Stove-Top Vegan Macaroni and Cheese

Stove-Top Vegan Macaroni and Cheese

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Stove-Top Vegan Macaroni and Cheese

In this comforting vegan mac and cheese, a smooth purée of vegetables, soaked cashews, nutritional yeast (for cheesy flavor), and turmeric (for cheesy color) coats the pasta in a golden, creamy, dairy-free sauce. Any leftover sauce will keep in the refrigerator for up to a week. The sauce can also be made ahead and frozen for fast weeknight meals—simply thaw and re-blend before using. Craving a crunchy topping? Simply spread the prepared mac and cheese in a casserole dish, sprinkle breadcrumbs over the, and broil in the oven until brown and crispy.

INGREDIENTS

  • 1 large russet potato, peeled and cut into ½-inch cubes (1½ cups)
  • 1 cup chopped carrots
  • ½ cup chopped yellow onion
  • 1 teaspoon ground turmeric or 1 tablespoon finely chopped turmeric root
  • 3 cloves garlic, minced
  • ½ cup raw cashews
  • ½ cup nutritional yeast
  • 1 teaspoon sea salt
  • 4 ounces dried whole-wheat or gluten-free pasta
  • Freshly ground black pepper

INSTRUCTIONS

  • Combine the potato, carrots, onion, turmeric, garlic, and 2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes.
  • Place the cashews in a small bowl and add enough water to cover them. Soak for at least 10 minutes; drain.
  • Meanwhile, cook the pasta in a large saucepan according to package directions; drain. Rinse with cool water; drain again. Return to the saucepan.
  • Transfer the potato mixture to a blender. Add the cashews, nutritional yeast, salt, and ½ cup water. Blend for 2 minutes or until smooth and creamy.
  • Top the pasta with the desired amount of sauce, and toss to coat. Season with pepper.

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“Nacho” Vegan Baked Potato

“Nacho” Vegan Baked Potato

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“Nacho” Vegan Baked Potato

This recipe makes a great go-to meal for busy parents or people. It’s super-quick, super-easy, super-filling, and super-nutritious. All you need is a few minutes during your kid’s nap time, and—boom! You have a real meal to enjoy, and it didn’t come out of a box.

I recommend baking a bunch of potatoes in advance to have them handy for the rest of the week, or you can simply “bake” the potato in the microwave right beforehand. You can make your own black beans and salsa, use leftovers, or even just use store-bought brands in a pinch. I do, of course, recommend spending the extra five minutes to make salsa—but I promise I won’t judge you if you don’t.

INGREDIENTS

  • 1 large baking potato
  • 1½ teaspoons nutritional yeast (optional)
  • ½ cup black beans, either canned or prepared as directed for Black Beans
  • ¼ cup salsa of your choice
  • ¼ to ½ avocado, cubed, sliced, or smashed
  • Salt and black pepper to taste
  • Cilantro for garnish
  • Lime wedges for garnish

INSTRUCTIONS

  • Preheat the oven to 450°F (230°C) if baking the potato (rather than microwaving it).
  • Pierce the potato with a fork or knife a few times to allow the steam to escape. Bake in the oven for about 40 minutes, or microwave for 4 to 6 minutes, depending on the size of the potato. Pierce the potato with a fork or knife to check if it is soft and cooked through.
  • When the potato is done, slice it open, and sprinkle on the nutritional yeast, if using.
  • Layer on the black beans, salsa, and avocado. Season with salt and pepper, if using, and garnish with cilantro and lime.
  • Enjoy your yummy, healthy meal!

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Quick and Easy Noodle Soup

Quick and Easy Noodle Soup

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Quick and Easy Noodle Soup

This luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup! The chicken-soup flavor comes from a combination of dried herbs (marjoram, sage, and thyme) also found in poultry seasoning, the herb blend often used in Thanksgiving stuffing. Because there’s no real chicken, the soup cooks quickly and is ready to enjoy after just 30 minutes on the stove. To give it an appetizing golden hue, add a pinch of turmeric along with the herbs.

INGREDIENTS

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 6 cups vegetable stock
  • 1 teaspoon low-sodium tamari or soy sauce
  • ½ teaspoon dried marjoram, crushed
  • ½ teaspoon dried sage, crushed
  • ¼ teaspoon dried thyme, crushed
  • Freshly ground black pepper
  • 3 cups dried brown rice fettuccine noodles or whole-wheat pasta, broken

INSTRUCTIONS

  • Combine the onion, celery, carrots, stock, tamari, marjoram, sage, thyme, and pepper in a 4-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 20 minutes.
  • Stir in the noodles; return to a boil. Cook for 10 minutes more or until noodles are tender.

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Creamy Wild Rice Soup

Creamy Wild Rice Soup

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Creamy Wild Rice Soup

This chowder-style soup showcases the hearty, nutty goodness of wild rice. The dark brown grains are gluten-free, rich in nutrients, and native to North America, where they’re harvested in early fall. Cooking the rice in the soup broth helps meld the flavors in the recipe, though it means you may have to thin the soup with more broth before thickening it with the flours, since the rice may absorb a lot of the liquid. Serve with an arugula, watercress, or spinach salad.

INGREDIENTS

  • 4 cups vegetable stock
  • 1 (8-ounce) package button mushrooms, trimmed and quartered
  • ¾ cup uncooked wild rice, rinsed and drained
  • ½ cup thinly sliced leek (white part only)
  • 4 cloves garlic, minced
  • 1 cup chopped red bell pepper
  • ½ cup chopped carrot
  • ¼ teaspoon sea salt
  • ¼ cup almond flour
  • ¼ cup chickpea flour
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon white wine vinegar

INSTRUCTIONS

  • Combine the stock, mushrooms, wild rice, leek, and garlic in a 5-quart Dutch oven or soup pot. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 45 to 50 minutes or until the rice is tender (kernels will start to pop open). Stir in the bell peppers, carrot, and salt. Cover and simmer for 8 minutes more.
  • Combine the almond flour and chickpea flour in a small bowl; stir in ¼ cup water. Stir the mixture into the soup. Cook, stirring constantly, for 1 to 2 minutes or until thick and bubbly. Stir in up to ½ cup more water to reach the desired consistency. Stir in the thyme and vinegar.

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Easy Vegan Corn Chowder

Easy Vegan Corn Chowder

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Easy Vegan Corn Chowder

Corn chowder is universally appealing, especially among children, because of its sweet taste and creamy texture. Here you will find that creaminess without the heaviness of traditional chowder recipes.

INGREDIENTS

  • 1 small onion, cut into ¼-inch dice (about 1 cup)
  • 6 small garlic cloves, minced (about 1 tablespoon)
  • 6 to 7 cups Vegetable Stock or no oil, low-sodium, store-bought vegetable stock
  • 6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
  • 1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
  • 1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh thyme
  • ⅓ cup almond flour
  • Sea salt and freshly ground black pepper

INSTRUCTIONS

  • In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
  • Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
  • Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
  • Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
  • Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste. Serve hot.
  • Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

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Lentil Vegetable Soup

Lentil Vegetable Soup

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Lentil Vegetable Soup

This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they like it is that I chop all of the vegetables really small. And, like most of the soups I make, if you don’t have an ingredient, such as carrot or spinach, leave it out or substitute another favorite ingredient.

INGREDIENTS

  • 2 small onions, finely chopped
  • 2 carrots, finely chopped
  • 6 small white potatoes, finely chopped
  • 1 16-ounce bag brown lentils
  • 1 15.5-ounce can fire roasted tomatoes, diced
  • 8 cups vegetable broth or water
  • 1-2 cups finely chopped spinach
  • salt and pepper to taste

INSTRUCTIONS

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

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Chock-Full-of-Veggies Chickpea Flour Pizza Crust

Chock-Full-of-Veggies Chickpea Flour Pizza Crust

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Chock-Full-of-Veggies Chickpea Flour Pizza Crust

I love this recipe for chickpea flour pizza crust. It’s gluten-free, easy to make, and tastes delicious. It also holds up well with lots of veggie toppings. The best part is that it is so much lighter than a wheat crust, so you can enjoy a lot more of it. I like to cook several crusts at once and freeze them for later. Having the frozen crust and bottled marinara sauce always on hand means any night can be pizza night. I’ve offered two variations for topping combos. Choose your favorite, and feel free to experiment with your own!

INGREDIENTS

CRUST

  • 1 cup chickpea flour
  • 1 cup unflavored, unsweetened plant-based milk
  • 1 tablespoon tahini
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  • Ground black pepper

TOPPINGS (VARIATION 1)

  • 2 cups shredded kale
  • 1 zucchini, cut into ½-inch dice
  • ½ onion, cut into ½-inch dice
  • ½ cup frozen corn
  • 1 cup marinara sauce
  • 1 tablespoon nutritional yeast
  • 1 tablespoon finely chopped fresh basil

TOPPINGS (VARIATION 2)

  • 1 red bell pepper, cut into ½-inch dice
  • 1 zucchini, cut into ½-inch dice
  • ½ cup cauliflower, cut into ½-inch florets
  • ½ cup broccoli, cut into ½-inch florets
  • 1 cup marinara sauce
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon crushed red pepper flakes

INSTRUCTIONS

  • Combine the chickpea flour, plant milk, tahini, vinegar, baking powder, salt, and pepper in a blender. Blend into a smooth batter.
  • Heat a 10-inch nonstick skillet. Pour the batter into the skillet and cook over medium heat for 20 minutes. Lift the crust using a wide spatula and flip over. Cook for 10 minutes. Transfer to a cooling rack to cool completely, about 10 minutes.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a separate skillet, combine the first four vegetables from your chosen toppings combo (Variation 1 or 2). Cook the vegetables on medium-low heat for 5 to 7 minutes, until the vegetables are lightly cooked and (in the case of Variation 1) the kale has wilted. Add 1 to 2 tablespoons of water if needed to keep the vegetables from sticking.
  • Top the crust with the marinara sauce, sautéed vegetables, and nutritional yeast. Bake for 15 to 20 minutes.
  • Remove pizza from oven and garnish Garnish with fresh basil (for Variation 1) or crushed red pepper (for Variation 2). Serve immediately.

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Tex-Mex Pita Pizzas

Tex-Mex Pita Pizzas

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TEX-MEX PITA PIZZAS

When you have fresh pita bread on hand—or any other flatbread, for that matter—homemade pizza is just minutes away. Topped with a tasty corn and black bean combo, these Tex-Mex pita pizzas are assembled after the pita crusts have been crisped in the oven so they won’t get soggy. We’ve kept the topping mild so it will appeal to adults and kids alike, but you can always adjust the heat level with the salsa you choose. To serve, cut each pizza into wedges or place whole on individual plates to be eaten with forks and knives.

INGREDIENTS

  • 1 cup chopped onion
  • 1 cup chopped bell pepper, any color
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 6 6- to 7-inch whole wheat pita rounds
  • 1 cup chopped avocado
  • 1 cup oil-free salsa
  • 2 tablespoons snipped fresh cilantro

INSTRUCTIONS

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a large saucepan, bring ¼ cup of water to a boil. Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans and corn. Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.
  • Meanwhile, place the pita rounds on the prepared baking sheets. Bake for 10 to 15 minutes or until lightly toasted.
  • Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro.

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Vegan Tomato And Avocado On Toast Recipe

Vegan Tomato And Avocado On Toast Recipe

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Vegan Tomato And Avocado On Toast Recipe

This vegan tomato and avocado recipe is a quick and simple recipe for any occasion. I love to fancy this recipe up and serve it when friends come over. For an extra vegan twist, you can use vegan cheese.

If you’ve already had a go at making this vegan tomato and avocado recipe, drop a comment below! What did you think of it?

Preparation time: 15 minutes

Cook time: 0

Serving size: 6

Ingredients

1 cup of grated vegan cheese

½ lemon, juiced

6 slices of vegan bread

1 ripe large avocado

12 cherry tomatoes

Salt and pepper to taste

¼ cup of chopped coriander

Directions

1. Toast the bread until it is crispy but not burnt

2. Place avocado in a bowl and mash into desired consistency with a fork or spoon

3. Chop 8 of the tomatoes in half and crush them into the avocado mixture in the bowl. If you want the tomatoes to be smaller and the texture to be creamer, you can blend the mixture in a blender rather than crush it with a fork or spoon.

4. Add the lemon juice, salt and pepper to the mashed avocado

5. Top toast with vegan cheese

6. Spread vegan avocado mixture on top

7. Decorate with remaining halved tomatoes and chopped coriander and serve

This is so simple it takes less than 15 minutes from start to plate to complete. It tastes great and you can fancy it up using herbs and spices of your choice.

Enjoy!

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Vegan Stuffed Avocado Recipe

Vegan Stuffed Avocado Recipe

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Vegan Stuffed Avocado Recipe

This vegan stuffed avocado recipe is easy, vegan, and gluten-free! You can use whatever stuffing you like such as vegan crabmeat, vegan cream cheese, or vegan bacon bits cooked according to package directions (if needed). Just keep in mind that “vegan” doesn’t automatically mean healthy so when you veganise your recipes try to limit processed food items as much as possible and rely on natural ingredients as standard. Processed food items should be eaten in moderation or not at all. You can substitute the vegan mayonnaise with lemon, salt, pepper, and parsley or lime salt, pepper, and coriander. The choice is yours.

Prep Time: 10 minutes

Cook Time: 0

Minutes Total Time: 10+ minutes

Makes 2 servings

Ingredients

1 large avocado, halved & pitted

1 ripe tomato, diced (about 1 cup)

¼ cucumber, diced

4 Tablespoons vegan mayonnaise (or vegan sour cream)

2 teaspoons lemon juice

¼ teaspoon garlic salt

¼ cup of chopped coriander

Salt and pepper to taste

Directions

  1. Scoop out the avocado into a medium bowl, leaving about half of the inside of the avocado and shell intact. Mash roughly with a fork or potato masher.  Set aside for now.
  2. In another small bowl mix vegan mayo, lemon juice, garlic salt, coriander and salt and pepper until well blended.  Add more vegan mayo if needed to make a spreadable consistency.
  3. In the large bowl with the avocado add vegan mayo mixture, cucumber, and tomatoes, stirring until well combined.  Salt and pepper to taste if desired but be wary when adding salt because vegan mayo usually contains plenty of sodium already.
  4. Spoon the filling into the cavity of each avocado half and serve immediately or chill in an airtight container for up to 1 day before serving.

Enjoy

 

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