Type what you have

Ingredients

• ✓ vegan cheddar cheese
• chickpea
• black bean
• pinto bean
• kidney bean
• water
• vegetable broth
• salsa
• brown rice
• taco seasoning mix
• corn
• iceberg lettuce
• avocado
• cilantro
• lime

Instructions

1. 1 Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
3. 3 Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
4. 4 Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
5. 5 Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

By Buckwheat Queen

Ingredients

• ✓ vegan cheddar cheese
• water
• tomato
• green chile
• black bean
• jalapeno pepper

Instructions

1. 1 Place vegan cheese in a microwave-safe bowl. Microwave at 900W for 1 minute. Remove from the microwave. Pour in 1/2 cup water, stirring constantly. Microwave at 900W for 1 minute more. Stir to create a smooth texture. Continue to add water and microwave until desired consistency is reached.
2. 2 Fold diced tomatoes and black beans into the queso. Top with pickled jalapenos. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ vegan cheddar cheese
• potato
• olive oil
• garlic
• salt
• black pepper
• chive

Instructions

1. 1 Poke vent holes in the potatoes. Microwave on high for 13 minutes.
2. 2 Meanwhile, put olive oil, vegan cheese, garlic, salt, and pepper in a small pot over medium-low heat. Heat until cheese is fully melted and garlic is cooked.
3. 3 Let potatoes cool slightly. Halve them and scoop the flesh out into the pot. Discard skins.
4. 4 Mash potatoes and cheese sauce together until fully incorporated.

By Faith

Ingredients

• ✓ vegan cheddar cheese
• vegetable oil
• yellow onion
• garlic
• soy chorizo
• black bean
• tomato sauce
• tomato
• jalapeno pepper
• green chili
• chicken taco seasoning mix
• cilantro
• wheat soft taco shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
3. 3 Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
4. 4 Bake in the preheated oven until bubbling hot, about 30 minutes.

By David Steenhoek

Ingredients

• ✓ vegan cheddar cheese
• sweet potato
• sea salt
• vegan cream cheese
• vegan butter
• brown sugar
• sea salt
• black pepper
• cinnamon
• nutmeg
• ginger
• panko bread crumb
• parsley
• green onion
• nutmeg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
3. 3 Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
4. 4 Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
5. 5 Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

By The Carrot Underground

Ingredients

• ✓ vegan cheddar cheese
• cooking spray
• zucchini
• onion
• tomato
• mushroom
• lentil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
2. 2 Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
3. 3 Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.

By Tuey

Ingredients

• ✓ vegan cheddar cheese
• cilantro
• jalapeno pepper
• red onion
• vegan butter
• soy milk
• black pepper
• salt
• olive oil
• black pepper
• salt
• paprika
• cumin
• oregano
• chili powder
• blackstrap molasses
• pinto bean
• white bean
• kidney bean
• black bean
• green chile
• tomato
• garlic
• celery
• carrot
• onion
• olive oil
• vegetable broth
• texturized vegetable protein
• russet potato

Instructions

1. 1 Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.
2. 2 Place TVP in a bowl. Cover with hot vegetable broth.
3. 3 Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.
4. 4 Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.
5. 5 Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.
6. 6 Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.
7. 7 Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.

By Buckwheat Queen