This recipe is a deliciously creamy. and my son said that it was a TEN!! I hope you enjoy it as much as we did! And please, if you make a recipe on my blog, please, tag @itsapegslife in your pic on Instagram or Facebook!
Vegan Broccoli Pasta
12 oz pasta (whatever kind you would like)
1 cup cashews
2 large garlic cloves
3 tablespoons nutritional yeast
2 1/2 teaspoons white miso paste
1/2 teaspoons salt
1/2 teaspoons Dijon mustard
1 1/3 cup unsweetened almond milk
3/4 cup vegetable broth
2 tablespoons corn starch
1 tablespoon fresh lemon juice
Trader Joe’s sun dried tomatoes (add to your liking)
3 cups broccoli
12 oz. button mushrooms (optional)
salt to taste
red pepper flakes (optional)
Cook the pasta according to the instructions. Set aside.
In the meantime, make the creamy cashew sauce. Place cashews (see tip for cashews below), garlic cloves, nutritional yeast, miso paste, salt, Dijon mustard and almond milk in a high speed blender and process until smooth. Add Vegetable broth, corn starch, lemon juice and sun dried tomatoes.
Cut broccoli into small florets and slice mushrooms, cook in a bit of vegetable broth in a large pan about 10 min.
Add cashew sauce to the sauted broccoli and mushroom mix.
Cook about 10 minutes to thicken.
Stir in the cooked pasta or serve sauce on the top of pasta. Season with salt, pepper, red pepper flakes. Enjoy!
I LOVED this recipe. There were so many different flavors on my tastebuds that every bite was a little different. The coconut quinoa was some good vegan comfort food. This recipe is taken from one of my favorite blogs called fitfoodiefinds.com. I adapted it for an oil free version. Also, don’t get overwhelmed by all of the cooking steps! It just creates more opportunity for family to help you in the kitchen. Make it a family event and it will be quick and easy :).
Prep Time: 40 minutes Bake Time: 30 minutes
1 cup uncooked quinoa
1 15-oz. can full-fat coconut milk
1/2 cup water
1 tablespoon maple syrup
To prepare the quinoa RINSE WELL, place coconut milk, water, maple syrup, and quinoa in a sauce pan and bring it to a boil over high heat.
Next, turn the heat to low, cover the saucepan and let the quinoa cook for about 20 minutes or until the quinoa is cooked.
ROASTED SWEET POTATOES
2 large sweet potatoes and or yams, cut into bite-sized cubes
Spritz with a little bit of water
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground pepper
Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and spritz with water. Toss to fully coat.
Then, season with minced garlic, salt and pepper. Toss to combine.
Roast sweet potatoes at 400ºF for 25-30 minutes.
PURPLE CABBAGE SLAW
1 cup purple cabbage, sliced
1 cup shelled edamame (if you don’t have shelled edamame, you can use shelled like I did and spread them on top)
1 large red pepper, sliced
1 large carrot, cut into thin sticks
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon freshly grated ginger
1/8 teaspoon salt
Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, maple syrup, grated ginger, and salt.
Then, toss veggies in dressing. Set aside.
2.5 tablespoons all-natural peanut butter
2.5 tablespoons water
1 teaspoon soy sauce
1 teaspoon maple syrup
To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
1/4 cup chopped peanuts
squeeze of lime juice
Black sesame seeds, to toast
Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.
Vegan alfredo sauce?? What the what?? This vegan alfredo is bomb!! Try it! It would be even better with homemade pasta!
Vegan Alfredo Sauce
1 white onion, chopped
4 garlic cloves, crushed
1 bag cauliflower rice (see note)
2 cups vegetable broth
2 tablespoons nutritional yeast
1 tablespoon fresh squeezed lemon juice
2 teaspoons sea salt
1 teaspoon soy sauce
3/4 c. cashews (soaked overnight or boiled for 20 minutes)
Heat a bit of water in a medium size pot over medium high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for one minute. Add the cauliflower and vegetable broth to the pot, Cook until cauliflower is done–about 10 – 15 minutes until it is done.
Transfer cauliflower mix to a heavy duty blender, like a Vetamix, and add remaining ingredients, mix from low speed to high. Blend until creamy. Transfer this back into the medium sized pot and heat for a few minutes until it is hot. Service on your favorite pasta. Enjoy!
Note: This is the cauliflower rice I like to buy at Costco. It works great for this recipe.
Can you tell I’ve been on a Seitan kick lately? Haha. I actually am really liking it for a meat alternative. This week I’m bringing you an original recipe that I made up and it turned out to be one of our favorites. I’ll definitely be making it again. It was filling, packs a lot of flavor, and I loved the texture of the seitan.
I love this seitan from Harmon’s Grocery Store (if you live in Utah), as I mentioned in my last post. It comes in chunks, which I love, but some times the chunks are a little big, so I cut those in smaller pieces.
Quick & Delicious Balsamic Glazed Seitan
2 packages chunky seitan
1-2 teaspoons sage
Salt and Pepper
2 cloves garlic, minced
For the sauce:
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup balsamic vinegar
1 cup water
1/4 cup soy sauce
Take seitan out of the pack and separate. I like to cut the bigger chunks into smaller ones so they are all kind of the same size. Sprinkle it with 1-2 teaspoons sage, salt and pepper and rub the garlic into the chunks. Let sit while you make the sauce.
For the sauce:
Place all ingredients into a sauce pan and let it come to a boil until it’s thickened. This usually takes about 10 -15 minutes.
Place seitan in a skillet with about 1/2 cup sauce, stir and heat on medium high. Once sauce is absorbed into the seitan, add a little more at a time and turn heat down to medium low. Keep adding sauce and simmer until sauce is absorbed into the seitan, but yet there is a little left to use on the rice. I like to simmer it for 10-15 min. It gives it some good flavor.
That’s it! Simple. Easy. Packed with flavor. I like serving this with rice and here I show it served with zucchini and summer squash, but I think I prefer broccoli. Enjoy :).
It’s FRIDAY Y’ALL!! Time for a new recipe and I think you are going to love it. We sure did. I’ve been wanting to experiment more with seitan. I looked up a few recipes and then decided on this one that is adapted from the yupitsvegan.com site. If you haven’t checked out her recipes, you should. She’s got some amazing ones. I made a few changes though in the way you cook the seitan because I wanted it to take on more flavor while cooking. And, of course, I did not use oil.
Also, have you noticed how you can’t buy tofu in the grocery stores? I asked my local grocer, “Where’s all the tofu?” and he said that the tofu plants are closed for 3 weeks. Ummm hello?? I need tofu for my recipes!! I then decided that I’m going to make my own, so stay tuned for that recipe in the near future.
Let’s get back to todays recipe………
Vegan Mongolian Seitan
For the sauce:
1/2 cup vegetable broth (this is to use in place of the oil)
1/2 teaspoon grated ginger
3 cloves garlic
1/3 teaspoon Chinese five spice
1/3 teaspoon red pepper flakes
1/2 cup low-sodium soy sauce
1/2 cup coconut sugar (or a scant half cup brown sugar)
2 teaspoons cornstarch
2 tablespoons cold water
For the crisped seitan:
1 pound seitan, cut into 1 inch pieces (the seitan I bought was in chunks and it was awesome)
toasted sesame seeds (optional)
To make the sauce:
Heat a little of the vegetable broth in a small saucepan over medium heat. Add the ginger and the garlic; stir constantly. After about 30 seconds, add the five spice and the red pepper flakes, and cook for one minute or until fragrant.
Add the soy sauce and the coconut sugar and stir well. Reduce the heat to medium-low and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.
Whisk together the cornstarch and the cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.
To make the seitan:
In a wok or skillet, heat some of the vegetable broth over medium-high heat. Add a bit of the sauce to the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.
Reduce heat to low and add the remaining sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with the rice and/or vegetables of choice, and garnish with sesame seeds and scallions.
This week I have been thinking about some creative dinner recipes that I could publish on my blog. Maybe it comes from not having so much to do because of being isolated and 6 feet apart from everyone in my world haha. The struggle is real folks! I hope all of you are doing well and filling your time with the people you love (virtually and real life) and some things that you have time to now do.
Today I am bringing you an original and with this recipe you can get creative yourself and use a different bean other than garbanzo, such as pinto beans (try my instant pot pinto bean recipe) and give it a Mexican twist.
Stuffed Portabella Mushrooms (an itsapegslife original 🙂
Serves 3-4 people
6 portabella mushrooms, washed, gills and stems removed
1 sweet potato, baked, sprinkle with a little cumin and chili powder and smashed
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 white onion, chopped
2 cloves garlic, finely chopped
1 bunch of green onions, sliced thin
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup raw quinoa, cooked in veg. broth (1/2 c quinoa to 1 c veg broth, bring to boil, cover, and cook on med. low for 20 min.)
2 cans any type of bean. I did a garbanzo bean mixture with sauted onion and garlic, salt, pepper and tumeric and slightly mashed them.
1 can vegan refried beans
1 sliced avocado
Preheat oven to 425 degrees and once it is up to temperature, put mushrooms gill side up on a baking sheet lined with a splat mat or parchment paper. Bake for 15-20 min while you get the remaining ingredient together.
While mushrooms are cooking saute garlic, onion, red pepper and green pepper on medium high. To do this, first add a little veg broth to the pan and let it get hot, then add garlic and onion. Saute for 2 minutes and then add peppers. I like to add a few shakes of cumin, chili powder, salt and pepper to taste (1/2 tea. each approx.) at this point. Saute until peppers are cooked through (about 10 min).
Add whatever bean you want to this mixture.
After mushrooms are done cooking, remove from oven and let sit while you get your ingredients in order for the “stuffing.” This is also a great way to use up some of the leftover stuff in the fridge. For example, the sweet potato, garbanzo mix and refried beans were leftover from other meals that I had prepared last week.
First blot dry the inside of each mushroom with a paper towel to absorb the moisture. Now for the assembly–
Bean, pepper, onion mixture
Put back in the oven and bake for 10 min on 425. Remove from oven and enjoy. I like to serve this with some greens. So delicious. Please let me know if you make these and tag me at itsapegslife.
This recipe is coming to you from one of my favorite cookbook authors, Isa Chandra Moskowitz. Her newest cookbook is called, “I Can Cook Vegan,” and it’s a winner!
Let me tell you, Lentil and Mushroom Shepherd’s Pie is definitely a keeper and one of our new favorites. And for those meat eaters in your family—they won’t even know that it’s Vegan :).
I prefer to leave the oil out of recipes, so I subbed veg. broth to saute the ingredients. I actually didn’t even oil the pan before putting the ingredients in and it was great. You can choose for yourself what you would like to do.
Lentil and Mushroom Shepherd’s Pie
2 cups cold vegetable broth
1 tablespoon cornstarch
2 tablespoons tomato paste
1 yellow onion, chopped into medium dice
3 medium carrots, thinly sliced into half moons
2 cloves garlic, minced
2 ribs celery, thinly sliced
1 pound cremini mushrooms, chopped into pea-size pieces
3 tablespoons fresh thyme
freshly ground black pepper
1 teaspoon salt
4 cups cooked lentils, cooked in vegetable broth (do not add salt)
1 cup frozen peas
1 recipe Classic Mashed Potatoes (at the bottom of the post)
Chopped fresh flat-leaf parsley, for garnish (optional)
1. In a measuring cup, mix together the broth and cornstarch until the starch is mostly dissolved. Mix in the tomato paste and set aside.
2. Preheat a large pan over medium heat. Saute the onion and carrots in a bit of veg. broth with a pinch of salt until the onions are lightly browned, 5-7 minutes. Add the garlic and saute for 30 seconds or so, just until fragrant. Add the celery, mushrooms, and thyme with a bunch of fresh black pepper and salt. Let cook for about 5 minutes, until the mushrooms have released a lot of moisture.
3. Add the lentils and use your spatula to mush them in the pan to create a “ground beef” effect. Add the corstarch-broth mixture and mix well. Let cook until the filling is thick and gravy-like, about 7 minutes. Fold in the peas. Taste for salt and seasoning.
4. Preheat the oven to 350 degrees. Lightly grease an 11 x 13 inch casserole dish. Transfer the filling to the casserole in an even layer. Dollop the mashed potatoes over the top, starting at the edges and working your way in, and then use a rubber spatula to spread them relatively smoothly.
5. Place the casserole dish on a baking sheet to collect any juices that bubble over. Bake for 25-30 minutes, until the potatoes are browned. Let cool a bit before sprinkling with parsley, if desired, and serving.
Classic Mashed Potatoes
2 1/2 lbs. new potatoes, peelings on (cooked in instant pot for 13 min. with natural pressure release or you can boil them)
2 teaspoons salt
1/2 cup whole unroasted cashews (if you own a high speed blender, you don’t have to boil these beforehand. If you don’t own one, then boil for 20 minutes to soften.)
2/3 cup vegetable broth, at room temperature
Freshly ground pepper
1. Cook potatoes.
2. While potatoes are cooking, place cashews and vegetable broth in a high-speed blender and blend until completely smooth, scrapping the sides occasionally with a spatula to get everything.
3. When the potatoes are done cooking, drain and return to pot. Mash them with a potato masher to break them up a bit. Add half of the cashew mixture and the salt and pepper. Mash with potato masher until relatively smooth and no big chunks are left.
4. Add the remaining cashew mixture, mix it in and mash some more until it is mixed well. And there you have it! Enjoy!
P.S. All of the recipes I make from other bloggers/cookbook authors/instagramers (you get it 🙂 have a Peg twist to them, so if you look up the recipes on line they will be slightly different :).
It’s my hubby’s birthday today, so in honor of his big day, I’m posting the recipe that is his ultimate favorite taco. You will love the little bit of spicy cauliflower & chickpeas for the filling, which completely transforms the flavor that cauliflower, chickpeas and cabbage normally have. The filling is complemented with a scrumptious cabbage slaw, avocado slices (optional) and a drizzle of cashew cream. Trust me–YOU WILL LOVE IT! GUARANTEED! Please read the full recipe before cooking.
There are 3 parts to this recipe–Cabbage Slaw, Cashew Cream Sauce, and Cauliflower/Chickpea mix.
For the Cabbage Slaw:
1/2 Medium head purple cabbage, sliced thin
1/2 Sm/Med Red onion, sliced thin
2 T. Taco Time hot sauce
2 T. Honey or Agave
1/4 C Lime juice
Salt to taste
In a small bowl mix hot sauce, honey (or agave) and juice from limes together and pour over cabbage and onion. Mix with your hands. I like to massage it in really well together. (This is actually the part that the hub’s does :). Set in the fridge until serving. This can be made a day ahead (highly recommended, but not essential, for even better flavor), as well as the cashew cream sauce, which I’ll share next.
For the Cashew Cream Sauce:
1 C. Raw Cashews, boiled in water for 20 min or let sit overnight)
2/3 C. Water or just enough water to barely cover the cashews (not the water that you boil the cashews in–fresh water)
1 tea. Apple Cider Vinegar
1 tea. Lemon juice
1 tea. Nutritional yeast (optional-this makes it more cheesy)
1/2 tea. Salt
Put all ingredients in a high power blender. I have a Vitamix that I love, and if you do have a Vitamix, you can skip the boiling of the cashews. It does make it a bit creamier if you boil them, but either way, it works great. Once that is blended together for a few min on high, then transfer to a container and set in the fridge. As mentioned before, this can be made the day before.
For the Cauliflower & Chickpea Filling:
Preheat oven to 425 degrees. Get out a cookie sheet pan and line it with a splat mat or parchment paper.
1 head Cauliflower, broken apart into smaller pieces (not riced though–still chucky)
1 can Chickpeas, drained and rinsed
Mix together cauliflower and chickpeas in a large bowl. Set aside while you make the sauce.
For the sauce:
In a saucepan on the stove heat together the following ingredients:
1/2 C. Frank’s hot sauce
1 C. Vegetable broth
2 T. Honey or Agave
1-2 T. Cornstarch
Mix together well in saucepan and cook on medium high heat until thickened. Pour on cauliflower and chickpea mixture. Mix together throughly with a spoon or once it cools enough, mix it with your hands. It just mixes better that way. Pour on cookie sheet and spread mixture out evenly. Cook for 15 min then turn and cook 10 -15 min more or to your liking. I like it a little crisp so I do 10 more min.
Recently I set on a quest to perfect my chili recipe so those who are not whole food plant based people, would not miss eating meat in their chili. This original chili recipe came from https://eathealthyeathappy.com/killer-vegan-chili/ but I modified it a little bit. It’s quite a process to make but just like most anything in life that takes a lot of time—it’s sooooo worth it!!
Next step is to make the cauliflower hamburger recipe as follows:
1 head cauliflower, grated in food processor or you can just use your blade, whatever works best for you to make the cauliflower the size of rice grains
6 oz. of button mushrooms, washed, dried and grated/blade in food processor
1/2 c. walnuts, chopped medium (again you can use your food processor)
1 -2 T. cumin
1-2 tsp. chili powder
salt and pepper as needed
Put all ingredients in a large bowl and mix together well. I like to use my hands and mix it really good. Taste the mixture to see if it is to your liking. Spread mixture out on a cookie sheet with a splat mat or wax paper on it. If you don’t have a splat mat or wax paper, just spray the cookie sheet with Pam and spread a thin layer of cauliflower mixture on it. I like to use two cookie sheets so the layer isn’t too think.
Cook on preheated 425 degree oven on the upper rack so it’s close to the element for 15 min and then turn the mixture. Cook again for another 10-15 min. And there you have it–cauliflower hamburger. Let cool.
45 oz. cans Pome chopped tomatoes (you can find these at your Harmon’s for those of you that live in Utah)
2 Tbs brown sugar
2 Tbs low sodium tamari or soy sauce
1 tsp salt
1/2 tsp liquid smoke
4 c water
2 Tbs fresh lemon juice
1/3 c uncooked quinoa (wash throughly)
2-3 c cooked pinto beans (the homemade beans above)
1 15 oz. can of kidney beans
1 15 oz. can of black beans
1 can sweet corn
Toppings like fresh homemade cashew cream, cilantro, avocado or vegan cheese shreds (optional)
Add a small portion of the broth to a large lidded cooking pot. Add onion and saute over medium heat for about 3 minutes.
Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano salt and pepper. Add a few splashes of the veg. stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.
Stir in the bell and poblano peppers and the rest of the stock. Simmer about 7 minutes.
Add the Pome tomatoes, brown sugar, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.
Stir in the lemon juice, quinoa, beans, and corn. Reduce the heat to medium low, lid the pot and simmer about 60-70 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.
When soup is done simmering add cauliflower mixture. I like adding about half of it but you can add as much as you want.
Serve with your favorite toppings.
I like to make this the night before I serve it and then reheat in the slow cooker. Sooooo good!
You are going to LOVE these flavorful and delicious pinto beans. They are so so easy to make in the instant pot and NO SOAKING NEEDED! WOO HOO!
5 C. Pinto Beans, rinsed with water
1/2 Anaheim Pepper or 1/2 Jalapeño Pepper
1 T. Minced Garlic
1 Large Onion, Chopped
3 T. Cumin (I love cumin so if you don’t, add just 1 T.)
2 tsp. Chili Powder
2 tsp. Salt
10 C. Vegetable Broth or enough to cover 1″ above pinto beans
Put a little vegetable broth in the instant pot and turn pot on the “sauté” setting. When pot is hot, add garlic and cook until fragrant (approximately 2 minutes). Add pepper and onion. You may need to add more broth here so it doesn’t burn. Sauté for approximately 5 minutes and then add cumin, chili powder and salt. Cook until you smell that luscious smell of spice. OOOOO do you smell it? I LOVE that smell.
Add beans, stir with a large spoon, and then add the broth. Stir again. Turn instant pot off and then push “manual”. Set the time to 55 minutes. When instant pot beeps and it’s done cooking for the 55 min, release the air vent out after 10-15 min. Taste beans to make sure they are spiced to your liking and add more salt if needed.
For this burrito, I layered it with mashed sweet potato, quinoa, and beans. Roll it up to eat like this. Or, to make a taco salad out of it, top with avocado, lettuce, salsa, vegan cashew sour cream, and your favorite vegan dressing. Enjoy!