Type what you have

Ingredients

• ✓ vegan cheese
• leek
• vegan margarine
• garlic
• oregano
• rosemary
• salt
• black pepper
• yukon gold potato
• coconut milk
• almond milk
• all-purpose flour

Instructions

1. 1 Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour, and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
3. 3 Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
4. 4 Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.

By Clara Schryer

Ingredients

• ✓ vegan cheese
• artichoke heart
• cream cheese-style spread
• spinach
• all-purpose flour
• garlic salt
• thyme
• red pepper flakes
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
3. 3 Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
4. 4 Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
5. 5 Sprinkle the top of the dip with Parmesan-style cheese.

By thedailygourmet

Ingredients

• ✓ vegan cheese
• oregano
• garlic
• white vinegar
• olive oil
• ketchup
• grape jelly
• bread crumb
• sage
• basil
• italian seasoning
• pecan
• onion
• garlic powder
• salt
• nutritional yeast
• tofu
• egg replacer
• water

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

Ingredients

• ✓ vegan cheese
• corn tortilla
• salt
• garlic powder
• seafood seasoning
• sazon seasoning
• cumin
• paprika
• pollo asada seasoning
• jackfruit
• liquid smoke
• tamari
• portobello mushroom
• red bell pepper
• onion
• peanut oil
• peanut oil
• salt
• cider vinegar
• vegetable base
• garlic
• white onion
• vegetable broth
• pasilla chile pepper
• morita chile pepper
• guajillo chile pepper
• arbol chile pepper
• tomato

Instructions

1. 1 Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
2. 2 Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
3. 3 Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
4. 4 Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
5. 5 Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
6. 6 Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
9. 9 Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
10. 10 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.

By My soul cleaveth unto the dust