Full Flavor Vegan isn’t just about food, just like being vegan isn’t just about diet. Being a Full Flavor Vegan means a lot of things to us like fitness, health, compassion for others and yes, food! Our Blog will keep you in the know about it all and updated weekly. We will have guest bloggers and always welcome contributions. Make sure to check back often!

Full Flavor Vegan Smokehouse Burger



The Above pictured burger was created by my wife Iris and I as we searched for the perfect FULL FLAVOR grill-able vegan burger. After testing out every store bought vegan burger we could fine we finely decided to figure out a way to make it ourselves. Our mission… create a vegan burger that looks, taste and smell like a real burger. With this mission in mind I present to you the Full Flavor Vegan Smokehouse Burger. FREE YOUR TASTE BUDS!

Full Flavor Vegan Smokehouse Burger

1 cup raw walnuts

1/2 cup quick oats

3 tsp of Full Flavor Vegan Family Secret spice blend

1 med white onion, finely chopped

4 cloves of oven roasted garlic, chopped*

1 Portabella mushroom, stemmed and finely chopped

1 tsp fresh thyme, chopped

1/2 med beet, grated

1 can of black beans, rinsed and drained

1/4 tsp smoked salt

1/2 cup cooked brown rice

3 tbsp of your favorite smoky BBQ sauce

1. Toast walnuts over medium heat, stirring frequently, until fragrant and golden brown. Transfer to a food processor.

2. Toast quick oats over medium heat for 3-5 minutes. Combine with with walnuts and 1 tsp of FFV Family Secret spice blend. Pulse in a food processor until you get a fine meal. Set aside.
3. Lightly spray skillet with olive oil and heat to medium heat. Add onions and sauté until translucent. Add oven-roasted garlic, mushroom, 2 tsp FFV Family Secret Spice blend, and thyme and sauté until mushroom is soft. Remove from heat and add beets and stir until beets release color. Set aside.
4. In a large mixing bowl, mash black beans with smoked salt until only a few whole beans remain.
5. Add cooked brown rice, walnut mixture, sautéd mixture and BBQ sauce mix thoroughly until moldable dough forms.
6. Form into burger patties and cook one the grill for 3-4 minutes per side ensuring that you sear grill marks on each side.
*Roast garlic by placing a whole head of garlic in a preheated 400 degree oven for 15-20 minutes. The above burger can be made in advance and frozen for up to 2 weeks in your freezer!



Seven Day Challenge

Hello Everyone,

As we all prepare for the new week, I wanted to present a challenge. If you choose to accept this challenge I ask that you come back and share how things are going for you throughout the week.


Go the next seven days and don’t complain about anything! No matter what the week brings, you must approach it with a truly positive attitude.

Don’t speak a single negative thing about anything or anyone.

Lastly, do something nice for someone you don’t know every day this week. (I am not just talking about holding the door open either).

What I have found is that by applying this very simple challenge to my daily life everything and everyone around me is impacted, including me! The effects of this powerful routine ripple throughout my life. I strongly suggest trying this for just seven days, and I promise you that you will see something extraordinary begin to take place in your life!


#FREE #FullFlavorVegan

As always please feel free to share this post.

Leek Potato Soup

Total Time: 1 hr 40 min

Prep: 25 min

Cook: 1 hr 15 min

Yield: 6 servings


1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons vegan butter
Heavy pinch kosher salt (I used smoked pepper instead)
14 ounces, approximately 6 small, Yukon gold potatoes, peeled and diced small
One 16oz package of baby Bella Mushrooms
1-quart vegetable broth
2 cups almond milk
1 cup raw cashews (soaked)
1/2 teaspoon white pepper
1 tablespoon snipped chives


Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the vegan butter. Sauté the mushrooms and remove and set to the side then add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree 2/3 the mixture and the raw cashews with an immersion blender (Vita-Mix) until smooth. Stir in the almond milk and white pepper. Taste and adjust seasoning if desired.

Sprinkle with mushrooms and pepper and serve!


Thai Coconut Curry Soup

Serves 10


1 Tbsp. Coconut oil
1 medium yellow onion, diced
1 Tbsp. Curry powder
2 Tbsp. Red curry paste
1/2 tsp. turmeric
3 garlic cloves, minced
1 Tbsp. Fresh ginger, minced
1/2 Tbsp. fresh lemongrass paste (or half a stalk)


1 small carrot, thinly peeled and chopped in half
1 red bell pepper, diced
10 oz. fresh white mushrooms, sliced
6 small Bok choy


8 cups vegetable broth (I used my homemade broth!)
2 14 oz. canned full-fat coconut milk
3 Tbsp. brown sugar
1 Tbsp. Worchestershire sauce
1 Tbsp. Soy sauce
1/2 tsp. crushed red pepper
1/2 Tbsp. miso paste
4 ounces, weight Rice Noodles (If they’re hard to find, buy a box of pad thai and only use the noodles)
2 limes, juiced
Handful of fresh spinach
1/2 cup fresh cilantro, chopped
2 green onions, thinly sliced

In a very large soup pot, heat the coconut oil over medium flame. Add the rest of the aromatic ingredients and saute until the onions begin to brown, about 5 minutes.

Meanwhile chop up the veggies. Add the veggie ingredients to the pot and saute until the carrots begin to soften, about 8-10 minutes.

Next, add in all the broth ingredients, except for the miso paste. In a small cup, add about 1/2 cup of the warm broth and stir in the miso paste, until dissolved. Now, add to the pot and stir to combine.

Prepare noodles according to instructions on the box. Rinse with cold water and set to the side.

Turn the heat up to medium-high and allow to cook for another 5 minutes, but do not allow it to boil. Once thoroughly heated, turn to low and add the conclusion ingredients. Let stand 5 minutes.

To serve place, the rice noodles in the bottom of your bowl then pour the curry soup and veggies over the top and enjoy!

Coconut Curry Red Lentils Topped With Sauté Mushrooms served with Homemade Vegan Naan Bread

Lentils Ingredients:

16 ounces of white bottom mushrooms
4 large white onions
8 gloves of garlic
Two 32 ounce containers organic vegetable broth
2 tablespoons of curry powder
1 tablespoon of chili powder
2 six ounce cans of tomato paste
1 can of organic coconut milk
3 cups red lentils.

In a large saucepan sauté the onions until caramelized. Then add in the garlic and sauté for another 3 to 5 minutes. Add the curry powder, chili powder and tomato paste. Stir well. Then add the broth coconut milk and stir well to mix. Add the lentils and bring to a boil. Then reduce heat to very low and simmer for 30 minutes.


Sauté in a separate pan with l clove of garlic.

Serve Hot… and enjoy!

Homemade Vegan Naan

1 tsp. active dry yeast (1/2 package)
1/2 cup warm water
1 Tbsp. sugar
3 Tbsp. almond milk
1 tsp. salt
1 3/4-2 cups bread flour
2 Tbsp. Olive oil

•In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.

•Stir in the sugar, almond milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.

•Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

•Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.

•Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.


As I approach my two-year anniversary of becoming a vegan, I am speechless. I can’t help but think of how much my entire life has changed. I am not just talking about the way I look. I am talking about the fact that literally every aspect of my life has changed… My health, my career and my relationships. I would love to say that I did this all by myself. I would love to say that after a decade and a half of being lost I suddenly figured it all out… The truth is… People tell me all the time how amazingly lucky I am. I always reply the same way… I am not lucky. You have no ideal how much I have prayed. I am now truly free. I can do things now that I couldn’t have dreamed of doing not even two years ago. If you are struggling with your health, there is a way to change, and it won’t take you a life time to do it. It is good for not only you but for all the other earthlings we share the planet with too! Now that is what I call a win-win!