Cauliflower soup with fennel By Recipe: Soup ingredients: For the roasted c…

Cauliflower soup with fennel

By sculptedkitchen

Recipe:

Soup ingredients:
For the roasted cauliflower:
1 head of cauliflower, cut into small florets.
1 tsp of smoked paprika
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of salt.

Method:
Preheat the oven to 350F.
Prepare a baking tray.
Place all your spices into a medium bowl.
Working in small batches, toss your florets in the medium bowl placing the spiced cauliflower on the tray and doing the remainder.
Bake for 20 min & leave aside.

Soup:
1 fennel
1 bunch of celery (small)
1 medium yellow or white onion
1 tsp of cilantro/coriander paste
Juice from 1 lemon
1 cube of vegetable bouillon
1 L of vegetable stock
1 tsp of cumin powder
2 tsp of onion powder
1 heaping tablespoon roasted garlic paste
1 tsp of smoked paprika
1 tsp of salt
2 Bay leaves
1 tsp of dried parsley
1 tsp of dried thyme
2 tsp of miso paste
3 T of arrow root or tapioca powder

Method:
Dice up your fennel (only the bulb part, not the stems), celery and onion and sautee them in a medium pot.
Add in your spices and let it become fragrant.
Add in your lemon and vegetable stock and bring it to a boil. Bring it to a simmer and cover.
Let it cook for 15 mins or until the vegetables are soft. Add in your roasted cauliflower. Reserve 1/2 cup for garnishing.
Transfer to a blender and blend on high for 1 minute. Taste to check flavours.

Optional add ons: spicy chickpeas, sautéed mushrooms and herb garnishes.
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VEGAN BROCCOLI CHEDDAR SOUP! By Recipe: Ingredients: 4 cups broccoli flore…

VEGAN BROCCOLI CHEDDAR SOUP!

By alexafuelednaturally

Recipe:

Ingredients:
4 cups broccoli florets
1 yellow onion, chopped
2 cups any unsweetened plain plant milk (or homemade cashew milk (1 cup cashews; pre soaked in hot water for 10 mins + 2 cups filtered water blended till smooth)
2 tsp “vegetarian chicken” bouillon
1 cup celery,chopped
1 cup carrot, chopped
2 golden potatoes, chopped
1/2 tsp black pepper
-“CHEDDAR CHEESE SAUCE”-
Juice of 1 lemon
1/2 cup raw cashews (soaked for 20 minutes in hot water)
1 cup carrot, chopped
1 cup golden potato, chopped
1 cup unsweetened almond milk (or water)
1/2 cup water
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
3 tbsp nutritional yeast
Instructions:
1. Soak raw cashews in hot water for 20 minutes. (Discard water once you’re ready to make cheese sauce )
2.In a skillet over medium-high heat add 1 tsp oil then saute onion for a few minutes.
3. If you want to make cashew milk *which I recommend ; combine 1 cup pre soaked cashews and 2 cups water in a blender and blend till smooth.
Pour cashew milk (or store bought non dairy milk) directly to the onion mixture, then two cups of filtered water and 2 tsp “not chicken” bouillon (or veg broth!) . Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add potatoes and carrots cook for 10 minutes then add broccoli and celery; simmer until all the vegetables are tender, about 15 minutes.
6. Meanwhile make “cheddar sauce”. In a large pot bring 4 cups of water to a boil (or steam). Add copped potatoes & carrots to the pot and let cook for 15 minutes or until tender.
7. Once potatoes & carrots are cooked, Drain the potatoes and carrots (discard the water) & place all your cheddar sauce ingredients into a blender and blend until smooth. Pour the sauce into the pot & stir to combine. Simmer for 10 mins or until all veg is cooked! Taste & add salt & pepper to your liking !
8. Lastly like to use a hand blender to blend up the soup a bit. Makes it a bit thicker ! Or you can simply add a few spoonfuls to a blender, blend &add back into soup.
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Sticky Sesame Cauliflower & Épis seasoned vegetables by Recipe:⠀ Cauliflowe…

Sticky Sesame Cauliflower & Épis seasoned vegetables

by veggiepeggy

Recipe:⠀
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
⠀
DIRECTIONS:
⠀
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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Salt & Vinegar Roast Hasselback Potatoes! Crispy crunchy ridges and fluffy inte…

Salt & Vinegar Roast Hasselback Potatoes!  Crispy crunchy ridges and fluffy interior with vinegar notes – these are to die for.

By laurafordnutrition

Ingredients
1.5 kg (~3 lbs) potatoes, peeled
2 cups white vinegar / any vinegar you like
2 cups water
olive oil or 50g vegan butter
1/4 cup roasted onion flavored olive oil*
5 sprigs thyme
1/4 tsp salt & pepper *you can make your own onion infused evoo or improvise with plain olive oil + onion powder
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Directions
1. Slice the potatoes into even sized rounds about 1-2cm thick. Try to keep the width similar to prevent any burning whilst they are baking.
2. Place the potatoes in a pot and add the ¼ tsp salt, vinegar and water. Let the potatoes sit in the vinegared water for 1 hour. After an hour, place the pot on the stove and cook the potatoes in the vinegared water for 10-12 minutes until the potatoes have just started to soften and are cooked.
3. Once the potatoes are cooked, drain the water and allow the potatoes to cool slightly until they’re able to be handled and hasselbacked.
4. Preheat the oven to 200◦C (400◦F) while you prepare the potatoes.
5. To hasselback the potatoes, place the potato with the flat side down on a board and make even cuts along the potato. I like to make about 10-15 cuts per potato. Ensure each cut goes at least halfway through the potato so you get lots of crispy edged exposure. However, don’t cut all the way through as you want the slices to all stay together on the potato.
6. Place the vegan butter or olive oil and roasted onion olive oil on a large baking tray and place in the oven until the butter has melted. Rub the hasselbacked side of the potato into the oil so the oil gets into all the cuts. Flip over so that cuts are facing up and each potato is touching the tray but with enough space in between so they are not sitting on top of each other.
7. Cook for 25-30 minutes. After this time, the bottoms should be golden, if not cook further until golden brown. Flip and cook for a further 10-55 minutes so that all sides are golden brown.
8. Enjoy!

Baked Sweet Potatoes loaded with tandoori spiced chickpeas By Ingredients⠀ C…

Baked Sweet Potatoes loaded with tandoori spiced chickpeas

By cookingforpeanuts

Ingredients⠀
Chickpeas⠀
Drain and rinse 1-1.5oz can chickpeas. Rub chickpeas with generous amount of tandoori masala seasoning, or substitute with other spices/herbs like smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, turmeric and make your own combo. Add salt to taste. Roast at 400F until crispy (about 20 minutes). Use fork to remove a little of the center of 3 baked sweet potatoes (sliced open) and load with chickpeas. .⠀
Easy guacamole⠀
Mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste. Add dollop of guacamole to top of chickpeas and add a drizzle of tahini and red chili flakes. Enjoy!
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Sun-dried Tomato Tahini Pasta by 1 8oz box pasta (I used chickpea pasta) 1/…

Sun-dried Tomato Tahini Pasta

by plantbasedrd

1 8oz box pasta (I used chickpea 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 sazón (or an extra 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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Vegan Butternut Cacio e Pepe “Cheese & Pepper” Ravioli by What you need: F…

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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Crispy tofu, delicious saucy noodles, and coconut amino garlicky broccolini/broc…

Crispy tofu, delicious saucy noodles, and coconut amino garlicky broccolini/broccoli

by cookingforpeanuts

1. Press 1-14oz block extra-firm tofu. Cut the tofu into thin triangles.

2. Mix 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1/4 teaspoon salt.

3. Transfer the tofu to a reusable container.

4. OPTIONAL: Add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch.

5. Add the cornstarch mixture and toss the tofu until evenly coated.

6. Transfer tofu to a large non-stick sheet. Bake at 400F until just crispy, about 15 minutes, flipping halfway.

7. Or spray with cooking oil and air fry. Or pan fry.

Noodles:

1. In a small bowl, mix 1 tbsp dark soy sauce, 1 tbsp tamari, 1-1/2 teaspoons maple syrup, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce, and 1/2 teaspoon sriracha. Set aside.

2. Cook 5 ounces noodles as per packet directions. While the noodles are cooking, gently separate them using a fork. Strain.

3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Sauté 4 cloves garlic, 2 green onions, 1/2 cup small broccoli florets for 1 minute. Add a splash of water and cover. Let steam for 30 seconds or until florets are just tender. Add a splash of coconut aminos snd let sizzle.

4. Add the noodles and sauce and cook for about 3 minutes more, or until the sauce has thickened and the noodles are fully coated and warmed through. Stir constantly using tongs to toss the noodles.
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Pasta, mushrooms and a creamy sauce is a combo you just can’t go wrong with for …

Pasta, mushrooms and a creamy sauce is a combo you just can’t go wrong with for a comforting dinner.

By earthofmariaa

Recipe:
Creamy mushroom pasta (makes 2 servings)
10oz pasta of choice
1 medium red onion, chopped
2 cloves garlic, minced
7oz mushrooms, chopped
2 tsp ginger paste
1/2 can coconut milk
1/4 cup oat milk or any other plant based milk
2 tbsp tamari
1 tsp cumin
1 tbsp gluten-free flour
Cook the pasta according to packaging instructions. Meanwhile, sauté the onion, garlic and ginger paste for 3-4 minutes. Add the mushrooms and sauté for 2-3 minutes more until they start to soften. Pour in the coconut milk and oat milk together with the tamari and cumin, stirring briefly over a medium heat to warm up. Drain and rinse the pasta, transferring to the frying pan with the gluten-free flour. Stir for a minute or two until the sauce thickens before serving.
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12 Minute Mushroom Spaghetti Carbonara Pasta by Who’d you share it with? …

12 Minute Mushroom Spaghetti Carbonara Pasta

by theplantifulchef

 Who’d you share it with?

What you need;
160-200g gf pasta depending how hungry you are (serves 2)
150g mushrooms (i used baby chestnuts any will do)
2 garlic cloves
1 shallot or small white onion
1-2tsp nutritional yeast
1/2cup dairy free cream
1/2cup veggie stock
2 large handfuls of spinach

First off get everything prepared, garlic, onion and mushrooms chopped ready you can replace this with garlic and onion powder if your really short on time. Get your pasta on to boil and have a pan heating for the sauce with a little spray of oil (optional). Fry off onion, garlic and mushrooms for 5 minutes over medium heat. I reserved some of the fried mushrooms for sprinkling on top (optional) At the 5 minute mark add in cream, stock and nutritional yeast. Bubble until it thickens, reduce heat. Once pasta is ready add into sauce and coat, add in spinach and stir in the sauce until it wilts. Its now ready to serve and enjoy.