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Ultimate Vegan Double CheeseburgerIngredientsFor the patties:1 can (15 oz) black beans or chickpeas, drained and mashed½...
08/04/2025

Ultimate Vegan Double Cheeseburger
Ingredients
For the patties:

1 can (15 oz) black beans or chickpeas, drained and mashed

½ cup cooked brown rice or quinoa

½ cup breadcrumbs (use gluten-free if needed)

2 tablespoons ground flaxseed + 5 tbsp water (flax egg)

1 tablespoon soy sauce or tamari

1 tablespoon tomato paste

½ teaspoon smoked paprika

½ teaspoon garlic powder

Salt & pepper to taste

For the cheese:

Store-bought vegan cheddar slices (e.g. Violife, Follow Your Heart, Chao)
or

Homemade vegan cheese sauce:

1 cup peeled/diced boiled potato

½ cup carrot

¼ cup nutritional yeast

¼ cup plant milk

1 tbsp lemon juice

1 tbsp olive oil

Salt and a dash of garlic/onion powder

Burger fixings:

2 soft vegan burger buns

Lettuce, tomato, pickles, onion (optional)

Ketchup, mustard, or vegan mayo

Instructions
🍔 Make the patties:
Mix flaxseed and water in a small bowl. Let sit for 5–10 mins to thicken.

In a large bowl, mash the beans, then mix in the rice, breadcrumbs, seasonings, tomato paste, and flax egg.

Form into 4 thin patties.

Cook in a skillet with a bit of oil over medium heat for 4–5 minutes on each side until browned.

🧀 Add cheese:
In the last minute of cooking, top each patty with a slice of vegan cheese and cover the pan with a lid to melt.

🍞 Toast buns:
Lightly toast burger buns in the pan or toaster.

🧑‍🍳 Assemble:
Place one patty with cheese on the bottom bun.

Add desired toppings and sauces.

Stack the second patty with cheese on top.

Close the bun and serve hot!





Anyone who has ever eaten these knows just how good they are (Grits with jalapeños and FYH cheese slices )1/2 cup water1...
08/04/2025

Anyone who has ever eaten these knows just how good they are
(Grits with jalapeños and FYH cheese slices )
1/2 cup water
1 1/2 cups coconut milk (almond or soy)
1 cup corn grits
Pinch of sea salt (pink salt better)
2-3 cinnamon sticks
Brown sugar (to like)
1/4 teaspoon of vanilla
Toast grits at med high temperature (do not burn)
Bring to boil the water and coconut milk and the cinnamon sticks
Add the rest of the ingredients into boiling water & milk mixture.
Stir constantly
Lower heat and continue to stir for 5 minutes.
Serve and sprinkle cinnamon powder
You can use this recipe for oaths, corn starch (mizuna), corn meal haring de maize), cream of wheat (farina) just use less liquid as grits require longer time to cook and more liquid. Enjoy




Vegan Plantain Sandwich (Platicon / Jibarito Style)Ingredients (Makes 4 Sandwiches):For the “Buns4 large green plantains...
08/04/2025

Vegan Plantain Sandwich (Platicon / Jibarito Style)
Ingredients (Makes 4 Sandwiches):
For the “Buns

4 large green plantains (firm, not ripe)

Oil for frying

Salt to taste

For the Filling:

1 can (15 oz) jackfruit or shredded oyster mushrooms (or use vegan "chicken" strips)

1 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

1/2 tsp garlic powder

Salt & pepper to taste

1 tsp soy sauce or coconut aminos

Juice of 1/2 lime

For the Assembly:

Romaine or iceberg lettuce leaves

Sliced tomato

Vegan mayo or aioli

Vegan cheese (optional; shredded or slices)

Avocado slices (optional)

🔪 Instructions:
Step 1: Fry the Plantain “Buns”
Peel the green plantains and cut each in half crosswise.

Slice each half lengthwise to get 2 flat planks per plantain (total of 8).

Heat oil in a skillet and fry plantain slices for about 3 minutes on each side until just golden.

Remove, let cool slightly, and then smash between parchment paper or flat surface until flattened (~¼-inch thick).

Fry again until crispy and golden brown. Drain and sprinkle with salt.

Step 2: Prepare the Vegan “Meat” Filling
If using jackfruit: drain, rinse, and shred with hands or fork.

Heat olive oil in a pan, add shredded jackfruit or mushrooms.

Add spices, soy sauce, and lime juice.

Sauté until tender and slightly crispy on edges (8–10 mins).

Step 3: Assemble
Lay one fried plantain down as the base.

Spread with vegan mayo, layer on lettuce, tomato, jackfruit filling, optional vegan cheese and avocado.

Top with another fried plantain “bun”.

Serve warm with a side of lime and hot sauce if desired.

08/04/2025

Vegan ramen with mushrooms and bok choy is my comfort meal.

Decided to make some peanut butter fudge  one of the simplest treats and it’s definitely cheap!!1 can (11.5 ounce) of sw...
08/04/2025

Decided to make some peanut butter fudge one of the simplest treats and it’s definitely cheap!!
1 can (11.5 ounce) of sweetened condensed coconut milk
A pinch of salt
1 cup peanut butter
Pour all ingredients into a sauce pan over medium heat and fully combine.
Stirring constantly, bring to a simmer then remove from heat.
Pour into paper lined 6x6 container and sprinkle sea salt on top.
Place in freezer to set.
Cut into cubes and serve!
This needs to be stored in the freezer or it will get extremely soft.





Air fried BBQ pineapple makes for a tasty snack  Instructions: Arrange pineapple rings in air fryer. I used canned pinea...
08/04/2025

Air fried BBQ pineapple makes for a tasty snack
Instructions: Arrange pineapple rings in air fryer. I used canned pineapple but you can use fresh if preferred, it will just need to cook longer. Brush generously with BBQ sauce (I used Sweet Baby Ray's Original). Cook for 10-15 minutes on 400°F. Flip and coat other side with BBQ sauce. Cook for another 10-15 minutes until nicely browned and caramelized. Enjoy!




Vegan Cabbage Wrap RecipeIngredients:1 large head of cabbage1 cup cooked quinoa1 cup cooked black beans1 small red onion...
08/03/2025

Vegan Cabbage Wrap Recipe
Ingredients:
1 large head of cabbage
1 cup cooked quinoa
1 cup cooked black beans
1 small red onion, diced
1 bell pepper, diced
2 carrots, grated
1/4 cup fresh cilantro, chopped
2 tablespoons soy sauce or tamari
2 tablespoons lime juice
1 tablespoon maple syrup or agave nectar
1 teaspoon ground cumin
Salt and pepper to taste
Instructions:
Start by carefully removing the cabbage leaves from the head of cabbage. You'll want large, intact leaves that can be used as wraps. Set them aside.
In a large mixing bowl, combine the cooked quinoa, black beans, diced red onion, diced bell pepper, grated carrots, and chopped cilantro.
In a separate small bowl, whisk together the soy sauce (or tamari), lime juice, maple syrup (or agave nectar), ground cumin, salt, and pepper. This will be the dressing for the filling.
Pour the dressing over the quinoa and vegetable mixture and toss everything together until well combined.
Take a cabbage leaf and spoon a generous amount of the filling mixture onto the center of the leaf. Fold in the sides of the leaf and then roll it up tightly, similar to a burrito. Repeat with the remaining cabbage leaves and filling.
Serve the cabbage wraps as they are, or for added flavor, you can lightly pan-fry them in a non-stick skillet until the cabbage leaves are slightly softened and crispy on the edges.
Optional: Serve with a dipping sauce of your choice, such as a spicy peanut sauce or a tahini-based dressing





Vegan Spinach & Cheese Puff PastriesIngredients:For the Filling:1 tbsp olive oil2 cloves garlic, minced1 small onion, fi...
08/03/2025

Vegan Spinach & Cheese Puff Pastries
Ingredients:
For the Filling:

1 tbsp olive oil

2 cloves garlic, minced

1 small onion, finely chopped

250g (about 9 oz) fresh spinach (or 200g frozen spinach, thawed and drained)

1/2 tsp salt

1/4 tsp ground black pepper

1/4 tsp nutmeg (optional)

1/2 cup vegan cream cheese (like Kite Hill or homemade cashew cheese)

1/2 cup vegan shredded cheese (mozzarella-style, optional but great)

For the Pastry:

1 sheet of vegan puff pastry (store-bought — check label for dairy/egg-free)

Splash of plant-based milk for brushing

Sesame or nigella seeds for topping (optional)

Instructions:
Prepare the Spinach Filling:

Heat olive oil in a pan over medium heat. Add garlic and onion, sauté until translucent.

Add chopped fresh spinach (or thawed frozen spinach). Cook until wilted and moisture has mostly evaporated.

Season with salt, pepper, and nutmeg.

Let cool slightly, then mix in vegan cream cheese and shredded cheese until creamy.

Assemble the Pastries:

Preheat oven to 400°F (200°C).

Roll out the puff pastry and cut into squares (about 4x4 inches).

Place a spoonful of spinach filling in the center of each square.

Fold into triangles and press edges gently to seal with a fork.

Place on a parchment-lined baking tray.

Brush and Bake:

Brush the tops with plant milk for golden color.

Sprinkle with sesame or nigella seeds.

Bake for 18–22 minutes until puffed and golden brown.

Cool and Serve:

Let rest for a few minutes before serving. Enjoy warm or at room temperature.

08/03/2025

Sharing vegan food is a great way to spark conversation.

Another quick soup. In the blender went 1/2 a 28 ounce can of fire roasted tomatoes, 1/2 a large red bell pepper, about ...
08/03/2025

Another quick soup. In the blender went 1/2 a 28 ounce can of fire roasted tomatoes, 1/2 a large red bell pepper, about 1/2 a can of white beans drained and rinsed, about 1/2 a cup of shredded carrots, some caramelized onions I had in the freezer, garlic, black pepper, red pepper flakes, a couple shakes of an Italian seasoning blend, and a bit of salt. Thinned out with broth to my desired texture, but water or plant milk works just as well. I finished it off in a pan with the rest of the white beans, and stirred in kale toward the end. Topped with more black pepper, more red pepper flakes, flat-leaf parsley, a bit of the caramelized onion, a bit of olive oil, and a squeeze of lemon. This ingredients made this single (big) bowl of soup. I just cook for one. You could easily switch it up by changing the beans, adding pasta (I was originally wanting to add gnocchi but the store was out), rice, adding different greens and herbs, adding cheese, adding garlic croutons or some crusty bread on the side




Made some "Hot Chocolate" cookies from a recipe I found online, they turned out really well Ingredients 1/4 cup vegan bu...
08/03/2025

Made some "Hot Chocolate" cookies from a recipe I found online, they turned out really well Ingredients 1/4 cup vegan butter, soft but not melted 1/4 cup white sugar 1/4 cup brown sugar 3 tablespoons non-dairy milk (I used almond milk) 2/3 cup (80g) all purpose flour 1/4 cup (25g) cocoa powder 1/4 teaspoon baking soda 1/8 teaspoon salt 3 tablespoons vegan chocolate chips 3 vegan marshmallows, chopped into small pieces Instructions Preheat the oven to 350 F and line a baking sheet with parchment paper or a reusable silicone mat. To a medium mixing bowl, add the vegan butter, white sugar, and brown sugar. Cream the ingredients together using a hand mixer, about 1-2 minutes. Add the non-dairy milk, and cream together again. In a separate bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until combined. The dough will be a little sticky. Fold in the chocolate chips and 2/3 of your chopped marshmallows. Roll the cookie dough into 1 1/2 tablespoon balls and place on the lined baking sheet about 2 inches apart. Gently push the remaining marshmallow pieces onto the tops of the cookie dough balls. Bake in the center rack of the oven for 13-14 minutes, until the edges of the cookie are just starting to firm up. Remove the cookies from the oven. They will look a little puffy and under baked. Bang the baking tray on the counter several times to help the cookies flatten. Let the cookies cool on the baking tray before eating. They will continue to crisp up as they cool! Notes Many chocolate chips are already vegan, check the ingredients! But Enjoy Life has some great vegan chocolate chips that are also allergy-friendly. I used Dandies vegan marshmallows, but all of Trader Joe’s marshmallows are also vegan.





Fried potato tacos with cilantro lime crema.Ingredients:Tacos • 5-6 Russet potatoes, quartered • 1/4 cup vegan butter (I...
08/03/2025

Fried potato tacos with cilantro lime crema.
Ingredients:
Tacos • 5-6 Russet potatoes, quartered • 1/4 cup vegan butter (I used Earth Balance) • 2-3 cloves of garlic, minced (or 1-2 tsp. garlic powder) • 1 tsp. cumin • Salt and pepper to taste • 15-20 corn tortillas • Oil for frying (about 1/2 cup)
Crema • 1 cup raw, unsalted cashews • 1 cup cilantro (stems and all) • Juice of 1-2 limes • 1/4 to 1/2 cup water • Salt and pepper to taste • Optional: 1 avocado for extra creaminess
Instructions:
1.) Soak the cashews in water for at least 3 hours. (If you’re in a hurry, soak them in boiled water for 1 hour.)
2.) Bring a large pot of water to boiling, and add the potatoes. Cool until fork tender.
3.) Drain the potatoes and allow them to cool. Once cool, peel the skin off.
4.) Put the potatoes back in the pot (without water) and cook on medium for a few minutes to dry them out. This is to prevent extra moisture when frying.
5.) Once the potatoes have dried out a bit, transfer them to a bowl and add the butter, garlic, cumin, salt, and pepper. Use a potato masher to bring it all together.
6.) While the potatoes are cooling, make the crema. Combine all the crema ingredients in a blender. Blend until very creamy. *I definitely suggest a high-speed blender over a food processor for this. A food processor won’t yield a creamy consistency.
7.) To assemble the tacos, warm up the tortillas on a skillet, just long enough to make them pliable. Put 2 spoonfuls of the mashed potatoes into the middle, and fold.
8.) Once all the tacos are assembled, oil the pan in which you’ll fry them. You need just enough to cover the bottom. Place the tacos on their side, and fry until golden brown. Flip over.
9.) Serve drizzled with crema and some cilantro if you have any left over.




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