Italian Roasted Veggies over Chive & Turmeric Mashed Potatoes

It's Summer time and vegetables are plentiful. We have so many fresh zucchini, summer (yellow) squash, green beans, & tomatoes. Roasted Veggies is a very frequent meal at our home in the Summer and mashed potatoes are ALWAYS a favorite...so let's have BOTH!

This is an easy meal. I'm taking the short cut of using mashed potato flakes and "doctoring" them for convenience (nothing against homemade, please use homemade if you have the time). All you have to do is cut up your vegetables, toss them in your marinade (which becomes a delicious sauce for your potatoes!), and roast while you do your laundry,  help kids with homework, or enjoy a glass of wine while catching up on one of your favorite shows. This is so simple, it will become a staple in your home too.

Looking for more easy vegan family meals? Try my Vegan Cabbage Rolls, BBQ Tempeh over Southwestern Cauliflower "Rice", Baked Crispy Tofu, Kale Stuffed Eggplant "Parm", Chipotle Mac-n-Cheese with Smokey Lentils, Creamy Jackfruit Casserole & Baked Ziti

RECIPE:

3 small yellow squash, chopped 

1 large zucchini, chopped 

8 oz. Mushrooms 

2 cups green beans, chopped 

2 cups carrots, chopped 

1 large purple onion, chopped 

1 (15 oz) can diced tomatoes w/ juice

1 head of garlic cloves, pealed

1 cup Italian dressing 

Salt, pepper, paprika to taste

6 servings of mashed potatoes 

Fresh chopped chives 

1 Tbsp. Turmeric 

METHOD:

1. Preheat oven to 450°

2. Toss chopped veggies with diced tomatoes (do not drain!), Italian dressing, salt, pepper & paprika.

3. Pour veggies into a large roasting pan. 

4. Cook 30- 40 minutes (depending on how large you chopped your veggies), stirring once about half way through.

5. Prepare your mashed potatoes adding fresh chives and turmeric. 

6. Once your veggies are "fork tender", remove from oven.

7. Layer your mashed potatoes & top with roasted veggies. Make sure you get the pan sauce to pour over your mashed potatoes because it's delicious!

Makes 4-6 servings

Vegan Breakfast Burritos

Breakfast burritos are great! You can make large batches and freeze for later. You can eat them as "breakfast for dinner". You can pack them up for a "breakfast on the go". This is a great recipe to use up leftover veggies too! Breakfast burritos are good for you and make your life easier too, gotta love that!

Looking for more vegan breakfast ideas? Try Chocolate Protein Pancakes , Veggie & Tofu Quiche with a Crispy Potato Crust, Maple & "Sausage" Bites, Green Coconut & Citrus Smoothie, Big Family Style Breakfast, Blueberry Breakfast Cookies, & Spicy Tempeh & Grits with Cheddar Biscuits

Recipe:

2 (14 oz.) Extra firm tofu, drained well

3 Tbsp. Earth Balance vegan butter

3 Tbsp. nutritional yeast 

1 tsp. each- garlic powder, turmeric, chicken seasoning, paprika 

Ground black Sea salt (regular salt if you don't have it, but black salt is preferred)

Fresh cracked pepper 

4 cups cooked, cubed potatoes

 8 flour tortillas 

2 cups cooked, shredded kale (optional)

I prepared package vegan bac'n or sausage, crumbled (optional)

Leftover veggies like mushrooms, onions and peppers (optional)

Vegan cheese (optional)

Salsa (optional)

Method:

Melt vegan butter over medium heat. 

Add your tofu, crumbling as you add it to the pan to resemble scrambled eggs.

Add nutritional yeast, spices, salt & pepper to tofu.

Turn heat to medium- high and cook tofu until all liquid is absorbed, about 10-15 minutes, depending if you liked a softer scramble or a hard scrambled texture.

In a large mixing bowl, combine tofu, potatoes, kale, vegan bac'n or sausage, leftover veggies, and vegan cheese (or any combination you like with your tofu).

Mix well and divide evenly between the 8 tortillas. 

Top tofu with salsa (optional) and roll up tightly into a burrito. 

Serve immediately, or freeze once they are completely cooled.

Makes 8 servings 

Vegan Fajita Soup

Who doesn't love all the flavors of fajitas? I know we do! This is a easy recipe to pull all those flavors into an simple, one pot meal. Just serve with some colorful tortilla strips and a few chunks of avocado and you have a new "go to" soup for those lazy nights. 

This soup can be easily modified to fit your tastes and time schedule. If you prefer to use a vegan protein like Seitan or chick'n in this dish, it will still work perfectly. Just cut your vegan protein into bite sized pieces and cook as you would the mushrooms. I just used mushrooms because that's what we had on hand & they are easy to find in all parts of the world. You can substitute the vegan cream cheese for silken tofu and my vegan cheese sauce for any vegan cheese you can find at your local store, nutritional yeast, or just leave it out if you're not a fan. To make it easier, a bag of frozen bell peppers and onions can be used in place of fresh, chopped peppers & onions. 

All my recipes are open to your own personal interpretation. Just use the recipes as a guide as you learn to cook vegan meals. As you get used to the substitutions, please, make it your own! I love it when readers leave comments on their adaptations they have tried & enjoyed so others can try their creations too... that's how we learn 💜

Looking for more great vegan recipes? Try my Cheesy Cuban Black Bean and Plantain Bowl, BBQ Tempeh over Southwestern Cauliflower Rice, Spicy Ramen with Tofu and Asian Veggies, Vegan Fried Chick'n and Gravy, Vegan Comfort Soup, & Orange Creamsicle Cupcakes

Recipe:

1 (8 oz) package of mushrooms, chopped 

1 (15 oz) can of corn, drained 

1 pobalno pepper, seeded & chopped 

1 purple onion, chopped 

2 bell peppers, seeded & chopped 

1 (1 oz) package of taco seasoning

1 (15 oz) can of black beans, drained and rinsed well

1 (15 oz) can of pinto beans, drained and rinsed well

2 (32 oz) vegetable broth 

1 (10 oz) can of diced tomatoes with green chilies 

1 (8 oz) container of vegan cream cheese 

1 cup of my Easy 5 minute vegan cheese sauce  

1 bunch of fresh spinach, chopped 

**Optional add ins & toppings**

1/2 tsp of liquid smoke  

1 fresh jalapeño, chopped 

Vegan sour cream 

Crispy tortilla strips 

Chopped avocado

Lime wedges 

Fresh chopped Cilantro 

Method: 

1. In a deep, soup pot over medium heat, cook your mushrooms, poblano pepper, bell peppers, onions and corn until tender. 

2. Add black beans, pinto beans, taco seasoning, diced tomatoes with green chilies, vegan cheese sauce, vegetable broth, vegan cream cheese, liquid smoke (optional), spinach, salt and pepper to your soup pot. 

3. Reduce heat to medium low and cook an additional 15 minutes, until warm and bubbly.

4. Top with chopped jalapeños, tortilla strips, vegan sour cream, lime juice, Cilantro, and avocado (or other desired toppings) before serving. 

Makes 6 servings 

Vegan Mac-n-cheese with Green Peas

This is as simple as it gets. Vegan comfort food that even your kids will love. This mac-n-cheese has become a staple at our house because it's quick and easy. 

You could buy one of those boxed vegan mac-n-cheese meals, nothing wrong with that. I, honestly, use them when I'm short on time. I try to make this more than the boxed stuff just because we enjoy cooking as a family. 

This recipe is simply the old standard recipe I used to make before going vegan, veganized. I absolutely love taking a family recipe and making it vegan. It's a great way to prove that "anything you can make, I can make vegan!" Mac-n-Cheese is not the exception to that saying,  it's the proof that it's always true!

Looking for more great vegan recipes? Try my Sriracha Black Bean Burger, Buffalo Chic Pea Quesadilla, Stuffed Eggplant Parm , Baked Spinach and Artichoke Pasta , BBQ Tempeh over Southwestern Cauliflower "Rice" , & Triple Berry Cobbler

Recipe:

1 ( 1 lb.) box of pasta, cooked according to box directions & drained well.

3 Tbsp vegan butter 

3 Tbsp flour 

2.5 cups unsweetened plant milk 

1 tsp. yellow mustard 

3 slices of Chao creamy original cheese* 

4 slices of Daiya cheddar slices*

Salt, pepper and paprika to taste 

1 cup frozen green peas, thawed & warmed up in a microwave safe dish

Method:

1. Prepare you pasta according to the package and drain well.

2. In a large skillet, heat butter and flour over medium heat. Whisk constantly to prevent lumps. Cook 3-4 minutes, until well combined and "blonde" colored.

3. Add plant milk, salt, pepper, paprika and mustard. Whisk again to break up any lumps. Continue whisking occasionally until mixture comes to a boil and becomes thick. 

4. Add your cheese and stir until it all melts into a creamy cheese sauce. 

5. Toss pasta and green peas with your cheese sauce. Allow to cook a few more minutes until everything is heated throughly. 

6. Sprinkle with a little paprika before serving. 

Make 4-6 servings.

* If you don't have, or can't find, the Chao or Daiya I used in this recipe, use any combination & brands you like. Just make sure your cheese combination equals about 2 cups for this recipe. 

You can also use 1/2 - 3/4 cup of nutritional yeast in place of the cheeses I used in this recipe. It will not be as creamy, but the flavor will be similar. 

Kale & Almond Pesto Pasta

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The other day, my dear friend, Jennifer, gave me the last of her basil for the year. I wanted to  make a dish worthy of such a lovely gift. This is not you "normal" pesto with pine nuts. Pine nuts are very expensive & this blog is all about affordable family meals. I did a little experiment tonight & it turned out delicious!! I used sliced almonds  ($2 a bag vs. $13 for pine nuts). I added kale, fresh lemon juice and nutritional yeast for a nutritional blast of flavor and tossed in some fresh, colorful cherry tomatoes and kalamata olives. This was truly amazing and easy to make. It only took 20 minutes tonight for dinner!

Looking for more vegan recipes? Try my 3 Cheeze Baked Ziti Al Forno, Vegan Fried Chick'n & Gravy,  Italian Stuffed Eggplant, Roasted Tempeh with Whole Garlic Cloves, Baked Spinach & Artichoke Pasta, Sriracha Black Bean Burgers, & No Bake Banana Oreo Pudding Cups

Recipe:

3 cups fresh basil

1 cup fresh kale

1/3 cup nutritional yeast 

1/2 cup sliced almonds 

5 cloves garlic, crushed 

2/3 cup olive oil *

1 Tbsp fresh lemon juice 

2 tsp. salt

1 box of pasta**

3 cups cherry tomatoes, halved 

1 cup kalamata olives 

Method:

Prepare pasta according to package directions. Drain well. 

While pasta cooks, combine basil, kale, garlic, nutritional yeast, lemon juice, salt, almonds and olive oil in a food processor on high. Process until smooth.

Toss pesto, tomatoes and olives with prepared pasta and serve.

Makes 4 - 5 servings. 

* You can use an avocado if you are oil free. 

** Use gluten-free pasta if you are gluten-free

Hidden Veggie Macaroni

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We have a "picky eater" in our house. Getting vegetables into her is sometimes a challenge, to say the least. I "hide" vegetables in everything from smoothies to pasta sauce to make sure she is eating balanced meals. 

This meal is full of vegetables, but your "picky eater" will never pick them out in this sauce.  I added broccoli because my daughter actually likes broccoli, but if your child prefers another vegetable, just substitute that vegetable as the "obvious veggie" to get them to try the pasta. Yes, broccoli is my bait! Make it your own recipe because you know what works best for your family.

Looking for more Vegan family meals? Try my Hearty Hidden Veggie Spaghetti, Easy Sunday Dinner, Portobella Philly & Cheeze, Creamy Jackfruit Casserole, Chili & Cornbread Casserole & finish with my Summer Berry Cobbler

Recipe:

1/3 cup oil of choice 

1 tsp. Chopped fresh garlic 

1 cup yellow squash, chopped * 

1 cup carrots, chopped 

2 cups cauliflower, chopped 

2 1/2 cups of unsweetened  plant milk

  1/2 tsp. onion powder

1/2 tsp. Garlic powder 

1/2 tsp. Paprika 

1 Tbsp. Fresh lemon juice 

1/2 cup nutritional yeast 

Salt and Pepper to taste 

3 cups steamed broccoli 

1 (16 oz) package of pasta

Cook pasta according to package. Drain and return to the pot.

Heat oil and garlic over medium heat, just until the garlic becomes fragrant. 

Add plant milk and allow to come to a boil. 

Add cauliflower, squash, carrots, paprika, onion powder, salt and pepper. 

Cook an additional 10 - 12 minutes,  until vegetables are soft.

Pour milk and veggies into a high powdered blender. 

Add nutritional yeast  and lemon juice. 

* adjust salt and pepper if needed*

Blend on high until smooth. 

Pour vegetable sauce over pasta.

Add broccoli and stir to combine. 

Cook over medium heat an additional 2-3 minutes to thicken sauce.

Makes 4 - 5 servings.

* If you cannot find yellow squash, you can use any squash you like. (Butternut is great) If you are using zucchini or eggplant, make sure you peel the skins off first so it doesn't make your cheese sauce a funny color ( which can make picky eaters suspicious!). 

  

Vegan Cabbage Rolls with homemade spicy, smokey tomato sauce

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Cabbage rolls are such a simple meal. They are easy to make & a common dinner  in most homes. These are a little different than the cabbage rolls your mother used to make. I top these cabbage rolls in my homemade tomato sauce that's a bit spicy and smokey thanks to the paprika in my recipe. There are a few ways to customize this recipe. If you don't like it spicy, use plain diced tomatoes. Make it your own! 

Looking for Vegan Family Style Meals? Try my Family Style Dinner, Kale Stuffed Eggplant Parm, Vegan Family Breakfast, Baked Spinach & Artichoke Pasta, Cheezy Butternut Pasta, Vegan Chick'n Casserole, 3 Cheeze Ziti Al Forno, & Summer Berry Cobbler

Recipe :

Tomato Sauce-

Olive oil 

3 Tbsp. diced onion

1/2 cup veggie broth 

1 tsp. smoked paprika 

1 (14 oz.) Can of diced tomatoes with green chilies (use plain if you don't want it spicy)

1/4 cup tomato paste 

Salt & pepper to taste 

Cabbage Rolls -

8 cabbage leaves

8 oz. Mushrooms 

1 small red pepper, diced

1 small purple onion, diced 

2 cups cooked quinoa (or rice)

1 tsp. Italian seasoning 

Salt & pepper to taste 

Method :

Preheat oven to 350°

1. Prepare the cabbage leaves:

Remove tough stem from cabbage leaves with a sharp knife and steam for about 6-8 minutes until softened, but not mushy. Don't over cook the cabbage. It will cook some more in the oven. You just want it soft enough to work with when stuffing & rolling the cabbage. 

Set cabbage leaves aside to cool.

2. Make the sauce:

 In a skillet over medium heat, sautée 3 Tbsp. of onion in a bit of olive oil until soft and translucent.

Add diced tomatoes, tomato paste, veggie broth, paprika, salt and pepper. Heat through. 

Add warm tomatoes to blender and puree until smooth. 

3. Prepare the filling:

Cook mushrooms, onions and peppers in a skillet over medium heat with Italian seasoning.

Remove from heat and add quinoa (or rice) & 1/2 cup of tomato sauce to mushrooms . Mix well. 

4. Assemble:

Place 1/8 of mushroom & quinoa on each cabbage leaf.

Fold both ends of the cabbage over the filling. Roll tightly, like a burrito, sealing off the filling. 

Place cabbage rolls into a greased casserole dish and top with sauce.

5. Bake:

Bake 20 minutes. 

Makes 4 servings. 

Pineapple Upside Down Cake

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I'm really proud of how lovely this recipe turned out! This was a request from my husband. He used to love Pineapple upside down cake and wanted me to recreate the recipe for him tonight. I'm NOT a baker (as you have probably noticed), but I can "doctor" up recipes pretty well at this point. Give me a cake mix and a little time and I will make it happen. This recipe is so simple. It looks impressive, it tastes amazing and no one will ever know it's vegan! 

*Bonus* If you like Martinis, I have been making a super EASY Pineapple Upside Down Cake Martini for years. It is simply equal parts vanilla vodka, caramel vodka and pineapple juice, garnished with a cherry and pineapple wedge!

Looking for more EASY vegan deserts? Try my Orange Creamsicle Cupcakes, Banana Pudding Pie, Chocolate Covered Cherry Cupcakes, Vegan S'mores Pie, & No Bake Banana Oreo Pudding

Pineapple Upside Down Cake:

1/2 cup vegan butter
1 packed cup of brown sugar
1(20 oz) can of pineapple slices
Maraschino cherries
1 box pineapple cake mix (vanilla will work if you can't find pineapple )
10 oz. Pineapple soda

Preheat oven to 350°.

Over medium heat, melt brown sugar and butter together.

Spray non stick spray into a spring form pan (a regular cake dish will work too, but you will have to adjust cooking times).

Pour brown sugar into the spring form pan.

Place pineapple slices into brown sugar. Add a maraschino cherry in the middle of each pineapple slice.

In a mixing bowl, combine cake mix and soda. Whisk until smooth.

Pour cake batter over pineapples.

Bake 40-45 minutes until knife inserted into the middle of the cake comes out clean.

Allow cake to rest for 30 minutes before inverting onto your serving platter.

Serves 8- 10.

Orange Creamsicle Cupcakes

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These super simple cupcakes have been a family favorite for years. My daughter used to make them and sale them to friends when she was only 11. She started getting orders for the cupcakes and made a little money on the side just from baking these easy cupcakes. This recipe is VERSATILE! You can use any flavor cake mix, any flavor of soda and any flavor of gelatin mix...the possiblities are truly endless!! Tonight I baked these for my Granddaddy's 81st birthday because orange is his favorite flavor and he has loved these simple cupcakes for years. The orange candy on top is also vegan- yes, orange slices are vegan (Yay!!). So, have fun with this recipe and let me know if you come up with a new flavor combination that is amazing.

Looking for more great vegan deserts? Try my Chocolate Covered Cherry Cupcakes, Banana Pudding Pie, Vegan S'Mores Pie, Blueberry Oatmeal Cookies, & Banana Oreo Pudding

Orange Creamsicle Cupcakes:

1 box vanilla cake mix
1 can orange soda
1 tub coconut whipped cream
1/2 package Jel orange gelatin*
Orange slices to garnish (optional)

Preheat oven to 350°.

Mix whipped cream and gelatin mix together and place in refrigerator until cupcakes are cooled.

Mix cake mix and soda together.

Pour into cupcake liners evenly (Should make about 14 cupcakes.

Bake 18-20 minutes until set.

Allow to cool completely before icing.

Garnish with an orange slice!

Makes 14 cupcakes.

*JEL is a vegan gelatin mix that's easily found in stores and online. Any vegan gelatin will work if you don't have it. This ingredients can be left out without effecting the recipe. It just adds a little extra orange flavor.

Vegan Philly & Cheeze

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You have to have a good sandwich every once in a while. As much as I love peanut butter and banana sandwiches, they are not "dinner worthy". I wanted a sandwich to serve my teenage son that would make him say "wow!". 

This whole idea started with the portobella mushrooms being on sale at the store this week. I grabbed 4 big mushrooms and through them in the cart and started looking for inspiration. It always takes me time in the grocery store, because I do love to browse and look for new ideas. I just walked up and down the isles gathering my already planned meals and looking for something, other than Stroganoff  I could make for dinner. (Nothing wrong with Stroganoff, but we have had this meal a lot & I'm just tired of it at the moment.)

 I found a steakhouse marinade when looking at pasta sauces. I decided to try and marinade my mushrooms and grill them up into a Philly style creation using up the rest of my Lazy vegan Beer Cheese sauce. This was not a recipe for the health conscious vegans out there, it was a recipe for a family dinner without worries. My messy, gooey, cheesy, tangy, "meaty", hearty, and delicious sandwich was a hit at dinner & will be come a regular rotation at the house since it was so easy to prepare.

More delicious  family meals:  Italian Roasted Tempeh w/ Whole Garlic Cloves, Harvest Vegetable Soup w/ Grilled Cheeze, Short Cut Red Beans and Rice, & Red Curry Veggies and Ramen, Easy Vegan Sunday Dinner & for desert try No Bake Banana Oreo Pudding

Philly Portobella & Cheeze Sandwiches:

4 (8oz.) Packages fresh mushrooms, sliced*

1 (16 oz) steakhouse style marinade *

1 (16 oz) Frozen peppers and onions

1 cup Lazy Vegan Beer Cheese , or other vegan cheese sauce

4 sub style rolls

Salt and Pepper to taste

Sliced jalapeños (optional )

Just Mayo (optional )

In a deep bowl, cover mushrooms in marinade. Cover tightly.

Place bowl in refrigerator for at least 1 hour ( I did this in the morning before work & cooked them when I got home).

Preheat oven to broil .

Warm up your flat griddle to high (or heat up a non stick skillet over medium heat heat).

Drain excess marinade from mushrooms.

Cook mushrooms, peppers and onions on griddle for about 8 minutes, until browned. Season to taste.

Place split rolls on a cookie sheet.

Coat each side with cheeze sauce

Brown under broiler. Remove from

Top rolls with mushrooms, peppers and onions. Pour more hot Cheeze sauce over mushrooms and top with desired toppings.

Makes 4 sandwiches

* For a quicker sandwich, you can use 2 bags of Gardein Szechuan beefless strips. Save the glavor packet for another meal. Cook strips over medium high heat with olive oil, A1 sauce & 8 oz. Chopped mushrooms.

Prepare as directed above.

Classic Vegan Chili

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This is the first vegan chili I have ever attempted & I won 2nd place in a cook off tonight! I had such a wonderful time talking to everyone and sharing vegan food with new people. I set up my table with a store bought vegan sour cream and my Lazy Vegan Beer Cheeze sauce  to show just how delicious a real vegan meal tastes. I gave everyone who asked my blog address so I could share this recipe & hopefully a few more with my new friends. (You never know who you have reached at the right moment.) I can now say I make an "award winning" chili - that's pretty awesome!

Looking for more hearty vegan recipes? Try my Mexican Black beans over crispy polenta cakes , Easy Vegan Sunday Dinner , Vegan Baked Enchiladas, Baked Spinach & Artichoke Pasta, or my Philly Portobella & Cheeze and finish with a Chocolate Covered Cherry Cake

Award Winning Vegan Chili:

1 (13.7 oz.) bag of Gardein beefless crumbles
2 Tbsp. oil of choice
2 Tbsp. chili powder to taste
1 1/2 Tbsp. cumin
2 Tbsp. smoked paprika
1 Tbsp. onion powder
1 Tbsp. oregano
1 Tbsp. thyme
3 -4 large cloves of garlic, crushed
2 Tbsp. soy sauce
2 Tbsp. chopped chipolte peppers in adobe sauce
1 small red pepper, chopped
1 Yellow pepper, chopped
1 green pepper, chopped
2 small onions, chopped
1 pobalno pepper,  chopped
2 (28 oz.) cans of petite diced tomatoes
2 (15 oz.) cans of seasoned tomato sauce
2 (15 oz.) cans of red beans, drained & rinsed
1 (15 oz.) can of pinto beans, drained & rinsed
1 (26 oz.) can of black beans, drained & rinsed
2 cups veggie broth
Salt & pepper to taste

Optional toppings :

Hot sauce
Lazy Vegan Beer Cheese Sauce
vegan sour cream 

Method :

Brown Gardein beefless crumbles in oil over medium heat. Add chili powder, cumin, paprika, onion powder, oregano, thyme, and soy sauce.

Add onions & peppers with Gardein beefless crumbles. Cook an additional 5-6 minutes, until tender.

Add garlic to the skillet. Allow to cook through, but do not burn.

Pour Gardein mixture into a large crock pot on low heat.

Add chipolte peppers, red beans, pinto beans, black beans, diced tomatoes, tomato sauce, and veggie broth to crock pot. Stir to combine all ingredients.

Add salt and pepper to taste . 

Cook on low heat for about 6 hours.

Serve with vegan cheese sauce, vegan sour cream and your favorite garnishes.

Makes 12-16 servings