Easy Pesto Pasta Bowls with Crispy Tofu & Veggies | Minimalist Baker Recipes
Comfort and nourishment combine in this easy pesto pasta with crispy baked tofu and cherry tomatoes. Just 7 ingredients required for this flavorful, weeknight-friendly meal!
Full Recipe:
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chickpea #2 - VEGAN QUICHE | NO EGG | COME COOK WITH ME | Connie's RAWsome kitchen
here's a new recipe with chickpea enjoy guys great recipe for Xmas morning :) you can even make these the day before and just reheat that morning. Full recipe ingredients at Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet!
What I do when I'm not cooking .... I create and sculpt art dolls and sculptures
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CREAMY SPINACH, PEA & BASIL PASTA
GRATEABLE CASHEW PARMESAN:
1 cup raw cashew nuts:
2 tbsp nutritional yeast:
1 tbsp lemon juice
1/2 tsp white wine vinegar
1/4 tsp garlic powder
1/4 tsp sea salt
Blend the cashews in a food processor until a crumb consistency. Add in the rest if the ingredients together in a food processor ans blend until a ball forms. Shape into a ball or wedge and leave to set in the fridge overnight. Alternatively, place in the freezer an hour before using - grate or peel over food and store in the fridge for up to 5 days or longer if kept frozen.
SEITAN 'BEEF' AND PEPPER STIR-FRY
RED PESTO, SLOW-ROASTED TOMATO & BASIL QUICHE
Written recipe:
TERIYAKI TOFU MEATBALLS
Sticky Lemongrass Tofu Meatball recipe:
TERIYAKI SAUCE:
3 tbsp coconut sugar:
1/4 cup tamari:
1 tbsp rice wine vinegar
1 tbsp mirin:
6cm chunk ginger, minced
1 tsp garlic powder
1 tsp cornflour (mixed with 3 tsp water to make a slurry)
1/2 cup water
Add all of the ingredients to the pan, except the cornflour slurry and water. Mix well and cook continuously on a medium heat. After a couple of minutes, pour in the cornflour slurry and water, then increase the heat, stirring continuously, until the sauce thickens, being careful it doesn't catch.
PESTO-AUBERGINE LASAGNE
1 aubergine, thinly sliced
3 tbsp olive oil
Sea salt
3 cloves garlic, minced
1 white onion, minced
1 tsp paprika
1 tsp chilli flakes
1 tsp dried herbs
1 tbsp tomato puree
500ml passata
Salt & pepper
2 tbsp vegan butter
2 tbsp brown rice flour
500ml oat milk
1 bay leaf
Lasagne sheets
Vegan green pesto
Vegan cheese
Heat the oil in a pan on a medium heat, then add in the aubergine slices around 6-8 at a time and fry them off until golden on both sides, repeat with all slices. Set aside on a plate and sprinkle with a little sea salt. For the tomato sauce, add more oil to the pan, then added in the onion and garlic, and fry those off until soft. Add in the paprika, chilli flakes and dried mixed herbs, then the tomato puree. Turn those through to fry them off, then pour in the passata, season with salt and black pepper, stir and leave to reduce down. Make a béchamel by combining the vegan butter and brown rice flour to form a roux, then pour in the oat milk gradually, stirring constantly. Add in a bay leaf and stir until sauce thickens. Preheat the oven to 180 degrees celsius and then to layer the dish, put some of the marinara sauce in the bottom, layer over half of the aubergine on top, spread some vegan green pesto over the aubergine, then layer on the lasagne sheets and spread half of the béchamel on top. Repeat the layers again, with the final layer being a mixture of the marinara sauce and the béchamel. Top with basil leaves and scatter over some grated vegan cheese, then I put that in the oven to bake for around 40 minutes until the top is a nice colour and bubbling away.
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0:00 intro
0:10 Creamy Spinach, Pea & Basil Pasta
2:33 Seitan 'Beef & Pepper Stir-Fry
4:30 Red Pesto, Slow-Roasted Tomato & Basil Quiche
8:52 Teriyaki Tofu Meatballs
11:40 Pesto Aubergine Lasagne
Vegan spinach quiche
You will not believe that this vegan spinach quiche is made without eggs! It's filled with spring vegetables such as leek, spinach and peas to make it nutritious and healthy. Silken tofu provides a consistency that is incredibly similar to eggs and bakes really easily.
Full recipe:
California Walnut Tomato & Tofu Quiche (Vegan & Gluten-free)
California Walnut Tomato & Tofu Quiche (Vegan & Gluten-free)
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VEGAN QUICHE | THE HAPPY PEAR
During the summer sometimes you can be at a loss for what to eat, the warm weather makes some of the heartier dishes to hot and heavy to eat. This vegan quiche is the perfect alternative, it's light and fluffy and can be filled with any watery veg you want. It's so easy to make and it stays together great so it's perfect for a lunch box.
All the best,
Dave & Steve.
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