INGREDIENTS:

• 3 cups of cherry tomatoes
• 4 garlic cloves, minced
• 1 shallot, diced
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• pinch of red pepper flakes
• 8 oz of vegan pesto, store bought or use my recipe: https://veganyogamomma.com/2022/08/11/quick-pesto-%e2%93%a5/
• 8 oz of orzo, uncooked
• 3 tbsp banana peppers, chopped
• 1 & 1/2 cups of vegetable broth or water
• 1 & 1/2 cups of shredded vegan mozzarella cheese

METHOD:

• Preheat the oven to 400°F.
• Take a 9 x 13 baking dish. Add the tomatoes, garlic, shallots, salt, pepper, red pepper chili flakes & olive oil. Bake for 10 minutes.
• Remove the dish from the oven, add the orzo, pesto, banana peppers & vegetable broth or water, mix well & return to the oven for 15 minutes.
• Remove from oven, stir well, add the vegan mozzarella cheese shreds & bake it for another 10 minutes. It’s ready when the cheese is melted & the sauce is bubbly. You can garnish with fresh basil & serve it hot with vegan garlic bread. Enjoy!

INGREDIENTS:

• 1 large head of green cabbage
• 1 cup of cooked white rice
• 1 lb vegan ground beef like Beyond Beef or Impossible Meat
• 2 tbsp ground flax
• 4 tbsp water
• 1/2 cup of vegetable broth
• 1 large onion, diced, divided
• 4 garlic cloves, minced, divided
• 26 oz can of chopped tomatoes
• 1 cup of water
• 4 tsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp celery seed
• 1 tsp parsley
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• METHOD:

• Preheat oven to 350°F. Make sure the rice is cooked according to package instructions. Prepare the flax egg. In a small bowl, add 2 tbsp of ground flax & 4 tbsp of water. Mix it well with a fork so it combines fully & set it aside.
• Cut the core out of the cabbage & put it in a large pot, cover with water & bring to a boil. Let it soften for about 10 minutes. Then drain the water & set it aside to cool.
• Heat 2 tsp of olive oil in a pan on medium heat & add half of the diced onion to sauté for about 5 minutes. Add half of the garlic, tsp dried oregano, 1 tsp dried basil, salt & pepper & saute for another couple of minutes.
• Add the can of chopped tomatoes & cup of water, bring to a boil & then reduce heat to low, cover & simmer for 10-15 minutes. Remove from heat & set aside.
• Heat 2 tsp of olive oil in a pan, add the remainder of the diced onion & sauté for about 5 minutes. Add the vegan ground beef, the remainder of the minced garlic, 1 tsp ground celery seed, 1 tsp ground thyme, 1 tsp parsley, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, salt & pepper. Cook for about 5 more minutes stirring often.
• Use tongs to separate the cabbage rolls. You need about 12-15 leaves. You can chop of the extra & add it to the sauce. Take a large baking dish & spoon a ladle of the tomato sauce on the bottom of the dish.
  
• Stir the flax egg again. In a large mixing bowl, add the vegan meaty mixture, 1/2 cup of the tomato sauce, the cup of cooked rice & the flax egg. Mix well. It may be helpful to cut the core out of the cabbage leaf, you will find your groove as you start to prepare the rolls.
• Take a cabbage leaf, add about 2 tbsp of the vegan beef mixture, tuck the sides in & roll up the rest of the leaf. Continue until you run out of leaves & filling. Cover with the remainder of the tomato sauce, chopped up cabbage & the 1/2 cup of vegetable broth. Cover & bake for an hour. Serve hot & enjoy!

INGREDIENTS:

• FOR THE ORZO:
• 2 tbsp vegan butter
• 16 oz mushrooms, sliced
• 1 cup of orzo, dry
• 1 white onion, sliced
• 3 cloves of garlic, minced
• 4 cups of fresh spinach
• 1 packet of Lipton Recipe Secrets Onion Soup Mix
• 2 cups of vegetable broth
• 1/2 cup vegan parmesan shreds
• FOR THE CASHEW CREAM:

• 1 cup of cashews, soaked in hot water for about 30 minutes
• 1 cup of water
• 1 tsp white miso paste
• 1 tsp lemon juice
• 1/2 tsp salt

METHOD:

• Soak the cashews in hot water & set them aside.
• Add the vegan butter to a large pot over medium heat & add the sliced onions. Sauté for a few minutes then add the sliced mushrooms cooking & stirring for a few more minutes. Add the garlic & the onion soup mix. Stir until it becomes fragrant.
• Add the orzo, then the vegetable broth, mix well & cook for a minute. Reduce heat to low & cook for 15-20 minutes. Stir occasionally so it won’t stick.
• Make the cashew cream. Drain the soaked cashews. Add them to a blender with water, white miso paste, lemon juice & salt & blend until smooth.
• Add the cashew cream, fresh spinach & vegan parmesan shreds to the orzo when it’s done cooking & stir until it’s well incorporated. Serve hot or make ahead & reheat. Enjoy!

INGREDIENTS:

• 16 oz pasta of choice
• 1 tbsp olive oil
• 1 shallot, minced
• 4 cloves of garlic, minced
• 1 cup of TVP (Textured Vegetable Protein)
• 3/4 cup + 2 tbsp water or veggie broth & 1/2 tbsp Vegetable Better Than Bouillon
• 1 tbsp tomato paste
• 1 tbsp vegan Worcester sauce
• 1 tbsp soy sauce or tamari
• 2 tsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 28 oz can of crushed tomatoes or tomato sauce

METHOD:

• Bring a large pot of salted water to a boil & cook the pasta according to package instructions, al dente.
• Rehydrate the TVP by bringing another small pot of water or vegetable broth to a boil. Once it boils, remove it from the heat, add the dehydrated TVP & Better Than Bouillon to the pot, mix well & set aside.
• Add oil to a large pan with a lid over medium heat. Add the minced shallot & garlic &sauté for a few minutes. Next add the rehydrated TVP, vegan Worcester sauce, soy sauce or tamari, tomato paste & spices. Stir & let it cook for about 5 minutes.
• Finally, add the crushed tomatoes or tomato sauce. If you want a thinner sauce, you can add a bit more water. Just do 1 tbsp at a time. Stir well, turn heat to low, close the lid & let it simmer for about 10 minutes.
• Drain the pasta, top it with the sauce. Garnish with parsley & vegan mozzarella shreds. Serve with vegan garlic bread. Enjoy!