The post Vegan Spinach Artichoke Cups appeared first on Vegan Hostess.
]]>Hello everyone and happy (almost) summer,
The birds are chirping, the sun is shining, the lawn needs mowed, and everybody suddenly is having get togethers again. I haven’t made my incredibly delicious summer pasta salad yet or even my indulgent vegan macaroni salad, but I did come up with something new. I was at the store and spotted “egg roll” wrappers and decided that I was going to repurpose them for bite size appetizers. After some kitchen cabinet, refrigerator, and soul-searching, I came up with Vegan Spinach Artichoke Cups.
This savory snack is ready in under 30 minutes and calls for just ten ingredients (including spices!). Have a party this evening, but no time to prepare for it except the morning? No problem! These vegan spinach artichoke cups are the perfect appetizer that you can serve at room temperature. Give them a try! They’ll fly off the platter.
What are some of your favorite go to snacks for summer parties?
Cheers and happy eating!
Jocelyn
Vegan Spinach Artichoke Cups
Ingredients
- 24 vegan wonton wrappers
- 1/4 cup vegan mayonnaise
- 1/4 cup vegan sour cream
- 12 oz. vegan cream cheese
- 1/2 15 oz. can artichokes diced
- 1/4 red pepper, extra large diced
- 1 cup spinach chopped
- 1/2 tsp smoked paprika
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 375°F and place cupcake liners in a muffin tin.
- Press a wonton wrapper into each of the baking cups and fold the sides in a bit. (If you can't find vegan wonton wrappers, you can cut summer roll/ egg roll wrappers into quarters).
- Bake for 6 minutes or until golden brown and crispy.
- While the cups are baking, dice the red pepper and artichokes.
- Heat the vegan cream cheese until soft. Mix the vegan mayonnaise, vegan sour cream, smoked paprika, garlic salt, onion powder, salt and pepper.
- Add the artichokes, red pepper, and spinach. Mix well.
- Remove the cups from the muffin tin and cupcake liners and place on a cooling rack for five minutes.
- Scoop the vegan cheese and veggie mixture into the cups.
- Top with smoked paprika and enjoy!
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]]>The post Vegan JUST Scramble appeared first on Vegan Hostess.
]]>Are you a breakfast person? Growing up my typical breakfast was PopTarts, Eggos, or cereal. On the weekends my mom would make pancakes or French toast. Eggs were occasionally a central part of the meal, but I was never a huge fan. After going vegan, I quickly fell in love with tofu scrambles and other faux ‘egg’ meals. However, scrambled eggs and omelets were a rare treat on a vegan restaurant menu—not something I would make at home. Well that’s all changed now that JUST Egg launched.
JUST Egg scrambles and tastes like eggs. But it’s egg-free, non-GMO, cholesterol-free, dairy-free and still includes 5g of protein per serving. In my honest opinion, this is the best “fake” egg on the market. It’s so easy to cook and tastes great. One of the primary ingredients is mung beans, and I’m not surprised. A friend from many years ago used to make “omelet-like” mung bean pancakes for me on the weekend. I always loved them so I’m not surprised I really like this vegan egg alternative. Anyway, after going through two bottles over the course of a few weeks, I perfected my Vegan JUST Scramble recipe. The texture is perfectly soft, but also slightly crisp, with a low-key savory flavor ready for sautéed veggies and your favorite vegan cheese. Check out this quick and easy recipe below.
Cheers and happy eating!
Jocelyn
* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.
Vegan JUST Scramble
Ingredients
- 1 tbsp olive oil extra virgin
- 1 bottle JUST Egg
- 1/4 cup green pepper diced
- 1/4 cup orange pepper diced
- 1/4 cup red onion diced
- salt to taste
- pepper to taste
- 1/2 cup cherry tomatos sliced in half
Instructions
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the peppers and onions and saute for ~3 minutes, or until they feel slightly fork tender.
- Remove the veggies from the skillet and set aside.
- If the pan looks dry, add more olive oil.
- Shake the JUST Egg bottle well and pour evenly into the pan.
- Let the JUST Egg cook until bubbles form in the middle and the sides begin to pull away from the pan.
- Scramble the JUST Egg and lower the heat to Low-Medium.
- Continue to cook for 2-3 minutes until desired consistency.
- Add the veggies back in and mix to combine.
- Salt & Pepper to taste, and garnish with sliced cherry tomatoes.
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]]>The post Vegan Rustic Pepper and Onion Mini Tarts appeared first on Vegan Hostess.
]]>Hello everyone,
These aren’t just ordinary pepper and onion tarts. Not at all. I jazzed up a long-time flavor combination favorite just the way I like it. Instead of roasted red peppers, I used piquillo peppers. Instead of regular sautéed onion, I let them go longer to caramelize them. Then I thinned the vegan cream cheese to make a softer landing pad right on top of the surprisingly vegan Pepperidge Farm Puff Pastry Cups.
Cheers & happy cooking!
Jocelyn
Vegan Rustic Pepper and Onion Mini Tarts
Ingredients
- 1 package Pepperidge Farm Puff Pastry Cups
- 1/2 cup yellow onion
- 5-6 oz. piquillo peppers
- 1/2 cup vegan cream cheese
- 2 tbsp extra virgin olive oil
- 1 pinch oregano for topping
- 1 pinch paprika for topping
- 1/2 tsp sea salt
Instructions
Prep
- Preheat oven to 400 F.
- Dice the yellow onion, and cut the piquillo peppers into thin strips and dice them.
Puff Pastry
- Remove the pastry from the box, break them apart and place them marked side up on an ungreased cookie sheet.
- Bake for 20 minutes or until puffed and golden brown.
- Take a spoon and press down on the center of each puff to make a well.
- Cool on a wire rack for five minutes.
Filling
- While your puff pastry is baking and cooling, work on the filling.
- Saute onions over low heat with a fair helping of your favorite extra virgin olive oil for five minutes until they begin to brown.
- Add the sea salt and stir.
- Add your piquillo peppers and continue to cook for about five minutes.
- Mix well and set aside.
- Place the vegan cream cheese in a bowl.
- Spoon a few tablespoons in to a microwave safe dish and heat until mostly melted.
- Take the warm vegan cream cheese and incorporate it with the remainder of the cream cheese. The result should be a slightly softer, thinner cream cheese.
Construction
- Add one teaspoon of vegan cream cheese into the bottom of each puff pastry.
- Top with the piquillo pepper and caramelized onion mixture.
- Garnish with oregano, paprika or the herb of your choice!
Items I like to use:
* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.
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]]>The post Stuffed Mini Sweet Peppers with Vegan Cream Cheese appeared first on Vegan Hostess.
]]>Hello everyone,
I am so excited to share a newly tested recipe that is sure to be a hit at your next summer soirée! Give my recipe for raw Stuffed Mini Sweet Peppers with Vegan Cream Cheese a try!
This recipe simply calls for a handful of raw vegetables, vegan cream cheese, a few select spices, and requires minimal prep time and no cooking. How much simpler can it get? The best part—it’s a truly hassle free recipe but the end result still packs a serious flavor punch!
I made these Stuffed Mini Sweet Peppers with Vegan Cream Cheese as an appetizer for my friend’s veggie BBQ, and the entire plate with gone within the hour. People kept going back for seconds due to the bright colors and great taste. I believe I found another “goto recipe” to keep in rotation with my time-tested indulgent vegan macaroni salad and fresh summer pasta salad!
Give this recipe a try and let me know what you think! Printable recipe below!
Cheers & happy eating!
Jocelyn
*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.
Stuffed Mini Sweet Peppers with Vegan Cream Cheese
Ingredients
Mini Sweet Peppers
- 1 lb. mini sweet peppers Use 1/2 - 3/4 of the 1 lb. bag
Vegan Cream Cheese Filling
- 8 oz. vegan cream cheese Note, I used Tofutti Better Than Cream Cheese!
- 1/2 cup cucumber diced
- 1/4 cup red onion diced
- 1/4 cup celery diced
- 1/4 cup green pepper diced
- 1/4 cup yellow pepper diced
Garnish
- salt & pepper to taste
- garlic powder I recommend a light dusting.
- smoked paprika I recommend a slightly heavier dusting.
Instructions
- Wash each mini sweet pepper, cut the top off, scoop out any seeds, and slice the pepper in half lengthwise.
- Dice and measure the bell peppers, cucumber, celery, and red onion. Mix the ingredients in a medium bowl.
- Slowly combine a full 8 oz. container of vegan cream cheese to the diced vegetables until the mixture looks creamy.
- Spoon the mixture into the mini sweet pepper halves.
- Serve on a large platter, and enjoy!
Notes
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]]>The post Recipe: Summer Pasta with Sautéed Eggplant & Zucchini appeared first on Vegan Hostess.
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Hello everyone,
This hearty pasta dish comes together in under 30 minutes, but it looks like it would take much longer! It’s quick and easy—warm and inviting. It’s simply the perfect dish for a post-work date night. What’s your favorite date night dish? Let me know!
Jocelyn
PS – Like this recipe? Check out my homemade gnocchi!
* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase. All opinions are my own. I only work with companies and brands I personally support.
Summer Pasta with Sautéed Eggplant & Zucchini
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~10 minutes; Cook Time: 15-20 minutes; Yield: 6 servings
Ingredients
- 2 medium Japanese eggplants
- 1 medium zucchini
- 1 pound dry pasta, whole wheat fusilli
- 6 cloves, garlic, finely minced
- 1 jar of your favorite pasta sauce
- 4 tablespoons Italian seasoning (oregano, basil, thyme)
- 2 tbs, nutritional yeast
- red pepper flakes, to taste (I used 2 teaspoons)
- salt & pepper, to taste
- 3-4 basil leaves per dish, hand torn
- Follow Your Heart “parmesan,” garnish
- Daiya Mozzerella shreds, garnish
- extra virgin olive oil
Instructions
- Heat water in a large soup pot with a pinch of salt until boiling.
- While the water is coming to a boil, peel the eggplant and slice the zucchini and eggplant into small bite size pieces.
- Note, there is no need to salt/ weep the vegetables.
- Sauté the eggplant and zucchini in a sauce pan with extra virgin olive oil over medium heat until slightly tender and golden brown. Approximately 5 minutes.
- Mince the garlic, and add it to the sauce pan. Stir well.
- Add the pasta sauce, Italian seasoning, nutritional yeast, red pepper flakes, and salt & pepper, to taste.
- Lower the heat and simmer for 10 minutes.
- When the water starts boiling, add the whole wheat fusilli pasta, and cook according to package instructions.
- Drain the pasta and reserve some liquid to help thin the sauce.
- Put the pasta back in the pot, add the reserved liquid and the sauce mixture.
- Garnish with fresh basil and your favorite vegan cheese.
- Serve warm and enjoy!
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