15-Minute Pasta by ⁣ Recipe: Ingredients: 1 red onion 3 cloves garlic 1 cou…

15-Minute Pasta

by lucy_and_lentils
⁣
Recipe:

Ingredients:
1 red onion
3 cloves garlic
1 courgette (zucchini)
1 small broccoli head
⁣400g tinned tomatoes
⁣large portions of pasta (to serve 2)
⁣1 tsp oregano
⁣1 tsp basil
⁣1/2 tsp sage
Large pinch salt & pepper
1 cup of pasta water (added at the end)
100g spinach
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⁣
Method:
1. Pop the pasta on to boil
2. Fry off the chopped onion for a few minutes before adding the chopped garlic, courgette and broccoli
⁣3. After a few minutes off frying add the tinned tomatoes and season with the basil, oregano and sage
⁣4. Add a cup full of the pasta water and add to the pan and keep on a high heat until the pasta is ready
⁣5. Drain the rest of the pasta, add to the pan with the tomato sauce, add the spinach, give it a stir & season generously with salt and pepper
⁣6. Top with breadcrumbs and/or vegan Parmesan if you’re feeling fancy!
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Wild Rice Soup by Recipe: you will need: -100% Wild Rice -Vegetable Stock -…

Wild Rice Soup

by gimmesomeoven

Recipe:

you will need: -100% Wild Rice
-Vegetable Stock
-Autumn Veggies: Sweet potato, carrots, celery, onion, baby bella mushrooms and garlic.
-The “Bays”: Old Bay seasoning plus bay leaf to season
-1 15oz can of coconut milk
-Kale, baby spinach or collard greens.
-Salt & Pepper

HOW TO

I have included detailed instructions below for how to make this wild rice soup recipe either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop. But here are the basics.  Cook the base of the soup: Whichever cooking method you choose, we will simmer the base soup ingredients (veggies, rice, broth, seasonings) until the rice is cooked and tender.

Make your cream sauce: Then during the last 10 minutes that the soup is cooking, prepare your cream sauce in a separate saucepan. Melt the butter, whisk in the flour, then stir in the milk and cook — stirring frequently so that the bottom does not burn — until thickened. The sauce should be very thick. (Or skip this whole step and add in a can of coconut milk instead, which is vegan and also incredibly delicious in this recipe.) Add in the cream sauce and kale: And stir to combine. Then taste and season with salt and pepper as needed. And…

Serve warm: Preferably with a nice hunk of crusty bread, or some oyster crackers, or whatever sounds good.
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Wild RIce Mushroom Soup by Comforting and creamy! Loaded with wild rice, h…

Wild RIce Mushroom Soup

by itsallgoodvegan

 Comforting and creamy! Loaded with wild rice, hearty mushrooms, and tender veggies.

Recipe:

Ingredients
1 cup of wild rice, I used a gluten-free wild rice blend.
1 container of mushrooms (8 ounces), chopped
1 medium white onion, chopped
3 medium carrots, chopped
3 stalks of celery, chopped
4 cups of veggie broth
½ cup all- purpose flour, substitute for gluten-free flour.
½ cup dairy-free butter
3 cups of dairy-free milk, I used oat milk
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
½ tsp garlic powder

Directions
Cook the wild rice according to the back of the package. Drain and set aside.
Heat a large pot on medium heat. Once warm, add the butter, onion, carrots, and celery. Cook for 5 minutes or until the onions are translucent.
Add the flour to the pot and mix covering the vegetables in flour.
Slowly add the veggie broth, salt, pepper, basil, oregano, thyme, garlic powder and stir.
Bring soup to a boil then simmer for 5 minutes on low heat stirring occasionally.
Combine the rice, mushrooms, and milk to the pot. Cook for an additional 10 minutes on low heat or until the mushrooms are fully cooked.
Divide soup into bowls and serve.
Leftovers can be kept in the refrigerator in an airtight container for 3 days.
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Crispy roasted broccoli and potatoes with tahini (miso) dressing + soy ginger bb…

Crispy roasted broccoli and potatoes with tahini (miso) dressing + soy ginger bbq chickpeas
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By cookingforpeanuts
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Recipe:
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Heat oven to 450F. Place rimmed baking sheet inside oven while it’s heating up so it gets hot. Toss 1 bag frozen broccoli straight out of the freezer with some olive oil, salt and black pepper, garlic powder. (For oil- free, you can toss with some lemon juice, garlic powder, salt, black pepper and any other desired spices.) Remove hot baking sheet from oven and spread broccoli evenly on sheet without over crowding. Bake on middle rack until starts to char, about 15 minutes. You can switch to broil for a few more minutes if you like it really charred. Add a squeeze of lemon juice before serving. Tahini miso dressing: Mix 1/3 cup tahini, 2 tsp mellow miso (optional), 1-1/2 tbsp maple syrup, 3 tbsp fresh lemon juice, 1 minced garlic clove. Add water until desired consistency. Serve with roasted broccoli and potatoes.Chickpeas: Rinse and drain 1-15oz can chickpeas. Rub between paper towels on flat surface to dry and remove skins. Transfer to bowl. Toss with 1 tbsp soy sauce or tamari, 1 tbsp olive oil (optional), 1 tsp ground ginger, 1 tsp garlic powder, salt to taste. Bake at 400F on lined baking sheet until crispy, about 15-20 minutes. Meanwhile mix sauce: whisk together: 2 tsp minced garlic, 2 tsp finely minced ginger, 1/2 cup ketchup (preferably low-sodium, low-sugar), 1/4 cup low-sodium soy sauce or tamari, 2 tbsp rice vinegar, 1 tsp sesame (or toasted sesame) oil. Whisk and add maple syrup to taste. Heat sauce until warmed through and add desired amount of sauce to the roasted chickpeas. Refrigerate remaining sauce for future use.
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Simple and delicious Buddha Bowl by Loaded with peas pasta + green pesto, …

Simple and delicious Buddha Bowl

by lea.bowls.your.mind

 Loaded with peas pasta + green pesto, roasted vegetables (mushrooms, green asparagus, broccoli, tomatoes) and 1/2 avocado.We love a simple and nourishing meal!
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Creamy Tahini Tofu by Tag someone who loves tofu! They’re made with only 8…

Creamy Tahini Tofu

by itsallgoodvegan

♥️ Tag someone who loves tofu! They’re made with only  ingredients and super easy!

Get the recipe below:

Ingredients:
2 packages or extra firm tofu, pressed. If you want to use one package that is fine. You will have extra sauce for drizzling 
¼ cup tahini
1 Tbsp sriracha (add more if you like it extra spicy)
2 tsp soy sauce or coconut amino
1 tsp agave or maple syrup
1 tsp rice wine vinegar
1 tsp garlic powder
2 Tbsp water (add 1 Tbsp to thin)
1 tsp neutral oil, I used spray oil (this is for the pan not the sauce)
​
​Directions:
Preheat your oven to 400 degrees fahrenheit (204 C).Spray a large pan with oil to help prevent sticking. You might need to use two pans since you are using two packages of tofu.Cut the pressed tofu into bite size cubes and evenly place on the prepared pan.Bake tofu for 20 minutes. Take out, flip, and bake again for an additional 20 minutes.In a medium bowl combine the additional ingredients together and whisk.Take the baked tofu out and add it to the bowl and mix.Pair the tofu with your favorite grain and veggies. I made my bowl with rice, edamame, avocado, and mushrooms.
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Green Pasta with Roasted Garlic Alfredo by This pasta is loaded with veggi…

Green Pasta with Roasted Garlic Alfredo

by plantbased.traveler

This pasta is loaded with veggies, provides plenty of plant protein and super creamy  Get the recipe below!
​
Green Pasta with Roasted Garlic Alfredo

Sauce:
1/2 a block of organic firm tofu
1/2 cup cashews
1/2 cup unsweetened oat milk
4-5 garlic cloves
1/2 tbsp olive oil
2 tbsp nutritional yeast
2 tbsp apple cider vinegar
3/4 cup pasta water
Salt to taste
Plus:
Spaghetti or pasta of choice
Zucchini noodles
Fresh baby spinach, baby kale, basil

(Makes enough sauce for 2 medium zucchini and 1/2 package of spaghetti)
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Soak cashews with some hot water.
Prepare spaghetti or pasta of choice and reserve some pasta water before draining.
Spiralize zucchini to zoodles and set aside.
Heat up olive oil and roast garlic cloves until lightly browned.
Add all ingredients for the sauce to a blender and blend until smooth.
Pour sauce to a pan or pot, bring to a simmer, then add greens, pasta and zoodles and combine.
Top with fresh basil and enjoy.
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Chili Lime Bean Salad by A delicious salad made with fire roasted corn, black …

Chili Lime Bean Salad by plantbasedrd  A delicious salad made with fire roasted corn, black beans, chickpeas, fresh lime and smoky seasonings!⁣⁣ 
​
​​Chili Lime Bean Salad
1, 15 oz can chickpeas, rinsed and drained
1, 15 oz can black beans, rinsed and drained
1 cup fire roasted corn
1/2 small red onion, finely diced
1/4 cup cilantro, minced
1 avocado, diced
Zest of one lime
Juice of 2 limes or 1/4 cup lime juice
2 tbsp olive oil (optional)
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili seasoning
1 tsp smoked paprika
1/4 tsp salt

In a medium mixing bowl, combine beans, corn, red onion, cilantro and avocado. In a separate cup or bowl combine lime zest, juice, oil, maple syrup, and seasonings. Whisk together and pour dressing over beans and gently toss together to coat. Place beans in the fridge to chill for at least an hour before serving. When ready to serve, make sure to toss again and enjoy!
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Mushroom Stroganoff with Creamy Mash by ⁣ Try out this super cozy and tasty…

Mushroom Stroganoff with Creamy Mash

by nourishingalex

⁣ Try out this super cozy and tasty bowl!  Get the recipe below:
​
Serves 2⁣⁣
Ingredients:⁣⁣
 1 red onion, finely diced⁣⁣
 2 cloves garlic, minced OR 2tsp garlic granules ⁣⁣
 250g-300g mushrooms, sliced⁣
 2 tbsp fresh chopped parsley ⁣⁣
 1 tsp smoked paprika⁣⁣
 120ml vegetable stock⁣⁣
 2 tsp nutritional yeast⁣
 1/4 tsp marmite OR 1tsp soy sauce⁣⁣
 100ml vegan cream
 cracked black pepper, to taste⁣⁣
⁣⁣
Method:⁣⁣
1. Sauté the onion in a pan using a little water or oil on a medium/high heat setting until soft and see through.⁣⁣
⁣⁣
2. Add in the mushrooms & garlic and cook for 6 mins until the mushrooms are almost soft. ⁣ ⁣⁣
⁣
3. Add smoked paprika & Parsley then cook for another 1 min until fragrant.⁣⁣
⁣⁣
4. Pour in the vegetable stock, stir in the yeast extract (marmite) or soy sauce, the nutritional yeast & the cream then let it simmer on a low heat setting for about 10 mins or until it thickens and reduces. ⁣season with crack black pepper. ⁣
⁣⁣
⁣5. Garnish with chopped fresh parsley then serve with mashed potato, pasta, rice or quinoa! Enjoy!
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Chinese 5-Spice Oyster Mushroom Stew by Who wants to try some? Get the re…

Chinese 5-Spice Oyster Mushroom Stew

by janetsmunchmeals

 Who wants to try some?  Get the recipe below!
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Recipe
3 tablespoons oil
2 onions roughly chopped
4 large carrots chopped
2 cups sliced white mushrooms
3 cups oyster mushrooms
6 cloves garlic minced
3 tablespoons flour
1 tablespoon dried parsley
2 teaspoons Chinese five-spice powder
1/2 teaspoon black pepper
1 teaspoon salt
2 cups red wine
3 to 4 cups vegetable broth
1 teaspoon garlic powder
1/4 teaspoon liquid smoke
2 tablespoons finely chopped fresh parsley
​
​Steps
In a large pot, add oil, onions, carrots, white mushrooms, and oyster mushrooms. Let cook for about 12 to 15 minutes stirring often, until lightly caramelized. And garlic and cook another minute. Add flour, stir, and cook another minute. Add the remaining ingredients besides the last cup of vegetable broth and the fresh parsley. Stir, cover, and cook at a low simmer for 30 minutes. Remove lid, stir and cook another 20 to 30 min until your desired thickness is reached. You can add the additional cup of vegetable broth if you like. Taste for seasoning and add more salt and pepper if desired. Garnish with fresh parsley. Serve with noodles, potatoes, rice, or your favorite starch.
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