Vegan One Pot Creamy Garlic Brussels Sprouts Pasta! . by . Recipe: Ingredi…

Vegan One Pot Creamy Garlic Brussels Sprouts Pasta!
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 by rabbitandwolves
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Recipe:
Ingredients:
1 Tablespoon Olive oil
10 Cloves Garlic, chopped
1 Pound Brussels sprouts, halved or quartered
2 Tablespoons Lemon juice, plus more to taste, divided
1/4 Cup Vegan butter
1/4 Cup All purpose flour
2 Cups Vegetable broth
2 Cups Non dairy milk
10 Ounces Spaghetti
Salt and Pepper to taste
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Instructions:
Heat the olive oil on medium high in a large pot. Add the garlic and Brussels sprouts. Saute for about 5 minutes, reducing heat as needed.
Season with a pinch of salt and pepper. Then add 1 tablespoon of lemon juice and toss to coat. Then reduce heat to medium low, cover the pot and let the Brussels sprouts cook for about 10 more minutes or until the Brussels sprouts are tender.
Remove the Brussels sprouts and garlic from the pot and put into a bowl. Set aside.
Now, in the same pot, heat the vegan butter on medium high. Once it is melted, add the flour and whisk to combine. Let it simmer for 1-2 minutes.
Then add the vegetable broth, non-dairy milk and a few pinches of salt and pepper. Whisk to combine with the butter and flour, making sure there are no lumps.
Bring the liquid to a boil, then add the spaghetti. I like to break the spaghetti in half. Stir and press the spaghetti down into the liquid.
Cover and reduce heat to medium just so the liquid is at a small bubble. Let simmer for about 8-10 minutes or until the spaghetti is done. Stir every few minutes, as the liquid starts to reduce, just continue to press the spaghetti down into the liquid as much as possible.
Once the spaghetti is done, the liquid should be a nice thick sauce. Then add the remaining 1 tablespoon of lemon juice, and another pinch of salt and pepper. Taste and adjust seasoning.
Now add the Brussels sprouts and garlic back to the pot and toss to combine everything. Heat for another 1-2 minutes. Serve with extra lemon juice and vegan Parmesan if desired.

Dumplings with a sweet & sour cabbage-mushroom filling and chili broth on top! …

 Dumplings with a sweet & sour cabbage-mushroom filling and chili broth on top!
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 by beferox
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Recipe:
For the sweet & sour dumpling filling heat 2 tbsp canola oil in a pot over low-medium heat, added 1 small onion (chopped), 3 cloves of garlic (minced), a ca. 2 cm long piece of ginger (minced), 1/2 small cabbage head (finely chopped) and let everything cook for about 3-4 minutes before add 200g chopped mushromms. Then, let everything cook for another minute and added 1 tsp salt, 1 1/2 tbsp. flour, 1 tbsp dark soy sauce, 1 tbsp apple cider vinegar and 2 tbsp brown sugar. stir everything together and after ca. 5 minutes the filling was readyThis recipe makes enough filling for ca. 26 dumplings  For the chili broth that goes on top of the steamed dumplings simply mix together 100ml vegetable broth, 1 tbsp canola oil and 1 tsp chili flakes

Creamy sun-dried tomato + hummus pasta! . by . Recipe: Cook pasta as per p…

Creamy sun-dried tomato + hummus pasta!
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 by cookingforpeanuts
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Recipe:
Cook pasta as per packet directions. Drain and reserve 2 cups pasta cooking water. Sauté 1 medium onion (sliced) in a little olive oil, about 5 minutes. Add 7 roughly chopped sun dried tomatoes (type that comes in oil) and sauté a few more minutes. Add 2 sliced garlic cloves and cook another 30 seconds. Add 1 cup hummus and 1/2 cup pasta cooking water. Stir and cook on low a few more minutes. (Optional: blend until smooth, adding more pasta water as needed. Return to saucepan.) Stir in desired amount of pasta, adding more pasta water as needed. Salt to taste. Top with red chili flakes.

Curry noodle soup . By . Recipe: Ingredients: 2 cloves garlic, minced 5 oz mu…

Curry noodle soup
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By earthofmariaa
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Recipe:
Ingredients:

2 cloves garlic, minced
5 oz mushrooms, chopped
1/2 medium zucchini, chopped
2 tbsp tomato paste
1 tsp cumin
1/2 can coconut milk
1/2 cup veggie broth
1 serving noodles of choice, cooked
1 tbsp tamari
1 tsp turmeric
2 tsp curry powder
Tofu, to serve
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Instructions:
Add the garlic and the mushrooms to a non-stick frying pan, sautéing for 2-3 minutes. Add the zucchini, tomato paste, cumin, and continue to sauté for a couple minutes more until the veggies soften. Now add the coconut milk and veggie broth, stir for 1-2 minutes, then add a serving of cooked noodles of your choice, tamari, turmeric and curry powder. Stir for a few minutes more to thicken before serving.