This is the ultimate dessert, it’s no joke. I mean seriously, a cookie topped with nothing but amazingness and ice cream! I saw this one at BJ’s restaurant and sadly, they aren’t vegan; heck the s’more one in particular isn’t even vegetarian because of the gelatin in marshmallows… Well I’ve changed that for us vegans! 

Now you can do this 2 ways, 1) make your own cookie dough, simply using the recipe an entry back from this one if that’s what you choose to do, or you can do 2) buy some vegan cookie dough and use that. Either one will truly work just as good as the other. The only difference is you can add on some flavor by mixing in chocolate syrup and other sweet flavor makers by making your own dough, but it truly is up to you and how much effort you want to put forth for your dessert. 
First preheat your oven to 350. Now take a small round baking tin, preferably about a half an inch deep. Lightly grease the pan with some vegan butter.
Once the pan is greased, layer the bottom fully with cookie dough. You can use any flavor you wish, but I used a chocolate chip dough mixed with chocolate syrup. Flatten the dough out and cover the whole bottom of your baking tin. You don’t want too much so it can still cool properly but you don’t want too little where it burns easily. 
Next take some peanut butter and spread it on top of your cookie dough. You can use any peanut butter but smooth and creamy works best, because the chunky has nuts in it you have to keep a closer eye not to roast them too much; this is why I use creamy.
After the peanut butter is spread on, it’s time to place your vegan marshmallows on top. Cover every inch that you possibly can! I love marshmallows, therefore I feel there can never be too many.
Once that’s all set up, its time to pop them in your oven! Keep a good eye on this cookie because you don’t want it to burn and you don’t want it to rise too much where the marshmallows over flow and melt in your oven. I found that about 15 mins into cooking you should keep checking on it. The cookie ranges depending on how much dough you used, but I found mine to be pretty consistent with about 20 mins baking time.
Once it’s ready, take it out of the oven and let the tin cool for a couple of minutes. If the marshmallow top isn’t toasted to your liking, you can always use a cooking torch to brown the top a bit more. Now, add 2 scoops of your preferred vegan vanilla ice cream and devour!! I swear you’ll be one happy camper with an inner child that’s just as happy! Peace, Love, Grub!


Vegan Cookie Dough
Vegan Butter
Peanut Butter
Vegan Marshmallows
Vegan Vanilla Ice Cream
Baking Tin


Cookie dough – you can make cookies or you can even eat it raw!! You see, that’s where people can’t complain at all about vegan cookie dough. Everyone likes to eat it raw and vegan cookie dough is the one that won’t get you sick because there’s no eggs or dairy sitting in the mix waiting to make you sick!

Ok so to make this dough it’s super easy. In a bowl mix all these ingredients together. You will need 2 cups unbleached flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon chocolate syrup (optional), 3/4 cup of vegan chocolate chips, 3/4 cup raw sugar, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, & 1/2 cup vanilla almond milk.

Once this is fully mixed, take teaspoons of the dough and place them on a cookie sheet. Set your oven to 350 and bake for about 12 mins. Keep an eye out because baking may be faster than expected or a little longer than expected, depending on the power of your oven.

Take the cookies out and enjoy them when they’re nice and warm! Dunk in your favorite non dairy milk or eat them straight! Either way it’s a joyous dessert! Peace, Love, Grub!



2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon chocolate syrup (optional)
3/4 cup of vegan chocolate chips
3/4 cup raw sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup vanilla almond milk



Cupid’s Hot Dogs is a very popular place in Los Angeles, California. I would go with my dad, and later on, with friends. A hot dog with mustard, cheese, and chili is good, but cupids chili is AMAZING! It’s hearty and has a sweet finish. It took me a few tries, but I was able to figure out a recipe almost on point to the flavor i remembered growing up. It might take a decent amount of ingredients, but it’s worth it, and makes plenty to make other chili dishes.
First, get a small can of Heinz vegetarian beans and dump them into a blender. I know it sounds weird, but whole beans in this chili just doesn’t replicate the look I’m going for. Once they’re blended up, dump the beans into a oiled up heated pot. In this pot also add a small can of tomato sauce, and a whole package of smart deli meatless meat crumbles. 
While heating up, add 1 tablespoon ketchup, 1 tablespoon mustard, 1.5 tablespoon bbq sauce, 1.5 tablespoons brown sugar, a half teaspoon cinnamon, 1 teaspoon garlic, some salt and pepper (to your liking), franks red hot sauce (or preferred hot sauce), some paprika, some chili powder, and a pinch of cumin.
Heat on a medium flame and mix together until fully heated, mixed, and cooked. Once it’s finished, you can put this deliciousness on a veggie dog with mustard and cheese, or eat it straight; you can put it on a burger, or dump it on some fries. However you decide to eat it, it’s still going to be phenomenal. Don’t tell your meat eating friends, and I bet they won’t be able to tell that it’s vegan. Enjoy. Peace, Love, Grub!

Vegetarian baked beans
Tomato sauce
Bbq sauce
Hot sauce
Crushed garlic
Brown sugar
Chili powder
Vegan meatless meat crumbles


Yes it’s another McDonalds food hack. They have so many items that can be made vegan, I don’t know why they don’t just become a vegan restaurant. I mean honestly, the vegan versions actually taste way better than I ever remember McDonalds actually tasting. 

The item im veganizing today is the Big Mac, McDonalds signature burger. 2 all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun, is now 2 all vegan patties, special sauce, lettuce, vegan cheese, pickles, onions on a sesame seed bun! 
Obviously, you’ll need some vegan friendly sesame seed buns (Van De Kamps). However, instead of one full bun, you’ll actually need one and a half buns. I use one sesame seed top bun and 2 bottom buns. One of those bottom buns will obviously be in the middle. 
Also, you’ll need to make some vegan special sauce. It’s 1000 island, like about 95% of all other special sauces out there. Take some vegan mayo (I use just mayo), some ketchup, a tiny squirt of mustard, and pickled relish. Mix them all together and you have just created your special sauce. 
Other items you’ll need for this other than your patties and cheese are dill pickle chip slices, chopped lettuce, and chopped onions. Have these items ready so you can prepare your buns for the patties. 
Spread some sauce on to the top bun and the bottom bun. After that, take 2 vegan patties (I use boca brand vegan burgers) and grill them up. I also season the patties with seasoned salt while they’re grilling. This gives them some proper “burger” flavors. When there’s about 2 minutes left of cook time, place 2 slices of vegan american cheese on top of each patty (I use toffuti brand). 
Once the patties are done cooking, place one on the bottom bun and then top with the middle bun; then place the other patty on top of the middle bun. Now top that patty with your pickles, onions, a little more sauce, and your chopped lettuce. Then put on your sesame seed bun top and you’re all set and ready! 
That’s another McDonalds item veganized! And like I said before, it tastes so much better than McDonalds. I’m sure some of that flavor is knowing that I didn’t harm one animal making this! Peace, Love, Grub!

Vegan Burger Patties
Vegan American Cheese Slices
Dill Pickle Chips
Chopped Onions
Chopped Lettuce
Vegan Mayo
Vegan Friendly Sesame Seed Bun


This is a hearty sandwich. It’s soggy, and solid, and just delicious. Depending where you’ve had this classic before, it usually comes with different types of meat choices, and honestly this vegan version is just as good as any of those other choices. 
Once again, you will be using seitan, but it doesn’t have to be homemade; store bought works just as well. Heat up a frying pan lightly covered in EVOO and a 1/3 tsp of liquid smoke, to a medium heat. Heat up your seitan and add some seasoned salt and a good amount of pepper to it. 
Once the seitan is cooked, add about a half a cup of vegetable stock to the pan with the seitan. Simmer the stock with the seitan and mix all together, seasoning your stock well and having the seitan absorb some of the stock. After about 3 minutes of simmering, take out your seitan.
Now cut a vegan friendly French roll in half, length ways, and lightly dip them into the cooked stock in the frying pan. When you dip them, lightly dip the sides you cut open. 
Now place the seitan on the bottom piece of the roll, and dip your top piece of bread into the stock one more time. Load on some vegan friendly hot d’jon mustard and place on top of your seitan.
Pour your stock into a small serving bowl and serve along side of the sandwich. This way you can dip even more if you’d like.
If you liked French dip sandwiches, you will definitely be happy about this. It’s something I’ve made many many many times. It’s that easy, and most importantly, it’s that good! Peace, Love, Grub!

French Roll
Hot D’jon Mustard
Vegetable Stock
Liquid Smoke
Extra Virgin Olive Oil


Words cannot express how much I love Ruben sandwiches, and when I stopped eating meat this sandwich was one that I would deeply miss. Luckily, I actually found a few places that made a great vegan and vegetarian ruben, and this is what gave me the idea to make my own from scratch. 

I started by making my own seitan. You can get the recipe for seitan right here on my blog. I believe it’s an entry or 2 back. Now if you don’t want to use homemade seitan, you can totally use store bought seitan. Both will be cooked the same and will taste similar. 
Start off by heating up a frying pan with oil and a teaspoon of liquid smoke. Cook you seitan in this pan and add some seasoned salt and some black pepper. Once fully cooked, place in a bowl and set aside. Also, clean you pan because you’ll be using it again to grill the sandwich.
Now it’s time to make the sauce for your ruben. Grab some ketchup and some vegan mayo and mix them all together. If you want it to have more tart, add a squirt of mustard. Your sauce is all set and ready to be used when needed. 
Heat up a dry frying pan under a medium heat and then grab some vegan friendly rye bread, and with a vegan butter of your choice, butter up one side of each piece. Put your sauce on the non buttered sides and place one piece of the bread, buttered side down, on the frying pan. Put your seitan on top of the bread and place a slice of vegan Swiss cheese on top of your seitan (I used Diaya brand vegan cheese). Top your vegan cheese with sauerkraut and cover the frying pan with a lid so the heat can help melt the vegan cheese. 
Once the vegan cheese is soft, but not melted yet, place your other piece of rye bread, buttered side up, on top of your kraut. Make sure the sandwich is well assembled, and flip your sandwich over. Depending how fast your vegan cheese is melting, you may or may not want to cover your frying pan again. Grill this side of the sandwich until it’s golden brown. Flip the sandwich as needed to make both sides grilled to your liking. 
Once the sandwich is done grilling, I usually cut it in half and plate it. Let it cool down for a minute or 2, but also make sure to enjoy the sandwich while it’s still warm! 
It’s just as good as i remembered when I did eat meat, and I have meat eating friends that agree. If you’re looking for a legit ruben, this will hit the spot. Peace, Love, Grub!

Vegan Swiss Cheese Slices
Rye Bread
Vegan Butter
Vegan Mayo
Mustard (optional)
Seasoned Salt
Liquid Smoke
Vegetable Oil


Now this one is definitely a process, but totally worth it! Not only can you make endless vegan “meat” dishes, but you’ll also have enough for a few days. It takes about a full day to make, so don’t expect to use it for a meal the day you choose to prepare this. 

What you will need is 3 1/2 cups of wheat flour, 3 1/2 cups of unbleached flour, some water, and 7 1/2 cups of vegetable stock (make sure it’s vegetable stock, and not broth). 
First, in a bowl, mix both of your flours together. Make sure they are combined together well. Add some water and mix together forming a sticky dough. Knead this dough for about 20 minutes. Now fill the bowl with water, and submerge the dough in the water filled bowl. Cover the bowl with foil or plastic wrap and place in the refrigerator for 45 mins. 
After 45 mins, take out your dough and place in a colander under cold running water. This washes out the bran and the starch. Rinse and knead, and after a few minutes, start switching the water from cold to room temperature and back to cold. Do this and continue to knead for about 7-10 minutes. This will allow the gluten to start sticking together. Continue to knead until the dough has a firm and rubbery texture.
In a large pot, heat up 7 1/2 cups of vegetable stock. Bring the stock to a boil. Once boiling, take your dough and start ripping pieces off and putting them into the boiling stock. Make the pieces about the size of a pool ball. Stir occasionally to prevent sticking and to check on the cooking process. Cover and simmer for about 1 1/2 hours. 
Once finished simmering, cover the pot with the seitan and broth and put it into the refrigerator until the next morning. Once it has absorbed some more of that broth over night, it will be ready to use the following morning. You can store in the fridge or the freezer, and it will last for about 5-7 days. 
You really can make so many different dishes with this seitan recipe. Anything that requires a meat protein can be substituted with seitan. This seitan is great heated up, and honestly, I also enjoyed it right out of the pot. However you decide to use this recipe, I’m positive it will be delicious. Peace, Love, Grub!

3 1/2 Cups Wheat Flour
3 1/2 Cups Unbleached Flour
7 1/2 Cups Vegetable Stock


Hot dog on a stick, what a comfort food! A hot dog deep fried with delicious batter and freshly dipped in ketchup & mustard. It’s a treat any day of the week, but most places use beef or turkey dogs and even if they offer a veggie dog, the batter usually has milk or eggs in it, or both. Well not anymore! I have veganized the good old hot dog on a stick!

First you’ll need a deep fryer, or a deep pot. Heat up your oil to approximately 375 degrees.
While the oil heats, take your veggie dogs and put them on a stick or a skewer. You want about 3/4 of the dog to have the support of the stick. Make sure the stick stays inside the dog and doesn’t poke out, and make sure the dog is securely on the stick. 
Next, it’s time to make the batter. In a large bowl mix together 3/4 C unsweetened almond milk, 3/4 C cornmeal, 3/4 C flour, 1 Tbs baking powder, 3 Tbs sugar, and 1/4 tsp salt. Once the batter is mixed, pour into a tall drinking glass (make sure it’s larger than the veggie dog in both width and height). The glass makes covering the dogs in batter a lot easier. 
Now spread some flour on a cutting board and take your veggie dogs on a stick and cover them in this flour. This helps the batter stick to the dogs. Roll them around in the mixture till fully covered as best as you can. Once they are covered in flour, take your veggie dogs and submerge them into your batter filled glass. Make sure the batter coats the entire veggie dog on a stick. 
Once they’re nice and battered up, stick them into the deep fryer for about 8-10 mins or until nice and golden. Take out and let the dogs cool on a paper towel for about a minute or 2.
Now they’re ready to devour! Serve with some ketchup and mustard and dip away! Now you can have a good old corn dog whenever you’d like. Peace, Love, Grub!!

Vegetable Oil (for frying)
Smart Deli Veggie Dogs
Wooden Skewers 
3/4 Cup Flour
3/4 Cup Cornmeal
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Unsweetened Almond Milk 


Ok so this one isn’t so much recipe as more so a vegan food hack. I’m sure you could make this on your own with homemade seitan and a “rib” mold, but that’s a whole other recipe in itself that maybe one day I’ll cover. Until then, I give you this easy food hack of the McDonalds McRib. 

What you’ll need is a French roll, chopped/sliced raw onions, pickles, BBQ sauce, and most importantly morning star farms bbq riblettes. At one point in time, these little guys were only vegetarian friendly, but in the last year or so, they’ve become fully vegan, so they are totally safe to use and still taste great!
Now chop up or slice your onion while your riblettes cooks in the microwave. I usually cook the riblettes for about 2 minutes and 15 seconds. I short the cook time by 15 seconds because of what I do at the end. 
Once the riblettes are cooked, place them into the bottom piece of your French roll, spread some bbq sauce into the top part of the loaf and spread some onto the riblette itself. Now place some pickle slices and chopped/sliced onions on top of your riblettes. Put on the top part of the French roll and place in the microwave for 15 seconds. This makes the bread nice and soft and finishes the cooking as well as heats up the riblettes!
Now vegans have yet another McDonalds item they can Veganize at their own home! Enjoy. Peace, Love, Grub!

French Roll
Morning Star Farms BBQ Riblettes 
BBQ Sauce
Dill Pickle Slices


Now some of you may not have ever had the chance to visit Los Angeles California, but hopefully maybe one day you will. Aside from Hollywood and all the other glitz and glam reputation, comes the crappy, horrible, probably going to kill you, but so God dang tasty and delicious street food! 

One of the oldest LA street foods are the good old bacon wrapped LA street dog. These dogs are sold at late hours of the night, usually after a concert or event in Downtown or Hollywood and they’re cooked on a metal tin under candle light on the street of ever corner. You’re usually a few cocktails down, so you don’t care how it’s being made at all. 

So now you can make this dish in a clean environment, be sober and actually enjoy the food, because it is an actual good dog to enjoy. As long as you substitute the non vegan ingredients for vegan ingredients, any vegan can enjoy this delicacy anywhere in the world and at anytime. 

First, take some vegan bacon slices from smart deli and take some vegan veggie dogs from smart deli and slightly cook them both. Then let cool and wrap the vegan bacon around your veggie dog (toothpicks work well holding them together), and throw the bacon wrapped dog back in the grill. Also grill up some bell peppers (red and green) and some onion slices. Once everything is cooked, place in a bun and top with ketchup mustard and vegan mayo! Now you have the heart of LA street food, cruelty free, right in front of your face… Pick it up and stuff your face! Peace, Love, Grub!

Vegan Veggie Dogs
Vegan Bacon
Vegan Mayo
Bell Peppers