Vegan bolognese pasta with tahini by Served with cherry tomatoes and steame…

Vegan bolognese pasta with tahini

by vegamelon

Served with cherry tomatoes and steamed brussels sprouts.

Vegan bolognese with tahini (serves 3)
-8 oz dry pasta
-1 large onion, diced (200g)
-3 cloves garlic, minced
-1/2 to 1 tsp each, to taste: dried oregano, dried basil, dried thyme, ground sage, red pepper flakes, sea salt, black pepper
-2 large carrots, minced (200g)
-3 large stalks celery, minced (200g)
-1 block tempeh, crumbled* (225g)
-3 large ripe tomatoes, crushed (600g)
-3 tbsp nutritional yeast (20g)
-3 tbsp tahini (48g)
In a skillet, heat some oil and saute the onion for 5 minutes. Stir in garlic, spices, carrots, and celery, and tempeh. Once the mixture is fragrant, add in tomatoes and bring to a boil. Cover the skillet and simmer on low heat for 15 minutes, stirring occasionally. Meanwhile, cook the pasta according to package directions; drain and set aside. Once the sauce mixture has thickened, stir in nutritional yeast and tahini, then season with more spices as desired. Serve with cooked pasta and enjoy!
*Instead of tempeh, you may also use 1 block extra firm tofu, or 1 cup dry TVP (textured vegetable protein) cooked with 1 cup water, or ~8 oz vegan meatballs.
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Rigatoni Alfredo with Green Vegetables By Recipe: Sauce: 1/2 cup dry navy …

Rigatoni Alfredo with Green Vegetables

By plantbased.traveler

Recipe:
Sauce:
1/2 cup dry navy beans or about 1.5 cup cooked beans or ~ 1 can, rinsed
1/2 cup of cashews
1 cup unsweetened plant milk *
2 tbsp nutritional yeast
2 tbsp apple cider vinegar
1/2 tbsp onion and garlic powder each
1/2 tbsp dried basil
1 tsp of sea salt (or to taste)
1-2 cups of pasta water

Optional:
1 tbsp white miso paste

Plus:
1 small head of broccoli or ~ 2 cups frozen broccoli florets
1/2 cup peas (frozen)
1 cup chopped frozen spinach or 2 cups fresh
1 1lbs bag pasta of choice
(Makes 4 servings)
Top with:
Fresh basil
Freshly ground black pepper

*I like using creamy oat or soy milk
_________________________________

If you’re using dried beans like I am, just rinse the beans and add them to a pressure cooker along with the cashews and filtered water and cook everything on manual setting for 30 minutes. No soaking needed.
If you’re using canned or previously cooked beans, rinse them well and add them to a blender with the remaining sauce ingredients. Quick soak cashews with hot water for about 15 prior to blending.
Cook pasta of choice according to package directions and add broccoli florets to the pot a few minutes before pasta is al dente. At the very end add peas and spinach.
Drain and make sure to reserve 1 to 2 cups of pasta water for the sauce. For a thinner sauce use up to 2 cups, for a thicker sauce use less water.
Mix together hot pasta, broccoli, peas, spinach with the creamy sauce, top with some fresh basil and enjoy! 
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Chestnut mushrooms sticky rice bowl by This bowl is so incredibly comforti…

Chestnut mushrooms sticky rice bowl

by woon.heng

 This bowl is so incredibly comforting and satisfying! Get the recipe:
​
Recipe:
Recipe (yields 4-5 servings)⁣⁣⁣
Ingredients:⁣⁣⁣
– 2 cups of glutinous rice (rinse until water turns clear, and soak overnight or up to 4 hours, then drain well)⁣⁣⁣
– 1/2 cup roasted chestnut⁣⁣⁣
– 1/4 cup sliced Chinese/Shiitake mushrooms⁣⁣⁣
– 7-8 small shallots (~100g), finely sliced⁣⁣⁣
– 2 teaspoons sesame oil⁣⁣⁣
– oil, salt to taste⁣⁣⁣
– chopped scallion & fried shallots⁣⁣⁣
– water⁣⁣⁣
⁣⁣Sauce: 3 tablespoons soy sauce, 2 tablespoons Chinese cooking wine/vegetable broth, 1/2 tablespoon stir fry sauce, 1 teaspoon thick dark soy sauce for color (optional), 1-1.5 teaspoon salt, 1/2 teaspoon white pepper⁣⁣ (use gluten-free sauces if needed)⁣
⁣⁣⁣
1. In a heated non-stick pan with 3 teaspoons of oil, sauté shallots until fragrant, then add mushrooms and continue to sauté until aromatic.⁣
2. Add the sauce and continue to cook until well combined & drizzle the mixture with sesame oil. Turn off the heat and set aside. ⁣
3. Place drained glutinous rice in a heat safe proof bowl and add 1 cup + 1/3 cup water. Then, top rice with the mushrooms mixture and chestnut.⁣
4. Steam rice over high heat for 30-35 minutes. Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season to your preference. Then, steam for another 20-25 minutes. (Be sure you have enough water for steaming). Note: some brands have a softer rice texture, in that case, please adjust the cooking time. ⁣
5. Turn off the heat and let it cool off, top with fried shallots and chopped scallions before serving. I paired it with some sautéd bok choy.⁣⁣⁣

Vegan Mushroom Soup By Recipe: Ingredients: Mushroom Soup 50 g dried mushro…

Vegan Mushroom Soup

By byanjushka

Recipe:

Ingredients:
Mushroom Soup
50 g dried mushrooms
2 tbsp oil
2 garlic cloves chopped
1 onion chopped
500 g mushrooms chopped
500 ml vegetable stock
250 ml soy cuisine or coconut milk
salt and pepper
To serve:
250 g noodles
250 g mushrooms sliced
fresh parsley

Instructions:
Rinse the dried mushrooms with cold water and soak in 500ml warm water for about 30 minutes. Then pour over a sieve and collect the broth.

Heat the oil in a large saucepan. Add the garlic and onion and fry for 2-3 minutes until the onion is translucent. Then add the mushrooms and soaked mushrooms, stir and fry for about 5-8 minutes.

Pour the vegetable stock and the collected mushroom stock into the pot, bring to the boil and simmer gently for about 10-15 minutes.

Then carefully puree with a hand blender or in a blender until creamy. Return to the saucepan, stir in Soy Cuisine and season with salt and plenty of pepper.

Cook the pasta according to the instructions on the packet. Fry the mushrooms in a pan with a little oil and season with salt and pepper.

Put the warm noodles in a soup bowl, add the mushroom soup and add the fried mushrooms to the soup. Serve with fresh parsley.
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Creamy Vegan Mushroom Wild Rice Soup by Here’s a cozy and perfectly hearty…

Creamy Vegan Mushroom Wild Rice Soup

by crumbs.and.caramel

 Here’s a cozy and perfectly hearty recipe to make for the cold, winter days. Check out the recipe below and save it for your next meal prep!

​Ingredients
7 tbsp extra-virgin olive oil, divided
14 oz mushrooms*, sliced (approximately 6 cups sliced)
2 tbsp balsamic vinegar
1 brown onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary, chopped
1/4 tsp powdered/ground sage
1/2 cup white wine (may use vegan broth instead)
1/3 cup all-purpose flour (or 1:1 all-purpose gluten-free flour blend)
5 cups vegan soup stock/broth (or 5 cups water + 2 beef-style vegan bouillon cubes)
1 1/2 cups vegan unsweetened milk (soy or oat)
2 celery stalks, sliced (~ 2/3 cup)
2 carrots, diced or cut into half-moons (~1 cup)
1 cup wild rice blend
7 oz chopped kale ~3 cups/1 bunch
salt and pepper to taste

​Steps
In a heavy bottomed pot or 3-5 quart Dutch oven, heat 2 tbsp (30 mL) of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots. Add the balsamic vinegar, cooking for another few minutes or until the moisture has mostly evaporated and the mushrooms are glazed. Place the mushrooms on a plate for later.
Reduce the heat to medium, and add the remaining 5 tbsp (75 mL) of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add the garlic, thyme, oregano, rosemary and sage, cooking for 30 seconds. Deglaze with the wine (or equal amount of broth), cooking until most of the moisture is cooked off. Sprinkle in the flour, stirring frequently for 2 minutes. Pour in 2 cups (500 mL) of broth, whisking constantly to prevent flour lumps from forming, until the mixture thickens. Add the rest of the broth, dairy-free milk, celery, carrots, and rice and bring to a simmer. Cover and cook for as long as directed on the rice package – this will vary depending on the blend you’re using. At the end of cooking, add the kale. Cook for 2-3 minutes until the kale is bright and softened. Stir the mushrooms back into the pot. Add salt and pepper to taste. Serve immediately.

Gnocchi in Creamy Saffron and Grilled Pepper Sauce! Everything is topped with Pi…

Gnocchi in Creamy Saffron and Grilled Pepper Sauce! Everything is topped with Pistachios, Aleppo Pepper, and Parsley. 

Recipe by legallyplantbased

RECIPE (3-4 servings)
Ingredients:
500 g gnocchi
200 ml oat based cooking cream, room tempered
0,25 g / 1/8 tsp ground saffron threads
1 clove of garlic
2 roasted red peppers (jarred)
1 small zucchini, sliced
1 tbsp olive oil
1/2 tsp Aleppo pepper (or chili flakes) + more to top with
1 tbsp nutritioal yeast
salt to taste
2 tbsp pistachios, roughly chopped
small bunch parsley

METHOD:
– mix saffron with the cooking cream in a small bowl and set aside for ~20 minutes.
– heat olive oil in a pan and add the whole garlic clove and the zucchini, fry on medium heat until they have browned a little.
– mix roasted peppers to a smooth puré in blender and add to the pan along with the saffron oat cream mixture, nutritional yeast, Aleppo pepper and salt. Mix well and let simmer on low heat for ~5 minutes.
– cook gnocchi in lots of salted boiling water for 1-2 minutes or until they float to the top. Reserve 100 ml of the cooking water.
– Add gnocchi to the pan and mix well with the sauce for 30 seconds then remove from heat, add some some the cooking water if the sauce is to thick.
– Top gnocchi with fresh parsley, pistachios & Aleppo pepper before serving.
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Jamaican-Inspired Vegan Bowl! Including tomato-stewed chickpeas, cauliflower ste…

Jamaican-Inspired Vegan Bowl! Including tomato-stewed chickpeas, cauliflower steaks, crispy plantains, roasted potatoes, peanuts, avocado and quinoa. 

By upbeetanisha

Spice mix: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp cayenne, 1/2 tsp paprika, 1 tsp garlic powder, 1/4 tsp ground cumin, 1/4 tsp black pepper, salt to taste 
 
Chickpeas (would highly recommend doubling; this was only enough for one bowl): 1/4 red onion (chopped), 1/2 cup canned chickpeas, 1/2 cup tomato paste, 1 garlic clove, 1/2 tsp grated ginger, 2 tsp spice mix, 1 tbsp kitehillfoods yogurt or yogurt of choice 
Heat olive oil in a pan over medium heat. Add onions, cook for 1 min. Add ginger and garlic, cook for 1 min. Add chickpeas and spice mix, combine for 30 seconds. Add tomato paste and yogurt, cook for a few minutes, and you’re done. 
 
Cauliflower: Slice 1/2-inch thick slices of cauliflower. Brush with olive oil and sprinkle a tsp of the spice mix on both sides. Roast for 20 min at 400 F, flipping half way. 
 
Plantains: Air fried with a bit of coconut oil for 15 min at 375 F, but you can also oven bake for longer or fry on the stove.
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Creamy Tuscan Wild Mushroom Soup By Recipe: INGREDIENTS 4 cloves garlic m…

Creamy Tuscan Wild Mushroom Soup

By lucy_and_lentils

Recipe:

INGREDIENTS

4 cloves garlic minced
1 white onion finely diced
1 orange pepper chopped into large bite size pieces
2 tbsp Pure Dairy Free Sunflower Spread
5-6 sun dried tomatoes chopped into small chunks
200 g mixed mushrooms chopped
400 ml veg stock made with boiling water and 1/2 stock cube
200 ml plant based cream can also use oat based creme fraiche
Herbs:
1 tbsp smoked paprika
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
Large pinch salt & pepper
1 tbsp cornflour to thicken, optional

INSTRUCTIONS
Method:
Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes.
Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes.
Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down.
Add the cream and stir together, taste test adding more seasoning / herbs if needed
Serve with a slice of crusty bread & a generous slather of vegan butter.
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Check out this skillet full of Burst Cherry Tomato + Basil Pasta by It’s a…

Check out this skillet full of Burst Cherry Tomato + Basil Pasta

by earthlyprovisions

 It’s a comforting pasta recipe that requires only 8 ingredients and 30 minutes to make! Get the recipe:
​
​Ingredients
​8 oz Pasta of Choice
1 Tbsp Olive Oil
2 Large Cloves Garlic, minced
1 1/2 Pounds Cherry or Grape Tomatoes
1 Tbsp Nutritional Yeast
1/2 tsp Salt
Black Pepper
1/4 Cup Thinly Sliced Basil

​INSTRUCTIONS
Cook pasta according to package directions.
Meanwhile, heat a large skillet over medium heat. Add olive oil and garlic. Sautee garlic until fragrant, about 1 minute.
Add tomatoes to the pan and toss to coat in olive oil. Reduce heat to medium low and cover. Cook, stirring occasionally for 7-8 minutes or until the tomatoes have started bursting and releasing their liquid.
Once the tomatoes have started bursting, remove the lid and using the back of a wooden spoon or a potato masher, mash the remaining un-burst tomatoes. Season with salt and pepper.
Simmer until the sauce has thickened slightly- about 8 minutes longer. Add nutritional yeast and basil. Stir to combine.
Add pasta to the pan and toss everything together. Remove from heat and serve.
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Latin Style Lentil Soup by A heart bowl that’s packed full of flavour and …

Latin Style Lentil Soup

by plantbasedrd

 A heart bowl that’s packed full of flavour and vegetables!

Latin Style Lentil Soup
1/2 yellow onion, diced
2 medium carrots, sliced into coins
3 stalks celery, diced
2 red potatoes, cubed
6 cloves garlic, minced
1 inch ginger, grated
1 15oz can fire roasted tomatoes
1 tsp sazón
1/2 tsp adobo seasoning
1 cup green lentils
1/3 cup red lentils
6 cups vegetable broth
4 sprigs thyme
1 tsp dry oregano
1 bay leaf

Steps
​In a large pot over medium heat, add 2 tsp olive oil, onions, carrots and celery. Sauté until onions are softened. Add in potatoes and again stir to combine. Stir in garlic and ginger, and continue to sauté until fragrant. Add in tomatoes, adobo and sazón and stir well. Add in remaining ingredients, stir and raise up heat to bring to a boil. Once at a boil, reduce to a simmer and cover with a lid. Continue to simmer lentils for another 30 minutes or until lentils are fully cooked. Remove sprigs and bay leaves then serve.
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