Professional Vegan Recipes

The Professional Vegan Cookbook
Now Available 
Print, and e-book options
Over 450 Recipes!


  • Desserts: Cakes, Cookies, Puddings, and more!
  • Main Entrees: Asian, Indian, Italian, Mexican, and more!
  • Lunch: Sandwiches, Wraps, Lunch Salads, and more!
  • Breakfast: Entrees and Pastries 
  • Appetizers & Small Plates
  • Beverages 
  • Sauces and Gravies 
  • Dips and Spreads 
  • Soups, Side Salads, Side Dishes

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Vegan Crème Brulee

vegan creme brulee
Vegan Crème Brulee
Yield: 36 servings
Portion: 3 ounce ramekins

2 cups sugar
1 cup brown sugar
1 cup flour
½ cup cornstarch
1 Tbs. salt
1 #10 can (96-oz) coconut milk
¼ cup vanilla
3/4 cup sugar for sprinkling, preferably super fine sugar as it melts more evenly


  1. In a mixing bowl, whisk together the sugar, brown sugar, flour, cornstarch, and salt. Set aside until needed.
  2. In a large pot bring coconut milk and vanilla to a boil.
  3. While continually whisking, slowly add sugar mixture to hot coconut and vanilla mixture. Cook until hot and thickened.
  4. Remove from heat.
  5. Pour into individual ramekins.
  6. Chill, uncovered, until set.
  7. Sprinkle sugar evenly on top of custard a couple of dishes at a time. Do this no more than an hour before serving as the crust will slowly dissolve over time. 
  8. Using a torch or overhead broiler (salamander), cook sugar until dark brown in color and all sugar has melted to form a crisp crust on top.
  9. Serve immediately.

Chef's Note:
·         An immersion blender works well on step three, just do not over mix which will cause the custard to be too thin.
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Doughnut, Cake


vegan cake doughnut recipe
(vegan cake doughnut recipe)
Doughnut, Cake
Yield: 1 dozen

1 cup Vanilla Glaze (see recipe below)
2½ cups AP flour
½ cup sugar
1 Tbs. baking powder
2¼ tsp. Ener-G Egg Replacer Powder
1½ tsp. Kosher salt (or 1 tsp. iodized salt)
1 cup soy milk
¼ cup vegetable oil
1 Tbs. vanilla


1) Prepare vanilla glaze and set aside.
2) In a large bowl, whisk together the flour, sugar, baking powder, egg replacer powder, and salt.
3) Add soy milk, vegetable oil, and vanilla.
4) On a lightly floured surface, knead dough until smooth, about 30 seconds (do not over knead).
5) On a lightly floured surface, roll out to ½-inch thick.
6) Cut out doughnuts and place on lightly floured parchment paper. Re-roll dough scraps as needed to cut out more doughnuts.
7) Deep fat fry at 350° F until browned on each side and cooked in the middle, about 90 seconds per side.
8) Reheat vanilla glaze. Generously glaze tops and sides of doughnuts.

Chef’s note: You can also coat cooked doughnuts, immediately after removing them from the fryer, with cinnamon and sugar instead of using vanilla glaze.

Vanilla Glaze

Yield: 1 cup

2 cups powdered sugar
¼ cup water
1 Tbs. vanilla
¼ cup vegetable oil

                   1) In a saucepan, whisk together the powdered sugar, water, and vanilla extract.
                   2) Add vegetable oil.
                   3) Place on stove and bring to a boil.
                  4) Remove from heat and cool slightly before using.
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Vegan Chocolate Dipped Strawberries

vegan chocolate dipped strawberries

Vegan Chocolate Dipped Strawberries
Yield: 100 dipped strawberries
Portion: 1

15 oz. vegan semisweet chocolate (bars, chips, or disks)
1 14-oz can coconut milk (1¾ cups)
100 strawberries (about 3 lbs.)




         1) Small dice chocolate and place in a mixing bowl. Set aside.
         2) Bring coconut milk to a boil.
         3) Pour coconut milk over chocolate and let sit for 5 minutes.
         4) Whisk until smooth.
         5) Dip strawberries in chocolate ¾ of the way and place on parchment lined sheet tray.
         6) Chill.

Chef’s note: You can also use the sauce to dip cookies, nuts, and assorted fruits.
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Vegan Coconut Oreo Ice Cream



vegan ice cream
Vegan Coconut Oreo Ice Cream Recipe
(vegan ice cream)
Yield: 24 servings (1 gallon)

1 #10 can (96-oz) can coconut milk
4 cups sugar
¼ cup vanilla
8 cups chopped Oreos










  1. In an electric mixing bowl, whisk together the coconut milk, sugar, and vanilla.
  2. Place paddle attachment in bowl.
  3. Place mixing bowl in freezer.
  4. After the first hour, use the paddle to hand mix coconut mixture, scraping the sides of the bowl as needed.
  5. Continue to hand stir every 15-30 minutes until coconut mixture is frozen (about 3-4 hours).
  6. Place bowl in electric mixer and mix on speed two for one minute, scraping sides as needed.
  7. Return bowl to freezer for 30 minutes.
  8. Place bowl in electric miser and mix on speed one for one minute.
  9. Add Oreos and mix just until combined.
  10. Place ice cream in individual air-tight containers and freeze for two hours.
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Vegan Omelet

Vegan Omelet Recipe
Yield: ½ gallon batter (32 4-oz. omelets)

4 lbs. silken tofu
½ cup vegetable oil
1 Tbs. turmeric
1 Tbs. onion powder
1 Tbs. garlic powder
1 tsp. black pepper
3 Tbs. Kosher salt (or 2 Tbs. iodized salt)
1 & 1/4  cups cornstarch
1 cup AP flour


1) In a food processor, process tofu, vegetable oil, turmeric, onion powder, garlic powder, black pepper, and salt until smooth.
2) Add cornstarch and flour and process just until combined.
3) In an oiled omelet pan, add ½ cup batter, swirl until desired size, and cook until set.
4) Flip omelet and cook for 1 minute.
5) Fill and fold.
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Vegan Lasagna


Classic Style Vegan Lasagna Recipe
Yield: 60 servings (three 2-inch hotel pans)
1/20 cut per 2-inch full pan

Ninety 9-inch uncooked lasagna noodles (about 4½ lbs.)
3 gallons marinara sauce (pg.-)
Nine 12-oz vegan soy ground (Gimme Lean®)
Fourteen 10-oz vegan mozzarella or jack cheese, shredded





       1)      Cover bottoms of pan sprayed hotel pans with 4 cups of sauce.
2)      First layer: 10 dry noodles, 4 cups sauce, 1½ packages soy ground, and 1/9th of the cheese.
3)      Soy cheese does melt easily. To avoid un-melted cheese in the inner layers of the lasagna, place lasagna, uncovered, in the steamer for a couple of minutes to pre-melt the cheese during the first and second layering of cheese while the cheese is exposed.
4)      Second layer: 10 dry noodles, 4 cups sauce, 1½ packages soy ground, and 1/9th of the cheese.
5)      Final layer: 10 dry noodles, 4 cups sauce, and 1/9th of the cheese.
6)      Repeat with two remaining hotel pans.
7)      Cover with clear wrap and foil.
8)       Bake at 300°F with low fan until noodles are soft, about 1½ hours.

Garnish Options:
  • fresh basil or oregano
Serve with Options:
  • focaccia  bread, garlic bread, salad, vegetables
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Vegan Peanut Butter Cookies


Vegan Peanut Butter Cookies Recipe
Yield: 96
Portion: 1 #20 scoop

11 cups AP flour
1 tsp. baking powder
1 tsp. baking soda
3 Tbs. salt
1 Tbs. cornstarch
4 cups brown sugar
4 cups white sugar
2 cups vegetable oil
5 lb. peanut butter (½ gallon)
¼ cup vanilla
4 cups soy milk



  1)      Whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
2)      In an electric mixer with the paddle attachment, combine the sugars, oil, peanut butter, and vanilla.
3)      Add soy milk and combine.
4)      Add dry ingredients and mix until just combined, scraping bowl as needed.
5)      Scoop cookie dough onto parchment lined sheet trays (6 cookies x 4 cookies).
6)      Flatten half-way with the tines of a fork.
7)      Bake at 325°F with low fan until done, about 15 minutes.