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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

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 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

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

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

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

Creamiest Vegan Corn Chowder
Dinner American

Creamiest Vegan Corn Chowder

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
  2. 2 Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
  3. 3 Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.

By allisonmdickson

Copycat Veggie Balls
Dinner American

Copycat Veggie Balls

3.0

Prep
45 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
  3. 3 Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
  4. 4 Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
  5. 5 Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
  6. 6 Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.

By Buckwheat Queen

Vegan Creamy Mushroom Sauce
Dinner American

Vegan Creamy Mushroom Sauce

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Remove mushroom stems and slice mushroom tops. Keep separated.
  2. 2 Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
  3. 3 At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
  4. 4 Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.

By Heather Healthy Vegan Recipes

Vegetarian Pot Pie with Puff Pastry Crust
Dinner American

Vegetarian Pot Pie with Puff Pastry Crust

5.0

Prep
25 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 1 1/2-quart souffle or other baking dish with cooking spray.
  2. 2 Melt butter in a large, nonstick skillet over medium heat until bubbly. Add onion and cook until it begins to turn translucent, 2 to 3 minutes. Add mushrooms and cook until they begin to soften and release a little moisture, about 4 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
  3. 3 Stir in Italian seasoning, salt, pepper, sage, paprika, and cayenne. Stir in spinach and parsley; cook until spinach is just wilted, about 1 minutes. Add flour and stir until flour is coated in butter and seasonings; continue to cook and stir for 2 minutes. Stir in frozen vegetables and vegetable broth; bring to a boil. Cook until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in nutritional yeast.
  4. 4 Pour mixture into the prepared dish. Place puff pastry sheet over top, allowing it to drape over the sides of the dish. Use a fork to poke several holes in the top of the pastry, then spray with cooking spray. Place the baking dish on a sheet pan.
  5. 5 Transfer to the preheated oven and bake until the top is nicely browned, 25 to 30 minutes. Allow to cool for about 15 minutes before serving.

By Bibi

Vegan Sweet Potato Soup with Kale Pesto
Dinner American

Vegan Sweet Potato Soup with Kale Pesto

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
  2. 2 Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
  3. 3 Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
  4. 4 Ladle the warm soup into bowls and spoon some pesto on top of each serving.

By Bibi

Meat-Lovers' Vegetarian Chili
Dinner American

Meat-Lovers' Vegetarian Chili

4.8

Prep
40 min
Cook
260 min
Total
300 min

Instructions

  1. 1 Heat oil in a large skillet over medium-low heat. Cook and stir bell peppers, poblano peppers, onion, garlic, and jalapeño in hot oil until soft, about 15 minutes. Transfer to a slow cooker.
  2. 2 Combine hot vegetable broth and TVP in a medium bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
  3. 3 Place diced tomatoes, kidney beans, black beans, beer, vinegar, tomato paste, nutritional yeast, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix well to combine.
  4. 4 Cook on Low for 6 to 10 hours or High for 4 to 5 hours.

By J Phillips

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

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