Roasted Umami Sprouts and Carrots plus Baked Apples

This week, at the grocery, I grabbed a bag of brussel sprouts on a whim, and got some baby carrots. So, last night making dinner, I decided to roast them up with a nice umami flavor. I had also gotten some apples that we weren’t really enjoying (picky apple eaters).

Umami Sprouts and Carrots

4 cups of brussel sprouts washed and trimmed
4 cups of mini carrots or carrots peeled and chopped
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup nutritional yeast
sea salt and pepper to taste

Combine all ingredients and toss or gently stir until the vegetables are coated. Place on a baking stone or sheet and cook at 425* until the carrots are done.

Baked Apples

4 apples sliced into wedges
¼ cup maple syrup
3 TBS cinnamon
3 TBS sugar

Spray a baking sheet with nonstick spray if it is not a nonstick sheet, or cover in parchment paper. Arrange apples on the sheet with the inner side of each slice facing up. Drizzle with maple syrup, sprinkle with cinnamon and sugar. Bake at 425* until apples are soft. Serve with non-dairy yogurt if desired.

Vegan Baked Ziti

Image of ziti

Great for a cold day!

Ingredients

  • 1 box ziti
  • 1.5 large cans tomato sauce
  • 1 can petite diced tomatoes
  • ½ onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 T Italian seasoning
  • 1 container extra firm tofu
  • 2 T apple cider vinegar
  • 4 T nutritional yeast
  • 1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired.
  • Vegan mozzarella
  • Salt and pepper

Process

Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside.

Drain tofu. Place in a large bowl and mash with fork or potato masher until the consistency of cottage cheese or ricotta. Add vinegar, nutritional yeast, and a little salt and fold in. Set aside.

Saute onion, bell pepper, garlic, celery in olive oil until soft. Add tomato sauce, diced tomato, Italian seasoning. Salt and pepper to taste. Bring to a simmer and let simmer 15-20 minutes.

Preheat oven to 350. Add ⅓ of the sauce to the bottom of an 8×13 baking dish. Add a layer of ½ of the pasta. Add tofu mix in scoops and then use a spatula to spread across pan. Add ⅓ of the sauce over the tofu mix. Add the second half of the pasta in an even layer. If using meat substitute, add that here in an even layer. Add remaining sauce and vegan mozzarella.

Cover with lid or foil (I like to spray the foil with vegetable spray so it doesn’t stick to the vegan cheese). Bake for 40 minutes or until everything is hot and cheese is somewhat melted (to the extent that the brand you are using will melt).

Easy Vegan Nacho Cheese

Vegan nacho cheese. Can it be done? Yes, it really can! This recipe will have you telling others that it’s “not yo cheese!”


Ingredients

  • 2 cups potatoes, diced large
  • 1 cup carrots, diced large
  • 1/2 cup water
  • 1/3 cup olive oil
  • 2 tsp salt
  • 1 tbsp lemon juice
  • 1 cup nutritional yeast flakes (but to be completely honest I always double the serving of nutrional yeast in all my recipes)

Optional Additions

  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika/smoked paprika
  • 1/2 tsp vegan chicken-style seasoning

Instructions

  • Boil the potatoes and carrots in water until soft
  • Blend potatoes, carrots, water, oil, and seasonings on high in a blender until the ‘cheese’ is smooth
  • I enjoy eating it with only tortilla chips, but it can be used in Mexican dishes, on pasta, or as a topping!