Vegan Jamaican Patties

Vegan Jamaican Patties

Easy, spiced vegan Jamaican patties. Stuffed with delicious, whole food ingredients.

This is a great non traditional vegan breakfast recipe. Perfect to make ahead and grab on the go throughout the week as well. These vegan Jamaican patties are packed with lots of authentic flavor and a filling, protein packed option. Let’s Partii!

Gather Ingredients

I loved making this recipe! Exploring these different and unique flavors together was a true treat for my taste buds. My hope is that you’ll feel the same. The spices work very well together to create wonderfully light yet filling Jamaican beef patties. Plus, if you have access to my vegan staples grocery list then you’ll have most of these ingredients on hand. Don’t have access be sure to sign up for my email list to stay connected and equipped!

  • Puff Pastry
  • Onion
  • Pinto Beans
  • Salt
  • Black Pepper
  • Jamaican curry powder
  • Garlic Powder
  • Onion Powder
  • Thyme
  • Paprika
  • Plain Breadcrumbs
  • Vegetable Broth

Make The Filling

In a medium mixing bowl mix together the pinto beans, bread crumbs and walnuts. Gently smash the pinto beans until chunky but not mushy. This will ensure you leave some texture in your beef patties. In a medium pan over low-medium heat, sauté the diced onions with a Tbsp of neutral cooking oil.
Sauté until the onion is translucent. Add salt and pepper to taste. Next add in the bean-walnut mixture, mixing them in with the sautéed onion. After about 2 -3 minutes add in the seasonings, bread crumbs, and vegetable broth. Stir until combined. Cook for about 3-4 minutes or until broth has evaporated then remove from heat.

Bake The Patties

Remove the pastry puff from the fridge. On a clean counter surface, sprinkle with 1-2 tbsp of flour to keep the dough from sticking. Use a rolling pin to roll out the dough into a medium thin layer. Preheat oven to 375°. Spoon about 1-1½ tbsp of the filling into each disc. Dip your finger in water and lightly dab the outside of the disc to help seal the edges. Fold over the disc to create a half circle shape. Use a fork to press down the edges. Transfer to a baking sheet lined with parchment paper. Repeat until all discs have been filled. Bake the patties for 20-25 minutes, until lightly browned. Enjoy!

Vegan Jamaican Beef Breakfast Patties

Vegan Jamaican Beef Breakfast Patties

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

367

kcal

Easy, spiced vegan Jamaican patties. Stuffed with delicious, whole food ingredients.

Ingredients

  • Pastry Puff

  • Beef Filling
  • 1/2 cup onion diced

  • 1 cup pinto beans

  • 1/2 tsp tsp salt

  • black pepper to taste

  • 1 tsp Jamaican curry powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp thyme

  • 1/4 tsp paprika

  • 1/4 cup plain breadcrumbs

  • 1/4 cup vegetable broth

Preparation

  • In a medium mixing bowl mix together the pinto beans, bread crumbs and walnuts. Gently smash the pinto beans until chunky but not mushy. This will ensure you leave some texture in your beef patties.
  • In a medium pan over low-medium heat, sauté the diced onions with a Tbsp of neutral cooking oil.
  • Sauté until the onion is translucent. Add salt and pepper to taste.
  • Next add in the bean-walnut mixture, mixing them in with the sautéed onion.
  • After about 2 -3 minutes add in the seasonings, bread crumbs, and vegetable broth. Stir until combined. Cook for about 3-4 minutes or until broth has evaporated then remove from heat.
  • Remove the pastry puff from the fridge. On a clean counter surface, sprinkle with 1-2 tbsp of flour to keep the dough from sticking. Use a rolling pin to roll out the dough into a medium thin layer.
  • Preheat oven to 375°
  • Spoon about 1-1½ tbsp of the filling into each disc. Dip your finger in water and lightly dab the outside of the disc to help seal the edges. Fold over the disc to create a half circle shape. Use a fork to press down the edges.
  • Transfer to a baking sheet lined with parchment paper. Repeat until all discs have been filled.
  • Bake the patties for 20-25 minutes, until lightly browned. Enjoy!

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Portobello Mushroom Steak with Chimichurri Sauce

Portobello Mushroom Steak with Chimichurri Sauce

Deliciously grilled portobello mushroom steak. Drizzled with freshly prepared Chimichurri sauce.

Before going vegan I used to hate mushrooms. I think it was the texture and not so much the taste. Is there something you didn’t like before going vegan and then afterwards you’ve grown to love it? If so, drop it in the comments below. But back to mushrooms, once I discovered meals like this portobello mushroom steak I’ve been hooked on mushrooms ever since. It is important to note though, cooking mushrooms lightly is the best way to ensure they remain a healthy part of your anti-inflammatory diet. Let’s Partii!

Gather the ingredients

For this recipe the main focus is on the portobello mushrooms but most of the ingredients are pulled out as we prepare the chimichurri sauce. This Argentinian inspired sauce is paired perfectly with these portobello mushroom steaks because it’s so light and flavorful.

Here’s what you’ll need to get started with this recipe.

  • Portobello Mushrooms
  • Kosher Salt
  • Chopped Parsley
  • Garlic
  • Salt
  • Ground Pepper
  • Chili Pepper Flakes
  • Fresh Oregano Leaves
  • Shallot
  • Vegetable Oil
  • Red Wine Vinegar
  • Lemon Juice

Prepare the Chimichurri Sauce

Next you’ll want to add all the ingredients minus the portobello mushrooms and kosher salt to a blender or food processor and lightly pulse. Be sure not to blend. I made this mistake the first time and it turned out too smooth. The desired texture for chimichurri is meant to be slightly chunky. Once adequately pulsed set aside until it’s time to serve with the lightly grilled portobello mushroom steaks.

Prepare the Portobello Mushroom Steaks

Now you’ll want to prepare the portobello mushrooms for grilling. Again, if you’d like to keep the anti-inflammatory properties of the mushrooms be sure to grill the steak lightly. To clean the portobello mushrooms simply wash the mushrooms and then dry with towel. Ensure you don’t wash the mushrooms until you’re ready to eat. If you wash them too far in advance your mushrooms might become waterlogged and moldy.

Once clean heat your grill and lightly brush the mushrooms with oil. Then sprinkle with kosher salt. Starting with the bottom side down grill the mushrooms over medium heat for bout 5 – 7 minutes. Then flip the mushrooms over and grill the other side for about 5 – 7 minutes.

Slice the portobello mushrooms when ready to serve, drizzle the chimichurri sauce on top and serve warm!

Portobello Mushroom Steak with Chimichurri Sauce

Portobello Mushroom Steak with Chimichurri Sauce

0 from 0 votes
Recipe by Sagen Jackson Course: DinnerCuisine: ArgentinianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

437

kcal

Ingredients

  • 4 Portobello Mushrooms

  • 1 cup chopped parsley (lightly packed, ideally, flat leaf “Italian” parsley)

  • 5 cloves garlic (minced)

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1/2 teaspoon chili pepper flakes

  • 2 tablespoons fresh oregano leaves (optional)

  • 2 tablespoons shallot (or onion, minced)

  • 3/4 cup vegetable oil

  • 3 tablespoons sherry wine vinegar (or red wine vinegar)

  • 3 tablespoons lemon juice

Preparation

  • Add all the ingredients minus the portobello mushrooms and kosher salt to a blender or food processor and lightly pulse. Be sure not to blend. You want the sauce to be slightly chunky.
  • Now you’ll want to prepare the portobello mushrooms for grilling. Again, if you’d like to keep the anti-inflammatory properties of the mushrooms be sure to grill the steak lightly. To clean the portobello mushrooms simply wash the mushrooms and then dry with towel. Ensure you don’t wash the mushrooms until you’re ready to eat. If you wash them too far in advance your mushrooms might become waterlogged and moldy.
  • Once clean heat your grill and lightly brush the mushrooms with oil. Then sprinkle with kosher salt. Starting with the bottom side down grill the mushrooms over medium heat for bout 5 – 7 minutes. Then flip the mushrooms over and grill the other side for about 5 – 7 minutes.
  • Slice the portobello mushrooms when ready to serve, drizzle the chimichurri sauce on top and serve warm!

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How do I make this into a well balanced meal?

You can easily pair this with leafy greens like arugula, spinach, kale, etc. Brown rice or quinoa as your whole grain and add another side of veggies like carrots, beets, or another colorful side.

Kung Pao Cauliflower Noodle Bowl

Kung Pao Cauliflower Noodle Bowl

This kung pao cauliflower noodle bowl is an easy weeknight dinner option. Easily customize and add vegetables on hand to create your own bowl.

We are starting the new year off healthier! Plus, if there’s one thing I’ve learned as I enter this new year it’s to work smarter and not necessarily harder all the time. That said some days you just need an easy meal option like this kung pao cauliflower noodle bowl. But here’s the great thing about this recipe, it also has some anti inflammatory properties too! I’ll go over all of that below. For now… Let’s Partii!

Gather Ingredients

This recipe calls for many ingredients you already have in your pantry or fridge. Which is the great thing about this kung pao cauliflower noodle bowl. If you’re like me and one of your goals this year is to get healthier, then going the anti inflammatory route is the key. Did you know inflammation is one of the leading causes of disease? And the American diet is laced with inflammatory foods like red meat, dairy, alcohol, refined grain and more! So eating a healthy vegan diet is definitely a great step in the right direction to better health.

Here’s what you’ll need to make this noodle bowl:

Breaded Cauliflower
1head cauliflower
6Tablespoons aquafaba
¾ cup almond flour
1teaspoon garlic powder
½ teaspoon smoked paprika
1/2teaspoon Salt
1/2teaspoon Pepper
Kung Pao Noodle Broth
1tsp neutral oil
1Tbsp miso paste
1/3cup water
⅛ teaspoon tamari
½ teaspoon rice vinegar
½ tablespoon sriracha
8oz brown rice noodles
Noodle Bowl
sliced zucchini
sliced carrots
spinach
torn cilantro
lime
tofu (optional)

Make the Air Fried Cauliflower

To make the cauliflower first preheat your air fryer to 400 degrees or oven to 420.
Core the cauliflower and cut into larger florets. Add the aquafaba to a small bowl.
In a separate bowl, combine the almond flour, garlic powder, smoked paprika, salt and pepper.

Dip the cauliflower into the aquafaba, and then coat in the almond flour mixture.
Transfer to a parchment lined baking sheet until ready to cook.Continue with the remaining cauliflower.

Spray the bottom of your air fryer or a parchment lined baking sheet with oil.
Add the cauliflower in a single layer. Spray the top. Cook for 10 to 12 minutes in the air fryer or 20 to 22 minutes in the oven, until golden brown, flipping half way through.

Make the Kung Pao Noodle Broth

Add 1 tsp neutral oil to medium saucepan. Allow to heat through over medium heat.
Then add miso paste, 1/3 cup water, soy sauce, sriracha and rice vinegar to saucepan. Whisk together and allow this to cook over medium heat until thoroughly combined and bubbling, about 5 minutes.

Next add the brown rice noodles and allow to simmer until al dente. Timing will differ depending on noodle brand so check package instructions closely but this should typically take only 4 – 5 minutes.

Remove noodles from saucepan once finished cooking and add to bowl. Then add remaining noodle bowl ingredients: air fried cauliflower, zucchini, carrots, spinach, cilantro and a squeeze if lime. Enjoy!

Kung Pao Cauliflower Noodle Bowl

Kung Pao Cauliflower Noodle Bowl

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • Breaded Cauliflower
  • 1 head cauliflower

  • 6 Tablespoons aquafaba

  • ¾ cup almond flour

  • 1 teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Pepper

  • Kung Pao Noodle Broth
  • 1 tsp neutral oil

  • 1 Tbsp miso paste

  • 1/3 cup water

  • ⅛ teaspoon tamari

  • ½ teaspoon rice vinegar

  • ½ tablespoon sriracha

  • 8 oz brown rice noodles

  • Noodle Bowl
  • sliced zucchini

  • sliced carrots

  • spinach

  • torn cilantro

  • lime

  • tofu (optional)

Preparation

  • Make the Breaded Cauliflower
  • Preheat your air fryer to 400 degrees or oven to 420.
  • Core the cauliflower and cut into larger florets.
  • Add the aquafaba to a small bowl.
  • In a separate bowl, combine the almond flour, garlic powder, smoked paprika, salt and pepper.
  • Dip the cauliflower into the aquafaba, and then coat in the almond flour mixture.
  • Transfer to a parchment lined baking sheet until ready to cook.
  • Continue with the remaining cauliflower.
  • Spray the bottom of your air fryer or a parchment lined baking sheet with oil.
  • Add the cauliflower in a single layer. Spray the top.
  • Cook for 10 to 12 minutes in the air fryer or 20 to 22 minutes in the oven, until golden brown, flipping half way through.
  • Kung Pao Noodle Bowl
  • Add 1 tsp neutral oil to medium saucepan. Allow to heat through over medium heat.
  • Then add miso paste, 1/3 cup water, soy sauce, sriracha and rice vinegar to saucepan. Whisk together and allow this to cook over medium heat until thoroughly combined and bubbling, about 5 minutes.
  • Next add the brown rice noodles and allow to simmer until al dente. Timing will differ depending on noodle brand so check package instructions closely but this should typically take only 4 – 5 minutes.
  • Remove noodles from saucepan once finished cooking and add to bowl. Then add remaining noodle bowl ingredients: air fried cauliflower, zucchini, carrots, spinach, cilantro and a squeeze if lime.
  • Enjoy!

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Is sriracha anti inflammatory?

No. However, chili peppers have been known to have anti inflammatory properties and may help reduce the symptoms of inflammatory diseases. Sriracha is high in sugar and sodium and should be used sparingly. Note in this recipe I use no more than a tablespoon.

Easy Homemade Almond Milk Good For You

Easy Homemade Almond Milk Good For You

An easy homemade almond milk good for you alternative to the high sugar, store bought plant milks.

Making almond milk is WAY easier than you think. But why would you want to make almond milk? Great question. Many almond milks have way too much sugar or other ingredients that can be very harmful to your health. Which is why I made this easy homemade almond milk good for you. I wanted to make sure we had an easy recipe we could always come back to.

Gather Ingredients

This recipe is very straightforward. Which is why it’s such a great alternative to some of the store bought almond milks. I’ll also share with you how to fortify your own almond milk. This is helpful if you think you may need more vitamins and nutrients to supplement with your diet.

Here are the ingredients you’ll need:

  • Raw almonds
  • Water
  • B12 Drops
  • Vitamin D3 Drops

Equipment you’ll need:

Make the Homemade Almond Milk

Easy Homemade Almond Milk Good For You

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Easy Homemade Almond Milk Good For You

0 from 0 votes
Recipe by Sagen Jackson Course: DrinksCuisine: AmericanDifficulty: Easy

An easy homemade almond milk good for you alternative to the high sugar, store bought plant milks.

Ingredients

  • 2 cups almonds (Soak overnight or for 1 – 2 hours)

  • 5 cups hot water

  • 1 pinch sea salt

  • 2 Tbsp maple syrup (optional for sweetened almond milk)

  • 1 tsp vanilla (optional)

Preparation

  • Add almonds to a bowl. Then cover with hot water and soak the almonds overnight or for at least 8 hours. The rinse almonds and add cool water until almonds are just covered with water.
  • Then using your Kuvings Whole Slow Juicer with the cap on the juice spout, add the almonds into the juicer one measuring cup at a time. Making sure to include water as you scoop and pour into the juicer.
  • Then pour into storage container and add 3/4 tablespoon of vitamin D3 liquid and B12 each. Stir and serve cold.

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How long will milk stay fresh stored in the refrigerator?

Store milk in the refrigerator for 5 to 7 days. Although milk is best served fresh.

Easy Vegan Dessert: Snickers Bites

An easy vegan dessert recipe, snickers bites! Made with only 5 ingredients and perfect for your sweet tooth craving.

If you are a new vegan looking for an easy vegan dessert recipe you’ve found it. This is a great recipe when you are craving something sweet, especially an old favorite like a Snicker’s candy bar. The great thing is this tasty dessert recipe only takes 5 ingredients to make. Most of which you might already have in your kitchen. Let’s start creating this delicious dessert.

Gather Ingredients

As I mentioned most of the ingredients you’ll find in the recipe you likely already have in your pantry, on your kitchen table or on your kitchen counter. If not these are vegan staples I’d absolutely recommend you keep on hand. If you’re looking for more information about what vegan staples I recommend be sure to check out the 7 Day Jumpstart Your Vegan Journey Challenge.

Here’s what you’ll need for this easy vegan dessert:

  • Peanut butter
  • Date paste
  • Dark chocolate chips
  • Bananas (overripe preferred)
  • Crushed peanuts
  • Vanilla Extract (optional)

Equipment needed:

One cooking tip I’ve learned along the way is gathering all of my ingredients saves me time! I do this by collecting all my ingredients and then measuring out what I need. I found this personally makes for a more enjoyable cooking experience. The time up front (which is really at max 10 minutes) saves me tons of time searching and scrambling around the kitchen in the middle of the recipe. Especially with a recipe like this where you want to make sure the chocolate melts properly and doesn’t burn.

Making the Snickers Nougat

To make the chewy Snicker’s center, or candy nougat, you will begin by blending together the peanut butter, overripe banana and vanilla extract (optional). Blend all ingredients until smooth. This is critical in getting the most “authentic” snickers like center.

Once the candy nougat has been created, spoon about one tablespoon or so into each ice mold. Then freezer for at least two hours or overnight.

Putting It All Together

When the candy nougat is sufficiently frozen and you are ready to start again, melt the dark chocolate chips before taking the nougat out of the freezer. (Note: Do not take the nougat out of the freezer until the chocolate has been melted and then slightly cooled but still mixable.)


Melt the dark chocolate chips over low medium heat. Stirring or whisking slowly until the chocolate sauce is smooth. Then allow the sauce to cool briefly, about 10 to 15 minutes.
Once slightly cooled (not hardened), take out the frozen nougat, crushed peanuts and date paste. Top each nougat cube with a small teaspoon of date paste. Then dip this into the melted chocolate. Doing your best to ensure it is completely covered with chocolate. (Note: I used a skewer and stuck it into one side of the nougat cube to dip into the melted chocolate)


As you are working through each cube set them aside on a piece of parchment paper and allow them to harden. But be sure to top with crushed peanuts immediately so the chocolate hardens around the crushed peanuts.
Once finished you can place back in the freezer for 30 mins to an hour and then enjoy! These should store in the freezer for up to one month.

Easy Vegan Dessert: Snickers Bites

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Easy Vegan Dessert: Snickers Bites

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy
Servings

3

servings
Calories

389

kcal
Total time

1

hour 

30

minutes

Ingredients

  • 1/2 cup peanut butter

  • 1 overripe banana

  • 1/4 cup date paste

  • 1/2 cup dark chocolate

  • 1/4 cup crushed peanuts

  • 1 tsp vanilla extract (optional)

Preparation

  • Blend together overripe banana, peanut butter and vanilla extract until smooth.
  • Taking a silicon ice tray, spoon mixture into each separate ice mold, about one tablespoon or so will do. This is your candy bar nougat. Freeze the “nougat” for at least two hours, preferably overnight.
  • When nougat is sufficiently frozen and you are ready to start again, melt the dark chocolate chips before taking the nougat out of the freezer. (Note: Do not take the nougat out of the freezer until the chocolate has been melted and then slightly cooled but still mixable.)
  • Melt the dark chocolate chips over low medium heat. Stirring or whisking slowly until the chocolate sauce is smooth. Then allow the sauce to cool briefly, about 10 to 15 minutes.
  • Once slightly cooled (not hardened), take out the frozen nougat, crushed peanuts and date paste. Top each cube of nougat with a small teaspoon of date paste. Then dip this into the melted chocolate. Doing your best to ensure it is completely covered with chocolate. (Note: I used a skewer and stuck it into one side of the nougat cube to dip into the melted chocolate)
  • As you are working through each cube set them aside on a piece of parchment paper and allow them to harden. But be sure to top with crushed peanuts immediately so the chocolate hardens around the crushed peanuts.
  • Once finished you can place back in the freezer for 30 mins to an hour and then enjoy! These should store in the freezer for up to one month.

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How long can you store these vegan Snicker’s bites?

You may store this vegan dessert for up to one month. Be sure to store in an airtight, sealable container.

Is this dessert gluten free?

Yes, this dessert is a gluten free vegan option to satisfy your sweet tooth!

Lentil Tabbouleh

Lentil Tabbouleh

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

498

kcal

A tangy, vegan twist on a Mediterranean classic, Tabbouleh!

Ingredients

  • 2 cups lentils, cooked and cooled

  • 1/4 cup freshly squeezed lemon, about 2 lemons

  • 1/4 cup olive oil

  • 3 1/2 tsp kosher salt

  • 1 medium purple onion, finely diced

  • 1 cup fresh mint leaves, chopped

  • 1 cup parsley, chopped

  • 1 cucumber, finely diced

  • 1 hothouse tomato, finely diced

  • 1 tsp black pepper

Preparation

  • Put all ingredients in a bowl and mix. Then season to taste with salt and pepper.
  • Serve immediately or cover and refrigerate, allowing the ingredients to settle and the flavor to improve.

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Taco Recipes with Soy Chorizo

Taco Tuesday Taco Recipes with Soy Chorizo! Easily made with tofu and walnuts to spice things up.

Who doesn’t love a good taco Tuesday?! I know it’s one of my favorite days of the week! I could eat tacos for breakfast, lunch and dinner on a Tuesday.. and to be honest sometimes I do. If you aren’t that die hard these recipes with soy chorizo for taco Tuesday may not make you as happy as it makes me. BUT I can promise you’ll enjoy the flavor, texture and tacos you decide to make with it. Ready to get started? Let’s start cooking!

Gather Ingredients

This recipe is all about the unique mix of spices. I also tried to give the texture a bit of a crunch to avoid the mush by using walnut as well. But between the spices, the hot sauce and the maple syrup your taste buds are certainly in for a wonderful treat!

Here’s what you’ll need to make this recipe:

  • Extra firm tofu (preferably pressed and drained)
  • Walnuts
  • Chili powder
  • Smoked paprika
  • Cayenne pepper
  • Ground cumin
  • Tamari
  • Apple cider vinegar
  • Maple syrup
  • Frank’s Red Hot Sauce
  • Olive Oil

As I have made recipe after recipe for the Kitchen Dance Partii I have realized one of the BEST things I can do is gather all of my ingredients, measure and then start cooking. I know it sounds like kind of a pain but it really is truly time saving as you begin cooking. One of the things I love about cooking is balancing/juggling all of the different tasks – especially when you’re making a full course meal. This helps tremendously with that. Alright, now that you have the ingredients all pulled it’s time to start cooking.

Make the Soy Chorizo

It’s best to have pressed as much of the liquid out of the extra firm tofu as possible before crumbling. This ensures you get less of a “mushy” texture. Once all the extra liquid has been drained you can crumble the tofu and add to a warmed, oiled skillet. Additionally, add the chopped walnuts to the skillet and allow the tofu-walnut mixture to heat over medium heat for about 5 to 7 minutes – just until it starts to crisp up.

Then add chili powder, smoked paprika, cayenne pepper and cumin. Stir until spices have coated the tofu-walnut mixture. Continue to gently sauté for an additional 5 – 7 minutes. You’ll notice the spices begin to become fragrant as you cook. Be sure not to burn the spices, adjusting the heat accordingly.
Next add the tamari, apple cider vinegar, maple syrup and hot sauce. Continue to cook for another 3-5 minutes. Again careful not to burn the spices or liquid mixture here. You want to make sure the chorizo is not too dry either.

Lastly, remove from heat and serve with tortillas. Here are some suggested toppings:

  • Shredded pickled cabbage
  • Cilantro
  • Chopped potatoes
  • Red bell peppers
  • Vegan cheese
  • Finely diced onions
  • Guacamole and more!

Taco Recipes with Soy Chorizo

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Taco Recipes with Soy Chorizo

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

279

kcal

Taco Tuesday Taco Recipes with Soy Chorizo! Easily made with tofu and walnuts to spice things up.

Ingredients

  • 14 ounces extra-firm tofu

  • 1/2 cup finely chopped walnuts

  • 2 Tbsp olive oil

  • 4 tsp chili powder

  • 1 Tbsp smoked paprika

  • 1 tsp cayenne pepper

  • 1 tsp ground cumin

  • 2 Tbsp tamari

  • 4 tsp apple cider vinegar

  • 2 tsp maple syrup

  • 1 Tbsp Frank’s Red Hot Sauce

  • Suggested toppings: shredded pickled cabbage, cilantro, chopped potatoes, red bell peppers, vegan cheese, finely diced onions, guacamole and more!

Preparation

  • Crumble pressed tofu.
  • Add to warmed, oiled skillet along with chopped walnuts and begin to heat over medium heat. Sautéing for about 5 minutes.
  • Then add chili powder, smoked paprika, cayenne pepper and cumin. Stir until spices have coated the tofu-walnut mixture. Continue to gently sauté for an additional 5 – 7 minutes.
  • Next add the tamari, apple cider vinegar, maple syrup and hot sauce. Continue to cook for another 5 minutes.
  • Remove from heat and serve with tortillas and the suggested toppings or add to a burrito bowl!

Notes

  • Please note calories are for soy chorizo only and do not include tortillas or toppings.

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How to Veganize Your Fav Vegan Breakfast Recipes

Here’s a quick guide on how to easily veganize some of your favorite breakfast recipes and turn them into vegan breakfast recipes.

Welcome! If you’ve landed here it’s likely because you’re a new vegan or considering going vegan. Either way, I hope you find what you need here and keep reading! Here is where you find what you need as a new vegan (or those considering going vegan) to veganize some of your favorite breakfast recipes… eventually making them your new favorite vegan breakfast recipes! Ready to get started?! Let’s Partii!

Start With The Basics

A classic American breakfast is known for a few staples. These staples include milk, hot or cold cereal, yogurt, eggs, protein and toast. Of course, I’m not suggesting you eat all of these at once.. or you could, no judgement here! I get it, I like my options too. But here I’ll equip you with the tips and tricks you need to begin to veganize some of your favorite recipes. This is guaranteed to make your journey to a vegan diet a whole lot smoother.

I remember standing in the Starbucks line as a new vegan having no idea what milk substitute to get in my coffee. I hate to admit I was nervous before walking up to the barista because I didn’t want to look dumb asking what plant milk to sub my regular 2% milk with. As I came closer to putting in my order I made the last minute to decision to just ask. I mean who wants a wasted coffee right?! Thankfully, the barista was nice and walked me through my options. But let me save you from this mild anxiety attack and help you out here. Below you’ll find a quick start guide on plant milks. Want something more in depth, like when to cook with which plant milks and why? Be sure to check out the Going Vegan Toolkit.

Here are a few of the most common plant milk options and my suggestions for your next Starbucks order!

  • Oat Milk: very rich, creamy texture, thick and usually slightly sweet depending on the brand. Typically does have a slight oat taste but in my opinion not overbearing. I would recommend oat milk for lattes where you are looking for a creamy, thicker plant milk. Think of this like your whole milk alternative.
  • Almond Milk: mild flavor, light consistency. This is a great sub if you usually order your lattes with dairy milk 2% or lower. Great with iced coffee for a light, refreshing pairing.
  • Cashew Milk: thicker consistency, creamy texture. Does have a strong flavor profile. Not recommended for coffee and typically not carried as a dairy milk alternative. However, it’s perfect for cooking! If you want to learn more about cooking with cashew milk be sure to check out the Going Vegan Toolkit.
  • Soy Milk: fairly light consistency, moderate to mild after taste. 2% dairy milk alternative and will mix fairly well with your Starbucks lattes. May have a slight after taste.
  • Coconut Milk: very thick consistency with a bold flavor profile. This goes great with frappes and/or any drink where you want a heavy, thicker milk. Be warned you will likely taste a coconut after taste. This definitely falls on the whole milk alternative end of the spectrum. Plus, coconut milk is perfect for vegan cheese sauces, nice creams, gravies and so much more. I share more about this in my Going Vegan Toolkit.

Lastly, there is always the option to do it yourself and make your own nut milk! If you decide to go this route it’s easier than you may think.

Here’s a simple three step process:

  1. Pick your nut of choice. I personally like pecans, almonds and walnuts. Do not get salted nuts. Instead select whole, raw nuts.
  2. Make your nut milk using a whole slow juicer. This makes it super easy to make your nut milk from scratch. Alternatively, you can use a blender and then strain using a straining bag. Both work, just depends on your budget and time!
  3. Lastly, fortify your nut milk. Supplementing your homemade nut milk with calcium, vitamin D and B12 can help ensure you get the nutrients you need. If you make one gallon of nut milk here’s a ratio adapted from the Calorie Bee: 30 g Calcium, 4 ml liquid vitamin D3 and 60 drops liquid vitamin B12.

How long can I store and keep my homemade nut milk?

Generally, these nut milks will keep for about 4 – 5 days. Keep in mind, however, they are best served fresh.

How Do You Like Your Eggs

I’m not going to lie when you first go vegan, yes giving up cheese is challenging. But you may not consider how much you use eggs. This can be tricky! If you’re thinking you want help with baking and how to substitute eggs be sure to check out my Going Vegan Toolkit. For now, I’ll review five ways to cook with eggs for your next vegan breakfast.

Sunny Side Up Eggs

There’s so many great things made with sunny side up eggs. From topped burgers, salads, ramen and so much more! Here’s a great sunny side up eggs recipe by the Mouthwatering Vegan.

Looking for inspiration on how to use this vegan breakfast alternative?! Check out my breakfast ramen recipe.

Poached Eggs with Hollandaise Sauce

Poached eggs is a brunch fav. You may think it’s a lost cause when going vegan. But don’t lose hope! There are always creative ways to get what you want. In this breakfast salad with poached egg and hollandaise sauce recipe I share just that! One of the greatest thing you’ll learn when going vegan is, anything you can do I can do vegan!

Check out the poached egg breakfast salad recipe below.

Deviled Eggs (Recipe adapted from Tabitha Brown)

What about deviled eggs? Can this be made vegan? You bet! Tabitha Brown shared her deviled eggs recipe a few months back and I adapted it for this blog. If you’re looking for a tangy, zesty alternative to the traditional deviled egg this is it.

Get the recipe here.

Scrambled Chickpea Eggs

But how about if you love breakfast tacos, burritos and/or the traditional American breakfast with scrambled eggs toast and bacon? Don’t worry, you’re covered! You can make scrambled chickpea eggs. Not only are these delicious, packed with protein but they are just about as easy to make as traditional scrambled eggs… and fast too!

Want to give scrambled chickpea eggs a try? Start cooking here.

Know Your Protein

When it comes to vegan breakfast one of the easiest things to skip is protein. I’ve been there before. Sometimes you think you only have time to grab fruit or a smoothie and skip the protein powder. Other times you’re on top of it and set aside some time to make a protein packed breakfast for when you’re on the go.

However, when you just go vegan you may feel overwhelmed trying to determine what to cook. Here are a few suggestions for you.

Scrambled Tofu

Carne Asada Breakfast Burrito Bowl

Chickpea Omlete

Pecan Chorizo

Vegan Sausage and Pancake on a Stick

Breakfast Pizza

Check out other easy breakfast recipes here.

Toast Five Ways

Lastly, there’s toast. Toast is so fun and customizable! One of the great things about going vegan is it forces you to get creative. Like these creative and yummy toast ideas below.

Vegan Avocado Toast with Edamame Beans

Peanut Butter Toast with Caramelized Bananas

Balsamic Roasted Tomato and Hummus Toast

Easy Peanut Butter and Jelly Toast

Pumpkin Spice Latte Stuffed French Toast

The trick to all of these great vegan options is of course adding them to our daily routines. What is it were easier than you having to search through my website, Google, Pinterest and more? What if you had meal plans delivered right to your email inbox every week? That’s what you get with the Going Vegan Toolkit. Weekly meal plans delivered straight to your inbox and lots of tips and tricks helping you go and stay vegan. Be sure to check it out here.

Sparkling Apple Cider New Years Cocktail

Refreshing and light sparkling apple cider new years eve cocktail. Perfect for ringing in the new year with delight!

Happy New Year! I am wishing you so much love and light as you ring in the new year. Are you already all dolled up?! I hope so. Either way, I know you’re going to love this drink. This sparkling apple cider new years cocktail is the perfect companion for any new years party. Plus it’s easy to make! So let’s get shaking, you have some moves to bust on the dance floor… or the kitchen, which ever one comes first.

Gather Ingredients

One of the best things about this new years cocktail recipe is the sparkling alcohol can be subbed for just about anything similar. I used prosecco in this recipe. But rosé, champagne or any sparkling white wine will work just as well.

Here’s all the ingredients used:

The main thing you want to keep in mind as you gather your ingredients and enjoy the festivities is to keep them ice cold. Of course when you add the ingredients to the shaker there will be ice. But the colder the better. It’s new years eve after all you’ll need something to help you cool down as you heat up the dance floor.

Mix & Shake

Now it’s time for the easy part! As far as proportions go you can add around 1/2 cup of apple cider and 1/2 cup of prosecco to your shaker. But, please, before shaking promise me you’ll shake in style. It is new years eve after all! And if you can keep that promise by all means do not let me stop you from mixing, shaking and enjoying.

Enjoy this drink ice cold. I would suggest putting your martini or wine glasses into the freezer prior to making this drink. Maybe for an hour or so and then adding this apple cider cocktail to your chilled glasses. That’s going to make sure you’re able to take the edge off when you’re ready for a nice cold drink.

So, go ahead! Start shaking and enjoy this refreshing new years eve cocktail with your loved ones.

Sparkling Apple Cider New Years Cocktail

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Sparkling Apple Cider New Years Cocktail

0 from 0 votes
Recipe by Sagen Jackson Course: DrinksCuisine: AmericanDifficulty: Easy

Refreshing and light sparkling apple cider new years eve cocktail. Perfect for ringing in the new year with delight!

Ingredients

  • 1/2 cup Prosecco

  • 1/2 cup Apple Cider

  • Pinch of cinnamon

  • Pinch of edible glitter

Preparation

  • Add all ingredients to the cocktail shaker plus a cup or so of ice. Shake until cocktail is ice cold.
  • Serve ice cold.

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Spaghetti Limone

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This zesty and delicious pasta dish uses aromatic lemons for a light yet creamy sauce.

Ingredients

  • 1 package spaghetti

  • 1 Tbsp olive oil

  • 1 clove garlic

  • 1 cup coconut milk

  • juice of 1 lemon

  • 1 tsp salt

  • 1 tsp black pepper

  • chopped basil for garnishing

Preparation

  • Prepare spaghetti according to package directions. Reserve 3/4 cup pasta water for cream sauce. Set aside.
  • Heat olive over medium heat. Add garlic and saute until fragrant. Then add coconut milk, lemon juice, pasta water (to desired creaminess), salt and pepper and allow to simmer for 5 – 7 minutes.
  • Add noodles to sauce. Toss and serve.

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