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    You are in: Home / Cookbooks / Mindelicious' Vegan Yum Yums
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    82 recipes in

    Mindelicious' Vegan Yum Yums

    Cookbook for all my recipes that are VEGAN!!!! I <3 Vegans!! In some cases I have just listed sugar or brown sugar, if you are vegan make sure you are using organic or raw sugar otherwise it's not vegan. I'm pretty sure that is the only item in these recipes that would be iffy. ENJOY!!
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    Recipe #433946

    No oil, salt, allium family, none of the extra stuff! Straight deliciousness!! You can also try cucumber "noodles" or even some prefer celery noodles!! Celery is easier if you don't have a spiralizer - just follow around the curve with the veggie peeler.

    Recipe #433615

    My absolute favorite salad! The coconut noodles are genius and so delicious in this! No need to be exact in any measurements. This recipe comes from Vanessa Sherwood at

    Recipe #426883

    (LFRV) This is most excellent.

    Recipe #433449

    This is another great raw recipe I enjoyed immensely while transitioning. This is adapted from Vanessa Sherwood on You can use pumpkin seeds or sunflower seeds - I've made it successfully both ways.

    Recipe #426860

    Delicious raw curry which is very adaptable to what you have on hand. Use any veggies you like. You can even throw in some mango!! YUMMY!

    Recipe #427213

    This is a variation of a couple different recipes. It looks like a ton of ingredients but I usually have everything on hand. My husband loves this and its on our regular rotation now. The leftovers are delicious as well. I like to wait closer to the end to add the zucchini so it doesn't get mushy. You can also sub carrots for the peas (just add them earlier like with the onion). I serve with garlic cilantro rice and chapati or naan bread.

    Recipe #431852

    A spicy and adaptable recipe by Jill Nussinow, "The Veggie Queen" ( You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!

    Recipe #423545

    Lomo Saltado is a Peruvian dish with Chinese influences. This dish is normally prepared with beef tenderloin, potatoes, and vegetables and served with rice - but this version ditches the beef!! The recipe calls for wheat gluten strips but you could also use SEITAN, TOFU, or PORTABELLA MUSHROOMS. Look for jarred aji yellow paste or aji amarillo paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers (South American hot yellow chile pepper) or equivilant pepper. Thaw and dice one pepper, and saute it in olive oil until it's soft. This recipe is from Vegan International.

    Recipe #423521

    The DH loves this!! This dish is from Feel free to be creative and add more or less of something - very forgiving recipe here! I think you could probably get away with using almond/soy/rice milk for a thinner sauce or blended tofu for a thicker sauce in place of the non-dairy cream...but don't take my word for it (haven't tried doing that yet) :D

    Recipe #433392

    So the only way my husband agreed to go vegan was if I found a replacement pepperoni. The store bought ones are way too expensive so here is the winner!! This recipe is adapted from the Vegan Dad. This is spicy but if you like pepperoni then it shouldn't be too bad. You can freeze this as well. Put these on pizza, sandwiches, salads, in tofu scrambles, and on veggie burgers. **We have made our second batch and my husband thought we could go even spicer so we put in 8-10 dashes of Tabasco sauce...just like the store bought tabasco flavored ones (DH's favorite)!!** **Change: we have made these again using tahinin instead of olive oil & find it works out better.** **Also if you do not have a steamer or colander & pot you can bake for 1hour 15 minutes at 325deg.**

    Recipe #427676

    (LFRV) Absolutely amazingly delicious & energizing!!!

    Recipe #433288

    These cookies are similiar to shortbread and go great with just about anything, anytime! Have them with juice, tea, or coffee, morning, noon, or night!!

    Recipe #427476

    YUMMY!! If your not able to find vegan powdered sugar than you can make your own with your vegan/organic sugar. Just mix 1 cup sugar & 1 tablespoons cornstarch and either process in blender, food processor, coffee grinder or mill in soymilk machine (just depends on your machines & what you can get away with). Blend until a powder forms & VOILA!!

    Recipe #428303

    These are some super yummy scones! My husband adores these and I almost regret getting him hooked because they are so tempting to me as well! Work quickly with the dough and try not to over work it so your scones stay light. This recipe comes from The Vegan Lunchbox. (You can also add chopped almonds to the mix if you have some on hand - yum!!)

    Recipe #429441

    My husband isn't big on soy milk however I use it for different recipes & always seem to have half the container left & nothing to do with it. Here is a great recipe from the Silk website to "preserve" your soy milk in an even better form!! You could probably use regular/plain or even coconut milk/almond milk/rice milk and just add more vanilla, sugar...whatever!! Cook time is freeze time!!!! Hope you enjoy!

    Recipe #433265

    (LFRV compliant!) A very yummy treat I like to enjoy which came from Dr. Graham's book The 80/10/10 Diet. This makes a great breakfast, lunch or even dinner :) Pretty much whenever I feel like eating it. Low fat raw vegan & properly combined!! Sometimes I get lazy & just put all of this in the blender to make a smoothie.

    Recipe #428677

    These are so super yummy & you can switch the toppings up however you would like - try pistachios, pecans, or mint with carob. Put popsicle sticks in the end for ease!

    Recipe #427715

    This recipe comes from Vanessa Sherwood at However, I simplify this much further and omit the salt, coconut oil, and use dates instead of the agave and it is still amazing! For me its much healthier and easier that way but I'm leaving all the options here for you to decide what if you want them or not. You can substitute dates for the agave nectar - one large medjool (soaked & blended) for each tablesoon agave. I just keep "date paste" standing by for stuff like this. Since your using so much young thai coconut meat you can always use the water for this delicious & energizing drink: Recipe #427475 ENJOY!! (Cook time is set time)

    Recipe #430586

    Easy, creamy, chocolatey!! Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

    Recipe #427851

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