INGREDIENTS:

• 1 box pasta of choice
• 1 package of vegan sausage sliced into 1/2 inch slices: I used 12.95 oz Field Roast Plant Based Sausages (I love Smoked Apple & Sage flavor)
• 1 package of vegan feta, cut into chunks: I used 8.1 oz Violife Foods Just Like Feta
• ***You can use any veggies you like I used:
• 1 red onion, sliced
• 2 small zucchini, sliced
• 8 oz mushrooms, sliced
• 1 cup of sweet peppers, sliced
• 5 garlic cloves, minced
• 1 cup of 4 ingredient cashew cream recipe here: https://veganyogamomma.com/2022/03/06/vegan-cashew-cream-%e2%93%a5/
• 3/4 cup veggie broth
• 2 tsp nutritional yeast
• 2 tsp parsley
• 1/2 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional garnish: vegan parmesan, lemon zest, parsley, other herbs or slices, sriracha

METHOD:

• Preheat the oven to 425°F. Add all of the veggies, vegan sausage, vegan feta, spices, cashew cream & vegetable broth to a large baking dish. I use a large oval one! Bake for 25-30 minutes, stirring once or twice.
• Prepare the pasta according to package instructions. Reserve 1 cup of pasta water & drain the rest.
• Add the pasta water & cooked pasta to the bake & stir well to combine. Sprinkle vegan parmesan & parsley on top! I even add some sriracha sauce because I like it hot. Enjoy!

INGREDIENTS:

• 1 lb of Oyster mushrooms
• 1 cup of Vegan Mayonnaise
• 1 cup of Corn Flakes, crushed
• 1 tsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper

METHOD:

1. Wash the mushrooms, prepare the mayonnaise mixture by adding the spices to it. Whisk to combine.
2. Crush the cornflakes. You can do this by adding them to a plastic bag & rolling a water bottle or rolling pin on it.
3. Preheat the Air Frier (or oven) to 400F. Lightly spray surface with cooking spray.
4. Dip the mushrooms in the mayonnaise mixture, then the corn flake crumbs to coat.
5. Lay mushrooms flat and air fry for 15-20 minutes. I like to rotate the shelves about halfway through. Enjoy!

INGREDIENTS:

• 1 package of firm tofu, drained, pressed and cubed
• Brown rice
• 1 tbsp olive oil
• 1/2 cup vegetable broth, divided
• 1 potato, chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 3 medium carrots, peeled and chopped
• 3 stalks celery, diced
• 1/2 red onion, sliced
• 2 cloves of garlic, minced
• 1/2 cup of raisins
• 1/2 cup cashews
• 1 tbsp liquid aminos or soy sauce
• 1 tsp ginger
• 1 13.5 oz can coconut milk
• 2 tbsp curry powder
• 1 tbsp coconut sugar

METHOD:

1. Cook the rice according to package instructions. Drain and press the tofu. While it is pressing, cut & prepare the vegetables. Marinate the tofu in the liquid aminos & ginger for 10-15 minutes.
2. Add oil to a pan with the potatoes. Add salt and pepper and cook for 5 minutes or so until they begin to brown. Next, add half of the vegetable broth carrots, celery & zucchini. Sauté for a few more minutes then add the onions and garlic and continue to stir.
3. Add the tofu to the air Frier and cook for 20 minutes flipping once in the middle (10 minutes on each side) at 400F.
4. Add the other half of the vegetable broth, raisins & cashews to the vegetable mix with the coconut milk, brown sugar and curry powder. Bring to a light boil then lower the heat so it can simmer for about 20 minutes.
5. Add the tofu to the vegetables when its done in the air Frier & mix well.
6. Serve with rice and diced green onions. Enjoy!

INGREDIENTS:

For the Tacos:

• 1 small head cauliflower, cut into florets
• 2 sweet potato, diced into cubes
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 lime, juiced

For the Slaw:

• 1/4 Red cabbage, shredded
• 1/4 Green cabbage, shredded
• 1/2 cup carrot, shreddded
• 1/2 cup vegan mayonnaise
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp celery seed

Optional Garnishes:

Avocado, black beans, salsa, vegan cheese, vegan sour cream, scallions, lime wedge, or my vegan Cashew Queso recipe: https://veganyogamomma.com/2022/01/11/cashew-queso/

METHOD:

1. Preheat oven to 425 degrees F & line a large baking sheet with parchment paper or spray with cooking spray and set aside. 
2. Prepare the cauliflower florets, diced sweet potato & sliced red onion in a large bowl. Drizzle with olive oil then add the seasonings: chili powder, cumin, paprika, garlic powder, oregano & salt. Add the lime juice & toss to combine well. Transfer the veggies to the prepared baking dish & spread them out so they aren’t crowded.
3. Roast for 25 minutes, shaking the tray about halfway through.
4. Prepare the slaw while the veggies are roasting.
5. Assemble tacos anyway you like & enjoy!

INGREDIENTS:

• No meat mixture:
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 & 1/2 cup of cooked lentils
• 1 lb vegan Ground meat (I used 3 cups of frozen @gardein crumbles)

• 8 oz fresh spinach
• 4 diced scallions
• 1 box of lasagna noodles, cook them first
• 1 tbsp tomato paste
• 1 tbsp water
• 1 14.5 oz can of diced tomatoes
• Pinch chili flakes
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp onion
• 1/2 tsp salt
• 1/4 tsp pepper

For the Cashew Ricotta

• 2 cups of cashews (soaked)
• 3 tbsp lemon juice
• 5 tbsp water
• 4 tbsp vegetable broth
• 1 tbsp nutritional yeast
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Then for the cheese topping mixture ⬇️

• 1/2 cup vegan shredded Mozzerella
• 1/4 cup vegan parmesan

METHOD:

Heat oil in skillet then add onion, cook for a few. Add garlic, vegan meat, salt, pepper & chili flakes & cook until meat is brown. Add tomato paste, water & canned tomatoes. Mix well. Add spinach & cook it down. Make the ⬇️Cashew ricotta.

Add all of the cashew ricotta ingredients to a high-speed food processor & blend well.

Set aside 1/2 of the meat mixture. Spread the other half evenly in the skillet. Assemble the rest of the layers. Add half of the cashew ricotta then layer with lasagna noodles and half of the spinach. Repeat layers. Top with some more vegan cheese! Bake at 375°F right in the skillet for 40 minutes. Broil on high for 2 minutes. Serve immediately or make ahead of time & reheat!

INGREDIENTS:

• 1 tbsp olive oil
• 1 tbsp of vegan butter
• 1 small onion, diced
• 4-5 cloves of garlic, minced
• 16 oz mushrooms, diced
• 2 stalks of celery, diced
• 2 carrots, peeled & diced
• 2 cups of cooked lentils, I used green
• 12 oz vegan beefy crumbles, I used Trader Joe’s
• 1/4 cup ketchup
• 2 tsp vegan Worcestershire sauce
• 1/2 cube vegetable boullion
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• ½ cup bread crumbs
• ⅔ cup instant oats
• 1/4-1/2 cup of your choice: ketchup or BBQ sauce for topping

METHOD:

• Preheat oven to 350°F. Add the oil & butter to a large hot pan until the butter has melted.
• Then, add the chopped onions, garlic, carrots, celery & mushrooms & cook on medium-high until the veggies are soft & translucent, about 5 minutes. Set aside when done.
• Take half (1 cup) of the pre-cooked lentils & add them to a food processor. Blend together. This will help bind the loaf together. Add the processed lentils to a large mixing bowl with the unprocessed whole lentils. 
• Next, add the cooked veggies, thawed out vegan beef crumbles, ketchup, Vegan Worcestershire Sauce, vegetable bouillon, Italian seasoning, salt, pepper, bread crumbs, & instant oats to your bowl. 
• Mix well until fully combined.
• Line a meatloaf pan with parchment paper or spray lightly with cooking spray. Add the mixture to form it into a loaf & pat down.
• Top with the ketchup or vegan BBQ sauce. Bake it for 15-20 minutes. Remove from the oven & serve.
• If you let it sit for a little bit, it will stick together better. We couldn’t wait to dig in!

INGREDIENTS:

• 4 large king oyster trumpet mushrooms
• 1 tsp olive oil
• 1 small red onion, sliced
• 1 bell pepper, diced
• 5 garlic cloves, minced
• 1 tbsp tamari, or soy sauce
• 1/4 cup orange juice
• 1 tsp vegan Worcestershire sauce
• Juice of 1 limes
• 3/4 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• pinch of salt & pepper

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METHOD:

1. Preheat oven to 400F.  Wipe mushrooms clean with a damp paper towel, making sure to remove any dirt.  Cut 1/2 inch off of both the tops and bottoms of the mushrooms and then cut them into thin slices.  Use two forks to shred the mushrooms stems so they look like a pulled “meat.” Some people prefer to shred them with their fingers.
2. Heat a large skillet over medium heat and add the olive oil, shredded mushrooms, pepper, onion, garlic, tamari & vegan Worcestershire sauce.  Cook for about 5 minutes so the mushrooms, pepper & onions soften.
3. Add the orange juice, lime juice and spices.  Mix well to coat & combine. let it simmer about 5-7 minutes, until sauce has thickened.
4. Next, remove from heat & spread the mushroom mixture out in one layer on a large sheet pan.  Bake until crispy, 15-20 minutes, shaking pan once in the middle. I also broil on high for a couple of minutes at the end!
5. Serve in salads, tacos, burritos, nachos or more! Garnish with any (vegan of course) sour cream, shredded cheese, cabbage, avocado, salsa, or even make this: https://veganyogamomma.com/2022/01/11/cashew-queso/