Stuffed Potato Cakes by Ingredients:⁣ For the Dough:⠀ 1 kg floury potatoes⠀ 8…

Stuffed Potato Cakes 
by elavegan

Ingredients:⁣
For the Dough:⠀
1 kg floury potatoes⠀
80 g white rice flour (1/2 cup)⠀
50 g cornstarch (1/2 cup)⠀
salt, pepper, nutmeg (to taste)⠀
⠀
Filling:⠀
250 g mushrooms, sliced (about 3 cups)⠀
1/2 of a zucchini, diced⠀
1 onion, chopped⠀
1 bell pepper, diced⠀
2 cloves of garlic, minced⠀
salt & pepper to taste⠀
⠀
spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes⠀
⠀
Additional ingredients:⠀
oil for frying⠀
vegan cheese to taste⠀

Instructions:
Dough:⠀
Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.⠀
Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).⠀
Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.⠀
⠀
Filling:⠀
Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.⠀
Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully “seal” the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.⠀
Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven.

Garlic and Leek Twist Bread by Ingredients For the dough: 3 cups plain flour…

Garlic and Leek Twist Bread

by lucy_and_lentils

Ingredients
For the dough:
3 cups plain flour 400g
Fast action yeast
¾ cup oat milk |210ml *room temperature
¼ cup olive oil

For the filling:
¼ cup vegan margarine
1 large leek
1 tsp garlic powder
1 tsp dried parsley
Pinch salt

​Instructions:
Add the warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 ½ hours

Prepare the filling by finely chopping the leek then beating into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2-3cm thick
Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake) then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes

Preheat the oven to 190C/380F then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes.

Vegan Spinach Ricotta Cannelloni by Ingredients (makes 12 cannelloni) Ingred…

Vegan Spinach Ricotta Cannelloni

by byanjushka

Ingredients
(makes 12 cannelloni)
Ingredients:
12 Cannelloni
Cashew Ricotta
250g cashews (about 2 cups)
2 peeled garlic cloves
1/2 lemon, the juice
4 tbsp nutritional yeast
3/4 tbsp salt
150ml plant milk or water (about 2/3 cup)
Spinach Ricotta Filling:
300g frozen spinach (10.5oz)
1 onion, peeled and finely chopped
salt and pepper to taste
Cashew ricotta
Tomate sauce:
1 can diced tomatoes 400ml (13.5fl.oz)
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and minced
oil for cooking
1 tbsp maple syrup
salt and pepper to taste
lemon juice
Béchamel sauce:
15g plant butter/margarine
20g flour
250ml plant milk
salt & pepper to taste
nutmeg
lemon juice

​Instructions:
Cashew Ricotta:
Add all cashew ricotta ingredients to a food processor or blender and blend/process until you get a smooth, creamy consistency. Taste test & add more plant milk/water & seasonings if need be.
Spinach Ricotta Filling:
Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized.
Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). Set aside.
Tomato sauce:
Heat oil in a pot & sauté the garlic & onion for 2-3min. Add the diced tomatoes & mix in the maple syrup, spices and lemon juice (to taste). Bring the sauce to a boil, then reduce heat to low & let simmer for 10 more min.
Béchamel sauce:
Add the vegan butter to a pot & start letting it melt. Slowly mix in the flour & cook over low heat for 2-3min. Continuously mix using a whisk.
Little by little, add the plant milk while mixing (to avoid lumps).
Bring to a boil & add spices & lemon juice to taste. Reduce heat & let it simmer over low heat for about 10min until the sauce thickens.

Creamy One Pot Butternut Squash Lasagna by Recipe: Ingredients: 1/2 of a me…

Creamy One Pot Butternut Squash Lasagna

by plantbased.traveler

Recipe:

Ingredients:
1/2 of a medium butternut, ~3 cups diced
1 small onion
3-4 garlic cloves
2 celery stalks
1 carrot
3/4 cup TVP *
6 cups vegetable broth, divided in 4 and 2 cups
1 cup plain, unsweetened oat milk
1 tbsp olive oil
1 tbsp tomato paste
1/2 tbsp Italian seasoning
1 tsp basil, oregano and sweet paprika each
1 tsp fennel seeds, crushed
Pinch of cayenne pepper
Salt and black pepper to taste
6 lasagna sheets
Salt and pepper to taste
Optional:
Fresh spinach and basil
Vegan mozzarella shreds, cashew parmesan

Dice onion, carrot, celery and butternut squash, and mince garlic.
Heat up olive oil in a large pot, and fry onions, carrot and celery until lightly browned. Then add garlic and butternut squash, and keep sautéing for 5 more minutes.
Stir in tomato paste.
Add 4 cups of broth, cover pot with a lid, and simmer for 10 minutes or until butternut squash is fork tender.
Take 1 cup of the butternut veggie mixture and blend with 1 cup of oat milk until smooth.
Add blended mixture back to the pot, along with the TVP, all herbs and spices, and the additional 2 cups of broth.
Break each lasagna sheet into a couple large pieces, add them to the pot, and cook for 10-12 minutes until pasta is al dente.
Optional:
Add some fresh spinach and/or basil at the end and top with vegan mozzarella or cashew parmesan
Enjoy! 

*TVP = textured vegetable protein
It’s one of my favorite inexpensive plant-based protein sources to add to pasta sauces!