Need dinner in a pinch? This Portobello Fajita Salad from Vegan Yack Attack On the Go! is packed with flavor and comes together in under 30 minutes. You’ll want the creamy avocado dressing on everything! Soy-free, Gluten-free, and Nut-free, to boot!
If you missed my update earlier this month, my newest cookbook, Vegan Yack Attack On the Go! is available for pre-order! To celebrate, I thought I’d share the first of many recipes from it: Portobello Fajita Salad. Here’s an excerpt from the book:
There is a restaurant that I used to frequent regularly with family, that had really good fajita dishes, served with a magical green sauce and fluffy cornbread-like balls on the side. While I don’t find myself there anymore, this fajita salad is even better than the dish I remember!
Now, this salad is from Chapter 5: Meals in 30 minutes or less; which is filled with convenient recipes that are great for both weeknight dinners, and lunches, too. Some other chapter titles include “Prep-Ahead Recipes”, “Lunch Box Stuffers”, “Bulk Cooking” and more!
Ahh!! It’s here! 😱 The finalized cover for #VYAonthego is done and it’s soooo pretty. 😍 On it, you’ll see my BBQ Tempeh Wraps, Mac and Trees (nut-free!), Antipasto Chop Salad, Tropical Trail Mix, and more!🌯🍝🥗🍍 The book is now available for pre-order, (with price guarantee), and comes out July 3rd – just in time for school.🤓 This book is great for veggie enthusiasts and seasoned vegans, alike! So, stay tuned for more updates, preview recipes, and events in the coming months.🙌❤️ ++++++++++++++++ PRE-ORDER LINK (in bio): http://bit.ly/vya-otg ++++++++++++++++ #idontwantsalad #veganfoodshare #veganfoodspot #veganyackattack #cookbook #vegancookbook #veganyackattackonthego #affiliatelink
I’m really excited for y’all to get your hands on this book. Compared to Vegan Bowl Attack! it’s more beginner-friendly. So, those of you who are looking to try some new things, but don’t want to be overwhelmed, will LOVE it. When I chose recipe testers, I made sure to cover all cooking levels, locations, and allergies! It’s super important to me that these books still be accessible, no matter where you are.
And if you’re wondering, there are a lot of recipes that are soy-free, gluten-free, or both; plus some nut-free recipes, as well. This Portobello Fajita Salad happens to be all three! Woohoo! Give this recipe a try, let me know how it goes, and pre-order the book (with lowest price guarantee on Amazon), as it comes out July 3rd. Plus, pre-orders bump up the ranking on bookseller’s sites, and that sounds great to me! Check out the #VYAonthego tag on instagram to see the recipe tester’s pics of dishes from the book, as a preview!
As always, thank you for your continued support. Creating recipes for you (and making them pretty) really gives me so much happiness, and I feel grateful as hell to be doing this going on 7 years. <3 <3
Rich, comforting gravy on top of fluffy, flaky, buttery vegan biscuits? You got it! This recipe for vegan biscuits and gravy will become a staple in your brunch menu, for many mornings to come.
Growing up, my parents were not what you would call “cooks”. I won’t knock my upbringing, but I ate a lot of freezer meals, hamburger helper, rice-a-roni, and canned vegetables. But, one thing my mom occasionally made was biscuits and gravy. And y’all, it was a THING. So much so that it’s what she makes for every father’s day or birthday.
Now, were these vegan biscuits and gravy? Most definitely NOT. My mom’s family is from Tennessee, so the gravy was made with sausage, lots of flour and evaporated milk, and LOTS of black pepper. While my gravy is not as decadent as the aforementioned version, it still has tons of flavor. Plus, it still brings comfort in the way only a solid plate of biscuits and gravy can.
One thing my mom did take a shortcut on was the biscuits. Do I blame her? Absolutely not! Canned biscuits work great when there are mouths to feed and you’re on a time crunch. But, you’d be surprised at how easy it is to make biscuits from scratch. The recipe used here is from my first book, Vegan Bowl Attack!, pictured below – (sans a couple of spices) and it’s the one I make whenever I need the perfect biscuit. They’re super flaky and split wonderfully for that great gravy coverage.
Instead of sausage in the gravy, I used minced mushrooms, for their meaty flavor. One tip I would suggest, is if you want a whiter gravy scoop out most of the “gills” of the mushrooms, as they’re what darken it to a brown color. If that doesn’t matter to you, make as the recipe states and it’ll look like mine! Either way, it’ll taste reeeeeal good.
Lastly, I served these vegan biscuits and gravy up for my friend Jennifer and I, and she had mentioned wanting some potatoes. I’m not one to turn down starchy breakfast foods (clearly) so I threw some diced red potatoes in my air fryer basket, sprayed them with a little oil, and sprinkled seasonings over them. So EASY! If you’re interested in a recipe like that, let me know in the comments!
Oh! I almost forgot. The beautiful Sea Blue background I used for the photos is actually an awesome cart that Corey’s uncle made for me. You can check out his other builds/projects on his instagram. Now, have a great day and stay tuned for a cool post coming at you later this week!
Need another use for lentils? Try out these Air Fryer BBQ Lentil Meatballs! Chewy and flavorful on the inside, while slightly crunchy on the outside, then slathered in your favorite BBQ sauce.
I’ve gotta be honest, I’ve been hogging this recipe all to myself for some time now. I had originally made it for the #VYAPantryChallenge, before moving, but I got so caught up in everything that I lost track of it. Even though I wanted the challenge to be a set amount of time, I think these types of recipes are still super helpful! What do you think?
And, before I tell you more about these delectable BBQ lentil meatballs, I have an important announcement. Vegan Yack Attack On the Go! has its new cover, and is totally on pre-sale!! I’m so happy with how the design and photo turned out, and I hope you love it, too. Just remember, that through Amazon you can get pre-sale price guarantee, so if the price drops (it always does), you will pay the lowest amount no matter when you ordered it. 🙌
Now, back to the BBQ lentil meatballs! I had SO many people commenting about using up lentils, and of course, I had some of those in my pantry. Along with the lentils, I had some dried mushrooms and a little BBQ sauce leftover that I didn’t want to move with. Put all of that together with the timing of me getting an air fryer and BLAM! This recipe came about.
I tried a couple of versions of this recipe, and this one is definitely my favorite. The addition of Vital Wheat Gluten to the lentils, acts as a great binder, plus adds a chewy texture. That being said, you can make these gluten-free by using GF vegan Worcestershire and GF flour, but you may have slightly crumbly lentil balls. While using raw onions could be a shortcut, you miss out on the added sweetness and flavor from caramelizing them.
So, go on, make these tasty BBQ lentil meatballs for your next party (paired with some suuuuper cute toothpicks), and enjoy! Make sure to tag me @veganyackattack & #veganyackattack if you try them out. ❤