Cauliflower “Queso” Soup By Recipe: Ingredients: 1 medium head of cauliflo…

Cauliflower “Queso” Soup

By plantbased.traveler

Recipe:

Ingredients:
1 medium head of cauliflower
1/2 cup of cashews
1/2 of a yellow bell pepper
1 small sweet onion
3 garlic cloves
1-2 green chilies (seeded for less heat)
5 cups of water
1/2 tsp salt

Plus:
Juice of 1 lime
1/4 cup jalapeños with brine
1/4 cup nutritional yeast
1 tbsp white miso paste
1/2 tbsp Dijon mustard
1/2 tsp smoked paprika
2 tbsp tapioca starch
Salt to taste

Method:
Roughy chop cleaned cauliflower, bell pepper and onion, and add them to a large pot with the cashews, garlic cloves, chili(s), salt and water.
Bring to a boil, and simmer for 20 minutes.
Once soft, add everything to a blender, including all other remaining ingredients, and blend until smooth. Season to taste with additional salt if needed after blending.
Add soup back to the pot, and bring to a simmer again, stirring continuously. The tapioca starch will help thicken the soup and turn it slightly cheesy gooey.

Serve with lots of toppings and some homemade baked chips, and enjoy!

Vegan Spinach and Artichoke Dip with fresh baguette by 1 cup raw cashews 4 cl…

Vegan Spinach and Artichoke Dip with fresh baguette by twospoons.ca 

1 cup raw cashews
4 cloves garlic, finely chopped
1 small onion, finely chopped
2 teaspoons coconut oil
5 oz (140g) baby spinach
1 can (400 ml/14 oz) artichoke hearts, strained and pat dry, chopped
1 ¼ cups almond milk
1/4 cup nutritional yeast
1 tablespoon lemon juice
2 teaspoons miso
¾ teaspoon sea salt
½ teaspoon pepper
2 vegan demi baguettes (1 box, 400g)

1. Pre-heat oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.

2. In a medium-sized skillet add the garlic, onion and coconut oil. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water (about 5 minutes).

3. Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.

4. Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly.

5. Bake demi baguettes on a baking tray for 8-10 minutes at 410F. Let cool, then slice. Optional to toast the slices by turning the oven to broil and spreading the baguette slices onto the baking tray. Toast for 1 minute, or until golden brown, flip and toast the other side. Use the baguette slices for dipping into the spinach and artichoke dip.

*Note: This recipe uses artichoke hearts packed in water, not oil. It’s typically found in canned form. Double check the ingredient list before buying.
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Creamy One Pot Butternut Squash Lasagna by Recipe: Ingredients: 1/2 of a m…

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

Instructions:
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!
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Lazy lunch time 1-pot cheesy tahini penne (ready in under 10 min!) By Reci…

Lazy lunch time  1-pot cheesy tahini penne (ready in under 10 min!)

By veganreset

Recipe:

(serves 1)

Ingredients:
3.5 oz pasta of choice (I used chickpea penne)
1/2 cup of the pasta water (see instructions below)
2 cups baby spinach
1.5 tbsp creamy tahini (or more if you want it to be even creamier)
1/2 small lemon, the juice
2 tbsp nutritional yeast
1/2 tsp garlic powder
1 tsp umami vegetable seasoning sauce (I used yondu.usa, you can also use white miso, veggie broth paste (like better than bouillon) or an extra pinch of sea salt)
Sea salt & freshly ground pepper to taste
1 pinch of chili flakes (optional)

Directions:
1. Cook the pasta in lightly salted water until it’s al dente (7 min if you’re using chickpea pasta), then drain but keep 1/2 cup of pasta water.
2. Lower heat to medium and return the pasta to the pot. Mix in the other ingredients and 1/4 cup of pasta water. Mix well and cook for 1 more minute (add the remaining water if needed, it’ll depend on the kind of tahini you’re using and your personal preference).
3. Serve and enjoy!

Hummus with Porcini mushrooms Find the recipe in our new 85 Vegan Recipes eBook…

Hummus with Porcini mushrooms

Find the recipe in our new 85 Vegan Recipes eBook. 

Discover some new recipes and never eat a boring vegan meal again! 

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