vegan foody

vegan food does not have to be boring or bland.. my blog is proof! i've got a huge selection of delicious vegan recipes for you to devour.

submit your vegan recipes and food photos - i post them every friday!

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*vegan foody is not the owner of the images on this blog. photos link back to original owner and their recipe.

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Fan Friday Recipe Submissions!

Double Ginger Chocolate Chunk Muffins
submitted by: emma

Smokey Split Pea Soup
submitted by: terriblezest

Warm Farro and Barley Cereal
submitted by: kneadforfood

Protein Salad with Tahini Dressing
submitted by: cherryhouse

Hot Barley Stew
submitted by: tangerineseed

Butternut Squash and Black Bean Enchiladas
submitted by: amandalynea

Note: This makes a ton of mix. It’s usually easier to use pre-cut squash if you can find it. Will drastically reduce prep time. So, so delicious, really simple, and plenty for several more meals. Make sure to buy an extra can or two of enchilada sauce to pour on top when you make leftovers later in the week.

Ingredients:
• 1 medium butternut squash, peeled, cubed, & roasted
• 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
• Four 8-oz cans enchilada sauce
• One or two 15-oz can black beans (about 1.5-2 cups cooked) depending on how much you like black beans, drained and rinsed
• 3/4 cup Daiya cheese 
• 4 tortilla wraps (large or x-large)

Directions:
-Preheat oven to 425F and line a large glass dish with tinfoil
-Heat brown rice up on the stove
-While rice is cooking, cut squash into roughly ½ or 1-inch cubes
-In a large bowl, mix squash, black beans, rice, and 2 cans enchilada sauce together
-Set your tortillas (taco style) in the glass dish and spoon mixture into each tortilla, then wrap up (burrito style) and flip over so they’ll stay closed
-Cover burritos with a layer of enchilada sauce (usually 2 cans)
-Top with cheese
-Cover with foil and place in oven
-Let cook for 40 minutes
-It may be a good idea to then broil uncovered for 5 minutes to brown the cheese
-Remove and serve (add Bacos or other toppings if desired!)

Number Of Servings:
Mix can fill 8-10 Burritos (I make 4 in this first batch and use the rest for lunches later in the week)

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Thanks so much for your submissions! They all look delicious. Keep your recipes coming. I post submissions every Friday. :) ~veganfoody (Tina)

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