VEGAN GLUTEN-FREE CARROT GNOCCHI
These vegan and gluten-free carrot gnocchi require just 5 simple ingredients (plus sea salt). Carrots are steamed and puréed. Then, they're folded into a mixture of almond flour, arrowroot starch, nutritional yeast, and sea salt. Oat flour is slowly mixed in until a firm-tender dough is formed. The dough is quartered, rolled into ropes, and sliced into bite-size pieces. Each piece is gently rolled down the back of a fork, leaving an imprint that allows sauce to cling to the gnocchi. I recommend pairing these delightful little pillows of pasta with herb-infused olive oil or vegan butter (see notes).
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Vegan Summer Roll Noodles
These vegan summer roll noodles are light, refreshing, and involve no cooking. This is the perfect meal to combat the steamy summer heat, and it comes together in a pinch. Nasoya's Zero Shirataki Fettucine noodles are tossed with scallions, cucumber, carrot, cilantro, and mint before being drizzled with creamy sesame almond butter dressing.
View RecipeSticky Spicy Almond Butter Tofu
Perfectly cooked dry pan-fried tofu is tossed in a mixture of almond butter, sriracha, maple syrup, tamari + rice vinegar!Â
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Vegan Smoky Jackfruit Stew
This vegan smoky jackfruit stew is brimming with good-for-you ingredients yet youâd never know it based on taste. Its savory, rich, and oh-so-creamy base is made with a combination of nourishing cauliflower-cashew cream and vegetable broth. Best yet? The Jackfruit Company's Smoked Jackfruit is stirred in at the end to add a meaty, hearty bite to this completely plant-powered dish!
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Vegan Crispy Cauliflower Tacos with Cashew Mozzarella
Oven-baked crispy cauliflower is folded into warm tortillas along with spoonfuls of gooey cashew mozzarella, crunchy cabbage, and fresh cilantro. A spritz of fresh lime juice sends these vegan summer tacos over the edge.Â
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Vegan Walnut-Lentil Chorizo
This vegan walnut-lentil chorizo is rich with flavor and incredibly versatile. It can be tucked into tacos, burritos, tamales, power bowls, etc.Â
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Epic Vegan Rainbow Veggie Wrap
This epic vegan rainbow veggie wrap is brimming with vibrant, nourishing veggies. A whole wheat lavash wrap (or tortilla) is slathered with magenta-hued beet hummus and stuffed with Dr. Praeger's California Burger, mixed greens, julienned carrots + cucumber, avocado, red onion, and pickles (if you please). A drizzle of tangy balsamic vinaigrette is the finishing touch before you roll, slice, and savor.
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Vegan Roasted Butternut Squash Fettuccine Alfredo
This vegan roasted butternut squash fettuccine alfredo is creamy, satisfying, and packed with feel-good ingredients. A simple, garlicky vegan cauliflower-cashew alfredo sauce is tossed with heaps of warm fettuccine. The pasta is then topped with roasted butternut squash and a sprinkle of vegan parmesan cheese.
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Tandoori Cauliflower Roast with Garlic-Cilantro Yogurt Sauce
A whole head of cauliflower is coated in a tandoori-spiced vegan yogurt sauce. Then, it's roasted until tender and golden and served with a green garlic-cilantro infused yogurt sauce. This dish makes a light dinner for two but can also be served as a flavorful appetizer for a group of four. Recipe inspired by the talented Jamie Oliver [http://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/] and the lovely My New Roots [https://www.mynewroots.org/site/2012/09/whole-roasted-tandoori-cauliflower-with-mint-chutney/].
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Vegan BBQ Jackfruit Burrito
This vegan bbq jackfruit burrito is guaranteed to satisfy. Warm cilantro-lime rice, saucy bbq jackfruit, crunchy cabbage + romaine, creamy guacamole, and spicy chipotle sauce are tucked into and rolled up in a giant flour tortilla.Â
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