Here’s a bowl of Pasta with Chickpeas and Veggies by Really simple and ide…

Here’s a bowl of Pasta with Chickpeas and Veggies

by earthofmariaa

 Really simple and ideal for a weekday meal! Get the recipe down below 

​Chickpea veggie pasta

4 oz pasta of choice
1 clove garlic
1/2 medium onion, chopped
2 cups mushrooms, chopped
2 tbsp tamari
1/4 cup oat milk
1/2 tsp garlic salt
Large handful spinach

​ ​Steps
Cook the pasta according to packaging instructions. Meanwhile, add the garlic, onion and mushrooms to a non-stick frying pan and cook for around 5 minutes, until softened. Add the tamari, oat milk and garlic, lower the heat, and stir for a further 2-3 minutes. Drain the pasta and stir it in together with the spinach. Serve immediately.
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Mushroom Stroganoff with fluffy mashed potato by Who’d you make it with? ⁣…

Mushroom Stroganoff with fluffy mashed potato

by nourishingalex

 Who’d you make it with?
⁣
Recipe:
Serves 1-2⁣
Ingredients:⁣
– 1 red onion, finely diced⁣
– 2 cloves garlic, minced OR 2tsp garlic granules ⁣
– 300g mushrooms, sliced
– 1tsp dried parsley/2tbsp fresh chopped parsley ⁣
– 1tsp smoked paprika⁣
– 120ml vegetable stock⁣
– 1/4 tsp yeast extract (marmite) OR 1tsp soy sauce⁣
– 4tbsp alpro no added sugar plain dairy free yoghurt⁣
– cracked black pepper, to taste⁣
⁣
Method:⁣
1. Sauté the onion in a pan using a little water on a medium/high heat setting until soft and see through.⁣
2. Add in the mushrooms & garlic (add more water if needed) and cook for 6 mins until the mushrooms are almost soft. ⁣ ⁣
3. Add in the parsley, & smoked paprika cook for another 1 min until fragrant.⁣
4. Pour in the vegetable stock and let it simmer on a low heat setting for about 5mins or until it thickens. ⁣
5. Take the pan off the heat then stir in the yoghurt until creamy, season with pepper and garnish with chopped parsley. ⁣
6. Serve with mashed potato, pasta, rice or quinoa! Enjoy!
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Warming upwith a bowl of hearty pumpkin soup & crispy croutons By Recipe: I…

Warming upwith a bowl of hearty pumpkin soup & crispy croutons

By bos.kitchen

Recipe:

Ingredients:

1 small-medium size pumpkin (around 800g)
2 tbsp olive oil
1 onion, diced
thumb size piece of ginger, peeled and minced
2 garlic cloves, finely chopped
1/2 tsp chilli powder (omit if you don’t like spice)
1/2 tsp turmeric, ground
1 tsp cumin, ground
1/2 tsp salt
Freshly ground black pepper, to taste
400ml vegetable stock
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Toppings
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2 sourdough bread slices, chopped into 3cm cubes
1 tsp oregano, dried
3 tbsp olive oil
1/4 cup pumpkin seeds, toasted
3 tbsp coconut milk, full fat
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Instructions:
Preheat oven to 180•c. Place pumpkin on a baking tray&bake in the the oven for 30 mins, until a knife pierces through the skin. Remove and allow to cool for 10 mins.
Heat a large saucepan over a medium heat with the oil. Cook onion for 5 minutes, until soft. Add ginger&garlic and cook for another 2 mins.
Scoop out the flesh from the pumpkin and add to pan. Add in chilli powder, turmeric, cumin, salt and pepper and stir well.
Pour in veg stock and put the lid on, reducing to a gentle simmer for 15 mins.
Prepare croutons by adding olive oil to a skillet or frying pan over a medium heat. Add in sourdough cubes and oregano and stir often, until golden and crispy. Blend soup using a stick blender or in a food processor until smooth. Serve with crispy croutons, toasted pumpkin seeds and a drizzle of coconut milk.
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Butternut squash curry soup By the perfect recipe for autumn, loaded with b…

Butternut squash curry soup

By vegamelon

 the perfect recipe for autumn, loaded with bold flavors.

Recipe:
(serves 3-4)
-1 tablespoon neutral oil, or 1/4 cup water
-1 large onion, diced (200g)
-3 cloves garlic, minced
-1 tablespoon ginger root, minced
-3 tablespoons red curry paste (60g)
-½ teaspoon ground cinnamon
-1 teaspoon ground sage
-1 teaspoon dried thyme
-½ teaspoon paprika
-½ teaspoon cayenne, or to taste
-1 medium butternut squash, peeled and sliced into cubes (~ 640g / 4 cups)
-1 cup water (240g)
-1 ½ cups cooked white beans (~ 250g or one 14-oz can, drained)
-2 tablespoons sriracha / sweet chili sauce (30g)
-1 cup full-fat coconut milk (200g)
-to taste: salt, pepper, lemon juice
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Ingredients:
In a large pot, heat the oil over medium-high heat and add the onion. Saute for 5 minutes. Add garlic, ginger, curry paste, and spices to the pot. Once fragrant, add in butternut squash and water. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes, or until squash is tender.
Transfer everything in the pot to a blender, along with the beans, sriracha, and coconut milk. Blend until smooth and creamy. Taste and season with salt, pepper, lemon juice, plus more spices as desired. Blend again until the flavors have been incorporated, then serve warm.

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Creamy tahini pasta by Recipe: Ingredients: 2 cups pasta of choice 1 mediu…

Creamy tahini pasta

by earthofmariaa

Recipe:

Ingredients:

2 cups pasta of choice
1 medium onion, chopped
1 clove garlic, minced
1 cup mushrooms, chopped
1/2 tin coconut milk
2 tbsp nutritional yeast
1 tbsp tahini
1/2 tsp salt
1/2 tsp cumin
Juice of 1/2 lemon
3/4 cup green peas
1/4 cup vegan cheese (optional)

Instructions:
Cook the pasta according to packaging instructions. Meanwhile, sauté the onion and the garlic with water or oil in a non-stick frying pan for 2-3 minutes, until translucent. Then, add the mushrooms, and cook for a further 5 or so minutes to allow them to soften. Add the coconut milk, nutritional yeast, tahini, salt, cumin and lemon juice. Stir everything together really well and allow to thicken slightly before. Adding the green peas and the pasta. If the sauce isn’t thick enough, add cornstarch or gluten-free flour. Stir in the optional vegan cheese before serving.
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Greek Lemon Nugget Potatoes by Who’d you share it with? Recipe: Ingredie…

Greek Lemon Nugget Potatoes

by shiramcd

 Who’d you share it with?

Recipe:

Ingredients:
2 pounds yellow nugget potatoes, washed and halved
1/4 cup olive oil
half cup fresh lemon juice (bottled will also work)
half cup vegetable or mushroom broth (water will also work)
2 tablespoons dried oregano
One whole lemon sliced / halved
1 tsp salt

Instructions:
Preheat the oven to 400 degrees. To start, bring a medium / large pot of water filled 3/4 full to a boil. Add the halved nuggets once the water is boiling and cook, covered for 8 minutes. When done, drain and add to a large 9/13 inch baking pan with sides.
Add all remaining ingredients to the potatoes and stir to mix and distribute the herbs. Bake at 400 degrees (ideally on the bottom rack a the back where it’s hottest) for 1 hour and 15 minutes, stirring once or twice starting after 30 minutes. Use a wooden spoon to toss the potatoes and move the herbs around from the bottom to avoid the pan burning.
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Roasted Cauliflower & Curry Soup By Recipe: What you need: 1 large caulif…

Roasted Cauliflower & Curry Soup 

By thevegansara

Recipe:

What you need: 1 large cauliflower chopped into florets (2 lbs), 3 tbl coconut oil, 1 onion diced, 1 leek diced – using white/light greens parts , 3 tbl tomato paste, 2 cloves of garlic minced , 1 inch peeled & ginger grated, 1 tbl curry powder, 2 tsp cumin, 1/2 tsp turmeric, 6 cups veggie broth, 1 cup cooked yellow split peas (sub golden/red lentils), 1 bay leaf,juice of 1/2 lemon, 1 tsp Garam Masala Toppings: reserved roasted cauliflower, fresh herbs such as basil, chives & zoodles (spiralized zucchini) optional.
What you do:
 In a large bowl add 1 tbl of melted oil to cauli florets season with salt & pepper, place on parchment lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized
 In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min
Mix in tomato paste,garlic, ginger, & the rest of seasonings for 1 min until you can smell spices
Add Broth, lentils, cauliflower ( reserving 1 cup for soup topping ) bay leaf and bring to a boil then simmer 15-20 min
 Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy!
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Spicy Udon Noodle Stir fry by Packed full of flavour, spice, and so easy …

Spicy Udon Noodle Stir fry

by plantbased.traveler

  Packed full of flavour, spice, and so easy to put together! 
​
​Spicy Udon Noodles with Homemade Chili Paste
Chili Paste
1/2 cup avocado oil
1/2 small carrot, chopped
1/2 small onion, chopped
5 garlic cloves
1 fresh chili, chopped
2 tbsp chili flakes or chopped dried chili *
3 tbsp dark soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar

Plus:
Udon noodles
Vegetables of choice
__________________________
Steps
Heat up oil and fry chopped carrot, onion and garlic cloves until lightly browned.
Add chilis and cook for another 30 seconds to 1 minute.
Turn off the heat and stir in soy sauce, vinegar and sugar.
Let mixture cool down, then add to a blender and blend for 60 seconds.
Refrigerate in a glass jar.

For the udon noodles simply cook them according to package directions, rinse and set aside.
Stir fry vegetable of choice. I used carrot, zucchini, mushroom (I like to season them with coconut aminos), shelled edamame and scallions.
Add udon noodles to the wok and as much or as little (you can add a splash of water if the noodles are too dry) chili paste as you like and enjoy! 

* This chili paste is quite spicy though, so scale back on the chili if you want less heat!
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Butternut Squash Stuffed Shells by A perfect comforting bowl of pasta, tha…

Butternut Squash Stuffed Shells

by itsallgoodvegan

 A perfect comforting bowl of pasta, that’s packed full of flavour!

Check out the recipe:

​​Ingredients​
8 ounces jumbo pasta shells
14 ounce container tofu, drained and patted dry
½ small lemon, seeded and juiced
¼ cup unsweetened dairy-free milk
¼ cup nutritional yeast
1 tsp dried thyme
1 tsp dried oregano
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 ½ cup fresh spinach, chopped thinly

Toppings
1 cup dairy-free mozzarella cheese
1 tsp crushed red pepper
12 fried sage leaves

Directions
Preheat the oven to 400 degrees Fahrenheit (204 C).
Place the cubed squash on a baking pan evenly. Drizzle the squash with oil and sprinkle with salt and pepper. Bake for 25-30 or until the squash is fork tender.
Transfer the squash to a high powered blender and add the milk, thyme, oregano, and crushed red pepper. Blend until the sauce is smooth and creamy. Taste sauce and add additional seasoning if needed.
Bring a large pot of salted water to boil. Cook according to the back of the package. Drain water, and set aside.
In a large bowl crumble the tofu with a spoon or your hands breaking into small pieces. Add the milk, lemon juice, nutritional yeast, spinach, dried thyme, dried oregano, garlic powder, salt, pepper, and mix.
Coat the 9 x 13 inch baking dish with the butternut squash sauce.
Assemble pasta shells by filling each shell with the tofu ricotta mixture, around 1-2 tablespoons. Place the stuffed shells facing up in the baking dish.
Sprinkle shells with vegan mozzarella cheese and bake for 10-15 minutes or until hot and bubbly. Top with crushed red pepper and fried sage.
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