Even just one meatless meal makes a difference! Here are just a few of my favorite recipes that I hope you'll try and enjoy!
Vegetable Lentil Shepherd's Pie
3 large Potatoes
8 tablespoons vegan butter substitute
1 chopped yellow onion
3 large carrots, chopped
2 large celery stalks, chopped
1 1/2 cups seasonal vegetables (ex. quartered Brussels Sprouts, cabbage, green beans, or butternut squash for fall/winter)
leaves from 3 stalks fresh thyme
leaves from 1 large stalk rosemary, chopped
1 large clove garlic, minced
1/2 pound sliced Baby Bella mushrooms
1 cup frozen peas
Salt and pepper to taste
1 teaspoon Worcestershire Sauce (vegan)
15 ounces cooked black lentils (about 1.5 cups, I used canned from Whole Foods)
1/2 cup vegetable broth
Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.
While the potatoes are cooking, melt 4 tablespoons "butter" in a large pot. Sauté onion, carrots, celery, any other hard vegetables, and herbs until almost tender, about 8 minutes over medium heat. Add garlic, mushrooms and peas and saute until all vegetables are tender, about 2 minutes longer. Season to taste with salt and pepper.
Add Worcestershire sauce and half a cup of vegetable broth and cook, uncovered, over low heat for 2 minutes. Stir in lentils.
Mash potatoes in bowl with remainder of butter, season to taste. Transfer vegetable mixture to individual ramekins, oven-safe bowls, or a medium sized casserole dish. Spread mashed potatoes on top.
Cook in 425 degree oven until bubbling and brown, about 20 minutes. Broil for a minute to get brown on top. Garnish with fresh herbs.
Quinoa Veggie Bake Pie
2 cups whole dry quinoa
2 cups veggie broth
2 cups almond milk
1/4 cup nutritional yeast
1/2 teaspoon sea salt
1/4 cup tahini
1 tablespoon mustard
1/4 cup handful fresh chopped parsley
1 garlic clove
4 tablespoons flax meal
2 cups chopped broccoli (I add more)
any other veggies you want!
First have to make quinoa. Pour your 2 cups of broth into a pot over a stovetop and bring to a boil. Once broth is boiling add in your 2 cups of dry quiona. Return to a boil, add in your 2 cups of almond milk then reduce heat to low and simmer for about 15-20 minutes. Till your liquid is just about all gone.
While quinoa is cooking, time to chop veggies. You can use any veggies of your choice. We roughly chopped our broccoli and leeks then tossed them into a food processor to finely chopped them more. This is optional, all depends on how 'big' you want your veggies in the quiona bake pie.
Once quinoa is done toss in cooked quinoa, chopped veggies, and remaining ingredients and stir till combined. Then pour batter into a deep dish pie shell. Place pie shell into a preheated 350 degree oven and bake for about 25 minutes. Remove from pan and let cool slightly before cutting into slices. Serves 4-8 depending on size of slice
Black Bean Croquettes with Fresh Salsa
2 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 avocado, diced
Preheat oven to 425°F.
Coat a baking sheet with cooking spray.
Mash black beans and cumin with a fork in a large bowl until no whole beans remain.
Stir in corn and 1/4 cup breadcrumbs.
Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl.
Stir 1 cup of the tomato mixture into the black bean mixture.
Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil.
Divide the bean mixture into 8 scant 1/2-cup balls.
Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes.
Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.
Cosmic Cashew Kale and Chickpeas with Confetti Quinoa
1/2 cup raw cashews
1/2 cup hot water
3/4 cup water
1 clove garlic, minced
1 teaspoon vegetable bouillon or broth powder
1 large onion, diced
1/2 red bell pepper, diced
1 clove garlic, minced or pressed
1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
1 bunch kale, central stems removed and leaves thinly sliced
1 teaspoon dried oregano
Salt to taste
Freshly ground black pepper, to taste
Hot sauce, to taste
2 to 4 tablespoons fresh basil, minced
Soak the cashews for an hour in hot water or overnight in room-temperature water. Drain. Place them in a blender and add 3/4 cup water, 1 clove garlic, and 1 teaspoon of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
In a large non-stick skillet, cook the onion until it begins to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes.
Add the reserved cashew sauce, oregano, and salt, black pepper, and hot sauce to taste. Cook, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin. Add the fresh basil just before serving over Confetti Quinoa.
Cheezy Broccoli Orzo
16 Cups Water
2 Cups Whole Wheat Orzo
1 Head of Broccoli
1/2 Cup Nutritional Yeast Flakes
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Light Vegan Butter
1 1/2 Cups Plain Rice Milk
2 Tablespoons Unbleached All Purpose Flour
1 Tablespoon Corn Starch
1 Teaspoon Paprika
1 Teaspoon Onion Powder
1 Teaspoon Seasoned Salt
1 Teaspoon Sea Salt
Dash of Black Pepper
Pinch Ground Marjoram
Pinch Garlic Powder
In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes.
While the orzo is cooking prepare the cheeze sauce. In a blender place; olive oil, vegan butter, rice milk, flour, corn starch, paprika, onion powder, seasoned salt, sea salt, black pepper, marjoram and garlic powder. Blend until smooth.
After the orzo has finished cooking, drain the water completely. Place pot back on the stove and turn heat down to medium to low. Pour cheeze mixture in with the orzo and cook for 3 minutes, stirring occasionally. Take off heat and let stand for 10 minutes before eating. You can add the broccoli to the orzo and mix it together or eat it separately. Personally I like putting the broccoli to the side.
Twice-Baked Butternut Squash
This recipe was best when made to taste, which is why the ingredients don't all have measurements
1 large butternut squash
1 cooked sweet potato
salt to taste
freshly ground black pepper to taste
vegan sour cream - add in as you mash until desired taste/consistency
2 teaspoons paprika
nutritional yeast (optional and to taste - I love this stuff so I sprinkled it all over the top)
6 fresh chives, cut into 1/8-inch pieces (more or less to taste)
wholewheat breadcrumbs mixed with enough melted vegan butter to coat (I like a lot of breadcrumbs, so this is also to taste)
Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sweet potato, sour cream, paprika, chives, and salt and pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Fill squash halves with mixture. Sprinkle tops with breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.
Mini Vegetarian Meatloaves
3 1/2 c. water
1/4 c. Bragg’s liquid aminos
1/4 c. nutritional yeast
2 tbsp. olive oil
2 tbsp. onion powder
1 tbsp. maple syrup
1 tbsp. dried sage
1 tbsp. Italian seasoning
1 garlic clove, crushed
1/2 tsp. cayenne
3 1/2 c. oats
1/2 c. prepared pasta or marinara sauce
Preheat oven to 350 degrees. Spray 16 muffin tin cups with cooking spray.
Place all ingredients except oats and sauce in a large saucepan and bring to boil. Add oats and remove from heat. Cool for 5 minutes.
Divide oatmeal mixture into 16 muffin cups. Top each cup with a spoonful of pasta sauce.
Bake for 45 minutes or until browned on edges and solid (if you try to lift a loaf out of the tin and it falls apart, it needs to cook longer).
Tofu Popcorn Chick’n
350g / 13oz block firm or extra firm tofu
⅓ cup chickpea/garbanzo flour
¼ cup nutritional yeast
1 Tbsp wet mustard (any kind: dijon, wholegrain etc)
1 tsp salt
1 tsp all season salt
½ tsp pepper
⅓ – ½ cup water
2-3 Tbsp olive oil
Press tofu for about 10 minutes. Drain tofu, wrap in paper towels or clean tea towel, and place heavy items on top to press. I use a heavy chopping board with some weights on top.
Meanwhile, prepare the coating.
Combine all dry ingredients in a bowl.
Slowly add the water, whisking as you go. The coating should be the consistency of pancake batter.
Add mustard and mix.
Break the tofu into big crumbles into the coating. You can also chop into ‘sticks’ or into nugget sized pieces. I prefer to do crumbles as its less fussy to cook and comes out just as good.
Combine tofu and coating.
Heat oil in a non stick pan.
Pour the tofu mix into the pan and spread so the tofu is on a single layer.
Cook on both sides until golden brown, adding oil as needed.
Avocado Chickpea Sandwich
1/3 can of chickpeas
1/2 a small ripe avocado
1 small spring onion finely chopped
1 tbsp chopped coriander
Dash of lemon juice
Sea salt & black pepper to taste
2 slices of wholegrain bread
Small handful of fresh spinach
Smash/Mash chickpeas and avocado. Add in lemon juice, coriander, spring onion, salt and pepper and mix well to combine.
Spread the bottom slice of bread with Dijon mustard if using. Spinach, filling and top with your other slice of bread. Serve as is or slice in two!
Crispy Kale Chips
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Ingredients(for 2 servings):
1 block firm or extra firm tofu
1/2 Tablespoon olive oil
3/4 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Heat a pan over a burner set to medium.
Mash the tofu with a fork to get it to a scrambled egg texture.
Pour the tofu and all of the rest of the ingredients into the hot pan. Mix together to distribute the seasoning.
Cook for 5-10 minutes until the tofu starts to brown and firm up.
Serve hot with home fries or toast.
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Diced avocado, garnish
Chopped green onions, garnish
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
2 tbsp oil
1 small onion, finely diced
1 clove garlic, minced
1 bunch of kale, stems removed, chopped (around 4 cups)
1/3 cup white wine
1 1/4 cups cashew cream (more if needed)
salt and pepper to taste
1. Heat oil in a large pot over med heat. Saute onion and garlic for a few mins, until translucent, being careful not to burn.
2. Add kale and a bit of salt and sauté for a few mins, until vibrant green and slightly wilted.
3. Add wine and cook, uncovered, for about 5-7 mins, until liquid is reduced and kale is tender.
4. Add cashew cream and mix well. Cook for 2-3 mins until cream is thickened. Add more if you want creamier kale. Season to taste with salt and pepper.
- 1 cup raw cashews
- 1 1/2 cups water
place cashews in a blender and pour in enough of the water to cover. Blend into a paste. Add the rest of the water and blend until very smooth.
amy's california veggie burger
Not a recipe but these rock and I had to share!