Vegan Coffee Cake Muffins

This cake is moist, light and perfect with a cup of coffee.

Coffee Cake

1 1/2 cups almond or soy milk + 1 tbsp apple cider vinegar, room temperature
1/2 cup Earth Balance or other vegan butter substitute, melted
1 cup sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

- preheat oven to 350 degrees
- mix together milk/vinegar, butter, sugar and vanilla
- add remaining ingredients

1/2 cup brown sugar
2 tsp cinnamon
1 cup chopped toasted pecans

- mix together
- grease muffin tins well
- scoop about 2 tbsp of batter into tin and top with 1 tbsp of cinnamon/sugar mixture and repeat
- bake for 20 minutes

Icing

1 cup powdered sugar
3-4 tbsp almond or soymilk

- mix together until smooth icing forms
- top cooled muffins
- Enjoy!

Vegan Banana Cupcakes with Molasses Frosting

These cupcakes are light and fluffy, and the molasses frosting makes for the perfect companion.

Banana Cake

1 cup almond or soy milk + 2 tsp vinegar, room temperature
1/3 cup melted coconut oil or canola oil
1/2 cup sugar
1 tsp vanilla
2 small or 1 large ripe banana, mashed
1 1/2 cups flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt

- preheat oven to 350 degrees

- let milk/vinegar mixture sit for about 5 minutes to curdle milk

- combine oil, sugar, vanilla, mashed banana and milk mixture

- add remaining ingredients and mix until just combined

- scoop batter into lined cupcake pans

- bake for 18-20 minutes

Molasses Frosting

1/4 cup Earth Balance, room temperature
1/4 cup vegetable shortening, room temperature
3 cups confectioners sugar
1/4 cup almond or soy milk
1 tsp vanilla
1 tbsp molasses

- cream butter and shortening until well combined and smooth

- add sugar and mix until crumbly

- add milk, vanilla and molasses and beat until light and fluffy

Healthy Whole Grain Cornbread

There are certain food staples that I miss from growing up in the south.  One of my favorites is cornbread.  This version is vegan, and made with whole wheat flour.  It's the perfect combination of moist, sweet and wholesome, and goes perfectly with chili or soup.

Vegan Cornbread (12 servings)

1 stick or 1/2 cup Earth Balance, melted
2 tbsp ground flax seed + 6 tbsp water
1 cup plain soy or almond yogurt, room temperature
1/4 cup sugar
1 cup whole wheat flour
1 cup yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt

- preheat oven to 350 degrees

- let flax seed and water mixture stand for 10 minutes or microwave for 30 seconds

- mix Earth Balance, sugar, yogurt and flax seed mixture until smooth

- add flours, salt and baking soda and mix until just combined

- bake in a greased 8x8 dish for 20-25 minutes

*You could also make cornbread muffins with this recipe

* Sometimes I mix 1/2 cup of sweet corn into the batter. You could also mix in jalapenos, peppers and onions, cheese, etc..

Vegan Chocolate Walnut Cookies

These cookies are soft and moist. With chunks of dark chocolate and walnuts, they are also very satisfying.

Chocolate Walnut Cookies (makes 30)

1/2 cup Earth Balance, room temperature
1/3 cup coconut oil, room temperature
1 cup sugar
1 tbsp ground flaxseed + 1/4 cup water
1 tsp instant espresso powder
1 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1 dark chocolate bar, chopped (52-72% cocoa depending on your taste
1/2-1 cup walnuts, chopped

- preheat oven to 350 degrees

- let flaxseed/water mixture sit for 10 minutes

- cream Earth Balance, coconut oil and sugar together until well combined

- add flaxseed mixture, vanilla and espresso powder

- add remaining ingredients and mix until just combined

- scoop dough onto greased cookie sheets and bake for 8-10 minutes

It's Cold Outside Chili

I've made this chili for potlocks and parties, and it's always a hit. It's hearty, full of flavor and perfect for game day or a cold evening. It's also really versatile. You can make potato skins with it, put it over rice or a baked potato, or just eat it as is. I always make it a few days before I intend on eating it so that the flavors can meld.  

Chili

1 small carrot, finely chopped
1 small stalk celery, chopped 1 green pepper, chopped 1 onion, chopped
3 cloves garlic, minced
1 cup TVP*
2 cups water
1 "NotBeef" bouillon cube*
1 tbsp soy sauce
1 tbsp Worcestershire
1 tbsp liquid smoke
1 can kidney beans, drained
1 can pinto beans, drained
1 can ranch style or hot chili beans, drained
1 28oz can fire roasted diced tomatoes
1 28oz can tomato sauce
1 small can Rotel or salsa style tomatoes
2 veggie bouillon cubes
1 tbsp ground black pepper
2-3 tbsp chili powder, or to your liking
1 tbsp cumin
1 bay leaf
Salt to taste

- sauté chopped veggies and garlic in olive oil until soft

- add TVP, 1 cup water, soy, Worcestershire, liquid smoke and "beef" cube

- stir until liquid is absorbed

- add remaining ingredients and simmer on low, stirring occasionally for 1-3 
hours, or until you are happy with the consistency 

- serve with your favorite chili toppings (ex. cheese, sour cream, scallions)

*TVP is textured vegetable protein.  It is incredibly high in both protein and fiber. You can find it in most grocery stores in the baking aisle with all of the "Bob's Redmill" products. If you are unable to find it, you may sub vegetarian beef crumbles (in the freezer section) or tempeh.

* "NotBeef" bouillon cubes can be found in most organic grocery stores. It is completely vegetarian, and helps with the meaty flavor. They also make a chicken version. If you can't find it, you can sub a veggie bouillon cube.

Vegan Oatmeal Cream Pies

My favorite Little Debbie snack growing up was always the oatmeal cream pie.  Every time I went over to my Grandparent's house, I got one, and it was always a treat. This version is vegan, and full of satisfying flavor.

Oatmeal Cookies (makes about 16 pies)

2 sticks or 1 cup Earth Balance, room temperature
2 tbsp ground flaxseed + 6 tbsp cold water
3/4 cup brown sugar
1/2 cup sugar
1 tbsp molasses
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups instant oats

- Preheat oven to 350 degrees

- Let flaxseed sit in water for a few minutes until it becomes "goopy"

- Cream Earth Balance with sugars until thoroughly blended

- Add vanilla, molasses and flaxseed mixture

- Add remaining ingredients and mix until well combined

- Scoop 1 oz balls onto greased baking sheets and press down lightly to about a 1/2 inch thickness

- Bake for 9 minutes and let cool

Cream Filling

4 oz Earth balance, room temperature
8 oz vegetable shortening
3 cups confectioner's sugar
1/8 cup- 1/4 cup almond milk
1 tsp vanilla

- Cream Earth Balance and shortening until smooth

- Add sugar and mix until crumbly

- Add vanilla and milk until a smooth, spreadable consistency is reached

- Spread desired amount of filling on a cookie, and press another on top

- Enjoy!

Vegan Blueberry Muffins

I always put a treat in my husband's lunches.. usually a muffin or bar of some kind.  This is basically the same recipe as my carrot raisin muffins, except with blueberries.

1.5 cups whole wheat flour

1 cup rolled oats
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp ground flax seed
1 tbsp chia seed
2 cups fresh blueberries (or thawed frozen)
1 tbsp lemon juice
1 tsp vanilla
3/4 cup oil ( or apple sauce)
1 cup almond, soy or coconut milk

- Whisk together dry ingredients in a mixing bowl

- Add remaining ingredients and scoop into prepared muffin tins

- Bake at 350 degrees for 25 minutes

Baked Tofu for Two

Baked tofu is a healthy, quick and easy meal to prepare.  You can get fancy with the marinade and side dishes. 

1 package extra firm tofu

1.5 tbsp soy sauce

1 tbsp sesame oil or olive oil

1 tsp Siracha (optional)

1 tsp agave (optional)

- Drain tofu and wrap in kitchen towel

- Place a plate or pot on top to weigh down tofu and let sit for about 30 minutes

- Cut tofu to desired size and thickness 

- Whisk together remaining ingredients in a medium bowl and add tofu, tossing to coat

- Let tofu sit for at least an hour ( You can prep it ahead of time and keep in the fridge)

- Spread tofu out in an even layer and bake at 350 degrees for 20 minutes

Taco Time!

One of my husband's favorite things from his food past are ground beef tacos.  This version uses tvp (textured vegetable protein) in place of the beef.  These tacos could fool any carnivore.

Taco Filling

1 cup tvp

1 cup water

1 "Not Beef" or vegetable bouillon cube 

1 tbsp soy sauce

1 tbsp liquid smoke

1 tbsp Worcestershire

- Bring water to a boil and add bouillon until dissolved

- Pour over tvp and let sit for about 30 minutes to rehydrate

- Add remaining ingredients and stir well

Seasoning

1 tbsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp cayenne

1/4 onion chopped finely

2 tbsp olive oil

- Saute onion in olive oil until tender

- Add tvp and remaining spices

- Continue to cook for another 15 minutes until spices have melded

Refried Beans

1 can drained black or pinto beans

1/4 onion finely chopped

1 clove garlic minced

1 jalapeno or chipotle pepper minced

1 tsp cumin

1/2 tsp salt

3 tbsp olive oil
1/2-1 cup water or stock

- Saute onion, garlic and pepper in oil until tender

- Add beans and seasonings and continue to cook on medium heat, occasionally pressing a spatula into the mixture and adding water or stock until beans break down to desired consistency

Tvp is essentially defatted soy flour. It is extremely high in protein and fiber, and once rehydrated, resembles ground meat. It is typically found in the baking aisle or bulk food section.

Vegan Almond Mocha Cupcakes

This recipe is for your basic chocolate cake.  It makes an extremely moist and fluffy cake.  You can add different flavorings and extracts to modify the flavor.  Here I used espresso for a mocha version.

Chocolate Espresso Cupcakes  (makes 15-16)

1 1/4 cups AP flour
1/2 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp instant espresso powder
1 tbsp vanilla
1 tsp white vinegar
1/2 cup canola oil
1 cup warm water

- Preheat oven to 375 degrees

- Mix together all dry ingredients in a bowl with a whisk until combined

- Add remaining ingredients and mix until mostly free of lumps

- Scoop into prepared cupcake liners

- Bake for 15-18 minutes

- Allow to cool 

Almond Frosting

1 cup almonds soaked overnight or at least 2 hours
1/2 cup coconut oil
1/4- 1/2 cup agave (depending on how sweet you prefer it)
1 tbsp instant espresso powder
1 tbsp almond, soy or coconut milk
1 tsp vanilla

- Place all ingredients in a food processor and blend for several minutes until smooth

- Put a rounded tablespoon onto each cupcake and smooth out slightly

- Place in refrigerator while you make the ganache

Ganache

1 bar favorite dark chocolate (or 3oz )
2 tbsp coconut oil

- Melt chocolate and add coconut oil

- Mix well, and let stand for around 30 minutes until mostly cooled

- Spoon over almond frosting letting some drip over sides

These cupcakes can be stored in the fridge or the freezer in a sealed container. Serve at room temperature.

Fun with Falafel!

Here is my take on this middle eastern classic.  This version is moist and filling.  I like to serve it over a cool and crisp salad with tahini dressing.

Falafel

2 cups cooked chickpeas or 2 cans
1 cup fresh parsley
1/4 cup onion
1/2 celery stalk
1 clove garlic
2 tbsp tahini
1 tbsp lemon juice
1 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne
1 tsp salt

- Place onion, celery and garlic in food processor and blend until finely chopped

- Add remaining ingredients and blend until everything is broken down and comes together

- Form into golf ball sized patties, or smaller for a crispier version ( At this point you can refrigerate them until ready to use or immediately saute them)

- Add enough olive oil to a large saute pan to cover the bottom and heat to medium

- Brown patties on both sides

You can substitute fresh cilantro or dill for half of the parsley for an authentic flavor. My husband dislikes both of these, so I use all parsley.

Tahini Dressing

2 tbsp tahini
1 tbsp lemon juice
1 tsp red wine vinegar
1 tsp tamari or soy sauce
1 finely minced garlic clove
1/2 tsp agave
2 tbsp water

- Mix all ingredients together until smooth

"Meat"balls

Meatballs are very versatile.  You can use them on a pizza, a sandwich, in a pasta, as an appetizer..and on and on.  You can also flavor them to reflect the cuisine.  For instance, toss meatballs in teriyaki or sweet and sour sauce for an Asian flair, marinara for Italian or serve with tzatziki sauce for Greek.

1 cup TVP (textured vegetable protein)
1 cup vegetable stock
1/4 cup dried lentils, cooked
1/2 recipe tempeh sausage crumbles or 4 oz spicy veggie tempeh
1 tbsp minced onion
1 clove garlic, minced
1/4 cup instant oats or breadcrumbs
3 tbsp vital wheat gluten
1 tbsp nutritional yeast
1 tbsp tomato paste
1 tbsp soy sauce
1 tsp liquid smoke
1 tbsp dried basil
1 tsp dried oregano
1 tsp cumin
1 tsp red pepper flakes
1 tsp crushed fennel
1 tsp pepper
1 tsp salt

- Bring veggie stock to a boil, pour over TVP and let sit for 10 minutes to re-hydrate

- Stir soy sauce, liquid smoke, tomato paste and nutritional yeast into TVP

- In a food processor combine tempeh, lentils, oats, onion, garlic, vital wheat gluten and seasonings

- Blend until broken down and combined

- Add to TVP and use hands to thoroughly mix


- Shape into balls (I used a 3/4 oz scoop for even portioning) 

- Cover bottom of heavy bottomed skillet with olive oil and heat to medium

- Add meatballs to skillet and brown on all sides

 - Meatballs are now ready to be used in any application

Here I used the meatballs on a pizza...my husband loves his pizza!

If you are unable to find spicy veggie tempeh, you can add 2 more tbsp of soy sauce, double the fennel and red pepper flakes, and add 1 tbsp of thyme.

Humus!

The possibilities with humus are limited only by your creativity and imagination.  It makes a fantastic healthy dip or sandwich spread, and contains the perfect blend of protein, fiber, fats and carbohydrates. This recipe is for traditional humus.  It makes a lot, but it will last in the fridge for a couple of weeks.

3 cups cooked chickpeas (or 2 cans)
2-3 cloves garlic
1/4 cup olive oil
2 tbsp tahini
2 tbsp lemon juice
1 tsp salt
1 tsp cumin
1/2 tsp cayenne
1/2 cup water or cooking liquid

- Place garlic in food processor and blend until minced

- Add remaining ingredients and blend until smooth

Variations:

- Sub half of the chickpeas for black beans and add 1 tsp chili powder and 1/2 cup cilantro

- Sub half of the chickpeas for white beans and add rosemary and thyme

- Sub 1 cup of chickpeas with a baked sweet potato and add 1 tsp chili powder

- Add a roasted red pepper

- Add a chipotle pepper

- Add olives and sun dried tomatoes

- Add a cup of fresh basil 

- Add a tsp of curry powder 

- Add 1 pound frozen spinach (thawed and drained) and 1 can drained artichoke hearts

I like to serve the humus with a drizzle of olive oil, and a sprinkling of paprika.

Bunny Trail Muffins

These muffins are incredibly moist and delicious.  I made them to put in my husband's lunches.  They would also make a great snack or dessert. 

Vegan Carrot Raisin Muffins (makes about 16)

2 cups shredded carrots 
1 cup milk alternative (soy, almond, coconut, etc.)
3/4 cup canola oil
1 1/2 tsp lemon juice or vinegar
1 tsp vanilla
1 cup packed brown sugar
1 1/2 cups whole wheat flour
1 cup rolled oats
1 tbsp ground flaxseeds
1 tbsp chia seeds
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup raisins

- Preheat your oven to 350 degrees

- Place the milk in a mixing bowl and add lemon juice

- While the milk sits, shred carrots

- Add carrots, oil, sugar, and vanilla to the bowl and mix well

- Add remaining ingredients and mix well

- Spoon batter into sprayed muffin tins, filling almost to the top

- Bake for 25 minutes and enjoy!

For a healthier spin, substitute part or all of the oil with applesauce.

Curried Vegetable Stew

1 cup dried chickpeas, soaked (or 2 cans)

1/2 cup lentils
1 carrot, chopped
half onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 zucchini, chopped
1 sweet potato, chopped
half head of cauliflower, chopped
1 bunch swiss chard or kale, chopped
1 can fire roasted tomatoes
1 small can tomato paste
2 tsp curry powder
1 tsp cumin
1 tsp tumeric
1 tsp cayenne
1/4 tsp coriander
2 cups vegetable broth
1 cup coconut milk
1 bay leaf
2 tsp salt
1 tsp pepper

- Saute veggies until tender

- Add remaining ingredients

- Bring to a boil, cover and simmer on low for 1 hour

- Remove lid and continue to simmer for another hour

- Add salt and pepper to taste and serve with brown rice or couscous

This recipe can also be made in a slow cooker.

Roasting Peppers

Roasting peppers is a simple process that adds complex flavor to dishes.  You can add them to humus, to wraps, pastas, pizza, salads or sandwiches.  Roasting them yourself is also much more affordable than buying them in a jar. You can use this same method for any type of pepper  you would like. 

Roasted Red Peppers

- Preheat your oven to 450 degrees

- Split peppers in half and remove ribs and seeds

- Coat in olive oil and sprinkle with salt

- Place in oven for 20 minutes

- Flip peppers over and continue to roast for another 20 minutes

- Remove from oven and immediately place in a sealed plastic bag for 30 minutes 

- Now that they have had a chance to "sweat"  you can easily remove the skin and they are ready for use

Here are the roasted red peppers used on a tempeh mushroom burger:

Lean Green Pasta

This pasta dish is high in nutrition and flavor.

Spinach Pesto and Veggie Pasta (makes about 6 servings)

1 pound frozen spinach, thawed not drained
1 package fresh basil or 1 cup
1/2 cup sunflower seeds
2 cloves garlic
3 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp balsamic vinegar
1 tsp honey or agave
1/4 cup olive oil
2 tsp salt
1 tsp pepper
1 zucchini, sliced
1/2 cup peas
1/2 cup shredded carrots
1 cup grape tomatoes sliced in half
1 half onion, chopped
1/2 pound whole wheat angel hair pasta

- Place garlic and sunflower seeds in food processor and blend until broken down

- Add spinach, basil, lemon juice, balsamic, honey, olive oil, nutritional yeast, salt/pepper, olive oil and blend until smooth

- Saute veggies until tender

- Add pesto and stir to combine

- Boil pasta for 2-3 minutes, drain, add to pan and fold into sauce

Can substitute kale or any other dark green for spinach.

High in calcium, iron, vitamins, fiber and protein.

Raw Peanut Butter Bars Two Ways

For the Crust:

1 cup almonds 

1 cup raisins or dates

1/4 cup shredded coconut

1 tbsp coconut oil

1 tsp maple syrup or agave

- Add everything to a food processor, and blend until fully broken down

- Pat into an 8x8 pan for a thick bar, or a 9x13 for a thinner bar

For the Filling:

2 cups soaked cashews

1 cup peanut butter

1/4 cup maple syrup or agave

2 tbsp coconut oil

1 tsp salt

1 tsp vanilla

1 cup almond, soy or coconut milk

- Add everything except milk to a food processor and blend until completely broken down

- Slowly pour in milk and continue to process until smooth

- Spread evenly onto crust

Variation 1 :Peanut Butter Chocolate

Raw Chocolate Ganache


3/4 cup cocoa powder
3/4 cup coconut oil, melted
1/2 cup agave


- Mix together until smooth

- Spread over peanut butter bars and refrigerate

Variation 2: PB & J   
   (Okay...not technically raw)

- Spread with favorite jelly or preserves

- Garnish with peanuts and refrigerate

Best Veggie Burgers

I have done a lot of experimentation with veggie burgers. The mushrooms and tempeh in this recipe make for a very savory and "meaty" burger.

Tempeh-Mushroom Burgers

1 8oz package tempeh
1 8oz package sliced cremini mushrooms
1/8 cup chopped celery
1/4 cup chopped onion
1 clove minced garlic
1 tsp dried thyme
1 tsp salt
1 tsp pepper
1/4 cup vital wheat gluten
2 tsp nutritional yeast
1 tbsp Worcestershire
4 tbsp olive oil
1 tbsp spicy mustard
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp liquid smoke or smokey BBQ sauce

 - Mix 2 tbsp olive oil, spicy mustard, soy sauce and balsamic vinegar in a medium bowl

 - Break up tempeh, add to bowl and toss to coat

 - Let sit at room temp or in fridge for 30 minutes to an hour

- Saute onion, celery and garlic in olive oil until soft

- Add mushrooms and cook until tender

- Add salt, pepper, thyme, nutritional yeast and Worchestershire

- Let cool for easier handling

- Place marinaded tempeh, mushrooms, liquid smoke and vital wheat gluten in a food processor

- Process until everything is broken down, scraping down sides when needed

- Form into 4 equal patties

- Brown in a pan with olive oil on both sides

- Build your burger!

Uncooked patties will keep in the refrigerator for up to 2 weeks.

Nutritional yeast is deactivated yeast. It is prized for its nutty, cheesy flavor, and its high content of protein and B vitamins. It can be found in the baking aisle or bulk food section.

Pizza!

Perfect Pizza Dough

I have been making my own pizza dough for quite a while.  I have tried all kinds of flours, measurements and processes...this is by far the best recipe I have come up with.

1.5 cups warm water
1 package dry active yeast
1.5 cups all purpose flour
1.5 cups wheat flour
2 tbsp vital wheat gluten
1 tbsp brown sugar
1 tbsp olive oil
1 tsp salt
1 tsp garlic powder and/or Italian seasoning (optional)

- Add water, yeast and sugar to your mixing bowl

- Let it sit for about 10 minutes to activate yeast

- Add remaining ingredients, use the paddle attachment and turn mixer on low until combined

- Continue to mix on a medium speed for another 2 minutes

- Turn mixer up to high until dough comes off of paddle

- Turn dough onto floured surface and knead for a few minutes

- Round out the dough and place it in sprayed bowl and cover with a kitchen towel or plastic wrap

- Place in a warm place, and let the dough proof for an hour 

- Divide dough into 2 equal portions (2 large pizzas) or 4 equal portions (4 personal pizzas)

- Knead and round each portion, and cover again

- Let it sit for another hour (if I have plenty of time on my hands, I may repeat the last two steps 3-4 more times to develop flavor)

- At this point you can either roll the dough out into pizza crust or refrigerate it for up to a week

- This dough also freezes beautifully.  To thaw, place the dough into the fridge at least a day before use.

The longer the dough sits in the fridge, the more it ferments. Fermentation = Flavor

Vital Wheat Gluten is a protein derived from wheat. It is what people who are "Gluten Free" try to avoid. It gives the dough elasticity, and a nice crispness when baked. If you are unable to find it, you can sub bread flour (which is higher in gluten) for the AP flour.

Homemade Pizza Sauce

3 tbsp olive oil
.5 cup finely chopped onion
.25 cup finely chopped celery
3 minced garlic cloves
1 28 oz can tomato sauce
1 6 oz can tomato paste
1 tsp dried basil
1 tsp dried oregano
1 tsp honey or agave
1 bay leaf
salt and pepper

- Saute onion, celery and garlic in olive oil until tender

- Add remaining ingredients and simmer for 30 minutes to an hour

- Add salt and pepper to taste

Keeps for several weeks in the fridge.

Tempeh Sausage Crumbles

My husband loves the flavors in traditional Italian sausage, and he thought this version tasted just like the real thing!

1 package tempeh
3 tbsp soy sauce or tamari
1 clove minced garlic
1 tsp maple syrup
2 tsp crushed fennel
2 tbsp fresh thyme
1 tsp fresh sage
1-2 tsp red pepper flakes
1 tsp salt

- Break up tempeh into small bite sized pieces

- Place in a saucepan with 1 tbsp soy sauce and enough water to barely cover it 

- Bring to simmer for 15 minutes or until all water is absorbed

- Place in a bowl with remaining ingredients

- Use a fork or your hands to mix well until fully incorporated

Brown in a pan for a pizza topping, or add directly into casseroles and pasta sauces.

This pizza was awesome! I used homemade pizza sauce, Daiya vegetarian mozzarella shreds, garlic, peppers, onions, tomatoes, fresh basil and tempeh sausage crumbles.

The best way to cook a pizza is at a high temperature. Preheat your oven to 500 degrees, and place your pizza on a pizza pan. After about 10 minutes of baking, carefully slide the pizza directly onto the rack. This makes for a nice crisp crust. Continue to bake until desired done-ness is reached. Watch carefully, it happens quickly!