Vegan Chocolate Muffins

This delicious and sweet snack is a proven crowd-pleaser, even among non-vegans. Get creative and substitute the chocolate chips with dry fruit, nuts or apples for a healthier meal choice.

 

  • 1 cup non-dairy milk (like almond, coconut or soy)
  • 1 tsp apple cider vinegar
  • 1/4 cup of unsweetened apple sauce 
  • 1/4 cup coconut oil
  • 1 tsp vanilla 
  • 2 cups pastry flour (or sift regular flour) 
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt (optional)
  • 1/2 cup vegan chocolate chips (most gluten-free chocolate chip brands are also vegan)
  • 1/2 cup chopped walnuts (optional)

 

  1. Preheat oven to 350
  2. Line a muffin tin with paper liners (or grease tin)
  3. Mix together milk and vinegar and set aside
  4. In a large bowl, whisk together the dry ingredients and create a dent in the center.
  5. Pour the milk mixture, applesauce, oil and vanilla extract in dent. Mix together until just moistened.
  6. Fold in the chocolate chips and nuts.
  7. Spoon out even mixture of batter into each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Vegan ‘Chicken’ Salad

This quick and easy snack is great for kids and adults alike! This recipe has the unique twist of adding flavorful and zesty pepper sauce. In addition to adding to ‘chicken’ salad, pepper sauce can be used to drizzle on roasted veggies and open-faced sandwiches. 

Vegan ‘Chicken’ Salad

  • 1 pack of Gardein brand mock chicken strips, cooked and cut into 1/2-inch cubes
  • 1 stalk celery, diced
  • 1/3 cup minced green onions
  • 1 cup Follow Your Heart Grapeseed veganaise mayonnaise
  • 1 tsp. mustard
  • 1 tbs. bell pepper sauce

 

Bell Pepper Sauce

  • 1 Red Bell Pepper ribs and seeds removed
  • 2 Tbs Olive Oil or other neutral oil
  • Juice from 1 Lemon
  • 1/2 Tsp Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Paprika
  • 1/4 Cup Fresh Cilantro

Salt and pepper, to taste

  • Blend bell pepper, oil, lemon, pepper, salt and cilantro. Set aside two tablespoons of mixture. Refrigerate the rest.
  • In a bowl, combine the “chicken,” pepper sauce, celery, and onions.
  • Stir in the vegan mayonnaise and the mustard.
  • Season with salt and pepper (optional).
  • Chill and serve on bread or crackers

Tofu popcorn chicken

This quick and easy bite is sure to be a crowd-pleaser!

This recipe is savory and delicious, a summer classic and a hit with kids. Spices and seasonings can be adjusted for personal preference. Pair with our bell pepper sauce as a dip  for extra punch!

 

  • 1 block of super firm or extra firm tofu
  • ⅓ cup of flour
  • ⅓ cup of Panko bread flakes
  • ¼ cup nutritional yeast
  • 1 Tbsp of dijon mustard
  • 1 tsp salt (optional)
  • 2 tsp turmeric powder
  • 1 tsp of all purpose seasoning
  • 1 tsp of green onions
  • ½ tsp chipotle powder
  • ⅓ – ½ cup plain almond milk
  • 2-3 Tbsp of cooking oil

 

  1. Wrap tofu in paper napkins. Drain excess water by pressing between two plates for ten minutes.
  2. Break tofu into chunks and set aside.
  3. Add dry ingredients to a bowl. Mix and slowly add water until you get the consistency of pancake batter.
  4. Add remaining wet ingredients and mix well.
  5. Drop tofu into batter and, using hands, mix until tofu is coated on every side
  6. Heat oil in a non-stick pan over medium heat
  7. Drop tofu into pan in a single layer
  8. Cook until brown on all sides