The Hamptons Vegan

Living the Vegan Lifestyle

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Quick Cranberry Sauce is a Magical Creation

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crazy quick cranberry sauce

 

Why make homemade cranberry sauce?

Because Quick Cranberry Sauce is tradition!

And because this crazy quick cranberry sauce is pure tangy-sweet tasty goodness!

Also, it’s so easy to throw together, no stress, no mess!

Finally, it’s a healthy-ish addition to the table that feels like dessert!

So, Why Not Cranberry Sauce from a Can?

Because you can make it taste even better with just a few simple ingredients! It’s then fresh, delicious, and better for you too!

(With no wavy can lines and no BPA can interiors.)

But at Holiday time there are already so many recipes to make!

And that’s another good thing about our Quick Cranberry Sauce! It’s super simple to make and can be made ahead of the big day so it doesn’t get in the way of all the other cooking and baking going on.

It’ll just be sitting there in your fridge waiting for whenever you’re ready for it!

What more could you ask of a recipe?

Why not just leave it off the holiday rotation?

Because that would be Thanksgiving/Holiday sacrilege! 😉

Also, CRANBERRIES.

As part of our national heritage of native plants combined with all the Pilgrim lore, it would be unpatriotic not to have cranberries, right?!

If you are still not convinced, how about those cranberry proanthocyanidins? (Yeah, I don’t know what that is, but I do know it’s healthy stuff, found in cranberries, that’s good for you, so, enough said!) 🙂

Lastly, Cranberry aesthetics

Think about how gorgeous that deep red cranberry color looks, glistening up in the middle of your holiday table. It’s festive, inviting, and just downright seductive. You must dip into the cranberry bowl for a spoonful to complete your plate. Yes, I said cranberry sauce completes you.

It’s a holiday thing! Let’s just go with that. And enjoy it! It only comes around once a year!

cranberry sauce
cranberry sauce

P.S. For another cranberry recipe, check out our Cheerful Cranberry Orange Muffins! Because Orange is Cranberry’s best friend.

cranberry orange muffins
Cheerful cranberry orange muffins for you!

©thehamptonsvegan 2017-2025 all rights reserved

thehamptonsvegan

Quick Cranberry Sauce

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 ounces fresh cranberries
  • 1 cup sugar
  • 1 orange -zested and juiced
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla

Method
 

  1. Combine cranberries, sugar, cinnamon, 3 tablespoons of the orange juice and 1/2 the orange zest in a saucepan or pot. Mix together.
  2. Cook over medium- high heat 7 – 10 minutes, stirring occasionally, until berries start to pop but still remain whole.
  3. Stir in vanilla and transfer to a serving bowl. Sprinkle top with rest of orange zest. Chill in refrigerator until ready to serve. Lasts about 2 weeks or longer in fridge. Makes about 2 cups.

Notes

***If you like a smooth cranberry sauce, follow recipe but after stirring in vanilla, pour mixture into sieve (fine mesh strainer) placed over a larger bowl. Using large spoon, push through sieve, and scrape sauce off bottom of sieve into bowl until only solids are left in sieve. Discard solids, spoon sauce into serving dish, cool in fridge, then serve.

Marvelous Mushroom Gravy Makes Everything Better

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vegan mushroom gravy
MMM, Mushroom gravy, YOU LOOK MAHHHVELOUS!

And if you make this delicious vegan marvelous mushroom gravy, you’ll be quoting Billy Crystal, too!

Marvelous Mushroom Gravy is the perfect accompaniment to so many of your other vegan foods. With mashed potatoes, of course, but also french fried potatoes, rice, vegan meatloaf, biscuits, sausages, Game Changer Green Bean Bake, you name it! This gravy is a wonderful sidekick recipe to have in your back pocket!

AND YOU STAY MAHHHVELOUS FOR A LONG TIME!

Because this gravy can be made ahead and frozen! It may separate a bit and look gloppy at first but never fear! With a little added broth whisked in briskly, while heating on low, it will be good as new in no time! How’s that for a MAHHHVELOUSLY easy recipe?!

AND THE BEST PART: YOU TASTE MAHHHVELOUS, TOO!

So after many trials and test recipes, we finally hit upon this winning combination. And now it’s savory, velvety, gravy goodness in every spoonful. This is the recipe you’ll love too! 

It’s as easy as 1,2 3!

Some simple ingredients come together in three easy steps…

mushroom gravy ingredients

mushroom gravy step 1

mushroom gravy step 3

VIOLA!
MUSHROOM GRAVY, READY FOR ITS CLOSE-UP, ON THE HOLIDAY TABLE
vegan thanksgiving food

©the hamptons vegan 2017-2025 all rights reserved

vegan mushroom gravy

Marvelous Mushroom Gravy

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Servings: 8
Ingredients Method

Ingredients
  

  • 1 tablespoon oil
  • 2 shallots chopped small (or use 1/2 cup finely chopped onion)
  • 8 ounces mushroom variety (button, shitake, bella, oyster) chopped small
  • 4 cloves garlic minced
  • 2 tablespoons thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon fresh rosemary, chopped small (or 1 teaspoon dried)
  • 1/4 cup red wine optional
  • 1 tablespoon vegan butter
  • 1 tablespoon soy sauce
  • 2 tablespoons flour or corn starch
  • 2 cups mushroom broth or use vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oil in a medium to large skillet. Add shallots (or onion) and cook until transparent (about 3-4 minutes).
  2. Add mushrooms and cook about 10 – 12 minutes more (or until they release their liquid and become tender).
  3. Add garlic, thyme and rosemary, cooking another minute while stirring.
  4. Stir in red wine if using and cook until wine evaporates.
  5. In a small bowl, whisk together soy sauce and flour. Then, add vegan butter to skillet. When melted add soy/flour paste. Whisk continuously to cook flour for about 2 – 3 minutes.
  6. Slowly whisk in broth and bring to a boil.
  7. Reduce heat a bit, and cook 2 minutes, whisking constantly, until thickened. Add salt and pepper and serve hot.

You’ll Love Our Appealing Acorn Squash

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I don’t just love acorn squash alone.

I LOVE all the winter squashes. Butternut, kombucha, delicata, you get the idea. And acorn squash is right up there with all that yumminess.

But you know what one of the extra advantages of acorn squash is? You don’t need to peel it! You can just leave that skin on and enjoy it right along with the delicious inner flesh.

What could be more appealing?

A New Addition

So surprisingly, I’d never tasted an acorn squash until maybe 5 or 6 years ago. It was love at first taste. But I must admit, I was overwhelmed by the idea of learning how to cook one. It seems silly now because it’s one of the easiest vegetables to make!

What is simpler than just slicing it in half ( with a hefty knife to pierce through its tough uncooked skin), scooping out the seeds and strings inside, and baking at 400* F with a little oil, salt, and pepper?

Finding the Favorite

However, I couldn’t let well enough alone. I scanned the internet to find other takes on this delicious veggie treat.

I found my favorite on AllRecipes by Chef John. Veganizing was as simple as changing dairy butter to vegan butter. And it looked so amazing that I had to try it out.

It tasted just as amazing as it looked. There is no point in trying to change anything about it because, for me, it’s perfect just the way it is.

What else can acorn squash do?

During a day trip to Greenport, Long Island, NY recently, (the North Fork to our South Fork part of Long Island), we stumbled upon a cute little restaurant on a corner. There weren’t any vegan choices listed on their menu but a Beyond Burger looked like a possibility and a special of the day also seemed like a vegan option.

And wouldn’t you know it, they were out of vegan burgers.

But wait, our server thought the special just might be accidentally vegan!

JOY! It was! So that’s what I got! And guess what it was?

A stuffed acorn squash! Love on a plate. It had quinoa and spinach and a balsamic glaze and it was very good.

New Acorn Squash Favorites

So that’s my new endeavor! To seek out the finest stuffed squash recipe to add to our meal rotations!

But I have a hunch there probably isn’t just one great stuffed squash recipe out there. Because this is a versatile vegetable and it will play nicely with a lot of different foods! Add a grain like quinoa, rice, or couscous, then beans or walnuts, and then more veggies. Spinach, kale, Brussel sprouts, and so many others. A little glaze like balsamic or pesto to top it all off and TADA! A beautiful acorn squash creation.

If I hit upon an outstanding creation, I will be sure to add it to our recipe file here. Looking forward to all the many combinations we can find!

Yay for acorn adventures!

acorn squash
1
2
acorn squash
3
4 (glaze)
dinner!

Try the appealing acorn squash with a side of Brussel sprouts and our garlic pasta!

©the hamptons vegan 2017-2025 all rights reserved

Appealing Acorn Squash

Print Recipe
Servings: 8
Course: Side Dish
Ingredients Method

Ingredients
  

  • 4 acorn squash halved and seed and strings removed
  • 1/4 cup orange juice
  • 1/4 cup vegan butter
  • 1/4 cup maple syrup
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt flakes plus more for finishing
  • 1/2 teaspoon ground black pepper

Method
 

  1. Preheat oven to 400*F.
  2. Score diagonal parallel lines about 1/4 inch deep, with paring knife, on the inside of squash flesh. Then score more parallel lines, crossing over first lines creating crosshatch pattern.
  3. Arrange squash halves on parchment lined baking sheet. Brush with orange juice and sprinkle with salt.
  4. Roast for 40 minutes.
  5. While squash bakes, place rest of ingredients into a small skillet over medium heat for about 3 minutes or until sugar dissolves.
  6. Remove squash from oven after 40 minutes, and pour off any liquid. Brush with glaze.
  7. Return to oven and bake another 20 minutes or until tender and browned.
  8. Remove from oven, brush any glaze from pan over squashes and sprinkle with a little more flaked salt. Serve warm.

Make Our Simple Sweet Potatoes for a Holiday Treat

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sweet potatoes

Ahh, sweet potatoes how do I love thee, let me count the ways…

I love sweet potatoes baked, mashed, roasted, french fried, or turned into soup. I love you in all the above… and then some! Yes, I am the sweet potato lover of the family. I don’t care if no one else requests them. I will continue to make these orange gems as long as I’m the CEO of our kitchen.

And someday they’ll thank me.

 Sweet Potatoes-A healthy choice

Because sweet potatoes are packed with goodness! High in vitamin A, with 4 grams of fiber, 2.1 grams of protein, and 12% of your daily recommended potassium, 15% of B6, and only 114 calories per cup. Plus they taste amazing. So let’s make these often!

Starting with Simply Sweet-Sweet potatoes

Because these are the favorite way to eat them. You can add the mini marshmallows if you want, but I’ll leave them off mine. We can compromise and make half with and the other half without. If you want to gild the lily or in this case sweeten the sweetened sweet potato, I won’t stop you. 🙂

Required eating

So I’m pretty sure it’s mandatory to have some form of sweet potatoes on the Thanksgiving table. This is the perfect recipe for that purpose. You can’t mess with tradition. But. of course, it’s great any time of year, too.

And you can make it ahead without baking and then put it in the oven to heat through when you’re ready. How great is that?

Therefore, accompany this with Game Changer Green Bean Bake, Sensational Stuffing, Celestial Celeriac Mashed Potatoes, and a little Marvelous Mushroom Gravy plus, Crazy Quick Cranberry Sauce for your holiday celebration- or just because! Think of all those yummy leftovers!!

vegan Thanksgiving food

↑ Simply Sweet – Sweet Potatoes above (with their holiday friends)

©the hamptons vegan 2017-2025 all rights reserved

sweet potatoes

Simply Sweet Sweet Potatoes

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 3 pounds sweet potatoes (about 6 large sweet potatoes)
  • 1/4 cup vegan butter
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • vegan marshmallows optional

Method
 

  1. Prick sweet potatoes all over with a fork.
    Microwave until cooked all the way through and no hard spots remain. About 8 – 10 minutes or so. ( Alternatively, can be baked in oven at 400* F for about 45 minutes to an hour – or until soft all the way through). Cool until you can easily handle them.
    Slice open and scoop out insides of potatoes into a oven proof casserole dish.
    Mash with a fork or potato masher until hard lumps are gone.
    Add all the rest of ingredients and combine well.
    Bake in oven at 350*F for about 15 minutes to heat through. Add marshmallows, if using, and cook a few minutes more.
    ***To brown marshmallows, turn oven to broil until marshmallows turn golden. Just a minute or two- don't let them burn!
    **** This recipe can be made a day ahead and then reheated, adding marshmallows, if using, when ready to heat and serve.

Game-Changer Green Bean Bake Makes Thanksgiving Complete

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GAME CHANGER GREEN BEAN BAKE

Why Game-Changer Good Green Been Bake, you ask?

Green bean bake is a Thanksgiving classic on a lot of Thanksgiving tables, ours included. And while I’m okay with it, some of those at our table demand it. It’s an easy recipe. Because everything gets dumped into a bowl and baked in the oven. Done. What’s not to love about that?

Then we decided to make it a vegan Thanksgiving forevermore. Now there was a problem creating the ever-popular green bean bake. There would be much trial and error. Those were the lean green bean bake years. This year I have found and am making what I like to call, the Game-Changer Green Bean Bake.

Green Bean Bake, in the beginning.

It was such a simple side. Just two cans of green beans, one can of condensed mushroom soup, some milk, soy sauce, and french-fried onions. Wikipedia states that Dorcas Reilly invented it for Campbell’s Soup Company in 1955. And it’s said she considered corn or lima beans before settling on green beans. In 2002, the original recipe was placed in the National Inventors Hall of Fame in Akron, Ohio. Interesting!

The trial and error part.

So, the search began in earnest to find a comparable replacement for the original recipe so beloved in our home. It was frustrating, to say the least. I made a lot of losers and duds, to be honest. And through it all, my family gritted their teeth and swallowed those bad beginner recipes followed by too many unconvincing “no, it’s fine” comments, when I knew it wasn’t. I kept the faith that one day I would be victorious. And the fact that I only had to make this dish once a year counted as one of my top 5 Thanksgiving Blessings.

The Game-Changer Green Bean Bake, (finally)

                                         ↓Game Changer Green Bean Bake

vegan Thanksgiving food

I must also count Chef Skye Michael Conroy (also known as the gentle chef) as one of my blessings now. His green bean casserole recipe is our favorite. But he has so many other inspirational recipes in his many recipe books, too! So please check his recipes out!

We were last using Martha Stewart’s recipe that I veganized, and it is good, but much more tedious and time-consuming. However, Chef Skye Michael’s is very good AND very easy! Perfection for our Thanksgiving table again!

I’d like to vote Chef Skye Michael Conroy into the National Inventor’s Hall of Fame for not only the new and improved green bean casserole but for all of his many wonderful vegan creations.

And I’ve gotta make this when my Chelsea (the green bean bake demander, I mean, the green bean bake requester) of the family comes home again, to keep her happy! Love you, my Chels! ;

green bean bake
A peek in the oven
vegan thanksgiving food

HAPPY HOLIDAYS WITH HAPPY VEGAN FOOD!

P.S. It goes well with the Celestial Celeriac Mashed Potatoes:

mashed potatoes go with green bean bake
celestial celeriac mashed potatoes

©thehamptonsvegan 2017 – 2025 all rights reserved

thehamptonsvegan

Game-Changer Good Green Bean Bake

The Green Bean Bake recipe to make all your Thanksgiving vegan dreams come true.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: dinner
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 2 cans, 14 ounces each green beans or 1 1/2 pounds fresh green beans, steamed or boiled until tender.
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cups soymilk
  • 1 tablespoon soy sauce
  • 3 tablespoons vegan butter DIVIDED
  • 1 1/2 cups chopped mushrooms
  • 1 1/2 cups french-fried onions or more to taste
  • 1 teaspoon vegan Worchestershire sauce optional

Method
 

  1. 1. Preheat oven to 350 degrees F. Butter a casserole dish.
    2. Add the drained green beans.
    3. Mix soymilk with soy sauce and Worchestershire sauce if using and set aside.
    4. In a skillet, saute mushrooms in 1 tablespoon of the butter until they release their liquids and start to dry out again. Add mushrooms to green beans in a casserole dish.
    5. Melt the remaining butter in the same skillet over medium heat. Whisk in flour, onion powder, and garlic powder. Cook for about 1 minute then slowly add the milk/soy sauce mixture. Stir continuously, bring to a boil then reduce heat to a simmer for about 3 minutes. Season with salt and pepper.
    6. Gently toss into the green bean/mushroom mixture with 2/3 of the French-fried onions.
    7. Bake for 25 minutes until bubbling around the edges. Stir and top with remaining French fried onions (adding more for more crunchiness if desired). Bake for about 5 minutes more until the onions are golden.

Layers of Love Cake for the ones you love

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layers of love cake
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This Layers of Love Cake is about so much more than the layers in the cake. Although speaking strictly from a dessert point of view, the layers make it pretty special and especially delicious!

I made this cake a few days ago when I desperately needed to wrap myself up in creating something new in the kitchen to take my mind off the rest of the world. I craved something to focus on, for a distraction.

Therapy baking is my coping skill

Everybody knows that to celebrate a big event (or a small accomplishment), a special dessert is a great way to do it! So we have birthday cake or anniversary, retirement, fill-in-the-blank milestone cakes. There’s also cookie treats for good grades, or job promotions, and all sorts of other happy reasons.

But I’ve found, for me, dessert-making can take a bad thing and make it a little bit better. I’m sure there are all kinds of examples why food shouldn’t be associated with making ourselves feel better. We should go for a walk or treat ourselves to something special like a manicure, massage, or whatever. And those are great ideas and a very sound philosophy to live by.

However, I still always gravitate to the kitchen whenever I am in need of a diversion or some cheering up. Because we all need to refocus at times, and this works for me.

Layers of Love Cake for the infinite layers of love for family.

layers of love cake for the ones you love

Now I’m going to try to tell you why I made this dessert the other night, if I can get through it without sobbing over my keyboard. (Because we know that means I will have to head back into the kitchen again for another distracted baking session!)

My youngest son is leaving home.

And, I have been through it three times before when my two daughters and another son left home for college and career moves. I shed a ton of tears each time they left. Yet I knew it would be okay because if they needed to, they could always come home.

But my “baby” is joining the military.

And that’s it. I can’t even say any more than that without falling to pieces.

Lots of baking in my future

So, my son ships off into his future in a couple of days, therefore, my future is easy to predict. I will be spending ungodly amounts of time in the kitchen.

Distraction, distraction, distraction.

(Along with much time spent asking my Echo Dot, “Alexa,” to play my playlists.) “Alexa, NOT Chicago Pandora Radio, Sheryl Crow Radio Station! Chicago doesn’t even sound remotely like Sheryl Crow!”

….”Alexa, I’m sorry for yelling at you.”

Sad.

The good news is, I will be adding many new creations to this site for your consideration. I hope to be as successful as the imaginative protagonist Jenna was, with her homemade pies, in the film The Waitress. Her delicious and creatively named pies were the lemonade to her lemon of a marriage. (That film is a Broadway play now, too! Note to self: buy tickets!)

So, Crazy Named Desserts, anyone?

When I return to the website with recipes named Tearful Tiramisu or Crying a River Rainbow Cakes, you’ll understand, right? (I think I have a recipe called Depression Cake, but that was from the Great Depression era. But that could still work here too!) 😉

Anyway, need to get it together, put on a brave face, and tighten up my apron strings! When my amazing son is allowed to receive postal packages after boot camp, he is going to be finding a lot of dessert creations with his name on them.

That’s my modus operandi.

And when my “Zook” shares his many cookie care packages with the other recruits, I’ll be happy knowing The Hamptons Vegan’s Desserts may bring a smile to others, too. Finding a purpose helps. 🙂

Can’t wait to send some of these:

chocolate and vanilla frosted half moon cookies
half moon cookies, aka black and whites
celestial cranberry orange muffins
Cheerful cranberry orange muffins- with walnuts
brilliant banana bread
Brilliant banana bread

© thehamptonsvegan 2017-2025 all rights reserved

 

layers of love cake for the ones you love
thehamptonsvegan

Layers of Love Cake

Layers of love cake for the ones you love (including you!)
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

chocolate cake layer
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup cold water or coffee
  • 2 teaspoons vanilla
  • 2 tablespoons vinegar
chocolate pudding layer
  • 1 1/2 cup non dairy chocolate chips
  • 12 ounces extra firm silken tofu like mori nu brand drained
  • 3 tablespoons soymilk or 1/4 cup coffee
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
whipped cream layer
  • 1 1/2 cups non dairy whipped topping like so delicious cocowhip

Method
 

  1. For Cake Layer:
    1. Grease an 8-inch cake pan, dust with a little flour or cocoa, and set aside. Preheat oven to 375 degrees Fahrenheit.
    2. Combine flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
    3. Combine vegetable oil, water (or coffee), and vanilla.
    4. Add liquid to dry mix. Mix batter until smooth.
    5. Add vinegar, stir to combine, and pour immediately into prepared pan, then put into preheated oven.
    6. Bake for about 25 minutes or until the cake, tested with a toothpick, comes out clean.
    7. Cool on a wire rack
    .For Pudding Layer:
    1. Melt chocolate chips in the microwave, stirring every 15-30 seconds until just melted. Stir to finish melting the chocolate. ( Or place chocolate chips in a metal bowl over a pan of low-simmering hot water to melt.)
    2. In a high-speed blender, combine tofu, soymilk (or coffee), maple syrup, vanilla, and melted chocolate. Blend for 1-2 minutes until mixture is smooth and incorporated, scraping down sides to blend well.
    3. Spread evenly atop cooled cake and chill a bit, then top with an even layer of whipped topping before serving.
    *Sprinkle with chocolate chips, raspberries, shaved chocolate, or all three! 🙂

Notes

chocolate pie

super easy vegan chocolate pie

*****BONUS*******
The pudding layer can be made on its own and then spooned into a graham cracker (or traditional) pie crust for a deliciously easy chocolate pie. Top with whipped topping. 
*****OR!**********
Make pudding and spoon into fancy wine glasses between layers of whipped topping! So versatile!

L

It’s Time to Join Our Righteous Red Rice Revolution Now

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righteous red rice revolution

Are you tired of boring old plain white rice? Do you crave a flavorful, easy rice that goes with all your dishes?

Problem solved!

Righteous Red Rice Revolution is the answer to all your rice needs!

Righteous Red Rice IS revolutionary!

We’re pretty traditional eaters around here. Because most of our meals involve potatoes, pasta, or rice with veggies and protein. And we have plenty of recipes with various ways to make potatoes and endless variations of pasta dishes. However, our rice recipes were falling behind the other carbs. And I’m not too proud to say that I was content using box mixes of Spanish rice for my red rice necessities for far too long.

So clearly, I was in serious need of a radical rice makeover. Now the search was on for an upgrade to my (skimpy) rice portfolio.

And I was particularly interested in rice that would pair well with our Mexican meals.

Viva la revolution!

Behold! Righteous Red Rice Revolution is the answer to boring old plain rice! Now there’s no more ho-hum rice!

This rice recipe has revolutionized our meals. We make it every time we make enchiladas or tacos, or quesadillas. And no more boxes of rice mixes for us. This is quick, easy, and foolproof.

righteous red rice revolution

And red rice is more than just a side!

What?!

Yes, not only is this a ridiculously easy and perfect side dish, BUT it also works fantastically well as a filling for stuffed peppers! Just make, add some sautéed mushrooms, stuff into parboiled peppers, and pour tomato sauce over all, cover, bake, and eat!

BUT WAIT! THERE’S MORE!

Also, try mixing in a package of Gardein Beefless Ground. Any faux ground meat ingredient (like rehydrated TVP) can be added to create a hearty meal.

Then take that hearty meal you just created and wrap it up in parboiled cabbage leaves, pour on the tomato sauce, and bake for another alternative!

Anybody else?

So I’ve told you my revolutionary rice revelations.

Tag, you’re it!

Now, what else can we do with Righteous Red Rice?

One more righteous rice recipe

Magnanimous mushroom rice pilaf

We have another great rice recipe up our sleeves if you want to mix it up and have some variety. Our Magnanimous Mushroom Rice Pilaf will hit the spot!

© thehamptonsvegan 2017-2025 all rights reserved

red rice
thehamptonsvegan

Righteous Red Rice Revolution!

A righteous red rice recipe that's revolutionary for all your side dishes… and then some!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Side Dish
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 cup long grain white rice
  • 2 plum tomatoes diced
  • 1 cup onions diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 3/4 cup vegetable broth
  • 1/4 cup tomato sauce
  • 1/4 cup fresh cilantro or 1 tablespoon dried
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Method
 

  1. 1. Heat oil in a skillet over medium heat, then add onions and saute until soft and translucent.
    2. Add garlic and cook briefly, then add rice and cook for about 3 minutes.
    3. Add tomatoes, tomato sauce, and broth, and bring just to a boil.
    4. Add cilantro, oregano, salt, and pepper, and reduce heat to a simmer.
    5. Cover and cook for 15 minutes on low. Fluff with a fork and serve.

Notes

For a quick fix if you’re out of fresh tomatoes:
Omit plum tomatoes and tomato sauce from the recipe and instead use 1 14.5-ounce can of diced tomatoes plus their juice.

Enjoy Extra Easy Enchilada Sauce

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Extra Easy Enchilada Sauce

Extra Easy Enchilada sauce is Especially Good!

I’ve done a lot of searching to find an extra-easy enchilada sauce that has the right amount of spices. It needed an authentic taste and no tomatoes. I had depended on the canned variety for years, but knew it could be better. I looked for the right recipe that wasn’t too time-consuming or complicated.

No Going Back!

Here it is, I’ve found it! And finding the right blend was very fulfilling. I haven’t purchased store-bought, canned varieties since using this recipe. I believe if you make this, you’ll be on Team Homemade Enchilada Sauce, as well! You’ve gotta try it! As a matter of fact, you should probably make a double batch to freeze. Then you’ll have it ready to go for your next batch of enchiladas or burritos. (Yeah, I’m that confident!)

I’ll betcha!

I’ll bet you already have the ingredients right in your cupboard now. Do you have faux beef broth or vegetable broth? How about chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper? And all that’s left to complete this extra-easy enchilada sauce is all-purpose flour and vegetable oil!

But even if you don’t have these items, you can find them all, right at your local market. And if you just wanna order online, click on the links and have them sent right to your door! It’s a breeze to make and is less expensive than the cans.

And it’s without all the chemicals, preservatives, or nastiness that some of the cans contain. You control the spiciness levels. Then, voila! The final product is soooooo much better tasting than those found on the store shelves.

Restaurant Quality

Your new Extra Easy Enchilada Sauce recipe will surprise your family and friends. They may ask what fancy Mexican restaurant chef has given you their secret recipe. It’s your call if you want to share this!

But I’d like to pass on the enchilada sauce love to you. I think it’s too good to keep to myself. Whatever you decide, I hope you love the recipe too!

Now go make The Hampton’s Vegan’s Ethical Enchiladas recipe so you can smother it in this yummy sauce! Then make it a meal like we do and whip up a batch of Red Rice Revolution Recipe. You could also make some refried beans in your slow cooker or open up a can of Amy’s Refried Beans to make it quick and effortless!

extra easy enchilada sauce

All that’s left to say is Buen Provecho! (Enjoy your meal!) 🙂

© thehamptonsvegan 2017-2025 all rights reserved

enchiladas
thehamptonsvegan

Extra Easy Enchilada Sauce

An easy enchilada sauce with big authentic taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1/4 cup vegetable oil
  • 1/4 cup all purpose flour
  • 2 cups faux beef or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper

Method
 

  1. 1.) In medium saucepan, whisk together the oil and flour and then turn on heat to medium, whisking for about 5 minutes. It will be a light tan color. 2.) Whisk in all the spices, cooking for another 30 seconds. 3,) Slowly start to whisk in the broth in a thin, steady stream until all broth is added. 4.) Let simmer for a couple minutes on low to thicken a bit, whisking a few times until done.

Notes

Use now or freeze for later!

Make Our Ethical Enchiladas and Eat Happy

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ethical enchiladas

Eat our Ethical Enchiladas with Extra Easy Enchilada Sauce!

Because if you eat our Ethical Enchiladas with Extra Easy Enchilada Sauce, they go together like peanut butter and jelly! Like bread and (vegan) butter!  Like cat videos and cat ladies! Okay, personal experience :).

AND NOW A BRIEF INTERMISSION FOR A FEW GRATUITOUS CUTE CAT PHOTOS…

cat photo
cat photo
cat photo

YOUR WELCOME

SO, continuing on,

Ethical Enchiladas and Extra Easy Enchilada Sauce are a go-to Mexican meal! Make our Red Rice Revolution and Amy’s Refried Beans to go with it, too. Then just chop up an avocado and top with a little cilantro and perfecto! Love, love, love this for dinner. ( And love it the next day for lunch even more. Just heat and serve, and you’re good to go!)

Looking for a vegan Mexican restaurant in the Hamptons?

Like Scooby Doo says, “Ruh-Roh”, you’ve got trouble!

Your choices are very limited, so far. Funcho’s and La Fondita will make a vegan version of some of their menu items. And Lucharitos has an excellent selection of quality choices that can be made vegan!

Still waiting for an all-vegan Mexican restaurant like NYC’s JaJaJa, though!

Until then, try our ethical enchiladas! So you will have a delicious Mexican recipe in your back pocket. It’s a Scooby-approved answer to a Mexican craving dilemma!

Do you need a reason to make a Mexican Entree like ethical enchiladas?

How about Cinco de Mayo? Fiesta time!! Check

Or you crave a little spiciness perhaps? Check, Check!

Also, maybe your daughter’s boyfriend is of Mexican descent, and you want to make sure it measures up to the authentic Mexican flavor?

Yeah, talking personal experience again 😉

But it’s all good! Since this recipe comes with the daughter’s boyfriend’s approval! Check, check, CHECK!

A little of this, a little of that

So, unlike some dishes, ethical enchiladas are very forgiving. Because if you don’t like flour tortillas, use corn! Don’t have a vegan chicken product? Use black beans! You don’t like corn, leave it out!

Now, go make this recipe and you will see how easily adaptable it really is! It’s the white T-shirt of your recipe wardrobe. Dress it up or down, it just works.

 

VEGAN ENCHILADAS
thehamptonsvegan

Ethical Enchiladas

ethical enchiladas: an easy, enjoyable entree!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Course: dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 8 flour tortillas
  • 1 package vegan chicken like Gardein chicken strips or scallopini can also use tempeh, rehydrated soy curls, or cubed tofu
  • 1 1/2 tablespoons cooking oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup red onion diced
  • 1/2 cup corn
  • 4-8 ounces canned chopped chili peppers
  • 14 ounce can diced tomatoes
  • 14 ounce can black beans drained and rinsed (optional if using vegan chicken)
  • 1/2 teaspoon flour
  • 1 recipe extra easy enchilada sauce see recipe note below or 10 oz can enchilada sauce
  • 1 ripe avocado optional or see recipe notes below for guacamole
  • 1/4 cup chopped fresh cilantro, or 1 tablesoon dried cilantro, optional

Method
 

  1. 1. Preheat oven to 350 degrees Fahrenheit.
    2. Heat oil in a large skillet. Add vegan chicken to the pan and lightly brown. Sprinkle with spices (cumin, garlic powder, chili powder, cayenne pepper, salt, and black pepper), then flip chicken over to lightly brown on the other side. Remove from the pan and set aside.
    3 Add onion to the same pan (adding a bit more oil if necessary) and cook to soften until translucent
    4. Add corn, chili peppers, and tomatoes (and drained black beans if using) and stir. Cook 1 minute, then add flour (stirring well after adding to avoid clumps). Remove from heat.
    5. Warm tortillas (wrap in a damp paper towel and microwave for 30 seconds or wrap in foil and place in preheated oven for 5 minutes).
    6. Lightly coat the bottom of a 13 x 9-inch casserole pan with enchilada sauce.
    7. Place a heaping 1/4 cup of filling into the center of a warmed tortilla, then roll up and place in the casserole pan. Continue with the rest of the tortillas.
    8. Pour enchilada sauce over enchiladas, covering well.
    9. Bake in preheated 350-degree oven for 20- 25 minutes.
    10. Remove from oven and top with chopped avocado and cilantro if using. Serve.

Notes

use our Extra, Easy Enchilada Sauce recipe.
 

Make Our Bigly Big League Breakfast Sandwich Beauty

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The Breakfast Sandwich for one and all!

Jump to Recipe

Yeah, I went there. But we’re not talking politics here. And whether you vote Blue or Red, or are still debating what word was used in the 2016 Presidential debate rhetoric, our Bigly Big League Breakfast Sandwich will hit a home run with everyone, no matter what you call it!

bigly big league breakfast sandwich
The Bigly Big League Breakfast Sandwich

The Beginning of the Bigly Big League Breakfast Sandwich

So, the Breakfast Sandwich began with a wish to recreate one of our family’s favorite morning meals: the breakfast sandwich. Made with egg, cheese, and sausage (or bacon) on an english muffin ( or roll or toast), this was a staple of our get-up/get-moving start to the day.

Whether we made them at home or picked them up from our local deli, we depended on them many days a week. Starting out vegan was a breakfast challenge. Every part of this sandwich, especially the egg, proved difficult to substitute.

Gradually, we found vegan-friendly bread and english muffins, and then sausage, bacon, and even cheese. But eggs were the holdout. Eggs were the elusive holy grail.

Tofu Scramble built the bridge to the Sandwich

When we found a great recipe for seasoning a tofu scramble in the Gentle Chef’s book by Skye Michael Conroy, it was a game-changer.

We started making tofu scramble regularly, and it was good. Yet we still craved an easy, out-the-door version for our “get-it-to-go” lifestyle.

Alecia segued the seasoning into our version of what is now the Bigly Big League Breakfast Sandwich, and our search is over! This is the answer for the vegan equivalent of the deli version breakfast bacon, egg, and cheese (or sausage, egg, and cheese) sandwich. We believe you’ll like it too! So here’s a little pictorial view to get you out of bed and ready for breakfast!

Beginning of the Bigly Big League Breakfast Sandwich
Cooking up the “egg” patties
Assembling the Bigly Big League Breakfast Sandwich
Assembling
Assembling the Bigy Big League Breakfast Sandwich
More Assembling
Bigly Big League Breakfast Sandwich
Breakfast in the Fall
bigly big league breakfast sandwich
And Breakfast Sandwich during a winter storm!
The Bigly Big League Breakfast Sandwich

Enjoy the Bigly Big League Breakfast Sandwich anytime, anywhere, for anyone! 🙂

(It’s always good before heading out to vote on election days, too! 😉 )

If you’re still hungry, how about a batch of Cheerful Cranberry Orange Muffins? No matter how the ballots add up, you can’t be sad with a Cheerful Cranberry Orange Muffin in hand!

cranberry orange muffins go great with bigly big league breakfast sandwich
Cheerful cranberry orange muffins for you!

© thehamptonsvegan 2017-2025 all rights reserved

thehamptonsvegan

Bigly Big League Breakfast Sandwich

A bipartisan breakfast sandwich for everyone!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Breakfast
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 16-ounce container extra firm organic tofu
  • 2 Tablespoons vegan butter or cooking oil
  • 3 Tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 2 teaspoons kala namak (black salt) optional- it gives a sulfur egg-like quality
  • 6 english muffins, rolls, or another vegan bread choice
  • 6 vegan sausage patties or vegan bacon strips like gimmie lean sausage, field roast maple sausages, or Lightlife fakin bacon tempeh
  • 6 slices vegan cheese like follow your heart or chao brands

Method
 

  1. 1.- Drain tofu and press out excess moisture. 2.- mix together nutritional yeast, onion powder, paprika, turmeric, and kala namak (if using) 3.-Heat skillet with butter or oil on medium- medium/high 4.- Slice tofu block in half evenly. Then slice each half into 3 equal patties. 5.- place spice mixture into a shallow plate and dip the sides then back and front of the tofu patties into the mix to coat. 6.- When the skillet is hot, add coated tofu patties to the skillet and cook each side for about 5 minutes or until golden and browning a bit. (See photo) 7.- While "egg" patties are cooking, toast english muffins or rolls to your liking then add 1 slice of cheese to 1/2 of each muffin and return to the toaster oven or melt cheese briefly in the microwave or oven. 8.- When patties are done cooking, set them aside on a plate. 9.- In the skillet used for patties, cook up the sausages or bacon to your liking. 10.- Assemble sandwiches with egg patties, sausages (or bacon), and the cheese-topped english muffin or roll. ENJOY or wrap up and refrigerate for the week ahead!

Notes

If you’re feeling fancy, we like to occasionally chop up about 1/3 cup onions into a small dice and cook them up in the pan to add to the sandwich. Try it!
And try our homemade Wakin’ and Makin’ Vegan Bacon with this sandwich!