Roast Potato, Brussels & Chickpea Salad in Ranch Dressing by Packed with so …

Roast Potato, Brussels & Chickpea Salad in Ranch Dressing

by cookingforpeanuts

Packed with so much flavour and perfect for sharing!  Get the recipe:
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Ranch Dressing: In a small bowl, make vegan buttermilk by mixing ¾ teaspoon apple cider vinegar with 1/4 cup non-dairy milk. Set aside. In a medium bowl, whisk ¾ cup vegan mayonnaise, 1 large minced clove garlic, ¼ teaspoon lemon juice, ½ teaspoon onion powder, ½ teaspoon dried dill, 1/8 teaspoon paprika, 1/8 teaspoon ground mustard seed (optional), pinch of cayenne. Mix in the vegan buttermilk and 2 tablespoons chopped fresh parsley. Potatoes: Peel 1 medium russet. Cut into 1-inch pieces. Place in saucepan with enough cold water to cover plus 1/2 tsp salt. Simmer until they just start to become tender. Drain and return to hot saucepan for 30 seconds and shake to dry out and roughen the outsides. Place potato pieces onto large lined baking sheet. Roast at 400F for 15 minutes. Remove from oven. For oil-free, toss the potatoes and keep roasting. Otherwise, add enough olive oil to coat the potatoes. Toss with the oil and roast for about 15 minutes more, or until golden brown and crispy. Remove from oven and add generous sprinkle of salt. Brussels: Cut 8 large Brussels sprouts into halves. Toss the Brussels with either olive oil, or for oil-free with a generous amount of lemon juice to coat. Add paprika, garlic powder and salt. Place on baking sheet and roast at 400F for about 20 minutes, or until charred. (Toss after 10 minutes.) Drain 1-15oz can chickpeas and dry well between paper towels. Toss with garlic powder, paprika, salt, and olive oil (optional). Bake at 400F until crispy. Mix all ingredients. Add desired amount of dressing and serve.

Sticky Sesame Cauliflower (oil-free) . By . Recipe: Cut 1 small-medium caulif…

Sticky Sesame Cauliflower (oil-free)
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By cookingforpeanuts
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Recipe:
Cut 1 small-medium cauliflower into bite-size florets, about 3 cups. In a large bowl, whisk: 3/4 cup of flour (all-purpose is best), 2 tsp garlic powder, 1/2 tsp salt. Slowly add 3/4 cup unsweetened non-dairy milk while stirring. Add cauliflower florets to the bowl and mix them into the batter to coat. Transfer the cauliflower to a lined baking sheet. Bake at 450F for about 20 minutes, or until start to turn golden. Broil for an additional 2-3 minutes to get that extra crisp. Meanwhile, make sauce. Mix: 1 large minced garlic clove, 1/4 cup apricot (or similar flavor) 100% fruit jam, 2 tbsp soy sauce or tamari. Heat sauce in a small-medium skillet and add cauliflower. Continue heating while gently mixing cauliflower until coated in sauce and warmed through, 2-3 minutes. Serve immediately. Top with toasted sesame seeds

Creamy One Pot Butternut Squash Lasagna by Recipe: Ingredients: 1/2 of a med…

Creamy One Pot Butternut Squash Lasagna

by plantbased.traveler

Recipe:
Ingredients:
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 *
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 and black pepper to taste
6 lasagna sheets
Salt and pepper to taste
Optional:
Fresh spinach and basil
Vegan mozzarella shreds, cashew parmesan
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Instructions:
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 5 more minutes.
Stir in tomato paste.
Add 4 cups of broth, cover pot with a lid, and simmer for 10 minutes or until butternut squash is fork tender.
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! 

*TVP = textured vegetable protein
It’s one of my favorite inexpensive plant-based protein sources to add to pasta sauces!

Cheesy Butternut Squash Pasta by Servings: 3 Time: 30 mins Cheesy Butternu…

Cheesy Butternut Squash Pasta

by itsallgoodvegan

Servings: 3
Time: 30 mins

Cheesy Butternut Squash Sauce:

4 cups of butternut squash, cut into small cubes
3 Tbsp + 1 tsp dairy-free butter
1 tsp salt
1 ½ cup unsweetened dairy-free milk
½ cup vegetable broth
3-4 cloves of garlic, minced
1 Tbsp fresh sage, chopped into fine pieces
1 shallot, chopped
2 cups dairy-free cheddar cheese
¼ tsp pepper
¼ tsp ground cayenne pepper, add more for a spicier pasta.
1 tsp onion powder

Pasta
16 ounces of pasta of your choice, cooked according to the back of the package.

Garnish
Breadcrumbs, gluten-free
Green Onion, chopped

Directions
Heat a large pot or dutch oven on medium-high heat. Combine 3 tablespoons of butter, salt, butternut squash, and cook until fork tender, stirring frequently.
Transfer the butternut squash to a blender and add the milk. Blend until smooth.
Add the 1 teaspoon of butter, garlic, shallot, and sage to the pot. Cook for 2-3 minutes until fragrant.
Turn the heat down to medium and combine the creamy butternut squash, vegetable broth, cheddar cheese, pepper, onion powder, and ground cayenne pepper to the pot and mix. Stir the sauce until the cheese has melted. Be careful the sauce does not burn.
Add the cooked noodles to the pot and mix. Taste pasta and add additional seasoning (salt or pepper) if needed. Divide pasta into bowls. Garnish with breadcrumbs and chopped green onion.
Leftovers will last 2-3 days in the fridge. The sauce will thicken up when cold. I recommend adding a little bit of vegetable broth to thin your sauce.