11/5/2019 Recipes — Chef Charity Morgan
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Jackfruit Chorizo Enchiladas
March 1, 2018
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11/5/2019 Recipes — Chef Charity Morgan
Another winner winner veggie dinner lling! This recipe can be super universal! Use this lling for tacos,
quesadillas, stu ed peppers, on top of a southwest salad, or add tofu or chickpea scramble for a delicious
breakfast taco.
1 Tablespoon Neutral Oil such as Grape Seed or Avocado Oil (Can skip as a NO OIL
recipe)
1 onion (small diced)
1 Bell Pepper (red o r green-Small diced)
2 Garlic Cloves (minced)
3- 8 Ounces cans of Jackfruit (drained)
1/2 water
1 Pack of Vegan Chorizo (Such as SoyRizo or Seitan Chorizo)
2 teaspoons Cumin
2 teaspoons Smoked Paprika
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Oregano
Salt & Pepper tt
1/2 Water
****Corn Torillas
Shredded Vegan Cheddar or jack Cheese
Optional Toppings: Avocado/Guacamole, Vegan Sour Cream, Cilantro, Green Onion,
Lime Wedges, Pickled Jalapeño, Diced Tomato
In a hot pan onion high add oil then add onions, and bell peppers- saute until slightly
translucent. Add garlic stir to combine well wth veggies then add jackfruit and 1/2 Cup of
water, cover for about 5 minutes to allow jackfruit to break down. Take 2 forks and begin to
pull away at the large pieces of jackfruit. Once its all a shredded like texture begin to add your
seasonings, stir well then add Chorizo. If Pan get a little dry add a tad bit more oil to the pan.
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11/5/2019 Recipes — Chef Charity Morgan
Allow Chorizo to get slightly browned. Add another 1/2 Cup of water, mix well and cook for 2
more minutes. Check seasoning then turn o heat and allow to cool.
Enchilada Sauce
1-6 Ounce Can of Tomato Paste
3 Cloves of Garlic
1/4 Piece of an Onion
1 Tablespoon Oregano (dried)
1 Teaspoon Smoked Paprika
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 Teaspoon Ancho Chili Powder
2 Teaspoon Arrowroot
1 Lime Zested and Juiced
24 Ounces of water
Add All ingredients to a blender and blend on high until smooth. Pour enchiladas sauce into a
sauce pan and simmer on low-medium constantly stirring or using a whisk until sauce
thickens. If sauce gets to thick DON'T FRET... add more water until desired consistency. It will
slightly thicken as it cools.
Method for Enchciladas
Prepare oven to 400*F
Prepare a glass or metal baking dish by taking 1-2 cups of your enchiladas sauce and cover
the bottom of your baking dish. One by one take a Corn Tortillas and dip into your pot of
warmed enchilada sauce to allow tortillas to be pliable to roll. Place in your baking dish and
add jackfruit chorizo lling, gently roll and slide to the back of the dish and repeat until pan
lled with beautiful stu ed and rolled tortillas. Pour enchilada sauce on top (not too much
sauce, you can add more after it has baked, you don't want it to get soggy). Then generously
add vegan shredded cheese on top. Place in oven and bake for 10-15 minutes until cheese has
melted. Allow enchiladas to cool for 5-10 minutes before plating. Garnish with optional
toppings.
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11/5/2019 Recipes — Chef Charity Morgan
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Raw Bruschetta Pizza
February 14, 2018
This is a great recipe for entertaining. You can make a few of these as an appetizer and please a crowd!
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11/5/2019 Recipes — Chef Charity Morgan
1 Cauli ower Pizza Crust
8 Ounces Plant Based Ricotta
2 teaspoons Italian Seasoning Blend
1 Cup Grape Or Cherry Tomatoes (quartered)
2-3 Ounces Fresh Basil Leaves
1 Garlic Clove (zested)
1/4 C Pitted Kalamlive Olives (cut in half) *Optional
1-2 Tablespoons Balsamic Vinegar
3 Tablespoons Extra Virgin Olives Oil
Salt & Pepper tt
1 Cup Arugula or Baby Spinach Leaves
Balsamic Reduction Glaze for drizzling (*Optional but de nitely tasty)
Prepare oven to 375°F
Bake pizza crust for 10-12 minutes then remove from oven and allow to cool.
Make bruschetta. In a bowl add tomatoes, olives, garlic, basil, olive oil, balsamic vinegar salt
and pepper fold a couple times do not over mix as the tomatoes will get mushy. Set aside or
refrigerate for 10-15 minutes.
Meanwhile mix Ricotta with salt pepper and Italian seasoning.
On a cool pizza crust gently spread Ricotta Cheeze over evenly, (I found it easier to slice the
pizza at this point than to do it once you top it). Then layer with a arugula then top with
bruschetta using a slotted spoon so the liquid from the bruschetta doesn’t make the pizza
soggy. Drizzle balsamic reduction over pizza. At this point you can serve immediately or
refrigerate for 1 hour before serving.
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Thai BBQ Cauliflower
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11/5/2019 Recipes — Chef Charity Morgan
February 13, 2018
Marinade
1 Tablespoon Lemongrass Paste or 1 Lemongrass Zinced (White Part Only)
2 Garlic Gloves
1 Lime (Juiced)
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11/5/2019 Recipes — Chef Charity Morgan
2 teaspoon Red Chili Paste (add more for more heat)
1/4 C Vegan Fish Sauce
3 Tablespoon Sherry Wine
1 Tablespoon Sesame Oil
2 Tablespoon Coconut Palm Sugar or Brown Sugar
1 Tablespoon Agave
1 Can Coconut Milk
2 Tablespoons Soy Sauce
1 teaspoon Black Pepper
1 Head of Cauli ower (separated into orets)
Mix all marinade ingredients in a bowl and whisk until smooth. Place in a zip lock bag or
nonreactive bowl such as glass along with cauli ower, cover tightly and marinade for 1-24
hours. If marinading for 24 hours be sure to ip the bag or mix bowl of cauli ower around
the half way point/12 hours.
Prepare an oven at 400°F or a Grill
After marinading remove cauli ower (reserve marinade), and place cauli ower on a prepared
sheet pan with parchment or foil. Bake or grill for 10-15 until edges are browned. Meanwhile
take reserved marinade and place in a sauce pan. Cook marinade on high heat for 5-8
minutes until it bubbles and has thickened like a glaze. Turn o heat. Once cauli ower is
done plate and drizzle with Thai BBQ glaze on top. Serve with steamed, fried rice or rice
noodles.
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Vegan Philly Chick'n Cheezesteak
February 7, 2018
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11/5/2019 Recipes — Chef Charity Morgan
4 T Grape Seed Oil (divided)
16-20 Ounces Vegan Chicken pieces
1 Bell Pepper (thin slices-julienne)
1 Onion (thin slices)
*8 Ounces Button Mushrooms (thin sliced)
1 t Poultry Seasoning Blend
1 T Steak Seasoning Blend
1/2 Garlic Powder (not too much, most steak seasonings have garlic in the blend)
3 T Vegan Worchestershire Sauce
2 T Coconut Aminos
Vegan Provalone Cheeze Slices
6-8 Hoagie Rolls
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11/5/2019 Recipes — Chef Charity Morgan
Optional condiments: Vegan Mayo, Dijon/Mustard, hot or sweet peppers, lettuce,
tomato, Tabasco, ketchup
Prepare oven on Broil
In a hot pan add oil and *mushrooms (skip if mushrooms aren't your thing), cook
mushrooms by leaving in pan and not disturbing too much. This is how you get crispy golden
edges. Turn 1-2 times until mushrooms are cooked. Remove from pan and set aside.
Same pan, add oil then vegan chicken pieces, allow chicken to get a slight color/ golden hue.
Then add onions and peppers cook until veggies are softened but not over cooked. Add
seasonings- mix well. Now add worchestershire, and aminos. Add the cooked mushrooms
without the mushroom liquid to the mix (you want a drip factor but not too watery). Taste to
check seasoning, this should not be bland.
Open hoagies rolls and place on a lined sheet pan with foil or parchment. Fill rolls with
chicken steak mixture. Top with vegan provalone slices then place in oven (leave oven door
open) for 2-3 minutes until cheese is melted. Remove from oven and serve em up with your
favorite continents and toppings.
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Bae'con Cheddar Jalapeño Dip
February 2, 2018
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11/5/2019 Recipes — Chef Charity Morgan
10 Ounces of Vegan Bacon
2- 6 Ounce *Kitehill Jalapeño Cream Cheeses (see Chef's Notes)
1 Cup Vegan Mayo
1 Garlic Clove (zested)
8 Ounces Vegan Cheddar Cheese Shreds
1 teaspoon of smoked salt (if you don’t have smoked salt, pink Himalayan salt would
work just ne)
Preheat oven to 400°F
Dice bacon into small pieces. In a saucepan sprayed or with 1 tablespoon of grape seed oil,
cook bacon until slightly crispy. Set aside.
In a bowl mix Jalapeño Cream Cheese, and Mayo with a wooden spoon or rubber spatula until
smooth. Zest garlic into the bowl. Then add vegan cheddar, bacon, and salt. Mix well then
place into an oven safe dish. Bake until top is slightly golden and bubbly (roughly around 15-
18 minutes.
Place dish on a heat safe cloth or mitten. Allow to cool for a few minutes and serve with
crackers or tortilla chips.
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11/5/2019 Recipes — Chef Charity Morgan
**Kitehill Cream Cheeses are superior over other brands of cream cheese. However if you
can't nd the Jalapeño avor or the Kitehill brand, grab the PLAIN avor that your
supermarket carries and add 1-3 Tablespoons of minced pickled jalapeños to your dip
before baking.
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Zucchini Butternut Squash Lasagna
January 25, 2018
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11/5/2019 Recipes — Chef Charity Morgan
This Lasagna WOW'D everyone who ate it. And it too will WOW your family and guest as well. Omit the
VEGAN sausage for a complete Plant Based Bolognese. Either way you can't go wrong. IT'S DELICIOUS!
1 T Grape Seed Oil
1 Butternut Squash (peeled & diced small. If Squash is very large use half)
3-4 Zucchini (small dice)
1 onion (small dice)
Optional: 4-6 Vegan Italian Sausages (small dice)
3 Garlic Cloves (minced or zested)
2-3 26 Ounces San Marzano Crushed Tomatoes (or use your favorite Marinara
Sauce) *See Chef's Notes
2 T Italian Seasoning
1/4 t Red Pepper Flakes
Optional: Add fresh herbs; Basil, Parsley, & Rosemary
Salt tt
1 Recipe of my Cashew Ricotta Cheeze (on a previous post)
16 Ounces Brown Rice Lasagna Noodles (cooked-if they are NOT NO BOIL Lasagna
Noodles)
16 Ounce Vegan Mozzerella Cheeze
Preheat oven to 375*F
In a hot pan add oil, then add butternut squash, and sausages. Cook until edges are slightly
golden, then add onion and zucchini, sauté for 3-5 minutes then add the garlic until aromatic
(30-60 seconds). Add tomatoes, Italian seasoning, red pepper akes, herbs and salt. At this
point your house should smell so amazing. Allow sauce to simmer for at least 20 minutes to
allow avors to meld. Turn heat o after sauce has simmered.
Prepare your lasagna pan by placing about 1-1.5 cups of tomato sauce on the bottom. Then
layer with lasagna noodles. Spread an even layer of cashew ricotta over noodles. Pour a good
even layer of your veggie bolognese, then sparkle generously with vegan mozzarella. REPEAT
steps by adding another layer of noodles and so forth. Leaving the next layer of mozzarella as
your last.
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11/5/2019 Recipes — Chef Charity Morgan
Option: If you want less ricotta only do one layer in the center instead of 2. So after your rst
layer of noodles just pour veggie bolognese and continue with the above steps.
Place in oven and bake until cheese is melted or has slightly golden areas of cheese (around
45-60 minutes-If they are NO BOIL lasagna noodles follow cooking instructions according
to the package). Once done remove from oven and allow to cool for AT LEAST 20 minutes. I
know I know, it's so tempting but it will be so hot, as soon as you cut into it every layer will
run from you and will be way too hot to enjoy. Once cooled I like to serve it by ladling a
spoonful or two of warm tomato sauce on the plate then place your lasagna on top. It's not a
must but gives it a nice Chefy touch.
CHEF'S NOTES: My lasagna pan is pretty big if you are using a smaller or medium size lasagna
pan you can scale back but using an average marinara jar (24-32 ounces) you will need 2. I
like to reserve a little for serving. When using as your rst layer in the lasagna pan you can
ladle out just the sauce with no veggies to give it a smooth even bottom.
*TT= To Taste *T= Tablespoon *t= teaspoon *C=Cup
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Green Curry Green Apple Cream of
Cauliflower with Truffle Crema
January 24, 2018
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11/5/2019 Recipes — Chef Charity Morgan
1 T Butter Flavor Coconut Oil
1 Large Onion (diced)
3 Celery Stalks (diced)
1 Garlic Clove Minced (only do 1 you don't want the garlic to take over the avor)
2 t Green Curry Powder
3 Potatoes (peeled and diced)
3-4 Green Apples Peeled and Diced (if they are large only use 3)
1 Cauli ower Head (Cored and separated into orets)
3-4 C Water (enough to cover)
1 T Vegetable Stock Paste or No Chicken Broth Paste (If don't have the paste you can use
cubes)
3 T Nutritional Yeast
1 C Almond Milk
Salt tt
Heat a large dutch oven or a large pot on medium heat. Add ccoconut oil, then add onion and
celery and saute until translucent. Add garlic and state for 30 seconds then add curry powder.
Mix well and cook curry powder for 20-30 seconds to awaken all the spices. Add potatoes,
apples and cauli ower then add the water to cover 1/4-1/2 inch over vegetables. Then add
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11/5/2019 Recipes — Chef Charity Morgan
vegetable stock paste and bring to a simmer. Simmer for 20-30 minutes until vegetables are
cooked through and softened. Use a hand emersion blender and blend until all is smooth. If
you don't have an hand emersion blender, you can use a hand blender or a blender. Be sure to
place a kitchen towel between blender and lid to absorb the steam!!!! This is so the steam
doesn't build up and burst HOT SOUP in your face when you blend it. Return soup back to
pot, add almond milk, nutritional yeast and salt. Serve by itself or drizzled with my tru e
crema below.
Truffle Crema
3-4 T Vegan Sour Cream
2 t Water
1 t Tru e Oil
Pinch of Salt
Whisk well until completely smooth.
*TT= To Taste *T= Tablespoon *t= teaspoon *C=Cup
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Portobello Steaks with Chimichurri Sauce
January 20, 2018
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11/5/2019 Recipes — Chef Charity Morgan
This is a vegan steak house plate. Of course you can get creative with the side dishes with all
your steak house al carte favs. What’s great about these portobellos is it can be served as a
portobello burger with some of your favorite burger xings. The Chimichurri is hands down
my favorite condiment, in South America you can nd it on a piece a meat, used as a
marinade or even as a bread dipping sauce. There’s no limits to this condiment. I use it in a
potato salad!
Portobello Steaks Marinade
1 C Balsamic Vinegar
1 t Dijon Mustard
2 Garlic Cloves
1 t Steak Seasoning (yes- it’s vegan! I like steak seasoning because of it has a lot of
peppercorns)
1 t Italian Seasoning
1/2 C Olive Oil
pinch of Himalayan Pink Salt
4-6 Portobello Mushrooms
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11/5/2019 Recipes — Chef Charity Morgan
Prepare Portobellos for marinade. Remove stems and rinse well. Pat dry with a paper towel.
Marinade for 30 minutes to overnight.
Preheat oven on broil or a greased grill. Place portobellos on a paper towel to absorb excess
liquid. Place portobellos on a lined sheet pan with foil or parchment and broil until
Caramelized on each side.
If grilling place on a hot grill until desired grill marks are golden to dark brown in color.
Chimichurri Sauce
1 bunch Parsley
1 bunch Cilantro
3 Garlic Cloves
1T Orgeano (dried)
1/4 C Res Wine Vinegar
1/2 C Extra Virgin Olive Oil
1 Lime (juiced)
Salt tt
1/2 t Red Pepper Flakes
Toss all ingredients in a food prosper or blender. Pulse until smooth but still has texture. If
you like a thinner Chimichurri add 1/2 cup of water. Place in a air tight container, and
refrigerate for up to 2-3 weeks.
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Chickpea Omelet
January 17, 2018
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11/5/2019 Recipes — Chef Charity Morgan
Chili Cheese Chickpea Omelet
This has been my very favorite egg substitute. You can be creative and ll it with anything
you would ll an egg omelet with. It's gluten free, soy free and has a great crepe-like texture.
This is my very simple recipe for chickpea 'eggs'.
1 C Chickpea Flour
1 C Unsweetened Almond Milk (or any dairy free milk)
1/4 C Water
1 T Nutritional Yeast
1 t Pink Himalyan Salt (or Kala Namak Salt *See Chef's Notes)
Cooking Spray or 1 t Oil
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11/5/2019 Recipes — Chef Charity Morgan
Desired omelet toppings: Vegan cheese, sautéed mushrooms, vegan bacon or sausage,
spinach, kale, seitan, tofu, vegan chorizo, potatoes, peppers, and onions etc.
In a bowl place all ingredients and whisk until smooth.
Prepare a hot non stick or cast iron pan by spraying it with avocado or coconut oil. If your pan
is smaller or if you want to make 2-3 smaller omelets divide the mixture. Pour enough into
the pan covering the bottom completely and about 1/4 inch thick of batter. If you have a lot of
excess liquid on top pull one side of the omelet slightly back and allow the liquid to spill into
the area you just pulled back (just as you would a regular egg omelet). Turn the heat down on
low and cover with a lid for 2 minutes. Remove lid place desired veggies and cheese, fold one
side over, turn heat o and place lid back on (yes with heat o ). I do this to ensure the vegan
cheese is melted.
If scrambling follow each step and instead of covering with a lid the rst rst time, scramble
just as you would regular eggs. I cover towards the end to make sure cheese melts and the
our is cooked through.
CHEF'S NOTES: Kala Namak Salt is a sulfur salt. It smells like... EGG. If you want a authentic
egg-like experience add Kala Namak salt instead.
*TT= To Taste *T= Tablespoon *t= teaspoon *C=Cup
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Seitan & Veggie Green Curry With Garlic
Brown Rice Ramen
January 15, 2018
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11/5/2019 Recipes — Chef Charity Morgan
Let's do take out with ingredients that you know and trust. This is super easy and should take you 20-30
minutes tops. Make it creative and fun and grab some Asian take out boxes and chopsticks o Amazon. My
recipes are here for inspiration and guides, please feel free to add additional veggies of your choice such as;
bok choy, zucchini, squashes, potatoes, snow peas, cabbage and peppers.
Green Curry
1 T Coconut Oil
1/2 Onion (diced)
1- 8oz Pack of Seitan (add 2 boxes to double this recipe)
1 Inch Ginger Root (skin peeled and minced)
2 Cloves of Garlic (Minced)
1-2 T Green Curry Paste (I like mine very avorful so I tend to add more)
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11/5/2019 Recipes — Chef Charity Morgan
1- Can (Coconut Milk)
1 C Vegetable Broth
2 T Vegan Fish Sauce I like this one
2 Ke r Lime Leaves (or 1 Lime using the zest and the juice)
2-3 Carrots Peeled and Sliced on an angle
1 Bunch of Broccoli ( orets only)
1 Red Bell Pepper (slices)
1/2 Bunch Cilantro (roughly chopped, save some for garnishing)
In a hot sauce pan add coconut oil. Then add onions and seitan, cook onions until translucent
and allow the seitan to get crispy on the edges (this gives it better texture and avor). Add
Ginger and garlic to the pan and sauté for 30 seconds (just until they become fragrant). Add
curry paste and sauté for a few seconds to wake up all those spices. Now add coconut
milk, vegetable broth and lime leaves or zest-save the lime juice at the end. Stir or whisk and
bring the sauce to a simmer and toss your veggies in, cook until veggies have soften but are
not lifeless. Add lime juice, adding at the lime juice at end keeps the citrus very zesty and
doesn't mellow out the citrus avor. Place in desired bowls or takeout containers, garnish
with cilantro and a lime wedge. Serve with rice or stir fried noodles.
Garlic Brown Rice Ramen
2 T Butter Flavor Coconut Oil
2 t Sesame Oil
4 Cloves of garlic (minced ne or use a zester and zest directly into pan)
3 T Hoisin Sauce
2 t Sriracha
2 T Vegan Fish Sauce or Tamari
2 T Nutritional Yeast (this gives the noodles a rich buttery taste along with the butter
avor coconut oil)
1- Pack of 10 oz Brown Rice Ramen (*Cooked- See Chef's Notes)
Prepare a pot of boiling water. Drop ramen noodles in boiling water, using tongs to
completely immerse in water. Cook for 2 minutes (see chef's notes) then strain and rinse very
well with cold water in the strainer. Set aside.
Start with a very hot wok, add sesame and coconut oil. Then quickly add garlic- sauté for 20
seconds, add hoisin, sriracha and sh sauce (or tamari) and nutritional yeast-stir making
sure all ingredients are combined. This should yield about 1 cup of sauce. Wok still on high,
quickly toss your Ramen noodles into the sauce until evenly coated, do not stop moving pan
or noodles as they can stick to the pan. Turn o heat and place into desired bowls or
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11/5/2019 Recipes — Chef Charity Morgan
containers- garnish by spooning any extra sauce over the noodles, then a few sprigs of
cilantro.
CHEF'S NOTES- DO NOT OVERCOOK RAMEN! If you over cook the ramen, the noodles will fall
apart when you stir fry them. When I strain the noodles they are still hard in certain parts. That's
ok! You are just dropping them in water for a few minutes so that they are pliable for the second
cooking phase. Rinsing them in cold water stops them from cooking, allows them to retain its
shape and also rinses away the starchy residue which is common in rice noodles.
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