Roasted Cauliflower Steak Nourish Bowl by Served with Brown rice, Red kidne…

Roasted Cauliflower Steak Nourish Bowl

by nourishingalex

Served with Brown rice, Red kidney beans, Cucumber, Avocado, Caramelised onion hummus & lots of spinach!

Get the cauliflower recipe:

Roasted Cauliflower Steaks⁣
– 1 head of cauliflower (about 600g roughly) ⁣
– 1tsp onion granules ⁣
– 1tsp garlic granules ⁣
– 1/2tsp smoked paprika ⁣
– 2tsp nutritional yeast⁣
– olive oil ⁣
– pumpkin seeds/sunflower seeds or both (optional) ⁣
– crushed sea salt & black pepper⁣
– 1 tbsp fresh chopped parsley for garnish. ⁣
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Method⁣
1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a high sided baking tray with nonstick baking parchment. ⁣
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2. Slice the cauliflower lengthways into thick slices using a large knife, then place them onto the baking tray.⁣
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3. Drizzle the cauliflower steaks with a little olive oil until all sides of the cauliflower steaks are saturated. ⁣
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4. Add all the dry seasonings into a small bowl including the salt and pepper, then mix well until fully combined. ⁣
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5. Sprinkle the seasoning all over the cauliflower steaks on all sides until evenly coated.⁣
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6. Cover the baking tray with tin foil and bake in the oven for 6mins, then take off the foil. Sprinkle the cauliflower steaks with seeds, then place back into the oven for a further 10-15 mins. ⁣
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7. Turn them over halfway through cooking time so both sides are crisp. Garnish with the chopped parsley and enjoy!

Sweet Potato, Kale, Cauliflower Curry by Recipe: Ingredients: * 2 teaspoon…

Sweet Potato, Kale, Cauliflower Curry

by veggiepeggy

Recipe:

Ingredients:
* 2 teaspoons coconut oil
* 1 medium yellow onion, diced
* 2 medium sweet potatoes, diced
* 1/2 head cauliflower, small florets
* 3 cups kale
* 3 tablespoon fresh ginger, minced
* 6 cloves garlic, minced
* 1 teaspoon powdered turmeric
* 1/2 teaspoon cumin
* 1/2 teaspoon cayenne pepper
* 1 teaspoon sea salt
* 1 tablespoon apple cider vinegar
* 1 cup tomato sauce
* 1 cup vegetable stock (or water)
* 1/2 cup coconut cream

Directions:
1. On medium heat, add coconut oil in a large pot. Add the onion and cook until translucent.
2. Add diced sweet potato and cauliflower and cook for about 4 minutes uncovered. Then stir in the garlic and ginger for about a minute.
3. Add remaining spices; turmeric, cumin, cayenne pepper, and sea salt, and stir for about 30 seconds.
4. Add the apple cider vinegar ed by the tomato sauce, vegetable stock, coconut milk and bring to a low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until vegetables are tender. Stir occasionally.
5. Taste and add seasoning and salt as needed, remove from the heat. Add in kale and stir to wilt.
6. Optional* Top with fresh cilantro and lemon juice for a delicious garnish.
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Butternut Squash Stuffed Shells by (Makes 4 servings) Butternut Squash Sauc…

Butternut Squash Stuffed Shells by itsallgoodvegan 

(Makes 4 servings)

Butternut Squash Sauce:
1 Tbsp oil, I used avocado
8 cups butternut squash, cut into 1 inch cubes
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper, add more for a spicy sauce
½ tsp dried oregano
½ tsp dried thyme
1 ½ cup unsweetened dairy-free milk

Stuffed Shells
8 ounces jumbo pasta shells
14 ounce container tofu, drained and patted dry
½ small lemon, seeded and juiced
¼ cup unsweetened dairy-free milk
¼ cup nutritional yeast
1 tsp dried thyme
1 tsp dried oregano
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 ½ cup fresh spinach, chopped thinly

Toppings
1 cup dairy-free mozzarella cheese
1 tsp crushed red pepper
12 fried sage leaves

Directions
Preheat the oven to 400 degrees Fahrenheit (204 C).
Place the cubed squash on a baking pan evenly. Drizzle the squash with oil and sprinkle with salt and pepper. Bake for 25-30 or until the squash is fork tender.
Transfer the squash to a high powered blender and add the milk, thyme, oregano, and crushed red pepper. Blend until the sauce is smooth and creamy. Taste sauce and add additional seasoning if needed.
Bring a large pot of salted water to boil. Cook according to the back of the package. Drain water, and set aside.
In a large bowl crumble the tofu with a spoon or your hands breaking into small pieces. Add the milk, lemon juice, nutritional yeast, spinach, dried thyme, dried oregano, garlic powder, salt, pepper, and mix.
Coat the 9 x 13 inch baking dish with the butternut squash sauce.
Assemble pasta shells by filling each shell with the tofu ricotta mixture, around 1-2 tablespoons. Place the stuffed shells facing up in the baking dish.
Sprinkle shells with vegan mozzarella cheese and bake for 10-15 minutes or until hot and bubbly. Top with crushed red pepper and fried sage.
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