Garlicky Mushroom & Avo Toast . By . Recipe: . Ingredients: (1 serving) 2 slic…

Garlicky Mushroom & Avo Toast
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By kamillasyogakitchen
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Recipe:
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Ingredients: (1 serving)
2 slices of sourdough bread
a large handful of mushrooms (I used brown ones)
1 tbsp olive oil
1 clove of garlic, finely chopped
1 avocado
1 squeeze of lemon juice
small handful of fresh basil
salt & pepper

Directions: Slice the mushrooms (thin or thick – you decide) and gently fry in olive oil on medium heat until golden brown. While the mushrooms are frying, toast your bread and mash the avocado in a bowl and add the lemon juice. About a minute before the mushrooms are done, add the chopped garlic to the pan to add a nice garlicky flavour. Season with salt n pepper. Spread your avo mash on your toast and top with mushrooms and basil. DONE and YUM! 

Roasted Cauliflower & Chickpea Shawarma Wraps! by Recipe: Ingredients: 1…

Roasted Cauliflower & Chickpea Shawarma Wraps!

 by thevegansara

Recipe:
Ingredients:
1 lb cauliflower small florets,
1 can of chickpeas drained, rinsed, & dried,
1 tsp each of cumin, garlic powder, smoked paprika, turmeric, coriander,
1/2 tsp of salt,
1/4 tsp each of cinnamon, ginger powder,
black pepper,
1/8 tsp of cayenne,
1/4 cup olive oil,
juice of 1/2 lemon Tzatziki
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Sauce:
1 cup non dairy plain yogurt,
juice of 1/2 lemon,
2 garlic cloves minced,
1 tbl of fresh dill ( sub dried dill weed to taste),
1 mini cucumber grated with water squeezed out using kitchen towel, s/p to taste
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Instructions:
 In a medium bowl combine chickpeas & cauliflower.
 In a small bowl combine spices, oil, and lemon mix well
 Pour mix over veggies till everything is coated
 On a parchment lined large baking sheet, roast chickpeas & cauliflower at 425 F for 25-30 Rotating and flipping half way through
 Meanwhile, make tzatziki sauce, combine all ingredients, mix well
 Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added pickled red onions, cucumbers, pickles, hummus, & some parsley.

Vegan Broccoli Cheddar Biscuit Pot Pie! by . Recipe: INGREDIENTS: 6-8 ser…

Vegan Broccoli Cheddar Biscuit Pot Pie!

 by eat_figs_not_pigs
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Recipe:
INGREDIENTS:

6-8 servings

7 TBS vegan butter, divided
1 white onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
6 cloves garlic, minced
1 tsp fresh thyme, minced
½ tsp smoked paprika
½ tsp kosher salt & fresh cracked black pepper, plus more to taste
¼ tsp red pepper flakes, optional
6 TBS all purpose flour
3 cups prepared vegan broth
5 cups broccoli, cut into florets
2 cups vegan cheddar shreds
2 cups unsweetened soy milk, or any other unsweetened non-dairy milk
1 pack of vegan friendly biscuits
½ cup vegan parmesan
Chopped green onion, for garnish

INSTRUCTIONS:
Preheat oven to 325 degrees.
In a large cast iron skillet or oven safe skillet, add 6 tablespoons of vegan butter on medium heat. Once butter is melted, add onion, carrots, and celery. Saute, stirring frequently, until the onions are translucent, about 8-10 minutes.
Add garlic, thyme, and seasonings. Mix to combine and saute another 2-3 minutes, stirring frequently.
Sprinkle veggies with flour and mix well to combine all the ingredients. Slowly add in prepared broth and whisk until smooth.
Add broccoli, cover, and simmer until the broccoli is tender, about 5 minutes.
Remove lid. Stir in cheese shreds and soy milk. Stir until the cheese is melted and creamy. Simmer, uncovered, until it thickens, about 10 minutes.
While soup is simmering, open biscuits according to package directions. Melt remaining tablespoon of vegan butter and brush the tops of the biscuits. Sprinkle with parmesan cheese and a few cracks of fresh black pepper. Arrange biscuits gently on top of broccoli cheddar filling and bake for 27-30 minutes until hot and bubbly, and the biscuits are golden-brown and flaky.
Let cool for about 5 minutes before serving.
ENJOY!

Get Our new 120 Vegan Recipes eBook Link in BIO . Protein-Packed Avocado Toa…

Get Our new 120 Vegan Recipes eBook  vegan_govegan  Link in BIO
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Protein-Packed Avocado Toast
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