The tastiest veggie pasta with an easy tomato sauce! By Recipe: Ingredients…

The tastiest veggie pasta with an easy tomato sauce!

By earthofmariaa

Recipe:

Ingredients:

Simple vegetable pasta
3 cups pasta of choice
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
2 tsp smoked paprika
1 cup mushrooms, chopped
1 cup coconut milk from a can
1 can chopped tomatoes
1 tbsp tamari
Juice of 1 lemon
Salt and pepper to taste
2 cups kale, de-stemmed and chopped

Instructions:
Cook the pasta according to packaging instructions. Meanwhile, heat the olive oil in a pan, adding the onion and garlic. Cook for 3 minutes, then add the tomato paste and smoked paprika, and cook for 2 minutes more. Now add the mushrooms and cook for a few minutes, until they begin to soften. Add the coconut milk, chopped tomatoes and tamari. Simmer over a medium heat, stirring frequently, for 7-8 minutes, until the sauces reduces. Drain the pasta and mix with the sauce, squeezing in the lemon juice and seasoning to taste with salt and pepper. At the last minute, add the kale and stir until it wilts.
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Vegan Spinach Artichoke Dip by Ingredients 8oz vegan cream cheese 12oz silk…

Vegan Spinach Artichoke Dip

by thecuriouschickpea

Ingredients
8oz vegan cream cheese
12oz silken tofu
1/4 cup nutritional yeast
2 tbsp olive oil or canola oil
2 tbsp freshly squeezed lemon juice
1 tsp dijon mustard
4 cloves garlic, minced or crushed
1 tsp minced fresh thyme
1 tsp minced fresh chives
1 tsp dried oregano
1 tsp crushed red pepper
1/2-1 tsp salt
lots of freshly ground black pepper
14oz can artichokes, drained and chopped
10oz frozen chopped spinach, defrosted and excess water squeezed out
3/4 cups minced sun dried tomatoes
drizzle of olive oil, fresh herbs, and extra minced sun dried tomatoes to serve (optional)

Instructions
Preheat the oven to 350 ºF.
In a food processor, blender, or large mixing bowl using a stick blender combine the vegan cream cheese, silken tofu, nutritional yeast, canola oil, lemon juice, dijon mustard, and garlic. Process or blend until silky smooth. If using a food processor or blender transfer to a mixing bowl.
Stir in the the herbs, crushed red pepper, 1/2 tsp salt and pepper. Taste and add salt if desired. I like about 3/4 tsp salt personally.
Add the chopped artichokes, spinach, and sun dried tomatoes and stir to combine. Transfer to a small cast iron or baking dish and drizzle a little olive oil on top (optional). Bake for 30 minutes until hot and bubbly and browned on top.
Sprinkle some extra minced sun dried tomatoes and fresh herbs on top to serve. Enjoy with tortilla chips, potato chips, or toasted baguette.

Sweet and Spicy Tempeh Pineapple and Pepper Stir-Fry by This dish is givin…

Sweet and Spicy Tempeh Pineapple and Pepper Stir-Fry

by plantbased.traveler

 This dish is giving us some major tropical vibes It’s packed full of flavour and oh-so satisfying!
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​Check out the recipe 
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