Carrot, Broccoli and Quinoa Tikka Masala

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Indian veggie patty dump skillet

Produce Used:

  • 2 medium carrots, 1 carrot diced, and 1 slivered (or spiralized if you prefer)
  • About 3-4 white button mushrooms, diced (baby bellas can also be used)

 

Other Ingredients:

  • 3/4 cup cooked quinoa (I used Trader Joe’s organic white quinoa)
  • 1 Trader Joe’s Thai Sweet Chili veggie burger
  • 1/2 cup frozen broccoli florets
  • A few sprigs of cilantro
  • 1/2 cup tikka masala sauce ( I used Simply Balanced tikka masala sauce, from Target)*
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 1 1/2 tablespoon olive oil

 

What to do:

  1. Prepare quinoa according to directions (best results occur when you prepare the quinoa uncovered, then place a cover on after the water has been absorbed and let the quinoa air in the steam for about 5 minutes). Set aside.
  2. Heat a skillet on medium heat with 1 tablespoon olive oil.
  3. Once hot, add frozen veggie patty and fry for about 3-4 minutes on each side. If you want the patty to be very crispy, fry for an extra minute on each side. Remove patty from heat and set aside on dry cloth to drain
  4. Return skillet to heat and reduce heat to low to medium; add 1/2 tablespoon olive oil.
  5. Once hot, add frozen broccoli florets and saute for approximately 2 minutes.
  6. Add mushrooms and carrots and continue to saute veggies for another 4 minutes.
  7. Add cooked quinoa to skillet, along with salt, turmeric and ginger. Stir all ingredients together well.
  8. Reduce heat to a low simmer and add tikka masala sauce. Stir sauce into mixture.
  9. Once sauce is heated through, remove mixture from heat and transfer to serving dish.
  10. Slice the veggie patty into pieces and place on top of the quinoa mixture.
  11. Garnish dish with cilantro. Bon appetit!

 

* I also have a quick recipe for a homemade tikka masala sauce from my soup recipe!

 

Date posted on Instagram: 6/18/18

Garden Blossom Buddha Bowl

I have become obsessed with buddha bowls for many reasons:

  1. They are usually super filling meals if you put the right stuff in ’em.
  2. They look so cute with everything arranged all pretty and tidy next to each other.
  3. They’re called buddha bowls. Buddha. Bowls. I mean, come on.

I’ve made several of them recently, and this one was inspired by the change of seasons. It’s finally summer and what’s better than relishing in all of the beauty of nature that spring has been working so hard to bring us? We now have 3 months to sniff flowers, run through forests, and lay in lush gardens full of greenery to our hearts content. Thanks Mother Nature; you da bomb.

garden blossom buddha bowl

What You’ll Need:

  • 1/2 block of medium-firm organic tofu
  • 2 strips vegan bacon (I used Lightlife smart bacon)
  • 1/4 cup vegan shredded cheese (I used So Delicious shredded cheddar jack)
  • 1/2 cup sun-dried tomatoes
  • Approximately 5-6 baby bella mushroom caps, stems removed and sliced
  • 1/2 large green bell pepper, sliced lengthwise
  • 1 large orange, cut into segments (I left the skin on)
  • Approximately 5-6 sprigs of fresh cilantro
  • 2 teaspoons turmeric
  • 1/2 tablespoon Trader Joe’s chili-lime seasoning
  • Salt and pepper to taste
  • 2 1/2 tablespoons olive oil
  • Cast iron skillet (to cook bacon and peppers in)

What to Do:

  1.  Heat cast iron skillet on low to medium heat with 1 tablespoon olive oil.*
  2. Once hot, add bacon slices and cook for about 3-4 minutes on each side, depending on what brand of bacon you’re using (this is how I prepare the Lightlife bacon!).
  3. Once bacon is done, remove from skillet and set aside on a dry cloth to drain.
  4. Return the cast iron skillet to heat and add in the sliced green peppers.
  5. Saute the peppers for approximately 2 minutes.
  6. Add chili-lime seasoning and stir into peppers. Continue to saute for approximately 5-6 minutes until peppers are tender and the seasoning is browning a little bit. Remove from heat and set aside.
  7. Heat a skillet over medium heat with 1 tablespoon olive oil.
  8. Once hot, add the block of tofu to the skillet and crumble it into pieces with a spatula.**
  9. After tofu has been cooking for about 3-4 minutes, add turmeric and stir into tofu until all tofu is yellow in color.
  10. Cook tofu for another 3-4 minutes, or until you achieve the desired level of light to crispy tofu you would like.***
  11. Transfer scram to the center of a serving dish and sprinkle with cheese.
  12. In a separate skillet (or rinse out the turmeric and use the same skillet as the tofu scram), heat over low to medium heat with 1/2 tablespoon olive oil.
  13. Once hot, add baby bella caps and sliced stems. Saute mushrooms for approximately 5 minutes, until they have browned. Sprinkle with salt to taste.
  14. Transfer chili-lime peppers to serving dish around the outside of the tofu scramble.
  15. Place sautéed mushrooms next to peppers. (I placed the stems on the bottom and the caps on top so it looked more garden-y.
  16. Place sun-dried tomatoes next to mushrooms.
  17. Place a few orange segments next to the tomatoes.
  18. Crumble bacon into pieces and garnish the top of the tofu scram.
  19. Remove cilantro herb from a few stems and garnish tofu scram with cilantro; place remaining cilantro attached to stem around the dish to create the “garden”. Bon appetit!

PRO TIP: After you’re done plating, take one or two pics for the gram and then drizzle sriracha and ketchup over everythinggg!

* A cast iron skillet isn’t necessary but cast iron skillets create better flavor so I prefer to use them for some things. The flavor of the chili-lime seasoning is so amazing and I think the cast iron brings it out more in the peppers and also enhances the flavor of the bacon. However, if you don’t have a cast iron or you want to use a regular skillet you can do that as well.

** This is one method you can use to crumble the tofu. Personally, I like to crumble it with my hands: I crumble the block of tofu into pieces with my hand as I add it to the skillet. If there are any large chunks that I want to make smaller after crumbling, that is when I will use a spatula to crumble any additional pieces.

*** If you like a more fluffy tofu scram, you can add vegetable broth to the scram as the tofu is cooking. Add about 1 tablespoon of veggie broth halfway through cooking (about 4-5 minutes) and let the the broth fully absorb into the scram!

Date posted on Instagram: 6/17/18

Cheezy Stuffed Peppers

Stuffed peppers are another classic dish I wanted to recreate. I love bell peppers and I add them to so many meals as a mix-in, especially tofu scram. But I’ve only had stuffed peppers a couple of times, and that was in my pre-vegan days, so they were stuffed with ground beef. I was curious as to how this would turn out when “veganized”, although I shouldn’t have been because, as I am quickly discovering, many classic dishes taste pretty much the same even after you make them vegan! Which is why you should all go vegan! I made the horrible mistake of using a non-vegan cheese in the original recipe. I was in what I thought was the “vegan area” of one of TJ’s cold food sections, and thought everything there was vegan — little did I know that the shredded cheese I grabbed in fact did contain milkfat — why?!?! I didn’t realize what I had done until after I added the gooey but not-at-all vegan cheese on top of the peppers; but thank goodness I realized what I’d done before devouring them! I had no choice but to give the peppers away, but they went into good hands. This was yet another annoying but well-learned life lesson reminding me to always read the label. I’ve already mentioned that this necessary task sometimes escapes me, but I’m getting there, I promise!

Stuffed Peppers

What You’ll Need:

  • 2 cups of cooked white rice
  • 1 package of Upton Naturals Italian seitan in crumbles
  • 1 cup vegan shredded cheese (I used So Delicious shredded cheddar jack)
  • 3 large organic bell peppers (preferably of different colors!)
  • 1 1/2 cups baby spinach, medium to finely chopped (I use Earthbound organic baby spinach)
  • 1 medium red onion, chopped
  • 1 cup of white button mushroom, diced (baby bella mushrooms can also be used)
  • 1 cup of (vegan!) tomato sauce (I used Rinaldi Sweet and Tasty sauce)
  • 1 tablespoon essential seasoning blend*
  • 1 tablespoon olive oil
  • small to medium, deep baking dish (to put peppers in)

What to Do:

  1. Preheat the oven to 350 degrees.
  2. Prepare rice (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
  3. Transfer rice to a large bowl and set aside.
  4. Heat a skillet over low to medium heat, with 1 tablespoon of olive oil.
  5. Once hot, add diced mushroom and saute for approximately 1 minute.
  6. Add white onion and continue to saute  for another 2 minutes.
  7. Add in crumbled seitan — the Italian flavored setian is already pre-seasoned but we are still going to add some seasoning in the upcoming steps.
  8. The seitan is also already in crumbles, but if you like, you can crumble the pieces further with a spatula.
  9. Saute the seitan and veggie mix for about 3 minutes; finally, add the chopped spinach and 1/2 tablespoon of the essential seasoning blend — stir in seasoning and continue to saute the seitan and veggies until onions are translucent, the mushrooms have browned, and the spinach becomes tender, stirring occasionally.
  10. Remove the mixture from heat and add to rice.
  11. Add tomato sauce to the bowl  along with the remaining 1/2 tablespoon of the seasoning blend, and stir all ingredients together well. Set aside.
  12. Slice the top off of the bell peppers, cutting about 1/2 to 1 inch down from the stem.
  13. Use a spoon or fork (be careful not to puncture the sides if using a fork) to hollow out the centers of the peppers, removing the harder white flesh and seeds.
  14. Scoop about 1/2 cup of the seitan and rice mix into each pepper. You may be able to add more or you might have to add less depending on how large your peppers are, but try not to over stuff them too much.
  15. Once the peppers are filled, place them next to each other in the baking dish.**
  16. Cover the dish with aluminum foil and place in the over for approximately 45 minutes to an hour.
  17. Remove the peppers from the oven, and remove the foil.
  18. Sprinkle shredded cheese evenly over all the peppers.
  19. Place peppers back in the oven uncovered, and bake for another 15 minutes until peppers are tender and the cheese is fully melted.
  20. Transfer peppers to a serving dish — I plated mine over a bed of spinach, and garnished with the bell pepper tops and sriracha. Bon appetit!

* Essential seasoning blend can be found on the recipes page.

** You can also use aluminum foil instead of a baking dish — my dish was too large and the peppers were falling over, so instead I took a larger sheet of foil, placed it in the dish and placed the peppers really close together in the foil. Then, I quickly pulled the foil up on all sides and closed it at the top. If you use this method, make sure the foil is sealed completely at the top to keep the moisture in.

Date posted on Instagram: 6/16/18

Tropical Mango Cabbage Bowl

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

mango cabbage dump skillet

Produce Used:

  • about 1/4 to 1/2 a head of  cabbage*
  • approximately 1/2 cup of white button mushrooms, sliced
  • 1/24of a medium red onion, sliced
  • 1/2 of a small yellow onion, sliced
  • approximately 1/4 cup of scallion, diced
  • mango, sliced

 

Other Ingredients:

  • 1/2 cup of Beyond Meat beefy crumbles
  • 1/2 teaspoon salt
  • 1 teaspoons Trader Joe’s chili lime seasoning
  • 2 tablespoons olive oil

 

What to do:

  1. If cooking from scratch, saute cabbage in a skillet with about 1 tablespoon of olive oil until it reaches desired tenderness (see below).*
  2. If using leftover cabbage, in a skillet, heat 1 tablespoon olive oil on low-medium heat.
  3. Once hot, add mushrooms and saute for approximately 1 minute.
  4. Add red onion, yellow onion and scallion; continue to saute until mushrooms are becoming slightly browned.
  5. Add mango slices and stir; saute for another 2 minutes.
  6. Add cabbage and mix all ingredients together well.
  7. Add beefy crumbles and mix all ingredients together well.
  8. Continue to cook until crumbles are heated all the way through, stirring occasionally.
  9. Once onions are translucent, crumbles are heated through, and mushrooms are becoming caramelized, remove from heat.
  10. Transfer mixture to serving dish.
  11. Sprinkle chili lime seasoning on top. Bon appetit!

 

 

* For this recipe, I was using cabbage that was already made, which is why it’s part of the produce section. If you’re using cabbage that is leftover, add the cabbage to the skillet after you add the , just to heat it up.

If you’re making it from scratch, here is a basic cabbage recipe to use, courtesy of my mom: In a large pot or skillet, put a little olive oil in, and once it heats up add the cabbage. Saute it for a bit then fill with a little water– just enough to slightly cover the bottom of the pan but not too much. Let the cabbage continue to saute on about medium heat until it reaches the desired tenderness.

 

 

Date posted on Instagram: 6/15/18

Sesame Shirataki Glass Noodles with Korean BBQ “Beef”

I think I’m in love. With shirataki noodles that is. I love when foods fall into certain categories, independent of the flavor profile– versatility and low-price points go a long way with me. Food that are both versatile and cheap are amazing — you can use them over and over in so many dishes, transforming them into so many things. That’s why you see staple foods such as kale and mushroom popping up in so many of my recipes (those foods are also full of nutrients I need). These noodles are healthy, versatile and pretty much take on the tofu-like quality of being able to soak up whatever flavor you want them to. I’ve been experimenting with Asian-inspired dishes, but I hope to use my creativity to create other palette pleasing flavors with these noodles as well.

Glass Noodles with Korean BBQ Beef

What You’ll Need:

  • 1 bag of shirataki noodles, fettuccine style
  • 3/4 cup of Gardein beefless tips
  • 2-3 sprigs of cilantro (remove the herb from the stem)
  • 1/2 cup of Trader Joe’s Korean Style BBQ Sauce
  • 2 teaspoons salt
  • 1 tablespoon white sesame seeds
  • 1 tablespoon sesame seed oil
  • 1 tablespoon olive oil

What to Do:

  1. In a small skillet, heat olive oil on medium heat.
  2. Once hot, add beefless tips and cook for approximately 2-3 minutes, stirring occasionally.
  3. Sprinkle with salt and stir; continue cooking tips for another 3-4 minutes, until they  are all heated through, and have acquired a light browning to them.
  4. Remove tips from heat and add BBQ sauce to skillet. Mix sauce into tips well.
  5. In a separate skillet, place over medium-high heat and empty entire bag of shirataki noodles into skillet, with water.
  6. Parboil* the noodles for about 2-3 minutes; remove from heat and drain noodles but leave in skillet.
  7. Add sesame oil to noodles and stir, being careful not to tear the noodles.
  8. Transfer noodles to serving dish and sprinkle with sesame seeds.
  9. Spoon BBQ tips on top of noodles.
  10. Garnish with cilantro and serve. Bon appetit!

 

* These noodles do not require cooking. If you want them heated up, the package states that you can parboil them for a few minutes — parboiling is partially cooking something via the method of boiling. But again, this is not necessary, and you can eat them straight out of the package! To parboil, heat the noodles up with the water inside the pack on high heat for 2-3 minutes, just until warmed. When done, remove from heat and drain. Run under cool water for a few seconds to fully stop cooking, if desired.

 

 

Date posted on Instagram: 6/14/18

What’s The Deal with Organic Anyway?

You may have heard about all the benefits of purchasing organic produce. Actually, I initially only knew about one benefit, and that’s probably the one you heard about too — buying organic means that no pesticides were used on your produce. Although that is one huge and great reason to buy organic, I’ve discovered there are so many more reasons that benefit not only you, but also the environment as well as others.

Yes, it’s Good — No, it’s Amazing for your Health

Organic produce is defined as produce that has been grown without pesticides. To be more specific, according to the USDA, organic produce must be “… grown without synthetic pesticides, fertilizers or genetically modified organisms.”* As we all know (or should know) by now, pesticides can be toxic — after all, they are used to kill bugs. They are classified as poisons and therefore, they can indeed have a harmful effect on human health. But the good thing is that none of these substances are allowed in the production of organic produce. USDA standards for organic foods don’t only measure the presence of pesticides and fertilizers, but even take into account such details soil quality. All of this oversight creates some nutrient-packed fruits and veggies! And some researchers do believe that organic produce packs more of a nutrient-rich punch:

“Recently, researchers have found that while organic foods do offer similar levels of nutrients, like vitamins C and E, they also contain more antioxidants than conventionally grown foods. Antioxidants offer many benefits, the most important is that they slow down and sometimes prevent the oxidation of molecules, which can cause damage to our cellular structure.”**

And in that same article, those same researchers have discovered some of the impact non-organic food may have on our health:

“This research also found that non-organic food often contained more pesticides and cadmium, an element that can cause negative health effects after long-term exposure.”**

Then there’s the whole GMO thing. This has been an ongoing debate for some time now. I remember when I first heard about GMO’s — I was around 14 years old, and it was on an episode of my favorite television show. The episode centered around one of the main characters championing efforts to make sure that GMO foods were not used in the school cafeteria. I loved the episode but it did nothing to stir me toward finding out more about GMO’s. But now, I am very concerned about it. Although there is still no concrete research one way or the other on the matter, the main question at hand is whether or not modifying foods genetically is a health hazard for us humans. Only time will tell, but in my opinion, it’s better to be safe than sorry. If a food naturally exists one way, who are we to mess around with the genetic make-up of that food? Let nature do its job! In addition to this, sometimes, the genes that are introduced into these foods actually come from animals. I know, I cringed when I found that out too. Look at this excerpt from an NY Times article about GMO’s:

“Modern genetic engineering differs in two ways: Only one or a few new genes with a known function are introduced into a crop, and sometimes the new genes come from an unrelated species. Thus, a gene meant to instill frost tolerance into, say, spinach, might come from a fish that lives in icy waters.”***

All that being said, when you buy organic produce, you can be certain that it is:

  1. organic, so no pesticides or toxic chemicals on your fruits and veggies.
  2. GMO free, so those fruits and veggies are in your hands the way nature intended them to be, and there will certainly be no animal genes present!
  3. Likely filled with bare minimum equal amounts of vitamins, and likely way more anti-oxidants than its non-organic counterpart.

So when it comes to your health, there’s definitely no downside to buying organic.

It isn’t Just “Non-GMO”, Because There’s a Difference

So there’s a difference between produce that is organic and produce that is “non-GMO”. These days, you will often see produce marked both as non-GMO and organic — but other foods that do not fall into the produce category are a better example here. I’m referring to boxed and packaged foods. If a food is labeled “non-GMO“, it can still contain preservatives, and other artificial stuff (coloring, dyes, etc). Only foods marked as organic do not include any of these substances.

You Help Save the Planet

Organic produce produces fewer emissions. It’s a trickle down effect — without all those icky pesticides and preservatives, organic fruits and veggies have a shorter shelf life — therefore, they are usually sold locally after harvesting — this is not always the case^, but realistically, there’s no way organic produce would last a cross-country trip and remain in peak shape without any sort of spoiling. So, when you buy organic (and locally grown) produce, you can be certain that Mother Earth is benefiting from your choice too.

Buying Organic (Sometimes) Means Supporting Local Business

If you’re buying locally grown produce, it’s probably organic. As just stated above this is not the case 100% of the time, so ask to be certain. But buying local does mean that you are supporting local farmers who are in turn, supporting their own families and business by selling what they grow to us. So if you’ve ever wondered what you can do to support small-business, buy local and organic! If you think it’s a great idea to help mom and pop shops instead of spending all your money at big-name stores, buy local and organic! If you just wanna sleep better at night knowing you helped a family business, buy local and organic!

Farmers Markets are chock-full of fresh, locally grown goodies, and this Spring and Summer season is the best time to start checking them out! I never purchased produce from a farmer’s market prior to becoming vegan. Yes, you read that correctly. It’s a little embarrassing to admit, because even if you’re not vegan, it’s great to take advantage of buying local produce and in the larger cities, these farmer’s markets are gold mines for fresh, local, and organic goods. Nonetheless, now that I have discovered how amazing they are, I know I won’t be able to stay away — it’s like introducing a kid to candy. Thus far, many of the suppliers I’ve gotten fruits and veggies from are organic and locally grown, which is great. And honestly, once you start frequenting these markets, you can see the difference in freshness. There’s no waxy, shiny coating on the apples. The leaves on all the greens look lively and big and spread out, like a male peacock’s tail during peak mating season —  it’s just great. So it is possible to gain an eye for fresh, local, organic produce, it just takes a bit of time and eating! I just started trying to hone my eye for the fresh stuff, and I’d say it’s so far so good. Pretty soon, I’ll be a fresh produce whiz. Not to mention, you guys know how I feel about paying stuff forward — if you can get fresh, organic produce while supporting local farmers in the process; it’s another win/win.

Yeah, it’s a Little Pricier, but It’s Worth it

So here’s the deal: buying organic produce does cost more. I’ll be the first to admit that I cringed at the thought of spending more money on the same size container of fruits or veggies just because one was organic. That’s because I can be (selectively) cheap. But in my mind I knew it was worth it and that it was also the right thing to do — for all of the reasons I have just mentioned above.Organic Produce Prices Huff PostAnd even if you don’t want to buy everything organic, or if you feel that it just costs too much, at least try to purchase the infamous “dirty dozen”^^ organic. These fruits and veggies are known to have higher amounts of pesticides used on them as well as higher amounts of pesticide residue by the time they reach shelves:

  1. Strawberries
  2. Spinach
  3. Nectarines
  4. Apples
  5. Grapes
  6. Peaches
  7. Cherries
  8. Pears
  9. Tomatoes
  10. Celery
  11. Potatoes
  12. Sweet Bell Peppers

There’s also the “clean 15”^^, or the produce that has the least amount of pesticide residue on them. Maybe you can forgo getting these items organic, but still try to purchase organic when and if you can!:

  1. Avocados
  2. Sweet Corn
  3. Pineapples
  4. Cabbages
  5. Onions
  6. Sweet Peas
  7. Papayas
  8. Asparagus
  9. Mangoes
  10. Eggplants
  11. Honeydews
  12. Kiwis
  13. Cantaloupes
  14. Cauliflower
  15. Broccoli

Below are a few of the awesome things I’ve picked up at farmer’s markets since the season started. I plan of going savage at the markets this summer, so stay tuned for more fresh goodies!

Farmers Market Potato Pic
Instastory blurb accurately naming this stand “potato heaven” at the Union Square Green Market.
Farmers Market Dino Kale Sign Pic
What exactly is dinosaur kale? Check the picture below this one to see!
Farmers Market Dino Kale Pic
Also knows as Tuscan kale or black kale, this dark leafy green bares super hearty, sturdy leaves and has a long tradition in Italian cuisine.
Farmers Market Purple Kale Pic
Purple kale! This “bouquet” has such beautiful colors.
Farmers Market Bok Choy Sign Pic
Benefits of bok choy.
Farmers Market Bok Choy Pic
Instastory blurb of the yummy bok choy I got — and used  in a recipe a couple of days later.
Farmers Market Tomato Pic
These tomatoes were so beautiful, I wish I could have taken them all home.
Farmers Market San Francisco Baguette Pic
They don’t just have fruits and veggies at farmer’s markets! They also have jams, flowers, herbs, and breads (just to name a few things)! This San Francisco baguette was everythingggg.

 

 

 

Sources:
* Huffington Post: https://www.huffingtonpost.com/entry/buying-organic-worth-it_us_57481117e4b03ede4414733d
** Web Restaurant Blog: https://www.webstaurantstore.com/blog/1930/difference-between-local-and-organic-food.html
*** NY Times: https://www.nytimes.com/2018/04/23/well/eat/are-gmo-foods-safe.html
Locally grown produce is not necessarily organic — there are currently no regulations on locally grown produce — there is only a general consensus that this term refers to the distance from where the produce is grown to where it is sold. However, it is possible that locally grown produce may have some level of pesticides on them. Check with the supplier to ensure that the produce is not only locally grown but also organic. For more info on what these terminologies mean, check out this article.
^^ Produce Retailer: https://www.produceretailer.com/article/news-article/2018-dirty-dozen-and-clean-15-lists-released

 

Macaroni Tetrazzini

This is not a classic tetrazzini. I used macaroni noodles instead of long noodles. I added additional veggies instead of just mushrooms, and I used a tomato-based sauce instead of a cream-based sauce. But as far as I’m concerned, it’s still a tetrazzini– a vegan tetrazzini. And a vegan anything is always so much better.

Veggie Tetrazzini

What You’ll Need:

  • 4 ounces macaroni noodles
  • 1 cup Beyond Meat beefy crumbles
  • 1 1/2 cups baby spinach, chopped (I use Earthbound organic spinach)
  • 1 1/2 cups cremini mushrooms (I just found out that cremini’s are also known as baby bellas– I’m probably gonna start calling them that in recipes because, c’mon!)
  • 1 tablespoon fresh minced garlic
  • 1 cup of your favorite (vegan) tomato sauce (for this recipe I used Bertolli Organic Olive Oil, Basil and Garlic)
  • 1/2 cup canned diced tomatoes in the juice
  • 1 tablespoon essential seasoning blend*
  • 2 teaspoons salt
  • 1 tablespoons nutritional yeast
  • 1 tablespoon olive oil

What to Do:

  1. In a saucepan, cook macaroni noodles according to directions — boil the noodles in water and cook approximately 6-10; less for al dente noodles, more for tender noodles.
  2. Once noodles reach desired tenderness, drain and set aside but leave in saucepan.
  3. In a skillet, add tomato sauce and diced tomatoes (with juice) and heat on a low, simmer.
  4. Stir occasionally, and when sauce begins to simmer (approximately 5-7 minutes) stir-in seasoning blend and garlic and mix well.
  5. Simmer for another 2 minutes; remove from heat.
  6. Add sauce to macaroni noodles in saucepan and mix.
  7. In a separate skillet, heat olive oil on low-medium heat.
  8. Once hot, add chopped baby bellas and saute approximately 3 minutes.
  9. Add the spinach and continue to saute approximately 4 minutes.
  10. Add beefy crumbles and salt and mix all ingredients well. Saute for another 5 minutes, until all crumbles are heated through and spinach is tender.
  11. Add red pepper flakes and stir. Remove from heat.
  12. Add beefy crumble vegetable mixture to noodles and sauce.
  13. Mix all ingredients in saucepan well.
  14. Transfer tetrazzini to a serving dish and sprinkle with nutritional yeast. Bon appetit!

* Essential seasoning blend can be found on the recipes page.

Date posted on Instagram: 6/9/18