primavera alfredo pasta

Overview

Time: 30 minutes
Dishes: 2 medium pots, large skillet, blender

Hello, hello Dear Readers!

One of my all-time favorite pasta dishes is Primavera Alfredo, complete with plenty of vegetables (or fruits - oh, the semantics) and creamy sauce. I have this recipe in my book Everyday Vegan Eats, but I wanted to put an easier twist on it -- if that's possible.

This dish took me 30 minutes to make. The recipe calls for 1 cup of cauliflower, broccoli or another vegetable, so I used fresh peas. If you are using peas (fresh or frozen, partly-thawed), add them when you are adding the sauce. The hot sauce will cook the peas without overcooking them.

The beauty of this sauce recipe is that the blended cashews thicken the sauce as it cooks. There is no added thickeners and it does not need it. The sauce is flavored simply with nutritional yeast, garlic and salt. If you'd like to add some grated vegan parm at the end, by all means do it, although it doesn't need it; I added some for the photo.

If you don't have a high-speed blender, blend the nuts and set the blender aside for 5 minutes to allow the pieces to absorb some of the water. Then blend until smooth. This will blend your nuts smoother, while keeping your blender from melting down.

You can also add some chopped sautéed vegan chicken-style strips, if you happen to have some that needs using up, but, again, that is completely extra.

Creamy, garlicy, cheesy and full of vegetables - I adore this pasta meal.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Start heating the water for the pasta.
• If using a standard blender, blend the nuts and set them aside before blending until smooth.
• Use  a lid to cook the vegetables. Add a tablespoon of olive oil, if desired.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Primavera Alfredo Pasta

Makes 4 servings 

weekday

www.ZsusVeganPantry.com

8 ounces linguine or other pasta

1 large carrot, sliced

1 small summer squash, sliced

1 cup broccoli, cauliflower or other vegetable

1/2 bell pepper, sliced

2 cups water

1 1/4 cups raw cashews

3 tablespoons nutritional yeast flakes

1 garlic clove

1/2 teaspoon salt

1. Pasta: Cook the pasta in a medium pot of salted boiling water, until   al dente. Drain the pasta, return to the pot:

2. Vegetables: Add the carrot, squash, broccoli and pepper to a large skillet over medium heat. Cook, covered, and stir as needed, until tender, about 10 minutes. Add a few tablespoons of water, as needed.

3. Sauce: Blend the water, cashews, nutritional yeast, garlic and salt until very smooth. Add the sauce to a medium pot and bring to a simmer to thicken, about 5 minutes.

4. Combine: add the Sauce and Pasta to the Vegetables in the skillet. Mix well and season to taste with salt and pepper. Serve.

 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

alfredo scampi pasta bake - dump dinner

 

Overview

Time: 45 minutes
Dishes: large pot or 9x13 baking pan

Hello, hello Dear Readers!

I know this says 45 minutes but this is technically a Dump Dinner, so you can prep this meatless, vegetarian and vegan dish in 5 minutes flat. You add the pasta and broth. Top with vegetables and beans. Add some flavoring, like garlic and lemon zest and bake! 

Once it is baked add some nondairy milk and vegan cheese, if you want, and this is ready for the table. It was super fast and easy and it was really good! I used broccolini and cauliflower, but zucchini, carrots or green beans should work great, as well.

The scampi-ness is thanks to the lemon zest and nondairy milk and the Alfredo part is because of the milk and vegan cheese, if you use it. I used Follow Your Heart parmesan shreds, but the Violife would be great, too , or regular vegan white shreds - or no cheese at all.  

No fuss dinner that hardly needs prep, plus it tastes good. 

On a weeknight, that covers my bases.

Enjoy!

Speedy Cooking Tips:

• It's a Dump Dinner - so not much to it!
• Layer the pasta, broth, vegetables, beans, zest, garlic and salt.
• Bake.
• Finish with the nondairy milk and vegan cheese and bake to heat and melt.
• Serve!

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right -click, select Print, and now it's printer-friendly.)

Alfredo Scampi Pasta Bake

www.ZsusVeganPantry.com

Makes 4 servings 

moderate

Preheat oven to 425-F

1. Pasta: Add the pasta to an oiled 9X13-inch baking pan (or equivalent). Spread evenly. Pour the broth over the pasta. 

12 ounces rotini pasta (or equivalent)

4 cups vegetable broth

2. Vegetables: Spread the vegetables and beans evenly over the Pasta.  Sprinkle with garlic, lemon zest, chili flakes, salt and pepper. Cover tightly with foil or lid and bake for 30 minutes.

3 cups chopped vegetables (zucchini, broccoli, cauliflower, pepper)

2 cups (an 15-ounce can) white beans, rinsed

2 teaspoons minced garlic

Zest of 1 lemon

1 teaspoon red chili flakes (optional)

3. Cheese: Add the milk to the Pasta. Add the optional cheese. Return to the oven (uncovered) and bake until the cheese melts, about 10 minutes. Serve. 

1 cup nondairy milk

1 cup vegan shredded white or Parmesan-style cheese (optional)

© 2020 Copyright Zsu Dever. All rights reserved.

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chicken-free rice soup

Overview

Time: 30 minutes
Dishes: large pot, rice cooker

Hello, hello Dear Readers!

Tasty! I thought I would have leftovers of this meatless, vegetarian and vegan dish, but wound up needing to make a second batch. It's easy, too, so that wasn't a big deal.

This is really just a simple rice soup with a delicious broth. I used brown rice, so that always makes it take 15 minutes longer, using Instant Pot, so something to keep in mind.

The recipe calls for Easy Savory Broth Mix which you can find HERE or use any chicken-like broth mix, but don't skimp on it if the flavor is a bit bland. 

I used Gardein today, but I can see this with tofu, beans, zucchini or green beans or a plethora of other vegetables, so don't be afraid to try different ingredients. Keep the broth and rice and substitute your heart out.

Enjoy!

Speedy Cooking Tips:

• Start the rice first.
• Cook the scallopini using a lid. 
• Chop the vegetables while it cooks. Add the vegetables and then take out the scallopini to avoid using another dish.
• Use a lid to cook the vegetables and soup, too.

 

Chicken-Free Rice Soup

Makes 4 servings 

easy

1. Rice: Cook the rice as desired, in a rice cooker or Instant Pot.

1 cup rice, any kind

2. Protein: Spray the bottom of a large pot with oil. Add the scallopini and cook, covered, over medium heat, until golden on both sides, about 10 minutes. Remove to the cutting board and chop when cool.

oil spray

4 Gardein scallopini

3. Soup: Add the oil and vegetables to the now empty pot. Cover and cook over medium-high heat for 5 minutes, stir as needed:

1 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 celery ribs, diced

1 teaspoon minced garlic

salt

4. Broth: Add the seasoning to the Soup and cook for 1 minutes. Add the water and cover. Cook over medium-high heat until the carrots are tender, about 10 minutes.

2 tablespoons Easy Savory Broth Mix**

8 cups water

5. Finish: Add the Rice, Protein and greens. Cook for another 5 minutes. Taste and adjust seasoning. Serve

4 cups baby spinach or baby kale

 

 

 

** Substitute for Savory Broth Mix: 3 tablespoons nutritional yeast flakes, 1 teaspoon thyme, 1 teaspoon sage and 1 teaspoon oregano. 

© 2020 Copyright Zsu Dever. All rights reserved.

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southwest vegetable soup

Overview

Time: 30 minutes
Dishes: large pot 

Hello, hello Dear Readers!

This meatless, vegetarian and vegan soup is so delicious and it is so easy to make! It's a take on Chili's restaurant's version and I can see why it is popular. It is full of vegetables and it has just the right amount of thickness. The soup is thickened with corn tortillas so it is super easy. 

A few tips: 

• Since the recipe uses 1/2 cup of tomato sauce, freeze the rest for later use, if you have any leftover. 
• Chop the tortillas small because they have to dissolve to thicken the soup. 
• Use zucchini or green beans here; makes no difference. 
• You can use water and Better Than Boullion - 8 cups water plus 2 tablespoons boullion. 
• Don't drain the beans; the kidney bean aquafaba is perfect here.

Add plenty of vegan cheese or diced avocado and broken tortilla chips - here's where to use up the bottom of that chip bag we always seeem to be left with.

Enjoy!

Speedy Cooking Tips:

• Start the broth, diced tomato and tortillas first. Heat over high heat to get them boiling fast. Use a lid.
• Add the rest of the ingredients as you have them ready. Don't drain the beans.
• Cook the soup over medium heat so that it is simmering at a good pace throughout - none of that lightly simmering stuff; you need the tortillas to disintegrate. No lid here.

 

Southwest Vegetable Soup

Makes 4 servings 

easy

1. Base: Add the broth, tomatoes and tortillas to a large pot. Bring to boil over high heat with a lid. Reduce to a low boil/strong simmer. The tortillas need to dissolve to thicken the soup.

8 cups vegetable broth

1 (15-ounce) can diced tomatoes (do not drain)

6 minced corn tortillas

2. Soup: Add the rest of the ingredients to the Base as they are ready:

1 (15-ounce) can kidney beans (do not drain)

1 cup frozen corn

1/2 cup tomato sauce

1 (4-ounce) can diced chiles

2 teaspoons chili powder

2 teaspoons onion powder

3. Cook the Soup at a strong simmer until the tortillas disintegrate, about medium heat, about 20 minutes. Season with salt and pepper to taste.  

4. Serve: Ladle into bowls and top as desired:

Shredded vegan yellow cheese

Diced avocados

Broken tortilla chips

Minced cilantro 

© 2020 Copyright Zsu Dever. All rights reserved.

shepherd's pie

Overview

Time: 55 minutes
Dishes: large pot, skillet (oven-safe), measuring cup

Hello, hello Dear Readers!

As I was looking for a good omni Shepherd's Pie recipe to study, I came across people arguing over what animal is most appropriate to use in the dish, The correct answer is none! Plants are best! 

And, indeed, this meatless, vegetarian and vegan recipe is really tasty in all its plant glory. I kept this version simple, but the idea behind Shepherd's Pie is to use what you have and, to that end, you can add whatever vegetables you have lurking around. A cup of peas, a half cup of corn, a zuchhini, you get the picture. Key is to keep the ratio of solid to liquid about the same. 

I used a bag of frozen grounds (about 2 cups, if thawed, but not necessary for this recipe - frozen is fine), but of course, use whatever you like: seitan, beans, all vegetables, etc. The gravy is deliciously savory and the dish is thoroughly warming on a cool night. 

The potatoes are made with the potato cooking water itself, which has starch and flavor, to keep the potatoes together during baking. To get your potatoes to brown, spray with a little oil and broil it a few inches from the heat until it is golden, up to 10 minutes. I used a fork to mark the top of the potatoes to get the grooves. 

Time wise, again we encounter the non-active baking time, so I decided on moderate for this one, eventhough it inches over the total 45 minutes I have allocated for a moderate recipe. 

Enjoy!

Speedy Cooking Tips:

• Heat the pot of water for the potatoes right away; fill about 1/4 way.
• Choose potatoes that are large, if you are a slow peeler.
• REMEMBER to reserve 1/2 cup of the cooking water.
• Use the lid to drain the potatoes instead of a separate strainer to wash.
• Mince the onions while the skillet heats. 
• Use a lid to cook the vegetables and the potatoes.
• Remember to preheat the oven; when depends on how quickly it preheats. 

 

Shepherd’s Pie

Makes 4 servings 

moderate

Preheat oven to 400-F

1. Potato: Cook the potatoes in a large pot with just enough salted water to cover. Heat on high with a lid until boiling and reduce to medium-high heat. Cook until tender, about 15 minutes. Drain the potatoes but RESERVE 1/2 UP OF COOKING WATER:

3 pounds potatoes, peeled and diced

2. Vegetables: Cook the vegetables in a 10-inch oven-safe skillet over medium-high heat, using a lid, for 5 minutes, until golden.

1/4 onion, finely chopped

2 medium carrots, finely chopped

1 teaspoon minced garlic

3. Grounds: Add the grounds to the Vegetables and cook for 5 minutes, using a lid:

15-ounces vegan grounds, frozen is fine

4. Add the seasonings to the Grounds and cook for 2 minutes, mixing well to remove all traces of flour:

3 tablespoons all-purpose flour

1 tablespoon Easy Savory Broth mix**

2 teaspoons tomato paste

4. Add the water and flavorings to the Grounds while mix well with a spoon to prevent lumps. Season to taste and cook until thickened, 2 minutes. Add the peas after the sauce is thickened:

2 cups water

2 teaspoons vegan Worcestershire sauce

salt and black pepper

1 cup green peas

5. Mash the drained Potatoes. Add the reserved Potato Water and vegan butter, if using. Season with salt and pepper. Dollop mashed potatoes over the Grounds and spread to smooth, using a large spoon. Spray with oil and bake for 10 minutes. Then broil high for 5 minutes or until golden. Serve:

2 tablespoon vegan butter or olive oil (optional)

** Substitute for Savory Broth Mix: 3 tablespoons nutritional yeast flakes, 1 teaspoon thyme, 1 teaspoon sage and 1 teaspoon oregano. 

© 2020 Copyright Zsu Dever. All rights reserved.

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chilaquiles

Overview

Time: 30 minutes
Dishes: air-fryer or oven, blender, large skillet, medium skillet

Hello, hello Dear Readers!

Consider this vegan, vegetarian and meatless recipe more of a template than an absolute recipe (whatever that means, at dinner time!)  It is a traditional dish in the sense that you adjust it to whatever you have handy and go with the flow.

The sauce is a standard recipe you should use, but it is simply broth, tomato, onion, garlic and bell pepper. I used Anaheim pepper, but use whatever pleases you.  Once the sauce is reduced a bit, you add old tortillas (typically fried in oil - but here, air-fried - oven works, too). I've even seen tortilla chips used, but haven't tried that, yet. The sauce is thickened a bit more with the added tortillas, though not much. It's more of a vehicle for the filling.

For the filling this time, I have beans, zucchini and spinach, but, here again, add what you have available. If that is a link of leftover vegan sausage or ready to turn vegan tofu eggs, add them. If you have a cup of pinto beans, add that. Seriously, whatever is handy, needs to go or is leftover. 

This meal is also pretty fast, so it is perfect for weeknights! If you have an avocado, fresh cilantro or vegan cheese, it's a great way to finish the dish.

Enjoy!

On A Separate Note:

I have compiled the past 16 recipes into a booklet, Zsu's Summer 2020 Vegan Recipes . To print, download it and choose print. Choose Booklet and (if an option) check Front Only. Print and flip the pages. Check Back Only and Print again. Email me if you have any issues.  

At the very bottom (below the Pinterest image) is the image link or here is the PDF link.

~ Zsu

Speedy Cooking Tips:

• Prepare the tortillas first.
• Prepare the sauce next.
• Prepare and cook the vegetables.
• Few minutes before tortillas are ready, heat the sauce; this is about the time the beans and spinach are added to the vegetables.

 

Chilaquiles

Makes 4 servings 

easy 

1. Tortillas: Slice the tortillas into strips. Spray with oil and air-fry until golden, 10 to 15 minutes.

12 corn tortillas

oil spray

2. Sauce: Add the ingredients to a blender and blend until smooth. Add to a large skillet and set aside.

1 1/2 cups vegetable broth

1 (15-ounce) can diced tomatoes, lightly drained

1/2 small onion, quartered

1/2 Anaheim pepper (the other half in the Beans)

2 garlic cloves

3. Vegetables: Add to a medium skillet over medium heat and cook until golden, about 8 minutes, using a lid. Season with salt:

spray of oil

1 medium zucchini, chopped

1/2 Anaheim pepper, chopped

1/2 teaspoon ground cumin

4. When the zucchini is golden, heat the Sauce over high heat until boiling. Reduce to simmer and cook for 3 to 5 minutes. Add the Tortilla strips a few minutes before serving and cook for 2 to 3 minutes until the strips are softened. Season with salt and pepper.

5. Add the beans and spinach to the Vegetables. Cover and cook until the spinach is wilted. 

1 (15 ounce) can black beans, rinsed and drained

4 to 5-ounce baby spinach (about 4 cups)

6. Serve: Add some Tortillas with the Sauce to a plate, top with the Vegetables and Beans and avocado or vegan cheese. Season with salt:

1 diced avocado or shredded vegan cheese (optional)

 

© 2020 Copyright Zsu Dever. All rights reserved.

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