All posts by : Isabella Hawke

Potato-Spinach Casserole

In the mood for comfort food? This hearty potato, spinach, and mushroom casserole features a fingerlicking-good vegan cheese sauce that will please even the pickiest of eaters. Throw it all in the oven and let the flavors meld together to create a showstopping meal. Serve with a green salad.

A hint of black salt gives this scrumptious vegan casserole a quiche-like flavor profile, making it perfect to devour for either brunch or dinner. Hearty potato slices soak up the savory, herb-infused sauce, which is given an extra creamy boost with the help of shredded tofu. Earthy spinach and umami-rich trumpet mushrooms provide bursts of delicious flavor so each bite is full of complex textures and tastes. Perfect for tucking into on a cold night, the comforting combination of ingredients makes this recipe a keeper! Garnish with fresh chopped herbs or an extra dusting of nutritional yeast to really take it over the top.

INGREDIENTS

• 2 lb. Yukon Gold potatoes, scrubbed and sliced into ⅛-inch- thick rounds (about 8 cups)
• 2 cups chopped yellow onion
• 2 cups chopped fresh trumpet mushrooms
• 4 teaspoons garlic powder
• 2 teaspoons dried thyme, crushed
• 4 cups fresh or frozen spinach, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 7 oz. extra-firm tofu, drained and grated on the large holes of a box grater (1 cup)
• 2¾ cups unsweetened, unflavored plant-based milk
• ½ cups chickpea flour
• 1 cup brown rice flour
• ½ cup nutritional yeast
• 1½ teaspoons baking powder
• 1 teaspoon black salt or sea salt
• ¼ teaspoon ground turmeric
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Preheat oven to 400°F. Bring a large pot of water to boiling. Add potatoes; boil 4 minutes to partially cook them. Drain; return potatoes to pot.
2. In an extra-large skillet cook onion, mushrooms, 2 teaspoons of the garlic powder, and the thyme over medium 10 minutes or until vegetables are just tender. (The mushrooms should release enough moisture to prevent vegetables from sticking.) Add spinach and season with sea salt and pepper; cook 2 minutes more.
3. Transfer half of the spinach mixture and half of the grated tofu to the pot with potatoes.
4. For sauce, in a blender combine the remaining eight ingredients and the remaining 2 teaspoons garlic powder. Cover and blend until smooth.
5. Add sauce to the pot with potatoes; stir to combine. Transfer mixture to a 13×9-inch baking dish. Spread the remaining spinach mixture and remaining tofu over the potato mixture. Cover with foil or an oven-safe lid.
6. Bake 20 minutes; uncover and bake 15 to 20 minutes more or until edges and top start to brown. Let stand 10 minutes before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Smashed Potatoes With Creamed Spinach

These scrumptious flour-free potato waffles are made using steamed potatoes mixed with plant milk, Dijon mustard, and paprika. The fun part comes when you spoon the seasoned potatoes into your waffle maker and slowly close the lid to smash the potatoes. Topped with creamed spinach, these crispy golden waffles make a comforting and deeply nourishing meal at any time of the day. Notes a commenter, “Thank you for a stellar recipe. Creamy and crispy textures are a treat.”

Elevate your Sunday brunch with these easy and delicious waffle-style smashed potatoes. A smoky tahini sauce complements the crispy taters, which get delightfully crunchy on the outside but stay soft on the inside after going into the waffle press. The savory creamed spinach topping takes this dish to the next level, so be sure to spoon a generous serving of it on top of each golden round. Totally oil-free, this recipe tastes indulgent all while using good-for-you ingredients that will satisfy your weekend cravings.

Tip: Leftover smashed potatoes can be reheated in a 350°F oven for 10 minutes.

INGREDIENTS

• 2 lb. baby red or yellow potatoes
• 1½ cups + 3 tablespoons unsweetened, unflavored plant-based milk
• 1 tablespoon tahini
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ½ cup chopped onion
• ½ cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 6-oz. package fresh baby spinach
• 4 teaspoon cornstarch
• ½ teaspoon dry mustard
• Dash cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges
• Hot sauce (optional)

INSTRUCTIONS

1. Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 to 20 minutes or until just tender. Place on a tray and let cool at least 30 minutes. In a large bowl whisk together 3 tablespoons milk, the tahini, Dijon mustard, and paprika. Add potatoes to bowl and toss to coat.
2. Preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Place 2 or 3 potatoes on each 4-inch grid in waffle maker. Slowly close lid and smash potatoes. Cook 5 to 6 minutes or until crisp and browned. Keep cooked potatoes warm in a 200°F oven while cooking the remaining potatoes. Drizzle any remaining tahini mixture over the cooked potatoes.
3. Meanwhile, in a large skillet cook onion, bell pepper, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Gradually add spinach, cooking just until all spinach is wilted. Drain any excess liquid from the skillet. In a medium bowl whisk together the remaining 1½ cups milk, the cornstarch, dry mustard, and cayenne pepper. Add to skillet; cook until sauce is thickened and bubbly, stirring occasionally. Cook and stir 1 minute more. Season with salt and black pepper.
4. Spoon creamed spinach over smashed potatoes. Serve with lemon wedges and, if desired, hot sauce.

Courtesy: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/potato-recipes/

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Easy Green Lentils

When you want to keep dinner simple but satisfying, break out this super tasty one-pot recipe. Throwing green lentils in an Instant Pot with diced tomatoes, onions, carrots, and celery makes them perfectly creamy and plump with the flavors of fresh produce. Eat as is, or serve with rice for an extra filling meal.

Preparing a batch of lentils from scratch allows you to simmer the legumes with aromatic vegetables so they soak up all their tasty goodness. This all-purpose vegan instant pot lentil recipe makes a nice hearty dinner for two people. It calls for a classic combination of onion, celery, carrot, and garlic as a base, then kicks the flavor up even more with tangy diced tomatoes. The result is an extremely versatile dish that can be served on its own or over grains (it is especially good with whole-wheat couscous), spooned into tortillas, served cold as a spread or dip, and even thinned with broth to make soup. Green lentils will hold their shape better than brown, and you could also use black (beluga) lentils here, too.

INGREDIENTS

• 1 cup chopped yellow onion
• 1 cup chopped celery
• ½ cup chopped carrot
• 3 large cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1 cup brown or green lentils, rinsed and drained
• ¼ cup snipped fresh parsley
• 1 teaspoon salt
• Cracked black pepper

INSTRUCTIONS

1. Set an Instant Pot electric pressure cooker on the sauté setting and allow it to heat. Add the onion and cook for 3 minutes, stirring frequently and adding water 1 tablespoon at a time as needed to prevent sticking. Add the celery, carrot, and garlic; cook for 2 more minutes, stirring frequently.
2. Press the cooker’s “Cancel” button, then stir in 3 cups of water plus the tomatoes and lentils.
3. Lock the cooker’s lid in place, adjust the setting to “Manual,” and cook for 20 minutes. Let it stand to release pressure naturally, at least 10 minutes. If necessary, carefully open the steam vent to release any remaining pressure. Open lid carefully. Stir in the parsley, salt, and pepper.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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Herbed Vegan Risotto with Zoodles

Is there anything more delicious than a bowl full of creamy, savory rice? We sure don’t think so! This vegan one-pot recipe transforms traditional risotto (which uses lots of butter and cheese) into a plant-based powerhouse that’s full of fresh flavors. Zucchini noodles and cherry tomatoes are the perfect garnish for this classic Italian dish with a vegan twist.

Risotto is a classic Italian dish that involves stirring Arborio rice with broth and aromatic herbs until the grains break down to create a deliciously creamy texture. While it may require a little extra effort, this plant-based version packs just as much flavor as traditional recipes that rely on cheese and butter. The savory shallots, zesty parsley, and basil-like tarragon meld together in the creamy rice that’s topped with juicy tomatoes and crunchy zoodles. Add a crack of black pepper on top, and you’re ready to dig into a hearty bowl of Italian comfort food.

Tip: Whether you make your own or purchase prepared zoodles, give them a snip with kitchen shears for easier eating.

INGREDIENTS

• 4 cups low-sodium vegetable broth
• ⅓ cup chopped shallots
• 3 cloves garlic, minced
• 1½ cups dry brown Arborio or short grain rice
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups thin zucchini noodles
• 1 cup halved red and/or yellow cherry tomatoes

INSTRUCTIONS

1. In a large saucepan heat broth and 2 cups water until simmering. In a 5-quart pot cook shallots and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add rice; cook 2 to 3 minutes or until rice is toasted, stirring occasionally. Increase heat to medium-high. Add simmering liquid, ¾ cup at a time, to rice mixture, cooking and stirring frequently until liquid is absorbed. Continue adding simmering liquid in this way until all liquid is absorbed. (This will take 40 to 45 minutes total.) Remove from heat. Stir in parsley and tarragon. Season with salt and pepper.
2. Serve risotto in bowls topped with zucchini noodles, tomatoes, and additional pepper. If desired, sprinkle with additional fresh herbs.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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Kidney Bean Dal

Transport your taste buds to India with this delicious one-pot meal that calls on a plethora of fragrant spices to create a flavor-packed meal you won’t soon forget. Hearty kidney beans are stewed with sweet dates, spicy ginger, warming garam masala, and a host of other seasonings that meld into a savory stew. Serve over a bed of rice or with a side of pita bread to get the full dal experience.

Rajma, or kidney bean dal, is a popular stew in North India. The kidney beans are cooked for hours to create a thick sauce that becomes fragrant with Indian spices. This Instant Pot Kidney Bean Dal recipe gets it done in your trusty multicooker. To complement the robust flavors with a burst of tangy freshness, top your dal with a sprinkle of chopped onion, tomato, and cilantro just before serving. Note that this recipe calls for hot cooked brown rice, so be sure to have that ready to go.

INGREDIENTS

• 1½ cups dried red kidney beans, rinsed and drained
• 1 large onion chopped (1 cup)
• 1 medium tomato, coarsely chopped (1 cup)
• 2 whole pitted dates
• 3 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon fresh ginger, grated
• 1½ teaspoon ground cumin
• 1½ teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 cup plant-based milk, unsweetened, unflavored
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon lime juice
• ½ teaspoon sea salt
• 2 cups hot cooked brown basmati rice, or quinoa or 2 whole wheat pita rounds

INSTRUCTIONS

1. In a 6-qt. Instant Pot multicooker combine the first 10 ingredients (through turmeric). Stir in 3 cups water.
2. Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 45 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
3. Stir in plant-based milk, cilantro, lime juice, and salt. Set cooker on Keep Warm setting and heat, uncovered, 10 minutes or until mixture is thick.
4. Serve bean mixture over rice or quinoa, or with pita rounds.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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Pumpkin And Red Lentil Dal

Pumpkin isn’t an ingredient only used in seasonal lattes! This eye-catching dal soup is packed with chunks of the orange squash, which get melt-in-your-mouth tender as the broth simmers on the stove. Featuring hearty lentils and Indian-inspired spices, you’ll love the depth of flavor that floods your senses with every bite.

Serve this colorful, perfectly spiced stew with your favorite steamed grains, such as rice or quinoa, or whole grain bread. Not a fan of pumpkin? An equal amount of butternut, acorn, or delicata squash will also work in this red lentil dal.

INGREDIENTS

• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 cup finely chopped onion
• 1 jalapeño chile, seeded and finely chopped
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 1 small pumpkin (2 lb.), peeled, seeded, and cut into ¾-inch pieces (5 cups)
• 1 cup dry red lentils
• 1 cup coarsely chopped tomato
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon paprika
• 2 tablespoons lime juice
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 cup chopped fresh spinach

INSTRUCTIONS

1. In a large skillet cook mustard and cumin seeds over medium 2 to 3 minutes or until toasted and starting to pop. Reduce heat to medium-low. Add onion, jalapeño, ginger, and garlic; cook and stir about 10 minutes or until onion is tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Add the next seven ingredients (through paprika) and 5 cups water; stir well. Cover and cook about 20 minutes or until lentils are just tender. Stir in lime juice, salt, and black pepper. Sprinkle with spinach just before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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New Year’s Day Soup with Black-Eyed Peas

Savory black-eyed peas are rumored to bring good luck at the start of a new year, and while we aren’t sure if that’s true, we know for a fact this delicious one-pot vegan recipe will satisfy your stomach and nourish your soul. Also featuring collard greens, zucchini, and carrots, this yummy soup is a great way to eat your veggies whether it’s New Year’s Day or not.

Tradition says that on New Year’s Day, eating black-eyed peas brings luck and greens brings money. You’ll feel pretty rich and lucky eating this soup any day.

INGREDIENTS

• 2 leeks, trimmed, halved, and sliced
• 1 cup chopped celery
• 1 cup chopped carrots
• 3 cloves garlic, minced
• 1½ 32-oz. containers low-sodium vegetable broth
• 4 cups chopped stemmed collard greens
• 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained
• 1 medium zucchini, halved lengthwise and cut into ¼-inch-thick slices
• 2 teaspoon Italian seasoning, crushed
• ¾ teaspoon smoked paprika
• ½ teaspoon crushed red pepper (optional)
• 1 to 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. In a large pot cook leeks, celery, carrots, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the next seven ingredients (through crushed red pepper, if using). Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are very tender.
2. Season to taste with red wine vinegar. Sprinkle with parsley.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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Butternut Squash and Red Bean Stew

You’ll savor every bite of this exceptional one-pot meal that harnesses that subtle sweetness of butternut squash to create an irresistible autumnal stew. The tender chunks of squash pair perfectly with creamy kidney beans and crisp bell peppers so every bite is full of melt-in-your-mouth goodness. Striking the right balance between smoky and sweet, the plethora of seasonings in this soup layer on top of each other to create a rich broth worthy of serving at a high-end restaurant.

Smoky and sweet with a touch of heat, this hearty stew is the perfect recipe for a chilly night. Use two colors of bell peppers for a more festive look, and be sure to cut your squash into uniform cubes so everything cooks at the same rate. For a little more creaminess, add a dollop of vegan sour cream on top. Bon appétit!

INGREDIENTS

• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped bell peppers, any color
• 9 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon ground caraway
• 1½ lb. butternut squash, peeled and cut into 1-inch cubes (4 cups)
• 1½ cups chopped tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• ¼ teaspoon crushed red pepper
• 2 tablespoons oat flour
• 2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
• 2 tablespoons red wine vinegar
• Sea salt, to taste
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a Dutch oven combine the first six ingredients (through caraway) and ¼ cup water. Cook over medium about 10 minutes or until vegetables soften, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Add the next five ingredients (through crushed red pepper) and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until squash is fork-tender.
3. In a small bowl whisk together oat flour and ¼ cup water; stir into stew. Stir in beans and vinegar. Cook 5 minutes more or until thickened. Season with salt and black pepper.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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Jackfruit Jambalaya

This vegan version of the classic Louisiana Creole stew features young jackfruit in brine, which you can find in Asian groceries and well-stocked supermarkets. The brine tends to be very high in sodium, so thoroughly rinse and drain the jackfruit before you use it in any recipe. Jackfruit has a chewy, meaty texture and soaks up the luscious flavors of the sauce as it cooks.

Note that this recipe calls for cooked brown rice, so be sure to prep that in advance. You can save a little time by purchasing pre-cooked brown rice: Look for varieties that only have a few ingredients and no added oil. (You’ll sometimes find them in the frozen foods section.)

INGREDIENTS

INSTRUCTIONS

1. In a Dutch oven cook bell pepper, onion, celery, garlic, bay leaf, and ½ cup water over medium 10 minutes or until onion is translucent. Add water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Add vegetable broth, tomatoes, jackfruit, beans, rice, and Creole seasoning. Bring to boiling; reduce heat. Simmer, covered, 20 to 30 minutes or until jambalaya thickens, stirring occasionally. Add more broth or water as needed to prevent sticking.
3. Remove and discard bay leaf. Add lemon juice and season with salt and pepper. Sprinkle with parsley.

Courtesy: https://www.forksoverknives.com/recipes/vegan-soups-stews

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Jackfruit Chowder

Cooking with jackfruit may seem intimidating at first, but mastering this versatile Asian ingredient will elevate your plant-based meals to a whole new level of yum. In this recipe, meaty jackfruit chunks soak up a finger-licking-good broth and provide a tasty contrast to the textures of trumpet mushrooms, butternut squash, and other fresh veggies. Season with red pepper flakes according to your preferred spice level, and enjoy!

If you haven’t tried jackfruit, this chunky chowder is a great place to start. The tender Asian fruit absorbs the savory flavors of the broth and lends a meaty texture to the stew. A medley of fresh veggies adds eye-catching color while red pepper flakes kick the spice level up a notch. The flavors in this dish just get better with time, making it a great recipe to meal prep and heat up on busy nights where you don’t feel like making dinner!

INGREDIENTS

• 2 lb. Yukon gold potatoes, chopped (2½ cups)
• 2 cups finely chopped onions
• 10 to 12 cloves garlic, minced
• 6 cups vegetable broth or water
• 8 oz. butternut squash, cut into 1-inch cubes (2 cups)
• 5 oz. trumpet mushrooms, cut into ½-inch pieces (1¾ cups)
• 1 red bell pepper, seeded and cut into ½-inch pieces (1 cup)
• 1 carrot, cut into ½-inch pieces (1 cup)
• 1 cup cut green beans, cut into ½-inch pieces
• ¼ cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 cup unsweetened, unflavored plant-based milk
• ¼ cup oat flour
• 1 14-oz. can green jackfruit, rinsed, drained, and cut into 1-inch pieces
• 1 medium zucchini, cut into ½-inch pieces (1 cup)
• Sea salt, to taste
• Red pepper flakes (optional)

INSTRUCTIONS

1. In a large pot combine potatoes, onions, garlic, and 1 cup of the broth. Cover and cook over medium 10 minutes or until vegetables are tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Add the remaining 5 cups broth and the next seven ingredients (through thyme). Cook 10 to 15 minutes more or until vegetables are tender.
3. In a small bowl whisk together milk and oat flour. Add milk mixture, jackfruit, and zucchini to pot. Bring chowder to boiling; reduce heat. Simmer about 10 minutes more or until chowder thickens. Season with salt. If desired, sprinkle with crushed red pepper.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/

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