Vegan chicken drumstick recipe with ranch and veggies on a white plate and background.

Vegan Drumsticks

These chicken vegan drumsticks will soon become your guilty pleasure! They are meaty, succulent, tender and crispy.

Companies like All Vegetarian, Be Leaf and May Wah all make a version of the chicken drumstick. More or less, they are of the same quality, have similar texture and when treated right, can produce the right flavor. The real magic lies in the preparation!

The Best Way To Cook Vegan Chicken Drumsticks

I’ve taken up the challenge of figuring out how to make the best vegan drumsticks like my reputation depends on it. Studiously, I’ve batch tested a few methods and taken notes so that you don’t have to.

While trying out different methods, I’ve found that when vegan meat is treated with the same patience and care that chefs put into traditional meat options, it can be elevated to the same flavor level.

My preferred preparation uses steaming to soften the vegan meat fibers, and then relies on baking the drumsticks and basting them over the span of 30 minutes.

When they’re done baking in the oven, you’ll have perfectly cooked drumsticks every time. Serve with vegan ranch, cut celery and julienned carrots for the classic combo. The cooked wings keep well in the fridge for up to 3 days. Beyond that I’m unsure, as they’ve never lasted that long in my home.

Toss the succulent drumsticks in a variety of tasty sauces – from barbecue to sweet chili, mustard sauce and more.

These chicken drumsticks are tender, moist, meaty, slightly chewy and really hit the spot. They’re the perfect finger foods for gatherings and effortless dinners. If you make vegan drumsticks using my way of preparation, don’t forget to tag the Plant Based Dog Guy in your post!

Craving other “meaty” vegan dishes? Try some of my other go-to recipes:

Vegan chicken drumstick recipe with ranch and veggies on a white plate and background.
Yield: 6 Servings

Vegan Drumsticks

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This recipe is the best way to make tender and juicy vegan chicken drumsticks. They're the perfect finger food for parties and casual dinners.

Ingredients

  • 12 Vegan Chicken Drumsticks

Buffalo Sauce

  • 2 Parts Frank's Red Hot Original Hot Sauce
  • 1 Part Vegan Butter (Earth Balance)

Instructions

HOW TO MAKE VEGAN WINGS

  1. In a large pot, add enough water to reach the 1/4 mark. Place on high heat and bring water to a boil.
  2. When the water starts simmering and giving off light steam, lower the stove to medium heat.
  3. Place a steam basket on top and put the vegan drumsticks in the basket. Try to not overlap the drumsticks.
  4. Steam for around 8 - 10 minutes so that the vegan meat gets soft and tender.
  5. Remove the wings off the stove and onto a baking tray lined with parchment paper. Bake the drumsticks in the oven for 20 minutes at 400°F.
  6. 10 minutes into baking, flip the drumsticks over to get an even cook.
  7. After 20 minutes, take the drumsticks out of the oven and toss in sauce. For all the buffalo sauce lovers out there, I have included a quick and easy sauce recipe below.
  8. Once coated in sauce, lay the drumsticks on the tray and place them back in the oven for 5 minutes.
  9. When the 5 minute timer sounds, remove the drumsticks from the oven and flip over.
  10. Place back in the oven to cook for a final 5 minutes.
  11. At the end, you'll have perfectly tender and moist vegan drumsticks to enjoy! Toss in more sauce for very saucy drumsticks.

HOMEMADE VEGAN BUFFALO SAUCE

  1. The ratios for this buffalo sauce is 2 parts hot sauce to 1 part vegan butter.
  2. For example, on low heat, place 1/2 cup vegan butter (such as Earth Balance) in a small saucepan. Stir to melt.
  3. Turn the stove off and remove the saucepan from heat.
  4. Add 1 cup Frank's Original Hot Sauce and continue to stir until the sauce is smooth.
  5. Store in an airtight container until ready to use.

Notes

The homemade vegan buffalo sauce stays fresh for 5 days in the fridge. It tastes great in sandwiches and as a dipping sauce for fries.

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Nutrition Information

Yield

6 Servings

Serving Size

2 Drumsticks

Amount Per Serving Calories 150Total Fat 8gSodium 352mgCarbohydrates 9.2gSugar 2gProtein 10.4g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Peanut kale pineapple vegetarian vegan stew served with couscous and fresh green onion.

Kale & Peanut Stew

A satisfying lunch or dinner has to meet a few criteria. It’s got to have a grain component, fresh veggies, and a good sauce. This kale and peanut stew checks all the boxes.

It’s savory with a bit of heat and a little sweet. Pineapple, peanut and kale come together for an explosion of flavor all served over a light and fluffy bed of couscous.

Savory Peanut & Kale Stew

Peanut, pineapple and kale might not sound like an obvious flavor combination, but that’s what cooking’s about – exploring new and exciting flavor profiles.

This dish was first served to me at a restaurant that adapted the recipe from the cooking cult favorite, Moosewood Restaurant Cooks At Home. The flavors impressed me the at first bite and continue to make an impact each time.

Peanut kale pineapple african stew recipe on a white plate and garnished with green onions.
Peanut, kale & pineapple make a tasty and unexpected flavor combination.

I’ve made this dish many times and this version includes my preferred way of preparation. It’s filling, creamy, nutty and just too good to not try!

If you have a nut allergy use an alternative nut butter instead of peanut butter – it will work just as well. And while we’re on the topic of switching things up, you can use swiss chard or spinach instead of kale and sriracha or another type of hot sauce in lieu of Tabasco.

When it comes to canned pineapple, rings have the juiciest flavor. Adding the right amount of sweetness to the dish.

Made with a simple combination of peanut butter, kale and pineapple, this nourishing, satisfying and tasty stew cooks quickly. Making it an easy meal option on a weeknight or lazy weekend. With so many reasons to try it, I hope you make it for your next dinner.

Peanut kale pineapple vegetarian vegan stew served with couscous and fresh green onion.
Yield: 6 Servings

Peanut & Kale Stew

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This peanut and kale stew recipe is a creamy, comforting and spicy. It comes together in no time and is perfect for busy weeknights.

Ingredients

  • 1 Large Yellow Onion
  • 5 Cloves Garlic
  • 1 20 oz. Can Pineapple Rings + Canned Juices
  • 2 Cups Finely Chopped Kale
  • 1 Tablespoons Hot Sauce (Tabasco), (If using Frank's use 2 tablespoons)
  • Smooth Salted Peanut Butter

Couscous

  • 1 Cup Dry Couscous
  • 1 Cup Water
  • 1 Tablespoon Oil
  • Salt

Instructions

PEANUT & KALE STEW
PREPARE

  1. Dice the large onion.
  2. Peel and chop the fresh garlic gloves.
  3. Wash the kale and finely chop it up. Set aside.
  4. Open the can of pineapple rings.
  5. Set a large pan on medium heat with some oil.

COOK

  1. Add the chopped onion to the large pan and sauté until translucent.
  2. Add the fresh garlic to the pan and mix with the onions, cooking for only 45 seconds to 1 minute.
  3. Pour in the pineapple juice and the rings. Mash the pineapple rings into small pieces.
  4. When the pineapple juice is bubbling, add the kale to the pan and cook down until soft and tender, about 15 minutes.
  5. Add the hot sauce and peanut butter and stir well.
  6. Simmer for 5 to 10 minutes and occasionally stir to prevent sticking.

COUSCOUS
COOK

  1. Bring 1 cup of water to a boil. Add the oil and salt to the water.
  2. Once the water is boiling, add the dry couscous and stir.
  3. Cover the pot with a lid, turn off the stove and remove from heat.
  4. Let stand for 5 minutes for the couscous to cook.
  5. When ready to serve, fluff with a fork.

PLATING

  1. Place a pile of couscous into a bowl.
  2. Spoon a generous helping of the peanut and kale stew on top and garnish.

Notes

  • This peanut and kale stew tastes great when garnished with green onion, cilantro and crushed peanuts.
  • Store in the fridge and eat within 2-3 days for the best tasting experience.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Serving Size

1/6 Preparation

Amount Per Serving Calories 284Total Fat 22gSodium 90mgCarbohydrates 40gSugar 20gProtein 8g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Close up of loaded vegan nachos with vegan meat black beans jalapeños salsa cilantro green onion red onion on a white plate

Loaded Nachos

Few things beat a delicious plate of loaded vegan nachos. They are crunchy, indulgent and offer an explosion of flavor. Loaded nachos make a great dish to share as a family meal or at large gatherings.

To really hit the spot, these tortilla chips are topped with creamy vegan cheese sauce, seasoned black beans, crumbled meat, salsa, pickled jalapeños, red onion, green onion, cilantro and lime. The various components work together to create a layered dish that is anything but one note. The best part is, for as decadent and as rich as this dish tastes, it is surprisingly low in fat and calories.

Making The Perfect Plate Of Loaded Vegan Nachos

With about 70% of the dish already ready-made, preparing a plate of loaded vegan nachos is easy. You’ll just have to make two components: First, make this creamy cheese sauce made with a butternut squash base. Secondly, prepare a crumbled vegan meat seasoned with your favorite blend of spices.

From there, build layers of flavor with the toppings – scooping generous heapings of the delectable cheese sauce. Build layers in the following way: tortilla chips, black beans, crumbled meat, salsa, pickled jalapeños, red onions, green onions, cilantro, vegan cheese sauce and a squeeze of lime on top.

plate of loaded cheesy vegan nachos with crumbled meat black beans salsa and lime
Creamy vegan nachos loaded with an abundance of toppings.

Try selecting tortilla chips made from interesting flours like cassava, flax seed or quinoa to sneak in a bunch of nutrients under the tasty toppings.

Looking for ways to add variety to this dish? Switch out the black beans for kidney beans, smashed chickpeas or pinto beans. Another easy way to change it up is by using other types of vegan “meats”, such as chicken strips or shredded jackfruit.

There are so many ways to change the flavor profile, this meal never gets boring! Leave a comment below if you make a plate of these delicious loaded vegan nachos.

Close up of loaded vegan nachos with vegan meat black beans jalapeños salsa cilantro green onion red onion on a white plate
Yield: 4 Servings

Loaded Vegan Nachos

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Loaded vegan nachos topped with vegan cheese sauce, black beans, crumbled meat, salsa, jalapeños, red onion, green onion, cilantro and lime.

Ingredients

1/2 to 1 Cup Vegan Nacho Cheese Sauce

  • 1 Medium Sized Butternut Squash
  • 6 Tablespoons Nutritional Yeast
  • 6 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Apple Cider Vinegar
  • 4 Tablespoons Soy Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Sea Salt
  • 2 Tablespoons Sriracha Sauce (less or more depending on spice level)
  • 1/2 Cup Coconut Milk

Vegan Taco Meat

  • 8 oz. The Alpha Crumble Meatless Sausage (or vegan meat of choice)
  • Preferred Mexican Seasoning Blend

Nacho Toppings

  • 1 Red Onion
  • 1 Green Onion
  • 10 Sprigs of Cilantro
  • Pickled Jalapeños
  • Salsa
  • Canned Organic Seasoned Black Beans

Instructions

NACHO CHEESE SAUCE

PREPARE

  1. Prepare a medium sized pan with extra virgin olive oil and place on medium heat.
  2. Have a blender on hand to mix the ingredients together.

COOK

  1. Peel and then roughly cube butternut squash.
  2. When the pan is hot, add the butternut squash and sauté until soft. As the squash is sizzling, season with salt and pepper.
  3. Once the butternut squash is soft (you'll see char marks on the outside of the cubes), put in the blender.
  4. Add all the other ingredients into the blender.
  5. Blend until a smooth nacho cheese sauce develops.
  6. Set aside 1/2 to 1 cup sauce for assembling nachos.

VEGAN CRUMBLE MEATLESS SAUSAGE

COOK

  1. Cook vegan meat as described on the packaging.
  2. Add your favorite mexican seasoning blend to add flavor and spice.
  3. When done, set aside and keep warm until you're ready to build your loaded nachos.

BLACK BEANS

COOK

  1. Depending on the type of black beans you're using, prepare in either of the following ways:
  2. Seasoned black beans: Heat on the stove and keep warm until ready to top nachos.
  3. Black beans: Drain and then rinse beans. Place in a saucepan set on medium heat. Smash the beans as they warm up and add your favorite blend of seasoning. Keep warm until ready to build nachos.

TOPPINGS

PREPARE

  1. Finely chop the fresh cilantro and green onion.
  2. Neatly dice the red onion.
  3. Cut the lime into wedges.

ASSEMBLING LOADED NACHOS

  1. Loaded nachos is all about building flavor through the layered ingredients. Be as generous as you want with all the toppings!
  2. Start by spreading a layer of tortilla chips on a plate.
  3. Spoon black beans on top of the chips.
  4. Evenly distribute the vegan meat over the chips and beans.
  5. Dish out generous amounts of salsa onto the chips.
  6. Place pickled jalapeños on top, adding as many as you want for desired spice level.
  7. Next, sprinkle the cubed red onion all over the nachos.
  8. Continue by adding the green onion and cilantro.
  9. Drizzle vegan nacho cheese sauce all over.
  10. Add more salsa, red onion, cilantro and green onion on top.
  11. Serve with the wedges of lime for a hint of brightness.

Notes

Try selecting tortilla chips made from interesting flours like cassava, flax seed or quinoa to sneak in a bunch of nutrients under the tasty toppings.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4

Serving Size

1/4 Recipe

Amount Per Serving Calories 456Total Fat 20.6gSodium 528mgCarbohydrates 43.8gFiber 15gProtein 18.7g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Vegan meatloaf with sauce baked in a yellow baking pan and sprinkled with fresh parsley

Vegan Meatloaf

Growing up, meatloaf was one of my favorite meals. It was hearty, filling, comforting and delicious, but never vegan. Coming up with a comparable vegan meatloaf recipe wasn’t just a to-do task, it was a mission to replicate those homey flavors with ingredients that are friendlier.

Vegan meatloaf is often ruined by an overly a mushy loaf. After taste testing countless batches I think I’ve landed on a recipe that is a tasty vegan substitute for this comfort food classic. The texture is tender but not too mushy, holds together when sliced and can crisp up nicely along the edges for that addictive charred taste.

Making Delicious Vegan Meatloaf

The great thing about this preparation is that it’s mostly hands-off. Once in the baking pan you can set a timer as it bakes in the oven.

First saute vegetables until soft and translucent. Remove from heat and set aside. Add vegan ground meat and other ingredients to the bowl and gently mix. In my recipe I use Lightlife Ground Meat as the base. I find this brand to give the best experience from a textural standpoint. If you’re unable to get your hands on this, you can substitute with any “ground meat”.

When the first timer goes off, glaze the vegan meatloaf with the tangy and flavorful sauce preparation – it has just the right amount of pepperiness and smokiness to it. I use my tried and true Easy Marinara Sauce as the base and build more complex flavors into it from there. The sauce is so simple and takes no extra cooking. Just mix in the spices and slather on!

Covering the meatloaf with aluminium foil for the first 45 minutes of baking will make sure it cooks evenly and without burning.

The flavors of this vegan meatloaf so are extremely craveable you might find yourself making it more frequently than the original non-vegan version. If you make this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more meaty vegan dishes, try these recipes:

Hearty vegan meatloaf in baking pan
Yield: 4 Servings

Vegan Meatloaf

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This vegan meatloaf recipe is hearty, filling, comforting and delicious. It's topped with a glaze that's tangy, peppery and smoky all in the same bite.

Ingredients

Meatloaf

  • 12 oz. / 1 Package Lightlife Ground Meat
  • 1 Cup Vegan Breadcrumbs
  • 1/2 Cup Just Egg / Liquid Vegan Eggs
  • 1/4 Cup Oat Milk
  • 1 Medium Yellow Onion
  • 1 Green Bell Pepper
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Garlic Powder
  • 1/2 to 3/4 Teaspoon Pepper
  • Salt & Pepper To Season
  • 15 Leaves Fresh Parsley + More For Garnishing

Sauce

  • 1 Cup Marinara Sauce
  • 2 Tablespoons Mustard
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Pepper
  • 2 Tablespoons Agave
  • 1 Tablespoon Soy Sauce

Instructions

PREPARE

  1. Have a large mixing bowl at the ready.
  2. Choose a frying pan large enough to sauté the vegetables.
  3. Prepare a baking dish for the meatloaf by spraying a thin layer of oil on the bottom. If you don't have a oil pump spray then pour a little oil into the pan, tilt to coat and absorb any excess oil with a paper towel.
  4. Heat the oven to 375°F.
  5. Wash and dry the onion, green bell pepper and fresh parsley.

CHOP

  1. Finely dice the onion and green bell pepper.
  2. Chop parsley until fine.

MEATLOAF

  1. Place the pan on high heat and add some olive oil to coat the bottom. When brought to temp, add the onions and green bell pepper.
  2. Sauté the onions and green bell pepper until soft and translucent. Add salt and pepper to season. Take off heat when done.
  3. Place the bread crumbs, and spices in the mixing bowl.
  4. Add Lightlife Ground Meat or other plant based meat to the bowl.
  5. Using a spoon, break down the meat into the dry mixture.
  6. Add the slightly cooled sautéed vegetables to the bowl and mix.
  7. Once evenly mixed, add the oat milk and Just Eggs to the bowl. Feel free to use any brand of vegan liquid eggs. Gently mix everything together using a spoon or your hands if you prefer!
  8. Add fresh parsley to the bowl and mix. The mixture should be moist and able to hold form. If you find your mixture is too dry, add a splash of oat milk or liquid vegan eggs to add some moisture.
  9. Grab your baking dish and add the meatloaf mixture. Using your hands, form an evenly shaped loaf. Cover with aluminum foil and place in the oven. This will bake for 45 minutes at 375°F.

SAUCE

  1. The marinara sauce I'm using is my super easy and versatile Marinara Sauce recipe. Alternatively, use store bought marinara sauce.
  2. Combine all the sauce ingredients in a bowl. Stir until well mixed.

FINISHING TOUCHES

  1. Once the meatloaf has baked for 45 minutes, remove the foil and spread the sauce over the meatloaf.
  2. Place the meatloaf back in the oven, allowing it to bake (without the foil) for another 15 minutes. It's done when the sauce has turned into a glaze with a shiny appearance.
  3. After 15 minutes, remove the meatloaf and place on a surface to cool for 10 minutes before serving.
  4. Slice and serve with fresh parsley as garnish.

Notes

Covering the meatloaf with aluminium foil for the first 45 minutes of baking will make sure it cooks evenly and without burning.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Serving Size

1/4 Loaf

Amount Per Serving Calories 352Total Fat 17.5gSodium 710mgCarbohydrates 31gSugar 14gProtein 19.5g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.