All Vegan Recipes
Recipe #6
Creamy Vegan Pasta
Vegan
Ingredients
1 1/2 Cup(s) White Beans
3 tbsp Lemon Juice
3 tbsp Olive Oil
1/4 Cup(s) Yeast Flakes
1/4 tsp(s) Onion Powder
1 Clove(s) Garlic
1/4 Cup(s) Vegetable Broth
2 1/2 Cup(s) Small Pasta Shells
1 Handful Pine Nuts
5 Cup(s) Brocoli
Serves 4
Method
PREP
Chop the brocoli, stems and florets. keep stems separate.
Mince Garlic, Toast Pine Nuts, cut 4 lemon wedges when serving.
Rinse & Drain the white beans if canned.
STEP 1
Make the sauce: In a blender, combine the white beans, broth, 3 tbsp lemon juice, 2 tbsp olive oil, nutritional yeast flakes, minced garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
STEP 2
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
STEP 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
STEP 4
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
STEP 5
Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
STEP 6
Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
Source: Recipe Source
Recipe #9
Dark Chocolate Espresso Semolina Pudding
Vegan
Ingredients
600 ml Soy Milk
100 g Semolina
1 tbsp Unsweetened Cocoa Powder
2 tsp(s) Instant Espresso Powder
50 g Light Brown Sugar
100 g Dark Chocolate
1 tsp(s) Vanilla Bean Paste
Serves 6
Method
PREP
Sift the cocoa powder
Fineley chop the chocolate
STEP 1
Take a large heavy-bottomed pot and pour in about 500 millilitres of soy milk.
STEP 2
Put the pot over medium-high heat and let it heat up slowly and gently.
STEP 3
Take a medium bowl and add in the dry semolina, brown sugar, cocoa powder, and the espresso powder, and whisk them together.
STEP 4
As soon as the milk in the pot starts steaming, whisk together the dry semolina with the remaining milk, and pour it into the boiling milk.
STEP 5
At this point, whisk it vigorously, and if needed, lower the heat to medium.
Cook, stirring constantly, for about 3-4 minutes, until thickened and creamy.
STEP 6
Remove from the heat, add in the extra dark chocolate and the vanilla, and whisk quickly until blended.
STEP 7
Divide the pudding between the serving bowls, and let it cool down to your liking.
STEP 8
Top each serving with vegan whipped cream, fresh or frozen berries, and some more dark chocolate, and serve.
Source: Recipe Source