10-Ingredient Creamy Vegan Pantry Pasta . by . Recipe: Serves 3 Ingredients …

10-Ingredient Creamy Vegan Pantry Pasta
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by rainbowplantlife
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Recipe:
Serves 3

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon dried thyme
3/4 cup (180 mL) vegetable broth or water
1 tablespoon reduced-sodium tamari (gluten-free soy sauce) or soy sauce
2 tablespoons all-purpose flour
3/4 cup (180 mL) canned “lite” coconut milk or unsweetened oat milk
1 tablespoon tahini
1 tablespoon nutritional yeast
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt + more to taste
Freshly cracked black pepper to taste
1/4 teaspoon Dijon mustard or coarse-grain mustard
6 ounces (170g) linguine, fettuccine, or any pasta of choice (including gluten-free)
Optional garnishes: chopped flat-leaf parsley, toasted pine nuts or Cashew Parmesan
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Directions:
Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.
Meanwhile, heat a medium sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the onions and season with a pinch of kosher salt. Cook for 5-7 minutes, stirring occasionally, until browned around the edges. Add the garlic and thyme, and stir to combine for 1 minute, until fragrant.

While the onions are cooking, pour the vegetable broth (or water) into a measuring cup or bowl and add in the tamari or soy sauce and flour. Whisk to combine until all the flour is dissolved.
Pour the vegetable broth-flour mixture into the onion-garlic mixture and whisk to combine, ensuring there are no flour clumps. It should thicken almost immediately. Reduce the heat to medium-low and pour in the coconut milk or oat milk, tahini, nutritional yeast, paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Bring to a simmer and cook for 5-10 minutes, or until the sauce is thickened and very creamy, whisking occasionally.

NOTE: if you double the recipe, you’ll probably want to cook it closer to 10 minutes.

Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. Add the hot cooked pasta directly into the sauce and toss to coat until all the pasta is coated.

Thai Noodle Bowl . by . Recipe: Ingredients: 2 servings soba noodles 1 block …

Thai Noodle Bowl
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by terianncarty
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Recipe:
Ingredients:
2 servings soba noodles
1 block tofu (pressed for 2 hours)
1/2 red pepper julienned
1 carrot julienned
1/4 red cabbage thinly sliced
2 fistfuls spinach
1/2 mango sliced
1 green onion
Handful peanuts
1/2 cup cilantro
Pinch of salt
Pinch chilli flakes

PEANUT SAUCE
1/2 cup Pb
1 tsp mango hot sauce
1 tbsp tamari
1/2 tsp vegan “fish” sauce
2 tbsp coconut sugar
3 tbsp water
1 tsp rice wine vinegar
Pinch chilli flakes
1 clove garlic
1 tbsp finely minced ginger
1 tbsp sesame oil
1 lime juiced
>>place all ingredients into a bowl and whisk to combine. Add an extra tbsp of water if too thick. Taste for seasoning and add more hot sauce if needed.

Preheat oven to 400F. Cut tofu into cubes and season with a healthy pinch of salt and cracked pepper. Drizzle with 2 tbsp olive oil. Place of baking sheet and bake for 20 minutes, turn and bake for 10 more. Set aside.
Cook noodles, rinse with cold water and place back into pot. Add in the rest of the veggies and tofu and add in enough peanut sauce to generously coat. Gently toss everything together. Place into bowls and garnish with mango, chilli flakes, peanuts, cilantro and another drizzle of sauce.

Vegan Naan . by . Recipe: Ingredients: 260g thick coconut yogurt (or any thic…

Vegan Naan
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by beckyexcell
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Recipe:
Ingredients:
260g thick coconut yogurt (or any thick vegan yogurt)
250g self rising (self raising) flour (gluten free or regular)
1/2 tsp baking powder
1/2 tsp salt (optional)
(Toppings: garlic infused oil, fresh coriander, salt)
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Method:
Add all your ingredients into a bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it’s all pushed into a big ball.
Knead the dough briefly so it’s smooth and combined (you will need a little flour if it’s a bit sticky, it shouldn’t be)
Cut the dough into 3 pieces
On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to just over 0.5cm thick in a sort of naan shape!
Heat up a frying pan – no oil needed.
Carefully lift up your rolled dough and place it in the heated frying pan. Allow to cook on one side for a few minutes, you should start to see some puffing up.
Once some golden browning has occurred, flip the naan and cook for slightly less time on the other side.
Brush the naan with a little garlic oil, add some chopped up fresh coriander and a little salt.
Repeat for additional naans.