Bang Bang Roasted Cauliflower & Chickpeas . By . Recipe: What you need: The B…

Bang Bang Roasted Cauliflower & Chickpeas
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By thevegansara
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Recipe:

What you need: The Bang Bang Sauce: 6 tbl vegan mayo, 4 tbl sweet chili sauce, 2 tbl sriracha, juice of 1/2 lime For Roasting: 1 lb of cauliflower florets (approx 1 small head) , 1 15oz can of chickpeas drained & rinsed, 2 tbl olive oil, kosher salt & pepper
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Instructions:
 In a small bowl whisk together all of the sauce ingredients. Adjust to taste. Place in fridge
 Cut large florets into quarters, making sure pieces are equally sized. Dry chickpeas with a kitchen towel, then combine with florets in a large mixing bowl Add oil to coat, & salt/pepper.
 Spread florets & chickpeas on a large parchment lined tray (do not crowd). Roast at 400 F till golden & caramelized in some spots, 25-30 min (flip halfway through cook time)
 While veggies are roasting, warm sauce on stovetop. Bring to a boil, then simmer till sauce thickens & changes color. Turn off heat.
After veggies are finished roasting, return veggies back into large mixing bowl. Add half of the warmed sauce, while reserving the other half for serving. Mix until coated.
 Add cauli & chickpeas back to parchment lined tray. Broil on high for 2-3 min with rack at highest position.
 Serve with extra sauce & enjoy! Best eaten right out of the oven. Serves 2 -4 people.
Enjoy 

VEGAN BROCCOLI CHEDDAR SOUP! . By . RECIPE Ingredients 4 cups broccoli floret…

VEGAN BROCCOLI CHEDDAR SOUP!
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By alexafuelednaturally
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RECIPE
Ingredients
4 cups broccoli florets
1 onion, chopped
2 cups almond milk or any unsweetened plain plant milk
3 cups filtered water
1 1/2 tbsp “Not chicken” bouillon
1 cup celery,chopped
1 cup carrot, chopped
1-2 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 potato, chopped
1 cup unsweetened almond milk
1/2 cup water
1 tsp salt
1/2 tsp pepper
1/2 tbsp garlic powder
1/4 cup nutritional yeast
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Instructions :
1. Soak raw cashews in hot water for 20 minutes. (Discard water and add into cheese sauce later
2.In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes.
3.Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon. 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. Add copped potatoes and carrots to the pot and let cook for 15 minutes or until tender.
7. Once potatoes and carrots are cooked, Drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour the sauce into the pot and stir to combine. Simmer for 5 minutes and then serve hot! Enjoy!
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Extra Creamy Classic Hummus by What would you love to have with this bowl …

Extra Creamy Classic Hummus

by naturallyzuzu

 What would you love to have with this bowl of hummus?
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Ingredients
2 cans of organic chickpeas (drain one can and reserve water from the second can)
1 cup good quality tahini
Juice from one large lemon
Some Chickpea brine (aquafaba) from the can (use half first, then add more if you want creamier consistency)
3-4 cloves of garlic
1-2 tsp salt
1 tsp pepper
Blend everything in the high speed blender until smooth and creamy. Plate the hummus in a shallow bowl, decorate with chopped purple onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges, and crushed red pepper. Enjoy with warm pita bread.

Creamy Vegan Roasted Cauliflower Soup . by . Recipe: Ingredients: 1 medium he…

Creamy Vegan Roasted Cauliflower Soup
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by elavegan
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Recipe:
Ingredients:
1 medium head cauliflower about 1 1/2 to 2 pounds⠀
1 tbsp oil⠀
2 cloves garlic, minced⠀
3 cups vegetable broth (720 ml)⠀
1 cup plant-based milk (240 ml)⠀
1/3 cup soaked cashews (50 g) (*see recipe notes)⠀
One 15 oz can cannellini beans drained and rinsed⠀
Spice mix: 1 tsp onion powder 1/2 tsp paprika, 1/2 tsp sea salt (or less/more to taste), 1/2 tsp ground oregano (or thyme), black pepper to taste⠀
1 tbsp fresh lemon juice or lime juice⠀
Fresh parsley for garnish⠀
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Instructions:
Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.⠀
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).⠀
Cut the cauliflower into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.⠀
In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.⠀
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Taste the soup and adjust seasonings. If you prefer a spicy soup, add some hot pepper flakes!⠀
If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.⠀
Transfer to a pot and warm to the desired temperature.⠀
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Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!