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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 63: Pumpkin Empanadas

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    Pumpkin Empanadas
    Serves: 16
    Difficulty: Easy
    Prep Time: 10 minutes
    Cook Time: 15-20 minutes

    Pumpkin Filling
    One 15 ounce can pumpkin
    1/2 cup sugar
    1/4 teaspoon salt
    1 teaspoon pumpkin pie spice

    1 cup water
    1/4 cup sugar
    1 teaspoon salt
    2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
    1/8 teaspoon baking powder
    1/2 teaspoon cinnamon
    3 cups flour, divided in half
    3/4 cup vegetable shortening

    Mix the filling ingredients together and set aside.
    Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour. Divide dough into 4 equal parts, and then shape each of those parts into 4 dough balls. Work the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 to 1 1/2 tablespoons of pumpkin filling in the center of each circle. Moisten the edges; fold dough over and press edges together lightly with a fork. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes.

    If you don’t have any pumpkin pie spice, trying combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves, or just use one teaspoon of cinnamon.


    Season 3

    We are taking a little break but Season 3 will be coming out in late November. There will also be an HD version of the show. Check the website for new HD feeds.


    EP 62: Eggplant Curry

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    Eggplant Curry
    Serves: 4
    Difficulty: Easy
    Prep Time: 5 minutes
    Cook Time: 45 minutes

    Eggplant never tasted better! Even non-eggplant lovers will eat this recipe!

    1 large eggplant
    2 tablespoons vegetable oil
    1 teaspoon cumin seeds or ground cumin
    1 medium onion, thinly sliced
    3 cloves minced garlic
    1 tablespoon grated fresh ginger
    1 tablespoon curry powder
    2 tomatoes, diced
    1/2 cup coconut milk
    1 fresh jalapeno chile pepper, finely chopped
    1 teaspoon salt
    1/4 bunch cilantro, finely chopped (optional)

    Preheat oven to 450 degrees F (230 degrees C). Cut the eggplant in half and place it cut side down on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin and onion. Cook and stir until onion is tender.
    Mix garlic, ginger, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in coconut milk. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over medium-high heat, stirring occasionally to avoid burning. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

    Try some carrots, green beans, zucchini or other veggies to add color and texture to this yummy curry!
    Omit the coconut milk if you don’t have any on hand.
    Parsley instead of cilantro might be a nice change.


    EP 61: Green Beans

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    Green Beans
    Serves: 8
    Difficulty: Easy
    Prep Time: 2 minutes
    Cook Time: 45 minutes

    This recipe cooks itself! It’s a great side dish and is superb for entertaining and potlucks.

    2 pounds fresh or frozen green beans, trimmed
    6 tablespoons lemon juice
    1 medium onion, chopped
    1/4 cup olive oil
    1 (16 ounce) can diced tomatoes
    1 (8 ounce) can tomato sauce
    2 tablespoons dried parsley
    1 cup water
    salt and pepper to taste
    1 bay leaf

    Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

    If you like garlic, add a few cloves.
    You can try adding another spice that you like (I added some dried dill).
    Adjust the amount of olive oil to your tastes. More or less works for this recipe.
    Substitute two fresh tomatoes for the canned if you have them on hand.
    Reduce the cook time if you like crunchier veggies.


    EP 60: Corn Muffins

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    Corn Muffins
    Serves: ~12
    Difficulty: Easy
    Prep Time: 10 minutes
    Cook Time: 25-30 minutes

    These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good!

    1 1/2 cups all-purpose flour
    1 cup sugar
    3/4 cup cornmeal
    1 tbs baking powder
    1/2 tsp salt
    the equivalent of 2 eggs
    1/2 cup canola oil or melted vegan margarine
    1 cup non-dairy milk
    1/4 to 1/2 cup dried, fresh or frozen blueberries

    Combine the first five ingredients in a mixing bowl. Add the next three ingredients and mix until just combined. Fold in blueberries. Fill muffin tin (greased or with paper cups) 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean.

    I’ve been using a lot of dried blueberries in my baked goods. They’re super sweet and won’t turn the batter purple.
    Use another type of berry as a substitute.
    Egg substitutions (per egg):

    • Commercial Egg Replacer (see package for measurements)
    • 1 tbs Flaxseed and 3 tbs water blended for one minute
    • 1/4 cup whipped silken tofu

    Add some whole corn kernels for texture.
    Make this spicy by replacing the blueberries with diced fresh jalapeño pepper.

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