Vegan Pizza 4 Ways

In my four years of being vegan, I’ve had my share of mediocre pizzas. I’ve been subjected to slimy, greasy ‘cheese,’ paper-thin crusts, and even pined a little bit for the days of stuffed crust pizza. To put it plainly, I’ve been generally underwhelmed. That’s not to say I haven’t had a few vegan pizzas that hit spot over the years. Hard Times Pizza in Echo Park has a slammin’ pizza menu. The kind of vegan pizza that looks like incognito, authentic New York style pizza.

Very, very tasty.

Whole Foods’ salad bar area has fresh vegan pizza but, unfortunately, Whole Foods is in deep with the canola oil industry. They put that (expletive) in EVERYTHING. Nothing is sacred :/

Naturally, I wanted to take a crack at it myself. I came up with recipes for vegan pizzas 4 ways. I made Supreme Pizza using Gardein’s Beefless Ground for the ‘meat’. You can definitely sub out the ‘meat’ crumbles for quinoa taco meat if you’d rather go soy-free. You can find the quinoa taco meat recipe in my Vegan Tacos 4 Ways post.

I also made a Green Goddess Pizza, a White Garlic Pizza (my favorite) and of course good ol’ Cheese Pizza. Before we get into the recipes, I have to say that Minimalist Baker’s Vegan Mozzarella Cheese recipe was a key part of this process. I altered her recipe a tiny bit but I was super pleased with the outcome. I also borrowed her Vegan Parmesan Cheese recipe so you can use that on a topping for your pizzas or pasta, salad, whatever you’d like. Click the ‘Read More’ button for the topping recipes and for vegan pizza 4 ways 🙂

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Vegan Air Fried Chicken

vegan air fried chicken

After three attempts, I finally cracked the code. I figured out how to make the best vegan air fried chicken ever, and it’s oil free.

Let’s start from the beginning…

I’ve been hearing a lot of buzz around air fryers, so I watched a few videos and perused a few blogs so that I could figure out my plan of attack. My first attempt was pitiful, a waste of cauliflower lol. My second attempt was a bit better, but I still wasn’t satisfied.

I got the idea to marinate the cauliflower beforehand (4 hours or overnight if possible) and I knew that this was going to be a game changer. I also separated the wet and the dry batter because, well…duh! I’m not sure what I was thinking when I combined the two, that was the super bland 1st attempt.

I bought my airfryer on Amazon. It’s generic, the instructions are in terrible English, and the box sat in my apartment just for two weeks just in case I hated it. Vegan fried chicken was my air fryer’s final exam and it passed with flying colors. It cost me $56 and you can purchase it here. Air fryers work by circulating air at extremely high temperatures in order to fry foods without using oil. Air frying uses 80% less fat than traditional frying and there’s less waste and easier cleanup.

The results were a-maze-ing! Marinating the cauliflower made the ‘meat’ so juicy and tender and it even pulled apart the way chicken tenders do. The aifryer perfectly crisped all sides of every piece. However, please, please, please make sure your shaking off-excess-batter skills are on point so you can avoid having random mushy pieces. Also, tongs! You will definitely want to use them for this recipe instead of getting thick, sticky batter all over your fingers. I will definitely be doing more airfryer recipes, so stay tuned!

Check out the final recipe below. I promise it will be the best you’ve ever tasted.


Vegan Air Fried Chicken

Course Breakfast, Dinner, Lunch, Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


Wet Batter/Marinade

  • 2 medium sized mixing bowls
  • 4 cups almond milk
  • 4 tbsp poultry seasoning
  • 2 tsp seasoned salt

Dry Batter

  • 2 cups flour
  • 1 cup bread crumbs (Panko if possible, I used Trader Joe's)
  • 1 tbsp arrowroot powder
  • 1 tbsp seasoned salt

Creole Seasoning Mix

  • 1 tsp paprika
  • 1.5 tbsp garlic powder
  • 1/4 tsp pepper
  • 1 tsp onion powder
  • 1/2 tsp cayenne
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp garlic salt


  1. Wash and cut cauliflower into medium/large sized pieces. Combine wet batter/marinade ingredients into two separate medium-sized mixing bowls. 2 cups almond milk, 2 tbsp poultry seasoning, and 1 tsp seasoned salt in each bowl. Mix ingredients well,  saturate cauliflower, and then refrigerate for a minimum of 4 hours or overnight.

  2. Combine dry batter ingredients. Add in Creole Seasoning mix. Mix well. 

  3. Grease the entire inside of the airfryer basket and rack (if applicable) with coconut oil. 

  4. Take one bowl of the marinated cauliflower out of the fridge and removed cauliflower from bowl. Using tongs, take each piece of cauliflower submerge in marinade mix. Shake off excess liquid and then toss in the dry batter mix. Once cauliflower is completely covered, shake off the excess and then dip back into the liquid. Dip the cauliflower in the dry batter again and then once more into the wet batter. Place cauliflower in greased airfryer basket. Repeat for all pieces and the second bowl of cauliflower. 

  5. Do not overfill the airfryer. Do not stack caulifower on top of each other. This might cause the pieces to stick together, not sure. I placed about 4 pieces into the basket at a time. 

  6. Cook at 392 degrees Fahrenheit for 25 minutes. After 10 minutes, turn cauliflower. 

  7. After cooking all the pieces, you can toss them (stacked) back into the airfryer for 5 minutes if you need to reheat them or if they've been sitting out and you need to make them crispier. No need to turn them once cooked. They will keep in the fridge for 1-2 days. 

  8. Serve with honey mustard. Recipe below. 

vegan air fried chicken

vegan air fried chicken


Vegan Honey Mustard

Course dip, Toppings
Prep Time 5 minutes
Servings 1 serving


  • 1 tbsp Veganaise
  • 1 tbsp sriracha
  • 2 tsp dijon mustard
  • 1 tsp maple syrup


  1. Double ingredients for 2 servings, triple for 3, etc. 

vegan air fried chicken

Watch the airfryer in action here:


Vegan Buffalo Chicken Wings

Cauliflower 5 Ways


Vegan Tacos 5 Ways

Vegan tacos are the perfect way to add some variety into your meals if you are newly vegan It is also a great dish to use for weekly meal preps because you can pre-cook various fillings, toppings and sauces and simply store them away in the fridge for easy access through out the week.

Today, I am showing you how to make 5 different vegan taco recipes that are as delicious as they are simple. Battered cauliflower tacos, jackfruit tacos, quinoa as taco meat tacos, and finally, black bean and potato tacos are all listed below for your tastebuds’ pleasure. There’s also a video tutorial at the end of this post.

The best things about vegan tacos? The possibilities are so vast that I can assure you I will probably do a part two to this recipe so I can try out more combinations. You can make the various fillings simultaneously for the sake of variety. If you do that, these servings will last you 2-3 weeks but you can increase or decrease the servings as necessary.

As always, please let me know if you have any questions, try any of these out, or let me know if you have your own go-to vegan tacos recipe you’d like to share.

Let’s get started!

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Jackfruit Quesadillas (Dairy-free)

easy vegan jackfruit quesadilla recipe

Easy Vegan Jackfruit Quesadillas

So…Jackfruit. Ever heard of it? This fruit is a vegan GAME CHANGER. The possibilities are literally endless and the taste and texture will make you side-eye meat for the rest of your life. After you cook with it, you’ll realize (if you haven’t already) that meat is utterly obsolete.

Trust me 😎

Do you miss shredded chicken? Pulled pork? Fish tacos? No matter what meat you’re Jonesing for, there’s a jackfruit for that. Easy vegan jackfruit quesadilla recipe after the jump.

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Cauliflower Wings 5 Ways


When I went vegan, I assumed I’d never eat anything resembling a chicken wing ever again. When I learned that cooked cauliflower has a similar consistency to cooked chicken, I had to judge for myself. When I tasted the buffalo cauliflower wings from Sage Vegan Bistro in Echo Park, I was sold. Not only can you re-create delicious buffalo wings using cauliflower, you can also make ANY kind of chicken wing flavor using cauliflower. Check out my recipes for cauliflower wings 5 ways below.


Vegan Buffalo Cauliflower Wings

Course Side Dish, Snack
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes



  • 3/4 cup flour
  • 1/2 cup non-dairy milk
  • 1/2 cup water
  • 2 tbsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

Buffalo Sauce

  • 3/4 cup Tabasco buffalo sauce (purchased at Sprouts)
  • 1 tbsp Earth Balance butter

Ranch Dressing

  • 1 cup Veganaise (or any vegan mayonnaise)
  • 1/4 cup almond milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp dill
  • 1 tsp chopped parsley (preferably dried)


  1. Pre-heat oven to 450 degrees

  2. Cover cauliflower in batter, shake off excess batter and place on a non-stick baking sheet or parchment paper

  3. You can turn over the wings and bake for another 20 minutes if desired. 

  4. In a sauce pan, combine the vegan butter and buffalo sauce and bring to a slight boil, remove from heat and set aside. 

  5. Once wings are cooked, toss wings in buffalo sauce, cook for an additional 6-8 minutes. 

  6. Remove from heat and let cool. 

  7. Mix ranch dressing ingredients in a small bowl.

  8. Serve

FullSizeRender 31

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Vegan Mexican Food Meal-Prep

vegan mexican food meal prep

Did you know walnuts can be used as a substitute for meat? I am not taking crazy pills, I swear. When you throw walnuts into a food processor along with certain spices, you end up with a taco meat-like consistency that is an EXCELLENT source of protein, 12 grams to 1 cup, to be exact. If you’re someone who wants a creative and cholesterol-free way to get your protein, then I highly suggest you try walnut meat tacos.

I’ve also cooked up some other Mexican-inspired recipes to compliment the walnut meat and these recipes can also double as a meal prep for one week. Mexican quinoa salad, and spicy potatoes au gratin after the jump.


Walnut Meat Tacos

Course Main Course, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


Walnut Meat

  • 2 1/2 cup raw walnuts
  • 2 tbsp Bragg's liquid aminos
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp cumin


  • 3 portobello mushrooms (diced)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper


  1. Satuee mushrooms in olive oil for 5-7 minutes on low heat. Sautee bell peppers on low heat for 3-5 minutes. Drain. Mix in with mushrooms

  2. Mix walnut meat ingredients into a vitamix or food processor on the low setting. Drain.

vegan mexican food meal prep

vegan mexican food meal prep

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Vegan Greek Recipes Meal Prep

My favorite type of food is Mediterranean/Greek. Haven’t made it to that side of the world yet but if I ever do, I might never come back. I slightly altered a few recipes from the amazing The Greek Vegan. Please check out her site for delicious vegan versions of traditional Greek recipes. I chose to make a zucchini orzo dish, lahanorizo (cabbage and rice), and a yummy giant bean salad. Now we can both fantasize that we live in a place with amazing weather and even better food. Or is it the other way round? Anyway, check out the zucchini orzo dish below and the other recipes after the jump.

vegan greek recipesrecipe from here

Vegan Greek Recipes Meal Prep


Zucchini Orzo

Course Side Dish, Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 cups uncooked orzo
  • 4 cups vegetable stock
  • 2 cups water
  • 3-4 medium green or yellow squash (1.5-2 lbs or 3 cups diced)
  • 1/2 sweet onion
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp dried oregano
  • 2 tbsp lemon juice


  1. Cook orzo in 4 cups veggie stock and 2 cups water for 8-10 minutes until soft but not completely cooked. You want the orzo to still be a little firm. 

  2. Drain the orzo and toss with 1 tsp olive oil and set aside.

  3. Sautee onion and zucchini in olive oil on low until onions become translucent. Stir frequently to prevent zucchini from browning. 

  4. Add salt, pepper, oregano, and white wine to the zucchini. Mix well and cook uncovered on low for 10 minutes. 

  5. Add cooked orzo and mix thoroughly. Add lemon juice and then cook uncovered for 10 minutes. 

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Green Curry 4 Ways (Vegan)

vegan green curry 4 ways

Green Curry w/ Cauliflower Rice

So…this was totally experimental but it was not in vain! I tried FOUR different recipes to get to the best version of green curry I possibly could without actually going to Thailand. I was desperately trying to recreate this amazing curry I had in Manoa Falls, Hawaii. It was the perfect blend of sweet and savory, not to mention comforting. I’ve never been a fan of curry until that day. Maybe it was the lush greenery that surrounded me or the soft, sweet, island rain, but that was the day I proclaimed myself to be a green curry connoisseur lol.

With that being said, I did the dirty work so you don’t have to. My closest attempt to the curry I had in Hawaii was the second recipe listed here: Green Curry with Jasmine Rice. It was great..honestly not an exact replica but it was close enough for this Angeleno. The last two recipes are on the savory/spicy side, tasted great as well but I was specifically looking for that balance of sweet, savory and spicy. The curry paste that I used for my favorite recipes was purchased from Trader Joe’s, you can check it out here.

Check out my recipes for Vegan Curry 4 Ways after the jump.



Green Curry with Cauliflower Rice

Course Dinner, Lunch, Main Course
Cuisine Asian, Thai
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 3/4 package of Trader Joe's cauliflower rice (16 oz / 2 cups)
  • 1/2 package of extra firm tofu
  • 1/4 cup diced onions
  • 10 cloves crushed garlic
  • 1/4 cup sliced carrots (after slicing, cut pieces in halves)
  • 1/4 cup bell pepper
  • 1 stalk lemongrass
  • 1 lime
  • 4 tbsp green curry paste (purchased from Trader Joe's)
  • 1 cup coconut milk
  • 1/4 cup basil leaves
  • 1 tbsp brown sugar
  • 1/4 cup sliced mushrooms
  • 1/2 cup snow peas


  1. In a deep sauce pan or wok, sautee onions and 4 cloves chopped garlic in coconut oil until they are browned/translucent on medium-low heat. Toss in carrots, bell peppers, and broccoli. Let simmer for a few minutes and then add in chopped lemon grass and stir. Add 4 tbsp of green curry paste, juice of 1 lime, and snow peas.

  2. Add 1 cup coconut milk, 1 tbsp brown sugar, and 1/4 cup basil leaves. You can add extra coconut milk if too much of the liquid has evaporated. Toss in 1/4 cup sliced mushrooms.

  3. Sautee 4 cloves chopped garlic in coconut oil. Toss in cauliflower rice and cook for 5-7 minutes. Uncovered.

  4. Season with herbs and spices to taste. Remove from heat and set aside.

  5. Season and fry tofu (cut into rectangles) until desired crispiness and set aside.

  6. Plate cauliflower rice and tofu. Cover with curry and serve. 

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