This Vegan Cream Coulifllower Alfredo . By . In a large sauce pan, add 2 cups …

This Vegan Cream Coulifllower Alfredo
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By realfoodwithrebecca⠀
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In a large sauce pan, add 2 cups cauliflower florets and 2 cloves garlic over hot avocado oil. Sauté for 5 minutes. Add 1 cup unsweetened nut milk, 1 cup vegetable broth, 2 basil leaves, 1 tbs parsley, 1 tsp oregano, 1 tsp thyme, 2 tbs nutritional yeast, salt, [lemon] pepper, 1/2 lemon. Cover and let simmer for 20 minutes. Blend! Pour over pasta⠀

Vegan One Pot Creamy Garlic Brussels Sprouts Pasta! . by . Recipe: 1 Table…

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

Mediterranean-Inspired Bowl with Seasoned Tofu by A bowl packed of deliciou…

Mediterranean-Inspired Bowl with Seasoned Tofu

by plantbased.traveler

 A bowl packed of delicious veggies, couscous, peaches, and tofu!

​Here’s what’s inside:
Couscous salad with cherry tomatoes, cucumber, spinach and fig balsamic vinaigrette
Pan grilled peach

Tofu:
1/2 a block of extra firm sprouted tofu, lightly pressed
1 tbsp soy sauce or coconut aminos
1/2 tsp oregano, paprika, garlic and onion powder each
A dash of “vegan chickenless“ seasoning salt (optional)
1 tbsp olive oil

Slice pressed tofu finely and pan fry it with some olive oil until it is starting to crisp up and brown. Add all seasoning and keep stirring for a few more minutes.

Couscous salad:
Whole wheat couscous
Cherry tomatoes
Cucumber
Chopped spinach
Fresh parsley
Vinaigrette:
Balsamic vinegar, olive oil, fig butter, salt and pepper

Stir fried black pepper noodles . by . These noodles are best when eaten st…

Stir fried black pepper noodles
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by yummyyatra
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 These noodles are best when eaten steaming hot, fresh from the wok! Crunchy, peppery and so comforting.
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Get the recipe below!
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​Serves 4-6
Ingredients:
1 large bell pepper – thinly sliced
1 cup carrots- julienned
3-4 scallions – chopped, greens and whites separated
3 cloves of garlic, crushed
1 cup shredded or thinly sliced cabbage
4 Noodle cakes
1 tbsp oil (any variety)
Salt, to taste
4 tsp black pepper
4 tbsp sweet soy sauce (or use tamari/soy sauce whisked with some sugar/brown sugar)
1 tsp chili oil (or mix some red pepper flakes with some oil)
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Instructions:
Cook the noodles in a pot of salted boiling water, the package instructions and be sure to drain the water a couple of minutes before the suggested cooking time on the package
Rinse the noodles and set aside
In a large wok over medium-high heat, heat oil u til barely smoking, add garlic, scallion whites, salt and pepper and sauté for 2 minutes.
Add all the veggies, sweet soy sauce/tamari, sugar (if using), chili oil (or the red pepper flakes mixed with some oil) and stir fry on medium-high for 3-4 minutes, stirring constantly
Add the noodles, gently tossing with tongs or a fork
Cook, tossing the noodles constantly, until they are heated and coated with the sauce
Transfer to serving bowls and sprinkle with scallion greens and more black pepper.