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Vegan Spaghetti Aglio E Olio

by 4 Comments

Vegan Spaghetti Aglio E Olio!

Vegan Spaghetti Aglio E Olio

A wholesome plant-based version of the classic Italian pasta dish, Spaghetti Aglio E Olio.

Spaghetti Aglio E Olio is a simple and flavourful dish made with garlic and olive oil. My version is made with homemade parmesan ‘cheese’ made from whole food ingredients.  I have created the plant-based version of parmesan with a combination of nuts and nutritional yeast. This dish is garlicy and flavourful. It’s great when you need something quick and easy.

This pasta dish is perfect served with a side salad. I like to serve it with a garden salad topped with toasted chickpeas and pumpkin seeds for added protein. I served this with these brown rice gluten-free spaghetti noodles.

For more pasta dishes, try my Creamy Chipotle Pasta, Mediterranean Pasta Salad, or my Creamy Mushroom Pasta Sauce. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Vegan Spaghetti Aglio E Olio

Laura Brining
A plant-based version of the classic Italian pasta dish
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 -6

Ingredients
  

Pasta:

  • One 454g package of spaghetti gluten-free if needed
  • 4 tablespoons olive oil
  • 4-6 cloves garlic minced
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Vegan Parmesan Cheese:

  • 1/4 cup cashews
  • 1/4 cup almonds
  • 4 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt

Topping:

  • Fresh chives or basil optional
  • Additional red chili flakes optional

Instructions
 

  • Cook your spaghetti according to package directions and set aside.
  • Heat a large pan over low-medium heat. Add the olive oil and minced garlic. Let the garlic simmer for 3-5 minutes while stirring occasionally until golden brown. Remove the pan from the heat. Add the cooked pasta. Season with the chili flakes, sea salt, and pepper. Stir to combine and set aside.
  • Prepare the vegan parmesan cheese by adding the cashews, almonds, nutritional yeast, and sea salt to a small blender. Blend on high until the nuts form fine crumbs.
  • Add about half of the vegan parmesan cheese to the prepared pasta and stir to combine.
  • Serve your pasta. Top each serving with the remaining vegan parmesan cheese and additional basil, chives, or chili peppers if desired.

Vegan Spaghetti Aglio E Olio

Vegan Shepherd’s Pie

by 10 Comments

Vegan Shepherd’s Pie

Vegan Shepherd's Pie

Vegan Shepherd's Pie

Vegan Shepherd's Pie

I hadn’t had a classic Shepherd’s Pie for years before creating this recipe. I believe any dish can be made healthier using whole food ingredients, while still maintaining classic flavours. This Vegan Shepherd’s Pie is rich and delicious. Seasoned hearty lentils and mushrooms are combined with carrots and peas to create the base of this dish. They’re topped with a thick and creamy mashed potato topping and broiled until crispy and golden.

This version of Shepherd’s Pie is vegan and gluten-free. The mashed potatoes are made creamy with a combination of coconut oil and cashew cream. I used classic seasonings like thyme, paprika, and tarragon to create a flavourful lentil mushroom filling.

For more healthy dinner ideas, try my West African Peanut Stew, Cheesy Broccoli Rice Casserole, or Creamy Chipotle Pasta.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips.

Vegan Shepherd's Pie

Laura Brining
A vegan version of Shepherd's Pie made with seasoned lentils and mushrooms
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 -8

Ingredients
  

Lentil Mushroom Filling:

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 1 cup carrot diced (about 1 large carrot)
  • One 8oz package mushrooms diced
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 1 1/2 cup dried lentils soaked and drained
  • 2 cups water or veggie broth
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari or soy sauce gluten-free if needed
  • 1 tablespoon red wine vinegar
  • 1/2 cup frozen peas

Mashed Potatoes:

  • 5 cups potatoes chopped (about 5-6 medium potatoes)
  • 1/2 cup raw cashews
  • 3/4 cup water
  • 2 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley

Instructions
 

  • To prepare the lentil mushroom filling, heat the olive oil in a large pot over medium-low heat. Add the onion, garlic, carrot, and mushrooms. Season with salt, pepper, smoked paprika, thyme, and tarragon. Stir occasionally until soft, about 8-10 minutes.
  • Add the lentils, water or veggie broth, tomato paste, tamari, and red wine vinegar. Simmer over medium-low heat until the lentils are soft, about 20 minutes. Add the frozen peas right after cooking. Remove from the heat and set aside.
  • Meanwhile, add the potatoes to a large pot and cover with cold water. Bring to a boil for about 20 minutes, until tender. While the potatoes are cooking, prepare the cashew cream by blending the soaked cashews and water in a small blender until smooth.
  • To prepare the mashed potatoes, drain the cooked potatoes and return them to the pot. Mash them to your desired consistency. Add the prepared cashew cream, coconut oil, and remaining seasonings. Stir until smooth and combined. Set aside.
  • To assemble the Shepherd's Pie, add the cooked lentil mushroom filling to a 8x12 baking dish. Top the lentils with the prepared mashed potatoes. Garnish with additional dried parsley if desired. Broil on high until golden brown, about 5-7 minutes.
  • Let sit for 10 minutes before serving.

Notes

It is not necessary to soak your lentils before cooking, however it cuts down on cooking time and increases our ability to digest and absorb the nutrients from the lentils. I soak my lentils overnight, but even a few hours will be beneficial. If you do not soak your lentils, you may need to add slightly more liquid and increase the cooking time.

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Vegan Shepherd's Pie

Vegan Chipotle Taco Pasta

by 6 Comments

Vegan Chipotle Taco Pasta!

Vegan Chipotle Taco Pasta

Vegan Chipotle Pasta combines classic taco flavours in a creamy tomato-based pasta sauce. This sauce is so smokey and flavourful. The smokey chipotle flavours pair perfectly with the cheesy nutritional yeast. I used black beans and romano beans, but red kidney beans or pinto beans would also be great here.

I suggest topping this pasta with a generous sprinkle of nutritional yeast. It adds more delicious cheesy flavour and it’s packed with B vitamins and protein. I also like to crumble some tortilla chips on top. I like the grain-free Siete Tortilla Chips best.

For more pasta recipes, try my Creamy Mushroom Pasta Sauce, Mediterranean Pasta Salad, or Creamy Chipotle Pasta Sauce.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Chipotle Taco Pasta

Vegan Chipotle Taco Pasta

Laura Brining
Creamy chipotle taco pasta sauce
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 2 medium bell peppers diced
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Two 540 ml cans of beans rinsed and drained*
  • One 400 ml can of coconut milk
  • One 398 ml can of tomato sauce
  • 1/4 cup nutritional yeast
  • One 454g package of your pasta of choice cooked according to package directions

Instructions
 

  • Heat olive oil in a large pot over low to medium heat. Add the onion, garlic, bell peppers, and all seasonings. Saute for 6-8 minutes, until soft.
  • Add the beans, coconut milk, tomato sauce, and nutritional yeast. Stir until combined. Simmer on low to medium heat for about 14-16 minutes until hot.
  • Serve over your choice of pasta. Sprinkle with additional nutritional yeast if desired.

Notes

*I used one can of black beans and one can of romano beans. You could also use red kidney beans, pinto beans, or a mix of beans.

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Vegan Chipotle Taco Pasta

Vegan Cashew Rice Bowl

by 3 Comments

Vegan Cashew Rice Bowl!

Vegan Cashew Rice Bowl

Rice bowls are a simple and easy dinner idea packed with fresh veggies and nutrients. These Vegan Cashew Rice Bowls are nutrient dense and filling. Rice, cabbage, broccoli, and carrots are tossed in a creamy asian-style tahini dressing and topped with toasted cashews.

These bowls are a great balance of veggies, protein, complex carbohydrates, and healthy fats. Plant-based protein comes from a combination of the cashews and tahini. Grilled tofu would also be a great addition here. Healthy fat is found in the olive oil, tahini, coconut milk, as well as the cashews and tahini. The rice and vegetables provide complex carbohydrates and a great source of energy.

Feel free to customize these bowls and add in whatever veggies you have! Tag me on Instagram @livesimplyhealthy with your creations and follow along for more healthy recipe ideas and nutrition tips!

For more easy dinner ideas, try my Sweet Potato Lentil Soup, Creamy Chipotle Pasta, or Black Bean and Mushroom Tacos.

Vegan Cashew Rice Bowl

Laura Brining
A simple rice bowl with cashews and cabbage
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 cups rice dry
  • 2 teaspoons olive oil
  • 4-5 cloves garlic minced
  • 2 tablespoons ginger minced
  • 2 cups carrots shredded
  • 3 cups broccoli chopped
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chili flakes

Tahini Sauce:

  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons tahini
  • 1/2 tablespoon maple syrup
  • 3 tablespoons coconut milk

Finishings:

  • 3 cups cabbage shredded
  • 1/2 cup cashews toasted if desired

Instructions
 

  • Cook rice according to package directions, set aside.
  • In a large pot, heat olive oil over medium heat. Add the garlic, ginger, carrots and broccoli. Season with salt, pepper, and chili flakes. Saute over medium heat while stirring occasionally until the vegetables are soft, about 5-6 minutes.
  • To prepare the tahini sauce, add the tamari, sesame oi, tahini, maple syrup, and coconut milk in a small bowl. Whisk together until smooth.
  • Add the cooked rice, tahini sauce, and cabbage to the pot of prepared veggies. Stir until fully combined, allowing the cabbage to wilt from the heat.
  • Toast the cashews in a pan over medium heat before serving, if desired.
  • Serve in bowls and garnish with cashews.

Vegan Cashew Rice Bowl

Vegan West African Peanut Stew

by 11 Comments

Vegan West African Peanut Stew!

West African Peanut Stew

This Vegan West African Peanut Stew is so hearty and flavourful. It has quickly become one of my favourite meals. I based this recipe off of the classic flavours found in West African Peanut Stew, and used all wholesome plant-based ingredients.

This stew is a perfect balanced meal. The sweet potato and rice adds a good source of carbohydrates, while the peanuts and peanut butter add both healthy fats and plant-based protein. Your choice of kale, collard greens, or swiss chard adds a healthy serving of greens. The melted peanut butter adds the perfect creamy texture to this flavourful dish.

Follow me on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

For more hearty dinner recipes, try my Sweet Potato Lentil Soup, Creamy Chipotle Pasta, or Homemade Hamburger Helper.

West African Peanut Stew

Vegan West African Peanut Stew

Laura Brining
Hearty west african peanut stew served over rice
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 4-6 cloves of garlic minced
  • 1 medium onion diced
  • 2 tablespoons fresh ginger minced
  • 1-2 fresh jalapeños minced
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 4 cups sweet potato peeled and cubed
  • 3 cups fresh tomatoes diced
  • One 400 ml can of coconut milk
  • 3/4 cup natural peanut butter
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried coriander
  • 3 cups collard greens kale, or swiss chard, chopped
  • 3/4 cup unsalted peanuts

Instructions
 

  • Heat olive oil in a large pot over low-medium heat. Add the garlic, onion, ginger, and jalapeños. Season with salt and pepper. Cook until soft, about 3-5 minutes.
  • Add the sweet potato, tomatoes, coconut milk and natural peanut butter. Stir to combine. Season with cumin, red pepper flakes, and coriander. Simmer over low heat with the lid closed until the sweet potato is soft, about 23-25 minutes. Add the chopped greens about 5 minutes before the stew is finished cooking to allow the greens to wilt.
  • Add the peanuts and stir to combine. Serve over your choice of cooked rice.

West African Peanut Stew

Vegan Homemade Hamburger Helper

by 2 Comments

Vegan Homemade Hamburger Helper!

Vegan Homemade Hamburger Helper

 

Hamburger Helper was a staple for many of us growing up. This Vegan Homemade Hamburger Helper is a healthier take on the classic version. It’s vegan and gluten-free, and made with real wholesome ingredients.

This meal is an ultimate comfort food dish turned healthy. The ‘hamburger’ is made from a mushroom walnut combination instead of a processed vegan meat alternative. The ‘cheese sauce’ is made with carrots, potatoes, and nutritional yeast. I served this meal over brown rice noodles for a gluten-free alternative, but you can use your favourite noodles.

I topped this pasta dish with basil and diced tomatoes for an added fresh flavour. You can serve this plain or top it with your own favourite toppings. Be sure to tag me on Instagram so I can see all your creations! Follow me @livesimplyhealthy for more healthy recipes and nutrition tips!

For more vegan pasta recipes, try my Creamy Chipotle Pasta, Walnut Mushroom Bolognese, or my Creamy Mushroom Pasta.

Vegan Homemade Hamburger Helper

Vegan Homemade Hamburger Helper

Laura Brining
A healthier vegan take on classic hamburger helper
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

Cheese Sauce:

  • 2 cups potato cubed (about 1 large potato)
  • 1 cup carrots sliced (about 1 large carrot)
  • ¼ cup raw cashews
  • ¼ cup nutritional yeast
  • 1¼ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup water reserved from boiling water

Walnut Mushroom 'Hamburger'

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 8 ounces of mushrooms diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chili peppers
  • 1/2 teaspoon oregano
  • 1 cup walnuts

Extras:

  • 16 oz dried pasta cooked according to directions
  • Fresh diced tomatoes and basil for topping optional

Instructions
 

  • To prepare the cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach a smooth consistency.
  • To prepare the walnut mushroom 'hamburger,' heat the olive oil in a pan over low-medium heat. Add the garlic and onions and cook until soft, about 2-3 minutes. Add the diced mushrooms and cook until soft, about 5-6 minutes. Season with salt, pepper, chili peppers, and oregano. Blend the walnuts until fine crumbs form. Add the walnut crumbs to the mushroom mixture and stir to combine.
  • In a large pot or serving bowl, and your hot cooked pasta noodles of choice, cheese sauce, and mushroom 'hamburger' mixture. Stir until fully combined. Serve and top with fresh diced tomatoes and basil if desired.

Vegan Homemade Hamburger Helper

Creamy Sweet Potato Squash Soup

by 2 Comments

Creamy Sweet Potato Squash Soup!

Creamy Sweet Potato Squash Soup Vegan

Creamy Sweet Potato Squash Soup Vegan

This Creamy Sweet Potato Squash Soup is the ultimate cozy and comforting winter meal. Sweet potatoes, butternut squash, apple, and coconut milk are blended together to make a thick and creamy soup, perfect on it’s own or great served with some warm bread, rice, or a side salad. This soup is seasoned with fresh garlic and ginger, cinnamon, nutmeg, and turmeric, creating a perfectly seasoned soup.

This soup is vegan and gluten-free. It is packed with many nutrients that our bodies need during the winter months. The squash and sweet potato provide tons of Vitamin A and Vitamin C, which are both antioxidants that are needed to support our skin during the harsh winter months and our immune systems. Topping this soup with some pumpkin or sunflower seeds adds a little crunch and some plant-based protein.

For more soup recipes, try my Creamy Tomato Red Pepper Soup, Thai Noodle Soup with Crispy Tofu, or my Sweet Potato Lentil Soup.

Follow me on Instagram @livesimplyhealthy for nutrition tips and healthy recipes!

Creamy Sweet Potato Squash Soup Vegan

Creamy Sweet Potato Squash Soup

Laura Brining
Creamy vegan sweet potato and squash soup
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 2-3 cloves of garlic minced
  • 1 medium onion minced
  • 1 teaspoon fresh ginger minced
  • 1 cup apple peeled and cubed
  • 5 cups butternut squash peeled and cubed (or squash of choice)
  • 2 cups sweet potato peeled and cubed
  • Two 400 ml cans of coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon nutmeg

Instructions
 

  • Heat olive oil in a large pot over medium to low heat. Add the garlic, onion, and ginger. Cook until soft, about 3 minutes.
  • Add the apple, butternut squash, sweet potato, coconut milk, water, and seasonings. Stir to combine. Cover and let simmer over low to medium heat, until the squash and sweet potato are soft.
  • Remove from the heat, blend with an immersion blender in the pot, or blend in a stand blender in batches. Return the soup to the pot. Taste and adjust seasonings to your preference.
  • Serve immediately, store in the fridge, or freeze until needed.

Creamy Sweet Potato Squash Soup Vegan

Vegan Sweet Potato Lentil Soup

by 2 Comments

Vegan Sweet Potato Lentil Soup

Vegan Sweet Potato Lentil Soup

This Vegan Sweet Potato Lentil Soup has been one of my favourite go-to meals all winter long. It’s satisfying and hearty, and so nutrient dense. This soup is made with fresh garlic, onions, sweet potatoes, coconut milk, lentils, and kale. They make a thick and creamy soup that is perfect on a winter night. I have also been meal prepping this soup to bring to work for lunch.

This soup is both vegan and gluten-free. It contains protein from the lentils, complete carbohydrates from the sweet potatoes and lentils, plus healthy fats from the coconut milk, which is why this soup is so filling and hearty.

For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Creamy Tomato Red Pepper Soup, or White Bean Soup with Mushrooms and Potatoes.

Follow me on Instagram @livesimplyhealthy for more nutrition tips and healthy recipes.

Vegan Sweet Potato Lentil Soup

Vegan Sweet Potato Lentil Soup

Laura Brining
Satisfying sweet potato lentil soup
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 2-3 cloves garlic minced
  • 1 medium onion diced
  • 2 cups dried lentils I like to pre soak them before
  • 1 1/2 cups sweet potato peeled and cubed
  • 4 1/2 cups water
  • One 400 ml can of coconut milk
  • One 398 ml can of tomato sauce
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon dried ginger
  • 2 cups kale diced

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until soft, about 3-4 minutes.
  • Add the lentils, sweet potato, water, coconut milk, tomato sauce, and seasonings. Stir until combined. Let simmer over low-medium heat until the lentils are cooked and the sweet potato is soft, about 33-36 minutes.
  • Add the chopped kale about 3-5 minutes before the soup is done cooking.
  • Remove the soup from the heat and let stand about 10 minutes to thicken.
  • Serve immediately or store in the fridge for up to 1 week.

Notes

I soak and drain my lentils in water for 4-6 hours before cooking. If you are using dried lentils, you may need to add more water throughout the cooking process.

Vegan Sweet Potato Lentil Soup

Shawarma Salad with Chickpeas

by 4 Comments

Shawarma Salad with Chickpeas!

shawarma salad with chickpeas

shawarma salad with chickpeas

shawarma salad with chickpeas

I created this shawarma style salad by total accident! I was making a salad one day and realized the flavours reminded me so much of the shawarmas I used to love years ago. After making the connection I started tweaking the salad to include more shawarma aspects like the addition of pickles and pickled red onions and eventually ended up with this Shawarma Salad. I’ve been making versions of this salad for months now and I always get tons of recipe requests or questions about it on my Instagram, so I decided it was finally time to turn it into a recipe!

This salad combines the flavours of traditional shawarma into a healthier and vegan version. I combine cucumbers, pickles, pickled red onions, sauerkraut, and purple cabbage served over romaine lettuce and topped with homemade hummus, garlicky chickpeas, and the best part – a rich and creamy garlic dressing. You could also use the traditional pickled turnips, but I couldn’t find any at the time so I decided to make my own pickled red onions which achieves a similar flavour.

This salad is light and delicious, but I find it so filling and satisfying. You have protein from the chickpeas and hummus, along with some healthy fats from the cashew dressing and tahini in the hummus. I also sometimes throw on some sunflower seeds for added protein, healthy fats, and a slight crunch.

You can customize this salad however you want. Homemade Tabouli or some fresh tomatoes would also add some authentic shawarma flare to this salad.

shawarma salad with chickpeas

Shawarma Salad with Chickpeas

Laura Brining
A shawarma inspired salad with crispy chickpeas
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

Creamy Garlic Dressing:

  • 1 cup cashews soaked and drained
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon apple cider vinegar

Crispy Chickpeas:

  • 1 tablespoon olive oil
  • One 540 ml can chickpeas rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Assembly:

  • Romaine lettuce shredded
  • Cucumber sliced
  • Garlic pickles sliced
  • Cabbage shredded
  • Hummus store-bought or homemade
  • Optional: sauerkraut pickled turnips, pickled onions, tomatoes, tabouli

Instructions
 

  • To prepare the creamy garlic dressing, add the soaked cashews, water, salt, pepper, garlic and onion powder, and apple cider vinegar to a blender. Blend on high until fully smooth. Add additional water if needed to reach your desired consistency. Place in the fridge to chill.
  • To prepare the crispy chickpeas, heat the olive oil in a large skillet over medium heat. Add the chickpeas, salt, pepper, and garlic powder. Stir to combine. Cook over medium heat until crispy and golden brown, about 10 minutes.
  • To assemble the salad, layer romaine lettuce, cucumber, garlic pickles, cabbage, and hummus. Add any optional additions such as pickled turnips or red onions, sauerkraut, or tabouli. Top with the crispy chickpeas and drizzle with the creamy garlic dressing. Enjoy immediately.
  • For leftovers, store all toppings separately. Reheat the chickpeas in a skillet until crispy and assemble the salad.

shawarma salad with chickpeas vegan

Creamy Vegan Mushroom Pasta Sauce

by 2 Comments

Creamy Vegan Mushroom Pasta Sauce!

This pasta sauce is classic comfort food. The sauce is so rich and creamy and reminds me of a mac n’ cheese style texture. It’s garlicky and loaded with mushrooms. This recipe is based on my Creamy Vegan Mushroom Fettucine recipe, but it is so much thicker and richer! The original recipe is a little lighter and includes peas and broccoli. I used cashews in this version to create a super thick and creamy sauce. I left the pasta plain this time, but I’ve tested it with peas and broccoli which was delicious! Feel free to add in your own fav veggies.

The cashews and hemp hearts add some healthy fats as well as protein to this meal, making it so filling and satisfying. Feel free to add in some veggies or serve them on the side for a balanced meal. I served this sauce over brown rice pasta.

For more plant-based pasta recipes, try my Walnut Mushroom Bolognese or Mediterranean Pasta Salad, or my Creamy Chipotle Pasta.

Creamy Vegan Mushroom Pasta Sauce

Laura Brining
A rich and creamy mushroom and garlic pasta sauce!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 2 cups mushrooms sliced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup cashews soaked for at least 4 hours and drained
  • 2 tablespoons hemp hearts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup of water

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the garlic, onions, mushrooms, salt, and pepper. Cook over medium heat until the mushrooms are soft and onions are translucent, about 7-8 minutes. Set aside.
  • Add the cashews, hemp hearts, garlic powder, onion powder, and water to a blender. Blend on high until the cashews are completely soft and smooth. Pour the white sauce into the pot of mushrooms and onions. Stir to combine. Add 1 pound of cooked pasta to the pot and stir until fully coated.
  • Serve immediately.