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SAM_1856

This is a fun vegan nacho platter.  Use Gardein or any other vegan buffalo wings.  Gooey vegan cheeses and the buffalo wings makes this snack a winner.  Super easy and quick to make.

What you need:

  • 2 servings tortilla chips (I used TJ’s Baked Blue, 36 chips)
  • 2 servings Daiya Pepperjack Shreds (1/2 cup)
  • 1 serving Daiya Jalapeno Garlic Havarti (1/8 of wedge), cut into cubes (optional)
  • 1 package Gardein Buffalo Wings, cooked according to package instructions and sliced
  • 2 tbsp sliced black olives
  • salsa and Tofutti Better than Sour Cream

To prepare:

  1. Arrange chips on a microwave-safe plate.
  2. Spread Daiya shreds and cubes on top of chips.
  3. Top with buffalo wings and olives.
  4. Microwave till cheese is melted.
  5. Top with salsa and sour cream.

4 servings.  Weight Watchers PointsPlus value: 5

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Saw this on a cooking show and had to veganize it!  So fast and easy to make.

What you need:

  • 1/2 pound pasta (I used casarecce pasta)
  • small onion, diced
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup vegan cream cheese.
  • salt and pepper to taste
  • nutritional yeast flakes or Parma

casarecce

To prepare:

  1. Cook pasta according to package instructions.
  2. Meanwhile, in a nonstick skillet with cooking spray or a little olive oil, saute onions.
  3. Stir in the peas and carrots and drained pasta.
  4. Add vegan cream cheese and salt and pepper to taste, mix to coat pasta.
  5. Top each serving with nutritional yeast flakes.

Serves 4.  Weight Watcher PointsPlus Value:  8

I modified this recipe from Giada De Laurentis’ recipe from Food Network.

 

 

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I sometimes get jealous of my non-vegan friends when they order this in a restaurant.  You can easily make a better and much healthier version at home with either store-bought ingredients or homemade or a combination of both.  This is so fast and easy and so delicious!

What you need:

  • Frozen french fries, baked according to pkg instructions (or homemade).  (I used Alexia Yukon Gold Julienne Fries)
  • Can of vegan chili (or homemade) (I used Trader Joe’s)
  • We Can’t Say It’s Cheese Spread Hickory Flavor (by Wayfare)
  • Bragg’s Nutritional Yeast Seasoning (or nutritional yeast flakes)
  • Daiya Cheese Wedge, any flavor
  • Tofutti Sour Cream

To prepare:

  1. Place one serving of french fries on a microwave-safe plate.
  2. Pour 1/2 cup vegan chili over fries.
  3. Cut up one serving of Daiya Wedge, 1/8 of wedge, and cut in cubes and place around into the chili.
  4. Sprinkle with nutritional yeast, then top with one serving of cheese spread and 1 serving of sour cream.
  5. Microwave for a few minutes till cheese melts and chili is warm.

Weight Watcher PointsPlus value:  9

 

 

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This is one of the brunch dishes I served my daughter and son-in-law when they returned from their honeymoon last month.  It’s so delicious and so simple.  It uses vegan cheese spread and vegan chorizo, two of my favorite vegan convenience foods.  It goes really well with the breakfast potatoes recipe I posted a few weeks ago.  Happy eating!

  • 16 oz soft tofu
  • 1/2 pkg vegan chorizo
  • 1/2 container Wayfare We Can’t Say It’s Cheese Spread Mexi Cheddar
  • Cooking spray, 2 tsp canola oil
  • Salt and pepper to taste
  1. Drain and press tofu. then mash with a potato masher.
  2. Spray cooking spray enough to coat frying pan and then add 2 tsp of canola oil.
  3. Fry the tofu till golden, then mix in the chorizo and cheese and cook till warm.
  4. Salt and pepper to taste.

Serve with salsa and grilled onions if desired.

4 servings.  Weight Watchers PointsPlus value:  6

My recipe.

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Oh my goodness, these are so yummy!  Made with refrigerated  crescent rolls (Pillsbury or store brand).  You did know they were vegan, right?  And if you haven’t tried We Can’t Say It’s Cheese Spread, what are you waiting for?  The hickory-smoked cheddar style is to die for.   Add the new Tofurky Bologna and you’ve got yourself a real treat.  The best thing about this recipe is that it will take you five minutes or less to prepare and only about ten minutes in the oven.  Enjoy!

Ingredients:

  • 1 package of reduced fat crescent rolls
  • We Can’t Say It’s Cheese Spread Hickory-Smoked Cheddar Style, 1/4 cup
  • 2 slices of Tofurky Bologna

To Prepare:

  1. Preheat oven to 375 or according to package instructions; lightly spray baking sheet with canola spray.
  2. Separate the 8 pieces of crescent roll dough and place on working surface.
  3. Spread each piece with some spread.
  4. Cut up Tofurky into 8 pieces and place onto each piece of dough.
  5. Roll up starting with the largest end to smallest end creating a crescent shape.
  6. Bake for about 10 to 12 minutes or until lightly golden but not burned on bottom.

Be creative.  I also tried this with cheesy broccoli.  Just mix cheese spread with a little broccoli and spread onto crescent roll.  There are so many things you can try with this.

8 servings.  Weight Watcher PlusPoints Value: 3

My own recipe.

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Remember pre-veg Hamburger Helper?  Well, out of desperation, I didn’t have enough pasta to make mac and cheese for the whole family, so I thought of this.  It’s simple, quick, yummy!!!

Combine all ingredients in large bowl and divide into 4 servings.

Weight Watchers PointsPlus value:  8

Vegan on FoodistaVegan

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