msvegan

This is the most amazing fried ice cream, made without the deep fryer. Super easy to make and hands down one of the best ways to enjoy a scoop of ice cream. This recipe makes 8 fried ice cream balls. This can also be made without making ice cream balls, simply serve up you ice cream and add cereal crumble on top. Ingredients 2 pints of Ice Cream of choice, we used Coconut Bliss Sea Salt Caramel Chocolate 2 rounded cups of Vegan Friendly Corn Flakes 1 tsp of cinnamon 1/2 tbsp sugar 1-2 tbsps vegan butter Toppings you'd like ( Chocolate syrup, Whipped Cream, Sprinkles) Ice Cream Scooper Directions Scoop out ice cream with scooper to form balls Place onto freezer friendly plate Freeze to harden, if needed remove in 1 hour and shape again While Ice Cream is freezing, make your cereal topping Crumble your 2 cups of cereal, ( I Used a bag and a rolling pin) Place into medium large bowl Add in your cinnamon and sugar Mix well Heat a large frying pan to medium heat Add in your butter Once melted add in your cereal/sugar mix Cook until golden and slightly toasted, roughly 3-5 minutes, stirring often Remove from heat and let cool Once cooled place into a medium bowl Remove ice cream from freezer Place one ice cream ball into cereal bowl at a time Roll around to cover the ice cream bowl with cereal mix until full coated Place onto freezer friendly plate Repeat with remaining ice cream balls Place back into freezer for at least 1 hr to harden When ready to plate remove from freezer Place onto serving plate Drizzle with chocolate and whipped cream Serve and enjoy!

One Pot Stuffed Pepper Casserole 🫑🍅 Recipe 👇🏽⬇️ Follow @msvegan for more recipes 🖤🤍 I love a stuffed pepper but let’s be real, it’s not always the easiest to eat. Today we are changing that by making this stuffed pepper casserole, and it’s all cooked together in one pot! So delicious and easy. Perfect weeknight meal. Ingredients 16oz vegan ground beef 2-3 cups of chopped peppers, we used sweet mini peppers 1 14.5oz can of roasted tomatoes 1 cup of corn 1 cup of black beans 1 tsp garlic powder 1 tsp cumin Salt and pepper 1 jalapeño diced, optional 2-3 cups of cooked rice 1/2 cup of broth 7oz of shredded vegan cheese 1 bunch of Cilantro, chopped Vegetable oil Directions Heat a large pan to medium high Add in your oil Crumble in your vegan ground beef Cook and crumble into browned Add in your peppers and cook for 5 minutes Add in your tomatoes and cook for 3 minutes Add in your corn and beans Mix well Add in your garlic powder and cumin Season generously with salt and pepper Mix well Add in your jalapeño if using Mix well Add in your rice and broth Mix well and cook for 5 minutes Add in your cheese Cook until melted Add in half your cilantro Mix well Turn off heat Garnish with cilantro Serve and enjoy

MsVegan.com Instagram.com/MsVegan Facebook.com/MsVegan Lazy Cake Cookies Today we’re making super easy cookies using vegan friendly box cake mix. Ingredients 1 15.25oz vegan friendly yellow or white cake mix 1/2 cup of liquid vegan egg or two vegan egg substitutes 5 tbsps melted vegan butter 2 cups of vegan friendly chocolate chips Directions Preheat oven to 350 Combine all ingredients into a large bowl Mix until creamy Pour into greased 9x13 baking pan Bake in preheated oven for 20 minutes Remove and let cool Cut into serving size choice Serve and enjoy!

One Pot Stuffed Pepper Casserole 🫑🍅 Recipe 👇🏽⬇️ Follow @msvegan for more recipes 🖤🤍 I love a stuffed pepper but let’s be real, it’s not always the easiest to eat. Today we are changing that by making this stuffed pepper casserole, and it’s all cooked together in one pot! So delicious and easy. Perfect weeknight meal. Ingredients 16oz vegan ground beef 2-3 cups of chopped peppers, we used sweet mini peppers 1 14.5oz can of roasted tomatoes 1 cup of corn 1 cup of black beans 1 tsp garlic powder 1 tsp cumin Salt and pepper 1 jalapeño diced, optional 2-3 cups of cooked rice 1/2 cup of broth 7oz of shredded vegan cheese 1 bunch of Cilantro, chopped Vegetable oil Directions Heat a large pan to medium high Add in your oil Crumble in your vegan ground beef Cook and crumble into browned Add in your peppers and cook for 5 minutes Add in your tomatoes and cook for 3 minutes Add in your corn and beans Mix well Add in your garlic powder and cumin Season generously with salt and pepper Mix well Add in your jalapeño if using Mix well Add in your rice and broth Mix well and cook for 5 minutes Add in your cheese Cook until melted Add in half your cilantro Mix well Turn off heat Garnish with cilantro Serve and enjoy

French Onion Pizza All things French Onion Soup but served up in a pizza! It’s so rich and delicious and easy to make. Just takes a little patience to get those onions perfectly caramelized. Ingredients 2 onions sliced Avocado or vegetable oil, roughly 1 tbsp 1 tbsp vegan butter 2-3 tbsps soy sauce or balsamic vinegar 1/2 tbsp sugar Pizza dough 6-8 slices of vegan white cheese, we used provolone 7oz vegan cheese shreds, we used mozzarella Chopped parsley or chives for garnish Directions Heat your oil in a large pan over medium heat Add in your sliced onions Cook, stirring often, until caramelized Once they’re caramelized and dark in color add in your butter Cook until melted Add in your soy sauce or balsamic and sugar Cook until thickened Remove from pan and allow to cool Preheat oven to temperature required for your dough Place cheese slices evenly to cover your dough Spread your caramelized onions evenly on top Sprinkle with shredded cheese Bake in preheated oven for 15 minutes until crust is cooked and cheese is melted Remove and garnish with greens Slice, serve and enjoy!

Sausage and French Toast Roll Ups Breakfast sausage and French toast go hand in hand so today we’re making French toast roll ups with sausage inside! Ingredients 8 vegan breakfast sausage links, we used Beyond meat breakfast sausage links 8 slices of bread Bread 1/3 cup vegan egg, we used just liquid vegan egg 1/4 cup non dairy milk 1 tsp cinnamon Powdered sugar Syrup Vegan butter, optional Directions Cook your sausages according to directions Remove sausage from pan Don’t wipe the pan clean Cut the crust from your bread slices Using a rolling pin flatten the bread Place one cooked sausage link on one end Roll up tightly Repeat with remaining sausage and bread In a small bowl whisk together your vegan egg, non dairy milk and cinnamon Dip your rolled sausage and bread into liquid Cook in same frying pan you used to cook sausages, if too dry add in vegan butter Cook on each side until golden Remove from pan Sprinkle with powdered sugar Serve with warm syrup Enjoy!

Nutter Butter Mummies 🤍🖤 RECIPE 👇🏽 Follow @msvegan for more recipes 🌱🖤 The cutest and easiest cookies you ever did see. Taking the already accidentally vegan Nutter Butter cookies, dipping them in white chocolate to create cute mummies for Halloween! You can even omit the drizzle on a few to make ghosts! 🔲Ingredients🔲 ▫️Nutter Butter Cookies ▫️Vegan friendly white chocolate ▫️Vegan friendly Candy Eyes* 🔲Directions🔲 ▫️Dip 3/4 of your cookie into melted white chocolate to coat ▫️Wipe off excess ▫️Place onto lined baking sheet ▫️Give each cookie a set of eyes* ▫️Take your melted chocolate and add to a piping bag or zip lock with tip cut ▫️Drizzle each cookie to make into mummies ▫️Let harden ▫️Serve and enjoy

Like, Comment and Subscribe to see more recipes posted weekly 😋 MsVegan.com Instagram.com/MsVegan Facebook.com/MsVegan Maple Bacon Rice Krispies Treats Recipe 👇🏽 Follow @msvegan for more goodies 🖤🌱 🔲Ingredients🔲 ▫️2-3 tbsps vegan butter ▫️10oz Dandies maple marshmallows ▫️5 cups vegan friendly rice crisps cereal ▫️Roughly 10 vegan bacon pieces cooked and crumbled 🔲Directions🔲 ▫️Melt you butter in a deep pot over medium ▫️Add in your marshmallows ▫️Turn until melted and creamy ▫️Add in your cereal ▫️Mix until evenly coated ▫️Add in 3/4 of your bacon pieces ▫️Mix well ▫️Place into well greased or lined baking pan ▫️Press evenly into pan ▫️Top with remaining bacon ▫️Press into treats ▫️Let sit to harden and cool at least 1 hour ▫️Cut into squares ▫️Serve and enjoy (I like to serve it with hot sauce and ketchup)

MsVegan.com Instagram.com/MsVegan Facebook.com/MsVegan Easy One Pot Pasta An easy and delicious pasta, with spinach and tomatoes, put together in one pot and made in under 30 minutes! 🔲Ingredients🔲 ▫️1/2 onion, diced ▫️2 tbsp crushed garlic ▫️1 tbsp Italian Seasoning ▫️1 tsp Crushed red pepper ▫️14.5 oz can of diced tomatoes ▫️2-3 cups of vegan broth of choice ▫️8-10oz of spaghetti noodles ▫️10oz spinach ▫️Salt and Pepper ▫️1 tbps vegan butter ▫️2 tbsp nutritional yeast ▫️1 cup chopped cherry tomatoes ▫️1-2 tbsp olive oil 🔲Directions🔲 ▫️Heat a large stock pot to medium ▫️Add in your olive oil ▫️Once hot add in your onion and garlic ▫️Cook for 3-5 minutes ▫️Stir in your Italian Seasonings ▫️Add in your tomatoes, 2 cups of broth and crushed red pepper ▫️Bring to a boil ▫️Add in your spaghetti, liquid should cover spaghetti, if not add in more broth ▫️Cook until pasta is done ▫️Add in your Spinach, a handful at a time ▫️Then add in your butter and tomatoes ▫️Mix well ▫️Season with salt and pepper ▫️Add in nutritional yeast ▫️Turn off heat ▫️Mix well ▫️Plate and enjoy!

Like, Comment and Subscribe to see more recipes posted weekly 😋 MsVegan.com Instagram.com/MsVegan Facebook.com/MsVegan COOKIE CRUMBLE COFFEE CAKE 🔲Ingredients🔲 15-20 biscoff cookies, crumbled 1/2 cup vegan butter 1 cup brown sugar 1/2 Tbsp cinnamon 1 package of vegan friendly yellow cake mix 3/4 cup just vegan egg or 3 vegan egg equivalent 1 cup water 1/3 cup oil 1 cup powdered sugar 2 tbsps vanilla vegan creamer 🔲Directions🔲 Preheat oven to 350 In a small bowl add your cookie crumbles, butter, brown sugar and cinnamon Mix well to form crumbles In a large bowl add your cake mix Then add in your vegan egg, water and oil Whisk until creamy Prepare a 9x13 dish with oil or butter Add half your cake mix Top with half cookie crumbles Add remaining cake mix Top with remaining cookie crumbles Bake in preheated oven for roughly 35 minutes until set, check with toothpick. When it comes out clear it’s done While cake is baking make your icing Mix together your powdered sugar and creamer Mix until creamy, if too thick add in more creamer, if too thin add in more sugar Remove cake when done Drizzle with your icing Serve and enjoy

Like, Comment and Subscribe to see more recipes posted weekly 😋 MsVegan.com Instagram.com/MsVegan Facebook.com/MsVegan Loaded Queso Dip Love love love me a good Queso dip! This one is packed with flavor! Who wants a bite? Ingredients 1-2 tbsps of oil 12oz soy chorizo 1/4 cup vegan butter 10oz can of Rotel tomatoes and chilies 15.5 oz can of vegetarian refried beans 7-10oz vegan shredded cheese 3/4 cup non dairy unsweetened milk Salt and pepper Cilantro Fresh diced tomatoes 1 jalapeño diced Directions Heat your oil in a medium on over medium-high heat Add in your soy chorizo Cook for 3 minutes stirring often Add in your vegan butter Continue to cook for 3-5 minutes Add in your can of tomatoes and chilies Cook for 1-2 minutes Add in your can of refried beans Mix well and cook for 2 minutes Add in your cheese and non dairy milk Cook and stir until melted Season generously with salt and pepper Cook until bubbly Turn off heat Pour into serving dish Top with cilantro, tomatoes and jalapeños Serve with chips Enjoy!

Tofu Larb There's only a handful of Thai restaurants that actually make a Vegan Larb and unfortunately I don't live near them. Bad news is I crave Larb quite often so I decided I would make my own version at home. And I'm so happy I did because it's incredible! Ingredients 5-6 Limes, juiced 3 tbsp of chili garlic sauce, 4-5 if you like it really spicy 1/4-1/3 cup of Vegan Fish Sauce, we used THIS ONE by Ocean's Halo 1 rounded tbsp sugar 2 tbsp of uncooked long length rice 2 Shallots, sliced thin 1/3 cup of freshly chopped mint 24oz of extra firm tofu, pressed 1 tbsp of minced lemon grass 3/4 cup Green Onions, diced Vegetable Oil Lettuce Leaves, we used butter lettuce Directions Heat a non stick pan over medium heat Add in rice, do not add oil Cook until rice is starting to brown Remove from heat and let cool Place into a spice blender and blend to form powder, set aside Whisk together the first 4 ingredients, set aside Heat a large cast iron skillet to medium high heat Add in a little oil Crumble in your tofu Cook for roughly 15-20 minutes, scrapping and turning often Cook until all the liquid from tofu is evaporated and starting to crisp up and turn golden brown Add in rice powder, half of your shallots, and lemongrass Mix well Add in your sauce and cook for 10 minutes Turn off heat Stir in remaining shallots, green onions and mint (reserving a few for serving) Serve with lettuce cups Garnish with any leftover green onions, shallots and mint Serve and enjoy

One Pot French Onion Pasta A delicious pasta, with all the flavors or French Onion Soup! And it all comes together in one pot! Ingredients 1-2 tbsps. of oil, we used avocado oil 1 Onion, thinly sliced 1/4 cup vegan butter 8oz of sliced mushrooms 2 tbsps. crushed garlic 1/4 cup soy sauce Salt and Pepper 32 oz. of vegetable broth 1-2 cups of non dairy milk 160z of pasta 7oz of vegan mozzarella shreds Freshly chopped parsley Directions In a large pot add your oil Heat to medium Add in your onion Cook, stirring often until golden/caramelized (roughly 20 minutes or so) Add in your butter Once melted add in your mushrooms Cook for 3-5 minutes Add in your garlic and cook for 2 minutes Add in your soy sauce and season with salt and pepper Add in your broth and non dairy milk Mix well Once its boiling, add in your pasta Cook, stirring every few minutes Cook until pasta is done and liquid has absorbed Add in your vegan cheese Season generously with pepper Mix well Once cheese has melted turn off heat Stir in a handful of parsley Mix well Serve and garnish each bowl with more parsley Enjoy!