All Recipes

Ingredients.

• 3 tbsp all-purpose flour, substitute with gluten-free flour
• 2 cups vegetable broth
• 6 ounces (6-7) lasagna noodles, substitute with gluten-free noodles
• 2 tbsp neutral oil, substitute with water
• 2 cups unsweetened dairy-free milk, I used soy milk
• 1 package (8 ounces) of white mushrooms, chopped
• 2 tbsp nutritional yeast
• 1 medium white or yellow onion (chopped into small pieces)
• 4 cloves garlic, minced
• 1 cup cooked white beans
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1 tsp pepper
• ½ tsp garlic powder

Method.

​Heat a large pot on medium heat. After adding the oil add onion and cook it until softened about 4-5 minutes. Now add some garlic and cook until for 2 minutes. Add the flour and stir to combine. Pour in the vegetable broth and mix. Break the lasagna noodles into bite sized pieces and add it to the pot. Pour the milk, Italian seasoning, salt, pepper, garlic powder, stirring frequently, and cook until the noodles are completely cooked, 8 minutes.

Add the mushrooms, beans, and nutritional yeast. Cook for 3-4 minutes or until the mushrooms are soft. Taste the pasta and add additional seasoning (salt, pepper, or italian seasoning) if needed.
Take pasta off the heat. Divide into bowls and garnish with fresh parsley or crushed red pepper.
Leftovers can be kept in the refrigerator in an airtight container for 3-4 days.

INGREDIENTS:-
1 Cup Coconut Milk
1/2 Cup Dry White Wine
1/4 Cup Vegan Butter
6 Tbsp All-Purpose Flour
1 Tsp Dried Thyme
2 Bay Leaves
1 Pounds Sliced Mushrooms
1 Onion (diced)
4 Cloves Garlic (minced)
4 Cups Vegetable Broth
3/4 Tsp Salt
3/4 Tsp Pepper

INSTRUCTION:-
Over medium heat, add the vegan butter and diced onion. Cook for 3-4 minutes wih stirring often. Add garlic (minced) and continue cooking for another minute. Add sliced mushrooms and thyme, cooking 4-5 minutes stirring often until it gets softened. Add wine, cook it for 2-3 minutes while stirring constantly. Add flour, cook for another 2 minutes stirring it constantly than add bay leaves, broth, salt and pepper and stir well. Bring to a soft boil and reduce heat and simmer, uncovered for 15 minutes.
Remove bay leaves and blend or let the soup cool slightly and carefully scoop into a blender with a ladle. Blend until smooth or leave some texture if you’d like. Return to pan and add coconut milk, bring to a very light simmer and cook another 5 minutes or so and serve with toppings.

Ingredients:
1 or 2 large carrot, sliced as 1 cm thick
1 large white onion
4 cloves garlic, minced
10 small pearl onions, whole
240 ml vegan red wine
300 ml veggie stock
2 tbsp tomato paste
3 tsp fresh thyme, finely chopped
2 bay leaves
3 tsp dark soy sauce
200 g cooked chickpeas
1 tbsp olive oil
1 tablespoon vegan butter
1/2 tbsp cornstarch + 1/2 tbsp water (mixed well together)
salt and freshly ground pepper to taste
2 tbsp of finely choped fresh parsley

You can serve with mashed potatoes.

Instruction:
Heat 1 tbsp olive oil in a pan and fry carrot & onion over medium heat for one minute, add half of the garlic and stir-fry for 15 seconds, add the tomato paste and stir-fry for another 1-2 minutes or until it becomes a bit darker in color. Add pearl onions, wine, veggie stock, thyme, bay leaves, soy sauce, salt and pepper. Mix well and bring to a boil. Let boil 4-5 minutes, then cover and let simmer on low heat for 20 minutes. When 5 minutes of cooking time remains, heat 1 tbsp olive oil and butter in a separate pan. Wait until the butter starts to bubble than add mushrooms, season with salt & pepper. Fry mushrooms until slightly golden brown (5 Minutes) then add to the stew along with the chickpeas. Let simmer uncovered 2-3 minutes. Then add the cornstarch slurry while stirring until the sauce has thickened (1-2 minutes).