Lasagna Soup (instant pot)

 Source: veganricha.com

https://www.veganricha.com/instant-pot-lasagna-soup-vegan/

Ingredients

• 1 tsp oil
• 1/2 (0.5 ) onion chopped
• 4 cloves of garlic chopped
• 1 cup (149 g) veggies - combination of peppers , carrots, zucchini
• 1/4 cup (48 g) red lentils (uncooked) - quick cooking red lentils (split ones) also called masoor dal
• 1 cup (9.24 oz) tomato puree (or use any thick tomato sauce such as marinara, pasta sauce or passata)
• 1 can (14 oz) diced tomato
• 2 tsp italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
• 1/4 tsp (0.25 tsp) each onion powder , garlic powder
• 1/2 to 3/4 tsp salt (depends on if there is salt in the tomatoes or other seasoning, I use 3/4 tsp with)
• 2 cups (470 ml) water or veggie broth (2.5 to 3 cups for soupier or if using whole grain noodles or with more veggies)
• 5 oz (5 to 6 oz) lasagna sheets , broken into small pieces, or use pasta of choice (I use no boil as they work out the best)
• dash of black and white pepper
• pepper flakes to taste , i use about 1/3 tsp
• 1 tbsp nutritional yeast
• 1 cup (30 g) packed spinach , optional
• vegan pesto, vegan ricotta or mozzarella, vegan butter/ garlic bread to serve optional
• a tbsp tomato paste, lemon, fennel seeds (optional add ins)

Instructions

• Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally. 
• Add veggies and mix in. Add red lentils, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick) 
• Close the lid and Pressure cook on manual hi for 3 mins **. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
• Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor(italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
• Fold in the spinach if using. Let sit for a minute. Then serve with pesto/basil and/or vegan ricotta/mozzarella, and garlic bread. You definitely need some vegan cheese for a more lasagna like flavor. Fold in some into the soup while still hot and use more for garnish.

Spaghetti with Lentils

Source: thebellyrulesthemind.net

• 32 oz. marinara sauce
• 2 cups lentils, rinsed
• 16 ounces spaghetti, broken in half
• 10 cups water
• 1 tsp salt
• parsley for garnishing

1. Add marinara sauce, lentils, spaghetti, salt and water. Stir well to combine and make sure pasta is submerged in liquid. Cover lid and turn valve to Seal.
2. Pressure Cook on "High" or “Manual” for 10 minutes. When the timer goes off, turn valve to Vent to Quick release the pressure.
3. Stir together again and Keep Instant Pot on Warm. Let it wait for about 5 minutes, before serving. Garnish with parsley.

Spinach-Artichoke Stuffed Shells

Source: Dayia (option to use gluten free/vegan ingredients)

INGREDIENTS:

1 box (16 ounces) jumbo pasta shells

1 tablespoon olive oil

4 cloves minced garlic

10 ounces chopped spinach 

1 can (14 ounces) artichoke hearts, chopped (in water, drained)

1 cup shredded Mozzarella 

8 ounces Cream Cheese 

1 jar marinara sauce

Fresh basil, garnish

PREPARATION:

1. In a large pot of salted, boiling water, cook the shells according to package instructions.  Drain.

2. Heat a large sauté pan over medium heat. Add the olive oil and garlic. Sauté until fragrant. Add the spinach and cook until wilted. Squeeze out some excess liquid.  Season with salt and pepper.

3. Combine the chopped artichoke hearts, spinach mixture, ½ cup Mozzarella and cream cheese. 

4. Preheat oven to 375℉/190°C. Pour a layer of marinara sauce in the bottom of a 9-inch x 13-inch baking dish. Stuff the cooked pasta shells with the filling and place in the baking dish. 

5. Spoon some sauce over the top of the shells and top with remaining Mozzarella.  Cover with foil and bake 15-20 minutes. Garnish with chopped fresh basil. Serve immediately.

Deep Dish Skillet Pizza

Source: Vegetarian Times

Dough

• 1 tsp. light brown sugar
• ½ pkg. dry yeast (¼ oz.)
• ¾ cup whole-wheat pastry flour
• ½ cup all-purpose flour
• 1 Tbs. flax meal or ground flaxseed
• 2 tsp. olive oil
• ¾ tsp. salt

Topping

• 1 cup pizza sauce
• 3 cups shredded mozzarella
• 1 tsp oregano
• Optional veggies, etc.!

1. To make Dough: Dissolve brown sugar in ½ cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, ¼ cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding ¼ cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.

2. Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread 1 cup cheese, then sauce, then 1 cup cheese, optional veggies, then remaining 1 cup cheese. Sprinkle with oregano. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving. 

Chickpea Parmesan

Source: http://www.connoisseurusveg.com/
Makes 6 cutlets

For the Chickpea Cutlets

• 1-14 oz. can chickpeas, drained and rinsed
• ½ cup cornmeal
• ¼ cup chickpea flour
• 1 small onion, quartered
• 3 garlic cloves, minced
• 2 tbsp. chopped fresh parsley
• 2 tbsp. unflavored soy or almond milk
• 1 tbsp. ground flaxseed
• 1 tbsp. lemon juice
• salt and pepper to taste

For the Batter

• ½ cup unflavored soy or almond milk
• ¼ cup cornstarch
• 2 tbsp. ground flaxseed

For the Cornmeal Coating

• ½ cup cornmeal
• 1 tsp. Italian seasoning blend
• ¼ tsp. salt
• ¼ tsp. black pepper

For Frying

• about ¼ cup oil

For Serving

• 2-3 cups marinara sauce 
• cooked pasta, plus extra marinara sauce (optional)

1. Place all chickpea cutlet ingredients into food processor. Pulse just until well mixed and chickpeas are finely chopped. Transfer mixture to a container and refrigerate at least 30 minutes.
2. Stir all batter ingredients together in a small bowl. Allow to sit for at least 10 minutes.
3. Stir all cornmeal coating ingredients together in a separate bowl.
4. Remove chickpea cutlet mixture from refrigerator and shape into ovals, about 5 inches long and 3 inches wide.
5. Generously coat the bottom of a large nonstick skillet with oil and place over medium heat. When oil is hot, dip each side of a chickpea cutlet into batter, then into cornmeal mixture to coat. Place in skillet. Repeat for as many cutlets will fit in the skillet without overcrowding. Cook until browned and crispy on both sides. Repeat until all cutlets are cooked, adding oil to the skillet as needed between batches.
6. Serve topped with marinara sauce, optionally over pasta.

Spaghetti Casserole

Source: tasteofhome.com (modified by Aimee)

12 ounces uncooked spaghetti

1 1/2 blocks tofu (21 oz), drained & pressed

3/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

3 eggs

3/4 cup sour cream

6 tablespoons grated Parmesan cheese

3 tablespoons minced fresh parsley

5 teaspoons all-purpose flour

3/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1 jar marinara sauce

2 cups shredded part-skim mozzarella cheese

Cook spaghetti according to package directions. 

In a large bowl, combine the salt, pepper, egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture & combine.

Slice tofu into slabs & place in 13 x 9 baking dish coated with cooking spray. Spread spaghetti mixture on top, then marinara.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Fettuccine with Kale Pesto

Source: Prevention magazine

4 cups stemmed chopped kale (about 1 bunch, or 4 large leaves)
1 cup shredded Parmesan
6 TB olive oil
1/4 cup pine nuts
2 cloves garlic, chopped
1/4 tsp red pepper flakes
1/2 tsp salt
16 oz. fettuccine
1/2 cup hot water

1. Bring large pot of water to boil.  Fill large bowl with ice cubes and cold water.  Plunge kale into boiling water & cook 3 minutes.  Using tongs, transfer kale to ice water; submerge 3 minutes.  Drain into colander & squeeze to press out excess water.
2. Put kale, oil, 1/2 cup Parmesan, pine nuts, garlic, red pepper, & salt in bowl of food processor; puree until smooth.
3.  Cook pasta according to package directions. Just before pasta is done, scoop 1/2 cup of hot water & add to pesto & process a little more.  Drain pasta & toss with pesto and 1/2 cup Parmesan.

Loaded Veggie Vegan Lasagna

Source: engine2diet.com

• 9 whole grain lasagna noodles
• 1 onion, chopped
• 1 small head of garlic, all cloves chopped or pressed

• 8 ounces mushrooms, sliced
• 1 head broccoli, chopped
• 2 carrots, chopped
• 2 red bell peppers, seeded and chopped
• 1 cup corn kernels
• 1 package Silken Lite tofu (12 oz.)
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon rosemary
• 1 tsp. salt
• 1 jar pasta sauce
• 12 ounces frozen spinach, thawed and drained
• 2 sweet potatoes, cooked and mashed
• 6 roma tomatoes, sliced thin
• 1 cup raw cashews, ground

1. Pre-heat oven to 400 degrees. Cook noodles according to package directions.

2. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan.

3.  Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.

4.  Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.

5.  Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

6.  To assemble the vegetable lasagna : Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles.Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes. Cover with foil and bake in the oven for 45 minutes.

7.  Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.

Zesty Ravioli Skillet

Source: Pampered Chef (modified by Aimee)
Makes 8 servings

1 TB oil
1 jalapeno pepper, seeded & finely chopped
3 garlic cloves, minced
1/4 cup chopped onion
2 cans diced tomatoes (14 oz each)
1/2 tsp pepper
24 oz. small frozen cheese ravioli
1/3 cup cream
4 cups loosely packed baby spinach leaves

1. Heat oil in large skillet.  Add jalapeno, garlic, & onion and saute until fragrant (1-3 minutes).
2.  Stir in tomatoes & pepper; heat through until mixture simmers.  Add ravioli & stir to coat; simmer 10 minutes or until heated through & tender.
3. Stir cream into skillet; cook 1-2 minutes until mixture simmers again.  Stir in spinach & heat until just wilted.  Serve hot.

Aimee's Vegetable Lasagna

9 whole wheat lasagna noodles
15 oz. ricotta
1 block tofu (14 oz), mashed
½ cup grated Parmesan cheese
2 cups chopped spinach (loosely packed)
2 eggs, beaten
2 TB parsley
2 tsp oregano
1 jar pasta sauce (24 oz)
1 cup shredded cheddar
1 small zucchini, sliced (about 1 cup)
1 cup chopped mushrooms
1/2 cup chopped fresh basil (loosely packed, plus extra for garnish)
2 cups shredded mozzarella

1. Preheat oven to 350. Cook noodles according to package directions.
2. Meanwhile, mix ricotta, tofu, parmesan, parsley, 1 tsp. oregano, eggs, & spinach.
3. Layer 1 cup sauce on bottom of a 13x9x2 baking dish. Layer 3 noodles, ½ ricotta mixture, 1/2 cup cheddar, zucchini slices, & 1/4 cup basil. On top, layer 1/2 cup sauce, 3 noodles, 1/2 ricotta mixture, 1/2 cup cheddar, mushrooms, & 1/4 cup basil. On top, layer 3 noodles & remaining sauce. Cover with foil & bake 45 minutes.
4. Remove from oven & take off foil. Top with mozzarella & 1 tsp oregano (& optional extra basil). Bake 15 minutes uncovered. Let stand at least 5 minutes before serving.

Suzi's Black Bean Lasagna

Recipe from Anne Jones

1 1/2 tsp salt
1 bayleaf
1/2 tsp pepper
3 TB olive oil
1 cup chopped onion
4 garlic cloves, chopped
3/4 cup red wine
3 cups tomato puree/sauce
2 cups crushed tomatoes
1 tsp sugar
1 tsp oregano
2 cups Ricotta cheese and/or cottage cheese
1 egg, beaten
1/4 cup fresh coriander (or 1 TB dried)
1 cup parmesan cheese
9 lasagna noodles
1 lb mozzerella cheese, shredded
1/2 cup (9oz) dried black beans (or two 15-oz.cans of black beans (3.5 cups))

Soak beans overnight. Drain, add 4 1/2 cup water, 1 1/2 tsp salt, bay leaf and pepper. Boil, simmer 1 1/4 hours (until tender). Puree 1 cup beans with 2 TBS oil (I added no oil). (If using canned beans, drain and rinse, heat in skillet with salt, bay leaf and pepper. Puree 1 cup of the beans. Take out the bayleaf.)

Saute onions and garlic in oil. Add wine and boil until liquid is nearly gone. Add everything up to the ricotta, including beans, and simmer sauce 20 minutes, stirring (do not boil).

Preheat oven to 375. In a bowl, combine ricotta, egg, coriander and 1/2 cup parmesan cheese. Cook noodles al dente. Drain noodles and rinse in cold water. Spray a 13x9 inch baking dish. Arrange 3 noodles, spread 1/2 ricotta then 1/3 tomato bean sauce. Arrange 1/3 mozzerella, sprinkle with 1/3 remaining Parmesan.  Repeat noodle/ricotta/sauce/mozzarella layers.  Top with remaining noodles, sauce, & mozzarella. Bake for 30 minutes til bubbling. Serves 8.

Farfalle with Tomato-Goat Cheese Cream Sauce

Source: Vegetarian Times
Makes 4-6 servings

12 oz. farfalle pasta (bow-tie)
1 cup frozen peas
1 TB olive oil
3 cloves garlic, chopped
1 1/4 cups cream of tomato soup
1/4 cup half-and-half
1 TB dry white wine (optional)
4 oz. goat cheese crumbles
2 TB pine nuts, toasted

1. In large pot, cook pasta according to package directions, adding peas during the last 3 minutes of cooking. Drain in colander.
2. Return pot to stove; heat oil & saute garlic. Stir in soup, half-and-half, and optional wine; simmer over medium-low heat until mixture is slightly reduced, stirring occasionally. Add goat cheese & simmer until cheese is melted.
3. Stir pasta, peas, & pine nuts into sauce; toss well & serve.

Tempeh Bolognese

Source: Vegetarian Times (slightly modified by Aimee)
Makes 8 servings


 28 oz. can fire-roasted diced tomatoes 
1 TB plus 2 tsp olive oil, divided
1 cup chopped onion
1/2 cup finely chopped carrot
1 cup finely chopped celery
1 TB dried oregano
1 TB minced garlic
8 oz. package tempeh, cubed
1 TB soy sauce
1/2 cup dry white wine
2 TB tomato paste
1 tsp Worcestershire sauce
1/2 cup evaporated milk
24 oz. whole wheat spaghetti

1. Pulse tomatoes coarsely in food processor and place in medium saucepan.
2.  Heat 1 TB oil in large skillet over medium-high heat. Add onion, carrot, celery, oregano, & garlic; cook 5-6 minutes, stirring often. Stir mixture into saucepan.
3. Heat 2 tsp oil in same skillet over medium heat. Cook tempeh until browned, about 5 minutes. Add soy sauce & 1/2 cup water; cook 5 minutes more, or until liquid has absorbed. Break tempeh into crumbles with spatula.  Stir tempeh into saucepan along with wine, tomato paste, & Worcestershire sauce. Simmer, partially covered, for 10 minutes. Stir in evaporated milk & simmer 5 minutes more.
4. Meanwhile, cook pasta according to package directions. Serve tempeh sauce over cooked pasta.

Aimee's Cream Cheese Calzones

Makes 4 calzones. You can personalize this recipe and do 4 different fillings for different taste buds!

Whole wheat pizza dough (Breadmaker recipe):
1 cup warm water
1 TB sugar
2 TB oil
1 tsp salt
1 cup whole wheat flour
1 ½ cups bread flour
1 tsp active dry yeast

Filling:
15 oz. ricotta
8 oz. whipped cream cheese
2 cups shredded mozzarella
1 egg, lightly beaten
1 tsp oregano
1 TB parsley
2 TB olive oil
1 tsp basil
1 TB parmesan
1/2 cup veggie filling for each calzone, optional (broccoli, green peppers, jalapenos, etc)
marinara sauce for dipping

1. Add ingredients to bread maker pan in the order above; select course 12 (50 minutes). Divide dough into 4 balls & roll out into circles.
2. Meanwhile, preheat oven to 4oo. In large bowl, mix together ricotta, cream cheese, mozzarella, egg, oregano, parsley, & optional veggies. If making different calzones, divide filling into bowls and stir in veggies.
3. Place 1/4 filling on half of one of the dough circles; repeat with the other circles. Fold dough over on each circle and seal in the filling by pressing the dough together. Cut slits on the top of each calzone & transfer to oiled baking sheet. Brush tops with oil & sprinkle with basil & parmesan.
2. Bake 12-15 minutes or until lightly browned. Let cool 5 minutes & serve with marinara sauce.

Evie's Italian Tofu Cutlets

Makes 8 servings

28 oz. tofu, frozen & unthawed (2 blocks)
3 eggs, beaten
1 cup seasoned bread crumbs
16 oz. whole wheat spaghetti
1 jar pasta sauce (28 oz)
1 cup shredded mozzarella
parmesan cheese & oregano to top

1. Preheat broiler to low. Gently squeeze water out of tofu blocks using paper towels. Cut tofu into 10 slices per block. Coat each slice in egg mixture & cover in bread crumbs; place on oiled cookie sheet and broil ~8 minutes per side
2. Remove tofu from oven & preheat oven to 350. Spread a little sauce over each tofu slice, then sprinkle mozzarella, parmesan & oregano on top. Loosely cover with foil & bake 10-15 minutes.
3. Meanwhile, cook pasta according to package directions & heat pasta sauce; serve with tofu cutlets.

Spinach & Gnocchi Bake

Source: Vegetarian Times
Makes 6-8 servings

32 oz. gnocchi (2 packages)
15 oz. ricotta
2 cups shredded Italian cheese
½ tsp basil
½ tsp oregano plus extra to top
¼ tsp crushed red pepper
5 oz. baby spinach
2 ½ cups pasta sauce

1. Preheat oven to 400. Cook gnocchi according to package directions.
2. Meanwhile, combine ricotta, ½ cup cheese, basil, oregano, & red pepper flakes in large bowl. Sprinkle spinach on top. Spoon cooked gnocchi over spinach; cover & let stand 5 minutes or until spinach has wilted. Stir to combine spinach, gnocchi, & ricotta mixture.
3. Spread ½ cup sauce on bottom of 13 x 9 baking dish. Spoon half of gnocchi mixture in dish; top with 1 cup sauce and ¾ cup shredded cheese. Layer remaining gnocchi, 1 cup sauce, and ¾ cup cheese. Sprinkle with oregano and bake 20 minutes.

Spinach-Pea Risotto

Source: Vegetarian Times
Makes 4-6 servings

2 cans (14 oz each) vegetable broth, plus 1 cup water
2 TB olive oil
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 carrot, thinly sliced
2 cups fresh spinach leaves, coarsely chopped
1 cup frozen peas, unthawed
¼ cup grated Parmesan
1/3 cup chopped green onion
¼ cup thinly sliced radishes (optional)
¾ tsp dried tarragon (or ½ tsp marjoram plus ¼ tsp basil)

1. Place broth and water in medium saucepan & bring to boil; reduce heat & simmer.
2. Meanwhile, heat oil in another medium saucepan; cook garlic over medium heat about 1 minute. Add the rice & cook about 5 minutes more, frequently stirring. Remove from heat & stir in carrots.
3. Stir 1 cup broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add ½ cup broth at a time, stirring frequently until broth is absorbed before adding more broth. Add water if necessary until rice is tender & creamy (about 30 minutes).
4. Stir in spinach, peas, Parmesan, green onion, radishes, & spices; heat through & serve

Aimee’s Tofu-Spinach Stuffed Shells

Makes about 8 servings

1 package jumbo shells (12 oz.)
32 oz. jar pasta sauce
14 oz. tofu, mashed
15 oz. ricotta
1-2 cups chopped baby spinach
1 cup grated parmesan
2 TB parsley
1 tsp basil
2 eggs, lightly beaten
2 cups shredded mozzarella
1 tsp oregano

1. Preheat oven to 350. Cook shells according to package directions; drain & rinse with cold water.
2. Meanwhile, spread ½ sauce in the bottom of 2 baking dishes (13 x 9 and 8 x 8). In large bowl mix together tofu, ricotta, spinach, parmesan, parsley, basil, & eggs. Fill each cooked shell with about 2 TB mixture and place in baking dishes. Pour remaining sauce over filled shells; top with mozzarella & oregano. Cover & bake 45 minutes.

Fettuccine with Tofu Alfredo Sauce

Source: Giant Book of Tofu Cooking (modified by Aimee)

16 ounces whole wheat fettuccine
12 ounces tofu, cubed
½ cup grated Parmesan
½ cup olive oil
¾ cup water
1 ½ tsp dried basil
1 TB dried parsley
½ tsp black pepper
1 tsp onion powder
1/2 tsp garlic salt

1. Cook fettuccine according to package directions
2. Meanwhile, combine tofu, paremesan, oil, & water in a food processor; puree until creamy. Transfer the sauce to a saucepan; stir in basil, parsley, pepper, onion powder, & garlic salt. Cook over medium heat until heated through. Serve over cooked fettuccine.

Fettuccine with Sun-Dried Tomato Cream Sauce

Source: Favorite Brand Name Vegetarian Cooking
Makes 6-8 servings
12 oz. fettuccini
2/3 cup sun-dried tomatoes
2 cloves garlic
¼ cup olive oil
8 oz. cream cheese, softened
¼ cup sour cream
¼ cup butter (1/2 stick)
½ tsp oregano
1 TB dried parsley

1. Cook fettuccini according to package directions; drain & toss with olive oil; set aside.
2. Meanwhile, place tomatoes & garlic in food processor; pulse until coarsely chopped. Add olive oil, cream cheese & sour cream; process until smooth.
3. Melt butter in medium saucepan; stir in cream cheese mixture, oregano, & parsley. Cook until heated through. Add to fettuccini & toss until well-coated.