Homemade vegan ramen is a labor of love so I’m super excited about this Easy Vegan Miso Ramen that is ready in 5 minutes. Five minutes!!! Thanks to Trader Joe’s, you can put together this soup with just 5 ingredients. And if you have instant hot water like I do, all you need is 5 minutes to make this meal. Oh and it’s delicious…so so so good! It’s also very healthy and low calorie. Miso soup for everyone!
It all starts with the Vegan Instant Miso Ramen from Trader Joe’s. Yep, that’s right – instant soup! I use pre-cooked and pre-shelled edamame so it will take a little longer if you buy frozen. To make this recipe, you’ll chop your vegetables while the water boils or the soup steeps. Then, it all gets stirred together and this Easy Vegan Miso Ramen is served!
This is supposed to make 1 serving (which I eat all by myself every time), but realistically, this could easily serve 2 (or more if you’re serving it as a first course and not a meal).
I’m fairly new to the world of pressure cooking. I’ve become a fast fan of my Breville Fast Slow Pro! As a working mama with three meals to get on the table every day, this handy dandy appliance takes prep and cook times down to under 15 minutes. It’s my secret weapon on busy evenings or on nights when I’m working late. This Tofu Salsa Verde can be on the table in minutes!
I love the tangy goodness of tomatillos so salsa verde is one of my favorites. The super firm tofu from Trader Joe’s is perfect for this recipe. If you want things a little soupier, add another 1/2 cup of salsa or don’t drain your beans.
I like to serve this with tortilla chips to scoop everything out of the bowl. Enjoy!
Add olive oil, onion, garlic, spices, broth, salsa, beans, corn, rice, lime juice and zest to the pressure cooker.
Cook on high pressure for 5 minutes, then do a quick release of the pressure. It will take about 10-15 minutes to come to pressure, then 5 minutes to cook.
Remove lid and let rest for 5 minutes.
Divide among bowls and top with cilantro, avocado and lime wedges.
We all have our favorites and Beyond Meat and Kite Hill are two of my go-to plant-based brands. Beyond Meat is taking the plant-based meat world by storm and with good reason. I’ve used their Beefy Crumble to make tacos and chili, and their Beyond Meat burger to craft my grandmother’s Italian meatballs. Equally, Kite Hill is my cream cheese of choice – not only for schmearing on bagels but also for my homemade spreads and dips (especially this Caramelized Onion household fave).
In this Vegan Sausage, Kale and Ravioli Stew, Beyond Meat, and Kite Hill are a perfect pair. This isn’t the first time I’ve paired this dynamic duo. My Stuffed Ricotta Burger insists on Kite Hill’s ricotta for the filling and the Beyond Meat Burger for the surrounding patty.
In this recipe, Beyond Meat’s tasty sausage is the perfect complement to Kite Hills pasta pillows. I combined the two to make a hearty meal for when you want a bowl of comfort – and this Vegan Sausage, Kale, and Ravioli Stew is just that. Easy to make, but full of flavor, you’ll enjoy every last spoonful of this robust soup.
OMG! This vegan Thin Mint Ice Cream Pie is soooo good.
I was a Girl Scout leader for six years when I learned that Thin Mints are vegan. I could have been eating Thin Mints for years!!! These crunchy, chocolatey sandwich cookies are the inspiration for my Thin Mint Milkshake and are also the key ingredient in this recipe for Thin Mint Ice Cream Pie.
You’re going to love how easy it is to make. There’s no baking involved – my kind of recipe!
2pintsdairy-free mint chip ice creamthawed on the counter for 30 minutes
18-oztub So Delicious Coco Whipthawed 4 hours in the fridge
1/4cupdairy-free chocolate chips
2Tbspalmond or coconut milk
Instructions
Combine 1 box of cookies and the melted butter in a food processor. Combine until smooth.
Press the mixture into the bottom of a cake pin or pie tin.
With a knife, chop 1 sleeve of cookies from the remaining box.
Scoop the ice cream and the cookies into a bowl and stir to combine.
Spread the ice cream and cookie mixture over the crust. Smooth it down.
Spread the Coco Whip on top.
Cover and freeze at least 3 hours.
When ready to serve, melt the chocolate chips and milk together. Whisk until it is glossy and smooth. (Add more milk, if necessary.) Using a spoon, drizzle the chocolate sauce on top of the pie.
Experimenting with ingredients in the kitchen is one of my favorite things to do! I didn’t intend to create a recipe when I was making this Rainbow Minestrone Soup. I was just “playing” at my stove, craving something warm and cozy. I threw a bunch of veggies together that sounded good and voila! This recipe for Rainbow Minestrone Soup was born.
I’m calling it Rainbow Minestrone Soup because it has all the colors of ROYGBIV: RED tomatoes, ORANGE + YELLOW carrots, GREEN spinach, and beans, and PURPLE cabbage (well, almost..BLUE stumped me!)
When it comes to soup, I always start with onions and garlic. That’s actually the first step in most of my recipes! Quality ingredients are key so I insist on Imagine No-Chicken Chicken Broth and San Marzano tomatoes. These two ingredients really do make a difference in the taste of the recipe (in my opinion!).
I serve this Rainbow Minestrone Soup with freshly grated Violife Parmesan cheese and it’s heaven. A chunk of crusty Italian better would take this meal to nirvana! I hope you enjoy it. Tag me (#veegmama) if you do try it. I love seeing your versions of my recipes.
I love lettuce wraps! They surround flavorful fillings with lots of crunch while adding tons of veggie power. And if you’re counting calories, you don’t have to count the number of wraps you’re eating!
These Black Bean & Corn Romaine Tacos are a tortilla-less twist on my Taco Tuesday standby. The filling is a simple saute of black beans, onions, and corn. I topped it with my favorite pico de gallo, red cabbage for more color, and of course lots of chopped avocado!
I serve it with additional lime wedges. (The more lime, the better in my book!). I hope you enjoy this veg-tastic taco alternative. Tag me if you make it (#veegmama). I love to see you cooking my recipes!
Saute the onion in 1 Tbsp of olive oil for 3 minutes until translucent. Add the beans, corn and taco seasoning. Cook for 5 minutes until heated through.
For the pico de gallo:
Combine all of the ingredients for the pico de gallo in a bowl. Set aside.
To serve:
Spoon 3 Tbsp of filling into a romaine leaf. Top with the cabbage, pico de gallo, and avocado.
I served this vegan beef lasagna at a family event recently. Everyone LOVED it. Even the kids! Just goes to show that you don’t need meat or dairy to create a delicious lasagna. 🙂
I used gluten-free noodles because I’m lazy and hate boiling noodles (and with DeBole’s, you don’t have to boil them!). I also used Kite Hill Ricotta for the filling – a must for this recipe, in my opinion. For the vegan “beef”, I used the Trader Joe’s meatless “ground beef.” I have also used Beyond Meat’s Beefy Crumbles with equally delicious results!
Vegan Beef Lasagna
Serves 12-16
Ingredients:
1 package no-boil lasagna noodles
2 28-ounce cans marinara sauce
For the filling:
1 package meatless ground “beef”
1 package Kite Hill Ricotta
1 onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons Italian herbs seasoning blend
Salt and pepper, to taste
For the sauce:
2 cups cashews
2 cups vegetable broth
3 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon salt
1/4 nutritional yeast
Juice of 1 lemon
Directions:
Heat the oil in a saute pan. Add the garlic and onion. Cook until translucent. Stir in the vegan beef and seasonings.
Add in the ricotta, crumbling it into the pan. Season with salt and pepper, to taste, Remove from the heat.
Place all the ingredients for the sauce into a high-speed blender and mix until smooth and thoroughly combined.
Pour 1/4 cup of sauce across the bottom of a lasagna pan or casserole dish. Spread it to cover the bottom surface of the pan thoroughly.
Place 3-4 lasagna noodles on top of the sauce to cover as much surface of the pan as possible.
Spread 1/3 of the filling on top of the noodles and top with 1/3 of the remaining marinara sauce and 1 cup of the cream sauce.
Repeat two more times so that there are three layers of noodles, finishing with the cream sauce on top.
Cover with foil and bake at 400 degrees for 50 minutes. Remove the foil and bake another 10 minutes. Allow to rest for 15 minutes before serving.
I start every morning with a green drink. It’s my secret weapon for keeping my energy up, my body clean, and staying healthy (I rarely get colds).
Green, alkaline juices are the best and quickest ways to reduce inflammation while keeping your body hydrated. Your skin will sparkle like nobody’s business. Your energy level will jump to overdrive. You will feel amazing!
Kris Carr is my juicing goddess. Her motto is “Make juice, not war.” Don’t you love her already?!! She turned me onto juicing in her book Crazy Sexy Diet and she took my juicing game up a notch Crazy Sexy Juice, a fantastic resource full of juice and smoothie recipes.
Fruits and Veggies:
Choose organic fruits and veggies as much as possible. Cucumbers make a great base for juices with all of the vitamin C and cleansing properties it possesses. Let’s hear it for the cucumber!
This is a great veggie to start with. Add in some celery stalks and broccoli stems for sweetness. Work your way up to stronger tasting plants like kale, chard, fennel, cabbage, or spinach. You can also add in the ginger, garlic, and parsley for added zing, (just remember a little goes a long way those guys.)
As for fruit, I like to keep it all green and use a green apple. I have tried pear too. It’s not my thing but could be yours, so have fun experimenting.
This is your super fuel. Play around and try out different veggie/fruit combos until you find the one that takes you over the edge. Sometimes I’ll add lemon to the mix. (I like my juice tart).
They say to keep your ratio of fruits to veggies at 1:3 (for every one piece of fruit, add 3 veggies). For my kids, I use oranges, red apples, and strawberries to sweeten things up and give it a citrus zing.
Equipment:
Finding your perfect juicer can be a bit overwhelming, as there is a lot at stake…this big, bad boy is going to become your juicing mate. You’ll be making juice love daily, sometimes twice or more!
Choose wisely – these guys are not cheap. I did a lot of research on the various juicers and blenders before I tied the knot with my Breville Ikon.
Prep:
In order to make juicing time efficient with the morning hustle and bustle of getting my three kids ready for school, I buy all my fruits and veggies once during the week and wash and prep everything when I get home from the store.
When I go into the kitchen in the morning, all I have to do is grab the veggies and fruits out of the fridge, lay them on the cutting board, and get juicing. (Note: I don’t wash my berries until right before I use them to avoid them becoming mushy. And I cut and peel my apples and oranges that morning as well.)
As for cleaning, I wash my juicer immediately after using it and let it air dry on the counter until I put it away later in the day so it’s all ready to go for the next round of juicing the following morning.
When to drink it:
It is best to drink your juice on an empty stomach to get the most out of your digestive system. It’s a great way to break your fast (aka breakfast!).
I typically serve it with a toast bar or some muffins for my family.
The recipe below is the juice I go to again and again (hence, the name!). I hope you love it as much as I do. Cheers!
Go-to Green Juice
Serves 1
Ingredients:
1 organic cucumber
1 organic broccoli stalk (some times I use the head too, depending on the size of the stalk)
1 organic celery stalk and leaves (if my stalk is lucky enough to be sprouting any)
2 fistfuls of organic kale (I also mix in chard and spinach from time to time)
1-2 slices of fresh ginger root
1 organic Granny Smith green apple
Directions:
Push each ingredient through the juicer chute in the order listed.
You don’t have to cook everything from scratch or spend hours in the kitchen to make a delicious, homemade meal. I’d never been able to get a home cooked meal on the table every weeknight if I followed those “rules”!
This Zoodles with Roasted Chickpeas & Pesto recipe is an example of just that. I used a store bought pesto and roasted the chickpeas on Sunday during one of my batch cooking sessions so the total meal was on my table in less than 20 minutes!
The zoodles store well for 1-2 days so I always spiralize a big batch and eat the leftovers for a quick and healthy weekday lunch.
Zoodles with Roasted Chickpeas & Pesto
Serves 4
Ingredients:
1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)
1 cup of cherry tomatoes, sliced
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon of sea salt
1 tablespoon Italian Herbs blend
4 zucchini squash, spiralized
Freshly grated Parmesan cheese, such as Violife
Directions:
Preheat the oven to 400 degrees.
Spread the chickpeas on a baking sheet lined with a parchment paper. Toss with the oil, salt, and herbs. Roast for 20-30 minutes.
Divide the zoodles between 4 serving plates and top each pile with 1/4 cup of pesto, 1/4 cup of chickpeas and 1/4 cup of sliced tomatoes.
These Black Bean and Potato Enchiladas are my favorite Mexican food! I love me some tacos, and tamale pie was a special treat as a kid, but these enchiladas are my comfort food.
With both red and green sauces, they look especially festive for the holidays, but they’re tasty enough to eat all year long.
One of the reasons I love these black bean and potato enchiladas so much is that they use one of my favorite meal prep tips: Repurpose leftovers. That’s actually how this recipe originated.
I had made roasted potatoes for dinner as a side dish one night and had tons of leftovers. I jazzed up some canned beans and folded them into a batch of these enchiladas.
The whole family loved them so much that I knew I had a winning recipe. I hope you and your family enjoy them!
Black Bean and Potato Enchiladas
Serves 4-6
Ingredients:
2 cans black beans
4 cloves garlic, chopped
Juice of 1 lemon
2 teaspoons cumin
2 teaspoons salt
3 cups baby potatoes, quartered
12 corn tortillas
2 jars salsa verde (plus additional for serving, if desired)
1 can red enchilada sauce
To serve:
Avocado, sliced
Lime wedges
Cilantro, minced
Directions:
Preheat the oven to 350 degrees.
Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of salt, and a ½ teaspoon of freshly ground pepper. Roast for 30 minutes.
When potatoes are done cooking, empty the black beans and their liquid into a large skillet. Stir in the garlic, lemon juice, cumin, and salt.
Add in the potatoes. Cook for about 10 minutes until all the liquid is absorbed.
Coat the bottom of a casserole dish with the salsa verde.
Heat the corn tortillas on each side until pliable (about 20-30 seconds). Take each one and spoon a heaping amount of filling into it and roll seam side down. Continue with all tortillas.
Pour the enchilada sauce on top of the tortillas. Use a spoon to spread the sauce evenly across the enchiladas.
Add the remaining salsa verde on top and swirl to combine.
Bake for 20 minutes until heated through.
Serve with more salsa verde, sliced avocado, lime wedges, and chopped cilantro.
Can you believe I never made a Sloppy Joe until last month when I was experimenting with Beyond Meat’s Beyond Burger?
My kids loved them. In fact, Jake loved them so much that he told me he’d eat a Beyond Burger the next time we made hamburgers. I’ve been trying to get Jake to replace his hamburger with a Beyond Burger forever.
He finally did after these Sloppy Joes and I’m grinning ear to ear. Major vegan mama win!
My favorite part of these burgers was the vegan brioche bun (that I purchased from Milk and Eggs. (Use this link at get 20% off your order.)
Vegan Sloppy Joes
Serves 4
Ingredients:
1 tablespoon olive oil
½ cup onion, chopped
2 packages Beyond Meat Beyond Burger
2 cups baked beans
½ cup BBQ sauce
For serving:
4 vegan hamburger buns
BBQ sauce
Directions:
Heat 1 tablespoon of oil in a saute pan and add the onion. Cook until golden brown.
Crumble the Beyond Meat Beyond Burger in the pan. Continue cooking for about 5 minutes until the “meat” is brown.
Stir in 2 cups of vegetarian baked beans. Continue cooking 5-7 minutes until heated through.
Add in the BBQ sauce and stir to combine. Taste and add more sauce as desired.
To serve, slice the hamburger buns in half and spread BBQ sauce on each slice. Top with a heaping ladle of Sloppy Joe filling.
Latkes, (aka potato pancakes), are a traditional Hanukkah food fried in oil and topped with sour cream or applesauce. My family wants these crunchy treats all eight nights of the “Festival of Lights” so I challenge myself to get creative each year with lots of ways to eat them.
Traditionally, I make them with Russets or Yukon potatoes, but my family also loves my egg-free Sweet Potato Latkes.
My kids love nachos so I created this Latke Nachos recipe as a fun twist of the traditional Jewish holiday favorite.
The holidays are a time to indulge and these Latke Nachos do just that! The crispy fried tastiness of the latke makes it an easy swap for the traditional tortilla chip used in nachos.
Instead of sour cream or applesauce, I drizzled these Latke Nachos with a dairy-free nacho “cheese” sauce and lime crema…because nachos aren’t nachos without cheese and sour cream!
Top these crispy nachos with all your favorite toppings. I chose sliced olives, homemade pico de gallo and guacamole! Yaaassss!!
1 ½poundsrusset potatoes2 medium to large potatoes
1medium yellow onion
½-¾cupflour
2teaspoonssalt
1/4teaspoonfreshly ground black pepper
Canola oilfor frying
1/2cupblack beansdrained and rinsed
1/4cupsliced olives
For the lime crema:
1/4cupdairy-free sour cream
1tablespoonlime juice
1teaspoonchile lime saltsuch as Trader Joe's or Tajin
For the nacho "cheese" sauce:
2tablespoonsgluten free flour
1/4cupnutritional yeast
1/2cupchipotle salsa
1 1/2cupsalmond milk
Saltto taste
For the guacamole:
4avocados
1limejuiced
salt to taste
For the pico de gallo:
4roma tomatoesfinely chopped
1/2onionfinely chopped
1/4cupcilantrominced
1limejuiced
salt to taste
Instructions
For the latkes:
Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain.
For the nacho "cheese" sauce:
Heat the flour and nutritional yeast in a saucepan for about 3-4 minutes.
Stir in the almond milk and whisk continuously to avoid getting any lumps.
Continue whisking for about 5 minutes, until the mixture thickens. Whisk in the chipotle salsa.
Add salt to taste.
For the lime crema:
Combine all ingredients in a bowl and stir well to combine. Taste and adjust seasoning as necessary.
For the pico de gallo:
Combine all ingredients in a bowl. Stir to combine. Add salt to taste.
For the guacamole:
Combine all ingredients in a bowl and mash with a fork (or avocado masher). Add salt to taste.
To assemble the Latke Nachos:
Place the latkes on a serving dish. Sprinkle with the black beans.
Drizzle the nacho "cheese" sauce over the latkes.
Spoon the pico de gallo and guacamole on top.
Sprinkle with the olives.
Drizzle more nacho "cheese" sauce on top and add a dollop or two of lime crema.
How are you going to top your latke nachos?
A gluten-free variation of this recipe first appeared on Vegan Chickpea.
These stuffed crescent rolls were inspired by one of my favorite appetizers: Stuffed Mushrooms. Fragrant garlic sauteed in extra virgin olive oil gets the party started (and the kitchen smelling oh so good!). Chopped cremini mushrooms are added to the mix, followed by heaping cups of baby spinach. Why does so much spinach always look like nothing once it’s cooked?!! Season the filling with salt and pepper before spooning into vegan crescent rolls. (I found mine at Trader Joe’s.)
Flavorful and elegant, these stuffed crescent rolls can do double duty as a side or appetizer. I think they’d make a beautiful addition to the holiday table this year!
These Butternut Squash Fajitas are a Fall twist on one of my family’s favorite meals. It’s a great way to introduce young tastebuds to the seasonal flavor of butternut squash in a sweet and savory way.
I also love how these filling and crema for these butternut squash fajitas can be batch cooked ahead of time, making it a quick and easy meal for busy weeknights.
These Tofu Lettuce Wraps are an easy weeknight dinner and an instant hit with the kids. I mean, what kid doesn’t like to eat with their hands?!!
Serve the filling and lettuce leaves family style and let the family go to town making wraps and stuffing their faces 🙂
Got a busy week and can’t even spare the 20ish minutes to get the filling made? Batch cook it on the weekend.
I serve these alongside veggie potstickers (frozen from Trader Joe’s) or vegan egg rolls. My kids love rice so a steaming bowl typically makes an appearance too.
I know it’s pumpkin season but do yourself a favor and say hello to butternut squash! It’s the star ingredient in this Fall Bowl and is the base of the savory sauce drizzled on top.
I am a bit obsessed with this squash this season. It’s sweet but savory and full of robust flavor that even the kids can love.
Batch cook the veggies and sauce on the weekend so you can throw this bowl together for lunch or dinner when you’re short on time. I used raw kale, but it would also be good sauteed in some vegetable broth. The spinach is an easy swap for kale too.
1cupcashews (soaked overnight if not using a high speed blender
¼cupnutritional yeast
3garlic clovesroasted
Salt and pepper to taste
Instructions
Preheat oven to 400°.
Spread squash, mushrooms and garlic on a sheet pan. Add the olive oil, garlic powder, salt and Italian seasoning. Toss to combine and evenly coat the vegetables. Roast for 30-40 minutes until squash is tender.
For the sauce, combine all ingredients in a blender. Blend until smooth. Add salt and pepper to taste.
To assemble, place two cups of kale in two bowls, Top each with half of the vegetables. Spoon ¼ cup lentils into each bowl.
Drizzle about 2 tablespoons of sauce on top of each bowl. Store the rest in an airtight container.
These Pizza Roll Ups quickly became a favorite with my kids! I made them on a whim and now Jake keeps asking for them every week!
With just 4 ingredients, they are so simple that I made them while I prepped dinner. You could also batch cook them on the weekend and reheat them in the morning. I packed them in a thermos and the kids told me they were still warm at lunch.
½cupdairy-free Parmesanor mozzarella cheese, such as Follow Your Heart or Violife
⅛cupsliced black olives
Instructions
Preheat the oven to 400 degrees.
Roll out the pizza dough on a floured surface.
Spread the marinara sauce over the crust, leaving a 1-inch border around the edge of the circle.
Sprinkle with the cheese and top with the olives.
Start on the side closest to you and roll the dough into a log, sealing it on the bottom and stretching it out it’s about 1-inch in diameter.
Using a serrated knife, slice the log into 1-inch rounds. Place on a cookie sheet lined with parchment paper.
Bake for 10 minutes.
Serve with marinara sauce.
Recipe Notes
Makes about 12 roll ups
Serve them with more marinara or pizza sauce for dunking. These Pizza Roll Ups are so much fun to eat! Hooray for a new option for the school lunch menu rotation!
Give me a savory sauce and I can usually get my kids to try any vegetable! This Dill Tahini Sauce is one of my faves.
I love it poured over vegan bowls for lunch or spooned simply over roasted veggies. You can use this Dill Tahini Sauce as a dip with crudite or a dressing. Add more garlic or dill to your liking!
This recipe is the only way I can get my kids to eat tempeh. They tell me it’s a texture thing. So, what’s a mom to do? I pulse it up into a rich and hearty tomato sauce and serve it over their favorite pasta. They’re not super excited about it, but they eat it!
I made this recently on a busy weeknight in 30 minutes. It’s also a great recipe to batch cook on the weekend and pull out when you’re short on time. Just boil some pasta and make a salad while the spaghetti cooks. It freezes really well so I usually reserve half to serve up another time.
Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, oregano, basil and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
Break the tempeh into small crumbles with your hands, and stir into the vegetables.
Add in the tomato sauce, tomatoes, and wine (if using).
Reduce the heat to medium-low, and simmer, partially covered, 10 minutes. Season with salt and pepper.
This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.
The vegetables in this Roasted Vegetable Orzo are tossed with olive oil, Italian herbs, and whole cloves of garlic (oh yeah!). To finish the dish off, I squeezed fresh lemon juice and grated Violife dairy-free Parmesan cheese (my new favorite vegan Parm!) on top.
This Roasted Vegetable Orzo is so so so good and I can’t stress how simple this dish is to make. Serve with sliced baked tempeh or tofu and dinner is served!
Vegan parmesansuch as Violife, freshly grated to serve
Fresh basilsliced in a chiffonade
Instructions
Preheat the oven to 350 degrees.
Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.
While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl.
Stir the vegetables into the orzo.
Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
Grate Parmesan cheese on top and garnish with the fresh basil.
