Author: PatagoniaLlami

An iconic Italian dish reimagined as a vegan masterpiece. Recipe by Shannon Martinez.

We have an addiction with a certain vegan maple breakfast sausage over here. Fellow seitan-loving Americans probably know which ones I’m talking about. And while we’re probably not going to stop buying them anytime soon (hello, convenience), I wanted to make a homemade version!

And so, these tempeh maple breakfast sausage patties were created. A hint of smokiness, a little maple-y sweet, lots of savory flavor bundled up in a toothsome patty.

They’re perfect for your on-the-go breakfast or your casual brunch. They come together fairly quickly, and require no fancy equipment. A pot to steam your tempeh, a mixing bowl and your hands to mash it all together. My kind of recipe!

Tempeh is such a great source of protein. It’s made by fermenting soybeans, which makes it’s protein more bioavailable and means it is easier to digest. And because it’s made of whole soybeans it is a good source of fiber plus it’s a complete protein! To top it off, it has a great toothsome texture, which makes it perfect to use in these vegan sausage patties!

The first step to making these vegan sausage patties is to steam them. Steaming softens the tempeh also removes potential bitterness. We also infuse the tempeh with soy sauce and olive oil while steaming to get the flavor building started.

Next we twiddle our thumbs and maybe do a little dancing while the tempeh cools enough to touch (about 5 minutes if you stick it in the freezer), then add in the rest of our spices and flavors.

Garlic, because what better way is there to start your day? Just kidding, a little garlic provides a pungent kick and a savory base to our sausage patties.

Maple syrup, because you can’t have a maple sausage without some maple flavor. Adding just enough for a little sweetness and a touch of maple flavor without overpowering, especially when the sausage is paired with other savory foods. Though it seems counterintuitive, a bit of sugar actually enhances the savory flavors.

Worcestershire sauce adds a complex flavor, sweet and savory and even a bit tangy. It’s a fermented sauce and a little bit adds a lot to our sausages. That being said, most Worcestershire sauce contains anchovies so make sure to seek out one labeled vegan or you can try making your own!

Next we add a dash of liquid smoke for some smokey flavor. Dried sage because its earthy flavors complement the sweet maple flavors and it’s commonly paired with meat and sausages. Dried and powdered onion for its mild but concentrated oniony flavor.

I like my sausages to have a little bit of a kick to them, so generously add ground black pepper plus a sprinkling of crushed red pepper. A little salt and that’s everything! Well flavor-wise. The last ingredient is bread crumbs, which are mashed into the mixture and bind everything together.

Squeezing the mixture in your hands it’ll mash the tempeh enough to form a sticky mixture, which is then held together with the dried breadcrumbs. If it’s a bit sticky and not holding together you can adjust and sprinkle in some more breadcrumbs.

I divide the mixture into 6 equal parts and form patties, which are fried for a few minutes per side. Then enjoy them hot, alongside breakfast potatoes, a tofu scramble, and some toast or perhaps even some vegan jalapeño cheese biscuits!

See, being vegan doesn’t mean you can’t have your hearty and protein heavy American-style breakfasts! I hope you guys enjoy these breakfast sausages, they really hit the spot!

Also, you’ll probably want to use these in my delicious vegan breakfast egg and sausage muffins!

Don’t forget to tag your recreations @thecuriouschickpea and #thecuriouschickpea on Instagram! I love seeing photos!

Like what you see? Follow along on Instagram, Facebook, and Pinterest!

Looking for more tempeh recipes? There is plenty more where this came from 🙂 .

Notes:

• In the US there are at least two commercially available vegan Worcestershire sauce brands: Annie’s and Edward & Sons The Wizard’s. You can also try making your own!
• Gluten free option: use gluten free breadcrumbs, tamari, and a gluten free vegan Worcestershire sauce.

11 January 2018

Serves 4

Vegan Healthier Thai Curry

Time: 25 Minutes

Calories: 330 per serving

INGREDIENTS:

• 300g Quorn Vegan Pieces
• 2 tbsp. rapeseed oil
• 1 onion, cut into 4 pieces
• 3 cloves of garlic
• 2-3 small, green chillies
• 4 sticks of lemongrass, coarse outer leaves removed
• 50g root ginger, peeled
• 3 tbsp. Mirin
• 4 tbsp. light soy sauce
• 70g fresh coriander, leaves removed from the stems and finely chopped
• 400g tin of light coconut milk
• 4 kaffir lime leaves (optional)
• 2 small courgettes, sliced then each slice cut into 4 pieces
• 125g green beans, blanched in boiling water for 2-3 minutes
• Zest and juice of 1 lime

METHOD

1. Prepare a paste by blitzing the onion, garlic, chillies, lemongrass, root finger, Mirin, soy sauce and 20g of the coriander in a food processor
2. Pre-heat 1 tbsp. of the oil in a pan and fry the paste for 1-2 minutes then add the coconut milk and kaffir lime leaves. Bring to the boil then cover and simmer for 10 minutes
3. Meanwhile, preheat the remaining oil in a pan and fry the Quorn Vegan Pieces for 5-6 minutes until golden brown, then add the courgette pieces and cook for a further 3-4 minutes.
4. Add to the coconut milk along with the green beans and lime zest and juice. Cook uncovered for 5 minutes then stir in the remaining coriander  

My Vegan Caramel Shortbread is an indulgent shortbread recipe in copycat Twix style. Made in three steps from only 6 natural ingredients without any processed or artificial flavors. Also known as Vegan Millionaire Shortbread.

This Vegan Caramel Shortbread recipe is so rich, delicious, and satisfying. A definite must-try in your home. I came up with this idea when I remembered the favorite chocolate bar of my childhood: Twix. Chocolaty, creamy, mouthwatering. But that was some time ago, during times when my eating habits were not really good.

Until not too long ago I struggled with health issues and being overweight. My relationship to eating and food was not good until I transitioned to a plant-based diet. But back to the present.

I had been thinking about how I could recreate my favorite chocolate bar. Of course now in a vegan way and of course more healthier, free from processed ingredients and without artificial flavors.

The opportunity to test my idea occurred as buddies came for a visit. And all my friends enjoyed the Vegan Caramel Shortbread so much – as I did myself. It’s basically a cake base, topped with rich caramel, and sprinkled with vegan chocolate.

I can’t stop eating it myself because it’s beyond amazing and to die for. The caramel is so rich, creamy, intense, and so much better than the store bought stuff which is full with artificial ingredients.

Benefits of making my Vegan Caramel Shortbread (Copycat Twix Style)

Let’s talk about the ingredients: I use coconut blossom sugar here, as I do in other recipes like my Vegan Apple Crumble with Brazil Nuts and Cranberries, Vegan Chocolate Cake, or Easy Blueberry Cobbler.

The difference between regular sugar and coconut blossom sugar is that while regular sugar may be processed and can contain additives, Coconut Blossom sugar is a pure natural product.

I got this question often from my readers and why you never find regular sugar in my recipes.

Coconut Blossom Sugar also contains more vitamins and minerals than white sugar. It provides a lower glycemic index which is only 35 compared to white sugar (75). If you want find more about the benefits of this sugar Livestrong got you covered in this article “What Are the Benefits of Coconut Sugar?“.

My Vegan Caramel Shortbread (Copycat Twix Style) just needs 3 Tbs of coconut sugar for the dough and 3/4 cup for the homemade Caramel. This recipe serves 24 so you can see you can serve a bunch of guests. In total you need only 6 ingredients to make this recipe and it needs just 3 easy steps to have it ready to enjoy yourself with your friends or family.

Now tell me how to make a Vegan Millionaire Shortbread

Ok, guys, just imagine having me in your kitchen and we are making this together: Let’s start with making the dough. Just combine all the ingredients into a bowl and mix well, then put it into a baking dish with parchment paper. Or just grease the dish with a little bit of coconut oil.

Bake this for about 20 minutes. After 10 minutes, start making the Caramel in a small sauce pan at medium heat. You combine all the ingredients and you have to make sure to stir it all the way.

This will take around 5-10 minutes until the caramel is thick and creamy just as you want to have your caramel. I noticed that depending on the quality of the coconut milk, this can also take longer. Just keep on stirring, it will work. Pour the caramel over the baked crust.

While the caramel is setting, melt the chocolate in a microwave and top the caramel with it. Let it cool in the refrigerator and you are done.

Not long and you have the most indulgent dessert you ever taste.

I promise this easy recipe has it all a delicious cake base, a sinful, creamy caramel and last but not least chocolate to satisfy your cravings. It’s an all-in-one easy recipe, you don’t have to decide what you want.

Whatever you want, chocolate or caramel, it has it all for you?

Enjoy this Vegan Caramel Shortbread (aka Vegan Millionaire Shortbread) and take a picture.

Tag me on Facebook and Instagram. Florian.

My Vegan Caramel Shortbread is an indulgent shortbread recipe in copycat Twix style. Made in three steps from only 6 natural ingredients without any processed or artificial flavors. Also known as Vegan Millionaire Shortbread.

This Vegan Caramel Shortbread recipe is so rich, delicious, and satisfying. A definite must-try in your home. I came up with this idea when I remembered the favorite chocolate bar of my childhood: Twix. Chocolaty, creamy, mouthwatering. But that was some time ago, during times when my eating habits were not really good.

Until not too long ago I struggled with health issues and being overweight. My relationship to eating and food was not good until I transitioned to a plant-based diet. But back to the present.

I had been thinking about how I could recreate my favorite chocolate bar. Of course now in a vegan way and of course more healthier, free from processed ingredients and without artificial flavors.

The opportunity to test my idea occurred as buddies came for a visit. And all my friends enjoyed the Vegan Caramel Shortbread so much – as I did myself. It’s basically a cake base, topped with rich caramel, and sprinkled with vegan chocolate.

I can’t stop eating it myself because it’s beyond amazing and to die for. The caramel is so rich, creamy, intense, and so much better than the store bought stuff which is full with artificial ingredients.

Benefits of making my Vegan Caramel Shortbread (Copycat Twix Style)

Let’s talk about the ingredients: I use coconut blossom sugar here, as I do in other recipes like my Vegan Apple Crumble with Brazil Nuts and Cranberries, Vegan Chocolate Cake, or Easy Blueberry Cobbler.

The difference between regular sugar and coconut blossom sugar is that while regular sugar may be processed and can contain additives, Coconut Blossom sugar is a pure natural product.

I got this question often from my readers and why you never find regular sugar in my recipes.

Coconut Blossom Sugar also contains more vitamins and minerals than white sugar. It provides a lower glycemic index which is only 35 compared to white sugar (75). If you want find more about the benefits of this sugar Livestrong got you covered in this article “What Are the Benefits of Coconut Sugar?“.

My Vegan Caramel Shortbread (Copycat Twix Style) just needs 3 Tbs of coconut sugar for the dough and 3/4 cup for the homemade Caramel. This recipe serves 24 so you can see you can serve a bunch of guests. In total you need only 6 ingredients to make this recipe and it needs just 3 easy steps to have it ready to enjoy yourself with your friends or family.

Now tell me how to make a Vegan Millionaire Shortbread

Ok, guys, just imagine having me in your kitchen and we are making this together: Let’s start with making the dough. Just combine all the ingredients into a bowl and mix well, then put it into a baking dish with parchment paper. Or just grease the dish with a little bit of coconut oil.

Bake this for about 20 minutes. After 10 minutes, start making the Caramel in a small sauce pan at medium heat. You combine all the ingredients and you have to make sure to stir it all the way.

This will take around 5-10 minutes until the caramel is thick and creamy just as you want to have your caramel. I noticed that depending on the quality of the coconut milk, this can also take longer. Just keep on stirring, it will work. Pour the caramel over the baked crust.

While the caramel is setting, melt the chocolate in a microwave and top the caramel with it. Let it cool in the refrigerator and you are done.

Not long and you have the most indulgent dessert you ever taste.

I promise this easy recipe has it all a delicious cake base, a sinful, creamy caramel and last but not least chocolate to satisfy your cravings. It’s an all-in-one easy recipe, you don’t have to decide what you want.

Whatever you want, chocolate or caramel, it has it all for you?

Enjoy this Vegan Caramel Shortbread (aka Vegan Millionaire Shortbread) and take a picture.

Tag me on Facebook and Instagram. Florian.

There are few foods more revitalizing than healthy vegan soup. Make these vegan soup recipes for a nutritionally packed meal.

Vegetarian Roasted Red Pepper, Tomato and Lentil Soup Recipe

This roasted red pepper, tomato and lentil soup is an updated version of the classic recipe. In this take on the old favorite, the blend of ingredients supplies heartiness and additional health benefits. Tomatoes are naturally high in vitamin C, and research has shown that the lycopene content may have male reproductive health benefits. Red peppers are high in antioxidants, and lentils supply fiber that can help the body feel full.

Ingredients:

• 1 cup uncooked red lentils or brown lentils, soaked
• 3 Tbs. extra-virgin olive oil
• 2 large cans of diced organic tomatoes
• 2 cups vegetable stock or base
• 1/2 cup purified water
• 1 small can of tomato paste
• 1 Tbs. coconut aminos
• 1 Tbs. paprika
• 3 large red bell peppers
• 1 large white onion
• Vegan bread, optional
• Basil, parsley or chives for garnish

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Soak uncooked lentils in purified water during meal preparation. To ensure easy digestibility, it is OK to soak the lentils overnight.
3. Grease baking sheet with coconut oil or cooking spray. Place whole red peppers upright on the baking sheet and drizzle with 1 tablespoon of extra-virgin olive oil. Bake for approximately 20 minutes or until the peppers have a blistered and slightly roasted appearance. Remove from oven and allow to cool.
4. In a medium pot or large saucepan, heat 2 tablespoons of extra-virgin olive oil and cook chopped onion for approximately three minutes or until supple and tender.
5. Pour in vegetable stock or base, canned tomatoes, coconut aminos and tomato paste into the saucepan. Cook over low heat.
6. Chop the cooled red peppers and add to the mixture. Use a stick blender to mix all saucepan ingredients together until smooth.
7. Thoroughly rinse and drain the soaked lentils. Add the drained lentils to the puréed tomato and pepper mixture. Cover and cook on medium heat for 30 minutes or until the lentils are soft and tender.
8. Serve soup topped with chives, parsley and toasted vegan bread. Enjoy.

Vegan Corn and Coconut Milk Chowder Recipe

This corn and coconut chowder can provide a blend of comfort food and sophistication. With the freshness of the tropics and the consistency of a thick stew, vegan chowder is perfect for colder days. The unique combination may also offer important health benefits. Research has shown that sweet corn contains phytonutrients like lutein as well as other vitamins and minerals. Coconut milk offers a rich supply of iron, magnesium, potassium and manganese. Serve with vegan cornbread or breadsticks for a well-rounded meal.

Ingredients:

• 1 24-ounce can of coconut milk
• 3 cups of canned corn, rinsed
• 3 Tbs. extra-virgin coconut oil
• 3 cups purified water
• 1 large sweet onion, chopped or diced
• 1 whole poblano pepper, seeded and chopped

Optional Toppings:

• 3 Tbs. coconut flakes
• 1/4 corn kernels, rinsed
• 1/4 cup cilantro, chopped
• 3 pickled jalapenos sliced into garnish rounds

Instructions:

1. Pour coconut oil into a large saucepan or stockpot over medium heat. Once the oil is very warm but not scorching, add the chopped onion and sauté for about three minutes until soft.
2. Add 3 cups of corn and the chopped poblano. Cook for about five minutes until vegetables are tender.
3. Add the coconut milk and water, and then bring contents to a boil. Once boiling, reduce heat and simmer for about 20 minutes.
4. The vegetables should be soft and the soup pleasantly fragrant. Using a high-speed immersion blender or hand mixer, purée the soup until smooth.
5. Serve topped with corn kernels, cilantro, jalapenos and coconut flakes. Enjoy.

Loaded Vegan Baked Potato Soup Recipe

Loaded baked potato soup is no longer just for bacon and sour cream lovers. With this recipe, it’s possible to enjoy all of the wholesome goodness of baked potato soup without the meat or dairy. Since potato naturally contains fiber, potassium and vitamin C, this dish may also help the body load up on some of the nutrients needed to get through the winter.

Ingredients:

• 3 Tbs. vegetable oil
• 3 Tbs. extra-virgin coconut oil
• 2 cups vegetable base or stock
• 1 quart of almond milk or cashew milk
• 1 cup organic whole raw cashews
• 1/4 cup of chives
• 2 Tbs. of kosher salt, pepper and paprika
• 3 large russet or Yukon gold potatoes
• 1 large head of cauliflower
• 5 scallions, chopped; separate the green and white portions for this recipe
• 1 large leek, chopped
• Organic Bac’un vegetarian bits, optional
• Vegan cheddar, optional
• Coconut milk for drizzling

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Cover a baking sheet with aluminum foil. Coat potatoes and cauliflower in vegetable oil.
3. Using a wood or a metal skewer, poke five holes in each potato. Place the oil-tossed potatoes and cauliflower onto the aluminum-covered baking sheet. Roast in the oven for approximately one hour or until potatoes are tender when tested with the skewer.
4. Heat coconut oil in a soup pan over medium heat. Add scallion whites and leeks, and then sauté until tender. Stir in cashews and allow to simmer.
5. Once the potatoes and cauliflower have been cooked, add chopped cauliflower to the sauté mixture; be careful not to include any leaves or central stem. Add the almond milk or cashew milk and one half of a chopped and peeled roasted potato. With a high-speed immersion blender or a hand mixer, purée the soup until smooth. Use a fine mesh strainer to transfer the soup to a stock pot and remove any hard cashews. Leave the stockpot over medium-low heat.
6. Drop the rest of the potatoes directly into the stock pot using a potato ricer or food mill, and then thin the soup to a desirable consistency using the vegetable stock or base. Gently stir the soup with a large spoon, but do not use a blender or mixer at this point because the soup will become too glutinous.
7. Ladle and serve the soup immediately topped with chives or green onion, Bac’un vegetarian bits, vegan cheddar and optional coconut milk for drizzling. Enjoy.

Deluxe Vegan Homemade Miso Ramen Recipe

Loaded with vegetables, brown-rice noodles, ginger and healthy oils, ramen can be an uplifting meal.

Ingredients:

• 4 packs of brown rice noodles
• 8 cups of vegetable broth
• 2 Tbs. coconut oil
• 2 Tbs. sesame oil
• 1 Tbs. organic miso
• 1 Tbs. ginger powder
• 3 Tbs. organic cornstarch
• 1 14-ounce block of extra-firm silken tofu, drained and cubed
• 6 cups of chopped spinach
• 5 sliced shiitake mushrooms
• 2 carrots, grated
• 3 green onions, chopped
• Sriracha chili, optional topping
• Sesame seeds, optional topping

Instructions:

1. In a large stock pot, combine vegetable stock or base, sesame oil, miso and ginger powder over medium heat. Whisk until smooth. When fully combined and bubbling slightly, simmer over low heat. Cover and set aside the broth mixture for later.
2. Heat coconut oil in a large frying pan or skillet over medium heat. Coat the tofu cubes in organic cornstarch, and then brown on both sides in the coconut oil until toasted. Remove tofu from the skillet and set aside.
3. Rinse skillet and add a splash of vegetable base or stock to lightly sauté the vegetable options, such as mushrooms and spinach.
4. In a final pot, cook the millet and brown-rice noodles according to package directions. Do not use any seasoning packets. Once cooked, drain the noodles thoroughly.
5. To serve, divide the noodles evenly in four serving bowls. Top noodles with cooked tofu and vegetables. Pour the finished hot broth from step one over noodles and garnish with grated carrots, green onion and sesame seeds. Serve with sriracha chili and enjoy.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

April 14, 2019 by Lauren Hartmann 47 Comments

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