan pigs in blankets can be made in an oven or air-fryer!

Equipment
Air Fryer
Ingredients

1x
2x
3x
6 Vegan Hot Dogs
1 roll Pillsbury Wiener Wraps or Vegan Puff Pastry
1 tablespoon Vegan Butter optional
1 teaspoon Minced Garlic optional
Instructions

Take your roll of Pillsbury Wiener Wraps (or vegan puff pastry) and open them and unravel them. Separate them at the perforated seams. You’ll have 6 sheets, cut each sheet into thirds so you have 18 wraps now. Next, take your vegan wieners out of the package and cut them into thirds.
Take a piece of wiener and place it on one end of one piece of wrap. Roll them up until the seam attaches at the other end. Repeat process for other 17 wiener pieces.
*optional step* melt some vegan butter in a saucepan and add minced garlic. Use a brush to brush the vegan garlic butter on top of vegan pigs in a blanket.
Place the wraps in your air fryer (oven instructions in notes) basket and turn the air fryer to 390 F for 7-10 minutes or until golden brown. Check at the 7 minute mark to ensure they don’t burn.
Serve hot to your guests, with dijon mustard and BBQ sauce.
Pups Notes
Oven Instructions: Preheat oven to 375 F. Line a cookie sheet with parchment paper and space the wraps evenly out on sheet. Place in oven for 15-18 minutes or until they are golden brown.

Keyword
air fryer, appetizer, apps, hors d’oeuvres, hot dogs, pigs in a blanket, vegan, vegan appetizer, vegan pigs in a blanket, wraps

Vegan Mushroom Soup

This vegan mushroom soup recipe is creamy, delicious and it’s ready in 25 min using one pot! Oh, and did I mention it’s gluten-free as well!

Mushrooms are usually a love or hate food group but I promise you’ll love this vegan mushroom soup! This vegan mushroom soup is the perfect way to start a meal or warm-up on a cool day!

How To Make Vegan Mushroom Soup

One of the greatest things about vegan soup is that they don’t require a ton of dishes to prepare. A pot, a knife and a cutting board are all you need!

For the soup stock, we used “beefless” beef broth, which gives the soup a lot of extra flavors, and it’s easy to find in Canada & the US. If you don’t have access to “beefless” broth for your mushroom soup, you can use vegetable stock and add 2 vegan beef bouillon cubes as well.

Start by dicing your onions, mincing your garlic and slicing your mushrooms.
In a pot melt vegan butter on med-high heat. Once heated add your onions and garlic and cook for 3 minutes until they begin to sweat, stirring frequently.
Add your mushrooms and saute them until they begin to get tender. (about 5 min)
Mix in cornstarch. The more cornstarch you add, the thicker it will be! Start small and add as you go for desired thickness.
Add in your broth and white wine and stir.
Stir in can of coconut cream.
Add in your seasonings (thyme, parsley salt and pepper)
This is a completely optional step: Since some people don’t like the big chunks of mushrooms, you can add everything to a food processor/blender to blend it all together and than add back into the pot to reheat. (we didn’t do this because we like chunky mushrooms)
Bring the soup to a boil, than reduce heat andlet simmer for 10 min.
Serve with garlic toast.
Good Sides for your Vegan Mushroom Soup

Vegan Garlic Toast
Vegan Pesto Tomato Mozzarella Sandwich
Kitchen Equipment I used for recipe:

Vegan Beef Bouillon – This stuff can be really hard to find, but when you buy it you basically don’t need to buy it again because this jar will last you forever!
The world’s sharpest knife set – highly recommend!
Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
Vegan Mushroom Soup
Vegan Mushroom Soup
John Rush
You’ll love this super easy vegan mushroom soup it’s creamy, you only need one pot and it’s ready in 25 min!

Equipment
Pot
Ladle
Knife
Cutting Board
Ingredients

1x
2x
3x
650 g Mushrooms cremini
1 can Coconut Cream
4 cups Broth
2-4 tablespoon Corn Starch
½ cup White Wine optional
4 tablespoon Butter
2 med Onions
2 tablespoon Garlic minced
2 tablespoon Parsley fresh, chopped
2 tablespoon Thyme fresh
Instructions

Start by dicing your onions, mincing your garlic and slicing your mushrooms.
In a pot melt vegan butter on med-high heat. Once heated add your onions and garlic and cook for 3 minutes until they begin to sweat, stirring frequently.
Add your mushrooms and saute them until they begin to get tender. (about 5 min)
Mix in corn starch the more cornstarch you add the thicker it will be start small and add as you go.
Add in your broth and white wine and stir.
Stir in can of coconut cream.
Add in your seasonings
*Optional Step* Add soup to a blender or food processor to get chunks of vegetables out.
Bring the soup to a boil, then reduce heat and let simmer for 10 min.
Serve with garlic toast.
Pups Notes
All-purpose flour can be substituted for cornstarch if you don’t have any, but it won’t be gluten-free anymore.
This recipe serves 4 people and can be refrigerated for up to a week.
Keyword
mushroom, mushroom soup, soup, vegan mushroom soup

Vegan Millionaire Shortbread

This vegan millionaire shortbread recipe is sweet, simple, and ready in an hour! I’ll show you how to make a vegan shortbread crust, caramel centre and chocolate topping using 7 ingredients.

Do you remember having millionaire shortbread as a kid?

I was determined to make this vegan millionaire shortbread taste exactly how I remembered growing up. Millionaire shortbread is flour, sugar, butter, caramel, milk chocolate, and more butter so not exactly the most vegan-friendly recipe in the world.

I discovered the perfect ingredients to make a delicious vegan version and had my friends try 3 different batches! I finally nailed this vegan millionaire shortbread recipe and I hope you really enjoy it!

How to make Vegan Millionaire Shortbread
This vegan millionaire shortbread recipe is easy despite three separate layers that need to be formed.

This recipe can be made relatively quickly, the one thing that takes the most time is allowing each layer to set and cool before adding the next layer to it. One thing I found helpful was putting the pan outside after each layer is added to allow it to cool faster. I live in northern Canada so it’s freezing in winter.

If you live in a warmer climate, putting the pan in the freezer works just as well. It’s important not to pour the layers on too soon or they won’t set properly. We’ll talk about that more as we’re preparing the vegan millionaire shortbread down below.

Shortbread Crust:

Preheat oven to 350 F. Line an 8×8 brownie pan with parchment paper or grease the sides and bottoms with vegan butter.
In a mixing bowl combine flour, sugar and salt. Next you’re going to cut in the butter. I started this process with a dough cutter tool and finished kneading it by hand once the butter wasn’t so messy, but you can easily do the whole thing by hand. Knead the dough until there is no loose flour left. Pour the dough into the brownie pan and press it firmly in to the bottom of the pan until it is evenly spread. Take a fork and prick holes throughout the dough and then place in the oven for 20 minutes. Do not forget to set the timer like I always do! When it’s ready, remove from the oven and either put in the freezer/outside to cool or if you have time you can leave on the counter to cool it will just take longer. Important to remember that you shouldn’t pour the caramel over the shortbread if it’s hot still as it won’t allow the caramel to set properly.
Vegan Caramel Centre:

While the dough is cooling in the freezer start making your vegan caramel centre. In a medium saucepan combine 1 can of sweetened condensed coconut milk, half a cup of butter and half a cup of dark brown sugar on low-medium heat, stirring frequently. Once all the ingredients have dissolved and mixed into each other, turn the heat up to medium-high and bring the caramel sauce to a boil stirring constantly. When it begins to boil turn the heat back down to low stirring constantly for 10 minutes to thicken.
Once the caramel sauce is ready, pour over the cooled shortbread crust. Tap the sides and gently bump the bottom to help spread the caramel sauce and get rid of any air bubbles. Place in the freezer to set.
Chocolate Topping:

While the caramel sauce is setting prepare your chocolate topping. Pour 1 cup semi-sweet chocolate chips and 1 tablespoon coconut oil into a glass container (Tupperware or measuring cup). Place container in a pan with water on medium heat and melt ingredients into each other mixing frequently.
When the chocolate is melted and combined pour over cooled caramel centre. Ensure an even spread across the top. Place in fridge to set.
Top with your favourite toppings (ours is flaky salt) cut the squares however you like, serve and enjoy feeling like a millionaire!
Tasty Toppings For Vegan Millionaire Shortbread:

Flaky Salt
Gold Flakes
Shaved Dark Chocolate
Raspberry Puree

Kitchen Equipment I used for recipe:

8×8 Square “Brownie” Pan, Set of 2 – I actually had to buy a square pan for this recipe. I couldn’t belive it, it’s the most basic tool in the kitchen. Anyhow, this is a great quality set of two square pans for a super low price!
Super Cute Teal Spatula Set – The spatula is easily the tool i use the most in the kitchen. It’s so multi-faceted that there’s really never not a good time to pull out a spatula! If you’re going to use a tool that much you want it to be two things, 1. great quality and 2. super cute so you look great using it! That’s exactly what this spatula set of four does!
Vegan Millionaire Shortbread Recipe
Vegan Millionaire shortbread
John Rush
This vegan millionaire shortbread recipe is sweet, simple, and ready in an hour! I’ll show you how to make a vegan shortbread crust, caramel centre and chocolate topping using 7 ingredients.

Equipment
Pot
Square Brownie Pan (8×8)
Spatula
Mixing Bowl
Ingredients

1x
2x
3x
Shortbread Crust
1.5 cups All-Purpose Flour 250g
¾ cup Vegan Butter 175g
⅓ cup Granulated Sugar 75g
1 pinch salt
Vegan Caramel Layer
1 can Sweetened Condensed Coconut Milk 320g
½ cup Vegan Butter 100g
½ cup Dark Brown Sugar 100g
Chocolate Layer
1.5 cup Semi-Sweet Chocolate Chips 150g
1 tablespoon Coconut Oil 14g
Instructions

Shortbread Crust
Preheat oven to 350 F. Line an 8×8 brownie pan with parchment paper or grease the sides and bottom with vegan butter.
In a mixing bowl combine flour, sugar, and salt. Next, you’re going to cut in the butter. I started this process with a dough cutter tool and finished kneading it by hand once the butter wasn’t so messy, but you can easily do the whole thing by hand. Knead the dough until there is no loose flour left. Pour the dough into the brownie pan and press it firmly into the bottom of the pan until it is evenly spread.
Take a fork and prick holes throughout the dough and then place in the oven for 20 minutes. Do not forget to set the timer like I always do! When it’s ready, remove it from the oven and either put it in the freezer/outside to cool or if you have time you can leave it on the counter to cool it will just take longer.
Vegan Caramel Centre
In a medium saucepan combine, 1 can of sweetened condensed coconut milk, half a cup of butter, and half a cup of dark brown sugar on low-medium heat, stirring frequently. Once all the ingredients have dissolved and mixed into each other, turn the heat up to medium-high and bring the caramel sauce to a boil stirring constantly. When it begins to boil turn the heat back down to low stirring constantly for 10 minutes to thicken.
Once the caramel sauce is ready, pour over the cooled shortbread crust. Tap the sides and gently bump the bottom to help spread the caramel sauce and get rid of any air bubbles. Place in the freezer to set.
Chocolate Topping
Pour 1 cup semi-sweet chocolate chips and 1 tablespoon coconut oil into a glass container (Tupperware or measuring cup). Place the container in a pan with water on mediuam heat and melt ingredients into each other mixing frequently.
When the chocolate is melted and combined pour over the cooled caramel centre. Ensure an even spread across the top. Place in fridge to set.
Top with your favourite toppings (ours is flaky salt) cut the squares however you like, serve, and enjoy feeling like a millionaire!
Pups Notes
Important to remember that you shouldn’t pour the caramel over the shortbread if it’s hot still as it won’t allow the caramel to set properly.

Keyword
British, caramel, chocolate banana smoothie, Desserts, millionaire shortbread, pastry, shortbread, vegan, vegan caramel, vegan dessert, vegan pastries

Vegan Loaded Sweet Potatoes

Okay for some people, like us, fall is upon us already and that means fall recipes like these vegan loaded sweet potatoes!

Seriously as I’m writing this it’s 0 degrees outside. Fall is here and basically so is winter too!

These fall sweet potatoes are loaded with a wild rice blend, mushrooms, onions, dried cranberries and top with pumpkin seeds and a homemade tahini sauce!

Fall being here means cozy recipes and pumpkin spiced EVERYTHING! Thankfully I haven’t jumped on the pumpkin spice train yet, but I have fallen on the “everything I eat during the fall season needs to be orange” train!

I love fall for so many reasons *ahem*my birthday is in the fall*ahem* including sweater weather and Halloween town movie marathons. To be honest, the biggest reason I love fall is the leaves changing colour and all the yellow and orange everywhere!

If I had to pick a favourite food group by colour it would probably be orange. Seriously! Not only is it nice to look at but orange foods generally are very healthy and have a lot of antioxidants that most people are lacking!

How To Make Loaded Sweet Potatoes
Putting these guys together is pretty straight forward and doesn’t require a lot of work or time. Most of the prep can be done while sweet potatoes are in the oven so it’s as easy as one, two, three. Hocus pocus.

Start by baking the sweet potatoes as they’ll take the longest. Preheat the oven to 425°. Rinse the sweet potatoes off and then stab holes in them. This allows steam to escape and reduces cook time! You can use a sharp knife or forks to accomplish this it doesn’t really matter.

2. Put them on a baking sheet and put them in the oven for 45 min. This may depend on your oven some may be more and some may be less, you can tell a sweet potato is done when you stab into it and it’s soft. You don’t want it to be mush though.

3. While the sweet potatoes are baking you can prepare everything else. Cooking the wild rice blend according to the packaging. Generally, double the water to rice ratio and cook 25 min. You don’t need a lot of rice for this recipe. The first time I made it I used 1 cup dry rice and had a lot of rice leftover. Not a bad idea if you want lunch the next day but definitely don’t need that much for this recipe!

4. Chop onions and quarter mushrooms. Add olive oil to a pan and cook the vegetables on medium heat until mushrooms are tender and onions are translucent (about 10 min). This shouldn’t take long so wait until the rice is almost done.

5. Add finished rice blend to the pan with mushrooms and onions. Turn off the heat. Add the dried cranberries and mix everything together.

6. While you wait for the sweet potatoes to finish baking cover rice blend to keep warm and make the tahini dressing.

7. In a bowl combine tahini, balsamic vinegar, maple syrup, and cinnamon.

8. Slowly add water one tablespoon at a time and then stirring in to reach the desired consistency. This is extremely important to remember! You can always add more water but you can’t take water out. Some people like it thicccc and some people like it thing so it’s a personally preference thing but you don’t want to add too much water and screw it all up!

9. Remove sweet potatoes from the oven and place onto a cutting board. Using a for to hold the potato in place cut into the top of the sweet potato to open a gap to add our filling.

10. Scoop filling into the center of the sweet potatoes, top with pumpkin seed and the tahini dressing. Serve, and enjoy these vegan loaded sweet potatoes!

Be sure to check out our air fryer cinnamon rolls recipe for a good treat after you’ve enjoyed these!

Remember that the ad proceeds we get from the website go back to helping animals in need so we really appreciate it when you click on our links and share the website and social media posts with your friends!

If you try this recipe I’d love to hear from you! You can rate it, comment about it, sending me pictures about it, I don’t care how but I want to hear from you and see how you enjoyed it!

Kitchen equipment I used:

The 9-1 absolute unit Air Fryer, Instant Pot, Dehydrator – I was actually very anti-Instant-pot/Air fryer for a long time and bought a couple in the past and could never get them to work or make any of the food taste good. This spaceship of an appliance changed everything! I make everything in it now! Desserts, Dinners, Dog Treats, you name it and I can make it in this beast. Highly recommend!
Orange fall-inspired apron – Honestly I don’t even know with this one I’ve just been super into aprons lately so I got a fall-themed one… I have zero regrets.
Vegan loaded sweet potato
Vegan Loaded Sweet Potato
John Rush
This easy vegan loaded sweet potato recipe can be made with 5 ingredients and can be topped with my homemade Tahini dressing! One of my favourite cozy recipes!

Equipment
Pot
Pan
Knives
Ingredients

1x
2x
3x
Vegan Loaded Sweet Potato
4 medium Sweet Potatoes
½ cup Wild Rice Blend
½ medium Onion yellow
12 whole White Mushrooms
½ cup Dried Cranberries
3 tablespoon Pumpkin Seeds shelled, unsalted
Tahini Dressing
¼ cup Tahini
½ teaspoon Balsamic Vinegar
1 tablespoon Maple Syrup
½ teaspoon Cinnamon
3 tablespoon Water more or less depending on desired consistency
Instructions

Vegan Loaded Sweet Potatoes
Start by baking the sweet potatoes as they’ll take the longest. Preheat the oven to 425°. Rinse the sweet potatoes off and then stab holes in them. This allows steam to escape and reduces cook time!
Put them on a baking sheet and put them in the oven for 45 min. This may depend on your oven some may be more and some may be less, you can tell a sweet potato is done when you stab into it and its soft.
While the sweet potatoes are baking you can prepare everything else. Cooking the wild rice blend according to the packaging. Generally double the water to rice ratio and cook 25 min.
Chop onions and quarter mushrooms. Add olive oil to a pan and cook the vegetables on medium heat until mushrooms are tender and onions are translucent (about 10 min). This shouldn’t take long so wait until the rice is almost done.
Add finished rice blend to the pan with mushrooms and onions. Turn off the heat. Add the dried cranberries and mix everything together.
While you wait for the sweet potatoes to finish baking cover rice blend to keep warm and make the tahini dressing
Remove sweet potatoes from the oven and place onto a cutting board. Using a for to hold the potato in place cut into the top of the sweet potato to open a gap to add our filling.
Scoop filling into the center of the sweet potatoes, top with pumpkin seed and the tahini dressing. Serve, and enjoy!
Homemade Tahini Dressing
In a bowl combine tahini, balsamic vinegar, maple syrup, and cinnamon.
Slowly add water one tablespoon at a time and then stirring in to reach the desired consistency. (remember you can always add more water but you can’t take water out)
Pups Notes
Every oven is different, some will cook significantly faster/longer than others. You know your oven best so take that into account when you’re baking the sweet potatoes
I chose to top these with a homemade tahini dressing but I’m sure they would be equally delicious with gravy or a cranberry sauce!
Nutrition
Serving: 1potato
Calories: 476kcal
Carbohydrates: 48g
Protein: 11g
Fat: 14g
Sodium: 147mg
Potassium: 1859mg
Fiber: 8g
Sugar: 18g
Vitamin A: 32063IU
Vitamin C: 127mg
Calcium: 580.6mg
Iron: 14.2mg

Vegan Hamburger Helper Recipe

This vegan hamburger helper recipe is so easy to make in 25 mins. The whole family will love this meatless hamburger helper that’s dairy-free and protein-packed!

This recipe makes a beyond meat hamburger helper but you can use any meat alternatives you prefer. It’s also a one-pot vegan hamburger helper (or one-pan) so it’s an easy clean-up recipe too!

Why I Made Hamburger Helper Vegan
Growing up I would have hamburger helper every once in a while, and it was especially popular at some of my friend’s houses. But it was always super salty for me so I never had a huge affinity for it. Since going vegan over 5 years ago I hadn’t thought much about this childhood staple.

Recently I was reading an article that was talking about General Mills wanting to sell Hamburger Helper for $3 billion! I researched it more and realized that hamburger helper is still one of the most popular brands in North America. It intrigued me to see if I could recreate the recipe that clearly so many love with less salt, more flavor, and vegan! That’s where this vegan hamburger helper recipe inspiration comes from, so I hope it’s everything you remember and more!

How To Make Vegan Hamburger Helper
This Hamburger Helper is incredibly easy to make, only requires one pan and generally, any skill level of cooking can make it. This vegan hamburger helper recipe is no different. You only need one cast-iron skillet/deep frying pan, a wooden spoon, and some love!

Ingredients for Hamburger Helper (Vegan)
Vegan Ground Beef
Onion
Pasta macaroni or shells
Beefless Beef Both
Shredded Vegan Cheese
Vegan Sour Cream
Nutritional Yeast
Garlic
BBQ Sauce
Lemon Juice
Dijon Mustard
Soy Sauce
Onion Powder
Paprika
Chili Powder
Cayenne
Kitchen Equipment I used for recipe:

Home » Recipes » Vegan Dinner Recipes

Vegan Hamburger Helper Recipe
January 14, 2022 by John 8 Comments

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This vegan hamburger helper recipe is so easy to make in 25 mins. The whole family will love this meatless hamburger helper that’s dairy-free and protein-packed!

This recipe makes a beyond meat hamburger helper but you can use any meat alternatives you prefer. It’s also a one-pot vegan hamburger helper (or one-pan) so it’s an easy clean-up recipe too!

How To Make Vegan Hamburger Helper
Why I Made Hamburger Helper Vegan
Growing up I would have hamburger helper every once in a while, and it was especially popular at some of my friend’s houses. But it was always super salty for me so I never had a huge affinity for it. Since going vegan over 5 years ago I hadn’t thought much about this childhood staple.

Beyond Meat Hamburger Helper
Ingredients for Hamburger Helper (Vegan)
Vegan Ground Beef
Onion
Pasta macaroni or shells
Beefless Beef Both
Shredded Vegan Cheese
Vegan Sour Cream
Nutritional Yeast
Garlic
BBQ Sauce
Lemon Juice
Dijon Mustard
Soy Sauce
Onion Powder
Paprika
Chili Powder
Cayenne
Kitchen Equipment I used for recipe:

Cast Iron Skillet Set (10 & 12 in) – So I got this set for my birthday from my mom and it seriously is sooo good! I used the larger (12 in) skillet for this recipe and it worked so well! Great quality skillets for an affordable price!
World’s Best 15 Piece Knife Set – This is completely just my opinion but this knife set is extremely affordable and it is easily one of the best knife sets I’ve used in my entire life. I used to buy new cutlery from the grocery store everytime I moved (which was a lot) but now I’ll never go with another knife set again!
How To make Hamburger Helper Meatless
Instructions for Hamburger Helper (Meatless)
1. Heat a large cast-iron skillet or frying pan with deep edges on medium-high heat with 2 tablespoon vegan butter. While the pan heats up dice your onion. When the pan has heat add the diced onions, 3 tablespoon of minced garlic, and the pack of thawed Beyond Meat ground beef cook until browned stirring frequently to ensure the onions don’t burn. Approximately 6 min.

2. When the Beyond Meat is browned stir in your spices. Add, 4 tablespoon of nutritional yeast, 1 tablespoon onion powder, 0.5 tablespoon paprika, 1 teaspoon of chili powder, 1 pinch of cayenne and 1 pinch of coarse salt. Next mix in your 4 cups of beefless beef broth, 2 tablespoon of BBQ sauce, 1 tablespoon of soy sauce, 2 tablespoon of lemon juice and 1 tablespoon of dijon mustard. Once the liquids are mixed together turn up the heat to high and bring to a boil. Once it’s boiling add 3.5 cups of pasta of choice (we used medium shells) to the pan cover and reduce heat to medium, stirring occasionally. Cook until the pasta is tender (about 15 minutes) lots of the liquid will be absorbed by the pasta.

3. Once the pasta is ready remove from the heat and stir in 1 cup of vegan cheese and half a cup of vegan sour cream. If you want it to be more liquid sub the sour cream for coconut cream or plant milk. Top with fresh chopped parsley and serve.

Full Measurements & Instructions Below!

Commonly Asked Questions
Can vegans eat Hamburger Helper?

No vegans cannot eat Hamburger Helper. Although the actual meat part needs to be added to it so you could easily sub that part out for a vegan alternative, the actual flavor packet contains whey which comes from dairy which vegans cannot ingest.

Can you use Beyond Meat for Hamburger Helper?

Yes, you can easily sub in and use Beyond Meat for Hamburger Helper. Since with Hamburger Helper you still need to add the meat yourself it’s quite easy to sub in Beyond Meat instead. Although this won’t make it fully vegan as Hamburger Helper contains whey in the flavor packets.

How To Make Dairy-Free Hamburger helper?

You can make a dairy-free hamburger helper from scratch by using dairy-free shredded cheese, dairy-free sour cream, and nutritional yeast for that creamy, cheesy taste in this recipe!

Vegan Hamburger Helper
Vegan Hamburger Helper
John Rush
This homemade vegan hamburger helper is so easy to make using beyond meat! The whole family will love this meatless hamburger helper that’s also dairy-free and packed with protein!

Equipment
Cast Iron Skillet
Spatula
Cutting Board
Ingredients

1x
2x
3x
1 pack Beyond meat Ground Beef or vegan meat alternative
1 large Onion
3.5 cups Pasta macaroni or shells
4 cups Beefless Beef Both
1 cup Shredded Vegan Cheese
½ cup Vegan Sour Cream
4 tablespoon Nutritional Yeast
3 tablespoon Garlic minced
2 tablespoon BBQ Sauce
2 tablespoon Lemon Juice
1 tablespoon Dijon Mustard
1 tablespoon Soy Sauce
1 tablespoon Onion Powder
½ tablespoon Paprika
1 teaspoon Chili Powder
1 pinch Cayenne
1 pinch Salt
Instructions

Heat a large cast-iron skillet or frying pan with deep edges on medium-high heat with 2 tablespoon vegan butter. While the pan heats up dice your onion. When the pan has heat add the diced onions, 3 tablespoon of minced garlic, and the pack of thawed Beyond Meat ground beef cook until browned stirring frequently to ensure the onions don’t burn. Approximately 6 min.
When the Beyond Meat is browned stir in your spices. Add, 4 tablespoon of nutritional yeast, 1 tablespoon onion powder, 0.5 tablespoon paprika, 1 teaspoon of chili powder, 1 pinch of cayenne and 1 pinch of coarse salt. Next mix in your 4 cups of beefless beef broth, 2 tablespoon of BBQ sauce, 1 tablespoon of soy sauce, 2 tablespoon of lemon juice and 1 tablespoon of dijon mustard. Once the liquids are mixed together turn up the heat to high and bring to a boil. Once it’s boiling add 3.5 cups of pasta of choice (we used medium shells) to the pan cover and reduce heat to medium, stirring occasionally. Cook until the pasta is tender (about 15 minutes) lots of the liquid will be absorbed by the pasta.
Once the pasta is ready remove from the heat and stir in 1 cup of vegan cheese and half a cup of vegan sour cream. If you want it to be more liquid sub the sour cream for coconut cream or plant milk. Top with fresh chopped parsley and serve.

Vegan Ginger Snap Cookies

These vegan fish tacos are loaded with pickled onions, red cabbage coleslaw, avocado, and a hint of lime, they’ll make you feel like you’re in paradise! These tacos have a nice crispy exterior and a soft flaky inside.

These vegan fish tacos are light and refreshing meals and are perfect for sharing with others. You can make these for special events or a random night during the week, you will not be disappointed!

Why I Made Vegan Fish Tacos
I talked about not being a huge fan of fish before going vegan and while that remains true I did have fish tacos I really did enjoy once while living in San Diego. So now I’m going to base my entire personality around that… Just Kidding but I did want to try and recreate them using our new vegan fish recipe!

Growing up my family never had like set nights for dinner. You know the ones you see on tv? On Sundays, we eat meatloaf and we have taco Tuesday etc. those ones. That was never my family and to be honest, I’m kind of happy about that. My family wasn’t very convenient and so I had a different upbringing than most. Today I live my life very differently than most people and that’s why we’re having tacos on a Wednesday!

I always like pushing the boundaries of my culinary abilities because I firmly believe that is how we all get better at our respective crafts. This is definitely one of the recipes that did that for me. Not that these vegan fish tacos are overly complicated, it’s pretty straightforward, but getting all of the flavors just right so that they all worked well together was tough. I’m glad I tried this recipe out a couple of different ways so I know for sure that I loved this way the most!

How To Make Vegan Fish Tacos
Everyone enjoys their tacos differently. Some people enjoy hard shells some enjoy softshells (this is the correct answer) so you may want to add different things to your vegan fish tacos than me but this recipe gives you a framework to work with and you can go from there. I personally think the way I constructed these vegan fish tacos is perfect but everyone is different and that’s okay!

Ingredients for Vegan Fish Tacos
Vegan Fish Fillets (or frozen fillets)
Corn Tortillas
Red Onions
Red Cabbage Coleslaw
Avocado
Corn
Lime Crema
Cilantro (optional, but not really)
Lime

Kitchen Equipment I used for recipe:

Quality Wide Mouth Pickling Jar Set – I somehow ran out of mason jars as I was recipe testing so I had to order some more and these were great! They have a large mouth than typical mason jars so it was easier to stuff the red onions in them for pickling!
Wok for Deep Frying – If you have a deep fryer feel free to use that but I don’t and I don’t plan on ever buying one. This wok is great because the few times a year I want to deep fry I can do it in this and for the rest of the year, I can use it for other things!
Instructions for Vegan Fish Tacos
Pickled Onions
Thinly slice 1 large red onion. Stuff the slices fairly tight into a large mason jar. Depending on the size of the onion/jar you may have to split it into 2 jars. Add peppercorns to the jar.
Bring 2 cups of water, 2 cups of vinegar, 1/3 cup of sugar, and 2 tbsp of sea salt to a boil. Then gently pour into the jars until the onions are completely covered.
Seal the jar with a lid and let refrigerate for at least 30 minutes. The larger the slices the longer the pickling process can take.
Red Cabbage Coleslaw
In a large mixing bowl whisk together 1/2 cup of vegan mayonnaise 4 tbsp of lemon juice, and 2 tbsp of cilantro. Next add 4 cups of sliced red cabbage, and 1 cup of corn kernels and mix together until combined.
Set aside in refrigerator until ready to be used.
Vegan Fish Sticks
Open the can of hearts of palms and gently squeeze excess water from the sticks. Tear the palm sticks apart by hand shredding them into smaller pieces. In a mixing bowl add your shredded hearts of palm 1/2 cup of panko crumbs, 2 tbsp of vegan sour cream, 2 tsp of old bay spice, and 1 tbsp of crumbled roasted seaweed. Grab a handful of the mixture and form them into small sticks approximately half an inch wide and 3 inches long shapes. The mixture creates between 10-12 fish sticks depending on how big you make them. Place them on a plate and refrigerate them while you prepare the batter.
In a large Wok or deep fryer heat oil on high. Oil is ready when you put one droplet of water in and it begins to sizzle, alternatively, you can use an oil thermometer.
In a large mixing bowl mix all of the dry ingredients for the beer batter together. Then mix in your beer a half a cup at a time, you want your batter to resemble a runny pancake batter but not too wet.1 cup Flour,1 tbsp Garlic Powder,1 tbsp Onion Powder,1 tbsp Old Bay Spice,1 tsp Paprika,1.5 cups Beer
Once the batter is ready place your fillets in and cover them completely in batter. Using tongs or the spider spatula lower the vegan fish fillets into the heated oil one at a time. Cooking until golden brown and crispy about 3-5 minutes, flipping if necessary. Repeat this process for all of the fish sticks.
Serving
Put all of the finished ingredients into bowls/plates and serve potluck style.

Full Measurements & Instructions Below!

Commonly Asked Vegan Fish Tacos Questions
Can you make these ahead of time?

You can make many elements of the vegan fish tacos ahead of time. Preparing the pickled onions, the red cabbage coleslaw and the filling for the fish sticks the night before will save you a lot of time when it comes to actually cooking these and is highly recommended. It is however not recommended to deep fry them ahead of time as they will become soggy and deteriorate quickly.

How do you store vegan fish tacos?

It’s recommended that if at all possible eat all of the vegan fish tacos fresh. You can save and store certain elements, such as the red cabbage coleslaw and pickled onions.

What else can you serve with fish tacos?

Tacos in general are very versatile. You can serve them with so many different things for so many different tastebuds. Some of my favorite things to serve with fish tacos are:

Limes
Sour Cream
Cheese Shreds
Guac
Jalapenos
Salsa/Pico de Gallo
Nachos
Elote (Mexican Street Corn)
Refried Beans
Vegan Fish Tacos
Vegan Fish Tacos
John Rush
These vegan fish tacos are loaded with pickled onions, red cabbage coleslaw, avocado, and a hint of lime, they’ll make you feel like you’re in paradise! These tacos have a nice crispy exterior and a soft flaky inside.

Equipment
Wok or deep fryer
Mixing Bowl
Knife
“Spider” Ladle Strainer
Ingredients

1x
2x
3x
Vegan Fish
2 cans Hearts of Palm 15 oz cans
½ cup Panko Crumbs
2 tbsp Vegan Sour Cream
2 tsp Old Bay Spice
1 tbsp Roasted Seaweed or nori sheet
Beer Batter
1.5 cups Beer preferably red beer (see notes)
1 cup Flour
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Old Bay Spice
1 tsp Paprika
Red Cabbage Coleslaw
4 cups Purple Cabbage sliced
½ cup Vegan Mayonaise
4 tbsp Lemon Juice
1 cup Corn Kernels
2 tbsp Cilantro chopped
Pickled Onions
1 Large Red Onion
2 cups White Vinegar
2 cups Water
⅓ cup Sugar
2 tbsp Whole Peppercorns
2 tbsp Sea Salt
To Serve
10 Corn Tortillas
2 Avocados sliced
½ cup Lime Crema
Cilantro
Instructions

Pickled Onions
Thinly slice 1 large red onion. Stuff the slices fairly tight into a large mason jar. Depending on the size of the onion/jar you may have to split it into 2 jars. Add peppercorns to the jar.
Bring 2 cups of water, 2 cups of vinegar, 1/3 cup of sugar, and 2 tbsp of sea salt to a boil. Then gently pour into the jars until the onions are completely covered.
Seal the jar with a lid and let refrigerate for at least 30 minutes. The larger the slices the longer the pickling process can take.
Red Cabbage Coleslaw
In a large mixing bowl whisk together 1/2 cup of vegan mayonnaise 4 tbsp of lemon juice, and 2 tbsp of cilantro. Next add 4 cups of sliced red cabbage, and 1 cup of corn kernels and mix together until combined.
Set aside in refrigerator until ready to be used.
Vegan Fish Sticks
Open the can of hearts of palms and gently squeeze excess water from the sticks. Tear the palm sticks apart by hand shredding them into smaller pieces. In a mixing bowl add your shredded hearts of palm 1/2 cup of panko crumbs, 2 tbsp of vegan sour cream, 2 tsp of old bay spice, and 1 tbsp of crumbled roasted seaweed. Grab a handful of the mixture and form them into small sticks approximately half an inch wide and 3 inches long shapes. The mixture creates between 10-12 fish sticks depending on how big you make them. Place them on a plate and refrigerate them while you prepare the batter.
In a large Wok or deep fryer heat oil on high. Oil is ready when you put one droplet of water in and it begins to sizzle, alternatively, you can use an oil thermometer.
In a large mixing bowl mix all of the dry ingredients for the beer batter together. Then mix in your beer in a half a cup at a time, you want your batter to resemble a runny pancake batter but not too wet.
1 cup Flour,1 tbsp Garlic Powder,1 tbsp Onion Powder,1 tbsp Old Bay Spice,1 tsp Paprika,1.5 cups Beer
Once the batter is ready place your fillets in and cover them completely in batter. Using tongs or the spider spatula lower the vegan fish fillets into the heated oil one at a time. Cooking until golden brown and crispy about 3-5 minutes, flipping if necessary. Repeat this process for all of the fish sticks.

Serving
Put all of the finished ingredients into bowls/plates and serve potluck style.
Pups Notes
The red cabbage coleslaw is optional to make, I enjoy it with my vegan fish tacos but others might not!
Nutrition
Serving: 1taco
Calories: 190kcal
Carbohydrates: 27g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 1g
Cholesterol: 1mg
Sodium: 63mg
Potassium: 285mg
Fiber: 5g
Sugar: 2g
Vitamin A: 115IU
Vitamin C: 9mg
Calcium: 46mg
Iron: 1mg

Keyword
cinco de mayo, fish, fish taco, hearts of palm, mexican, summer recipe, tacos, vegan, vegan fish, vegan fish tacos

Vegan Fish Tacos

These vegan fish tacos are light and refreshing meals and are perfect for sharing with others. You can make these for special events or a random night during the week, you will not be disappointed!

Ingredients for Vegan Fish Tacos
Vegan Fish Fillets (or frozen fillets)
Corn Tortillas
Red Onions
Red Cabbage Coleslaw
Avocado
Corn
Lime Crema
Cilantro (optional, but not really)
Lime

Kitchen Equipment I used for recipe:

Full Measurements & Instructions Below!

Commonly Asked Vegan Fish Tacos Questions
Can you make these ahead of time?

How do you store vegan fish tacos?

It’s recommended that if at all possible eat all of the vegan fish tacos fresh. You can save and store certain elements, such as the red cabbage coleslaw and pickled onions.

What else can you serve with fish tacos?

Tacos in general are very versatile. You can serve them with so many different things for so many different tastebuds. Some of my favorite things to serve with fish tacos are:

Equipment
Wok or deep fryer
Mixing Bowl
Knife
“Spider” Ladle Strainer
Ingredients

Keyword
cinco de mayo, fish, fish taco, hearts of palm, mexican, summer recipe, tacos, vegan, vegan fish, vegan fish tacos

Vegan Fish & Chips

This vegan fish and chips recipe is so authentic that you won’t know you aren’t eating the real thing! Thanks to hearts of palm we’re able to mimic the flaky texture of fish that we beer batter and deep fry. Enjoy this classic recipe any night of the week, no pub needed!

Why I Made Vegan Fish and Chips
The classic “when I was growing up” moment here. Except for the complete opposite. I hated fish before I went vegan. I literally never enjoyed it. My parents never really ate. The only time they would is when they ordered fish and chips from a small diner in Chippewa where I grew up but it stunk so bad I always hated it.

A lot of people go pescatarian because they can’t give up fish and this recipe is to show everyone that you can still enjoy all your favorite foods without the need to hurt animals. And yes fish count as animals too.

Much to my surprise without the strong pungent smell of fish I actually very much enjoy vegan fish and chips! Crispy beer batter on the outside and the flaky juicy interior is a delicious combination, especially when you pair it with our vegan tartar sauce

How To Make Vegan Fish and Chips
This recipe is actually relatively easy to make! Ironically it’s the homemade french fries or chips that take the most time. If you’re making them from frozen, which is perfectly acceptable, it would cut down on how much time you need to make this recipe.

In recipe testing, I tried making the batter in several different ways to see how we could get the best and crispiest batter. I unashamedly ran out of beer one time testing the recipe and had to use a grapefruit Bubly. The results were surprisingly not that bad but out of all the beers and bubbly waters I tried red beers (think Rickards Red) gave us the best results.

I’ve seen quite a few people use a food processor to blend the ingredients together but that doesn’t give you the flaky texture that actually fish gives you so I prefer to tear the hearts of palms apart by hand.

Ingredients for Vegan Fish and Chips
Hearts of Palm
Panko
Roasted Seaweed
Vegan Sour Cream
Neutral Cooking Oil
Beer or Bubbly Water (red beer if possible)
Flour
Spices

Kitchen Equipment I used for recipe:

‘Spider’ Ladle Strainer – Don’t worry this has nothing to do with actual spiders but this tool is integral to your success of not burning yourself or your house down!
Wok for Deep Frying – If you have a deep fryer feel free to use that but I don’t and I don’t plan on ever buying one. This wok is great because the few times a year I want to deep fry I can do it in this and for the rest of the year, I can use it for other things!
Instructions for Vegan Fish and Chips
If you’re cooking the fries from frozen follow the instructions on the bag. Start by washing your potatoes and getting rid of all the dirt on them. Place the potatoes on a cutting board and cut them into shoestring pieces. Place the pieces into a large bowl and cover with cold water for 10 minutes. Strain your potatoes and pat them dry with a paper towel.
Prepare your fish fillets. Open the can of hearts of palms and gently squeeze excess water from the sticks. Tear the palm sticks apart by hand shredding them into smaller pieces. Add Panko crumbs, vegan sour cream, old bay spice, and crumbled roasted seaweed and combine. Grab a handful of the mixture and form them into fillets shapes about half an inch thick. The mixture creates between 3-4 fillets depending on how big you make them. Place them on a plate and refrigerate them while you cook the rest.
In a large Wok or deep fryer heat oil on high. Oil is ready when you put one droplet of water in and it begins to sizzle, alternatively, you can use an oil thermometer. Use a spider spatula or tongs to gently lower the fries into the oil cooking for 8 minutes (not cooking them all the way through) work in batches if necessary. Use the spider spatula to remove the fries from the oil and let them rest in a paper towel-lined bowl for 5-10 minutes. Let the oil heat back up and then place the fries back into the oil and cook until crispy about 10 more minutes. Remove them from the oil and place them on a paper towel to absorb excess oil.
In a large mixing bowl mix, all of the dry ingredients for the beer batter together. Then mix in your beer in a half a cup at a time. Once the batter is ready place your fillets in and cover them completely in batter. Using tongs or the spider spatula lower the vegan fish fillets into the heated oil one at a time. Cooking until golden brown and crispy about 3-5 minutes, flipping if necessary. Repeat this process for all of the fillets.
Plate the vegan fish fillets with french fries.
Serve with a slice of lemon and vegan tartar sauce.

Full Measurements & Instructions Below!

Commonly Asked Vegan Fish and Chips Questions
Can you make vegan fish and chips ahead of time?

This meal is best enjoyed fresh right after cooking them. You can prepare certain aspects of this meal ahead of time. The inside of the vegan fish can be refrigerated for 24 hours before use.

How to store vegan fish and chips?

It’s best to enjoy vegan fish and chips freshly cooked as with many deep-fried foods they tend to lose their crispiness the longer they sit out. They can be refrigerated for up to 48 hours after cooking and reheated in the oven.

Vegan Fish and Chips
Vegan Fish & Chips
John Rush
This vegan fish and chips recipe is so authentic that you won’t know you aren’t eating the real thing! Thanks to hearts of palm we’re able to mimic the flaky texture of fish that we beer batter and deep fry. Enjoy this classic recipe any night of the week, no pub needed!

Equipment
Wok
Air Fryer
Mixing Bowl
Tongs
“Spider” Ladle Strainer
Ingredients

1x
2x
3x
Vegan Fish
2 cans Hearts of Palm
½ cup Panko Crumbs
2 tablespoon Vegan Sour Cream
2 teaspoon Old Bay Spice
1 tablespoon Seaweed crumbled
Beer Batter
1.5 cups Beer
1 cup Flour
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Old Bay Seasoning
1 teaspoon Paprika
Chips
4 large Russet Potatoes
1 tablespoon Olive Oil
1 teaspoon Sea Salt
Or
1 bag Frozen French Fries optional
Instructions

Chips
If you’re cooking the fries from frozen follow the instructions on the bag. Start by washing your potatoes and getting rid of all the dirt on them. Place the potatoes on a cutting board and cut them into shoestring pieces. Place the pieces into a large bowl and cover with cold water for 10 minutes. Strain your potatoes and pat them dry with a paper towel.
In a large Wok or deep fryer heat oil on high. Oil is ready when you put one droplet of water in and it begins to sizzle, alternatively, you can use an oil thermometer.
Use a spider spatula or tongs to gently lower the fries into the oil cooking for 8 minutes (not cooking them all the way through) work in batches if necessary. Use the spider spatula to remove the fries from the oil and let them rest in a paper towel-lined bowl for 5-10 minutes. Let the oil heat back up and then place the fries back into the oil and cook until crispy about 10 more minutes. Remove them from the oil and place them on a paper towel to absorb excess oil.
Vegan Fish
Prepare your fish fillets. Open the can of hearts of palms and gently squeeze excess water from the sticks. Tear the palm sticks apart by hand shredding them into smaller pieces. Add Panko crumbs, vegan sour cream, old bay spice, and crumbled roasted seaweed and combine. Grab a handful of the mixture and form them into fillets shapes about half an inch thick. The mixture creates between 3-4 fillets depending on how big you make them. Place them on a plate and refrigerate them while you cook the rest.
In a large mixing bowl mix, all of the dry ingredients for the beer batter together. Then mix in your beer in a half a cup at a time.
Once the batter is ready place your fillets in and cover them completely in batter. Using tongs or the spider spatula lower the vegan fish fillets into the heated oil one at a time. Cooking until golden brown and crispy about 3-5 minutes, flipping if necessary. Repeat this process for all of the fillets.
Plate the vegan fish fillets with french fries.
Serve with a slice of lemon and vegan tartar sauce.
Pups Notes
Any carbonated drink would work instead of beer but through recipe testing I found that red beers worked best!
I’ve seen quite a few people use a food processor to blend the ingredients together but that doesn’t give you the flaky texture that actually fish gives you so I prefer to tear the hearts of palms apart by hand.
Nutrition
Serving: 1serving
Calories: 578kcal
Carbohydrates: 111g
Protein: 17g
Fat: 7g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 3g
Sodium: 703mg
Potassium: 1678mg
Fiber: 10g
Sugar: 4g
Vitamin A: 97IU
Vitamin C: 33mg
Calcium: 171mg
Iron: 10mg