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!
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!
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. 
Homemade BITCHIN’ Sauce Recipe

Homemade BITCHIN’ Sauce Recipe

Homemade BITCHIN' Sauce Recipe

I love Bitchin' Sauce. A sparky 16-year old vegan named Starr creates several flavors, and all of them are amazing. But lately, store shelves have been empty. Luckily, the list of ingredients is transparent and pure--it reads like recipe. Until stores reopen, try this cheap and easy homemade BITCHIN' Sauce recipe.
Prep Time 5 mins
Total Time 5 mins
Course Sauce, Sides and Snacks
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup almonds soaked if possible--see recipe notes; substitute walnuts or cashews; Nut free? See recipe notes for options
  • 1/2 cup water
  • 1/4 cup yeast flakes optional--it's still great without if you don't have any
  • 1 Tbsp. lemon juice substitute lime juice or other vinegar
  • 1 Tbsp. apple cider vinegar substitute other vinegar or more lemon juice
  • 1 Tbsp. tamari substitute soy sauce of choice or Coconut aminos for soy free
  • 1-2 garlic cloves
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 4 ounces canned jalapenos substitute green chilis or chipotle peppers (or 1/4 tsp. chipotle pepper powder or cayenne)
  • 14 ounces canned stewed tomatoes

Instructions
 

  • Blend all of the ingredients except for jalapenos and tomatoes until creamy and smooth. Once it's smooth, add jalapenos and tomatoes and pulse until only small chunks remain. It's okay if you don't want chunks--puree until smooth.

Notes

Why soak?I soak nuts, legumes and grains whenever possible for maximum nutrient availability and digestibility, I buy in bulk (saves money), soak for 12-24 hours and then dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Nut-free? If you are nut free, substitute riced cauliflower, steamed potato, pumpkin or sesame seeds, tofu or a can of white beans. Depending on your choice, you may not need the 1/2 cup of water. Add water at the end if your Bitchin' sauce is too thick.
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. This recipe is inspired and dedicated to Bitchin' Sauce, made in Carlsbad, CA. Support small businesses doing great things!

Homemade BITCHIN' Sauce Recipe

I love Bitchin' Sauce. A sparky 16-year old vegan named Starr creates several flavors, and all of them are amazing. But lately, store shelves have been empty. Luckily, the list of ingredients is transparent and pure--it reads like recipe. Until stores reopen, try this cheap and easy homemade BITCHIN' Sauce recipe.
Prep Time 5 mins
Total Time 5 mins
Course Sauce, Sides and Snacks
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup almonds soaked if possible--see recipe notes; substitute walnuts or cashews; Nut free? See recipe notes for options
  • 1/2 cup water
  • 1/4 cup yeast flakes optional--it's still great without if you don't have any
  • 1 Tbsp. lemon juice substitute lime juice or other vinegar
  • 1 Tbsp. apple cider vinegar substitute other vinegar or more lemon juice
  • 1 Tbsp. tamari substitute soy sauce of choice or Coconut aminos for soy free
  • 1-2 garlic cloves
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 4 ounces canned jalapenos substitute green chilis or chipotle peppers (or 1/4 tsp. chipotle pepper powder or cayenne)
  • 14 ounces canned stewed tomatoes

Instructions
 

  • Blend all of the ingredients except for jalapenos and tomatoes until creamy and smooth. Once it's smooth, add jalapenos and tomatoes and pulse until only small chunks remain. It's okay if you don't want chunks--puree until smooth.

Notes

Why soak?I soak nuts, legumes and grains whenever possible for maximum nutrient availability and digestibility, I buy in bulk (saves money), soak for 12-24 hours and then dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Nut-free? If you are nut free, substitute riced cauliflower, steamed potato, pumpkin or sesame seeds, tofu or a can of white beans. Depending on your choice, you may not need the 1/2 cup of water. Add water at the end if your Bitchin' sauce is too thick.
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. This recipe is inspired and dedicated to Bitchin' Sauce, made in Carlsbad, CA. Support small businesses doing great things!
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.
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.
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.
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.
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 
Spinach Artichoke Mac & Cheese Recipe

Spinach Artichoke Mac & Cheese Recipe

Spinach Artichoke Mac and Cheese

Spinach Artichoke Mac and Cheese is delicious, plant-based comfort food with 17 grams of protein and 9 grams of fiber per serving. Fast, 1-pot prep with pantry and freezer ingredients.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 ounces pasta use whatever you have
  • 1 cup cashews see recipe notes for substitution options
  • 1 cup water
  • 1 bag frozen riced cauliflower ~2 cups, substitute can of white beans
  • 1/4 cup nutritional yeast flakes optional: replace with 1/2 tsp ground mustard and/or a splash of apple cider vinegar
  • 1/2 red onion substitute 1 Tbsp. onion powder
  • 5 garlic cloves substitute 1 Tbsp. garlic powder
  • 1 tsp. sea salt
  • 14 ounce artichoke hearts drained
  • 1 bag frozen spinach or 5 cups fresh
  • 14 ounce canned lentils or ~1 3/4 cups cooked
  • 1 cup bread crumbs optional, see notes
  • 1/2 cup vegan cheese optional

Instructions
 

  • If working with frozen cauliflower and spinach, place packages in sink and cover with warm water to thaw.
  • In a large soup pot, bring water to boil for pasta. Optional: when water reaches boiling point, add salt to the water to give pasta flavor (about 1 Tbsp per 8 cups). Cook pasta according to package directions for al dente.
  • Add to the blender the cashews and water (or a substitute as discussed in the recipe notes), riced cauliflower, yeast flakes, onion, garlic and salt. Puree until creamy and smooth. Add the artichoke hearts and pulse into small chunks.
  • Drain the pasta. Keep the pasta in the colander and add spinach to the warm pot. Heat on low until wilted or thawed. Splash with water to avoid sticking.
  • Return pasta to the pot and stir in cream sauce. At this point, it's done and delicious. You can serve as is.
  • Or, preheat broiler. Top with bread crumbs and vegan cheese. Broil a few minutes until bubbly and browning. I did not switch to a casserole dish. Just lowered the oven rack and used the soup pot.

Notes

Pasta: Use whatever you have. I like the high protein and fiber gluten free pastas that have recently come to the market. For this recipe, I used Banza rotini made from chickpeas. 
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.
No Cashews? If you don't or can't have cashews, you have options. You can use walnuts or almonds, and if tree nuts are a problem, try pumpkin, sunflower or sesame seeds (substitute one cup of nuts or seeds and add with 1 cup of water). Alternatively, you could use a can of white beans, lentils, a block of tofu, or hummus. You could also double the riced cauliflower or add another can of artichoke hearts. Other options that make great cream sauces are potatoes, yellow squash and pumpkin. How much do you add? Replace 1 cup of cashews and 1 cup of water with one ~14 ounce can or the amount needed to generate about 1 3/4 cups of puree.
Breadcrumbs: Got stale bread?--throw that into the blender along with some garlic and onion powder or other seasonings. Bam. Bread crumbs).
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.
Love mac and cheese? Try my other recipes:

Dairy free, high protein with extra veggies. Kids give this 5 stars!


Vegan Mac & Cheese (Dairy, Gluten and Soy Free)


Macaroni & Cheese (Nut-free version)


Dairy Free Alfredo Sauce

Spinach Artichoke Mac and Cheese

Spinach Artichoke Mac and Cheese is delicious, plant-based comfort food with 17 grams of protein and 9 grams of fiber per serving. Fast, 1-pot prep with pantry and freezer ingredients.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 ounces pasta use whatever you have
  • 1 cup cashews see recipe notes for substitution options
  • 1 cup water
  • 1 bag frozen riced cauliflower ~2 cups, substitute can of white beans
  • 1/4 cup nutritional yeast flakes optional: replace with 1/2 tsp ground mustard and/or a splash of apple cider vinegar
  • 1/2 red onion substitute 1 Tbsp. onion powder
  • 5 garlic cloves substitute 1 Tbsp. garlic powder
  • 1 tsp. sea salt
  • 14 ounce artichoke hearts drained
  • 1 bag frozen spinach or 5 cups fresh
  • 14 ounce canned lentils or ~1 3/4 cups cooked
  • 1 cup bread crumbs optional, see notes
  • 1/2 cup vegan cheese optional

Instructions
 

  • If working with frozen cauliflower and spinach, place packages in sink and cover with warm water to thaw.
  • In a large soup pot, bring water to boil for pasta. Optional: when water reaches boiling point, add salt to the water to give pasta flavor (about 1 Tbsp per 8 cups). Cook pasta according to package directions for al dente.
  • Add to the blender the cashews and water (or a substitute as discussed in the recipe notes), riced cauliflower, yeast flakes, onion, garlic and salt. Puree until creamy and smooth. Add the artichoke hearts and pulse into small chunks.
  • Drain the pasta. Keep the pasta in the colander and add spinach to the warm pot. Heat on low until wilted or thawed. Splash with water to avoid sticking.
  • Return pasta to the pot and stir in cream sauce. At this point, it's done and delicious. You can serve as is.
  • Or, preheat broiler. Top with bread crumbs and vegan cheese. Broil a few minutes until bubbly and browning. I did not switch to a casserole dish. Just lowered the oven rack and used the soup pot.

Notes

Pasta: Use whatever you have. I like the high protein and fiber gluten free pastas that have recently come to the market. For this recipe, I used Banza rotini made from chickpeas. 
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.
No Cashews? If you don't or can't have cashews, you have options. You can use walnuts or almonds, and if tree nuts are a problem, try pumpkin, sunflower or sesame seeds (substitute one cup of nuts or seeds and add with 1 cup of water). Alternatively, you could use a can of white beans, lentils, a block of tofu, or hummus. You could also double the riced cauliflower or add another can of artichoke hearts. Other options that make great cream sauces are potatoes, yellow squash and pumpkin. How much do you add? Replace 1 cup of cashews and 1 cup of water with one ~14 ounce can or the amount needed to generate about 1 3/4 cups of puree.
Breadcrumbs: Got stale bread?--throw that into the blender along with some garlic and onion powder or other seasonings. Bam. Bread crumbs).
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.
Love mac and cheese? Try my other recipes:

Dairy free, high protein with extra veggies. Kids give this 5 stars!


Vegan Mac & Cheese (Dairy, Gluten and Soy Free)


Macaroni & Cheese (Nut-free version)


Dairy Free Alfredo Sauce

Crispy Air-Fried Tofu Recipe

Crispy Air-Fried Tofu Recipe

Crispy Air-Fried Tofu Recipe

Even meat-eaters will appreciate a healthy, plant-based high-protein meal with this crispy air-fried tofu recipe. Freeze and thaw the tofu for a chewy texture that absorbs the flavor of your favorite seasonings, and then air-fry for a crispy exterior. Don't have an airfryer? See instructions to bake.
Prep Time 15 mins
Cook Time 15 mins
Total Time 31 mins
Course Main Dish, Sides and Snacks
Cuisine Asian
Servings 3 servings

Ingredients
  

  • 14 ounces extra firm tofu frozen and thawed

Simple Garlic Marinade

  • 3 Tbsp. Liquid Bragg's aminos substitute coconut aminos
  • 2 Tbsp. rice vinegar
  • 5 garlic cloves substitute 1 tsp. garlic powder

Instructions
 

  • Freeze tofu. Thaw in refrigerator OR speed up the process by soaking package in warm water. For best results, repeat this process. Second time is a charm here, though once will do the trick.
  • Remove tofu from package and dry. Use a tofu press, or wrap in an absorbent towel. I use a bath towel, as kitchen towels don't soak up as much water. Press tofu gently so it doesn't break. Slice or chop into cubes, and pat with towel to thoroughly dry.
  • Place garlic marinade ingredients into a blender (unless using garlic powder, in which case just whisk). Pour over the tofu in a shallow bowl. Coat both sides evenly.
  • Air-fry at 400 degrees for about 15 minutes. If you don't have an airfryer, bake for 30 minutes at 400 degrees. Flip over at the half-way mark.
  • Serve on a sandwich, in a stir-fry or simply enjoy--there is nothing plain about it.

Notes

Want some heat? Try using THAT sauce for crispy air-fried tofu.

Crispy air-fried tofu marinated in THAT sauce

Prefer tofu as a topper for salads and stir-fry? Chop into cubes . . . And if you don't have an air-fryer, you can just bake. It's still great!

Baked Garlic Tofu

Use frozen tofu for vegan fried chicken nuggets.      

Crispy Air-Fried Tofu Recipe

Even meat-eaters will appreciate a healthy, plant-based high-protein meal with this crispy air-fried tofu recipe. Freeze and thaw the tofu for a chewy texture that absorbs the flavor of your favorite seasonings, and then air-fry for a crispy exterior. Don't have an airfryer? See instructions to bake.
Prep Time 15 mins
Cook Time 15 mins
Total Time 31 mins
Course Main Dish, Sides and Snacks
Cuisine Asian
Servings 3 servings

Ingredients
  

  • 14 ounces extra firm tofu frozen and thawed

Simple Garlic Marinade

  • 3 Tbsp. Liquid Bragg's aminos substitute coconut aminos
  • 2 Tbsp. rice vinegar
  • 5 garlic cloves substitute 1 tsp. garlic powder

Instructions
 

  • Freeze tofu. Thaw in refrigerator OR speed up the process by soaking package in warm water. For best results, repeat this process. Second time is a charm here, though once will do the trick.
  • Remove tofu from package and dry. Use a tofu press, or wrap in an absorbent towel. I use a bath towel, as kitchen towels don't soak up as much water. Press tofu gently so it doesn't break. Slice or chop into cubes, and pat with towel to thoroughly dry.
  • Place garlic marinade ingredients into a blender (unless using garlic powder, in which case just whisk). Pour over the tofu in a shallow bowl. Coat both sides evenly.
  • Air-fry at 400 degrees for about 15 minutes. If you don't have an airfryer, bake for 30 minutes at 400 degrees. Flip over at the half-way mark.
  • Serve on a sandwich, in a stir-fry or simply enjoy--there is nothing plain about it.

Notes

Want some heat? Try using THAT sauce for crispy air-fried tofu.

Crispy air-fried tofu marinated in THAT sauce

Prefer tofu as a topper for salads and stir-fry? Chop into cubes . . . And if you don't have an air-fryer, you can just bake. It's still great!

Baked Garlic Tofu

Use frozen tofu for vegan fried chicken nuggets.      
Creamy Indian Black Beans

Creamy Indian Black Beans

Creamy Indian Black Beans

This creamy Indian black beans recipe has traditional flavor, yet relatively few spices. It's quick and easy to make, and full of fiber, protein and nutrients. Indian black beans are immune boosting, gut-friendly and heart-healthy.
Cook Time 10 mins
Total Time 10 mins
Course Main Dish
Servings 6

Ingredients
  

  • 1 Sweet Onion chopped
  • 5 garlic cloves minced (substitute 2 tsp. garlic powder)
  • 1 tsp. fresh ginger minced (substitute 1/2 tsp. ginger powder)
  • 4 tomatoes chopped, substitute 1 can diced tomatoes, drained
  • 3.5 cups black beans or 2 cans, drained and rinsed
  • 1 Tbsp. cumin powder
  • 1 Tbsp. Coriander
  • 1/2 tsp. cayenne pepper optional, or substitute paprika or turmeric
  • 3 Tbsp. non-dairy yogurt, plain substitute full fat coconut milk or any vegan cream
  • 1/2 cup Cilantro chopped
  • 1/4 cup red onion sliced or chopped
  • 1 tsp. salt optional. Taste first! If using canned beans, you may not need extra.

Instructions
 

  • In a skillet, saute onion for 3-4 minutes on medium heat. Splash with water to avoid sticking. When onion is soft, add garlic, ginger and tomatoes. Cook for another minute, until fragrant.
  • Add beans, cumin, coriander, cayenne (optional) and yogurt. Continue to heat until it's bubbly and thoroughly mixed. Remove from heat. Add cilantro and red onion. Taste. Salt and pepper as desired.

Notes

Canned beans are easy, but homemade beans are so wonderful when done right. I make mine when I'm working at home and have a few hours to watch them. I prefer cooking on the stove top so that I can monitor their doneness because actual cook times vary greatly depending on the age of your beans and the minerals in your water.
Soak beans overnight (up to 24 hours). Drain. In a stock pan, cover with enough water to double the depth of the beans. Bring to a boil. Add a piece of kombu and/or bay leaves to improve digestibility and add important minerals (Since I started doing this, the "dutch oven" has greatly improved!). Once beans are boiling, reduce heat to a simmer. Cover (but don't seal). Heat for anywhere from 45 minutes to 2 hours. Skim any foam that appears. Add more water if necessary.
Once the beans have softened, add some salt. Set timer for 10 minute increments and check periodically. Remove from heat when skins are wrinkly and start to peel, and bean is tender. It's hard to explain ideal tenderness, but no worries. Just taste it. Your mouth will know.
FYI: the liquid that remains is known as "pot-licker," which is the vegan version of bone broth. You can simply drain it if there is an excess, but consider using it as a soup base or replacing other liquids in recipes. It's full of minerals and nutrients, works great as a thickener, and is very tasty!

Creamy Indian Black Beans

This creamy Indian black beans recipe has traditional flavor, yet relatively few spices. It's quick and easy to make, and full of fiber, protein and nutrients. Indian black beans are immune boosting, gut-friendly and heart-healthy.
Cook Time 10 mins
Total Time 10 mins
Course Main Dish
Servings 6

Ingredients
  

  • 1 Sweet Onion chopped
  • 5 garlic cloves minced (substitute 2 tsp. garlic powder)
  • 1 tsp. fresh ginger minced (substitute 1/2 tsp. ginger powder)
  • 4 tomatoes chopped, substitute 1 can diced tomatoes, drained
  • 3.5 cups black beans or 2 cans, drained and rinsed
  • 1 Tbsp. cumin powder
  • 1 Tbsp. Coriander
  • 1/2 tsp. cayenne pepper optional, or substitute paprika or turmeric
  • 3 Tbsp. non-dairy yogurt, plain substitute full fat coconut milk or any vegan cream
  • 1/2 cup Cilantro chopped
  • 1/4 cup red onion sliced or chopped
  • 1 tsp. salt optional. Taste first! If using canned beans, you may not need extra.

Instructions
 

  • In a skillet, saute onion for 3-4 minutes on medium heat. Splash with water to avoid sticking. When onion is soft, add garlic, ginger and tomatoes. Cook for another minute, until fragrant.
  • Add beans, cumin, coriander, cayenne (optional) and yogurt. Continue to heat until it's bubbly and thoroughly mixed. Remove from heat. Add cilantro and red onion. Taste. Salt and pepper as desired.

Notes

Canned beans are easy, but homemade beans are so wonderful when done right. I make mine when I'm working at home and have a few hours to watch them. I prefer cooking on the stove top so that I can monitor their doneness because actual cook times vary greatly depending on the age of your beans and the minerals in your water.
Soak beans overnight (up to 24 hours). Drain. In a stock pan, cover with enough water to double the depth of the beans. Bring to a boil. Add a piece of kombu and/or bay leaves to improve digestibility and add important minerals (Since I started doing this, the "dutch oven" has greatly improved!). Once beans are boiling, reduce heat to a simmer. Cover (but don't seal). Heat for anywhere from 45 minutes to 2 hours. Skim any foam that appears. Add more water if necessary.
Once the beans have softened, add some salt. Set timer for 10 minute increments and check periodically. Remove from heat when skins are wrinkly and start to peel, and bean is tender. It's hard to explain ideal tenderness, but no worries. Just taste it. Your mouth will know.
FYI: the liquid that remains is known as "pot-licker," which is the vegan version of bone broth. You can simply drain it if there is an excess, but consider using it as a soup base or replacing other liquids in recipes. It's full of minerals and nutrients, works great as a thickener, and is very tasty!

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