 Ingredients
3 cups of kidney beans (canned or boiled) mashed 3 cups of breadcrumbs 3 tbsp vegan margerine 1 leek chopped 2 - 3 stalks of celery chopped 1 tbsp parsley 1 tsp chili paste 1/2 onion chopped 5 tbsp aquafaba oil garlic herb filling: 5 tbsp vegan margerine 3 garlic cloves 1 tbsp parsley Method: saute leek and celery in 3 tbsp vegan butter. Add half of the breadcrumbs, beans, chili paste, celery and two tbsp of the aquafaba to the leek and celery mix. Form about 5-6 patties with this mix and make an indentation in each patties. Mix all of the garlic herb filling ingredients and put a tbsp or so of the mix in the indentation of each pattie and cover with the rest of the pattie. Melt 3 tbsp of butter in a pan. Meanwhile dip each patties in the remaining aquafaba mix and then dip in the breadcrumbs to cover. Put each patties in the pan with the melted butter. Heat until both sides of the patties are brown. You may have to add additional vegan butter to the pan so not to burn the patio.
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 Ingredients:
1 1/2 cups of plant based milk 1/2 cup vegetable oil 3 tbs aquafaba, beaten 1 tbs molasses 1 cup sugar 1 tsp vanilla 3 cups flour 3 tbs unsweetened cocoa powder 6 tsp baking powder 1 tsp salt 1 cup chocolate chips 1/2 cup walnuts, coarsely chopped Preheat oven to 350 and put cupcake liners in 16 cupcake tins (more if needed). Combine milk, sugar, oil, aquafaba, vanilla and molasses and mix well. Whisk together flour, cocoa, baking powder and salt in a large bowl. Add to the wet ingredients. When combined well, add the chocolate chips and walnuts. Mix well again. Pour into the cupcake liners and bake for about 30 minutes.  Ingredients:
3 cups all purpose flour 3 tsp baking powder 1 tsp salt 1 cup creamy peanut butter 1/2 cup butter 1/2 cup sugar 1/2 cup light brown sugar 6 tbsp aquafaba 1 1/2 plant based milk 2 tsp vanilla 1 cup vegan chocolate chips Method: Preheat oven to 350. Spray 2 8 x 4 inch loaf pans with nonstick cooking spray, set aside. Mix vegan butter, both sugars, vanilla, and milk in a mixing bowl. Mix the aquafaba until frothy and then add that to the mix as well. Mix flour, baking powder and salt and add to the wet mix. Stir in the chocolate chips. Bake for 45 minutes or until toothpick inserted into the centers come out clean. Cook in pans, remove from pans and enjoy!  Ingredients:
2 cups of chick peas (drained and rinsed if using canned, save the liquid for aquafaba!) 2 tbsp sesame seed oil 3 cloves of garlic 1/3 to 1/2 cup of olive oil Method: Put all of the ingredients and 1/3 cup of the olive oil into a food processor and process until smooth. If the hummus is still to thick, add the remaining olive oil and add more if needed. Enjoy!  Ingredients:
2 tbsp vegan margarine 1 cup of vegetable broth or chikn broth (Chicken less broth) - cooled 1 large clove of garlic 1 tbsp onion powder or 1/2 small onion 2 tbsp nutritional yeast (or more to taste) 1 tbsp poultry seasoning 1 tbsp fresh rosemary 1 tbsp thyme 1/2 tbsp sage 1 tbsp soy sauce 1/2 cup of white wine 1 tbsp cornstarch 1/4 cup plant based milk * 1 8 oz pkg of Mushrooms if you have some Method: Melt margarine. Sauté garlic, and other spices. If using mushrooms, add them to saute also. When the water has evaporated down, add the wine, soy sauce (or gluten free soy sauce option) and saute a little more until the wine burns down. Also add the nut yeast and poultry seasoning. Meanwhile, mix the cornstarch with the broth well and add to the pan. Make sure to use a wire whisk to stir until it starts to thicken. Bring to a boil and add the plant based milk. Keep stirring and adding additional milk if needed. Enjoy!  We did a pre Thanksliving run of this Wellington recipe and loved it!
Ingredients: 4 portobello mushrooms Splash of olive oil 2 tbsp of dry thyme 4 cloves of garlic chopped 1 large red onion chopped 1 tbsp rosemary 1 cup of white wine 1/2 tips brown sugar 2 cups of chestnuts (roasted) 2 cups of pecans 2 slices bread 1 package of puff pastry 1/2 cup vegetable stock 2 tbsp non-dairy milk Method: Splash olive oil on portobello mushrooms and top with 1 tbsp of the thyme. Add the chopped garlic also to the mushrooms, and pepper to taste. Bake mushrooms for 15 minutes in a 375 degree oven. Meanwhile, sauté onion in a splash of olive oil and add the other tbsp of thyme and rosemary. Heat up and add the 1 cup of white wine and let burn off. Add the 1/2 tbsp of brown sugar. When the wine has burned down, set the mix aside. In a food processor, mix chestnuts, pecans and the bread. Add this to the onion sauté from above, add the vegetable broth and mix until everything is well combined. Lay out one sheet of the puff pastry and pile 1/2 of the onion/nut/bread mix in the middle. Lay the portobello mushrooms on top vertically and cover the mushrooms with the remaining onion/nut/bread mix, kind of like a cocoon. Put a second sheet of the puff pastry on top and seal the edges by wetting it with water and sealing with your fingers. Use a knife or pizza cutter to cut and excess of the puff pastry off. Use a fork to seal the edges. Make sure to make holes in the puff pastry using a knife or fork for ventilation and brush lightly with non-dairy milk. Bake at 275 for 40 minutes and enjoy!  Ingredients:
1/4 cup rolled oats 1/4 cup groats 1/4 cup sunflower seeds 1/4 cup almonds chopped 1/8 cup chia seeds 1/4 cup hemp seeds Mix all ingredients and add your favorite fruit or sweeten with your choice of vegan sweetener (maple syrup, bee free honey, etc), add cinnamon if desired and your favorite plant based milk:) save what you don't eat in a sealed container:)  Serving Size : 8
Ingredients -------- ------------ -------------------------------- 4 tablespoons vegan margarine 1 Onion,large -- coarsely chopped 3 pounds ground up bocca burger or any vegan meat you have 8 tablespoons Red chile,hot -- ground 4 tablespoons Red chile,mild -- ground 3 tablespoons Cumin -- ground 3 Garlic cloves,medium -- crushed 1 tablespoon Black pepper -- freshly ground 1 tablespoon Salt 1 tablespoon Sugar 1 can Tomatoes -- whole (12oz ea) 4 cans Kidney beans -- w/H2O (16oz ea) 1. Melt the vegan margarine in a large heavy pot over medium heat. Add the onion and cook until it is translucent. 2. Combine the vegan meat with the ground chile, cumin, garlic, and pepper. Add this vegan meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the vegan meat is evenly mixed id. 3. Stir in the remainig ingredients. Bring to a boil, then lower the heat and cook for about an hour or longer if using a crock pot.  Reykjavik has so many good food options and many restaurants are vegan friendly. I’ve listed some of our favorites below for those of you who will be travelling to Reykjavik soon! However, in addition to those listed here, there were so many more that we didn’t try. Make sure to check out Ragnar Freyrir’s list of vegan options, which was literally a lifesaver when we were in Iceland. Kaffi Vinyl Kaffi Vinyl was all-vegan and all-delicious. We went here twice and got fabulous meals both times. I would recommend coming earlier rather than later because they tended to be busier later in the day. The first dish I got was a Thai noodle dish, which had spectacular flavor and was filled with veggies. The second time, I had a sandwich (I can’t remember which one for the life of me!), but it was also delicious. I also had a cupcake which hit the spot. The vibe in the restaurant is casual (you order from the counter) and has an edgy vibe. They have bands that play in the evenings and have a music vibe (hence the vinyl). This is a must for an vegan travelling to Iceland!  Cupcakes from Kaffi Vinyl Garðurinn This restaurant was a small quaint spot located in the heart of downtown. It only had a few tables and has a small rotating menu. They had a daily dish and soup on the menu so my husband and I each got one. The entrees were pretty good- heart and filling with good flavor. But what they really excelled in were their desserts. We got a raw peanut butter cup and some raw truffles. They were so good- I couldn’t believe they were raw!  Raw truffle and peanut butter cup at Garðurinn C is for Cookie This was our last stop before leaving to drive to the airport. We stopped here for a quick snack after learning they had a few vegan options- we ended up leaving completely full. They were very accommodating to us- altering a few of their sandwiches to be made vegan. The tofu on the sandwiches was supurb (I’m always a little weary of tofu at restaurants because many places have no idea how to cook it well) and literally made the sandwiches. In addition, we got some pastries, including apple cobbler and a granola pastry. Everything was perfect and more than we could have hoped. On top of that, the shop was a small café and was quaint and adorable. Couldn’t have asked for any better!  Tofu sandwich from C is for Cookie Joylato We stopped here for a sweet treat (despite it being fairly chilly) and loved it. They had a number of vegan flavors and toppings, so many options. In addition, they make the ice cream by mixing the cream and toppings with liquid nitrogen. Super unique! The inside was adorable, decorated with bright colors and candy-style decorations. In addition, the servers were both extremely friendly.  Strawberry ice cream from Joylato Núðluskálin This restaurant was perfect after a long day in the cold. This restaurant is all soups and almost every one can be made vegan. My favorite was the Green Through, which had rice noodles, tofu, and fresh veggies. It was so flavorful and just absolutely perfect. As someone who usually thinks soup is a little overrated, I absolutely adored this place and highly recommend it.  Soup from Núðluskálin -Passion Reykjavik I LOVED this shop. We stopped here twice to get some breakfast before leaving to explore outside the city. Both times we got delicious pastries, including a giant chocolate rolls, delicious chocolate-covered croissants, and granola pastries. In addition to the delicious food, the inside was very cutely decorated and was a lovely café. I literally cannot recommend this place enough.  Chocolate-covered croissant from Passion Reykjavik Íslenska Flatbakan This was one of our favorite places. This restaurant was located just outside Reykjavik in Kopavagur. It was mostly known for pizza and had so many delicious options. We started with vegan cheese breadsticks, which were filled with creamy vegan cheese and topped with spices. We got the Good-Hearted One, which had vegan chorizo, bananas, onions, jalapenos, pineapple, and peanut. It was SO DELICIOUS! It sounded so weird with the bananas, but it was amazing. It looks like since we’ve been there, they’ve added a few other options including a BBQ pizza, buffalo pizza, and buffalo breadsticks. Definitely recommend this unique and delicious pizza place.  Vegan pizza at Íslenska Flatbakan Eldur og Ís We stumbled upon this shop while walking around Reykjavik and were not disappointed. There menu was filled with build-your-own crepes (sweet and savory) and they advertised vegan crepes. We went here multiple times, getting sweet and savory. Every single one we had was delicious. My only complaint is that they didn’t label which of the toppings was vegan, but this was easily remedied by asking the server.  Vegan crepes at Eldur og Ís (Eldur and ice) Sushibarinn
My husband and I craved sushi while in Iceland and read that Sushibarrin had great vegan sushi. We weren’t disappointed, with full vegan rolls. While the sushi was delicious, I want to point out that there were numerous “exotic” meats on this menu, which might disturb some people.  In my previous post, I explained how we started mapping out our trip to Iceland and also researched vegan-friendly restaurants. With this information easily displayed to us on a map, we were able to plan how and where we were going to eat while we were there.
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