Buffalo Tempeh Quinoa Bowls

 Source: Purple Carrot

Ingredients:

2 cups quinoa

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 small red onion, thinly sliced

8 oz. tempeh or setian, sliced

1/4 cup Buffalo sauce

1/4 cup vegan sour cream

If needed, cook quinoa. In large pan, saute peppers & onion. Stir in remaining ingredients and heat through.  

Chipotle Squash & White Bean Burgers

 Source: https://www.simplyquinoa.com/butternut-squash-white-bean-burgers

• 2 cups chopped butternut squash
• 1 small shallot
• 2 garlic cloves
• 1 (15 oz) can white beans, drained & rinsed
• 2 - 3 chipotles in adobo sauce
• 1 tablespoon adobo sauce (optional for more spice)
• 2 flax egg
• 1 cup cooked quinoa
• 2/3 cup rolled oats
• 1/3 cup flaxseed meal
• 2 teaspoons cumin
• Salt & pepper to taste

• Blitz the butternut squash, shallots and garlic in a food processor. Add the remaining ingredients and pulse to form a dough.
• Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.
• When ready to cook, preheat the oven to 375ºF.
• Add the burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.
• Serve immediately (or freeze for later) with your favorite toppings!

Fajita Pasta Bake

 Source: https://tasty.co/recipe/fajita-pasta-bake

(use vegan sour cream / shredded cheese if desired)

Ingredients

for 6 servings

• 1 yellow bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 ½ cups mushroom, sliced
• 1 medium yellow onion, diced
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 4 cups penne pasta, uncooked
• 1 ½ cups sour cream 
• 3 cups shredded pepper jack cheese
• 
  

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
3. In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
4. Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
5. Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
6. In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
7. Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
8. Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
9. Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
10. Bake for about 15 minutes, until the cheese is golden brown.
11. Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.

Tuscan Rigatoni (instant pot)

 Source: https://pinchofflavours.com/instant-pot-vegan-tuscan-spinach-rigatoni/

• 8 oz – Spinach leaves chopped
• 16 oz. – Rigatoni wheat pasta
• 1/2 cup – Sun-dried tomato
• 2 medium – Onion chopped
• 2 tbsp – Olive oil
• 2 tbsp – Garlic chopped
• 1 tbsp – Black pepper 
• Water as required
• 1/2 cup – Vegan cream cheese
• 1/2 tsp – Oregano
• 1/2 tsp – Red chilli flakes
• Salt to taste

For Cashew Paste :

• 1/2 cup – Cashew ( soaked)
• 3/4 cup – Vegetable broth
• 1/2 – Lemon
• 2 tbsp – Nutritional yeast

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INSTRUCTIONS

1. Soak cashews in lukewarm water for 15 minutes. In a bowl take soaked cashews. Add vegetable broth, nutritional yeast, squeeze out the half lemon juice. Make a smooth paste into a blender.
2. Turn on saute mode for 25 minutes. Hot mode started. Add olive oil, garlic chopped. Stir well till the raw smell goes away.
3. Add onion chopped. Stir well for two minutes.
4. Add sun-dried tomatoes, keep stirring for 2 minutes.
5. Add all the cashew paste. Keep stirring. Add 1 cup water, black pepper powder. rigatoni pasta. Mix well.
6. Add 2 cups of water or enough just to cover the pasta. Add salt according to taste. Mix well.
7. Close the lid. Press cancel. Pressure cook on low for 7 minutes. Turn the valve into sealing. Once done press cancel.
8. After 10 minutes turn on venting for natural release. Let the pressure release completely and the red plug goes down.
9. Open the lid. Add chopped spinach leaves. Turn on the sauteed mode. Mix everything together. Add oregano, red chilly flakes.
10. Add vegan cream cheese or normal grated cheese. Mix everything nicely.
11. Press cancel. Vegan rigatoni pasta is ready to be served.

Vegetable Rice Pulao (instant pot)

Source: https://pipingpotcurry.com/vegetable-pulao-instant-pot/#recipe

INGREDIENTS

  

• ▢2 cup Basmati Rice (1 cup=250ml) rinsed
• ▢2 tbsp Ghee or Oil
• ▢2 Green Chili Pepper (optional)
• ▢1 cup Onion sliced
• ▢1 tbsp Ginger minced
• ▢1 tbsp Garlic minced
• ▢1 cup Tomato chopped
• ▢2 Potato medium, cut into small peices
• ▢4 cups Mixed Vegetables (Carrots, Green Beans, Peas, Corn, Edmame) frozen or fresh
• ▢2.5 cup Water

• ▢1 tsp Cayenne or Red Chili powder
• ▢1 tsp Garam Masala
• ▢12 tsp Salt 
• 1 tsp turmeric

INSTRUCTIONS

 

• Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.
• After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.
• Add tomato and spices. Mix well.
• Add potato and mixed vegetables. Mix well. 
• Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.
• Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.  
• When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
• Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.
• Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base. 

Vegan Banana Bread

 Source: https://ohsheglows.com/2016/10/07/vegan-banana-bread/

INGREDIENTS

FOR THE WET INGREDIENTS:

• 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
• 2 tablespoons (15 g) ground flaxseed
• 1/3 cup (80 mL) plant-based milk 
• 1/3 cup (80 mL) oil*
• 2 tablespoons (30 mL) pure maple syrup**
• 2 teaspoons (10 mL) pure vanilla extract

FOR THE DRY INGREDIENTS:

• 1/4 cup plus 2 tablespoons (60 g) brown sugar***
• 1/2 cup (50 g) rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (210 g) flour
• Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

DIRECTIONS

1. Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.
2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
3. Stir the wet ingredients (ground flax, milk, oil, maple syrup, and vanilla) into the banana until combined.
4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).