Vegan Tempeh Tequila Taco Sliders

Happy Vegan Taco Tuesday Everyone! This week we are having Vegan Tempeh Tequila Taco Sliders by Spork Foods which I found on These taco sliders are easy to make and inexpensive. The tequila gives them a nice extra kick! If you’ve never tried tempeh, you should! It’s delicious ๐Ÿ™‚ย  This recipe serves four to six people.

  • 1 Package Soy Tempeh – Sliced Into Strips
  • 1 Tbsp Neutral Tasting Oil – Safflower or Refined Coconut Work Well
  • 1/2 Medium White Onion – Finely Chopped
  • 2 Cloves Garlic – Finely Chopped
  • 1 Red Bell Pepper – Stem and Seeds Removed – Sliced Into Thin Strips
  • 1/3 Cup + 2 Tbsp Tequila
  • 1 & 1/2 Tbsp Brown Rice Syrup
  • 2 Tbsp Lemon Juice
  • 1/2 Cup Soy Milk Creamer
  • 1/2 tsp Sea Salt
  • 1/2 tsp Finely Ground Black Pepper
  • 1 tsp Dried Oregano
  • 1/4 tsp Dried Ground Cumin
  • 1/4 tsp Ground Cinnamon
  • 8 – 10ย  Mini Organic Corn Tortillas
  • 1/4 Head Green and/or Purple Cabbage – Thinly Sliced
  • 1 Medium Tomato – Diced
  • 1/4 Cup Vegan Sour Cream
  • Additional Toppings of Your Choice

Add 1″ water to 6qt pot and place steamer basket inside. Bring to a simmer with a lid on. Steam soy tempeh for 5 -7 minutes. Roughly chop when cooled slightly, then set aside. Heat skillet, add oil, heat oil and add and saute onion, garlic, and red bell pepper until soft, 4-5 minutes. Add tempeh, 1/3 cup tequila, brown rice syrup, lemon juice, soy milk creamer, sea salt, pepper, oregano, cumin, and cinnamon. Cook until golden, 8 – 10 minutes. Stir frequently. Add remaining tequila during last 2 minutes of cooking. Remove from heat. To form tacos, add tempeh mixture to tortillas, top with cabbage, tomato and vegan sour cream. Add additional toppings of your choice! Enjoy!

Vegan Taco Tuesday – Vegan Taco Salad

Hello! It’s Vegan Taco Tuesday and this week I’m posting a recipe for a Vegan Taco Salad. Let me say a few things before I post the recipe: This is a very basic recipe and you should adjust it according to what is in season in your region, meaning throughout the year, switch up the veggies for whatever is ripe and readily available at your farmer’s market or for a lower price at the supermarket, this applies for any recipe I post. You should also adjust the recipe to fit your taste buds, I for one am not big on spicy foods, you may love spicy foods. If you love spicy foods then pile on the jalapenos or add some hot sauce, or if you don’t like black olives, don’t put them on the salad. I am suggesting you use a bed of mixed greens for the base of your taco salad, however, if you still want the crunch of tortilla chips, make it on tortilla chips and mixed greens. The point is, you can eat healthier and still love what you are eating! I love everything I eat! My meals taste so good to me and I love sharing them with people. If the food didn’t taste good, I would not bother to eat it because I don’t see the point. I love food, all kinds of delicious foods from different cultures, just because I’m vegan does not mean I only like bland or boring food at all!

Vegan Taco Salad

  • 2 – 3 Cups of Mixed Greens – I prefer organic mixed baby greens
  • 1/2 Avocado – Sliced or Diced
  • 1/2 Red Bell Pepper – Stem and Seeds Removed and Sliced
  • 1/3 Cup Tomatoes – Diced or Sliced
  • 1/4 Cup Corn
  • 1/4 Cup Black Beans
  • 1/4 Can Black Olives – Sliced
  • Either 1/4 Cup Salsa or Fresh Pico de Gallo for “Dressing”
  • Optional – Diced Jalapenos, Diced Tofu, Seasoned Grounds, Tortilla Strips on Top or Tortilla Chips Under Greens, Diced Red Onion, Tofutti Sour Supreme, Daiya Vegan Shredded Cheddar Cheese Substitute.

Making fresh pico de gallo is very simple: you just need 4 roma or other firm tomatoes, medium diced, 2 Tbsp fresh cilantro chopped, 4 Tbsp red onion small diced, the juice of 1/2 of a fresh lime and 1-2 cloves of garlic pressed. You can adjust the amounts of cilantro, onion, lime and garlic to your taste and add a little jalapeno if you want some kick!

Please try out this recipe and let me know what you think! Did you like it? What did you add of take away? Any suggestions are always welcome and pictures would be wonderful!

Until next time, be kind to one another!


Vegan Super Burrito

Hello again and welcome to another Vegan Taco Tuesday! What do you do when It’s Vegan Taco Tuesday and you need to clean out your refrigerator? You make a huge Super Burrito! So, basically out of necessity, I ended up with a Vegan Super Burrito. You can use anything to make a stir fry or a burrito, it’s just that simple and complicated. I’ll tell you what I used today, but look in your refrigerator and freezer and see what you have, it will work! Instead of throwing out fresh produce either make a smoothie, freeze it, or cook it and eat it alone, over rice or in a tortilla! Produce, especially organic produce, is too expensive to be tossed in the trash or bought at full price. When I can, I buy berries, bananas, cherries, and anything else I can freeze in bulk or on sale, and I and cut and freeze the extra as soon as I get home. This may seem like common sense or like something that won’t actually save you much money. It wasn’t always common sense to me and you would be surprised at the amount of money you can save. At any rate, let’s talk about this weeks recipe!


  • 4 Large Cloves Garlic – Minced or Pressed
  • 3 Large Handfuls of Spinach – 2 & 1/2 Cooked w Other Veggies, 1/2 as Topping
  • 2 Carrots – Peeled and Chopped
  • 2 Handfuls Kale – Chopped
  • 1 Head of Broccoli – Chopped
  • 1 Yellow Squash – Halved Lengthwise and Chopped
  • 1 Zucchini Squash – Halved Lengthwise and Chopped
  • 2 Tomatoes – 1 to 1 & 1/2 Diced & Cooked w Other Veggies, 1 or 1/2 as Topping
  • 1/2 Head of Cauliflower – Chopped
  • 1/2 Yellow Onion – Diced
  • 1/2 Pack Cremini Mushrooms – Chopped
  • 1/4 Avocado – Sliced
  • 1/2 Cup Leftover Brown Rice
  • 1/2 Can Leftover Black Beans
  • 1/2 Cup Leftover Grounds Seasoned
  • 1 Slice Daiya Vegan Cheese Cheddar Flavor
  • 2 Tbsp Toffuti Better Than Sour Cream
  • 2 Tbsp Bragg’s Liquid Aminos for Cooking
  • 2 Tbsp Extra Virgin Olive Oil for Cooking
  • 1 Large Whole Wheat Tortilla

First prepare all vegetables as stated above and reheat all leftovers ๐Ÿ™‚ Place a large skillet over medium heat and once warm drizzle olive oil in skillet. When olive oil is warm add carrots, onions, zucchini, squash, and cauliflower and saute for 4 minutes until onions start to become translucent. Add broccoli, garlic, mushrooms, and kale and cook for about 3 minutes. Then add Bragg’s Liquid Aminos and cook for another minute. Add spinach and tomatoes and cook for about 3 minutes. Turn off heat and place tortilla over skillet to warm with steam for about one minute on each side. Place tortilla on a plate and layer with ingredients as you please! Like I said, this was what I had on hand, anything will work! Yes, this is a lot of produce to have on hand, but this is typically what I keep in my refrigerator. It keeps me from snacking on unhealthy foods, quickly microwaving and eating things when I’m not actually hungry, etc. It has been extremely beneficial in helping me stick to a healthy diet and not a fast food vegan diet. I highly recommend stocking your pantry with both quick and not so quick meals that are nutritious as I have found that it keeps me from straying and eating “junk food”.

Until next time, be kind to one another!

The Alabama Vegan

Vegan Chocolate Mug Cake Recipe

Hello again! This recipe is for a Microwave Vegan Chocolate Molten Lava Mug Cake. Let me tell you how I came up with this recipe. A couple of months ago I wanted a vegan lava mug cake, so I searched online but could never find a recipe that was quite right. So, I have spent the past two months perfecting my own recipe for the perfect microwave vegan chocolate molten lava mug cake. Now, I have to brag for one second because eating one of these is like a little piece of heaven to me! Please make one and leave a comment, tell me if you loved or hated it, what you would change, etc.ย  Recipe Below ๐Ÿ™‚


Vegan Chocolate Molten Lava Mug Cake

Microwave Vegan Chocolate Molten Lava Mug Cake

  • 1/4 Cup Flour – All purpose works great
  • 1/4 Cup Unsweetened Vanilla Almond or other plant milk
  • 2 Tbsp Crown Organic Maple Syrup
  • 1 Tbsp Cocoa Powder
  • 1 Tbsp Vegan Semi-Sweet Chocolate Chip
  • 1 Tbsp Olive Oil
  • 1 tsp Water
  • 1/2 tsp Baking Powder
  • 1/4 tsp Vanilla
  • 1/8 tsp Salt

In a medium to large coffee cup combine dry ingredients and stir well, make sure you get all ingredients off the bottom of the cup. Next, add all wet ingredients except the water, and stir well until there are no lumps and you are sure the bottom of the mug is clean. Dump chocolate chips into the center of the mug, pour water over the top and microwave right away. Do not stir. Microwave for 1 minute 15 seconds. Your mug will be hot! Be careful removing it from the microwave! If your cake still looks very wet and has not pulled away from the sides of the mug at all, microwave for 10 seconds at the time. Overcooking will ruin this cake and it will collapse. It will be wet in the center, just like the picture, from the chips and water, when you dig in that’s your lava and it’s amazing! Once cake is finished, allow to cool five minutes, it will cook a little more as it sits. You may want to dust the top of yours with powdered sugar or add strawberries I like a little raw almond butter on mine, but that’s just me ๐Ÿ™‚ Picture of the finished product below! Please make one or several and enjoy! Let me know if you love them as much as I do!

Until next time, Be Kind to Each Other,



End Product Molten Lava Cake

Summer Vegetable Fajita Recipe

Hey everyone! It’s Vegan Taco Tuesday! In sticking with the summer theme, this week we are having Summer Vegetable Fajitas!ย  Fajitas are really easy to make, they don’t take much time and they are sooo good! When I say summer vegetables, I guess I am assuming everyone knows which vegetables are harvested in the summer. Maybe you do, maybe you don’t. For example, if you’ve ever heard someone say summer squash, they are not using slang or just a farmer. There are hard squash, like acorn, spaghetti, and butternut that are harvested in the winter and have hard shells and a completely different texture than summer squash. The most common summer squash are yellow and zucchini, so I cook with those or use them in recipes. Like I’ve said before I want to keep things as easy as possible for anyone just beginning their journey, or maybe a single parent, or a person working more than one job. The easier the better! So, let’s make some awesome fajitas! I’m also including a recipe for homemade fajita seasoning from the, Veronica Grace it’s too simple not to make ๐Ÿ™‚

Vegan Fajita Seasoning

from the Veronica Grace

  • 2 Tbsp Cornstarch
  • 2 – 4 tsp Chili Powder
  • 2 tsp Fine Sea Salt
  • 2 tsp Smoked Paprika
  • 2 tsp Raw Sugar
  • 1 tsp Roasted Cumin
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cayenne Powder

Combine all ingredients in a bowl and whisk together. Store in a glass jar or airtight container. Sprinkle 1 – 2 Tbsp of this mixture over veggies while cooking for fajitas or tacos.

ย Summer Vegetable Fajitas

  • 1 Orange Bell Pepper – Top and seeds removed, sliced
  • 1 Yellow Bell Pepper – Top and seeds removed, sliced
  • 1 Red Onion – Cut in half and thin sliced
  • 3 – 5 Cloves of Garlic – Minced
  • 1 Yellow Squash – Medium, cut into quarters lengthwise, then small dice
  • 1 Zucchini – Medium, cut into quarters lengthwise, then small dice
  • 1 – 2 Tomato/oes – Medium to large, large dice
  • 1 Lime – Quartered
  • 8ย  8″ Tortillas – Wrapped in aluminum foil
  • 2 Tbsp Olive Oil for cooking
  • 1 -2 Tbsp Homemade Fajita Seasoning
  • Toppings of your choice – Spinach, Guacamole, Diced Tomatoes, Sour Cream substitute (I love Tofutti Sour Supreme), Salsa, Hot Sauce

Prepare your vegetables for cooking. Preheat oven to 250 degrees F and place tortillas, wrapped in foil, in oven to heat and keep warm. In a large skillet over medium heat, warm pan, then add olive oil. Once oil is warm add squash and zucchini, top with half of seasoning mix and saute for about 4 minutes. Add bell peppers, onion and garlic, top with remaining seasoning mix and cook for 5 minutes. Add tomatoes and cook for 2 -3 minutes unless it looks like your veggies are still too firm. Everyone’s stove cooks a little differently. If so saute a few more minutes. When vegetable mixture is hot and finished cooking, turn off heat and squeeze lime over pan. You can use as much lime as you prefer. Remove from heat, grab tortillas from oven and assemble fajitas. Add toppings and enjoy!

Please make this recipe, try it out, let me know how it works. Did you like it? Do you have suggestions? Do you have any recipes you would like to share with the site? I’d love to hear from you! Thanks!


Refrigerator Clean Out Veggie Saute

Mixed Veggies

Refrigerator Clean Out Veggie Saute

Talk about easy vegan meals! This is what happens when I have a bunch of veggies, I’ve had surgery and I haven’t been able to cook them! They don’t get thrown away, they get thrown together and eaten! This was so delicious, I can’t even begin to explain ๐Ÿ™‚ Half a head of cauliflower, half a stalk of broccoli, two carrots, half a small container of tiny tomatoes, half a sweet yellow onion, 5 cloves of garlic pressed, 1 and 1/2 medium yellow squash, 1 Tbsp olive oil and 1 Tbsp, maybe more, I don’t know, Bragg’s liquid aminos. After heating the oil, I added the onions, carrots, squash, and cauliflower. After they softened a little, I threw in the garlic and let it brown just a tad, then in went the tomatoes. I covered it for a few minutes, came back added the Bragg’s, covered for a few more minutes, came back and done! It’s that easy, it does not take a long time to make healthy food and it does not cost a lot of money! This was wonderful ๐Ÿ™‚ Oh my goodness! Just wanted to share with you guys! Have a wonderful day! The next thing I’m sharing is for your sweet tooth and is so easy to make sometimes I wish I had not perfected the recipe! Be kind everyone!

Happy Vegan Summer Taco Tuesday!

Happy Vegan Taco Tuesday! This Tuesday I thought we should have something from the grill since it’s been nice and warm out and summertime and grilling usually go hand in hand! So we are having Vegan Grilled Portobello Tacos!

Grilled Portobello Tacos

  • 3 Portobello Mushrooms – Stems removed
  • 2 Yellow Squash – Cut in half lengthwise and chopped
  • 1 Zucchini – Cut in half lengthwise and chopped
  • 1 Sweet Potato – Small diced
  • 2-5 Cloves Garlic – Whole, Minced or Pressed
  • 1 Yellow or Red Onion – Large diced
  • 1 Red or Orange Bell Pepper – Remove stem and seeds and cut into wide strips
  • Bragg’s Liquid Aminos
  • Olive Oil
  • Pack of Soft Taco Shells
  • 1 Can Black Beans or Dried Equivalent Cooked
  • Brown or Mexican Rice
  • Toppings of your choice – Spinach, Avocado, Daiya Shreds, Sour Cream Alternative, Salsa, Homemade Guacamole (recipe on this website), Diced Tomato, Olives, Hot Sauce, etc

Prepare portobellos, remove stems, wipe tops clean and soak in a mixture of Bragg’s, Olive Oil and Garlic. Heat grill. Prepare Veggies. Cook veggies one of two ways – either in a basket on the grill, in which case you should leave the garlic whole, drizzle with a very small amount of olive oil, wrap in a small piece of tin foil and place in basket as well; or cook veggies in an aluminum foil pouch all together with a small amount of olive oil to prevent sticking and pressed or minced garlic on top of veggies. The second way is usually my preference, but sometimes I like to get a little char on the vegetables ๐Ÿ™‚ At the same time as you are cooking the vegetables, place each portobello gill side down first, on the grill. Cook for 5 minutes, flip, baste heavily with soaking mixture and grill 4-5 more minutes. Everything should be tender on the grill at this point. In the mean time, heat black beans on the stove and cook brown or Mexican rice. Prepare tortillas in whatever manner you prefer – pan, microwave, or a quick flip on the grill. Slice portobello mushrooms into thick strips once they are cool enough to handle but not yet cold. Fill your tortillas with ingredients and top as you like! Enjoy!

Happy Summer you guys! I hope everyone is enjoying their summer and will enjoy this recipe! I love portobellos and the rich flavor they have which grilled. These tacos are delicious and are great to serve to omnivores because the portobello acts as a steak type product. Be on the lookout for new recipes more frequently, there may not be an article, just a few words and a recipe, so check in often. Also, I can’t stress this enough, Thrive Market has specials daily so it is always good to check them out and check out their sales! It’s never a bad time to join Thrive Market! You have probably also noticed ads from some other companies on my site, they are cruelty free and if they offer make up or remedies or anything wonderful, it is animal free. Show them some love and check them out! Don’t forget, you can always look at my blender reviews and find the best price on Amazon, same with the cookbooks, and vegan protein powders! Have a wonderful night everyone and until next time, please be kind to one another!



Vegan Very Veggie Taco Tuesday!!

Today was the perfect day to whip up some veggie tacos in my house! There were lots of fresh veggies in the refrigerator so, I grabbed some, chopped them up, sauteed them and WOW! My mouth was so happy and thankful ๐Ÿ™‚ย  So, here’s the recipe for my veggie tacos from today.

Very Veggies Tacos

  • 2 Carrots – peeled and chopped
  • 2 Yellow Squash –ย  medium sized, chopped
  • 1/2 to 1 Yellow Onion – large diced, I went with 1/2 but it was a large onion
  • 5 Cloves of Garlic – minced
  • 1/2 Head of Broccoli – Chopped
  • 2 Large Handfuls of Spinach
  • Fresh Avocado Slices
  • 2 Tbsp Olive Oil for Cooking
  • 2 Tbsp Bragg’s Liquid Aminos
  • 1 Can Pinto Beans or 1 Cup Dry Pintos (before cooking)
  • Toppings: Whatever you like, today I added 2 Tbsp Toffuti Sour Supreme, 1 piece of Daiya Vegan Cheddar Cheese, Diced Tomatoes and Salsa.
  • 4-6 Soft Taco Shells

This recipe will definitely feed 2 people and possibly 3, depending on how hungry you are!ย  Heat a medium sized skillet on medium heat until warm, then add olive oil, wait until hot again before adding veggies and you don’t have to buy non-stick pans! Add all veggies except Spinach, wait until the onions begin to caramelize and add spinach. Cook about 5 more minutes, add Bragg’s Liquid Aminos, stir and cook for about 2 more minutes, remove from heat. In a small saucepan heat pintos while veggies cook. When everything is done, grab tortillas and load them up with veggies, beans and toppings! So yummy and good for you ๐Ÿ™‚

Do you have a special Vegan Taco Tuesday recipe? If so leave it in the comments and maybe you will see it on the website next Tuesday!

Vegan Taco Tuesday

Technically this is not a recipe for vegan tacos, but it is a wonderful recipe for Vegan Avocado Enchiladas With Homemade Sauce! Don’t be afraid, it is super easy and is from a cookbook I recommended; The New Enchanted Broccoli Forestย by Mollie Katzen. Just give it a try and you won’t be sorry and you will see how easy it is to make your own enchiladas, sauce and all!

Vegan Avocado Enchiladas with Homemade Sauce

Red Enchilada Sauce

ย 30 minutes to prepare & Approximately 5-6 servings (2 Enchiladas per serving)

  • 5 Medium Ripe Tomatoes, include seeds and juice – diced
  • 1 Large Bell Pepper – minced
  • 1 tsp Salt
  • 5 Large Cloves Garlic – pressed or minced
  • 1/2 tsp Crushed Red Pepper
  • 1/2 tsp Ground Cumin

Prep all ingredients, place in a medium sauce pot and bring to a boil over medium heat. Reduce heat and cover, low simmer for 15 minutes. Either leave chunky or puree in a food processor or blender. For extra smooth sauce, run through a fine strainer. Done!

While the sauce is simmering you can make the avocado filling because it takes 10 minutes to make ๐Ÿ™‚fresh avocados and lemon

Avocado Filling

  • 1/2 Cup Fresh Lemon Juice
  • 4 Ripe Medium – Sized Avocados
  • 3 Cloves Garlic – minced or pressed
  • 6 Scallions – finely minced, entire scallion
  • 3/4 Cup Fresh Cilantro – minced
  • 2 Medium Tomatoes – diced
  • 1 tsp Salt
  • 3/4 tsp Ground Cumin

Place the lemon juice in a medium mixing bowl.

Medium dice the avocados. An easy way to cut avocados- cut in half with skin on, twist top and bottom in opposite directions and pull apart. Carefully use a knife to chop lightly into the pit, then twist and remove pit with knife. Take a butter knife and slice the avocado in a checkerboard pattern. Use a spoon to scoop avocado out of skin. Use chefs knife if any more cutting is desired.

Add avocados to lemon juice and toss lightly. Add remaining ingredients and mix gently. Done!

Assembly and Baking Enchiladas

  • 12 Corn Tortillas
  • Toppings: Shredded Vegan Cheese, Homemade Guacamole (recipe on this site), Sour Supreme or other Sour Cream replacement, Olives, Spinach, Lettuce, Hot Sauce, Sriracha, etc

After preparing sauce and filling, preheat oven to 325 degrees F. Pour a small amount of enchilada sauce in a shallow baking dish and spread it around to keep enchiladas from sticking. Moisten the tortillas by very briefly running them through the sauce, or if you prefer, running quickly through water. Place a few tablespoons of filling on top of a tortilla, then roll it up and place it fold side down in baking dish. Continue until you have filled all tortillas. Pour remaining enchilada sauce over top and cover with foil. Bake for 30 minutes at 325 degrees. Enjoy!

If you would like to top with cheese or vegan cheese substitute, I recommend you cook for 15 minutes, remove from oven, sprinkle as much cheese as you like and return to oven for 15 more minutes. ๐Ÿ™‚

This recipe is not hard, especially after the the first time you make it and can add your own flair. Don’t be intimidated to try something new, you new know what you might really love!Thrive Market Banner Bars

Sign up for my newsletter for bonus recipes, cooking tips, inside info about what’s going on with the site, sales at vegan stores and more! No spam, no junk, just the good stuff! I haven’t forgotten Vegan Pizzas, you can see a list of them at my Google+ page –ย  Vegan Protein Powders got rated by three other people when I was going to post about it, so I held off, but have the info ready ๐Ÿ™‚ More great things are always coming, so keep coming back to find more or what you love ๐Ÿ™‚ Please check out Thrive Market, they have sales several times a week and the owners are awesome because they care about the Earth and other people. Check out my page about saving money on groceries to read more about Thrive Market, you will not be disappointed! Until next time –

Be Kind to One Another,


Vegan Taco Tuesday Left The Building?

Hey you guys! I’m very sorry for no Vegan Taco Tuesday this week. I am experiencing some health issues and have been back and forth to the Dr and hospital. No worries, I’m healthy and fine, it’s just one of those things that happens for no reason and you deal with it and move on! So, please forgive me if things are crazy over the next couple of weeks but I promise, I am not abandoning my readers!

Be Kind To One Another,