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vegetable broth

November 5, 2019
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If there were such a thing as a Thanksgiving meatball, this is it! These Stuffing Meatballs are made with Beyond Meat and were inspired by the turkey meatballs I grew up eating made by my Italian grandmother. I gave them a Thanksgiving twist with a sourdough stuffing (my favorite Thanksgiving side dish!).

My grandmother always made a gravy with her turkey balls. My Quick & Easy Gravy tastes great these Stuffing Meatballs. I served these for a regular weeknight dinner with baked potatoes (I put my Stuffing Meatballs in the potato!) and some sauteed Brussels sprouts. It was like Thanksgiving for dinner!

Vegan Stuffing Meatballs

Print Recipe
Vegan Stuffing Meatballs
Vegan Stuffing Meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Servings
meatballs
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
meatballs
Ingredients
Vegan Stuffing Meatballs
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil over medium heat. Saute the celery, garlic and onion for 5 minutes until slightly translucent and aromatic.
  3. Stir in the cremini mushrooms and seasonings. Cook another 5 minutes.
  4. Add the bread cubes to the vegetables and stir well. Pour in the vegetable broth and stir well. Remove from the heat.
  5. Break apart the Beyond Beef in a large bowl and stir in the stuffing. Using your hands, combine the beef with the stuffing until it is well combined.
  6. Form the batter into 15 meatballs and place on a greased baking sheet.
  7. Bake for 12 minutes. Serve with gravy if desired.

October 30, 2019
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I love garlic! So, when I created creamy (dairy-free, of course) roasted garlic sauce in the recipe below, I really pondered what to pour it over. The truth is: It’s delicious on anything! BUT it’s incredible in this Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi.

It’s rare that all three kids and my husband give a meal a thumbs up so when I received an unanimous YUM from everyone, I had to share the recipe with you! This is an easy weeknight meal. You can even make and store the sauce ahead of time if you want. I hope you enjoy this recipe as much as my family did.

 

creamy roasted garlic and tomato baked vegan gnocchi

Print Recipe
Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
baked vegan gnocchi
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
For the Roasted Garlic Cream Sauce
For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
For the Roasted Garlic Cream Sauce
For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
baked vegan gnocchi
Instructions
For the Roasted Garlic Cream Sauce
  1. Preheat the oven to 400 degrees. Place the garlic on a small sheet of foil. Fold the foil so that the garlic is completely covered and place the foil package on a sheet pan. Roast for 30 minutes.
  2. When the garlic is roasted, remove the cloves from the foil and place in a high-powered blender along with the rest of the ingredients. Blend until smooth.
For the Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi
  1. Cook the gnocchi according to the package directions. Drain and set aside.
  2. Place the gnocchi in an 8x8 baking dish, coated with non-stick spray. Pour the sauce over the gnocchi and add the tomatoes stir well to combine.
  3. Bake at 350 degrees for 30 minutes.

September 30, 2019
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I grew up making 7-Layer dips for every occasion! It’s still one of my favorites (and it tastes just as good with dairy-free cheese and sour cream!). So I got to thinking, what if I could eat that dip in a healthy bowl for lunch or dinner…are you with me?

This 7-Layer Vegan Taco Bowl is my answer to that question! I’ve kept all the flavors of the original dip (including the tortilla dippers with the crunchy Chile Lime Tortilla Strips on top), but I made a few adjustments to take this bowl to the next level…For example, I replaced the refried beans in the dip with pinto beans and swapped the cheese and sour cream for a Chipotle Cheez Sauce. Check out the rest of the 7 layers: (1) lettuce (2) pinto beans (3) pico de gallo (4) sliced olives (5) chopped avocado (6) dairy-free chipotle cheez sauce (7) crispy chile lime tortilla strips.

Everyone has their own 7-Layer Dip recipe so change this up with whatever you usually layer in yours – green onions, jalapenos…whatever makes your taste buds happy! These bowls also work great as a food bar meal for the family. Just prep your sauce, pico de gallo and tortilla strips ahead of time. When it’s time to eat, set out bowls with the “layers” in the middle of the table or on a buffet for everyone to stack their own bowl. Enjoy!

Print Recipe
7 Layer Vegan Taco Bowl
7-Layer Taco Bowl
Prep Time 30 min
Cook Time 0 min
Servings
bowls
Ingredients
For the bowl
For the Pico de Gallo
For the Chipotle Cheez Sauce
For the Chile Lime Tortilla Strips
Prep Time 30 min
Cook Time 0 min
Servings
bowls
Ingredients
For the bowl
For the Pico de Gallo
For the Chipotle Cheez Sauce
For the Chile Lime Tortilla Strips
7-Layer Taco Bowl
Instructions
For the Pico de Gallo
  1. Combine all ingredients in a bowl, except the salt. Season to taste.
For the Chipotle Cheez Sauce
  1. Add all ingredients to a blender and process until smooth. Add more vegetable broth a tablespoon at a time, if desired, to thin out the sauce.
For the Chile Lime Tortilla Strips
  1. Heat oil in a small frying pan.
  2. When oil is hot, add the tortilla strips in a single layer to the pan. Fry on each side until golden brown (about 2 minutes).
  3. Immediately remove the strips and place them on a plate lined with a paper towel. Sprinkle with Chile Lime Salt to taste.
For the bowls
  1. Fill four bowls with a layer of lettuce, followed with the beans, olives, pico de gallo and avocado.
  2. Heat the Creamy Cheez Sauce and drizzle a desired amount over the top of each bowl.
  3. Garnish each bowl with the Chile Lime Tortilla Strips.
  4. Serve with lime wedges, if desired.

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