Vegan Cheese Sauce
Vegan Cheese Sauce

This super simple nut free plant based recipe uses only a hand full of ingredients. I absolutely love this vegan cheese sauce. It is one of my favorites to use for my nachos. 



1 can coconut milk - 13.6 ounces

1 tablespoon cornstarch

1 tablespoon lemon juice

¾ cup nutritional yeast

1 tsp garlic powder

1 tsp onion powder

¼ tsp paprika

¼ tsp salt


- In a medium-sized pot, whisk all ingredients together.

- On medium heat, bring to a simmer for 5 minutes.

Buffalo Cauliflower Bites
Buffalo Cauliflower Bites

It’s Wing Wednesday and this vegan buffalo recipe will definitely satisfy your taste buds.



1 large head of cauliflower, stem and core removed and broken into florets

1/2 cup flour

salt and pepper to taste

cooking spray

2/3 cup buffalo wing sauce or more to taste

1 tablespoon melted vegan butter

1/2 teaspoon vegan honey or maple syrup 

celery sticks and vegan ranch dip for serving


Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat with cooking spray.

- In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat.

- Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.

- Bake for 20 minutes. While the cauliflower is baking, whisk together the buffalo wing sauce, melted vegan butter and vegan honey or maple syrup until smooth.

- Pour the buffalo sauce mixture over the cauliflower and toss to coat. Bake for an additional 10 minutes or until crispy and just starting to brown.

- Serve immediately, with celery sticks and vegan ranch dip if desired.

It's Taco Tuesday and this vegan taco recipe is a must try!



1 cup diced onion 

oil or spray, for sautéing

1 tbsp minced garlic

2/3 cup dry lentils

1 1/2 cups water

2 1/2 tbsp taco seasoning, or one batch of the homemade taco seasoning below

optional 1/2 cup roasted diced sweet potato

taco shells or lettuce cups

optional toppings, such as salsa, avocado, cheese-style shreds, etc.


*If you want to make your own taco seasoning, simply combine all of the following: 1 tbsp chili powder, 1 tsp each of ground cumin, salt, and onion powder, 1/2 tsp each of garlic powder, paprika, black pepper, and oregano, and optional 1/2 tsp cocoa powder.

- In a medium pot, sauté the onion (in oil or spray) over medium heat until browned. Add garlic, and cook one additional minute. Add all remaining ingredients (excluding optional toppings, sweet potato, and shells), and bring to a boil. Once boiling, cover and lower to a simmer for 40 minutes or until lentils are soft and water is absorbed. To assemble: Stir in sweet potato if using. Place about 1/4 cup lentil mixture in each shell or lettuce cup. Top as desired. 

This taco recipe is delicious and will turn your Taco Tuesday all the way up!



15-ounce vegetarian refried beans 

1/2 teaspoon cumin

2 cups red cabbage, shredded

2 limes (1 for the cabbage & 1 to serve)

3 tablespoons Sauce (use vegan mayo or substitute Spicy Chipotle Sauce)

8 corn tortillasFresh cilantro, for garnish


-Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)

-If using purchased refried beans, taste and if needed, mix with 1/2 teaspoon cumin and/or a pinch or two kosher salt.

-Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.

-Make the Sauce.

-Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

-Chop the cilantro for a garnish.

-To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, sauce, and cilantro. Serve with lime wedges to spritz prior to serving. 

*If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.

As a former meat eater who loved fried chicken with a passion, I must say this vegan fried chicken recipe is the best!



1 package of medium firm tofu (16 oz)

2 cups water 

2 no-chicken bullion cubes (or 2 cups of vegetable broth)

1 1/2 cups all purpose flour 

1 tablespoon Italian seasoning 

1/2 tablespoon paprika 

1/2 tablespoon mustard powder 

1/2 tablespoon garlic salt 

1 teaspoon celery salt

1 teaspoon ginger 

1 teaspoon black pepper 

1/2 teaspoon white pepper 

1 1/2 cups unsweetened plant milk 

1 1/2 tablespoons apple cider vinegar

1 cup corn flakes

2 quarts of vegetable or canola oil to fry 


- Freeze entire package of medium-firm tofu. Once it is frozen, remove it from the freezer and allow it to defrost. Repeat this step twice. 

- Once the tofu is fully thawed for the second time, open the package and fully drain out all of the liquid. Press the tofu between two cutting boards to remove the liquid as best as you can. Once drained, use a towel to absorb any additional liquid. 

- Break up the tofu into medium sized pieces. A block of tofu should yield about 8-10 pieces and maybe some smaller pieces. The tofu should naturally tear apart as well. 

- Place the tofu pieces in casserole dish and pour in 2 cups of vegan chicken broth. If you're using no-chicken bullion cubes, mix with 2 cups of hot water prior to pouring over the tofu. Once the tofu is fully submerged in the broth, set the container aside to marinate while you set up the breading station. 

- In a medium bowl, add in unsweetened plant milk and apple cider vinegar. Mix together and set aside. This will create a vegan buttermilk. -In another medium bowl, mix together the all purpose flour with all of the spices listed in the ingredients. 

- Now we are going to arrange our breading area. In a line we will arrange the marinated tofu, buttermilk, and seasoned flour mixture. Grab an additional large plate and place it on the side to use once the tofu has been breaded. 

- One by one, take a piece of marinated tofu and gently squeeze any excess broth from it. Dunk it in the buttermilk and then dredge it in the seasoned flour, coating it on all sides. Set on a plate, and repeated process with all of the tofu pieces. Place the breaded tofu pieces onto the plate that you set aside. 

- After the first round of breading, take one cup of corn flakes and use your hands to crumble them into the seasoned flour mixture. Mix through to evenly distribute the corn flakes and the flour.

- Repeat the process of coating the tofu by dipping each piece again in the buttermilk and then dredge in the flour and corn flake mixture. Repeat until all of the tofu is coated. 

- Heat frying oil in large and deep pan to 350-375 degrees F. Line a plate with paper towels and set it aside.

- Place tofu pieces into the hot oil and deep fry until golden brown on all sides. Should take between 4-7 minutes, flipping as needed. Place finished pieces on a paper towel lined plate to cool. 

- Serve with vegan ranch or a dipping sauce of your choice. Enjoy!

This delicious General Tso's Tofu recipe will blow your mind!



For the general Tso's tofu-

10 ounces firm tofu (275 g), cubed

2 tbsp tamari or soy sauce

1 tbsp apple cider vinegar

6 tbsp cornstarch

Oil of your choice, I used extra virgin olive oil

2 cloves of garlic, minced

For the sauce-

3 tbsp tamari or soy sauce

3 tbsp apple cider vinegar

3 tbsp vegetable stock or water

3 tbsp cane, coconut or brown sugar

1 tbsp cornstarch

1/8 tsp red pepper flakes, optional


- Place the tofu cubes in a bowl or shallow dish.

- Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.

- Drain the tofu and discard the marinade.

- Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.

- Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.

- Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.

- Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.

- Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.

- Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently.

- Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.

- Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days. 

This vegan journey is delicious!



4 tablespoons ground flax

1/2 cup water

1/2 cup vegan butter (earth balance brand), melted

1 cup granulated sugar

1 cup brown sugar, lightly packed

1 tablespoon pure vanilla extract

1 cup all purpose flour

1 cup unsweetened cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces


-Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.

-Melt the vegan butter (earth balance brand preferred), and measure 1/2 cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30 second intervals, until melted.

-In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.

-Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix. 

-Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.

-Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.

-Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.


-To sift, either use a sifter or a fine mesh strainer also works.

-Coconut oil does not work very well in place of the vegan butter; it makes them very oily so I don't recommend it. You could sub applesauce for the vegan butter if you are oil free.

-If you don't want the brownies as sweet, it is perfectly okay to reduce the sugar, even to 1 cup. They will still turn out well, just not as sweet. 

-When you initially take the brownies out of the oven, they will appear underdone and soft, but give them time to cool. They are even better the next day; fudgy and rich. These are NOT cake-like brownies. 

-You may also use dutch processed cocoa powder for slightly different results. They will be a little less fudgy, and darker in color.