Vegan Potato & Spinach Balls

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Today we are posting vegan potato & spinach balls, trust me they are better than they sound! These are super easy and a nice vegan treat the whole family will love!

 

Ingredients:

 3 big Potatoes (any kind you like)
2 or 3 cups of Spinach fresh or frozen (or any other leafy green)
3 cloves of Garlic
1 tbsp Basil
2 tbsp Chives
2 tbsp Parsley
1/2 tsp Cumin
2 tbsp Nutritional Yeast (optional)
3 tbsp White Wine (optional)

Instructions:

Chop the potatoes in big chunks and boil until done but very firm (about 6 minutes). Add some salt to the water if you want. You can use frozen spinach, no problem with that. Just make sure to get all the water out before cooking. 

Chop the Spinach , it doesn't have to be perfect. Cook it in a pan with the chopped garlic and the wine (or substitute for water) for 3 or 4 minutes until it's soft. 

Chop the herbs. You don't have to use fresh, I just happen to have a mini garden of herbs. You can definitely use dried. 

Mix everything in a bowl, (including the nutritional yeast if you have it on hand, if not don't worry) and let it rest until it's cool enough for you to touch it without burning your hands. It should look like pictures 3 and 4 below. 

Then proceed to make small balls (like meatballs). I got 17 one and a half inch balls out of this recipe. 

Bake for 15 minutes at 450 degrees. Make sure you put some cooking spray in your baking dish so they don't stick.

Hope you all enjoy!!

Vegan Meatloaf

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Okay, today we have another recipe from our collection. We would like to share the recipe for vegan meatloaf. So here it is!

Ingredients:

One package Boca vegan soy crumbles (Morning Star Soy Crumbles are not Vegan)

1/2 Cup Diced Mushrooms

1/2 Yellow Onion (Diced)

2 Tbsp. Vegetable or Canola Oil ( for sautéing veggies)

2 Tbsp. Diced Garlic

1/4 Cup Diced Jalapeños 

4 Tbsp.Worcestershire Sauce

2 Cups Bread Crumbs or Crumbled Crackers 

2 Tbsp. Mustard

2 Tbsp. Ketchup (will need more for topping as desired)

1/4 Soy Milk

1 Tbsp. Paprika (Optional)

1 Fake Egg (I use Ener-G Brand, it will work without this, but I have found it holds together better with it.) (optional)

Instructions:

1. Pre-heat oven to 375.

2.Defrost soy crumbles, but do not heat beyond defrosting.

3. In a small sauce pan start sautéing them onions, jalapeños, mushrooms and garlic. Do this for about 5-10 minutes on medium heat, stir frequently. 

4. In a medium sized mixing bowl add together remaining ingredients. Mix together well.

5. Once the veggies have finished sautéing, drain any access oil that might remain and stir into the rest of the mixture. 

6. Coat a medium sized glass baking dish, or bread pan with non-stick cooking spray. Add the entire mixture to the baking dish. 

7. Cook mixture for about 20 minutes at 375, it should become a darker brown color. 

8. Remove mixture from oven, coat the top with a layer of ketchup. about 3 Tbsp. Return to oven and let cook for another 5-10 minutes. 

9. Remove and serve, should yield around 8 servings!

Thanks for looking and we hope you enjoy! And as always if you have any questions or comments please feel free to ask!

Vegan Tofu Fajita Burrito

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So today we are posting something of our own creation, the tofu fijita burrito.  This is a fully vegan recipe, but could easily be enjoyed by anyone. It is very simple to make, and is very tasty! If you have any questions or comments please feel free to comment! We will be posting many more vegan recipes on here soon, as well as the usual non vegan and Pinterest finds as usual. Thanks for looking!

Ingredients:

2 Tbsp. Margarine

1/2 Yellow Squash (Cut into thin strips)

1/2 Yellow Onion (Diced)

1/2 Green Bell Pepper (Diced) 

1/2 Cup Jalapeño Peppers (Diced)

3 Tbsp. Soy Sauce

1 Tbsp. Garlic Powder

1 Package Cubed Tofu ( Extra Firm )

5 Flour Tortillas 

2 Tbsp. Non-Dairy Sour Cream (I use Tofutti brand)

Directions:

1. Add margarine to large non-stick skillet and reduce to liquid. 

2. Add the veggies to the margarine and let simmer on medium heat for about 5-10 minutes, depending on how crunchy you like your veggies. 

3. Drain tofu, and try to remove as much moisture as possible!

4. Once you have the veggies to the consistency that you like, add the cubed tofu to the veggies. Stir fry the tofu veggie mixture for about 2 minutes. 

5. Add the remaining ingredients (except sour cream and flour tortillas), continue to stir fry for about another 5-10 minutes depending on how dry you like your tofu. 

6. Wrap flour tortillas in a moist paper towel, and microwave on high for about 20-30 seconds. 

7. Once the tortillas are warm, spread a thin layer of sour cream on them. 

8. Add tofu and veggie mixture to the tortillas, roll them burrito style and enjoy!!

Sick Baby Wingo :(

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We apologize for the lack of recipes the past few days, babywingo is sick and its taking all my energy to deal with a sick 13 month old, and his two unsick brothers, we are lucky if I cook at all let alone take pictures of it! We should be back first thing next week with some awesome 4th of July recipes to try for your holiday! Have a wonderful Sunday!