Vegan Pad Thai

I love Thai food. There’s a wonderful Thai restaurant called Thai Gourmet a few minutes from our house. If you live in Pittsburgh I’d highly recommend trying them. It’s probably where we get 95% or more of our takeout meals from when we order in. They’re really great about making most of the menu items vegan if you ask. I’ve liked everything I’ve ordered from their menu, but one of my favorites will always be Pad Thai. With its perfect balance of flavors it’s popular for a reason. My version of Pad Thai might not be super authentic, or do a great homage to Thai Gourmet’s, but it’s still pretty tasty.

The biggest reason I developed a Pad Thai recipe is because Nick has a peanut allergy, and I wanted him to be able to experience the flavors of one of my favorite dishes. I use almonds for this recipe, but feel free to keep it more traditional and use peanuts. I’ve also subbed rice wine vinegar in place of tamarind paste, because I know it can be difficult to find if you don’t live near an Asian market. I like to make my recipes easy and attainable for everyone. If you are lucky enough to live close to a store that sells tamarind paste feel free to use it instead. You might need to tweak some of the other ingredients to get the right flavor, but it should be a pretty easy substitution.

We used Just Egg in this recipe to add a great textural element commonly found in the dish. It was nice to have a Pad Thai with fried egg in it, since I haven’t had egg from an actual chicken in going on three years now. Pad Thai is still great without the egg, but it’s nice to have the additional texture. Thai Gourmet does a great job of cooking longer strips of tofu which really satisfy my craving for the eggy texture without ordering the dish with fried egg. If you can’t find Just Egg, or don’t like it the recipe is fine without the egg. I find the egg to be a great addition that helps appease your friends and family members that still choose to be carnivores.

When it comes to the bean sprouts I’d advise skipping them, or thoroughly cooking them if you’re immunocompromised, or serving this dish to someone in an at risk group like an elderly family member, or kid. Sprouts are delicious and nutritious, but are identified as a food with a heightened risk of carrying food borne illness. If you’re not an at risk member of society sprouts are great, and a pretty necessary element of this dish. Just make sure you wash them thoroughly before consuming. If you’re unable to find fresh sprouts at your local grocery store there are usually canned sprouts in the international section.

Vegan Pad Thai

  • Servings: 4
  • Difficulty: intermediate
  • Print

Ingredients

  • 1 block of tofu, we used the Nasoya extra firm pre-pressed
  • 10.5 oz Ka Me Express Pad Thai Noodles
  • 1 cup of almonds or peanuts, chopped finely
  • 1/2 cup bean sprouts
  • 1/3 cup Just Egg
  • 1/4 cup julienned carrots
  • 1/4 cup water with one cube of No Chick’n Bullion, or other vegetable stock
  • 4 cloves of garlic, minced
  • 2 limes
  • 1 bunch of green onions, chopped
  • 4 tbsp tamari
  • 4 tbsp coconut brown sugar, or other vegan brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp hoisin sauce
  • 1 tbsp white miso paste
  • 1 tbsp rice wine vinegar
  • 1 tbsp almond butter
  • 1 tsp chili garlic paste
  • a pinch of ground white pepper
  • a pinch of red chili flake to taste

Directions

  1. Start by prepping all of your ingredients. Chop the almonds or peanuts finely, and set aside in a bowl. Slice and juice one of the limes into a separate bowl. Quarter the other lime/s into wedges. You can prep as many limes as you want, but you’ll need at least two of them for the four servings this recipe makes. Mince the garlic, and chop your green onions. We chopped the white part of the onions finer, and left the green stems of the onions bigger chunks to add texture.
  2. Prepare the sauce in a large mixing bowl. Microwave 1/4 cup water with the bullion. I use a glass measuring cup to microwave it in. You can add the miso to the water as well to help it melt. Whisk together thoroughly, and add miso and bullion water to the large mixing bowl.
  3. While the water is still hot, whisk in the coconut brown sugar to help it melt. Add lime juice, chili garlic paste, almond butter, hoisin, and tamari. Whisk together to fully integrate the ingredients.
  4. Cut tofu into small squares. In a large skillet or a wok heat sesame oil, and fry the cubed tofu. Set aside in a bowl or on a plate. I like to line a plate with a paper towel to catch the extra grease.
  5. Fry up the Just Egg according to the instructions on the bottle. Scramble it into small, bite sized pieces. Set aside with the tofu.
  6. Heat more sesame oil up in the large wok or skillet. Toast up red pepper flakes (optional) to reach whatever level of heat you desire, minced garlic, and some of the green onion. Once the ingredients become very aromatic add the sauce to the pan.
  7. Whisk the sauce periodically as you heat it. It should start simmering at the sides, and becoming thicker in consistency. Add in julienned carrots and green onion to taste. Once it has thickened up a bit add the Pad Thai noodles. You can buy Pad Thai noodles that aren’t already cooked, and cook them before starting to prepare the dish, and set them aside. Rice noodles can be tricky, and if you’re a beginner at cooking I’d recommend buying the precooked Ka Me noodles. The noodles come in two packs. Use both packs.
  8. Using tongs ensure the noodles are saturated with sauce, and then add in half of your bean sprouts. Add in some of the crushed/chopped nuts, more green onion, tofu, and Just Egg. Taste the dish to see if the spice level is what you’d like. If you want it hotter add more chili flakes.
  9. Cook for two minutes periodically turning ingredients with tongs to ensure saturation. Sauce should be nicely adhered to all of the ingredients, and not sitting in a puddle in the bottom of the wok/skillet. Remove from heat when complete.
  10. Plate with additional bean sprouts, chopped nuts, and lime wedge. Enjoy.

Vegan Bisquick Pancakes

We love brunch! Who doesn’t? Brunch is a mega meal of breakfast and lunch all wrapped into one, and served at the same time! It’s such a great way to indulge on a lazy Sunday, or Saturday, or weekday (I’m not judging). For me, the most important thing about an at home brunch, besides being delicious and abundant, is that it be easy to make. Nick and I try not to make a habit of eating a lot of prepackaged food, but we usually have some vegan sausage patties or bacon in the house at all times for when we decide we want to brunch. More often than not our weekend breakfasts are a bagel with some avocado spread, or our homemade cream cheese. When we do have the time and energy to brunch we go big, and make it a three course event. One of our go to recipes is pancakes, and while I know how to make pancakes from scratch and may post a recipe here at some point I much prefer to just buy a box of Bisquick. Check the ingredients on the box, and make sure there are no animal products, but the Bisquick original is the safest bet. Some generic store brands that seem like they shouldn’t have dairy in them do, so make sure you give any ingredient label a once over.

Bisquick pancake mix isn’t “certified vegan”, so if that’s a deal breaker for you then you might want to skip this one. If you’re okay with that, then this recipe is your ticket to beautiful fluffy pancakes in under a half hour. All you’ll need in addition to the pancake mix is some non-dairy milk, vegan sugar, and baking powder. You don’t even need an egg replacer.

Last weekend we enjoyed these pancakes with some Just Egg, and some Pure Farmland Plant-Based Breakfast Patties. This was our first time trying the Pure Farmland brand, and we were pretty impressed. That is, until we found out that Pure Farmland is produced by Smithfield Pork Products. It was an honest mistake, and we were excited to see another plant based product on shelves in the local supermarket. I’ll be more diligent in the future before purchasing new products and voting with my wallet. While it’s good that more plant based products are popping up I have no interest in giving Smithfield any more of my money, so they can continue profiting off of the abuse and murder of innocent animals in addition to their less than ethical treatment of their employees. Some of our favorite vegan breakfast sausage to consider trying with your flapjacks instead are Beyond Meat’s Beyond Breakfast Sausage, and Gardein Breakfast Saus’age Patties. We also really enjoy serving them up with some Light Life Smart Bacon Strips, and Upton’s Bacon Seitan. Great plant based sides make brunch complete. Try adding some of your favorite fruit, or a mimosa if you’re feeling fancy.


Vegan Bisquick Pancakes

  • Servings: 4-6
  • Difficulty: easy
  • Print


I recommend using white sugar for this recipe. Other sugars I have tried have caramelized in the pan causing the pancake to separate into layers, and making it less visually appealing and harder to eat. If you prefer to avoid refined white sugar you can always leave the sugar out.

Ingredients

  • 2 cups Bisquick Original pancake mix
  • 1 cup non-dairy milk
  • 2 tbsp vegan white sugar
  • 2 tsp baking powder
  • 1 tsp vanilla extract

Directions

  1. Sift pancake mix, sugar, and baking powder together in a large mixing bowl. Stir to combine dry ingredients well.
  2. Add vanilla extract and non dairy milk.
  3. Whisk mixture together until there are no clumps. If the mixture seems too dry try adding more non-dairy milk by the tablespoon until mixture is a fluid consistency with no clumps. It should be thick, but still run off of a spoon or whisk in ribbons.
  4. If you’d like to add anything into the pancakes like chocolate chips, sprinkles, or fruit now is the time. Dust your add ins with a little bit of flour before adding to the mixture to keep them from sinking to the bottom of the mixture as the pancakes cook.
  5. Grease a pan or griddle with some Pam Spray, or other light oil like vegetable oil. Pour a quarter cup of the batter on the pan once the pan has become hot. For extra large pancakes use a half cup of the batter. Keep your pan around medium heat, and adjust as necessary.
  6. The pancakes should become less glossy around the edges as they cook, and the bubbles around the edges should pop. When the bubbles pop it should be an indication that it is time to flip your pancake.
  7. Flip your pancake and cook until the other side is a light golden brown. Remove from heat, and store on a plate covered in foil to keep finished pancakes warm while you cook the rest of them.
  8. Repeat cooking steps until batter is gone. Grease your pan as necessary during the process to keep the pancakes from sticking.
  9. Serve with vegan butter and real maple syrup, non-dairy whipped topping, chocolate sauce, or whatever you prefer.

Vegan Black Bean Brownies

Refined Sugar Free

I’ve had a sweet tooth my entire life. My palate has certainly advanced past some of the overly sweet things I used to love as a kid, and now I prefer things with rich dark chocolate and a small amount of sugar. I’ve always been a fan of sweet over savory. If I could get adequate nutrition for dessert I’m not sure I’d have it for every meal, but I’d certainly have it a lot. Unfortunately the world doesn’t work that way, and sweets should be an occasional treat and not a meal replacement. I’ve been trying to lose some weight recently, and reach a healthier BMI. This has involved limiting my dessert intake to once or twice a week, and trying to make smarter choices about what sweets I do consume.

While I’ve been trying to be healthier I do still consume refined sugar, and I forget that for some people that’s a big no-no. Disclaimer: I’m not trying to say that these are healthy. They’re just a bit healthier than eating a lot of refined cane sugar, because the coconut brown sugar is lower on the glycemic index. A lot of the dessert recipes I post on the blog can be made without refined sugar, and with coconut brown sugar or other natural sweeteners. If you want to use a liquid sweetener like maple syrup, or agave you may need to experiment a little bit and adjust the amount of moisture you add with other ingredients as well as cook time. I have no beef with bleached white sugar as long as it’s vegan, but I realize why some people do and wanted to provide a decadent sweet option for those who are more health conscious. This brownie recipe is decadent, deliciously sweet, fudgy, and by default refined sugar free. You really won’t miss the bleached white sugar, I promise.


Vegan Brownies

  • Servings: 10-12
  • Difficulty: easy
  • Print

Caramel Sauce Ingredients

  • 1/2 cup Wholesome coconut brown sugar
  • 1/4 cup vegan butter
  • 1/4 cup full fat coconut milk
  • 1/4 tsp sea salt

Brownie Ingredients

  • 1 cup all purpose flour
  • 1 1/2 cup Wholesome coconut brown sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 16 oz can of black beans, drained and rinsed
  • 1 1/4 cup full fat coconut milk
  • 1 tsp vanilla extract

Directions

  1. In a large mixing bowl combine all dry brownie ingredients. Sift each ingredient as you add it to the bowl to prevent clumping.
  2. In a food processor combine drained and rinsed black beans with coconut milk and vanilla extract, and puree until smooth. You may still see some flecks of skin. This is fine. You won’t notice it in the consistency of the brownies.
  3. Grease an 8″x8″, or similar volume baking dish. You can line it with parchment if you wish. I usually don’t, because I make my brownies in a glass Pyrex dish, and they come out very easily as long as the pan is greased.
  4. If you want to add an add in like chocolate chips, lightly coat them in flour to prevent them from sinking to the bottom, and gently fold them into your batter. This step is optional, and the brownies are very rich and flavorful with or without.
  5. If you’d like to make caramel sauce to marble into your brownies like we did do so at this time. Melt vegan butter down in a small sauce pan on low heat, and then stir in the coconut brown sugar.
  6. Once coconut brown sugar has melted combine the full fat coconut milk. Simmer until mixture starts to bubble all the way throughout, and turn a slightly darker color. If you dip a spoon in the mixture it should still be fairly runny, but will ultimately coat the spoon. Remove from heat immediately after it reaches this consistency.
  7. Allow your caramel to set for a few minutes.
  8. Spoon some of the caramel sauce on top of the brownies in ribbons. Using a toothpick make whatever design you like. Save some of the caramel to pretty them up more after baking.
  9. Preheat your oven to 350 and cook brownies for 25-35 minutes. Check with a tooth pick to see if they’re done.
  10. Allow brownies to cool before cutting and serving. If you’d like to you can add some more caramel to the top. The caramel may bake down a bit and leave some gaps in the top of your brownies, so it’s a good idea to conserve some caramel to touch these up.
  11. Top with sea salt, sprinkles, nuts, and more if you’d like. Enjoy.

Vegan Cookie Dough Cake

Yesterday was my birthday, yay! Since we couldn’t go out and celebrate due to the fact that there’s a global pandemic going on I decided to bake myself a cake. I also took the time to make some cake pops with the cake cuttings and leftover buttercream, and chocolate ganache. This was my first try making cake pops, so I’ll be perfecting my cake pop abilities before sharing that recipe with you.

I’ll go into details about how to decorate your cake like I did after the recipe, but you don’t have to have all of the decorating supplies that I used for this cake to make a good cake. If you don’t have piping tips, palette knives, icing scrapers, or a lazy susan that’s okay! The key is mastering a good sponge cake. The decorating comes secondary to that. If you have the perfect sponge I’m sure your friends and family will still be delighted and impressed even if you smear your buttercream on with a knife.

When making this recipe you can just make the basic sponge, and ice it with buttercream if you don’t want to make the cookie dough. I filled the layers, and topped it with cookie dough, because it’s my favorite and it is my birthday cake. When I was a kid I would frequently steal raw chocolate chip cookie dough from the kitchen when my mom would bake. I often find myself still finding reasons to “sample” my own dough as I bake as an adult. Only now there’s much less of a risk of food born illness since I’m not eating raw eggs, and dairy.

If you’d like to go all out and decorate it as I did you can use our recipe for vegan cookie dough. I halved the recipe, and left out the baking soda to make this. There seemed to be no need to waste baking soda, since I wasn’t going to cook the dough.

This sponge recipe is another one from my maternal grandmother Billie. She used it in most of the wedding cakes she would make. It took me several months to figure out how to make this tried and true recipe vegan, and learn how to adjust it for the sizes of cakes I wanted to make. In this post I’ve adjusted the measurements to fit three 6″ diameter by 2″ height layers. If you have any questions about how to adjust it for different sized cakes feel free to get in touch, and I’ll try to help you out as best as I can.

Chocolate Chip Cookie Dough Cake

  • Servings: 8-10
  • Difficulty: advanced
  • Print

Sponge Cake Ingredients

  • 2.5 cups all purpose flour
  • 2 cups vegan white sugar
  • 1 cup sparkling water
  • 1/2 cup vegan butter (one stick)
  • 1/4 cup chocolate chips (optional)
  • 2 tbsp bobs red mill egg replacer
  • 1 tbsp baking powder
  • 1 tsp vanilla
  • 1 tsp salt

Decoration Ingredients

  • 3 cups buttercream frosting
  • 1 cup vegan cookie dough
  • 6oz full fat coconut milk
  • 1 1/2 cups vegan chocolate chips or baking chocolate

Making the Sponge Cake


1. In a large mixing bowl sift together the flour, sugar, baking powder, and salt.
2. Melt the vegan butter in a mixing bowl, and coat dry ingredients with it. Gently chop together being careful not to overwork the flour. Coating the flour with oil helps prevent it from becoming overworked when you mix in the wet ingredients. This will allow for a fluffier cake.
3. In a small bowl combine Bob’s Red Mill egg replacer with water as directed on the package. Let sit for a minute.
4. Mix egg replacer into the dry mixture, making sure it is thoroughly incorporated.
5. In a separate bowl mix together the sparkling water and vanilla.
6. Add the wet ingredients into the flour mixture, gently stirring until there are no clumps. Try not to beat the mixture, as it will kill the carbonation, and overwork the flour.
7. Coat the vegan chocolate chips in a light dusting of flour. This will prevent them from sinking to the bottom of your pan when baking.
8. Fold the flour coated chocolate chips into your cake batter.
9. Thoroughly grease your cake pans, and if you have parchment paper add a lightly greased parchment round to the bottom of each pan. You can cut the parchment to size, or order precut parchment rounds. I strongly recommend this, as it makes the cake come out very cleanly every time.
10. Preheat your oven to 375 degrees. Once your oven reaches temperature cook your sponges for 15 minutes. Check them at fifteen minutes to make sure they are not becoming over done. They should still be soft in the middle at this point. Check them after another ten, and then another five minutes. They should take about 30 minutes to cook at this temperature, but it may depend on your oven. All it takes is about two extra minutes for your vegan cake to become over done, dry, and chewy.
11. After 30 minutes check each sponge again with a toothpick. If the toothpick comes out clean they are done. Remove them, and place them on a cooling rack.
12. Once they are completely cool you can level the top, and if you wish trim off the crispier cake from the sides and bottom. You can do this using a large cake knife, a cake leveler, or even a piece of unflavored dental floss. When trimming the sides I recommend using a smaller cake pan, or cake board as a template. Just place it on top of your sponge and cut around the outside. This will prevent over trimming, or uneven trimming. If that sounds like too much of a hassle for you, feel free to leave the “skin on”. Trim the top though, or the layers will slide off or just sit very uneven.
13. If you’re not interested in making a fancy cake that takes a lot of time to decorate you can add on your buttercream, or other icing at this time. I recommend making our homemade Best Vegan Buttercream.

Decorating the Cake

  1. Make the buttercream.
  2. Set the appropriate sized cake board on the lazy susan. In this case the appropriate size cake board is 8″ for a 6″ cake. Using a board that’s a few inches larger in diameter allows you room to decorate, and makes it easier to transport the cake.
  3. Apply a small amount of icing dead center on the cake board. Smear it a bit with the palette knife to cover more area. Place the bottom most layer of the sponge cake. Use a large round piping tip. Start in the middle of your layer, and spiral all the way out to the very edge of the layer. Use your palette knife to make sure the icing is level and even.
  4. Add some crumbles of the cookie dough, and apply a thin layer of icing over top so the next layer of sponge cake will stay in place.
  5. Stack the next layer. Repeat the icing and cookie dough application.
  6. Stack the top most layer.
  7. Using the palette knife apply a crumb coating to the outside of the cake. This should just be a thin layer of icing all over to lock in any crumbs. You should still be able to see parts of the sponge cake through the icing.
  8. Allow your cake to rest in the refrigerator for about an hour. This will “set” the crumb coat.
  9. Add another layer of butter cream after the crumb coat has set. I used a wide, flat, ribbon piping tip to pip the icing all the way up the sides of the cake. Make sure there is some over hang over the top of the cake. This will allow you to make nice sharp edges. Spiral the icing on the top of the cake with the ribbon tip.
  10. Using a bench scraper, or an icing scraper, hold it at an angle against your icing. Apply a slight amount of continuous pressure while you turn the lazy susan. Remove any excess icing from the bench scraper as you go. This should create a nice flat, perfectly smooth layer of icing on the outside.
  11. Using some wax paper, and a fondant smoother gently smooth the top of the cake. Start by placing the wax paper over the edges, and gently tamp them down around the outside of the cake, then move inward. Smooth until the top is flat and even.
  12. Return the cake to the fridge to chill for an additional hour. While it is chilling you can make the ganache.
  13. In a small sauce pan heat up 6 oz of coconut milk. Cook until the milk starts to simmer
  14. Add chocolate chips or baking chocolate to a heat resistant bowl. I used a pyrex for this. Pour the coconut milk over the chocolate. Allow it to sit for five minutes.
  15. Whisk coconut milk and chocolate until it is smooth and shiny with no clumps.
  16. Refrigerate the ganache for 15 minutes, or until it is a little cooler than room temperature. You want it to be warm enough to run, but cool enough that it starts to set up quickly.
  17. Remove your cake from the fridge. Using a spoon apply small ganache drips from the top sides of the cake. Add slightly more ganache for larger drips, and less for smaller drips. Create a variety of lengths. Spoon some ganache over the top of the cake, and gently spread with a spoon being careful not to smear the buttercream into the ganache.
  18. Return to the fridge to set.
  19. Using the remaining butter cream find whatever star shaped piping tips you like, and pipe accents on the bottom and top of your cake.
  20. Add a variety of sizes of cookie dough crumbles to finish it off, and voila you have a cake that will impress anyone at the party.

Best Vegan Buttercream

I love baking cakes for any occasion I can find, but I’ve always thought store bought icing was terrible. Even if you’re a fan it’s often difficult to find vegan icing at the supermarket. It’s fortunate that making buttercream frosting is super easy, and only requires four ingredients. You can even make it in advance and freeze it for a couple of weeks. Fresh is always better, but if you like being prepared that’s a great option.

This recipe works great for any of your cake, cupcake, or cookie needs. It’s stable enough to perfectly pipe anything and everything. All you need to make our Best Vegan Buttercream is vegan powdered sugar, vegan butter, vanilla extract, sea salt, a mixing bowl, a sieve, and a hand (or stand) mixer. Funny, you probably already own most if not all of those things.

Best Vegan Buttercream

  • Difficulty: easy
  • Print

Ingredients

  • 3 1/2 cups vegan powdered sugar
  • 1 cup vegan butter
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Directions

  1. Set your butter out for a few minutes before you get started, so that it can soften.
  2. In a large mixing bowl sift the powdered sugar to remove any clumps.
  3. In a separate mixing bowl beat butter on a low-medium setting on the mixer for about five minutes until it becomes almost white in color. It should still hold it’s shape relatively well.
  4. Slowly add in the powdered sugar a little at a time. Start mixing it with the mixer on the lowest setting.
  5. Once all of the sugar is incorporated add in your salt, and vanilla extract. Mix for another thirty seconds or so until it is well integrated.
  6. Add in any food coloring if you wish at this point.
  7. Use immediately, or store in an air tight container in the fridge or freezer.

Vegan Loaded Baked Potato Salad

When I was a teenager I worked at a regional grocery store chain for several years. They had this loaded baked potato salad in their prepared foods case that I was addicted to while I worked there. Like most potato salads it was mayo based, but clearly had hints of sour cream in it as well. It was also filled with bacon, shredded cheese, and chives. I’m not a huge fan of potato salad, but this was the bomb.

undefinedI’ve had a few cravings for that potato salad over the last few years, but alas it contains a boat load of animal products, so I haven’t had it since around the time I stopped working there. Nick and I have been grilling a lot, and both had a craving for potato salad as a side, so we decided to recreate this using vegan ingredients.

We’ve been posting healthy recipes on and off, but this one’s all about the comfort. If you’re looking to skip a green side salad at your next meal and replace it with a more indulgent variety of “salad” this mayonnaise based monstrosity has got your back.

It goes great with your grilling favorites like this beyond meat sausage, and grilled corn!

Vegan Loaded Baked Potato Salad

  • Servings: 6-10
  • Difficulty: easy
  • Print


You can peel the potato skin after boiling them if you prefer, but we recommend leaving it on for the added texture.

Ingredients

  • 1 lb yukon gold potatoes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup vegan sour cream
  • 1/4 cup vegan cheese shreds
  • 6 slices of light life bacon
  • 1 tbsp green onion
  • 1 tbsp chives
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Directions

  1. Scrub potatoes well, and rinse them off.
  2. Fill an 8 qt or larger stock pot a little less than 3/4 of the way with water. Set burner to high and cover the stock pot to bring water to a boil.
  3. Chop potatoes into large chunks. Each chunk should be about 1/4 to 1/6 of the potato depending on the size of the potato. Think about two bites for each chunk. Try to keep the sizes consistent so they cook evenly.
  4. Once the water has come to a boil uncover the pot and add the potatoes. Boil for 20 minutes or until fork tender. Remove from heat and drain with a colander.
  5. While the potatoes are boiling add one tbsp of coconut oil, or other vegetable oil to a pan and lay down your strips of bacon.
  6. Cook bacon until it is crisp on both sides, turning halfway through. Remove from heat, and lay the bacon out on a towel to absorb some of the excess grease.
  7. Break bacon down into small pieces, and set aside.
  8. In a small bowl mix together vegan mayo and vegan sour cream.
  9. Place boiled potatoes into a large mixing bowl, and spread mayo-sour cream mixture over them. Mix together until all of the potatoes are evenly coated.
  10. Sprinkle vegan bacon, vegan cheese shreds, chives, green onion, salt, and pepper over top of the potato mixture and stir until everything is well integrated.
  11. Cover and refrigerate for one hour to chill.
  12. Serve chilled.

For our ingredients we used Hellmann’s vegan mayo, Tofutti Sour Supreme, Lightlife Smart Bacon, and Daiya Cheddar Style Shreds.