Honey Garlic Ginger Chicken and Broccoli with Soy Curls Recipe

Honey Garlic Ginger Chicken and Broccoli with Soy Curls Recipe

Honey Garlic Ginger Chicken and Broccoli with Soy Curls Recipe

Most "meat replacement" products are highly processed and full of fillers. Soy curls are a whole food with one ingredient: non-GMO soybeans. Fast and easy to make, they are the perfect substitute for chicken, beef and pork. I've been vegan for 12 years and have only experienced such "meaty" texture in high end vegan restaurants. Soy curl recipes are God's latest gift to the plant-based diet. See notes for where to purchase. Enjoy!
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine Asian, Chinese

Ingredients
  

  • 1 cup rice
  • 2 cup water
  • 2 tsp. veggie bouillon paste optional
  • 3 cups soy curls (1/2 8 oz. package)
  • 4 cups broccoli chopped; substitute ~10 ounces of frozen
  • 1 cup honey garlic ginger marinade Favorite store brand or see notes for homemade recipe
  • 1 Tbsp. Everything seasoning optional

Instructions
 

  • Cook rice according to package directions.
  • In a mixing bowl, whisk the veggie bouillon into the water to make vegetable broth. Add soy curls. Soak for 10 minutes.
  • Chop broccoli into florets. Set aside.
  • Drain excess liquid from soy curls. Place in large skillet and turn on medium heat. Stir in half of the honey garlic ginger marinade (picture of two great options). Heat 5 minutes until browned.
  • Top with broccoli and remaining marinade. Cook until broccoli is bright green and soft. Top with Everything seasoning. Serve over rice.

Notes

Buy soy curls on Amazon. Purchase directly from Butler Foods (they have reduced pricing for multi-packs and bulk). 
Honey Garlic Ginger Dressing recipe: Blend: 1/4 cup Bragg Liquid aminos, 1/4 cup honey, 1/4 cup rice vinegar, 1 Tbsp. sesame oil, 3 garlic cloves, 1 inch hunk of ginger (substitute 1/2 tsp. powder), 1 squirt sriracha or chili garlic sauce.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).

Honey Garlic Ginger Chicken and Broccoli with Soy Curls Recipe

Most "meat replacement" products are highly processed and full of fillers. Soy curls are a whole food with one ingredient: non-GMO soybeans. Fast and easy to make, they are the perfect substitute for chicken, beef and pork. I've been vegan for 12 years and have only experienced such "meaty" texture in high end vegan restaurants. Soy curl recipes are God's latest gift to the plant-based diet. See notes for where to purchase. Enjoy!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine Asian, Chinese

Ingredients
  

  • 1 cup rice
  • 2 cup water
  • 2 tsp. veggie bouillon paste optional
  • 3 cups soy curls (1/2 8 oz. package)
  • 4 cups broccoli chopped; substitute ~10 ounces of frozen
  • 1 cup honey garlic ginger marinade Favorite store brand or see notes for homemade recipe
  • 1 Tbsp. Everything seasoning optional

Instructions
 

  • Cook rice according to package directions.
  • In a mixing bowl, whisk the veggie bouillon into the water to make vegetable broth. Add soy curls. Soak for 10 minutes.
  • Chop broccoli into florets. Set aside.
  • Drain excess liquid from soy curls. Place in large skillet and turn on medium heat. Stir in half of the honey garlic ginger marinade (picture of two great options). Heat 5 minutes until browned.
  • Top with broccoli and remaining marinade. Cook until broccoli is bright green and soft. Top with Everything seasoning. Serve over rice.

Notes

Buy soy curls on Amazon. Purchase directly from Butler Foods (they have reduced pricing for multi-packs and bulk). 
Honey Garlic Ginger Dressing recipe: Blend: 1/4 cup Bragg Liquid aminos, 1/4 cup honey, 1/4 cup rice vinegar, 1 Tbsp. sesame oil, 3 garlic cloves, 1 inch hunk of ginger (substitute 1/2 tsp. powder), 1 squirt sriracha or chili garlic sauce.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup).
Easy Vegan Stroganoff Recipe

Easy Vegan Stroganoff Recipe

Easy Vegan Stroganoff Recipe

This easy vegan stroganoff recipe is done in 15 minutes. Traditional flavor and hearty texture create classic comfort food. My kids love this recipe!
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Cook Time 15 mins
Total Time 15 mins
Servings 6 people

Ingredients
  

  • 12 ounces pasta
  • 20 ounces mushrooms sliced
  • 1 onion yellow, red or sweet; sliced
  • 5 garlic cloves minced
  • 1 Tbsp. Bragg Liquid aminos substitute soy sauce of choice or coconut aminos for soy free
  • 1 Tbsp. sesame oil substitute preferred oil or skip
  • 2 cup water
  • 2 tsp. vegetable bouillon paste
  • 5.4 ounces yogurt, plain plant-based, substitute coconut milk with a splash of lemon juice to sour
  • 1/4 cup nutritional yeast flakes
  • 2 Tbsp. arrowroot powder substitute other thickening flour or corn starch
  • 1 tsp. thyme

Instructions
 

  • Cook pasta according to package directions. [Cook tip: add 1 Tbsp. salt to boiling water with pasta. See note below.] Set timer and remove from water when pasta is al dente (firm, not mushy). Drain.
  • Add sliced mushrooms, onion and minced garlic into a large skillet. Dash with liquid aminos and sesame oil. Saute until soft (~10 minutes). Add a splash of water and/or lower the heat if sticking occurs.
  • In a small bowl or large measuring cup, whisk water and bouillon paste to form vegetable broth. Add yogurt, yeast flakes, arrowroot and thyme to make stroganoff sauce. Whisk until well blended.
  • Pour stroganoff sauce over the mushrooms and onions. Bring to a boil, stir constantly to prevent sticking. Remove from heat after sauce thickens (should not take longer than 1-2 minutes).
  • Pour stroganoff over pasta. Mix well. Serve. Garnish with something green (parsley, thyme, Italian seasoning, green onions, scallions, etc.). Salt and pepper to taste.

Notes

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off. 

Easy Vegan Stroganoff Recipe

This easy vegan stroganoff recipe is done in 15 minutes. Traditional flavor and hearty texture create classic comfort food. My kids love this recipe!
Print Recipe Pin Recipe
Cook Time 15 mins
Total Time 15 mins
Servings 6 people

Ingredients
  

  • 12 ounces pasta
  • 20 ounces mushrooms sliced
  • 1 onion yellow, red or sweet; sliced
  • 5 garlic cloves minced
  • 1 Tbsp. Bragg Liquid aminos substitute soy sauce of choice or coconut aminos for soy free
  • 1 Tbsp. sesame oil substitute preferred oil or skip
  • 2 cup water
  • 2 tsp. vegetable bouillon paste
  • 5.4 ounces yogurt, plain plant-based, substitute coconut milk with a splash of lemon juice to sour
  • 1/4 cup nutritional yeast flakes
  • 2 Tbsp. arrowroot powder substitute other thickening flour or corn starch
  • 1 tsp. thyme

Instructions
 

  • Cook pasta according to package directions. [Cook tip: add 1 Tbsp. salt to boiling water with pasta. See note below.] Set timer and remove from water when pasta is al dente (firm, not mushy). Drain.
  • Add sliced mushrooms, onion and minced garlic into a large skillet. Dash with liquid aminos and sesame oil. Saute until soft (~10 minutes). Add a splash of water and/or lower the heat if sticking occurs.
  • In a small bowl or large measuring cup, whisk water and bouillon paste to form vegetable broth. Add yogurt, yeast flakes, arrowroot and thyme to make stroganoff sauce. Whisk until well blended.
  • Pour stroganoff sauce over the mushrooms and onions. Bring to a boil, stir constantly to prevent sticking. Remove from heat after sauce thickens (should not take longer than 1-2 minutes).
  • Pour stroganoff over pasta. Mix well. Serve. Garnish with something green (parsley, thyme, Italian seasoning, green onions, scallions, etc.). Salt and pepper to taste.

Notes

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off. 
Easy Butternut Squash Mac and Cheese Recipe

Easy Butternut Squash Mac and Cheese Recipe

Easy Butternut Squash Mac and Cheese Recipe

Once the butternut squash is baked, this meal takes 10 minutes--almost as fast and WAY healthier than the store-bought box of crap. Add a bag of frozen peas and top with Italian bread crumbs for a plant-based meal that qualifies as traditional comfort food.
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 people

Ingredients
  

  • 1 butternut squash, whole baked
  • 12 ounces pasta (macaroni shapes) look for high protein and fiber varieties
  • 1/4 onion red, yellow or sweet, substitute 2 tsp. powder
  • 1 garlic clove substitute 1 tsp. powder
  • 1 cup nuts, raw cashews, walnuts or almonds
  • 1/2 cup nutritional yeast flakes optional
  • 2 Tbsp. apple cider vinegar substitute any vinegar or lemon juice
  • 1 tsp sea salt

Instructions
 

  • In advance, place a whole butternut squash on a baking sheet. Bake at 400 degrees for ~45 minutes. Remove from oven once it starts to brown on top and a knife penetrates easily. Set aside and allow it to cool. Store in the refrigerator until ready to use.
  • Prepare pasta according to package directions. Drain and rinse in cold water. [Cook tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor.]
  • Cut open squash. Use a spoon to remove the seeds. Using a spoon or a peeling knife, strip the squash away from the skin and add to the blender. Do not spend excessive time peeling away every last bit of skin. It's edible and adds fiber. Remove as much as you can and let the blender take care of the rest.
  • Add the remaining ingredients to the blender to make the cheese sauce. Mix on high until creamy and smooth.
  • Pour cheese sauce over the pasta. Mix well and serve.

Notes

My kids love this dish even more when I add a package of frozen peas and top with Italian flavored bread crumbs or croutons.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs only a small amount. No chance of salt overload as you drain the majority of it off.

Easy Butternut Squash Mac and Cheese Recipe

Once the butternut squash is baked, this meal takes 10 minutes--almost as fast and WAY healthier than the store-bought box of crap. Add a bag of frozen peas and top with Italian bread crumbs for a plant-based meal that qualifies as traditional comfort food.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 people

Ingredients
  

  • 1 butternut squash, whole baked
  • 12 ounces pasta (macaroni shapes) look for high protein and fiber varieties
  • 1/4 onion red, yellow or sweet, substitute 2 tsp. powder
  • 1 garlic clove substitute 1 tsp. powder
  • 1 cup nuts, raw cashews, walnuts or almonds
  • 1/2 cup nutritional yeast flakes optional
  • 2 Tbsp. apple cider vinegar substitute any vinegar or lemon juice
  • 1 tsp sea salt

Instructions
 

  • In advance, place a whole butternut squash on a baking sheet. Bake at 400 degrees for ~45 minutes. Remove from oven once it starts to brown on top and a knife penetrates easily. Set aside and allow it to cool. Store in the refrigerator until ready to use.
  • Prepare pasta according to package directions. Drain and rinse in cold water. [Cook tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor.]
  • Cut open squash. Use a spoon to remove the seeds. Using a spoon or a peeling knife, strip the squash away from the skin and add to the blender. Do not spend excessive time peeling away every last bit of skin. It's edible and adds fiber. Remove as much as you can and let the blender take care of the rest.
  • Add the remaining ingredients to the blender to make the cheese sauce. Mix on high until creamy and smooth.
  • Pour cheese sauce over the pasta. Mix well and serve.

Notes

My kids love this dish even more when I add a package of frozen peas and top with Italian flavored bread crumbs or croutons.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs only a small amount. No chance of salt overload as you drain the majority of it off.
Buffalo Chickpea Salad

Buffalo Chickpea Salad

Buffalo Chickpea Salad

Quick and easy, delicious, plant-based, whole food dish, high in fiber and protein. Perfect substitute for tuna, egg, or ham salad. Serve on a sandwich, as a side or over a bed of greens as the main course.
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Prep Time 10 mins
Total Time 10 mins
Course Main Dish, Sides and Snacks
Servings 8 servings

Ingredients
  

  • 15 ounce canned chickpeas (garbanzo beans)
  • 14 ounces tofu, extra firm drained
  • 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
  • 1/3 cup buffalo sauce (or preferred pepper sauce)
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
  • 1/2 red onion finely chopped; substitute green onions

Instructions
 

  • Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
  • Stir in the rest of the ingredients.

Notes

Want a chickpea salad with a little less spice? Try this!

Buffalo Chickpea Salad

Quick and easy, delicious, plant-based, whole food dish, high in fiber and protein. Perfect substitute for tuna, egg, or ham salad. Serve on a sandwich, as a side or over a bed of greens as the main course.
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Main Dish, Sides and Snacks
Servings 8 servings

Ingredients
  

  • 15 ounce canned chickpeas (garbanzo beans)
  • 14 ounces tofu, extra firm drained
  • 1/3 cup mayonnaise plant-based, substitute plain yogurt or preferred salad dressing
  • 1/3 cup buffalo sauce (or preferred pepper sauce)
  • 1/4 cup nutritional yeast flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 cup celery diced (optional), substitute bell pepper or other crunchy veggie
  • 1/2 red onion finely chopped; substitute green onions

Instructions
 

  • Drain the chick peas and the tofu. In a large bowl, use an immersion blend to mash (use a food processor or hand press with a fork if you don't have a stick blender).
  • Stir in the rest of the ingredients.

Notes

Want a chickpea salad with a little less spice? Try this!
Beet Burgers

Beet Burgers

Beet Burgers

Even if beets aren't your thing, their earthy flavor and hearty texture create a delicious veggie burger. This beet burger recipe is easy. Throw the ingredients into the blender, shape patties and bake. If you don't have the exact ingredients, I provide lots of options.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine American
Servings 12 patties

Ingredients
  

  • 1 cup bread crumbs make your own—just throw some stale bread into the blender.
  • 1 cup cooked beets see store-bought options in the instructions
  • 1/2 cup walnuts substitute almonds, cashews or rolled oats/oat flour if nut free
  • 2 Tbsp ground flax seed substitute chia seeds
  • 2 garlic cloves substitute 1 tsp. garlic powder
  • 1 Tbsp. miso paste substitute Liquid Bragg's or coconut aminos
  • 1 red onion loosely chopped. Substitute yellow, sweet or 1 Tbsp. onion powder
  • 1 cup cooked rice or quinoa Make your own or buy pre-cooked packets in rice isle or with frozen veggies
  • 14 ounce canned black beans substitute any bean or lentil variety
  • 1 cup mushrooms canned ok—just drain
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. turmeric use 1-in piece of fresh if you have it
  • 1/2 tsp. ground fennel optional: adds a sausage flavor
  • 1/2 tsp. dry mustard substitute 1 Tbsp. any mustard
  • 1/2 tsp. salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees.
  • Wash skins and remove the ends from one large, or two small beets. Cut in half or fourths to speed bake time. Roast at 375 degrees for about 30 minutes, or until soft. [EASY BUTTON] Purchase cooked beets from the produce department at the grocery. Canned beets work too—just drain any liquid.
  • If making your own bread crumbs, and/or substituting rolled oats for walnuts, throw bread (and/or oats) into the blender and grind into a fine powder. Keep in the blender.
  • Add beats, walnuts (substitute oat flour), flax seed, garlic and miso (substitute soy/coconut aminos) to the bread crumbs. Puree until smooth. (If using fresh turmeric, add to this step so that it is thoroughly processed).
  • Add the remaining ingredients (onion, rice or quinoa, beans, mushroom and seasonings). Briefly blend on low-medium until only small chunks remain. Use the pulse setting to create desired texture. It is absolutely okay to blend until pureed. But if you like chunks, take it slow.
  • Line a baking sheet with parchment paper. Use a spatula or hands to arrange batter into patties. Bake for 30 minutes. Flip about halfway through to ensure even cooking. Optional: spray with avocado oil or brush with olive oil for the final 15 minutes.
  • Serve hot with or without a bun and your favorite condiments. I topped mine with sauerkraut, mustard, tomato and cilantro, and served crispy Brussels sprouts on the side.
  • Store extras in the refrigerator or in the freezer. Make sure they are thoroughly cooled before freezing to avoid freezer burn.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
What to serve on the side? Try Goddess Style Brussels Sprouts.
Goddess Brussels sprouts
 

Beet Burgers

Even if beets aren't your thing, their earthy flavor and hearty texture create a delicious veggie burger. This beet burger recipe is easy. Throw the ingredients into the blender, shape patties and bake. If you don't have the exact ingredients, I provide lots of options.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine American
Servings 12 patties

Ingredients
  

  • 1 cup bread crumbs make your own—just throw some stale bread into the blender.
  • 1 cup cooked beets see store-bought options in the instructions
  • 1/2 cup walnuts substitute almonds, cashews or rolled oats/oat flour if nut free
  • 2 Tbsp ground flax seed substitute chia seeds
  • 2 garlic cloves substitute 1 tsp. garlic powder
  • 1 Tbsp. miso paste substitute Liquid Bragg's or coconut aminos
  • 1 red onion loosely chopped. Substitute yellow, sweet or 1 Tbsp. onion powder
  • 1 cup cooked rice or quinoa Make your own or buy pre-cooked packets in rice isle or with frozen veggies
  • 14 ounce canned black beans substitute any bean or lentil variety
  • 1 cup mushrooms canned ok—just drain
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. turmeric use 1-in piece of fresh if you have it
  • 1/2 tsp. ground fennel optional: adds a sausage flavor
  • 1/2 tsp. dry mustard substitute 1 Tbsp. any mustard
  • 1/2 tsp. salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees.
  • Wash skins and remove the ends from one large, or two small beets. Cut in half or fourths to speed bake time. Roast at 375 degrees for about 30 minutes, or until soft. [EASY BUTTON] Purchase cooked beets from the produce department at the grocery. Canned beets work too—just drain any liquid.
  • If making your own bread crumbs, and/or substituting rolled oats for walnuts, throw bread (and/or oats) into the blender and grind into a fine powder. Keep in the blender.
  • Add beats, walnuts (substitute oat flour), flax seed, garlic and miso (substitute soy/coconut aminos) to the bread crumbs. Puree until smooth. (If using fresh turmeric, add to this step so that it is thoroughly processed).
  • Add the remaining ingredients (onion, rice or quinoa, beans, mushroom and seasonings). Briefly blend on low-medium until only small chunks remain. Use the pulse setting to create desired texture. It is absolutely okay to blend until pureed. But if you like chunks, take it slow.
  • Line a baking sheet with parchment paper. Use a spatula or hands to arrange batter into patties. Bake for 30 minutes. Flip about halfway through to ensure even cooking. Optional: spray with avocado oil or brush with olive oil for the final 15 minutes.
  • Serve hot with or without a bun and your favorite condiments. I topped mine with sauerkraut, mustard, tomato and cilantro, and served crispy Brussels sprouts on the side.
  • Store extras in the refrigerator or in the freezer. Make sure they are thoroughly cooled before freezing to avoid freezer burn.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
What to serve on the side? Try Goddess Style Brussels Sprouts.
Goddess Brussels sprouts
 
Simple Smoky Cream Pasta

Simple Smoky Cream Pasta

Simple Smoky Cream Pasta

Plant-based meals can be easy and delicious comfort food. Make simple, smoky cream pasta with ingredients you probably have in your pantry. If you don't have these exact ingredients, see recipe notes for ideas.
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Prep Time 20 mins
Total Time 20 mins
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

Smoky cream sauce

  • 1 Tbsp. olive oil optional: substitute water
  • 1 onion any variety; chopped
  • 3 garlic cloves minced; substitute 1 Tbsp. garlic powder
  • 1 cup veggie broth substitute 1 cup water + 1 tsp. veggie bouillon
  • 14 ounce can of coconut milk substitute 1.5 cups any plant milk
  • 1 Tbsp. Liquid Bragg's aminos substitute any soy sauce
  • 1 tsp. Dijon mustard substitute lemon juice
  • 1 Tbsp. thyme
  • 1/2 tsp. smoked paprika substitute 1/8 tsp. Liquid smoke
  • 1/4 cup arrow root flour substitute any fine-ground all-purpose flour for thickening purposes
  • 1/4 cup nutritional yeast flakes optional

Add-ins

  • 16 ounces pasta of choice
  • 14 ounce canned beans substitute lentils
  • 5 ounces mushrooms, chopped
  • 2 cups broccoli chopped: fresh or frozen
  • salt and pepper to taste

Instructions
 

  • Cook pasta according to package directions. Tip: Add salt to cooking water once it boils to infuse pasta with flavor. Drain and set aside.
  • In a large skillet, saute chopped onion in olive oil (or just splash with water to avoid sticking) until translucent (5-7 minutes) on low to medium heat. If using fresh broccoli (or other fresh produce), add in the last minute or two and cook until soft and bright.
  • In a large measuring cup, whisk together minced garlic cloves, veggie broth, coconut milk, Liquid Bragg's, mustard, thyme, smoked paprika, arrow root and yeast flakes. Make sure flour is dissolved. Pour over the onion and stir as the sauce thickens.
  • Add beans, mushrooms and any alternative add-ins as the sauce thickens. Remove from heat promptly to avoid sticking. Add pasta and stir.
  • Garnish with vegan Parmesan topping (see recipe below), pine nuts, green onions, dried herbs like Italian seasoning, cracked pepper

Notes

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup). Running low on groceries?
Add-ins are optional! Search your fridge, freezer and pantry and use what you have.
Pantry items: dried (rehydrate) or canned mushrooms, artichoke hearts or hearts of palm, sun-dried tomatoes, green chilis or jalepenos.
Frozen veggies: peas, corn, spinach, edamame, butternut squash, green beans, carrots
Fresh produce: bell peppers, carrots, zucchini, squash, spinach, kale, asparagus, cherry tomatoes,
Tasty Topping Recipe: Vegan Parmesan 

Simple Smoky Cream Pasta

Plant-based meals can be easy and delicious comfort food. Make simple, smoky cream pasta with ingredients you probably have in your pantry. If you don't have these exact ingredients, see recipe notes for ideas.
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

Smoky cream sauce

  • 1 Tbsp. olive oil optional: substitute water
  • 1 onion any variety; chopped
  • 3 garlic cloves minced; substitute 1 Tbsp. garlic powder
  • 1 cup veggie broth substitute 1 cup water + 1 tsp. veggie bouillon
  • 14 ounce can of coconut milk substitute 1.5 cups any plant milk
  • 1 Tbsp. Liquid Bragg's aminos substitute any soy sauce
  • 1 tsp. Dijon mustard substitute lemon juice
  • 1 Tbsp. thyme
  • 1/2 tsp. smoked paprika substitute 1/8 tsp. Liquid smoke
  • 1/4 cup arrow root flour substitute any fine-ground all-purpose flour for thickening purposes
  • 1/4 cup nutritional yeast flakes optional

Add-ins

  • 16 ounces pasta of choice
  • 14 ounce canned beans substitute lentils
  • 5 ounces mushrooms, chopped
  • 2 cups broccoli chopped: fresh or frozen
  • salt and pepper to taste

Instructions
 

  • Cook pasta according to package directions. Tip: Add salt to cooking water once it boils to infuse pasta with flavor. Drain and set aside.
  • In a large skillet, saute chopped onion in olive oil (or just splash with water to avoid sticking) until translucent (5-7 minutes) on low to medium heat. If using fresh broccoli (or other fresh produce), add in the last minute or two and cook until soft and bright.
  • In a large measuring cup, whisk together minced garlic cloves, veggie broth, coconut milk, Liquid Bragg's, mustard, thyme, smoked paprika, arrow root and yeast flakes. Make sure flour is dissolved. Pour over the onion and stir as the sauce thickens.
  • Add beans, mushrooms and any alternative add-ins as the sauce thickens. Remove from heat promptly to avoid sticking. Add pasta and stir.
  • Garnish with vegan Parmesan topping (see recipe below), pine nuts, green onions, dried herbs like Italian seasoning, cracked pepper

Notes

Pasta preparation tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor. Don’t worry—the salt dissolves in the entire pot of water, and the pasta absorbs a very small amount. No chance of salt overload as you drain the majority of it off.
Veggie Broth vs. Bouillon: Store bought organic veggie broth can be very expensive. I use Organic Better than Bouillon Vegetable Base, which allows me to make as little (or as much) as I need without paying $1/cup (it's about $0.20 cents/cup). Running low on groceries?
Add-ins are optional! Search your fridge, freezer and pantry and use what you have.
Pantry items: dried (rehydrate) or canned mushrooms, artichoke hearts or hearts of palm, sun-dried tomatoes, green chilis or jalepenos.
Frozen veggies: peas, corn, spinach, edamame, butternut squash, green beans, carrots
Fresh produce: bell peppers, carrots, zucchini, squash, spinach, kale, asparagus, cherry tomatoes,
Tasty Topping Recipe: Vegan Parmesan 
Pesto & Parmesan Carrot Fettuccini

Pesto & Parmesan Carrot Fettuccini

I stumbled upon this idea to use a vegetable peeler to create fettuccini noodles from carrots on Pinterest. My kids love carrots, so we gave it a try. The result exceeded our expectations. The texture was similar to pasta and the flavor was mild and neutral. We all loved it, teenagers included.

Shave 4-5 large carrots into a stock pot. Use a knife to slice the core into thin pieces. Cover with a bit of water. Steam and stir for about 5 minutes, until desired tenderness is reached. 

Chop some tomatoes and add a can of cannellini (or prefered) beans. 

Meanwhile, make the vegan pesto and Parmesan topping. Pour the pesto over the carrot noodles and sprinkle with the Parmesan. 

You’ll (probably) have leftover Parmesan. Store in the refrigerator and try with other dishes. It is a favorite condiment in our house! 





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