#plantbased recipes

[everyveganrecipe]

Tomato soup lovers rejoice! 🍅 This version roasts and sautés all the ingredients to lock in deep flavors with hints of ginger and maple syrup, finished with super creamy soy skyr, a thick filtered yogurt 🍂🍁

[vegan-nom-noms]

Homemade Vegan Spinach Ravioli

[zardyplants]

Vegan Cream of Mushroom Soup

[colourfulfoodnutrition]

[asplantbasedasican]

gnocchi with mushrooms and peas in a mustardy creamy sauce

can someone tell me whether i can use gnocchi instead of tteokbokki and if i do how much of a sin that would be (tteokbokki are expensive, man)

[forkfulofflavor]

Creamy Cauliflower Chickpea Garlic Soup This rich and velvety soup combines the earthiness of roasted cauliflower and garlic with the protein-packed goodness of chickpeas, making it a nourishing and satisfying meal. Ingredients ROASTED VEGGIES: 1 head of cauliflower, chopped in semi-thin florets 1 garlic bulb (You can add another bulb for a stronger garlic flavor; See Notes!) 2 Tbsps Extra virgin olive oil teaspoon sea salt + black pepper, to taste SOUP: 1 (15 oz.) can chickpeas, drained + rinsed 1 tablespoon Extra virgin olive oil 1 red onion, chopped 3 cups organic vegetable broth/stock, low-sodium 1 cup full-fat coconut cream/milk (See Notes!) ¼ cup nutritional yeast (You can also use dairy-free cheese shreds instead) 1 teaspoon sea salt 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon turmeric powder 1 teaspoon dried parsley ½ teaspoon black pepper OPTIONAL TOPPINGS: Roasted cauliflower Roasted chickpeas (See Notes!) Fresh or dried parsley Instructions TO ROAST THE VEGGIES: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add the chopped cauliflower and garlic bulb(s) to the baking sheet, lightly coating the veggies with olive oil and sprinkling with sea salt and black pepper. Bake for 20-25 minutes or until golden brown and crisp. BLEND EVERYTHING TOGETHER: In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent and fragrant, about 1-2 minutes. Add the chickpeas along with salt, black pepper, smoked paprika, cumin, garlic powder, parsley, and turmeric, stirring until combined. Remove from heat and transfer the sautéed mixture to a high-powered blender with the squeezed garlic from the bulb, ¾ of the roasted cauliflower, and vegetable stock. Blend on high-speed until smooth. Save a bit of roasted cauliflower for garnish if desired. TO MAKE THE SOUP: In the same medium-sized dutch oven pot over medium-high heat, add the blended soup mixture along with the coconut cream/milk and nutritional yeast, stirring until combined. Allow everything to boil for 1-2 minutes before reducing the heat to low to simmer for another 4-5 minutes, until the soup thickens. Remove from heat and serve immediately in prepared bowl(s), topping with roasted cauliflower, chickpeas, and a sprinkle of parsley if desired. Bon Appetit!

[nature-godsgardenofeden]

5 Pesto recipes ❣️💛❤️

Basil Pesto

½ cup toasted pine nuts 2 tablespoons fresh lemon juice 1 small garlic clove ¼ teaspoon sea salt freshly ground black pepper 2 cups basil leaves ¼ cup extra-virgin olive oil, plus more for a smoother pesto ¼ cup grated Parmesan cheese

In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Mint Pesto

3 cups mint leaves, lightly packed and stems removed ¼ cup cashews or almonds 1 garlic clove, sliced 4 Tablespoons extra virgin olive oil 2 Tablespoons lemon juice 1/4 cup grated parmesan cheese 1/3 lemon, zest 1/4 tsp salt, plus more to taste Freshly ground black pepper, to taste

Remove the mint leaves from the stems, wash them and drain them possibly using a salad spinner.

Add the extra virgin olive oil to the food processor first, then add the rest of the ingredients.

Season with salt and freshly ground pepper and blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary. Taste it and season again according to your liking.

Cilantro Pesto

2 cups of cilantro 2 garlic cloves 1/4 cup pine nuts 1/2 cup extra-virgin olive oil 1/2 a lemon, juiced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup grated Parmesan cheese

Pick the cilantro leaves off the stems and set the leaves aside. Peel and mince the garlic. Toast the pine nuts for 1 minute on medium-high heat until browned and set aside. Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese. Blend on the lowest setting for 15 seconds. Place the cilantro inside the blender until smooth, about 15 seconds. Transfer the cilantro pesto to a bowl or jar and serve as desired.

Spinach Pesto

3 cups baby spinach lightly packed 1 cup basil leaves lightly packed 3 cloves garlic 1/2 cup walnuts 1/2 teaspoon salt few shakes black pepper 1/2 cup olive oil 2 tablespoons fresh lemon juice 2 tablespoons parmesan cheese

Add the baby spinach, basil, garlic, walnuts, salt and pepper to a food processor and pulse several times to combine.

While pulsing, drizzle in the olive oil and blend until well incorporated. Add the lemon juice and parmesan, if using. Serve and enjoy!

Arugula Pesto

4 cups Arugula, tightly packed 1 cup Walnuts ½ cup Parmesan Cheese ¼ cup Extra Virgin Olive Oil ½ large Lemon, zested and juiced 2 cloves Garlic, grated Cold Water, as needed Sea Salt and Black Pepper, to taste

Place arugula, walnuts,cheese, olive oil, lemon juice, lemon zest, and garlic in a food processor fitted with the chopping blade attachment.

Blend until all ingredients are thoroughly combined.

Add cold water in small amounts to adjust consistency to your liking. Add salt and pepper to taste/ Refrigerate in an airtight container for up to five days or freeze up to 90 days.

Jack Saro

[consciouslyvegan]

Vegan Lemon Olive Oil Cake! Fresh lemon taste combined with the richness of olive oil creates a treat that's both refreshing and satisfying.

https://consciously-vegan.com/vegan-lemon-olive-oil-cake/

[nsdkrecipes]

Savory Spiced Tofu with Veggies and Rice

Dive into the vibrant flavors of this perfectly spiced tofu dish, paired with fragrant rice and a side of fresh veggies. A healthy and satisfying meal that’s perfect for a quick lunch or dinner. Add some extra herbs on top for a burst of freshness!

[everyveganrecipe]

Rigatoni tossed in a creamy lemon garlic sauce with fresh basil, topped off with lemon zest. It's simple, fresh and flavorful.

[vegan-nom-noms]

Vegan Copycat Zuppa Toscana

[zardyplants]

Pasta with Zucchini and Mushrooms

[the-iron-duck93]

[asplantbasedasican]

noodles with onion, peppers and spinach and vegan fish sticks

[the-pardon-my-french]

A very delish vegan rice bowl.

[forkfulofflavor]

Creamy Cauliflower Chickpea Garlic Soup This rich and velvety soup combines the earthiness of roasted cauliflower and garlic with the protein-packed goodness of chickpeas, making it a nourishing and satisfying meal. Ingredients ROASTED VEGGIES: 1 head of cauliflower, chopped in semi-thin florets 1 garlic bulb (You can add another bulb for a stronger garlic flavor; See Notes!) 2 Tbsps Extra virgin olive oil teaspoon sea salt + black pepper, to taste SOUP: 1 (15 oz.) can chickpeas, drained + rinsed 1 tablespoon Extra virgin olive oil 1 red onion, chopped 3 cups organic vegetable broth/stock, low-sodium 1 cup full-fat coconut cream/milk (See Notes!) 1/4 cup nutritional yeast (You can also use dairy-free cheese shreds instead) 1 teaspoon sea salt 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon turmeric powder 1 teaspoon dried parsley 1/2 teaspoon black pepper OPTIONAL TOPPINGS: Roasted cauliflower Roasted chickpeas (See Notes!) Fresh or dried parsley Instructions TO ROAST THE VEGGIES: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add the chopped cauliflower and garlic bulb(s) to the baking sheet, lightly coating the veggies with olive oil and sprinkling with sea salt and black pepper. Bake for 20-25 minutes or until golden brown and crisp. BLEND EVERYTHING TOGETHER: In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and sauté until translucent and fragrant, about 1-2 minutes. Add the chickpeas along with salt, black pepper, smoked paprika, cumin, garlic powder, parsley, and turmeric, stirring until combined. Remove from heat and transfer the sautéed mixture to a high-powered blender with the squeezed garlic from the bulb, 3/4 of the roasted cauliflower, and vegetable stock. Blend on high-speed until smooth. Save a bit of roasted cauliflower for garnish if desired. TO MAKE THE SOUP: In the same medium-sized dutch oven pot over medium-high heat, add the blended soup mixture along with the coconut cream/milk and nutritional yeast, stirring until combined. Allow everything to boil for 1-2 minutes before reducing the heat to low to simmer for another 4-5 minutes, until the soup thickens. Remove from heat and serve immediately in prepared bowl(s), topping with roasted cauliflower, chickpeas, and a sprinkle of parsley if desired. Bon Appetit!