Who doesn’t love having all of their favorite savory breakfast foods wrapped up in a tortilla and grilled? I know I do. So, that’s why I decided to take a crack at veganizing Taco Bell’s Breakfast Crunchwrap. I went on their website, found out everything they stuff inside, and then I came up with vegan alternatives for everything that wasn’t already vegan (the tortilla). In this video, I reveal all of my secrets. This breakfast contraption is seriously epic, and comes together in no-time flat. Faster than you could drive to Taco Bell (and then back home again, disappointed because they don’t have a vegan breakfast option) you could be chowing down on this wrap in the comfort of your very own home.
I have to give 100% of the credit for this recipe to Lauren Toyota at Hot for Food. Her vegan “crab” cake recipe was the first recipe I made when I went vegan. And fast forward to today: I’m still vegan! I have taken her original recipe and ran with it a bit; turning the artichoke heart “crab” cakes into delicious sliders that are perfect to serve to your carnivorous friends at your next get together. To balance out the brightness of the cakes, I have created a spicy maple-dijon sauce that turn these already profound cakes into disappearing party food.
Many people have been asking me for vegan recipes to cook in an air-fryer. This “recipe” is more of a guide on how to bread and air-fry pretty much anything, from vegetables to tofu to mock meats. I give you a basic binder recipe, made from chickpea flour, and I talk you through using panko bread crumbs to create a crispy coating. I have created two recipes for you, General Tso’s and Nashville Hot, that showcase how you can use this breading and turn veggies into delicious, healthy, crispy meals.
Dan Dan Noodles are a pungent, spicy and complex Sichuan dish. I had them for the first time a few years ago, and ever since that first taste, I knew I had to find a recipe. However, many of the recipes out there call for a number of hard-to-find ingredients that I have never really wanted to track down. I stumbled upon a recipe at The Woks of Life a few months ago, and it seemed easy enough to make, and easy enough to veganize. So, here it is. This recipe comes together pretty quick, and it’s definitely greater than the sum of its parts. The “meat” part of this recipe can take many forms. I’ve used seitan in this recipe, but you could swap in hydrated TVP, mushrooms, or even tofu.
The Asian Nacho appetizer at Grand Lux Cafe is easily one of my favorite omni dishes. The nachos are perfectly balanced: crunchy and sweet and a bit spicy, with just the right amount of cheesiness. I have taken the flavor profile of that dish, and veganized it into easy to make, handheld appetizers that are perfect to make for any holiday gathering or get together. The components can be made ahead of time and then easily assembled wherever you need to spread holiday cheer.
It takes me fewer than 5 minutes to drive to the closest Chipotle. They are experts at what they do, and although consistency is sometimes an issue, I can go from hungry to burrito stuffed in a matter of minutes. So, why would I want to try to make Chipotle at home? Will it taste better? Will I be able to work out any consistency issues? Will I be able to add things like cheese and sour cream that Chipotle doesn’t carry a vegan version of? Will it even be worth it?! Watch and find out!
Homemade pizza beats out frozen or takeout any day of the week; not only in flavor but in cost effectiveness as well. This recipe is a take on the classic CPK Thai Chicken Pizza. Here, I’m swapping out the chicken for protein-packed tempeh. You could use any other protein of your choosing, but tempeh is cheap, and more than pulls its weight. With a stocked pantry and fridge, this pizza can quickly be thrown together on a weeknight, and be on the table, or on your lap in front of your computer, faster than than the delivery guy (or gal) can get to your door.
We all find ourselves, at one time or another, in someone else’s home, trying to find something we can eat. This is more common over the holidays when we travel to our parent’s house where we’re forced to fend for ourselves without the help of our vegan comforts from home. In this episode, I search through my mom’s cupboards and scrounge up the ingredients to make a bowl of deliciousness. This isn’t so much a recipe, as it is inspiration and license for you to snoop and get creative in whatever kitchen you find yourself in this holiday season.
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.
- Quick and Easy Wild Rice and Butternut Salad with Sweet and Savory Maple Dressing | Holiday Side #3 (GF)
- Vegan Pecan Crusted Sweet Potato Stuffing | Easy Holiday Side #2
- Vegan Funeral Potatoes (Cheesy Hash Brown Casserole) with Easy Vegan Cream of Chicken Soup Base | Easy Holiday Side #1
- Salted Pumpkin Spice Chocolate Chip Cookies (Vegan and Oil Free)
- Quick and Easy Baked Tofu Cheese Spreads: 3 Ways (Vegan, Oil-Free)
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