Vegan southwest bake

So, my mom used to make this wonderful southwestern egg bake, and it was one of my favorite dishes. It had eggs, it had cheese, it had sausage, it was nowhere close to vegan. But I decided to mess with this dish dramatically and make something that fits my current diet but tastes just a bit like mom’s cooking. 🙂

Basically, I used the same idea behind the tofu quiche to make this recipe vegan. And while I could have just replaced the sausage with vegan sausage, I prefer using whole vegetables instead of meat substitutes. They are cheaper & better for you, so I changed the entire dish up with a load of veggies!

Warning: I really love the spice in this dish so I went a bit overboard. If intense spices are not your thing, you might want to cut the amount of certain spices down a bit! 😉


Vegan southwest bake
6 flour tortillas, cut into 1/2-inch strips
16 oz mushrooms
2 tsp soy sauce
1/4 tsp minced garlic
1/4 tsp onion powder
2 red bell peppers
2 cups spinach
1 can black beans (15 oz)

2 packages extra firm tofu
1/8 tsp black salt
2 tbsp nutritional yeast
1/8 cup milk of choice
2 tsp minced garlic
1 tsp onion powder
1 tbsp cumin
1 tbsp paprika
Pepper to taste
Miso to taste

5 roma tomatoes
3 green onions

  1. Cook mushrooms with soy sauce until most of their water is gone. Add in other veggies and seasonings.
  2. In a greased 13×9. baking dish, layer half of the tortilla strips with the veggies on top. Repeat layers.
  3. Blend tofu with black salt, nutritional yeast, milk as needed, and remaining seasonings.
  4. Pour tofu mixture over contents of baking dish.
  5. Bake, uncovered, at 350 F for 30-50 minutes.
  6. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
  7. Sprinkle green onions on the top & serve!

Black bean, sweet potato, & quinoa stuffed peppers

I hope everyone had a wonderful holiday! I had a fun time relaxing with both my family & Patrick’s. There was lots of delicious food and far too many cookies. =)

I whipped up these stuffed peppers last-minute as a vegan option for our Christmas dinner. They turned out to be a great a main dish for us and a side dish for the others.



Black bean, sweet potato, & quinoa stuffed peppers (adapted from Ambitious Kitchen)
2 cloves garlic, minced
3/4 cup uncooked quinoa
2 cups vegetable broth
1 can black beans
1 medium sweet potato
2 Roma tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 tablespoon parsley
1 teaspoon onion powder
1 teaspoon red pepper flakes, optional
1/8 teaspoon pepper
1/8 teaspoon salt
3 large red bell peppers

  1. Preheat oven to 400 F.
  2. Bring 1 1/2 cups vegetable broth to a boil (save 1/2 cup for later).
  3. Add in quinoa and bring to a boil again. Cover, reduce heat to low and let simmer 15 minutes or until all the water is gone.
  4. Meanwhile, bring another small pot of water to boil. Add in peeled & diced sweet potato. Boil for 8 minutes or until tender. Drain water afterward.
  5. Stir together quinoa, sweet potato, drained black beans, diced tomatoes, 1/2 cup of vegetable broth, and spices.
  6. Cut red peppers in half and place in a baking pan. Stuff with quinoa mixture and cover dish with foil.
  7. Bake for 20-30 minutes or until peppers are tender.

Leftover remake: Squash & bean “meatballs” with a spicy cream sauce

Cauliflower, I’m afraid I’ve moved on.

While I do love the fact that I can buy you frozen and the fact that you are incredibly good for me, I’m afraid someone else makes better creamy sauces than you.

My new creaminess of choice is… silken tofu!

Despite the fact that pressing it is kind of a pain, tofu makes such creamy deliciousness when blended that I simply can’t go back to cauliflower sauces. It’s just too good!

Anyway, remember those butternut squash & black bean burgers I made a bit ago? I made a bit too much, so I decided to switch it up & make some “meatballs” & pasta with them!

I cut up the extra burger buns I had and made some delicious croutons to put on the pasta. I blended the small amount of the old cauliflower sauce with the new tofu pasta sauce. I chopped up the remaining tomatoes I had and threw them in the pasta too.

All in all, it turned out great! A little improvising is always fun!

Here’s the recipe that resulted–


Squash & bean “meatballs”

  1. Preheat oven to 375 F.
  2. Original recipe here.
  3. Form into small balls and place on greased baking sheet.
  4. Bake for 20 minutes or just until crispy on the outside.

Several pieces of bread
Italian seasoning
Olive oil

  1. Chop bread into small squares.
  2. Pour into a bowl. Toss with olive oil, italian seasoning, and a pinch of salt.
  3. Spread out on a greasy baking sheet.
  4. Bake at 300 F for 20 minutes or just until crispy, stirring them a little half way through.

Spicy & creamy pasta sauce
1 block of silken tofu
1/4 cup milk of choice
1 tbsp lime juice
2 tsp paprika
1 tsp chili powder
2 tsp salt
1 tsp black pepper
1/4 tsp red pepper flakes

  1. Wrap tofu with paper towels and press with heavy books for at least an hour.
  2. Add tofu to blender with milk. Blend until creamy.
  3. Add in remaining ingredients. Add more milk as needed to get desired consistency.
  4. Pour over cooked pasta and heat just until warm.

Butternut squash & black bean burgers

Hi all!

It’s been a little while! I’ve been filling up on Thanksgiving leftovers and having dinner with friends, so I was excited to finally have something else delicious to share with you all.

Veggie burgers are definitely one of my favorites. This one has a bit of a Mexican flair to it.

The only thing I regret about this recipe is that I bought cheap-ish buns, which were only okay. Next time, I will have to search the bakery instead. Hopefully I can find something cheap but a bit more fresh!

I also made this wonderful creamy (and vegan!) garlic-y sauce for the burgers, with my most favorite vegetable, cauliflower. Given that it’s mostly vegetable, this is so much better for you than most condiments! Hope you enjoy!

2013-12-08 19.02.36-1

Butternut squash & black bean burgers (adapted from A Slo Life)
1 can black beans
1 medium butternut squash
1/2 tsp minced garlic
3 green onions, chopped
1 tsp red pepper flakes
1 tsp chili powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp paprika
2 tbsp lime juice
1/4 cup panko bread crumbs

  1. Cook butternut squash as desired. I peeled mine, scooped out the seeds, and cut mine up into cubes. I cooked it in the microwave for about 15 minutes, or until tender.
  2. Add squash & beans to a food processor. Pulse until in very small chunks, but not quite smooth.
  3. Pour squash/bean mixture into a large bowl and stir in the remaining ingredients. Add salt & pepper to taste.
  4. Form into patties and fry in a small pan until a little crispy on both sides.

Creamy garlic sauce
1/2 cup cauliflower
3/4 tsp minced garlic
1 tbsp lemon juice
3 tbsp olive oil
1/4 cup milk of choice
2 tsp herbs de provence (you could also use Italian seasoning, though the flavor will be a bit different)
1 tbsp nutritional yeast (optional)
Sea salt to taste
Pepper to taste

  1. Steam cauliflower until tender.
  2. Heat garlic on stove in a little olive oil. Cook for 30 seconds or just until fragrant.
  3. Add cauliflower and olive oil to food processor. Blend and slowly add milk of choice until desired consistency is reached.
  4. Add additional ingredients and blend to combine.