Tag Archives: grub


Now this was a burger I got fully hooked on while I worked at Johnny Rockets! It’s also extremely easy to make into a vegan version! They call this burger the #12 because on a scale to 1-10, it’s considered a 12, and I must agree that it indeed is that tasty!

Now you can use any vegan burger patty of your liking but I did find that the Boca brand vegan patties were the ones that gave me the best flavor and results.
When cooking the patty, make sure to season it on both sides with a few shakes of seasoning salt and pepper. Once one side has fully cooked it’s time to flip the party over and top with a slice of vegan cheddar cheese (I used slices of the follow your heart brand), then under a low fire and cover so the cheese can melt. 
As your cheese is melting and your patty is finishing it’s cooking cycle, you can prepare your bun! Use vegan mayo on both parts of the bun as well as hienz chili sauce (it’s not ketchup but it can be found in the ketchup isle of your market). 
Once that’s finished, your patty should be ready to put on the bun. Once the patty has been placed, top it off with a giant wedge of iceberg lettuce, a slice of raw onion, and a tomato slice. Complete it all with your bun top and grub away!
The tangy flavor of the burger is my favorite part of this creation. It’s unique and reminds me of exactly how the actual #12 tasted! Hope it’s as good to you as it is for me! Peace, Love, Grub!


Boca Vegan Burger Patties 
Vegan Cheddar Cheese Slices
Vegan Friendly Burger Buns
Heinz Chili Sauce
Seasoning Salt


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


It’s St. Patrick’s Day! The color green is flowing everywhere. People are getting pinched for not wearing green. That’s how important the color green is on this day! Well, because of that, I’ve decided to make a vegan version of the seasonal item McDonalds makes for this holiday – the shamrock shake! It’s green, and creamy, and minty, and just completely delicious. I’ll also add, at the end, a more adult option of enjoying this shake. 

First you’re going to need vegan ice cream. You can use mint flavored, or vanilla flavored. With mine, I used mint because I enjoy a potent mint shake. Take the whole pint and put it in your blender. 
Now add 1 1/2 cups of vanilla almond milk, and a decent sized handful of fresh mint leaves. Also you can add 1-2 drops of green food coloring to give an extra green color to the shake. 
Now blend together until creamy, smooth, and the thickness you’ll enjoy. You can always add more almond milk if you want to thin it out a bit. Also, if you’re an adult and you want to enjoy this beverage a little more, add about 2oz of Jameson Irish Whiskey. If you do add the whiskey, just subtract 2oz from the amount of almond milk you use. You can always thin it out with adding more almond milk after its originally mixed. 
Pour into a nice glass, top with soy vegan whip cream & a cherry and enjoy! You now have a vegan shamrock shake that you can make on any day of the week. Take that McDonalds! Peace, Love, Grub!

Pint of Vegan Mint Ice Cream (vanilla works too) 
1 1/2 Cups Vanilla Almond Milk
Handful of Fresh Mint
Vegan Whip Cream
Fresh Organic Cherry
Jameson Irish Whiskey (optional) 


French onion soup, a dish that uses cheese and beef stock. A soup all vegans said goodbye to long ago (or short ago). This is a soup that’s great on cold nights, and though vegans have many many soups to choose from, why shouldn’t vegans also have French onion soup?! Well, that’s changed now with my vegan French onion soup!

What you will need is 2 big onions, 2 table spoons of extra virgin olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, 1 cup sherry wine, 1 tablespoon of balsamic vinegar, 6 cups of vegetable stock, 2-3 bay leaves, 5-7 sprigs of parsley, 2-3 sprigs of thyme, vegan shredded mozzarella cheese (I used  Follow your Heart brand), and a sourdough loaf for a bread bowl. 
Start by making your bread bowl by cutting a little lid off the top of your sourdough loaf and then hollowing out the center. Set your loaf/bowl aside. Now your bowl will be ready when the soups finished. 
Now cut your 2 big onions. You can chop if you’d like, or you can cut slices and then cut those slices into half moon shapes. Whichever you choose is fine. Separate the onion pieces as best as you can. Place your cut and separated onions into a big pot. Add your olive oil, salt and pepper. Put under a medium/high flame and stir constantly for about 5-7 minutes. 
Next add your sherry wine and balsamic vinegar and continue the constant stirring under a medium/high flame for another 10-12 minutes. 
Now bring your stove to a solid medium heat and add your vegetable stock, bay leaves, thyme, and parsley. Stir together and then let cook for 15-25 minutes. Stir occasionally.
Once the soups finished cooking, you can ladle some into your sourdough bread bowl and add some vegan cheese. You can do this 2 ways. 1) add a good handful of vegan shredded mozzarella cheese. Stir, and let the soups heat melt the cheese. Or 2) Place a slice of vegan mozzarella cheese on top of your bread bowl, and place in the microwave for 30 seconds. This allows the vegan cheese to melt in, on, and around your soup and bread bowl. 
I think this soup is absolutely delicious, and I truly hope it is for all of you out there as well! The only reason I could understand why you wouldn’t enjoy this soup, is the dislike of onions, but other than that I’m pretty sure you’ll love it. Peace, Love, Grub!

2 big onions
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup sherry wine
1 tablespoon balsamic vinegar
6 cups vegetable stock
2-3 bay leaves
5-7 parsley sprig
2-3 thyme sprig
Vegan shredded mozzarella cheese or slices
Sourdough bread loaf 


McDonalds, the vegans worst enemy. Sadly most children grew up eating there at least once, I know I did. I had items there that i once ate often throughout high school, and when I was only eating fish, there were many nights I would eat the filet-o-fish. Now if you did eat this dish at one point in time but then became vegan and really want to give it to McDonalds, well make and show this recipe to all your friends both vegan and not! Maybe McDonalds will lose supporters once people learn that many of their dishes can be made vegan and are just as delicious and better for you than the junk McDonalds puts into their food. 

Today I’m going to show you how to replicate the filet-o-fish. What you will need is Gardin vegan fishless filets, vegan american cheese slices (I used Follow Your Heart brand), vegan mayo, mustard, relish, a vegan friendly bun, and oil for frying. Heat up some oil in a frying pan and while it heats up, whip together some vegan tartar sauce. Mix 1 table spoon vegan mayo, 1/2 table spoon relish, and a tiny squirt of mustard up in a bowl and spread on your bun. 
Now, fry up your vegan fishless filets. I usually use 2 per sandwich because when put together, it makes the same square shape as McDonalds fish sandwich and after all, I am trying to recreate their dish. So once the filets are fried up, set them aside and empty your frying pan. Then place the pan back under the fire but on a low setting. Place the filets back on the frying pan as close together as you can making them. Form a square shape and place your vegan cheese slice on top of the filets. Cover your frying pan for about 2 minutes, and the cheese should have started melting. Now with a spatula, remove the cheese covered filets and place on your prepared bun. Cover it up with the top bun, and now you’ve got yourself a vegan filet-o-fishless. 
Thank you for not hurting any animals with this meal, please come again. Peace, Love, Grub!

Vegan Fishless Filets (Gardin)
Vegan American Cheese Slices (Folow your Heart)
Vegan Friendly Hamburger Buns (Van De Kamps)
Vegan Mayo (Just Mayo)
Vegetable Oil (for frying)


I did this one with leftover ingredients, and it turned out to be amazing!! I wasn’t sure how it was going to taste at first because I didn’t have a set idea really going into this, I was going for a stuffed clams casino type dish but didn’t have all the ingredients, so I just winged it. Because of this, my portions may not be exact, but I assure you it’s going to be delicious! 

First heat the oven to 375 and then get some big Portabella mushrooms and take off the stems. Oil up a baking pan and place the mushrooms on this pan. In a separate bowl, take some vegan meatless meat crumbles, chopped onions, and mix them with Ian’s panko breadcrumbs. Also add a handful of vegan shredded cheddar cheese, and about 1.5 tablespoons of vegan mayo. Then add 1 tablespoon of agave nectar & 1 tablespoon of ground chipotle pepper paste. Use this mixture and stuff your mushrooms (I imagine this could also be used to stuff other items like peppers and pot-pies). Once your mushrooms are stuffed to your liking, top off with some extra panko breadcrumbs and drizzle some EVOO on top of each mushroom (don’t drench, just a light drizzle). Put the mushrooms in your oven and bake for 20 mins. Keep an eye on them because you want to enjoy this meal and you don’t want to burn the mushrooms, but by all means cook them to your preference. 

Once they’re finished let them cool for a few minutes and then serve and dig in!! Eat them as is, or use other condiments; hot sauce always adds some extra loved kick! Hope you enjoy these stuffed mushrooms as I did. I’ll for sure be doing this dish again and again. Peace, Love, Grub!

Portabella Mushrooms
Vegan Shredded Cheese 
Vegan Meatless Meat Crumbles
Ian’s Panko Breadcrumbs
Vegan Mayo
Ground Chipotle Pepper Paste
Agave Nectar 


Egg salad – mostly famous for its form of a sandwich. It’s something I’m sure a lot of people enjoyed as a kid. Moms loved making this because it was fast and easy. When you became an adult, if you still ate eggs, you enjoyed this sandwich for that same exact reason; it was fast and easy. Well, it’s just as fast and easy to make in a vegan version, and it’s just as good too! 

First, take a block of firm tofu and crumble it up in a bowl. Then add some vegan mayo, some mustard, some salt and pepper, and some paprika and mix it all together. Now you have you eggless salad! You can enjoy it right out of the bowl, or put it on some toast with tomato and lettuce, and you’ll have an amazing sandwich, just like mom use to make but better! Peace, Love, Grub!

Firm Block of Tofu
Vegan Mayo
Yellow Mustard