Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts

Stir Fry Zucchini Noodles


Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes


Ingredients
  • 2 tablespoons vegetable oil
  • 2 yellow onions , spiralized
  • 4 small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

    Instructions
    1. Heat oil in a wok over medium heat.
    2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
    3. Stir in zucchini and continue to cook for 2 minutes.
    4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
    5. Remove from heat.
    6. Serve.

    Recipe Source here


    Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots

    As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less than 10 minutes from start to the finished product. Of course, if you’ve got the time, the patience, and the produce, I’d suggest starting from scratch with this simple-as-can-be-squash soup and this homemade broth.


    Either way, I hope you enjoy this as much as I have been. In just as much time as it takes to boil that water for the instant stuff, you can have a fully nutritious meal that’ll hit the spot and keep you healthy, without sending your food budget sky-high either. No noodling around: this bowl is the real deal.
    Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots Recipe
    This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two!


    Ingredients : 
    • (1) cup veggie stock (pre-made or store-bought is fine)
    • (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
    • (1/4) tsp salt
    • (1/4) tsp soy sauce
    • (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
    • (1/4) cup medium soft tofu, rinsed and cubed
    • (1) scallion, sliced diagonally, greens only
    • (1/4) tsp Sambal Oelek
    • (1/2) tsp toasted sesame oil
    • (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
    • Black sesame seeds for garnish



    Instructions : 
    1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
    2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
    3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
    4. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
    5. Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!

    SPICED VEGAN LENTIL SOUP RECIPE



    SPICED VEGAN LENTIL SOUP RECIPE | #Instapotminestronesoup #Lentilsoupinstantpot #Palakpaneerrecipe #Vegansoupcrockpot #Veganminestronesoup #Instantpotvegansoup #Cookingrecipes #Soupsandstews #Soupandsalad #Vegetarianrecipes #Delicioussoup #Healthyrecipes




    INGREDIENTS
    • ¼ cup extra virgin olive oil
    • 1 medium yellow or white onion, chopped
    • 2 carrots, peeled and chopped
    • 4 garlic cloves, pressed or minced
    • 2 teaspoons ground cumin
    • 1 teaspoon curry powder
    • ½ teaspoon dried thyme
    • 1 large can (28 ounces) diced tomatoes, drained
    • 1 cup brown or green lentils, picked over and rinsed
    • 4 cups vegetable broth
    • 2 cups water
    • 1 teaspoon salt, more to taste
    • Pinch red pepper flakes
    • Freshly ground black pepper
    • 1 cup chopped fresh collard greens or kale, tough ribs removed
    • Juice of ½ to 1 medium lemon, to taste

    INSTRUCTIONS
    1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
    2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
    3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
    4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
    5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

    Recipe Adapted : here

    VEGAN LEMON CURD TART RECIPE

    Vegan, gluten free (if you can have oats) and simple to put together!


    INGREDIENTS
    CRUST:
    • 1 1/2 c oats 
    • 1 1/2 c almond meal 
    • 2 tbsp. coconut sugar 
    • 1/8 tsp. salt 
    • 1/4 c vegan butter
    LEMON CURD FILLING: 
    • 1 c lemon juice (about 4 lemons) 
    • 4 tbsp. cornflour 
    • 1/2 c rice malt syrup 
    • 4 tbsp. coconut oil 
    • zest of 2 lemons
    INSTRUCTIONS
    FOR THE CRUST:
    1. Preheat oven to 180C and lightly butter a 25cm round tart pan.
    2. Add your oats to a high speed blender or food processor, and mix until it forms a flour.
    3. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
    4. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
    5. Press the dough into a tart pan. Using a fork, prick the base several times. Bake for 12-14 minutes. It should still be lightly coloured. Let cool.
    FOR THE FILLING:
    1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
    2. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn''t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency.
    3. Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours in the fridge. Leave overnight for a firmer texture as above.
    4. 2 c canned coconut milk 
    Note **if you’re short on time you can soak the cashews in boiling water for 15 minutes instead.

    Avocado Black Bean Quesadillas Recipe

    Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!


    Ingredients
    • 1/2 onion sliced
    • 1/2 bell pepper sliced
    • 1 tablespoon olive oil
    • 1/2 cup black beans drained
    • 1 tablespoon taco seasoning
    • 4 medium soft flour tortillas
    • 2 avocados peeled, halved, seeded and sliced
    • 1/4 cup minced cilantro
    • 1 lime cut in half
    • 1 cup light Mexican Cheddar or mozzarella cheese
    • oil or cooking spray for grilling
    Instructions
    1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
    2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
    3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
    4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
    Recipe Adapted : here

    Vegan Sweet Potato Mac n Cheese (Gluten Free)


    Mac n cheese. It conjures up memories of childhood events at my grandmothers townhouse in Annapolis. The adults gathered around the polished dining table over glasses of red wine. Ham biscuits, green salads, cheese casseroles set glistening on silver platters and wooden trays. The kids watched all of this from the tiny kitchen where we sat in eager anticipation of our boxed / canned dinner.

    Most plant based “cheese” sauces rely on nuts for creaminess and/or nutritional yeast for that cheese-like umami flavor. And that’s fine, really. Both of those ingredients offer something essential to a plant based cheesy sauce. However, if you’ve ever made an un-cheese sauce than you know there tends to be something missing.
    And I’ll tell you what it is. Balance.!!!

    Vegan Sweet Potato Mac n Cheese (Gluten Free) Recipe

    A 30 minute vegan mac n "cheese" made with sweet potato, hemp hearts, and sunflower seeds. A creamy, umami-rich vegan mac that's actually good for you!


    Ingredients

    • 10 ounces dry gluten free pasta (or pasta of your choice)

    • 1/2 medium yellow onion, minced

    • 1 clove garlic, minced

    • 1 1/2 cups roasted sweet potato, skin removed

    • 2 tablespoons hemp hearts

    • 5 tablespoons sunflower seeds

    • 2 tablespoons mellow white miso

    • 5 tablespoons nutritional yeast

    • 2 tablespoons extra virgin olive oil + 1 teaspoon more

    • 1 cup water + more to your liking

    • 1/2 teaspoon Celtic sea salt + more to taste

    • 1 teaspoon black pepper, ground

    • 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

    Instructions

    1. Prepare the pasta according to package directions.

    2. While the noodles are boiling, make the sauce.

    3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.

    4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.

    5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).

    6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.

    7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.

    8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.

    9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!

    Notes:

    • Cook & prep time doesn't include the time it takes to roast / cook sweet potato. [br]My sweet potato roasting method: Preheat the oven to 375F. Cut the sweet potato into 3 inch pieces. Toss with olive oil. Lay out over a parchment lined baking sheet. Roast for 25-30 minutes, until the sweet potato is fork tender. Let cool completely before peeling the skins off of the sweet potato.

    Healthy Summer Squash Casserole


    Use up all of your summer squash in this super easy and healthy summer squash casserole.  This squash and zucchini casserole is a quick side dish for any meal!

    Sure, the cheesy and cream-laden squash casseroles taste amazing, but let’s be real… all of that dairy takes away the incredible flavor of the fresh summer squash!

    The ingredients for this healthy summer squash casserole are pretty simple.  You probably have most of them in your kitchen already!

    Healthy Summer Squash Casserole Recipe
    Use up all of your summer squash in this super easy and healthy summer squash casserole.  This squash and zucchini casserole is a quick side dish for any meal!

    Ingredients:
    • 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices

    • 3 Tbsp olive oil

    • 1 tsp salt

    • ½ tsp pepper

    • ½ cup Parmesan cheese* grated

    • ⅓ cup Panko breadcrumbs gluten-free

    • 2 Tbsp fresh parsley finely chopped
    Instructions:
    1. Preheat oven to 350 degrees.

    2. Cut yellow squash and zucchini into thin, ¼-inch slices.

    3. Spray a 9-inch square baking dish with non-stick cooking spray.

    4. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.

    5. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.

    6. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.

    7. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.

    8. Serve immediately with fresh parsley and enjoy!

    Vegan Spinach Artichoke Pizza

    Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.




    This cut down on time and had the food on the table in about 20 minutes.
    If you also buy a pre-made crust, be sure to read the ingredients.
    Vegan Spinach Artichoke Pizza Recipe
    Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.


    Ingredients

    • 1 pre-made pizza crust

    • 1/2 tsp olive oil

    • 1 garlic clove diced

    • 6 oz marinated artichoke hearts diced

    • 3 cups baby spinach chopped

    • 4 oz vegan cream cheese plain or herb & garlic

    • 1/4 cup vegan mayo

    • 1/4 tsp garlic powder

    • salt and pepper to taste

    • red pepper flakes optional

    Instructions

    1. Preheat oven according to pizza crust instructions.

    2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.

    3. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.

    4. Remove from the oven, slice and enjoy!


    Pumpkin Whoopie Pies (Vegan + GF)

    #Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree


    INGREDIENTS
    WHOOPIE CAKES

    • 1 cup oat flour

    • 3/4 cup rice flour

    • 1/2 cup tapioca starch

    • 1/2 cup coconut sugar

    • 1 tsp baking soda

    • 1/2 tsp baking powder

    • 1/2 tsp cinnamon

    • 1/4 tsp ginger

    • 1/8 tsp nutmeg

    • 1/8 tsp salt

    • 3/4 cup + 2 tbsp almond milk

    • 1 cup pumpkin purée

    • 1/4 cup coconut oil

    • 1 tsp vanilla extract

    • 1 tbsp apple cider vinegar

    CREAM FILLING

    • 3/4 cup raw cashews, soaked at least 6 hours

    • 1/2 cup coconut cream (from one 13.5-oz can)

    • 3 tbsp maple syrup

    • 2 tbsp melted coconut oil

    • 1/4 tsp each: cinnamon, cardamom, ginger

    • 1/4 tsp salt

    INSTRUCTIONS
    CREAM FILLING

    1. Drain and rinse the soaked cashews. Place them in a blender with the coconut cream, maple syrup, coconut oil, spices, and salt. Blend on high speed until smooth, about 1-2 minutes. Taste and adjust the sweetness to your liking. The cream will be very thin, it’s okay, it will firm up in the refrigerator.

    2. Transfer to a bowl and chill in the refrigerator for at least 3 hours, or in the freezer for about 2 hours.

    WHOOPIE CAKES

    1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

    2. Whisk together oat flour, rice flour, tapioca starch, coconut sugar, baking soda, baking powder, spices, and salt in a large mixing bowl until combined.

    3. Pour in the almond milk, pumpkin purée, coconut oil, and vanilla extract. Whisk to combine. Then, stir in the apple cider vinegar and whisk again. The batter should have the texture of pancake batter.

    4. Scoop out about 1 and 1/2 tablespoon of the batter onto the prepared baking sheet, leaving about 1-inch between the cakes and spread slightly with a spoon (see photo). I had enough batter to fill 3 baking sheets.

    5. Bake for about 13 minutes, or until the tops appear dry and slightly cracked. The cakes should spring back when pressed. Remove from the oven and let cool completely, about 20 minutes.

    6. Once the cakes are cooled, turn half of them upside-down and pipe or spread about 1 and 1/2 tablespoon of the chai filling onto them. Top with the rest of the cakes and press down slightly.

    7. Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling.

    Recipe Adapted : here

    Vegetarian Ramen

    Its best cheap food within easy walking distance of a giant seaside park. The wonderful ramen with rich, deeply savory (and totally pork-based) broth at Santouka on Robson Street. Even as we were slurping thousands of miles away, I knew immediately that I wanted to come home and create a vegetarian version that retained as much of the heft and depth of that magic brew as possible. This easy vegetarian ramen recipe is the result of more obsession than you might like to know, and I couldn’t be happier with how it turned out.

    Even compared to other easy vegetarian ramen recipes that you might find on the web, this one takes a little more waiting time and a couple of extra ingredients. But again, the resulting depth of flavor makes it all unquestionably worthwhile. And in the end, it’s still easy. I swear.
    Easy Vegetarian Ramen Recipe
    If you've been pining for a vegetarian ramen that's full of heft and deep, savory flavor, look no further. This is it. The longer you steep the dried shiitakes, the deeper the flavor will be -- so if you can spare 10 minutes in the morning or the night before, it's worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It's fun and totally worth it. Nice big, wide bowls work well for ramen. I'm a fan of these and these.


    Ingredients
    • 8 cups good low-sodium vegetable broth (this is my favorite by far)
    • 1 ounce dried shiitakes (15-20 mushrooms)
    • 1/4 cup low-sodium tamari or other good soy sauce
    • 2 tablespoons vegetable oil, divided
    • 1 small yellow onion, thinly sliced
    • 2 garlic cloves, minced
    • 1/2-inch piece fresh ginger, peeled and minced
    • 1 tablespoon good butter
    • 1 tablespoon white miso paste
    • 1 tablespoon mirin (rice wine)
    • 10 ounces baby spinach
    • 4 eggs
    • 10 ounces sliced fresh shiitake mushrooms
    • 4 servings fresh or dry ramen noodles*
    • One 6-ounce package baked tofu, at room temperature
    • 2 to 3 scallions, white and green parts sliced
    • Gomasio (sesame salt)
    • Toasted sesame oil with hot chili
    Instructions
    1. Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
    2. Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
    3. In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
    4. Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.
    5. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
    6. Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
    7. While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
    8. To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. Serve with chopsticks and large spoons.

    BBQ CAULIFLOWER & CHICKPEA VEGGIE BURGERS

    Ingredients

    • 1 small head cauliflower, cut into small florets
    • 1 1/2 cups cooked quinoa
    • 1 (15 ounce) can chickpeas, drained and rinsed
    • 2 tablespoons bread crumbs, gluten free or regular
    • 1 teaspoon ketchup
    • 3 teaspoons olive oil
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons garlic powder
    • 1 1/2 teaspoons onion powder
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons chili powder
    • 1 1/2 teaspoons coconut sugar, or brown sugar
    • 1 teaspoon smoked paprika – optional
    • 1/2 teaspoon black pepper
    • Optional toppings: Creamy Lime Slaw (recipe linked above)

    Instructions

    1. Pre-heat oven to 400 degrees F. In a small bowl, mix together all of the spices. Place the cauliflower florets on a large baking sheet and evenly coat with 4 teaspoons of the BBQ rub and toss with 3 teaspoons olive oil. Bake cauliflower until fork tender, about 25 minutes.
    2. Add the roasted cauliflower, quinoa and chickpeas to a food processor and blend for about 1 minute, until everything is broken down. Place veggie burger mixture into a large bowl and add the bread crumbs, ketchup and remaining BBQ rub. Mix until everything is evenly combined.
    3. Form the mixture into patties, you can make them as big or as small as you like. You should get about 6. You can either refrigerate the patties for up to 4 days for a firmer veggie burger or cook immediately.
    4. To cook, heat a large pan over medium heat and coat with olive oil. Cook veggie burgers for about 5 minutes on each side.

    recipe click >>>>>  here

    MUSHROOM LASAGNA (VEGAN + GF)

    A delìcìous, comfortìng lasagna that ìs both vegan and gluten-free!

    ìNGREDìENTS
    MUSHROOM BOLOGNESE
    • 1 tbsp olìve oìl
    • 1 whìte onìon dìced
    • 4 garlìc cloves mìnced
    • 1 small carrot grated
    • 400 g button mushrooms thìnly slìced
    • 2 tbsp tomato puree
    • 1 tbsp balsamìc vìnegar
    • 2 tbsp mìxed ìtalìan drìed herbs Basìl, oregano, thyme
    • 400 g chopped tomatoes
    • 240 ml vegetable stock
    • 1 tbsp cornflour mìxed wìth 2 tbsp cold water
    MUSHROOM LASAGNA (VEGAN + GF)
    MUSHROOM LASAGNA (VEGAN + GF)


    FOR THE LASAGNA
    • 12 gluten-free lasagna sheets
    • 1 tìn Sacla' free-from Bescìamella whìte sauce
    • Optìonal vegan cheese , grated

    ìNSTRUCTìONS
    MAKE THE BOLOGNESE SAUCE
    1. Heat olìve oìl ìn a pan. Add the onìons, garlìc, grated carrot, salt and pepper and saute for a few mìnutes, untìl softened.
    2. Add the mushrooms and tomato puree. Mìx to combìne.
    3. ....
    4. ......

    You can get the complete recipes here!!!

    VEGETABLE POTATO FRITTERS

    These potato fritters with red lentils are super easy to make and so delicious! They’re best with spicy sriracha mayonnaise. The recipe for these fritters is of course 100 % vegan!

    I’ve always used to make the best vegetable fritters in the whole wide world. I just couldn’t get enough of them! I haven’t made fritters for quite a while, but these vegetable fritters with red lentils turned out so delicious and comforting.

    By using red lentils you can add some extra protein to your fritters.  If you’re looking for more vegan potato recipes, you might also like my papas bravas with aioli. They’re also delicious with the sriracha mayonnaise. I also love adding potatoes to my vegan chickpea curry.

    VEGETABLE POTATO FRITTERS RECIPE
    These potato fritters with red lentils are super easy to make and so delicious! They're best with spicy sriracha mayonnaise. Of course 100 % vegan!

    Ingredients
    For the vegetable potato fritters:
    • 3/4 cup red lentils
    • 1 small red onion, chopped
    • 2 cloves of garlic
    • 2 medium-sized potatoes (raw)
    • 1 medium-sized carrot
    • 5 tablespoons all-purpose flour
    • 1/2 teaspoon smoked paprika powder
    • 1 teaspoon regular paprika powder
    • 1 teaspoon majoram
    • salt
    • black pepper, to taste
    For the sriracha mayonnaise:
    • 3 tablespoons vegan mayonnaise
    • 1 teaspoon tomato paste
    • 1 teaspoon garlic powder
    • 1/2 teaspoon smoked paprika powder
    • salt
    • black pepper, to taste
    • sriracha sauce, to taste
    Instructions
    1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
    2. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
    3. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
    4. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
    5. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy

    Crispy Lemon Cauliflower Recipe

    This Crispy Lemon Cauliflower Sweet, sticky, savory, & crispy. Trust me it so delicious!


    This crispy lemon cauliflower is my healthier, vegan answer to Chinese-restaurant lemon chicken.
    The sticky lemon glaze is absolutely addictive; and if you’re not feeling the cauliflower, you can easily opt to pour it over chickpeas, tofu, broccoli, or anything else you think would taste good with lemon sauce.
    Crispy Lemon Cauliflower Recipe
    This Crispy Lemon Cauliflower Sweet, sticky, savory, & crispy. Trust me it so delicious!

    Ingredients
    • 1/2 large head cauliflower
    • 1/4 cup milk of choice
    • 1/4 cup fine cornmeal or flour
    • 1-2 tsp oil
    • 1/2 cup panko breadcrumbs, regular or gf
    • 1/4 cup vegetable broth
    • 1 1/2 tbsp lemon juice
    • 2 1/2 tbsp pure maple syrup, honey, or agave
    • 1 tbsp rice vinegar or apple cider vinegar
    • 1 tsp minced garlic
    • 1/8 tsp salt
    • 1/8 tsp powdered ginger
    • 2 tsp cornstarch or arrowroot
    • lemon zest, optional for garnish
    Instructions
    1. Finely crush breadcrumbs, either in a blender (easiest method) or by placing them in a bag and crushing with a rolling pin or heavy object. 
    2. Preheat oven to 425 F. 
    3. Cut cauliflower into florets. Whisk milk, cornmeal, and oil, then toss with the cauliflower in a large ziploc. 
    4. Put the cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in one layer on a parchment-lined baking sheet. 
    5. Bake 35-40 minutes. Meanwhile, make the lemon sauce by whisking together all remaining ingredients except cornstarch. 
    6. Then quickly whisk in cornstarch. Turn heat to medium. Stir frequently – it thickens pretty quickly. 
    7. Remove cauliflower from oven and stir into the sauce. (If you wish to omit the oil, feel free to experiment. I have not tried and so can’t say how it would affect taste/texture.)

    Vegan Sweet Potato Mac n Cheese (Gluten Free)

    Mac n cheese. It conjures up memories of childhood events at my grandmothers townhouse in Annapolis. The adults gathered around the polished dining table over glasses of red wine. Ham biscuits, green salads, cheese casseroles set glistening on silver platters and wooden trays. The kids watched all of this from the tiny kitchen where we sat in eager anticipation of our boxed / canned dinner.

    Most plant based “cheese” sauces rely on nuts for creaminess and/or nutritional yeast for that cheese-like umami flavor. And that’s fine, really. Both of those ingredients offer something essential to a plant based cheesy sauce. However, if you’ve ever made an un-cheese sauce than you know there tends to be something missing.
    And I’ll tell you what it is. Balance.!!!

    Vegan Sweet Potato Mac n Cheese (Gluten Free) Recipe

    A 30 minute vegan mac n "cheese" made with sweet potato, hemp hearts, and sunflower seeds. A creamy, umami-rich vegan mac that's actually good for you!

    Ingredients
    • 10 ounces dry gluten free pasta (or pasta of your choice)
    • 1/2 medium yellow onion, minced
    • 1 clove garlic, minced
    • 1 1/2 cups roasted sweet potato, skin removed
    • 2 tablespoons hemp hearts
    • 5 tablespoons sunflower seeds
    • 2 tablespoons mellow white miso
    • 5 tablespoons nutritional yeast
    • 2 tablespoons extra virgin olive oil + 1 teaspoon more
    • 1 cup water + more to your liking
    • 1/2 teaspoon Celtic sea salt + more to taste
    • 1 teaspoon black pepper, ground
    • 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs
    Instructions
    1. Prepare the pasta according to package directions.
    2. While the noodles are boiling, make the sauce. 
    3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
    4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
    5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
    6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
    7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
    8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
    9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!
    Notes
    • Cook & prep time doesn't include the time it takes to roast / cook sweet potato. [br]My sweet potato roasting method: Preheat the oven to 375F. Cut the sweet potato into 3 inch pieces. Toss with olive oil. Lay out over a parchment lined baking sheet. Roast for 25-30 minutes, until the sweet potato is fork tender. Let cool completely before peeling the skins off of the sweet potato.