Butternut mac is sooo creamy and delicious! The whole recipe only takes about 35 minutes, which I was shocked by lol.

Ingredients 

• 4 ⅔ cups butternut squash (peeled, seeded, and cubed; fresh or frozen)
• ½ onion
• 4 garlic cloves
• 16 ounces macaroni noodles
• ¾ cup raw cashews
• 2 tablespoons nutritional yeast
• 1 cup pasta water (reserved from cooking macaroni)
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• ½ teaspoon ground mustard

Directions

1. Preheat the oven to 425°F with a clean sheet pan inside.
2. While the oven preheats, peel and cube your butternut squash to yield about 4 ⅔ cups or 20 ounces of butternut squash. Chop ½ onion into large chunks. Smash and peel 4 garlic cloves, then roughly chop each clove a few times. You don't want the garlic or onion to be too fine or else they will burn in the oven.
3. Spread butternut squash cubes, onion, and garlic into a single layer directly on the preheated sheet pan.
4. Roast the squash for 25 to 30 minutes, or until easily pierced with a fork. Since there's no oil in this recipe, I like to just leave the squash undisturbed for the full cook time. This helps steam build up in the oven to make the squash fork tender.
5. While the squash is roasting, cook macaroni noodles according to the package instructions until al dente. Make sure to salt the water! Reserve 1 ½ cups of the pasta water. Drain the macaroni and return it back to the cooking pot.
6. When the squash has finished roasting add the entire pan to a blender along with cashews, nutritional yeast, 1 cup pasta water, salt, black pepper, and ground mustard. Blend until smooth and creamy, adding a little more water, a tablespoon at a time, to create a smooth pourable sauce. 
7. Pour the sauce over the cooked noodles and gently stir to combine. Turn the heat on to medium to warm through as you continue to gently stir.

Check out the full post! https://alternativedish.com/butternut-mac-and-cheese-vegan-oil-free/

Stuffed okra made in the air fryer with a flavorful blend of ground spices. The okra turns tender with lightly crisp edges, while the spice filling adds plenty of flavor. A simple Indian vegan dish made with little oil.

Written Recipe (+video)

https://blessmyfoodbypayal.com/bharwa-bhindi-in-air-fryer/

as the title says 🙏 ideally looking for suggestions that don't require me to cook for extended periods of time, Ty in advance !

Recipe:

* 12 oz spaghetti (use gf spaghetti if needed)
* 1 cup vegetable broth
* 1 cup pumpkin purée
* 8 oz silken tofu, drained
* 1/4 cup nutritional yeast
* 1/4 cup plant based parmesan, grated
* 1/4 cup reserved pasta water
* 1 tsp apple cider vinegar
* 1/4 cup plant based heavy cream
* Half a large onion, sliced 2 cloves garlic, minced
* 1 Tbsp smoked paprika
* Salt and pepper, to taste Olive oil, to drizzle

1. Sauté onions and minced garlic. Set aside until needed.

2. Bring a large pot with water, a pinch of salt, and drizzle of olive oil to a boil.

3. Add spaghetti and cook according to packet instructions.

4. While spaghetti is cooking, make sauce.

5. In a blender, add remaining ingredients, along with sautéed onions and garlic. Blend until smooth.

6. Drain pasta, reserving 1/4 cup. Return pasta to pot.

7. Add sauce and 1/4 cup water to pasta and combine until spaghetti is evenly coated.

8. Serve immediately. Optionally, garnish with parmesan, plant based bacon bits, and a sprig of fresh basil.

Nowadays I find most people recommend JUST egg or similar vegan egg-replacement products for quiche. However, where I live those products aren't available. I'm looking for the best, tried and tested, old-school plant-based quiche recipe.

I've made one using all chickpea flour, but I wasn't completely content with it.

Thanks!

I went to great lengths. Made tvp Bolognese, made spinach pasta, fancy herby bechamel... risked life and limb with captain Corelli's mandolin, slicing a butternut squash. Almost 3 hours to burn the effing top.

Two stage oven baking is all well and good unless your oven is a POS.

After removing the black bit it was great...

Hello! I really like sushi, but I often have no idea what kind of ingredients I should add (besides rice and nori, of course.) I usually just use vegan cheese, vegan tuna/salmon and avocado/cucumber and sometimes wakame.

Could you share some of your favorite ingredients for sushi, what do you match it with?

https://theplantbowls.com/greek-style-giant-butter-beans-in-tomato-sauce/

This Moonman bowl keeps you full (as a full moon), helps your muscles recover, and takes your nutrition to infinity and beyond. 

Full recipe here

Here’s the recipe: https://www.asweetalternative.com/blog/chickpea-flour-banana-bread

A friend is a senior who really wants to stay vegan or at least vegetarian, but her body is somewhat weaker than average, and the past few months she has spent more days sick with colds than not, because she is the sole care provider for her even sicker husband and her even more senior mother. Home care is not available at all in this part of the world.

I am visiting for a week, and I want to help make some food to help her recover. Would you please share recipes you have found to be worth trying? Thank you!

These delicious Air Fried cutlets are made with tapioca pearls, also known as sabudana in India, and are perfect for anyone looking for a lighter way to enjoy this popular Indian snack.

Serve them warm with a flavourful dipping sauce or chutney for a delicious snack!

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-sabudana-vada-recipe-with-chutney-for-vrat/

Maybe it's a little bit cheating because I use store-bought vegan butter (earth balance) and vegan parmesan (violife), but this is my rendition of the popular "melting cabbage" recipes I've seen going around! I did make homemade cashew cream, so hopefully that counts for something!

Recipe video

Written recipe

I was gonna make a normal baked pumpkin cheesecake, but didn't see that the recipe said not to use violife cream cheese because it's oil based and doesn't heat well. but I already bought the violife one and I'm not a big fan of plain cream cheese. so now I'm looking for a no bake one. the no bake ones I'm seeing don't have many reviews so I'm asking here instead:)

I also hate frosting so I don't want to use the cream cheese for buttercream frosting either.

This recipe's packed with nutrients and there's no added oil except for what's in the chocolate chips which you can sub with cacao nibs if you're super health conscious or just like the crunch.

https://maximalistvegan.com/sweet/pumpkin-chocolate-chip-muffins-lentils/?utm_source=rdt