Brussels Sprouts Casserole (Oil-Free)

Brussels Sprouts Casserole (Oil-Free)

Prep Time10 mins
Cook Time45 mins
Course: Entree
Cuisine: Vegan
Servings: 4

Ingredients

  • 3 cups thinly sliced brussels sprouts
  • 1 cubed big potato
  • 1 sliced medium onion
  • 1 cup cashew cream 3/4 cup soaked cashews blended with 1 cup water
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt
  • tsp cayenne pepper
  • 1 tsp yellow mustard
  • 1 tbsp lemon juice
  • 1 cup crushed croutons or seasoned panko bread crumbs
  • cup fresh chopped parsley

Instructions

  • In a big bowl, mix the cashew cream, and spices (save about 1/3 cup of the this for serving).
  • Then add the onion, potatoes, and brussels sprouts, and mix.
  • Pour the brussels sprouts into an 8×8 baking dish and layer with the crushed croutons, bread crumbs, and parsley.
  • Cover the baking dish with foil and bake at 400°F for 45 minutes.
  • Pour the extra seasoned cashew cream over the casserole before serving.

Vegan Eggplant Parmesan

Vegan Eggplant Parmesan

Prep Time30 mins
Cook Time30 mins
Course: Entree
Cuisine: Italian, Vegan
Servings: 2

Ingredients

  • 1 large eggplant
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 tsp cornstarch
  • 2 tbsp vegan parmesan (https://tomatoeswithlemon.com/cashew-parmesan/)
  • 1 tsp dried oregano
  • ¼ tsp salt
  • ½ cup unsweetened almond or oat milk
  • 1-2 tbsp olive oil (optional)

Instructions

  • Thinly slice eggplant about ¼ inch thick. Sprinkle with salt. Arrange in a colander and place in the sink for about 15 minutes to draw out the bitter taste of the eggplant.
  • Rinse and dry the eggplant with a kitchen towel.
  • Prepare your dipping stations. Mix the bread crumbs with oregano, salt, and vegan parmesan. Then mix the flour with cornstarch. Place the breadcrumb mixture in a dish, the flour mixture in a dish, and almond milk in a dish.
  • Dip eggplant slices in flour, then almond milk, then breadcrumbs, and place on a baking sheet lined with parchment paper.
  • Drizzle or spray olive oil on each eggplant.
  • Bake at 400°F for 30 minutes.
  • Serve with your favorite pasta and sauce!

Single Serve Noodles

Single Serve Noodles

Prep Time5 mins
Cook Time5 mins
Course: Entree
Cuisine: Vegan

Ingredients

  • 1 pack of ramen noodles
  • ½ tbsp vegan butter
  • 1 minced garlic clove
  • 2 tbsp soy sauce
  • 1 tbsp teriyaki sauce
  • ½ tbsp brown sugar or coconut sugar
  • big pinch of crushed red pepper
  • 1 sliced spring green onion
  • 1 tbsp seasame seeds

Instructions

  • In a small pan, melt the butter then add the garlic and sauté for under a minute.
  • Add the soy sauce and the teriyaki sauce and keep stirring.
  • Now add the brown sugar and red pepper and stir to combine.
  • Pour boiling water into a medium bowl and add the ramen noodles and let it sit for about 1-3 minutes.
  • Add the noodles to the sauce in the pan and mix well.
  • Garnish with spring onion and sesame seeds!

Pizza Pockets

Pizza Pockets

Prep Time30 mins
Cook Time10 mins
Course: Entree
Cuisine: Vegan

Ingredients

Dough

  • 3 cups all-purpose flour
  • 1 tsp oregano
  • ½ tsp crushed red pepper
  • cup nutritional yeast
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp instant yeast
  • 1 cup warm oat milk
  • 2 garlic cloves

Filling

  • vegan mozzarella
  • pizza sauce
  • vegan pepperoni

Topping

Instructions

  • In a bowl, mix all the ingredients together until the dough comes together into a loose ball.
  • Transfer the dough onto a floured surface. Now use your hands to knead the dough for a few minutes. Cover and let it rest for about 30 minutes.
  • Cut the dough into pieces and make them into 1-2 inch balls.
  • Roll the dough into a circle large enough for a tablespoon of filling.
  • Add any topping like pizza sauce, vegan mozzarella, and vegan pepperoni.
  • Close the circle and use a fork and go around the edges to seal it closed.
  • Brush top of the pizza pocket with olive oil and sprinkle with vegan parmesan.
  • Bake the pizza pockets in the oven at 450°F for 10-12 minutes until they are golden.

Fancy Pumpkin Mac & Cheese

Fancy Pumpkin Mac & Cheese

Prep Time10 mins
Cook Time30 mins
Servings: 3

Ingredients

Pasta

  • 2 cups elbow macaroni or any other pasta
  • 2 tbsp vegan butter

Topping

  • ½ cup panko bread crumbs
  • cup finely chopped walnuts
  • ½ tsp smoked paprika
  • ½ tsp thyme

Sauce

  • 1 cup pumpkin puree
  • 1 tsp salt
  • cup nutritional yeast
  • a garlic clove
  • ½ tsp chili paste
  • 1 ½ cups oat milk

Instructions

Pasta

  • In a pot, cook the pasta in boiling water for about 7-10 minutes.
  • Drain and pour the pasta back in the pot, and mix in the vegan butter.

Topping

  • In a medium bowl, mix all the ingredients together.

Sauce

  • In a blender, mix all the ingredients together.
  • Pour the sauce into the pasta and mix well.
  • Transfer the pasta to an 8×8 baking dish.
  • Add the topping evenly on top of the pasta.
  • Bake at 350°F for 15-20 minutes.
  • You can also broil for about 1-2 minutes (be careful not to burn the top).

Easy Stuffed Peppers

Easy Stuffed Peppers

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 3 servings

Ingredients

  • 3 sweet bell peppers halved and cores removed
  • ½ cup uncooked millet
  • 1 medium chopped onion
  • 3 minced garlic cloves
  • 1 cup cauliflower florets
  • 1 cup chopped zucchini
  • ½ tsp turmeric powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 tbsp tomato paste
  • 1-2 tbsp olive oil
  • cup chopped parsley
  • Cashew yogurt for topping

Instructions

  • Cook the millet in boiling water for 5-7 minutes. Drain and set aside.
  • Fry the bell peppers on each side for about 5-10 minutes. You can cook them until they are soft or cook it less for a bit of a crunch.
  • Sauté onion with the oil until golden. Add the garlic and cook for 1-3 minutes.
  • Add all the spices and cook for 1-2 minutes.
  • Add the cauliflower and zucchini and cook for 5 minutes. Then add the millet.
  • At this point you can see how much you want to cook the vegetables, then add the tomato paste.
  • Stuff each pepper with the amount of stuffing you prefer and top off with cashew yogurt and more parsley.

Butternut Squash Orzo

Butternut Squash Orzo

Prep Time10 mins
Cook Time40 mins
Total Time40 mins
Servings: 4 servings

Ingredients

  • 2 cups cubed butternut squash
  • 1 cup orzo pasta
  • 1 tbsp vegan butter
  • cashew parmesan https://tomatoeswithlemon.com/cashew-parmesan/
  • 2 ½ cups water
  • 2 tbsp chopped parsley
  • 1 tbsp fresh thyme
  • Salt and pepper
  • Lemon juice

Instructions

  • In a pot, sauté the butternut squash with butter for 5-7 minutes until slightly soft and golden.
  • Add the orzo and vegetable stock, close the pot lid and let it cook until the orzo is soft.
  • Add the cashew parmesan, parsly, sage, and salt and pepper.
  • Serve with lemon juice and more parsley.

Mac and Cheese

Mac and Cheese

Prep Time5 mins
Cook Time40 mins
Total Time15 mins
Course: Entree, Uncategorized
Servings: 4 servings

Ingredients

  • ½ cup raw cashews
  • cup nutritional yeast
  • 2 garlic cloves
  • ½ tsp turmeric powder
  • ½ tsp chili paste
  • 1 tsp salt
  • 4 ½ cup water
  • 4 cups elbow macaroni

Instructions

  • Blend the cashews (no need to soak if you are using a high-speed blender), nutritional yeast, garlic, turmeric powder, chili paste, salt, with water in a blender.
  • Pour in pot and heat for 2 minutes.
  • Add the elbow macaroni and keeping stirring for about 5-7 minutes until they are al dente.
  • Serve right away!

Potato Cakes

Potato Cakes

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Uncategorized
Servings: 4 servings

Ingredients

  • 1 ½ cup shredded potato
  • ¼ cup bread crumbs
  • ½ cup chickpea flour
  • 1 medium onion chopped
  • ½ cup chopped parsley
  • 1 tsp turmeric
  • Salt and pepper
  • Oil for frying

Instructions

  • In a bowl, mix all ingrediants together.
  • Take ⅓ cup of the mixture and press it into a ball, then flatten out with your hands.
  • Fry in a non-stick pan until golden (5-10 minutes on each side).

Bite-sized Cauliflower Nuggets (Oil-Free)

Bite-sized Cauliflower Nuggets (Oil-Free)

Prep Time10 mins
Cook Time40 mins
Total Time30 mins
Course: Entree, Sides, Uncategorized
Servings: 2 servings

Ingredients

  • One medium cauliflower

For dry mixture

  • 1 cup bread crumbs
  • cup oregano

For wet mixture

  • cup chickpea flour
  • 1 tbsp nutritional yeast
  • 1 tsp paprika
  • ½ tsp baking powder
  • Salt and pepper
  • 1 cup almond milk

Instructions

  • Mix the ingredients from the dry mixture list and set them aside.
  • Mix the ingredients from the wet mixture list and set them aside.
  • Remove the stem and leaves from the cauliflower. Snap the cauliflower into small pieces.
  • Coat the cauliflower with the wet mixer, then coat the cauliflower with the dry mixer.
  • Bake in the oven at 400°F for 20-25 minutes.
  • Top with chopped parsley!

Brussels Sprouts Bake

Brussels Sprouts Bake

Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Course: Entree, Holiday, Sides
Servings: 4 servings

Ingredients

  • 3 cups brussels sprouts
  • 1 cup onion
  • cup tahini
  • ¼ cup balsamic vinegar
  • 1 cup croutons
  • salt and pepper to taste
  • handful of parsley

Instructions

  • Cut ends of brussels sprout and thinly slice.
  • Cut onion in half and thinly slice.
  • Mix all ingredients in a baking dish.
  • Cover with foil.
  • Bake in the oven at 400°F for 45 minutes. Remove the foil for the last 5 minutes of baking.
  • Top with more parsley before serving.

Saucy Rice Casserole

Saucy Rice Casserole

Prep Time20 mins
Cook Time40 mins
Total Time50 mins
Servings: 2 servings

Ingredients

Mushroom Sauce

  • 1 tbsp olive oil
  • 1 chopped medium onion
  • 3 minced garlic cloves
  • 1 tsp turmeric powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cups cremini mushrooms you can also use white mushrooms
  • 1 cup tomato sauce

Rice Casserole

  • 1 cup basmati rice plus 2 tbsp salt for cooking the rice
  • 1 tbsp turmeric powder
  • 1 tbsp salt
  • 1 cup plain vegan yogurt I used cashew yogurt
  • 1 tbsp olive oil

Instructions

Mushroom Sauce

  • Sauté the onions with olive oil until translucent. Add the garlic, turmeric, salt, and pepper, and sauté for a few more minutes.
  • Add the mushrooms and cook for 5 minutes, then add tomato sauce close the pot lid, and simmer for 15 minutes.

Rice Casserole

  • Start by soaking the rice for at least an hour (this helps remove some of the arsenic). Then boil 5-6 cups of water. Cook the rice with salt al dente and drain the water completely.
  • In a bowl, add the yogurt, turmeric, salt, and pepper and mix well. Then mix the rice until completely mixed in with the yogurt mixture.
  • Grease the bottom of an 8×8 casserole dish, pour the rice into the dish and make the top even. Cover with tin aluminum foil.
  • Bake 400°F for 30 minutes.
  • Serve the mushroom sauce over the rice and garnish with parsley.