I. VEGAN MUSHROOM STROGANOFF
This Vegan Mushroom Stroganoff is so rich and creamy you feel like you’re in your mother’s kitchen and in a gourmet restaurant at the same time. I have a strong penchant for mushrooms so I really enjoy this featured dish.
INGREDIENTS
1 onion diced
3 cloves of garlic minced
1 tbsp vegetable oil
4 tbsp of white wine
1 tbsp tamari or soy sauce
3/4 cup of vegetable broth or water
3/4 cup of plant-based milk or cream
2 tbsp of corn starch
1 tsp onion powder
A pinch of red pepper flakes
Salt and pepper to taste
1 tbsp of nutritional yeast
Fresh Thyme leaves or parsely
Serve over rice or pasta
See full recipe at
https://elavegan.com/vegan-mushroom-stroganoff-gluten-free-recipe/
II. TASTY BOWTIE PASTA IN RED BASIL SAUCE
Plant based whole food eating never tasted so good! Bowtie Pasta in Red Basil Sauce is a hardy meal that will feed a whole family or provide a single eater a week’s worth of meals. The recipe above has Veggie meatballs and vegan sausage to add a boost of flavor to the sauce. I used Gardein Plant-Based, Vegan Classic Meatless Meatballs and Morning Star Veggie sausage but there are many options available that are amazing! I swear I could not taste the difference between this dish and the pasta I used to make for my kids years ago with real hamburger meat, only that it’s less heavy and cleaner tasting, if that makes sense. This dish is wonderful to feed a crowd because it makes 8-10 servings and is easily freezable for those on the go lunches.
INGREDIENTS
1 can of crushed tomatoes , 28 oz can
1 can of tomato sauce, 14 oz can
5-6 cloves of garlic
1 cup of chopped onion
1 cup of chopped basil
Ā½ cup of wine
Ā½ cup of pasta water
1 tsp oregano
1 tsp garlic salt
1 tsp of seasoning salt
1 box Barilla bowtie pasta
1 bag of veggie meatballs
2 veggie sausage
provolone cheese
1 tbsp nutritional yeast (optional)
olive oil
See full recipe at
https://greenleaflunchbox.com/?p=515
III. SALMON PASTA WITH CAPERS AND CILANTRO
This is one of my go to meals when I need to feel nourished. For some reason, pasta is the only thing that really makes me satisfied when Iām hungry, which is a common occurrence since my shift to a more plant based whole food diet. The combination of flavors in this easy dish is very unique and enticing. I almost feel like Iām eating out of a bodega in Spain.
INGREDIENTS
1 lb of thin pasta
1 can of Alaskan salmon
1 onion, chopped
4 cloves of garlic, chopped
Ā½ jar of capers
1 cup of cilantro, chopped
olive oil
garlic salt and pepper
lemon salt or squeeze of fresh lime
Ā¼ cup of white wine (optional)
See full recipe at
