V E G A N

R E C I P E S
C O N T E N T S
Pizza Rolls 1

Mock Tofu 2

General Tso Chicken 3

Garden Vegetable Soup 4

Pulled Turkey 5

Mac + Cheese 6

Ribs 7

Mock Lamb 8

Alfredo Pasta 9-10

Zucchini Rice 11

Pesto 12

Smoked BBQ Sauce 13

Sundried Tomato Sauce 14

Roasted Red Pepper Tomato Sauce 15

Raspberry Walnut Muffins 16

No-Bake Oatmeal Cookies 17

Mixed Berry Chocolate Mousse 18-19

Fig + Cacao Energy Balls 20

Black Tahini Brownies 21

Orange Mango Tart 22

 P I Z Z A R O L L S
Ingredients:

Dough
• 2.5 cup spelt flour
• 1 cup spring water
• 1 tbsp Grapeseed oil
• 1 tsp sea salt
• 1 tsp oregano
• 1 tsp basil
• 1 tsp onion powder
Filling
• 1/3 cup fresh basil,
chopped
• Spicy marinara sauce
• 1 cup chopped
mushrooms
• 1/2 cup chopped
onions

Instructions:

1. Preheat oven to 400
2. Mix all dry ingredients then gradually
add water until a ball forms.
3. Knead dough for about 5 min.
4. Roll out into a rectangle.
5. Cut dough lengthwise (3 strips) and
set aside.
6. Spread marinara, mushrooms, and
onions along dough strips.
7. Roll strips of dough into itself and cut in
half. Place a little bit of marinara on top
of pizza rolls, sprinkle basil, and lightly
coat the sides with grapeseed oil.
8. Place on parchment lined baking sheet.
Bake at 400 for 20-25 min.
9. Serve with a side of marinara.
 M O C K
Preparation:
1. Whisk together flour and
seasonings until there are no
lumps.
2. Add the hot water to your flour,
mixing together until fully
combined.
3. Spread mixture in a glass pan to
refrigerate for at least 2 hours
T O F U
Ingredients:
• 1 cup chickpea flour
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp sea salt
• 1/2 tsp cayenne
• 1 3/4 cup boiling hot
water
To C o o k :
1. Preheat oven to 400.
2. Lightly toss “tofu” in spelt flour and
lay it out on a parchment lined baking
sheet.
3. Lightly coat in grapeseed oil, then
bake for 30 minutes; turning them
halfway.
4. For extra crispy, place the oven on
broil for 5 minutes.
 G E N E R A L T S O
C H I C K E N
Ingredients:

• 2 cups of cremini
mushrooms
• 2 cups water
• 1 cup quinoa
• 3/4 cup of spelt flour
• 1/2 cup of date syrup
• 1/2 cup of orange
juice
• 1/4 cup of coconut
aminos
• 1 tsp ginger
• 1/4 spring onion
• 1/4 teaspoon
cayenne
• 1 tbsp ginger
• 1 tbsp coconut
aminos

Instructions:

1. Toss together 7. Season to taste Sea salt, cayenne.

2. Heat cast iron pan with 2 tbsp of
sesame oil
3. Throw battered mushrooms in until
brown
4. Transfer to a bowl and keep the same
pan for sauce
5. Heat pan on low
6. Allow the sauce to thicken up. It’s going
to bubble, continue to stir it.
8. Stir and give time for sauce to thicken.
9. Add oyster mushrooms back to the
pan and toss.
10. Place mushrooms with sauce on top
of cooked quinoa, top with sesame
seeds.
G A R D E N V E G E T A B L E
S O U P
Ingredients:

• 2 yellow zucchini
squash
• 1 small bunch of
celery
• 1 red bell pepper
• 1 green bell pepper
• 1 bunch mustard
greens
• 1/2 red onion
• 1 shallot
• 1 bunch green
onions
• 1 cup garbanzo
beans, cooked
• 5 medium sized
portobello
mushrooms
• 2 cups wild rice
Instructions: • 2 tbsp sea salt
• 1 tbsp onion powder
1. To make a homemade broth, add veggie scraps to a pot • 1 tbsp red pepper
of water. Bring to a boil, cover, and reduce heat. Or use a flakes
store bought stock. • 1 tbsp basil
2. Prepare your wild rice with preferred method. If you are • 1 tbsp oregano
cooking it on the stove, let it simmer in a pot for 40 min- • 1 tbsp thyme
utes. • 1/2 tsp parsley
3. Once broth and rice has simmered, strain the broth and • 1/2 tsp ginger
return to the pot. Set rice aside. • 1/2 tsp paprika
4. Chop the assorted vegetables (except mushrooms) and
add them to the broth along with all the seasonings.
5. Cover the pot and allow vegetables to cook for 30 min-
utes on a low heat.
6. While soup simmers, sauté the mushrooms.
7. Add the mushrooms and wild rice to the soup and serve.
 P U L L E D T U R K E Y

Ingredients: Instructions:

• 1-2 bunches Oyster 1. Destem the oyster mushrooms, then thinly slice
mushrooms or shred them with your hands or a fork.
• 1 shallot 2. Place on a lightly oiled, parchment lined baking
• 1 garlic clove sheet.
• 2 sage leaves 3. Place in the oven for 5 minutes on broil.
• 1 tbsp liquid smoke 4. Sauté diced shallots & minced garlic until partially
• 1/4 cup veggie broth translucent.
• 1 tsp thyme 5. Add veggie broth & sage leaves to the saute pan.
• 1 tsp basil 6. After a few minutes, add mushrooms, liquid
• 1 tsp sea salt smoke, and remaining seasonings.
• 1 tsp onion powder 7. Sauté until fragrant and flavors are fully absorbed.
• 1/4 tsp cayenne
 M A C & C H E E S E
Ingredients:

• 1 butternut squash
• 1/2 cup hemp seeds
• 1 large shallot
• 2 tsp sea salt
• 2 tsp onion powder
• 1/2 tsp ginger
• 1/2 tsp cayenne
• 1 lemon, juiced

Instructions:

1. Preheat oven to 350.

2. Clean, hollow, and peel the squash, then cutting it into square pieces.
3. Place pieces on a parchment lined baking sheet.
4. Coat with olive oil, sea salt, basil, and paprika.
5. Let seasoned squash bake for 45 min to an hour. Should be done when
pieces are easily pierced with a fork.
6. Sauté onions with vegan butter until translucent
7. Add the cooked squash, hemp seeds, vegan butter, onions, garlic, and
remaining seasonings to a blender and blend until smooth and creamy.
8. Bring a large pot of salted water to a boil.
9. Once boiling, add your pasta and let stand for a few minutes. Be sure
to drain the pasta while it is still undercooked.
10. Mix the warm sauce and drained pasta in a cast iron or baking dish,
sprinkle with breadcrumbs, and place in the oven at 350 for 15 minutes.
 R I B S

Ingredients:

• 2 portobello
mushrooms
• Smoky bbq sauce
(pg. 13)

Instructions:

1. Remove the stems and gills from the portobellos.

2. Cut each mushroom into slices approximately 1 inch thick.
3. Take slices and marinate in bbq sauce overnight, or at least 8 hours for
maximum flavor.
4. When ready to cook, place marinated mushrooms on a parchment
lined baking sheet and broil for 10 minutes.

*Alternatively, they can be prepared on a grill or cast iron skillet.

 M O C K L A M B

Ingredients: Instructions:

• 1 cup cooked quinoa 1. Preheat oven to 350

• 1 cup chopped cremini 2. Add all ingredients into a food processor, pulsing
mushrooms until fully combined.
• 1/3 cup rye flour 3. Press mixture down into a lightly oiled glass pan.
• 1 tsp sea salt 4. Bake for 10-15 minutes until cooked through.
• 2 tsp onion flakes 5. Remove from oven and cut into slices.
• 1 tsp thyme 6. Serve with fresh veggies and hummus or on a warm
• 2 sage leaves pita with sliced onions, tomatoes, and tzatziki.
• 1/2 lemon, juiced
• 1/2 tsp cayenne
 A L F R E D O

Ingredients: For the Sauce:

• 1 box of Pasta • 1 cup soaked walnuts

• 2 cups mushrooms • 1/4 cup caramelized
• 1 cup Spinach white onion
• 1 shallot • 2 garlic cloves
• 1 tsp onion powder • 1 tbsp coconut butter
• 1 tsp basil • 1 tbsp spelt flour
• Dash of sea salt • 1 lemon
• 1 tsp thyme • 1 lime
• 1 tsp rosemary • 1 tsp cayenne
• Fresh basil • 1 tsp ginger
• 1 tsp oregano • 1 tsp onion powder
• 1 tsp red pepper • Drizzle of olive oil
• 1 tsp sea salt
 A L F R E D O
C O N T I N U E D

Instructions:

1. Bring a heavily salted pot of water to boil, add pasta, cook until slightly
undercooked, save 1 cup of pasta water, drain.
2. Mince the garlic, die the shallots, and slice the onions and mushrooms.
3. Sauté your onions, shallots, and garlic in a drizzle of olive oil.
4. Once soft and fragrant, add sauteed mix to a blender with walnuts, lime,
cayenne, onion powder and ginger. Save the pan to sauté the
mushrooms; throwing in the spinach towards the end to slightly wilt it.
5. Gradually add about 1 cup of pasta water to the blender until the
mixture turns smooth and creamy.
6. Transfer the sauce to a large saucepan or dutch oven with 1 tbsp of
coconut butter & spelt flour.
7. Mix until fully incorporated, then add the remaining seasonings: basil,
sea salt, rosemary, thyme, oregano, red chili flakes, and lemon.
8. Add the sauteed mushrooms and wilted spinach.
9. Transfer the slightly undercooked pasta to the saucepan and let it
simmer in the sauce until the pasta is al dente.
10. Plate, garnish with fresh basil, and enjoy!
Z U C C H I N I R I C E

Ingredients: Instructions:

• 2 large zucchini 1. Cut off the ends of the zucchini

• 1 tsp avocado oil and sprialize.
• 1 tbsp coconut aminos 2. Lay the zoodles on a cutting
• 1 tsp sea salt board and chopped into small
• 1 tsp onion powder bits or desired length.
• 1 tsp oregano 3. In a skillet, sauté the zucchini
• 1/4 tsp cayenne with the remaining ingredients
for about 5 minutes or until the
water is reduced.
 P E S T O

Ingredients: Instructions:

• 1 bunch kale 1. Combine kale, avocado, walnuts,

• 1 avocado avocado oil, tahini, sea salt, basil,
• 1/2 cup walnuts onion powder, and
• 1/2 cup spring water cayenne in a blender.
• 1 tbsp avocado oil 2. Pulse mixture until thoroughly
• 2 tbsp tahini combined and incorporated.
• 2 tsp sea salt 3. Gradually add water until you
• 2 tsp basil reached your desired consistency.
• 1 tsp onion powder
• 1/4 tsp cayenne
S M O K E D B B Q

Ingredients: Instructions:
1. Whisk or blend all ingredients
• 1 cup tomato purée together until fully incorporated.
• 1/4 cup coconut
aminos
• 1/4 cup agave
• 1/8 cup liquid smoke
• 1 tsp ginger
• 1 tsp onion powder
• 1 tsp sea salt
• 1 tsp cayenne
S U N D R I E D T O M A T O
S A U C E

Ingredients: Instructions:

• 2 roma tomatoes 1. Preheat oven to 350.

• 1 8oz jar of sundried 2. Peel and dice both roma tomatoes & 1/2 a
tomatoes shallot.
• 1/2 shallot, diced 3. Coat with grapeseed oil, sea salt, and thyme.
• 1/2 cup basil 4. Place mixture on a parchment lined pan and
• 1 tbsp grapeseed oil bake at 350 for 15 minutes.
• 1 tsp sea salt 5. Blend in a food processor with shallots & the
• 1 tsp oregano remaining ingredients.
• 1 tsp crushed red 6. Pulse until you get a chunky tomato sauce.
pepper flakes
• 1 tsp thyme
• 1 tsp cayenne
R O A S T E D R E D P E P P E R
T O M A T O S A U C E

Ingredients:

• 3 roma tomatoes
• 1/2 red pepper
• 1/2 red onion
• 3 garlic cloves
• 1/4 cup fresh basil
• 1 tsp sea salt
• 1 tsp onion powder
• 1/4 tsp cayenne
• 1/2 tsp red pepper
flakes
• 1 tsp oregano
• 1 tsp thyme

Instructions:

1. Preheat oven to 350.

2. Scatter the tomatoes, red peppers, and onions on a parchment lined
baking sheet.
3. Lightly coat them in grapeseed oil, sea salt, and dried basil.
4. Bake for 10-15 minutes.
5. Once cooled, gently peel off tomato skins.
6. Add roasted vegetables to a food processor with the remaining
ingredients.
7. Pulse until desired consistency, preferably keeping it a little chunky.
8. serve with pasta of choice or use as a pizza or dipping sauce.
R A S P B E R R Y W A L N U T
M U F F I N S

Ingredients: Instructions:

Muffin 1. Preheat oven to 350

• 3/4 cup spelt 2. Mix the walnut butter, flax egg, date syrup, lemon
• 3/4 cup kamut juice, and grapeseed oil together until they’re fully
• 1 tbsp walnut butter combined
• 1/2 cup Raspberries 3. Gently mix in the spelt and kamut flour, be careful
• 1 flax egg not to overmix; batter should be thick with no lumps
• 1/2 cup chopped wal- or excess liquid.
nuts 4. Once combined, fold the sparkling water into the
• 1/2 cup date syrup batter until the water is absorbed & mixture is
• 1/2 cup sparkling water smooth.
• 1 lemon, juiced 5. Divide batter into muffin tins and add chopped
• 1/4 cup grapeseed oil walnuts.
• 1/2 tsp sea salt 6. Bake for 30-35 minutes.
Jam 7. While the muffins bake, prepare the jam by pulsing
• 1 cup raspberries all of the listed ingredients in a blender until desired
• 5 small/medium straw- consistency.
berries 8. Allow to fully cool then add the jam to the top.
• 1 tbsp agave
• 1 tsp chia seeds
N O - B A K E O A T M E A L
C O O K I E S

Ingredients: Instructions:

• 1 cup unsalted tahini 1. Pulse all ingredients in a food processor until

• 1/2 cup dates crumbly and sticky.
• 1 cup Kamut flakes 2. Roll dough mixture into small balls and place
• 1/3 cup coconut flour on a
• 1/4 cup coconut oil, parchment lined tray.
melted 3. Refrigerate for an hour.
• 1/2 tsp sea salt 4. Serve!
• 1 tsp vanilla extract
*optional step: dip half the cookie in chocolate
sauce then refrigerate until solid.
 M I X E D B E R R Y
C H O C O L A T E M O U S S E

Ingredients:

Crust
• 1 1/2 cups Brazil nuts
• 2 tbsp cacao powder
• 8 dates
• 1 tbsp agave
• 1/4 tsp vanilla extract
Mousse
• 1 1/2 cups soaked walnuts
• 1/4 cup + 2 tbsp water
• 1/4 cup cacao powder
• 1/2 cup coconut milk
• 1/4 cup coconut oil
• 1/2 lemon, juiced
• 1/4 cup agave
• 1/2 tbsp vanilla extract
• 1/2 tsp sea salt
Mixed berry
• 1 1/2 cups frozen mixed
berries
• 1/2 cup coconut cream
• 1/4 cup coconut oil
• 1 tbsp agave
Garnish
• Fresh strawberries
• Cacao nibs
 M I X E D B E R R Y
C H O C O L A T E M O U S S E
C O N T I N U E D

Instructions:

1. Pulse all designated crust ingredients to a food processor until fully

incorporated and formable.
2. Press crust into a lightly oiled 8x8 spring-form pan, forming an even
base and edge along the sides.
3. Then add all designated mousse ingredients to a high speed
blender, blending until smooth.
4. Pour the mousse over the crust, spread evenly, and then place in
the refrigerator to set for 1 hour.
5. While mousse sets, prepare the mixed berry mixture by putting the
coconut oil, berries and agave in a saucepan on medium-high heat.
6. Mash berries and stir constantly until a thick sauce is formed.
7. When thickened, reduce heat and add in coconut cream.
8. Stir until fully combined, take off heat, and let the mixture cool.
9. Once the berry sauce is cooled, pour it evenly over the mousse and
continue to refrigerate for 2 hours.
10. When ready to serve, garnish with sliced strawberries and cacao
nibs.
 F I G + C A C A O
E N E R G Y B A L L S

Ingredients: Instructions:

• 1 ½ cup of dried figs 1. Using a food processor, pulse the

• 1/2 cup cacao powder
• 5 tbsp chia seeds
• 1 cup walnuts
• 1/2 tsp vanilla extract
figs until they form a thick paste.
2. Add the remaining ingredients and
pulse until fully incorporated.
3. Mold the mix into small balls using a
table spoon.
4. Option to roll in coconut shreds.
 B L A C K T A H I N I
B R O W N I E S
Ingredients:
• 2 cups of cooked chickpeas
• 1/2 cup black sesame butter
• 1/4 cup agave
• 1 tbsp cacao
• 1 cup of chocolate chips
Instructions:
1. Using a food processor, mix all ingredients
except chocolate chips.
2. Pour batter into a non stick square pan and
sprinkle in the chocolate chips.
3. Preheat oven to 350 and bake for 25-30
minutes.
​
 O R A N G E M A N G O
T A R T
Ingredients:

Filling
• 1 cup orange juice
• 1/3 cup mango purée
• 3/4 cup date syrup
• 16 oz coconut cream
Crust
• 1 1/4 cup kamut flakes
• 1/2 cup walnuts
• 2 tbsp coconut oil
• 12 dates, pitted

Instructions:

1. Add all crust ingredients to a food processor. Pulse until the mixture looks
like wet sand.
2. Form into a greased muffin pan. Mold it on the sides as well.
3. Combine the orange juice, mango purée and date syrup to a sauce pan.
4. Cook on a medium-high heat. Stir constantly until thickened, about 20
minutes.
5. Gradually add the coconut cream and mix until fully combined.
6. Pour tart filling onto crust and place in the refrigerator for at least 2 hours
to set.