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The Inspiration:
This sandwich was inspired by the one we lusted over back in our meat eating days. We ordered it up (retrieved it) from our favorite coffee shop just around the corner and they called it “The Dirty Swede”. Now, I have no idea where they came up with this name or why but I can tell you that it was loaded with all kinds of inedible ingredients that our former, less-enlightened selves would wag our uninformed tongues at. Ingredient #1: You guessed it. Thick, greasy, and crispy bacon. This topped a heaping pile of turkey deli slices, which also sat between two sides of an everything bagel slathered in an ungodly amount of cream cheese. The only saving grace was the dollop of alfalfa sprouts garnished on top.

The Realization:
I am happy to report that Beastly’s version is every bit as delicious and monstrously sexy as it’s counterpart yet minus the inevitable health consequences (crises). Sure, it’s not HEALTHY. But it’s cruelty-free, plant-based, and oh, so tasty. In conclusion, this will become a recurring treat for us and we hope you enjoy it as much as we do!

Love,

Beastie Vegan

The Recipe:

The Dirty Breakfast Burger

2016-08-23 16:49:08

This vegan breakfast burger is delicious, easy, and off the chain! We used the Kite Hill cream cheese, Field Roast hand-formed burgers, Chao creamy original cheese, and everything bagels. Enjoy!

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Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Prep Time

5 min

Cook Time

15 min

Total Time

20 min

Ingredients

1. 1 sliced bagel
2. sliced avocado
3. alfalfa sprouts
4. vegan bacon
5. vegan cream cheese
6. 1 slice of vegan cheese
7. 1 vegan burger patty

Instructions

1. Cook the bacon and burger patty according to the directions on the package. Melt the cheese on to the burger
2. While everything is cooking, toast the bagel
3. Spread the cream cheese on the top side of the bagel
4. Mash and spread the avocado on the bottom side of the bagel
5. On the bottom side, start by adding the bacon followed by the burger patty with cheese melted on it, then the sprouts and top with the other side of the bagel

By Beastly Vegan

Ravenous Vegans https://www.ravenousvegans.com/

The post The Dirty Breakfast Burger – Delicious Decadent and Vegan appeared first on Ravenous Vegans.

Here’s the video with the recipe:

The post Vegan Mango Sticky Rice appeared first on Ravenous Vegans.

Here’s what you do:

1. Collect veggie scraps in a gallon freezer bag until it’s full

2. Put your frozen veggies in a big pot with a little salt

3. Bring to a boil, then turn down heat to medium and let them cook about 10 minutes until the water gets some nice color

THAT’S IT!!!

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Here’s the video with the recipe:

The post Vegan Thai Vegetable Curry appeared first on Ravenous Vegans.

Vegan Charleston Ice Cream Rice

2016-08-10 17:59:25

This is the delicious "Charleston Ice Cream" method of cooking rice! It's an old southern style. Great by itself, but I love mine with beans. I got this recipe from the Anson Mills website, but started doing it a little differently over the years. This is the method that's recommended for Carolina Gold rice, a rare heirloom variety that you can only get from Anson Mills. Anyway it works well with other varieties of rice too, but give the Carolina Gold a try sometime. I've eaten pounds and pounds of it. Enjoy!

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Ingredients

1. 1 pound rice
2. Salt
3. Pepper
4. Bay Leaves
5. Earth Balance Vegan Spread

Instructions

1. Add the rice to about 8 cups of water and preheat the oven to 350 degrees
2. Add about 3 tablespoons of salt to the water
3. Bring to a boil and reduce heat to low
4. Boil rice for about 12 minutes or until the rice is still slightly firm but almost done
5. Drain the rice and rinse in cold water
6. Spread the rice in a thin layer over parchment paper with a few bay leaves on a large baking pan and place in the oven
7. Leave rice in the oven for about 6 minutes, stirring once half way through
8. Once any water from rinsing has cooked off the rice, add several little pieces of earth balance along with a few more bay leaves and also salt and pepper to taste. Place back in the oven and continue cooking for about 10 minutes. Be sure to take out of the oven and gently stir about every 3 minutes. Add more Earth Balance, salt, or pepper, to taste if you feel it needs it

By Beastly Vegan

Ravenous Vegans https://www.ravenousvegans.com/

The post Vegan Charleston Ice Cream Rice appeared first on Ravenous Vegans.

-Beastly Vegan

Vegan Pineapple Stir-Fry

2016-05-16 19:47:13

Here’s a nice little vegan pineapple stir fry recipe that’s sure to get your mouth watering. It’s very quick, aside from the tofu. The tofu is pretty damn easy though, so nothing to complain about. Plum sauce is a featured ingredient in this one. If you want to kick it up a notch, make your own plum sauce. I wasn’t up for it this time around, so I went with the Sky Valley Plum Sauce. They make a line of delicious sauces that are non-gmo, organic, and vegan so hats off to them. With this one, remember to cook the vegetables to your desired firmness and add the soy until it tastes right to you. Enjoy!

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Ingredients

1. 1 pineapple
2. 1 onion
3. 5 cloves of garlic
4. 1/2 lbs mushroom
5. 1 can of bamboo shoots
6. 1 can of water chestnuts
7. 1/2 lbs pea pods
8. 1 stalk of broccoli
9. 1 package of firm tofu
10. 1/4 bottle of plum sauce
11. 6 tablespoons of soy sauce
12. 2 tablespoons of coconut oil

Instructions

1. Freeze the tofu in the container, then thaw and drain. This makes it nice and porous so it can soak up the marinade. Then throw it in a container with some plum sauce. it doesn't need to be swimming in it. Leave it for at least a few hours and then preheat the oven to 350 and start to bake it. I usually start baking it about a half hour before I start cooking. After a several minutes in the oven, some of the marinade will drain out of the tofu. Let it cook off and then start to flip the tofu until it's golden on both sides. Make sure the tofu doesn't dry out completely.
2. Heat two tablespoons of olive oil in a pan and put in the onions and garlic. Saute them for about 3 minutes.
3. Add the broccoli florets and stems. Saute for about 4 minutes.
4. Add the mushrooms, pineapple, water chestnuts, bamboo, and soy sauce. Saute for about 5 minutes.
5. Add the peas and saute for another 3 minutes and remove from heat.
6. Top with tofu and serve with noodles and plum sauce.

Notes

1. Goes great with the buckwheat soba

By Beastly Vegan

Ravenous Vegans https://www.ravenousvegans.com/

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Vegan Cuban Black Beans

2015-12-17 23:21:44

Serves 8

Here's my favorite recipe for Cuban style black beans. If you don't have the arroz con pollo pepper, just substitute with a green pepper, a jalapeño pepper, a table spoon of cumin and a table spoon of oregano.

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Prep Time

20 min

Cook Time

1 hr 20 min

Total Time

1 hr 40 min

Prep Time

20 min

Cook Time

1 hr 20 min

Total Time

1 hr 40 min

Ingredients

1. 1 onion
2. 8 cups vegetable stock
3. 1 pound dried black beans
4. 6 garlic cloves
5. 6 arroz con pollo peppers, seeds left in
6. 1 cup chopped cilantro
7. 2 bay leaves
8. 2 tablespoons oil
9. 1 teaspoon salt
10. 2 teaspoons brown sugar
11. 1 tablespoon vinegar

Instructions

1. Rinse and pick over the black beans, add them to the vegetable broth in a large pot, and bring to a boil. Add the bay leaves. Once it reaches a full boil, set to low and allow the beans to cook until soft. Start checking the beans after about 45 minutes
2. While the beans are cooking, finely chop the garlic and peppers, dice the onion. Heat up the oil in a pan and saute everything for about 7 minutes. Add the vinegar and cook for about one more minute and remove from heat
3. When the beans are done, add the sauted vegetables to the beans. Also add in the salt and sugar
4. Cook on low for another 15 minutes, then add the cilantro and cook for another 5 minutes. Remove from heat and serve with rice

By Beastly Vegan

Ravenous Vegans https://www.ravenousvegans.com/

The post Vegan Cuban Black Beans appeared first on Ravenous Vegans.