Vegan Spaghetti alla Bolognese

Bolognese sauce is typically a meat-based sauce that originated near Bologna, Italy. You will not miss the meat in this recipe, nor the time it requires to make the sauce. Nevertheless, making homemade spaghetti pasta is a gourmet trick used in five-star restaurants. 

I’ll show you step by step how to make the pasta and sauce. I used my KitchenAid mixer with pasta attachments. Homemade pasta cooks quicker and is so delicious compared to store-bought pasta. It is worth the time. You will need a KitchenAid mixer with paddle, dough hook, dough roller, and spaghetti attachment. 

Vegan Bolognese Sauce


  • 2 Teaspoons of Extra Virgin Olive Oil
  • 1 Package of Gardein Beefless Ground Crumbles
  • 32 Ounces of Michael’s of Brooklyn Home Style Gravy (Found at Sprouts)
  • 2 Teaspoons of Red Wine Vinegar
  • 2 Teaspoons of Sugar
  • 1 Teaspoon of Dried Oregano

Step 1: Microwave Gardein Beefless Ground Crumbles for five minutes.

Step 2: Place large pan on the stove at medium-high heat. Add the extra virgin olive oil.

Step 3: Place Crumbles from the microwave into the pan on the stove.

Step 4: Place the rest of the ingredients into the pan and stir. When it begins to boil, turn the heat to low. Let the ingredients simmer for 15 minutes.

Add pasta to a bowl with the Bolognese sauce. Sprinkle with vegan parmesan and a dash of Italian Parsley.

Fresh Homemade Vegan Spaghetti

Step 1: Place the following ingredients in the KitchenAid mixer bowl with the paddle attachment.

  • 1 3/4 Cups of All Purpose Flour
  • Mix the following as per the instructions on the package in a separate container. Then add to the flour in mixing bowl. 3 Tablespoons of Bob’s Red Mill Egg Replacer, plus 6 Tablespoons of water.
  • 1/4 Teaspoon of Salt
  • 1 Tablespoon of Organic Red Palm Oil

Step 2: Mix for about thirty-seconds with the paddle attachment and then switch to the dough hook. Add water into mixture slowly (¼ to a ½ cup of water, it depends on the humidity in the air). Combine for two to four minutes on speed two. The dough should resemble crumbles like in the photo below.

Step 3: After the dough is combined, place in plastic wrap and refrigerator for 30 minutes.

Step 4: While the dough rests, you can prepare the KitchenAid mixer with the pasta roller.  The pasta roller attaches to the mixer easily. See instructions for assembly. 

Lightly flour parchment paper and roller attachment.

Step 5: After thirty minutes, take the pasta out of plastic and knead. 

Step 6: Then split into four separate sections, as shown below.

Wrap up the other three sections while you work with one piece of dough at a time.

Step 7: Take the dough and press out to about ½ inch. Turn speed on mixer to about one or two and then place dough roller on number one and roll through a couple of times. 

Step 8: Then change the number on the roller to two and let the dough run through the attachment. Flour lightly dough between each number. Let the mixture go through the rollers and move the dial up a number each time from one to five. The dough will become thinner, as the numbers increase. Run the dough through the number five twice. 

Step 9: Change dough roller to spaghetti attachment. Lightly flour spaghetti attachment and run thinned dough through. 

Lightly flour dough to keep from sticking. 

To make the rest of the pasta repeat steps seven through nine with the remaining dough.

Place spaghetti in a large pot of boiling water with olive oil and cook at a rolling boil for three minutes. I cooked the spaghetti in batches and kept using the hot water. Remove spaghetti with tongs. 

Then roll an individual serving using a deep fork. The recipe makes approximately eight servings. 

Place fresh hot pasta in serving bowl with Bolognese sauce. If eating spaghetti later, let sit on parchment paper until room temperature. Then place in covered container and refrigerate until ready to use. Pasta can stay fresh for a couple of days in the fridge.

Sending you love and light.


Vegan Coconut Cake

Coconut cake is a southern tradition. A dear friend said, “A house is not a home without coconut.” I tend to agree with his statement. Many southerner’s pair this cake with lemon. If you find a great Vegan Lemon-Coconut Cake recipe, please let me know. 

Preheat oven to 350 degrees


  • 1 Box of Duncan Hines White Cake Mix
  • 1/3 Cup of Vegetable Oil
  • 1 Cup of Water
  • 3 Tablespoons of Bob’s Red Mill Egg Replacer and 6 Tablespoons of Water (Combine according to directions then add to cake batter).
  • 1 ½ Teaspoons of Coconut Extract
  • 1 Cup of Baker’s Angel Flake Sweetened Coconut


  • 1 1/2 Cups or 12 Ounces of Kite Hill Vegan Cream Cheese
  • 8 Ounces of Miyoko’s Vegan Butter at Room Temperature
  • 4 Cups of Powdered Sugar
  • 2 Teaspoons of Coconut Extract
  • 2 Teaspoons of Vanilla Extract
  • 3 Cups of Baker’s Angel Flake Sweetened Coconut

Prepare two 8” circular cake pans by using Pam’s Baker spray. A Baker’s Spray flours and oils the pan at one time and is less of a mess in the kitchen. Then prepare the batter as instructed on cake mix box, except using egg replacer, coconut extract, and coconut flakes. Bake the cakes for approximately 25 to 28 minutes.

Cool cake completely. Then use a large (huge) bowl and place all the frosting ingredients. Then use a hand mixer or stand mixer to blend all ingredients. Spread a thick layer of frosting on top of the bottom layer. Place the second cake layer on top and frost all over. Keep cake refrigerated because of high cream cheese and butter content.

Sending you love and light.

Angelic Vegan Biscuits

Baking is a science, and therefore, biscuits are no exception. In baking, it essential to measure ingredients precisely. These biscuits are created to ensure a light and fluffy flavor that will not disappoint.  

Here are the three critical tricks to unlocking the perfect vegan biscuit. The first is using active yeast. The second is making vegan buttermilk, and last is to let the dough rest overnight.

Angelic Vegan Biscuits Recipe

In a food processor with blender attachment add the following ingredients:

  • 5 cups of All Purpose Flour
  • 1 tablespoon of Baking Powder
  • 1 teaspoon of Baking Soda
  • 2 1/2 tablespoons of Sugar
  • 1 teaspoon of Salt

Mix all these ingredients in food processor for about one minute.

Next, you will need 16 ounces of Miyoko’s Vegan Butter (2 packages). Let the processor run while dropping in one tablespoon at a time of vegan butter. (Only use Miyoko’s Vegan Butter. Earth Balance Vegan Butter has a bad after taste and will ruin the flavor of your biscuits.)

Then in a measuring cup add two packages of active dry yeast to a ¼ cup of hot water and let sit for five minutes. Active yeast should begin to bubble.

In another measuring cup, add two tablespoons of lemon juice to two cups of Unsweetened Soy milk, and after about a minute, milk should begin to curdle.

Place the above liquids into the mixture and let the food processor run until well combined. See the photo below.

Take a large bowl and oil sides with olive oil. Place dough in the bowl, and cover with a dish towel. Then place in refrigerator overnight.

Then next morning you will have a surprise, as you will see the dough has expanded.

Preheat oven to 450 degrees
Place dough on floured board and knead. Roll dough to ½” thick and cut into 1 ½” rounds or squares. Set the biscuits on a parchment lined baking sheet approximately 1 ½ to 2 inches apart. Brush the tops with melted Miyoko Butter. Then bake for 12 minutes. The biscuits should be lightly golden. Do not let them turn brown.

Optional: You can make cheese biscuits by adding Daiya Mozzarella cheese shreds in the morning to the dough. Below is a photo of my cheese dough. I did not measure because it depends on how much dough you decide to use.

Whether you make the plain or cheese biscuits, both are fabulous. They also go great with my Hot Dang Black-Eyed Pea Recipe.

Recipe makes approximately 120 tiny biscuits. Great for freezing and warming up later with meals. 

Sending you love and light.

VFH (Vegan Food House) Review

Bishop Arts District in Dallas, Texas has a new vegan restaurant. VFH opened about a month ago, and the menu is a unique take on vegan food. Check out their website for hours.

VFH food is a fusion of Southern and Creole. They serve appetizers, sandwiches, and much more. The shrimp creole nachos were tasty and could have been a whole meal. Four people could easily share one order as an appetizer.

Creole Nachos

We tried two tasty sandwiches, the Bacon Avocado Tomato Sandwich and Daddy’s Fried Ginger Beef. The Daddy sandwich had an unusual flavor with a combination of sweet and savory, while the Bacon sandwich with grilled bread was a delectable delight. Both sandwiches were made with seitan. Seitan is a high-protein made from wheat gluten.

Daddy’s Fried Ginger Beef (left) and Bacon Avocado Tomato Sandwich (Right)

The surprise was the Watermelon Lemonade drink that was fabulously refreshing.

Cannot wait to return to VFH and try some of their other options. A pleasant surprise to find new vegan food creations. The address for VFH is 832 West 7th Street, Dallas, TX.

Sending you love and light.

Vegan Alfredo Fettuccine with Truffle Sauce

Alfredo fettuccine was created by Alfredo di Lelio in Rome. The main ingredients were butter and Parmigiano-Reggiano cheese. Yikes! Alfredo should have been named Heart Attack on A Plate. Humans are evolving and understanding the health benefits of a vegan lifestyle. Here is the recreation of that beloved dish.

Place the following ingredients in a blender and mix for 15 seconds until combined.

  • 1 1/8 cup of Cashew Milk (Malk Milk Cashew – Unsweetened)
  • 1 2/3 cup of Vegetable Broth
  • 4 teaspoons of Minced Garlic
  • 6 teaspoons of Nutritional Yeast
  • 1/2 teaspoon of Salt
  • 1 teaspoon of Pepper

Other Ingredients

  • 16 ounce box of 365 Organic Fettuccine
  • 2 tablespoons of White Truffle Oil
  • 2 tablespoons of All Purpose Flour
  • 1 bunch of organic Italian Parsley chopped
  • 6 tablespoons of pasta water
  • Extra White Truffle oil, Pepper, and Vegan Parmesan

Place 1 cup of blended mixture in large skillet on low heat.
Once the mixture has heated, turn up stove to medium, and add two tablespoons of truffle oil and two tablespoons of flour.
Whisk until mixture begins to thicken and is smooth.
Then whisk in the rest of blended mixture and turn the temperature back to low.

Add 20 cups of water to pasta pot and a tsp of salt on high heat. When water begins to boil, add the fettuccine noodles.
When the water starts to boil again, let the pasta cook for 10 minutes.
After the pasta has finished cooking, add six tablespoons of the pasta water to the sauce mixture.
Then drain pasta in a colander.

Add fettuccine to warm sauce in the skillet and mix thoroughly.
Then drizzle on about two teaspoons of truffle oil, a dash of pepper, and one bunch of chopped Italian Parsley and stir.

Note: Add vegan parmesan to individual servings .

Sending love and light.

Vegan Dill-icious Potato Salad

Vegan Dill-icious Potato Salad

Nothing says it is spring and summer more than potato salad. Potatoes are the ultimate comfort food. Potato salad originated in Germany, and the recipes were brought over to America by European settlers. Americans have made many variations of this salad. The fresh dill and Sriracha sauce gives this salad a zest that you will want to make all summer long.

Vegan Dill-icious Potato Salad


  • 5 golden organic potatoes medium
  • 4 carrots
  • 1 bunch of fresh chives
  • 1 bunch of fresh dill
  • 1 cup of Follow Your Heart Vegenaise Original
  • 4 Dashes of Sriracha Sauce
  • Salt & Pepper to taste

Peel and cut potatoes into 1-inch squares.

Place potatoes in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Turn the burner on medium high and bring water to boil. Cook the potatoes in gently boiling water until tender, about 20 -25 minutes for cubed potatoes. You can use a fork to test to see if they are tender enough. Your fork should effortlessly slide through the potato.

Drain potatoes in larger strainer. Then place them in a bowl.

In a larger bowl place ice. Then place the container with the potatoes on top. Do not put ice in with the potatoes. When cool enough place bowl of potatoes in the refrigerator for about an hour.

Cooling Potatoes

While the potatoes are cooling, peel and chop carrots into tiny bites. Chop chives, and fresh dill leaves. Mix in bowl.


When potatoes are cold add one cup of Follow Your Heart Vegenaise original. Then salt and pepper to taste, and add chopped carrots, chives, and dill.
Add Sriracha Sauce and combine all ingredients.
Place back in the refrigerator for about an hour.

Share with all your family and friends. Potato salad makes enough for about six servings.

Sending you love and light.

Vegan Deli Spread

Vegan Deli Spread

You will not miss red meat. This deli spread is a winner for sandwiches, or as a snack. For vegans, it is all about the seasoning and sauce, and this spread is sure to please. The dill and chives add a zing of flavor.

Vegan Deli Spread Recipe

In a large bowl combine the following:

  • 1/2 cup of vegan sour cream
  • 3 tablespoons of prepared Horseradish
  • 1 tablespoon of Annie’s Worcestershire Sauce (Lea & Perrins Worcestershire is not vegan. It contains anchovies).
  • The juice of 1/2 lemon
  • Dash of salt and pepper
  • 1 bunch of chives finely chopped
  • 1 bunch of dill finely chopped
  • After all of the above ingredients are mixed
  • Add 2 packages (11 ounces) of Tofurkey Deli slices chopped into 1/4 inch squares.

Refrigerate for a couple of hours and then serve.

In the news: A new study from the University of Oxford about eating red meat and the relationship to cancer. I have attached a link for you to check out. I hope you will read it and pass on the information.

You always inspire and motivate me. Thank you for stopping by the blog and for following. Sending you love and light!