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Change the Way You Eat

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Creative and Healthy Recipes

Vegan-For-Life offers vegan recipes that are lovingly prepared to help improve your health, mind, body, and spirit. Most of the recipes include natural and organic products, fresh fruits and vegetables, and spring water.


There are no preservatives, dairy, eggs, or animal ingredients included. There’s no white sugar or enriched white flour as well. Contact us in Atlanta, Georgia for more information.

Raw Supreme Carrot “Mock Tuna” Salad

Serves: 12 | Preparation Time: 20 Minutes | Mixing Time: 10 Minutes | Total Time: 30 Minutes

Description: This raw carrot salad is so versatile. It can be placed on top of a tossed salad, placed on crackers as an appetizer, or used to make a sandwich. The carrot juice is a refreshing and healthy drink.

Ingredients:

        • 20 fresh organic unpeeled carrots
        • ¼ cup of fresh onions
        • 1 fresh red bell
        • 2 stalks of fresh celery
        • 1 fresh clove garlic
        • 2 tablespoons ground flaxseeds
        • 1 teaspoon ground paprika
        • ½ teaspoon cilantro

      • ½ teaspoon kelp (optional)
      • 1/8 teaspoon cayenne pepper (optional)
      • 3 tablespoons Bragg’s liquid amino (optional, to add taste)
      • ¾ cup organic sweet pickle relish
      • 2 tablespoons light agave nectar
      • 1 quart Follow Your Heart Vegenaise® sandwich spread
      • 1 teaspoon ground paprika

Directions:

    • Peel the onion and garlic.
    • Put fresh, cleaned onion, bell pepper, celery, and garlic in food processor and coarsely chop, then drained and set aside.
    • Drain relish and set aside.
    • Wash carrots well and remove blemishes and cut off ends.
    • Before juicing the carrots in juicer, place the pulp catcher and the juice catcher in place then began juicing.
    • In a large bowl, empty the carrot pulp, ground veggies, dry seasonings, and flaxseeds then mix well. 

    • Save the carrot juice to drink.
    • Add liquid amino, relish, agave nectar, and sandwich spread, and mix thoroughly.
    • Taste and add more seasoning and sandwich spread if needed.
    • Sprinkle a little paprika over the top of the carrot salad.
    • To make a sandwich, put some carrot salad on a slice of toasted bread. Add leaves of romaine lettuce, alfalfa sprouts, and tomato slices. Then add the other slice of toasted bread the on a slice of whole wheat bread, and enjoy!

Preparation Items:

      • Heavy-Duty Juicer With Pulp and Juice Catcher
      • Large Bowl
      • Sharp Knife
      • Colander

      • Measuring Spoons and Cups
      • Cutting Board
      • Large Spoon

Grilled Tofu Barbeque Steaks 

Serves: 12

Preparation Time: 30 Minutes

Cooking Time: 42 Minutes

Total Time: 1 Hour and 12 Minutes

Ingredients:

      • 2 packs extra firm organic sprouted tofu
      • ½ cup Bragg’s liquid amino
      • 1 teaspoon grounded turmeric
      • ½ onion peeled, washed, and sliced thin
      • 1 teaspoon onion powder
      • 1 teaspoon garlic powder

      • 1 tablespoon smoked paprika
      • 1 tablespoon nutritional yeast
      • ½ cup olive oil
      • ½ teaspoon of cayenne pepper
      • 1 tablespoon Bragg’s apple cider vinegar

Directions:

  • Preheat indoor pancake grill to 375 degrees and preheat oven to 400 degrees. Spread the barbeque sauce over the bottom of the baking pan and set aside. Sauté onions and set aside.  homemade orange barbeque sauce on page 33.
  • Rinse and dry tofu well, then slice the tofu into 6 medium slices for each package. (Makes about 12 slices and 24 pieces if cut in half)
  • Put all dry ingredients, liquid amino, half of the oil, and vinegar in a small cup and stir well. Spread the mixture over the sliced tofu and let it marinate for 30 minutes. Then place six pieces of the sliced tofu or 12 pieces if cut in half on the indoor grill and sprinkle some of the reserved oil over the tofu. Cook the tofu steaks until they are brown about 4 minutes.
  • Then, turn over and spread the remaining seasoning and oil over the tops of the steaks and continue cooking about 4 minutes on each side, until brown. Continue until all of tofu is cooked and browned well.
  • Remove tofu from the grill and place in the stainless steel pan and spread barbecue sauce and 2 tablespoons of olive oil over the tofu and cook in oven on 400 degrees. Leave uncovered for 25 minutes.
  • Optional: Spread the sautéed onions on top of the baked tofu. Serve warm as a meat substitute. 

Preparation Items:

      • Indoor Pancake Grill
      • Knife
      • Measuring Cups and Spoons
      • Cutting Board

      • Non-Stick Sauté Pan
      • Medium Cup
      • Large Stainless Steel Baking Pan 

Hearty Angel Hair Nests Vegetable Soup

Serves: 8

Preparation Time: 10 Minutes

Cooking Time: 55 Minutes

Total Time: 1 Hour and 5 Minutes

Description: This soup is good to eat anytime, but we like this soup in the winter. It is hearty and warms you up. It also has plenty of veggies.

Ingredients:

      • 4 tablespoons Bragg’s liquid amino
      • 1 teaspoon ground paprika
      • A dash of cayenne pepper to taste
      • 1 teaspoon basil flakes
      • 1 medium piece of fresh rosemary
      • ½ teaspoon grounded turmeric
      • 2 tablespoons grape-seed oil
      • 2 tomatoes
      • 3 garlic cloves  

      • 1 small onion
      • ½ teaspoon pure maple syrup (add last)
      • 2 fresh kale leaves in purple and green
      • 2 turnip roots
      • 1 ear of corn
      • 1 carrot
      • 8 cups spring water
      • 2 rice angel hair nests coils of pasta

Directions:

  • Wash and rinse the vegetable and rosemary and set aside.
  • Peel, rinse, and take all of the silk off the corn, then cut the corn off the cob and set aside.
  • Peel and rinse the onion and garlic.
  • Put the onion, garlic, rosemary leaves, and prepared tomatoes in a food processor and chop well.
  • Rinse and slice the carrot.
  • Slice the prepared kale in thin slices.
  • Wash and cut turnip root into small cubes.
  • Add the oil, kale, turnip roots, carrots, grounded onions, garlic, tomatoes, rosemary leaves, and seasonings in the pot and sauté for 5 minutes on top of the stove on medium-low heat.
  • Put 8 cups of water in the pot and stir and let the soup come to a boil then reduce the heat to medium and cook covered for 35 minutes.
  • Add the prepared corn stir and simmer on low heat covered for 10 minutes or until turnip root is tender.
  • Taste and add maple syrup and more seasoning if needed.
  • Stir in angel hair nest spaghetti and turn off heat.
  • Serve hot.
  • For variety, 1/2 cup presoaked mock beef chips can be added during the cooking process but soak mock beef chips for 30 minutes in boiling hot water in a bowl and rinse the chips well then squeeze out the water before using in this recipe.          

Preparation Items:

      • Cutting Board
      • Large Stainless Steel Pot With Lid
      • Food Processor
      • Sharp Knife

      • Large Stirring Spoon
      • Soup Dipper
      • Bowl
      • Measuring Cups and Spoons 

Quick Savory Tomato Gravy 

Yield: 2 Cups

Preparation Time: 8 Minutes

Cooking Time: 16 Minutes

Total Time: 24 Minutes

Ingredients:

      • 3 tablespoons extra virgin olive oil
      • 1 medium onion, peeled, rinsed, and sliced
      • 2 garlic cloves, peeled, rinsed, and chopped
      • 2 Roma tomatoes, rinsed and chopped
      • 1 cup organic fructose and gluten-free tomato ketchup
      • 3 cups spring water mixed with 1 tablespoon potato starch

      • 1 tablespoon pure maple syrup
      • 2 tablespoons Bragg’s liquid amino
      • 1 teaspoon grounded paprika
      • 1⁄3 teaspoon basil flakes
      • ⅛ teaspoon ground cayenne pepper

Directions:

  • Chop onions and garlic in food processor.
  • Chop the tomatoes.
  • Sauté onions and garlic in olive oil for 1 minute in fry pan, then add the chopped tomatoes, ketchup, water and starch mixture, liquid amino, maple syrup, paprika, basil, and cayenne pepper.
  • Stir and cook for 15 minutes or until the gravy becomes thickened. A little water can be added if the gravy is too thick.

Preparation Items:

      • Large Heavy-Duty Stainless Steel Fry Pan
      • Medium Bowl
      • Fork

      • Measuring Cup and Spoons
      • Large Stirring Spoon  

Apple and Pineapple Compote

Serves: 5

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Total Time: 45 Minutes  

Ingredients:

      • 6 Fuji organic apples, unpeeled, washed, sliced in medium wedges and cored
      • ½ cup cubed fresh pineapples
      • 4 tablespoons of maple syrup
      • 4 teaspoons Earth Balance original spread or margarine

      • 1 teaspoon vanilla
      • 1 ½ teaspoons cinnamon
      • ½ teaspoon all spice

Directions:

      • Peel pineapple or buy one already peeled
        and reserve 1/2 cup.
      • Put the prepared apples in a medium pot on top of the stove.
      • Add all of the seasonings and stir well.

      • Cook apples for 25 minutes then add the pineapple and stir and cook for another 10 minutes.
      • Serve alone as a dessert.
      • For variety, add a scoop of coconut milk vanilla bean ice cream on top.

Preparation Items:

      • Medium Heavy Duty Stainless Steel Pot With Lid
      • Stirring Spoon

      • Measuring Spoons and Cup
      • Cutting Board and Knife

Avocado Dip

Serves: 20

Preparation Time: 6 Minutes

Mixing Time: 10 Minutes

Total Time: 16 Minutes

Description: This gluten-free dip is creamy with a hint of lemon. 

Ingredients:

      • 4 medium ripe organic avocados rinsed, dried, and peeled with seed and peels discarded
      • ½ small purple onion peeled, rinsed, and chopped fine
      • 3 tablespoons lemon juice
      • 1 small garlic clove, peeled, rinsed, and chopped fine

      • ¼ piece red bell pepper, chopped
      • ⅛ teaspoon cayenne pepper
      • ⅛ teaspoon basil
      • ⅛ teaspoon real sea salt

Directions:

      • Chop all the vegetables in food processor real fine and set aside.
      • Put the avocados in a food processor and chop. Transfer the chopped avocados to a medium bowl and add the chopped veggies and seasonings. Stir well to blend everything together. 

      • Transfer the dip to a pretty bowl and serve immediately or cover and refrigerate.
      • Serve on your favorite crackers, blue chips, and/or celery sticks.

Preparation Items:

      • Food Processor
      • Measuring Cup and Spoons
      • Medium Bowl
      • Knife

      • Cutting Bowl
      • Serving Spoon
      • Pretty Bowl 

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