Archive for the ‘Vegan Recipes’ Category

Vegan Brie

Posted on: March 26th, 2013 by missycoppage No Comments

In my vegetarian days I always enjoyed a good brie.  Since then I have wanted to try my hand at making one.  I started with the recipe from The Ultimate Uncheese Cookbook by Joanne Stepaniak and adapted it and changed it to suite my own tastes.  I also wanted to make a brie that was hot and inside a pastry.  The afore mentioned is a cold brie so I had to change it quite a bit.  This is a very easy recipe, although it is a little time consuming.  The “cheese” has to set for at least 4 hours and the dough has to thaw for at least 4o min. so give yourself lots of time.  The end results are so delicious and way less fattening than a real brie cheese.

Vegan Brie

1 Block Extra Firm Tofu, drained

1 Cup Cashews, (if using raw or unsalted add 1 tsp Salt)

1/3 Cup Nutritional Yeast

3 Tbsp Tahini

Juice of 1 Whole Lemon

2 tsp Onion Powder

½ tsp Garlic Powder

¼ tsp Dill Weed

¼  tsp Ground Coriander

1 Box Pepperidge Farm Puff Pastry (or here is an easy recipe to make your own)


*Combine all ingredients (besides pastry) until smooth in a food processor or blender.

*Line a pie pan with plastic wrap and pour blended  “cheese” ingredients inside.  Using a spatula press down and shape “cheese” into pan.

*Place uncovered in refrigerator for at least 4 hours to set.

 *Thaw Puff Pastry on counter for at least 40 min before using.

*Pre-heat oven to 400 degrees and lightly grease a cookie sheet.

*On a lightly floured surface lay out one pastry flat.

*Turn “cheese” over on top and remove plastic.

*Going around edge fold pastry up over “cheese” pleating and folding as you go and lightly press down each fold.

*Lay out 2nd pastry and cut a circle to fit top of “cheese” (I used the lid from my pie pan and it fit perfectly).

*Place on top of “cheese” and folded pastry and press around sides with a fork.

*Bake for 30-40 min or until puffed and golden brown.

*Let cool for a few minutes and the slice and serve with Granny Smith Apples, crackers, grapes, or whatever you like 🙂


French Onion Soup

Posted on: January 9th, 2013 by missycoppage 3 Comments

This soup was so delicious on a cold winter night.  I added a little extra Daiya mozzarella to my bowl cause it is so good.  This recipe takes some time to make, but is really easy and super delicious.


Vegan French Onion Soup


3-4 Tbsp Earth Balance Butter

5-6 Small Onions, thinly sliced

1 Tbsp Whole Wheat Flour

1/2 tsp Ground Black Pepper

6 Cups Water w/3 Cubes “no-beef” Bullioun OR 6 Cups Veggie Broth

Sliced Bread (Baguette style or Sourdough)

Olive Oil

Garlic Powder

Daiya Mozzarella Shreds


*In a large saucepan or pot, melt butter and add thinly sliced onions.

*Cook over medium heat for about 20 mins, stirring continuously, until onions are soft and golden.

*Sprinkle in 1 Tbsp whole wheat flour. Continue stirring for about 2 min more, until combined.

*Mix in broth and black pepper, bring to a boil, and cover.

*Simmer for 30 min on low heat.

*While soup is simmering brush or drizzle slices of bread with olive oil.

*Sprinkle on garlic powder and top with Daiya Mozzarella

*Toast until daiya melts and bread is crunchy.

*When soup finishes, float toasted bread on top and enjoy!

Breakfast Casserole

Posted on: August 7th, 2012 by missycoppage 9 Comments

I am going out of town this week for the Region 8 Gymnastics Congress and in order to make sure my poor husband doesn’t survive by eating Ramen noodles and PB and J sandwiches I always try to make something he can eat on for a few days while I am away. This time I decided to do breakfast. I used to make this when I used to eat eggs and have wanted to try it Vegan for some time now.  This is the super yummy result of this!

Breakfast Casserole

Breakfast Casserole


approx 9 slices Bread, crust removed

1 Tbsp Natural Balance Butter

1 1/2 Blocks Tofu, drained

2 tsp Onion Powder

2 tsp Garlic Powder

1 tsp Sea Salt

1 tsp Turmeric

2 Tbsp Dijon Mustard

1 Tbsp Lemon Juice

1/2 Cup Nutritional Yeast

1/4 Cup Cornstarch

1 Cup Veggie Sausage

4-5 Cups Veggies of your choice (I used Portabello, Onion, Bell Pepper, and Kale)



*Preheat oven to 350 degrees

*Grease the bottom and walls of baking pan with butter

*Tear bread into large/medium pieces and line bottom and walls of pan

*Mix all other ingredients except sausage and veggies in food processor until well combined

*Stir in Sausage and Veggies

*Scoop into baking dish flattening the top with spatula or back of spoon

*Bake 40-45 minutes

*(optional) Sprinkle Daiya cheese on top and bake 5 min more until cheese melts.

Orange Cookies for Halloween

Posted on: October 28th, 2011 by missycoppage No Comments

orange cookies

This recipe was previously posted in a different form.  Click here for the Gluten Free version!

This is the way I prefer to make them.  I try to balance out the unhealthy sugar and butter by using whole wheat flour and fresh oranges.  Add a little food coloring to the icing and some holiday colored sprinkles and you’ve got a treat for any holiday including the upcoming Halloween!!

Grandma’s Orange Cookies for Halloween

(makes 3-4 dozen)


2 Cups Raw Sugar

1 Cup Earth Balance Vegan Butter

1/2 Cup Unsweetend Applesauce

1 Cup Almond Milk

4 Cups Whole Wheat Pastry Flour

1 tsp Baking Soda

1 tsp Baking Powder

1 Small orange, rind and juice

For Icing:

1 Box Confectioners Sugar (1 LB)

1 tsp Earth Balance Vegan Butter

1 small Orange, rind and juice

*Optional–Food Coloring (red and yellow to make orange for halloween)

*Optional–Vegan Chocolate Sprinkles



*Preheat oven to 350 degrees
*In a large bowl, mix butter and sugar.
*Add applesauce
*In a separate bowl mix dry ingredients.  Then add to large bowl with butter/sugar mix, alternating with soymilk.
*Next, using a grater, and rind from whole orange. Then add juice. (If batter is too runny add more flour 1 Tbsp at a time.  Should be the consistency of pancake batter)
*Spoon onto cookie sheet, about 1 Tbsp in size.  Space out well as these will spread.
*Bake at 350 degrees for 8-10 minutes (will be soft, but a little brown around edges)
*Place on cooling rack or wax paper until cool.
*Mix all icing ingredients together (not sprinkles)
*Spoon about 1 tsp into center of each cooled cookie (make sure the cookies are cool or else the icing will not stick and harden).
*(If using sprinkles add to top before icing hardens).

Maple Cornbread Muffins

Posted on: October 16th, 2011 by missycoppage No Comments

maple cornbread muffins

These are delicious for breakfast or as a side to go with your dinner.

Maple Cornbread Muffins


1 Cup Whole Wheat Pastry Flour

1 Cup Cornmeal

3 tsp Baking Powder

1/2 Cup Pure Maple Syrup

1/4 Cup Almond Milk

1/2 Cup Applesauce

1/4 tsp Sea Salt

2 Tbsp Ground Flax Seed

6 Tbsp Water


*Preheat oven to 400 degrees

*Mix flax seed and water in a cup and set aside.

*In a medium bowl combine flour, cornmeal, baking powder, and salt.

*Add in maple syrup, applesauce, and milk.  Stir to combine.

*Stir in flax mixture.

*Spoon mixture into a lightly greased muffin pan.  Fill cups about 3/4 full.

*Bake at 4oo degrees for 20 minutes.

*Let cool for about 5 minutes.  Top with Earth Balance butter and enjoy!! 🙂

Super Easy Kale Chips

Posted on: October 5th, 2011 by missycoppage 4 Comments

So, I know I posted about Kale Chips once before, but this is an alternative recipe for making them that is faster and easier.  Kale is so very good for you so make these for a snack or a side to go with your lunch.

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.  Kale is also a good source of carotenoids. (courtesy of wikipedia)

Super Easy Kale Chips


1 Bunch Kale

1/4 tsp Safflower Oil

Seasonings of your choice

(parchment paper)


*Clean Kale first, then tear into medium sized pieces.

*Place parchment paper on a microwave safe plate.

*Put kale into a bowl and drizzle with oil.  Rub oil into leaves.

*Line kale on top.  It is ok if it overlaps, but don’t pile up.

*Season with whatever you like.  I used black pepper, garlic, and nutritional yeast.

*Microwave for 4-5 minutes depending on your microwave.


Vegan Doggie Birthday Cake

Posted on: September 18th, 2011 by missycoppage 2 Comments

Today’s post is for our four-legged friends.

We have 2 dogs named Jolene and Townes, and both of them are Vegans.  Jolene is almost 5 years old and Townes is celebrating his 1st birthday this week.  Jolene has been Vegan for about 3 years and Townes has been since he was 3 months old.  They are very healthy and happy and full of energy.

In honor of Townes’s birthday I decided to bake a Vegan Doggie Cake.  They absolutely loved it!! In fact, Townes keeps going over to the counter where I put the leftover cake and sitting and waiting for more.

Townsie Cake


1 Tbsp Ground Flax Seed

3 Tbsp Water

1 Cup Whole Wheat Pastry Flour

1 tsp Baking Soda

1/4 Cup Peanut Butter

1/4 Cup Safflower Oil

1 Cup Shredded Carrots

1 tsp Vanilla Extract

1/3 Cup Agave or Maple Syrup


* Preheat oven to 350 degrees.

*Mix together flax and water and set aside.

* Lightly oil a small cake pan.

*In a medium size bowl combine flour and baking soda.

*Add remaining ingredients including flax mixture and stir until combined.

* Pour into cake pan and spread out evenly.

*Bake for 30-40 minutes.

*Let cool before serving.  Woof woof!!



Vegan Tom Kha Soup

Posted on: August 21st, 2011 by missycoppage No Comments

As we made our way from Louisiana to North Carolina we stayed a night in Savannah, GA.  We were starving and wandered around downtown until we found a restaurant called Saigon located at 4 W Broughton Street.  They were extremely Vegan Friendly and would make almost anything on the menu Vegan if you wanted it including the soups.  William ordered the Tom Ka Soup and it was absolutely delicious.  I had the Bun Ca Ri which was a curried noodle salad bowl.  Mine was good, but I have to admit I liked his better and decided I had to learn how to make it.

Tom Kha Soup


(serves 2-3, approx. cook time 1 hour)


1 Can Lite Coconut Milk, or regular if you prefer (shake well before using)

1 tsp Sriracha Hot Chili Sauce

2 Cups No-Chicken Broth or Veg. Broth

2 Stalks of Lemongrass (frozen or fresh, preferably fresh)Use only the bottom white part (about 6 inches of the stalk part) and discard the woody grass part. With a flat edge, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.

3-4 slices of fresh Ginger

3-4 Button Mushrooms, sliced

1/2 Package Extra Firm Tofu, drained and diced small

1 Tbsp Low Sodium Soy Sauce +2-3 tsp for tofu

Cilantro and Fresh lime juice to finish


*In a medium pot, bring broth to boil and add sriracha,ginger, and lemongrass.
*Let simmer  on medium or medium-low, depending on stove, for about 20 minutes.
*While simmering broth, drain and press tofu, then dice into small squares.
*Toss tofu in 2-3 tsp soy sauce.   Cook over medium-high heat until firm and brown around edges.
*Add 1 Tbsp soy sauce to broth and stir.
*Turn down heat to low, and very slowly, while whisking, add coconut milk to broth.  (be sure to do this slowly so the  milk doesn’t separate.)
*Turn heat back to medium and simmer for 10 minutes.
*Strain broth into a medium or large pot.   There should be nothing floating in the liquid at this point.
*Put soup back on stove, medium heat, and add mushrooms and tofu.  Let simmer 10-15 minutes more to allow mushrooms to cook.
*Before serving, add a fresh squeeze of lime juice and a few leaves of cilantro to individual bowls.

Vegan Ranch

Posted on: August 16th, 2011 by missycoppage No Comments

RanchVegan Ranch

1 Cup Veganaise
1/2 Cup Soymilk
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Black Pepper
1/4 tsp Paprika
1/8 tsp. Cayenne
1 Tbsp. White Vinegar
1 tsp Lemon Juice
2 tsp. Agave Syrup
2 tsp. Parsley (fresh, chopped)

*Whisk all ingredients together and chill.
If you want it thinner add more Soymilk.
If you want to thicken it add Tofutti Vegan Sour Cream

Eggless Egg Salad

Posted on: June 3rd, 2011 by missycoppage No Comments

eggless egg salad

For the past few weeks I have been working out really hard.  I started doing P90X which is a real butt kicker. That combined with the fact that the temperature outside is already in the high 90’s is changing my eating habits a little.  So for lunch today after my workout I wanted something light, but satisfying.  I have seen lots of recipes for eggless egg salad in the past, so I decided to take my favorite aspects from a couple of them and combine that with the ingredients I had on hand.  Here you have my version of eggless egg salad.

Eggless Egg Salad


12 Ounces Extra Firm Tofu

1 tbsp Bragg’s Liquid Amino

1 Celery Stalk, diced

1¼ Tbsp Nutritional Yeast

1½ Tbsp Dijon Mustard

2 tbsp Sweet Relish

½ tsp Turmeric

¼ tsp Curry powder

¼ tsp Garlic Powder

¼ tsp Black Pepper

3 Tbsp Veganaise


*Press all of the water out of the tofu. If you have a Tofu Press, now is a good time to use it.  You do not want watery eggless salad so make sure it is well pressed.

*Combine all ingredients except for tofu in a small bowl.

* Crumble tofu in using your hands or a fork.

*Allow mixture to sit for about 10 minutes or so.  This allows the flavors to sink into the tofu.

*Taste, adjust spices as necessary and enjoy.