Main Meals Archives | Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

March 15, 2018
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This dairy-free Creamy Pasta and Broccoli Bake is a great recipe to batch cook on the weekend to have ready to pop in the oven when it’s time for dinner. Plus, it serves a crowd – great lunch leftovers for the rest of the week! I use cashews for the silky delicious sauce in this pasta and broccoli bake. I layer it with a homemade vegan parm cheese that has more cashews – nut protein! My family prefers penne but use whatever tubular pasta makes your family say, “Yum!”.

Creamy Pasta & Broccoli Bake

Ingredients

  • 16 ounces penne or other tubular style pasta
  • 5 cups broccoli florets about 12 ounces

For the cream sauce:

  • 2 cups cashews soaked for 2 hours or overnight and drained, if not using a high powered blender
  • 2 cups vegetable broth
  • 3 garlic cloves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ¼ cup nutritional yeast
  • ¼ cup lemon juice about 1 lemon

For the vegan Parmesan cheese:

  • 1 cup of cashews
  • ¼ nutritional yeast
  • 2 small garlic cloves
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
  3. While the pasta cooks, make the sauce and Parmesan. For the cream sauce, combine all of the ingredients in a high-speed blender and mix until smooth. For the cheese, combine all of the ingredients in a food processor and pulse until it resembles crumbs.
  4. Drain the pasta and combine with half of the sauce and all of the broccoli florets.
  5. Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
  6. Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
  7. Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
  8. Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork.

 

 

 

 

 

 

 

 

 

 

 

 

 

 


February 26, 2018
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This Vegan Beef and Bean Chili is hearty and kicking with flavor! Loaded with 3 kinds of beans, and two types of Beyond Meat, (one of my favorite plant-based proteins), this chili satisfies! Make a big pot on Sunday and eat it all week long.

I like my chili smoky, so I started with some of Lightlife’s Fakin’ Bacon (tempeh) for that hickory flavor. After the tempeh, I loaded in the vegan “beef” with some help from Beyond Meat. I used a combination of their Beyond Burger and Beefy Crumbles for a variety of texture in the chili.

This Vegan Beef and Bean Chili is kicking with flavor! Packed with 3 types of beans and Beyond Meat's plant-based protein, this hearty chili satisfies!!

I am not the greatest at handling spice and wanted this to be edible for the kids, so I didn’t add too much heat to this Vegan Beef and Bean Chili recipe. If you like it spicy, feel free to heavy up on the chili powder. I found a half a tablespoon to be perfect for my family, but 1-2 tablespoons is probably more on par with spicier chilis.

Vegan Beef and Bean Chili

Ingredients

  • 2 red bell peppers diced
  • 1 large yellow onion diced
  • 25 cloves garlic minced
  • 4 Beyond Meat Beyond Burgers
  • 1 package Beyond Meat Beefy Crumbles
  • 1 package Lightlife Fakin' Bacon chopped
  • 3 teaspoons garlic powder
  • 1/2 tablespoon chili powder
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons cayenne pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 ½ tablespoons Liquid Smoke
  • 1 25 ounce can crushed tomatoes
  • 12 ounces light beer
  • 2 cups vegetable broth such as Imagine's No-Chicken Broth
  • 2 15.5 ounce cans pinto beans
  • 2 15.5 ounce cans kidney beans
  • 1 15.5 ounce can black beans

Instructions

  1. In a large stock pot over high heat, add 1 tablespoon of oil.
  2. Add bell pepper and onion and cook until caramelized, about 5 minutes.
  3. Add garlic and saute a minute longer.
  4. Add Fakin' Bacon, and all of the Beyond Meat. Stir together and cook until the meat is cooked through, about 5-7 minutes.
  5. Add in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
  6. Add in the crushed tomatoes and stir for 2 minutes.
  7. Stir in beer and vegetable stock.
  8. Add beans and Liquid Smoke. Stir together.
  9. Lower heat and simmer for 30 minutes to an hour.

For extra smoke, I added a splash of Liquid Smoke at the end before simmering. To serve, cut up some lime wedges for squeezing on top. Dairy-free sour cream and diced avocado are some of my other favorite toppings. Don’t forget the chips! I highly recommend a handful of Trader Joe’s restaurant-style chips. Enjoy!

Please prepare an hour presentation on the two subjects listed above. I. Highlights for 2017 a. What did we achieve b. What did we learn? (Best practices and failures) c. What would we do differently and how? II. Key trends a. What are the latest trends? (Respective to your industry & functions) i. Please evaluate around luxury brands vs mass b. How could we implement efficiently and with a lean strategy?

 

 

 

 

 

 

 

 

 

 


February 21, 2018
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I love a good steak – vegetable steak that is! Portobello steaks were my go-to when I first went vegan. They are chewy and “beefy” like a regular steak, and can be seasoned and marinated similarly too. However, recently cauliflower has taken the main stage as the power ingredient in cauliflower rice and pizza crusts. Sliced and grilled, cauliflower also makes a hearty steak.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!

It’s an unsuspecting choice for entertaining that will impress your guests. Make a pesto, cream sauce, or this Black Bean Relish and you’ve got an elegant meal that is as beautiful to look at, as it is to eat!

Pan roasting the cauliflower steak is another alternative to grilling, or pan fry it. I like to slice and cook a whole head ahead of time for the week. The relish is very simple and is oil-free, making this dish even healthier.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!

Cauliflower Steak with Black Bean Relish

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 23 minutes
Servings 4 steaks

Ingredients

  • 1 head cauliflower sliced into steaks
  • 1 tablespoon olive oil
  • 3 roma tomatoes diced
  • 1 onion diced
  • 3 tablespoons flat-leaf parsley finely chopped
  • 1 can black beans drained and rinsed
  • 1 lime juiced (+ more to taste)
  • 1 tablespoon cumin
  • freshly ground sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 avocado, sliced (for garnish)

Instructions

  1. Coat the cauliflower steaks with the olive oil and either pan fry, roast at 400 degrees for about 10 minutes, or grill.

  2. Combine the tomatoes, onions, parsley, black beans, lime juice, and cumin in a bowl. Season with salt and pepper, to taste. Add more lime juice, if needed.

  3. To serve, place the cauliflower steak on a plate, and generously spoon the black bean relish on top. Garnish with sliced avocado, if desired.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!

 

 

 

 

 

 

 


February 15, 2018
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I hope your family enjoys these Lentil Walnut Meatballs as much as mine! As a vegan Italian, plant-based meatballs are a staple in my house. There are some great ready-made options at the store by Gardein and Trader Joe’s, but my family prefers homemade. My Beyond Meat vegan Italian meatballs are always a win, but I recently played with my lentil burger recipe to create an Italian meatball that is free of faux meat.

These Lentil Walnut "Meatballs" are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

These lentil walnut meatballs start with a saute bath of mushrooms in garlic, onion, and olive oil. The smell is insanely delicious. There is nothing like the aroma of onion and garlic in my opinion! That’s the most “strenuous” part of the recipe. After that, you just combine the rest of the ingredients in a food processor and pulse until smooth. Make them gluten-free by swapping out the breadcrumbs for a gluten-free option.

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

I used a cookie scoop to form these lentil walnut meatballs. Make sure the oil is hot enough and covers the bottom of the pan well before placing your meatballs inside. You don’t want to walk away from these or be multi-tasking (I have tried and burnt them!). Monitor your meatballs and keep rolling them so that they get crispy all around.

I have also included a recipe for a quick and easy marinara sauce. I throw all of the ingredients for the sauce in a pot before I start the meatballs so that it can simmer, allowing the flavors to be enhanced.

I like to serve these meatballs over a combo of zoodles (zucchini noodles) and spaghetti. I toss the raw zoodles with the spaghetti and it blends in nicely. It’s the only way I can get my kids to eat zucchini!

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

Please try these Lentil Walnut Meatballs, and let me know what you think. My non vegan kids aren’t always fans of the faux meats so having whole foods plant-based option like these is a great go-to recipe for our family. For more Italian recipes that my family loves, try my Dairy-Free 3-Cheese Rigatoni, my Vegan Beef Lasagna Rolls, or Italian Stuffed Ricotta Burger.

Lentil Walnut "Meatballs" with Marinara Sauce

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people

Ingredients

For the "meatballs"

  • 1 14.5 ounce cans lentils or 1 3/4 cups cooked lentils
  • 2 cups breadcrumbs
  • 1 cup walnuts
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 cups sliced mushrooms about 8 ounces
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • Salt and pepper to taste

For the sauce:

  • 2 28 ounce cans crushed tomatoes
  • ½ onion diced
  • 3 cloves garlic minced
  • 1 teaspoon oregano
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Sauté the onion and garlic in the olive oil until onion is translucent, about 5 minutes.
  2. Stir in the mushrooms and cook about 10 minutes.
  3. Combine the mushrooms, walnuts, lentils, breadcrumbs, garlic powder and onion powder in a food processor and pulse until smooth. Season to taste with salt and pepper.
  4. Form into small golf-ball sized meatballs.
  5. Heat olive oil in a pan. Place the meatballs inside and cook, turning often until golden brown and crispy all around.
  6. For the sauce, the onion and garlic in 1 tablespoon of olive oil. Add the tomatoes, oregano, salt, and balsamic vinegar. Simmer for 15 minutes. Season with additional salt and pepper to taste.
  7. To serve, cook 8-16 ounces of spaghetti, spiralize 2-4 zucchinis, or use a combination of both. Top with the sauce and "meatballs".

These Lentil Walnut Meatballs are a delicious plant-based alternative for topping spaghetti and/or vegetable noodles. Top them with my easy marinara.

 

 

 

 


February 8, 2018
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One of my favorite ways to show my love is through a home cooked meal. This Vegetable Wellington is a sexy meal to please vegans and carnivores.  Filled with leeks, artichokes, and sun-dried tomatoes, it is big on flavor, but not too heavy to weigh you down – perfect for a romantic evening for two!

Vegetable Wellington

Ingredients

  • 1/2 cup olives, pitted
  • 12 garlic cloves
  • 1 can artichokes in water drained
  • 1 pint cherry tomatoes
  • 2 cups broccoli florets
  • 1 package cremini mushrooms
  • 1 sheet vegan puff pastry dough I use the brand, Aussie Bakery, available at Whole Foods
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Thaw puff pastry according to package directions, about a half hour before starting.
  2. Preheat oven to 400 degrees.
  3. Place the garlic cloves, olives, and all the vegetables on a roasting pan. Toss with the olive oil and season with salt and pepper. Roast for 20 minutes. Remove from the oven.

  4. Unwrap dough on a non stick cookie sheet or jelly roll pan. Stretch and roll dough out slightly to give more length to the pastry.
  5. Spoon half of the vegetables into the middle of  the pastry dough lengthwise, leaving about a 1/2 inch border all around. Reserve the rest of the vegetables to serve on the side.

  6. Take each side of the dough and fold them together forming a seam in the middle. Carefully, flip the Wellington over so that the seam is faced down.
  7. Pinch the open ends together to seal the sides.
  8. Bake for approximately 30 minutes. Slice into pieces for serving.

http://www.worldofvegan.com/vegan-mom-omni-family/

 

 

 

 


January 24, 2018
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I am kinda obsessed with the new vegan salad dressings at Trader Joe’s. The Almond Butter Turmeric dressing has me experimenting in the kitchen with lots of different dishes to pour it over. This Carrot Noodle Bowl is my latest.

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

Vegetable noodles are a great replacement for pasta if you are watching calories or just want to add more veggies to your diet. I used my spiralizer to make my carrot noodles for this bowl, but you could also easily swap shredded carrots if you don’t want to spiralize (but it’s so much fun!).

Snap peas and peanuts are crunchy toppings that taste great with the dressing. I piled it all on top of a bed of kale, because I can never get too many leafy greens.

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

Now, for the dressing. All you have to do is shake and pour for this one. It’s all natural and plant-based with just a few ingredients: almond butter, cold-pressed lemon juice, ginger, turmeric, and black pepper. I usually like to make my own dressings to control the sugar, salt and fat, but with only 60 calories for two tablespoons and 2g of sugar and 4g of fat per serving, I am taking some help from Trader Joe’s and enjoying it!

Carrot Noodle Bowl with Almond Butter Turmeric Dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 bowl

Ingredients

  • 2-3 carrots spiralized
  • 2 handfuls of kale chopped
  • 1/4 cup sugar snap peas
  • 2 tablespoons peanuts
  • 2 tablespoons Trader Joe's Almond Butter Turmeric salad dressing

Instructions

  1. Layer all ingredients into a bowl, starting with the carrots and adding the rest on top in piles around the bowl.
  2. Drizzle the dressing on top.

 

This Carrot Noodle Bowl with Almond Butter Turmeric Dressing is crunchy and satisfying - and all you need is 10 minutes and 5 ingredients! #veganbowl

 

 


January 17, 2018
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Roasted vegetables are one of my favorite things to batch cook each Sunday. I eat them all week long as a dinner side dish, tossed in tofu scrambles… and my favorite, piled into vegan bowls. This Italian Roasted Vegetable Bowl is a delicious way to eat up leftover veggies or roast a pan especially for this bowl like I do! I prefer plump, juicy tomatoes and cauliflower for the veg mix, but sub your favorites. The key is to roast them with whole garlic cloves and herbs. I use the Italian seasoning blend from Penzey’s Spices (my favorite local spice store).

A good bowl is full of layers, so in addition to the roasted vegetables, you’ll find a mound of lacinato kale, cannellini beans, and orzo. I sauted the canned beans with garlic, olive oil, and thyme for taste bud pleasing results. Sure, you could just rinse and drain a handful of beans directly into the bowl, but I find that it’s the bursts of flavor from each component in the bowl that take an average bowl to wow status. Lentils would also be a great sub for the beans. I used orzo instead of a grain in this recipe because of its Italian status and similarity in texture to rice, but risotto would be a nice swap if you want a grain.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

Drizzled on top is a luscious, dairy-free Caesar dressing that adds just the right amount of tangy to each bite. Soaked cashews are the creamy base for this otherwise, quick and easy sauce that comes together in less than 5 minutes in your high-powered blender. Dijon mustard and capers add bright, vibrant flavors to this traditional recipe.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

You can cook and prepare all of the ingredients, as well as the dressing ahead of time and store them for the week, making it quick and easy to throw this meal together all week long. Lunch is served! Give it a taste and let me know what you think.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

For the Creamy Caesar Dressing:

  • ¼ cup cashews soaked for 2 hours or overnight and drained
  • 2 garlic cloves minced
  • 1 tablespoon shoyu or tamari
  • 1 tablespoon tahini
  • 2 tablespoons lemon juice
  • ¼ cup water
  • 1 tablespoon capers
  • 1 tablespoon Dijon mustard

For the Bowl:

  • 1 pint cherry tomatoes
  • 1 head cauliflower broken into florets
  • 10 garlic cloves peeled
  • 3 tablespoons olive oil divided
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
  • 1 can cannellini beans drained and rinsed
  • 3 garlic cloves minced
  • 1 tablespoon fresh thyme
  • 6 leaves lacinato kale chopped
  • 1 cup orzo dried

Instructions

  1. Preheat the oven to 400 degrees.
  2. Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes until the cauliflower is fork tender.
  3. While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo and drain.
  4. Heat a saucepan with 1 tablespoon of olive oil. Add the minced garlic and saute for 1 minute until fragrant. Stir in the beans and thyme. Cook for 3-4 minutes until heated through. Season with salt and pepper to taste.
  5. For the dressing, combine all the ingredients in a high-speed blender and mix until smooth.
  6. To assemble the bowl, start with a layer of kale on the bottom. Top with the orzo, beans, and vegetables. Drizzle the dressing on top.

This Italian Roasted Vegetable Bowl is full of flavor. Topped with a creamy, dairy-free dressing, it's a complete meal to lunch on all week long.


January 10, 2018
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Vegan bowls are one of my favorite lunch meals. They are easy to prepare and quick for the lunch rush I am inevitably juggling as I race to get my work and to-do list completed before I pick up the kids from school. Most times I make a bowl, I just pull together whatever ingredients, leftover veggies, or legumes I have in the fridge or pantry (it’s a really great way to eat up your leftovers!). Sometimes, I will put a little more thought into my bowl obsession and plan my veggies and proteins ahead of time, like my BBQ Tofu Bowl. Today’s Green Goddess Zucchini Noodle Bowl recipe is one of those bowls, but it won’t take you more than 15 minutes to throw together.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

In my opinion, the secret to any great vegan bowl is the dressing or sauce. The new Green Goddess Salad Dressing from Trader Joe’s is the inspiration for this bowl. It’s all natural and vegan, containing just a few ingredients: avocado, green onion, cold pressed lemon juice, chives, parsley, basil, garlic, water, apple cider vinegar, and an olive oil blend. Two tablespoons are only 20 calories so indulge in a generous pour over the rest of this bowl’s ingredients.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess

I chose spiralized zucchini noodles for the base of this bowl and topped them with sliced radishes, chopped chives and tomatoes (I was out of cherry, so I used roma instead). That’s it! Super easy. Super healthy. Super delicious! Give it a try and let me know what you think!

Green Goddess Zucchini Noodle Bowl

This Green Goddess Zucchini Noodle Bowls is light, fresh, and ready in just 10 minutes with 4 ingredients! 

Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 1 zucchini, spiralized
  • 1/4 cup cherry tomatoes, halved
  • 1 radish, thinly sliced
  • 2 tbsp chives, snipped
  • 2 tbsp Trader Joe's Green Goddess salad dressing

Instructions

  1. 1. Layer all ingredients into a bowl, starting with the zucchini and adding the other vegetables and herbs on top.

  2. 2. Drizzle dressing on top.

This Green Goddess Zucchini Noodle Bowl is light, fresh, and ready in just 10 minutes with 4 ingredients! #dairyfree #veganbowl #greengoddess


December 6, 2017
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Pizza for breakfast? You bet! This fun recipe couldn’t be quicker or simpler. Prep it the night before or bake it on Sunday for a quick, no fuss morning meal on Monday. This breakfast pizza recipe is a great template for your breakfast pizza fantasies. I used my kids’ favorite toppings, but customize with your favorite tofu scramble, coconut bacon, or cream cheese and carrot lox…get creative!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

I took some help from the store with a pre-made pizza dough, but make your own on the weekend if you’ve got the time. Kids love this cheesy breakfast pizza. I hope you’ll give it a try and tag me in your pizzeria creations so I can see the fun!

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast

Breakfast Pizza (Vegan & Dairy-Free)

Ingredients

  • 1 roll refrigerated pizza dough
  • 1 package soyrizo
  • 1 cup thinly sliced Yukon Gold potatoes with skin
  • 2 cups dairy-free shredded cheese such as Daiya

Instructions

  1. Preheat oven to 400 degrees.
  2. Roll out pizza dough and place on a pizza sheet or stone.
  3. Sprinkle with 1 cup of the cheese.
  4. Lay out the potato slices across the pizza dough.
  5. Crumble the soyrizo over the potatoes.
  6. Sprinkle the remaining cheese over the pizza.
  7. Bake for 10 minutes.

This vegan and dairy-free breakfast pizza is a fun way to serve up the first meal of the day. #dairyfree #meatless #vegan #plantbased #breakfast


November 30, 2017
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This quick and easy vegan gravy is mushroom free! It tastes delicious drizzled on top of my Sourdough Stuffing Meatloaf, Dairy-Free Roasted Garlic Mashed Potatoes, or 3 Layer Vegan Holiday Meatloaf!

Vegan Gravy (Mushroom-Free)

Ingredients

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

November 4, 2017
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Crisp and cool Fall weather this time of year makes me crave heartier food. This rich and savory Sourdough Stuffing Vegan Meatloaf is a delicious option for a weeknight dinner or special Friday night meal. It’s also a great plant-based alternative to turkey on Thanksgiving. Mixed with an herb and mushroom sourdough stuffing, it tastes like Thanksgiving.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

Traditional meatloaves combine breadcrumbs and meat. I experimented by swapping out a traditional stuffing for breadcrumbs, and used Beyond Meat’s Beyond Burger instead. I loved the results and hope you will too.

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

I am also sharing a quick and easy golden gravy recipe that tastes divine drizzled on top. Make a pot of mashed potatoes and roast a tray of Brussel Sprouts for a holiday-esque meal to celebrate!

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

Sourdough Stuffing Vegan Meatloaf

Ingredients

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  3. Stir in the cremini mushrooms and cook for 3 more minuts.
  4. Add in the seasonings. Stir to combine.
  5. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.
  6. Combine the meatloaf and the stuffing in a large bowl. Mix well with your hands. Taste and add more salt and pepper, if necessary.
  7. Spread the meat/stuffing mixture into a loaf pan.
  8. Bake for 25 minutes.
  9. Remove from the oven and let stand 10 minutes. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. Season with salt and pepper to taste.

 

A savory stuffing is combined with the Beyond Meat Beyond Burger for this Sourdough Stuffing Vegan Meatloaf. #dairyfree #meatless #vegan #plantbased

 

 

 

 


November 4, 2017
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I can’t believe it’s November and officially the beginning of the holiday season. The weather is cool and crisp in sunny SoCal, and it’s finally feeling like Fall. As Thanksgiving draws near, my mind has been drifting to what I will cook for this year’s holiday menu. I have been obsessed with Beyond Meat’s Beyond Burger and the infinite possibilities I can create for the festive feast – namely meatloaf! Nut and vegetable loaves are very popular on plant-based Thanksgiving menus, so I thought I’d test my own recipe with my favorite plant meat. The results were so delicious that I created two recipes!

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

This Three Layer Vegan Holiday Meatloaf has all the flavors of Thanksgiving. Creamy dairy-free mashed potatoes and savory sourdough stuffing are layered between seasoned Beyond Meat, and topped with a luscious brown gravy. Make extra batches of the layers and serve as sides. This golden loaf makes a festive and mouth-watering presentation. I hope you enjoy this delicious plant-based option for the main attraction on your holiday menus this season.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

Three Layer Vegan Holiday Meatloaf

Ingredients

For the mashed potatoes layer:

  • 2 large Yukon gold potatoes
  • 4 tablespoons dairy-free butter
  • 1 tablespoon garlic powder
  • 2 tablespoons dairy-free sour cream
  • 1 teaspoon rosemary

For the stuffing layer:

  • 2 celery stalks finely diced
  • 2 garic cloves minced
  • 1 small yellow onion finely chopped
  • ½ cup cremini mushrooms finely diced
  • 5 slices sourdough cut into ½ inch cubes
  • ¼ cup vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon salt
  • Pepper to taste

For the meatloaf:

  • 3 packages Beyond Meat Beyond Burger 6 patties total
  • 1 tablespoon garlic powder
  • 1 teaspoon sage
  • 1 tablespoon thyme
  • Salt and pepper to taste

Quick and Easy Gravy:

  • ½ cup flour
  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 3 tablespoons soy sauce
  • 2 cups vegetable broth
  • Salt and pepper to taste

Instructions

For the mashed potatoes layer:

  1. Peel and cube the potatoes. Cover with water. Bring to a boil. Reduce heat, cover and cook 10 minutes.
  2. Drain the potatoes and place in a bowl with the butter, sour cream and seasonings.
  3. Using a potato masher, mash the potatoes until smooth and creamy (or desired texture).

For the stuffing layer:

  1. Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
  2. Stir in the cremini mushrooms and cook for 3 more minuts.
  3. Add in the seasonings. Stir to combine.
  4. Add the bread cubes to the vegetables. Stir to combine and pour in the vegetable broth. Stir well until the broth is mixed throughout. Remove from the heat.

For the meatloaf:

  1. Preheat the oven to 350°. Spray a loaf pan with non-stick cooking spray.
  2. Combine the Beyond Meat patties and seasonings in a bowl. Mix well with your hands until combined.
  3. Spread the stuffing into the bottom of the pan, smoothing it out to form a consistent layer.
  4. Next, spread the meatloaf mixture on top of the stuffing.
  5. Last, spread out the mashed potatoes over the meatloaf.
  6. Bake for 25-30 minutes. Remove from the oven and let stand 10 minutes.
  7. Slice and serve with gravy.

Quick and Easy Gravy:

  1. In a saucepan on high heat, whisk the yeast and the flour together.
  2. Whisk in the soy sauce and garlic powder and continue until smooth.
  3. Slowly pour in the broth. Whisk constantly until smooth.
  4. Reduce the heat and simmer 3-5 minutes.
  5. 10. Season with salt and pepper to taste.

This three layer vegan holiday meatloaf is layered with all the flavors of Thanksgiving and topped with a luscious gravy. #dairyfree #meatless #vegan

 

 

 


November 1, 2017
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Fall is here and I am loving the varieties of squash that greet me at my local Trader Joe’s. Just seeing those unique shaped beauties puts me in a fall state of mind. I didn’t particularly like squash when I was kid. I mean, it’s scary looking, and the texture can be off-putting to picky palates. As an adult, however, I crave the comforting taste of a sweet and savory stuffed delicata squash or the fun “pasta” dinner made with spaghetti squash.

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

Acorn squash is one of my favorites. It is the perfect vessel for stuffing or turning into a “bowl” of some kind. It’s subtle sweet flavor combines well with savory flavors, and is the star ingredient in a happy experiment that came to be this Taco Stuffed Acorn Squash recipe.

I was making myself lunch last Wednesday and opened the fridge to find some baked squash that I had batch cooked over the weekend. Sitting next to it was some leftover taco filling from the night before. I added my homemade pico de gallo, and came up with a quick and easy smoky, chipotle avocado sauce…and lunch was served!

This plant-based Taco Stuffed Acorn Squash recipe is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! #vegan #dairyfree #meatless

This meal is very satisfying, but doesn’t leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you’ll try it and let me know what you think.

Taco Stuffed Acorn Squash

Ingredients

  • 2 acorn squashes skin washed, cut in half lengthwise, and seeds and string removed

For the filling:

  • 1 package of meatless ground “beef”
  • 1 can black beans drain and reserve half the liquid
  • 1 onion chopped
  • 2-3 tablespoons taco seasoning or more, if desired
  • 1 tablespoon oil
  • ½ cup water

For the pico de gallo:

  • 2 Roma tomatoes finely chopped
  • ½ yellow onion finely chopped
  • ¼ cup cilantro finely chopped
  • ½ the juice of 1 lime or more if desired
  • Salt to taste

For the Smoky Avocado Sauce:

  • ½ -1 chipotle pepper in adobo sauce
  • 1 avocado
  • ¼ cup water
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Heat the oven to 350 degrees. Drizzle each squash half with ¼ teaspoon of olive oil and season with salt and pepper. Place cut side up on a baking pan and roast 25-30 minutes, until tender. Set aside.
  2. While the squash roasts, heat the oil over medium heat. Add the onion. Saute for five minutes, until translucent.
  3. Add in the meatless ground “beef” and cook for 5 minutes. Stir in the beans with the liquid
  4. Add in the taco seasoning and water. Stir well to combine. Reduce to simmer and allow to simmer 10-15 minutes until the filling becomes thick and the water is cooked through.
  5. While the meat is cooking, prepare the pico de gallo. Combine all of the ingredients in a bowl and set aside.
  6. Place all of the ingredients for the Smoky Avocado Sauce in a food processor. Pulse on low until combined and creamy. Add salt to taste.
  7. To assemble, scoop a generous amount of filling into the middle of each squash half. Top with the pico de gallo and a dollop or more of Smoky Avocado Sauce.

This meal is very satisfying, but doesn't leave you filling heavy. It is reminiscent of the flavors of Fall with the spicy taste of Taco Tuesday! I hope you'll try it and let me know what you think.

 

 


October 4, 2017
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Beyond Meat Beefy Crumbles are one of my favorite plant-based products on the market (and I promise, they aren’t paying me for this post!).  The texture is just like real beef and the flavor is fantastic.

 

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

I make these tacos every week for my family and they never miss the real beef. I love to serve these tacos topped with homemade pico de gallo and guacamole, (my son makes a delicious batch for us every week). They meat and bean mixture is scrumptious in a fried corn shell, but equally mouth-watering eaten in a crisp romaine leaf.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

For more “meaty” recipes with Beyond Meat, check out my Beef Nachos, Beef and Cheese Taquitos, and Fiesta Dip.

 

Vegan Beef & Black Bean Tacos

Ingredients

  • 1 package Beyond Beef Beefy Crumbles
  • 1 can black beans with liquid
  • 1/2 cup of water
  • 3-4 tablespoons taco seasoning
  • 1/2 yellow onion chopped
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a saute pan and add onion.  Cook about 5 minutes until softened.
  2. Add in the Beyond Beef Beefy Crumbles.
  3. Drain half the liquid from the can of black beans and stir them into the beef mixture along with the remaining liquid.
  4. Sprinkle in the seasoning and mix to combine. Stir in the water.
  5. 5.Simmer on low for about 10 minutes, or until the liquid is absorbed.
  6. Serve warm inside corn tortilla shells, topped with your favorite taco fillings.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

 


July 12, 2017
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We love stuffed potatoes in our house. Just stuff them with whatever protein, green, and sauce you want and it’s a meal! I like to swap out Russets with sweet potatoes for added nutrition. I was inspired to make these BBQ stuffed spuds by a bag of Beanfields Snacks BBQ chips I had in the pantry. It got me thinking about all of my favorite things at family BBQs – baked beans, grilled corn…and this recipe was born!

I grilled the corn, but you could also use canned or frozen fire roasted. I love kale, but spinach would also be tasty. Make sure you serve with extra chips for scooping out your potato – added mealtime fun! I turned to my favorite spice company, Penzey’s Spices, to create a homemade dairy-free ranch dressing with their Peppercorn dressing blend, but you could simplify things by using your favorite store bought ranch (Hampton’s Creek makes a great one).

 

BBQ Stuffed Sweet Potatoes

Ingredients

  • 4 sweet potatoes
  • 3 kale leaves chopped
  • 1/2 cup grilled corn
  • 1 15 ounce can baked beans
  • 1 clove garlic minced
  • 1 pinch sea salt
  • 1 tablespoon olive oil
  • 1/2 bag Beanfields Snacks BBQ chips
  • 1/4 cup dairy-free ranch dressing

Instructions

  1. Heat the olive oil in a skillet and add the garlic. When it is fragrant, stir in the kale and cook 5 minutes.

  2. Add in the corn, baked beans and salt. Stir to combine. Simmer for 10 minutes.

  3. Meanwhile, wash and pierce 4 sweet potatoes with a fork all over. Cook in the microwave about 8-10 minutes.

  4. Slice the sweet potatoes in half. Mash the inside. 

  5. Spoon about 1 cup of the filling into each sweet potato. Top each potato with 3 chips broken into pieces. Drizzle with ranch dressing and serve with more chips on the side.


June 12, 2017
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Vegetable Hummus Stacks

Ingredients

  • 1/4 cup Olive oil
  • Salt and pepper , to taste
  • 2 Portabello mushrooms , gills removed and cleaned
  • 1 red bell pepper , halved and seeds removed
  • 1 orange or yellow bell pepper , halved and seeds removed
  • 1 head of cauliflower , sliced into thick slabs
  • 1 tomato , cut into 4 thick slices
  • 1 zucchini , cut on the diagonal into 1/2 inch slices

Instructions

  1. Place vegetables in a bowl and drizzle with the olive oil, salt and pepper to taste.
  2. Heat grill and add vegetables, cooking about 4 minutes on each side. Remove from grill.
  3. To assemble, place mushroom on a plate. Scoop a dollop of hummus on top of it. Stack the rest of the vegetables (cauliflower, zucchini, peppers, and then tomato). Top with more hummus.

June 12, 2017
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My post last week regarding my love affair with Gardein prompted me to cook up one of my favorite “elegant” vegan dishes. It just so happens that Gardein’s Chick’n Scallopini is the star ingredient in the dish. I like to serve it over pasta, but it also works well over mashed potatoes. Steamed broccoli makes a great side dish. I hope you enjoy it!


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I recently discovered Gardein’s Golden Fishless Fillet and can’t believe how much it tastes like the real thing.  Well done, Gardein, although I am not surprised as every product they put out is high quality and tastes delicious.  I typically don’t eat these faux meat products often, but I will make an exception for these fillets!  Not only are they eerily tasty, but they are also flaky and consistent from a texture perspective too.  They’d make a great “fish and chips” dinner, but I decided to have some fun and turn them into tacos!

Upon my discovery of these fishless fillets, I also discovered Follow Your Heart’s Tartar Sauce.  Truth be told, I have been eyeing the jars of this sauce in my Whole Foods for months now, but didn’t have anywhere to use them…until now.  The creamy topping on these tacos is indeed, this tartar sauce.

This recipe is so simple that I am not sure I can even call it a recipe.  It’s really just opening a bunch of packages and jars, chopping, and then tossing them with a few things.  It’s a great meal solution for a busy weeknight after sports or activities and you only have about 30 minutes to get dinner on the table with no time to prep.  Try this recipe!

Vegan Fish Tacos with Cabbage Slaw & Tartar Sauce

Ingredients

  • 12 corn tortillas
  • 1 package Gardein Golden Fishless Fillets
  • 1 jar Follow Your Heart Tartar Sauce
  • 1 package shredded cabbage
  • 1 tomato , chopped
  • 2 green onions , thinly sliced
  • 1/4 cup shredded carrots
  • Juice of 1-2 limes
  • 2 avocados , sliced
  • Salt to taste

Instructions

  1. Prepare Fishless Fillets according to package directions (bake 10-12 minutes at 425 degrees).


  2. While fillets bake, prepare the slaw: Toss the cabbage, carrots, green onions, tomato and the juice of 1 lime in a bowl. Sprinkle with salt and taste for seasonings.


  3. When fillets are ready, heat one tortilla at a time on a stove burner, until the tortilla becomes pliable. Chop the fillets into small pieces. Spoon some of the slaw into each tortilla with about half of one fillet. Add in a few avocado slices, and top with a dollop of the tartar sauce.


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Tropical Tempeh Kebobs and Macadamia Nut Rice

Ingredients

For the kebabs

  • 2 packages soy tempeh (I like Light Life)
  • 1 red bell pepper , cut into 2″ squares
  • 1 orange bell pepper , cut into 2″ squares
  • 1 pineapple , core removed and cut into chunks
  • 1 jar Soyaki Teriyaki sauce (available at Trader Joe’s)
  • 8 bamboo skewers (soaked in water at least 15 minutes)
  • 1 Tablespoon coconut oil

For the rice

  • 1 package organic frozen basmati rice (Trader Joe’s freezer section)
  • 1 package organic frozen brown rice (Trader Joe’s freezer section)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 Tablespoon coconut oil
  • 2 garlic cloves , minced
  • 1/4 cup macadamia nuts , coarsely chopped

Instructions

For kebabs

  1. Cut each tempeh block into about 12 1 1/2″ chunks. Place in a bowl and pour half the bottle of marinade over the tempeh pieces to cover. Allow to marinate at least an hour.
  2. Stack skewers with first, a pineapple chunk, followed by a tempeh cube, then a red bell pepper, a tempeh cube, a pineapple chunk, an orange bell pepper, then a tempeh cube, followed by a pineapple chunk.
  3. Heat oil in a grill pan. Place skewers in pan and grill on each side approximately 3-4 minutes. Baste with reserved marinade before turning the skewers.

For rice

  1. Cook rice in microwave according to package directions.
  2. Heat oil in pan. Add garlic and saute 2-3 minutes until fragrant.
  3. Add rice to pan and add vegetables. Cook about 10 minutes, stirring occasionally.
  4. Heat a separate pan with no oil. Add nuts. Toast nuts until golden brown, approximately 5 minutes.
  5. Remove from pan and stir into rice.

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I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.


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