Ultimate Vegan Nachos




1 Package Of Lightlife Smart Ground Protein Crumbles-Mexican style
1 Can Of Black Beans
2 Organic Tomatoes – Chopped 

2 Large Organic Avocados – Chopped

1/4 Cup Of Cilantro – Chopped
1 Can Sliced Black Olives infused with Jalapeno
1 White Onion – Chopped
1 Block of Vegan Gourmet Nacho Cheese – http://www.followyourheart.com/products/nacho-cheese/
1 Bag of Organic Veggie Chips – http://gavanmurphy.com/organic-veggie-chips-product-review/

* Want it spicier? Add diced Jalapenos 


Step One (Stove Directions):

In a small pot, on medium heat, cook Black Beans for about 10 minutes. 

In a separate skillet cook ground protein crumbles on low to medium heat for 5 minutes.

Then in a small pot heat the block of vegan cheese until fully melted.

Step Two (Plating):

Next poor heated cheese over chips. Now you can add the protein crumbles, black beans and the rest of the ingredients to taste!!

Check us out for more Healthy, great tasting, easy to make vegan recipes! Who woulda known vegan cooking could be loaded with flavor and so fun!


2 Box’s Lightlife Smart Strips – Steak Style Seasoned Veggie Strips – SteakStrips.jpg
36.9 KB

1 Green Bell Peppers 

1 Yellow Onion – Sliced
1/2 Cup Daiya Mozzarella Veggie Shred Cheese –
I Jar Of Sliced pepperoncinis
I Package Of Sliced Mushrooms
1 Bag Of French Rolls 
Johnnys Seasoning

Serves 4 to 5


1. Start by preheating oven to 350º

2. In a large skillet over medium-high heat saute together the Onions, Peppers and Mushrooms until browned. Add a dash of Johnny’s Seasoning. 

3. In a separate pan on medium-high heat add strips and stir-fry for 3 minutes or until hot. Add some Johnny’s seasoning and pepper to taste. Then add to skillet in Step two.

At the same time place French Sandwich Rolls onto a baking sheet and heat in oven for 3 minutes.

After step three is completed  you will need to return skillet and all ingredients including steak strips to low heat and stir in desired amount of cheese until melted. 

4. Then after you have removed rolls from the oven, fill them with the cheesy mixture. For those who like it spicy, like me, add pepperoncinis!

Then enjoy!!!!!!! 

Surprise Linguine

Asparagus, Petite peas, Red Bell Peppers, Mushroom and Linguine Pasta in red sauce.


1 Package of Sliced Portobello Mushrooms
1 Red Bell Pepper – Chopped
1 Bag of frozen or fresh petite peas
1 White Onion – Chopped
1 Box Whole Wheat Linguine Noodles
1 can of Asparagus
1 Jar of Portobello Mushroom Spaghetti Sauce
Nutritional Yeast


Step One:
Bring water to a boil, add the pasta and stir for 30 seconds. Cook about 10 mins and drain.

Step Two:
In a pan add chopped onion, sliced mushrooms and bell peppers. Cook on medium heat till tender.

At the same time in a pot add peas with 1/2 cup of water. Boil till soft and then strain.
Do the same with the asparagus in another pot.

Step Three:

Combine all ingredients together and Stir! 
Add Johnny’s Seasonal Salt to taste.

Serve with a tablespoon of Nutritional Yeast sprinkled on top. 🙂