Sun-dried Tomato Tahini Pasta by Tag your fellow pasta-lovers for this supe…

Sun-dried Tomato Tahini Pasta

by plantbasedrd

 Tag your fellow pasta-lovers for this super satisfying recipe! Get it below 
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​Sun-dried Tomato Tahini Pasta
1 8oz box pasta
1/3 cup sun-dried tomatoes, packed in oil, diced
1/4 cup tahini
Juice of one lemon
2 tsp maple syrup
1 tsp smoked paprika
2 tbsp nutritional yeast (optional)
1 tsp smoked paprika)
1/4 tsp salt
1/2 tsp Italian seasoning
1 shallot or 1/2 small red onion, sliced
4 cloves garlic
Reserve 1 cup pasta water

Cool pasta according to package. Once cooked make sure to drain and rinse pasta but make sure to reserve 1 cup of pasta water for the sauce.

As pasta cooks add a tsp of olive oil to a pan and sauté shallot until softened then add in garlic and sauté until lightly browned and fragrant. Add shallots, garlic, tahini, sun-dried tomatoes, syrup, nutritional yeast, seasoning and lemon and mix to combine. Make sure that sun-dried tomatoes are mixed evenly and not clumping. Slowly add in pasta water and mix well. Keep adding and mixing in pasta water until desired consistency is achieved.

In empty pasta pot add in your sauce and add in your pasta and stir to coat over low heat to warm through. Then serve.
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9-minute dreamy mushroom pasta. By Recipe: Soak 1/3 cup cashews in hot wate…

9-minute dreamy mushroom pasta.

By cookingforpeanuts

Recipe:
Soak 1/3 cup cashews in hot water. (Or soak overnight.)Heat 2 teaspoons olive oil (or 1 tablespoon veggie broth) in a large sauté pan. Cook 8 ounces sliced cremini or baby Bella mushrooms for 6 to 8 minutes until golden. Add 2 tablespoons finely chopped shallots + 3 minced garlic cloves and cook for 1 minute more. Add 1 teaspoon finely chopped fresh rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper and cook for another 30 seconds. Stir in 1/2 cup vegetable broth. Remove from heat. In a small bowl, dissolve 1 tablespoon white/mellow miso in 1 tablespoon water. Set aside.Drain the cashews and blend with 3/4 cups water in a high speed blender until smooth. Return mushroom broth mixture to stove and cook over medium-high heat. Stir in the miso and blended cashews. Cook until the sauce has thickened and is warmed through, stirring constantly.Stir in desired amount of cooked pasta. Add more vegetable broth as needed.Adjust salt and black pepper to taste.
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Fajita Chickpea-Quinoa Bowl By Recipe: Veggies: slice 1 bell pepper, 2 cho…

Fajita Chickpea-Quinoa Bowl 

By janetsmunchmeals

Recipe:

Veggies: slice 1 bell pepper, 2 chopped celery stalks, 1.5 cups broccoli florets, 1/4 medium onion, 3/4 cup mushrooms. Add to large skillet with 1 teaspoon each chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper  Saute for 8 minutes over medium heat in a couple teaspoons avocado oil, stirring frequently until crisp-tender
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Cook quinoa. Can cook 1 cup dry quinoa and use leftovers for other meals during the week! 
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Spicy tahini sauce: 2 T tahini, 1/4 teaspoon each kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce, and about 2 T water (add another T water to thin if desired). 
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Roast chickpeas while veggies cook. Place 1/2 can drained, rinsed and dry chickpeas on a baking sheet and drizzle with oil of your choice. Toss, sprinkle with generous pinch of cumin, chili powder, salt. Toss again and roast at 400 degrees Fahrenheit for 15 to 20 minutes. 
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Assemble! Place quinoa in large dish with veggies, chickpeas, spicy tahini sauce. Served with arugula, sliced cherry tomatoes, mashed avocado and fresh cilantro! 
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Creamy mushroom zucchini pasta by This is super flavourful and you’ll only nee…

Creamy mushroom zucchini pasta by vegamelon  This is super flavourful and you’ll only need one pot!
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​Get the recipe
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mushroom zucchini miso pasta (serves 3)
-1 onion, diced
-3 cloves garlic, minced
-8 oz (227g) mushrooms, chopped
-2-3 medium zucchinis, sliced; or use 1 eggplant
-8 oz (227g) dry pasta
-1-1/2 cup (360mL) water
-1-1/2 cup (360mL) plant-based milk
-2 tbsp miso paste
-1/2 vegan bouillon cube, or use 1 for more saltiness
-1/4 cup nutritional yeast
-3 tbsp tahini
-lemon juice + black pepper, to taste
In a pot, fry the diced onions with some water/oil for 4-5 minutes, then add garlic and mushrooms. Once fragrant, add zucchini, pasta, water, and milk. Cover and cook on low heat for about 10 minutes, then stir in the miso, bouillon, and tahini. When pasta is cooked through, season with lemon juice & pepper and serve warm.
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Sharing this cozy and super comforting Tomato and Basil Risotto! By Recipe…

Sharing this cozy and super comforting Tomato and Basil Risotto! 

By thefoodietakesflight

Recipe is linked in her bio as well so you can tap on it.

Saucy Udon Noodles with Crispy Tofu Crumbles, Broccoli and Bok Choy By Reci…

Saucy Udon Noodles with Crispy Tofu Crumbles, Broccoli and Bok Choy

By plantbased.traveler

Recipe:

Ingredients:
1 package of udon noodles
1 small head of broccoli
1 medium bok choy

1/2 package (7 oz) of extra firm tofu, pressed
1 tbsp of avocado oil
Salt or coconut aminos to taste

Sauce:
1/2 tbsp avocado oil
1 one inch piece of ginger, grated
2-3 garlic cloves, grated
2 tbsp dark soy sauce
2 tbsp sriracha *
2 tbsp maple syrup (or other sweetener of choice)
1 cup water (I use the noodle water)

Plus:
Green part of 1 scallion, sliced

Method:
Wash broccoli and bok choy, and cut everything into bite-sized pieces. Grate garlic and ginger.
Cook noodles according to package directions, rinse and set aside.
With your hands, squeeze out all excess liquid from the tofu and crumble it.
Heat up 1 tbsp of oil, and fry tofu crumbles until browned and lightly crispy. Season with a bit of salt or coconut aminos, and set aside.
In the same pan or wok, sauté broccoli and bok choy until desired level of tenderness.
In a small saucepan, heat up 1/2 tbsp of oil and fry minced garlic and grated ginger for 1 minute, then add maple syrup, soy sauce, sriracha, and water. Bring to a boil and simmer for a few minutes.
Add noodles to broccoli and bok choy, pour sauce over it and cook everything for a couple of minutes until heated through.
Top with tofu crumbles, some sliced scallion, and enjoy! 

*Scale back to 1 tbsp sriracha or omit completely for a less spicy sauce!
The sauce will appear to be very thin at first but the noodles and veggies will soak up a lot of it!
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Romesco Pasta By Recipe: What you need: 1/2 cup slivered & blanched almonds…

Romesco Pasta

By thevegansara

Recipe:

What you need: 1/2 cup slivered & blanched almonds, 3 med red bell peppers, 4 med plum tomatoes seeded & quartered, 1 slice of 1/2 in thick bread toasted & cut in cubes, 1/4 cup chopped sun-dried tomatoes in oil,1 garlic clove smashed, 2 tbl fresh parsley, 1 tsp smoked paprika, 1/2 tsp ancho chili powder(sub chili powder), cayenne pepper (optional for heat) 1/4 cup olive oil, salt to taste.

 On stovetop, toast almonds on medium heat till golden & fragrant 3-5 min
 Broil red peppers in oven on top rack turning with tongs every 3-5 min until charred on all sides. Then place in covered bowl so they can steam 5-7 min to help remove the skin.
 Peel off red pepper skin, & remove seeds & stem
 In a food processor, add all ingredients, except oil & pulse till evenly chopped. Then process on high & slowly add oil. Blend to desired consistency. Taste & adjust seasonings. Yields 2 1/4 cups of sauce.
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Simple chickpea paasta By Recipe: Ingredients: 2 1/2 cups pasta of choice …

Simple chickpea paasta

By earthofmariaa

Recipe:

Ingredients:

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

Instructions:
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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Sticky Sesame Cauliflower & Épis seasoned vegetables . by . Recipe: ⠀ Caulif…

Sticky Sesame Cauliflower & Épis seasoned vegetables
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by veggiepeggy
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Recipe:
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Cauliflower:
•1 large head cauliflower
•3/4 cups oat flour (or regular flour)
•1/2 cup arrowroot (or corn starch)
•1/2 teaspoon sea salt
•1/2 teaspoon onion powder
•1 tsp garlic powder
•3/4 cup unsweetened non-dairy milk+ two teaspoons apple cider vinegar (mixed)
Sesame Sauce:
•1 tbsp toasted sesame oil
•1 tbsp olive oil
•4 cloves garlic, minced
•1 tsp fresh ginger grated
•¼ cup maple syrup
•⅓ cup low sodium soy sauce
•1 tbsp rice vinegar
•1 tsp chili garlic sauce (or sriracha)
•1/2 tbsp arrowroot starch
•1 tbsp cold water
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DIRECTIONS:
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1.Preheat the oven to 425F.
2.In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV. Be sure to mix until no clumps remain and it looks like batter.
3.Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.
4.Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
5.To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce(or sriracha) —then set aside
6.Add minced garlic to a sauté pan with olive oil. Sauté for until lightly golden brown.
7.Add prepared sauce into pan and let simmer over low heat.
8.In a small bowl, whisk together the arrowroot powder and cold water. Pour into the pot with the sauce.
9.Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once it thickens, remove from heat.
10.When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. Once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up.
(**optional- garnish with black or white sesame seeds).
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Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta . By Recipe: (Serves …

Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta
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By cookingforpeanuts

Recipe:

(Serves about 3) Pesto: blend on high: 1 minced garlic clove, 1 very ripe avocado, 2 tbsp fresh lemon juice, 1/4 cup pinenuts, handful basil leaves, 1 cup defrosted green peas, 1/3 cup vegan parmesan (or nutritional yeast), 1/4 cup+2 tbsp water. Salt/black pepper to taste.
Cauliflower: Preheat oven to 425F. Remove outer leaves from 1 large cauliflower. Trim stem, leaving cauliflower intact. Slice cauliflower head through middle. Slice 3/4 -inch steaks through one half. Repeat for other side. You should get 3 to 4 steaks. Rub both sides and tops of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika. Set aside. In medium bowl: mix 3/4 cups flour, 1 tbsp cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 teaspoon fine grind black pepper, 3/4 tsp salt (or to taste). Transfer to a small rimmed baking sheet/dish.Add 3/4 cup non-dairy milk to small rimmed dish. Dip both sides cauliflower steaks into milk. Use spoon to get into cracks and tops.Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks. Shake to remove excess. Pan-sear the cauliflower steaks. Heat oil (about 1/4-inch high) in non-stick skillet and cook 3 minutes each . Use tongs to sear tops.  Place steaks onto a large non-stick baking sheet (no parchment paper). Transfer the steaks to the oven and bake for 10 minutes. Remove from oven and flip. Brush both sides of steaks with some of the remaining milk as needed, until no white floured parts remain. Roast for about 10 to 15 minutes more, until cauliflower is fork tender. (Brush with more milk as needed.)Broil steaks for 2 to 3 minutes (if desired) until very browned and crispy.
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