Ingredients below to make this Homemade Fries Recipe:

• Olive oil for cooking pan
• 1 peeled russet potato per person (you may choose to leave the peel on but the flavor is much better without.
• Salt and pepper to taste
• Garlic powder
• Vegan ketchup

Ingredients below to make this Homemade Fries Recipe:

Start by preheating your oven to 450°F . Cover a baking sheet with foil and lightly oil with olive oil. You should be able to fit about 2 potatoes worth of fries per baking sheet.

Next, slice your potatoes into fries, strips, or wedges. It is very  important that the fries (in any form) are equal in size so that they can cook evenly.

Spread your fries out on your baking sheet(s). Spray a light coating of olive oil over the fries (if you have a spray, disregard, if not). Sprinkle your fries with salt, pepper, and garlic powder. Mix up and toss to coat the fries evenly and make sure the slices on the sheet are spread out so that they’re not touching. This will ensure that your fries will get that perfect fry consistency.

Bake your fries for 25-30 minutes. Flip the fries halfway through your cooking time to make sure that your cook both sides of the fries evenly. Once your fries are crispy and a light golden brown a bit,test with  a fork They’re ready if they are crispy, yet, easily pierced with a fork. Remove your fries from the oven and serve right away with your favorite vegan ketchup or other vegan dipping sauce like bbq sauce. If you prefer to make your bbq sauce, check out this recipe!

Find more vegan and vegetarian recipes here! We also found some great vegan recipes here!

Enjoy!

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Delicious! This vegan BBQ salad is a great switch up from the norm! The prep time for this meal is 25 min. and the cook time is 15 minutes of active cook time and 15 minutes of inactive time.

Ingredients below to make the Gluten Free Vegan BBQ Chickpea Salad Recipe:  

• 3 cups cooked chickpeas
• 2 tbsp. of coconut aminos
• ⅔ cup of vegan BBQ sauce
• 1 lg. head of romaine lettuce, chopped
• 1 cup of red cabbage, shredded
• 1 cup of cherry tomatoes, halved
• 1 cup of sliced nectarines
• ½ of a cup of grated carrots
• Avocado ranch dressing  
• Toasted pumpkin seeds
• Pickled red cabbage & onion relish  

Instructions below to make the Gluten Free Vegan BBQ Chickpea Salad Recipe:  

Heat a large shallow saucepan over medium heat. Add the chick-peas and coconut aminos and cook, stirring a couple of times, until the liquid has been absorbed, 2 to 3 minutes.

Add ⅓ cup of the barbecue sauce and toss to coat. Cook until the sauce has thickened and caramelized, and all the liquid has been absorbed. Add the remaining barbecue sauce and cook until the sauce has thickened and caramelized again. Remove from the heat.

In a large bowl, toss together the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots. Divide the salad among four bowls and top with the chickpeas. Top with dressing, a sprinkling of the pepitas, and a scoop of the relish. Serve immediately. Leftover beans will keep in an airtight container in the fridge for 3 to 4 days.

Find more vegan and vegetarian recipes here and here!

Enjoy!

The post Gluten Free, Vegan BBQ Chickpea Salad Recipe appeared first on Weekly Living.

Gluten Free, Vegan Bean & Cheese Quesadillas

• Cheese Sauce – 75 min.
• Beans – 15 min
• Quesadillas – 15 min

Ingredients for the yummy Vegan Bean & Cheese Quesadillas:

• 2 cups of the Vegan refried beans (recipe below)
• 4 gluten free flour tortillas
• Cashew Cheese Sauce (recipe below)
• Salsa
• Guacamole

Three part recipe, Part 1:

Ingredients for the Vegan Refried Beans:

• 1 tsp. of olive oil
• 1 med. yellow onion, chopped
• 3 15-ounce cans pinto beans, rinsed and drained
• 2 tbsp. of liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
• 2 tsp. of ground cumin
• 2 tsp. of ancho chile powder
• 1½ tsp. of ground coriander
• ¾ tsp. of smoked paprika
• ½ cup low-sodium vegetable broth
• 3 tbsp. of canned diced green chiles
• 2 tbsp. of lime juice
• Salt and black pepper to taste

Instructions for the Vegan Refried Beans:

Start by heating the olive oil in a pot with medium heat. Add your onion and sauté it until they are just translucent, this will take about 3 to 4 minutes. Add the beans, and the rest of the ingredients except for the green chiles, lime juice, salt and pepper.

Cook for about 5 minutes, until heated through and about half of the liquid has been absorbed. Then add the green chiles and lime juice to the pot and remove from heat. Put your beans into a mixer and pulse until your beans are pretty smooth but still has some chunks. Lastly, add the salt and pepper. *For a healthier option, skip the salt! Next, let’s make the Cashew cheese sauce!

Three-part recipe, Part 2:

Ingredients for the Cashew Cheese Sauce:

• ½ cup of raw cashews, (soak in warm water for at least 1 hour and drained, keep the water you drain, this makes one of your ingredients below, the reserved soaking water.)
• 5-6 tbsp of reserved soaking water
• 2 tbsp. of lemon juice
• 2 tbsp. of nutritional yeast
• ½ tsp of white soy miso

Instructions for the Cashew Cheese Sauce:

Mix together your cashews, nutritional yeast, ¼ cup of the reserved soaking water, lemon juice, and miso in a blender and process until your mixture has become smooth. *You can add up to 2 tbsp more water for a thinner sauce consistency. This sauce will keep for about 1 week in your refrigerator. The cheese will thicken when chilled, more tablespoons of water will be needed to reheat.

Three-part recipe, Part 3:

Instructions for the Vegan Bean & Cheese Quesadillas:

We start by spreading a ½ cup of the vegan beans from above on to one half of a gluten free tortilla. Next, drizzle some of the cheese sauce over the beans. Carefully fold the other half of the tortilla over. Repeat with the rest of your tortillas.

Lastly, heat up a pan over medium heat. Put 1-2 of your quesadillas in the pan and cook for 3-4 min. on each side, until golden. Serve right away with your favorite salsa and guac!

*See, once the beans and cheese are prepared, the quesadillas are quick and easy peasy! There are a whole bunch of ways to use these leftovers, go nuts!

The post Gluten Free, Vegan Bean & Cheese Quesadillas appeared first on Weekly Living.