Main Meals Archives | Page 2 of 3

December 2, 2018

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.

Latke-Nachos-Spread

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!!

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Vegan Latke Nachos

Ingredients

For the latkes:

1 ½ pounds russet potatoes 2 medium to large potatoes
1 medium yellow onion
½-¾ cup flour
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Canola oil for frying
1/2 cup black beans drained and rinsed
1/4 cup sliced olives

For the lime crema:

1/4 cup dairy-free sour cream
1 tablespoon lime juice
1 teaspoon chile lime salt such as Trader Joe's or Tajin

For the nacho "cheese" sauce:

2 tablespoons gluten free flour
1/4 cup nutritional yeast
1/2 cup chipotle salsa
1 1/2 cups almond milk
Salt to taste

For the guacamole:

4 avocados
1 lime juiced
salt to taste

For the pico de gallo:

4 roma tomatoes finely chopped
1/2 onion finely chopped
1/4 cup cilantro minced
1 lime juiced
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.

Put a twist on traditional Hanukkah latkes with these vegan and gluten-free latke nachos, complete with a dairy-free cheese sauce, pico de gallo and lime crema.

How are you going to top your latke nachos?

A gluten-free variation of this recipe first appeared on Vegan Chickpea.

by Stephanie Dreyer

November 11, 2018

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.

Fajitas

Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

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Butternut Squash, Spinach & Mushroom Fajitas (with Butternut Squash Crema)

Ingredients

For the Fajitas:

3 cups butternut squash peeled and cut into 1-inch cubes
8 ounces cremini mushrooms cleaned stems removed and quartered
6 cloves garlic minced
2 tablespoons olive oil
2 tablespoons Italian seasoning basil, thyme and oregano
salt and pepper to taste
2 cloves garlic thinly sliced
1 tablespoon olive oil
4 cups baby spinach
salt and pepper to taste
12 mini corn tortillas or 6 regular size

For the Butternut Squash Crema

2 cups butternut squash 1-inch cubes
1 cup vegetable broth
1 cup cashews soaked overnight if not using a high speed blender
1/4 cup nutritional yeast
3 cloves garlic
salt and pepper to taste
1 tablespoon butternut squash
1/2 tsp olive oil

Instructions

Toss the squash, mushrooms and garlic with the olive oil and herbs. Spread on a baking sheet.
On a separate baking sheet, place the 2 cups of butternut squash for the crema along with the olive oil and garlic cloves. Toss to combine.
Bake at 350 degrees for 25-30 minutes until the squash is fork tender.
Meanwhile, heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.
Add the spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.
Stir in the roasted squash and mushrooms and cook for 4-5 minutes until heated through.
Heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.
Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients for the crema.
Blend until smooth. Season with salt and pepper.
To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the crema.

Fajitas

by Stephanie Dreyer

November 5, 2018

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 🙂

Tofu-Lettuce-Wraps

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.

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Tofu Lettuce Wraps

Ingredients

16 ounces Trader Joe's Organic Tofu Super Firm minced
2 celery ribs minced
2 small carrots (or 1 large) minced
2 inch piece of ginger peeled and finely minced or grated
8 ounce can of water chestnuts drained and minced
lettuce leaves (such as romaine, Bibb, or iceberg) for serving
1 tbsp sesame oil
3 cloves garlic minced
1/3 cup shoyu (or soy sauce)
1/4 cup rice vinegar
6 green onions (white and green parts) finely sliced and minced

Instructions

Heat sesame oil in a large saucepan.
Add all vegetables except the green onions, the ginger and garlic. Cook 5-7 minutes until vegetables are tender.
Add tofu, shoyu and rice vinegar. Cook 10 more minutes.
Remove from heat and stir in the green onions.
Serve with lettuce leaves.

These Tofu Lettuce Wraps also make a great appetizer for a destination Asian meal. Enjoy!

Tofu-Lettuce-Wraps

by Stephanie Dreyer

October 28, 2018

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.

Fall-Bowl

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.

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Fall Bowl with Butternut Squash Cream Sauce

Ingredients

For the bowl:

4 cups chopped kale
1 medium butternut squash peeled and cubed
2 cups cremini mushrooms cleaned and quartered
½ cup steamed lentils
4 garlic cloves roughly chopped
3 tablespoons Italian seasoning
3 teaspoons garlic powder
1 teaspoon sea salt
1 tablespoon olive oil

For the Butternut Squash Cream Sauce

1 cup butternut squash peeled and cubed
1 cup vegetable broth
1 cup cashews (soaked overnight if not using a high speed blender
¼ cup nutritional yeast
3 garlic cloves roasted
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.

Recipe Notes

Makes 2 bowls

Fall-Bowl

by Stephanie Dreyer

October 2, 2018

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.

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

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Tempeh Bolognese

Ingredients

1 tablespoon olive oil
1 medium onion peeled and finely chopped
1 large carrot finely chopped
1 cup finely chopped celery
3 cloves garlic minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 8 ounce package tempeh
1 28 ounce can of marinara sauce
1 14 ounce can of diced tomatoes undrained
½ cup of red wine optional

Instructions

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.

Recipe Notes

Makes about 4 cups

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

by Stephanie Dreyer

March 15, 2018

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!”.

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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

Preheat oven to 350 degrees.
Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
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.
Drain the pasta and combine with half of the sauce and all of the broccoli florets.
Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork.

by Stephanie Dreyer

February 26, 2018

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.

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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

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

by Stephanie Dreyer

February 21, 2018

Cauliflower-Steak-with-Black-Bean-Relish-Hero-min-1280x720.png

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!

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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

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

by Stephanie Dreyer

February 15, 2018

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.

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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

Sauté the onion and garlic in the olive oil until onion is translucent, about 5 minutes.
Stir in the mushrooms and cook about 10 minutes.
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.
Form into small golf-ball sized meatballs.
Heat olive oil in a pan. Place the meatballs inside and cook, turning often until golden brown and crispy all around.
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.
To serve, cook 8-16 ounces of spaghetti, spiralize 2-4 zucchinis, or use a combination of both. Top with the sauce and "meatballs".

by Stephanie Dreyer

February 8, 2018

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!

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

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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

Thaw puff pastry according to package directions, about a half hour before starting.
Preheat oven to 400 degrees.
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.
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.
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.
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.
Pinch the open ends together to seal the sides.
Bake for approximately 30 minutes. Slice into pieces for serving.

by Stephanie Dreyer

January 24, 2018

Carrot-Noodle-Bowl-with-Almond-Butter-Turmeric-Dressing-Hero-min-1280x720.png

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!

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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

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

by Stephanie Dreyer

January 17, 2018

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.

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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

Preheat the oven to 400 degrees.
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.
While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo and drain.
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.
For the dressing, combine all the ingredients in a high-speed blender and mix until smooth.
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.

by Stephanie Dreyer

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!

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

by Stephanie Dreyer

December 6, 2017

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

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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

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

by Stephanie Dreyer

November 30, 2017

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!

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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

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

by Stephanie Dreyer

November 4, 2017

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.

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

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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

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

Quick and Easy Gravy:

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

by Stephanie Dreyer

November 4, 2017

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

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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:

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

For the stuffing layer:

Heat olive oil over medium heat. Saute the celery, garlic and onion for about 5 minutes until slightly translucent and aromatic.
Stir in the cremini mushrooms and cook for 3 more minuts.
Add in the seasonings. Stir to combine.
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:

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

Quick and Easy Gravy:

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

by Stephanie Dreyer

November 1, 2017

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.

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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

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.
While the squash roasts, heat the oil over medium heat. Add the onion. Saute for five minutes, until translucent.
Add in the meatless ground “beef” and cook for 5 minutes. Stir in the beans with the liquid
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.
While the meat is cooking, prepare the pico de gallo. Combine all of the ingredients in a bowl and set aside.
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.
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.

by Stephanie Dreyer

October 4, 2017

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.

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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

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

by Stephanie Dreyer

July 12, 2017

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).

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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

Heat the olive oil in a skillet and add the garlic. When it is fragrant, stir in the kale and cook 5 minutes.
Add in the corn, baked beans and salt. Stir to combine. Simmer for 10 minutes.
Meanwhile, wash and pierce 4 sweet potatoes with a fork all over. Cook in the microwave about 8-10 minutes.
Slice the sweet potatoes in half. Mash the inside.
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.