The most delicious dressing with roasted chickpeas, cucumbers and kale! by …

 The most delicious dressing with roasted chickpeas, cucumbers and kale!

 by cookingforpeanuts
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Recipe:
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Recipe dressing: In a medium bowl, mix well: 1 tbsp stoneground or Dijon mustard, 1/2 cup vegan mayonnaise, 2 tbsp nutritional yeast, 1 tsp minced garlic, 2 tbsp fresh lemon juice, 1 tbsp low-sodium soy sauce or tamari, 1 to 2 tsp maple syrup (to taste for sweetness), 1-1/2 tsp apple cider vinegar, 1 tbsp extra-virgin olive oil. Salt and black pepper to taste. 
Chickpeas: Rinse and drain 1-15oz can chickpeas. Rub between paper towels on flat surface to dry. Transfer to medium bowl. Toss with 1 tsp garlic powder, olive oil to coat (optional), salt to taste. Bake at 400F on lined baking sheet until crispy, about 15-20 minutes.Massage desired amount of kale with dressing. Add roasted chickpeas. Add other veggies as desired (roasted or raw) and add desired amount of dressing. Refrigerate any remaining dressing in air-tight container for up to 3 days.

Spaghetti with a tofu sauce by If you’ve never tried using tofu for a sauc…

Spaghetti with a tofu sauce

by earthofmariaa

 If you’ve never tried using tofu for a sauce before, you need to give it a go! Check out the recipe:

 Spaghetti with a tofu sauce
8 oz spaghetti
1 10-oz block extra firm tofu
1 medium red onion
1 cup plant based milk
1 tbsp apple cider vinegar
2 cloves garlic
1 tbsp nutritional yeast
1 tbsp cornstarch
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 Cook the spaghetti according to packaging instructions. Meanwhile, add the tofu, onion, plant based milk, apple cider vinegar, garlic, nutritional yeast and cornstarch to a blender and blend until smooth. When the spaghetti is almost done, pour the sauce into a pan over a medium heat. Drain the spaghetti and transfer it to the pan with the sauce, and mix until the sauce thickens.

Miso Sesame Noodle Bowl by Tag someone who loves noodles! Get the recipe: …

Miso Sesame Noodle Bowl

by itsallgoodvegan

 Tag someone who loves noodles! Get the recipe:
Recipe
3 Tbsp soy sauce or tamari
1 Tbsp red miso paste
1 tsp sriracha add more a spicy sauce
1 tsp garlic powder
2-3 Tbsp vegetable stock, substitute for water
1 tsp cornstarch

Miso Sesame Noodles
1 tsp sesame oil, substitute for water
1 package (8 ounces) white mushroom, chopped
1 cup of chickpeas, drained and rinsed
8 ounces of angel hair noodles, cooked according to the back of the package

Garnishes
Black or white sesame seeds
Crushed red pepper
green onion, chopped

In a medium bowl combine all of the sauce ingredients together and whisk.Heat a large pan or wok over medium heat. Once hot, add the oil and mushrooms. Saute for 3-5 minutes, or until the mushrooms let out their juices, stirring frequently. Add the chickpeas to the pan and cook for 2 minutes. Combine the cooked noodles and sauce and mix well ( for a couple of mins). Immediately take the pan off the heat and divide it into bowls. Garnish with sesame seeds, crushed red peppers, and chopped green onions. Leftovers will last 2-3 days in the fridge. Garnish your noodles after you reheat them, not before.

Vegan Mushroom Stroganoff . By . Recipe below: . Ingredients 1 onion diced 2-3…

Vegan Mushroom Stroganoff
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By elavegan
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Recipe below:
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Ingredients
1 onion diced
2-3 garlic cloves minced
1 tbsp vegetable oil
11 oz fresh mushrooms sliced (*see notes)
4 tbsp white wine (optional) (*see notes)
1 tbsp tamari or soy sauce
3/4 cup vegetable broth or water
3/4 cup plant-based milk or cream (*see notes)
2 tbsp cornstarch
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
A pinch of red pepper flakes
Salt & black pepper to taste
1 tbsp nutritional yeast flakes (optional)
Fresh thyme leaves and/or parsley (and/or tarragon) chopped
Serve with brown rice or pasta of choice
US Customary – Metric
Instructions
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
Now add the mushrooms and fry over medium heat for about 5 minutes.
Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that’s optional! Bring to a boil.
Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes! .