#Vegan Linguini with Garlic Sauce and Bella Mushrooms

Shoppinglist

  • 4 oz. white button mushrooms, diced (+/- to taste)⠀⠀
  • 4 oz. baby Bella (cremini) mushrooms, sliced (+/- to taste)⠀⠀
  • 2 teaspoons tamari⠀⠀
  • 1 medium yellow onion, fine dice⠀⠀
  • 2 Tablespoons finely minced garlic (about 8 to 10 cloves)⠀⠀
  • 2 Tablespoons tomato paste⠀⠀
  • ½ cup vegetable broth⠀⠀
  • 2 cups water⠀⠀
  • 1 to 2 teaspoons organic maple syrup (+/- to taste)⠀⠀
  • 2 Tablespoon unsweetened plain plant milk⠀⠀
  • 1 Tablespoon miso⠀⠀⠀⠀

Seasoning/Spice

Ingredients⠀

Other Ingredients⠀⠀

  • 1 – 1b. Linguini (regular or gluten free) cooked⠀⠀⠀⠀

Other Optional Ingredients⠀⠀

Instructions⠀

In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the chopped white button mushrooms and the sliced baby Bella (cremini) mushrooms with 2 teaspoons of tamari. Sauté over medium-high heat until all (or most) of the water has been released from the mushrooms, then remove from the pot and set aside. Carefully wipe out the bottom of the pot with a clean, damp cloth and add the diced onion, sauté until soft, about 7 to 9 minutes. Add a splash of water here and there to prevent burning, then add the finely minced garlic. Sauté over medium heat for 30 seconds. Add the tomato paste, then all the remaining ingredients (including the mushrooms), except the cooked linguini. Simmer for 5 minutes to allow the flavors to marry. Taste test the flavor, add more seasoning, if needed.⠀⠀Take some of the sauce and mix it with the cooked linguini. Then serve with additional sauce over top and your favorite toppings. Turn on post notifications to stay updated with our latest posts⠀

by  monkeyandmekitchenadventures (IG)

Pesto vs Creamy Cashew Sauce #Vegan Pasta

Recipe

Shoppinglist

For the cashew creamy sauce


Combine all ingredients in a blender and gradually add small amounts of water while mixing, until it’s creamy and smooth. You can use this with pasta, salads or however you like.

For the pesto

Pasta

Vegan pasta


Combine in a blender and mix until smooth, you can add more olive oil if needed. Perfect with cooked pasta.

by @veganbyeden

Chestnut Mushroom #Vegan Dumplings in Tangy & Spicy Chili Oil Sauce


Recipe⠀| Shoppinglist

Dumplings

  • 250g Chestnut mushrooms, finely chopped⠀
  • 250g Napa cabbage, finely shredded⠀
  • 3 scallions, finely chopped⠀
  • 1/4 cup cilantro, finely chopped⠀
  • 2 garlic cloves, minced⠀
  • 1 tbsp grated ginger⠀
  • 1 1/2 tbsp light soy sauce
  • 1/2 tsp chili flakes
  • salt to taste⠀
  • 3 tsp sesame oil⠀
  • 30 dumpling wrappers⠀

Sauce⠀

Garnish⠀

Preparations

DUMPLINGS:⠀Heat 1 tsp sesame oil in a pan and fry garlic, ginger, scallions and Napa cabbage on medium heat until the cabbage is soft and all liquid has evaporated. Place in a bowl and set aside.⠀Heat 2 tsp sesame oil in the pan and cook mushrooms on medium heat until slightly golden. Stir in with the cabbage and the remaining ingredients and let cool slightly.⠀Wet the edges of the wrapper with water and place a bit less than 1 tbsp of filling in center and fold in half-moon shape. Then, bring the two ends together and press firmly.⠀Cook dumplings in boiling water covered until they float to the top. Place dumplings on a plate.⠀⠀

SAUCE:⠀Heat the oil in a pan then remove pan from heat. Add all remaining ingredients and mix well. Pour the sauce on top of the dumplings and add garnish.

Enjoy!


by @legallyplantbased 

Sweet and Spicy #Vegan Udon Noodle Stir-Fry⠀

Recipe

Good for 2-3 servings⠀

Shoppinglist⠀

  • 400g (2 cakes) cooked udon noodles* ⠀
  • 1 red bell pepper, sliced into strips⠀
  • 1 240g block extra firm tofu, drained and sliced into strips⠀
  • ½  large onion, sliced into strips⠀
  • 1 small carrot, sliced into strips⠀
  • 4 cups (200g) shredded cabbage ⠀
  • 1 tbsp sesame oil⠀
  • Sesame seeds, for garnishing⠀
  • Chopped spring onions, for garnishing⠀
  • *Note: Feel free to use other noodles if you’d like!⠀⠀

Sauce Ingredients⠀

Preparation

1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.⠀

2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted.⠀

3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes. ⠀

4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!⠀


By thefoodietakesflight (IG)

Spinach #Vegan Ravioli

INGREDIENTS

Shoppinglist

Dough


Garlic Butter Sage Sauce


METHOD

Prepare the dough by sifting the flour into a large bowl. Then add the olive oil, salt, turmeric and a 1/4 cup of water.Using a fork begin to mix the dough. Occasionally adding more water in. Add the water in slowly because you do not want to add in too much.Once the dough is shaggy looking using clean hands begin to knead the dough.Knead the dough for 4-5 minutes until a smooth dough ball has formed. Add in enough water to make the dough come together. I added in a little more than a 1/2 cup of water.Once the dough is smooth and formed into a ball, cover it and refrigerate until ready to use. *if you would like to do this in a stand mixer simply add all the ingredients to the bowl then when ready add the dough hook attachment and knead until smooth.To prepare the filling take the spinach and microwave it or let it thaw on the counter. Then use a paper towel to squeeze the excess water out of the spinach.Once the spinach is dried out crumble in the tofu, then add the non-dairy milk, seasonings and vegan mozzarella.Using the back of a fork mash everything down. You can also do this step in a blender or food processor.Take the dough ball and cut it into 4 even pieces. Take two pieces and place them back in the fridge.On a floured and clean surface take one of the dough balls and begin to roll it out. This will take about 3-5 minutes when using a rolling pin. You want to roll it out very thin to be almost see through. You can also use a pasta attachment or pasta machine to do this as well.Repeat this process with the other dough ball.Then spoon out about 1 tbsp of filling onto one of the rolled out pasta doughs.I like to do 2 rows of 5-6 depending on how much space there is.Then use your finger to rub water in between the filling scoops.Place the other rolled out pasta dough on top and press down with your hands to get the pasta sheets to stick together.Then using a pizza cutter, knife or ravioli cutter you can begin to cut out the ravioli.Using a fork dipped in flour seal the outside edges and place the prepared ravioli on a floured dish. Repeat until all the ravioli have been made.Then repeat steps 10-17 with the other dough balls and remaining filling.When ready you can add the ravioli into the water. Cook for 3-4 minutes or until they float to the top.To make a very easy sauce add all the ingredients into a large sauce pan.Remove the cooked ravioli and place into the sauce pan to absorb the flavor.Finally, when all the ravioli are done plate them up with some extra sage leaves, sea salt and red pepper flakes.

 by plantifullybased (IG)

Hummus Basil Pesto Pasta

Recipe:

Toast 1/2 cup pine nuts on medium heat until just turns golden brown. (Careful not to burn as they toast quickly.) In food processor, blend :toasted pine nuts, 3 cups basil leaves, 4 minced garlic cloves, 1 tbsp nutritional yeast, 2 tbsp lemon juice, about 1/4 cup water. Once finely minced and blended, add 1/4 cup hummus and blend until fully incorporated. Taste and add salt/black pepper as needed. Transfer to bowl and mix in desired amount of cooked pasta, cooked mushrooms and lightly steamed broccoli. .

By : cookingforpeanuts {IG}

Cashew Alfredo Pasta with Rosemary Infused Mushrooms (Vegan)

𝗥𝗘𝗖𝗜𝗣𝗘

Shoppinglist

⁣⁣𝗖𝗔𝗦𝗛𝗘𝗪 𝗔𝗟𝗙𝗥𝗘𝗗𝗢 𝗦𝗔𝗨𝗖𝗘⁣𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

⁣• 1/2 cup raw cashew (soaked in hot water for 30 minutes and rinsed)⁣

• 1/2 cup minced brown onion⁣

• 1 1/2 garlic cloves

⁣• 2-3 tbsp nutritional yeast⁣

⁣• 1 cup unsweetened plain almond milk

• 1 tbsp arrowroot powder (or potato starch)

⁣• 1/2-1 tsp maple syrup⁣

olive oil, pink salt, and black pepper⁣⁣

𝗢𝗧𝗛𝗘𝗥 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

⁣• 200g pasta of your choice

⁣• Lemon wedges for serving⁣⁣

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦

⁣1. Sauté minced onion and one minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender. ⁣

2. In a high-speed blender, put all the ingredients for the sauce and blend well.⁣

3. Transfer the mixture to a small pot and heat it for 10 minutes with low to medium flame. Continue to stir as not to burn it. Add more milk, salt, and black pepper if you wish.⁣

4. Mix the sauce and olive oil with boiled pasta and squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.⁣

𝗥𝗢𝗦𝗘𝗠𝗔𝗥𝗬-𝗜𝗡𝗙𝗨𝗦𝗘𝗗 𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗠𝗨𝗦𝗛𝗥𝗢𝗢𝗠

⁣𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

⁣• 300g mushrooms (cleaned)⁣

• 2 garlic cloves (grated)⁣

• 4 tbsp olive oil

⁣• 2 tbsp tamari

⁣• 2 tsp rosemary, minced

⁣• 2 tsp balsamic vinegar⁣⁣

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦⁣1. Preheat oven to 200°C (390°F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer.⁣2. Roast it for about 10  minutes, flip and continue to roast 8-10 more minutes. Salt to taste.

Enjoy!⁣⁣⁣📸Photo & Recipe by 365cleaneats⁣ {IG}

Tomato Cream Cheese Pasta

Tomato Cream Cheese Pasta

INGREDIENTS⁣

• 1 can peeled tomatoes⁣

• 2 tbsp olive oil⁣

• 1 purple onion⁣

• 1 garlic clove⁣

• 1/2 cup hot water⁣

• 1/2 tsp coconut sugar⁣

• 2 tbsp almond cream cheese⁣

• Salt & pepper⁣

• A handful of fresh basil⁣

INSTRUCTIONS⁣

1. Mince the onion and garlic. Heat the oil, then add the onion and garlic. Cook until golden.⁣

2. Stir in the peeled tomatoes, the water, and the sugar and cook at low temperature for 20 minutes.⁣

3. Add the cream cheese, adjust salt and pepper and top with basil leaves.⁣

4. Serve with your favorite pasta! Enjoy!⁣

Cauliflower Gnocchi & Crispy Kale Is The Perfect Combination Of Flavors & Textures


Recipe

  • 1 head of cauliflower⠀
  • 1 to 1 1/2 cups of flour⠀
  • 1 vegan egg⠀
  • Salt⠀
  • Garlic powder⠀
  • Red pepper flakes⠀
  • 1 tsp olive oil⠀
  • 1 tsp vegan butter⠀

Prepration


Preheat oven to 400F. Wash and chop cauliflower into big chunks. Bake in the oven for 20 minutes to roast. In a high speed blender add the cauliflower and blend until smooth. It will be a little bit fibrous but the consistency should look smooth and almost resemble mashed potatoes. Then take about 1/2 cup of flour and put some in a small circle on a clean surface. Add about half of the blended cauliflower and begin to mix. It will be sticky at first. Then flatten out and add the vegan egg, another 1/2 cup of flour, the rest of the cauliflower and 1 tsp of salt. Keep mixing and kneading with your hands. If your dough is still sticky add the final 1/2 cup. Depending on how big your cauliflower is and how much water it retained you may need more or less flour. Once the dough is no longer sticky to the touch and can be formed into a log shape the dough is done. Begin to cut your dough into long strips and then cut that into small pieces. These are your gnocchi. Keep flour handy incase the dough sticks a bit. Then cook your gnocchi in boiling water for 3-5 minutes until they rise up to the top. You can eat them this way or you can pan fry them.⠀To pan fry add 1 tsp of olive oil and 1 tsp of vegan butter into a pan. Let it melt then add your cooked gnocchi. Let them cook for 10-15 minutes on medium heat until they are crispy. In a separate pan take 2 big handfuls of kale and a tsp of olive oil and cook until crispy. Then you can season the gnocchi with 1 tsp of salt, 1 tbsp garlic powder and 1 tbsp red pepper flakes. Once both the kale and gnocchi are crispy mix together, give a taste and add additional seasonings if necessary.


by @plantifullybased