Broccoli + chickpeas in white sauce (oil-free) . by . Recipe (serves 5-6): A…

Broccoli + chickpeas in white sauce (oil-free)
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by cookingforpeanuts
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Recipe (serves 5-6):
Add 1 cup raw cashews to small saucepan with enough water to cover by 2-inches. Bring to a boil. Remove from heat and set aside to soak for about 15 minutes. 1.Lightly blanch 3 cups bite-size broccoli florets (-boil for a couple minutes and run under cold water). 2.Blend sauce until smooth: 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp ground white pepper, 1-1/2 cups water. Add salt to taste. 3.Heat sauce in large sauce pan until just starts to thicken. Mix in 2 cups cooked chickpeas and steamed broccoli florets. Cook until heated through. Serve with desired amount of pasta.

Teriyaki Fried Rice . by . A tasty fried rice that’s made using homemade ter…

Teriyaki Fried Rice
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by thefoodietakesflight
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 A tasty fried rice that’s made using homemade teriyaki sauce! Get the easy sauce recipe below:
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​Homemade Teriyaki Sauce
1/2 cup low sodium soy sauce*
1/2 cup water
1/3 cup + 1 tbsp sugar
1/2 tsp minced ginger (optional)
1 tsp minced garlic
1 tbsp cornstarch + 2 tbsp room temperature water
*Note: If you have regular soy sauce, feel free to lessen to 1/4 cup and taste as you go since it can get a little salty if using regular soy sauce.

​Steps
In a bowl, mix the corn starch and water.
Add in the rest of the ingredients. Mix.
Pour the mixture into a saucepan and leave to boil, stirring occasionally.
Leave to simmer until the sauce thickens from the cornstarch, around 7 minutes.
Turn off heat and set aside to use for the fried rice or other dishes. I store mine in a bottle and store it in the refrigerator for future use.

Lentil bolognese . by . A tasty bowl of pasta that’s also really comforting a…

Lentil bolognese
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by earthofmariaa
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 A tasty bowl of pasta that’s also really comforting and requires simple ingredients!  Check out the recipe:
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​Simple vegan lentil bolognese
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Ingredients:
1 medium onion, chopped
1.5 cups chestnut mushrooms, chopped
1 cup cabbage, chopped
2 large carrots, peeled and chopped
2 tbsp tomato purée
1 cup red lentils
3/4 cup vegetable broth
1 can chopped tomatoes
2 tbsp nutritional yeast
1 tsp cumin
1 tsp paprika
1/4 cup chestnut purée (or tahini)
1 tbsp coconut sugar
5 oz broccoli, chopped
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Instructions:
Add the onion and the mushrooms to a non-stick saucepan with a splash of water. Sauté for 2-3 minutes, until softened. Add the cabbage and the carrots together with the tomato paste. Sauté for a further 3-4 minutes, until softened. Now, add the lentils together with the vegetable broth, chopped tomatoes, nutritional yeast, cumin, paprika and chestnut purée. Simmer for around 10 minutes, stirring frequently and add more vegetable broth if it starts to dry. Add the coconut sugar and broccoli. Continue simmering for 5-7 minutes more, until thick and the lentils are fully cooked through. Serve with pasta of your choice (gluten-free if needed). Best served immediately, but can be frozen or kept in the fridge in an airtight container for up to 3 days.

Addictive Roasted Potatoes by Cooked with red onion, garlic, spices, a del…

Addictive Roasted Potatoes

by cookingforpeanuts

 Cooked with red onion, garlic, spices, a delicious sauce.

Check out the recipe:
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Recipe:
​Cut 3 small russet potatoes into 1/2-inch cubes. Place them in a medium bowl with enough water to cover. Soak the potatoes for 20 to 30 minutes.
​ Preheat the oven to 450F.
​Dry the soaked potatoes with paper towel. Place them into a medium bowl and toss with 3/4 tsp garlic powder. Add 1 tbsp olive oil and rub potatoes until evenly coated.
​Spread the potatoes out on a lined or non-stick baking sheet and roast for 20 minutes before tossing the potatoes. Roast for another 15 to 20 minutes until the potatoes are fork tender, crispy and slightly charred. Toss about every 10 minutes.
​Meanwhile, heat a little olive oil in a medium skillet over medium heat. Cook 1/2 red onion (diced) until slightly browned, 5 to 7 minutes. Add 3 minced garlic cloves, 1/4 tsp paprika, 1/8 tsp cayenne and cook for another minute. Add salt to taste. Set aside.
​Make the dressing: mix 1 tbsp vegan mayonnaise, 3/4 tsp apple cider vinegar, 3/4 tsp Dijon mustard, and 1/4 tsp sriracha.
​Remove the potatoes from oven and add salt to taste. Mix the potatoes with the cooked red onion/garlic. Drizzle dressing on top. Add some chopped parsley.