Vegan Recipes!

You’ve been vegan for a couple of days do you feel? I know that I feel great. Light as a feather. I honestly don’t miss anything yet and I think that I may have just walked into a new lifestyle. I have enjoyed watching your vegan videos and reading your comments. I thank you for accepting the 12 Days A Vegan challenge! I found vegan recipes on Food Network to make life easier for you. I know you are probably missing your favorite foods right now..turn off those sad love songs..wipe the tears from your eyes…get up off of the floor and do something to your hair because your favorite foods are coming home baby..and they are here to stay! (Berry White voice) HaHa . Seriously though I’ve really looked out for you. Vegan Pancakes, Vegan Vanilla Cupcakes and Vegan Mac ‘N’ Cheese recipes below!

Vegan Pancakes


  • 2 cups all-purpose flour
  •  3 tablespoons sugar
  •  1 tablespoon baking powder
  •  Fine salt
  •  1 1/2 cups unsweetened plain soy milk
  •  1/3 cup virgin coconut oil, melted
  •  1 teaspoon pure vanilla extract
  •  4 teaspoons vegetable oil
  •  Maple syrup, nut butter or jam, for serving


  • Preheat the oven to 250 degrees F. Whisk together the flour, sugar, baking powder and 1 teaspoon salt in a medium bowl. Whisk together the soy milkcoconut oil and vanilla in a second medium bowl (don’t worry if the coconut oil clumps). Add the soy milk mixture to the flour mixture and gently fold until just combined (it’s OK if there are lumps).


  • Heat a nonstick griddle or large nonstick skillet over medium-low heat. Add 1 teaspoon of the vegetable oil. Once the pan is hot, add three 1/4-cup mounds of batter, evenly spaced, and cook until the pancakes begin to bubble and are golden brown, 4 to 5 minutes. Carefully flip the pancakes and cook until the underside is golden brown and the pancakes are cooked through, 3 to 4 minutes (adjust the heat as necessary for consistent browning). Repeat with the remaining vegetable oil and batter. Transfer the cooked pancakes to the oven to keep warm. Serve 2 per person with maple syrup, nut butter, jam or your favorite topping.

Vegan Vanilla Cupcakes


  • Cooking spray
  •  2 1/4 cups all-purpose flour
  •  1 cup granulated sugar
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon kosher salt
  •  1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
  •  1/2 cup packed light brown sugar
  •  1/2 cup vegetable oil
  •  2 teaspoons pure vanilla extract


  •  1/2 cup vegan margarine
  •  3 cups confectioners’ sugar
  •  2 tablespoons unsweetened vanilla almond milk
  •  1/2 teaspoon pure vanilla extract


  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with cooking spray.
  • For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it’s OK if there are lumps). Divide the batter evenly among the prepared liners.
  • Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners’ sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
  • Frost and decorate the cupcakes as desired.

Vegan Mac ‘N’ Cheese


  • 3 cups small cauliflower florets, chopped
  •  2 teaspoons extra-virgin olive oil
  •  1 large shallot, minced
  •  1 large clove garlic, minced
  •  Juice of 1 small lemon (about 2 tablespoons)
  •  1 tablespoon white or yellow miso paste
  •  2 teaspoons spicy mustard
  •  Kosher salt and freshly ground black pepper
  •  1/2 teaspoon ground cayenne pepper
  •  1/8 teaspoon ground turmeric
  •  3/4 cup plain unsweetened almond or other plant-based milk
  •  1/4 cup nutritional yeast flakes
  •  2 teaspoons packed brown sugar
  • 10 ounces shredded vegan Cheddar (about 2 1/2 cups)
  • 1 pound elbow macaroni


  • Bring a large pot of water to a boil.
  • Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
  • Heat the oil in the saucepanover medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
  • Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
  • Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
  • Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
  • Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.




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