Rescue Dog Kitchen – Dog Hair Included

his Just Egg quiche recipe is easy to make, tastes delicious, and is a healthy way to start your day! They’re a family breakfast favourite in my house!

Just Egg liquid pourable is a game-changer for making so many egg-free recipes! So far I’ve made quiches, omelets, fried rice, fresh pasta, and scrambled eggs with it. I still can’t believe that this egg replacement is made from mung beans!

How to Make the Just Egg Quiche
Just Egg quiche is relatively easy to make but there are a few variations to it depending on which route you take. You can make a full quiche, small quiches, or really mini quiches. For the purpose of this recipe, we’ll be making the small quiches in a regular muffin pan. Instructions on how to do the variations will be below.

Fun fact: a lot of the pre-made frozen pie shells you can buy at the grocery store are actually plant-based and egg-free by accident! If you’re keen on making your own pie shell I recommend this recipe!

Grab your muffin pan and lightly grease the inside of the tins with some oil or plant-based butter.
Preheat your oven to 350 degrees. If you’re using a frozen pie shell instead of from scratch place on counter to thaw. If making one from scratch do it now.
Chop your vegetables (red peppers, onions, mushrooms and spinach) and mix in a bow to combine together.
If you’re using mini pie shells simply add the vegetables in the shell about half way up and top with your favourite plant-based cheese. Then pour Just Egg liquid to cover up to the ¾ mark of the shell. If you’re using a full pie shell to make small quiches (like I did) it’s still easy. Take your thawed pie shell and smash it into a ball of dough and roll it out and take a large circle cookie cutter and cut out your mini shells from there. (you can just rip circles to it doesn’t have to be professional) Take those mini shells place in the muffin pan and then proceed with the ingredients.
Place the quiches in the oven for 25 min. Check the quiches by stabbing a toothpick through the middle. If it comes up wet put them back in for 5 more minutes.
When they’re ready take them out of the oven and let them cool on a rack for 5 minutes (they’re very hot when they first come out so be careful)
Serve and enjoy!
*Quiche is great at room temperature so don’t worry about making these in advance. But you don’t want to let them just sit out for hours and hours because bacteria is a thing. So stick them in the fridge if they’re sitting out for more than an hour.

Optional add-in ingredients for Just Egg Quiche:

Peppers
Bac’n bits
Onions
Spinach
Kale
Tomatoes
Plant-Based Sausage
Green Onions
Vegan Pesto
Fresh Herbs
Plant-Based Cheese
Mushrooms
Asparagus
Violife feta
Kitchen Equipment I used for recipe:

Muffin Tray – I actually had to purchase a muffin tray for this recipe becasue I legit never make muffins so I never had one before lol This muffin tray set is quality and won’t break the bank!
Gold Cooling Rack – There really isn’t a difference between a regular cooling rack and a gold one BUT they look super cute in pics so I love mine so much!
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!
Just Egg Quiche
Just Egg Quiche
John Rush
This Just Egg quiche recipe is easy to make, tastes delicious, and is a healthy way to start your day! They’re a family breakfast favourite in my house!

Equipment
▢
Muffin Pan
▢
Cooling Rack
Ingredients

1x
2x
3x
▢1 bottle Just Egg liquid
▢12 small Tart crusts, frozen or 2 frozen pie shells
▢Plant-based Cheese shreds
▢Red pepper
▢Mushrooms
▢Onions
▢Spinach
▢Olive Oil or spray to grease muffin pan
Instructions

Take out your muffin pan and lightly grease the inside of the tins with some oil or vegan butter/spray.
Preheat your oven to 350 degrees. If you’re using a frozen pie shell instead of from scratch place it on the counter to thaw. If making one from scratch do it now.
Chop your vegetables, red peppers onions mushrooms spinach, and mix in a bow to combine together.
If you’re using mini pie shells simply add the vegetables in the shell about halfway up and top with your favorite plant-based cheese. Then pour Just Egg liquid to cover up to the ¾ mark of the shell. If you’re using a full pie shell to make small quiches (like I did) it’s still easy. Take your thawed pie shell and smash it into a ball of dough and roll it out and make a large circle cookie cutter and cut out your mini shells from there. (you can just rip circles to it doesn’t have to be professional) Take those mini shells place them in the muffin pan and then proceed with the ingredients.
Place the quiches in the oven for 25 min. Check the quiches by stabbing a toothpick through the middle. If it comes up wet put them back in for 5 more minutes.
When they’re ready take them out of the oven and let them cool on a rack for 5 minutes (they’re very hot when they first come out so be careful)
Serve and enjoy!
Pups Notes
Quiche is great a room temperature so don’t worry about making these in advance. But you don’t want to let them just sit out for hours and hours because bacteria is a thing. So stick them in the fridge if they’re sitting out for more than an hour.
The vegetables used are a general guideline and my personal preference but you can easily switch it up and put other veggies in! (more ideas in blog post)

This Just Egg french toast recipe takes 6 mins to make & tastes even better than regular french toast. This french toast is so easy to prepare with liquid just egg and makes delicious french toast in minutes!

I love french toast, it’s so easy to make it without eggs using just egg! Ever since going vegan, I’ve been using Liv B’s vegan french toast recipe where she uses tofu as the binder and it’s so good, but on lazy days, using Just Egg as the binder makes this french toast recipe super easy!

How to make Just Egg French Toast
The best part about Just Egg is it works exactly like scrambled eggs. So If you’ve ever made french toast before… this Just Egg french toast recipe will taste super similar, and with my additional spices, it takes it to the next level.

1. Heat your pan or griddle on medium heat with some vegan butter in it. In a shallow dish such as a pie pan whisk together your Just Egg, plant milk, vanilla and spices. When the pan is heated and the butter coats the bottom, dunk a piece of bread in the egg mixture and flip so both sides are coated in Just Egg, then place in the pan. Fill the pan with as many pieces as you can. Cook for about 3-4 minutes until they’re golden brown and then flip for another 3 minutes.

2. Transfer the Just Egg french toast to a plate and repeat for the remaining pieces, adding butter to the pan between each transfer.

3. Top the vegan eggnog french toast with your toppings of choice and serve immediately.

Full Recipe Measurements & Ingredients are down below

Toppings for Just Egg French Toast
Maple Syrup or corn syrup
Fruit
Coconut Whipped Cream
Powdered Sugar

Kitchen Equipment I used for recipe:

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!
Super cheap but quality non-stick pan – A good non-stick pan will change your life and it doesn’t have to break the bank. I love this one because it’s made out of granite and is super durable!
If you try this recipe, please leave it a 5-star review in the comments section below! I’d love to hear from you! You can rate it, comment about it, send us pictures about it on Instagram @RescueDogKitchen.

Just Egg French Toast
Just Egg French Toast
John Rush
This Just Egg french toast recipe takes 6 mins to make and is so easy to prepare by using liquid just egg to make french toast.

Equipment
Pie Dish or Large Shallow Bowl
Whisk
Pan
Spatula
Ingredients

1x
2x
3x
¾ cup Just Egg
¼ cup Plant-Milk we used soy milk
1 tablespoon Vegan Butter
2 teaspoon Vanilla Extract
1 teaspoon Cinnamon
½ teaspoon Nutmeg
8 slices Bread French, Brioche, White, Rye
Instructions

Heat your pan or griddle on medium heat with some vegan butter in it. In a shallow dish such as a pie pan whisk together your Just Egg, plant milk, vanilla and spices.
When the pan is heated and the butter coats the bottom, dunk a piece of bread in the egg mixture and flip so both sides are coated in Just Egg, then place in the pan. Fill the pan with as many pieces as you can. Cook for about 3-4 minutes until they’re golden brown and then flip for another 3 minutes.
Transfer the Just Egg french toast to a plate and repeat for the remaining pieces, adding butter to the pan between each transfer.
Top the vegan eggnog french toast with your toppings of choice and serve immediately.

This high-protein vegan breakfast burrito is the perfect way to start your day! With over 40 grams of plant-based protein and 100% deliciousness, you won’t want to start your day any other way!

Protein is the building block for your muscles to grow. Ensuring that you get enough protein throughout the day is important especially if you have athletic goals in mind. Starting your day with over 40 grams is a great way to start and stay on track!

high protein vegan breakfast burrito
Why I Made High Protein Vegan Breakfast Burrito
I’ve talked about it before but I love breakfast, like really love breakfast. I also love burritos, there’s so much to love. I decided to combine my love of breakfast and my love for burritos into this recipe.

When I first went vegan I found it very difficult to know what to eat for breakfast (aside from oatmeal). Every year it becomes easier and easier to make vegan breakfasts as more products come out. I wanted to help you figure out a great and delicious way to start your day and keep your gains!

How To Make High Protein Vegan Breakfast Burrito
We used Just Egg as the base of this high-protein vegan breakfast burrito recipe. There are quite a few other options out now (Nabati etc.) as well as tofu scramble that would taste great and also be high in protein that you can use as well.

Ingredients for High Protein Vegan Breakfast Burrito
Protein Wraps (we used Flat-Out brand)
Just Egg
Mushrooms
Pico de Gallo
Avocado
Lime Crema
Green Pepper
Vegan Sausage Patties (we used Gardein)
Spinach
high protein vegan breakfast burrito
Kitchen Equipment I used for recipe:

Black Salt (Kala Namak) for “eggier” vegan scramble – Typically you won’t find black salt in just any grocery store. Usually you’d have to go to a specialty food story, which you may not have access too. Black salt isn’t necessary but it does add extra flavour to any vegan scramble 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!
Instructions for High Protein Vegan Breakfast Burrito
Start by chopping your mushrooms and dicing the green pepper.
Heat a frying pan on medium-high heat. When the pan is heated pour ¾ cup of Just Egg into it. Use a spatula to scramble the eggs and fry the eggs until cooked all the way through. While the Just Egg cooks in two separate frying pans fry your chopped mushrooms and vegan sausage patties. Set aside.
Lay your protein wrap flat and assemble them as follows: Vegan scramble, vegan sausage, mushrooms, vegan cheese, avocado, pico de gallo, green pepper, vegan lime crema, bac’n bits, and spinach.
Wrap the burrito and enjoy!
high protein vegan breakfast burrito
Full Measurements & Instructions Below!

Commonly Asked Questions High Protein Vegan Breakfast Burrito
Can you make these vegan breakfast burritos ahead of time?

Burritos are notoriously hard to make ahead of time. Because of the ingredients inside them reheating them makes it difficult to reheat. Nobody likes warm spinach or cream sauce. If you were to prepare these high-protein vegan breakfast burritos ahead of time it would be best if you did not add the sauce and spinach and add them after you’ve reheated them.

high protein vegan breakfast burrito
High Protein Vegan Breakfast Burrito
John Rush
This high-protein vegan breakfast burrito is the perfect way to start your day! With over 40 grams of plant-based protein and 100% deliciousness!

Equipment
▢
Cutting Board
▢
Knife
▢
Frying Pan
▢
Spatula
Ingredients

1x
2x
3x
▢2 Protein Wraps we used Flat-Out brand
▢¾ cup Just Egg
▢1 cup Mushrooms chopped
▢½ cup Pico de Gallo
▢1 Avocado
▢2 tablespoon Lime Crema
▢½ Green Pepper
▢4 Vegan Sausage Patties we used Gardein
▢4 tablespoon Vegan Cheese Shreds we used Violife
▢2 tablespoon Bac’n Bits
▢½ cup Spinach
▢Salt & Pepper to taste
Instructions

Start by chopping your mushrooms and dicing the green pepper.
Heat a frying pan on medium-high heat. When the pan is heated pour ¾ cup of Just Egg into it. Use a spatula to scramble the eggs and fry the eggs until cooked all the way through. While the Just Egg cooks in two separate frying pans fry your chopped mushrooms and vegan sausage patties. Set aside.
Lay your protein wrap flat and assemble them as follows: Vegan scramble, vegan sausage, mushrooms, vegan cheese, avocado, pico de gallo, green pepper, vegan lime crema, bac’n bits, and spinach.
Wrap the burrito and enjoy!
Pups Notes
The original Bac’n Bits are vegan. They’re soy-based and safe to use for vegans!
Adding black salt (Kala Namak) to the vegan egg scramble will give it a much “eggier” taste.
Nutrition
Serving: 1burrito
Calories: 628kcal
Carbohydrates: 51g
Protein: 41g
Fat: 38g
Saturated Fat: 4g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 21g
Trans Fat: 1g
Sodium: 1719mg
Potassium: 1292mg
Fiber: 18g
Sugar: 10g
Vitamin A: 1232IU
Vitamin C: 41mg
Calcium: 122mg
Iron: 5mg

Air fryer hash browns are healthier than deep-fried hash browns! Hash browns in an air fryer only take 25 minutes using 3 ingredients and super tasty!

Hashbrowns are a classic! Not to mention vegan & gluten-free which is great for any household! My readers know I’m obsessed with breakfast (see my oatmeal recipes). I use to hate frozen shredded hashbrowns growing up but I’ve grown an appreciation for homemade shredded hashbrowns, especially since making hash browns in an air fryer is super easy.

How to make Air Fryer Hash Browns
To cook hash browns in air fryer, first mix shredded potatoes with some olive oil (so doesn’t stick in air fryer). Follow these instructions:

Wash potatoes and dry them.
Using the biggest side of the shredder, shred potatoes into a large bowl
Using a sieve or bowl rinse the shredded potatoes with cold water, until the water becomes clear.
Transfer shreds to a paper towel or clean kitchen towel. Press as much water as you can out of the potatoes.
Put potatoes back into a clean bowl & mix in olive oil with salt & pepper.
Transfer to your air fryer, try to spread the shreds out evenly across the whole bowl for even cooking. You don’t want a big ball in the middle and the inside to not get cooked. Air fry at 390 degrees for 15 minutes. Mixing halfway through for even crispiness

Kitchen Equipment I used for recipe:
Cheese/Potato Grater – I much prefer the box rectangle graters to the 2-dimensional ones. I feel like you can get a lot more grip & feel like you’re not going to snap it in half when you’re grating harder things like potatoes.

The 9-1 absolute unit Air Fryer, Instant Pot, Dehydrator – Desserts, Dinners, Dog Treats, you name it and I can make it in this beast. Highly recommend!

Hash browns in an air fryer
Air Fryer Hashbrowns
John Rush
Air fryer hashbrowns are a healthier but just as delicious alternative to deep-fried hashbrowns! This recipe for hashbrowns in an airfryer use 3 ingredients & only takes 25 minutes.

Equipment
Air Fryer
Cheese Grater
Ingredients

1x
2x
3x
2 Potatoes
1 tablespoon Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
Instructions

Wash potatoes and dry them.
Using the biggest setting on your grater shred potatoes into a large bowl
Using a sieve or bowl rinse the shredded potatoes with cold water, until the water becomes clear.
Transfer shreds to a paper towel or clean kitchen towel. Press as much water as you can out of the potatoes.
Put potatoes back into a clean bowl and mix in olive oil and salt & pepper.
Transfer the potatoes from the bowl to your air fryer, trying to spread them out evenly in the fryer. Air fry at 390 degrees for 15 minutes. Mixing half through for even crispiness
Pups Notes
The more potatoes you use the harder it will be to air fry. I wouldn’t use more than 3 potatoes at a time.
If you’re using more potatoes the time needed may change slightly.
Nutrition
Serving: 100g
Calories: 160kcal
Carbohydrates: 25g
Protein: 2g
Fat: 7g
Sodium: 261mg
Fiber: 1g
Sugar: 1g
Vitamin C: 18mg
Calcium: 25mg
Iron: 1.9mg

It’s super easy to make frozen sweet potato fries in Air Fryers in 15 mins. If you’re looking to make your frozen sweet potato fries even tastier, I’ll explain what you can do to take them to the next level!

If you just wanted simple frozen sweet potato fries in air fryer instructions, scroll below for temperature & time!

To level up your fries, all you need is: Frozen Sweet potato fries, air fryer, and optionally, some olive oil and toppings of choice.

How to Make Frozen Sweet Potato Fries in Air Fryer
How to Make Frozen Sweet Potato Fries in Air Fryer
You can simply throw the frozen sweet potato fries in an air fryer for 15 min, shake them halfway through and they’d come out fine, but I also want to recommend how to make your frozen sweet potato fries taste even better!

Open the bag of frozen sweet potato fries and add to a big bowl. Add 1 tablespoon of oil and mix.
Add frozen sweet potato fries to the air fryer basket and set the air fryer to 390 degrees for 15 minutes. This step will largely depend on how big and how hot your air fryer gets. I have the 8-quart ninja foodie so it fits an entire bag of fries easily, but if you have a smaller air frier don’t crowd the fries too much or they won’t get the proper air circulation.
Shake the basket halfway.
Plate the fries and top with grated Violife parmesan and chopped green onions or chopped parsley!
Serve with chipotle mayo.
It’s really that simple and will make your fries that much better!

Kitchen 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).

Frozen Sweet Potato Fries in Air Fryer
Frozen Sweet Potato Fries in Air Fryer
John Rush
Here’s how you make frozen sweet potato fries in Air Fryers within 15 mins. If you’re looking to make your air fryer sweet potato fries even tastier, I’ll explain what you can do to take them to the next level!

Equipment
Air Fryer
Ingredients

1x
2x
3x
1 Package Frozen Sweet Potatoes
1 tablespoon Olive Oil optional
2 stalk Green Onion optional
1 tablespoon Violife Parmesan Cheese optional
Instructions

Open the bag of frozen sweet potatoes and add to a big bowl. Add 1 tablespoon of oil and mix until evenly coated.
Add frozen sweet potato fries to the air fryer basket and turn on the air fryer to 390 degrees for 15 minutes.
Shake the basket around after 10 minutes.
Plate the fries and top with chopped chives/parsley and grated Violife parmesan. Serve with chipotle mayo.
Pups Notes
I have the 8-quart ninja foodie so it’s massive and can fit a full bag of fries in it at once. If you have a smaller air fryer split it up and don’t crowd the fries too much!
Nutrition
Serving: 1person
Calories: 160kcal
Carbohydrates: 23g
Protein: 1g
Fat: 7g
Saturated Fat: 1g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 3g
Sodium: 210mg
Potassium: 270mg
Fiber: 3g
Sugar: 8g

These vegan chocolate chip cookies are sure to make you famous… maybe! At the very least they’re delicious and everyone you make them for will be very happy! These cookies are super simple to make using household ingredients and no special equipment.

I’ve shared these vegan chocolate chip cookies with 3 households so far and they’ve all loved them and asked for more!

The Details

I’m not even sure how I ended up on Monica’s blog the other day, but I was surfing the internet and found her chocolate chip cookies recipe. In the first paragraph, she claims that they’ll make you famous if you make them. So I accepted that challenge but I had to veganize them because they weren’t already vegan. Here is the link to the original recipe.

We took our inspiration from her cookies but made a few key changes. The biggest being the vegan egg we use (and the amount) and the temperature we cook them at.

These vegan chocolate chip cookies are very delicious and definitely worth checking out if you’re looking for some dairy-free and egg-free baking!

This was a different way of making cookies than I had ever done before, but the results are amazing. There isn’t anything overly complicated about this recipe so don’t worry about that. I do HIGHLY recommend using an electric hand mixer for this recipe as the dough is very thick and hard to work by hand. The one we use is linked below!

Ingredients
Flour
Sugar
Brown Sugar
Salt
Baking Soda
Vegan Butter
Just Egg
Vanilla
Semi-Sweet Chocolate Chips (almost all brands are vegan)
Flaky Salt (optional)

Equipment
High Quality Affordable Electric Hand Mixer – If you don’t have an electric hand mixer they are an absolute gamechanger! They make your significantly easier and whip recipes better than you ever cook. I highly recommend using one for this recipe because of how thick it is!
Aesthetic Mixing Bowls – These mixing bowls aren’t going to make your cookies taste better but they are very aesthetically appealing and are of great quality! Every kitchen needs a set of good-quality mixing bowls!
Instructions
Start by melting ¾ of a cup of vegan butter and setting it aside to cool.
Preheat your oven to 350 degrees.
In a large mixing bowl mix together flour, salt, and baking soda and set aside.
In another large mixing bowl combine your ¾ of a cup of melted vegan butter, 1 cup of packed brown sugar, and half a cup of granulated sugar, with an electric hand mixer until well combined. Add 3 tablespoons of Just Egg and 2 teaspoons of Vanilla to the mix and combine.
Using your hand mixer on low combine the flour mixture into the wet mixture.
With a spatula combine 1 and a quarter cups of chocolate chips with the dough.
Scoop ¼ of a cup of dough and form it into a ball with your hands and place them on a cookie sheet. Fill the cookie sheet separating the cookies at least 2 inches apart.
Bake the cookies in the oven for 12-15 minutes until the cookies start to become golden brown on the edges. The cookies may look slightly undercooked a bit when they first come out but that’s okay they will continue cooking on the pan you don’t want them to come out of the oven crispy.
Remove the cookie sheet from the oven and let sit on the cookie tray for 10 minutes before transferring to a cooling rack.
Transfer to a cooling rack after 10 min, top each cookie with a pinch of flaky salt, and enjoy your newly found fame!

Full Measurements & Instructions Below!

Frequently Asked Questions
Can you make vegan chocolate chip cookies ahead of time?
Yes! You can definitely make these vegan chocolate chip cookies ahead of time. Although fresh is usually (who doesn’t love a warm cookie dipped in a cold glass of oat milk??) these can easily be enjoyed later cold or warmed back up in a microwave for 15-20 seconds.

How do you store vegan chocolate chip cookies?
These vegan chocolate chip cookies are best stored in an air-tight container for up to 5 days. Leaving them out on the container is fine short-term but will cause them to go stale relatively quickly.

Other recipes you might like:

Chocolate Chip Oatmeal Cookies
Vegan Millionaire Shortbread
Vegan Ginger Snap Cookies

Famous Vegan Chocolate Chip Cookies
John Rush
These vegan chocolate chip cookies are sure to make you famous… maybe! At the very least they’re delicious and everyone you make them for will be very happy!

Equipment
Cookie Sheet
Hand Mixer
Mixing Bowl
Parchment Paper
Spatula
Cooling Rack
Ingredients

1x
2x
3x
2 cups All-Purpose Flour plus 2 tbsp
¾ Cup Vegan Butter melted/slightly cooled
½ teaspoon Baking Soda
½ teaspoon Salt
2 teaspoon Vanilla
3 tablespoon Just Egg
1 cup Brown Sugar packed
½ cup Granulated Sugar
1.25 cups Semi-Sweet Chocolate Chips
1 tablespoon Flaky Salt for topping, optional
Instructions

Start by melting ¾ of a cup of vegan butter and setting it aside to cool.
Preheat your oven to 350 degrees.
In a large mixing bowl mix together flour, salt, and baking soda and set aside.
In another large mixing bowl combine your ¾ of a cup of melted vegan butter, 1 cup of packed brown sugar, and half a cup of granulated sugar, with an electric hand mixer until well combined. Add 3 tablespoons of Just Egg and 2 teaspoons of Vanilla to the mix and combine.
Using your hand mixer on low combine the flour mixture into the wet mixture.
With a spatula combine one and a quarter cups of chocolate chips with the dough.
Scoop ¼ of a cup of dough and form it into a ball with your hands and place them on a cookie sheet. Fill the cookie sheet separating the cookies at least 2 inches apart
Bake the cookies in the oven for 12-15 minutes until the cookies start to become golden brown on the edges.
Remove the cookie sheet from the oven and let sit on the cookie tray for 10 minutes before transferring to a cooling rack.
Transfer the cookies to a cooling rack after 10 min, top each cookie with a pinch of flaky and enjoy your newly found fame!
Pups Notes
Disclaimer! This recipe does not guarantee fame but it does guarantee deliciousness!
The cookies may look slightly undercooked a bit when they first come out but that’s okay they will continue cooking on the pan you don’t want them to come out of the oven crispy.

I wanted share my easy vegan chili cooked within 40 mins that uses simple at-home ingredients while only using one-pot (no one likes more dishes).

We love vegan chili in this house! Chili is easy to make, you can have so many variations, and depending on what you put in can be extremely healthy and packed with protein!

A lot of people don’t normally use recipes for chili because you can just throw a bunch of vegetables in a pot and it’ll taste pretty good, but if you’re new to being vegan or cooking and just want a quick and easy vegan chili recipe, try this one!

How To Make Vegan Chili
Chili is pretty straightforward because it’s a one-pot recipe, which is one of the reasons we love it but I’ll still walk you through step by step.

Dice onions, carrots, & bell peppers. Add to a large pot and sauté with olive oil, cook on medium heat until onions are translucent. About 5 minutes.
Add minced garlic to the pot, continue to stir.
Season mixture with cumin, chili powder, paprika, salt, and pepper.
Pour in vegetable broth and a can of diced tomatoes. Let simmer for about 5 minutes
Add dry lentils.
Open cans of beans, strain, and rinse with cold water.
Add in beans and corn and cook for an additional 20 minutes on simmer or until lentils are tender.
Serve chili in a bowl with preferred toppings such as vegan cheese, sour cream, avocados, or with tortilla chips. And a side of toast!
If you haven’t had toast with dipped in chili yet I HIGHLY recommend it. It’s an absolute game-changer and if you use a healthy option for bread you can boost the fiber and protein of this recipe!

Kitchen equipment I used:

My favourite pot set – This is my first adult pot set and I love it. I’m sure there are some elite chefs that may scoff at this but it’s affordable, non-stick and works great for me and all the cooking I do in the kitchen.
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!
5 tier dehydrator stand for Ninja Foodie – The Foodie comes with a lot accessories but we opted to get this one as well because we want to use the dehydrator a lot (especially for dog treats) so it made sense! It doesn’t have great reviews, most people complain about it coming slightly bent, which mine did too, but it works perfectly and is super vital to dehydrating a lot of treats at once. The slight bend in the metal doesn’t affect the product at all.

Easy Vegan Chilli
John Rush
This vegan chilli is easy, delicious and only requires one pot!

Equipment
Pot
Ingredients

1x
2x
3x
1 can Kidney Beans
1 can Bean Medley
1 Small Onion diced
1 Carrot diced
½ Red Bell Pepper diced
2 tablespoon Garlic minced
1 can Diced Tomatoes
½ cup Canned Whole Corn Kernels
1 cup Lentils dry
3 cups Vegetable Broth
1 tablespoon Olive Oil
2 teaspoon Cumin Powder
2 teaspoon Chilli Powder
1 teaspoon Paprika
1 teaspoon Salt & Pepper to taste
Instructions

Dice onions, carrots, & bell peppers. Add to a large pot and sauté with olive oil, cook on medium heat until onions are translucent.
Add minced garlic to the pot, continue to stir.
Season mixture with cumin, chilli powder, paprika, salt and pepper.
Pour in vegetable broth and a can of diced tomatoes. Let simmer for about 5 minutes.
Add in the dry lentils.
Open the cans of beans and corn, strain, and rinse with cold water.
Add in beans and corn and cook for an additional 20 minutes on simmer or until lentils are tender.
Serve chili in a bowl with preferred toppings such as vegan cheese, sour cream, avocados, or with tortilla chips. And a side of toast!
Pups Notes
We used red lentils in ours but realistically you could use whichever lentils you wanted, as long as they’re dry lentils. Lentils from a can will not work well in chili recipes.
Topping with sour cream and avocados with a side of toast is optional but highly recommended! (we use the Earth Island or Tofutti sour cream!)
Sub low sodium vegetable broth if you’re watching your sodium intake.
Nutrition
Calories: 484kcal
Carbohydrates: 88g
Protein: 29g
Fat: 3.5g
Sodium: 952mg
Potassium: 1052mg
Fiber: 20g
Sugar: 12g
Vitamin A: 3902IU
Vitamin C: 45mg
Calcium: 165mg
Iron: 7.5mg

Our whole mission is centred around giving back and donating to shelters. This page will keep track of all of the donations; from how much we’re making monthly with ads and affiliate links to the fundraisers we run on our social media platforms!

We want to be as transparent as possible with all of you so you know exactly where the money is going and exactly how many animals we’ve helped!

How Donations Work
For the money we make through the site (ads, affiliate links, merch, brand deals) 50% of the revenue will go to animal shelters and the other 50% will go back into building and growing the blog. Unfortunately the blog isn’t free and neither is the food we cook to make it for it. But as the blog grows our expenses wont grow proportionally so we’ll be able to donate more and more!

100% of the donations we receive through our donation tab go directly to the shelters we’re supporting at the time of donation.

Where Can You Donate
You have a few options of where you can donate if you chose to!

Just by being here on the website and viewing our ads, you’re indirectly donating to us! But it does help out a ton to be seen by others if you leave us 5-star reviews and share our recipes!

Secondly, you can follow us on social media (Insta, Facebook, Twitter) and wait until we run our next fundraising campaign and support us that way as well!

Lastly, our merch line is now live and can be accessed here!

How Much Has Rescue Dog Kitchen Raised So Far?
This can be a tough number to pinpoint exactly because we have money coming in several different ways but we want to be as transparent as possible, so we’re going to post everything!

In a monthly post, we’ll breakdown all of our income, expenses, and how much we’re able to donate each month. At the end of the year, we’ll do a big round-up post of how much in total we’ve raised for the year! You can see a month by month posts here:

This Beyond Meat Meatloaf recipe is ready in under an hour using a pack of Beyond Meat Beyond Beef to make it just like the one mom use to make! Recreating this childhood classic meatloaf was so much fun and brought back so many memories of sitting around the dinner table with my family!

The Beyond Meat Beyond Beef is such a versatile product and we use it all of the time in our many recipes because you don’t need to add much to it to make a great meal. Realistically, you can use whichever plant-based ground beef you prefer, but we love using the Beyond Beef products for their unique tastes and flavours.

How To Make Beyond Meat Meatloaf

This Beyond Meat Meatloaf recipe is so easy to make and doesn’t require a ton of dishes or time. The best part about this recipe is once it’s cooking in the oven you can make a side dish or do whatever you want while it cooks!

The one ingredient that most people might not have offhand is the vegan Worcestershire sauce. It’s pretty readily available at most grocery stores nowadays but I’ve also included a link below if you can’t find it. “The Wizard’s brand” is the easiest to find but realistically any vegan Worcestshire sauce would work. (bonus points because it’s gluten-free.)

Preheat oven to 350 degrees Fahrenheit
In a large bowl use your hands to mix all the ingredients under the “loaf” heading. Make sure to mix as you want all the ingredients to comingle.
In a small bowl whisk together all the ingredients under the “sauce” heading
Transfer your meat mixture ingredients into a loaf pan trying to spread evenly as possible.
Pour the sauce on top and spread as evenly as possible over meat mixture.
Bake in the oven with not lid for 50 minutes
Let rest for at least for 5 minutes after taking out of the oven.
Good Side Dishes to go with Beyond Meat Meatloaf

Mashed Potatoes
Roasted Potatoes
Rice
Quinoa
Loaded Sweet Potatoes

Kitchen Equipment I used for recipe:

Vegan Worcestshire Sauce – This is the easiest to access sauce, we’ve found it at several grocery stores around Winnipeg as well as online.
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!
Super cheap but quality non-stick pan – A good non-stick pan will change your life and it doesn’t have to break the bank. I love this one because it’s made out of granite and is super durable!

Beyond Meat Meatloaf
John Rush
This Beyond Meat Meatloaf is ready in under an hour and you’ll only use 3 dishes to make it! Recreating this childhood classic was so much fun and brought back so many memories of sitting around the dinner table with my family!

Equipment
Loaf Pan
Mixing Bowl
Whisk

Ingredients

1x
2x
3x
Loaf
1 package Beyond Meat Beyond Beef
1 cup Breadcrumbs
½ cup Plant-Milk
½ cup Onions diced
1 large Flax Egg
2 tablespoon Ketchup
1 tablespoon Vegan Worcestershire
1 teaspoon Garlic minced
1 tablespoon Parsley
Salt & Pepper
Sauce
¼ cup Ketchup
1 tablespoon Red Wine Vinegar
1 teaspoon Brown Sugar
Instructions

Preheat oven to 350 degrees Fahrenheit
In a large bowl use your hands to mix all the ingredients under the “loaf” heading. Make sure to mix as you want all the ingredients to comingle.
In a small bowl whisk together all the ingredients under the “sauce” heading
Transfer your meat mixture ingredients into a loaf pan trying to spread evenly as possible.
Pour the sauce on top and spread as evenly as possible over meat mixture.
Bake in the oven with not lid for 50 minutes
Let rest for at least for 5 minutes after taking out of the oven.

ho’s ready for Beyond Meat Meatballs made in 25 mins using super simple ingredients? I know I am!

Realistically these meatless meatballs could be made with any vegan ground round, but I’ve only ever tried making Beyond meat meatballs with beyond beef because it tastes so good.

Don’t have Beyond Beef ground round for your meatballs? Not a problem! You can make this recipe using 3 crumbled up beyond meat burger patties.

Have extra beyond meat? Try my Beyond Meat Nachos!

I make Beyond Meat Meatballs on a regular basis because they’re quick and easy to make whenever I don’t want to make something big! Spaghetti and meatballs are a staple in my house and adding these vegan meatballs do just the trick!

We love most about these vegan meatballs is how versatile they are.

Spaghetti and meatballs? Check.

Meatball Sub? Check.

Meatball Sliders? Check.

Meatball Mac and Cheese? Double Check.

The possibilities are really endless with meatballs. They are a great way to add some protein to a dish. I like to pair these with steamed veggies, pasta sauce, and black bean pasta to make a complete and nutritious meal!

PS: Mashed potatoes and meatballs are a real comfort food of mine and if you haven’t already tried it I highly recommend it.

How To Make Beyond Meat Meatballs
These beyond meat meatballs are ridiculously easy to make and only require 4 actual steps! Full measurements are down below!

Preheat oven to 350 degrees
In a mixing bowl, mix beyond meat, breadcrumbs and seasoning (all ingredients listed in the recipe card below) and combine well with your hands.
Form 12 golf ball-sized meatballs and place spread out on a baking sheet covered in parchment paper.
Bake for 20 minutes.
Serve with your favourite sauce (my mom’s famous spaghetti sauce coming soon!) or whatever you want to have beyond meat meatballs with!
Kitchen Equipment I used for recipe:
Reusable baking mats – Instead of constantly wasting and spending money on aluminum foil or parchment paper, get these reusable baking mats and you’ll never worry about running low on them again!

Beyond Meat Meatballs
John Rush
Beyond Meat Meatballs are super easy to make in 25 mins using super simple ingredients! You can use beyond meat burgers or beyond beef to make these vegan meatballs! They’re perfect to add to spaghetti, meatball subs or anything to add an extra source of protein!

Ingredients
1 package Beyond Meat Beyond Beef
1.5 tablespoon vegan breadcrumbs
½ tablespoon Olive Oil
1 teaspoon Garlic chopped
½ teaspoon Italian Seasoning
1 teaspoon Basil dried
2 teaspoon Parsley dried
1 teaspoon Cayenne Pepper
1 tablespoon Black Pepper freshly ground
2.5 tablespoon vegan parm optional if you don’t have access

Instructions

Preheat oven to 350 degrees
Add all ingredients to a mixing bowl and combine well with your hands.
Form 12 golf ball-sized meatballs and place spread out on a baking sheet covered in parchament paper.
Put in oven and bake for 20 min.
Pups Notes
I usually double up this recipe to make sure I have extras. These freeze great so it’s perfect for meal prep!
Different vegan ground rounds are drier or more oily, so if you plan on using another ground round keep that in mind!
For the vegan parm, you can either use your favourite recipe or store-bought version! (we use earth island vegan parm shreds)
Nutrition
Serving: 4balls
Calories: 312kcal
Carbohydrates: 12.3g
Protein: 21.7g
Fat: 21.8g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 10g
Trans Fat: 7g
Cholesterol: 0.2mg
Sodium: 485mg
Potassium: 375mg
Fiber: 3.1g
Sugar: 0.5g
Vitamin A: 347IU
Vitamin C: 1.7mg
Calcium: 38mg
Iron: 3.8mg