Foodie

August 31, 2020

Best Vegan Recipes in Miami

Vegan Trio

These mouth watering vegan recipes will tempt and delight your taste buds! Eat What You Love. Ridiculously Flavorful. Good for Your body. Good for You.

Vegan Thai ‘Tuna’ Cakes

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Ingredients:

3 packets of Good Catch Fish-Free (Naked) Tuna©️

1.5 cups plain bread crumbs 

1/4 cup  @followyourheart Vegenaise 

1/3 cup @eatjust ‘egg’ 

1 /2 tbsp lime juice 

1 tbsp shallots finely minced 

1/2 tsp lemongrass finely minced 

1 tsp kaffir lime leaves finely minced 

1/4 tsp red Thai chilis finely minced 

1/2 tbsp salt 

1 tsp pepper .

 

Method:

Empty packages of fish-free tuna into a large bowl. With a fork, mash fish-free tuna into smaller pieces, add remaining ingredients, and mix very well. Using 1 or 2 ounces of mixture, form patties with your hands. Set aside. In a hot skillet with oil on medium heat (not too hot), fry cakes until nicely browned on both sides. Remove cakes from pan and let rest for 5 minutes. Serve with sweet chili mayo sauce or simple aioli. Garnish with cilantro and enjoy.

Copy of Beige and Orange Collage Fashion

Cuban “Carne con Papa” Stew

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Ingredients:

1 package of @Gardein Beefless tips (discard sauce packet for this recipe) 

1 bag frozen Okra 

1 large potato cut into small cubes (Blanch potato in a pot of boiling water) add a little salt and do not over cook (cook potatoes/boil 3-4 minutes) until slightly tender 

1 small onion minced 

2 cloves garlic smashed and minced 

1/2 green or red bell pepper minced 

1/2 cup chopped fresh cilantro 

1 bay leaf 

1 small can tomato paste 

1 tbs cumin 

1 tsp oregano 

1 cup water 

1 tbs red wine vinegar or sub apple cider vinegar 

2 tsp salt add more to taste 

1 tsp black pepper 

1/4 cup cooking oil - safflower or grape seed oil ideal 

 

Instructions: 

On medium heat make sure your skillet is hot, add cooking oil.

Add the Beefless tips, onions, garlic, peppers, and Okra in skillet. Sauté for 5-6 min until  onions and peppers are tender. While still cooking add cumin, oregano, salt, and black pepper. Add vinegar and continue to cook for another 5 minutes. Add water with tomato paste and a little more water from potatoes. Add more salt and adjust any seasoning (taste) at this point. 

Stir all together evenly. Cover and cook for another 5-8 minutes. Uncover and pour a small amount of olive oil evenly over the top and garnish with fresh cilantro. over Jasmine rice or quinoa. Serves 4.

Decadent Vegan Baked Mac & Cheese

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Ingredients:

1 package 16 oz elbow macaroni or your fav pasta. Add 1/2 tbsp of sea salt to the water and cook according to the package instructions. Drain and save the pasta water in a separate container. Set aside the pasta water to later add it to the cheese sauce. 

1 package Miyokos cheddar shreds 

1 package Miyokos mozzarella 

1 container Follow Your Heart fresh parmesan 

1/2 cup Earth Balance Butter 

1 tbsp onion powder 

1 tsp garlic powder 

1/4 cup nutritional yeast 

1/2 tbsp fresh ground black pepper 

1/2 tbsp sea salt 

You will also need:

12 x 10 inch half pan for baking.

Method: 

Transfer cooked macaroni pasta into your baking pan. 

In a hot, medium to large sauce pan, add the pasta water you previously saved. On medium to high heat, add @miyokoscreamery chedder shreds, Miyokos mozzarella, Earth Balance Butter, nutritional yeast, onion powder, garlic powder, & 2 tsp salt. Cook for about 7-10 minutes, stirring often and breaking down bits of cheese with a wooden spoon. When done, the cheese sauce will have a smooth and creamy texture. Take off the heat and add the cheese sauce into the baking pan with the cooked macaroni. With a large spoon, mix the ingredients in the baking pan well until the cheese is evenly saturated and covers the pasta. Pre-heat the oven to broil on medium to high. Add follow your heart parmesan and fresh black pepper evenly over the pasta in the baking pan. Now, place the pan in the oven to broil. Watch closely! About 1-2 minutes or until a golden color over the top is achieved. Remove from heat and serve! Serves 4-6.

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