Lazy Vegan Kitchen

Easy animal-free recipes
Easy, mostly healthy, vegan recipes.
  • June 28, 2011 9:36 pm
    Spicy Tomato Vegetable Soup

I made this soup to use up all the random produce floating around the kitchen and it was so food that next time I’m going to make it on purpose.

• 1 tbs of olive oil

• 1 onion, chopped

• 3 ribs of celery, chopped

• 1 jalapeño, minced

• 2-3 cloves of garlic, minced

• handful of baby carrots, chopped

• 1 zucchini, chopped

• 1 mostly full can of chickpeas (I literally cleaned my fridge out for this soup.)

• 2 ears of corn, kernels removed

• 2 small tomatoes, diced

• 1 small can of tomato paste

• 1 (32 ounce) container of vegetable broth, plus one cup of water

• a few handfuls of kale, rough stems removed and chopped

• a ton of fresh basil and a pinch of fresh rosemary

• pinch of cayenne pepper or a dash of hot sauce, or both

• salt and pepper to taste

Sauté onion, celery, garlic, jalapeño and carrot in the olive oil over medium high heat for about five minutes. Add zucchini and corn and cook for another five minutes. Throw in everything else except the kale. Bring soup to a boil then reduce to a low heat and simmer for twenty to thirty minutes. Turn off heat and stir in kale. Serve with extra basil. There are basically two rules in my kitchen; kale goes with everything and there’s no such thing as too much basil. View high resolution

    Spicy Tomato Vegetable Soup

    I made this soup to use up all the random produce floating around the kitchen and it was so food that next time I’m going to make it on purpose.

    • 1 tbs of olive oil

    • 1 onion, chopped

    • 3 ribs of celery, chopped

    • 1 jalapeño, minced

    • 2-3 cloves of garlic, minced

    • handful of baby carrots, chopped

    • 1 zucchini, chopped

    • 1 mostly full can of chickpeas (I literally cleaned my fridge out for this soup.)

    • 2 ears of corn, kernels removed

    • 2 small tomatoes, diced

    • 1 small can of tomato paste

    • 1 (32 ounce) container of vegetable broth, plus one cup of water

    • a few handfuls of kale, rough stems removed and chopped

    • a ton of fresh basil and a pinch of fresh rosemary

    • pinch of cayenne pepper or a dash of hot sauce, or both

    • salt and pepper to taste

    Sauté onion, celery, garlic, jalapeño and carrot in the olive oil over medium high heat for about five minutes. Add zucchini and corn and cook for another five minutes. Throw in everything else except the kale. Bring soup to a boil then reduce to a low heat and simmer for twenty to thirty minutes. Turn off heat and stir in kale. Serve with extra basil. There are basically two rules in my kitchen; kale goes with everything and there’s no such thing as too much basil.

  • June 27, 2011 4:37 pm
    Lentil, Kale, and Chickpea Stew
• 1 tbs. olive oil
• 2 cloves of garlic, minced
• 1 onion, diced
• 1 cup of carrots, chopped
• 1 can of fire roasted diced tomatoes
• 1 can of chickpeas, drained and rinsed
• 32 ounce container of vegetable broth, plus one cup of water
• 2 cups of lentils
• 2 sprigs of rosemary
• 2 tsp of smoked paprika
• tiny pinch of cayenne pepper
• salt to taste
• 1 bunch of kale, rough stems removed and roughly chopped
Sauté garlic, onions, and carrots for about five minutes. Add everything else but the kale, bring to a boil and then reduce heat to a simmer. After lentils and carrots are cooked through, 20-30 minutes, turn off heat and stir in kale. Remove rosemary stems. Boom. Dinner.

    Lentil, Kale, and Chickpea Stew

    • 1 tbs. olive oil

    • 2 cloves of garlic, minced

    • 1 onion, diced

    • 1 cup of carrots, chopped

    • 1 can of fire roasted diced tomatoes

    • 1 can of chickpeas, drained and rinsed

    • 32 ounce container of vegetable broth, plus one cup of water

    • 2 cups of lentils

    • 2 sprigs of rosemary

    • 2 tsp of smoked paprika

    • tiny pinch of cayenne pepper

    • salt to taste

    • 1 bunch of kale, rough stems removed and roughly chopped

    Sauté garlic, onions, and carrots for about five minutes. Add everything else but the kale, bring to a boil and then reduce heat to a simmer. After lentils and carrots are cooked through, 20-30 minutes, turn off heat and stir in kale. Remove rosemary stems. Boom. Dinner.

  • June 8, 2011 12:00 pm
    Apple Pie Pancakes
Good news! If you, like me, have been desperately searching for a way to eat pie for breakfast and still cling to your last shred of dignity, you’re in luck. I’ve found the perfect solution in these pancakes.
Pancakes:
1/3 cup of instant oats
1/3 cup water
2 cups Bisquick Heart Smart baking mix (Yes, I use bisquick. This is the lazy vegan kitchen, not the overly ambitious cook everything from scratch vegan kitchen.)
1 cup almond milk
1 cup unsweetened applesauce
1/2 teaspoon cinnamon
a few drops of vanilla extract
a tiny pinch of nutmeg
Mix the instant oats with water and let them hang out for about 15 minutes. Add everything else and combine. Pour batter on a heated griddle with lots of Earth Balance and cook like you would any other pancake.
Topping:
2 granny smith apples, thinly sliced
1/2 cup raisins
1 tablespoon Earth Balance
1 tablespoon brown sugar
2 tablesoons pure maple syrup
1/4 teaspoon cinnamon
pinch of nutmeg
Melt Earth Balance in a saute pan over medium-high heat. Add everything to the pan and cook until apples are soft. About 10-15 minutes. Remove apples and cook your Gimme Lean sausage patties in the same pan.
You are welcome. View high resolution

    Apple Pie Pancakes

    Good news! If you, like me, have been desperately searching for a way to eat pie for breakfast and still cling to your last shred of dignity, you’re in luck. I’ve found the perfect solution in these pancakes.

    Pancakes:

    • 1/3 cup of instant oats
    • 1/3 cup water
    • 2 cups Bisquick Heart Smart baking mix (Yes, I use bisquick. This is the lazy vegan kitchen, not the overly ambitious cook everything from scratch vegan kitchen.)
    • 1 cup almond milk
    • 1 cup unsweetened applesauce
    • 1/2 teaspoon cinnamon
    • a few drops of vanilla extract
    • a tiny pinch of nutmeg

    Mix the instant oats with water and let them hang out for about 15 minutes. Add everything else and combine. Pour batter on a heated griddle with lots of Earth Balance and cook like you would any other pancake.

    Topping:

    • 2 granny smith apples, thinly sliced
    • 1/2 cup raisins
    • 1 tablespoon Earth Balance
    • 1 tablespoon brown sugar
    • 2 tablesoons pure maple syrup
    • 1/4 teaspoon cinnamon
    • pinch of nutmeg

    Melt Earth Balance in a saute pan over medium-high heat. Add everything to the pan and cook until apples are soft. About 10-15 minutes. Remove apples and cook your Gimme Lean sausage patties in the same pan.

    You are welcome.

  • June 7, 2011 11:28 pm
    Soyrizo Scramble
2 tbs grapeseed oil
1 small onioin, diced
1 clove of garlic, minced
1 block of extra-firm tofu, pressed 
1 (12 ounce) package of soyrizo
1 (4 ounce) can diced green chilis
1/2 cup salsa
Heat oil in a large saute pan over medium-heat. Add onions and garlic and cook until tender. Crumble tofu and soyrizo in the pan, cook until soyrizo is browned. Stir in green chilis and salsa. Serve over hashbrowns with more salsa, vegan sour cream, and guacamole. View high resolution

    Soyrizo Scramble

    • 2 tbs grapeseed oil
    • 1 small onioin, diced
    • 1 clove of garlic, minced
    • 1 block of extra-firm tofu, pressed
    • 1 (12 ounce) package of soyrizo
    • 1 (4 ounce) can diced green chilis
    • 1/2 cup salsa

    Heat oil in a large saute pan over medium-heat. Add onions and garlic and cook until tender. Crumble tofu and soyrizo in the pan, cook until soyrizo is browned. Stir in green chilis and salsa. Serve over hashbrowns with more salsa, vegan sour cream, and guacamole.

  • June 2, 2011 11:45 am
    Frozen Banana Bites
Frozen dark chocolate and peanut butter covered bananas? Yes, please.
Dark Chocolate Sauce
6 ounces of 70 percent cocoa dark chocolate
1 cup almond milk
3 tablespoons powdered sugar
Heat chocolate and almond milk in a small sauce pan over low heat, stir occasionally until chocolate is melted. Once everything is melted, stir in sugar.
Peanut Butter Glaze
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1/3 cup almond milk
1/4 teaspoon vanilla extract
1 tablespoon vegan cream cheese
Combine ingredients in a small sauce pan over low heat, stir until everything is incorporated.
Keep both the chocolate and peanut butter mixtures over low heat until ready to use.
Slice four bananas into 1/2 inch peices. Dip each piece in the chocolate, making sure it’s completely covered, then place on a baking sheet lined with wax paper. After you’ve dipped them in chocolate, drizzle peanut butter over the top and put them in the freezer for about 3-4 hours. You can then transfer them to a tupperware container for easy storage.
Eat the remaining chocolate and peanut butter sauces with a spoon. Duh. View high resolution

    Frozen Banana Bites

    Frozen dark chocolate and peanut butter covered bananas? Yes, please.

    Dark Chocolate Sauce

    • 6 ounces of 70 percent cocoa dark chocolate
    • 1 cup almond milk
    • 3 tablespoons powdered sugar

    Heat chocolate and almond milk in a small sauce pan over low heat, stir occasionally until chocolate is melted. Once everything is melted, stir in sugar.

    Peanut Butter Glaze

    • 1/2 cup creamy peanut butter
    • 1/4 cup powdered sugar
    • 1/3 cup almond milk
    • 1/4 teaspoon vanilla extract
    • 1 tablespoon vegan cream cheese

    Combine ingredients in a small sauce pan over low heat, stir until everything is incorporated.

    Keep both the chocolate and peanut butter mixtures over low heat until ready to use.

    Slice four bananas into 1/2 inch peices. Dip each piece in the chocolate, making sure it’s completely covered, then place on a baking sheet lined with wax paper. After you’ve dipped them in chocolate, drizzle peanut butter over the top and put them in the freezer for about 3-4 hours. You can then transfer them to a tupperware container for easy storage.

    Eat the remaining chocolate and peanut butter sauces with a spoon. Duh.

  • May 19, 2011 1:52 pm
    Balsamic Quinoa Salad
1 cup uncooked quinoa
12-15 stalks of asparagus, roasted
1 tomato, diced
1/2 cup cucumber, diced
1 can of garbanzo beans, drained and rinsed
1/3 cup of good quality balsamic dressing
1 tablespoon of lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
salt and pepper to taste
Cook quinoa according to package directions. Roast asparagus and cut into bite sized peices. Toss everything together in a large bowl and chill for 3-4 hours. Serve over lettuce or put it in a wrap with hummus and sunflower seeds. View high resolution

    Balsamic Quinoa Salad

    • 1 cup uncooked quinoa
    • 12-15 stalks of asparagus, roasted
    • 1 tomato, diced
    • 1/2 cup cucumber, diced
    • 1 can of garbanzo beans, drained and rinsed
    • 1/3 cup of good quality balsamic dressing
    • 1 tablespoon of lemon juice
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon garlic powder
    • salt and pepper to taste

    Cook quinoa according to package directions. Roast asparagus and cut into bite sized peices. Toss everything together in a large bowl and chill for 3-4 hours. Serve over lettuce or put it in a wrap with hummus and sunflower seeds.

  • May 13, 2011 12:00 pm
    Jazzy Edamame
2 tablespoons grapeseed oil
1 tablespoon sesame oil
1 bag of frozen edamame, thawed
3-4 cloves of garlic, minced
1 teaspoon of ginger, minced
2 teaspoons soy sauce
3 tablespoons Sriracha Sauce
Heat oil in a large saute pan or wok over medium high heat. Cook garlic and ginger for a few minutes then throw in edamame, soy sauce, and sriracha sauce. Toss it all together for about a minute until edamame is heated through. View high resolution

    Jazzy Edamame

    • 2 tablespoons grapeseed oil
    • 1 tablespoon sesame oil
    • 1 bag of frozen edamame, thawed
    • 3-4 cloves of garlic, minced
    • 1 teaspoon of ginger, minced
    • 2 teaspoons soy sauce
    • 3 tablespoons Sriracha Sauce

    Heat oil in a large saute pan or wok over medium high heat. Cook garlic and ginger for a few minutes then throw in edamame, soy sauce, and sriracha sauce. Toss it all together for about a minute until edamame is heated through.

  • May 12, 2011 1:44 pm
    Mexican Lasagna
Remember when I posted that taco salad recipe and said you could use that taco filling for anything? Well, this is my favorite thing to make with the leftovers.
Ingredients
4 cups taco filling
2 cups cooked brown rice
1 can of vegetarian refried beans
2 cans of green enchilada sauce
15 corn tortillas
1/2 cup of Daiya
handful of pickled jalepenos
Preheat oven to 350 degrees and grease a 13 x 9 inch casserole dish.
Layer:
1/2 can of enchilada sauce
5 tortillas
1/2 cup of beans
1 cup rice
2 cups taco filling
repeat
1/2 can of enchilada sauce
last 5 tortillas
reamainder of sauce
daiya
jalepenos
Cover and bake for 30 minutes, uncover and turn oven to 375 degrees, continue to bake for 15 more minutes. Let rest 10-15 minutes before serving.
Protip: If you fry the tortillas in hot oil for 10-15 seconds it will make them waterproof so your casserole won’t be all gross and soggy. It takes a little extra time, but it’s totally worth it. View high resolution

    Mexican Lasagna

    Remember when I posted that taco salad recipe and said you could use that taco filling for anything? Well, this is my favorite thing to make with the leftovers.

    Ingredients

    • 4 cups taco filling
    • 2 cups cooked brown rice
    • 1 can of vegetarian refried beans
    • 2 cans of green enchilada sauce
    • 15 corn tortillas
    • 1/2 cup of Daiya
    • handful of pickled jalepenos

    Preheat oven to 350 degrees and grease a 13 x 9 inch casserole dish.

    Layer:

    • 1/2 can of enchilada sauce
    • 5 tortillas
    • 1/2 cup of beans
    • 1 cup rice
    • 2 cups taco filling
    • repeat
    • 1/2 can of enchilada sauce
    • last 5 tortillas
    • reamainder of sauce
    • daiya
    • jalepenos

    Cover and bake for 30 minutes, uncover and turn oven to 375 degrees, continue to bake for 15 more minutes. Let rest 10-15 minutes before serving.

    Protip: If you fry the tortillas in hot oil for 10-15 seconds it will make them waterproof so your casserole won’t be all gross and soggy. It takes a little extra time, but it’s totally worth it.

  • May 10, 2011 5:42 pm
    Taco Salad!
2 tablespoons of grapeseed oil
1 onion, chopped
1 bell pepper, chopped
1 package of Boca Meatless Crumbles
taco seasoning
1/2 cup water
1/2 cup salsa
1 small can of green chilis
1 can black beans, rinsed and drained
1 cup frozen corn
romaine
tortilla chips
Heat oil in a large saute pan over medium high heat. Cook onion and pepper until soft. Add Meatless Grounds and heat through. Stir in taco seasoning, water, and salsa and cook until water evaporates. Turn off heat and add green chilis, beans, and corn. Serve over lettuce and chips.
This is also good in tacos, burritos, quesadillas, and enchiladas. View high resolution

    Taco Salad!

    • 2 tablespoons of grapeseed oil
    • 1 onion, chopped
    • 1 bell pepper, chopped
    • 1 package of Boca Meatless Crumbles
    • taco seasoning
    • 1/2 cup water
    • 1/2 cup salsa
    • 1 small can of green chilis
    • 1 can black beans, rinsed and drained
    • 1 cup frozen corn
    • romaine
    • tortilla chips

    Heat oil in a large saute pan over medium high heat. Cook onion and pepper until soft. Add Meatless Grounds and heat through. Stir in taco seasoning, water, and salsa and cook until water evaporates. Turn off heat and add green chilis, beans, and corn. Serve over lettuce and chips.

    This is also good in tacos, burritos, quesadillas, and enchiladas.

  • May 4, 2011 8:00 am
    Slow-Cooker Black Bean Soup
I love my slow cooker. It is the ultimate staple for a lazy kitchen.
1 pound of dried black beans, soaked overnight
1 large onion, chopped
2 bell peppers, chopped
1 large carrot, finely shredded
3-4 chilis in adobo, chopped
1 tablespoon adobo sauce from can
1 can of diced green chilis
4-5 cloves garlic, minced
2 cups frozen corn
3 tablespoons of taco seasoning, I buy mine in bulk from Whole Foods
5 cups of water or vegetable stock
2 cups tomato juice
salt to taste
Throw everything in a slow cooker on low for 8-10 hours. Garnish with limes, tofutti sour sream, fake cheese, cilantro, pickled jalapenos, avocado, or tortilla chips. View high resolution

    Slow-Cooker Black Bean Soup

    I love my slow cooker. It is the ultimate staple for a lazy kitchen.

    • 1 pound of dried black beans, soaked overnight
    • 1 large onion, chopped
    • 2 bell peppers, chopped
    • 1 large carrot, finely shredded
    • 3-4 chilis in adobo, chopped
    • 1 tablespoon adobo sauce from can
    • 1 can of diced green chilis
    • 4-5 cloves garlic, minced
    • 2 cups frozen corn
    • 3 tablespoons of taco seasoning, I buy mine in bulk from Whole Foods
    • 5 cups of water or vegetable stock
    • 2 cups tomato juice
    • salt to taste

    Throw everything in a slow cooker on low for 8-10 hours. Garnish with limes, tofutti sour sream, fake cheese, cilantro, pickled jalapenos, avocado, or tortilla chips.