15-minute lunch By Recipe: To make this, simply add 1 small peeled & diced…

15-minute lunch 

By veganreset


To make this, simply add 1 small peeled & diced sweet potato and 2 sliced garlic cloves to a non-stick pan with 2-3 tsp olive oil and sauté over medium heat for 8 min. Then add 1 can of rinsed and drained chickpeas, 1/2 tsp smoked paprika, a few whole almonds (optional), 3-4 cups of chopped kale (or more) and 1/3 cup veggie broth (I used 2 tsp of Yondu umami vegetable sauce mixed with water). Mix everything and cook for 5 more minutes. I topped mine off with some store-bought garlic Parm vegan cheese dip, but you could also use hummus.

Cheap & Creamy Pesto Pasta + Coconut Tofu By Recipe (serves 3): PASTA: Toa…

Cheap & Creamy Pesto Pasta + Coconut Tofu

By cookingforpeanuts

Recipe (serves 3):

PASTA: Toast 2 tablespoons chopped walnuts. In a high-speed blender, blend on high: 2 tablespoons toasted walnuts, 2 cups loosely packed fresh basil leaves, 3 cloves garlic, 1/4 cup+2 tablespoons extra virgin olive oil, 1/3 cup nutritional yeast, 1/2 teaspoon lemon juice, 1/2 teaspoon salt, and 1/2 cup water. Transfer pesto to a medium saucepan. Add 2 cups non-dairy milk, 2 tablespoons nutritional yeast, 1 tablespoon+1 teaspoon arrowroot or cornstarch, and 1 teaspoon salt. Whisk to combine.Turn on stove and cook over medium-high heat until thickened. Stir in desired amount of cooked pasta. TOFU: Press 1 block tofu (14 ounces). Cut lengthwise into 4 rectangles. Sprinkle rectangles with a dash of salt. In a rimmed dish, mix 3/4 cup flour, 1 teaspoon garlic powder, 3/4 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon salt. In a wide bowl, mix: 1/2 cup cornstarch, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1/2 teaspoon salt, or to taste. Add 3/4 cup canned unsweetened coconut milk. (Optional: mix in about 1/2 cup shredded coconut.) Mix well.  In a large non-stick skillet, add enough oil to reach about one third up the sides of the tofu. Heat the oil over medium-high heat. Coat the tofu first with the batter, then with the flour, and finally with the batter one more time. Shake each time to remove any excess. Once the oil is shimmering, cook the tofu for about 3 minutes on each side, or until crispy. (You may need to fry in batches so as not to overcrowd the skillet.)

Creamy Mushroom Pasta by 8 oz whole-wheat spaghetti noodles (225 g) 4 tbsp …

Creamy Mushroom Pasta

by twospoons.ca

8 oz whole-wheat spaghetti noodles (225 g)
4 tbsp olive oil divided
16 oz cremini mushrooms, sliced
2 shallots, peeled and finely chopped
3 cloves garlic, finely chopped
1 tsp thyme leaves
1/4 tsp fine sea salt
2 tbsp all-purpose flour
1 (13.5 oz/400m)l coconut milk
5 oz spinach
1/2 lemon juiced

1. Start by bringing a large pot of salted water to a boil.
2. Add 2 tablespoons of the olive oil to a large deep skillet and bring to medium-high heat. Cook 1/2 the batch of sliced mushrooms until browned, about 12 minutes. Transfer the mushrooms to a bowl and fry the second batch in the skillet using the same method, with 2 tablespoons of olive oil.
3. Pour all the mushrooms back into the skillet and add the garlic, shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.
4. Add the flour to the mushrooms and cook for 2 to 3 minutes. Then add the coconut milk and reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat.
5. Cook the spaghetti according to package instructions, until al-dente. Scoop the pasta out of the pot and into the mushroom sauce with 2 to 3 tablespoons of reserved pasta water to thin. Mix to combine and serve.

Peanut Noodle Bowl by Peanut Sauce 3 tbsp natural peanut butter 2 tbsp soy …

Peanut Noodle Bowl

by plantbasedrd

Peanut Sauce
3 tbsp natural peanut butter
2 tbsp soy sauce (opt for gluten free soy sauce or coconut aminos to make gluten free; use low sodium if preferred)
1 tbsp maple syrup
1 tsp garlic chili sauce or sriracha
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp ginger powder
Juice of half a lime
2-3 tbsp water

Add all ingredients to a bowl and whisk together until smooth. Adjust consistency of sauce to your liking, by adding additional small amounts of water until satisfied.

Baked Garlic Chili Tofu
1 block extra firm tofu drained and pressed for at least an hour or super firm tofu
2 tbsp soy sauce
2 tsp chili garlic sauce

Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container. Add remaining ingredients, and if using a bowl just gently toss together. If using a tupperware container, seal container and gently shake contents to evenly coat tofu. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and serve as desired. (Alternative, feel free to pan fry until tofu is browned on all sides)

Noodle Bowl
1 recipe of baked garlic chili tofu
2-4 servings of cooked noodles (I used 2 packages of Yakisoba noodles, but ramen and rice noodles works too)
1 recipe of Peanut sauce
1 head broccoli
1/4 onion, diced
2 tbsp water
2 tsp soy sauce
1 tsp garlic chili sauce

To a pan on medium heat add onion and sauté until softened, about 1 minute. Add in broccoli and 2 tbsp of water. Lower heat to low medium and cover with a lid for about 3-4 minutes. Remove lid and add soy sauce and garlic chili sauce. Stir to combine then add in cooked noodles and tofu. Add half the sauce from recipe and stir to combine. Serve as desired. Use reserved peanut sauce to add more to your dish if desired or store in the fridge.
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