Roasted sweet potato & broccoli + sautéed chilli & garlic mushrooms + hummus in …

Roasted sweet potato & broccoli + sautéed chilli & garlic mushrooms + hummus in the middle ⁣

By nourishingalex

All you need is:⁣⁣
– 2 medium sweet potatoes ⁣⁣
– 1/2 a 250g pack chestnut mushrooms ⁣⁣
– 1 fat clove garlic ⁣⁣
– a few broccoli florets⁣⁣
– olive oil⁣⁣
– hummus ⁣⁣
– salt & pepper⁣⁣
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Recipe:⁣⁣
1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a large baking tray with non stick baking parchment.⁣⁣
2. Cut up the sweet potatoes into thick chunks. ⁣⁣
3. Place them onto the baking tray and drizzle with a tiny bit of olive oil. Massage the oil into the potatoes. ⁣⁣
4. Season the potatoes with salt and pepper then bake in the oven for 30 mins. ⁣⁣
5. Halfway through cooking the sweet potatoes, I added a few broccoli florets to the baking tray and cooked for the further 15 mins.⁣⁣
6. Meanwhile slice up the chestnut mushrooms then place the mushrooms and minced/finely grated garlic into a hot frying pan using a little bit of water to cook for 10 mins on a medium heat until they’re soft. ⁣⁣
7. Once everything is cooked, arrange in your bowl with some hummus and sprinkle with dried chilli flakes! Enjoy!
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Warm Thursday vibes . Pic by . It may look like a simple toast spread, but it…

Warm Thursday vibes 
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Pic by oatmeal_stories
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It may look like a simple toast spread, but it’s so much more – there’s crunchy sesame seed sourdough, creamy nut butter, thick coconut cream, juicy figs, bananas, cacao nibs and pure maple syrup 
So comfy and full of flavor, perfect to enjoy with a huge cup of coffee on a lazy Thursday morning 
Hope I inspired you a little bit 
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Vegan Butternut Cacio e Pepe “Cheese & Pepper” Ravioli by What you need: Fi…

Vegan Butternut Cacio e Pepe “Cheese & Pepper” Ravioli

by thevegansara 

What you need: Filling : 3/4 lb butternut squash diced in 1/2 in cubes,2 tbl vegan butter, 2 garlic cloves minced, 1 tsp freshly cracked black pepper, 1/3 cup cashews, 2 tbl nutritional yeast, salt/pepper to taste
Dough: 1 cup flour (120g), 1 cup semolina flour (180g), up to 1/2 cup warm water, 2 tbl melted butter, 2 tbl tomato paste 1/2 tsp salt

 On parchment lined baking sheet evenly spread cubed squash, drizzle with olive oil, salt & pepper. Bake at 425 F 20-30 min flipping half way through till golden & caramelized
 In a small pan, over med heat melt butter, toast pepper & garlic till fragrant about 1 min Next whisk together tomato paste & butter.
 Using a food processor combine flour & salt. Slowly add tomato paste mixture & then water, 1 tbl at a time, after a minute or so it will form a ball, & feel smooth. Wrap in plastic wrap, rest 1/2 hr
 For the filling: in a high speed blender combine all filling ingredients. Blend until a thick creamy consistency. Adjust seasonings.
The Ravioli: divide dough into 4 slices, take one piece, wrap the rest in plastic wrap. Sprinkle flour on work surface. Roll out dough, thin enough so you can see the shadow of your hand
Using a 2 in cutter or a narrow glass/empty tomato paste can, place 1/2 tbl of filling in the center of each circle. Dampen edges of wrapper with water. Place another dough piece on top, & seal by pressing with fingertips. Place on parchment paper dusted with semolina flour, cover with damp towel. Repeat.
 To Cook: In salted boiling water, cook until ravioli floats to top about 3-4 min Serve with your favorite sauce. Enjoy!! Ravioli can be refrigerated up to 2 days or frozen.
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Peanut Noodle Bowl by Peanut Sauce 3 tbsp natural peanut butter 2 tbsp soy sa…

Peanut Noodle Bowl by plantbasedrd 

Peanut Sauce
3 tbsp natural peanut butter
2 tbsp soy sauce (opt for gluten free soy sauce or coconut aminos to make gluten free; use low sodium if preferred)
1 tbsp maple syrup
1 tsp garlic chili sauce or sriracha
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp ginger powder
Juice of half a lime
2-3 tbsp water

Add all ingredients to a bowl and whisk together until smooth. Adjust consistency of sauce to your liking, by adding additional small amounts of water until satisfied.

Baked Garlic Chili Tofu
1 block extra firm tofu drained and pressed for at least an hour or super firm tofu
2 tbsp soy sauce
2 tsp chili garlic sauce

Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container. Add remaining ingredients, and if using a bowl just gently toss together. If using a tupperware container, seal container and gently shake contents to evenly coat tofu. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and serve as desired. (Alternative, feel free to pan fry until tofu is browned on all sides)

Noodle Bowl
1 recipe of baked garlic chili tofu
2-4 servings of cooked noodles (I used 2 packages of Yakisoba noodles, but ramen and rice noodles works too)
1 recipe of Peanut sauce
1 head broccoli
1/4 onion, diced
2 tbsp water
2 tsp soy sauce
1 tsp garlic chili sauce

To a pan on medium heat add onion and sauté until softened, about 1 minute. Add in broccoli and 2 tbsp of water. Lower heat to low medium and cover with a lid for about 3-4 minutes. Remove lid and add soy sauce and garlic chili sauce. Stir to combine then add in cooked noodles and tofu. Add half the sauce from recipe and stir to combine. Serve as desired. Use reserved peanut sauce to add more to your dish if desired or store in the fridge.
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Easy chickpea pasta by Recipe: Chickpea pasta: 2 1/2 cups pasta of choice 2…

Easy chickpea pasta

by earthofmariaa

Recipe:
Chickpea pasta:
2 1/2 cups pasta of choice
2 cloves garlic, chopped
1 medium onion, diced
2 tbsp tomato paste
1 carrot, chopped
1/2 can coconut milk
2 tbsp nutritional yeast
2 tsp dried basil
1 can chickpeas, drained and rinsed
1/4 cup vegan cheese
Salt, to taste
Cook the pasta according to packaging instructions. Meanwhile, sauté onion and garlic for 2 minutes until softened and fragrant, then add the tomato paste, carrot, coconut milk and nutritional yeast. Cook for 4-5 minutes more, stirring frequently, until the carrot softens. Now add the dried basil, chickpeas and vegan cheese, ed by the drained and rinsed pasta together with 1/4 cup pasta water. Stir and season to taste with salt before serving.
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VEGAN RICOTTA STUFFED PASTA W/ CREAMY SQUASH SAUCE! By RECIPE 10 ounce bag …

VEGAN RICOTTA STUFFED PASTA W/ CREAMY SQUASH SAUCE!

By alexafuelednaturally

RECIPE
10 ounce bag frozen spinach (optional)
Pasta shells
Fresh basil to garnish
Chili pepper flakes

Vegan ricotta:
2 tbsp olive oil
1 (14 ounces) container firm tofu
Juice of 1 lemon
1 tsp salt
4 tbsp nutritional yeast
1/2 tbsp garlic powder

Creamy squash sauce:
1 small onion, chopped
3 cloves garlic, minced
4 cups cubed butternut squash (you can use fresh or frozen to make things faster)
1/2 cup raw cashews
1 1/2 cups filtered water
2 tbsp nutritional yeast
1 1/2 tbsp tomato paste
1 tsp salt
Ground pepper to taste

Instructions:
1. Preheat oven to 375. Soak 1/2 cup cashews in hot water for at least 10 minutes.
Make the sauce! Cook the cubed butternut squash by steaming for 10 minutes or boiling until fork tender. In a pan sauté onions and garlic in 1 tbsp of oil for 4 minutes.
In a blender add the cashews (discard water) then add in 1 1/2 cups filtered water… blend on high till smooth, then add in cooked onions and garlic and cooked butternut squash. Blend till smooth then add in the remain sauce ingredients. Spread half the amount of sauce in a baking dish.

2. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.

3. In a pan add frozen spinach (or MICROWAVE frozen spinach for 2ish minutes) and season with a small pinch of salt and pepper. Cook for 2-3 minutes …Remove from pan and add to ricotta. I pulsed 3-4 times into the ricotta.

4. Once pasta shells are cooked, drain then immediately drizzle with olive oil so they don’t stick together. spoon in ricotta mixture into each pasta shell. Place in the prepared skillet with the sauce; repeat with remaining pasta shells & filling.

5. Place in oven and bake for 15 minutes.
Garnish and enjoy!

Have you tried this cozy and comforting One-Pot BROCCOLI & CHEDDAR SOUP yet? Mad…

Have you tried this cozy and comforting One-Pot BROCCOLI & CHEDDAR SOUP yet? Made with tender broccoli , carrots, and celery.  This soup is simple to make and is vegan, dairy-free and gluten-free.

By itsallgoodvegan

Recipe:

Ingredients
1 medium white onion, chopped into small pieces
4 medium carrots, peeled, and shredded with a cheese grater.
3 – 4 celery stalks, trimmed, and cut into small pieces.
2 tsp garlic powder
1/4 cup dairy-free butter
1/3 cup all-purpose flour, substitute for gluten-free flour
3 cups vegetable broth
1 cup of unsweetened dairy-free milk
3 cup dairy-free cheddar cheese
5 cups broccoli, chopped into bite size pieces
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika

Find the instruction at itsallgoodvegan

Creamy Alfredo Pasta with Balsamic Glazed Mushrooms By Recipe: Alfredo sauc…

Creamy Alfredo Pasta with Balsamic Glazed Mushrooms

By plantbased.traveler

Recipe:

Alfredo sauce:
1/2 cup raw cashews, soaked
1/2 block extra firm tofu (~7 oz)
2 tbsp nutritional yeast
1 tsp salt, garlic and onion powder each
1.5 cups pasta water
Juice of 1 lemon
1/4 cup of vegan cream cheese

Glazed Mushrooms:
1 8oz package of portobello mushrooms
1/2 tbsp olive oil (optional)
1 tbsp of balsamic glaze* or vinegar
Splash of coconut aminos

Plus:
1 package linguine or pasta of choice
Fresh parsley

Soak cashews with hot water for easier blending.
Cook pasta according to package directions and reserve ~2 cups of pasta water before draining.
Clean and slice mushrooms.
Sauté mushrooms with some olive oil until browned, turn off off the heat, and glaze them with balsamic vinegar and coconut aminos.
Blend all ingredients for the sauce until smooth.
Add sauce to your cooked pasta, and serve with the mushrooms and some fresh parsley.
Enjoy!

Tip:
Sauce will thicken as it cools. I always reserve extra pasta water to thin it out when rehearing. You can also use unsweetened plant milk.
*I prefer using balsamic glaze or cream for a subtle sweet touch. You can achieve that by adding 1/2 tsp of maple or date syrup when using regular balsamic vinegar.
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Tagliatelle with a creamy pesto sauce and sun dried tomatoes By Recipe: For…

Tagliatelle with a creamy pesto sauce and sun dried tomatoes

By beferox

Recipe:

For this creamy pasta bowl I made a spinach pesto (4 handful of baby spinach, 2 small cloves of garlic, 1 handful of nuts, a pinch of salt and some olive oil blended together in a food processor until smooth) and mixed this pesto with some store bought vegan cream cheese and a few tablespoons of pasta waterAlternatively to the cream cheese a cashew cream would also work perfectly (1 cup of cashews blended in a food processor with 3/4 cup of water until smooth)
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CHARRED BRUSSELS SPROUTS WITH ZA’ATAR AND DATE SYRUP By Recipe: Serves 4 I…

CHARRED BRUSSELS SPROUTS WITH ZA’ATAR AND DATE SYRUP

By yummyyatra

Recipe:

Serves 4
Ingredients
1 lb Brussels sprouts, washed, trimmed, and halved
3 cloves of garlic, minced
4 Tbsp olive oil for charring the Brussels sprouts + 1 Tbsp olive oil for sautéing garlic
1 Tbsp z’aatar
Salt, to taste
2 Tbsp date syrup
1/4 cup pomegranate arils

Instructions
1. Toss the Brussels sprouts with some salt and set aside

2. Heat a large cast iron skillet to medium with 4 Tbsp of olive oil and add the Brussels sprouts by arrange them cut-side down

3. Cook the Brussels sprouts without moving them, until they are charred. It takes about 7-10 minutes, but depends on the size of your skillet

4. With the help of tongs, flip them and cook them for 5-7 minutes on the other side

5. Transfer the Brussels sprouts to a bowl and set aside

6. In the same skillet, on medium heat, add 1 tsp of olive oil and sauté the garlic until fragrant and slightly brown

7. Now add the charred sprouts back to the skillet, reduce heat to the lowest setting and toss them with the garlic

8. Stir in the zaatar

9. Turn off heat and transfer to a serving bowl

10. Drizzle the date syrup and pomegranate arils just before serving
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Enjoy!
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