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✹ Recipes from this Video ✹

♥︎ Sauerkraut
-800 grams shredded cabbage (this is usually roughly half of a medium-sized cabbage, if you don’t have a scale)
-1 tablespoon sea salt
-a few cloves of garlic, minced (optional)
-you can also add black pepper, fresh dill, a teaspoon of caraway seeds — anything you like!

-Sprinkle the sea salt over your shredded cabbage and massage it for a long time until cabbage has shrunk considerably in size and let out a good amount of excess moisture.
-Stir in any add-ins you like, and transfer this mixture to a *very clean* jar, including the extra liquid. (This salty brine helps to keep bad bacteria from growing while the cabbage ferments). Make sure all the cabbage is submerged in brine.
-Ferment in a dark place for a month!

♥︎ Chickpea Brownies

-1 can (15 ounces) chickpeas, rinsed and drained
-1/2 cup almond butter
-1/3 cup pure maple syrup
-1/4 cup coconut sugar
-1/4 cup cocoa powder
-1 tablespoon flaxseed meal
-2 teaspoons vanilla
-1/4 tsp salt (add 1/2 tsp if you’re using no-salt added chickpeas)
-1/4 teaspoon baking powder
-1/4 teaspoon baking soda
-1/2 cup vegan chocolate chips, plus more to top.

-Preheat oven to 350°F. Grease an 8×8” or 9×9” baking pan.
-In a food processor, combine chickpeas, almond butter, maple syrup and vanilla and puree until as smooth as possible.
-Add in sugar, cocoa powder, flaxseeds, salt, baking powder and baking soda and process until combined.
-Stir in chocolate chips and spread batter in prepared pan. Top with an additional sprinkling of chocolate chips.
-Baking for 22-25 minutes, or until center is set. Allow to cool for 20 minutes before serving.

♥︎ Potato Salad with Tempeh Bacon
-2 cups baby potatoes, halved or quartered
-1 bunch broccolini, cut into 1” pieces
-1 package tempeh, crumbled or cut into 1/4” thick pieces
-tempeh bacon marinade (recipe follows)
-2 carrots, shredded
-1 medium shallot, minced
-2 scallions, finely sliced
-handful cherry tomatoes, sliced
-mustard vinaigrette (recipe follows)

-Cover tempeh pieces in water in a saucepan and bring to a very gentle boil. Cook for 5 minutes, until just softened, then drain.
-Whisk together tempeh marinade (see below) and toss tempeh pieces to coat. Allow to marinate while you prepare other ingredients.
-Cover cut potatoes with water in a saucepan and bring to a boil over medium-high heat. Boil for 10-15 minutes or until tender.
-In the meantime, drizzle a tablespoon of oil in a skillet over medium-high heat and pan-fry marinated tempeh pieces until crispy.
-Combine your minced shallots and scallions with the mustard vinaigrette (see below).
-When potatoes are done, remove from water with a slotted spoon. In the same water, add your chopped broccolini and blanch for just 2-3 minutes, until bright green.
-Drain broccolini. You can shock potatoes and broccolini in ice water if you want a cold potato salad, or leave them hot. Combine the potatoes, shredded carrots, broccolini, cherry tomatoes, and mustard vinaigrette. Top with tempeh bacon and serve.

♥︎ Mustard Vinaigrette
-1/4 cup white vinegar
-1/2 tablespoon maple syrup
-1 clove garlic
-1 tablespoon Dijon mustard
-1/4 teaspoon black pepper
-1 teaspoon salt
-1/4 cup vegan yogurt or cashew cream
-1/4 cup olive oil

Add all ingredients except for olive oil into a blender or food processor and blend together. While blender is still running, drizzle in olive oil in a thin stream and blend until dressing is creamy.

♥︎ Tempeh Bacon Marinade
-1/4 cup tamari or soy sauce
-1-2 tablespoons maple syrup (to preference)
-1 tablespoon liquid smoke
-1 tablespoon oil
-1 teaspoon garlic powder
-1 teaspoon paprika

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♥︎ Vegan Caesar with Farro and Toasted Pine Nuts
-1 head romaine, washed and chopped
-1/2 cup farro
-1/3 cup pine nuts
-handful cherry tomatoes, sliced
-1/3 cup vegan caesar dressing (recipe follows)
-2 tablespoons chopped fresh dill

-Bring farro to a boil in a saucepan with 2 cups water. Simmer for 15 minutes, until tender, then drain.
-In the meantime, toast pine nuts in a skillet over medium-low heat, shaking the pan often, until lightly golden brown.
-Combine cooked farro, romaine, cherry tomatoes, dill, and caesar dressing.
-Top with toasted pine nuts and serve.

♥︎ Caesar Dressing
Here’s a super easy recipe I love!

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✹ About Me! ✹

Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.

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