Vegan Lasagna Rolls with Tofu Ricotta

Easy Vegan Lasagna Rolls

Easy Vegan Lasagna Recipe | Easy Tofu Ricotta Cheese Recipe

Easy Vegan Lasagna Recipe with Tofu Ricotta Cheese

Who says vegans can’t enjoy lasagna? These vegan lasagna rolls, or lasagna roll-ups, using tofu ricotta cheese, make a vegan lasagna the whole family will love!

I like lasagna with veggies, the hubby likes his without… lasagna rolls makes it easy to please us both without having to make two separate pans!

easy vegan lasagna rolls with tofu ricotta cheese recipe

Lasagna rolls with or without veggies! 

Here I used zucchini and mushrooms, but you could also use spinach, chopped carrots, chopped broccoli, and/or chopped kale…or any of your other favorite veggies.  Just make sure to cook the veggies first! I cook mine using pam cooking spray with garlic, black pepper, and oregano and a some of my vegan parmesan cheese.

 

 

 

Ingredients:

  • 8 lasagna noodles, cooked according to package directions
  • 1 jar of your favorite marinara sauce or homemade tomato sauce
  • 1 recipe tofu ricotta (see below)
  • favorite cooked veggies (optional)
  • vegan parmesan cheese (optional)

Tofu Ricotta:

  • 1 package firm tofu, drained
  • 3 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons lemon juice

Directions:

Combine all ingredients for tofu ricotta in food processor and pulse until mixture is smooth.

Spread each noodle with 2 heaping tablespoonfuls of tofu ricotta. If you’re using veggies, add them now. Drizzle some marinara sauce on top then starting at a short end, roll up each noodle.

Add a small layer of marinara sauce to the bottom of a shallow baking dish. Place lasagna rolls in dish and pour remaining sauce over noodles. Bake in 350 degree oven for 20 minutes or until heated throughout.  Sprinkle with vegan parmesan cheese (optional).

 

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Easy Crockpot Vegan White Quinoa Chili Recipe

Easy Vegan White Chili Crockpot Recipe

Easy Vegan White Chili

If you’re from the midwest, you may be pretty sick of seeing the “white stuff”! I know I am. But, after a harsh winter and trying to keep warm in front of the fire with a bowl of chili, I was ready for something a little different… not too different though because I do LOVE chili! So, I thought I’d switch it up with a white chili to go with all the “white stuff” we’ve had this year!

This easy vegan white chili has an added protein boost with the addition of quinoa and lentils. There’s no need to pre-cook the quinoa or lentils, just throw them in and let them cook with the rest of the ingredients!

Ingredients:

  • 1/2 cup water
  • 4 cloves garlic, minced
  • 4 medium carrots, diced
  • 5 (14.5 ounce) cans great Northern beans, undrained
  •  2 (4 ounce) cans canned green chopped chile peppers
  • 4 cups vegan “chicken” broth – I like Edwards & Sons No-chick’n bouillon
  • 2 cups water
  • 2/3 cup quinoa, uncooked
  • 2/3 cup lentils (optional), uncooked
  • 2 teaspoons ground cumin
  • 1 teaspoons ground oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 2 dashes of cayenne pepper (or more if you like it hot!)
  • 2 bay leaves

Directions:

Add water, garlic, and carrots to medium pan and cook over medium heat until carrots are tender. Add more water if necessary to keep them from burning to the bottom of the pan.

Meanwhile, add 1 can of beans and 1 can of water to blender, blend on medium about 10 seconds until well blended. This will serve as a thickener for the chili. Add blended beans and remaining ingredients, including cooked carrots & garlic to crockpot.

Cook on high until quinoa is done, approximately 30-45 minutes depending on crockpot.

Variation: add more veggies! Try onions, chopped kale, chopped spinach, diced zucchini and diced red bell peppers!

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Vegan Conchitas or Mexican Small Shells Recipe

Conchitas: Easy Vegan Mexican Recipe

Conchitas: Easy Vegan Mexican Recipe

Although you can’t tell by looking at me, I am Mexican. And, since I LOVE Mexican food so much I’m going to post another vegan Mexican food recipe! This one is an old family favorite. Maybe I should change the name of the blog to Easy Not Queso-y!

Before my grandma stopped cooking she used to make Conchitas all the time for almost every family gathering! Conchitas mean “small shells” in Spanish and it’s very similar to the Spanish rice recipe but it uses shells instead of rice! It’s such a simple recipe with only a few ingredients and ooooh so good!

Make it a meal by adding diced carrots, peas, and vegan crumbles. Add extra broth and tomato sauce to turn it into a soup or eat it as a side dish.

Ingredients:

No-Stick Cooking Spray
1/4 small sweet onion, finely diced
1 clove garlic, minced
1/2 box small or medium shell pasta
3 cups Water
1 can 8 oz tomato sauce
1 cube Vegan Bouillon Cube Vegetable or Chicken Flavored. I preferEdwards & Sons Not-Chik’n Bouillon (find it at Krogers, specialty stores, or order on their web site.)
Salt & Pepper to taste

 

Directions:

1. Generously spray large, high-sided pan with non-stick spray. Add 1/2 box of uncooked shell pasta to pan and cook over medium heat, stirring continuously, until browned making sure not to burn the pasta.

2. The last few minutes of cooking the pasta, add diced onion and minced garlic and saute for 5 minutes over medium heat or until onion becomes translucent making sure not to brown or burn them or the pasta by stirring continuously and adding extra spray if needed.

3. Add the water, tomato sauce, and bouillon cube. Cover and bring to a boil, then reduce heat to medium and allow to simmer until pasta reaches desired consistency. You can add more water, 1 cup at a time, if needed. I like my pasta with little sauce so I cook mine down more. My family likes to have extra sauce on theirs so they cook it less. Your choice!

4. Salt & pepper to taste

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Vegan Fettuccini Alfredo

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Looking for a great vegan Alfredo sauce? This cashew cream sauce is not only delicious but incredibly easy!

The cream sauce can also be used as a base for cream based soups such as cream of broccoli.

1 cup raw cashews
2 cups water
1/2 tsp garlic powder
2 tsp onion powder
1 Edward & Sons No-chicken bouillon cube
2 tbsp flour or cornstarch
1.5 cups non-dairy milk
2 tbsp vegan butter

Directions
1. Place first 6 ingredients in blender and blend on high until smooth

2. Melt butter in saucepan over medium high heat. Pour cashew sauce into sauce pan. Add 1.5 cups non-dairy milk to blender. Swish around to get remaining sauce. Add to saucepan.

3. Cook over medium high hear stirring consistently to avoid lumping. Cook until desired consistency.

4. Mix sauce with cooked noodles and add your favorite veggies such as sautéed mushrooms, sliced bell peppers, green peas, spinach, broccoli, or all of he above!

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Vegan Black Bean Burger Wraps

Looking for a quick, easy & delicious vegan bean burger recipe? This is one of my favorite bean burger recipes and it’s so versatile! Instead of black beans and quinoa, try it with chick peas and basmati rice. Or pinto beans and spanish rice! Just pick your favorite bean and your favorite grain and get cooking!

vegan black bean burger wrap | easy vegan sandwich recipe

Easy vegan black bean burger wrap recipe with creamy taco dressing

Here, I used black beans and quinoa and put it in a wrap with my lettuce, avocado, and Creamy Taco Dressing. You could also eat it on a bun with your favorite toppings!

Ingredients:
1/4 cup vegan broth such as Edward & Sons no-chick’n bouillon (you can use water if you don’t have any on hand but it does add a bit of flavor!)
1 garlic clove, minced
1/2 tsp black pepper
1/2 tsp cumin
1 tsp chili powder
1 can black beans, drained & rinsed
1 cup cooked quinoa
1/2 cup panko bread crumbs
1/4 vegan bouillon cube such as Edward & Sons no-chick’n (you can leave this out if you don’t have any on hand but it does add a bit of flavor!)

Directions:
In large pan add vegan broth, minced garlic and black pepper. Saute on medium heat for 5 minutes making sure not to brown garlic. Mix in cumin and chili powder and cook an additional 5 minutes. Add beans and mash coarsely.

In large bowl, mix together quinoa, bread crumbs, and bean mixture. Form into patties.

Spray large skillet or griddle with non-stick spray and cook patties over medium heat for about 8 minutes each side or until desired doneness, making sure not to burn.

Keeping the heat lower does take longer to cook but allows the inside to cook as well. Higher heat cooks the outside but leaves the inside mush. So, be patient!

Variations:

  • Mix & match different beans & grains
  • Add diced onion and/or diced red pepper
  • For a spicy kick add a dash of cayenne or red pepper flakes
  • Instead of 1/4 cup broth use your favorite salsa
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BBQ Jackfruit Sandwich: Not your Grandma’s Pulled Pork!

Are your ready for one of the easiest sandwiches that will both impress vegans and carnivores? Here it is, the BBQ Jackfruit sandwich is the vegan cousin of the pulled pork sandwich, but better.  The part I love most is that it’s only TWO ingredients! Plus, there’s no faux soy meat so it’s also an easy gluten free recipe!

BBQ Jackfruit Sandwich | Easy Vegan Pulled Pork Recipe

BBQ Jackfruit Sandwich | Easy Vegan Pulled Pork Recipe

You can find Jackfruit at most asian groceries. Make sure you get the Young Green Jackfruit in Brine, not in juice!

Easy Vegan Sandwich

It looks so much like bbq pulled pork it’s scary… but delicious!

I ate it on a sandwich with vegenaise and vegan coleslaw. My hubby likes it with vegenaise and pickles. You can also make it into wraps or bbq jackfruit tacos with pinto beans and your favorite toppings!

Whip this easy sandwich recipe it up for your next gathering or picnic!

Ingredients:
1 bottle of your favorite vegan BBQ sauce
2 cans of Young Green Jackfruit in Brine.

Directions:
Drain jackfruit and rinse a few times to remove the brine. Place jackfruit, 1 can at a time, onto a plate lined with a couple paper towels and squeeze out as much water as possible. The more water you remove, the more flavor it can soak up!

Place jackfruit into crockpot (or large pan) and add as much bbq sauce as you’d like! Like it really saucy? Add the whole bottle! Allow it to simmer for a couple of hours. The longer simmer time makes the jackfruit really tender and gives it time to absorb flavors and get rid of the briney taste. Then, shred it with a fork! It’s that easy!

If you’d like to give it a smoky grilled flavor, put it on a pan on the grill for 10-15 minutes!

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Vegan Sandwich: Not meaty, meaty grilled portobello sandwich

vegan sandwich ideas, easy vegan sandwich, vegan a-1 sauce, grilled portobello, vegan grilling ideas

Easy Vegan Sandwich: Grilled Portobello Sandwich with A-1 Sauce

Who LOVES portobellos? I DO, I DO! And, who says vegans can’t enjoy A-1 Steak Sauce? Not me! Even though it says “steak” right there in it’s name, it is in fact, vegan! Use it on veggie burgers or this grilled portobello for a meaty taste, that’s tender & juicy, without the meat!

If you’re one of those weird people, like my hubby, who doesn’t like mushrooms, sub 1/4″ slices of extra firm tofu instead – just remember to squeeze out as much water as possible before marinating !

Makes for a wonderfully, delicious easy vegan sandwich! Or, skip the bun and eat it with a fork and “steak” knife! Steak knives are vegan too! ;)

Ingredients:

1/2 A-1 Steak Sauce
1/4 cup vegan worcestershire sauce (Kroger brand is vegan!)
1/8 cup low sodium soy sauce or tamari
2 garlic cloves, minced
1 tsp. ground pepper
4 large portobello mushrooms caps, stems & gills removed (or tofu)

Directions:

In a shallow dish, mix together steak sauce, worcestershire sauce, soy sauce, garlic, and ground pepper. Add mushrooms and toss gently to coat both sides. Allow to marinate for at least 30 minutes. Or, put it in the fridge if you won’t be using grilling within 30 minutes.

Grill for 5-6 minutes each side or until desired doneness.

Throw it on a bun with your favorite toppings. I like vegenaise, lettuce, tomato, and avocado! YUM!

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