Archives For Vegan Recipes

Happy St. Patrick’s Day!

I thought I would share one of my favorite GREEN smoothies today! WARNING: this recipe is easy, healthy, filling, alcohol-free, GREEN and tasty! It is perfect as an afternoon snack to celebrate St. Patrick’s Day or as an energy-booster any time of the day!


heavy-duty, high-speed blender


½ cup frozen pineapple

½ cup frozen cherries

1 large pear, chopped

1lb. or 2 cups spinach

¼ cup fresh cilantro (optional)

1 cup unsweetened soy milk

1 tsp fresh ginger

water (optional) 


Place the chopped pear in the blender first. Then add the frozen fruit, greens, all other ingredients and soy milk. Blend until smooth. Enjoy! (This will be thick almost like a shake. Add more water if it is too thick for you.)


© 2015, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals.

Vegan Shepherd's Pie Recipe

A great recipe for the last week of winter, here is a healthy version of vegan shepherd’s pie that everyone will love! This is a hearty meal that will serve 4-6 people.


2 medium carrots, thinly sliced

2 stalks celery, sliced

5-6 medium potatoes, peeled, chopped and boiled

1 onion, chopped

1 small yellow or orange pepper, thinly sliced

1 green zucchini sliced

1 cup frozen edamame

1 cup frozen peas

2 cups frozen broccoli florets

7-8 cloves garlic, minced

5-7 green olives, minced

2 Tbs. sage

1 Tbs. thyme

1 tsp. sea salt

Pinch of black pepper

1.5 cups unsweetened soy milk

3 Tbs. garbanzo bean flour (can substitute other gluten-free flour)

¼ cup olive oil



To begin, in a large pot of water, cook the potatoes until soft and done. Set aside.

In a large skillet with a small amount of water, cook the carrots and celery for 5-10 minutes on medium heat. Add more water to keep from getting dry or burned. Add onions and peppers and zucchini and cook 5 minutes more. Add half the minced garlic, all spices, peas and broccoli florets and continue to cook about 10 additional minutes. Add more water if necessary.

While the above is cooking, in another skillet or sauce pan, cook edamame pods according to the directions. Let cool when done and then peel the pods. Set aside.

Mix together the flour and soy milk and stir. Pour the mixture into the skillet of vegetables and stir. Cook on low heat (stirring occasionally) until it becomes a bit thickened. Add the edamame and stir. Add a small amount of water if necessary.

Let cool for 10-15 minutes. While the vegetable mix is cooling, mash the potatoes with olive oil, the rest of the garlic, and salt and pepper to taste. Once the vegetable mix has cooled a bit, place it into a casserole. Add the mashed potatoes on top of the vegetables as the top layer. Even out with a spatula or fork. Sprinkle the diced olives on top spreading evenly.

Cook for 30 min at 350 degrees. Serve with a side green salad.


© 2015, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals.




Spanish Vegan Tofu Scramble

One of my favorite foods that I learned to make myself in my early twenties was scrambled eggs. I loved to eat them with all kinds of ingredients including vegetables. As a vegan now, I had to create a version of the former scrambled eggs that I so loved, so I have fashioned an easy tofu scramble that is healthier, delicious and cruelty-free! Here is my recipe for tofu scramble with a Spanish flare.


1 lb. extra firm tofu

1 medium orange pepper

1 medium red pepper

1 small onion

6-8 large black olives, sliced

2 Tbs. spaghetti sauce (left-over sauce is great for this recipe)

1 Tbs. ketchup

1 Tbs. tamari

1 Tbs. nutritional yeast (optional)

Salt and pepper to taste



Prepare ingredients that need to be chopped or sliced.

Remove tofu from package and cut into bite-sized pieces. Place into a large bowl. Add ketchup, tamari, spaghetti and nutritional yeast and smash until tofu looks like brains. Set aside.

In a large skillet, in a small amount of water, cook onions and peppers for about 10 min or until done. Add tofu mix and sliced olives. Cook for an additional 5 minutes, stirring and mixing everything together. Add salt and pepper to taste.

Serve with hash browns or vegan pancakes.


© 2015, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals.

Quinoa Vegan Soup

There is nothing like hot soup on a cold day! Here is one of my favorite recipes for a hearty and healthy vegan soup. I found an organic blend of quinoa, amaranth and millet at the grocery store that I added to this soup. Any of the three grains can be used, or you may use a combination of the three (as I do here). This delicious soup can be served with freshly-made gluten-free bread.


1 small onion, chopped

1 small green, red or orange pepper, chopped

2 stalks celery, chopped

3 carrots, sliced

1 green zucchini, sliced

1 yellow zucchini, sliced

1 potato, cut into small pieces

1 large yam, cut into small pieces

3-4 large kales leaves, stemmed

3-4 green onions, sliced

10-12 garlic cloves, minced

1 Tbs. rosemary

¼ cup fresh cilantro, chopped

1/8 tsp. cayenne pepper

½ tsp. sea salt

2 vegan vegetable-based bouillon cubes

Additional salt and pepper to taste



Prepare all above ingredients.

In a large soup pot, cook carrots, onions and peppers in a small amount of water for about 10 minutes on medium high. Add water if the mix becomes too dry. Add celery and cook another 5 minutes.

Add 12 cups of water and all the vegetables except kale. Bring to a boil and reduce heat to medium low.

Add cilantro, garlic, rosemary, spices, and bouillon cubes. Bring to a boil. Cook for 10 minutes. Add quinoa or quinoa blend and cook another 35-40 minutes or until the quinoa or quinoa blend is done.

Add the kale. Stir and cook for 10 minutes longer. Serve!

This makes a large batch for about 8-10 people. You can freeze this and reheat later or take some for lunch at work.


© 2015, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals.

Vegan Chili I am lover of delicious, warm and hearty meals during the winter months! I used to eat lots of chili before I went vegan, so I had to try my hand at making a vegan version of one of my favorite meals. Try this healthy vegan chili on a cold day. It is fantastic over fries or can be eaten by itself. It will surely warm you up! As an advocate of health, I have discovered that cooking with water instead of oil does not diminish the taste of this meal, so here is low-fat, oil-free vegan recipe for yummy chili.


1 onion, chopped

1 red pepper, chopped

1 large carrot, minced

1 celery stalk, minced

4 garlic cloves, minced

1 – 15oz can of cooked kidney beans OR 15oz combo of cooked red beans and kidney beans

4-5 Roma tomatoes, chopped OR 1 – 15oz can tomato puree

3 Tbs. ketchup

1 Tbs. chili powder

1/8 tsp. cayenne pepper

¼ tsp. black pepper

½ tsp. salt


Vegan Chili Process: In a medium sauce pan on medium heat, cook carrots and celery for 10 minutes in a small amount of water. Add onions and peppers. Cook for 5-10 minutes or until done. Be sure to add more water, in small increments if mixture becomes dry.

Add tomatoes or tomato puree and all spices. Mash the tomatoes until they become liquid. Add more water for a thinner consistency. Cover and cook for 30 minutes on low heat.

Add beans and stir. Heat for 5 minutes. Serve over French fries or serve with French bread.


© 2015, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals.

Looking for some healthy and vegan recipes for the upcoming Thanksgiving holiday? Here is a great resource and website for a variety of options! I am going to try some of these recipes myself this year.

Here’s to a cruelty-free and healthy vegan holiday with your friends and family! Click on the photograph below for mouth-watering recipes by chef Ricki Heller.

Ricki Heller

Vilma Reynoso, VEGoutwithVilms.comVEG out: go Vegan, save Earth. be Good to animals.

Copyright, 2014, Vilma Reynoso


There is nothing like a healthy and hot bowl of soup on a cold winter’s day! On a snowy day here last week, I decided to make one my favorite soups, Vegan Indian Red Lentil Vegetable! I made a very large pot so I could have plenty of left-overs. Here is my recipe, below, that will feed a family of four and then some!


4-5 carrots, chopped

4-5 peeled potatoes, chopped

2-3 celery stalks, chopped

½ medium onion, chopped

4-5 broccoli florets, chopped

2 medium tomatoes, chopped (or 1 8oz can chopped tomatoes)

2 cups red or green chard, chopped

3-4 garlic cloves, minced

1 Tbsp each of fresh oregano, sage, marjoram, basil

1 packet Gogi Indian mix

1 cup red lentils

1 cup brown rice (or a rice mix)

5-6 cups water


  1. Boil water and add rice and onions. Cook for about 10 minutes on high heat.
  2. Add all vegetables and all spices except potatoes and chard. Turn down to medium or medium low heat. Cook for 25 minutes.
  3. Add lentils and potatoes and cook for 15 minutes on medium heat or until both are done.
  4. Add chard and cook for 5 minutes longer or until chard is soft.


Vilma Reynoso, VEG out: go Vegan. save Earth. be Good to animals.

Want to improve your health dramatically? Get my book, “Vegan Green Smoothies by Vilms: 35 Easy, Nutritious and Delicious Recipes for Ultimate Health and Vitality

© 2014, Vilma Reynoso