Vegan Pasta Alfredo

ONE
1 large cauliflower, chopped and boiled till tender (about 15 minutes)
2 cups milk (almond, soy)
1/4 cup nutritional yeast (for a more 'cheesy' flavor)
salt and pepper (heavy on the pepper), to taste

TWO
1 onion, chopped
6 garlic cloves, pressed
1 red pepper, chopped
2 carrots, sliced

THREE
6oz mushrooms, sliced

1 package pasta, cooked

In a saucepan, saute the ingredients in TWO, over low heat, wit a few T of water until tender. Season with salt. Add THREE and cook for about 5 more minutes.
In a large pot or food processor, combine ONE and blend until smooth. Transfer to a pot and add the veggies. Serve over pasta or pour the pasta into the pot and combine well to coat the pasta.


 

(Crockpot) Vegan Pumpkin Lasagna

 

*If you don't want to make this in your slow cooker, cook the noodles following the directions in the box

PUMPKIN RICOTTA
1 package firm tofu
15oz pureed pumpkin (canned or fresh)
4 sun-dried tomatoes (rehydrate in hot water for 5 min)
1/4 cup nutritional yiest
1 T Italian seasoning
1 t powdered onion
salt and pepper, to taste

VEGGIES (substitute with any other veggie you like!)
2 large zucchini, sliced and cooked (simmer in 2 T of water, covered, until soft)
2 large carrots, sliced lengthwise and cooked (simmer in 2 T of water, covered, until soft)
1 lb spinach, fresh and cooked (simmer in 2 T of water, covered, until wilted) or frozen and thawed

1 1/2 jars marinara sauce
15oz black beans (if canned, drained and rinsed)
lasagna noodles, uncooked

Lightly oil your crockpot. Pour some marinara sauce in the bottom and arrange lasagna noodles to cover the bottom (you may have to cut the corners so they can fit and cut smaller pieces for the edges. You can throw the corners in the crockpot as well). Pour half of the "ricotta" and spread evenly. Arrange one layer of zucchini and the beans. Pour a layer of marinara sauce. Arrange another layer of noodles, followed by the rest of the "ricotta", a layer of carrots, another of zuchhini, the spinach, and some marinara sauce. Arrange a layer of noodles and cover with marina sauce. Cook on low for 4 hours or on high for 2 1/2.  

Based on recipe from The Vegan Slow Cooker

Pasta with Chickpeas

Super easy meal!

1 package whole-wheat pasta
water

1 tsp olive oil
1 onion, chopped
2 cloves garlic, minced or pressed
2 sprigs rosemary (or 2 tsp dry)
salt and pepper, to taste
24 oz can diced tomatoes
1 tbsp paprika
2 (15oz) cans chickpeas, drained and rinsed
3 cups fresh spinach (optional)

Cook the pasta. In a saucepan, sauté the onions and garlic, covered, over low heat, until transparent. Add the tomatoes, rosemary, and half the chickpeas. Cook for about 10 minutes. Remove and discard the rosemary. Blend with a hand mixer and return to the pan. Add the rest of the chickpeas and the spinach. Cook until the spinach has wilted. Serve over the pasta and sprinkle with fat-free mozzarella or feta.

Original from Moosewood

Vegetable Lo-Mein

1 package lo mein noodles (or spaghetti)
water

ONE
1 tsp olive oil
1 onion, chopped
2 garlic cloves, minced or pressed
1 red bell pepper, chopped
1 cup chopped fresh mushrooms
2 carrots, grated

TWO
2 cups fresh bean sprouts
1/2 up chopped fresh green onions

THREE
1 tbsp cornstarch or flour
1 cup vegetable broth or water

FOUR
1/4 cup hoisin sauce
2 tbsp honey
1 tsp grated fresh ginger
1/4 tsp cayenne pepper
1/4 tsp curry powder

Cook the noodles, drain, and set aside. In a wok, cook the vegetables in ONE, covered, for about 10 minutes. Add the vegetables in TWO and cook for 3 more minutes. In a bowl, mix the flour and broth (add broth little by little to the flour stirring constantly) and add to the veggies. Ad the ingredients in FOUR and cook until bubbly and thickened. Stir in the noodles and mix well.

Original from allrecipes.com