1 tablespoon plus 2 teaspoons minced fresh thyme, divided
1 teaspoon minced fresh garlic
½ teaspoon red pepper flakes
¼ teaspoon grated fresh nutmeg
8 ounces cremini mushrooms, sliced
1 shallot, thinly sliced
2 cups watercress or spinach
¼ cup hazelnuts or pepitas
1 tablespoon fresh lemon juice
Whisk together flour and ¾ teaspoon salt. Add water and 3 tablespoons oil and mix until a dough comes together. Turn dough out onto a lightly floured surface and knead a few times until smooth and cohesive.
Divide dough into two equal halves; set aside.
Combine sweet potato purée, cashew cream, nutritional yeast, 2 teaspoons thyme, garlic, red pepper flakes, nutmeg, and remaining ¼ teaspoon salt; set aside.
Bring a large pot of water to a boil and coat a sheet pan with nonstick spray.
Roll each piece of dough into a long rectangle, about ⅛-inch thick. Trim dough rectangles to loosely match in size. On one dough rectangle, using a tablespoon measure, spoon sweet potato filling 1-inch apart down rectangle in two rows.
Brush dough, around the filling, with water then place remaining dough sheet over top of filing-lined dough. Gently press dough down around filling to form individual pockets of filling, cut dough creases to form ravioli squares. Using the tines of a fork, press edges of ravioli squares together to seal.
Season boiling water with salt, then add 4–5 ravioli to boiling water and cook until ravioli float to top, 3–4 minutes. Using a spider or slotted spoon, transfer ravioli to prepared sheet pan.
Heat remaining 3 tablespoons oil over medium high heat in a sauté pan until shimmering. Add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. Increase heat to high and cook until deep golden brown, 1–2 minutes.
Off heat, stir in watercress, hazelnuts, lemon juice and remaining 1 tablespoon thyme. Add ravioli, drizzle with additional olive oil and serve.
This delicious recipe and photos were created by ZestfulKitchen.com, we simply shared it. Please check them out for more great ideas!
Cook lasagna sheets according to package directions for a baked pasta dish. Drain and let cool. You can toss with a little olive oil so they don’t stick together.
While the pasta is cooking, in a food processor, add the drained and pressed tofu, olive oil, lemon juice, nutritional yeast, garlic and truffle oil. Then a pinch of salt and pepper. Process until fairly smooth and a ricotta like texture. Scraping down as needed. May take a minute to smooth out. Taste and adjust seasonings. Will probably need more salt. Set aside.
Now saute the mushrooms, add the olive oil to a cast iron skillet and heat on high. Add the garlic and mushrooms, and saute for about 4-5 minutes reducing heat as needed, until fully cooked through and getting a little brown. Season with salt and pepper. Remove from heat.
Now stir the sauteed mushrooms and garlic into the truffle ricotta.
Next, taking one lasagna sheet at a time, spread a thin layer of the ricotta and mushroom mixture onto the entire lasagna sheet. Now roll-up.
Spray a baking dish with non stick spray and place each lasagna roll-up into the dish. Repeat until you have used up all the ricotta and mushroom mixture. Placing each roll-up right up against the last.
When ready, bake at 375 degrees for about 10 minutes or until the tops are starting to brown just a bit.
While the lasagna roll-ups are baking, make the butter sauce, by just melting the vegan butter and lemon together in a small sauce pan on low, then add the garlic and saute for a minute or two until the garlic is softened.
Once the lasagna roll-ups are done, pour the butter sauce over the roll-ups and serve immediately!
This delicious recipe and photos were created by RabbitAndWolves.com, we simply shared it. Please check them out for more great ideas!
Pancetta, 1 1/2 oz (45 g), chopped, or 1 tablespoon olive oil
Cremini mushrooms, 1/2 lb (250 g), sliced
Onion, 1/2, finely diced
Fresh sage, 1 tablespoon minced
Red pepper flakes
Kosher salt and freshly ground pepper
Gluten-free spaghetti, 6 oz (185 g)
Large eggs, 2
Parmesan cheese, 3/4 cup (3 oz/85 g) freshly grated
Dry white wine, 1/4 cup (2 fl oz/60 ml)
Fresh flat-leaf parsley or basil leaves, 1/4 cup (1⁄3 oz/10 g) torn
Place a large nonstick frying pan over medium-high heat. Add the pancetta and sauté until beginning to brown, about 3 minutes. Add the mushrooms, onion, sage, and a pinch of pepper flakes. Sprinkle with salt and a generous amount of black pepper. Sauté until the mushrooms are tender, about 8 minutes. Remove the frying pan from the heat.
Add the pasta to a large pot of boiling salted water and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Meanwhile, in a small bowl, beat the eggs with a fork and mix in the cheese.
Remove 1/2 cup (4 fl oz/125 ml) of the pasta cooking water and reserve. Drain the pasta. Add the wine to the frying pan with the mushroom mixture and boil until reduced by half, stirring up the browned bits, about 1 minute. Remove the pan from the heat. Add the spaghetti to the frying pan. Gradually whisk 1/4 cup (60 ml) of the reserved pasta cooking liquid into the egg mixture. Add the egg mixture to the frying pan and stir until it coats the pasta and is creamy, not wet and runny. If the egg mixture does not become creamy, set the frying pan over very low heat and stir constantly just until it becomes creamy, watching carefully (do not boil).
Immediately remove the frying pan from the heat. If needed, mix in enough of the remaining 1/4 cup (60 ml) pasta cooking liquid to form a silky texture. Divide between 2 warmed bowls and serve right away.
This delicious recipe and photos were created by Weeknight-Gluten-Free, we simply shared it! Check them out for more awesome ideas!
Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
Meanwhile, heat a large non-stick frying pan over high heat. Add the mushroom and cook, stirring, for 5 mins or until the mushroom softens. Add the lentils and pasta sauce and cook, stirring, for 5 mins or until the mixture thickens slightly. Add the chopped basil and stir to combine.
Add half the mushroom mixture to the pasta in the saucepan. Stir until combined. Divide the pasta mixture among serving bowls. Top with the remaining mushroom mixture and sprinkle with basil leaves to serve.
This recipe and photos were created by Taste.com.au, we simply shared it! Check them out for more great ideas!
1/2 tbsp chilli garlic sauce or sriracha (optional)
2 tsp sugar
1/2 tsp sesame oil
1/4 cup water
Prepare noodles according to packet instructions (usually soaking it in boiling water).
Combine tofu with marinade and set aside for 5 minutes.
Combine sauce ingredients in a small bowl.
Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
Add tofu and stir fry until starting to caramelise – about 1 minute. Stir fry gently so the tofu doesn’t break.
Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles – about 1 minute. Don’t cook it too much – the bean sprouts should still be quite crisp, not wilted.
Directions using homemade Real Chinese All Purpose Stir Fry Sauce
If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.
This recipe and photos were created by RecipeTinEats.com, we simply shared it! Please check them out as they have so many great ideas!
1 cup dried lentils (brown or green), rinsed in a fine mesh sieve
1 (24) oz jar Marinara
6 cups Water
1 tsp Salt
1 lb Wide pasta noodles, such as pappardelle or tagliatelle
Parmesan cheese or vegan parmesan cheese, optional
In a large saucepan or braiser heat olive oil over medium heat. Add the carrots, celery and onions and sauté until tender, about 6 minutes.
Add the walnuts and lentils along with the salt, water and jar of marinara. Stir to combine.
Simmer on medium-low for 45 minutes stirring occasionally, until sauce thickens.
When the lentils have reached your desired tenderness, transfer 2 cups of the sauce to a blender or food processor. Blend until nearly smooth. Add the blended sauce back to the pan and stir to combine. Blending is an optional step, but it helps add a creaminess without the need to add cream.
Remove from heat, and serve over your favorite pasta —such as pappardelle or tagliatelle—and top with freshly grated or vegan parmesan cheese.
This delicious recipe and photos were created by TheModernProper.com, we simply shared it! Please check them out as they have so many great ideas!
Put the noodles in a sieve over the sink and pour over a kettle of just-boiled water. Toss to separate the noodles. Leave to drain.
Heat ½ tbsp of the oil in a wok or pan over a high heat, add most of the spring onions and all the green beans, and stir-fry for 2-3 minutes until the beans are just tender. Stir in the ginger and kimchi, and fry for another minute. Add the noodles and toss everything together for 2 minutes until the noodles are piping hot.
Meanwhile, heat the remaining oil in a small non-stick frying pan, and fry the eggs until the edges are crispy and the yolks are cooked to your liking. Sprinkle over the sesame seeds and cook for 30 seconds more, spooning the oil and seeds over the eggs.
Add the soy sauce to the noodles and toss. Top with the eggs. Spoon over any remaining seeds and oil, and top with the chilli, if using.
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Cut the tofu into 1 inch cubes. Mix together the curry powder and 1 tbsp soy sauce to make a paste. Add the tofu cubes and gently toss them so they are all coated with the sauce. Set aside while you prepare the other ingredients.
Boil the noodles according to the packet. While they are cooking, get on with the rest of the stir fry.
Slice the carrot very finely (or spiralize if you have one), and mince the ginger and garlic. Slice the cabbage and kale into thin strips.
Prep 2 frying pans with a little oil and heat on high.
To the first frying pan, add the tofu, and cook until golden brown on all sides, turning the pieces frequently. At the same time, cook the stir fry in the other frying pan.
Add the garlic and ginger, cook for 1 minute before adding the kale and cabbage. Cook for 2-3 minutes, stirring frequently, until the kale and cabbage begin to wilt. Add the carrot and soy sauce and cook for another 2 minutes.
Serve the veggies over the cooked noodles and top with the tofu. Eat immediately.
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8 ounces Pad Thai rice noodles (We like Annie Chun’s brand)
FOR SERVING optional
Sriracha or Chili Garlic Sauce (we like Huy Fong Foods brand)
To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.
Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).
Leftovers will keep in the refrigerator for approximately 3-4 days.
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Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
Chop the eggplant into 1″ pieces. Heat olive oil over medium heat and add eggplant along with ¼ cups water. Sauté for 10 minutes until eggplant is slightly brown and tender.
Transfer it to a food processor along with all the other ingredients for your eggplant meatballs. Process until you have a uniform batter. Be careful not to overprocess or the meatballs will become gummy. Some texture is desirable. Taste and adjust seasonings.
Roll the meatball mixture into balls 2 heaping tablespoons in size and place on the prepared parchment paper. Bake for 20-25 minutes, until meatballs are browned and crispy on the outside.
When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh parsley and vegan parmesan.
This delicious recipe and photos were created by MyDarlingVegan.com, we just shared it! They have so many other great ideas, you should definitely check them out!