Tag Archives: The Cheatin Vegan

VEGAN CURRY CHIK-N SALAD

This is a salad that I have seen at my work, and even though I don’t eat meat, it looks fantastic! So out of curiosity of what it tastes like, and pure jealousy of not knowing, I decided to make a vegan version!
First in a frying pan with EVOO, roast up some sliced red bell pepper slices and cashew nuts. You can do them together or separately; it’s up to you; the peppers may take longer than the cashews. Once they’re roasted, place them into a mixing bowl and add some green Granny Smith apple slices, and mixed baby greens. Set aside and save.
Next cook up some non breaded vegan chickenless chicken slices. You can use any brand you prefer, but non breaded grilled vegan chicken worked best for the exact look I wanted to achieve. Once that’s all grilled, add it into your mixing bowl.
Then in a bowl, add some vegan friendly vinaigrette salad dressing and equal parts of yellow curry. Mix the two together making a lovely yellow curry vinaigrette dressing. (Yellow curry can be found at whole foods, but can also be tricky to find. Pay attention to the curry ingredients because some MAY have dairy, but they’re are vegan ones available).
Finally, dump the desired amount of dressing into your mixing bowl and toss everything together! Once everything is flavored in dressing and fully mixed, place on a plate and chow down! I may not know what the salad that inspired this exactly tastes like, but I do know that this one I made is scrumptious and refreshing! Peace, Love, Grub!!
   
   
Vegan Chickenless Chicken Slices

Roasted Cashews 

Roasted Red Bell Peppers

Green Granny Smith Apple Slices

Mixed Baby Greens

Vinaigrette Dressing

Yellow Curry

EVOO

WHATCHAMACALLIT CANDY BAR, VEGAN VERSION

The Whatchamacallit has been my favorite candy bar since before I can remember. It was my breakfast and lunch all throughout my high school years; it was the only item in the vending machine I really enjoyed. So I got to thinking about this candy – the delicious chocolate, peanut butter, krispies, and caramel, and then I thought how can I make a vegan one… And it hit me! Now this will take a few steps, and it does take a little time, but it’s worth it! I’ll be giving the steps to make 1 candy bar, but feel free to make as many as you’d like.
First get 1 cup of Rice Krispies cereal, and in a bowl, break it up more with your hands to make it more crunchy. You don’t want a powder, but you don’t want the full rice puff. Now add a 1/2 cup of peanut butter and mix together with the rice krispies. Next, form the mixture into the shape of a candy bar, and try to get it as tight together and stuck together as possible. If you need to add more peanut butter to do this, go for it. Once it’s all shaped and firm, place in a freezer.
Now it’s time to make the caramel. In a metal bowl add 1/2 cup sugar, 1/2 cup vegan butter, and 2 tablespoons of maple syrup. Then using heat protective gloves, Bring a pot of water to a boil, and place the sugar butter syrup bowl on top of the boiling pot. Melt all the ingredients together and then add 1 tablespoon cornstarch. Keep mixing together until fully melted and mixed together. 
Now take out the krispie peanut butter bar from the freezer and cover the top of the treat with the caramel sauce. Place back into freezer. Also, save any leftover caramel in the fridge, it can always be reheated and used to make more.
Using the same method as we did to make the caramel, we will melt chocolate. I used dark chocolate vegan friendly chips, and I then added a scoop of vegan butter, just enough to make sure I don’t burn the chocolate. I then melted together in a metal bowl, over a boiling pot of water. Once fully melted and mixed, take out your caramel peanut butter krispie bar, and brush on your liquid chocolate on both sides. Once it’s fully covered, place back in the freezer for about 2 hours. 
After its solidified and cooled, it’s now ready to be fully enjoyed, and truthfully it’s just as good as the real candy bar. This whatchamacallit is a legit whatchamacallit! Peace, Love, Grub. 
   
   Peanut Butter

Rice Krispies

Sugar

Maple Syrup

Vegan Butter

Cornstarch 

Vegan Chocolate Chips

VEGAN POTATO SALAD

Potato Salad is an amazing dish to make for any pot luck or BBQ, but it’s also great just to have it for yourself! The recipe I use may be vegan, but it definitely tastes like it’s straight from a deli!
First you will need about 2 pounds of white potatoes, rinsed, peeled and chopped up into little cube like pieces.
Once they are chopped, place the pieces on a foiled baking pan. Cover in extra virgin olive oil and sprinkle on some dill weed. Now place the potatoes into the oven at 350 degrees for about 20 minutes or until the potato pieces are nice and soft. Let cool.
Next, dump your potatoes into a big bowl. Add 1 1/2 cups vegan mayo (I use hampton creek), 1 tablespoon yellow mustard, 1 tablespoon white vinegar, 3/4 teaspoon pepper, 1 teaspoon salt, and half of a large white onion (copped fine). Mix all the ingredients together, and once fully mixed place in the refrigerator.
It’s ready to eat or serve whenever you are, and believe me it really is delicious stuff! Enjoy! Peace, Love, Grub!!

   
   

2 Pounds White Potatoes

Half Large White Onion (Chopped Fine)

1 1/2 Cups Vegan Mayo (Hampton Creek)

1 Tablespoon Yellow Mustard

1 Tablespoon White Vinegar

1 Teaspoon Salt

3/4 Teaspoon pepper

VEGAN BACON PANCAKES

Bacon Pancakes – a dish made popular because of the cartoon show “Adventure Time” and the cartoon has an amazingly catchy jingle about this dish. Now I fully enjoyed the song so much, that I wanted bacon pancakes, so I made vegan bacon pancakes! 

Making Bacon Pancakes Song

First you’re going to want to cook up some vegan bacon in a frying pan. Make sure the vegan bacon gets pretty crisp because when it’s not crisp, it’s pretty hard to work with and create this dish. Once the vegan bacon is cooked, set it aside and start your next step.
The next step is the pancake batter. For this I just used 1 cup bisquick and 1/2 a cup of chocolate almond milk. Whisk together and once fully mixed get ready for the fun part. 
Dip each piece of vegan bacon into the pancake batter, and make sure the whole piece of vegan bacon is covered. This way it makes a proper bacon pancake. 
Under a medium fire, in a frying pan, cook up the vegan bacon pancakes. It takes about 5-6 minutes on each side (give or take a few minutes). Once finished, place on a plate and cover with maple syrup and devoure!!! Hope it’s delicious for you, and now you can sing the adventure time song while eating vegan bacon pancakes!! Peace, Love, Grub!!
   

     

Vegan Bacon Panakes
Bisquick
Chocolate Almond Milk

VEGAN CREME BRÛLÉE (gluten free too)

One of my favorite desserts when going out to dinner is creme brûlée, but most places don’t have a vegan option for this amazing dessert. Well, I have found a way to veganize it and still keep its perfect deliciousness intact! It is a slight process and won’t be made immediately, but it is worth it!

First take 1 full cup of raw cashews and soak them in warm water for 10 hours. I usually do it the night before, but I have gotten away with 5 hours. However, it does make a difference to the texture so 10 is what I recommend. 
Once that is finished, add them to a blender or food processor and then add 1/2 cup of water. Puree until it becomes smooth and paste like. Push down on the sides of the blender with a spatula if needed to ensure you puree everything together finely. 
Next, in a sauce pan over a medium heat, add 2 cups vanilla almond milk, 1/2 cup organic sugar, 1/4 cup and 2 tablespoons of chickpea flour, 1 1/2 tablespoons cornstarch, 1/8 teaspoon of salt, and a dash of vanilla extract.
Stir mixture constantly while also bringing to a slow boil. The liquid mixture will become thicker. Continue stirring all together and keep stirring under a low boil for 3 minutes. After the needed 3 minutes, remove from flame and let cool.
Once cooled, pour the mixture into the blender with the puréed cashews and then blend together until mixed together and completely smooth. 
Pour into serving dishes, cover and then refrigerate them for about 4-5 hours. 
Now when it comes to serving, you’ll need some organic sugar and a cooking torch. Because there’s a torch involved please make sure you know what you’re doing. You really can badly injure yourself doing this if you’re unaware of the proper safety and handling of a cooking torch. 
Sprinkle on some organic sugar on top of your serving dishes holding your brûlée. Once the sugar is evenly spread out on your brûlée mixture, heat up your blow torch and while constantly turning the dish and NOT burning yourself, caramelize the sugar coating to a nice golden dark brown color.
Let the brûlée sugar cool and solidify for a few seconds and then serve and enjoy! Peace, Love, Grub!
   

     

Organic Sugar
Cashews
Water
Vanilla Almond Milk
Cornstarch
Vanilla Extract
Chickpea Flour
Salt

CHICKENLESS CHICKEN PARMESAN (FOOD HACK)

I was watching a tv show, and in the show they had a chicken parmesan dish, and I ate this dish many times so I decided how I could make a vegan version right then and there. I was able to make a good hack really quickly with the few ingredients I had, and boy was it delicious! Preheat your oven to 400 degrees and then start working on your dish!

For my chicken, I used Boca brand chickenless patties. I started by pan frying the patty to a nice crisp yet soft texture. After the patty was cooked, I placed it on a baking sheet covered in foil. 
I then heated up some marinara sauce on the stove, and I added some mushrooms to the pan and sautéed them all together. Once that was heated up, I poured the sauce and mushrooms on top of my chickenless patty.
Next I sprinkled some vegan parmesan cheese all over my sauce and patty and then later some sliced vegan mozzarella on top of that and sprinkled some more parmesan on top of those slices. I then place the baking sheet into the oven for 10 minutes.
Be careful when taking out the pan from the oven because it gets pretty hot. But once the cheese looks melted it’s ready to be transferred to a plate via spatula and ready to get in your belly! I truly loved this food hack and will be doing it often now! Peace, Love, Grub!
   

     

Chickenless Vegan Patties (Boca Brand)
Vegan Friendly Marinara Sauce 
Sautéed Mushrooms
Vegan Parmesan Cheese (GoVeggie Brand)
Vegan Mozerella or Provolone Slices (Follow Your Heart Brand)

CHOCOLATE PUDDING

Pudding, snack packs, Swiss miss… This was the messiah of treats as a child in school. If your lunch box had a chocolate pudding, the kids without pudding were jealous. And if you’ve become vegan, you may think of your old childhood self with a snack pack and get jealous of them too… Well not anymore. This is a real simple and delicious homemade chocolate pudding.

What you’ll need to start is 3 dates. Soak the dates in warm water for 30 minutes and then chop them up.
Now gather the rest of your ingredients, and in a blender add 2 tablespoons vegetable oil, 3 soaked and chopped dates, 1/3 cup maple syrup, 2 teaspoons of vanilla extract, 2-3 medium sized ripe avocados, 1/2 cup of vegan friendly cocoa powder, 1/2 cup vanilla or chocolate almond milk and blend together. 
As it blends, slowly add another 1/2 cup of your almond milk. Blend until a nice smooth creamy texture. 
Scoop out into serving cups of your choice. Cover each serving cup and place in the fridge for at least an hour, and once chilled they will be ready to eat! They’re even better than I remember of my childhood pudding! Peace, Love, Grub!
   

   

3 Dates
2-3 Ripe Avocados
Vanilla or Chocolate Almond Milk
Vegetable Oil
Maple Syrup
Vanilla Extract
Cocoa Powder

VEGAN PHO; PHO REAL

Now I’ve been asked to make some Pho, and it works out wonderfully because I really wanted to make a vegan pho! So here it is!

I started by bringing a pot filled with 8 cups of vegetable stock to a slight simmer. I then added a handful of cilantro, about 20 whole shiitake mushrooms, 5 chopped green onion stalks, 1/2 a sliced and chopped raw onion, a table spoon of red miso paste, a full bag of bean sprouts, a package of pho rice noodles, and some red curry paste. I let this summer together for about 10 mins and I then squeezed a whole lime into the mixture.
Next, I placed these certain ingredients into a cheese cloth and tied it all together. The cloth allows you to still get all the flavor without all the excess junk floating around. In the cloth simply place coriander seeds, clove seeds, your leftover lime, fresh basil, and dried chili peppers. Place the tied and filled cloth into your broth and mix around and let cool together for about 20 mins. 
Once that’s all ready, you can now add some tofu and any other vegan friendly faux meat into your pho. I used tempeh but seitan works just as well and might even be better, I just wanted to really try the tempeh and I wasn’t disappointed at all. I’d let this cool together for another 5-10 minutes and once that’s finished its ready to serve! 
If you want to add some more kick and spice, just pour into your bowl some sirracha and mix into your pho! Once you take a bite you’ll be left asking is this vegan “pho real” ?! And the answer is a big old yes! Enjoy! Peace, Love, Grub!
   

 

Vegetable Stock
Shiitake Mushrooms
Dried Chili Peppers
Tempeh/Seitan
Bean Sprouts
Pho Rice Noodles
Lime
Coriander
Cloves
Basil
Cilantro
Red Curry Paste
Red Miso Paste
Green Onions
Yellow Onions
Cheese Cloth

VEGAN SLOPPY JOES

This is an amazing dish for kids and adults alike! I mean who doesn’t like a sloppy joe?! And now I have a vegan form without any cruelty involved?!?! You can’t top that!

What you’ll need is obviously a vegan friendly bun of sorts, I always just stick with Van de kamps because it’s fully vegan and delicious! Heat them up in the microwave for about 15 seconds to get them nice and soft.
While the buns heat, you can start preparing your vegan meatless meat crumbles. I use Smart Deli, and I use a full package. I then add tomato sauce and BBQ sauce, as well as blackening season and a tiny drop or 2 of liquid smoke. I mix together and let simmer and reduce for a bit, and once it’s all finished (about 10 mins), it’s ready to be slopped onto your bun! And voilà, you got yourself a sloppy joe! And remember you can always make them how Billy Madison liked them, extra sloppy!! Peace, Love, Grub!
  

      

  
Meatless Meat Crumbles
Vegan Friendly Bun or Roll
1 Can Tomato Sauce
2 tablespoons BBQ sauce
Liquid Smoke
Blackening Seasoning 

VEGAN JOHNNY ROCKETS #12

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
Onion
Tomato
Lettuce
Vegan Friendly Burger Buns
Heinz Chili Sauce
Seasoning Salt
Pepper