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The Vegan Roadie's 5 Ingredient Challenge Cookbook - Season One


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The Vegan Roadie's 5 Ingredient Challenge Cookbook - Season One
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The Vegan Roadie's 5 Ingredient Challenge Cookbook - Season One
The Vegan Roadie's 5 Ingredient Challenge Cookbook - Season One Video


Cookbook Recipes
Cookbook Recipe
"Summer on a Fork" Salad with Creamy Cashew & Lemon Dressing
 
Cookbook Recipe
"213 Panini" with Tofu Feta, Hummus, and Fresh Tomatoes
 
Cookbook Recipe
Millie's Mango Black Bean Tacos
 
Cookbook Recipe
Chickpea, Almond & Kale Soup
 
Cookbook Recipe
JordON's Buffalo Dip with Tofu Bleu Cheese
 
Cookbook Recipe
"Dusty's Jacked Mac" with Cashew Cheese Sauce (Gluten-Free Option)
 
Cookbook Recipe
BBQ Tempeh Sandwich with Pineapple Slaw
 
Cookbook Recipe
Mexi Quinoa Collard Wrap with Avacado and Chili Con Queso
 
Cookbook Recipe
Ashcakes Chia Parfait with Fresh Fruit
 
Cookbook Recipe
Tofu Feta
 
Cookbook Recipe
Vegan Bleu Cheese
 
Cookbook Recipe
Cashew Sour Cream
 
Cookbook Recipe
Macadamia Nut Strawberry Cream
 
Cookbook Recipe
Chocolate Sundae Cookies
 
Cookbook Recipe
Damn Good Vegan Caesar Salad
 
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Cookbook Recipe
"Summer on a Fork" Salad with Creamy Cashew & Lemon Dressing
This was the very first ever "5 Ingredient Challenge" recipe for Episode 1 of The Vegan Roadie in Ann Arbor, Michigan. Before you judge me for making a salad ("how vegan cliché!"), you try being in Michigan in the middle of summer and not make something crisp, juicy, and fresh. I couldn't resist! For the "Main 5" ingredients I picked up some gorgeous fresh summer strawberries and kale at the Ann Arbor Farmers Market, watermelon radishes at Randazzo Market and then visited Babo, A Market by Sava to grab the avocado and cashews...let the summer freshness begin! For my "pantry" items I grabbed some Pure Grade A Michigan Maple Syrup by Snow's Sugarbush, a lemon, garlic powder, onion powder, and salt & pepper (all staples in my kitchen). Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

Cookbook Recipe
"213 Panini" with Tofu Feta, Hummus, and Fresh Tomatoes
This was the "5 Ingredient Challenge" recipe for Episode 2 of The Vegan Roadie in Ft. Lauderdale, FL. A panini is basically a toasted sandwich on Italian bread. On my panini's I LOVE to use my Tofu Feta (separate recipe included in this e-cookbook). Though I used Italian bread, you could also use ciabatta, whatever you have laying around, or your favorite bread. I chose these ingredients because I like the flavor combination of the hummus, banana peppers and tofu but feel free to choose other ingredients you enjoy or just add more to this recipe. You could also add a flavored hummus or a brown mustard to make it pop! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

Cookbook Recipe
Millie's Mango Black Bean Tacos
This was the "5 Ingredient Challenge" recipe for Episode 3 of The Vegan Roadie in Boston, MA. These delicious tacos can be enjoyed in a soft taco right out of the package OR you can crisp a tortilla up in frying pan with a touch of olive oil if you're feeling fancy! I was feeling fancy and also wanted a little crunch to my tacos. But you're the kitchen warrior in your own home, so YOU choose your own adventure! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

Cookbook Recipe
Chickpea, Almond & Kale Soup
This was the "5 Ingredient Challenge" recipe for Episode 4 of The Vegan Roadie in St. Louis, MO. It was a cold and rainy day filming at the famous St. Louis Arch, so a soup seemed like the perfect 5IC recipe for this episode. I love the almond butter in this (but you could use cashew or even peanut butter). It adds a creamy texture to the soup giving it a nice rich flavor and makes this a true comfort food. You could also add more cayenne pepper for some more heat, if you like that sorta thing (which I do!). The possibilities are endless...AND delicious! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

Cookbook Recipe
JordON's Buffalo Dip with Tofu Bleu Cheese
This was the "5 Ingredient Challenge" recipe for Episode 5 of The Vegan Roadie in Indianapolis, IN. This is a veg-tastic spin on a classic. It requires some vegan bleu cheese (separate recipe located in this e-cookbook) and Chickenless Chicken (choose your favorite brand!). You could also use seitan, tofu or tempeh...whatever floats your buffalo boat! I personally prefer some seitan or the Trader Joe's product called Chickenless Chicken. Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

Cookbook Recipe
"Dusty's Jacked Mac" with Cashew Cheese Sauce (Gluten-Free Option)
This was the "5 Ingredient Challenge" recipe for Episode 6 of The Vegan Roadie in Philadelphia, PA. I'm very excited to share this dish as I took about 6 months to craft and perfect this mac. No smoke and mirror's here! I'm not calling it Macaroni and Cheese because it's not. It's "Dusty's Jacked Mac," a delicious pasta and sauce concoction bursting with rich flavor and a creamy texture. It's the perfect fix for me when I am CRAVING the Standard American Diet (S.A.D.) mac n cheese. Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter #5IC #kaledit

Cookbook Recipe
BBQ Tempeh Sandwich with Pineapple Slaw
This was the "5 Ingredient Challenge" recipe for Episode 7 of The Vegan Roadie in Austin, TX. Inspired by our time filming in Texas, this sandwich is an easy and tasty meal served on your favorite bread. It has a tangy BBQ flavor, a sweet pineapple slaw, and a delicious cashew sour cream (separate recipe located in this e-cookbook) brings it all together beautifully. This sandwich holds to the truth that everything is bigger in Texas! Yeehaw! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

Cookbook Recipe
Mexi Quinoa Collard Wrap with Avacado and Chili Con Queso
This was the "5 Ingredient Challenge" recipe for Episode 8 of The Vegan Roadie in Denver, CO. This recipe is SUPER simple and an excellent alternative for someone seeking flavor but maybe cutting down on the carbs. It's also completely custimizeable with your favorite ingredients. This dish was inspired by discovering some amazing local Colorado brands like Merfs Condiments who have a knockout "Peaches & Scream" hot sauce that I love! Also, the brand Let Thy Food makes a killer Chili Con Queso that I just had to have as part of the 5IC. Seriously, check these guys out and have fun making this easy and delicious meal! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

Cookbook Recipe
Ashcakes Chia Parfait with Fresh Fruit
This was the "5 Ingredient Challenge" recipe for Episode 9 of The Vegan Roadie in San Francisco, CA. This recipe is inspired by my dear friend, Canada based holistic nutritionist-pharmacist-plant based chef, Ashley Madden. You can find out more about her and her recipes at www.ashleymadden.ca. It's an excellent resource for delicious and healthy recipes free of oils, toxins, meat and dairy! We heart her. (And she hearts Beyonce as much as I do). This recipe takes some time for soaking the Chia seeds, but layered with my Macadamia Nut Strawberry Cream (separate recipe located in this e-cookbook) it's a bright, delicious and healthy sweet treat. AND you can add your favorite seasonal fruits to mix in. Score! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit

Cookbook Recipe
Tofu Feta
This is a quick and easy recipe for tofu feta that I love to use. See how I use it in my recipe for the "213 Panini" from my Ft. Lauderdale episode of my web series (video link above). This stuff is a delicious addition to any sandwich, wrap, or salad. It's so versatile and delicious! What did YOU use it on? Show and tell with me @theveganroadie on Instagram, Facebook & Twitter #kaledit

Cookbook Recipe
Vegan Bleu Cheese
This is another cheese recipe that you can add to so many things to add a versatile tangy flavor. You can see how I used it in the recipe for my "Jordon's Buffalo Dip" from the Indianapolis episode of my web series (video link above). Great recipe to make, put in the fridge and pull out when you need toppings for a salad or a wrap. So many options! What did YOU use it for? Show and tell with me @theveganroadie on Instagram, Facebook & Twitter. #kaledit

Cookbook Recipe
Cashew Sour Cream
The cashews make this sauce so rich and creamy and the vinegar and lemon give it that great sour kick. A versatile flavor that can be added to so many things! See how I used it in my recipe for "BBQ Tempeh Sandwich" from the Austin, TX episode of my web series, The VeganRoadie. What did YOU use it for? Show and tell with me @theveganroadie on Instagram, Facebook, & Twitter. #kaledit

Cookbook Recipe
Macadamia Nut Strawberry Cream
This is a simple recipe for an versatile fruit dip, pudding topper or parfait layer. Chef's choice! I like strawberry, but feel free to use your berry of choice for the base. See how I used this in the recipe for "Ashcakes Chia Parfait" from the San Francisco episode of my web series (video link above). The only time consuming matter with this recipe is soaking your macadamia nuts overnight, but don't be lazy. Just do it! It really is the only way to get a smooth and velvety texture. How did YOU use it? Show and tell with me @theveganroadie on Instagram, Facebook, & Twitter. #kaledit

Cookbook Recipe
Chocolate Sundae Cookies
The title doesn't scream holiday, but every Christmas I couldn't wait for our dearest family friend, Cheryl, to make her famous Sundae Cookies! The chocolate, marshmallow and cherry were the perfect one-bite combo for a holiday in your mouth. Well, I finally veganized them and now EVERYONE at your next party can enjoy them. Were they they the hit of the party? Show and tell with me @theveganroadie on Instagram, Facebook & Twitter. #kaledit

Cookbook Recipe
Damn Good Vegan Caesar Salad
Creamy and rich with the the zing of a traditional caesar, this dressing NAILS it on flavor. I love this dressing and everyone I make it for loves it too! (Shhh. No need to tell them it's vegan.) Kid tested, non-vegan approved. What did YOU think of my Caesar? Show and tell with me @theveganroadie on Instagram, Facebook, & Twitter. #kaledit

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"Summer on a Fork" Salad with Creamy Cashew & Lemon Dressing
This was the very first ever "5 Ingredient Challenge" recipe for Episode 1 of The Vegan Roadie in Ann Arbor, Michigan. Before you judge me for making a salad ("how vegan cliché!"), you try being in Michigan in the middle of summer and not make something crisp, juicy, and fresh. I couldn't resist! For the "Main 5" ingredients I picked up some gorgeous fresh summer strawberries and kale at the Ann Arbor Farmers Market, watermelon radishes at Randazzo Market and then visited Babo, A Market by Sava to grab the avocado and cashews...let the summer freshness begin! For my "pantry" items I grabbed some Pure Grade A Michigan Maple Syrup by Snow's Sugarbush, a lemon, garlic powder, onion powder, and salt & pepper (all staples in my kitchen). Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit


"213 Panini" with Tofu Feta, Hummus, and Fresh Tomatoes
This was the "5 Ingredient Challenge" recipe for Episode 2 of The Vegan Roadie in Ft. Lauderdale, FL. A panini is basically a toasted sandwich on Italian bread. On my panini's I LOVE to use my Tofu Feta (separate recipe included in this e-cookbook). Though I used Italian bread, you could also use ciabatta, whatever you have laying around, or your favorite bread. I chose these ingredients because I like the flavor combination of the hummus, banana peppers and tofu but feel free to choose other ingredients you enjoy or just add more to this recipe. You could also add a flavored hummus or a brown mustard to make it pop! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit


Millie's Mango Black Bean Tacos
This was the "5 Ingredient Challenge" recipe for Episode 3 of The Vegan Roadie in Boston, MA. These delicious tacos can be enjoyed in a soft taco right out of the package OR you can crisp a tortilla up in frying pan with a touch of olive oil if you're feeling fancy! I was feeling fancy and also wanted a little crunch to my tacos. But you're the kitchen warrior in your own home, so YOU choose your own adventure! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit


Chickpea, Almond & Kale Soup
This was the "5 Ingredient Challenge" recipe for Episode 4 of The Vegan Roadie in St. Louis, MO. It was a cold and rainy day filming at the famous St. Louis Arch, so a soup seemed like the perfect 5IC recipe for this episode. I love the almond butter in this (but you could use cashew or even peanut butter). It adds a creamy texture to the soup giving it a nice rich flavor and makes this a true comfort food. You could also add more cayenne pepper for some more heat, if you like that sorta thing (which I do!). The possibilities are endless...AND delicious! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit


JordON's Buffalo Dip with Tofu Bleu Cheese
This was the "5 Ingredient Challenge" recipe for Episode 5 of The Vegan Roadie in Indianapolis, IN. This is a veg-tastic spin on a classic. It requires some vegan bleu cheese (separate recipe located in this e-cookbook) and Chickenless Chicken (choose your favorite brand!). You could also use seitan, tofu or tempeh...whatever floats your buffalo boat! I personally prefer some seitan or the Trader Joe's product called Chickenless Chicken. Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit


"Dusty's Jacked Mac" with Cashew Cheese Sauce (Gluten-Free Option)
This was the "5 Ingredient Challenge" recipe for Episode 6 of The Vegan Roadie in Philadelphia, PA. I'm very excited to share this dish as I took about 6 months to craft and perfect this mac. No smoke and mirror's here! I'm not calling it Macaroni and Cheese because it's not. It's "Dusty's Jacked Mac," a delicious pasta and sauce concoction bursting with rich flavor and a creamy texture. It's the perfect fix for me when I am CRAVING the Standard American Diet (S.A.D.) mac n cheese. Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter #5IC #kaledit


BBQ Tempeh Sandwich with Pineapple Slaw
This was the "5 Ingredient Challenge" recipe for Episode 7 of The Vegan Roadie in Austin, TX. Inspired by our time filming in Texas, this sandwich is an easy and tasty meal served on your favorite bread. It has a tangy BBQ flavor, a sweet pineapple slaw, and a delicious cashew sour cream (separate recipe located in this e-cookbook) brings it all together beautifully. This sandwich holds to the truth that everything is bigger in Texas! Yeehaw! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit


Mexi Quinoa Collard Wrap with Avacado and Chili Con Queso
This was the "5 Ingredient Challenge" recipe for Episode 8 of The Vegan Roadie in Denver, CO. This recipe is SUPER simple and an excellent alternative for someone seeking flavor but maybe cutting down on the carbs. It's also completely custimizeable with your favorite ingredients. This dish was inspired by discovering some amazing local Colorado brands like Merfs Condiments who have a knockout "Peaches & Scream" hot sauce that I love! Also, the brand Let Thy Food makes a killer Chili Con Queso that I just had to have as part of the 5IC. Seriously, check these guys out and have fun making this easy and delicious meal! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit


Ashcakes Chia Parfait with Fresh Fruit
This was the "5 Ingredient Challenge" recipe for Episode 9 of The Vegan Roadie in San Francisco, CA. This recipe is inspired by my dear friend, Canada based holistic nutritionist-pharmacist-plant based chef, Ashley Madden. You can find out more about her and her recipes at www.ashleymadden.ca. It's an excellent resource for delicious and healthy recipes free of oils, toxins, meat and dairy! We heart her. (And she hearts Beyonce as much as I do). This recipe takes some time for soaking the Chia seeds, but layered with my Macadamia Nut Strawberry Cream (separate recipe located in this e-cookbook) it's a bright, delicious and healthy sweet treat. AND you can add your favorite seasonal fruits to mix in. Score! Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit


Tofu Feta
This is a quick and easy recipe for tofu feta that I love to use. See how I use it in my recipe for the "213 Panini" from my Ft. Lauderdale episode of my web series (video link above). This stuff is a delicious addition to any sandwich, wrap, or salad. It's so versatile and delicious! What did YOU use it on? Show and tell with me @theveganroadie on Instagram, Facebook & Twitter #kaledit


Vegan Bleu Cheese
This is another cheese recipe that you can add to so many things to add a versatile tangy flavor. You can see how I used it in the recipe for my "Jordon's Buffalo Dip" from the Indianapolis episode of my web series (video link above). Great recipe to make, put in the fridge and pull out when you need toppings for a salad or a wrap. So many options! What did YOU use it for? Show and tell with me @theveganroadie on Instagram, Facebook & Twitter. #kaledit


Cashew Sour Cream
The cashews make this sauce so rich and creamy and the vinegar and lemon give it that great sour kick. A versatile flavor that can be added to so many things! See how I used it in my recipe for "BBQ Tempeh Sandwich" from the Austin, TX episode of my web series, The VeganRoadie. What did YOU use it for? Show and tell with me @theveganroadie on Instagram, Facebook, & Twitter. #kaledit


Macadamia Nut Strawberry Cream
This is a simple recipe for an versatile fruit dip, pudding topper or parfait layer. Chef's choice! I like strawberry, but feel free to use your berry of choice for the base. See how I used this in the recipe for "Ashcakes Chia Parfait" from the San Francisco episode of my web series (video link above). The only time consuming matter with this recipe is soaking your macadamia nuts overnight, but don't be lazy. Just do it! It really is the only way to get a smooth and velvety texture. How did YOU use it? Show and tell with me @theveganroadie on Instagram, Facebook, & Twitter. #kaledit


Chocolate Sundae Cookies
The title doesn't scream holiday, but every Christmas I couldn't wait for our dearest family friend, Cheryl, to make her famous Sundae Cookies! The chocolate, marshmallow and cherry were the perfect one-bite combo for a holiday in your mouth. Well, I finally veganized them and now EVERYONE at your next party can enjoy them. Were they they the hit of the party? Show and tell with me @theveganroadie on Instagram, Facebook & Twitter. #kaledit


Damn Good Vegan Caesar Salad
Creamy and rich with the the zing of a traditional caesar, this dressing NAILS it on flavor. I love this dressing and everyone I make it for loves it too! (Shhh. No need to tell them it's vegan.) Kid tested, non-vegan approved. What did YOU think of my Caesar? Show and tell with me @theveganroadie on Instagram, Facebook, & Twitter. #kaledit


This cookbooks contains recipes developed during Season One of the popular YouTube show The Vegan Roadie, currently the only plant-based culinary and travel web series. Described as a veggie-centric spin on Food Network's Diners, Drive-ins, and Dives, host and creator Dustin Harder takes viewers on a journey across America to showcase the culinary innovators changing the vegan game.

At the end of every episode, Dustin uses his chef training from the Natural Gourmet Institute of NYC to create an easy recipe with his signature "5 Ingredient Challenge." Like its name suggests, he finds 5 main ingredients from the cities he films in, with a focus on local and fresh foods, and creates a delicious dish in his hotel room giving hope to the wary vegetarian and vegan traveler. If he can do it in a hotel room, then you can definitely do it in the comfort of your own kitchen!

Each recipe in this e-cookbook was inspired by a specific location, using fresh and local ingredients, and is now available to add to your kitchen arsenal!

Are YOU up for the challenge? Try one of the recipes in this cookbook OR make a 5 ingredient creation of your own and share with The Vegan Roadie on Instagram, Facebook, & Twitter @theveganroadie #5IC #kaledit

Can't wait to see what you create! Happy cooking!

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Cookbook Recipe
The Vegan Roadie's 5 Ingredient Challenge Cookbook - Season One

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This cookbooks contains recipes developed during Season One of the popular YouTube show The Vegan Roadie, currently the only plant-based culinary and travel web series. Described as a veggie-centric spin on Food Network's Diners, Drive-ins, and Dives, host and creator Dustin Harder takes viewers on a journey across America to showcase the culinary innovators changing the vegan game. At the end of every episode, Dustin uses his chef training from the Natural Gourmet Institute of NYC to create an easy recipe with his signature "5 Ingredient Challenge." Like its name suggests, he finds 5 main ingredients from the cities he films in, with a focus on local and fresh foods, and creates a delicious dish in his hotel room giving hope to the wary vegetarian and vegan traveler. If he can do it in a hotel room, then you can definitely do it in the comfort of your own kitchen! Each recipe in this e-cookbook was inspired by a specific location, using fresh and local ingredients, and is now available to add to your kitchen arsenal! Are YOU up for the challenge? Try one of the recipes in this cookbook OR make a 5 ingredient creation of your own and share with The Vegan Roadie on Instagram, Facebook, & Twitter @theveganroadie #5IC #kaledit Can't wait to see what you create! Happy cooking!