Spinach Mushroom Ramen

Adapted from Vanilla and Bean

INGREDIENTS

• 1 tablespoon oil
• 1 pound mushrooms, sliced
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated garlic
• 1 bunch green onions, whites and green separated and sliced
• 5 cups water
• 4 teaspoons vegetable bouillon
• 8 ounces Soba rice noodles
• 5 ounces fresh baby spinach
• 2 tablespoons tahini
• sesame seeds

METHOD:

• Heat oil, add mushrooms, ginger, garlic and white parts of onions; sauté for 6 minutes
• Add water and bouillon, reserve 1 cup, bring pot to boil
• Add rice noodles, stir and simmer for 5 minutes or until noodles are tender
• Stir tahini into reserved broth; pour into ramen pot and stir
• Add spinach and stir until wilted
• Serve with green parts of green onion and sesame seeds

No extra salt was needed

All liquid will absorb into noodles once refrigerated

7 servings at 230 calories per serving

Chikn Noodle Soup

Adapted from Vanilla and Bean

INGREDIENTS: 

• 1 tablespoon oil
• 1 large onion, diced
• 2 cups celery, sliced
• 1 pound carrots, diced
• 6 cloves garlic, minced
• 10 cups no chicken broth
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon salt
• 4 cups soy curls
• 1 cup Ditalini Pasta
• 2 cans chickpeas, drained and rinsed
• 1 - 6 oz package fresh baby spinach
• 1 lemon

METHOD: 

• Saute onion, celery and carrots in oil for about 6 minutes
• Add garlic and stir for another minute
• Pour in no chicken broth and bring to a boil
• Stir in soy curls and return to boil
• Stir in pasta and return to boil; cook uncovered for about 15 minutes
• Stir in chickpeas
• Stir in spinach and continue stirring until wilted
• Remove from heat and stir in juice from 1 lemon

Instant Pot Lentils and Pasta

Adapted from Sweet Simple Vegan

INGREDIENTS: 

• 1 tablespoon oil
• 1 large onion, diced
• 1 cup celery, sliced
• 1 pound carrots, diced
• 5 cloves garlic, minced
• 1/4 teaspoon crushed pepper
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 - 28-ounce can diced tomatoes, undrained
• 6 cups water
• 3 vegetable bouillon cubes
• 1 pound dried lentils, rinsed
• 8 ounces small pasta
• 1 - 16-ounce bag frozen spinach

METHOD: 

• Set Instant Pot to SAUTE and add oil to heat
• Add onions, carrots and celery and saute until onions are transparent
• Add the rest of the ingredients except the frozen spinach
• Stir well to combine
• Set Instant Pot to MANUAL for 10 minutes, quick release.
• Stir in frozen spinach until thawed and let sit a few minutes before serving

Unstuffed Cabbage (Instant Pot)

Adapted From Simply Happy Foodie

INGREDIENTS: 

• 1 pound package Beyond Beef
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1 medium head cabbage cut into 2" pieces
• 3 1/2 cups water
• 1 tablespoons no beef broth powder
• 1 tablespoon balsamic vinegar
• 1 cup basmati rice, uncooked
• 1 15-oz can diced tomatoes, undrained
• 2 teaspoons sugar

METHOD: 

• Brown Beyond Beef in Instant Pot on SAUTE setting
• Add onions and continue to sauté stirring frequently
• Add garlic, paprika, salt, oregano, water, broth powder and balsamic vinegar, stir well
• Add rice, stir well
• Add cabbage, stir well
• Pour can of tomatoes over top and sprinkle sugar over tomatoes without stirring
• Lock lid on Instant Pot
• Change setting to MANUAL for 4 minutes
• Natural release for 5 minutes then quick release; stir to combine

Chikn Tortilla Dump

Adapted from Angelic Bakehouse

INGREDIENTS:

• 1 package of 6 Angelic Bakehouse wraps, halved then quartered into strips
• 1 - 15 ounce can diced tomatoes, undrained
• 1 cup no chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 - 15 ounce can black beans, drained
• 1/2 of a 16 ounce bag of frozen corn, thawed
• 5 cups rehydrated Butler soy curls
• 1 cup Daiya shredded cheddar cheese
• 1/2 cup vegan sour cream

METHOD: 

• Mix everything together thoroughly in a large bowl
• Put mixture in casserole dish and spread into an even layer; cover
• Bake at 375 degrees for 25 minutes covered
• Bake an aditional 5-10 minutes uncovered

Vegan Beef Enchiladas

Adapted From All Recipes

INGREDIENTS: 

• 1 pound Beyond Meat Ground Beef
• 1 onion, chopped
• 1 cup Daiya cheddar cheese
• 1/2 cup vegan sour cream
• 1 tablespoon dried parsley
• 1 tablespoon taco seasoning
• 1 teaspoon dried oregano
• 1 - 15 oz. can enchilada sauce
• 1.5 teaspoons chili powder
• 2 cloves garlic, minced
• 6 tortillas (I used Angelic Bakehouse sprouted beet wraps)
• 1 - 15 oz. can black beans, drained

METHOD: 

• Cook ground beef and onion over medium heat, stirring and breaking up beef, about 10 minutes
• Stir in cheese, sour cream, parsley, taco seasoning and oregano
• After cheese has melted, stir in enchilada sauce, chili powder and garlic 
• Simmer for a few minutes until sauce is slightly thickened
• Top each tortilla with one ladle of meat sauce and 2 tablespoons black beans; roll and place in baking dish seam side down
• Pour remaining meat sauce over tortillas
• Bake at 350 for 25 minutes until bubbly
• Let stand 5 minutes before serving

Vegan Peanut Butter Banana Chocolate Chip Cookies

Adapted from Daily Vegan Meal

INGREDIENTS: 

• 1 cup whole wheat flour
• 1 cup quick oats, finely ground
• 2 teaspoons baking soda
• 4 bananas, mashed
• 1 cup peanut butter
• 1/3 cup brown sugar
• 1/2 cup almondmilk
• 2 teaspoons vanilla extract
• 1 cup vegan chocolate chips

METHOD: 

• Combine flour, oats and baking soda
• In a separate bowl blend mashed bananas, peanut butter, brown sugar, almondmilk and vanilla extract with an electric hand mixer
• Stir dry ingredients into wet ingredients until combined
• Stir in chocolate chips
• Scoop dough into  about 1.5 tablespoon mounds about 2 inches apart on parchment lined baking sheet
• Bake at 350 for 12 minutes
• Cool on racks
• Makes 3 dozen cookies

Instant Pot Italian Lentil Stew

Adapted from Allrecipes

INGREDIENTS: 

• 2 teaspoons oil
• 4 vegan Tofurky or Field Roast sausages
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup pearl barley
• 2 cups green lentils
• two handfuls soy curls
• 1 tablespoon dried parsley
• 6 cups water
• 3 heaping teaspoons no chicken broth powder
• 2 - 15 ounce cans garbanzo beans, drained
• 1 - 20 ounce bag frozen chopped spinach
• 1 - 16 ounce jar salsa

METHOD: 

• On SAUTE setting, heat oil, add onion and cook until translucent
• Add garlic and sausage and cook a little longer until sausage starts to brown
• Add pearl barley and stir 1 minute
• Add lentils, soy curls, parsley and water
• Change to MANUAL setting for 9 minutes
• Quick release when finished
• Stir in frozen spinach until melted
• Stir in garbanzo beans and salsa

Butternut Squash Mac and Cheez

Adapted from It's All Good Vegan

INGREDIENTS: 

• 1 butternut squash, peeled and cut into 2" cubes
• 2 tablespoons vegan margarine
• 1 teaspoon salt
• 1 1/2 cups water
• 2 heaping tablespoons No Chicken Broth powder

-----------------------------------------------------------------------

• 1/2 teaspoon garlic powder
• 1 teaspoon dried sage
• 1 teaspoon onion powder
• 1 package vegan shredded cheddar cheese

----------------------------------------------------------------------

• 1 16-ounce package pasta, cooked

METHOD: 

• Combine the first 5 ingredients in an Instant Pot
• Set to sautee until margarine melts; stir to combine
• Seal Instant Pot and set to MANUAL for 3 minutes; quick release when finished
• Using an immersion blender, blend until smooth
• Add the rest of the ingredients, stir to combine then blend a little longer until smooth
• Stir in cooked pasta

Instant Pot Cabbage, Potatoes and Sausage

 

Adapted from Sidewalk Shoes

INGREDIENTS: 

• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 5 small - medium potatoes (about 1 pound)
• 1 small head of cabbage cut into 2" chunks
• 2 vegan Italian sausage links
• 1/2 cup water
• salt

METHOD:  

• Set Instant Pot to saute; add oil and onions and cook until onions are transluscent
• Add sausage and stir a few more minutes
• Add garlic and stir
• Add potatoes, stirring to coat
• Pour in water
• Seal the lid; set to manual for 6 minutes; quick release
• Place cabbage on top of potatoes
• Seal the lid; set to manual for 4 minutes; quick release
• Stir to combine and salt to taste

Eggplant and Chard Stir Fry

Adapted from Tasty Kitchen

INGREDIENTS: 

• 1 Tablespoon sesame oil
• juice from 1 lime
• 2 Tablespoons soy sauce
• 2 teaspoons cornstarch

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 1 Tablespoon sesame oil
• 1 Tablespoon avocado oil
• 2 Tablespoons minced garlic
• 1 Tablespoon grated ginger

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 1 large eggplant, peeled and cubed into 1/2 inch cubes
• 1 large bunch Swiss chard, separated stems diced and leaves sliced

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• Cooked basmati rice

METHOD: 

• Whisk first 4 ingredients and set aside
• Heat oils in large pot, add garlic and ginger and cook 30 seconds
• Add eggplant and chard stems and cook until eggplant is becoming tenter
• Add Swiss chard leaves and heat, covered, stirring often, until leaves are wilted
• Stir in soy sauce mixture, lower heat and stir until sauce thickens
• Serve over cooked rice

Just Egg Strata

 

Adapted from JUST Recipes

INGREDIENTS: 

• 4 cups 1" stale bread cubes
• 2 Field Road Smoked Apple Sage Sausages
• 1 tablespoon Earth Balance
• 1 onion, diced
• 1 green pepper, diced
• 3 cloves garlic, minced
• 1 - 6 oz. jar sliced mushrooms, drained
• 1 teaspoon dried sage
• 1 teaspoon rosemary, crushed
  
•  1/2 cup vegan milk or sour cream
• 1 - 12 oz bottle JUST Egg
• 1 cup grated vegan parmesan cheese
• 1 tomato, sliced

METHOD: 

• Preheat oven to 350 degrees; oil a 9 x 7 glass baking dish
• Place bread cubes in large bowl
• Finely dice sausages and add to bread cubes
• Add grated cheese and mushrooms
• Heat Earth Balance in skillet
• Add onion, green pepper and garlic and saute until onion is transluscent
• Stir in sage, rosemary and milk/sour cream
• Add sauteed vegetables to bread cube mixutre and toss
• Shake the bottle of JUST Egg, add to bowl and mix thoroughly
• Pour into oiled baking dish
• Arrange sliced tomato on top
• Bake for 50 minutes until browned and crispy on top
• Let stand for 10 minutes before serving; serve warm
  

Veggie Lentil Soup

Adapted from Life Made Simple

 

INGREDIENTS: 

• 2 tablespoons oil
• 1 large onion, diced
• 1 bunch celery, sliced
• 6 cloves garlic, minced
• 1 pound carrots, sliced
• 18 cups water
• 4 heaping tablepoons no chicken broth powder
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon marjoram
• 2 teaspoons rosemary
• 1/2 teaspoon paprika
• 4 teaspoons red wine vinegar
• 3 teaspoons salt 
• 1 - 16 ounce bag split peas, rinsed
  
• 1 - 16 ounce bag brown lentils, rinsed
• 1 butternut squash, cubed (about 6 cups)
• 1 celeriac, cubed
• 1 bunch kale, stems removed and frozen in plastic bag

METHOD: 

• In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
• Add garlic and cook until fragrant, about 1 minute.
• Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
• Reduce heat and simmer, covered, 30 minutes.
• Add butternut squash and celeriac; simmer for an additional 30 minutes.
• Pulse a few times with an immersion blender to make soup a little creamy.
• Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
• Simmer an additional 5 minutes.
  

 

 

Potatoes and Swiss Chard

Adapted from She Loves Biscotti

INGREDIENTS:

• 2 yellow potatoes, diced
• 1 teaspoon salt
• 1 bunch Swiss Chard, stems separated and diced, leaves sliced
• 2 tablespoons Earth Balance
• 3 cloves garlic, roughly chopped
• Juice from 1/2 lemon

 METHOD:

•  Bring a large pot of water to a boil.
•  Add the diced potatoes and the salt. 
•  Reduce heat to a simmer for about 15 minutes, until tender
•  Add the diced chard stems and boil 5 minutes longer 
•  Add sliced chard leaves and boil until they start to wilt, about 2 minutes
•  Pour vegetables into colander to drain.
•  Melt Earth Balance in cooking pot
•  Add garlic and sauté a minute or two until fragrant
•  Add vegetable mixture and stir a few minutes until most of liquid has evaporated
•  Remove from heat and stir in lemon juice

Instant Pot Chick'n Zoodle Soup

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cups carrots, diced
• 1 cup celery, sliced
• 3 cups Butler soy curls
• 1 teaspoon salt
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon thyme
• 6 cups water
• 3 heaping tablespoons Frontier no chicken broth powder
• 2 medium zucchini cut into matchsticks (or 1 1/2 cup pasta)

METHOD:

• Heat oil on SAUTE function and add onion, celery and carrots
• Cook, stirring, for about 3 minutes
• Add everything else except zucchini
• Cook using SOUP function for 8 minutes (11 minutes if using pasta)
• Manually release pressure when done cooking
• Add the zucchini, turn on SAUTE function and bring to a boil
• When zucchini is slightly cooked, press CANCEL

Beet Slaw

Adapted from Steph Gardreau

INGREDIENTS:

• 1/2 pound beets
• 4 oz. carrot
• 1 Granny Smith apple
• 1 lemon (zest and juice)
• 1/2 tablespoon oil 
• 1/2 teaspoon salt
• 1 teaspoon honey

METHOD:

• Shred beets, carrot and apple with food processor
• Stir in lemon zest, lemon juice, oil, salt and honey

Zucchini Stew

Adapted from Veggies Save the Day

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 5 cloves garlic, minced
• 3 medium zucchini, diced (about 2 pounds)
• 3 medium potatoes, diced (about 1 pound)
• 1 red bell pepper, diced
• 3 carrots, sliced
• 2-15oz cans diced tomatoes in juice
• 1 cup water
• parsley

METHOD:

• Saute onion in oil for about 5 minutes
• Add garlic and saute 30 seconds more
• Add zucchini, potatoes, carrots and bell pepper and saute for 5 minutes
• Add tomatoes and water; bring to a boil
• Lower heat and simmer, uncovered, for about 30 minutes or until potatoes are tender and the stew has thickened
• Add parsley and season with salt

Pasta with Zuchinni and Feta

Adapted from Mom 100

INGREDIENTS:

• 1 pound chunky pasta
• 1 tablespoon oil
• 1 onion, diced
• 5 medium zucchini, sliced and quartered
• 1 - 28 oz can diced tomatoes, drained
• 1 - 8.1 oz package Violife Just Like Feta
• 1 lemon, zest and juice

METHOD:

• Cook pasta according to package directions
• Saute onions in oil 3-4 minutes until soft
• Add zucchini and saute until just becoming tender
• Add tomatoes
• Combine cooked pasta and zucchini mixture; stir in lemon zest and juice and crumbled feta

Cabbage and Potato Bake

Adapted from Food Network

INGREDIENTS:

• 1 cabbage 2 - 2 1/2 pounds
• 2 pounds potatoes
• 1 pound Field Roast vegetarian Italian Sausage
• 3 large sweet onions
• 1 tablespoon oil
• 2 cups chickenless broth

METHOD:

• Remove outer leaves of cabbage, cut into quarters and wash
• Remove the hard core, cut quarters in half and place rounded side down in roasting pan
• Cut potatoes into large chunks, peeled or unpeeled; arrange in pan alternating with cabbage
• Slice onions and sautee in oil until soft
• Cut sausage into quarter rounds and add to onions
• Distribute onion/sausage mixture evenly over cabbage and potatoes
• Pour chickenless broth on top and cover
• Bake at 375 degrees for 1 hour

Beefless Lentil Stew

Adapted from Genius Kitchen

INGREDIENTS:

• 2 - 12 ounce packages Trader Joe's beefless ground beef
• oil
• 1 large onion, diced
• 2 cups carrots, sliced
• 2 cups celery, sliced
• 2 green peppers, diced
• 8 cups water
• 5 tablespoons Frontier Co-op No Beef Broth Powder
• 1 pound green lentils
• 4 cups cabbage, chopped
• 2 teaspoons thyme
• 1 bunch kale, chopped
• salt to taste
• hot sauce to taste

METHOD:

• In a large stock pot, saute onion in oil
• Add beefless ground beef, breaking up and stirring until combined
• Add celery, carrot and green pepper and saute a few minutes longer
• Add water, broth, lentils, cabbage and thyme; stir to combine
• Bring to a boil and simmer, covered, for 30 minutes
• Add kale, cover and simmer an additional 15 minutes
• Add salt and hot sauce to taste