yeast - vegetarian recipes

Try it! You will enjoy it!

Moong Dal Halwa (vegan)

Surprisingly Creamy Vegan Pasta Recipes

Tiffin sambar recipe | hotel style idli sambar | hotel style sambar

NFL Player-Turned-Chef Eddie Jackson on Plant-Based Game Day Snacking










yeast vegetarian recipes

What Is Nutritional Yeast and What Should I Do With It?

19:26 Vegetarian Times 

What Is Nutritional Yeast and What Should I Do With It? Youve heard us talk a lot about nooch. Heres what it is and how to use it. The post What Is Nutritional Yeast and What Should I Do With It? appeared first on Vegetarian Times.

Vegan Meatball Subs

before yesterday Vegan Richa 

Vegan Meatball SubsSandwich fans will love these vegan meatball subs.  Not only are these lentil balls super easy to make, but also 100% plant-based, and sooo delicious!! Perfect in subs or over spaghetti. Soy-free, Nutfree.  Gluten-free option. If you’re a sandwich fan like me, you will LOVE this easy vegan meatball sub recipe.  Not only is it super simple to make it’s also 100 % plant-based, soy-free and and sooo delicious!! We have baked lentil meatballs covered with marinara and melty vegan cheese served over an oven-toasted bun that gets brushed with garlic butter! YUM! Also all baked in the same pan so fewer dishes! The vegan meatball subs are completely made from scratch and while many plant-based meatballs use tofu, these are soy-free. The flavor comes from lots of Italian herbs, spices, and nutritional yeast. While the ingredient list for this vegan meatball sub recipe might seem rather long, at first sight, most of the ingredients are really just spices. While you can pan-fry vegan meatballs, I prefer this baked version. And then all you need is a good marinara sauce and some Italian sandwich rolls or baguette. Let’s not forget a sprinkle of some vegan cheese and maybe some fresh parsley on top. The perfect weeknight dinner and let me tell you, kids LOVE these! These are perfect for game days and picnics. Serve the lentil balls with spaghetti and marinara for variation. More vegan burgers and sandwiches: - Pulled Jackfruit BBQ Sandwiches - Black Bean Quinoa Burger - Chickpea Avocado Salad Sandwich - Tofu Egg Salad Sandwich - General Tsos Tofu Sandwich - Buffalo chickpea salad sandwich - jalape?o popper chickpea sandwich  Continue reading: Vegan Meatball SubsThe post Vegan Meatball Subs appeared first on Vegan Richa.

Vegan Gluten free Chocolate Cake

December 18 2021 Vegan Richa 

Vegan Gluten free Chocolate CakeThis Vegan Gluten free Chocolate Cake with vegan chocolate ganache is super moist, rich and packed with flavor. The best gluten-free layer cake and grain-free for all your upcoming celebrations. This gluten-free chocolate cake is my new favorite celebration cake! It features a super moist crumb and it has the perfect fudgy, yet light texture. Trust me, this vegan chocolate layer cake recipe will soon be your favorite too. The crumb is delicate, light and velvety  100% gluten-free and grain free thanks to a blend of almond flour and potato starch. Deeply flavorful and unapologetically rich and topped with an addictive, mega fudgy coconut milk chocolate ganache frosting. This will leave everyone saying I cant believe this is Glutenfree!  The secret to the light sponge? A small amount of club soda is added to the batter before baking. It gives the sponge cakes an extra rise. If you dont want to use club soda, add 1/­­4 cup more non dairy milk,  whip up 1/­­4 cup aquafaba (chickpea water from a can , use unsalted) until soft sturdy peaks, and fold it in. Add more milk a tablespoon at time while folding the aquafaba, until you get a smooth batter If you’re looking for a gluten-free vegan celebration cake, this recipe is for you. For a regular flour chocolate layer cake see my chocolate peanut butter cake. MORE CHOCOLATE GOODNESS FROM THE BLOG - Chocolate Marble Cake - Vegan Almond Butter Blondies with Chocolate Chips - Chocolate Cake with PB Ganache - Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar More Glutenfree cakes - GF Marbled Peanut Chocolate cake  - Gluten-free Cinnamon Roll Bread yeast-free. - GF Carrot Banana Bread - Also grain-free. - Sweet Potato Crumb Cake.  - Gluten-free Lemon Donuts. - GF Fruit Cake.  Continue reading: Vegan Gluten free Chocolate CakeThe post Vegan Gluten free Chocolate Cake appeared first on Vegan Richa.

35 Vegan Christmas Breakfast and Brunch Ideas

December 9 2021 Vegan Richa 

35 Vegan Christmas Breakfast and Brunch IdeasHoliday Breakfasts can be elaborate and can also be fun to do with the entire family. Here are some options for you whether you want simple breakfasts like pancakes and scrambles, large batch breakfasts like sheet pan pancakes, coffee cake and cinnamon rolls, savory brunches like frittatas and quiches and on the go options like muffins and bars to pack up while doing outdoor activities with fam! Check out many allergy friendly options for vegan Christmas breakfast and brunches below. Vegan Christmas Breakfast and Brunch Ideas Pancakes and Waffles Fresh warm fluffy pancakes and crisp waffles are everyones faves. Whether you like classic pancakes or cinnamon roll pancakes, simple chocolate oat waffles or savory Pizza waffles! Vegan Sheet Pan Pancakes These Vegan Sheet Pan Pancakes are baked instead of pan-fried making this pancake recipe perfect for feeding a crowd. TRY THIS RECIPE Vegan Banana Oat Pancakes (Gluten-free) These Vegan Banana Oat Pancakes need just 7 ingredients and a blender. Gluten-free, satisfying and delicious Banana Oatmeal Pancakes! Vegan Breakfast Soy-free Recipe. TRY THIS RECIPE Vegan Carrot Cake Pancakes These Carrot Cake pancakes are almost a Carrot Cake with roasted carrots, walnuts and loads of spices. Layered with a vegan yogurt frosting. Free of Dairy, egg, corn, soy. can be made gluten-free TRY THIS RECIPE Cinnamon Roll Pancakes These Vegan Cinnamon Roll Pancakes use my multi-grain pancake mix. Delicious breakfast with With swirls of cinnamon sugar. gluten-free option TRY THIS RECIPE Vegan Chickpea flour Pancakes - Besan Chilla This is my Moms chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richas Indian KitchenCopyright (C) 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.) TRY THIS RECIPE Pakora Waffles - Savory Chickpea Flour Waffles Pakora Chickpea Flour Waffles are a fun savory vegan breakfast treat or snack! Veggie Pakora fritters are a staple at most Indian restaurants and now you can have them for breakfast - unfried! Gluten-free too! Soyfree Nutfree. Makes 8-9 mini waffles or 4-5 regular size TRY THIS RECIPE Vegan Pizza Waffles Vegan Pizza Waffles stuffed with bell peppers, mushrooms and mozzarella are a must-try for all pizza lovers and everyone craving pizza for breakfast! Perfectly cheesy yet light and crispy and with pizza sauce and favorite pizza toppings. No nuts! Makes 10-11 mini waffles and 4-5 regular size waffles TRY THIS RECIPE Indian Spiced Vegan Potato Quinoa Waffles These easy Indian Spiced Vegan Potato Quinoa Waffles are inspired by my favorite Indian potato snack, Aloo Tikki! The quinoa adds nutrition and texture making them a savory brunch treat that is wonderfully filling! Makes 8-10 mini waffles TRY THIS RECIPE Oatmeal chocolate chip waffles or oatmeal raisin waffles Vegan Oatmeal Chocolate Chip Waffles are a great homemade sweet breakfast or brunch recipe you will love. You can even make them ahead for busy mornings and enjoy by just popping them in the toaster! TRY THIS RECIPE Glutenfree Lemon Blueberry Waffles These easy vegan gluten-free Lemon Blueberry Waffles are crispy on the outside, light and fluffy on the inside and perfect for brunch or breakfast! Super simple to make in one bowl. Makes 6 mini or 3 regular waffles TRY THIS RECIPE Easy Vegan Waffles (1 Bowl) Easy Vegan Waffles! Crispy, Delicious, waffles for Everyday Breakfast. 1 Bowl. Serve with fruits and favorite toppings. Vegan Waffle Recipe. Soy-free Nut-free option. Freezer friendly. Makes 3-4 regular size and 6-7 mini waffles TRY THIS RECIPE   Savory brunches I love savory breakfast meals and these quiches, egg casseroles and chilaqulies are frequent repeats Vegan Quiche Recipe This easy Vegan Quiche Recipe features an almond flour pastry and cheesy, savory tofu filling with sauteed mushrooms, leeks, sun-dried tomatoes and spinach! Perfect for brunch! Gluten-free option. Oil-free option TRY THIS RECIPE Chickpea Flour Frittata - Vegan Frittata Recipe Chickpea Flour Frittata - Eggless Vegan Frittata Recipe. This Chickpea flour Vegetable frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe Nutfree option TRY THIS RECIPE Vegan Mexican Egg Casserole with Tofu Eggs This Vegan Mexican Egg casserole gets a delicious Mexican flair with layers of roasted potatoes, onion and bell peppers, spinach, tomatoes, cheese, and fluffy tofu eggs seasoned with taco spice.  You while family will gobble this easy brunch recipe up! Nut-free + gluten-free option. TRY THIS RECIPE Vegan Tofu Eggs in Purgatory Change up your morning routine with this vegan eggs in purgatory recipe. Quick homemade tofu eggs simmered up in the fiery, garlicky, chunky Italian tomato sauce! Serve with crusty bread for an amazing savory brunch or breakfast. TRY THIS RECIPE Vegan Eggs Benedict Casserole This Vegan Egg Breakfast Casserole is loaded with veggie goodness baked in one pan along with an easy vegan "egg" sauce made from tofu. Mushrooms add a touch of earthy flavor and savoriness to this vegan breakfast casserole. TRY THIS RECIPE Vegan Chilaquiles with Chickpeas Recipe Vegan Chilaquiles with spiced Chickpeas. Spiced Chickpeas and crisped tortilla with easy red sauce. Easy Chilaquiles Recipe. Nut-free, soy-free. can be gluten-free with gluten0free chips or tortillas. TRY THIS RECIPE Vegan Omelet with Mung Bean Egg Substitute Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Easy Moong Dal Batter for omelets or savory pancakes. No Chickpea flour! Vegan Gluten-free Grain-free soy-free Recipe Nut-free option. TRY THIS RECIPE Easy Scramble Seasoning Mix and the Best Ever Tofu Scramble Easy and versatile Tofu scramble seasoning Recipea and The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret scramble seasoning. Gluten-free.    TRY THIS RECIPE     Classics and large batch A large batch of Cinnamon rolls or a lemon blueberry loaf or a marbled banana bread or Some freshly baked scones! always popular 1 Hour Cinnamon Rolls with Aquafaba Easy Homemade 1 hour Cinnamon Rolls. 1 Bowl Aquafaba Cinnamon Rolls! Vegan Cinnamon Rolls with Cashew cream frosting. Ready in 60 minutes. How to make cinnamon rolls. Vegan Soy-free Palm Oil free Breakfast Recipe. Makes 1 8 by 8 inch brownie pan or 9 inch pie pan. serves 6 to 9 TRY THIS RECIPE No Yeast Sweet Potato Cinnamon Rolls Vegan These easy no yeast vegan cinnamon rolls feature sweet potato puree which makes them the most flavorful and soft homemade vegan cinnamon buns youll ever make.  No dough-punching & no long wait for the dough to rise to make these Vegan sweet potato cinnamon rolls! TRY THIS RECIPE Vegan Apple Cinnamon Scones (No Oil, Low Fat) Vegan Apple Cinnamon Scones! Crisp Apple Scones with No added refined oil and No Coconut milk! Lower fat delicious Apple Pie Scones. Vegan Soy-free Oil-free Recipe. Can be nut-free TRY THIS RECIPE Vegan Coffee Cake Recipe Cinnamon Streusel Cake Easy Vegan Coffee Cake Recipe. Simple soft Vanilla Cake topped with a delicious Streusel. Classic Cinnamon Streusel Coffee cake. Vegan soyfree nutfree Recipe. Glutenfree option.Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan TRY THIS RECIPE Vegan Pear Upside Down Cake Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use other fruits for variation. Vegan Nutfree Soyfree Recipe. GF option Makes 8 or 9 inch cake pan TRY THIS RECIPE Vegan Churro Scones No Oil (Vegan Cinnamon Scones) These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Vegan Soyfree Recipe Nutfree option Glutenfree option TRY THIS RECIPE Date Nut Cake This easy vegan date nut cake is moist, fluffy, and packed with chewy dates and crunchy pecans and walnuts! So simple to make and the perfect sweet treat to bring to a potluck or bake sale. Gluten-free option.  TRY THIS RECIPE Vegan Blueberry Muffins with Streusel Easy Vegan Blueberry Muffins with Streusel. These Blueberry Streusel Muffins are soft , tall, and berrylicious. The batter needs just 1 Bowl. Vegan Soyfree Recipe. Can be made without nuts, Gluten-free option. TRY THIS RECIPE Lemon Coconut Chia Muffins Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe. Makes 10 to 12 muffins TRY THIS RECIPE

Gluten free Focaccia (vegan gum-free)

November 22 2021 Vegan Richa 

Gluten free Focaccia (vegan gum-free)Skip the dinner rolls and. make this easy Gluten free Focaccia made with almond flour, oat flour, and potato starch. Topped with herbs, garlic, and olive oil, it makes for the perfect side for soups and salads. Gum-free & vegan. Try this easy recipe for Gluten Free Focaccia Try this easy recipe for gluten free focaccia topped with olive oil, garlic and rosemary. An easy Italian bread that is the perfect side along with a salad or a bowl of soup. Gum-free, dairy-free, eggless and vegan. Traditional Italian Focaccia is both chewy and crispy in texture. The top and bottom of the bread are crispy thanks to a layer of olive oil we apply to the top, and the inside of the bread should have a squishy and airy texture. To achieve this with a gluten-free flour blend, I use a blend of oat flour, almond flour, and potato starch and not only add yeast but also some baking powder and club soda for creation. More Gluten free bread recipes from the blog - Gf Dinner rolls  - GF burger buns - Yeast Free GF Lentil Sandwich Bread - Sweet potato flatbread - GF Pizza crust. For regular with gluten rolls, see these 100% Whole Grain Rolls., or these white Dinner Rolls.Continue reading: Gluten free Focaccia (vegan gum-free)The post Gluten free Focaccia (vegan gum-free) appeared first on Vegan Richa.

Does Oregano Oil Prevent Yeast Infections?

September 17 2021 Vegetarian Times 

One of the planets most popular culinary herbs also boasts impressive healing properties The post Does Oregano Oil Prevent Yeast Infections? appeared first on Vegetarian Times.

Vegan Date Nut Cake (Eggless)

July 18 2021 Vegan Richa 

Vegan Date Nut Cake (Eggless)This easy vegan date nut cake is moist, fluffy, and packed with chewy dates and crunchy pecans and walnuts! So simple to make and the perfect sweet treat to bring to a potluck or bake sale. Gluten-free option. Tired of making banana bread over and over again? Try this Vegan Date and Nut Cake instead. It’s moist yet light and fluffy and packed with dates and nuts. You could probably get away with calling this a vegan date and nut bread, or snack cake. I love this date cake with a mix of pecans or walnuts and pistachios but you can use any nut you have in your baking pantry – or a mix of nuts and seeds. Think hazelnuts, pistachios, almonds, pumpkin seeds – anything you want!  The batter is so wonderfully moist thanks to the addition of almond flour.  I used AP flour for this and while I did not design this to be a gluten-free cake, you could totally change this by using a gluten-free flour mix of oat flour, almond flour, and potato starch. This is one of those easy cake recipes you can make whenever there is a “cake emergency” – meaning your kids let you know they need to bring something to school the next day. Or you have spontaneous visitors and want to whip up something sweet and easy. As this cake travels really well, you can also bring it to any potluck or picnic. Everyone will love it so keep the recipe ready! MORE VEGAN CAKE RECIPES - Eggnog Pound Cake - 1 Bowl Banana Apple Bread. Can be made into muffins - Peanut Butter Chocolate Marble Cake - Lemon blueberry pound cake - GF Cashew Butter Chocolate Marble Cake.  - Gluten-free Cinnamon Roll Bread yeast-free. - Carrot Banana Bread - Also grain-free. - Sweet Potato Crumb Cake. GF Continue reading: Vegan Date Nut Cake (Eggless)The post Vegan Date Nut Cake (Eggless) appeared first on Vegan Richa.

Vegan Gluten-free Chocolate Cupcakes – Grain-free

May 1 2021 Vegan Richa 

Vegan Gluten-free Chocolate Cupcakes – Grain-freeThese easy vegan Chocolate Cupcakes are fluffy and light yet rich and chocolatey at the same time! Perfect for birthday parties or bridal showers! Gluten-free, grain-free, and made in one bowl! Doesn’t the look of these vegan chocolate cupcakes make you want to hop in the kitchen and bake a batch? This recipe is one of my favorite things to bake whenever there is a birthday party or a potluck! They are such a crowd pleaser! I mean, who doesn’t like chocolate? What I love about these cupcakes is that they provide a deep,  rich chocolate flavor while being perfectly light and fluffy in texture. The secret ingredients? Club soda – yes fizzy drinks are my secret baking weapon when it comes to getting that perfect rise for your vegan muffins and cupcakes. These vegan chocolate cupcakes can be made with just a couple of basic ingredients that you most likely already have at home. You can just top these with coconut whipped cream or go for any of the vegan frostings I added in the end! MORE GLUTENFREE CAKES AND BAKES FROM THE BLOG - GF Cashew Butter Chocolate Marble Cake.  - Gluten-free Cinnamon Roll Bread yeast-free. - GF Carrot Banana Bread - Also grain-free. - Sweet Potato Crumb Cake. GF - GF Christmas Cake - Lemon Donuts grainfree - Pumpkin Bars grainfree Continue reading: Vegan Gluten-free Chocolate Cupcakes – Grain-freeThe post Vegan Gluten-free Chocolate Cupcakes – Grain-free appeared first on Vegan Richa.

Truffled Almond Alfredo With Really Garlicky Broccoli

March 14 2021 Isa Chandra Moskowitz 

Truffled Almond Alfredo With Really Garlicky Broccoli Serves 4-ish (or two really hungries) Photo By VK Rees This alfredo is deceptively simple, but totally creamy with a hint of nuttiness. The almonds act a little bit different than cashews when blended, because they retain some of their texture reminiscent of hard cheese. Which is, of course, a must for Alfredo. Combined with a lil lemon and nooch, it gets the job done! I love to serve it with really really REALLY garlicky broccoli. The secret to getting it good and garlicky is adding the garlic at the end. That way the garlic doesnt burn but you can take your time getting the broccoli cooked just right. This recipe is originally from Isa Does It. Recipe Notes ~Slivered almonds are great here because the skin is removed, and it makes the sauce a bit smoother, and keeps the sauce looking creamy and pristine. ~Truffle oil gives this pasta an allure that screams Fancy day! Even if its just you on the couch watching Bridgerton for the third time. Or is it the fourth? Its a fun ingredient to have around, and, although its a little pricey, it aint nothing compared to the cost of an actual truffle. ~It will take about 1 1/­­2 pounds of broccoli to make 6 cups. That means it should weigh 1 1/­­2 pounds when you pick it up from the store and once youve butchered it and discarded the rough ends, it will equal about 6 cups. Ingredients For the Alfredo: 1/­­2 lb linguine 1 cup slivered almonds 1 1/­­4 cups vegetable broth 1 tablespoon fresh lemon juice 1/­­2 teaspoon salt 1/­­4 cup nutritional yeast 2 tablespoons black truffle oil Fresh black pepper to taste 2 tablespoons fresh chopped parsley For the Broccoli: 6 cups broccoli florets and thinly sliced stems 1 tablespoon plus one teasoon olive oil, divided Big pinch salt 6 cloves garlic, minced Directions Boil a pot of salted water for your pasta. Prepare the pasta according to package directions. In the meantime, place all sauce ingredients in a blender. Blend until relatively smooth. I usually blend for about 5 minutes, giving the blender a break every minute or so so that the motor doesnt overheat. If you have a high speed blender it will be faster. Make the broccoli: Preheat a large heavy bottomed pan over medium heat. Saute the broccoli in one tablespoon of olive oil and a pinch of salt for about 5 to 7 minutes, tossing often, until it is a bright green. Add a few splashes of water if it seems dry.  Now push the broccoli to one side of the pan, and add the garlic. Immediately drizzle the one teaspoon of olive oil over the garlic and toss to coat, then integrate the garlic with the broccoli and cook for another minute.  Assemble: Drain the pasta and add it immediately back to the pot you boiled it in. Add the sauce and parsley and toss to coat. Taste for salt and seasoning. Serve with broccoli!

Franzbrötchen (Northern German Cinnamon Buns)

March 13 2021 seitan is my motor 

Franzbrötchen (Northern German Cinnamon Buns)These soft and crispy cinnamon buns are a special treat hailing from Hamburg, Germany. They are made with a yeast based laminated dough and filled with vegan butter, sugar and cinnamon. These pastries are very moist and crispy at the same time. The recipe does take some time, but its worth it!

Cabbage and Lemon Risotto

January 20 2021 Golubka Kitchen 

Cabbage and Lemon Risotto I find risotto to be incredibly fun to cook. I like to have something nice to sip by my side, some good music on, and all the ingredients measured out in advance. It’s a preparation process that really gets you in the zone, an almost meditative state of tending to the rice, and watching it magically transform from dry to beautifully creamy. Risotto has a reputation of being fussy, and although it requires constant attention, the ingredients it calls for couldn’t be more modest: alliums like onions and garlic, rice, wine, hot broth, and whatever other items you’d like to add to make it your own. In this recipe, it’s cabbage and lemon, both abundant in the depths of winter. Once you get the hang of it, the preparation becomes second nature as well. We gently stew the cabbage in lemon juice until incredibly tender, so much so that it completely melts and disappears into the risotto. It’s a great way to eat a whole head of cabbage almost without noticing. The bright and assertive flavors from the lemon juice and zest complement the starchiness and richness of the rice really nicely. A small warning: this risotto is quite lemony, so if you’re sensitive to sour flavors, I recommend reducing the amount of lemon (this is detailed in the recipe as well). Also, the lemon mellows out as it sits and in the leftovers. Since this is a vegan recipe, there’s no cheese, but we throw together a quick, ‘cheesy’ cashew dust, a cashew Parm of sorts, and stir it through the risotto. The result is so incredibly cozy and comforting, we hope you’ll give it a try one day this winter! Cabbage and Lemon Risotto   Print Serves: 4-6 Ingredients ¼ cup raw cashews 1 teaspoon nutritional yeast sea salt freshly ground black pepper olive oil 1 medium head white cabbage, thinly sliced with a knife or mandoline zest and juice from 2 small lemons (see note) 1 yellow onion, diced 4 garlic cloves, minced 1½ cups Arborio rice ¼ cup dry white wine 6 cups hot vegetable broth, plus more if needed parsley or other herbs for garnishing (optional) Instructions Pound the cashews in a mortar and pestle or process in a mini food processor, until finely ground. Add the nutritional yeast, a generous pinch of salt, and plenty of black pepper. Mix to combine. Set aside for now. Heat a large skillet over medium heat and add enough oil to generously coat the bottom. Add the cabbage and a pinch of salt, and cook for 10 minutes, until the cabbage is just wilted. Add the juice of 1 lemon and stir it in. Turn the heat down to low, and cover the skillet. Cook the cabbage, covered, for 45 minutes, stirring periodically, until very soft. Transfer the cabbage to a bowl and wipe the skillet if needed. Heat the same skillet over medium heat and add more oil to coat the bottom well. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic and stir it around until fragrant, about 1 minute. Add the rice and mix well to coat it with the oil. Cook, stirring constantly, until the rice grains are translucent, about 3-5 minutes. Add the juice of 1 remaining lemon and the wine, bring it up to a simmer and cook, stirring often, until the liquid is completely absorbed, about 2 minutes. Start adding the hot broth, one ladleful at a time. Bring the broth to a simmer and let it absorb into the rice, stirring often, about 2-4 minutes. Once absorbed, add another ladleful of broth and keep repeating this process of letting the broth absorb, then adding more. Stir the rice frequently and vigorously - this will help develop the starches/­­make the rice creamy. Add about half of the cabbage during the 4th addition of broth. Add the rest of the cabbage at the next addition of broth, and continue cooking, until the rice is creamy and al dente, and until the cabbage has collapsed completely into the risotto. The whole cooking process should take 25-30 minutes total from the first addition of broth. Turn off the heat, mix in the lemon zest and most of the cashew mixture, saving some for garnishing. Taste for salt and adjust if needed. Serve the risotto right away, garnished with more of the cashew dust and herbs, if using. Notes This dish is quite lemony, so if you are sensitive to sour flavors, use 1 lemon, divided between the cabbage and the rice, instead of the 2 lemons that the recipe calls for. 3.5.3226 The post Cabbage and Lemon Risotto appeared first on Golubka Kitchen.

Everyday Pull-Apart Chick’n Seitan

January 18 2021 Isa Chandra Moskowitz 

Everyday Pull-Apart Chick’n Seitan Makes 4 pounds This is the layery, flaky textured vegan chicken of your dinnertime dreams! I wanted something comparable to store-bought vegan chickn, but like, better? Its just the thing to simmer away on a Sunday then store and use throughout the week. The recipe is not difficult but it does require a few items, such as cheeseclotch and twine, which will only make you feel more cheffy than you already do. The cheesecloth also gives the outer layer a nice pin-prick texture that sears beautifully. The gist of the recipe is that the seitan dough is processed into a soft dough that is somehow clumpy yet totally holds together. Its then gathered pulled, twisted, bundled and simmered, creating a pull-apart texture that is reminiscent of the finest fakest meat. But it tastes so much better when it comes from your kitchen! The flavoring is subtle and versatile enough for everything from a South Asian stir-fry to an Italian parmesan. Theres just a touch of turmeric to lend luster and brighten up the color, pea protein gives it a good nice meatiness and texture. Would it work with something besides pea protein? I dont know! I didnt try it! But I really think the pea is key. For the simmering broth, use a diluted bullion. Just something lightly flavored to keep the flavors mellow. I’ll post more recipes for how to use it. It takes to marinades well and browns beautifully! Grilled, fried, shredded for soups, it’s so fantastically versatile and soaks up flavor like a champ. PS Thanks to Avocado & Ales, the inventor of Chickwheat, which is the shreddiest of shreddy seitan chickn! I used her method of food processing the seitan to give it a bit of that shreddy texture. If you are looking for realllllly shreddy chickn, check that one out. But Im sure you already have. This one is more chunky and pull apart. Like the title says.  Creating Perfect Simmered Seitan Bundles: A romance era novella ~ This recipe is not difficult. But often when people say something “isn’t difficult”, are they just talking you off the ledge? If it isnt difficult why would you have to even say that? Thus, in short, what I mean is that its not difficult IF you pay attention and read the directions, because every step counts. So read this in bed, the night before you make it, and then dream of perfect little seitan bundles. ~ Part 1: Cheesecloth. First of all, make sure you have cheesecloth and twine. Cut the cheesecloth into the proper sizes before beginning and set it aside. When wrapping, dont go too tight or it will make the chickn denser than intended. It will still be good! But this isnt a boustier. Leave some slack, because the seitan soaks in moisture and plumps up, leading to the layery, light shreds we are going for. If that sounds vague, hows this: make sure you can pull the cheesecloth about 1/­­2 an inch away from the seitan once its wrapped. So, snug and secure, with a little room to breath. ~ Part 2: Mind your broth temp. If the broth is too hot you can water log the seitan, but this is very easy to prevent. Before adding the seitan, bring the broth up to a low boil, then lower the heat so that its not boiling at all, just very hot. Then add the seitan bundles. When you add the seitan, the broth temperature will drop even more. Bring the heat up slightly. During this time, the seitan will be developing a skin which will protect it from becoming, as they say, seitan brains. Once it is on this low heat for about 20 minutes, you can raise the heat to a low boil. Now its really cooking! Cook this way for about 45 more minutes, with the lid ajar, using tongs to rotate the bundles every 15 minutes or so. ~Part 3: Cool it now. The cooling off stage is crucial, as if your seitan is heading from a hot spring to a spa at a ski resort. Turn the heat off and let the seitan cool in the broth. This can take an hour or so, but its worth it for perfectly cooked fake chicken. If you have a cool place to put it, thats great. An open porch? A safe fire escape? OK, now that you have attended the Ladys School For Seitan, you should be well prepared to strike out on your own. Have fun and remember: you were made for this! Ingredients For the Chick’n Seitan: 2 cups water 1 tablespoon olive oil 2 teaspoons apple cider vinegar 1 1/­­2 teaspoons salt 2 teaspoons onion powder 1 teaspoon garlic powder 1/­­2 teaspoon white pepper 1/­­8 teaspoon turmeric 1/­­4 cup nutritional yeast flakes 1/­­2 cup pea protein flour 1 1/­­2 cups vital wheat gluten For the broth: 10 cups chickeny vegetable broth 8 bay leaves Directions Have ready 4 nine-inch double layered cheesecloth squares and twine. In a food processor fit with a metal blade, whiz together water, olive oil, apple cider vinegar, salt, onion powder, garlic powder, white pepper and turmeric. Add nutritional yeast and pea protein and process until smooth, about 30 seconds.  Now add the vital wheat gluten and pulse in. Once it is all incorporated, process on low for about 5 minutes. It will be very stretchy, stringy and pliable. Give the motor a break once in awhile if your processor cant handle it.  Divide the dough into 4 even-ish pieces. From this point, be careful not to overhandle the seitan because you want it to retain its texture, which will allow it to separate nicely once cooked.  Gently roll a glob of gluten into an 8 inch roll. Fold in half, give a twist and pull again so its about 6 inches long. This creates the layers. Wrap in cheesecloth, snugly but not tightly, it will expand. Tie with each end with twine. Proceed with the remaining pieces and let rest while you prepare the broth. In a large (8-quart) pot bring broth to a boil. Lower heat. Add the seitan bundles. Let stew very gently without boiling for about 15 minutes. When skin is set, place the lid ajar for steam to escape and low boil for about 45 more minutes.  Cool completely in broth. Pull apart and use how ever you want! It tastes best if browned in some olive oil first.

Tempeh Beet Reubens

January 8 2021 Isa Chandra Moskowitz 

Tempeh Beet Reubens Makes 4 sandwiches Photo By Joshua Food I have to issue a few warnings for this sandwich:  1)  you will end up covered in orange dressing  2) some sauerkraut will fall on your cats head And if those things dont happen, youre eating it wrong. Tangy tempeh and thin sliced beets lend a cornbeefy Eastern European flair and a gorgeous burgundy hue. With the caraway rye, sauerkraut and russian dressing, youll definitely be hitting all the right notes! If youd like to take it a step further, homemade Swizz Cheese drives the point home, but in a pinch some sliced avocado works really well and thats how we did it in the 90s and we loved it. You can also just buy some vegan cheese, who am I to say. This recipe is originally from I Can Cook Vegan. Recipe Notes ~This is a prime example of marinating tempeh to have it suck up flavor. The acidic, salty, fatty marinade counteracts the bitterness of the tempeh and brings out its meaty notes. Searing in cast iron seals the deal. ~The Swizz Cheese is so easy! I dont know how I discovered this but truffle oil plus sauerkraut juice = a swissy flavor. If you cant procure truffle oil, it wont be as swissy but it would still be pretty good! Ingredients 1 1/­­2 cups sauerkraut (reserve liquid if making Swizz Cheese) For the Tempeh: 1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares 1 medium beet, peeled, sliced as thin as you can get it For the Marinade: 1/­­2 cup vegetable broth 2 tablespoons olive oil 1/­­4 cup fresh lemon juice 2 tablespoons tamari Several sprinkles of fresh pepper For the Swizz Cheese: 1 1/­­2 cups unroasted cashews (if you don’t have a VitaMix blender then soak the cashews in water overnight or boil for 20 minutes and drain) 3/­­4 cup sauerkraut juice 2 tablespoons nutritional yeast 2 tablespoons mellow white miso 1 tablespoon black truffle oil 2 teaspoons onion powder 1 teaspoon salt 1/­­4 cup refined coconut oil, melted For the Dressing: 1/­­3 cup vegan mayo 2 tablespoons ketchup 1 tablespoon onion powder 1/­­4 cup finely chopped dill pickles To cook and serve: 2 tablespoons olive oil 8 slices large caraway rye bread Dill pickle slices for garnish (garnish with pickles on toothpicks) Directions Marinade the tempeh: Combine all the ingredients for the marinade in a large mixing bowl. Add the tempeh and beets and marinate for at least an hour, turning occasionally. If youre making the cheese: place all cheese ingredients in a high speed blender then blend away until completely smooth. Scrape down the sides with a rubber spatula to make sure you get everything. Chill until ready to use.  Make the dressing: Mix all the dressing ingredients in a mug. Set aside.  Now we are ready to rock! Preheat a cast iron pan over medium heat. Add oil to pan. Use a slotted spoon to transfer tempeh and beets out of marinade and into the pan, shaking off excess marinade. Place in a relatively single layer.  Cook for about 10 minutes, using a thin metal spatula to turn often. When beets are softened and tempeh is browned, its ready! Toast bread and spread dressing on all slices. Top with tempeh and beets. If using, pour on a few tablespoons of Swizz Cheese. Add sauerkraut. Close sandwich. Spike with dill pickled toothpicks and serve. 

Slow Cooker Lasagna

December 22 2020 Robin Robertson's Global Vegan Kitchen 

Slow Cooker Lasagna The slow cooker is my go-to cooking method for lasagna.  Because it’s made with dried lasagna noodles (no need to pre-boil), assembly is a cinch. Plus, you can assemble it well in advance and refrigerate until needed.  Then, just set it and forget it! I’m posting this easy version just in time for the holidays.  It’s a great idea for Christmas dinner because you can relax and enjoy the day while it cooks, without worrying about it burning or spilling over in the oven. For another version, with more vegetables, try the Lasagna Primavera recipe in The Plant-Based Slow Cooker.  But if you want a more basic lasagna, this one’s for you.  You can leave out the spinach if you prefer, but I like the added greens.  (Plus red and green is so Christmas-y!)You can use your own homemade tomato sauce or storebought marinara sauce in a jar (you may need to use a jar and a half to make it sauce enough). Lasagna in a Slow Cooker For best results, use a large oval slow cooker. You may need to break the noodles to conform them to the shape of the slow cooker. To make gluten-free, use gluten-free lasagna noodles. I use regular dry lasagna noodles - no need to pre-boil. The added water is absorbed by the dry noodles and softens them as it cooks. SERVES 6 SLOW COOKER SIZE: 5- TO 6-QUART COOK TIME: 4 TO 5 HOURS GLUTEN-FREE OPTION   12 ounces soft tofu, drained 1 pound firm tofu, drained 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1?3 cup nutritional yeast 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon sea salt 1/­­2 teaspoon ground black pepper 4 to 5 cups of your favorite tomato sauce for pasta (or a large jar of marinara sauce) 1/­­2 cup water 1/­­3 cup dry red wine (optional) 1 package vegan mozzarella shreds (such as Violife or Daiya) 8 ounces uncooked lasagna noodles (about 9 noodles)   - Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper. - Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using). (The extra liquid will be absorbed by the dried noodles as they cook). Arrange a layer of the noodles over the sauce, breaking pieces to fit, as needed. - Top the noodles with about one-third of the tofu mixture, followed by a sprinkling of the mozzarella, and another layer of noodles. Spread a layer of marinara sauce over the noodles. Repeat the layering two more times, ending with a layer of marinara sauce topped with the remaining mozzarella. Put the lid on the slow cooker and cook on High for 4 hours or until the noodles are tender. - Remove the lid, turn off the cooker, and let the lasagna stand for about 15 minutes before serving.   The post Slow Cooker Lasagna appeared first on Robin Robertson.

Tofu Scramble and Scramble Seasoning

November 29 2021 Vegan Richa 

Tofu Scramble and Scramble SeasoningMake this versatile tofu scramble seasoning and then The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret tofu scramble seasoning. Gluten-free. Come breakfast time,  this tofu scramble really hits the spot for me, and Im sure it will for you as well. It has the perfect texture- fluffy and creamy thanks to a perfected ratio of blended and crumbled up tofu. But there’s more! With the recipe for the scramble, I give away the secret of my favorite tofu scramble seasoning. What is tofu scramble seasoning you ask? Well, why regular eggs might only need salt and pepper, with vegan tofu scramble, we need to reach a bit deeper into the spice drawer to get to flavor town.  The scramble seasoning is what will make the tofu taste like eggs. There are a couple of secret ingredients at play here. The key players are nutritional yeast and Indian sulfur salt (kala namak) as well as garlic and onion powder.  The Indian Sulfur salt is what adds the egg-y taste and nutritional yeast adds umami. To make it not only taste but also look like eggs, we add a small amount of turmeric. Paprika and pepper add some spice and smoky notes. This tofu scramble seasoning lasts for months in a spice jar. It makes for a great gift as well! The tofu scramble made with the seasoning is best served fresh! More Vegan Breakfast Options: - Vegan quiche - Vegan Chickpea Flour Scramble - Vegan eggs Benedict casserole  - Vegan Frittata - Broccolini White Bean Chickpea flour Frittata - Vegan Bhurji- indian egg scramblee - Mung Bean Omelettes - Chickpea flour pancakes - Savory Oats Veggie Turmeric Hash  Continue reading: Tofu Scramble and Scramble SeasoningThe post Tofu Scramble and Scramble Seasoning appeared first on Vegan Richa.

Vegan Butternut Squash Lasagna with Caramelized Onion

November 6 2021 Vegan Richa 

Vegan Butternut Squash Lasagna with Caramelized OnionThis Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A vegan lasagna recipe perfect for feeding a crowd during the fall holidays. This vegan caramelized onion butternut squash lasagna is a fall-tastic twist on a classic lasagna with layers of creamy roasted butternut squash, spinach, caramelized red onions, and a creamy cashew bechamel. Simple yet impressive, the ideal pasta dinner to serve during the fall and winter holidays. There’s something soul-satisfying about the concept of layering vegan cheese sauce and pasta noodles and baking it all in a casserole dish. Don’t you think? Our vegan bechamel sauce is a tried-and-tested combination of blended tofu and cashews to create that perfect silky creamy texture. Miso paste and nutritional yeast are added for cheesiness. A bit of lemon juice helps to reduce the cashew flavor so it won’t taste like nuts at all. Layers or roasted butternut squash and Caramelized onion adds so much flavor and texture. This lasagna is the perfect easy fall dinner for a crowd. Leftovers can be refrigerated for up to 4 days or frozen. More Vegan Pasta Recipes - French onion skillet lasagna - Spinach Alfredo skillet lasagna - Butter Chicken lasagna bake or skillet  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinach Pasta  Continue reading: Vegan Butternut Squash Lasagna with Caramelized OnionThe post Vegan Butternut Squash Lasagna with Caramelized Onion appeared first on Vegan Richa.

Vegan Yellow Squash and Corn Casserole

July 25 2021 FatFree Vegan Kitchen  

Vegan Yellow Squash and Corn Casserole Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish. Hi, my name is Susan, and I’m a vegan. It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page. For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.  My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us. Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking. It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it! The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it. The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again. It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe. Its based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation. In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a cream using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.  How to Make the Best Squash Casserole Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time: - First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor. - The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute. - If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending. - Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want. Im happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home. Print Add to Collection Go to Collections Vegan Yellow Squash and Corn Casserole Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too! Course Side Dish, Vegetable Cuisine Southern Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole Allergen Gluten-Free, Nut-Free, Soy-Free Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 158 kcal Author Susan Voisin Ingredients1 medium onion chopped 4 medium yellow squash sliced into 1/­­4-inch rounds 2 cloves garlic minced 1 1/­­2 cups organic frozen corn divided 3/­­4 cup vegetable broth 1/­­4 cup raw cashews or 1/­­4 cup tofu 1/­­4 cup nutritional yeast 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1 teaspoon salt omit or reduce for lower sodium 1/­­4 teaspoon ground black pepper Optional Topping1 cup panko (or gluten-free bread crumbs) 1/­­2 teaspoon dried basil 1/­­2 teaspoon dried oregano InstructionsUsing a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/­­2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/­­2 cup corn, vegetable broth, cashews/­­tofu, salt, cornstarch, and seasonings (nutritional yeast, oregano, basil, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.) Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. Sprinkle the top with seasoned panko, if desired. Bake at 350 for 25-30 minutes. If the top isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot. NotesFor gluten-free, use gluten-free bread crumbs or omit the topping. Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values: 119 Calories 1.3g Total Fat .24g Saturated Fat WW points (Blue plan):  - With cashews and panko: 3 points - With cashews but no panko: 1 point - With tofu and panko: 2 points - With tofu and no panko: 0 points Points vary on other plans.   NutritionServing: 1 serving | Calories: 158 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 4.35 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 492 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 6 g Please pin and share!   The post Vegan Yellow Squash and Corn Casserole appeared first on FatFree Vegan Kitchen.

Healthy Chickpea And Tofu Salad

May 22 2021 Manjula's kitchen 

Healthy Chickpea And Tofu Salad (adsbygoogle = window.adsbygoogle || []).push({}); Print Healthy Chickpea And Tofu Salad .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Chickpea and tofu salad is a new favorite in our family. It is both heart healthy and delicious. It's packed with plant protein and fiber and is also a great option for those who are vegan and gluten free. These days everyone in my family is eating clean and will usually ask me to make a salad bowl. This colorful and delicious salad has become part of my salad recipes. Theres nothing like a fresh salad. Salads are of course healthy and contrary to popular belief they can be quite filling and satisfying! This particular salad is a combination of greens, cucumber, tomatoes, and some fruit which gives it a fresh taste. Add in some chickpeas and tofu with my special homemade dressing and you have a great meal! Its unbelievably tasty and nutritious too! I love eating leftovers all week long. This super delicious salad is full of flavor and textures and is really easy to prepare. This recipe will serve 4. Prep time 20 minutes. Assembly time is 5 minutes. Course Salad Cuisine Fusion Prep Time 20 minutes Cook Time 5 minutes EquipmentBlendtec Classic Blender butane stove All-Clad Fry Pan IngredientsFor salad dressing 1/­­4 cup fresh lemon juice 1/­­4 cup roasted sesame seeds 2 Tbsp nutritional yeast 1/­­4 cup olive oil 1/­­4 tsp salt 1/­­4 tsp black pepper 2 tsp sugar 1 Tbsp ginger finely shredded 2 Tbsp fresh orange juice Tofu6 oz firm tofu 1/­­4 tsp salt 1/­­4 tsp black pepper 1 Tbsp ginger finely shredded 2 tsp lemon juice Chickpeas15 oz can of chickpea 1 Tbsp oil 1/­­4 tsp salt 1/­­4 tsp black pepper 1 tsp lemon juice 1 tsp ginger juice Other Salad Ingredients1 cup romaine lettuce roughly chopped 1/­­2 cup spinach leaves roughly chopped 1/­­4 cup cucumber cut into bite size, I am using Asian cucumber 1/­­4 cup pear cut into bite size pieces 1/­­2 orange peeled and cut into bite size pieces 8 cherry tomato cut into half 1 Asian cucumber thinly sliced long ways InstructionsFor Dressing:blend all the salad dressing ingredients together, lemon juice, roasted sesame seeds, nutritional yeast, olive oil, salt, black pepper, sugar, ginger, orange juice. Dressing should be pourable consistency. Keep aside. Tofu: drained the water and pat dry the tofu, cut the tofu in about 1/­­2 inch cubes. Grill the tofu over medium heat. lightly oil the pan and spread the tofu pieces, grill the tofu from both sides until they are light brown. It will take about 3 minutes. Drizzle, lemon juice over tofu, salt and black pepper turn them lightly. Turn of the heat and take them out in a bowl. Prepare chickpeas:drain the water and wash the chickpea. Sauté the chickpeas over medium heat, add oil, oil should be moderately hot add chickpeas, drizzle salt, black pepper, lemon juice and ginger. Stir them together for about 2 minutes. Chickpeas will have a nice flavor. Assembling the salad:use the bowl you will serve the salad, spread lettuce, spinach leaves (remove the stems from spinach), add cucumber, pair cut, orange and tomatoes. Next drizzle about 2 tablespoons of dressing and toss them together. Add about 1/­­3 cup of chickpeas and 1/­­3 cup of grilled tofu on one side I am also putting few slices of cucumber, to dress it up. Now again drizzle about 2 tablespoons of dressing. salad is ready to serve. For this recipe use the chickpea, tofu, vegetables, and fruits quantity of your choice. Notesyou can make plenty of salad dressing in advance and refrigerate it in a jar, you can save this dressing for up to a week. You can use this dressing in any salad, it tastes grate. Prepare the tofu and chickpeas also in advance and refrigerate, they will be good for 3-4 days. Add the greens and fruits of your choice. You will also enjoy: Millet Soup, Mango Salsa, Potato soup, Masala idli The post Healthy Chickpea And Tofu Salad appeared first on Manjula's Kitchen.

Green Chili Enchilada Soup

April 11 2021 Vegan Richa 

Green Chili Enchilada SoupThis one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor! This green chile enchilada soup recipe has everything you love about green enchiladas – the smoky heat of the green chiles, the Mexican spices, the creaminess and obviously the cheese. As this is a chicken-less enchilada soup, we add some soy curls in lieu of chicken as our protein. Otherwise, we rely on staple Mexican ingredients, such as rice, corn! I love the comforting creaminess the white beans add to this stew. Nutritional yeast adds the cheesy taste, but we also add some shredded cheese on top to finish this off. The secret to the creaminess of this vegan enchilada soup is a quick cashew cream which adds a nice richness to the soup and thickens it along with the rice. However, for those of you who are allergic, I listed a nut-free version in the tips section. I like finishing this Vegan Mexican soup off with some shredded cheese and some thinly sliced green chiles. Other great additions would be a fresh squeeze of lime, some sliced avocado, more vegan cheese shreds, and how about crushed tortilla chips? It will be hard to just have one bowl of this delicious vegan soup. More Vegan Soup recipes - Turkish lentil soup, - Turmeric Laksa Curry Soup - Indian Spiced tomato Soup, - Broccoli Slaw Soup, - Minestrone - Mushroom chickpea greens soup. Continue reading: Green Chili Enchilada SoupThe post Green Chili Enchilada Soup appeared first on Vegan Richa.

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Pepita Dill Havarti

March 12 2021 Isa Chandra Moskowitz 

Pepita Dill Havarti Makes about a pound, I think Pepitas have long been my vegan secret weapon. I use them to make cream sauces, to thicken soups and to turn into crumbly parmesan. But heres the dilemma. Theyre green! And kinda no matter what you do, they always lend a pale green hue. So sometimes thats a little bit of a turn off in a cheese base. But, on the other hand, they make such amazing tasting cheese! So I turned to a cheese that was already a little green from herbs: dill havarti. A semi-hard cheese that slices beautifully with a little crumble. Pepitas dont get as creamy as cashew, they have a little texture left even when vitamixed like mad. But that texture actually works in many cheeses. The flavor has a ripeness to it, which you want, and its the perfect backdrop for fresh dill and bright flashes of caraway. It really tastes like a slice of springtime in the forest.  I think this cheese is best kept savory, to be enjoyed in sandwiches and the like. But if you had to twist my arm to make a fruit and cheese plate, I might suggest fresh strawberries for the daring palette. Otherwise, I mean, no one will kick you out of bed for eating this cheese straight up with crackers! Oh and I guess I should mention, this recipe is nut-free. So to everyone who yells at me for using cashews all the time, I forgive you. Gluten and soy-free, too, while we are at it. But really I made it cuz its yummy. Recipe notes: ~ Carrageenan is easy to use! Its a thickener but it also sets. And another wonderful thing about it is that even if you melt it, it sets again. Like what? So if you arent familiar with it, just go for it and get some online because its a really wonderful ingredient that isnt as finicky as, say, agar agar. It sets fast, so make sure you get it from the cheese into the mold immediately or it will set in the pot. ~ You can use any smooth vessel as a mold that can hold 3 cups of liquid. I use a round pyrex. But, you know, use the shape youve got! Silicon molds work great, too. Anything relatively non-stick.  ~ This does melt, but not like really melty melty. I did try it in a grilled cheese and it got soft and tasted good but it still held its shape for the most part. I think if it was grated it would melt even more.  ~ The flavor gets even better over time! Try it two days after making and you will see a big difference. The flavors marry and settle down a bit while also intensifying I don’t know it’s magic. Ingredients 1 1/­­2 cups raw pepitas 1 1/­­2 cup filtered water 2 tablespoons nutritional yeast 2 teaspoons apple cider vinegar 2 tablespoons safflower oil (or any mild tasting oil) 1 1/­­2 teaspoons salt  2 1/­­2 teaspoons kappa carrageenan 1/­­3 cup fresh chopped dill 1 1/­­2 teaspoons caraway seeds Directions Boil pepitas to soften. Place pepitas in a saucepan and cover with water. Bring to boil then simmer 30 minutes. Cool completely and drain.   Blend cooled pepitas, water, nutritional yeast, vinegar, oil and salt until smooth. This could take around 3 minutes, even with a vitamix, so give the motor a rest every once in awhile. If using a regular blender it could take 7 to 10 minutes. The blender will heat everything, so let the mixture cool a bit just so that its not warm to the touch, that way the carrageenan doesnt activate yet. Place in fridge to cool if you like. Then add the carrageenan and blend 20 more seconds.  In a sauce pan over low heat, cook for 8 to 10 minutes, whisking constantly. Alternate between a whisk and a rubber spatula to make sure you scrape the sides of the pot. It will get thick and begin pulling away from the sides. Youll know its done because its thick and holding its shape as you stir it.  Fold in caraway and dill. Pour into mold immediately and smooth the top with a spatula. Cool 30 minutes at room temp. Cover and refrigerate for at least 4 hours to set completely. Invert onto a cutting board and go wild. It tastes best the next day, and even better the day after that!

4 Things to Know About Nutritional Yeast

January 19 2021 Vegetarian Times 

4 Things to Know About Nutritional Yeast This nutrient-rich ingredient adds cheese-like flavor and more to all kinds of dishes. The post 4 Things to Know About Nutritional Yeast appeared first on Vegetarian Times.

Vegan Glutenfree Vanilla Donuts Recipe

January 11 2021 Vegan Richa 

Vegan Glutenfree Vanilla Donuts RecipeThis Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat! Meet my favorite Glutenfree Donuts Recipe! This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN! I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix. I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit. No Yeast! The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time. The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist. MORE DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Turmeric Carrot Muffins Continue reading: Vegan Glutenfree Vanilla Donuts RecipeThe post Vegan Glutenfree Vanilla Donuts Recipe appeared first on Vegan Richa.

Cast Iron Seitan Steak & Onions

December 30 2020 Isa Chandra Moskowitz 

Cast Iron Seitan Steak & Onions Serves 2 to 4 If youre from Brooklyn — and youre probably not even though you say you are — then you celebrate with steak. Everyone knows this from every movie. Cavernous steakhouses that date back to the last, last century lurking all over the city, tucked under bridges or beside a forgotten waterway, with their historical plaques, creaky wood floors, and signed Frank Sinatra portraits on the wall.  Well, 2020 is over and its time to celebrate Brooklyn style. Whether its a night of somber reflection or one of dancing and drinking (in your own home with only your household members and/­­or just your cat) this recipe works. Its a visceral activity unto itself, injected with whatever meaning you need it to have.  Basically, youll work a pliable ball of gluten until its goth red and gristle-y. Then you roll and pound it. Throw it into a hissing cast iron pan to sear. Smoke. Fire. Sizzles. Who needs fireworks? I was striving for something that could come together in one pot. I like baking seitan, but it does tend to dry things out and I wanted this to be juicy (pronounced JUSAY). Enter sear/­­braise. The steaks are cooked, removed from the pan then you create a rich au jus with onions, garlic and red wine. Some miso for that savory je ne sais quoi. And the seared steaks are placed back in to cook through. The end result is some of the best seitan I have ever had! Seared and smoky, firm but tender. And totally juicy (pronounced JUSAY). Plus it comes with its own sauce, perfect for slathering. Serve with mashed potatoes or crinkle cut fries. Or anything starchy and awesome. Happy New Year.  Recipes Notes ~ I tested this recipe using tamari, but something was missing. The Braggs Liquid Aminos really upped the flavor game here, adding nuance and just kind of this steak sauce flavor that really popped. I recommend it! Not only because you get a bottle with Patricia Braggs floral hat printed on it, but its a nice ingredient to have around for when youre like This rice needs to taste more hippy. ~ Beet powder is another fabulous ingredient. It honestly doesnt have much flavor in small quantities but adds so much color! You can try to use whole beets or whatever you are going to do but I didnt try that and any adjustments to liquid and dry ingredients in this recipe will change the texture dramatically. Ive found it in stores but Amazon is evil and the most reliable place to get it.  ~ If you dont have a cast iron pan, then….wait, why dont you? Get one. You need that hot sizzle when it hits the pan and nothing else will give you that.  ~ The broth you use will affect the outcome. Make sure it isnt too salty because the sauce reduces a lot. If youre using a concentrated bullion mixed with water, that is fine, but go light with it and taste as you go to see if it needs more. ~ I used Bobs Vital Wheat Gluten. If you use a different one, results may vary. Why? Protein content, probably. Not all VWG has the same amount. They should standardize this for our vegan future. ~ I really cant see one person eating a full steak like this, so I dont know, prove me wrong. Aesthetically I wanted it to be this big, but realistically, it serves four. Ingredients For the Steaks 1 1/­­4 cups vital wheat gluten 2 tablespoon nutritional yeast 2 tablespoons beet powder 2 teaspoons lemon pepper (salt free) 1 teaspoon onion powder 1/­­2 teaspoon mild mustard powder 2/­­3 cup water at room temp 3 tablespoons Braggs liquid aminos 2 tablespoons tomato paste 2 tablespoons olive oil 2 teaspoons red wine vinegar Everything else: Olive oil for cooking 1 medium onion, sliced 4 cloves garlic, minced 1/­­2 cup dry red wine 2 tablespoons red miso 3 bay leaves Fresh black pepper 1/­­4 teaspoon dried thyme 4 cups veggie broth Fresh parsley for garnish To serve: Mashed potatoes or crinkle cut fries. Instagram seems to go gaga over crinkle cut fries. Or any potatoes, really. A baked potato would be just fine! Also a green veggie. Nothing with too much flavor because this has a lot! Directions In a large mixing bowl, combine wheat gluten flour, nutritional yeast, lemon pepper, onion powder and mustard powder. Make a well in the center. In a small bowl, mix together water, aminos, tomato paste, olive oil and vinegar until the tomato paste is incorporated.  Add wet ingredients to the well and mix until a lumpy ball forms. It will appear a bit dry. Now, use your hands (with gloves if you have them) to knead the mixture until all ingredients are incorporated and there are no dry spots. If its very cold in the kitchen, you may have a harder time kneading. Moisten your hands with warm water and keep going, it should take about 3 minutes and appear very stretchy.  Divide the ball in half with a knife. Again, if its cold, the seitan might spring back more so this process will take a big longer. On a large cutting board, flatten the dough into a kidney shape that is roughly 3/­­4 inch thick and 8 inches in length. Use a rolling pin to roll, flatten and form. Let the first one rest while you do the second one.  Let both doughs rest about 10 minutes, for the gluten to relax a bit, then repeat the rolling process. Again, its more resistant if your kitchen is very cold so you might need to let it rest one more time.  As the steaks rest the surfaces will get a little smoother, which if what you want for the sear and appearance.  Preheat the cast iron grill over medium high. It should be very hot and water should immediately evaporate. This is important because you want the steak to hiss immediately so that is sears and does not stick.  Pour in a thin layer of olive oil to coat the bottom of the pan. Add the steaks and sear until dark brown, but not burnt, about a minute and a half per side. Use a thin metal spatula to flip steaks. Once they are seared, lower the heat to medium and let them cook until somewhat firm, about 10 more minutes, flipping and pressing down on them with the spatula.  Now we are going to remove the steaks and cook the sauce in that same pan. Place steaks on a plate.  Turn heat up to medium high. Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often.   Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. Add bay leaves, a healthy dose of fresh black pepper (1/­­2 teaspoon or so), thyme and veggie broth. Let the broth warm, reduce heat to medium. Once warm, return the steaks to the brothy pan and submerge, spooning broth and onions over. Cover the pan and let cook for about 30 minutes. The broth should be simmering this whole time, but not boiling too rapidly.  OK were almost done! Remove the cover and flip the steaks. Turn the heat up and let sauce reduce for about 15 minutes uncovered. The broth will get really boily and active. Spoon sauce over the steaks while they cook. The steaks should no longer appear submerged and the sauce should be thickened a bit and really flavorful. Taste for salt.  Let sit for 10 minutes or so before serving. Remove bay leaves and garnish with parsley.

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta

December 10 2020 Vegan Richa 

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaVegan Stuffed Shells with Butternut Squash Alfredo is the best comfort food casserole to feed a big crowd! Filled with spinach and creamy tofu “ricotta,” this stuffed shells recipe is an all-time family favorite. Use Pumpkin or other winter squash. Coming at you with a classic Italian comfort food classic with a seasonal twist! Vegan Stuffed Shells with Butternut Squash! These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety smooth and cheesy butternut squash alfredo sauce. Perfect for holiday gatherings, family dinners, date night…really any occasion that begs for some serious vegan comfort food! Let’s talk about the tofu ricotta. I’m constantly blown away by the wonders of tofu. If you are skeptical whether this is not gonna end up being all weird and tasteless – never fear! The tofu combined with nutritional yeast, almond flour, Italian seasonings, lemon and tofu makes for the perfect ricotta substitute. A bit tangy, a bit cheesy but very mild in taste. Some spinach in it makes the filling incredibly delicious. And less or more spinach to preference. The butternut alfredo is adapted from my creamy butternut carbonara. That sauce is so delicious and works amazingly here. Use pumpkin or other winter squash if you like! Stuffed Shells usually end up taking long prep times because you pre-cook the pasta and the sauce. In this recipe I am using uncooked pasta! that gets cooked with the sauce while baking just like my baked rigatoni recipe. No dealing with large pots of hot water! By the way, this stuffed shells recipe would also work for making cannelloni – simply stuff the cannelloni pasta with the ricotta filling as you would for the shells and bake in the alfredo sauce. Baking time might vary slightly. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta You can also make these the traditional way by cooking the pasta first. See recipe notes for instructions. Continue reading: Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaThe post Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta appeared first on Vegan Richa.


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