Vegan 'egg salad' sandwiches

This is a lunchtime favorite of mine! Great with crackers, on bread with lettuce and/or spinach leaves, wrap it up in a tortilla with lettuce and tomato, or just eat it plain!

VEGAN 'EGG SALAD' SANDWICHES

Ingredients:

1 can of garbanzo beans

1/2 tsp dried crushed dill

1/4 tsp garlic salt

1/4 tsp ground pepper

1 Tbsp dijon mustard

1/2 cup just mayo

1 Tbsp nutritional yeast

1-2 large dill pickles- diced

1/2 cup diced cherry tomatoes (optional)

Step 1- mash garbanzo beans

Step 2- mix together mayo, mustard, dill, salt, pepper, and nutritional yeast

Step 3- mix with mashed beans, pickles and tomatoes and chill mix in the refrigerator for a couple hours.

Prepare on bread, tortilla, or crackers! 

Enjoy!

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Vegan Cheezy Sauce

My favorite!!! NO-dairy cheezy sauce---

Put over pasta or nachos! 

Use with broccoli for soup! 

Great as a dip or topping! 

Sometimes I just eat it by the spoonfull! Haha! Vegan food options are limitless!

I have noticed this tastes best when it is made the day before and the flavors 

have time to mix overnight.

You will need:

Water and large boiling pot

Stove

Minced Garlic

1/2 yellow Onion

2-3 large Carrots

4-5 small Yellow potatoes

1/2 Garnet yam

1/2 Butternut squash

1/3 Eggplant

1/2 Orange bell pepper

1 cup raw Cashews

Almond or soy milk

Nutritional yeast

Seasoned salt and pepper 

High speed Blender

Here is how the magic is done:

While bringing to boil-- about 2 quarts of water in a large pot, add these ingredients to the water:

 1 Tbsp Crushed Garlic

1/2 chopped Onion

2-3 chopped Large Carrots

4-5 diced small Yellow potatoes (peeled or not)

About 1 cup chopped/peeled Garnet yam

About 1 cup chopped/peeled Butternut squash

About 1 cup chopped/peeled Eggplant

1/2 chopped Orange bell pepper

2 tsp Seasoned salt

1 tsp ground Pepper

Don't add cashews until after it boils. 

(Unless you plan to eat the sauce right away, you should boil the cashews with the veggies or let them soak overnight beforehand.)

This just helps them blend up better.

 

Let those boil and soften for about 30 minutes. The softer the better!

Add and mix in 1 cup raw Cashews and 1/2 cup dairy-free milk. 

Let cool then refrigerate overnight.

 The next day, it is ready to be blended!

 Just put the ingredients in a large high speed blender along with approx 1/2 cup Nutritional yeast and salt to taste. 

This fills my whole Ninja blender up

 and lasts a few meals. 

It freezes great as well! 

Just thaw and reblend before next use. 

To give you an idea, I cooked an entire package of elbow macaroni and used half of the sauce on it for one meal.

I have tried many variations of this recipe, and have added more veggies than most recipes like this. It turns out great each time, but this recipe is my favorite. The eggplant and garnet yam are not essential, but add extra veggies to the dish.

Broccoli cheese soup!

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