#PlantBasedCooking
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Creamy Spinach & Mushroom Farfalle Delight This comforting pasta dish combines creamy flavors with the earthiness of mushrooms and the freshness of spinach, making it a perfect vegetarian option for any meal. Ingredients ½ lb. farfalle pasta 2 tsp olive oil ½ medium yellow onion finely chopped 16 oz. sliced portobello mushrooms 1 tsp kosher salt ½ tsp black pepper ¾ tsp garlic powder 2 tbsp vegan butter 2 tbsp flour 2 cups plain unsweetened oat or almond milk 1 cup dairy free mozzarella shreds 1 cup dairy free cheddar shreds 2 large handfuls baby spinach 1 ½ cups @goodsidefoods rehydrated meatless crumbles 1-2 tbsp finely chopped fresh parsley to taste 2 tbsp toasted seasoned panko breadcrumbs optional Instructions Cook farfalle according to package directions for al dente, adding 2 tbsp kosher salt to the pasta cooking water. Drain. Meanwhile, preheat a large pan on medium heat. Add olive oil, onions, mushrooms, salt, pepper, and garlic powder. Stir and cook for 10-12 minutes on medium to medium-high heat, stirring periodically until the water from the mushrooms evaporates and they start to brown. Add the vegan butter and stir to melt it, then add the flour and stir. Drizzle in the milk while stirring to combine. Bring to a low simmer and cook for 3 to 5 minutes, avoiding boiling the milk. Slowly add the cheese shreds, stirring frequently until the cheese melts. Stir in the spinach and meatless crumbles until the spinach starts to wilt. Finally, add the cooked farfalle and parsley, stirring everything together. Serve topped with optional toasted breadcrumbs.
Thanksgiving Special, Part 1 of 2 - Vegan Turkey Roast with Stuffing Treat your friends and family to a special Thanksgiving meal with this guilt-free Vegan Turkey Roast, which has the perfect “meaty” texture, is crispy, and filled with stuffing that is full of flavor. They will love you for it! To catch the entire program featuring detailed recipes, simply visit https://suprememastertv.com/en1/v/223283452849.html 💗 Please join Supreme Master Ching Hai to sincerely thank God Almighty for World Vegan, World Peace and souls’ Liberation 💗 Every day at 9:00 PM Hong Kong time 🙏 SupremeMasterTV.com
This Maple Mustard Roasted Vegetable Sheet Pan Supper is a delicious and easy vegan meal that combines the natural sweetness of maple syrup with the tanginess of Dijon mustard. It’s perfect for a cozy dinner or meal prep for the week ahead. Ingredients: 1 large sweet potato, peeled and diced. 2 cups Brussels sprouts, halved. 2 cups cauliflower florets. 1 red onion, sliced. 2 tablespoons olive oil. 3 tablespoons maple syrup. 2 tablespoons Dijon mustard. Salt and pepper, to taste. Instructions: Preheat oven to 400F 200C. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper. Place sweet potato, Brussels sprouts, cauliflower, and red onion on a large sheet pan. Drizzle the maple mustard mixture over the vegetables and toss to coat evenly. Spread the vegetables out in an even layer on the sheet pan. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and caramelized, stirring halfway through cooking time. Remove from oven and serve hot. Enjoy! Prep Time: 10 minutes Cook Time: 25 minutes dalahäst stuteri swe
🌟✨ Ingredient Spotlight: Nutritional Yeast ✨🌟 Looking to add a burst of flavor and nutrition to your meals? 🌿🧀 Say hello to nutritional yeast! This powerhouse ingredient is a game-changer in vegan cooking, packing a cheesy, nutty punch that’ll have your taste buds dancing with delight! 💃🧀 ✨ Why We Love It: ✨ Complete protein source ✔️ Packed with B-complex vitamins, including essential B12 💪 Adds savory goodness to any dish 🌟 👩🍳 How to Use It: 👨🍳 Sprinkle on popcorn for a cheesy snack 🍿 Mix into sauces for creamy, dairy-free goodness 🥗 Boost the flavor of roasted veggies and savory dishes 🥦 🌱 Health Benefits: 🌱 Energizing B vitamins to fuel your day 🌞 Protein-packed for a satisfying meal addition 💪 Low in fat and sodium, but high in flavor! 🎉 Ready to take your meals to the next level? Stock up on nutritional yeast and let your culinary creativity shine! ✨🧀 #NutritionalYeast #VeganCheese #PlantBasedCooking 🌿🌟
This vegetarian mushroom Bolognese pasta sauce is a hearty and flavorful alternative to traditional meat-based Bolognese. It’s made with finely chopped mushrooms, onions, garlic, carrots, celery, and crushed tomatoes, simmered with herbs until thick and rich. Serve over your favorite pasta for a satisfying and comforting meal. Ingredients: 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, finely chopped. 1 carrot, grated. 1 celery stalk, finely chopped. 1 can 14 ounces crushed tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 8 ounces pasta of your choice. Fresh basil leaves for garnish optional. Grated Parmesan cheese for serving optional. Instructions: Warm up the olive oil in a big pan over medium-low heat. It will take about two to three minutes of cooking after adding the chopped onion and garlic. It will take about 5 minutes of cooking after adding the chopped mushrooms until they start to brown and give off their water. Add the chopped celery and grated carrot and stir them in. Cook for two more minutes. Then add the dried oregano, dried basil, salt, and pepper. Use a stir to mix. Let the sauce simmer for 15 minutes, stirring every now and then, until it gets thick. Follow the directions on the package to cook the pasta until it’s al dente while the sauce is simmering. Drain it. Add the cooked pasta to the mushroom Bolognese sauce and toss it around until it’s well covered. If you want, you can serve it hot with fresh basil leaves and grated Parmesan cheese on top. Prep Time: 10 minutes Cook Time: 20 minutes Graceland Of Tallahassee
Looking for an extra special vegan surprise meal? Here is a recipe on how to make vegan fish and chips. This delicious treat calls for banana blossoms, which are big, tear shaped flowers that grow at the end of a banana fruit cluster. 🌱 Heat 1 liter (4 cups) of vegetable oil in a large saucepan (180˚C). 🍌 Split banana blossoms from two cans, add juice of half a lemon, 20-30g of seaweed flakes, and sprinkle with salt. 🍲 In a large bowl, mix 200g (1⅔ cups) plain flour, 7g (1½ tsp) baking powder, and 6g (1 tsp) salt. Add 275ml (1⅛ cups) sparkling water or vegan alcohol-free beer; stir. 🌾 Coat banana blossom pieces in extra plain flour, then dip in batter. 🔥 Fry battered flowers until golden and crisp. 🍋 Squeeze fresh lemon, serve with baked wedges or fries. 🍽️ Bon appétit! Free International Vegan Recipes? Log on 2 SupremeMasterTV.com/veganrecipes ✨✨✨✨✨✨✨✨✨✨ 💗 Please join Supreme Master Ching Hai to sincerely thank God Almighty for World Vegan, World Peace and souls’ Liberation 💗 Every day at 9:00 PM Hong Kong time 🙏 SupremeMasterTV.com
These vegan pancakes are crispy and filled with shredded cabbage, scallions, and vegan cheese. They taste like they came from Korea. Great as a snack or starter! Ingredients: 1 cup all-purpose flour. ½ cup cornstarch. ½ cup vegan cheese, shredded. 1 cup water. 2 cups shredded cabbage. ¼ cup chopped scallions. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon garlic powder. ½ teaspoon salt. ¼ teaspoon black pepper. Vegetable oil, for frying. Instructions: In a mixing bowl, combine flour, cornstarch, vegan cheese, water, soy sauce, sesame oil, garlic powder, salt, and black pepper. Mix until smooth. Add shredded cabbage and chopped scallions to the batter. Mix well to combine. Heat vegetable oil in a non-stick skillet over medium heat. Pour a ladleful of the batter into the skillet, spreading it evenly to form a pancake. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the skillet as needed. Once cooked, remove pancakes from the skillet and drain on paper towels to remove excess oil. Serve hot with dipping sauce of your choice. Prep Time: 15 minutes Cook Time: 20 minutes Mrs. Cadys Classroom
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