Vegan – Page 3 – HappyGut

Best Overnight Oats in a Jar Recipes

All Recipes Breakfast Dairy Free Gluten free Meatless Monday Nut free Soy free The Best Dishes Vegan

March 30, 2016

I was so excited to to make this post on the best overnight oats in a jar recipes! I love overnight oats (who doesn’t?) and am always looking for new, fun, creative and yummy creations.

I have indicated whether the recipes are:

✓ Gluten free
✓ Vegan
✓ Dairy free
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Raw

Make sure to use certified gluten-free oats if you have have a gluten sensitivity/allergy. I have also provided recommended substitutions for different allergies/if you are vegan.

See my post on the best overnight oats in a jar recipes. Let me know if you have any question! 🙂

Best Overnight Oats in a Jar Recipes with…

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Banana

By Fit Foodie Finds

Ingredients: 8
Main items:
banana, (vegan) milk, flax

✓ Gluten free
✓ *Vegan
✓ Soy free
✓ Nut free
✓ Sugar free (*has maple syrup)
✓ Raw

Note: Use dairy-free milk to make this recipe vegan.

Get recipe here.

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Apple

By Tasty Yummies

Ingredients: 9
Main items:
apple, dairy-free milk, chia

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free (*has maple syrup)
✓ Raw

Get recipe here.

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Pumpkin

By Running With Spoons

Ingredients: 9
Main items:
pumpkin, (almond) milk, chia

✓ Gluten free
✓ Vegan
✓ Soy free
✓ *Nut free
✓ Sugar free (*has maple syrup)
✓ Raw

Note: Use nut-free dairy-free milk if you have a nut allergy.

Get recipe here.

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Pomegranate

By Oh My Veggies

Ingredients: 5
Main items:
pomegranate, (almond) milk, cocoa nibs

✓ Gluten free
✓ Vegan
✓ Soy free
✓ *Nut free
✓ Sugar free
✓ Raw

Note: Use nut-free dairy-free milk if you have a nut allergy.

Get recipe here.

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Raspberry

By Hurry Up The Food

Ingredients: 8
Main items:
raspberry, (vegan) yogurt, almond milk, chia

✓ Gluten free
✓ Vegan
✓ *Soy free
✓ Nut free
✓ Sugar free (*has maple syrup)
✓ Raw

Note: Use soy-free yogurt to make soy-free.

Get recipe here.

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Strawberry

By Oh My Veggies

Ingredients: 10
Main items:
strawberry, coconut, almonds

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Sugar free (*has maple syrup)
✓ Raw

Get recipe here.

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Blueberry

By My Whole Food Life

Ingredients: 7
Main items:
blueberry, cashew, chia

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Sugar free (*has maple syrup)
✓ Raw

Get recipe here.

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Cherries

By Blissful Basil

Ingredients: 12
Main items:
cherries, cocoa nibs, chia

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Sugar free (sweetener optional)
✓ Raw

Get recipe here.

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Orange

By My Fussy Eater

Ingredients: 6
Main items:
orange, coconut, yogurt

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Raw

Note: Use dairy free yogurt & milk to make dairy-free/vegan.

Get recipe here.

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Pineapple

By Foodie & The Fix

Ingredients: 7-8
Main items:
pineapple, banana, pecan

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Sugar free (*sugar is optional)
✓ Raw

Get recipe here.

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Mango

By Fo Reals Life

Ingredients: 6-7
Main items:
mango, dairy free yogurt & milk

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Raw

Note: Use soy-free yogurt if you don’t have soy.

Get recipe here.

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Ginger

By My Whole Food Life

Ingredients: 9
Main items:
ginger, molasses, flax

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free (has maple syrup)
✓ Raw

Get recipe here.

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Peanut Butter

By Delish Knowledge

Ingredients: 7
Main items:
peanut butter, banana, grape juice

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Sugar free
✓ Raw

Get recipe here.

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Almond Butter

By My Whole Food Life

Ingredients: 7
Main items:
almond butter, cacao, almond milk

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Sugar free (*has dates/maple syrup)
✓ Raw

Get recipe here.

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Chocolate & Peanut Butter

By Radiant Rachels

Ingredients: 11
Main items:
peanut butter, banana, cocoa & cacao

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Sugar free (*has dates/maple syrup)
✓ Raw

Get recipe here.

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Chocolate & Coconut

By The Pretty Bee

Ingredients: 6
Main items:
chocolate chips, coconut, flax

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free (*has dates/maple syrup)
✓ Raw

Get recipe here.

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Coconut & Blueberry

By Oh She Glows

Ingredients: 12
Main items:
blue berry, coconut milk, pear

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free (*has maple syrup)
✓ Raw

Get recipe here.

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Baklava

By Big Man’s World

Ingredients: 8-9
Main items:
honey vanilla almond milk, rosewater essence, vanilla protein powder

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Sugar free (sweetener optional)
✓ Raw

Get recipe here.

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Neapolitan

By Fit Foodie Finds

Ingredients: 15
Main items:
vanilla yogurt, cocoa, strawberry

✓ Gluten free
✓ *Vegan
✓ Soy free
✓ Sugar free (has maple syrup)
✓ Raw

Note: *Use dairy-free yogurt & milk if dairy-free/vegan.

Get recipe here.

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Coffee

By The Healthy Maven

Ingredients: 5-6
Main items:
coffee, cocoa, banana

✓ Gluten free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free (sweetener optional)
✓ Raw

Get recipe here.

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How to Make a Sugar Free Apple Pie

All Recipes Breakfast Dairy Free Dessert Gluten free Grain free Meatless Monday Nut free Paleo Soy free Vegan

March 28, 2016

I was on a sugar free cleanse a few months back and I had an intense craving for apple pie. As I wasn’t allowed any type of sugar, I had to figure out how to make a sugar free apple pie. Turns out, it is incredibly easy! This recipe only calls on 3 ingredients for the apple filling and only 4 ingredients for the crust. 🙂 You can also check out my post on the best Gluten Free Dairy Free Pie Crust Recipes (8 Options) for more (vegan/grain-free) crust options.

See my recipe below for how to make a sugar free apple pie. 🙂

How to Make a Sugar Free Apple Pie

2016-03-28 11:42:13

Yields 1

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Apple Pie Filling

*4 apples sliced
1/2 tsp cinnamon
2 tsp coconut flour
maple syrup or stevia to taste, optional

Crust

2 cup sorghum flour (I think rice flour would also work though I haven't tried it yet)
2/3 of a cup vegan shortening (or butter if not vegan)
1 tsp salt
2 tbsp ground chia + 6 tbsp of water (or 2 eggs if not vegan)
dash of maple syrup, optional

For the apple pie filling

Add the sliced apples, cinnamon, coconut flour and sweetener, if using, into a bowl and set aside.

For the crust

Preheat oven to 400 degrees.
Add the ground chia + 6 tbsp of water into a bowl and set aside for 5-10 minutes.
Add the salt to the flour and mix well.
With your hand, crumble the shortening and add to the flour mixture.
Add the chia mixture (and maple syrup if using).
Work the dough with your hands until it forms a balls.
Split the dough into 2 balls (we will need one part for the base of the pie and one part for the top).

For the bottom of the crust

Place the dough ball into your pie pan and use your hands to pat it on the bottom and the sides of your pie pan.
Pre-bake the crust for about 15 minutes or until golden brown.
While it's baking, prepare the top of the crust.
Take 2 large sheets of parchment paper. Lay one sheet down and sprinkle with flour.
Place the dough ball onto the parchment sheet and sprinkle with flour.
Place the other piece of parchment paper on top.
Carefully roll out the dough with a rolling pin until you reach the desired size and shape.
Once the bottom of the crust is pre-baked remove from oven and add in the apple pie filling.
Remove the top sheet of parchment paper and carefully flip over the crust onto the pie.
Gently remove the top sheet of parchment paper and gently pat down the edges of the crust so that they stick to the edge of your pie pan.
Poke a few holes into the crust with a fork and bake for about 15 minutes or until the crust is golden brown.

Notes

*Use green apples if you want to reduce the fruit sugar content

HappyGut http://www.happygut.ca/

Vegan Saag Paneer (Rapini & Spinach with Tofu)

All Recipes Dairy Free Freezable Meals Gluten free Grain free Main meal Meatless Monday Nut free Quick Week Day Meal Vegan

March 21, 2016

My Mama’s Pakistani saag recipe made with rapini and spinach is the best! I have adapted it to make it a complete protein packed vegan meal, by adding tofu. Hence, my vegan saag paneer 🙂

The thing is, I have been exposed to many different type of saag dishes (disclaimer: I could live off my Mama’s Pakistani saag dish for a very long time). I especially love saag that is made with rapini and spinach. Unfortunately Pakistani saag is often drenched in ghee, or clarified butter. This isn’t necessarily bad as ghee can have many health benefits, one of them being easier on your digestive track than other types of dairy. Nevertheless, it’s still dairy so if you can’t have dairy then you can’t have ghee. Never to fear though, happygutters (well, that sounds kind of strange :S), saag has just become vegan with tofu and olive oil instead of ghee. I like to call this one the “Vegan Saag Paneer” 🙂 Enjoy!

Vegan Saag Paneer

2016-03-21 10:54:27

Serves 2

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Ingredients

1 block firm or extra firm tofu
2 bunches of rapini, chopped (frozen will do)
1 bunch of spinach, chopped (frozen will do)
1.5 tsp turmeric
1 tsp salt
1/2 tsp chilli flakes
1-2 green chilli (cut in half if you like spice)
1.5 tsp minced ginger
1.5 tsp minced garlic
1.5 cups water

Tarka Ingredients

1.5 tsp minced ginger
1.5 tsp minced garlic
2 tbsp olive oil or vegan butter

Instructions

Drain tofu - I usually put it between two plates and put something heavy on it for about 20 minutes, then I drain the liquid.
Place ALL saag ingredients into a saucepan, stir and bring to boil.
Lower to low-medium and allow to cook for about 40 minutes (or about 25 minutes if you have a pressure cooker).
Check and stir it every 5-10 minutes to make sure it doesn't burn or dry out (add more water if this is the case, but don't add too much - you don't want it to be watery). You can to cook it until it is really soft and until the water has evaporated.
Remove from heat and, if you like, use your hand blender or food processor to blend it (this makes really smooth, like saag you would get at a restaurant).
While the saag is cooking, make the tarka. Place your olive oil or vegan butter in a frying pan over medium heat and add the ginger and garlic just until they start to brown. Add the tarka to the saag when it is cooked and mix well.
Cut tofu into thirds lengthwise and eighths crosswise.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add tofu.
Cook tofu, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes.
Add the tofu with the saag
Adjust spices to taste.

Notes

Tarka refers to the final seasoning of an Indian/Pakistani Punjabi dish.
This dish also freezes really well. If you do plan on freezing it, don't add the tofu to the saag. Rather, eat the tofu on the side as the tofu doesn't freeze as good.

HappyGut http://www.happygut.ca/

Enjoy with rice or the following, if you like :

buckwheat flour chapati
chickpea flour wrap
paleo coconut flour naan.

Mint Brownie Recipe From Scratch

All Recipes Dairy Free Dessert Gluten free Grain free Meatless Monday Nut free Paleo Soy free Vegan

March 18, 2016

I’ve been on a mint wave for the past couple of weeks and so this mint brownie recipe from scratch is my latest creation. 🙂

We had our first couple blind date earlier this week (my partner invited over a friend and his wife both of whom I’d never met before) and I was excited and nervous! I made a few Indian dishes for the main meal but I wanted a killer dessert. I also needed a dessert that was vegan and grain-free (there are a lot of dietary restrictions in our house currently) and wanted to use mint. Simply because I.LOVE.MINT. 🙂 I experimented with this mint brownie recipe from scratch and it was absolutely perfect.

According to our guest, “This is at least as good as a ‘normal’ brownie.” I’ll take it! This is one of those recipes that I’ll make again and again. 🙂

This bad boy is vegan, grain-free, paleo, nut-free and refine sugar free. It kind of doesn’t get cleaner (and tastier) than this. 😛

Mint Brownie Recipe From Scratch

2016-03-18 10:46:10

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Ingredients

1/3 cup coconut flour
1/4 cup cocoa powder
1/2 tsp baking soda
generous pinch of salt
2 chia eggs (2 tbsp ground chia combined with 1/4 cup of water for 5-10 minutes) – or you can use 2 eggs if you’re not vegan
1/2 cup maple syrup
1/3 cup melted coconut oil
1 tsp peppermint extract
3 tbsp dairy free milk (I used almond milk)
1-2 handfuls chocolate chips

Instructions

Preheat oven to 350.
In a food processor, combine the coconut flour, cocoa, baking soda & salt
Slowly add the chia mixture, maple syrup, coconut oil, peppermint and dairy free milk
Combine until completely smooth
Add in the chocolate chips and mix by hand
Use parchment paper or grease your baking pan
Pour in the batter and smooth over with a spoon
Bake for about 25 minutes
Let it cool for about an hour

HappyGut http://www.happygut.ca/

Chickpea Flour Wrap (with Video)

All Recipes Breakfast Dairy Free Gluten free Grain free Meatless Monday Nut free Quick Week Day Meal Side Soy free Vegan

March 16, 2016

This chickpea flour wrap is a vegan/gluten-free/grain-free person’s best friend. 🙂 I have been experimenting with going grain-free recently which my gut my has been lovin’. I eat a lot of Indian-Pakistani food (that’s where my blood is from!) and so wanted a roti replacement as I LOVE roti! Before going grain-free I would usually make my gluten-free buckwheat flour chapati/roti, but now needed a replacement.

(*Update: a reader just told me that buckwheat is in fact a seed, not a grain!

“While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.”

Source: whfoods.org)

There is a traditional chickpea flour roti in India/Pakistan that they call “Besan Roti.” My Mom sometimes makes it and it’s delicious. The only problem though is that it is traditional quite stiff and not as malleable as regular roti. I used my Mama’s recipe as a template and adjusted it to make it more roti like. The result? Perfection. 🙂 Plus, only 2 ingredients are required! See my video and recipe for my chickpea flour wrap below.

Chickpea Flour Wrap

2016-03-16 12:33:40

Yields 2

This chickpea flour wrap is absolutely perfect. It's vegan, gluten-free and grain-free. Plus, it only requires two ingredients. Incredibly easy to make!

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Ingredients

1 cup chickpea flour
1 cup water
Oil, for pan frying.

optional seasoning

1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/4 cup chopped cilantro
and whatever else you think will be yummy!

Instructions

Pour a couple of tbsp of oil into a small bowl and set aside.
Heat a large non-stick large frying pan over medium heat.
Combine the chickpea flour, water and spices, if using, into a bowl and whisk very well.
Add a few drops of oil into the pan and coat the pan.
Using a 1/3 cup measuring cup for smaller wraps and 1/2 measuring cup for larger wraps, spoon out the chickpea into the pan.
Use a spoon to spread out the batter in a circular motion making sure to cover any holes in the batter. You want it as thin as a crepe.
Wait a couple of minutes and then flip over. (Each side should start to turn brown with brown spots). Cook for another couple of minutes on that side and then serve.
Can be eaten hot or cold.

Notes

If I'm using a pan that isn't very "non-stick" sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip.

HappyGut http://www.happygut.ca/

Dairy Free Mint Chocolate Chip Ice Cream Recipe

All Recipes Dairy Free Dessert Gluten free Grain free Meatless Monday Nut free Paleo Soy free Vegan

March 14, 2016

Friends, this dairy free mint chocolate chip ice cream recipe makes me so happy in my heart. 🙂 My favourite type of ice cream is mint chocolate chip and it’s always been that way. This flavour brings me back to my childhood. I imagine little Kiran eating a huge bowl full of mint chocolate chip ice cream, way more than she needed, with ice cream all over her face. Not much has changed except for the fact that now the ice cream is a dairy free mint chocolate chip ice cream recipe. 🙂

I’m a fan of all store-bought vegan ice cream options, but it’s so difficult to find mint chocolate chip. I decided to experiment with this ultra simple and easy recipe (only 4 ingredients!) without an ice cream maker. It came out absolutely delicious! I will be making this one again and again. Try it for yourself and let me know how it comes out.

Dairy Free Mint Chocolate Chip Ice Cream Recipe

2016-03-12 13:22:59

Serves 1

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Ingredients

1 cup full fat coconut milk
1 handful spinach
1 tsp peppermint extract
1/4 cup maple syrup
handful of (vegan) chocolate chips, optional

Instructions

Throw all ingredients, except the chocolate chips if using, into your high powered blender (I use my Blendtec) or food processor and mix until totally smooth and you can't see any spinach pieces.
Pour the mixture into a tupperware and stir in the chocolate chips, if using.
Freeze overnight.

Notes

I didn't use an ice cream maker for this so the ice cream did turn out a bit crystalized. I don't mind this but you could probably add some coconut oil to make it creamer / use an ice cream maker.

HappyGut http://www.happygut.ca/

Recipe for Date Balls Rolled in Coconut

All Recipes Dairy Free Dessert Gluten free Grain free Meatless Monday Paleo Soy free Vegan

March 11, 2016

This is the story of how this recipe for date balls rolled in coconut came to life.

I’m a lazy cook. There, I said it. I’m always on the hunt for super quick, easy and YUMMY recipes. The fewer the ingredients the better as well! I had invited a friend over for dinner and fifteen minutes before he was supposed to arrive I realized that I didn’t have dessert – yikes! It was the first time he was coming over and so one must host properly. 😛 I needed something super quick. I opened the fridge. I saw coconut and dates. Then I looked at my pantry. I saw walnuts. BAAM! A super easy, yummy and healthy 3 ingredient dessert. You are welcome. 🙂

The dessert was a hit! This one will go down as one of my favourite go-to super quick, healthy and yummy dessert recipes!

Recipe for Date Balls Rolled in Coconut | happygut.ca

Recipe for Date Balls Rolled in Coconut

2016-03-11 11:25:08

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Ingredients

1 cup dates (soaked for 10 minutes in hot water if they are dry)
*2 cups walnuts
1.5 cup unsweetened shredded coconut

Instructions

Put dates into a food processor and processes until mushy.
Add the walnuts (or whatever nut you are using) and mix well. They should look crumbly but should be able to stick nicely together.
On a plate/cutting board, spread out the shredded coconut.
Using a 1 tbsp measuring spoon, spoon out the date/nut mixture.
Roll into a ball using your hands.
Roll out the ball onto the shredded coconut, making sure it's all nicely coconut.
Do that for the remaining of the mixture.
Should make about 20 balls.
Put the balls into the fridge until you are ready to enjoy them. 🙂

Notes

I think other types of nuts would also work (e.g. almonds, pecans).

HappyGut http://www.happygut.ca/

Tofu Scramble Recipe Nutritional Yeast

All Recipes Breakfast Dairy Free Gluten free Grain free Main meal Meatless Monday Nut free Quick Week Day Meal Side Vegan

March 9, 2016

I love tofu scramble. I’ve tried many variations of tofu scramble over the years but this tofu scramble recipe with nutritional yeast is absolutely amazing! Nutritional yeast is so versatile and is a vegan’s best friend. 🙂 It’s a terrific veggie/vegan dietary supplement and has a nutty (some even say cheesy) flavour. It’s also rich in vitamin B-12 and packed with protein –1 heaping tbsp has about 8 grams! Aside from it’s nutritional benefits and awesome taste, nutritional yeast is also a wonderful yellow colour! I like my tofu scramble to look like scrambled eggs (this way I get to trick the meat-eaters :P) and so the addition of nutritional yeast is perfect! This recipe came out so wonderfully delicious and satisfying – try it for yourself and see. 😉 I had it with some hummus and avocado.

Tofu Scramble Recipe Nutritional Yeast

2016-03-09 10:46:54

Serves 2

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Ingredients

1 block tofu
1 tbsp olive oil
2 tbsp nutritional yeast
1-2 cloves garlic, chopped
2 green onions, chopped
1/4 cup salsa/chopped tomatoes
4 handfuls of spinach
2 tbsp pesto, optional
1-2 tsp chilli flakes
salt & pepper to taste
freshly chopped cilantro for garnish, optional

Instructions

Drain tofu (I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes and then draining the excess water).
Crumble up the tofu with your hands and set aside.
Heat oil in a frying pan over medium heat.
When hot, add the chopped garlic and sauté until fragrant.
Next, add the crumbled tofu along with the onions, salsa/tomatoes, nutritional yeast, spinach and pesto, if using. Mix well.
Add all the remaining spices and let cook for abut 5 minutes.
Adjust spices to taste.
If you like, garnish with some chopped cilantro and hummus and avocado.

HappyGut http://www.happygut.ca/

Grain Free Almond Butter Cookies

All Recipes Breakfast Dairy Free Dessert Gluten free Grain free Meatless Monday Paleo Soy free Vegan

March 7, 2016

Grain Free Almond Butter Cookies | happygut.ca

These grain free almond butter cookies are the result of my love for almond butter. I’m loving almond butter these days. Well, I love almond butter most days but because I’m currently on a zero to little grains diet, almond butter has become a staple in my pantry.

I was heading over to a girlfriend’s house and told her that I would bring dessert. I had plenty of almond butter in the fridge so decided to experiment with these grain free almond butter cookies. They turned out fabulous!

Grain Free Almond Butter Cookies

2016-03-07 09:42:48

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Ingredients

1/2 cup almond flour (if you don’t have almond flour, just use another 1/2 of almond butter)
1/2 cup almond butter
1/2 - 3/4 cup maple syrup (depending on desired sweetness)
1 tsp vanilla
1/4 tsp of salt
1 tsp baking soda
handful of chocolate chips
*1 chia egg (1 tbsp ground chia + 3 tbsp of water)

Instructions

Pre-heat oven to 350.
Combine 1 tbsp of ground chia with 3 tbsp of water in a bowl and set aside.
Combine almond flour, salt, and baking soda into a bowl.
Combine the almond butter, maple syrup, vanilla and chia + water mixture.
Add the dry ingredients to the wet ingredients and mix well.
Slowly fold in the chocolate chips.
Line a cookie sheet with parchment paper.
Using a tbsp spoon, add the cookie dough on the parchment paper and flatten to the desired thickness.
Bake for 10-15 minutes or until the cookies start to brown.
Cool on the pan for 20 minutes before removing (if you can wait that long :P).

Notes

*If you don't have chia/are not vegan you can replace with one egg.

HappyGut http://www.happygut.ca/

Check out my post for What To Eat with Almond Butter, for some more almond butter inspiration!

Vegan Chicken Strips Recipe

All Recipes Breakfast Dairy Free Gluten free Main meal Meatless Monday Nut free Quick Week Day Meal Vegan

February 26, 2016

This is how this vegan chicken strips recipe came about: It was a lazy Sunday morning. We hadn’t had breakfast yet and my brah (i.e. my partner) asked if we wanted to go to Hogtown Vegan in for some waffles and eggs (oh the pearls of living in Toronto! We can literally go to a restaurant 5 mins away and get “chicken” and waffles, I love this city!). Then I had a brilliant idea! I thought, “We have a waffle maker. We have tofu. We have (gluten-free) breadcrumbs. Omigod, I can make my own chicken and waffles!”

Needless to say, the vegan chicken strips recipe was born. 🙂

Vegan Chicken Strips Recipe

2016-02-26 14:55:51

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Ingredients

1 block extra firm tofu (I use organic sprouted tofu)
1 cup bread crumbs (use gluten-free, if you are gluten-free)
1 tsp dried thyme
1 tsp basil
1/2-1 tsp salt (to taste)
1/4 olive oil

Instructions

Preheat oven to 400.
Drain tofu (I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes and then draining the excess water).
Mix the breadcrumbs with all the spices into a bowl and set aside.
Pour the olive oil into a separate bowl and set aside.
Oil a baking sheet and set aside.
Cut the tofu into strips.
Taking one tofu strip at a time, gently dip the strip into the bowl of oil. Make sure it's completely covered in oil.
Once the tofu strip is nicely oiled, dip it into the breadcrumb mixture, ensuring that it is completely coated in the breadcrumbs (the breadier the better! :))
Place the bread covered strip onto the baking sheet.
Do that for all the tofu strips.
Bake at 400 for about 20-30 minutes, flipping over the tofu once in between.

HappyGut http://www.happygut.ca/

Category: Vegan

Best Overnight Oats in a Jar Recipes with…