Type what you have

Ingredients

• ✓ vegan sour cream
• vegan margarine
• yellow squash
• green bell pepper
• yellow onion
• jalapeno pepper
• tofu
• soy sauce
• garlic powder
• flour tortilla

Instructions

1. 1 Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
2. 2 Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
3. 3 Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

By JustinWingo

Ingredients

• ✓ vegan sour cream
• penne pasta
• bacon
• olive oil
• chicken breast
• seasoned salt
• cayenne pepper
• onion
• garlic
• sun-dried tomato
• oil
• mozzarella-style vegan cheese
• coconut milk
• chicken broth
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
3. 3 While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
4. 4 Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
5. 5 Serve over penne.

By Beth Herbert

Ingredients

• ✓ vegan sour cream
• white corn tortilla
• paprika
• cilantro
• lime
• chili powder
• ground cumin
• black bean
• black pepper
• salt
• pumpkin seed
• black pepper
• paprika
• salt
• cayenne pepper
• olive oil
• sweet potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
3. 3 Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
4. 4 Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
5. 5 Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
6. 6 Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
7. 7 Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
8. 8 Warm tortillas in pairs in the microwave, 15 to 20 seconds.
9. 9 Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

By Ryan and Marissa Clements