Tag Archives: zucchini

Vegan Zucchini Muffins

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IMG_1606As we were packing for a trip to see family in Indiana (go Purdue), I noticed that there were several nice zucchinis on the counter. I know Mr. notVeganAsana well enough to know that he was not going to make anything involving a zucch while we were gone, so I decided some muffins for the road would be a good idea. This recipe pulled together easily and quickly and made a nice large batch of muffins that are tasty and moist. You could certainly add nuts or raisins to it (I mostly just forgot).

This can be made in small loaves, as in the image above, or true muffins. I made 12 muffins and 1 loaf with this recipe, but forgot to take pictures of the muffins!

Ingredients

3 cups all-purpose flour
2 cups white sugar
2 t. cinnamon
1 t. salt
1 t. baking soda
3/4 t. baking powder
3/4 cups vegetable oil
1/4 cup soy milk or other non-dairy milk
2 t. vanilla extract
3 1/2 cups grated zucchini

Process

Mix dry ingredients in large bowl. Mix oil, non-dairy milk, and vanilla. Add wet ingredients to dry. Fold in zucchini and raisins or nuts if desired. Spoon into muffin tins, bread pan, or other baking dish and bake at 350* for 35-45 minutes.

 

Cheesy Zucchini Pasta Bake – Vegan Recipe

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IMG_1507aI must admit that, while I do most of my meal planning on the weekend before I get groceries, there is almost always a day I forgot or I don’t want to make what was scheduled or I didn’t get enough of something.

On those days, the plan is as follows: Open the cabinet and stare inside. Open the fridge and stare inside. Start that process again but this time randomly pull things out and throw them on the counter. Stare at the pile of things for a while and then start prepping some of them, hoping that an idea will emerge.

And that is how this pasta bake was born. It doesn’t look very pretty, because baked pasta, but it tasted wonderful.

IMG_1500a

Ingredients

3 stalks celery, chopped
1 large sweet onion, diced
3 medium zucchini, diced
5 cloves garlic, minced
1 large can crushed tomato
1 lb wheat pasta
2 cups nutritional yeast flakes
1.5 cups TVP bits
2 cups water
2 T oregano flakes
1 T dried basil
salt and pepper to taste

Process

Cook pasta, al dente. While pasta is cooking, preheat oven to 350*. Mix spices into crushed tomatoes and water. Fold in the yeast flakes and TVP. Gently combine all ingredients, including well-drained pasta.

Place in large baking pan and cook at 350* for about 45 minutes, or until all vegetables are done to taste.

Zucchini & Black Bean Skillet Casserole

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Looking for something delicious, savory, spicy, and filling? This might just be the recipe you need!

Ingredients
2-3 T olive oil
1 red pepper diced
1 green pepper diced
1 onion diced (or 2 if small)
2-3 stalks of celery sliced
1 large zucchini diced (peel optional)
1/2 lb of black beans
3 cups water
1 large can diced tomatoes
1/2 cup nutritional yeast
3 T cumin
2 T chili powder
2 tsp turmeric
1 bag frozen corn
1 1/2 cups brown rice
Sea salt and pepper to taste

Process

Cook black beans using your preferred method (I like the pressure cooker) and set aside. Canned is another option. Pour olive oil in large skillet and heat to medium high. Add diced vegetables and sauté approximately 10 minutes or until they begin to soften. Add water, spices, and cooked beans and bring to a boil. Add rice. Simmer on medium heat for 30-40 minutes or until water is absorbed. Salt and pepper to taste.

Serve with vegan sour cream and/or avocado.