serves 4-6

Ingredients:
1 tablespoon olive oil
12 small or 8 medium crimini mushrooms, minced
1/2 small red onion, minced
1/2 red pepper, minced
1 bird's eye chili, minced
1.5 tablespoons garam masala
7 ozs extra firm tofu, well drained, crumbled
8 dried curry leaves, crushed
2 tsp brown sugar
2/3 cup raw cashew pieces
2 tablespoons melted Earth Balance
1 tablespoon nutritional yeast
1 tablespoon flax meal
1 medium white potato, baked until soft, mashed (or 2/3 cup mashed potato)
1/2 tsp turmeric
1/2 tsp asofoetida
1 tsp fennel seeds
1 tablespoon sea salt

Directions:

1. Preheat the oven to 350f. Cut a piece of parchment paper to fit the loaf pan, sides included. Cut slits in the corner so it will fold flat to the pan's form. Spray a little oil on the bare metal before fitting the parchment inside - it'll help it stay in place.

2. Reserve a few pieces of red pepper for garnish. In a dry skillet or saute pan, toast the garam masala for 2-3 minutes, until very fragrant. Set aside.

3. Heat the olive oil in the same skillet and add pepper and onion. Cook 5 minutes, until pepper softens and onion is translucent. Add mushrooms and cook, stirring often, for 6-8 minutes, until mushrooms have released their liquid and almost all of it, but not quite, has steamed off.

4. Remove sauteed veggies to a heatproof bowl.

5. In a food processor, pulse cashews until they're the texture of large polenta - not powdery, with some chunks still there. Add to warm vegetables. Mix in remaining ingredients and taste for salt - add a teeny bit if need be. The mixture should be relatively dry, but not crumbly - add a little more Earth Balance or even a titch of water if it needs it.

6. Cut small triangles out of two or three sides of a piece of red pepper with a paring knife. Repeat for as many "flowers" as you'd like.

7. Arrange red peppers and a stem or two of cilantro on the bottom of the loaf pan, and press 1/2 a cup of the mushroom masala mixture over top, pressing down to keep things stuck in place. Add remaining loaf mixture, pressing down firmly, and flattening top with wet hands once the mix is used up.

8. Bake for 50 minutes covered, then another 15-20 uncovered, until loaf is browned on top and firm-ish to the touch. Let rest 20 minutes, invert onto a platter, and serve.


nofaceplate.com

Ingredients:
3 Tbsp olive oil
450g mushrooms, chopped
1 head cauliflower, grated (either by hand or food processor)
1/4 cup dry white wine
1 cup onion, grated
2 garlic cloves, minced
1/2 cup vegetable broth
6 Tbsp pine nuts, lightly toasted
2 Tbsp nutritional yeast
1 tsp salt
2 tbsp vegan margarine
pepper, to taste
truffle oil

Directions:

1. Heat 1 tbsp olive oil in a medium skillet and cook the mushrooms until tender; set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium heat and cook the onions and garlic for a few minutes until the onion becomes translucent.
3. Add the cauliflower and wine, and cook for about 5 minutes, until the wine has evaporated.
4. Add the broth, reduce the heat and cover, letting it cook a few minutes. You’ll want the cauliflower to be “al dente” with a little texture so it isn’t just mush.
5. Meanwhile, pulse together the pine nuts, nutritional yeast, and salt until it forms a powdery consistency.
6. Remove the cauliflower from the heat and stir in the nut mixture until well combined. Stir in the margarine and season with pepper, to taste.
7. Stir in the mushrooms and drizzle some truffle oil on top before serving.

Serves 4-6 sides

vegangela.com

Ingredients:
1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach, cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt
3-4 scallions, chopped

Directions:

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

thekitchn.com

Ingredients:
1 large red onion, peeled, trimmed, sliced
1 large red bell pepper, cored, seeded, sliced
1 large yellow bell pepper, cored, seeded, sliced
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 medium eggplant, trimmed, sliced
2 large portobello mushrooms, stemmed
1 pound asparagus spears, ends trimmed
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 cloves fresh garlic, crushed
1 teaspoon dried thyme
Sea salt and ground pepper, to taste
2 ears of fresh corn, corn silk removed, husks on
3 cups cooked quinoa
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Extra virgin olive oil, to taste
Juice from 1 lemon
Sea salt and ground pepper, to taste

Directions:

1. In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant, portobello mushrooms, and asparagus. Drizzle with olive oil and white balsamic vinegar. Add the garlic, and thyme. Season with sea salt and ground pepper, to taste. Gently toss to coat. Cover and marinate for one hour.

2. Heat the grill to medium-high heat.

3. Grill the ears of corn separately on a rear rack, away from direct flame. The husks will get a bit blackened and smoky. This adds so much flavor. Rotate them every five minutes or so. After 10-20 minutes, when the corn is tender, remove and set aside to cool. Strip off the husks and carefully slice the kernels off the cob. Set aside.

4. Meanwhile, place the veggies in a grill basket, or spread out the veggies on a large sheet of foil. Add a top sheet, crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 15-25 minutes, depending upon the size of your grill. Remove the veggie basket/packet to a large platter or cutting board, and set aside.

5. Place the cooked quinoa in a large serving bowl. Add the grilled corn, chopped fresh parsley, and mint. Drizzle with extra virgin olive oil and lemon juice. Season to taste with sea salt and ground pepper. Toss to coat.

6. To serve, you can either slice the grilled veggies and add them to the quinoa as a salad, or serve the simple quinoa-corn salad with big beautiful pieces of grilled veggies on the side.


glutenfreegoddess.com

Yield: 1 – 9″x5″ loaf  Servings: 8

Ingredients
2 tbsp ground flax seeds
6 tbsp boiling water
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 cup mushrooms, diced
2 cups fresh baby spinach, roughly chopped
1 tbsp fresh thyme, roughly chopped
3/4 cup spicy vegan BBQ sauce, recipe below
salt and pepper, to taste
2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
1 cup gluten-free rolled oats, split in half *see note
1/2 cup almond flour
 
Directions:

1. Preheat the oven to 375F. Add the ground flax seeds to a small bowl, pour the boiling hot water over and stir to combine well. Set aside and allow it to thicken and cool.
2. Heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and sauté for 5-8 minutes until the onions are tender. Add in the mushrooms and cook another 3 to 5 minutes until the mushrooms are tender, add in the thyme and spinach and cook until the spinach is wilted, about 2 minutes. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.
3. Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in the food processor until smooth (some whole bits may remain, that’s ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
4. Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining 1/4 cup of BBQ sauce over the top.
5. Bake uncovered for 35 to 40 minutes at 375F. Cool in the pan for about 5,pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.

healthfulpursuit.com

Serves: 4 
 
 Ingredients: 
1 pound extra firm tofu

1 tablespoon tamari

1 teaspoon gluten-free Dijon mustard

1/4 cup nutritional yeast

1/4 teaspoon ground turmeric

2 teaspoons olive oil

1/2 cup onion, diced

1/4 cup mushrooms, chopped

1/4 cup sun-dried tomatoes, finely chopped

1 teaspoon dried thyme

2 garlic cloves, minced

1/2 lemon, juice of

1/2 cup spinach, chopped

1/4 cup fresh basil leaf, chiffonade
 
 Directions:
 
1. Preheat oven to 400 degrees F. In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps. Mix in the tamari, mustard, nutritional yeast and turmeric, then combine well.

2. In a small (8-inch) skillet, add the olive oil and sauté the onions for 2 minutes. Add the mushrooms, tomatoes, and
thyme, and sauté for 3 additional minutes. Add the garlic and sauté for 1 minute. Add the lemon juice, mix and remove from heat. Transfer the cooked onion mixture to the tofu and combine well; fold in spinach and basil leaves. Place the tofu back into the skillet and press down firmly in place.

3. Cook in the oven for 20 minutes. Transfer to the broiler to brown the top, about two minutes. Let the frittata sit for 10 minutes before serving. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling
apart.


healthybitchdaily.com
 

Ingredients:
1 large ripe tomato, sliced into thin rounds
2 cups marinara sauce (or homemade recipe)
16 oz. extra firm tofu, sliced into thin strips
1 cup mushrooms, sliced thin, any variety
1/4- 1/2 cup non-dairy cheese, (The Girls Gone Green love Daiya)
2 cups fresh leafy greens like kale, spinach, or mustard greens
1 box vegan lasagna noodles
optional: 1/2 cup fresh chives, chopped - chopped basil
1 1/2 cups Chive Nut Cheese Ricotta (see recipe here)

Zesty Garlic Marinade
1 Tbsp garlic powder OR 5 chopped garlic cloves
3-4 Tbsp extra virgin olive oil
1/2 cup red wine, apple cider or balsamic vinegar
2-3 Tbsp dried Italian herb seasoning blend
1 tsp black pepper
optional: 1/4 cup fresh basil - chiffonade
optional: a pinch of sea salt rubbed on tofu before placing in marinade

*vinegar
note: if using apple cider or red wine vinegar you may want to add a
splash of agave/maple syrup to sweeten your marinade up a bit. The balsamic
vinegar should have enough sweetness on its own.

Directions:

1. Gather your ingredients.

2. Make your marinade by combining all ingredients in a large bowl.

3. Prep your veggies. Slice you ingredients very thin so that the marinade absorbs quickly.

4. Place your sliced ingredients (tofu, mushrooms, tomatoes, greens) into your marinade bowl. Toss gently. Add  more oil/vinegar if needed to cover ingredients. Allow to marinate at least 20 minutes. Otherwise you can prep this part for overnight marination.

5. If you haven't made your Chive Ricotta Lasagna in advance - do it now. Set aside.

6. Begin building your lasagna. See the step-by-step pics for the best "building" details. But basically, sauce,
noodles, sauce, greens, tofu, sauce, noodles, sauce, mushrooms, noodles, ricotta, noodles, sauce, cheese, fresh tomatoes, chives, black pepper. And done! You can really build a lasagna however you'd like though. There are very few rules.

Before Baking:
IMPORTANT TIP: Be sure to put a sauce layer on at least one side of each noodle layer - since you are using the no-boil noodles you want your lasagna to be extra extra moist before baking.

7. Cover your lasagna and store in fridge until ready to bake that day. Or bake in a preheated 400 degree oven for 45-60 minutes. Note: if baking lasagna from a chilled fridge, your baking time will be longer.

lunchboxbunch.com

vegan, serves 2-3

Ingredients:
Salad:
1/2 cup light Asian dressing (recipe below)
6 cups savoy cabbage (or romaine lettuce), roughly chopped
1/3 cup cilantro, chopped
2 scallions, chopped
1/2 cup shredded carrots
1 cup salt and pepper shiitakes (recipe below)
1/2 cup mandarin oranges, drained (canned or fresh works)
Gardein Crispy Chick'n bits (recipe below)

garnish:
fine black pepper
5-10 tamari rice crackers
optional garnish: crushed peanuts

Salt/Pepper Shiitakes:
2 Tbsp safflower oil
1/4 tsp sea salt (or to taste)
1/2 tsp fine black pepper
1 1/2 cups shiitakes, thinly sliced
1 tsp tamari

Light Asian Dressing:
1/4 cup seasoned rice vinegar
1/4 cup olive oil
1 tsp sesame oil (opt'l)
2 tsp tamari (or soy sauce)
extra sweet: add in a splash of maple or agave
spicy: cayenne to taste
for a drier, less sweet dressing: sub rice vinegar with apple cider vinegar

Chick'n:
1 bag Gardein Mandarin Orange Crispy Chick'n
1/4 cup safflower oil

Directions: 

1. Prep your salad veggies and add to large mixing bowl.

2. Add the dressing ingredients to a cup and whisk briskly. Pour over top greens and toss well. Layer salad greens on serving plates or bowls.

3. Mushrooms: heat the safflower oil in a saute pan. Wait until oil is hot. Add in the mushrooms. Saute until tender and slightly crisp on edges. During last minute of cooking, add in the salt/pepper and tamari. Remove shrooms from pan. Set aside.

4. In same pan, add 2-3 Tbsp safflower oil. Wait until very hot. Cook the Gardein product as instructed on package - adding sauce last once chick'n is mostly cooked. Turn off heat, set aside.

5. Add mandarins and rice crackers to salad. Top with the shiitakes and Gardein crispy chick'n bits. Fine pepper to
taste. Crush peanuts are optional.

Serve while lettuce is still chilled and the shrooms and chick'n is still warm

lunchboxbunch.com

vegan, makes 4 hefty servings
Ingredients:
about 6 cups of cooked pasta (shells, elbows..)

Spicy Cheesy Sauce:
1 can cannellini beans, drained
5-7 Tbsp vegan butter, Earth Balance (melted)
1 1/2 cups sweet potato, baked/peeled
1/2 cup chunky roasted spicy salsa (bottled) OR 1/4 cup hot sauce
1/2 cup plain soy creamer
3 Tbsp apple cider vinegar
2 Tbsp Dijon Mustard
1/8 tsp garlic salt
1/2 cup+ nutritional yeast
black pepper to taste

topping:
2 Spicy Chipotle Field Roast Vegan Sausages, diced
1 small white onion, diced
1/2 cup mushrooms, chopped (optional)
1 Tbsp safflower oil
fine pepper

garnish: fresh cilantro

Directions:

1. Start off by boiling your pasta water and cooking your pasta.

2. While the pasta is boiling you can be baking your sweet potato in the microwave (or bake ahead of time in oven) and start you stove top sauté.

3. To saute pan, add oil and heat on med-high. Add the diced onion and sausage - and optional mushrooms. Saute until the sausage browns and edges become crispy. Turn off heat and let sauté rest in pan.

4. Blend up your sauce. Add all the sauce ingredients to a blender or food processor and blend until smooth.

5. Add your sauce to the steaming hot pasta. Fold well. The hot pasta will warm the sauce.

6. Add the sausage and onion mix to the top of the pasta and garnish with fresh cilantro. Serve immediately or keep in warm oven until ready to serve.

note: For extra cheesy pasta, toss the warm pasta in an extra scoop of nutritional yeast before adding sauce.

note: Add more hot sauce over top the serving platter for extra spicy pasta. You could even serve with an extra spoonful of salsa over top each plate of pasta.

lunchboxbuch.com

vegan, serves 4

Ingredients:
4 cups cooked brown rice (or quinoa)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
1/2 cup sweet onion, sliced
1 tsp tamari or soy sauce
2 tsp safflower oil
salt/pepper for mushrooms
2 Tbsp whole or chopped roasted peanuts
1/4 cup fresh cilantro, lightly chopped

Modifications: If you'd like even more protein - add in some
baked or sauteed tofu cubes or some cooked beans or lentils. If you want lower fat - simply omit some of the peanut  butter in the kale salad and use less chopped peanuts.

Directions:

1. Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.

2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.

3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.

4. To plate your dish - divide among 4 bowls: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture - and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm.

lunchboxbunch.com