Tortilla soup

Ingredients
2 tablespoons canola oil
16 ounces of frozen 3 pepper and onion stir fry mix
2 cloves garlic, minced
2 tablespoons ground cumin
28 ounce can crushed tomatoes
12 ounce can chopped green chile peppers
3 cups of water and 3 vegetarian bullion cubes (or substitute with vegetable broth)
1 tsp pepper
12 ounces frozen corn
14 ounce can great northern beans, drained and rinsed
Fritos
Avocados to top

Directions

• Heat oil on medium-high heat in a large pot. Add stir fry mix, garlic, and ground cumin. Sauté until vegetables are soft. Add tomatoes, chile peppers, water, bullion cubes, and pepper. Stir, bring to a boil, and then simmer on low for 30 minutes
• Add corn and beans. Heat through. Serve over a layer of fritos and top with avocado. 

Barbecue chili

Ingredients
1 yellow onion, chopped
4 cloves garlic, minced
1 red pepper, chopped
1 jalapeño, seeded and diced
2-3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
14 ounce can great northern beans, drained and rinsed
14 ounce can black beans, drained and rinsed
4 cups of water + 2 vegan bullion cubes (or 4 cups vegetable broth)
28 ounce can diced tomatoes, drained
1 tablespoon flaxseed
1 cup frozen corn
3 tablespoons barbecue sauce (I like Stubb's spicy!)

Directions

• Heat oil in a large pot over medium heat. Add onion and garlic. Cook until onion starts to turn translucent. Add red pepper and jalapeño. Cook for an additional few minutes until the pepper starts to soften. 
• Stir in spices, beans, water, bullion cubes, and tomatoes. Simmer on low heat for 20 to 30 minutes. Then add the remaining ingredients. Cook for 10 more minutes on medium low heat. 

Black bean and sweet potato enchiladas with avocado sauce

Ingredients
1 sweet potato, peeled and chopped
1 yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
14 ounce can black beans, drained and rinsed
1 cup green enchilada sauce
1/4 cup nutritional yeast
1.5 teaspoons ground cumin
2 tablespoons lime juice
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
4 large tortillas

Ingredients for avocado sauce
2 avocado, peeled and pitted
2 tablespoons water
3 tablespoons lime juice
1 cup cilantro, chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon ground cumin


Directions

• Add a sweet potato to boiling water and cook for 5 minutes to soften. 
• Heat a small amount of oil in a large pot over medium heat. Add onion and garlic. Cook until the onion starts to soften. Add bell pepper, black beans, and potato and cook for an additional few minutes. 
• Mix in enchilada sauce, nutritional yeast, cumin, lime juice, chili powder, and cayenne pepper.
• Add some of the mixture to a tortilla, wrap, and place in a large casserole dish. Repeat with the remaining tortillas. Pour any leftover filling onto the bottom of the casserole dish.
• Bake at 350 for 20 minutes.
• Combine the avocado sauce ingredients in a blender or food processor. Mix until smooth. Spread on top of the tortillas. 

Homemade chipotle bowls

Ingredients
1 cup brown rice, uncooked
1/4 cup cilantro
3 tablespoons lime juice
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 green bell pepper
1 red onion
Bragg's liquid aminos
ground cumin
14 ounce can of black beans, drained and rinsed
Salsa
Guacamole

Directions

• Cook rice according to package directions. In a blender, mix cilantro, lime juice, olive oil, and garlic until smooth. Add the mixture to the cooked rice and stir well.
• Cut bell pepper and red onion into large, bite size pieces. Add a small amount of oil to a pan and heat on medium. Add bell pepper, red onion, bragg's, and cumin. Cook until soft.
• Heat black beans in a microwave safe bowl for 1 minute.
• Combine all of the ingredients in a large bowl. 

Broccoli, potato, and cheese soup

Ingredients

1 tablespoon canola oil
3 cloves garlic, minced
1 yellow onion, chopped
4 stalks celery, chopped
2 large heads of broccoli, chopped
2 potatoes, peeled and chopped
3 cups water
1 vegan bullion cube
2 tablespoons nutritional yeast
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon black pepper
1/2 cup parsley, minced
Smoked paprika, to garnish

Cheese sauce:
2 tablespoons all purpose flour
1.5 cups almond milk
3/4 cup nutritional yeast
1 tablespoon non-dairy butter
1 tablespoon dijon mustard

Directions
1. Heat oil on medium heat in a large pot. Add garlic, onion, celery, broccoli, and potatoes. Cook for 5 minutes. Add water, bullion cube, nutritional yeast, cayenne pepper, and garlic powder. Continue to cook until the potatoes start to become tender.
2. Add the mixture to a blender and blend until smooth. Return the mixture to the pot. Add the remaining ingredients.
3. To make the cheese sauce, add flour to a medium size pot. Slowly whisk in milk and nutritional yeast. Cook over medium heat. Once warm, add butter and dijon mustard. Continue whisking and cook over medium heat for about 3 minutes. Add the cheese sauce to the soup and mix. Garnish with smoked paprika.

Falafel

Ingredients
14 ounce can chickpeas, drained
3 cloves garlic, minced
1/2 cup red onion, diced
3 tablespoons lemon juice
1/4 cup cilantro
1/4 cup parsley
1/4 cup flaxseed
1/4 cup breadcrumbs
1/2 tsp ground cumin
1/4 tsp red pepper flakes
canola oil for cooking
sea salt, optional

Directions

• Add chickpeas, garlic, onion, lemon juice, cilantro, and parsley to a food processor and pulse until almost smooth. Transfer the mixture to a bowl.
• Add flaxseed, bread crumbs, cumin, and red pepper flakes. Shape the mixture into patties.
• Heat canola oil in a skillet on medium high heat. Cook patties for a few minutes on each side until browned. Sprinkle a little sea salt on each side of the patty while cooking.
• Goes great on top of a salad!

Chickpea burgers

Ingredients
14 ounce can chickpeas/garbanzo beans, drained
1 cup brown rice, cooked
2 cloves garlic, minced
1 red pepper, diced
1 jalapeño, diced
1/4 of a red onion, diced
8-10 baby carrots, chopped or grated
1/4 cup parsley, chopped
3 tbsp spicy barbecue sauce
Red pepper flakes, to taste
3 tablespoons flaxseed
1/4 cup bread crumbs
flour, as needed

Directions

• Use a food processor to pulse the chickpeas until they are almost smooth. Transfer the chickpeas to a large mixing bowl and add the rice immediately after it is done cooking, while it is still hot. Mix the chickpeas and rice together.
• Add the vegetables, barbecue sauce, and red pepper flakes to the chickpeas and rice. Mix well. 
• Mix in the flaxseed and bread crumbs. Shape the mixture into patties. If the patties aren't forming well, add some flour to the mixture and repeat.
• Heat canola oil in a large skillet over medium high heat. Add the patties. Cook for a few minutes until they begin to brown, then flip and repeat with the other side. For a healthier option when you have more time, you can grill the patties.