INGREDIENTS:

• 1 tbsp olive oil
• 1-16 ox box pasta of choice
• 1 package of vegan beef crumbles (I used the 12 oz package already cooked from @traderjoes)
• 8 oz mushrooms, diced
• 1 small onion, diced
• 3 cloves of garlic, minced
• 2 large carrots, peeled & diced
• 3 stalks of celery, diced
• 1 cup of tomato sauce
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional garnish:

METHOD:

• Boil pasta according to package directions.
• Cook the vegan grounds according to package directions & then remove from heat & set aside.

• Add oil to a pan & heat on medium. Add the onions, mushrooms, carrots & celery & sauté for about 7 minutes. Add the garlic, spices, cooked vegan grounds & marinara sauce & stir well to combine & heat thoroughly.
• Serve with pasta, sprinkled vegan Parmesan & or vegan garlic bread. Enjoy.

INGREDIENTS:

• 1 package of frozen vegan chick’n, I like Whole Foods brand or @daringfoods
• 1 can of corn
• 1 can black beans
• 1 can Rotel Original
• 1 packet mild chili seasoning
• 1 tbsp dill
• 1 tbsp parsley
• 2 tsp nutritional yeast
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 package of vegan cream cheese

METHOD:

• Set aside the cream cheese.
  
• Add ALL of the other ingredients & spices to a slow cooker. Mix well, set it to slow cook on low for 4 hours.
  
• About 1/2 hour before serving, add the vegan cream cheese to the crock pot & stir well so it melts & combines. Serve with rice & optional garnishes avocados or green onion. Enjoy!

INGREDIENTS:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, peeled & chopped
• 3 stalks of celery, sliced
• 4 cloves garlic, minced
• 2-14 oz or 1 28-oz can diced tomatoes
• 4 cups vegetable broth
• 1-15 oz can of beans, drained & rinsed, I used organic bean trio
• 1-15.5 oz can garbanzo beans, drained & rinsed
• 1-14.5 oz can of green beans, drained & rinsed
• 2 cups fresh spinach
• 1 cup pasta of choice, uncooked
• 2 tsp nutritional yeast
• 1 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional garnishes: vegan Parmesan & fresh basil

METHOD:

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, & carrots & sauté for about 10 minutes, until they are tender.
• Drain & rinse the canned beans.
• Add the can of diced tomatoes with juices, vegetable broth, dried herbs (nutritional yeast, oregano, thyme, basil, salt & pepper), bean trio, garbanzo beans, green beans & pasta. Stir well & bring it to a boil, then lower heat & simmer for another 5-10 minutes until the pasta is cooked & tender.
• Stir in the spinach & let it wilt. Add salt & pepper to taste. Garnish with fresh basil & vegan Parmesan.

INGREDIENTS:

• 1 box of pasta of choice, I like protein pasta

• 1-8 oz package of Pumfu (pumpkin seed protein)

• 1 cup tomato sauce of choice

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 2 tsp nutritional yeast

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp oregano

• 1/2 tsp salt

• 1/4 tsp pepper

METHOD:

• Cook the pasta according to package instructions. Drain & set aside 1/2 cup of pasta water.
• Add the olive oil to a pan & heat over medium. Add the garlic & crumble the Pumfu into the pan heating it up for a couple of minutes. Add tomato sauce & spices & stir well to heat & combine.
• Add the reserved pasta water to the sauce & plate your dish. Optional garnishes vegan Parmesan & parsley.

INGREDIENTS:

• FOR THE SOUP:
• 6 medium potatoes, peeled & chopped
• 4 leeks, white & green parts, washed & chopped
• 1 medium onion, chopped
• 4 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 tsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp thyme
• 1 tsp onion powder
• 1 tsp rosemary
• 1/2 tsp salt (or more to taste)
• 1/4 tsp pepper
• 2 bay leaves
• 6 cups veggie broth

FOR THE CASHEW CREAM:

• 1 cup cashews, soak in hot water for at least 10 minutes
• 1 cup water
• 1 tsp lemon juice
• 1/2 tsp salt

METHOD:

• Wash, peel & dice potatoes. Add them to a big pot with the veggie broth & bay leaves & bring to a boil.
• Make sure to soak the cashews in hot water. This would be a good time to do so if not done yet.
• Trim, wash & chop the leeks. They get dirt in them easily, so I like to use a strainer & spray & separate them well to clean in between. Chop the onion, celery & mince the garlic.
• Add olive oil to a pot over medium heat. Add the leeks, onion, celery, sprinkle of salt & pepper & sauté for about 7-8 minutes. Add the garlic & spices & sauté for a few more minutes. Remove from heat & set aside.
• Make the cashew cream. Drain the soaked cashews & then add them to a high-speed blender with water, lemon juice & salt & blend until smooth.
• Remove the boiling potatoes from the heat once they are tender & add the leek, onion & celery mixture as well as the cashew cream.
• Using an emulsion blender & working in batches if needed, blend the soup together until desired smooth & creaminess.
• Heat before serving. Keeps in the fridge for about 5 days & the freezer for about 5 months. Optional garnishes, vegan cheddar, chives &/or coconut bacon.

INGREDIENTS:

• 1 block of firm or extra firm tofu, drained, pressed
• 2 tsp tamari or soy sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• Olive oil if frying, or cooking spray if baking

METHOD:

• Drain, press tofu using a tofu press or wrap it in a kitchen towel and place it on a plate with other one on top and some heavy items to weigh it down. I would suggest letting it press for at least 30 minutes.

• Once the tofu is pressed, cut it into about 4 equal pieces. Lay a grater flat on its side to collect the shreds easily & CAREFULLY grate the tofu. I break up the chunks that are too small to grate safely with my hands or a small knife.

• Mix the seasonings with the tamari or soy sauce in a bowl & add the tofu shreds. Mix it all together to combine really well & let it sit for 20 minutes or even covered in a container overnight in the fridge.

• If you want to pan-fry the shredded, seasoned tofu, heat olive oil in a pan & add the crumbled seasoned tofu to crisp until brown. It will get crispier the longer it cooks.

• If you want to oven bake the shredded, seasoned tofu, preheat oven to 375°F. Line a baking sheet with parchment paper, silicone baking mats or lightly spray it with cooking spray & add lay the shreds flat baking for 30-40 minutes. The longer, the crispier.

• Serve with favorite sides and garnishes like beans, rice, roasted seasoned vegetables, cashew queso, in salads, bowls, burritos, sauces, etc. ENJOY!

INGREDIENTS:

• 1 lb oyster mushrooms, wash & cut off the tips
• 1/2 cup vegan ranch
• 1/2 cup water
• 3 cups corn flakes, ground fine
• 4 tsp nutritional yeast
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp salt
• 1/4 tsp pepper

METHOD:

• Preheat the oven to 425°F. In a mixing bowl, whisk the vegan ranch & water to make a batter. In shallow dish, add the ground corn flakes & spices & mix well.
• Lightly spray a baking sheet with cooking spray, parchment paper or silicone baking mats. Set up a dredging station. Dip the mushrooms into the batter & then the coating. Lay them flat on a baking sheet.
• Bake for 20-25 minutes. Enjoy!