Cranberry Pear Dip With Vegan Falafel Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

Ingredients

For the falafel:

  • 3 cups canned chickpeas
  • 1 clove of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 handfull fresh parsley (blended together with the chickpeas)
  • 1/2 cup fresh parsley, chopped (added later on)
  • 1/2 heaped cup walnuts, chopped
  • 2 tablespoons spelt or whole wheat flour
  • salt, to taste
  • black pepper, to taste

For the cranberry pear dip:

  • 1 cup cranberries
  • 2 pears, cut into medium-sized pieces
  • 2 tablespoons brown sugar or coconut sugar
  • 3/4 cup water

Directions

  1. Put the chickpeas together with the garlic, the cumin, cilantro, and one handful of fresh parsley in a food processor and blend until you got a smooth mixture.
  2. Put it in a bowl and stir in the chopped parsley, the walnuts, and the flour and season it with salt and black pepper. Stir with a wooden spoon until well combined.
  3. Form about 15 balls and set aside.
  4. Then make the cranberry pear dip. Put all ingredients into a small sauce pan and cook for about 15 minutes. The sauce is supposed to thicken to a jam-like consistency. Once it’s ready, pour it into a blender and process until smooth.
  5. While the cranberry sauce is cooking, heat some olive oil in a large frying pan. Make sure to use enough oil, so the falafel get crispy on the outside. Pan-fry them for about 5 minutes, flipping them over several times.
  6. Serve the falafel together with the cranberry dip.

This delicious recipe and photos were created by VeganHeaven.com, we simply shared it! Please check them out for more great ideas!

Vegan Minestrone Soup Recipe

Prep: 15 mins – Cook: 30 mins – Total: 45 mins

Ingredients

  • 2 tablespoons coconut oil or cooking oil of choice
  • 1 large about 1 cup onion, diced
  • 3-4 cloves about 1 teaspoon garlic, minced
  • 1 teaspoon fresh grated ginger
  • 2 carrots about ½ cup, peeled and chopped
  • 2 stalks about 2 tablespoons diced celery
  • 1 cup cubed butternut squash
  • 2 ears about 1 ½ cups fresh or frozen corn kernels (I used fresh in recipe testing)
  • 3 cups vegetable broth
  • 1 28 ounce can crushed tomatoes with basil (I used Muir Glen brand in recipe testing)
  • 1 15.5 ounce can white kidney beans, including liquid (may also drain and rinse if desired)
  • 1/4 cup nutritional yeast plus addiitonal for serving if desired
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper plus additional for serving if desired
  • 3 fresh sage leaves
  • 3 sprigs fresh thyme
  • Salt and cracked black pepper to taste
  • 2-3 cups cooked whole grain pasta for serving

Directions

  1. Heat oil in a large soup pot over medium-high heat. Add onion and salt and cook until onion is translucent, about 5 minutes. Add garlic, ginger, carrot, and celery and cook additional 2-3 minutes. Add squash and corn and cook 2-3 more minutes, adding more salt as needed throughout cooking process.
  2. Stir in broth, tomatoes, beans, nutritional yeast, oregano, crushed red pepper, and black pepper to taste. Add fresh sage and thyme and bring to a boil before decreasing to a simmer. Simmer for about 15 minutes or until soup is hot and flavors have melded.
  3. To serve, spoon cooked pasta into separate soup bowls and ladle minestrone on top. Stir to combine and sprinkle with more nutritional yeast and crushed red pepper if desired.
  4. Store cooked pasta separately from leftover soup to prevent mushy noodles upon reheating. Soup may be stored in the refrigerator for up to one week or stored in the freezer (hold the pasta) for up to three months.

This delicious recipe and photos were created by GratefulGrazer.com, we simply shared it! Please check them out as they have so many other great ideas!

Vegan Portobello Steaks With Lemon Basil Aioli Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

Ingredients

  • 4 large portobello caps
  • 4 tablespoons balsamic vinegar
  • 3 tablespoons Thrive Culinary Algae Oil
  • 1 tablespoon tamari (or soy sauce)
  • 1/2 teaspoon dried oregano
  • 3/4 cup plant-based mayo (or plain yogurt or 1 small avocado)
  • 1 teaspoon lemon zest + juice of 1/2 lemon
  • 1/2 cup packed fresh basil leaves
  • 2 garlic cloves
  • salt to taste

Directions

  1. Remove the stems from the portobello caps and wipe each one clean with a damp paper towel. Arrange them facing up in a shallow baking dish then set aside.
  2. In a small bowl, whisk together the balsamic vinegar, oil, tamari, oregano, and a pinch of salt & pepper. Pour the marinade on each of the mushroom caps and use your fingers to spread it out to the sides and bottom. Allow to sit for about 10 minutes.
  3. Meanwhile make the aioli by combining the mayo, lemon zest and juice, basil and garlic in a blender. Blend on high until smooth. Add one to teaspoons of water if needed to thin. Taste test and add salt as desired.
  4. Lightly grease a grill pan or cast iron skillet then warm over medium heat. Add the mushroom caps and cook for 5-7 minutes on each side, until tender. Serve warm with basil aioli and enjoy!

This delicious recipe and photos were created by MakingThymeForHealth, we simply shared it. Please check them out as they have so many great ideas!

Vegan Mashed Potatoes, Gravy, And Stuffing Muffins

Prep: 25 mins – Cook: 18 mins – Total: 43 mins

Ingredients

  • 8 cups bread cubes (about 1 loaf)
  • 3 tbs vegan butter
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1.5 cups celery, diced
  • 1 tsp thyme
  • 1 tsp rosemary
  • salt and pepper to taste
  • 1 egg replacer (see info above)
  • 2½ -3 cups vegetable broth
  • oil for greasing muffin tin
  • 6-8 medium yukon potatoes, cut in half
  • 2-3 tbs Earth Balance Buttery Spread
  • salt and pepper to taste

Directions

  1. FOR THE MASHED POTATOES
  2. Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
  3. Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
  4. Season with salt and pepper to taste.
  5. FOR THE STUFFING MUFFINS
  6. Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
  7. Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
  8. Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
  9. Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
  10. Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
  11. Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

This delicious recipe and photos were created by TheColorfulKitchen.com, we simply shared it! Please check them out as they have so many great ideas!

Vegan Mushroom Wellington

Prep: 10 mins – Cook: 50 mins – Total: 1 hour

Ingredients

  • 4 large portobello mushrooms stalks trimmed and cleaned
  • 3 large onions peeled and chopped
  • 3 tbs olive oil
  • 300 g baby spinach (10 ½ oz)
  • 4 sprigs of thyme leaves picked
  • 1 vegan puff pastry
  • 1 tbs dijon mustard
  • salt and pepper to taste

VEGAN EGG WASH

  • 1 tbs aquafaba (chickpea water)
  • 1 tbs almond or cashew milk
  • 1 tsp neutral flavoured oil
  • 1/2 tsp maple syrup or brown rice syrup

Directions

  1. Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbs of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t catch.
  2. Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
  3. Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
  4. Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelised onions over the middle third of the pastry, making sure to leave an extra 2cm (¾ inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
  5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
  6. To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
  7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.

This amazing recipe and photos were created by DeliciousEveryday.com, we just shared it! Check them out for more awesome recipes!