This Gluten Free Vegan Egg Breakfast Casserole Recipe is a wonderful breakfast when you want a good hearty breakfast! It’s also great when you are searching for egg replacements in your diet! The prep time for this meal is only 10 min. and the cook time is only 35 minutes.

Ingredients below to make the Gluten Free Vegan Egg Breakfast Casserole Recipe:   

• 3 tsp. of olive oil
• 3 c. of unsweetened, allergy-free, non-dairy milk
• 1 14-ounce  block of extra firm tofu
• 2½ c. of gluten-free chickpea flour
• 2 tbsp. of lemon juice, preferably from a lemon
• 2 tbsp. of nutritional yeast
• 1½ tsp. of salt
• 1½ tsp. of garlic powder
• 1 tsp. of mustard powder
• ¾ tsp. of ground turmeric
• ½ med. yellow onion, diced
• 1 red bell pepper, diced
• 1 16-ounce bag of frozen vegan hash browns
• 4 green onions, chopped (use both the green and white parts)
• Black pepper for taste
• Your favorite gluten-free, vegan bacon, chopped. The amount will vary.

Instructions below to make the Gluten Free Vegan Egg Breakfast Casserole Recipe:   

Start by preheating your oven to 400°F. The cover your 9×13 in. baking dish with about 2 tsp. of olive, use more if needed.

Place your extra firm tofu on a flat strainer to let water drip out, push a few time to help push water out. Then place tofu in a blender. Also add the vegan milk, gluten-free chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper to the blender and blend all ingredients until smooth. Then, pour the mixed ingredients into a large bowl.

Next, heat 1 tsp. Of olive oil in a large frying pan using medium heat. Add in your chopped onion, bell pepper, and sauté until the vegetables are just about tender. Pour the tender veggies into the bowl and place your frying pan back on the stove top. Next, add your vegan hash browns to the frying pan and cook for about 5 minutes or until completely thawed and have turned a golden color. Then add the hash browns to the bowl as well.

Add your chopped bacon to the bowl and stir all ingredients together until combined. Pour the ingredients into your 9×13 inch baking dish and sprinkle the green onions over the top of everything. Bake your casserole for 35 minutes or until firm, use a toothpick to test.

Remove the vegan egg casserole from your oven and let it sit for 5 to 10 minutes before serving. Leftovers are good for 4-5 days!

Enjoy!

The post Gluten Free Vegan Egg Breakfast Casserole Recipe appeared first on Weekly Living.

This Vegan Portobello Taco Recipe is a wonderful Taco Tuesday must! The prep time for this meal is only 25 min. and the cook time is only 35 minutes of active time and 15 min. Of inactive time.

Ingredients below to make the Vegan Portobello Taco Recipe:

• 1½ cups of a vegan pale ale or blonde ale
• Lime juice from 1 lime
• 1 tsp. of ground cumin
• ½ tsp. of garlic powder
• 4 portobello mushrooms, stemmed, gills scraped, cut into 1-inch slices
• Cooking oil
• 6-8 gluten free corn tortillas

Ingredients below to make the Vegan Avocado Salsa:

• 2 avocados, pitted, peeled, and diced
• 1 cup corn kernels (fresh or thawed frozen)
• 1 cup chopped fresh cilantro
• ½ cup chopped red onion
• 2 tablespoons lime juice
• 1 tablespoon chopped jalapeño
• Salt to taste, optional

Instructions below to make the Vegan Portobello Taco Recipe:

Mix together in a shallow baking dish: the vegan beer, lime juice, ground cumin, and garlic powder. Then add in the portobello mushroom strips and toss to fully coat. Let them marinate for 30 minutes, carefully moving the strips around every 10 min.

While you are waiting for the portobello mushroom strips to marinate, make your salsa. To make the avocado salsa, mix all of the ingredients together in a bowl, cover, and chill in the refrigerator until ready to use on the vegan tacos.

Warm up a large frying pan over medium heat and then add 2 tsp. of cooking oil, making sure to coat the entire bottom of the pan evenly. Add half of the portobello mushroom strips and continue to cook for 10-15 min., turning over every few minutes until most of the liquid has been absorbed. Move the mushroom strips to a separate dish and cover. Continue with the remaining strips!

Next, heat the same or a different frying pan over medium heat to cook the tortillas for 30-60 seconds on each side, then remove and place on a plate and cover to keep warm.

To put the tacos together, place a few of the portobello mushroom strips in a gluten free tortilla and top with the avocado salsa.

Enjoy!

The post Vegan Portobello Taco Recipe with Beer Merinade appeared first on Weekly Living.

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.

Do you need to try Trader Joe’s Mandarin Orange Chicken? Is it worth it? Well, the short answer is YES. Now, as many of you may know, some of those fake meat packages are pretty poor tasting! I’d even call them disgusting and non-food like but this…this is different. For me to even consider doing a review, something has to either be really bad or really good and this my friends is really freaking good! Like, really freaking good. If I had to put together a vegetarian starter pack, this would be in it!

Does the smell of or does your sweet memories of eating Panda Express orange chicken have you rethinking your vegetarian diet from time to time? Or maybe it just causes you to shed a few tears on a daily basis? Lol, well dry your tears and head to Trader Joe’s for something that will make you forget there was ever a problem to start with. And honestly, this Trader Joe’s Mandarin Vegan Orange Chicken is better… YA! I said it…better!

So my husband bought about 12 packages and there they sat in our freezer for a couple weeks until one day I decided to try it and then I wanted one per day forever because I had become obsessed! This vegan orange chicken meal is super-duper satisfying! Keep in mind though, you shouldn’t eat this every day (although you will want to!-). It’s not exactly clean eating but once in a while, it’s great!

Here’s How I Prepared My Vegan Orange Chicken!

• Steam 1 cup of quinoa.
• Steam 1 orange sweet potato.
• 1-2 tbsp. in a frying pan.
• On medium heat, cook for about 8 min. then on high until the skin is darkened. The crispier, the better.
• Put a scoop of the quinoa on your plate and top with the Trader Joe’s Mandarin Orange Chicken and then pour the sauce packet over it (best part). Then smash up some sides of sweet potato and avocado! YUM!
• Enjoy!

This is a great meal to use as a cheat-meal or make a ton for a big group of friends! What’s even better, is to serve the Trader Joe’s Mandarin Vegan Orange Chicken up for your vegetarian-skeptical friends! As a result, your friends may start rethinking their diet too! ;p

For more vegan recipes click here and here!

Another Option for Vegan Orange Chicken!

If the above processed fake meat version doesn’t satisfy your vegan orange chicken craving, well, I found another option that is genius from another vegan food blogger by the name of Chuck Underwood. Chuck has a blog called, “Brand New Vegan” and it’s about recreating all of your favorite comfort foods into vegan dishes! My kinda thang! So I am going to put his vegan orange chicken recipe below as well as add the link to his recipe! This vegan orange chicken recipe is SO delicious! Bravo, Chuck. Bravo!

Chuck’s Vegan Orange Chicken Recipe Ingredients:

Chuck’s Vegan Orange Chicken Recipe Directions:

1. Prepare rice as directed.

2. Preheat oven to 450 degrees.

3. Wash and cut a small head of cauliflower into bite-sized chunks.

4. Prepare batter in a large bowl and dip cauliflower pieces in batter until completely covered

5. Place the cauliflower pieces on a parchment-lined cookie sheet and bake for 20 minutes

6. Place all sauce ingredients except arrowroot and water in a medium-sized saucepan and bring to a simmer.

7. Mix arrowroot and water to make a slurry and add to sauce to thicken

8. Add mushrooms to a Wok or large pan and stir fry in a little veggie broth until softened

9. Add red bell pepper and green onions and continue to stir-fry until softened

10. When the cauliflower pieces are baked, stir them into the stir-fry and add sauce.

11. Stir well until everything is completely coated and simmer for a few minutes until heated through.

Enjoy!

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