breadcrumbs - vegetarian recipes

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breadcrumbs vegetarian recipes

Oil-free Vegan Biscuits 1 Bowl

November 20 2018 Vegan Richa 

Oil-free Vegan Biscuits 1 BowlOil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! 7 Ingredients, 1 Bowl, 30 Mins. Soft inside and an amazing crumb. Vegan Soyfree Nutfree low fat Biscuit Recipe. GF option   Jump to Recipe  Biscuits are a must side with gravy or other toppings for large holiday meals. They can be buttery and flaky without all the butter or even vegan butter! After making my no oil pumpkin scones, I used the similar process for these biscuits! Chilled coconut cream and sweet potato mash or regular potato mash replace the butter, Mix it all in until the flour is like breadcrumbs. Then add your vegan buttermilk and done.  These Amazing Biscuits need 1 Bowl, 7 Ingredients, take just 15 mins of active time, and use simple methods. You can freeze the shaped biscuits to bake later to get warm biscuits when wanted!.Continue reading: Oil-free Vegan Biscuits 1 BowlThe post Oil-free Vegan Biscuits 1 Bowl appeared first on Vegan Richa.

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop

November 17 2018 Vegan Richa 

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopInstant Pot Lentil Mushroom Stew with Easy Mashed Sweet Potatoes. 1 Pot 30 Minute. Upside down Lentil Shepherds Pie! Vegan Glutenfee Nutfree Soyfree Recipe Stovetop option  Jump to Recipe  If you all loved the Mushroom Bourguignon, you’ll love this easy lentil mushroom stew too. Similar ingredients, process to use just 1 Pot, and just 15 mins active time! Serve it as Upside down Lentil Shepherd’s pie! It is Much easier in the instant pot. No baking required. You can bake if you wish. Spread the cooked lentil mixture in a baking dish, top with mashed sweet potato or potato, then top with minced garlic, olive oil, herbs and breadcrumbs. Bake at 425 def F for 15 mins to heat up and brown the top and done! The stew and the mashed potatoes can be made ahead, so assemble, top and bake the day of. Change up the herbs to preference. Use potatoes or cauliflower or celeriac or combination instead of sweet potatoes in the veggie mash. Use flour for thickening the stew if needed, or just blend up a portion of the stew. Lots of options! Stove top instructions in the recipe notes. This Lentil Stew is Easy, 1 Pot, Make ahead, Freezer friendly, and uses Pot in pot (PIP) in the Instant Pot. Short Active time and all the flavor like lentil shepherds pie!Continue reading: Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopThe post Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop appeared first on Vegan Richa.

Vegan Pumpkin Mac and Cheese Bake

October 21 2018 Vegan Richa 

Vegan Pumpkin Mac and Cheese BakeVegan Pumpkin Mac and Cheese Bake. Easy Creamy Pumpkin Sauce with pasta, topped with crisp sage and breadcrumbs. Use butternut or other squash puree for variation. Vegan Soyfree Recipe Nutfree option.  Jump to Recipe  This Pumpkin Mac Bake is all things fall! Some sage is crisped with olive oil. The cheese sauce is pumpkin or butternut squash puree + sage + creamy and cheesy components all blended up. Cooked pasta is tossed with the luscious sauce then topped with breadcrumbs and more sage. Bake to golden and done! This mac and cheese incorporates components from my popular Pumpkin Sage pasta. Its Easy, takes just 15 mins to put together and is flexible to your flavor and texture preference. Can be made without nuts. Adjust the sauce based on preference. Add more or less pumpkin, more non dairy milk and pumpkin for more sauce and so on. Lets make this gorgeous fall meal. Continue reading: Vegan Pumpkin Mac and Cheese BakeThe post Vegan Pumpkin Mac and Cheese Bake appeared first on Vegan Richa.

Instant Pot Mushroom Tetrazzini

September 6 2018 Vegan Richa 

Instant Pot Mushroom TetrazziniInstant Pot Mushroom Tetrazzini Simple Creamy Comforting Spaghetti Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree, Glutenfree, Oilfree.  Jump to Recipe   Simple Creamy Comforting Pasta dinner with simple pantry ingredients. Ready within minutes! The sauce is like bechamel sauce with a roux. I use cashew cream for a cheesy creamy thickness. Usually you would cook the noodles separately, cook the mushrooms, veggies or meat, then mix the lot, top with cheese and breadcrumbs and bake. That’s a lot of dishes and time! This tetrazzini gets made in the Instant pot Pressure Cooker. Saute the mushrooms, then roast the flour for a roux, add broth and noodles and close the lid. Meanwhile, prep your garnishes and dinner is ready. I like to add toasted breadcrumb topping to the dish as the texture and flavor makes it feel like it is a baked dish that has hours put into it :). You can use any other toppings of choice,some vegan parm, vegan cheese (add when hot so it melts), fresh herbs, black pepper or pepper flakes.  I have not tried gf pasta in Instant Pot. Use stove top method for gluten-free. Easily nutfree, oilfreeContinue reading: Instant Pot Mushroom TetrazziniThe post Instant Pot Mushroom Tetrazzini appeared first on Vegan Richa.

Vegan Cauliflower Gratin – Creamy, Spiced, No Bake

September 6 2017 Vegan Richa 

Vegan Cauliflower Gratin – Creamy, Spiced, No BakeVegan Cauliflower Gratin – Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free.  It is hot out here this week. It is also pretty ashy and humid with the many wildfires around (hope everyone is keeping safe) and difficult to heat up the house to bake. I made this gratin in a skillet for days like this and tested it out in the oven as well. The cream sauce is very versatile. I like Kashmiri garam masala(in my second book), Baharat(in my second book (Pre-order Now, starts shipping in 2 Weeks!!), Berbere or Jamaican Curry Blend in this cauliflower and the creamy sauce combination. You know me. Add spices of choice or just herbs. The gratin is sprinkled generously with toasty breadcrumbs which have garlic and pepper flakes for a smoky heat. This crunchy garlicky topping is a must! Amazing, Creamy and ready within 25 Minutes! Add other vegetables for variation.Continue reading: Vegan Cauliflower Gratin – Creamy, Spiced, No BakeThe post Vegan Cauliflower Gratin – Creamy, Spiced, No Bake appeared first on Vegan Richa.

Grillable Veggie Burger – Black Bean Sunflower Seed Burger

June 6 2017 Vegan Richa 

Grillable Veggie Burger – Black Bean Sunflower Seed BurgerGrillable Veggie Burger. No Nuts. Easy Sunflower Seed Black Bean Burger with Veggies and spices. Pan fry, Bake or Grill. Serve with BBQ Sauce and other fix ins. Vegan Burger Recipe. Gluten-free option. Nut-free. Soy-free option It is time to fire up the grill and flip some veggie burgers. These hearty burgers are made up of black beans, brown rice, sunflower seeds and amazing seasoning. You can grill or pan fry the patties. Veggie burgers can be overly squishy (too many beans, too much moisture), or too crumbly (not enough binding, big unmashed ingredients such as whole beans or large chunks of onions, peppers, veggies). Both these issues can be solved with vital wheat gluten in the patties. I don’t like the texture of the patty with vital wheat gluten, so in these burgers just the right balance of cooked grains, beans and some breadcrumbs work well to make a sturdy grillable patty. With any veggie burger, mash the ingredients well and pack them well for sturdier results.  Black beans work really well in these burgers. You can also use kidney beans. The toasted sunflower seeds make these hearty. Whole coriander seeds, smoked paprika and lemon add complex flavors. These patties are a must make.  See 35+ Veggie Burger options here, no fake meats! Which beans/­­lentils are your favorite in a veggie burger?Continue reading: Grillable Veggie Burger – Black Bean Sunflower Seed BurgerThe post Grillable Veggie Burger – Black Bean Sunflower Seed Burger appeared first on Vegan Richa.

Vegan Cauliflower Parmesan Pasta Bake

April 15 2017 Vegan Richa 

Vegan Cauliflower Parmesan Pasta BakeVegan Cauliflower Parmesan Pasta Bake. Pasta, marinara sauce, Crispy Cauliflower slices coated in breadcrumbs and spices, and vegan mozzarella make a great Cauliflower Parmigiana. Soy-free Recipe. Can be gluten-free This Cauliflower Parmesan Bake you all has everything you want in the parmigiana, Crispy Cauliflower, tomatoey sauce and all the cheesyness.  The process is pretty short and straightforward. Bake the cauliflower slices to cook and roast them to al dente. Then top with some vegan mozzarella and herbed breadrumb mixture and place over the pasta mixture. Bake until hot and bubble and crispy. You can also bread the cauliflower and bake instead.  Make it whichever way. Serve with some rusty garlic bread. Continue reading: Vegan Cauliflower Parmesan Pasta BakeThe post Vegan Cauliflower Parmesan Pasta Bake appeared first on Vegan Richa.

Crispy Quinoa Crumbs

February 16 2017 VegKitchen 

Crispy Quinoa Crumbs Here’s a clever way to turn quinoa into tasty crispy crumbs. They pack more nutrition than breadcrumbs and are naturally gluten-free. Bake up a batch and you’ll see why we love to have them on hand.The post Crispy Quinoa Crumbs appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Sweet Potato Mac and Cheese Bake

January 2 2017 Meatless Monday 

Say cheese, because you’ll be smiling after tasting this Sweet Potato Mac and Cheese recipe. This recipes uses sweet potatoes to replace some of the cheese, making it a healthier choice. This recipe comes to us from Tawnie of Kroll’s Korner. Serves 4 For the mac and cheese: - 2 medium sweet potatoes, peeled and cubed - 13 ounces elbow macaroni noodles (whole wheat or gluten free, if preferred) - 1/­­2 large onion, diced - 2 cups fresh spinach, chopped - 4 garlic cloves, chopped - 1 cup low sodium vegetable broth - 3 tablespoons extra virgin olive oil - 1/­­4 cup all- purpose flour - 2 cups fat free milk - 1 tablespoon Dijon mustard - 1 teaspoon red pepper chili flakes - 6 ounces of four cheese blend - Salt and pepper, to taste   For the Breadcrumb Topping: - 1 cup Panko breadcrumbs - 1/­­4 cup freshly grated Parmesan cheese   Preheat oven to 375 degrees F.  Bring a medium pot of water to boil and add in the sweet potato that has been peeled and cubed up. Boil sweet potato for 10-15 minutes, or until tender. Drain sweet potatoes and then mash well. You should have ~2-2.5 cups of sweet potato. Next, cook the elbow noodles according to the package. While pasta is cooking, heat the olive oil in a large pan with onion and garlic. Cook for about 4-5 minutes over medium heat. Add the flour and whisk for 30 seconds and then slowly pour and whisk in the milk and vegetable broth. Bring to a boil and continue to whisk. Mixture should begin to thicken after 3-5 minutes. Bring heat to low and mix in the mustard, salt, pepper, red pepper chili flakes, cheese and sweet potato. Stir well and then remove from heat. Add in the noodles and mix in well. Taste and adjust any seasonings you may want extra. Pour in a oven safe casserole dish and top with panko crumb/­­Parmesan cheese mixture. Place in oven, uncovered, for 10-15 minutes, or until it gets bubbly. Serve warm and enjoy! The post Sweet Potato Mac and Cheese Bake appeared first on Meatless Monday.

Hasselback Potatoes with Kale & Pesto

December 21 2016 Green Kitchen Stories 

Hasselback Potatoes with Kale & Pesto I posted a photo of thinly sliced spuds on instagram a while back, mentioning that we would roast them, add kale, beans, red onion and cherry tomatoes, slather with pesto and call it dinner. The response was unusually loud for such a humble dinner that we decided to recreate and share this simple recipe here. I’m sure you have seen this potato technique before - slicing them thinly but not all the way through, drizzling with fat and baking them until the edges are crispy and the middle is creamy and soft. Hasselback potatoes were apparently invented at a restaurant here in Stockholm in the 1950’s, as a method to shorten the baking time. It was a very popular dish when I was around Elsa’s age (almost 30 years ago!!!). My mom made Hasselback potatoes almost as often as she did her famous baked giant sausage stuffed with pineapple and cheese - yup, that was what we ate back in 1989. I haven’t seen a lot of pineapple stuffed sausage since then, but Hasselback potatoes sure made a comeback and have been increasingly popular during the last couple of years. The original version uses butter and breadcrumbs but we’re simply using oil. I’m sure some almond flour could be tossed on top towards the end of the baking, if you like it with a little crust. We also stuff herbs into the slices to give the spuds more flavour and that also helps the fat to find its way inside the potato. A good trick is to place the potato in a large wooden spoon when you cut it, to prevent from cutting it all the way through. Or placing it between two chopsticks or chopping boards. On the photo above, Luise uses a metal spoon which actually makes it more difficult to slice because the potato isn’t flat and it can also be bad for the knife. So not the best example. What can I tell you, she’s Danish, very stubborn and she doesn’t like to follow my instructions. But she got the job done with that spoon as well. As I mentioned in the intro, we add kale, beans, tomatoes and onion towards the last 15 minutes of the roasting and then serve with pesto on the side. It’s an easy one-tray dinner. It is however also an awesome side dish on the Christmas table. It looks really nice and Christmassy on that bed of kale. While we were at it, we compiled a list of a few other great Christmas related recipes from the archives. Last year’s loaf would make an excellent companion to the potatoes. o Christmas Spiced Parsnip Cake o Shaved Brussels Sprouts Christmas Salad o Mushroom, Rice & Hazelnut Loaf o Pomegranate, Raspberry & Thyme Jam o Saffron Falafels o Quinoa, Kale & Apple Salad o Homemade Nutella Finally, can we just say a massive Merry Christmas /­­ Happy Hanukkah or whatever yo are celebrating! This has been an intense year for us with books, babies and lots more. We haven’t been posting recipes as often as we intended but we want to thank you for your constant support, kindness and cheering comments. We have a lot more planned in the near future so stay tuned. BIG LOVE! /­­David, Luise, Elsa, Isac and baby Gabriel Hasselback Potatoes with Kale, Beans & Pesto The baking time can vary depending on the potato size and variety. Smaller potatoes will need a little less time. Hasselback potatoes 2 kg /­­ 4 lbs (roughly 12) large baking potatoes 80 ml /­­ 1/­­3 cup olive oil sea salt black pepper 1 bunch fresh thyme, leaves picked To serve 3 large handfuls kale, thick stalks removed and leaves roughly chopped 1 small red onion 170 g /­­ 1 cup cooked black beans (1/­­2 can), rinsed 12 cherry tomatoes 100 g /­­ 1/­­2 cup pesto (if you are vegan, choose a pesto without cheese) 1. Preheat the oven to 200°C/­­400°F. 2. Wash and scrub the potatoes. 3. Slice each potato thinly. Let each slice cut about two-thirds into the potato, leaving the bottom intact. This is easiest done by placing the potatoes inside a large spoon, the edges of the spoon will then stop the knife from cutting too deep. 4. Tuck some thyme leaves sporadically between the slices of each potato and place them on a baking tray. 5. Use a brush to drizzle the potatoes with about half of the oil and then sprinkle with salt and pepper. 6. Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices as well. If the slices are still stuck together, you can let them roast a while longer before adding the last oil. 7. Bake for 30 minutes more. Meanwhile, cut the onion in thin slices and place it in a bowl along with the kale, beans and tomatoes. Drizzle with olive oil, salt and pepper and toss to combine. 8. When the potatoes have been in the oven for about 1 hour in total, arrange the onion, kale, beans and tomatoes on the tray, around the potatoes and bake for 15 minutes more, or until the potato edges are crispy and the centre feels soft when pierced with a toothpick. 9. Drizzle pesto over the potatoes and kale and serve immediately, while still hot. ******************** PS! We have also updated our Green Kitchen app with 6 Christmas recipes. Apart from this Hasselback Potato recipe and some favorites from last year, you’ll also find our simple Sesame & Gingerbread Truffles and this delicious Saffron Overnight Oats recipe there. Enjoy!

Roasted Broccoli with Garlic Breadcrumbs

November 7 2016 Vegetarian Times 

1 Preheat oven to 425° F. Line baking sheet with parchment paper.  2 Toss together broccoli and olive oil, and season with salt ( 1/­­2 tsp.), if desired. Spread on prepared baking sheet, and roast 15 to 18 minutes, or until crispy.  3 Meanwhile, melt butter in medium skillet over medium-low heat. Add garlic; cook 30 seconds. Add breadcrumbs and season with salt, if desired, stirring well to coat breadcrumbs with oil. Increase heat to medium, and cook 3 to 5 minutes, or until breadcrumbs are toasted and crisp, stirring frequently.  4 Serve broccoli topped with breadcrumbs.    

Vegan Shepherds Pie with Chickpeas & Sweet Potato

October 19 2016 Vegan Richa 

Vegan Shepherds Pie with Chickpeas & Sweet PotatoVegan Shepherds Pie with Chickpeas and Sweet Potato mash. Savory Brothy Veggies and Chickpeas, mashed potatoes, Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherds Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free. Veggies, Chickpeas (or lentils), fresh herbs, herbed mashed sweet potato and a crusty garlic top. This savory pie just shot to the top in the running for the Vegan Thanksgiving entree.   Thanksgiving and potlucks around the holidays are a good time to whip up some savory filling meals. This Easy Casserole is filled with a veggie, herb, chickpea filling. Mashed sweet potato with vegan butter and thyme is layered over the filling. Breadcrumbs mixed with olive oil, minced garlic and rosemary finish the dish, to get a garlicky crusty top. Make this Vegan Shepherd’s Pie! I made individual servings, because everything is more fun in individual ramekins. Bake into ramekins or one baking pan. Use veggies of choice. Use cooked lentils instead of chickpeas for variation. Use potatoes, butternut squash for variation.  Gorgeous colors, savory flavors, warming, and delicious.  Continue reading: Vegan Shepherds Pie with Chickpeas & Sweet PotatoThe post Vegan Shepherds Pie with Chickpeas & Sweet Potato appeared first on Vegan Richa.

Easy Vegan Falafel Burger

August 29 2016 Vegan Richa 

Easy Vegan Falafel BurgerEasy Vegan Falafel Burger. Chickpea patties with 5 minute tahini dressing, tomatoes, onions, pickles make for a filling and flavorful burger. Vegan Soy-free Recipe. Can be made gluten-free. Pin it for later. Everyone needs a falafel burger! A simple Chickpea burger with falafel flavors, tahini dressing, pickles, lettuce and other fixings.  This falafel burger uses cooked chickpeas, cumin, coriander, cardamom, parley, lemon and a binder and comes together within minutes. Pan fry until golden. Make the 5 minute Tahini dressing. Serve these between buns with a generous dressing or in a pita bread! Sesame seeds add an amazing flavor and crunch to the patties. Use breadcrumbs, or coarsely ground oats as binder. Make these flavorful soft moist falafel burger patties! Oh yes, if you use all cilantro instead of parsley, serve these with chutneys of choice. Also, serve 1 patty per burger. The stacking is for photo purposes only ;).Continue reading: Easy Vegan Falafel BurgerThe post Easy Vegan Falafel Burger appeared first on Vegan Richa.

“Taste of Korea” Kimchi Burger

May 15 2016 Meatless Monday 

The 2016 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest challenged teen chefs to get the beef off their buns by creating innovative veggie burger recipes. The grande prize winner is this kimchi tofu burger from Eubene Kim of Chatsworth Charter School in Los Angeles, CA. Serves 6 - 1 red onion, finely chopped - 2 oz (200 g) cremini mushrooms, finely chopped - 12 oz (340g) extra firm tofu - 2-3 cloves of garlic - 1/­­2 cup spinach roughly chopped - 2 1/­­2 cups of kimchi - 1/­­4 cup kimchi juice - 1 cup panko bread crumbs - 1-1/­­2 cups (150gms/­­5oz) bread crumbs, extra - 6 whole grain bread rolls (or gluten free rolls) - 1/­­2 cup mayo - 1/­­4 cup red pepper paste - 2 oz baby spinach leaves, for garnish - 1 egg In a pan, heat about a tsp of olive oil and sauce the onions until soft. Add the mushrooms and cook for another 3-4 minutes and cool slightly. In a food processor, blend the tofu with garlic and spinach. Blend until smooth. Transfer this to a bowl and stir in the onion- mushroom mixture, breadcrumbs kimchi, and kimchi juices. Stir until well mixed and then refrigerate for about 30 minutes. Divide this mixture into 6 patties, pressing together well. Coat them well all around with the extra breadcrumbs In a pan add some olive oil to coat the pan and pan fry the patties. Cook them 3-4 minutes on each side or until they are golden. Make sure to turn them carefully to prevent them from breaking up. Drain on paper towels. (you can also season them with salt now.) Mix together the mayo and the red pepper paste. Cook the egg in a pan and top on the burger. Assemble. Add any spinach on top of the burger. The post “Taste of Korea” Kimchi Burger appeared first on Meatless Monday.

aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe

December 2 2017 hebbar's kitchen 

aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipealoo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe with step by step photo and video recipe. the patties or tikkis are the essence of this aloo tikki burger recipe. the preparation of these thikkis are very similar to the conventional aloo tikkis. however these are later coated with breadcrumbs and then deep fried to make it crisp and crumbly with onion and tomatoes layering. Continue reading aloo tikki burger recipe | mcaloo tikki recipe | burger tikki recipe at Hebbar's Kitchen.

Vegan Garlic Pasta with Roasted Cajun Cauliflower

June 14 2017 Vegan Richa 

Vegan Garlic Pasta with Roasted Cajun CauliflowerVegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade Cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta. Vegan Garlic Pasta Recipe. Can be Nut-free gluten-free. This Easy Pasta comes together quickly and makes an amazing meal. Toss the Cauliflower in Cajun spice blend and put it in the oven to bake. Boil the pasta, simmer the sauce to thicken and fold in the pasta. Put it all together, garnish with parsley or basil. Perfect! This dish came about when I remembered some friends had recommended a dish with Cajun chikin over Creamy pasta (way back when). It was a popular dish at a neighboring restaurant. For a vegan version of that dish, I made this creamy garlicky pasta sauce with roasted and minced garlic, which makes a great pasta by itself or can be used as a garlic mac and cheese sauce. The Cajun spice blend is magic. Rub it all over the cauliflower, bake and try not to eat the entire helping. The baked Cajun Cauliflower is amazing! Make just that and serve it with a cooling dip as a starter or appetizer. The garlic sauce is easy and cheesy. Add elbows to it and make into a mac bake, covered with breadcrumbs mixed with smoked paprika or some of the cajun blend. So much Flavor!Continue reading: Vegan Garlic Pasta with Roasted Cajun CauliflowerThe post Vegan Garlic Pasta with Roasted Cajun Cauliflower appeared first on Vegan Richa.

Spicy Hemp Crusted Jackfruit Nuggets

May 6 2017 Vegan Richa 

Spicy Hemp Crusted Jackfruit NuggetsSpicy Hemp Crusted Jackfruit Nuggets. Jackfruit spiced and breaded in hemp and spice breading and baked. Vegan Gluten-free Soy-free Recipe.  Snacking just got better with these Spicy Breaded Jackfruit Bites! Jackfruit is dipped in a flavorful batter, rolled in spices and hemp seeds and baked to crisp. Serve this with a favorite cooling dipping sauce.  I often make these with breadcrumbs for a crispier result. Use panko breadcrumbs or coarsely ground nuts for variation. The recipe is easily doubled (which is a great idea to double, because you will want all of it!). Unripe Jackfruit is used as a vegetable in many asian dishes. It has become popular as a meat substitute in other cuisines. In this recipe, I use the spices and batter that would make a fried chikin nugget kind of result with the jackfruit slices. Try these snack bites with Jackfruit, chikin subs or other veggies.Continue reading: Spicy Hemp Crusted Jackfruit NuggetsThe post Spicy Hemp Crusted Jackfruit Nuggets appeared first on Vegan Richa.

Mustard Green Pesto Pasta with Chickpeas & Crispy Panko Breadcrumbs

April 3 2017 Oh My Veggies 

This easy baked pasta is dressed in garlicky mustard green pesto and topped with a crispy panko breadcrumb topping.

Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices

January 28 2017 Vegan Richa 

Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry SpicesVegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices. Curried Scalloped Potatoes. Vegan Potato Gratin. Easily made gluten-free and nut-free. Oil-free option These Creamy Vegan Scalloped Potatoes are a quick, easy and crowd pleasing side. You can make these as decadent as you wish. I use almond milk and flour to make the creamy sauce that is well spiced with Jamaican Curry Spice Blend. I made up the Curry blend to my preference and it uses flavors from Jerk seasoning and the traditional Jamaican curry powder to get this amazing burst of flavor. You will want to make double, triple batch of this blend and sprinkle it over everything! Just use whichever spices and herbs you have. There is tons of flavor with or without a few. Don’t let that long list of spices deter you. You need to make this atleast once! I dont use turmeric in my blend for a non yellow sauce. You can add turmeric. For a super quick Jamaican Curry Blend, use 1.5 to 2 tsp curry powder of choice and generous dashes of thyme, parsley, all spice, nutmeg and some lime zest. The topping is garlic, breadcrumbs and paprika. Use just garlic, or add some nutritional yeast for cheesy profile, or vegan parm. Yuhmmm.Continue reading: Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry SpicesThe post Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices appeared first on Vegan Richa.

Porcini Risotto with Beetroot Balls

December 22 2016 Veganpassion 

Porcini Risotto with Beetroot Balls We're always splitting up the preperation for our christmas dinner. I'm sending the menu ideas to my family first and everyone decides what they would like to eat and what they could imagine to prepare. Mostly it ends with the men sitting on the couch and the women cooking a wunderful menu. But we're working on that. At least they have the will to do something and after the dinner all plates are empty *proud* As an entree for this years phony menu I have chosen a porcini risotto. It's very easy to make alongside. You can draft one of the men to help you stir while you can organize the rest of your menu. With oven baked carrots, beetroot balls and a wonderful sauce your christmas dinner is going to be amazing. Have lots of fun with cooking! Makes 4 portions. For the porcini risotto: 1 onion 2 tbsp. olive oil 300 g risotto rice 2 tbsp. dried porcini or 250 g fresh porcini 1,2 l vegetable broth salt, pepper, nutmeg 1 tbsp. yeast flakes 1 tbsp. almond butter Cut the onion into cubes and sweat them in olive oil, then add risotto rice. Add mushrooms and 200 ml vegetable broth and let it cook while stiring. Flavour it. As soon as the rice absorbed the vegetable broth add some more liquid until the rice is covered. Stiring makes the rice creamy so don't waste your arm power. After 30-40 minutes when all the liquid is gone an the rice is done, add yeast flakes and almond butter. Taste everything. For the beetroot balls: 250 g fresh beetroot 200 g tofu 2-3 tbsp. olive oil 1 onion 2 tbsp. soy curd 3 tbsp. breadcrumbs, whole spelt salt, pepper, nutmeg, sage 1 tbsp. yeast flakes olive oil for the taste Grate beetroot. Crumble tofu and roast it in a pan with lots of olive oil. Cut onions into cubes and add them to the pan. Roast the mixture until it gets brown. Then flavour it and add beetroot. Roast everything a little bit unil the flavours evolve. In a mixing bowl mix together the beetroot mixture, soy curd, breadcrumbs and yeast flakes. Form the mixture into 12 balls and bake them in the pan with some olive oil. For the oven baked carrots: 500 g multicolored carrots 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper Quater the carrots lengthways and put it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup. Roast them in the oven at 190°C (374°F) upper-/­­lower heat 15-20 minutes. For the gourmet sauce: 1 big onion 1 carrot 2-3 tbsp. olive oil 2 tbsp. tomato paste salt, pepper, nutmeg, paprika 1 tbsp. starch 1 tbsp. soy sauce 500 ml vegetable broth Cut onion and carrot into very fine cubes. Sweat in olive oil until they get brown and aromatic. Then add tomate paste and let it caramelize a little bit. Flavour it. Stir in the starch and the soy sauce and mix until everything is smooth. Add more and more vegetable sauce and let it boil down. Serve risotto with dark sauce, oven baked carrots and beetroot balls. Feast until santa comes.

Pumpkin Pasta Squares with Red Cabbage

December 16 2016 Veganpassion 

Pumpkin Pasta Squares with Red Cabbage Hey lovelies! Christmas isn't too far away and I'm dreaming about a christmas menu. I cant decide which courses I'm going to put into my four exciting menus. On saturday I'm going to show you my four favourite christmas menus including the recipes! The pumpkin paste squares are a treat for one's buds at autumn-winter time and they're a lot of fun cooking with the whole family. Through the easy technique they're made very quick and they taste gread either you boil them or roast them. Makes 4 portions. For the pasta dough: 200 g coarse-grained spelt flour 90 ml water, lukewarm 3 tbsp. olive oil 1 pinch of salt Give coarse-grained spelt flour and salt into a mixing bowl and mix together. Add water and oil and mix again. Put the dough crumbs on a worktop and knead about 10-15 minutes until the dough is smooth. Put the dough into clear film and in a box and let it rest for about 20-30 mintues while preparing the filling. For the pumpkin filling: 500 g hokkaido pumpkin (420 g without seeds) 1 tsp. lemon juice 3 tbsp. water oilve oil salt, pepper 1 onion 150 g smoked tofu 1 tbsp. (30 g) almond butter 60 g breadcrumbs, whole spelt 1 tbsp. yeast flakes nutmeg, paprika spice sage Cut pumpkin into stripes and sprinkle with lemon juice and water. Heat up the pumpkin until the water has vaporized. Then add olive oil and roast it. Add onion rings and smoked tofu crumbs and roast everything. Flavour it. Put the mixture in a mixing bowl and add almond butter, breadcrumbs and yeast flakes. Mix everything together and taste it. Cut sage or put dry sage into mortar and bump it. Put some flour on your worktop and roll out the pasta dough very thin. If you have a pasta machine you can use this one but it will work with a rolling pin as well. Roll dough out longish and put each 1 tbsp. filling with some space on it. Fold the dough and press the interfaces together. Then simply cut out the pasta squares. Put the squares on a plate with flour and sprinkle with flour and let them rest. For red cabbage with apple: 600 g red cabbage 1 onion 1 apple 100 ml orange juice laurel, cloves, cinnamon Slice cabbage fine. Cut onion and apple into cubes. Roast the onions in some olive oil and add apple and red cabbage and base orange juice on it. Flavour it and let it cook on average heat about 10 minutes. Bake pasta thoroughly with sage in some olive oil or some margarine and serve with red cabbage. Enjoy your meal!

Vegan Meatballs

November 4 2016 Green Kitchen Stories 

Vegan Meatballs Hey friends! We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member. We are calling him Little Brother until we have decided on his real name (so difficult this time!). We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic) .  He’s a sleepy little fella. For today’s recipe we decided to revive a section on the blog that we started last year and then forgot all about. We call it Homemade Whole Food Staples and today’s recipe fits right in. In our preparations for little brother’s arrival we have been filling our freezer with food and these vegetarian meatballs/­­ vegan polpette have proved themselves really useful. They are quick to make, freeze well and are easily heated. We use them as a protein rich supplement to many dishes (see a few examples below) or as a simple main dish with pasta and a sauce.  Since we have so many egg-based patties in the archive, we made these vegan, using chickpeas as the protein source and binder. They are literally filled with vegetables and have almond flour and potato starch as thickener. Kind of like a vegetable packed baked falafel. Not only are they really healthy but they are absolutely delicious too, with sweetness from the carrots and peas a savouriness from the spices.  Just like with our apple cake recipe, we have been experimenting quite a bit to get the amounts right as we wanted to have the option to both cook them in a frying pan (for times when you just want to fry up a few) or in the oven (for larger batches). They get smoother texture in the frying pan but it is a bit more fiddly to get them evenly fried. My favorite method is however to make a huge batch (double batch if you can fit it into your blender), roll them and place on two trays. I then under bake them slightly and let them cool entirely before filling the freezer with them. Because they are slightly under baked, I can reheat them without risking that they get dry and boring. They can be reheated either in a pan or in the oven. Here we have served them with some quinoa and a vegetarian lentil bolognese. They work really well with a pesto sauce as well. Here they appear in one of our #gksbowls with, golden krauts, garlic-fried kale, carrot ribbons, mushrooms, tomatoes, avocado, a sunny egg, za’atar and a drizzle of tahini. Insanely good! And here we’re about to roll them inside a wrap. There are lots of other possibilities. Isac prefers munching on them as a hand-held snack (although he is pretty tired of them at this point as we have served them with almost every meal for the past couple of weeks ...). Vegan Polpette Makes 30 We use nutritional yeast to add extra depth to the flavour. It can be found in health food stores or online. If you are not vegan, it can be replaced with some grated cheese. Or simply leave it out. We kept the spices quite simple but you can try adding cayenne, sumac or curry to them for different flavour variations. 1 onion, peeled 2 garlic cloves, peeled 1 inch /­­ 2,5 cm fresh ginger, peeled 2 medium carrots or 3-4 smaller (200 g /­­ 7 oz), peeled 1 cup /­­ 130 g frozen sweet peas, slightly thawed 1 x 400 g /­­ 14 oz tin chickpeas OR 1 1/­­2 cup /­­ 230 g cooked chickpeas, rinsed a handful kale, coarsely chopped and thick stems discarded  1/­­2 cup /­­ 50 g almond flour (can be replaced with breadcrumbs) 4 tbsp potato starch 1 tbsp nutritional yeast (optional) 1 1/­­2 tsp salt 1/­­2 tsp cumin 1/­­2 tsp allspice black pepper Set the oven to 360°F /­­ 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to the regular knife attachment on the food processor. Add the rest of the ingredients and mix until the chickpeas have been mashed, with small bits and pieces of the peas and carrots still intact. With moist hands, roll the  into balls using roughly 1 tbsp of batter for each ball and place on the baking sheet. Bake for 20-25 minutes or until golden. You can flip them a few times if you like them rounder but I usually skip this and settle for one slightly flatter side. It’s easier. If you are freezing them right away, let them bake for a few minutes shorter, then let cool completely (they firm up as they cool down), transfer to freezer containers or bags and place in the fridge or freezer. To make them in a frying pan, simply fry with a little oil on low/­­medium heat (they melt and get flat on too high heat) for about 10-15 minutes. Flip/­­roll them often to get them evenly fried. PS! Make sure to check back next week as we have an exciting give-away coming up together with Vitamix!

Squash Sunchoke Mac & Cheese

October 7 2016 Meatless Monday 

Butternut squash is roasted and mashed with sunchokes in this root vegetable crowd pleaser. A Dijon mustard roux serves as the base for a luscious sauce in this hearty mac and cheese, finished perfectly with crunchy whole-wheat breadcrumbs. This recipe comes to us from Lisa of Cold Cereal and Toast. Serves 10 - 1/­­2 small butternut squash, seeded - 2 medium sunchokes*, peeled - 12 ounces elbow macaroni - salt, to taste - 1/­­4 teaspoon pepper - 2 tablespoons unsalted butter - 2 tablespoons all purpose flour - 1 teaspoon Dijon mustard - 1 3/­­4 cups nonfat milk - 1/­­4 cup low sodium vegetable stock - 4 ounces Muenster cheese, grated - 4 ounces cheddar cheese, grated - 1/­­2 cup whole-wheat breadcrumbs *Also known as Jerusalem artichokes, sunchokes can be found at farmers markets or in the gourd section of vegetable aisle in some grocery stores.   Preheat an oven to 450 degrees. Prepare a baking sheet with a layer of aluminum foil. Lay the squash, cut side down, on the baking sheet. Add the peeled sunchokes to the sheet, place it in the oven and bake for about 25-30 minutes, or until the squash is tender when pierced with a butter knife. Scoop the squashs flesh into a large mixing bowl and mash it using a fork. Add the roasted sunchokes, mashing to incorporate them with the butternut squash. For the smoothest consistency, add the squash sunchoke mash to a food processor or blender and puree if desired. Place a large pot of salted water over medium-high heat. Cook the pasta according to package directions, or until al dente, drain, return to the pot, remove from heat and set aside to cool. Place a medium saucepan over medium heat. Melt the butter in the saucepan, then whisk in the flour and mustard. Continue whisking over medium heat for about 1 minute, then slowly add in the milk, stirring constantly. Bring the mixture to a simmer, lower heat to medium-low and keep simmering, whisking frequently, for 5-6 minutes, or until the mixture has thickened to the consistency of heavy cream. Season the sauce with the pepper and 1/­­2 teaspoon salt. Add the squash sunchoke mash, Muenster and cheddar, stirring with a wooden spoon until the cheese has melted. Pour the cheese sauce into the cooked macaroni, stirring to ensure all ingredients are evenly incorporated. Preheat your broiler. Pour the macaroni into a medium baking dish and top with the breadcrumbs. Broil for about 10 minutes, or until the bubbly with brown edges. Divide into 10 servings and enjoy! The post Squash Sunchoke Mac & Cheese appeared first on Meatless Monday.

Baked Parippu Vada Recipe – Chana Dal Fritters

August 3 2016 Vegan Richa 

Baked Parippu Vada Recipe – Chana Dal FrittersBaked Parippu Vada Recipe – Chana Dal Vada or Masala Vadai or the Indian Falafel. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe. Pin this for later. Parippu Vada or Masala Vada are similar fritters made with chana dal or other local variety of split peas or a combination of different kinds of split peas. The Vada use different pulses or ingredients depending on the region and are also called different names.  To simplify the process, parippu vada are made somewhat like falafels. The dried split peas/­­pulses are soaked for a while just like you would soak dried chickpeas for falafel. Then they are  processed to make a coarse mixture. Some chopped onion or shallots, curry leaves and spices are mixed in. The mixture is shaped into patties that are generally deep fried. The patties are gluten-free as they do not have any flours or breadcrumbs added to them. The mixture is moist enough to bind well. The loose soft mixture is shaped into patties and cooked to make a vada that are crispy on the outside and soft inside. I bake them with similar results. These masala vada or vadai are delicious with coconut chutney or ketchup. Add whatever spices and ingredients you have and make some of these easy Vada to snack on.Continue reading: Baked Parippu Vada Recipe – Chana Dal FrittersThe post Baked Parippu Vada Recipe – Chana Dal Fritters appeared first on Vegan Richa.

Sun-Dried Tomato Patty

May 2 2016 Meatless Monday 

The 2016 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest challenged teen chefs to get the beef off their buns by creating innovative veggie burger recipes. The New York City winner is Tyler Ramos, a senior at Tottenville High School in Staten Island. Her Sun-Dried Tomato Patty won for her colorful and flavorful pairing of flavors. Serves 6 - 1.5 pounds red potatoes (about 5 medium potatoes) - 1/­­3 cup rosemary sprigs - 1 cup parsley - 2 cloves garlic - 1 cup Vidalia onion - 1/­­2 cup sun-dried tomatoes - 1/­­2 cup white kidney beans - 1/­­4 cup breadcrumbs - salt and pepper - crushed red pepper (optional) Wash and peel potatoes. Add to a pot and fill with cold water until just above potatoes. Add salt to taste. Bring to a boil, about 15 minutes. In the meantime, rinse rosemary and parsley and roughly chop. Mince garlic. Chop onion into half-inch squares. Slice sun-dried tomatoes in strips. Drain liquid from kidney beans can. Preheat oven to 375 degrees Fahrenheit. In a medium bowl, combine breadcrumbs and all items from step 2. Set aside. Stick a fork through a potato piece. Its done when the fork goes through without much force. If not ready, keep checking in 2 minute intervals. Using a potato masher, mash the potatoes. Mash until smooth with small lumps. Do NOT let them get too smooth. In a food processor, add the potatoes and the contents of the medium bowl. Pulse until well incorporated. The mixture should be sticky. If too sticky, wet your hands before forming patties. Line a baking sheet with parchment paper. Scoop 1/­­2 cup of mixture and shape it into any patty shape you want. Repeat until finished with mixture. (You should get 6 patties). Season with salt, pepper, and crushed red pepper. Bake for 15 minutes, or until golden brown, on the top rack of your oven. Flip halfway through. Let cool on baking sheet for 5 minutes. Serve as you wish. * Serving Suggestion: Serve on toasted 7-grain bread topped with Dijon Mustard and leafy vegetables. The post Sun-Dried Tomato Patty appeared first on Meatless Monday.


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