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Vegan Black Bean Quesadillas
Dinner Mexican

Vegan Black Bean Quesadillas

4.6

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth. Add nutritional yeast, cumin, chili powder, salt, and cayenne pepper and blend until combined.
  2. 2 Transfer bean mixture to a large bowl. Stir in black beans and remaining 1/4 cup tomatoes.
  3. 3 Heat olive oil in a large skillet over medium-high heat. Place a tortilla in hot oil. Spread about 1/4 cup filling over tortilla. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
  4. 4 Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

By DownHomeCitySisterscom

Vegan Tofu Tacos
Dinner Mexican

Vegan Tofu Tacos

3.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
  2. 2 Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
  3. 3 Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.

By Balanced Babe

Air Fryer Beefy Vegan Taquitos
Dinner Mexican

Air Fryer Beefy Vegan Taquitos

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes. Add vegetarian beef crumbles, chipotle peppers, adobo sauce, cumin, and onion powder. Cook and stir for 5 minutes.
  2. 2 Add cream cheese, nutritional yeast, and salt. Cook until cheese is melted and everything is evenly combined, about 2 minutes. Remove from heat.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
  4. 4 Spoon a heaping tablespoon of mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

By Soup Loving Nicole

Plant-Based Taco
Dinner Mexican

Plant-Based Taco

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
  2. 2 Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
  3. 3 Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.

By Julie Weigand

Last-Minute Vegan Cashew Cream Cheese
Dinner

Last-Minute Vegan Cashew Cream Cheese

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
  2. 2 Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
  3. 3 Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

By Bayla Haskel

Vegan Cashew Alfredo Sauce
Dinner

Vegan Cashew Alfredo Sauce

4.1

Prep
10 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Soak cashews in 1 1/2 cups water in a bowl until softened, at least 20 minutes.
  2. 2 Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add 1/4 cup water, or as needed, until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
  3. 3 Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

By Jkauf19

Mediterranean Cauliflower Steaks
Dinner

Mediterranean Cauliflower Steaks

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Trim leaves off cauliflower and slice into thick "steaks", 1 1/2 to 2 inches thick. Brush with olive oil and garlic on both sides.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill cauliflower steaks until golden brown, 5 to 7 minutes per side.
  3. 3 Top each steak with a generous amount of hummus. Divide olives, red pepper, and nutritional yeast evenly on top. Cut zucchini into ribbons using a spiralizer. Garnish steaks with zucchini ribbons.

By Elle

Plant-Based Potato Salad
Dinner

Plant-Based Potato Salad

5.0

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
  2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
  3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
  4. 4 Chill for at least 30 minutes before serving.

By Geeksr

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

Instant Pot® Quinoa Taco Meat Substitute
Dinner

Instant Pot® Quinoa Taco Meat Substitute

5.0

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
  5. 5 Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

By Garrett Griffin

Vegan Cacio e Pepe
Dinner Italian

Vegan Cacio e Pepe

4.0

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Soak cashews in boiling water. Set aside for at least 10 minutes.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  3. 3 Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.
  4. 4 Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.

By Buckwheat Queen

Air-Fried Tofu Coated with Quinoa Flakes
Dinner

Air-Fried Tofu Coated with Quinoa Flakes

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Squeeze the liquid from the block of tofu by wrapping it in a clean towel and pressing it with a weight.
  2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
  3. 3 Set up a breading station with 3 shallow bowls, not too wide, and one flat plate. Put the cornstarch in one, and unsweetened soy milk in another. In the last one, add the quinoa flakes, nutritional yeast, oregano, sage, rosemary, and pepper. Mix with a fork. Leave the plate for the finished tofu.
  4. 4 Slice the slab of tofu into pieces that are approximately 1/2-inch thick and approximately 2 inches in length and width. They should be able to be handled easily without breaking.
  5. 5 Dredge each slice in cornstarch first. Dip each piece in the soy milk. Coat the slices with the quinoa flake mixture, tapping to shake off the excess. Place each coated tofu piece on the empty plate. Add as many pieces that will fit without touching into the air fryer basket.
  6. 6 Cook until browned and crispy, about 10 minutes. There is no need to flip the pieces and do not shake the basket. The coating is light and will come off easily if not cooked through. When the tofu pieces are browned and crispy, remove them and continue cooking the remaining pieces. Serve warm.

By Buckwheat Queen

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

Beyond Beef Vegan Meatballs
Dinner

Beyond Beef Vegan Meatballs

4.7

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
  2. 2 Add Beyond Beef, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
  4. 4 Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
  5. 5 Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By jaybu

Vegan Baked Oatmeal Patties
Dinner

Vegan Baked Oatmeal Patties

3.7

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Bring water to a boil in a large pot. Stir in oatmeal. Cover, reduce heat to low, and cook until oats are tender and water is absorbed, 5 to 10 minutes. Remove from heat and let stand for 5 minutes.
  3. 3 Add onion, spaghetti sauce, pecans, oil, nutritional yeast, garlic powder, onion powder, basil, coriander, sage, and active yeast to oatmeal in the pot; mix well. Form into patties and place on the prepared baking sheet.
  4. 4 Bake in the preheated oven for 15 minutes. Turn patties over and bake for 15 more minutes.

By Vicki Erskine

Healthy Vegan Pizza
Dinner

Healthy Vegan Pizza

4.8

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Dissolve sugar and yeast in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir flour into yeast mixture until dough holds together. Knead dough on a lightly floured surface, until smooth and elastic, 6 to 8 minutes. Place dough in a bowl and cover with a towel; set aside until dough has risen slightly, about 30 minutes.
  3. 3 Place peeled garlic cloves in an 8x8-inch baking dish; add olive oil, oregano, basil, marjoram, and sage.
  4. 4 Bake garlic in the preheated oven until softened, 30 to 40 minutes. Remove from oven and cool.
  5. 5 Coat a baking sheet with a layer of the cooled olive oil with herbs; spread dough onto the oiled baking sheet. Brush more oil and herbs on the top of dough.
  6. 6 Mash the garlic cloves in a bowl using a garlic press or fork; stir nutritional yeast into mashed garlic. Add some of the herbed olive oil if mixture is dry. Stir tomato sauce into garlic mixture. Spread sauce over dough. Top with red onion slices.
  7. 7 Bake in the preheated oven until crust is crunchy, 10 to 20 minutes. Arrange avocado slices over pizza.

By Sara Perry

Instant Pot® Buffalo Ranch Chicken Dip
Dinner

Instant Pot® Buffalo Ranch Chicken Dip

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks.
  3. 3 Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.
  4. 4 Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.

By Angela Sackett Superhotmama

Easy Creamy Vegan Mushroom Risotto
Dinner

Easy Creamy Vegan Mushroom Risotto

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
  2. 2 Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
  3. 3 Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

By nutriciously

Vegan Shepherd's Pie with Sweet Potato
Dinner

Vegan Shepherd's Pie with Sweet Potato

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
  3. 3 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
  4. 4 Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
  5. 5 Bake in the preheated oven until top is browned, about 20 minutes.

By MyNutriCounter

Vegan Lentil, Kale, and Red Onion Pasta
Dinner

Vegan Lentil, Kale, and Red Onion Pasta

4.4

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
  2. 2 As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

By girlandagun

Vegan Black Bean Burger Soup
Dinner

Vegan Black Bean Burger Soup

3.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a medium stockpot over medium-high heat. Add onion, celery, and garlic and saute until soft, about 5 minutes. Stir in tomato paste, mustard powder, salt, and pepper. Add vegetable broth and sweet potatoes and bring to a boil, uncovered. Cook, stirring occasionally, until potatoes are tender, about 6 minutes.
  2. 2 Reduce heat to low and add black beans, vegan "ground beef," spinach, and nutritional yeast. Cook until spinach has softened and soup is heated through, about 10 minutes.

By Chef Mo

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

Bug Lady Tofu Pate
Dinner

Bug Lady Tofu Pate

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
  2. 2 Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.

By ZEWALT

Vegan Sweet and Sour Meatballs
Dinner

Vegan Sweet and Sour Meatballs

5.0

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
  3. 3 Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
  4. 4 Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
  5. 5 Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

By Loopy4u

Instant Pot Buckwheat Minestra
Dinner

Instant Pot Buckwheat Minestra

5.0

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.
  2. 2 Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.

By Buckwheat Queen

Vegan Thai Mac n Cheese
Dinner Asian

Vegan Thai Mac n Cheese

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
  3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
  5. 5 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 broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
  6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
  7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
  8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk