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Vegan Jalapeno Cornbread in the Air Fryer
Bread & Baking American

Vegan Jalapeno Cornbread in the Air Fryer

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
  2. 2 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
  3. 3 Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
  4. 4 Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

By Bibi

Cheesy Kale Chips
Snack American

Cheesy Kale Chips

4.6

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C).
  2. 2 Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
  3. 3 Spread kale onto baking sheets.
  4. 4 Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

By Beyker

Nacho-Flavored Roasted Chickpeas
Appetizer American

Nacho-Flavored Roasted Chickpeas

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.
  3. 3 Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.

By ellie

Cashew Cheese Sauce
Dinner American

Cashew Cheese Sauce

3.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Rinse cashews under warm water. Place in a bowl and cover with hot water. Let soak for 10 minutes.
  2. 2 Combine 2 cups water, nutritional yeast, cornstarch, and mustard in a blender or food processor. Blend on high for 1 minute. Add soaked cashews and blend on high until smooth, 1 1/2 minutes or longer. Transfer to a medium saucepan.
  3. 3 Cook over low heat, whisking constantly, until sauce thickens, 5 to 7 minutes. Add more water if needed to reach desired consistency. Season with black pepper.

By jennyp

Pan-Fried Tofu
Dinner American

Pan-Fried Tofu

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Slice tofu into 1/4-inch-thick slabs.
  2. 2 Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
  3. 3 Roll tofu slices in nutritional yeast mixture until evenly coated.
  4. 4 Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

By KES115

Dairy-Free "Cheese" Sauce
Pantry American

Dairy-Free "Cheese" Sauce

4.7

Prep
5 min
Cook
6 min
Total
11 min

Instructions

  1. 1 Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.
  2. 2 Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.

By StarvingCollegeKid

Vegan Gravy
Pantry American

Vegan Gravy

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until mixture thickens, about 5 minutes more. Add yeast and black pepper; stir well and serve hot.

By Vegan Fatty

Seasoned Rice
Dinner American

Seasoned Rice

4.2

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
  2. 2 Melt margarine in a large saucepan over medium heat. Stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. Stir in cooked rice and cook until heated through, about 2 minutes.

By veggigoddess

Vegan Tofu "Eggs"
Breakfast American

Vegan Tofu "Eggs"

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
  2. 2 Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.

By Plant Based Life

Vegan Brown Gravy
Dinner American

Vegan Brown Gravy

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk together flour, oil, and garlic powder in a small pot over medium heat. Mix in vegetable broth, soy sauce, yeast, onion powder, and pepper. Bring to a boil; reduce heat to medium-low and let simmer, whisking constantly to avoid clumps, until fully thickened, 15 to 20 minutes.

By btnymeg

Vegetarian Ribs
Dinner American

Vegetarian Ribs

4.2

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour in water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
  2. 2 If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead on a clean surface for 1 to 2 minutes. Return mixture to the bowl, and coat with smooth peanut butter. Set aside.
  3. 3 Heat oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat; pour onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
  4. 4 When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
  7. 7 Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

By Laura J

Homemade Vegan Cheese with Cranberries
Appetizer American

Homemade Vegan Cheese with Cranberries

4.7

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
  2. 2 Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
  3. 3 Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
  4. 4 Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

By Rita

Vegetarian Gravy
Pantry American

Vegetarian Gravy

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a medium saucepan over medium heat. Stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  3. 3 Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
  4. 4 Gradually whisk in broth. Season with sage, salt, and pepper.
  5. 5 Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Serve hot.

By Tali

Dairy Free Chili Queso Dip
Appetizer American

Dairy Free Chili Queso Dip

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes.
  2. 2 In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
  3. 3 Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving.
  4. 4 Enjoy with your favorite chips or raw vegetables!

By So Delicious Dairy Free

Vegan Pasilla Enchiladas with Avocado and TVP
Dinner American

Vegan Pasilla Enchiladas with Avocado and TVP

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
  2. 2 Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.
  3. 3 Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.
  4. 4 Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
  5. 5 Bake in the preheated oven until enchiladas are heated through, about 30 minutes.

By Kristen Flowers

Tempeh-Bean Stuffed Peppers
Dinner American

Tempeh-Bean Stuffed Peppers

Prep
20 min
Cook
47 min
Total
67 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.
  4. 4 Fill red bell pepper halves with stuffing. Place on a baking sheet.
  5. 5 Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

By MUTHERMCREE

Vegan Stuffed Mushrooms
Dinner American

Vegan Stuffed Mushrooms

3.7

Prep
10 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Soak cashews in water for 1 to 2 hours. Drain.
  2. 2 Blend cashews with 1 cup water until creamy. Add 1 to 2 tablespoons more water if needed to blend well.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  4. 4 Clean mushrooms with a damp paper towel. Carefully break off stems and reserve the caps. Chop stems very finely, discarding tough ends.
  5. 5 Heat oil in a large skillet over medium heat. Add chopped mushroom stems and garlic to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic, about 3 minutes. Set aside to cool.
  6. 6 Stir cashew cream, nutritional yeast, salt, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture. Use a little spoon to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the prepared baking sheet.
  7. 7 Bake in the preheated oven until mushrooms are piping hot and liquid starts to form under the caps, about 20 minutes.

By Mackenzie Schieck

Gluten-Free, Dairy-Free Asparagus Casserole
Dinner American

Gluten-Free, Dairy-Free Asparagus Casserole

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
  3. 3 Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
  4. 4 Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
  5. 5 Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
  6. 6 Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.

By Bibi

Air Fryer Vegan Tofu and Asparagus Scramble
Breakfast American

Air Fryer Vegan Tofu and Asparagus Scramble

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.
  2. 2 Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.
  3. 3 Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
  4. 4 Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
  5. 5 Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
  6. 6 Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.
  7. 7 Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.
  8. 8 Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.

By Diana71

Vegan Mac and No Cheese
Dinner American

Vegan Mac and No Cheese

4.0

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
  3. 3 Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
  4. 4 In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
  5. 5 Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

By AZIAZEL

Green Vegan Stew
Dinner American

Green Vegan Stew

5.0

Prep
25 min
Cook
63 min
Total
98 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
  2. 2 Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.
  3. 3 Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.

By emilygrace

Creamy Butter Bean Pasta
Dinner American

Creamy Butter Bean Pasta

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Reserve 1 cup cooking water; drain shells.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek; cook until soft, 3 to 5 minutes, do not brown. Add broccoli and ¼ cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
  3. 3 Meanwhile, combine butter beans, remaining ¼ cup vegetable broth, nutritional yeast, lemon juice, remaining 2 tablespoons olive oil, garlic, salt, onion powder, and black pepper in a blender; blend until smooth.
  4. 4 Add pasta and puréed butter bean sauce to broccoli in the skillet; toss to coat. Add reserved 1 cup cooking water, a few tablespoons at a time, if too dry. Divide among 4 bowls; top with walnuts.

By Bren

Loaded Vegan Nachos
Appetizer American

Loaded Vegan Nachos

5.0

Prep
25 min
Cook
10 min
Total
275 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
  5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
  6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
  7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
  8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
  9. 9 Enjoy!

By Shannan Labrador

Vegan Double-Stuffed Potatoes
Dinner American

Vegan Double-Stuffed Potatoes

4.0

Prep
30 min
Cook
45 min
Total
330 min

Instructions

  1. 1 Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
  2. 2 Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
  3. 3 Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  5. 5 Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
  6. 6 Bake in the preheated oven until lightly browned, about 30 minutes.

By Shannan Labrador

Isa's Butternut Squash Vegan Alfredo Pasta
Dinner American

Isa's Butternut Squash Vegan Alfredo Pasta

4.8

Prep
20 min
Cook
77 min
Total
97 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
  3. 3 Roast in the preheated oven until tender and lightly browned, about 25 minutes.
  4. 4 Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
  5. 5 Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
  6. 6 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
  7. 7 Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
  8. 8 Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.

By isachandra

The Best Vegan Mac and Cheese
Dinner American

The Best Vegan Mac and Cheese

3.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
  3. 3 Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat.
  4. 4 Transfer potato mixture to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold the lid down with a potholder; pulse a few times before leaving on to blend until smooth.
  5. 5 Heat remaining 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Add macaroni, pour in cashew sauce, and mix until thoroughly coated.

By nutriciously

Vegan Stuffed Peppers with Rice
Dinner American

Vegan Stuffed Peppers with Rice

4.8

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add bell peppers and cook until soft, 8 to 10 minutes. Drain and sprinkle insides with salt. Set aside for 10 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
  3. 3 Combine vegan ground beef, onion, diced tomatoes, 2/3 cup broth, garlic powder, chili powder, black pepper, and salt in a large skillet over medium-high heat and bring to a high simmer. Cook, stirring occasionally, until all but 1/3 cup of liquid has steamed off or been absorbed, 5 to 10 minutes. Remove from heat.
  4. 4 Combine water, 1 cup broth, and Spanish rice package in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook for 8 minutes. Add black beans and corn; stir to combine. Add "ground beef" mixture with enough liquid to keep rice stuffing moist. Mix in nutritional yeast and stir until well combined.
  5. 5 Drain any excess water from peppers. Stuff with rice mixture using a spoon, packing filling down tightly. Place stuffed peppers in the prepared baking pan and spoon extra rice mixture around them. Pour tomato sauce over peppers and rice. Cover with aluminum foil.
  6. 6 Bake in the preheated oven for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes. Let peppers sit for 5 minutes before serving.

By Emily

Tofu Scramble Wraps
Breakfast American

Tofu Scramble Wraps

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
  2. 2 Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
  3. 3 Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
  4. 4 While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
  5. 5 Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
  6. 6 Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

By The Vegan Red Princess