This savory vegan cashew cream recipe is perfect for adding a creamy texture to your favorite dishes. You can add it to risotto, soup, pasta, and more.
This great vegan pasta dish is perfect for any night of the week, really. Adapted from the book ‘Mastering the Art of Vegan Cooking’ by Annie and Dan Shannon.
This Vegan Fettuccine Alfredo alla Carbonara will make you feel like you’re in Italy.
John Schlimm brings you this simple vegan recipe for almond ‘Parmesan’ cheese from his cookbook, “The Ultimate Beer Lover’s Happy Hour.”
These vegan meatballs will add delicious protein to any pasta meal.
This fun dairy-free twist on a classic Italian sauce can be used on sandwiches or pasta.
For the Tofu Balls: 6 cups crumbled tofu 2 cups whole-grain bread crumbs 2 Tbsp. onion powder 1 tsp. garlic powder 1 Tbsp. oregano 1 Tbsp. basil 1 1/4 tsp. salt 1 cup Pimento “Cheese” Sauce (see recipe below) • Rinse, drain, crumble, and measure tofu. Put into bowl and add remaining ingredients. Mix well. … Read more »
2 lbs. red skin potatoes, scrubbed 8 oz. whole-wheat pasta noodles (try shorter noodles like penne) 1/2 red onion, finely chopped 1 celery stalk, finely chopped 2 cups vegan mayonnaise (try Vegenaise) 1 cup vegan sour cream (try Tofutti brand) 2 tsp. salt 1 tsp. pepper 1/2 cup white wine vinegar 1 1/2 tsp. paprika … Read more »
1 lb. spaghetti 4 green (or spring) onions, chopped 3 cloves garlic, minced 1/2 cup cold water 1 tsp. vegetarian broth powder 1 tsp. cornstarch 1/3 cup soy sauce 2 Tbsp. ketchup 1 Tbsp. vinegar 1 Tbsp. Szechuan hot bean (or Chinese chili) paste 1 tsp. sugar 1/4 cup chopped vegetarian “bacon” or “ham” or … Read more »
6 Tbsp. olive oil 1/2 tsp. dried chili flakes 2 cloves garlic, finely chopped 1 cup eggplant (aubergine), cut into thin 2-inch-long strips 2 lbs. plum tomatoes, peeled and roughly chopped 1/4 cup tomato paste 1/4 Tbsp. nondairy cream Salt, to taste 12 oz. orechette pasta, cooked al dente and drained 1/4 cup fresh basil … Read more »
4 Tbsp. olive oil 2-3 minced garlic cloves Hot pepper flakes, to taste 1 cup water, plus more as needed 1/2 tsp. salt 12 oz. spaghetti, broken into 2-inch pieces 8 cups chopped broccoli raab • Heat the olive oil in a sauté pan over medium heat. Sauté the garlic and hot pepper flakes until … Read more »
1 pita 1 jar vegan pasta sauce 1 bag shredded vegan cheese Fruits or veggies of your choosing Vegan “pepperoni” or other mock meats of your choosing • Fill the pita with the pasta sauce, vegan cheese, fruits, veggies, and faux meat. • Put the fully loaded pita in the microwave for 2 minutes. Voilà!
4 cups dried fusilli 5 Tbsp. olive oil 2 garlic cloves, slivered 2 Tbsp. chopped fresh thyme 2 cups sliced shiitake mushrooms 2 cups fresh cremini mushrooms Salt and freshly ground pepper, to taste 1/2 cup toasted pine nuts 1 cup frozen peas 1/2 cup vegetable stock • Cook the fusilli and set aside. • … Read more »
4 Tbsp. extra virgin olive oil 2 cloves garlic, crushed 1 Tbsp. dried shallots 1 cup onions, chopped into long strips 2 cups bell peppers (green, red, and yellow), chopped into long strips 1 cup French beans, boiled and chopped into long strips 1 Tbsp. oregano, fresh or dried Salt, to taste 1 Tbsp. lemon … Read more »
1 box ziti 1 lb. vegetarian chicken, chopped into bite-sized pieces (try Morningstar Farms Meal Starters Chick’n Strips or Worthington Chickette) 1/2 can corn 1 can chopped mushrooms 1 scoop nutritional yeast 1 jar pasta sauce 1 pkg. Monterey Jack “Melt Your Heart” vegan cheese (or your fave vegan cheese) 2 Tbsp. margarine (amount will … Read more »
