Creamy One Pot Butternut Squash Lasagna by So tasty and comforting! Share t…

Creamy One Pot Butternut Squash Lasagna

by plantbased.traveler

So tasty and comforting! Share this recipe with someone who loves pasta! 

​Recipe
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 (textured vegetable protein)
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 to taste
6 lasagna sheets
Salt and pepper to taste
Optional:
Fresh spinach and basil
Vegan mozzarella shreds, cashew parmesan

​Steps
​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 about 5 more minutes.
Stir in tomato paste.
Add 4 cups of broth, cover pot with a lid, and simmer for about 10 minutes or until butternut squash pieces have softened.
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!
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Vegan Bolognese with Tahini by Creamy, comforting, and packed full of flav…

Vegan Bolognese with Tahini

by vegamelon

 Creamy, comforting, and packed full of flavour!
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 ​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)
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​ steps
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 cooked with 1 cup water, or ~8 oz vegan meatballs.
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Potato Lentil Coconut Curry by This is really simple to prepare and so coz…

Potato Lentil Coconut Curry

by plantbased.traveler

 This is really simple to prepare and so cozy! Enjoy it on its own, with some rice, homemade vegan naan or any other flatbread on the side!  Check out the recipe:

Ingredients:
1 cup red lentils, rinsed
1 large sweet potato
1 large or 2 medium white potatoes
1 large carrot
1 medium onion
4-5 garlic cloves
1 thumb piece size ginger, ~1 tbsp grated
2 tbsp curry powder
1 tbsp plus 1/2 tbsp avocado oil
5 cups water or vegetable broth
1 can coconut milk
A small bunch of fresh cilantro, chopped
Juice of 1 large lemon
Salt, pepper and chili pepper to taste

Optional:
Fresh turmeric, 1 tsp grated

Method:
Peel sweet potato, potato, carrot and onion, and cut them into similar in size small pieces. Mince garlic, and grate ginger and turmeric if using.
Heat up 1 tbsp of avocado oil in a large sauté pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. Push vegetables to the edges of your pan to create some space in the center. Add 1/2 tbsp oil to the middle, and fry garlic, ginger and curry powder for 1-2 minutes until fragrant, before mixing it with the rest.
Add rinsed lentils, water or broth and bring everything to a boil. Simmer over low heat for 20 minutes (covered), stirring occasionally.
Turn off the heat, stir in coconut milk and let curry sit for 5 minutes.
Then add chopped cilantro and fresh lemon juice and turmeric, and season to taste with salt, black pepper and a bit of chili.
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Gluten-Free Naan by Recipe: Ingredients 1 cup (140 g) gluten-free flour (*…

Gluten-Free Naan

by elavegan

Recipe:

Ingredients
1 cup (140 g) gluten-free flour (*see notes)
1/3 cup (80 g) dairy-free yogurt (*see notes)
1/4 scant cup (50 ml) warm water
1 tsp baking powder
1 tbsp olive oil or any other oil
1/4 tsp salt
2 tsp Aquafaba liquid in canned chickpeas (*see notes)
Minced garlic, oil, and fresh herbs to garnish
Instructions
Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.
Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!

Creamy lemon miso spaghetti (oil-free) by Who’d you share it with? Recipe…

Creamy lemon miso spaghetti (oil-free)

by cookingforpeanuts

 Who’d you share it with?

Recipe:

Soak 1-1/2 cups raw cashews in room temperature water overnight, or in boiling hot water for about 1 hour. Cook 1 packet spaghetti (16 ounces), reserving 1 cup pasta cooking water. Dissolve 1 tsp mellow miso in 1 tsp water. For the sauce: Blend on high until smooth: 1-1/2 cups soaked cashews, 3 tbsp fresh lemon juice, 1/2 tsp apple cider vinegar, 1 tsp lemon zest, 2 garlic cloves, 1 tsp garlic powder, 1/2 tsp onion powder, 1/3 cup nutritional yeast, 1 tsp miso dissolved 1 tsp water, 1 cup soy milk or other non-dairy milk, 1-1/2 tsp salt (or to taste). Transfer the spaghetti to a large saucepan and add desired amount of sauce. Heat on low until the sauce is warmed through, adding pasta cooking water as needed until desired consistency. Mix in 2 tbsp chopped fresh dill. Add salt and black pepper to taste.
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Roasted Cauliflower & Chickpea Shawarma Wraps . by . Veggies coated in a delic…

Roasted Cauliflower & Chickpea Shawarma Wraps
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by thevegansara
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 Veggies coated in a delicious spices and topped with a creamy tzatziki sauce! Get the recipe:
​
What you need:
​1 lb cauliflower small florets, 1 can of chickpeas drained, rinsed, & dried, 1 tsp each of cumin, garlic powder, smoked paprika, turmeric, coriander, 1/2 tsp of salt, 1/4 tsp each of cinnamon, ginger powder, black pepper, 1/8 tsp of cayenne, 1/4 cup olive oil, juice of 1/2 lemon Tzatziki Sauce: 1 cup non dairy plain yogurt, juice of 1/2 lemon, 2 garlic cloves minced, 1 tbl of fresh dill ( sub dried dill weed to taste), 1 mini cucumber grated with water squeezed out using kitchen towel, s/p to taste.
​
 In a medium bowl combine chickpeas & cauliflower.
 In a small bowl combine spices, oil, and lemon mix well
 Pour mix over veggies till everything is coated
 On a parchment lined large baking sheet, roast chickpeas & cauliflower at 425 F for 25-30 Rotating and flipping half way through
 Meanwhile, make tzatziki sauce, combine all ingredients, mix well
 Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added pickled red onions, cucumbers, pickles, hummus, & some parsley.
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Super quick & easy quesadillas! . by . What’s Inside the Quesadillas ~ BFre…

Super quick & easy quesadillas!
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 by rachel.nordhus
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What’s Inside the Quesadillas ~ BFree quinoa & chia seed wraps, smashed avocado, sautéed garlicky spinach & mushrooms, fresh spinach & vegan cheese.
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The best Spicy Mexican Tacos! . by . Recipe: * 3 tbs of olive oil or oil o…

The best Spicy Mexican Tacos!
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 by livinlaveganlife
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Recipe:
* 3 tbs of olive oil or oil of choice
* 2 cups of grinned tempeh
* 1 tsp of garlic powder
* 1 1/2 tsp of hot mexican style chili powder
* 1/2 tsp of cumin
* 1/2 tsp of liquid smoke
* Salt/pepper to taste
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Instructions:
1. Place all ingredients in a pan on medium-low heat. Cook for 7-10 minutes or until golden.
2. Serve with Avocado Basil Dip & some warm tortillas!
3. Enjoy!
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Creamy penne with spinach and leek by Recipe: Serves 2-4 Ingredients 1 lb…

Creamy penne with spinach and leek

by yummyyatra

Recipe:
Serves 2-4

Ingredients
1 lb of penne (dry weight)
1 tbsp olive oil
4 cloves of garlic, minced
1/4 tsp red pepper flakes
1/4 cup pine nuts
2 leeks, white and light green parts, trimmed and thinly sliced
Salt and fresh black pepper, to taste
1 can of full fat coconut milk
3 cups of baby spinach
1/4 tsp nutmeg
1 tbsp nutritional yeast

Instructions
* Heat the olive oil in a wide pan.
*Fry the garlic and red pepper flakes on medium heat. Let them sizzle for 30 seconds.
* Toss in the pine nuts and toast for 2 minutes
* Next, add the chopped leek, sprinkle some salt and sauté for 5-7 minutes or until light brown and soft
* Meanwhile, boil the penne in a pot of salted water. Drain the pasta 2 minutes before al-dente (check package instructions) and reserve about 1/2 cup of the pasta water.
* Add the pasta to the pan with garlic and leek and keep stirring on medium heat for a minute
* Stir in the coconut milk, salt and freshly ground pepper, nutritional yeast, ground nutmeg
* Stir in the reserved pasta water bring to a gentle simmer (add the water little at a time, as needed, until you get a creamy consistency), continue to stir until the pasta is coated well with the cream
* Add the spinach, give a final stir and turn off heat.
* Transfer to a serving bowl. Serve hot with freshly ground pepper and red pepper flakes, if you like.
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Vegan Zha Jiang Mian 素炸酱面 (Sù zhá jiàng miàn) by ⁣ Recipe: Sauce⁣ – 2 tables…

Vegan Zha Jiang Mian 素炸酱面 (Sù zhá jiàng miàn)

by woon.heng
⁣
Recipe:
Sauce⁣
– 2 tablespoons salty bean paste⁣
– 2 tablespoons of spicy black bean paste optional, if you skip this, adjust the sweet sauce accordingly⁣
– 4 tablespoons of sweet bean paste⁣
– ½ cup ShaoXing wine or water⁣
– 1 tablespoon sugar⁣
– 1 cup chopped mushrooms used mini King oyster mushrooms⁣
– 10 oz firm tofu mashed⁣
Fragrant Oil⁣
– ½ cup oil⁣
– 1 onion cut into 8 wedges⁣
– 1 leek white and green part separated, chopped⁣
Other Ingredients⁣
– Noodles of choice⁣
– Shredded cucumber and carrot⁣
⁣
Place all the pastes in a large mixing bowl and mix with ShaoXing wine until well-combined.⁣
In a large non-stick pan with about ½ cup of oil (more if needed), add in the chopped onion and green parts of the leek. Cook them over low-medium heat until they turn brown. Remove the onion, leek, and reserve the oil for cooking. ⁣
Using the same pan, cook mashed tofu until golden brown. Then, add in the mushrooms and cook until aromatic. ⁣
Stir in the sauce and turn heat to low. Cook while stirring constantly to prevent it from burning until the oil starts to separate from the mixture. Season with sugar and stir in the chopped leek (white part).⁣
To put everything together, cook noodles as directed and place them in a serving bowl. Ladle a tablespoon of sauce over (more depending on the servings) and serve with shredded cucumber and carrot. Refrigerate the remaining sauces (good for up to a week)⁣.

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