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Vegan Spaghetti Squash Round Up

Roasted Garlic & Kale Spaghetti Squash With Sun-Dried Tomatoes (GF)

Creamy Vegan Spaghetti Squash Alfredo (GF)

Vegan Spaghetti Squash Lasagna Bowls

Mexican Spaghetti Squash Hash Browns (GF)

Spaghetti Squash Pesto Lasagna (GF)

Chili Stuffed Spaghetti Squash Bowls (GF/NF/SF)

Vegan Spaghetti Squash Lasagna Bowls (GF/NF/SF)

Roasted Spaghetti Squash With Mushrooms, Greens & Vegan Cashew Cheese (GF)

Thai Spaghetti Squash With Peanut Sauce (GF)

Mushroom Spaghetti Squash (GF/NF/SF)

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The BEST Healthy Food Blog!

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The BEST Healthy Food Blog!

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Crispy Tofu Chicken Nuggets

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Classic Vegan Cheesecake

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Mint Chocolate Chip Ice Cream (Vegan, No Churn)

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Zucchini Fettuccine with Creamy White Bean Alfredo Sauce

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Roasted Cauliflower Pitas with Zhug and Garlic Tahini.

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Vegan Sloppy Joe Stuffed Sweet Potatoes

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Hipsterfood highlighted the fragrant fennel in this veganized homage to fettucine alfredo.

Fennel & black pepper cream sauce

Chop the fennel bulb into a small dice.

Put a tablespoon of coconut oil into a large sauté pan on high heat. Toss in the fennel and let it sear for a minute, then turn the heat to medium-low. Squeeze in about a tablespoon of the grapefruit and let the fennel brown & cook down for about five minutes, stirring every so often so that it doesn’t burn.

Remove about 1/3 of the cooked fennel and set aside. Pour the coconut milk into the pan with the fennel, stirring to remove any coconut clumps, then also add in 3 teaspoons soy sauce, 1 heaping tablespoon cornmeal, a pinch of fine salt, and about 2 teaspoons of freshly cracked pepper.

Stir everything together, turn the heat to as low as possible, and let it heat until everything else is ready, stirring occasionally. If it isn’t thickening up, add in cornmeal 1 teaspoon at a time until it thickens into a cream sauce.

Lentil “meat”balls

Cook the lentils until tender, about 10 minutes on medium-high heat.

Strain and pour into a mixing bowl with the reserved cooked fennel, 2 teaspoons soy sauce, two heaping pinches minced fresh fennel leaves, 5 tablespoons cornmeal, and salt and pepper.

Using a potato masher, mash everything together until the lentils are broken down and everything is combined. Form them into golf ball-sized pieces. Keep adding in corn meal, one teaspoon at a time, if they’re not sticking together.

Heat a pan with a tablespoon of coconut oil, letting it get very hot. Add in a few meatballs at a time, turning them as they brown on each side. Let them cook until all crispy on the outside.

Cook the linguine until tender, then serve with the sauce and meatballs. Enjoy!

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Vegan Zucchini Ravioli

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vegan buddha bowl with arugula pesto · phenomenal

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