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Vegan Spaghetti Aglio E Olio

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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

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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

Black Bean & Mushroom Tacos

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Black Bean & Mushroom Tacos

Vegan Black Bean & Mushroom Tacos

Vegan Black Bean & Mushroom Tacos

This Black Bean & Mushroom Taco filling is the perfect starting point for loaded and flavourful tacos. The black beans are seasoned with garlic, onion, chili, oregano, and cumin, making a perfectly flavourful starting point for any taco. The addition of diced mushrooms creates a great ‘taco meat’ texture. The black beans add tons of healthy protein and fibre to this meal. This Black Bean & Mushroom filling would also be great in fajitas, burritos, or burrito bowls.

I like to serve this taco filling in soft grain-free tortillas. Feel free to top them with whatever your favourite toppings are. Some of my favourite toppings include my Vegan Nacho Cheese Sauce, homemade salsa, guacamole, and cilantro. Mango salsa, green onions, jalapenos, or fresh corn would also be amazing here. Check out my Healthier Vegan Nachos for more topping inspo and my Cashew Sour Cream recipe.

For more healthy summer dinner ideas, try my Black Bean and Corn Salad, Creamy Chipotle Pasta, or Creamy Tomato Red Pepper Soup!

Black Bean & Mushroom Tacos

Laura Brining
Seasoned black bean & mushroom taco filling
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6

Ingredients
  

Black Bean & Mushroom Taco Filling:

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • One 8oz package of mushrooms diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon cumin
  • Two 398 ml cans of black beans rinsed and drained

Topping Suggestions:

Instructions
 

  • Heat olive oil in a large pan over medium-low heat. Add the garlic, onions, and mushrooms. Season with salt and pepper. Let cook over medium-low heat until soft, about 7-8 minutes.
  • Add the chili powder, oregano, garlic powder, onion powder, cumin, and black beans. Stir to combine. Let cook until hot, about 5 minutes.
  • Serve in your desired taco shells or tortillas and top with your toppings of choice.

Vegan Black Bean and Mushroom Tacos

Vegan Tomato Curried Lentils

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Vegan Tomato Curried Lentils!

I have been loving lentils lately. After developing my Sweet Potato Lentil Curry recipe, I wanted to create another recipe featuring lentils that I could add to my rotation of meals. I went a little more simple with these Vegan Tomato Curry Lentils, but they’re still packed with flavour. These are great as a main meal served over brown rice with a side of veggies, but they would also make a nice side dish.

Lentils are a great source of iron and plant-based protein, and they’re also abundant in minerals and vitamins. By serving this meal with a side of your favourite veggies, it becomes a great balanced meal that will leave you feeling full and satisfied. It’s been perfect on these chilly rainy days we’ve been having during these last few weeks of winter.

For more of my favourite curry recipes, try my Sweet Potato Lentil Curry, Tomato Coconut Chickpea Curry, or my Pumpkin Curry with Chickpeas!

Vegan Tomato Curried Lentils

Laura Brining
Easy vegan tomato curried lentils!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • One 680 ml can of tomato sauce
  • 2 cups dried lentils
  • One 400ml can of coconut milk
  • 1 cup of water
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder

Instructions
 

  • Heat olive oil in a large pot over low-medium heat. Add the garlic and onions and cook until translucent, about 3-5 minutes.
  • Add the tomato sauce, lentils, coconut milk, water and seasonings. Stir until combined. Let simmer with the lid on for about 30 minutes, until the lentils are soft and the liquid is absorbed.
  • Serve over rice with your favourite veggies.
  • *Note: I pre-soak my dried lentils in advance to help with digestion. This step is not necessary. If you are adding un-soaked lentils you may need to add additional water to reach your desired consistency.

Vegan Tomato Curried Lentils

Top 5 Winter Meal Prep Dinners

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Top 5 Winter Meal Prep Dinners!

At the start of the new year, many of us are looking to get back into our routines and out of holiday mode. Meal prep dinners are my favourite way to get on track for the week ahead and ensure I have healthy meals prepared for every day of the week. This saves me so much time and is a great way to stay accountable throughout the week.

I’ve rounded up my top 5 dinners that are great for meal prepping and perfect for cosying up with during these cold winter months. They’re a combination of my favourite soups, curries, and hearty chilis. Each of these meals can be stored really well in the fridge all week long. I like to portion them out in glass containers when I make the meal so I can reheat them easily each night.

These meals are all filling and satisfying and they’ve become some of my go-to meals this winter. I’ve combined complete carbohydrates, healthy fats, and plant-based protein to create balanced meals that help you stay full all night.

Happy meal prepping!

#1 Tomato Coconut Chickpea Curry

#2 White Bean Soup with Mushrooms and Potatoes

#3 Pumpkin Curry with Chickpeas 

#4 Thai Noodle Soup with Crispy Tofu 

#5 Chipotle Chili 

Thai Noodle Soup with Crispy Tofu

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Thai Noodle Soup with Crispy Tofu!

Thai Noodle Soup Vegan

This Thai Noodle Soup with Crispy Tofu has been one of my go-to dinners throughout the past few months. It makes a perfect warming dinner during a cold or snowy night, and it’s very quick to prepare. The leftovers store really well, so I like to meal prep this soup and have the leftovers for dinner throughout the work week.

This soup has a nourishing broth made with homemade veggie broth, coconut milk, ginger, garlic, and turmeric. These nourishing components make this soup perfect for when you feel like you’re coming down with a cold. The rice noodles add carbohydrates, the tofu adds plant-based protein, and the coconut milk adds some healthy fats, making this meal macronutrient balanced and satisfying.

I like to cook the broth of the soup first. I add the broccoli only 2-3 minutes before serving, so it stays bright green and crisp. Then I remove the soup from the heat, add in the cooked rice noodles, and stir to combine before serving into soup bowls. Lastly, I top with the crispy tofu so that it remains nice and crispy. You can garnish this with any toppings you want, I like fresh cilantro, sliced green onions, a lime wedge, or fresh sprouts.

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

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

Thai Noodle Soup with Crispy Tofu

Laura Brining
Thai Noodle Soup with mushrooms, broccoli, and crispy tofu
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5

Ingredients
  

Thai Noodle Soup:

  • 1 teaspoon coconut oil
  • 1 teaspoon ginger grated
  • 2 cloves garlic grated
  • 1 medium onion thinly sliced
  • One 8 oz package brown mushrooms thinly sliced
  • 3 cups veggie broth store-bought or homemade from scraps
  • One 400ml can of full fat coconut milk
  • 2 cups water
  • 1/2 fresh lime juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 teaspoon curry powder
  • 2 cups broccoli cut into florets
  • 1 pound package of thick Thai rice noodles cooked

Crispy Tofu:

  • 1 teaspoon coconut oil
  • 1 block extra firm tofu thinly sliced into bricks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Toppings (optional):

  • Fresh cilantro
  • Lime wedges
  • Sliced green onion
  • Sprouts

Instructions
 

  • Heat coconut oil in a large pot over low-medium heat. Add grated ginger and garlic, sliced onion, and sliced mushrooms. Cook over low-medium heat until soft, about 5-6 minutes.
  • Add veggie broth, coconut milk, and water. Season with fresh lime juice, salt, pepper, turmeric, garam masala, and curry powder. Reduce heat to low and let simmer while you prepare the tofu, about 15 minutes.
  • Heat coconut oil in a large frying pan over medium heat. Add the sliced tofu. Season with salt and pepper. Cook over medium heat while stirring frequently to prevent burning. Cook until tofu is crispy and golden brown, about 10-15 minutes. Remove from heat and set aside to assemble the soup.
  • Add the broccoli florets to the simmering soup about 2-3 minutes before serving. Add the cooked Thai rice noodles and stir to combine. Serve into soup bowls. Top each bowl with the crispy tofu. Garnish with your choice of fresh cilantro, lime wedges, sliced green onions, or sprouts, optional.
  • I like to store any extra soup and tofu separately. This way I can reheat the soup separately in the microwave and the tofu in a pan to ensure it stays crispy.

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Thai Noodle Soup

Black Bean and Corn Salad

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Black Bean and Corn Salad!

Black Bean and Corn Salad

This Black Bean and Corn Salad is delicious and refreshing! It makes a perfect summer meal and is one of my favourite go-to dinners throughout the summer months. The best part about this salad is its versatility. It is great served on its own, but it is even more delicious served over a bed of greens, paired with brown rice, topped with guacamole or avocado chunks, drizzled with spicy vegan nacho cheese sauce, or served with mango salsa. The combinations are endless and make this meal delicious and exciting each and every time.

This meal is packed with tons of plant-based protein and fiber. It is loaded with vegetables and is a super satisfying meal. Serving it with avocado adds lots of healthy fats, and pairing it with brown rice adds complete carbohydrates. It’s great enjoyed all summer long!

For more summer dinner inspiration, try my Mediterranean Platter, Creamy Tomato Red Pepper Soup, or Black Bean & Mushroom Tacos.

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

Black Bean and Corn Salad

Laura Brining
A summery Black Bean Salad with fresh corn!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 4 cobs of fresh corn cooked and kernels removed
  • Two 540 ml cans of black beans washed and drained
  • 1 cup yellow bell pepper cubed
  • 1/4 cup chopped fresh cilantro
  • Juice from 1/2 of a lime
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon onion powder

Instructions
 

  • Add fresh corn, black beans, yellow bell pepper, and fresh cilantro to a large bowl.
  • Add the fresh lime juice. Season with salt, pepper, cumin, garlic powder, chili powder, and onion powder. Stir until well combined.
  • Serve immediately or chill in the fridge before serving.

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Black Bean and Corn Salad

Vegan Lasagna

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Vegan Lasagna!

This lasagna is a vegan take on a classic, traditional lasagna. The noodles are layered between homemade tomato sauce and a ‘ricotta style’ tofu mixture. Each layer is sprinkled with my 3 Ingredient Healthy Vegan Cheese, which mimics a parmesan-style cheese. The lasagna is then topped with my All Purpose Cashew Cream sauce, with added nutritional yeast to create a nutty, cheesy flavour. When everything is baked together, this lasagna tastes extremely similar to a regular lasagna, even my non-vegan family loves it!

This Vegan Lasagna is the perfect meal to make ahead. I like to prepare all the components a day in advance. That way when I am ready to serve the lasagna, I just have to layer all the components together and bake it before serving. You could also assemble the lasagna in advance and bake it when you are ready to serve.

This lasagna is extremely filling and satisfying. You can enjoy it on its own, or serve it with a side salad or fresh baguette.

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

Vegan Lasagna

Laura Brining
A delicious vegan take on classic lasagna!
5 from 1 vote
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

Tofu Mixture:

  • One 350g block extra firm tofu drained and patted dry
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons nutritional yeast
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ cup spinach diced

Tomato Sauce:

  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1 medium onion diced
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried chili flakes
  • ½ teaspoon dried chili powder
  • One 680 ml can tomato sauce
  • One 156 ml can tomato paste
  • ½ tablespoon soy sauce
  • ½ tablespoon red wine vinegar
  • 1 teaspoon maple syrup optional

Assembly:

Instructions
 

  • Prepare the Tofu Mixture first. Crumble the block of tofu into a bowl once it has been drained and patted dry. Add the olive oil, garlic, salt, pepper, nutritional yeast, basil, oregano, and spinach. Stir until combined. Place covered in the fridge. This step can be done a day in advance.
  • Next, prepare the Tomato Sauce. Heat olive oil in a large skillet over medium heat. Add the onion and garlic. Stir until translucent, about 3-5 minutes. Reduce heat to low. Add the pepper, salt, oregano, basil, chili flakes, and chili powder. Stir until combined. Add the tomato sauce, tomato paste, soy sauce, red wine vinegar, and maple syrup. Stir until combined. Simmer over low heat until ready to assemble.
  • Prepare a double batch of 3 Ingredient Healthy Vegan Cheese.
  • Prepare a batch of All Purpose Vegan Cashew Cream. Add two tablespoons of nutritional yeast and then blend again until smooth.
  • Preheat oven to 350 degrees Fahrenheit.
  • To assemble the lasagna, coat a 9x13 inch baking dish with Tomato Sauce. Layer the first three noodles in the bottom of the pan. Add 1/2 of the tofu mixture. Sprinkle with 1/3 of the Vegan Cheese. Layer with Tomato Sauce. Layer the next three noodles on top of the sauce. Repeat layering 1/2 of the tofu mixture, 1/3 of the Vegan Cheese, and Tomato Sauce. Layer the last three noodles. Add the remainder of the Tomato Sauce. Spread the Cashew Cream mixture on top. Sprinkle with the remaining 1/3 of the Vegan Cheese. Top with fresh basil if desired.
  • Cover the lasagna with tin foil. Bake in the 350-degree oven for 25 minutes. Remove foil and bake for an additional 5 minutes, or until golden brown.
  • Remove from oven and let rest for 10-15 minutes before serving.

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