Buffalo Cauliflower
Ingredients:
1 large cauliflower head (cut into small florets)
½ cup Frank’s RedHot Sauce
2 Tbsp vegan butter (melted)
1 Tbsp olive oil
1 Tbsp fresh lemon juice
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp ground black pepper
1 tsp salt
Instructions:
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Set aside.
In a small bowl, add the hot sauce, melted butter, olive oil, lemon juice, garlic powder, onion powder, paprika, pepper, and salt. Whisk well to combine.
Transfer the cauliflower florets to a large bowl. Pour the hot sauce mixture over the florets and toss them until thoroughly coated.
Spread the cauliflower in a single layer over the lined baking sheet and bake for 25-30 minutes, turning the cauliflower over halfway through. Cook until the cauliflower is fork-tender and browned around the edges.
Portobello Asado Tacos
Ingredients:
4-5 large portobello mushroom caps (sliced)
Juice of 1 orange
Juice of 2 limes
¼ cup vegetable broth
2 tsp soy sauce
2 tbsp vegetable oil
1 white onion (thinly sliced)
Black pepper
Extra vegetable or olive oil (for cooking)
Soft corn tortillas
Recommended toppings:
Lime juice
Salsa
Guacamole
cilantro
Instructions:
Arrange the portobello slices in a large baking dish and arrange the onion slices on top of the mushrooms.
In a medium bowl, mix the orange juice, lemon juice, vegetable broth, soy sauce, and vegetable oil.
Pour the marinade over the mushrooms and sprinkle with black pepper to your liking. Cover the baking dish and refrigerate for at least an hour.
When the mushrooms have marinated, preheat a cast iron skillet or non-stick pan over medium heat. Lightly brush the pan with cooking oil to prevent the mushrooms from sticking.
Remove the mushrooms and onions from the baking dish and cook them on the preheated pan for 3-5 minutes on each side until lightly browned.
In a non-stick pan over medium heat, warm the corn tortillas until soft.
Serve the mushrooms and onions on corn tortillas with your choice of toppings. And, enjoy!
One Pot Lemon Pasta
Ingredients:
8 oz. thin spaghetti
1 Tbsp lemon zest
1 Tbsp lemon juice
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 Tbsp dried rosemary
1/8 tsp cracked black pepper
1 Tbsp olive oil
2 Tbsp vegan butter
1/4 tsp salt
Instructions:
Bring a large pot of water to a boil. Once boiling, add the pasta and boil until tender (about 7-8 minutes). Drain the pasta in a colander.
Combine the chopped parsley, lemon zest, and pepper in a bowl. Set aside.
Add olive oil and minced garlic to the pot used to cook the pasta. Sauté the garlic over medium heat until it becomes fragrant, then remove the pot from heat.
Add the cooked pasta and the butter to the pot with the garlic, toss the pasta until the residual heat has melted the butter and the pasta is well-coated.
Add the parsley mixture to the pot and toss. Add the lemon juice over the pasta and season with salt to taste.
Black Bean Burgers
Ingredients:
2 (14 oz) cans low-sodium black beans
1 Tbsp olive oil
¾ cup bell pepper (finely chopped)
1 cup yellow onion (finely chopped)
3 garlic cloves (minced)
1 ½ tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp paprika
½ cup oat flour
2 Tbsp BBQ sauce
⅓ cup sweet potato (mashed)
Salt + Pepper (to taste)
Instructions:
Preheat the oven to 325°F. Spread the beans onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Sauté the olive oil, bell pepper, onion, and garlic over medium-heat until peppers and onions are soft (about 5-6 minutes). Using a paper towel, gently blot any excess moisture.
Place the sautéed veggies in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together until well combined.
Add the black beans to the bowl and mash with a fork or pulse the mixture. Be sure to leave some larger chunks of beans
Form the mixture into patties, using about ⅓ cup of mix per patty.
Line a baking sheet with parchment paper. Place the patties on the lined baking sheet and bake in a preheated oven at 375°F for 10 minutes each side.
Serve with your favorite burger buns and toppings!
Vegan adaptation from Sally's Baking Addiction.