Category Archives: Vegan Recipes

Roasted Butternut Tri-Color Pasta – Vegan MoFo 17

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As it is still the season of the squash and I had a butternut squash (and a DH with a birthday that I wanted to make something yummy for), I decided to make some pasta.  Other than the time to peel the squash, it wasn’t too difficult and it came out pretty delicious, so I thought I would share with you!

 

Ingredients
1 lb tri-color veggie pasta
1 medium butternut squash (or 1/2 of a large) – peeled and cubed
1 onion – diced
2 gloves garlic – minced
1 t Italian seasoning
1/2 t red pepper flakes
sea salt
ground pepper
olive oil

 

Toss butternut squash in olive oil.  Place on non-stick baking pan in single layer (with some space between cubes) – use parchment paper under to reduce any possible sticking.  Place in oven at 450*.  While squash is roasting, put onion, garlic, red pepper, and Italian seasoning in a saute pan with a small amount of olive oil and saute on medium until translucent.  Boil pasta al dente,drain, and combine with onion mix.  Salt and pepper to taste.  Check squash every 5-10 minutes and flip as needed.  When squash is soft on the inside and somewhat browned on the outside, serve over the pasta.

Mmmmm!

Vegan N’Egg Salad – VeganMoFo 12

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** See below!

I admit it.  I miss those mayonnaise laden non-vegan (or even non-veg) salads like chicken salad, tuna salad, and egg salad.  I found a nice looking recipe for vegan “tuna” salad recently on Happy Herbivore and I can’t wait to make it.  I just need to find some kelp (which, by the way, is a totally fun word to say KELP KELP KELP).  Since I couldn’t make that, I turned to one of my old standbys, vegan no egg salad.  I’m not going to tell you it takes exactly like egg salad, but it’s close enough that my 10 year old omnivore, who is an egg salad lover, thought it was amazing and ate half the batch. And, like most of my recipes, it’s easy.

Ingredients

1 package extra firm tofu, cut into very small cubes or mashed with a fork
2 stalks celery, sliced thin
1 small onion, diced
3 T sweet relish
1/3 C vegan mayo
1 t yellow mustard
salt
pepper

Directions…um… mix it up, chill, and put it on bread to eat it.

Enjoy!

Image from ChefInYou.com Check it out for ideas on egg substitutes!

Omnivore Safe Stuffed Bell Peppers – VeganMoFo #11

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I love stuffed bell peppers.  We ate them pretty often when I was a kid.  The stuffing was a mixture of ground beef, rice, and tomato sauce.  It was yummy.  Since I’ve been a vegetarian and then vegan, I’ve tried a variety of ways to cook the peppers without meat.  This one, that I tried yesterday, went over well with the family.  I think that the beans gave it a cheesy taste. : )

Ingredients

6 large bell peppers (any color)
2 cups minute rice
1 can tomato sauce
1 onion diced
2 stalks celery diced
3 cloves garlic
2 cans white beans (I used cannellini) – mashed
2 T Italian seasoning
salt and pepper to taste
hot sauce

Process

Cut tops off of peppers and remove cores/seeds.  Combine 1/2 of the tomato sauce with all the other ingredients except the hot sauce.  Fill peppers with mix and replace “hats.”  Place in deep baking pan. Cover with foil and cook for 60-90 minutes at 350* (check for pepper tenderness).  Combine remaining tomato sauce and hot sauce.  Serve peppers with the tomato sauce mixture to spoon over the tops and parm or vegan parm.

Enjoy!