Chickpea “Chicken” Salad

Learn how to make Vegan Chickpea “Chicken” Salad. This is a great substitute for chicken and tuna salad. You’ll be surprised how great it tastes.

Chickpea “Chicken” Salad

2 cans chickpeas
1 cup Vegenaise (or other egg free mayonnaise)
1 cup sweet pickle relish
1 cup finely chopped celery
1 cup finely chopped carrots

  1. Pulse chickpeas in a food processor until crumbled but not smooth.
  2. Transfer chickpeas to a bowl and add Vegenaise, relish, celery and carrots.
  3. Mix to combine.
Vegan Egg Salad

Vegan Egg Salad

If you miss eggs, this vegan egg salad will hit the spot. Thanks to Indian black salt and tofu, you get the taste and texture of eggs in this salad.

Get Kala Namak Salt on Amazon.com (Affiliate Link)

Vegan Egg Salad

Makes 2 ½ cups

12 oz extra firm tofu, pressed
⅓ cup vegan mayonnaise
½ cup sweet pickle relish
½ cup diced celery, about 2 ribs
2 teaspoons yellow mustard
½ – ¾ teaspoon Kala Namak salt (Indian black salt)
¼ teaspoon black pepper
¼ teaspoon sea or table salt

1. Steam tofu for 10 minutes, then put it in the refrigerator to cool.

2. In a medium bowl, mix together the mayonnaise, relish, celery, mustard, kala namak salt, black pepper and sea salt.

3. Chop the tofu into small pieces, then pour it into the dressing

4. Stir well and serve.

Vegan Carrot Cake with Cream Cheese Glaze

Vegan Carrot Cake with a Cream Cheese Glaze

If you like carrot cake, you’re gonna love this one! It’s so moist, it almost melts in your mouth. The secret ingredient to this vegan carrot cake…carrot puree.

Vegan Carrot Cake

1/2 cup non-dairy milk
½ tablespoon white vinegar
1 pound carrots, peeled and thinly sliced or 1 pound of shredded or matchsticks carrots
1 cup canola oil
1 cup of organic granulated sugar
1/2 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup of chopped walnuts (optional)
1/2 cup of golden raisins (optional)
1/2 cup shredded, unsweetened coconut (optional)
Vegan Cream Cheese Glaze

  1. Preheat oven to 325 degrees.
  2. Grease a bundt pan with oil and flour it.
  3. Pour the milk and vinegar into a small glass and stir. Set aside.
  4. Pour carrots in a saucepan and pour in enough water to cover; bring to a boil and boil for 15-20 minutes until soft.
  5. Drain carrots in a colander, then add to the bowl of food processor or container of blender. Cover and process or blend until pureed, about 20 seconds.
  6. In a large bowl, mix the canola oil, granulated sugar, brown sugar and vanilla with an electric mixer.
  7. Pour in the carrot puree and milk and mix again.
  8. In a large bowl, mix the flour, baking powder, cinnamon, baking soda, salt and nutmeg, until thoroughly combined.
  9. Add the wet ingredients to the dry ingredients and mix well with a spoon. Do not use an electric mixer.
  10. Fold in the walnuts, raisins and coconut, if using.
  11. Pour the batter into bundt pan.
  12. Bake for 50 minutes on 325 or until a toothpick comes out clean when inserted in the center.
  13. Let cake cool in the pan for 40-50 minutes until it is room temperature. The cake shouldn’t feel warm when you touch it.
  14. Turn out cake onto a plate and drizzle a thin layer of vegan cream cheese glaze over it.

If you are using 2, 9-inch cake pans, pour about 2 1/2 cups of batter in each and bake at 350 for 45 minutes.

Vegan Cream Cheese Glaze

Source: Vegan Cupcakes Take Over the World, adapted

1/4 cup vegan margarine, softened
1/4 cup vegan cream cheese, softened
1 cup organic confectioner’s sugar
1 teaspoon vanilla extract
Add 3 tablespoons non-dairy milk for a glaze

  1. Mix margarine and cream cheese with an electric mixer until just combined.
  2. Pour in ½ cup of the confectioner’s sugar and mix again.
  3. Continue to add ½ cup of the confectioner’s sugar at a time.
  4. Pour in vanilla extract and milk and mix again.
  5. Keep tightly covered and refrigerated until ready to use.
Vegan Peanut Butter Dip

Vegan Peanut Butter Dip

This is a perfect, easy dip that you should keep in your back pocket. It’s perfect for any occasion and will leave people begging for more!

Vegan Peanut Butter Dip

Source: Julie’s Eats and Treats, Adapted

Yield: 3 cups

I cup smooth peanut butter
8 oz package vegan cream cheese
3/4 cup confectioners sugar
1/2 cup nondairy milk
2 teaspoons vanilla extract

Mix all ingredients with an electric mixer, until smooth and well combined.

Grape Tomato Salsa

Grape Tomato Salsa

A fresh twist on an old favorite! This grape tomato salsa is just as tasty as it is attractive. It’s quick to throw together too! Make it your own – add cilantro, black beans, mango, pineapple…whatever you like!

Grape Tomato Salsa

Source: Micah Fairchild

Yield: 2 cups

1 pint grape tomatoes, quartered
⅓ cup minced red onion (about half an onion)
2 tablespoons minced jalapeno pepper* (about 1 pepper)
2 tablespoons rice wine vinegar or lime juice
2 teaspoons agave nectar
¼ teaspoon salt
¼ teaspoon black pepper

Mix everything together well and enjoy!

*leave in seeds and ribs if you want more heat

Delicious vegan food that everyone will love