#Vegan Linguini with Garlic Sauce and Bella Mushrooms


  • 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⠀⠀⠀⠀



Other Ingredients⠀⠀

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

Other Optional Ingredients⠀⠀


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



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


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


  • 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⠀




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.


by @legallyplantbased 

Sweet and Spicy #Vegan Udon Noodle Stir-Fry⠀


Good for 2-3 servings⠀


  • 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⠀


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)

Cashew Alfredo Pasta with Rosemary Infused Mushrooms (Vegan)




⁣• 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⁣⁣


⁣• 200g pasta of your choice

⁣• Lemon wedges for serving⁣⁣


⁣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.⁣



⁣• 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}

Simple Tomato and Basil Angel Hair Pasta



⁣• 200g capellini/ angel hair pasta⁣

• 1 can crushed tomatoes⁣

• 1/2 cup cherry tomatoes halved

⁣• 2 cloves of garlic⁣

• 1-2 tsp dried oregano⁣

• 1 tbsp olive oil and more for later

⁣• Salt + black pepper⁣

• 1 tsp agave nectar⁣

• 1/2 cup fresh basil + basil flowers (if you have them)


1. Boil the water for cooking the pasta. In the meantime, heat the olive oil in a pan and add the garlic cloves. Get the oil infused on medium heat.⁣

2. Add the crushed tomatoes, oregano, agave, salt + pepper and let simmer for a few minutes. Then add the cherry tomatoes and keep simmering.⁣

3. Once the pasta is ready, add it to the sauce and remove from heat. Add pasta water if needed and finish off with fresh basil, salt + pepper and a drizzle of olive oil. Enjoy!⁣⁣

By @thehungrywarrior

5-Minute Kale Green Pesto Pasta!


  • 1/3 cup raw walnuts
  • 3 Tablespoons nutritional yeast
  • 1 clove garlic
  • 1 cup chopped kale
  • 1 cup fresh basil
  • 1/3 cup olive oil
  • Juice of one lemon
  • Pinch sea salt⠀⠀⠀⠀⠀⠀


Add walnuts, nutritional yeast and garlic to a food processor and pulse until finely chopped. Add kale, basil and lemon juice and pulse again until everything is very finely chopped. While food processor is running add olive oil in a steady stream, stopping to scrape down the sides once or twice. Add salt to taste. For a smoother pesto add more olive oil. Store in fridge or freeze in an ice cube tray for easy use later!  

By thevegansix {IG}

Tomato Cream Cheese Pasta

Tomato Cream Cheese Pasta


• 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⁣


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!⁣

Spicy Steamed Dumplings

Recipe |Shopping list

(Highlighted Products Are Available for Delivery)


  1. Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies. Set aside for 15-20mins.
  2. In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes (or until brown), season with salt.
  3. Place both ingredients in a big bowl. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy.
  4. Add tofu mixture, starch, combine well & season if needed.
  5. Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal.
  6. Place wontons on a steamer basket and steam for 15mins in high heat.
  7. Remove and serve warm with spicy sauce.
  8. You can serve sauce on the side or as pictured.

Via woon.heng {IG}