For Thai Sweet Chili Sauce:
• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup sugar (brown/white)
• 1 tsp sea salt
• 1 1/2 tbs corn starch + 2 tbs water (making a corn starch slurry)
• 1 tbs ketchup • 8 bird's eye chilies, chopped
• 6-8 cloves of garlic, chopped
🤤
Making the sauce:

1. Combine all the ingredients (except for the slurry) in a sauce pan and bring to a boil, turn the heat to medium-low and simmer for 7 minutes before adding corn starch slurry. 
2. Mix well and transfer the sauce to a container, leave to cool.
🌱
Spring rolls: 👇
• 8 vegan spring roll wrappers • 100 g carrot, thinly sliced into strips
• 50 g mushrooms, chopped
• 100 g leek, chopped
• 300 g cabbage
• 1 tsp sea salt
• 1 tbs light soy sauce
• 1 tbs coconut oil + more coconut oil for frying 😍
Instructions:

1. Stir fry leek with coconut oil for about 20 seconds on medium heat before adding carrot and cabbage, season with salt. (Salt will help squeeze out moisture) 
2. Continue to stir fry until the vegetables begin to soften. (5-6 minutes) 
3. Add chopped mushroom and soy sauce. Stir fry until the liquid from vegetables has evaporated. This could take about 3-5 minutes. 
4. Transfer the filling to a plate or a bowl where you let it cool before begin wrapping. 
5. Once the filling is ready, wrap it up like shown in video. I use Sweet Chili Sauce instead of egg wash, for an apparent reason. 
6. After that, fry the spring rolls in hot oil or bake at 375 for about 15-20 minutes or until golden brown. Serve with Sweet Chili Sauce.

Coconut Water Breakfast Smoothie

Ingredients

• 1 c chilled coconut water
• Spinach 2 cups
• Green Grapes, 1/2 c
• Cucumber, 1/2 c
• Parsley, 1/4 c
• Ginger, 1/2 inch of ginger root
• Granny Smith Apple 1 whole

Directions

Toss all of the ingredients into a blender. Blend until combined and then enjoy!

Crispy Spicy Popeye's Chicken Style Vegan Fried Chicken

Chicken-style seitan rolled in an "egg" wash and rolled in well seasoned flour produces a delicious Popeye's Fried Chicken like entree that even the most staunch omnivore will love! The recipe takes a little time, but it's worth it. This recipe coats about 1-1/2 lbs of seitan. Leftovers make great sandwiches with lettuce, tomatoes and relish.

Number Servings: 6

What You Need

• High smoke point cooking oil such as peanut, grape seed or canola oil

Liquid Dip – in large bowl combine

• 1 plant-based egg (flax egg or your favorite commercial egg replacer)
• 12 oz unsweetened soy creamer
• ½ cup water
• 2 teaspoons Creole seasoning salt (more to taste)
• 3 Tablespoons Creole or spicy brown mustard
• ½ cup hot sauce (Crystal and Frank's Red Hot are favorites)

Flour Dip – in separate bowl combine

• 3 cups unbleached all-purpose flour
• ¼ cup cornstarch
• 1 Tablespoon Creole seasoning salt (more to taste)
• 2 teaspoons paprika
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1-1/2 teaspoons cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon white pepper

How to Do It

1. Blend dry ingredients together thoroughly and set aside.
2. Blend liquid ingredients together and sit next to the flour mixture.
3. Place 1-2 cooling racks on top of cookie sheets, and sit it near your work area on the counter.
4. Take one piece of the chicken style seitan and place it in the liquid dip. Remove quickly and shake off excess.
5. Immediately roll in the flour dip, coating all sides lightly. Place on cooling rack.
6. Repeat with each piece of seitan chicken, being sure to leave enough room on the cooling rack so that the seitan has air circulating on all sides. Leave for 30-45 minutes for coating to “set”.
7. Repeat the process again, and leave out to dry for another 30-45 minutes or longer.
8. Heat your cooking oil to 350 degrees in a heavy-bottomed pot or frying pan.
9. When your oil is hot, drop in one or more pieces of chicken, being sure not to crowd the pan which will lower the temperature of the oil and result in a soggy product.
10. Remember, this is not flesh so there is no lengthy frying time required to cook anything – all you're doing is developing a crispy brown coating for your seitan. (Should take about 3 minutes per side)
11. When it's brown and crisp on one side, flip seitan over and brown the second side. Remove to a rack to drain while you fry the remaining portion.
12. Serve immediately with your favorite sides and more hot sauce.

Extras

I prefer to use a small pot rather than a frying pan, because #1 it saves oil, #2 the oil stays hotter and produces a crisper fry, and #3 I don't get much hot grease splash-back. Use an electric frying pan or a temperature gauge to accurately measure the heat of your cooking oil.

Jamaican Style Vegan Jerk Chicken Seitan in Air Fryer

Recreating the spicy deliciousness of Jamaican jerk chicken, without sacrificing a chicken. This recipe delivers the flavor, texture and heat very close to the original. Start with the seitan, then add your jerk seasoning.

Number Servings: 6 servings

What You Need

• Dry Ingredients
• 1 cup vital wheat gluten
• 2 Tablespoons garbanzo bean flour
• 1.5 tsps poultry seasoning
• 2 Tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon Himalayan pink salt
• ¼ teaspoon fresh ground black pepper
• Wet Ingredients
• ¾ cup cold water
• 2 teaspoons Tamari or liquid aminos
• 1 teaspoon vegan Worcestershire style sauce
• 1 Tablespoon plant milk
• Simmering Broth Ingredients
• 6 cups water
• 2-3 Tablespoons Better Than Bouillon "not-chicken" seasoning paste
• Additional Ingredients
• 1 jar Walkerswood mild or spicy jerk seasoning (depending on your palate)
• Cooking spray

How to Do It

1. Put water in 4 quart pot and add seasoning paste. Set heat to low while you prepare the seitan.
2. Place all your wet ingredients in a large measuring cup or small bowl and set aside.
3. In a large mixing bowl, put all the dry ingredients and stir to mix well together. Push to the side so there is a well in the center.
4. Slowly pour the wet ingredients into the well while you stir smoothly to blend with the dry ingredients. Keep pouring and stirring until mixture is too thick to stir, then get in there and mix all the dry ingredients in with your hands.
5. Turn mixture out of the bowl and knead for 1-2 minutes. Do not overknead or you'll make your seitan firmer than we want for this recipe.
6. As you knead, stretch and pull dough into a rectangular or square shape about ½ thick.
7. Cut dough into 3" strips, and drop them into your lightly simmering broth. You do not want a full boil, just a light bubbling of the stock. Cover and simmer for 20-25 minutes.
8. Preheat your air fryer to 350 according to manufacturers directions. Lightly spray interior with non-stick spray to prevent seitan from sticking.
9. Remove seitan pieces from stock and brush half with jerk seasoning. This is not meat, so there is no need for it to "marinate" in the jerk seasoning. Spritz with non-stick cooking spray.
10. Add the seasoned seitan to your air fryer without over crowding, and cook for 10-12 minutes. Turn and cook another 8-10 minutes, or until seitan has developed dark brown edges and has crisped slightly.
11. Remove and repeat with remaining seitan.
12. Serve with Jamaican Peas & RIce.

Best Vegan Mac n Cheese

Number Servings: 4-6 servings

What You Need

• 2 cups plain unsweetened plant milk (flax, hemp, or organic soy are my favorites)
• 1 cup quality nutritional yeast flakes
• 4-5 large cloves fresh garlic, peeled and cut in half
• 1 Tablespoon fresh lemon juice
• 2 teaspoons organic prepared yellow mustard
• 1 Tablespoon sweet paprika
• 2 Tablespoons vegan butter
• 4-5 oz. popcorn oil get this from walmart
• 1 teaspoon fresh ground black pepper (or to taste)
• 1 Tablespoon Himalayan pink salt or sea salt (or to taste)
• 2 vegetable bouillon cubes
• 8 cups water
• 2 teaspoons salt (for cooking pasta)
• 8 oz. sturdy pasta (small elbows, bows or small penne work best)
• 1 Tablespoon dried parsley flakes (optional)
• ⅔ cup Italian seasoned bread crumbs (optional)

How to Do It

1. Place 8 cups of water in large pot. Add 2 vegetable bouillon cubes and 2 teaspoons salt. Bring to boil and cook pasta al dente according to package directions.
2. Just before pasta is done, remove 1 cup of cooking water from the pot and set aside.
3. Drain pasta (do not rinse!), and let sit in colander.
4. While pasta is cooking, prepare the cheese sauce.
5. Put 2 cups plant milk, yeast flakes, fresh garlic, mustard, lemon juice, Himalayan pink salt, black pepper, and paprika in blender.
6. Blend for about 60 seconds on high speed.
7. Reduce speed to "blend" (medium), and while still running, add the vegan butter.
8. Continue blending while you slowly pour in the popcorn oil until cheese sauce has thickened slightly.
9. If sauce gets TOO thick, add in some of the pasta water a Tablespoon at a time to thin it out. The sauce thickens as it cooks with the pasta, so keep that in mind.
10. Pour the pasta into your loaf pan.
11. Pour cheese sauce over pasta and stir to coat well. Don't skimp on the sauce!
12. Top with seasoned bread crumbs and/or parsley if desired.
13. Bake for 25-30 minutes.

Vegan Halloween Monster Donuts

ingredients

• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• 1 tablespoon ground flax seeds
• 5 - 6 tablespoons water
• 1/3 cup brown sugar
• 5.3 oz container vegan vanilla yogurt
• 2 tablespoons vegan butter softened
• Vegan Monster TEETH*
• Cashew Pieces
• 
  

Purple Glaze

• 2 tablespoons blueberries fresh or frozen
• 1 tablespoon coconut oil
• 1 tablespoon light corn syrup
• ¾ cup powdered sugar
• 
  

Green Glaze

• 2 tablespoons spinach fresh
• 1 tablespoon coconut oil
• 1 tablespoon light corn syrup
• ¾ cup powdered sugar

1. Heat oven to 350F. Coat donut pans with vegetable spray.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and nutmeg. Stir to combine. Set aside.
3. In another bowl, combine the ground flax seeds and water. Stir. Add the sugar, Silk Yogurt Alternative, and melted vegan butter. Stir to combine.
4. Pour the yogurt mixture into the flour mixture and stir to combine.
5. Spoon the batter into prepared donut pans. If you prefer to be super precise, you can use a piping bag to do this.
6. Bake for 10 minutes, until the donuts are golden brown.
7. In the meantime, make the purple glaze by combining the blueberries, coconut oil, and corn syrup in a microwave-safe bowl. Microwave for 20 seconds. Stir, and mash the blueberries. You can remove the skins or mash them into fine pieces. Add the powdered sugar and stir to combine. If it's too thick add a teaspoon of plant-based milk. Stir until smooth and creamy.
8. Make the green glaze by combining the spinach, coconut oil, and corn syrup in a food processor bowl. Pulse to combine. Add the powdered sugar and pulse until a nice consistency is formed.
9. Dip cooled donuts in the glazes. Top with vegan monster eyes and add cashew pieces for the teeth.
10. Store in an airtight container in the fridge for up to a week.

CARAMEL APPLE DOUGHNUTS

Donuts

• 3/4 cup coconut oil
• 1 cup white sugar
• 1 cup applesauce (I prefer granny smith, makes the apple flavor more defined)
• 3 cups flour
• 1/2 tsp salt
• 2 1/4 tablespoon baking soda
• 1 cup coconut milk (like what you’d use in cereal)

Caramel Icing

• 1 tablespoon coconut oil
• 1/4 cup coconut milk (like what you’d use in cereal)
• 1/4 cup light brown sugar
• 1/4 cup white sugar
• 4-10 drops neon green gel food coloring

White Icing Drizzle

• 1 cup powdered sugar
• 1 tablespoon water

1. Preheat oven to 350-degrees.
2. Grease donut tin. Set aside.
3. To make the donuts, mix wet ingredients thoroughly in a medium-sized bowl.
4. Mix dry ingredients thoroughly in a large bowl.
5. Combine wet ingredients into dry ingredients in 1/2 cup increments and blend until smooth.
6. Fill donut tin 3/4 full.
7. Bake for 20-25 minutes or until toothpick comes out clean.
8. Allow cooling for approximately 10 minutes in the tin.
9. While that’s cooling, make your icing by placing all ingredients in a small saucepan and stirring until mixed thoroughly.
10. Place over medium heat and stir constantly until everything is dissolved and you have a nice, thick, creamy caramel sauce. Should taste pretty stinkin’ good, too. I almost decided to have just that for breakfast. Screw the doughnuts.
11. Allow the caramel to cool a little (but not too much), then pour some into a plate or pie pan (I used a pie pan–afraid of getting burned), approximately the depth of 1/3 to 1/2 of a doughnut.
12. Dip each doughnut into the caramel sauce and place on a plate and allow to stand while you dip all the rest (or eat one, just to make sure they’re good).
13. I tossed a tiny bit of cinnamon over all the donuts at this point. Thought it looked pretty.
14. To make the white drizzle, mix 1 teaspoon of water at a time into the cup of powdered sugar until the mixture is just liquidy enough to manipulate and not be powdery.
15. Then, using a spoon or fork, drizzle the white icing drizzle over the doughnuts.