View this post on Instagram

A post shared by America's Test Kitchen (@testkitchen)

Ingredients:

(Makes 4 burgers)

• 1 15 oz can of black beans
• 1 15 oz can of red kidney beans
• 1 large onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon dried cumin
• 1 tablespoon dried paprika
• Salt and pepper to taste

View this post on Instagram

A post shared by Kathy A. Davis | Plant-Based Lifestyle (@veginspired)

Instructions:

1. Chop the onion and garlic
2. Heat half the oil in a pot and then add the onion
3. Fry for 10 minutes stirring occasionally
4. Add the cumin, paprika, and garlic and continue to cook for another 5-10 minutes
5. Take the pan off the heat and put to one side
6. Drain and rinse both cans of beans
7. Add them to a large bowl and mash them up until they turn into a paste – they don’t have to be completely smooth
8. To the bowl, add the fried onions and garlic and the rest of the oil
9. Stir this all through until mixed throughout
10. Divide the bowl into 4 equal parts and then roll each of these into a patty with your hands
11. Heat some oil in a pan and then add the burgers
12. Fry for about 5 minutes on each side, until slightly crisp
13. Serve in a bun with your favorite toppings

View this post on Instagram

A post shared by Saladlover (@namandiddi.da)

The post How to Make a Tasty Vegan Bean Burger appeared first on thedancingcucumber.com.

Creamy Cauliflower Soup

Cauliflower is the ultimate super-food and it will bring out the best in each dish you use it in, including this delicious creamy soup.

Vegan Broccoli Cheese

Broccoli is pretty much the closest thing that comes to cauliflower, and if you want to try it in a way you never did before, this cheesy soup is just the thing for you.

Vegan Lasagna Soup

Have you ever wondered what lasagna would taste like if it came in the form of soup? This unusual dish combines the two ultimate comfort foods together, and it’s truly the best of both worlds.

Vegan Potato Soup

Potato soup will never go out of style, and if you’re in the mood to experiment with your go-to recipe, check out how Vais does it German style!

Pinto Bean Soup

Fans of beans will stumble upon a bunch of healthy recipes for dishes that include this ingredient, but this protein-rich vegan soup is our personal favorite.

The post Michaela Vais’ Delicious Vegan Soups Will Warm You Up appeared first on thedancingcucumber.com.

What to Do Instead of Turkey

The center piece of almost any Thanskgiving meal is the turkey which, for obvious reasons, is off the table. Instead, you can consider a turkey substitute like the Gardein Holiday Roast or the Tofurky Roast With Wild Rice Stuffing. If you’d rather not do a meat substitute, you can aim for a hearty dish like a whole roasted cauliflower or a lentil loaf.

Appetizers and Sides

Who needs dairy-laden green bean casserole when you can make one of these great options?

• Roasted brussels sprouts
• Vegan gravy
• Vegan mac and cheese
• Vegan cranberry sauce
• Vegan green bean casserole
• Easy vegan stuffing
• Vegan sweet potato casserole

Desserts

Who’s to say vegans can’t enjoy traditional Thanksgiving favorites like pumpkin pie? Here are some plant-based recipes even your non-vegan guests are sure to love.

• Vegan pumpkin pie
• Vegan whipped cream
• Carrot cake with vegan cream cheese frosting

The post No Turkey, No Problem: Planning a Vegan Thanksgiving appeared first on thedancingcucumber.com.

Here are 3 deliciously vegan dishes you can make at home.

Spicy Tofu Fajitas

Fry triangles of tofu in olive oil for 3-4 minutes in a pan until brown on all sides. Add chopped onion and peppers to the pan and stir-fry for 3 minutes. Stir in spices, kale and tomatoes and season with salt and lots of black pepper. When the tomatoes are soft, pile in the mix to warm tortillas and serve with yogurt, coriander and lime juice.

Fragrant Noodle Bowl

Mix miso paste with 750ml boiled water, soy sauce and lemongrass and leave the dry noodles to brew in it. Stir fry eggplants, cashews, spring onions, ginger and garlic in coconut oil. Mix in the miso stock, noodles and lemongrass. Bring the broth to a simmer and cook for 2 minutes. Top with tofu and sprinkle with coriander.

Carrot and Sweetcorn Fritters

Mix carrots, sweetcorn, gram flour, spring onions, ginger, chili, seeds, garam masala and a good pinch of salt and pepper in a bowl. Mix well and leave to stand for 5 minutes to make a batter. Flatten some into a fritter and fry in coconut oil for 3 minutes on each side over a medium heat. Serve with coconut yogurt and mint leaves.

The post 3 Quick and Easy Mouth Watering Vegan Dishes appeared first on thedancingcucumber.com.

A food stylist and recipe creator, Vais stopped eating meat at the age of 6 and became a strict vegan later in life.

“Going vegan was the best decision in my life,” she acknowledges on her website. “Knowing that I don’t participate in the torture and exploitation of farm animals brought inner peace to myself. I feel much more energized since eating plant-based food, I lost some weight and I cured my cystic acne!”

With a whopping one million followers on Instagram, people are clearly taking note. Her recipes include both main dishes and mouth watering deserts—anything from pizza and curry to brownies and cakes. Other recipes are sugar-free, gluten-free, and most importantly—easy to follow.

“My goal is to show that eating plant-based food is healthy, delicious, good for our bodies and for our planet,” says Vais. “I believe the food Mother Nature created for us was not meant to harm our bodies, our planet and kill billions of innocent animals.”

Give it a shot!

The post Michaela Vais Proves That a Vegan Menu Doesn’t Have to Be Bland appeared first on thedancingcucumber.com.

Here are three other options that you might have lurking around your kitchen that you can use!

Aquafaba

This egg white substitute—made with the whipped solution resulting from soaking white beans in water—is arguably the best option out there. While it requires a bit of time to make, this substitute is great for any possible recipe use of egg whites.

Applesauce

If egg whites are used for moisture in a baking recipe, unsweetened applesauce can surprisingly be a great option to substitute them for! Don’t use too much of it, and try to get as smooth as an applesauce as you can, but this can work out great.

Mashed Banana

Mashed bananas can also be used for egg whites in a baking recipe—if you don’t mind a bit of a sweet flavor encroaching on your final product. The consistency of a ripe, mashed banana is a great proxy for egg whites.

The post These Vegan Egg White Substitutes are a Recipe Life-Saver appeared first on thedancingcucumber.com.

Ingredients:

• 1 1/2 cups of black beans
• 2 tablespoons of cocoa powder
• 1/2 cup of oatmeal 
• 1/4 teaspoon of salt
• 1/3 cup of maple syrup or agave
• 2 tablespoons of sugar of any kind
• 1/4 cup of any kind of oil 
• 2 teaspoons of vanilla extract
• 1/2 teaspoon of baking powder
• 1/2 cup or more of chocolate chips

Instructions:

1. Drain and rinse the black beans very well so they have none of the canning liquid on them. 
2. Put all the ingredients except the chocolate into a food processor and blend it until the mixture becomes very smooth and batter-like.
3. Then, drop in the chocolate chips and stir it with a spoon by hand to evenly mix them but not break them up.
4. Take an 8×8 pan and grease it with any kind of oil and pour the brownie batter in there. 
5. Top the brownies with more chocolate chips if you like, or leave it as is. 
6. Bake at 350 F for 15-19 minutes or until a toothpick comes out clean.
7. Occasionally you will find that even after 19 minutes the brownies look and feel underdone, but by then, they are definitely cooked, so take them out of the oven, allow them to cool, and then chill them overnight to fully set. 
8. If you do feel like they’re fully set after they’ve cooked, still cool for 15 minutes before cutting, and enjoy!

The post You Would Never Know the Secret Ingredient in These Vegan Brownies is Black Beans appeared first on thedancingcucumber.com.

Ingredients 

• 2 tablespoons of vegan butter or olive oil
• 2 cloves of garlic 
• 1/4 cup of diced onion
• 1 cup of mushrooms
• Salt and pepper to taste
• 1/2 teaspoon of fresh or dried sage and thyme each 
• 1 1/2 tablespoon of flour
• 1/2 cup of broth 
• 3/4 – 1 cup of non-dairy milk 

Recipe

1. First, mince the garlic cloves and set them to the side. 
2. Chop up the mushrooms either into thin slices or into smaller bits if you want a smoother, more cohesive gravy. 
3. Heat up the olive oil or vegan butter over medium heat and sauté the onions until translucent. 
4. Add in the garlic for 30 seconds and season with salt and pepper. 
5. Add in the mushrooms and cook until they’re soft and then whisk in the flour. 
6. Cook for a few minutes so the raw flavor gets out, and then add in the broth and whisk. 
7. Slowly add in the non-dairy milk until it’s the consistency you want, then add in the herbs, cook a few minutes more, and enjoy! 

The post You Won’t Miss Meat At All in This Vegan Gravy appeared first on thedancingcucumber.com.

Ingredients:

The ingredient list is made of 3 minced garlic cloves, 1 medium yellow onion, 1/2 cup bulgur, 1 tablespoon ground cumin, 1 tablespoon sunflower oil, 1 cup shredded carrots, 2 cups diced fresh tomatoes, 2 tablespoons chili powder, 15-oz can kidney beans, 15-oz can black beans, 1-2 jalapeno peppers, chopped fresh cilantro, 1 1/2 cups tomato sauce, 1 1/2 teaspoon kosher salt. Before you start, dice the onion and the jalapeno peppers. Also drain and rinse the beans.

Instructions:

Get a pot and turn the oven on medium-high heat. Pour the oil in and cook the jalapeno, carrots, onion for 5 minutes. Mix all the time and include the garlic. Cook for an extra minute, then pour in the cumin, bulgur, and chili powder.

Stir again, before adding the beans, tomatoes and tomato sauce. When the vegan chili starts boiling you can lower the heat. Cover the pot and let it cook for an hour. Season with salt and serve it hot. Sprinkle some cilantro on top and you get the most delicious chili.

The post The Best Vegan Chili to Cook at Home appeared first on thedancingcucumber.com.

Ingredients

For this recipe, you will need:
1/2 large white onion
1 clove of garlic
1/2 teaspoon of cumin and fennel seeds
1/4 cup of cooked chickpeas and sparkling water
1 tablespoon of tomato paste and soy sauce
1/8 teaspoon of salt
1/2 teaspoon of thyme and smoked paprika
and 3/4 cup of vital wheat gluten

Instructions

1. Saute the garlic and onion together until they are soft.
2. Add the cumin and fennel seeds to toast them for just a minute.
3. Add in all of the ingredients, including the cooked ones, into a food processor, except for the vital wheat gluten.
4. Process everything until well combined and then add in the vital wheat gluten until a ball forms.
5. Take the ball out and divide it into 4 pieces.
6. Roll the pieces in sausage shapes and then roll each in parchment paper and then tin foil.
7. Steam in a few inches of boiling water for 20 minutes on each side.
8. Allow them to cool and then use as you please!

The post You Can Make Vegan Sausages From Scratch At Home! appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by America's Test Kitchen (@testkitchen)

Ingredients:

(Makes 4 burgers)

• 1 15 oz can of black beans
• 1 15 oz can of red kidney beans
• 1 large onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon dried cumin
• 1 tablespoon dried paprika
• Salt and pepper to taste

View this post on Instagram

A post shared by Kathy A. Davis | Plant-Based Lifestyle (@veginspired)

Instructions:

1. Chop the onion and garlic
2. Heat half the oil in a pot and then add the onion
3. Fry for 10 minutes stirring occasionally
4. Add the cumin, paprika, and garlic and continue to cook for another 5-10 minutes
5. Take the pan off the heat and put to one side
6. Drain and rinse both cans of beans
7. Add them to a large bowl and mash them up until they turn into a paste – they don’t have to be completely smooth
8. To the bowl, add the fried onions and garlic and the rest of the oil
9. Stir this all through until mixed throughout
10. Divide the bowl into 4 equal parts and then roll each of these into a patty with your hands
11. Heat some oil in a pan and then add the burgers
12. Fry for about 5 minutes on each side, until slightly crisp
13. Serve in a bun with your favorite toppings

View this post on Instagram

A post shared by Saladlover (@namandiddi.da)

The post How to Make a Tasty Vegan Bean Burger appeared first on thedancingcucumber.com.

Creamy Cauliflower Soup

Cauliflower is the ultimate super-food and it will bring out the best in each dish you use it in, including this delicious creamy soup.

Vegan Broccoli Cheese

Broccoli is pretty much the closest thing that comes to cauliflower, and if you want to try it in a way you never did before, this cheesy soup is just the thing for you.

Vegan Lasagna Soup

Have you ever wondered what lasagna would taste like if it came in the form of soup? This unusual dish combines the two ultimate comfort foods together, and it’s truly the best of both worlds.

Vegan Potato Soup

Potato soup will never go out of style, and if you’re in the mood to experiment with your go-to recipe, check out how Vais does it German style!

Pinto Bean Soup

Fans of beans will stumble upon a bunch of healthy recipes for dishes that include this ingredient, but this protein-rich vegan soup is our personal favorite.

The post Michaela Vais’ Delicious Vegan Soups Will Warm You Up appeared first on thedancingcucumber.com.

What to Do Instead of Turkey

The center piece of almost any Thanskgiving meal is the turkey which, for obvious reasons, is off the table. Instead, you can consider a turkey substitute like the Gardein Holiday Roast or the Tofurky Roast With Wild Rice Stuffing. If you’d rather not do a meat substitute, you can aim for a hearty dish like a whole roasted cauliflower or a lentil loaf.

Appetizers and Sides

Who needs dairy-laden green bean casserole when you can make one of these great options?

• Roasted brussels sprouts
• Vegan gravy
• Vegan mac and cheese
• Vegan cranberry sauce
• Vegan green bean casserole
• Easy vegan stuffing
• Vegan sweet potato casserole

Desserts

Who’s to say vegans can’t enjoy traditional Thanksgiving favorites like pumpkin pie? Here are some plant-based recipes even your non-vegan guests are sure to love.

• Vegan pumpkin pie
• Vegan whipped cream
• Carrot cake with vegan cream cheese frosting

The post No Turkey, No Problem: Planning a Vegan Thanksgiving appeared first on thedancingcucumber.com.

Here are 3 deliciously vegan dishes you can make at home.

Spicy Tofu Fajitas

Fry triangles of tofu in olive oil for 3-4 minutes in a pan until brown on all sides. Add chopped onion and peppers to the pan and stir-fry for 3 minutes. Stir in spices, kale and tomatoes and season with salt and lots of black pepper. When the tomatoes are soft, pile in the mix to warm tortillas and serve with yogurt, coriander and lime juice.

Fragrant Noodle Bowl

Mix miso paste with 750ml boiled water, soy sauce and lemongrass and leave the dry noodles to brew in it. Stir fry eggplants, cashews, spring onions, ginger and garlic in coconut oil. Mix in the miso stock, noodles and lemongrass. Bring the broth to a simmer and cook for 2 minutes. Top with tofu and sprinkle with coriander.

Carrot and Sweetcorn Fritters

Mix carrots, sweetcorn, gram flour, spring onions, ginger, chili, seeds, garam masala and a good pinch of salt and pepper in a bowl. Mix well and leave to stand for 5 minutes to make a batter. Flatten some into a fritter and fry in coconut oil for 3 minutes on each side over a medium heat. Serve with coconut yogurt and mint leaves.

The post 3 Quick and Easy Mouth Watering Vegan Dishes appeared first on thedancingcucumber.com.

A food stylist and recipe creator, Vais stopped eating meat at the age of 6 and became a strict vegan later in life.

“Going vegan was the best decision in my life,” she acknowledges on her website. “Knowing that I don’t participate in the torture and exploitation of farm animals brought inner peace to myself. I feel much more energized since eating plant-based food, I lost some weight and I cured my cystic acne!”

With a whopping one million followers on Instagram, people are clearly taking note. Her recipes include both main dishes and mouth watering deserts—anything from pizza and curry to brownies and cakes. Other recipes are sugar-free, gluten-free, and most importantly—easy to follow.

“My goal is to show that eating plant-based food is healthy, delicious, good for our bodies and for our planet,” says Vais. “I believe the food Mother Nature created for us was not meant to harm our bodies, our planet and kill billions of innocent animals.”

Give it a shot!

The post Michaela Vais Proves That a Vegan Menu Doesn’t Have to Be Bland appeared first on thedancingcucumber.com.

Here are three other options that you might have lurking around your kitchen that you can use!

Aquafaba

This egg white substitute—made with the whipped solution resulting from soaking white beans in water—is arguably the best option out there. While it requires a bit of time to make, this substitute is great for any possible recipe use of egg whites.

Applesauce

If egg whites are used for moisture in a baking recipe, unsweetened applesauce can surprisingly be a great option to substitute them for! Don’t use too much of it, and try to get as smooth as an applesauce as you can, but this can work out great.

Mashed Banana

Mashed bananas can also be used for egg whites in a baking recipe—if you don’t mind a bit of a sweet flavor encroaching on your final product. The consistency of a ripe, mashed banana is a great proxy for egg whites.

The post These Vegan Egg White Substitutes are a Recipe Life-Saver appeared first on thedancingcucumber.com.

Ingredients:

• 1 1/2 cups of black beans
• 2 tablespoons of cocoa powder
• 1/2 cup of oatmeal 
• 1/4 teaspoon of salt
• 1/3 cup of maple syrup or agave
• 2 tablespoons of sugar of any kind
• 1/4 cup of any kind of oil 
• 2 teaspoons of vanilla extract
• 1/2 teaspoon of baking powder
• 1/2 cup or more of chocolate chips

Instructions:

1. Drain and rinse the black beans very well so they have none of the canning liquid on them. 
2. Put all the ingredients except the chocolate into a food processor and blend it until the mixture becomes very smooth and batter-like.
3. Then, drop in the chocolate chips and stir it with a spoon by hand to evenly mix them but not break them up.
4. Take an 8×8 pan and grease it with any kind of oil and pour the brownie batter in there. 
5. Top the brownies with more chocolate chips if you like, or leave it as is. 
6. Bake at 350 F for 15-19 minutes or until a toothpick comes out clean.
7. Occasionally you will find that even after 19 minutes the brownies look and feel underdone, but by then, they are definitely cooked, so take them out of the oven, allow them to cool, and then chill them overnight to fully set. 
8. If you do feel like they’re fully set after they’ve cooked, still cool for 15 minutes before cutting, and enjoy!

The post You Would Never Know the Secret Ingredient in These Vegan Brownies is Black Beans appeared first on thedancingcucumber.com.

Ingredients 

• 2 tablespoons of vegan butter or olive oil
• 2 cloves of garlic 
• 1/4 cup of diced onion
• 1 cup of mushrooms
• Salt and pepper to taste
• 1/2 teaspoon of fresh or dried sage and thyme each 
• 1 1/2 tablespoon of flour
• 1/2 cup of broth 
• 3/4 – 1 cup of non-dairy milk 

Recipe

1. First, mince the garlic cloves and set them to the side. 
2. Chop up the mushrooms either into thin slices or into smaller bits if you want a smoother, more cohesive gravy. 
3. Heat up the olive oil or vegan butter over medium heat and sauté the onions until translucent. 
4. Add in the garlic for 30 seconds and season with salt and pepper. 
5. Add in the mushrooms and cook until they’re soft and then whisk in the flour. 
6. Cook for a few minutes so the raw flavor gets out, and then add in the broth and whisk. 
7. Slowly add in the non-dairy milk until it’s the consistency you want, then add in the herbs, cook a few minutes more, and enjoy! 

The post You Won’t Miss Meat At All in This Vegan Gravy appeared first on thedancingcucumber.com.

Ingredients:

The ingredient list is made of 3 minced garlic cloves, 1 medium yellow onion, 1/2 cup bulgur, 1 tablespoon ground cumin, 1 tablespoon sunflower oil, 1 cup shredded carrots, 2 cups diced fresh tomatoes, 2 tablespoons chili powder, 15-oz can kidney beans, 15-oz can black beans, 1-2 jalapeno peppers, chopped fresh cilantro, 1 1/2 cups tomato sauce, 1 1/2 teaspoon kosher salt. Before you start, dice the onion and the jalapeno peppers. Also drain and rinse the beans.

Instructions:

Get a pot and turn the oven on medium-high heat. Pour the oil in and cook the jalapeno, carrots, onion for 5 minutes. Mix all the time and include the garlic. Cook for an extra minute, then pour in the cumin, bulgur, and chili powder.

Stir again, before adding the beans, tomatoes and tomato sauce. When the vegan chili starts boiling you can lower the heat. Cover the pot and let it cook for an hour. Season with salt and serve it hot. Sprinkle some cilantro on top and you get the most delicious chili.

The post The Best Vegan Chili to Cook at Home appeared first on thedancingcucumber.com.

Ingredients

For this recipe, you will need:
1/2 large white onion
1 clove of garlic
1/2 teaspoon of cumin and fennel seeds
1/4 cup of cooked chickpeas and sparkling water
1 tablespoon of tomato paste and soy sauce
1/8 teaspoon of salt
1/2 teaspoon of thyme and smoked paprika
and 3/4 cup of vital wheat gluten

Instructions

1. Saute the garlic and onion together until they are soft.
2. Add the cumin and fennel seeds to toast them for just a minute.
3. Add in all of the ingredients, including the cooked ones, into a food processor, except for the vital wheat gluten.
4. Process everything until well combined and then add in the vital wheat gluten until a ball forms.
5. Take the ball out and divide it into 4 pieces.
6. Roll the pieces in sausage shapes and then roll each in parchment paper and then tin foil.
7. Steam in a few inches of boiling water for 20 minutes on each side.
8. Allow them to cool and then use as you please!

The post You Can Make Vegan Sausages From Scratch At Home! appeared first on thedancingcucumber.com.