\nSpicy Black Bean Tacos with Avocado Crema Recipe<\/p>\n
Getting creative with meatless meals has never been easier or more delicious! As the world continues to move towards a plant-based lifestyle, it’s refreshing to know that there are countless ways to satisfy your taste buds without sacrificing flavor. To make mealtime a breeze on busy weeknights, we’ve rounded up 20 mouthwatering Meatless Monday recipes that’ll become instant favorites.<\/p>\n
From international flavors like Thai green curry and Mediterranean stuffed portobello mushrooms, to comforting classics like vegan mac ‘n cheese and lentil sloppy joes, there’s something for everyone. And the best part? These recipes are all quick, easy, and packed with nutritious ingredients to fuel your body and soul.<\/p>\n
Stay tuned as we dive into these 20 flavor-packed meatless meals that’ll make you ditch the takeout menu for good!<\/p>\n
\nSpicy Black Bean Tacos with Avocado Crema Recipe<\/p>\n
Summary: Elevate your taco game with these flavorful and spicy black bean tacos, topped with a creamy avocado crema. This recipe is perfect for a quick and easy weeknight dinner or a weekend fiesta.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 can black beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. In a medium pan, heat the olive oil over medium-high heat. Add the onion and cook until translucent, 3-4 minutes. Avocado Crema:<\/strong><\/p>\n – 2 ripe avocados Mash the avocados in a bowl, then stir in the lime juice and salt. Refrigerate until ready to use.<\/p>\n Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. pasta (such as fettuccine or linguine) Instructions:<\/strong><\/p>\n 1. Cook pasta according to package instructions until al dente. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup quinoa, rinsed and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> Approximately 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium sweet potato, peeled and diced Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 bell peppers, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/p>\n – 2 medium zucchinis Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can chickpeas (14 oz), drained and rinsed Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 1 hour and 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggplants Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cook Time: 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large portobello mushrooms, stems removed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower, broken into florets Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 45-50 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of extra-firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. In a large pan, heat 2 tablespoons of oil over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large acorn squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon olive oil Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large saucepan over medium heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, cut into small cubes Instructions:<\/strong><\/p>\n 1. In a small bowl, whisk together peanut butter, soy sauce, honey, ginger, and chili flakes. Cooking Time:<\/strong> About 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup jackfruit (canned or fresh) Instructions:<\/strong><\/p>\n 1. Preheat your grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Summary: A flavorful and healthy twist on traditional tacos, this recipe combines roasted cauliflower and chickpeas with bold spices and crunchy toppings for a delicious meal.<\/p>\n Ingredients:<\/p>\n – 1 head of cauliflower, broken into florets Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n – 12-15 jumbo pasta shells Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Looking for delicious meatless meals to spice up your weeknights? Look no further! This collection of 20 flavorful recipes features a variety of tasty and easy-to-make dishes that are perfect for busy nights. From spicy black bean tacos to creamy mushroom pasta, roasted vegetable bowls to vegan curry, there’s something for everyone. These mouth-watering meatless meals are sure to satisfy your cravings and leave you feeling satisfied. Whether you’re a seasoned vegetarian or just looking to mix things up, these recipes are a great place to start.<\/p>\n","protected":false},"excerpt":{"rendered":" Getting creative with meatless meals has never been easier or more delicious! As the world continues to move towards a plant-based lifestyle, it’s refreshing to know that there are countless ways to satisfy your taste buds without sacrificing flavor. To make mealtime a breeze on busy weeknights, we’ve rounded up 20 mouthwatering Meatless Monday recipes … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":25666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-25669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/25669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=25669"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/25669\/revisions"}],"predecessor-version":[{"id":25670,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/25669\/revisions\/25670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/25666"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=25669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=25669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=25669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/2 cup diced onion
\n– 1 minced garlic clove
\n– 1 tablespoon olive oil
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– Avocado Crema (see below)
\n– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, cilantro<\/p>\n
\n2. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute, stirring frequently.
\n3. Stir in the black beans and cook for 2-3 minutes, until heated through.
\n4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n5. Assemble tacos with the black bean mixture, Avocado Crema, and desired toppings.<\/p>\n
\n– 1 lime, juiced
\n– Salt to taste<\/p>\nCreamy Mushroom and Spinach Pasta<\/h2>\n
\nThis rich and flavorful pasta dish combines saut\u00e9ed mushrooms and spinach with a creamy sauce, perfect for a quick weeknight dinner or special occasion. With its comforting blend of earthy flavors, this recipe is sure to become a new favorite.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 1\/4 cup butter
\n– 2 cloves garlic, minced
\n– 1 cup fresh spinach leaves
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
\n3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
\n4. Stir in spinach leaves and cook until wilted.
\n5. Pour in heavy cream and bring mixture to a simmer. Cook for 2-3 minutes or until sauce thickens slightly.
\n6. Combine cooked pasta with mushroom-spinach sauce. Season with salt and pepper to taste.
\n7. Serve hot, topped with grated Parmesan cheese if desired.<\/p>\nRoasted Vegetable and Quinoa Buddha Bowl<\/h2>\n
\nThis recipe combines the nutty flavor of quinoa with the natural sweetness of roasted vegetables, making it a perfect and healthy meal option. The best part? It’s incredibly easy to prepare!<\/p>\n
\n– 2 cups water or vegetable broth
\n– 2 tablespoons olive oil
\n– 1 large sweet potato, peeled and cubed
\n– 1 large carrot, peeled and sliced
\n– 1 large red bell pepper, seeded and sliced
\n– 1 small red onion, thinly sliced
\n– Salt and pepper to taste
\n– Optional: chopped fresh herbs (parsley, cilantro, or scallions) for garnish<\/p>\n
\n2. Cook quinoa according to package instructions using water or broth.
\n3. Toss sweet potato, carrot, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet.
\n4. Roast vegetables in the preheated oven for 25-30 minutes, or until tender.
\n5. Assemble Buddha bowls by dividing cooked quinoa among bowls, then topping with roasted vegetables.
\n6. Garnish with chopped fresh herbs, if desired.<\/p>\nVegan Lentil and Sweet Potato Curry<\/h2>\n
\nA hearty and flavorful curry that’s perfect for a cozy night in. This recipe combines the comfort of lentils and sweet potatoes with aromatic spices and a hint of warmth.<\/p>\n
\n– 1 cup brown or green lentils, rinsed and drained
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon curry powder
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric
\n– 1 can (14 oz) diced tomatoes
\n– 2 cups vegetable broth
\n– Salt and pepper, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Roast the sweet potato in the oven for 30-40 minutes, or until tender.
\n3. In a large pot, saut\u00e9 the onions and garlic in a little water until softened.
\n4. Add the curry powder, cumin, turmeric, lentils, diced tomatoes, and vegetable broth. Bring to a simmer.
\n5. Reduce heat and let cook for 20-25 minutes, or until the lentils are tender.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with chopped cilantro if desired.<\/p>\nStuffed Bell Peppers with Brown Rice and Chickpeas<\/h2>\n
\nThis flavorful recipe combines the sweetness of bell peppers with the earthiness of brown rice and chickpeas, making for a nutritious and satisfying meal.<\/p>\n
\n– 1 cup cooked brown rice
\n– 1 can (15 oz) chickpeas, drained and rinsed
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– 2 tablespoons olive oil<\/p>\n
\n2. Cut the tops off the bell peppers and remove seeds and membranes.
\n3. In a bowl, mix cooked brown rice, chickpeas, onion, garlic, cumin, salt, and pepper.
\n4. Stuff each bell pepper with the rice mixture, filling as full as possible.
\n5. Drizzle olive oil over the peppers and place them in a baking dish.
\n6. Bake for 30-35 minutes or until the bell peppers are tender.<\/p>\nZucchini Noodles with Pesto and Cherry Tomatoes<\/h2>\n
\nA light and refreshing summer dish that combines the flavors of Italy with the sweetness of cherry tomatoes. This recipe is perfect for a quick and easy lunch or dinner.<\/p>\n
\n– 1\/4 cup pesto
\n– 1 pint cherry tomatoes, halved
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Spiralize the zucchinis into noodles.
\n3. In a large skillet, heat the pesto over medium-low heat.
\n4. Add the cherry tomatoes and cook for 5-7 minutes, or until they start to release their juices.
\n5. Add the zucchini noodles to the skillet and toss with the pesto mixture. Season with salt and pepper to taste.
\n6. Serve hot, topped with grated Parmesan cheese if desired.<\/p>\nChickpea and Spinach Coconut Curry<\/h2>\n
\nThis flavorful and nutritious curry is a perfect blend of Indian spices, creamy coconut milk, and the comfort of chickpeas and spinach. Serve it over rice or with naan bread for a satisfying meal.<\/p>\n
\n– 2 cups fresh spinach leaves
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric powder
\n– 1\/4 teaspoon cayenne pepper (optional)
\n– 1 can coconut milk (14 oz)
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add onions and cook until translucent, about 3-4 minutes.
\n3. Add garlic, ginger, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
\n4. Stir in chickpeas and coconut milk. Bring to a simmer.
\n5. Add spinach leaves and stir until wilted.
\n6. Season with salt to taste.
\n7. Simmer for 10-15 minutes or until the flavors have melded together.
\n8. Garnish with cilantro leaves and serve hot.<\/p>\nVegan Butternut Squash Mac and Cheese<\/h2>\n
\nA comforting and creamy twist on a classic favorite, this vegan butternut squash mac and cheese is a perfect fall treat. The sweetness of the roasted squash pairs beautifully with the savory pasta and cheese sauce.<\/p>\n
\n– 1 pound macaroni
\n– 1\/4 cup vegan butter or margarine, melted
\n– 1 cup non-dairy milk (such as soy or almond milk)
\n– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
\n– 1 teaspoon salt
\n– 1\/2 teaspoon black pepper
\n– 1\/4 teaspoon paprika<\/p>\n
\n2. Roast the butternut squash for 45-50 minutes, or until tender and caramelized.
\n3. Cook the macaroni according to package instructions. Drain and set aside.
\n4. In a large saucepan, combine the melted vegan butter or margarine, non-dairy milk, vegan cheddar cheese shreds, salt, black pepper, and paprika. Stir over medium heat until smooth and creamy.
\n5. Add the roasted butternut squash to the cheese sauce and stir until well combined.
\n6. Combine the cooked macaroni and cheese sauce in a large mixing bowl. Stir until coated.
\n7. Transfer the mac and cheese to a baking dish and top with additional vegan cheddar cheese shreds if desired.
\n8. Bake for 20-25 minutes, or until golden brown.<\/p>\nEggplant Parmesan with Marinara Sauce<\/h2>\n
\nExperience the classic Italian-American dish with a twist! This recipe combines tender eggplant slices with rich marinara sauce and melted mozzarella cheese, all wrapped in a crispy breadcrumb coating.<\/p>\n
\n– 1 cup breadcrumbs
\n– 1\/2 cup grated Parmesan cheese
\n– 1\/4 cup olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup marinara sauce (homemade or store-bought)
\n– 1 cup shredded mozzarella cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Slice eggplants into 1\/4-inch thick rounds.
\n3. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
\n4. Dip each eggplant slice in beaten eggs and then coat with breadcrumb mixture, pressing gently.
\n5. Heat olive oil in a large skillet over medium-high heat. Cook breaded eggplant slices until golden brown, about 3-4 minutes per side.
\n6. In a separate saucepan, warm marinara sauce over low heat.
\n7. Assemble the dish by placing cooked eggplant slices on a baking sheet lined with parchment paper, then spooning marinara sauce and topping with mozzarella cheese.
\n8. Bake for 15-20 minutes or until cheese is melted and bubbly.<\/p>\nMediterranean Stuffed Portobello Mushrooms<\/h2>\n
\nElevate your mealtime with this easy and impressive recipe featuring earthy portobello mushrooms filled with a savory blend of Mediterranean flavors.<\/p>\n
\n– 1\/2 cup crumbled feta cheese
\n– 1\/4 cup chopped Kalamata olives
\n– 1\/4 cup chopped artichoke hearts
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a bowl, mix together feta cheese, olives, artichoke hearts, and garlic.
\n3. Wipe mushroom caps clean with a damp cloth and brush the insides with olive oil.
\n4. Stuff each mushroom cap with the Mediterranean mixture, dividing it evenly among the four mushrooms.
\n5. Season with salt and pepper to taste.
\n6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.<\/p>\nVegan Lentil Sloppy Joes<\/h2>\n
\nGet ready to devour a flavorful and nutritious twist on the classic sloppy joe! This vegan version is packed with protein-rich lentils, saut\u00e9ed onions, and a hint of spices.<\/p>\n
\n\u2022 1 cup brown or green lentils, rinsed and drained
\n\u2022 1 medium onion, finely chopped
\n\u2022 2 cloves garlic, minced
\n\u2022 1 red bell pepper, diced
\n\u2022 1 can (14.5 oz) crushed tomatoes
\n\u2022 2 tbsp tomato paste
\n\u2022 1 tsp ground cumin
\n\u2022 1\/2 tsp smoked paprika (optional)
\n\u2022 Salt and pepper, to taste
\n\u2022 4 hamburger buns or sub rolls<\/p>\n
\n1. In a large pot, saut\u00e9 the onion, garlic, and bell pepper over medium heat until tender.
\n2. Add the lentils, crushed tomatoes, tomato paste, cumin, smoked paprika (if using), salt, and pepper. Stir to combine.
\n3. Bring the mixture to a simmer, then reduce heat to low and cook for 20-25 minutes or until the lentils are tender.
\n4. Split the hamburger buns in half and toast lightly.
\n5. Spoon the lentil sloppy joe mixture onto the buns and serve immediately.<\/p>\nCauliflower and Chickpea Masala<\/h2>\n
\nThis flavorful and nutritious dish combines the natural sweetness of cauliflower with the nutty taste of chickpeas, all wrapped up in a rich and spicy masala sauce. Perfect for a quick weeknight dinner or a healthy lunch option.<\/p>\n
\n– 1 can chickpeas (14 oz), drained and rinsed
\n– 2 medium onions, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon cayenne pepper
\n– 1 can diced tomatoes (14 oz)
\n– 1 cup vegetable broth
\n– Salt and pepper, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add onions and cook until softened, about 3-4 minutes.
\n3. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
\n4. Add cauliflower and chickpeas. Cook for 5 minutes, stirring occasionally.
\n5. Stir in diced tomatoes and vegetable broth. Bring to a simmer.
\n6. Reduce heat to low and let cook for 10-12 minutes or until cauliflower is tender.
\n7. Season with salt and pepper to taste.
\n8. Garnish with chopped cilantro, if desired.<\/p>\nSweet Potato and Black Bean Enchiladas<\/h2>\n
\nSweet Potato and Black Bean Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of roasted sweet potatoes with the savory goodness of black beans.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 teaspoon cumin
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– 1 can enchilada sauce (red or green)
\n– Shredded cheese (optional)<\/p>\n
\n2. Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
\n3. In a large skillet, saut\u00e9 onion and garlic until softened. Add black beans and cook for an additional 2-3 minutes.
\n4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
\n5. Assemble enchiladas by spooning sweet potato and black bean mixture onto tortillas, rolling up, and placing seam-side down in a baking dish.
\n6. Pour enchilada sauce over the top and sprinkle with cheese (if using).
\n7. Bake at 375\u00b0F (190\u00b0C) for 20-25 minutes or until hot and bubbly.<\/p>\nVegan Thai Green Curry with Tofu<\/h2>\n
\nA creamy and aromatic Thai-inspired curry made with tender tofu and a flavorful green curry paste, perfect for a quick and satisfying meal.<\/p>\n
\n– 2 tablespoons of vegan green curry paste
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of grated fresh ginger
\n– 1 can of full-fat coconut milk
\n– 1 cup of vegetable broth or water
\n– 1\/4 teaspoon of salt
\n– Fresh Thai basil leaves for garnish (optional)
\n– Your choice of rice or noodles to serve<\/p>\n
\n2. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
\n3. In the same pan, add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly.
\n4. Stir in the green curry paste and cook for an additional 2 minutes, allowing the flavors to meld.
\n5. Pour in the coconut milk and vegetable broth or water. Bring the mixture to a simmer.
\n6. Add the cooked tofu back into the pan and stir to combine.
\n7. Reduce heat to low and let simmer for 10-15 minutes, or until the sauce has thickened slightly.
\n8. Season with salt to taste. Garnish with fresh Thai basil leaves if desired.<\/p>\nQuinoa and Kale Stuffed Acorn Squash<\/h2>\n
\nThis recipe combines the nutty flavor of quinoa with the earthy sweetness of roasted acorn squash, all wrapped up in a delicious package. Perfect as a main dish or side, this stuffed squash is sure to please even the pickiest eaters.<\/p>\n
\n– 1 cup quinoa, rinsed and drained
\n– 2 cups water or vegetable broth
\n– 1 tablespoon olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 2 cups kale leaves, stems removed and chopped
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup grated cheddar cheese (optional)<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. Cook the quinoa according to package instructions using water or broth.
\n4. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
\n5. Add the garlic, kale, salt, and pepper to the skillet and cook until the kale is wilted, about 3-4 minutes.
\n6. Stuff each squash half with the quinoa mixture and top with grated cheese (if using).
\n7. Roast the stuffed squash in the preheated oven for 45-50 minutes, or until the squash is tender and the filling is heated through.<\/p>\nVegan Mushroom and Walnut Bolognese<\/h2>\n
\nA rich and flavorful plant-based twist on the classic Italian dish, this Vegan Mushroom and Walnut Bolognese is a hearty and satisfying meal option. Perfect for a cozy night in or a special occasion.<\/p>\n
\n– 1 small onion, finely chopped
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
\n– 2 cloves garlic, minced
\n– 1 cup walnuts, chopped
\n– 1 can (28 oz) crushed tomatoes
\n– 1 teaspoon dried basil
\n– 1 teaspoon dried oregano
\n– Salt and pepper to taste
\n– 1 tablespoon tomato paste
\n– 1\/4 cup nutritional yeast<\/p>\n
\n2. Add the chopped onion and cook until translucent, about 3-4 minutes.
\n3. Add the sliced mushrooms and minced garlic; cook for an additional 5 minutes or until the mushrooms release their moisture and start to brown.
\n4. Stir in the chopped walnuts, crushed tomatoes, dried basil, oregano, salt, and pepper.
\n5. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
\n6. Stir in the tomato paste and nutritional yeast; adjust seasoning as needed.<\/p>\nSpicy Peanut Tofu Stir-Fry<\/h2>\n
\nGet ready to spice up your weeknight dinner routine with this flavorful and easy-to-make Spicy Peanut Tofu Stir-Fry. This recipe combines the creaminess of peanut butter with the heat of chili flakes for a dish that’s both savory and satisfying.<\/p>\n
\n– 2 tablespoons peanut butter
\n– 1 tablespoon soy sauce
\n– 1 tablespoon honey
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon chili flakes (adjust to taste)
\n– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
\n– Salt and pepper to taste
\n– Cooking oil or sesame oil for stir-frying<\/p>\n
\n2. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
\n3. Add tofu and cook until golden brown, about 3-4 minutes per side.
\n4. Add mixed vegetables and stir-fry for an additional 2-3 minutes.
\n5. Pour the peanut sauce over the top and stir to combine.
\n6. Cook for an additional minute, then serve hot.<\/p>\nVegan BBQ Jackfruit Sandwiches<\/h2>\n
\nGet ready to fall in love with the sweet and tangy flavors of this vegan BBQ jackfruit sandwich. This innovative recipe combines the meaty texture of jackfruit with the bold taste of BBQ sauce, all wrapped up in a soft bun.<\/p>\n
\n– 1\/4 cup BBQ sauce
\n– 2 tbsp maple syrup
\n– 1 tsp smoked paprika
\n– 1 tsp garlic powder
\n– 1 baguette
\n– Lettuce, tomato, and avocado (optional)<\/p>\n
\n2. In a bowl, mix together jackfruit, BBQ sauce, maple syrup, smoked paprika, and garlic powder.
\n3. Grill the mixture for 5-7 minutes per side, until caramelized and slightly charred.
\n4. Split the baguette in half and toast it on the grill or in the oven.
\n5. Assemble the sandwiches by placing the grilled jackfruit mixture onto the toasted baguette.
\n6. Add lettuce, tomato, and avocado if desired.
\n7. Serve immediately and enjoy!<\/p>\nRoasted Cauliflower and Chickpea Tacos<\/h2>\n
\nRoasted Cauliflower and Chickpea Tacos Recipe<\/p>\n
\n– 1 can chickpeas (drained and rinsed)
\n– 2 tablespoons olive oil
\n– 1 teaspoon cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 4-6 corn tortillas
\n– Optional toppings: diced tomatoes, avocado, sour cream, cilantro, lime wedges<\/p>\n
\n2. Toss cauliflower with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and slightly caramelized.
\n4. In a separate pan, heat the chickpeas over medium heat with a squeeze of lime juice (optional).
\n5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
\n6. Assemble tacos by placing roasted cauliflower, chickpeas, and desired toppings on each tortilla.<\/p>\nVegan Spinach and Artichoke Stuffed Shells<\/h2>\n
\nVegan Spinach and Artichoke Stuffed Shells Recipe: A creative twist on a classic Italian dish, this recipe combines the creamy flavors of spinach and artichoke with tender vegan shells.<\/p>\n
\n– 1 package frozen chopped spinach, thawed and drained
\n– 1 (14 oz) can artichoke hearts, drained and chopped
\n– 1 cup vegan ricotta cheese
\n– 1\/2 cup nutritional yeast
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 teaspoon lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
\n3. In a mixing bowl, combine spinach, artichoke hearts, vegan ricotta cheese, nutritional yeast, olive oil, garlic, lemon juice, salt, and pepper. Mix well.
\n4. Stuff each cooked pasta shell with the spinach-artichoke mixture.
\n5. Place stuffed shells in a baking dish and cover with marinara sauce.
\n6. Bake for 20-25 minutes or until shells are tender and filling is heated through.
\n7. Garnish with chopped parsley, if desired.<\/p>\nSummary<\/h2>\n