Sandwiches/Wraps Archives - Make It Dairy Free

Chipotle Spiced Veggie Burritos

Andrew Bernard — Sun, 30 Jul 2023 12:51:16 +0000

These easy Chipotle Spiced Veggie Burritos are so easy to make and ready in under 20 minutes! A great on the go option!

If you are the type of person that could throw anything into a tortilla wrap and be happy, then you are going to absolutely love these vegan chipotle spiced veggie burritos.

They are the perfect way to use up all that zucchini that either you are growing or your neighbor keeping stuffing in your mailbox!

You have to give it a try!

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Why You’ll Love This Dish

Versatile – It’s so easy to switch up the vegetables or even swap out the sauce in this recipe. Once you have the base of what you want, it’s a great recipe to play around with
Great for Meal Prep – the ingredients in this are great for prepping ahead and then rolling up in a wrap when you are ready throughout the week
Allergen Friendly – this recipe is easily top 9 allergen free so it’s perfect for anyone!

🥘Recipe Ingredients

Gather your ingredients!

Veggies – we are using broccoli, onions and zucchini for the veggies in this recipe. The balance of textures between the ingredients really help to make a great mouth feel
Rice – in a burrito, rice helps to add a grain that will keep you fuller for longer while not breaking the budget
Chipotle Sauce – you can store bought sauce, but we love using adobo peppers, oil, vinegar, and agave to have an amazing balance of sweet, spicy and salt.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

Veggies – swap the broccoli for cauliflower and the zucchini for yellow squash for the easiest substitutions. Also you could use any color onion in this recipe, but note that cooking red onions gives them a grayish hue.
Rice – rice can be subbed with quinoa, bulgar wheat, farro, and more
Chipotle Sauce -feel free to use your favorite sauce
Stretch this meal – Feel free to add even more vegetables like peppers, carrots, tomatoes, potatoes, corn, and more. Or even something like mushrooms, avocado (not cooked) and tofu can also be added to stretch.

Step by Step Instructions for chipotle spiced veggie burritos:

Step 1. Heat oil in a heavy bottomed skillet over medium heat. Add broccoli pieces.

Step 2. Stir together and allow to sear and cook for a few minutes. Be careful not to burn. Reduce heat if you notice it is burning.

Step 3. Add onions, zucchini, salt and pepper. Stir together.

Step 4. Add in smoked paprika and stir. Allow to cook for a few minutes until broccoli is tender but still has a snap to it. Remove from heat and add basil. Stir together.

Recipe FAQs:

Can I make this dish top 9 free?

Yes. The only thing in this recipe that is a top 9 allergen is sesame seeds. All you have to do is omit them. You can add chia seeds, but at the end, if you’d still like that texture.

Can I prep this dish ahead of time?

Yes. Once cooled, place in a sealed container and in the fridge for up to 4-5 days. We recommend rolling in tortilla wraps as you are ready to eat and not ahead of time.

Can I double this recipe?

Yes! This recipe can be doubled, tripled, etc to be what you need. You will need to use a larger skillet.

Can this be frozen?

We do not recommend freezing this dish.

Other Vegan Wraps or Sandwiches Recipes to Consider:

Chipotle Spiced Veggie Burritos

These easy Chipotle Spiced Veggie Burritos are so easy to make and ready in under 20 minutes!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings wraps

Calories 493kcal

Author Andrew Bernard

Ingredients

For the sauce

1-2 chipotles in adobo, finely chopped (more or less to taste)
3 tablespoon olive oil
2 tablespoon adobo sauce
2 tablespoon sesame seeds
2 tablespoon maple syrup (or agave)
1 tablespoon apple cider vinegar
⅛ teaspoon salt, more or less to taste

For the Veggie Wrap

2 tablespoon olive oil
1 head broccoli, cut into bite size pieces with stem
1 small zucchini, thinly sliced
½ large yellow onion, thinly sliced
1 teaspoon smoked paprika
¼ teaspoon salt, more or less to taste
¼ teaspoon pepper, more or less to taste
⅓ cup fresh basil
2 cups cooked rice
4-6 tortilla wraps (burrito size or desired size)

Optional Ingredients

plant based cheese,
cherry tomatoes, quartered
avocado, cubed

Instructions

In a small bowl, whisk together ingredients for the sauce. Set aside.
In a heavy bottomed pot, add oil over medium heat. Add broccoli and stir together. Cook for 4-6 minutes, stirring occasionally. Careful not to burn.
Add zucchini and onions and stir together. Sprinkle with smoked paprika, salt, and pepper and stir together again. Cook for another 3-5 minutes. Remove from heat and add basil. Stir together.
On a wrap, add some rice, some of the vegetable mixture, desired amount of sauce and any optional ingredients. Fold up. Repeat with remaining mixture.

Video

Nutrition

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The post Chipotle Spiced Veggie Burritos appeared first on Make It Dairy Free.

Crispy Peanut Butter Tofu Lettuce Wraps

Andrew Bernard — Sun, 25 Jun 2023 14:18:20 +0000

The flavor inside these Crispy Peanut Butter Tofu Lettuce Wraps is off the charts! You’ll be amazed at how easy it is to make!

Getting the perfect crispy tofu isn’t always easy, but with these crispy peanut butter tofu lettuce wraps you’ll learn how to make the crispiest pan fried tofu every single time.

This is the type of tofu recipe that is perfect year round. You can count on this recipe to be the perfect recipe for your meal rotation or when you are in a cooking rut to get you inspired again..

Paired with lettuce wraps for a fun, vibrant, and low caloric option or feel free to toss over rice, noodles, or in a tortilla wrap.

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Why You’ll Love This Dish

Simple – This recipe doesn’t need a lot of ingredients to make it and most of them you’ll have on hand if you cook often!
Flavorful – Even though it’s simple, the flavorful results are HUGE!
Gluten Free – this is an easy recipe to make for our gluten free friends

🥘Recipe Ingredients

Gather your ingredients!

Tofu – We are using super firm tofu in this recipe because it holds up well and doesn’t crumble
Cornstarch – is used to get the crispy coating on the tofu when shallow frying. You want to make sure to evenly coat and not over coat them as that will leave a floury taste that’s unpleasant
Peanut Sauce – We are using a combination of ginger, lime, peanut butter, sesame oil, rice vinegar, maple syrup, coconut aminos and sriracha to make this peanut sauce.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

Tofu – Firm or Extra Firm tofu that has been pressed out will also work. Alternatively you could try this with Pumfu or chickpea tofu for a soy free option or use something like chickpeas or cauliflower instead.
Cornstarch – arrowroot powder is a good substitution
Peanut Sauce – Feel free to use store bought peanut sauce if you’d like this to go faster, just know the flavor will be altered. Alternatively, you could use sunflower seeds or butter to make it nut free.
Stretch this meal – Feel free to add vegetables like carrots, snap peas, mushrooms or broccoli to this.

Step by Step Instructions for crispy peanut butter tofu lettuce wraps:

Step 1. In a bowl, add all the ingredients for your peanut sauce. Mix them together well until you have a smooth, creamy consistency. Set aside.

Step 2. In a large skillet over medium heat, add oil and then the cubed and cornstarch coated tofu. Make sure not to overcrowd your pan. Cook for 1-2 minutes and then flip and repeat until you tofu is golden brown. Careful not to burn.

Step 3. Add in some of the peanut sauce and stir to coat well. Cook for 2-3 minutes.

Step 4. Add in some green onions and stir together. Remove from heat. Use in lettuce wraps or as desired.

Recipe FAQs:

Can I make this dish top 9 free?

You can sub the peanuts/peanut butter for sunflower seeds and sunbutter but the taste will alter. Alternately, you could use another safe for you sauce instead.

Can I prep this dish ahead of time?

This dish is best served immediately, however, it’s still great just not as crispy on subsequent days. Once made, let cool completely and you can store in an air tight container in the fridge for 3-4 days. To get crispy again, we’d recommend air frying for 3-5 minutes.

Can I double this recipe?

Yes, just make sure to cook the tofu in batches to not overcrowd your pan.

Can this be frozen?

No, we don’t recommend freezing this dish.

Other Vegan Tofu Recipes to Consider:

Crispy Peanut Butter Tofu Lettuce Wraps

The flavor inside these Crispy Peanut Butter Tofu Lettuce Wraps is off the charts! You'll be amazed at how easy it is to make!

Course Appetizer, Main Course

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 428kcal

Author Andrew Bernard

Equipment

Large Skillet

Ingredients

For the sauce

4 cloves garlic, minced
1 juice of a lime
1 inch ginger root
½ cup creamy peanut butter
⅓ cup coconut aminos
2 tablespoon toasted sesame oil
1-2 tablespoon maple syrup
2 tablespoon sriracha, more or less to taste
1 tablespoon rice vinegar

For the Tofu

1 block super firm tofu, cubed (can use firm or extra firm as well)
1-2 tablespoon cornstarch
2 tablespoon peanut oil (can sub with another oil)
½ cup green onions, divided

Add-ons

1 package butter lettuce
1 cup red cabbage, chopped
½ cup peanuts, chopped
⅓ cup carrots, diced
lime wedges, juiced over wraps

Instructions

Whisk all the ingredients for the sauce together in a bowl. Stir until a smooth consistency. Set aside. In a resealable bag, add the cubed tofu and 1 tablespoon cornstarch. Carefully shake until no cornstarch remains loose and tofu is lightly coated. Add addition cornstarch if needed 1 teaspoon at a time but DO NOT over coat the tofu.
Add oil to a large skillet over medium heat. Once hot, add the tofu (in batches if needed to not overcrowd). Cook 1-2 minutes then flip and repeat until tofu is golden brown. If working in batches, move to a paper towel lined plate and repeat until all your tofu is cooked.
Add tofu back to skillet with half of the sauce. Stir together and cook until it's been heated through, about 1-3 minutes. Add in half the green onions and stir together. Remove from heat.
Add tofu to lettuce wraps with remaining green onions and top with add-ons suggested above if desired. Drizzle with more peanut sauce.

Nutrition

The post Crispy Peanut Butter Tofu Lettuce Wraps appeared first on Make It Dairy Free.

Vegan Chickpea Caesar Wraps

Andrew Bernard — Tue, 31 Aug 2021 14:08:34 +0000

These vegan chickpea caesar wraps are ready in just 15 minutes and loaded with delicious flavor.Perfect for quick meals on the go!

You will love how easy these vegan chickpea Caesar wraps come together.

Listen, we know it’s hard to create meals day after day, especially when the days are warm. It’s like on those days the heat warps our brain. There’s probably some scientific reasoning behind that, but that’s not why you’re here.

Wraps are the perfect way to get food on the table and into the mouths you have to feed with very little effort. In fact, kids can make this pretty much on their own.

The thing about wraps though is even those can become mundane and boring. Switching it up with something like these vegan caesar wraps gives you a new idea, fresh tastes, and great flavor with very little effort.

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Vegan Chickpea Caesar Wraps INGREDIENTS:

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these vegan wraps:

For the Dressing

vegan mayo – the base of any caesar dressing is mayo. If you need an idea of our favorite check out our vegan mayo review.
vegan parmesan – Our favorite is Violife that you can shred easily and the flavor really packs into to make the perfect Caesar dressing
capers – because we are vegan we don’t use anchovies which is typically found in caesar dressing; however, capers still give that briny flavor that we get without the harm.
garlic and other seasonings – these are curated together to give the best flavor and taste

For the Wraps

chickpeas – chickpeas are easy, cost effective and simple ingredient that makes a great addition and swap for chicken in this recipe
hearts of romaine – it’s not caesar wraps without lettuce! We love chopping hearts of romaine for a great balance of texture
croutons – Finding vegan croutons is actually not easy to do. Most contain cheese. Look for seasoned varieties instead of cheese flavored. Usually store brands are the best bet. Whole Foods definitely has some.
tomatoes and avocado – These are just some of our own personal preference as additional toppings for our wraps, but feel free to use whatever you like!
tortilla shells – We use burrito size tortilla shells to make the best

Frequently Asked Questions:

CAN I PREP THIS AHEAD?

Yes! We recommend that the wraps not be made until ready to eat so the tortillas don’t get soggy but the chickpeas mixture itself and the caesar dressing can be made up to a week in advance. You can also chop the lettuce and store separately.

CAN THESE BE TOP 8 ALLERGEN FREE?

Yes! You should also choose a gluten free tortilla if needed, such as a coconut wrap or a collard wrap. You can even use the hearts of romaine as your wrap.
Use gluten free croutons or another crunchy gluten free addition like tortilla strips.
Follow Your Heart parmesan is Top 8 Free and you can check out our vegan mayo review to see the best option for your allergens.

What other vegan recipe ideas could I make?

If you like this idea of vegan wraps, then we have some other ideas that we think you’d like as well.

Pin these Vegan Chickpea Caesar Wraps for later!

Vegan Chickpea Caesar Wraps

These vegan chickpea caesar wraps are ready in just 15 minutes and loaded with delicious flavor. Perfect for quick meals on the go!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings wraps

Calories 581kcal

Author Andrew Bernard

Ingredients

For Caesar Dressing

½ cup vegan mayo
6 cloves garlic
¼ cup vegan parmesan cheese
2 tablespoon fresh lemon juice
2 tablespoon red wine vinegar
2 tablespoon olive oil
4 teaspoon capers
1 teaspoon ground mustard
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder

For the Wraps

1 15oz can chickpeas, drained and rinsed
2 tablespoon lemon juice
1 teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon pepper
1 hearts of romaine, chopped
1 ½ cups croutons, divided
1 large tomatoes, sliced thin
1 avocado, sliced thin
4 burrito tortilla shells

Instructions

For the Dressing

Using a food processor, add ingredients and blend until smooth. Set aside.

For the Wraps

In a bowl, combine the chickpeas, lemon juice, garlic powder, smoked paprika, salt and pepper. Stir together well.
Lay out a tortilla. Spread 2-3 tablespoon dressing in a line. Divide equally chickpeas, lettuce, tomatoes, avocado and croutons. Fold up and make the remaining tortillas.
Serve with remaining dressing as desired

Nutrition

The post Vegan Chickpea Caesar Wraps appeared first on Make It Dairy Free.

No Knead Vegan Rosemary Focaccia Broccoli and Mozzarella Sandwich

Andrew Bernard — Sat, 14 Aug 2021 14:00:00 +0000

Focaccia makes the perfect sandwiches with its soft inside and crusty, beautiful outer layer. You will be amazed at this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich.

Sandwiches are sometimes underrated. However, you can rest assured that this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich is nothing that should be underrated.

We know it may sound simple – bread, broccoli, and mozzarella. But the flavor that is in the throughout this dish is out of the world. You may not think this combination would be worth anything writing home about, but once you give it a try, you will be shocked at how something so easy could be so good.

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No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich INGREDIENTS:

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich:

For the Focaccia

Flour – we are using all purpose flour for this recipe for ease of access
Instant Yeast – this helps our dough rise faster than other forms of yeast
Vegan Cane Sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
Olive Oil – this Italian bread is made with oil to give it it’s texture, especially the crisp outside and soft inside texture
Rosemary – the fresh herb gives so much flavor to the dish
Broccoli – Besides our focaccia this is the star of our dish!
Shallot – have a muted onion flavor with a hint of garlic and a hint of sweetness to make this dish taste so great
Seasonings – this unique blend of spices is key to perfecting our sandwich. They all have a role so we recommend sticking to the list.
Vegan Mozzarella – in the photos we are use Miyokos vegan mozzarella wheel

SUBSTITUTIONS AND VARIATIONS:

Flour – bread flour could also be used in this recipe with no other changes made
Yeast – active dry yeast can also be used in the same quantity; however, it may take longer to rise. make sure you allow it to double in size before moving to the next step
Vegan Cane Sugar – You can sub agave, maple syrup, date sugar/syrup or coconut sugar
Rosemary – you can try other herbs too like oregano or thyme
Broccoli – Cauliflower could be switched for the broccoli or just use the focaccia bread for your favorite sandwich
Shallot – yellow or sweet onions can be used also
Vegan Mozzarella – you can try vegan cheddar, gouda, provolone or other vegan cheese that you love

Frequently Asked Questions:

WHAT IS THE BEST FLOUR TO USE FOR VEGAN FOCACCIA?

We prefer using bread flour for this vegan dough recipe; however, all purpose or wheat flour would also work. We even say to use all=purpose flour for ease of use.
Even a mix of half all-purpose and half whole wheat will work with this recipe.
We cannot currently recommend a gluten free flour or mix at this time. We are adamantly working on creating a gluten free dough.

CAN I PREP THIS VEGAN SANDWICH AHEAD?

Yes! You sure can!
For your dough, once your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
Alternatively, once made it will last covered at room temperature (on the counter) for up to 3 days or your can place, wrapped tightly, in the freezer for up to 3 months.
We do not recommend making entire sandwiches with broccoli on them ahead of time.

IS THIS VEGAN FOCACCIA SANDWICH RECIPE TOP 8 ALLERGEN FREE?

Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
Otherwise, make sure you are use a safe for your vegan cheese.

What other vegan sandwich ideas could I make?

Pin this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich for later!

No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich

Focaccia makes the perfect sandwiches with its soft inside and crusty, beautiful outer layer. You will be amazed at this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich

Course breads

Cuisine American

Prep Time 10

Cook Time 30

Rise Time 1 35

Total Time 2 15

Servings sandwiches

Calories 465kcal

Author Andrew Bernard

Ingredients

For the Focaccia

3 ½ – 4 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
1 package instant yeast (1 package = 2 ¼ tsp)
2 tablespoon vegan cane sugar (sub for agave or maple syrup – if subbing add to wet ingredients)
2 teaspoon salt
1 ½ cups water
½ cup olive oil, divided
2 sprigs fresh rosemary
1-2 teaspoon thick salt, more or less to taste

For the Broccoli Filling

1 head broccoli, cut into bit sized pieces
2 teaspoon olive oil
1 shallot, thinly sliced (or half of a sweet onion)
½ lemon, juiced
2 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon red pepper flakes, more or less to taste
½ teaspoon sea salt, more to taste
½ teaspoon fresh cracked black pepper, more to taste

Additional Toppings

8 oz vegan mozzarella, more to taste
tomato slices
spinach
any additional toppings

Instructions

For the Focaccia

In a large bowl, whisk together 3 ½ cups flour, yeast, sugar and salt.
Add in the water and ¼ cup olive oil. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
When ready, add 2 tablespoons olive oil to to a 10×15 baking tray (like a jelly roll pan). Spread and stretch the dough to fill the tray.
Dampen a towel and cover the dough on the tray. Let it sit until doubled in size, approximately 25-45 minutes.
Once doubled, add another 2 tablespoons oil over the top.
Using your finger tips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan).
Sprinkle rosemary and salt across the top.
Bake at 400° for 20 – 25 minutes or until the bread is golden brown on top.

For the Broccoli

While the bread is cooking, bring a large pot of water to a boil.
Add broccoli and cook for 6-8 minutes. Drain and run cold water over to stop cooking.
In a large skillet, add oil over medium heat. Once hot, add in shallot slices. Saute for 15-20 minutes, stirring often so it doesn't burn. Cook until caramelized.
Add in broccoli to skillet, stir together. Then add in lemon juice, soy sauce, garlic powder, onion powder, red pepper flakes, salt and pepper. Stir together well and cook for and additional 3-4 minutes or until heated throughout.
Cut bread into sandwich size pieces and then layer with broccoli mixture, vegan mozzarella, and any additional toppings you desire.
Leftover focaccia may be store in an air tight container on the counter, while broccoli mixture should be stored in the fridge. Do not prep extra sandwiches ahead of time. Fresh focaccia should be eaten or frozen within 3 days.

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition

The post No Knead Vegan Rosemary Focaccia Broccoli and Mozzarella Sandwich appeared first on Make It Dairy Free.

Slow Cooker Vegan Sloppy Joes

Andrew Bernard — Wed, 11 Aug 2021 14:01:56 +0000

These easy slow cooker vegan sloppy joes are a great meal prep dinner idea! Takes minutes to prep and ready in a few hours! Flavorful, kid-friendly, and great for a crowd.

Sloppy joes themselves are really easy to make; however, these slow cooker vegan sloppy joes are even easier. Literally we are just going to throw most of our ingredients together in an slow cooker and then the recipe is good to go.

If you want an easy, kid-friendly, vegan-dinner idea, then this is one of the best recipes for you to make.

While sloppy joes are usually themselves, by slow cooking this recipe, the flavor is able to get soaked in even longer and the taste is absolutely impeccable.

Lentils are a great meat replacement because they are filling and take on somewhat of a similar texture in that they are hearty.

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SLOW COOKER VEGAN SLOPPY JOES INGREDIENTS:

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy crockpot vegan sloppy joes:

lentils – you want to use green or brown lentils for this recipe. Red lentils break down too much so they won’t be great for this recipe
onions, garlic, and bell peppers – These three are our aromatics of the dish and create the base layer of flavor that is perfect is giving this knock off burger lots of flavor.
seasonings- We have a unique blend that we highly suggest not altering. Obviously, you can taste and adjust as needed, but we definitely recommend starting with the base we suggest
diced tomatoes – We love fire roasted tomatoes in this dish. Adding the tomatoes into the lentils when it first start cooking allowing for the flavor to develop
soy sauce and liquid smoke – the soy sauce gives us an umami flavor and the liquid smoke helps the recipe seem like it’s been out under a smoker for hours
ketchup, yellow mustard, brown sugar – these three are the base of any sloppy joe recipe and give that sloppy yet sweet

SUBSTITUTIONS AND VARIATIONS:

lentils – you could sub the dried lentils for canned lentils. If you do this, reduce the stock to ¾ cup.
diced tomatoes – While we love fire roasted tomatoes in this dish, any diced tomatoes would work
soy sauce and liquid smoke – soy sauce can be swapped with coconut or liquid aminos if needed
yellow mustard – try swapped the yellow mustard for dijon for a little different taste
brown sugar – replace with coconut sugar, date sugar or a syrup like maple syrup

How do I make the best slow cooker vegan sloppy joes?

The biggest tip that we can give here is to not overcook it. Most slow cooker recipes need between 4 and 8 hours; however, this one only needs 3. Other than that, follow the exact recipe amounts.

How do I make this vegan sloppy joes faster?

If you need to make this recipe faster, we suggest you follow our recipe for our regular (non-slow cooker) vegan lentil sloppy joes.

Frequently Asked Questions:

CAN THIS BE TOP 9 ALLERGEN FREE VEGAN SLOPPY JOES?

This recipe is already very allergen friendly. You just need to swap the soy sauce for coconut aminos or a no soy soy sauce depending on your allergens.

CAN I PREP THIS VEGAN DINNER AHEAD?

Yes! Once made and cooled, this sloppy joes recipe can be stored in an air tight container for up to 5-7 days.

How do you reheat vegan sloppy joes?

You can do it in the microwave for 60-90 seconds depending on the amount or you can add into a saucepan over medium low heat for 5 minutes or until heated through. Either way you choose, you may want to add a splash of vegetable stock before reheating.

What other easy vegan dinner ideas could I make?

Vegan Beefless Stew
Taco Bell Copycat Mexican Pizza
Easy Black Bean Tacos
Vegan Lentil Tacos with Spinach and Feta
Vegan French Bread Pizza

Pin these slow cooker vegan lentil sloppy joes for later!

Slow Cooker Vegan Lentil Sloppy Joes

These easy slow cooker vegan sloppy joes are a great meal prep dinner idea! Takes minutes to prep and ready in a few hours! Flavorful, kid-friendly, and great for a crowd.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings sandwiches

Calories 314kcal

Author Andrew Bernard

Ingredients

1 cup dried lentils (green or brown)
1 sweet onion, diced
4 cloves garlic, minced
1 red bell pepper, diced (other colors work too)
2 ½ tsp garlic powder
1 ½ teaspoon chili powder
1 ½ teaspoon smoked paprika
1 15oz can diced fire-roasted tomatoes (NOT drained)
2 tablespoon soy sauce (can use coconut aminos or no soy soy sauce)
2 teaspoon liquid smoke
2 ¼ cups vegetable stock
1 ½ cups ketchup
¼ cup brown sugar (can sub coconut sugar)
4 teaspoon yellow mustard
1-2 tablespoon sriracha, optional only if you want it spicy
8 hamburger buns

Instructions

Into a slow cooker add everything from the lentils to the vegetable stock. Stir very well together.
Turn on slow cooker. Cook on low for 6 hours or high for 3. Do not overcook. Most all of the liquid should be evaporated, if not all to continue cooking a bit longer.
Remove lid and add in the ketchup, mustard, and brown sugar. If wanting it spicy, add the sriracha.
Stir together and serve on buns.

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

*Please see notes for tips and tricks

Nutrition

The post Slow Cooker Vegan Sloppy Joes appeared first on Make It Dairy Free.

Vegan Pulled Chicken Sandwiches

Andrew Bernard — Wed, 30 Jun 2021 14:10:41 +0000

These easy vegan pulled chicken sandwiches are ready in just 15 minutes for a simple yet delicious vegan dinner idea.

If you are looking for a really simple vegan dinner idea then look no further. These vegan pulled chicken sandwiches are absolutely amazing.

Sometimes when you are running short on time, you are looking for a simple dinner but that doesn’t mean that you don’t want something with flavor. In fact, far from it.

So if you have or can grab a bag of vegan chicken then you are already halfway through this recipe!

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VEGAN PULLED CHICKEN INGREDIENTS:

Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan dinner recipe:

Vegan chicken – for these photos we used Daring brand, but you can use your favorite vegan chicken brand
Seasonings – we are using a combination of brown sugar, smoked paprika, garlic powder, cumin, salt, dry mustard, chili powder, and black pepper for the ultimate
BBQ Sauce – we love our homemade vegan bbq sauce for even more ultimate flavor for this recipe

Substitutions and Variations:

Vegan chicken – you can use jackfruit, oyster mushrooms, soy curls for this recipe as well
Seasonings – you could use an all-purpose BBQ seasoning blend if you wanted to use that instead
BBQ Sauce – any store bought brand will work or you can switch up the sauce completely to make other flavors

Can I make vegan pulled chicken sandwiches top 8 allergen free?

Yes! Use a top 8 free bbq sauce and buns. For the “chicken” we’d recommend jackfruit or mushrooms (or something else similar)

Can I prep this ahead of time?

Yes! This is best served the same day; however, it can be reheated up to 5 days later.

What BBQ sauce do you use?

We highly recommend using our homemade vegan BBQ sauce; however, you can use whatever your favorite sauce is! You could even switch it up with other sauces as well.

Can I make this in a skillet?

Yes! However, you should cook on low heat with a lid for 25-30 minutes. You will also want to increase the amount of bbq sauce to 1 full cup. The texture will not be as good as the instant pot method, but still delicious.

What other easy vegan dinner ideas could I make?

Pin these vegan pulled chicken sandwiches for later!

Vegan Pulled Chicken Sandwiches

These easy vegan pulled chicken sandwiches are ready in just 15 minutes for a simple yet delicious vegan dinner idea.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings sandwiches

Calories 214kcal

Author Andrew Bernard

Ingredients

1 tablespoon brown sugar
2 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon chili powder, optional
½ teaspoon black pepper
8 oz vegan chicken (Daring is used in photos)
2 tablespoon olive oil
½ cup vegan bbq sauce

Instructions

Into a bowl, add all the ingredients from brown sugar to black pepper. Stir together.
In a separate bowl add the vegan chicken pieces and oil and toss to coat. Add the dry bbq seasoning blend. Stir to coat.
Turn a pressure cooker onto to the saute feature. When heated, add the seasoned vegan chicken and cook for 5-6 minutes, flipping halfway through.
Add in the bbq sauce and toss to combine. Add the lid and seal. Turn pressure cooker to manual high heat and cook for 5 minutes then quick release.
Transfer the cooked vegan meat to a bowl to shred with two forks before going back in the sauce.

Notes

*Nutritional facts are just estimates. Will vary based on ingredients used.

Nutrition

The post Vegan Pulled Chicken Sandwiches appeared first on Make It Dairy Free.

Spicy Vegan Cauliflower Burger

Andrew Bernard — Tue, 08 Jun 2021 14:24:25 +0000

These spicy vegan cauliflower burger can be air fried or deep fried and is absolutely delicious. You will be shocked at how amazing the texture of this vegan sandwich is when you bite into it!

Recently, we posted the most delicious vegan bbq cauliflower wings. When we did that a few people mentioned that they’d love to put it onto a sandwich. We knew that those wings would be perfect for that, so we are bringing you these delicious spicy vegan cauliflower burgers.

Now, before we get into anything, no it doesn’t have to be spicy (keep reading for that).

Our goal here was a soft interior piece of cauliflower with the crispy outer crunch layer from the breading. We followed the same process as far as breading goes with the wings but did switch up the seasonings a bit.

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SPICY VEGAN CAULIFLOWER BURGER INGREDIENTS:

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these vegan cauliflower sandwich:

Cauliflower – The star of this dish is cauliflower. It’s inexpensive, easily accessible, and easy to use. When used with this cooking method, you’ll be shocked at how good it is.
Flour – We use all purpose flour as part of the breading method to add a nice coating and give the perfect texture
Corn Flour – A must for the golden texture and the absolute crunchiness vegan cauliflower sandwich you’ve had
Bread Crumbs – We prefer panko bread crumbs for this recipe. Just make sure whether you use panko or traditional that it is vegan as many regular breadcrumbs contain milk.
Hot Sauce – We start infusing the spicy flavor right into the batter.
Dairy Free Milk – We lean towards oat or almond, but any dairy free milk works here.
Apple Cider Vinegar – When you combine vinegar with dairy free milk you get a vegan buttermilk and we wanted those flavors here together.
Oil – We are using vegetable oil because it’s a great neutral oil that is great for deep frying and allows the food to retain it’s flavor without any compromise.

SUBSTITUTIONS AND VARIATIONS:

“Meat” Base – While we love cauliflower and thing you will too, you can definitely play around with the base of this recipe with the batter. Try oyster mushrooms, tofu, seitan, jackfruit, and more.
Flour – You can use whole wheat flour for this recipe, in addition to gluten free 1:1 blend like King Arthur or Bob’s Red Mill
Corn Flour – You can replace this with all flour but the texture will be different. It will still be good though.
Bread Crumbs – Most breadcrumbs contain dairy so are not vegan, but if you do have regular breadcrumbs you can use those. Alternatively you could switch it up and try crushed chips, cornflakes, and more.
Hot Sauce – If you don’t want this to be spicy, you can omit this.
Liquid – While not as much flavor, you could swap the dairy free milk with water
Acid – you can use white vinegar or fresh squeezed lemon juice as well
Oil – You want to use a high heat oil that is neutral in flavor – other options would be canola, corn, peanut, soybean or avocado oil.

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THIS AHEAD OF TIME?

This dish is best served fresh out of the skillet. But good news is that you can heat that back up! We recommend doing so in an air fryer for 7-10 minutes. We recommend not adding any sauce if possible for the ones that you aren’t going to eat. Consume within 3-5 days.

Can vegan cauliflower patties be frozen?

Yes! You can freeze vegan cauliflower steaks for up to 3 months at a time. Store in an air tight freezer bag or container.

Can I make half a batch? (or can I double, triple, etc)?

Yes! If making half a batch, then you can halve the batter ingredients. Similarly if you are doubling the recipe, you will add twice as much of every ingredient.

CAN I MAKE THIS TOP 8 ALLERGEN FREE?

Yes. You’ll want to use both Gluten Free 1:1 flour and breadcrumbs. For the vegan mayo, use a soy free version.

Why do you have to boil the cauliflower first?

Often time when people make cauliflower steaks, the inside is still a bit firm. To get the best, closest to meat texture, we boil the cauliflower to get it a bit softer first. The end result is the perfect texture both inside and out.

Can I make this oil free in an air fryer?

Yes! We suggest not overcrowding the pan or basket of your air fryer. Then work in batches to cook at 425 degrees F for 10-15 minutes or until desired texture. It will not be as golden brown as the ones in the photos, but these are still great!

WHAT OTHER SAUCES SHOULD I USE TO SPREAD OVER THE CAULIFLOWER IF I DON’T WANT SPICY MAYO?

Try swapping the vegan spicy mayo with one of our vegan homemade BBQ sauce recipes, but here’s all our flavors:

10 minute vegan cheese sauce
vegan peach BBQ Sauce.
vegan blueberry BBQ sauce
traditional homemade vegan BBQ sauce

Any of these can be used and they are absolutely delicious! Of course you can use your own homemade version as well.

WHAT DO I EAT WITH A SPICY VEGAN CAULIFLOWER BURGER?

You can definitely eat these just buy themselves; however, here’s a few side dish ideas:

What other vegan cauliflower recipes would I like?

Cauliflower is an excellent vegetable for a variety of dishes! Here’s a few we think you would like:

Easy Vegan Whole Roasted Cauliflower
Vegan Cauliflower Tinga Tacos (photo above)
Vegan Cauliflower Coconut Curry
Buffalo Cauliflower Wings
Vegan Kung Pao Cauliflower
Vegan Orange Cauliflower

Spicy Vegan Cauliflower Burger

Spicy vegan cauliflower burger can be air fried or deep fried. Absolutely delicious. You'll be shocked at the texture of this vegan sandwich.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings burgers

Calories 807kcal

Author Andrew Bernard

Ingredients

1 head of cauliflower, cut into 3-4 steaks
1 cup all purpose flour
½ cup corn flour
1 – 1 ½ cups dairy free milk
2 tablespoon apple cider vinegar
3 tablespoon hot sauce (make sure it's vegan)

For the Breading

3 cups vegan panko breadcrumbs

Vegan Spicy Mayo

½ cup vegan mayo
1 teaspoon hot sauce (make sure it's vegan)
1 teaspoon smoked paprika
½ teaspoon garlic powder

Additional Ingredients

1 quart vegetable oil, for frying
4 sandwich buns
lettuce
tomato
pickles
additional sandwich toppings of choice

Instructions

Rinse cauliflower. Cut into steaks by slicing head into ¾-inch-thick slices.
*The outer slices will fall apart – you can simply cook them as florets together with the steaks. Plan on getting three (possibly 4) steaks out of each cauliflower head.
Bring a large pot of water to a boil, and boil steak for 4-5 minutes. Drain immediately.
In a wide bowl, add flour and corn flour. Whisk together.
Add in dairy free milk, vinegar and hot sauce. Whisk together. You want a thick pancake like batter. If you have more of a dough, add a little more dairy free milk at a time up to an additional ½ cup.
In another wide bowl add the breadcrumbs.
Add a cauliflower steak to the wet mixture and move around to coat everything evenly. Let excess batter run off.
Next, dip and cover the cauliflower in breadcrumbs.
To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat (About 350 degrees F). Fry the cauliflower in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
Alternative cooking: After coating, air fryer in batches for 15 minutes at 425 degrees F, or until crispy on all sides. If needed at 15 minutes, flip and cook until thickest part is tender.

For the Spicy Mayo

Whisk all the ingredients together in a bowl. Spread over the bun with additional toppings.

Notes

*See post for notes about Top 8 Allergy Free variation and more tips.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition

The post Spicy Vegan Cauliflower Burger appeared first on Make It Dairy Free.

Easy Vegan Egg Salad

Andrew Bernard — Fri, 28 May 2021 14:03:24 +0000

This super easy vegan egg salad is perfect for meal prepping ahead and only needs 10 ingredients. Great for those summer days when you don’t want to cook!

For many, egg salad is a summer staple. It’s only one those things that can be easy to prep ahead and last all week without having to cook anything so those hot summer days you already have food ready to go. This easy vegan egg salad recipe could fool anyone!

Seriously, the first time that we tried it, the taste, texture, and mouthfeel of this vegan egg salad recipe is amazing.

Plus it’s versatile. You can make it into a sandwich, eat it with crackers, put it over a bed of lettuce or just eat it with a fork. We even think it gets better if you leave it sitting for a day or two to really let those flavors soak in.

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WHAT INGREDIENTS DO YOU NEED FOR VEGAN EGG SALAD?

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make the best vegan egg salad:

Tofu – Soft tofu gives the absolutely perfect texture to traditional egg salad. You could fool people into thinking this was made from eggs.
Vegan Mayo -A traditional ingredient in egg salad. You really want to make sure that you are using a vegan mayo that tastes good. Check out our vegan mayo taste test if you need suggestions.
Yellow Mustard – Another traditional ingredient in egg salad.
Lemon Juice – Adding in a little bit of acid helps to enhance the flavor and bring out the sharpness of each ingredient.
Black Salt – Black Salt is also known as kala namak. It’s a South Asian spice. It is a necessity in this recipe to give that egg like sulfur taste. You do not want to skip adding this spice if you want it to taste as close as possible to egg salad.
Turmeric – Helps us get that yellow color that traditional egg salads have. Plus it’s loaded with health benefits!

Substitutions and Variations:

Tofu – We have not tried but you could try using Pumfu or Chickpea Tofu instead of soy-based tofu.
Vegan Mayo – This would definitely change the taste and color, but some people replace mayo with very well mashed avocado.
Mustard – While yellow mustard is a traditional ingredients, you could give it a different taste by swapping with some dijon.
Turmeric – While this helps get the yellow color, you can omit it entirely. It doesn’t affect the taste.

FREQUENTLY ASKED QUESTIONS FOR VEGAN EGG SALAD:

Can I make this Top 8 Allergen Free?

Tofu is the base of this recipe. Also some vegan mayo recipes have soy.

We have not tried but you could try using Pumfu or Chickpea Tofu instead of soy-based tofu.

Check out our vegan mayo taste test if you need suggestions on soy free versions.

Other than that, we just recommending making sure to use gluten free bread or crackers if you are eating it on something like that.

What is black salt and can I omit it?

DO NOT OMIT THIS. Hopefully that is clear enough!

Kala Namak, also known as black salt powder, is found in South Asia. It is mostly sodium chloride but has sulfur content which lends to a smell and taste that is similar to what most people think eggs smell like.

You just need a sprinkle, so a small amount would last you a long time. You can purchase Kala Namak on Amazon.

CAN I PREP EGG FREE EGG SALAD AHEAD OF TIME?

Yes! Once made, it can be stored in an air tight container in the fridge for up to 7 days. Just warm up as needed.

CAN I DOUBLE THE RECIPE?

Absolutely. If you like to prep in advance and know that you will need more than 1 recipe for the week or you just have a big family, you can certainly just double or even triple the recipe.

WHAT IS THE BEST TYPE OF TOFU TO USE?

We prefer soft tofu for this recipe and would highly recommend using that. However, it’s also harder to find.

This recipe will also work if it’s just firm tofu.

We do not advise using silken or extra firm tofu for this recipe.

What’s the best vegan mayo to use?

We really like Target’s Good and Gather vegan mayo as well as Just vegan mayo. Check out our vegan mayo taste test if you need suggestions on ones that are available to you.

HOW DO I PRESS OUT TOFU?

The easiest way to press out tofu is to use a tofu press. We use this tofu press because it’s easy to use and works great.

However, if you don’t have a tofu press then you could wrap the block of tofu in a kitchen towel, place it on a plate, and then put something heavy on top like a cast iron skillet.

What other no cook vegan recipes could I make?

We also recommend that you try out our:

Need more ideas for easy meals? Check out our 45 vegan dinners under 30 minutes!

Pin this vegan egg salad for later!

Easy Vegan Egg Salad

This super easy vegan egg salad is perfect for meal prepping ahead and only needs 10 ingredients. Great for those summer days when you don't want to cook!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 0

Pressing time 30

Total Time 35

Servings sandwiches

Calories 140kcal

Author Andrew Bernard

Ingredients

1 14oz block soft tofu (can use firm)
6 tablespoon vegan mayo
2 teaspoon yellow mustard
1 teaspoon fresh lemon juice
¾ teaspoon black salt
¼ teaspoon turmeric
¼ teaspoon black pepper, more to taste
⅛ teaspoon celery salt
paprika, for topping, Optional
2 green onions, Optional

Instructions

Use a tofu press to press out tofu for 30 minutes.
Remove tofu and pat dry. Put block onto a plate and mash into very fine crumbles by pressing down with the back of a fork.
Place into a bowl or container with remaining ingredients. Stir together very well until tofu has turned a yellow hue.
Serve on sandwiches, with crackers, over a bed of lettuce or by itself. Store leftovers in an air tight container for 3-5 days in the fridge.

Video

Notes

*We encourage you to read through the post for notes

Nutrition

The post Easy Vegan Egg Salad appeared first on Make It Dairy Free.

Vegan Sausage and Peppers Sandwich

Andrew Bernard — Tue, 25 May 2021 13:56:01 +0000

This easy vegan sausage and peppers sandwich is loaded with flavor and perfect for cookouts this summer! You’ll absolutely love this one!

These easy vegan sausage and peppers sandwiches are literally one of the best summer meals that you can make. We will show you two ways to make this. One is super quick and the other while not long either, does require a few more steps.

These summer vegan grilled sandwiches are perfect for cookouts, picnics, easy weeknight dinners and more.

Vegan sausages are almost indistinguishable from meat-based sausages in our opinion, so it’s a great meal to serve to or around omnivores if you are trying to impress them with how vegans eat things that are very similar.

We highly recommend making the sauce, but some people will stop at just the sausages, peppers, and onions. If you really want a heightened flavor, definitely make the sauce.

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VEGAN SAUSAGE AND PEPPERS SANDWICH INGREDIENTS:

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these meat free sausage and peppers hoagie:

Vegan Sausages – In the photo we are using Lightlife Italian Sausages. You could also use their vegan Bratwursts.
Bell Peppers – We love using a variety of colors to make this dish more visually appealing but also because there are slight taste differences in each as well.
Onions – We love sweet onions with this recipe because of the flavor they add. They don’t have a sharp taste that some other onions have and when caramelized on the grill they are ever better.
Tomato Paste: Part of the base of our sauce, the depth that using tomato paste gives is amazing and like always, you only need a little.
Dijon Mustard: We are basically infusing the ketchup and mustard directly into the peppers and onions. Dijon kicks up the flavor even more than just a regular yellow mustard
Mushroom Broth : Even if you don’t like mushrooms, we recommend using mushroom broth in this recipe for the umami flavor it brings.
Italian Seasoning: This blend of spices is perfect in just kicking up this recipe a notch.

SUBSTITUTIONS AND VARIATIONS:

Vegan Sausages – You can use your favorite vegan sausages or bratwursts. You could also do this with vegan hot dogs if you want.
Bell Peppers – Pick only one color or multiple like we did. You could also switch it up and do some poblanos or other peppers depending on your spice level.
Onions – Another option would be to grill up some red onions. They grill really nicely and are another great choice.
Tomato Paste: You could sub this with ketchup but it won’t give it so much depth of flavor.
Dijon Mustard: You can use regular yellow mustard as well.
Mushroom Broth : Swap for a rich vegetable broth
Italian Seasoning: Great creative and use your favorite brands!

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THIS AHEAD OF TIME?

Yes! Don’t put this on the bun until ready to eat, but the sausages and peppers/onion mixture can be made up to 3 days in advance.

CAN I MAKE THIS TOP 8 ALLERGEN FREE?

We picked the Lightlife sausages because they were Top 8 Free. Use a gluten free vegan bun, eat without a bun or a lettuce wrap to make this Top 8 Free. Otherwise there is no other ingredients that are Top 8 Allergens inside this recipe.

WHAT DO I EAT WITH VEGAN SAUSAGE AND PEPPERS SANDWICH?

We love these with just chips on the side, but any of your favorite summer salads would also be great. Here’s some ideas:

What other vegan grill ideas could I make?

Pin this vegan sausage and peppers sandwich for later!

Vegan Sausage and Peppers Sandwich

This easy vegan sausage and peppers sandwich is loaded with flavor and perfect for cookouts this summer! You'll absolutely love this one!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings sandwiches

Calories 512kcal

Author Andrew Bernard

Ingredients

4 vegan sausages
4 bell peppers (any color)
1 large sweet onion
2 tablespoon olive oil, divided
½ teaspoon salt, divided
½ teaspoon pepper, divided
6 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon dijon mustard
¼ cup mushroom stock
1 teaspoon Italian seasoning
4 buns

Instructions

Preheat grill to 350 degrees F or medium heat.
Slice peppers and onions thin. Add to a bowl with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper. Toss well.
Add the sausages to the grill and cook according to the package instructions.
Add the peppers and onions to the grill on either a grill mat or a vegetable basket. Toss every 2 minutes until charred and softened (about 6-8 minutes).
While grilling, in a bowl, whisk together tomato paste, mustard and mushroom stock until well combined. Add in Italian seasoning, remaining ¼ teaspoon salt and ¼ teaspoon pepper, stir together.
In a skillet over medium heat, add 1 tablespoon oil and saute garlic for 1 minute. Add in the grilled peppers and onions and the sauce. Stir together well and cook until heated through and no liquid remains.
Add the sausages to the bun and top with the onions and peppers mixture.

Video

Nutrition

The post Vegan Sausage and Peppers Sandwich appeared first on Make It Dairy Free.

Vegan Cheesy Gordita Crunch (Taco Bell Copycat)

Andrew Bernard — Mon, 15 Mar 2021 22:00:38 +0000

We’ll show you how easy it is to make a vegan cheesy gordita crunch! The Taco Bell copycat recipe veganized tastes even better than the original!

Taco Bell’s cheesy gordita crunch is the perfect mash-up of the taco world. Today, we’re showing you a vegan cheesy gordita crunch so you can make it in the the comfort of your own home.

A cheesy gordita crunch is a seasoned meat mixture layered inside a crunchy taco shell with lettuce, cheese and a spicy ranch, then place inside a soft flour tortilla or flatbread and then held together with cheese.

We are taking all that and making a completely vegan version for that we know you are going to love.

Taco Bell is surprisingly one of the best major fast food restaurant chains to hit up if you are vegan.

Many of their items can be made vegan and you aren’t going to be charged a ton extra just because you make some swaps.

Since Taco Bell doesn’t have vegan nacho cheese or sour cream options, then making this at home allows us to have the full experience!

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Frequently Asked Questions

Can I make this vegan cheesy gordita crunch crunchwrap Top 8 Allergen Free?

Yes!

Use a gluten free tortilla shell to start. For the vegan meat – use something that is soy and gluten free like Lightlife vegan ground meat.

As far as the nacho cheese, you just need to use a soy free vegan butter.

Can I prep vegan gordita crunch ahead of time?

We actually don’t recommend putting them together and doing this.

Feel free to prep everything like the vegan meat mixture and making the vegan nacho cheese; however, we don’t advise actually putting them together because the tostada layer will get soggy.

Does it matter what type of taco seasoning that I use?

Honestly, no. We personally love either making a homemade taco seasoning blend or the one from Trader Joe’s if buying.

If you do want a more authentic Taco Bell taste, then you may want to use the Taco Bell taco seasoning packets that are sold in stores.

Can I sub out the processed vegan meat crumbles for something more plant based?

Absolutely! We know not everyone likes vegan processed meat substitutes. Feel free to sub this out with black beans, tofu, TVP, mushrooms, and more.

Our vegan walnut taco meat is a great option if you can have nuts. If you can’t, we recommend checking out our vegan tofu taco crumbles.

Great creatives and let us see what you create!

Can I add other toppings besides what you include?

Of course. A traditional cheesy gordita crunch at Taco Bell contains cheese, lettuce, and spicy ranch. But feel free to swap out and add or omit things as desired.

Tomatoes, black beans, avocado, jalapenos, salsa, etc are just a few other ideas that you could add in to make these even better or different to suite your needs!

WHAT OTHER VEGAN MEXICAN INSPIRED TYPE DISHES SHOULD I MAKE?

If you love this easy vegan dinner recipe, you may be wondering what other ideas we have. Here are some more ideas we think you’ll love:

Pin this vegan cheesy gordita crunch for later!

Vegan Cheesy Gordita Crunch

We'll show you how easy it is to make a vegan cheesy gordita crunch! The Taco Bell copycat recipe veganized tastes even better than the original!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cheesy gordita crunch

Calories 355kcal

Author Andrew Bernard

Ingredients

For Vegan Nacho Cheese

1 15oz can Butter Beans, drained and rinsed
1 4oz can diced mild jalapenos, (use less for less spicy or use hot jalapenos for spicier flavor)
1 cup unsweetened dairy free milk
½ cup nutritional yeast
¼ cup vegan butter
2 tablespoon oat flour
½ teaspoon fresh lemon juice
½ tsp salt
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper
⅛ tsp onion powder

For the gordita crunch

1 sweet onion, diced
8 cloves garlic, minced
1 tablespoon olive oil
12 oz frozen vegan meatless crumbles (see post for plant based sub ideas)
1 tablespoon taco seasoning, divided
8 taco size flour tortilla shells (use our homemade tortilla recipe for more authentic version)
8 crunchy taco shells
2 cups shredded lettuce
1 cup vegan cheddar cheese shreads
vegan ranch (add sriracha to taste to make spicy)
other optional topping, see post for ideas

Instructions

If making our homemade tortilla recipe, we recommend that you make that recipe first, then move to the next step.

For Nacho Cheese Sauce

Pour all ingredients into a high powered blender. Blend for 5 minutes or until a thickened, creamy, well-combined sauce. Set aside. (Note: You will not need all this for this recipe.)

For the Gordita Crunches

Chop onions and garlic.
Add oil to a skillet over medium low heat. Saute onions for 2-3 minutes or until softened.
Add garlic and half of the taco seasoning. Stir together and cook for 1 minute.
Add meatless crumbles and sprinkle remaining taco seasoning over top and stir. Cook for 4-5 minutes (or according to package instructions if longer than this). Remove from heat.
Lay a flour tortilla down. Spread nacho cheese across the entire thing.
Inside of a crunchy shell add ⅛th of the skillet meat mixture. Top with spicy ranch, lettuce and vegan cheese shreds and any optional toppings.
Place the crunchy shell in the middle of the soft shell. Fold up and hold until it acts as a glue.
Repeat with remaining shells and Enjoy

Video

Notes

*We encourage you to read these the FAQs in the post

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition

The post Vegan Cheesy Gordita Crunch (Taco Bell Copycat) appeared first on Make It Dairy Free.