gluten-free - vegetarian recipes

Try it! You will enjoy it!

Vegan Thanksgiving Recipes

Very Berry Quinoa Salad with Cinnamon Toasted Pecans

Holiday Veggie Roast with Oven Cranberry Sauce

Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables










gluten-free vegetarian recipes

Peanut Butter And Jelly Baked Oatmeal

November 18 2019 Vegan Richa 

Peanut Butter And Jelly Baked OatmealEasy Vegan Peanut Butter And Jelly Baked Oatmeal! No Flour, No refined sugar, No Added oil! Favorite PB & J Sandwich in Baked Oatmeal Bar form. Gluten-free Soy-free Recipe , Nut-free Option. Jump to Recipe This Peanut Butter and Jelly Baked Oatmeal is the holiday breakfast you need! Crisp edges, swirls of preserves or jams or jelly, soft muffin like middle, a moist PB & J oatmeal bar! Add toppings of choice. This baked oatmeal has Just 9 ingredients, no added oil, no refined sugar and takes 10 minutes active time to put together. It has peanut butter, oats, non dairy milk, maple syrup, peanuts and berry preserves and will be a permanent fixture like my Banana Baked Oatmeal and Pumpkin Baked Oatmeal. Change up the additions to preference. Add a drizzle of softened peanut butter and more preserves or dried blueberries and serve!Continue reading: Peanut Butter And Jelly Baked OatmealThe post Peanut Butter And Jelly Baked Oatmeal appeared first on Vegan Richa.

Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables

November 18 2019 Meatless Monday 

This pasta dish is fall in a bowl! While there is quite a bit of peeling and chopping involved, the final result is so worth it. You can find prechopped butternut squash in most stores these days, so feel free to take advantage of that time-saver if you wish. The subtle sweetness of the sauce pairs beautifully with the roasted vegetables. If you have picky eaters who wont eat some of these veggies, feel free to leave them out and double up on the ones they like. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 5 - For the Roasted Fall Vegetables: - 1 cup (140 g) peeled and chopped butternut squash - 1 cup (130 g) peeled and chopped carrots - 1 cup (110 g) peeled and chopped parsnips - 1 cup (88 g) halved Brussels sprouts - 1 tablespoon (15 ml) olive oil -  1/­­2 teaspoon dried thyme -  1/­­2 teaspoon salt -  1/­­8 teaspoon black pepper   - For the Pasta: - 16 ounces (455 g) penne pasta (gluten-free, if desired) -  1/­­2 cup (123 g) pure pumpkin purée (NOT pumpkin pie filling) - 1 cup (235 ml) lite coconut milk - 2 tablespoons (40 g) pure maple syrup -  3/­­4 teaspoon salt, or to taste - 1 tablespoon (15 ml) olive oil (optional)   For the Roasted Fall Vegetables: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside. Toss the vegetables in a large bowl with the olive oil, thyme, salt, and pepper. Spread out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir, and roast for 10 to 15 more minutes until the vegetables are tender and browning on the sides.   For the Pasta: Meanwhile, cook the penne according to package directions. Be sure to salt your cooking water well. When your pasta and vegetables have about 10 minutes cooking time left, whisk all the sauce ingredients in a large skillet over medium heat. Bring to a boil and then reduce the heat to low to simmer for 5 to 10 minutes until thickened a bit.   Add the cooked pasta and roasted vegetables to the skillet with the sauce and toss well to coat. Add the olive oil, if using. Season with extra salt and pepper, if desired. The post Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables appeared first on Meatless Monday.

Garlicky White Bean Avocado Toast with BBQ Drizzle

November 18 2019 Meatless Monday 

If you didnt think avocado toast could get any better, it just did! This savory breakfast recipe is easy to scale down (or up) for a quick lunch or dinner. With such a short ingredient list, youll be amazed at how delicious this is! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon (15 ml) olive oil - 3 cloves garlic, minced - 1 can (15 ounces, or 425 g) cannellini beans (white kidney beans), drained and rinsed (or 1 1/­­2 cups [269 g] cooked beans) -  1/­­2 teaspoon dried oregano -  1/­­2 teaspoon salt, or to taste - Pinch of black pepper, or to taste - 2 avocados, peeled and pits removed - 4 slices hearty whole-grain bread, toasted (gluten-free, if desired) - Sweet-and-Spicy BBQ Sauce  or store-bought BBQ sauce - Hemp seeds, for garnish   Heat the olive oil over medium heat in a small skillet. Add the garlic. Sauté for 1 to 2 minutes; watch it carefully so it doesnt burn and turn down the heat a bit if necessary. Add the cannellini beans, oregano, salt, and pepper and sauté for 4 to 5 minutes until hot. To serve: Mash 1/­­2 of an avocado on each slice of toast. Spoon one-quarter of the bean mixture over the mashed avocado on each slice. Drizzle with BBQ sauce and sprinkle with hemp seeds. SERVING SUGGESTION: We like this with a side of fresh fruit to offset the richness of the avocado and beans. The post Garlicky White Bean Avocado Toast with BBQ Drizzle appeared first on Meatless Monday.

Meaty Mushroom Stew over Garlic Mashed Potatoes

November 18 2019 Meatless Monday 

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says: “This recipe reminds me a bit of pot roasts from my childhood. Of course, back then, it was beef, not mushrooms, but the flavor profiles are similar and both dishes are warm comfort food that make me want to curl up on the couch with a big bowl.” Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Garlic Mashed Potatoes: - 2 pounds (900 g) Yukon Gold potatoes, peeled and diced -  1/­­2 teaspoon salt, or to taste - 2 tablespoons (28 g) plant-based butter or (28 ml) extra-virgin olive oil -  1/­­2 cup (120 ml) lite coconut milk, plus more as needed -  1/­­2 teaspoon garlic powder, or to taste   - For the Meaty Mushroom Stew: - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 10 ounces (280 g) sliced cremini mushrooms - 10 ounces (280 g) sliced shiitake mushrooms - 1 tablespoon (16 g) tomato paste - 2 tablespoons (28 ml) tamari, coconut aminos, or soy sauce (gluten-free, if desired) - 2 teaspoons dried thyme - 2 teaspoons dried sage - 1 1/­­2 teaspoons salt, or to taste -  1/­­4 teaspoon black pepper, or to taste - 1 1/­­2 cups (355 ml) low-sodium vegetable broth - 1 cup (130 g) frozen green peas   For the Mashed Potatoes: Add the potatoes to a large pot on the stove. Cover the potatoes with water by 2 to 3 inches (5 to 7.5 cm). Add 1/­­2 teaspoon of salt. Turn the heat to high and bring to a boil and then reduce the heat to low. Simmer for 15 to 20 minutes until the potatoes are tender and easily pierced with a knife. Drain and add the potatoes back to the pot. Add the butter and coconut milk. Using a potato masher, mash the potatoes until smooth. Add additional milk 1 tablespoon (15 ml) at a time if you like your mashed potatoes a thinner consistency. Add the garlic powder and additional salt to taste. Switch to a spatula or wooden spoon to stir and incorporate the seasonings well. Set aside.   For the Meaty Mushroom Stew: Meanwhile, heat the olive oil over medium heat in a large pan. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and carrots and sauté for 2 to 3 minutes. Add the mushrooms and sauté for 8 to 10 minutes, stirring occasionally. Add the tomato paste, tamari, thyme, sage, salt, pepper, and vegetable broth. Increase the heat to bring to a boil and then reduce the heat to low to simmer for 10 minutes. Add the green peas, stir to incorporate, and simmer for 1 to 2 minutes to heat through.   Serve the Meaty Mushroom Stew over the Garlic Mashed Potatoes. The post Meaty Mushroom Stew over Garlic Mashed Potatoes appeared first on Meatless Monday.

Creamy Vegetable Noodle Soup

November 17 2019 Meatless Monday 

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says, “This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you wont believe how creamy it is. Youll be heading back for seconds in no time.” Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 3 carrots, peeled and diced - 2 ribs celery, diced - 1 red bell pepper, seeded and diced - 1 tablespoon (1 g) dried parsley - 1 teaspoon dried basil - 1 teaspoon dried thyme -  1/­­2 teaspoon dried dill - 1 1/­­4 teaspoons salt, or to taste -  1/­­4 cup (32 g) all-purpose flour - 2 cups (475 ml) unsweetened almond milk or milk of choice, divided - 4 cups (946 ml) low-sodium vegetable broth - 2 tablespoons (8 g) nutritional yeast (optional) - 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)   Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.   Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in 1/­­2 cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.   Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.   Taste and adjust the seasoning, if necessary.   Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour. The post Creamy Vegetable Noodle Soup appeared first on Meatless Monday.

Vegan Gluten free Zucchini Lasagna with Tofu Ricotta

November 12 2019 Vegan Richa 

Vegan Gluten free Zucchini Lasagna with Tofu RicottaVegan Gluten free Zucchini Lasagna with creamy Tofu Herb Ricotta and Red Lentils! Grain-free, can be nut-free. 15 G of Protein. Can be made ahead. Soy-free option  Jump to Recipe Sometimes you need a hearty lasagna, all the layers and fix ins, but less the gluten! This Zucchini Lasagna fits right in. With layers of your favorite red pasta sauce, some super creamy tofu herb ricotta, zucchini, and red lentils for added texture and protein, this lasagna comes together quickly, needs just 1 food processor. No need to cook the lentils! Just mix them into the marinara sauce or sprinkle them when layering. There is enough moisture to cook them and enough baking time! Make sure to use the split red lentils. Or use veggie crumbles or other vegan meat subs.Continue reading: Vegan Gluten free Zucchini Lasagna with Tofu RicottaThe post Vegan Gluten free Zucchini Lasagna with Tofu Ricotta appeared first on Vegan Richa.

The One Ingredient You Should Be Adding to All Your Plant-Based Recipes

November 4 2019 Meatless Monday 

The One Ingredient You Should Be Adding to All Your Plant-Based RecipesWere all familiar with the four basic tastes -- sweet, salty, sour, and bitter -- but umami, the mysterious fifth taste, remains an enigma. Umami is responsible for giving foods their deep, savory flavor. When used properly, umami adds a pleasant richness to plant-based meals, balances the natural bitterness of nutrient-dense vegetables, and simplifies cooking by reducing the need for salt and other flavor-enhancing ingredients. Umami can be found in everything from corn, tomatoes, and mushrooms to aged cheeses, nori and soy sauce. While its easy to find foods that contain umami, its not always as simple to coax that savory flavor out of them, which is why umami remains an underutilized culinary tool in many home kitchens across America. Thats why the team at Meatless Monday was so thrilled to work with Yondu Vegetable Umami to develop a free, downloadable e-cookbook complete with umami-rich plant-based recipes. When scrolling through the recipes, youll see the breadth and versatility of this one simple ingredient. But tasting is believing. For starters, try this super simple 3-Minute Veggie Soup , which includes aromatic leeks, sugary snap peas, cool slices of fennel, and a couple of tablespoons of vegetable umami. At only 54 calories per serving, its a nice, light way to open a meal. Catering to a crowd? Pulse together a creamy Minted Pea and Walnut Dip in a matter of minutes. Have some leftover cauliflower? A spattering of chili flakes and lemons zest, along with a drizzle of olive oil and umami will transform this simple vegetable into a Quick Roasted Cauliflower worthy of any restaurant menu. To celebrate the cookbook release, Yondu is giving away 50 free bottles of their vegetable umami. All you have to do is click the link HERE and sign up, but move quick -- its first come first serve. And if you missed the giveaway, Yondu is also offering a coupon code for 50% off your order! Use code: 50umamimeals.   Download your free copy of the e-cookbook HERE and click over to Amazon to purchase a bottle of Yondu, $8.99 (lasts quite a while). Thanks to Yondus vegetable umami, you can effortlessly add a richness to any of your Monday meals. Need more inspiration? Check out Yondu.Us for more recipes. Tag @MeatlessMonday and @Yondu.USA in your umami food posts and share the e-cookbook link with friends and family to inspire easy Meatless Monday meal ideas. The post The One Ingredient You Should Be Adding to All Your Plant-Based Recipes appeared first on Meatless Monday.

Cardamom Maple Pecan Granola Recipe (No Oil)

November 1 2019 Vegan Richa 

Cardamom Maple Pecan Granola Recipe (No Oil)Cardamom Maple Pecan Granola Recipe with Pumpkin Seeds. Use other spices of choice in this delicious granola with pumpkin or sunflower seeds. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe. Jump to Recipe Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit. Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola  , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations! This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.Continue reading: Cardamom Maple Pecan Granola Recipe (No Oil)The post Cardamom Maple Pecan Granola Recipe (No Oil) appeared first on Vegan Richa.

Vegan Mushroom Pot Pie with Sweet Potato Crust

October 29 2019 Vegan Richa 

Vegan Mushroom Pot Pie with Sweet Potato CrustVegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free Jump to Recipe  This pot pie brings together all my favorite flavors. Caramelized onion and mushroom, earthy balsamic vinegar, herbs, and a crisp sweet potato topping! I like to make individual portions, but you can easily make one large dish. The pot pie can be made without gluten or grain and can be made without oil as well. Use other greens of choice and change up the topping for variation. Top with vegan puff pastry for a decadent pie. Or just make the filling and serve over mashed potatoes or veggies. The mushroom bean filling is a mix of savory mushroom gravy and beans and works amazingly with mashed veggies as well.Continue reading: Vegan Mushroom Pot Pie with Sweet Potato CrustThe post Vegan Mushroom Pot Pie with Sweet Potato Crust appeared first on Vegan Richa.

Kale Pakora (Crispy Chickpea Flour Fritters) Gluten-free

October 26 2019 Vegan Richa 

Kale Pakora (Crispy Chickpea Flour Fritters) Gluten-freeBaked Kale Pakora. Pakoras or Pakoda are fried Crispy Indian fritters which are served for snacking. Use other greens such as spinach for Spinach Pakora or chard for variation. Gluten-free, soy-free, nut-free, and vegan. Jump to Recipe Pakoras are a frequent snack especially around the festive season. People visit friends and family with a collection of sweets and snacks, hang out and eat fresh pakoras and drink masala chai! Festivities begin on Dhanteras (the day of forture), where people clean up the house, set up lamps and lights and buy something new(new metal to bring good luck) for the house, to invite positivity, prosperity and happiness. Today is Choti (small) Diwali (day of knowledge), tomorrow will be Diwali (day of light), which is celebrated with lamps and amazing food to celebrate the victory of good over various kinds of evil. This Pakora uses a few ingredients, is simple and baked. Bake till just about crisp and like pakoras or bake longer for crispier kale chips like result. serve with chutneys or dips of choice. You can use this same method to make vegetable pakora (chop the veggies small and use less amount so that you have enough batter), or with onions(use thinly sliced onions). Bake them or fry them! Another veggie pakora which is simpler as you chop everything in the food processor can be found here. Lets make this kale pakora!Continue reading: Kale Pakora (Crispy Chickpea Flour Fritters) Gluten-freeThe post Kale Pakora (Crispy Chickpea Flour Fritters) Gluten-free appeared first on Vegan Richa.

Everything Bagel Tofu

October 20 2019 Vegan Richa 

Everything Bagel TofuEverything Bagel Tofu! Crispy Baked Tofu Seasoned with Everything but the bagel seasoning. Serve this Baked Everything Tofu with vegan ranch or hot sauce. Vegan Nut-free Oil-free Recipe, Can be Gluten-free..  Jump to Recipe I have been eating more tofu lately (more on that below) and experimenting with it more too! And baked tofu is how I prefer the texture and flavor. Whether you add a simple herbed breadcrumb breading for Crispy breaded tofu, a spicy ginger garlic marinade to bake and add to Indian curries, add a simple soy lime marinade for a stir fry, bake with peanut butter!, rub with cajun seasoning or other spices and then bake, the possibilities are endless! These easy tofu sticks are breaded with a mix of breadcrumbs and everything bagel seasoning. You can buy some premixed seasoning or make your own! Then batter and bread the tofu and bake. Crunchy, Delicious and so fun! Perfect to snack on, for the game day, for parties or as a side.Continue reading: Everything Bagel TofuThe post Everything Bagel Tofu appeared first on Vegan Richa.

Peanut Butter & Pumpkin Caramel Bars

October 13 2019 Golubka Kitchen 

Peanut Butter & Pumpkin Caramel Bars You’d think we were trying to check off as many October-inspired ingredients as possible with today’s recipe: pumpkin, pumpkin pie spices, the combination of chocolate and peanut butter, etc. etc. And we kind of were! But we’ve been wanting to elaborate on the nut butter-based caramel trick that we’ve had up our sleeves ever since these colorful Twix bars. This was the perfect opportunity. The layers in these bars go as follows: a gluten-free and no-bake, chocolate ‘shortbread’ crust, the aforementioned pumpkin peanut butter caramel that’s studded with peanuts, and a neat blanket of chocolate to bring the whole thing together. We are in love. The combination of flavors is both familiar and surprising in these bars. They taste a little bit like Snickers, both the bar and the ice cream, and are of course similar to Reese’s (or Justin’s!). The pumpkin puree brings that little element of surprise to the table. It contributes both its creamy texture and undeniably autumnal flavor, and really makes this treat stand on its own. We hope you’ll give it a try. Wishing you a great Sunday! Peanut Butter & Pumpkin Caramel Bars   Print Serves: 16 square bars Ingredients for the crust 1/­­2 cup coconut butter/­­manna (not oil) 3/­­4 cup pumpkin puree (about half a can) 1/­­4 cup maple syrup pinch of sea salt 1/­­2 cup coconut flour 1/­­4 cup cacao powder for the pumpkin peanut butter caramel 3/­­4 cup smooth peanut butter 3/­­4 cup pumpkin puree (about half a can) 1/­­4 cup melted coconut oil 1/­­4 cup maple syrup 1 teaspoon cinnamon ⅛ teaspoon nutmeg generous pinch of sea salt 1 1/­­2 tablespoons miso paste (optional) 1 teaspoon toasted sesame oil (optional) 1/­­4 cup toasted peanuts for the chocolate layer 3/­­4 cup dark dairy-free chocolate chips 3 tablespoons peanut butter 1 tablespoon coconut oil pinch of sea salt Instructions to make the crust Line a rimmed 8 x 8 dish (or a dish of a similar size) with parchment paper, extending the edges out of the dish for easier removal later. In a medium saucepan, melt the coconut butter, whisking it until smooth. Turn off the heat, add the pumpkin puree and maple syrup, mix to combine. Add the salt, coconut flour, and cacao, mix until smooth. Press the mixture into the parchment-lined dish, using the flat bottom of a measuring cup and/­­or your fingers, to form an even crust layer. to make the pumpkin peanut butter caramel In a food processor, combine the peanut butter, pumpkin puree, coconut oil, maple syrup, cinnamon, nutmeg, salt, miso and sesame oil, if using. Process until smooth. Taste for salt and adjust if needed. Transfer the caramel to the dish with the crust and spread it into an even layer. Sprinkle the peanuts over the caramel and lightly press them in with the back of a spoon. Place the dish in the freezer for 30-40 minutes, letting the caramel set. to make the chocolate layer and assemble Melt the chocolate chips in a heat-proof bowl/­­saucepan on a double boiler or over very low heat, mixing constantly. Add the peanut butter, coconut oil and salt, mix until smooth. Spread the chocolate over the caramel layer. The chocolate might harden right away when you pour it over the chilled caramel, so work quickly, spreading it in an even layer. Place the dish in the freezer for at least an hour, letting all the layers set completely. Lift the bar out of the baking dish onto a cutting board, using the extended edges of the parchment. Cut it in half lengthwise and widthwise, then in half again, until you end up with 16 square bars. Keep the bars refrigerated and enjoy straight out of the refrigerator (they will melt at room temperature). The bars also freeze well in an air-tight container. 3.5.3226 The post Peanut Butter & Pumpkin Caramel Bars appeared first on Golubka Kitchen.

Instant Pot Apple Cider Recipe (stove-top option)

October 8 2019 Vegan Richa 

Instant Pot Apple Cider Recipe (stove-top option)Easy Instant Pot Apple Cider Recipe. 7 Ingredients. Serve this spiced apple cider warm or cold. Stove-top option. Vegan Gluten-free Soy-free pressure cooker Homemade Mulled Apple Cider drink.  Jump to Recipe Spiced Drinks are what I crave in the cooler fall and winter months. This Apple Cider fits right in. Just 7 Ingredients!Put everything in an Instant Pot pressure cooker, pressure cook, strain and done! I love the cider warm, but it is also amazing served chilled with ice. This homemade apple cider also stores well. Refrigerate for upto 5 days or freeze. Lets whip up a batch of this cider! Make it spiked with some rum, whiskey, wine or tequila. Change up the fruits with seasonal fruits for variation.Continue reading: Instant Pot Apple Cider Recipe (stove-top option)The post Instant Pot Apple Cider Recipe (stove-top option) appeared first on Vegan Richa.

Vegan Pumpkin Baked Oatmeal (No Oil)

October 2 2019 Vegan Richa 

Vegan Pumpkin Baked Oatmeal (No Oil)This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices and amazing deliciousness. Vegan Gluten-free Soy-free Recipe Nut-free option. Jump to Recipe This Pumpkin Baked Oatmeal is the spiced fall breakfast you need in your meal plan! Crisp edges, soft muffin like middle, each slice is fresh soft pumpkin oatmeal bar. Add toppings of choice and serve warm. Just 9 ingredients, no added oil, no refined sugar and just 10 minutes active time, then a wait for the bake, and out comes this amazing Vegan Pumpkin Baked oatmeal. This hearty oatmeal bake uses pureed or mashed pumpkin, pumpkin pie spice, oats, non dairy milk, maple syrup and seeds and nuts. Change up the additions to preference. Lets make this favorite breakfast or snack!Continue reading: Vegan Pumpkin Baked Oatmeal (No Oil)The post Vegan Pumpkin Baked Oatmeal (No Oil) appeared first on Vegan Richa.

Rice and Bean Pan Grilled Burritos

November 18 2019 Meatless Monday 

A burrito is essentially a tacos much larger and more filling brother. Tacos are generally served with sides to make a complete meal whereas a burrito is a complete meal in itself. Loaded with filling rice, protein-packed beans, fresh crunchy lettuce, and a swoon-worthy sauce, this is one meal that will surely leave you full and satisfied! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the rice: - 3 cups (585 g) cooked brown rice -  1/­­4 cup (4 g) chopped cilantro - 1 medium tomato, diced - Juice of 1/­­2 lime   - For the beans: - 1 tablespoon (15 ml) olive oil - 2 teaspoons cumin -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon chili powder -  1/­­4 teaspoon salt, or to taste -  1/­­4 teaspoon black pepper - 1 can (15 ounces, or 425 g) pinto beans, drained and rinsed (or 1 1/­­2 cups [257 g] cooked beans)   - For the avocado green chile sauce: - 1 avocado, peel and pit removed - 1 can (4.5 ounces, or 130 g) mild diced green chilis - Handful of cilantro - Juice of 2-3 limes -  3/­­4 teaspoon salt, or to taste - Water to thin, if needed   - For the burritos: - 1 1/­­2 cups (71 g) chopped romaine lettuce - Salsa (optional) - 6 large (10 inches, or 25 cm each) burrito-size flour tortillas - Cooking spray   For the Rice: Mix the cooked brown rice with cilantro, tomato, and lime juice. Stir well. For the Beans: In a small skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, chili powder, salt, and pepper and stir to make a slurry. Simmer, stirring occasionally, about 1 to 2 minutes until fragrant. Add the pinto beans, stir well, and cook for 2 to 3 minutes to heat through. For the Avocado Green Chile Sauce: Add all the ingredients to a blender and purée until smooth. To assemble the burritos: Wrap the tortillas in a just-damp paper towel and heat in the microwave for 20 to 30 seconds at a time until warm. Lay one tortilla flat and spread 1/­­4 cup (50 g) of Avocado Green Chile Sauce horizontally on one end. Top with a scant one-sixth of rice mixture, 1/­­4 cup (43 g) of beans, 1/­­4 cup (12 g) of romaine lettuce, and a tablespoon or two (16 to 32 g) of salsa, if desired. Fold up the bottom half of the tortilla over the filling, then fold in both sides, and then starting from the bottom, tightly roll up the tortilla to form the burrito. Repeat with the remaining ingredients. Spray a skillet with cooking spray and heat over medium heat. Working in batches if needed, place the burritos seam-side down and cook for 3 to 4 minutes until lightly seared. The seam should stay closed once seared. Flip the burritos over and cook for another 3 to 4 minutes to sear the second side. You may need to adjust/­­lower the heat as you go. Watch them closely so they dont burn. Cut each burrito in half and serve. Swap it! You may use gluten-free tortillas if desired but note that corn tortillas dont bend well and may break. The post Rice and Bean Pan Grilled Burritos appeared first on Meatless Monday.

Vegan Creamed Spinach with Biscuit Topping

November 15 2019 Vegan Richa 

Vegan Creamed Spinach with Biscuit ToppingVegan Creamed Spinach. Simple Creamy Delicious Spinach baked with non dairy cream and topped with herbed cheesy biscuit topping. Vegan Recipe. Can be Soy-free, Nut-free, Gluten-free.  Jump to Recipe Creamed Spinach makes for a delicious side in the holiday season. Spinach, kale or other greens cooked with herebs, garlic and cheesy cream and served as is or with cheesy biscuit topping! Lets raise that bar on Vegan Creamed Spinach. This Creamy Spinach Gratin comes together really quickly with just 7 ingredients. Once the mixture is slightly thickened, top with the quick cheesy biscuit topping and bake!Continue reading: Vegan Creamed Spinach with Biscuit ToppingThe post Vegan Creamed Spinach with Biscuit Topping appeared first on Vegan Richa.

Vegan Scalloped Potatoes

November 9 2019 Vegan Richa 

Vegan Scalloped PotatoesYou have to try My Creamy Vegan Scalloped Potatoes Recipe! No Dairy, No Nuts, No nutritional Yeast! in this Potato Gratin. Can be gluten-free and Soy-free. Oil-free option Jump to Recipe Lets make these Classic Scalloped Potatoes to add to the Thanksgiving menu! These Scalloped potatoes are Easy, use just a few ingredients, don’t need nutritional yeast for the cheesyness, have no nuts and are creamy, cheesy and all things delicious. Use herbs of choice for variation. Use a combination of veggies such as cauliflower with the potato. Top with a breadcrumb topping. Many options!Continue reading: Vegan Scalloped PotatoesThe post Vegan Scalloped Potatoes appeared first on Vegan Richa.

Vegan Cauliflower and Leek Pie with Onion Crust

November 3 2019 Golubka Kitchen 

Vegan Cauliflower and Leek Pie with Onion Crust Way back in the day when I was first getting interested in vegetarian cooking, I came across Mollie Katzen’s recipe for a Cauliflower Cheese Pie, which completely blew my mind. Maybe you know the one I’m talking about? It’s such a classic. I even developed a little tribute recipe to that pie for our first cookbook. This vegan cauliflower and leek version is not as directly inspired by Katzen’s pie, but I still fondly kept it in mind while working on this recipe. Cooked cauliflower itself already tastes kind of cheesy to me, and when baked in a ‘cheesy’ but also totally plant-based sauce like in this recipe, it’s complete heaven. This pie also features caramelized leeks and an addictive, gluten-free onion-pecan crust that’s packed with flavor. It’s definitely a special enough savory pie for a holiday table, and we can’t wait to make it again for ours. Hope you’ll consider it as well! If you’ve been cooking plant-based for a while, you’ve probably heard that boiled potatoes and carrots make for a surprisingly cheesy sauce, when blended smooth with a bunch of aromatic pantry staples like nutritional yeast, garlic powder, and miso. In this recipe, we also add sun-dried tomatoes and smoked paprika to that kind of sauce, for an extra hint of umami and smokiness. We cut a whole head of cauliflower into florets and brown it, then cook it until soft on the stovetop, where we also caramelize some leeks. The cauliflower, leeks and the sauce then get cozied up into the quickly pre-baked onion pie crust and baked all together. The crust is just 5 ingredients, which is a true achievement for gluten-free baking :) This pie is delicious the day of baking, but the leftovers are also amazing (if not better), so you could definitely make it a day ahead and reheat. We will be making the whole thing on our instagram stories this afternoon, if you’d like to see the whole step-by-step process. Happy November! Wishing you all the warmth and coziness. Vegan Cauliflower and Leek Pie with Onion Crust   Print Serves: one 9-10 pie Ingredients for the crust neutral oil for oiling the pie dish 1¼ cup ground pecans (grinding directions in the recipe) ½ cup tapioca starch pinch sea salt 1 medium onion - roughly chopped 2 tablespoons ground flax seeds for the cheese sauce 1 large or 2 small white potatoes 1 medium carrot 2-3 sun dried tomato halves (soaked in hot water if not oil-packed/­­if very dry) or 1 tablespoon tomato paste ¼ cup non-dairy milk 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon miso 1 tablespoon nutritional yeast 1 tablespoon arrowroot powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika pinch of sea salt for the cauliflower and leeks avocado oil or olive oil 2 large leeks, white and light green parts only - thinly sliced sea salt red pepper flakes - to taste 1 large head of cauliflower - cut into florets Instructions to make the crust Preheat oven to 400° F (200° C). Prepare a 9-10 pie dish by oiling it well. Place a generous 1 cup of pecans in a food processor and grind into a flour, taking care not to over-grind. Measure out 1¼ cups of the ground pecans and transfer that amount to a large mixing bowl. Save the rest of the ground pecans for a future recipe, or see note. Add the tapioca starch and salt to the bowl, mix to combine. Add the onion to the food processor and puree it. Its okay to have some small onion chunks, but the puree should be pretty uniform. Transfer the onions to a medium bowl, add the ground flax and mix to combine. Let the mixture sit for 10 minutes, letting the flax bloom. Add the mixture to the bowl with the pecan flour and mix well to combine. Transfer the crust dough into the prepared pie dish and form an even pie crust, using a spoon and your hands. Place the crust in a freezer for 15 minutes to set. Cover the crust with parchment paper and baking beans, and blind bake for 15 minutes. Remove the cover and bake for an additional 5 minutes, until the base of the crust is dry to the touch. to make the cheese sauce Combine all the ingredients in a blender and blend until smooth. Take care not to over-blend, so that the starch in the potatoes doesnt give the sauce a gluey texture. Taste for salt and adjust if needed. to prepare the vegetables and bake the pie Preheat the oven to 350° F (175° C). Heat about 1 tablespoon of oil in a large skillet over medium heat. Add the leeks, a pinch of salt and red pepper flakes and cook the leeks for 8-10 minutes, until they begin to soften. Turn the heat down to low, cover the pan and cook the leeks for another 10 minutes. Remove the lid, turn the heat back up to medium and cook for another 5 minutes, until the leeks are very soft and somewhat caramelized. Transfer the leeks to a bowl and set aside. Wipe the pan clean and heat another tablespoon of oil over medium heat. Add the cauliflower florets along with a pinch of salt and mix to coat. Distribute the cauliflower in a single layer and let sear, undisturbed, for about 3 minutes, or until the undersides are nicely browned. Mix and keep cooking the cauliflower until soft throughout, for about 15 minutes. If your cauliflower is not softening, cover the pan with a lid and turn the heat down to medium-low, letting it steam until soft. Add the caramelized leeks and half of the cheese sauce to the pan and mix to combine. Transfer the cauliflower mixture to the pre-baked crust, carefully evening it out with a spoon. Add the rest of the sauce on top, evening it out. Cover the pie with parchment paper, foil, or a lid and bake for 30 minutes. Uncover and bake for another 5-10 minutes, until slightly browned on top. Let cool well before slicing. Notes If you have any leftover ground pecans, you can make a quick cheesy sprinkle by mixing them with nutritional yeast, sea salt, and black pepper to taste. Sprinkle over this pie, pasta dishes, avocado toast, etc. 3.5.3226 The post Vegan Cauliflower and Leek Pie with Onion Crust appeared first on Golubka Kitchen.

Cardamom Maple Pecan Granola

November 1 2019 Vegan Richa 

Cardamom Maple Pecan GranolaCardamom Maple Pecan Granola. Use other spices of choice in this delicious granola. It makes a great gift. No Refined Sugar or oil. Vegan Gluten-free Recipe. Jump to Recipe Snacking can sometimes be the harder to figure out, compared to meals. Its the in between meal time when you dont want something heavy but still satisfying enough. Granola and granola bars made from scratch work out really well for those times. Homemade granola has sugar you can control and oil you can omit. Granola over vegan yogurt, porridge, chia pudding or as is from the jar, is amazing to have around. Whether you like a sweet Date Caramel Granola  , or a granola bar (Sunbutter Granola Bars), or want spicy savory snack with this Sriracha Orange Quinoa Peanut Granola or get adventurous with this Lentil cranberry Granola! There are plenty of options and variations! This easy granola has oats, pumpkin or sunflower seeds and pecans. The maple and pecans add a buttery caramel like flavor, the pecans get candied when covered with maple and cardamom complements the flavor profile amazingly. Change it up with seeds or nuts of choice. Lets make some granola.Continue reading: Cardamom Maple Pecan GranolaThe post Cardamom Maple Pecan Granola appeared first on Vegan Richa.

Don’t Get Spooked by Sweets — Try These 10 Better-for-You Halloween Treats

October 28 2019 Meatless Monday 

Don’t Get Spooked by Sweets  —  Try These 10 Better-for-You Halloween TreatsHalloween season is here, so its time to bust out the bloody bandages, clean out the old cast-iron cauldron, and study up on your seances. And theres no better way to honor the scariest holiday of the year than with a proper Halloween bash (or monster mash, or graveyard smash)? Whether its a spooky soirée for you and your friends or a party for some little monsters , the focal point of the celebration (as with all parties) is the finger food -- minus the fingers, of course. You can always go with the traditional frightening fare -- candy apples, ants-on-a-log, popcorn balls, devils food cake -- but we wanted to offer some more imaginative options that are not only tasty, easy to make, and freaking cute, but theyre also better-for-you! Check out the list below for some hauntingly yummy Halloween treats. Peanut Butter Apple Monsters With sunflower-seed teeth and a strawberry tongue, these gremlin-looking green apples are the perfect snack for guests who are scared of eating too much sugar. Photo courtesy of @nutriacure . Fiendishly Frightening Fruit Platter Ghostly red peppers, Frankenstein kiwis, and cantaloupe tombstones make for a very frightening fruit platter. Photo courtesy of @foodbites . Ghostly Chocolate Cupcakes These are not your ordinary cupcakes. Tucked away within each fluffy chocolate cake is a hint of tangy guava and sweet beet puree. Topping each cupcake is a crown of coconut-milk frosting. Drizzle some thinned out guava juice over the top for an even more ghastly effect. Photo courtesy of Goya . Mummys Favorite Jalape?o Poppers These jalape?o poppers are almost too cute to eat... almost. Photo courtesy of @thepurplepumpkinblog . Ghastly Gluten-Free Zombie Fingers These are almost as scary as someone with a gluten intolerance eating a piece of bread. Made primarily from dates, peanut butter, and oats, these zombie fingers are easy to assemble, and they most definitely look the part. Photo courtesy of Recipes from a Pantry . Boo-nana Popsicles The ideal non-dairy frozen treat for your guests. Not too messy, these popsicles will be gone so fast youll begin to wonder if they ever existed at all... Photo courtesy of Well Plated . Candy Corn Parfait These have the candy-corn look, but with added tropical flavor. Just layer some pineapple, tangerine, and a shot of whipped cream to capture the aesthetic of classic candy corn.  Photo courtesy of Family Fresh Meals . Bat Energy Bites All you need is 20 minutes, a microwave, and a mixing bowl to put these scary snacks together. These ones are just as fun to make as they are to eat. Photo courtesy of Chelsea’s Messy Apron . Tangerine Pumpkins Rushing to complete the Halloween party preparations? These tangerine pumpkins dont require much assembly: Just peel and pop a little wedge of celery on top to give them that pumpkin look. Photo courtesy of Bren Did . Ahhhhh Vegetables! For some, nothing is scarier than a platter of roasted vegetables, but we think these spooky shaped beets, carrots, and squash are just devilishly delightful. Photo courtesy of Live Eat Learn .   Making one of these creepy creations? Tag @meatlessmonday and well repost the scariest photos (and maybe the cutest). The post Don’t Get Spooked by Sweets — Try These 10 Better-for-You Halloween Treats appeared first on Meatless Monday.

Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)

October 23 2019 Vegan Richa 

Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)Vegan Almond Halwa – Instant Pot Badam Halwa with No Added Refined oil. No ghee or dairy! 5 Mins active time. 6 Ingredients! And Almond Ladoo too! Gluten-free Grain-free Soy-free Recipe. Jump to Recipe Its that time of the year! No not Halloween, Its Diwali this weekend! All festivals and holidays seem to all come close to each other. One day I am planning bowl meals and the next I am thinking pumpkin, Indian sweets, desserts, lentil loafs. This Diwali I bring you 3 variations of Almond Halwa! Indian Halwa can range in texture from a crumble to a set jelly like to soft spoon fudge like. You can make this halwa into any of the textures you like! If you don’t want to use the spoon, roll it up into balls for amazing almond ladoos. Traditional Badam Halwa recipe often requires making a sugar syrup of certain consistency, then adding almonds(soaked and blended or ground) and cooking for a good number of minutes. This recipe has none of that! No standing around in the kitchen stirring stuff and no checking on the sugar to get the right syrup thread consistency. Just mix the sugar of choice in the hot water, Add flavors such as cardamom, saffron, rose water or cinnamon. Add in almond flour (blanched works great) and pressure cook. Done and done. With pressure cooking, the sugar, water mixture thickens and the almond flour rehydrates very quickly.  Did I mention, you don’t need any butter or oil as well! Ok lets make this. If you double the recipe(which you will want to), add a minute to the pressure cooking time.Continue reading: Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)The post Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil) appeared first on Vegan Richa.

Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu

October 16 2019 Vegan Richa 

Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofuVegan Cacio e Pepe with Smoky Balsamic Chickpea tofu. Spaghetti is tossed with pepper and vegan parm and then topped generously with smoky chickpea tofu bacony bits for a wonderful weeknight meal. Vegan Recipe, Soy-free, Can be Gluten-free. Jump to Recipe This Cacio e pepe is a fabulous pasta dish with flavors which feel like you spent hours making it but it is super quick to put together! Mix up the vegan parmesan, crisp up some chickpea tofu with smoky flavors, make the spaghetti and mix with loads of freshly ground black pepper and herbs and done. You can use store bought vegan parm to speed it up even more. This Black pepper parmesan spaghetti pasta is flexible, has no soy, can be made without nuts(see recipe notes). Lets make this!Continue reading: Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofuThe post Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu appeared first on Vegan Richa.

20 Vegan Curry Recipes to Make Now!

October 11 2019 Vegan Richa 

20 Vegan Curry Recipes to Make Now!20 Vegan Curry Recipes to Make Now! Indian, Japanese, Jamaican, Sri Lankan Curries with lentils, chickpeas, beans, veggies, tofu and more. Gluten-free, Nut-free options, Soy-free options Its Curry week! Try some of these fabulous curries from all around the world! With various beans, tofu, protein, with and without tomato, gluten-free, nut-free options, soy-free options.

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day

October 4 2019 Golubka Kitchen 

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day Happy October! Today we’ve got the coziest recipe for ushering in the first full month of fall – a cauliflower bake from Amy Chaplin’s beautiful new cookbook, Whole Food Cooking Every Day. This recipe has everything we ever want in a comforting, fall dish: mushrooms, caramelized onions, chickpeas, and hearty greens, all covered by a fluffy, almost cheesy blanket of vegan cauliflower souffle. We’ve been so excited for the release of this cookbook, being huge fans of Amy’s work. Her first book is a true bible of whole food cooking, filled with kitchen wisdom and an incredible variety of plant-forward recipes. We learned so much from that volume, like the fact that it’s best to cook beans with a sheet of kombu for better digestion and that making a curry spice blend at home is very much worth it for the unbelievable flavor. Much like Amy’s first cookbook, Whole Food Cooking Every Day is monumental and thorough, with beautiful photography woven throughout. The book is organized in a brilliant way – each chapter presents a base recipe, which is then elaborated on with different ingredient variations. The Cauliflower Bake chapter that we worked from features a recipe for a fluffy cauliflower topping, which can go over a number of different fillings. Here are some examples of other base recipe chapters: Genius Whole-Grain Porridges, Gluten-Free Breads, Simple and Healing Soups, Baked Marinated Tempeh, Seeded Crackers, Easy Cakes. Don’t all of those sound amazing? If you’re ever in the market for a trusted resource on colorful, everyday whole food cooking, look no further. We hope you’ll enjoy the cozy bake Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day   Print recipe from Whole Food Cooking Every Day by Amy Chaplin Serves: 4-6 Ingredients for the cauliflower topping 1 large head (2½ lbs) cauliflower - cut into 1½ florets ½ cup raw pine nuts, cashews, or macadamia nuts 2 tablespoons extra-virgin olive oil 3 tablespoons nutritional yeast, plus more to taste ½ teaspoon fine sea salt, plus more to taste for the mushroom and onion filling 3 tablespoons extra-virgin coconut oil 1½ lbs shiitake mushrooms - stems removed and caps thinly sliced 2 tablespoons chopped fresh thyme 3 medium onions - quartered and thinly sliced lengthwise ½ teaspoon fine sea salt, plus more to taste 6 cups (6 oz) sliced Swiss chard - tough stems removed 1½ cups cooked chickpeas (1/­­4 cup cooking liquid reserved) or 1 15 oz can (drained) 1 tablespoon tamari 2 teaspoons balsamic vinegar ¼ cups filtered water if using canned chickpeas 2 teaspoons arrowroot powder 1 tablespoon filtered water freshly ground black pepper Instructions to make the cauliflower topping Set up a steamer pot with about 2 inches of filtered water in the bottom (the water shouldnt touch the bottom of the basket) and bring to a boil over high heat. Arrange the cauliflower florets in the steamer basket, cover, and steam for 10-12 minutes, until the cauliflower is cooked through but not falling apart. Remove from the heat and set aside. Put the nuts, olive oil, yeast, and salt in a high-powered blender and add the steamed cauliflower. Starting on low speed and using the tamper stick to help press the cauliflower down, blend, gradually increasing the speed to high, until completely smooth and thick; use the tamper stick to keep the mixture moving and to scrape down the sides as you go. This will take a couple of minutes. Season with more nutritional yeast and salt to taste and blend to combine. to make the mushroom and onion filling, and assemble Preheat the oven to 375°F (190° C). Warm a large skillet over medium-high heat and pour in 1 tablespoon of the oil. Add half the shiitakes and the thyme, stir to coat with oil, and cook for 10-12 minutes, stirring only every minute or two (to allow the mushrooms to brown), until the shiitakes are golden brown. Transfer to a bowl and set aside. Repeat with another tablespoon of oil and the remaining mushrooms. Wash and dry the skillet if there are blackened bits on the bottom. Add the remaining tablespoon oil to the pan, then add the onions and cook over medium heat for 8 minutes, or until beginning to brown. Cover the pan, reduce the heat to low, and cook for 10 minutes, or until the onions are soft and lightly browned. Remove the lid, add the salt, and cook uncovered for another 5 minutes, or until the onions are caramelized. Add the chard, cover, and allow to steam for 3 minutes, or until tender. Add the chickpeas, cooked mushrooms, tamari, balsamic vinegar, and chickpea cooking liquid or ¼ cup water, raise the heat, and bring to a simmer. Dissolve the arrowroot in 1 tablespoon water, stir, and drizzle into the simmering mixture, stirring constantly. When the mixture has returned to a simmer, remove from the heat and season to taste with pepper and more salt. Transfer the mixture to an 8-inch square or equivalent baking dish and smooth the surface. Spread the cauliflower topping evenly over the filling. Bake for 30 minutes, or until the filling is bubbling and the topping has begun to set. Turn on the broiler and broil the bake for 3 to 6 minutes, until the topping is golden and browning in parts. Remove from the oven and allow to sit for a few minutes before serving. Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, put the bake in a baking dish, cover, and warm in a 400° F (200° C) oven until heated through. Notes Here are some modifications we made while making the recipe based on what we had on hand. It turned out delicious this way as well. - We used half shiitakes and half crimini mushrooms. Crimini take a little longer to brown but otherwise work well here. - We used sage instead of thyme and also topped the bake with some crispy fried sage. - We used coconut aminos instead of tamari - those two are pretty interchangeable. - When baking, the filling tends to bubble up and drip out of the dish, so its helpful to set the baking dish over a baking sheet, to catch the drippings and avoid a smoking oven. 3.5.3226 The post Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day appeared first on Golubka Kitchen.

Curried Caramelized Brussels Sprouts (Pan Seared)

September 26 2019 Vegan Richa 

Curried Caramelized Brussels Sprouts (Pan Seared)These Curried Caramelized Brussels Sprouts have the best of both worlds. Brussels Sprouts are pan seareed to caramelize with cumin seeds, then mixed with a tomato onion sauce. No Bake. Serve as a side. Vegan Gluten-free Soy-free Nut-free Recipe.    Jump to Recipe Whats better than roasted Brussels Sprouts, These Pan caramelized and then smothered in tomato onion sauce Brussels Sprouts! Brussels are caramelized on the pan with some whole cumin seeds and removed from the pan. Then the sauce is simmered with spices and the brussels tossed in the sauce to pick up some sauce flavor. The first step adds a nice caramelization and partly cooks the sprouts. So then they don’t need to be cooked too long with the sauce or get mushy or over cooked. Change up the flavors to preference and serve these as is or as a side!Continue reading: Curried Caramelized Brussels Sprouts (Pan Seared)The post Curried Caramelized Brussels Sprouts (Pan Seared) appeared first on Vegan Richa.


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