#meatfreeeats

Enjoy the taste of classic hot dogs without any animal products! These homemade vegan sausages are packed with flavor and protein, making them a delicious and satisfying alternative.

Ingredients: 2 cups cooked black beans, drained and rinsed. 1 cup vital wheat gluten. 1/4 cup nutritional yeast. 2 tablespoons tomato paste. 2 tablespoons soy sauce. 1 tablespoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon ground black pepper. 1/2 cup vegetable broth. 8 vegan hot dog buns. Your favorite toppings e.g., mustard, ketchup, onions, relish.

Instructions: In a food processor, combine the black beans, vital wheat gluten, nutritional yeast, tomato paste, soy sauce, smoked paprika, garlic powder, onion powder, and black pepper. Pulse until well combined. With the food processor running, slowly add the vegetable broth until a dough forms. You may need to stop and scrape down the sides of the bowl occasionally. Divide the dough into 8 equal portions and shape each portion into a sausage shape. Wrap each sausage in aluminum foil, twisting the ends to seal. Steam the sausages for 30 minutes. Once steamed, remove the sausages from the foil and grill or pan-fry them until browned on all sides, about 5 minutes. Serve the sausages in the vegan hot dog buns with your favorite toppings.

Prep Time: 20 minutes

Cook Time: 35 minutes

A delicious vegan take on classic chicken nuggets are these Crispy Tofu Nuggets. They are the ideal accompaniment to any meal or snack because they have a crunchy exterior and a soft, flavorful interior.

Ingredients: 1 block extra firm tofu, pressed and drained. 1/4 cup cornstarch. 1/4 cup breadcrumbs. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Vegetable oil for frying.

Instructions: Chopped pressed tofu into tiny pieces, similar to nuggets. Combine breadcrumbs, cornstarch, smoked paprika, onion and garlic powders, salt, and black pepper in a shallow dish. Gently press the cornstarch mixture onto every tofu nugget to ensure it sticks. In a skillet set over medium-high heat, warm the vegetable oil. Tofu nuggets should be fried in batches for 34 minutes on each side, or until golden brown and crispy. Lift out of the oil and pat dry with paper towels. Warm up and pair with your preferred dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

A vegan twist on the classic New Orleans dish, featuring hearty red beans cooked with aromatic vegetables and spices, served over fluffy rice.

Ingredients: 1 cup dried red kidney beans. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 green bell pepper, diced. 2 celery stalks, diced. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf. Salt and black pepper to taste. Cooked rice, for serving. Green onions, sliced, for garnish.

Instructions: Rinse the dried red beans and soak them in water overnight. In a large pot, saut the onion, garlic, bell pepper, and celery until softened. Add the soaked beans, vegetable broth, smoked paprika, thyme, oregano, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until beans are tender and creamy. If needed, add more vegetable broth or water during cooking to keep the beans covered. Once cooked, remove the bay leaf and adjust seasoning to taste. Serve the red beans over cooked rice, garnished with sliced green onions. Enjoy your Vegan New Orleans-style Red Beans and Rice!

Prep Time: 10 minutes

Cook Time: 120 minutes