The Ultimate Vegan Philly Cheese Steak

This is  yummy, messy, and fun to eat! Another often requested lunch/ dinner in my house that is always satisfying. Great with a side of sweet potato fries!


  • 1 Baguette, cut in about 5″ sections
  • Mariana sauce
  • 1 Onion
  • 1/2 Green pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 package of Veggie Crumbles ( I used Tofurky)
  • Salt and pepper to taste

Cheese Sauce

  • 3/4 cup unsweetened almond milk (add more if needed)
  • 6 tbsp nutritional yeast
  • 1 tbsp Earth Balance or other non-dairy buttery spread
  • 1 tbsp all-purpose flour (or other flour)
  • 2 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste

Step1: Cut the onion and pepper into small pieces. With a little oil in a pan saute the onion, pepper and veggie crumbles. Put in the seasoning and heat until onion is translucent. Cut the sections of bread in the middle leaving one end attached. Toast the in the oven and keep warm.

Step2: Cheese Sauce In a skillet or pot, melt the Earth Balance over medium heat. In a medium sized bowl, whisk together the flour and milk until all clumps are gone. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire.

Step3: Spread as much mariana sauce on the bread as you’d like and top with the sautéed onion, pepper, and veggie crumble. Now pour on the Cheese!

Take a bite and grab a napkin!


Yummy Juices and Smoothies

I love making juices and smoothies in my Ninja blender. Smoothies are a great way to use that last piece of fruit of veggie you have lying around. I make these quick yummy treats when I’m rushing out the door and need a little push!

Simple Smoothie

  • 1 Banana
  • 1 Apple, cut in quarters
  • 4 medium size strawberries
  • 1/4 cup Almond Milk

Throw in a blender and Enjoy!

Get Up And Go 7 Veggie Juice

  • 1 1/2 Tomatoes
  • 2 Celery Stalks
  • 1 Beet
  • 2 Kale leaves
  • Watercress
  • 1 Carrot (peeled)
  • Cilantro

Blend all ingredients until it’s liquified. Garnish with some red pepper flakes and a celery stalk.


Good Morning Sunshine Smoothie

  • 1 Apple, cut in quarters
  • 5 Medium size Strawberries
  • 2 Carrots, cut and peeled
  • 1 Pear cut in quarters
  • 1/4  cup fresh orange juice
  • 3 cubes of ice

Put the carrots, apple, and orange juice into the blender and mix well for a few seconds. Throw in the remaining ingredients and blend until smooth.





Eggless Salad Sandwich

This recipe is very easy and pretty much involves no cooking at all. It’s great for picnics or school lunches for the kids. Just like an old-fashioned egg salad sandwich, just without the cruelty! 🙂


  • 1 Package of firm silken tofu
  • Sweet pickle relish
  • 1 tablespoon of veganaise
  • 2 teaspoons cumin
  • 1 teaspoon thyme, crushed with your fingers
  • 1 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt
  • 1/2 teaspoon of Himalayan Pink Salt (This is a must for that eggy taste)

Step1: Open the tofu and press out the water as much as possible. Crumble the tofu into a bowl with a fork or you can use your fingers. Toss in the seasonings and veganaise and mix together. put in as much pickle relish as you’d like (I like a lot) and mix again. That’s it!

Top on a salad or on some toast! Yum!


Chili and a Potato

This is a perfect meal to throw together when you just don’t have time to cook, and still want a pretty healthy meal. This is a protein packed chili with three different kinds of beans. Great for those game days!


  • Russet potatoes for baking
  • 1 15 oz can of black beans (drained)
  • 1 15oz can of red kidney beans (drained)
  • 1 15oz can of white beans (drained
  • 1 14.5oz can of diced or stewed tomatoes
  • 1 onion
  • 1 green pepper
  • 2 garlic cloves (finely chopped)
  • 3/4 tablespoon of chili powder (add more if you like)
  • 2 teaspoons of cumin (I love cumin)
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1/4 tea spoon of cyan pepper. (optional)
  • Non dairy sour cream cheese (optional)

Step1: Preheat the oven to 400 degrees. Chop the onion, green pepper, and garlic and toss in the large pot. pour in stewed or diced tomatoes and then put in the all the beans. Mix together. You can add a little water if it needs more liquid. Toss in your seasonings and blend together. Put your potatoes in the oven a and bake for about 45mins to an hour (until soft) Heat the chili and let it simmer on low for about 45mins. Pour over the potato and garnish with shredded vegan cheese and sour cream.

Perfect for those days you just don’t feel like cooking.

Swiss Green Chard and Mushroom Tart

This dish was created on a “make what I have on hand” kind of day. I really didn’t want to go to the store and I had some veggies I wanted to use before they went bad. Its a great alternitive to quiche.


  • 1 14 oz package of firm tofu
  • 1 medium onion
  • 1/4 cup of Tofurkey Chorizo (optional)
  • 1/4 cup of sliced shiitake muchrooms
  • 1 pie crust (vegan)
  • 1 tablespoon of cashew butter
  • 1 cup of swiss green chard
  • 1 flaxseed egg (1 tablespoon ground flaxseeds + 3 tablespoons warm water)
  • 2 teaspoons cumin
  • 1 teaspoon thyme, crushed with your fingers
  • 1 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt

Step1: Cut the onion, mushrooms, chard, and set aside. Open the tofu a press as much water out as possible. Preheat the oven to 350 degrees

Step2: Take the cut veggies, tofu, and seasoning place in a blender and mix together until everything is blended. (careful not to liquify)

Step3: After blending put the mixture in a bowl, add chorizo and the flaxseed egg. Mix. Scoop into pie crust and bake for 30mins or until it is set.

Serve for breakfast, lunch, or dinner!

Shepherds Pie

Shepherd’s pie is a classic English dish dating back years ago, and I couldn’t wait to make the cruelty free version of this one. It is hardy, filling, and a favorite around our house!


  • 4-5 large potatoes
  • 1/4 package of tofurky veggie crumbles (meatless ground)
  • 2 large carrots, peeled and finely chopped
  • 1 onion, chopped
  • 1 not-beef bullion cube or veggie bouillon cube
  • 1 garlic cloves, finely chopped or minced
  • 2 tablespoons of nondairy butter (I used Earth Balance)
  • 1/2 cup of water

Step1: Fill a large pot with water (about 1/4 of the way) and turn on a high heat. You can throw a little salt in the water if you’d like. Peel and cut your potatoes into medium/small cubes. Put those in the pot.(It doesn’t matter if the water is boiling)

Step2: Preheat oven to 400 degrees. In a medium size sauce pan heat the butter until melted. Add the chopped carrots, onion, veggie crumbles, and garlic and saute until the onions are translucent. Add the water and bouillon cube and let this simmer until the carrots are soft and about half of the water has cook off. Mash the potatoes and add a little nondairy butter and milk to make it creamy.

Step3: Pour the veggie mixture into a casserole dish and then spoon and smooth the potatoes over the mixture. Place in the oven for 15mins.

Serve with The Perfect Vegan Gravy and you’ll have the perfect fall dinner!

The Perfect Vegan Gravy :)

When attempting my first vegan thanksgiving, I stumbled upon this recipe and was delighted and surprised how flavorful and traditional this gravy tasted. A must for family gatherings and dinners!


  • all purpose flour
  • non dairy margarine (I used Earth Balance)
  • 1 not beef or not chicken bouillon (I used Edward & Sons) if you can’t get a hold of this you can use veggie bullion, its easy to find
  • 1 1/2 cups of water
  • 1/4 teaspoon of liquid smoke
  • salt & pepper to taste

Step1: Heat an melt the margarine in a sauce pan. Sprinkle in a little flour and with a whisk, mix with the butter until its a thick paste. (This is called making a roux.) Now pour in the water and add the bouillon cube, stir to mix everything together. When it starts to simmer lighty and slowly sprinkle in flour to thicken, add the liquid smoke and salt and pepper to taste. Keep adding flour until it is a gravy consistency.

Pour over mashed potatoes, lentil loaf, or anything you want. This gravy will have you saying yummmmm.

A simple snack…

Sometimes it’s the simple things that make you enjoy life…


  • Crackers (I used that classic round cracker)
  • 1 small tomato
  • vegan cream cheese ( I used Galaxy onion & chive)
  • any fresh herbs you have on hand (I used cilantro)
  • salt & pepper to taste

Step1: Spread some cream cheese on each cracker and top with a thin slice of tomato. Add some salt and pepper and garnish with fresh herbs. It’s that simple!

Butternut Squash Ravioli with Shiitake and Walnut Sauce

I found this recipe on The Vegan Version blog and had to try it! I altered the recipe to make do with what I had on hand. The sauce is rich and creamy and goes perfectly with the squash, this dish will have everyone asking for more. 🙂



  • 1 butternut squash halved and seeded or you can you use fresh prepackaged squash.
  • salt and pepper to taste
  • 1/4 teaspoon of cayenne pepper (red pepper)
  • nondairy ricotta or and nondairy cheese
  • vegan wonton skins. These are hard to find, so i didn’t even bother looking I just made my own! Learn how to make your own pasta here!


  • 1/4 cup Earth Balance Vegan Buttery Spread
  • 2 garlic gloves, finely chopped or minced
  • 6 oz shiitake mushrooms
  • 1/4 cup chopped walnuts, toasted (highly recommended!)
  • 1/4 cup white wine or vegetable stock
  • 1/4 cup fresh chopped parsley
  • 1/2 cup of nondairy milk (I used Almond)


Step1: Preheat the oven to 375 degrees. Take the butternut squash and cut in half length wise, and then scoop out the seeds. place in a shallow casserole dish with about 1/2″ of water in the bottom. (this helps to keep it from burning) Cook for about 45mins to an hour or until they are soft all the way through. Once they are cooked let them cool and then scoop out the squash into a bowl. Mash with a fork and blend in the salt, pepper, and cayenne to taste.

Step 2: To make the ravioli, place wontons or homemade pasta on a lightly floured surface and scoop the squash filling and just a little nondairy ricotta onto each piece. Brush the edges with a little water and place another wonton on top and press with a fork to seal. You can also just fold in half a seal like I did! In a large pot of boiling water drop the ravioli in for about 3 to 5 mins.


Step1: In a sauce pan heat and melt the nondairy butter. Throw in the garlic and shiitake mushrooms. Heat for about a minute and then pour in the wine or veggie stock and nondairy milk. While this is heating place the chopped walnuts on a cookie sheet and heat at 300 degrees until toasted. (be careful not burn) Once the sauce is simmering sprinkle small amounts of flour to thicken to desired consistency.

Place five ravioli on each plate and pour the sauce on. Serve with a side salad and you might have you guests thinking you’re a professional chef!

Homemade vegan pasta

Homemade pasta is amazing and sometimes its hard to find pasta or wonton wrappers that don’t have eggs. Surprisingly enough making your own pasta can be easy and fun! Here is a simple recipe that will get you started.


  • 1 1/3 cups of semolina flour
  • 1/3 cup of water, add a little more if needed

That’s It!

Step1: Mix the flour and water together and need into a stretchy dough. I highly suggest using a pasta machine, but you can also just use a rolling pin and little muscle. Roll out the dough until it is about 1/8″ or smaller in thickness. Cut the pasta to desired shape, I made ravioli with mine. You can also use this to make other pastas like fettucine and spaghetti!

Check out the recipe I made with this!