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    Vegan A Go-Go is a video podcast cooking show. Bringing you fantastic vegan recipes right to your computer.
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    EP 68: Pistou Veggie Soup

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    Pistou Veggie Soup
    Serves: 4-6
    Difficulty: Easy
    Prep Time: 10 minutes
    Cook time: 30-40 minutes

    A hearty soup that goes great with crusty garlic bread. Enjoy the aroma of the basil-tomato pesto while you make this excellent dish.

    6 cups vegetable broth
    1 cup water
    1 cup fresh green beans
    2 zucchini, diced
    1 1/2 carrots, diced
    2 potatoes, diced
    1/2 bunch basil, leaves picked from stems
    5 cloves garlic, minced
    1 1/2 tomatoes, chopped
    1/4 cup olive oil
    1/2 teaspoon salt
    1 (15 ounce) can kidney beans or white beans, drained and rinsed
    1/2 (14.5 ounce) can diced tomatoes
    1/2 cup uncooked pasta, smaller variety

    Bring the vegetable broth and water to a boil in a large pot. Stir in the carrots and potatoes. Return to a boil; reduce heat to medium-low, and simmer about 20 minutes. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside. Stir the green beans, zucchini, kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou.

    You can substitute most any kind of vegetable in this soup.
    Carrots and potatoes usually need more cooking time than the green beans and zucchini, but if you want to add all the vegetables together at the beginning, that would work too.


    Ep 67: Risotto

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    Mushroom Risotto

    Serves: ~6
    Difficulty: Easy
    Prep Time: 10 minutes
    Cook time: 40-50 minutes

    6 cups veggie broth
    3 tablespoons olive oil
    1/2 to 1 pound portobello mushrooms, thinly sliced
    1/2 to 1 pound white mushrooms, thinly sliced
    2 shallots or a small onion, diced
    1 1/2 cups Arborio rice
    1/2 cup dry white wine (optional)
    sea salt to taste
    freshly ground black pepper to taste
    3 tablespoons finely chopped chives
    2-4 tablespoons vegan margarine (optional)

    Warm the broth over low heat. In a large saucepan over medium-high heat, sauté the mushrooms in 2 tbs of olive oil until they are soft. Remove from heat and set aside. Add one tbs olive oil to a large skillet (it can be the same as used for the mushrooms) and cook the shallots for 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the edges of the rice have become translucent, pour in the wine (optional), stirring until it is fully absorbed. Add the broth in 1/2 to 1 cup measurements and cook until the liquid is absorbed. Continue adding broth in this manner until the liquid is absorbed and the rice is cooked, about 30 minutes Remove from heat. Stir in the mushrooms, chives, salt, pepper, and vegan margarine.

    Stir or shake the pan regularly in the beginning – every minute or so. Constant stirring is more important toward the end of the cook time.
    Use any kind of mushroom that you like, adjusting the amounts for your taste.
    Try this recipe with artichokes and spinach, asparagus and mushrooms, etc… but limit the added ingredients to two.
    This is pretty creamy even without the added margarine.
    If you feel that the rice is not yet done but you’ve run out of broth, use hot water to make up the difference.


    EP 66: Epic Strawberries

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    Epic Strawberries
    Serves: ~4
    Difficulty: Easy
    Prep Time: 15 minutes

    This recipe brings out so much flavor from the berries. So good, you may not want to share!

    1 pound fresh strawberries, halved, quartered or sliced
    2 tbs brown sugar or other sweetener
    1 tbs balsamic vinegar
    1/4 freshly ground black pepper

    In a large bowl, toss the berries with the sugar and let sit for 10 minutes. In a small bowl, mix together the vinegar and pepper. Drizzle over the berries and toss to coat. Serve immediately.


    EP 65: Stuffed Cherry Tomatoes

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    Stuffed Cherry Tomatoes with Minted Grain Salad
    Serves: 6-8
    Difficulty: Easy
    Cook Time: 20 minutes
    Prep Time: 10 minutes

    A great way to serve a healthy salad. Mix this up with any kind of grain that you prefer.

    2 cups cooked grain (quinoa, pearl barley, rice, etc…)
    1/4 cup diced tomato
    1/4 cup diced cucumber
    1/3 cup chopped flat-leaf parsley
    2 tablespoons chopped mint
    1 tablespoon finely sliced scallions, white portion only
    2 teaspoons olive oil
    1 teaspoon lemon juice
    salt and pepper to taste
    16 cherry tomatoes

    Combine the cooked grain, tomato, cucumber, parsley, mint and scallions in a bowl. Stir in the olive oil, lemon juice, salt and pepper. Cut the core from the cherry tomatoes and make two cuts into the tomato and open it up. Stuff the tomatoes with some of the salad.

    Most any grain would do well in this recipe. I choose quinoa because it cooks fast, is healthy and I had it readily available.
    Add more or less of any ingredient to taste.


    EP 64: Spicy Sweet Potatoes

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    Spicy Sweet Potatoes
    Serves: 3-4
    Difficulty: Easy
    Prep Time: 5-8 minutes
    Cook Time: ~15 minutes

    Cayenne pepper gives these fries a nice subtle heat!

    2 tablespoons olive oil
    2 tablespoons maple syrup
    1/4 teaspoon cayenne pepper
    3 large sweet potato, peeled and cut into 1/4-inch slices
    salt and pepper to taste

    Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil or parchment paper. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Coat the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste. Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

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